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Coleslaw 0

Coleslaw Dressing Recipe by Woodman’s of Essex

Coleslaw Ingredients

This recipe will dress one 16-ounce bag of store-bought coleslaw greens, according to taste.

1¾ cups mayonnaise

1 teaspoon celery seed

1 teaspoon salt

How to Make Coleslaw

woodmans-coleslaw

Blend all the ingredients into a mixing bowl and whisk thoroughly. Add the dressing to the coleslaw greens in increments to create the consistency you prefer.

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Pete’s Mustard Pickles 0

Mustard Pickles Recipe by Peter Lane

Made once a year by (Chubby and Bessie’s grandson-in-law) Peter Lane, these mustard pickles have become yet another Woodman family tradition. Everyone dutifully returns their empty jars to ensure that they’ll have a share of next year’s batch too. Peter was reluctant to share the recipe at first, but the rest of the family got him to part with it so that it could be included in this, “the book.”

Mustard Pickles Ingredients

8 tablespoons granulated sugar

4 tablespoons salt

3 tablespoons ground mustard (heaping)

1 quart cider vinegar

8 pickling cucumbers (or more to fill jar)

1⁄8 teaspoon alum

How to Make Mustard Pickles

woodmans-mustard-pickles

Place sugar, salt, mustard, and alum into a two-quart Mason jar.

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Honey-Mustard Chicken with Roasted New Potatoes 0

Honey Dijon Chicken Recipe by Judi Woodman McComiskey

Honey Mustard Chicken Recipe Ingredients

4 6-ounce boneless, skinless chicken thighs

½ teaspoon salt, divided

½ teaspoon freshly ground black pepper

4 tablespoons Dijon mustard

2 tablespoons honey

1 shallot, minced

1 tablespoon thyme leaves, minced (or ½ teaspoon dried)

1 pound small red potatoes, halved

Cooking spray or extra-virgin olive oil

woodmans roasted chicken

Honey Mustard Chicken and Potatoes Directions

 

Preheat the oven to 375˚F.

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New England Baked Beans 0

Homemade Baked Beans Recipe by  Sam McComiskey

There are innumerable baked bean recipes, some with molasses, salt pork, and navy beans, others with maple syrup and kidney or black or a dozen other types of bean. Baked beans were among the earliest commercially canned products, when H. J. Heinz of Pittsburgh introduced a tomato-based version in 1901.

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Sautéed Dandelion Greens 0

Sautéed Dandelion Greens Recipe

Blame the Pilgrims. Once celebrated for their beauty, and blithely consumed by our forbears, it is believed that dandelions first arrived in
North America on the Mayflower, brought for medicinal reasons. Now found virtually everywhere and roundly detested for their hydra-like ability to regenerate, the modern palate (accustomed to sweet and salty processed food) has grown unaccustomed to the once-praised
bitterness of dandelion leaves.

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Nana Bessie’s Custard 0

Vanilla Custard Recipe by Nana Bessie

As a means of re-testing this recipe, Steve Woodman recently made a batch and brought it to his cousin Leonard, who beamed when he tasted it, hailing it a major success. A while later Leonard called Steve to say that the custard brought back some wonderful memories.

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Fried Smelt 0

Fried Smelt Recipe

Back when winters were cold enough to enable ice fishing around the Causeway, it was a standing tradition for smelt fisherman to bring their daily catch to the Restaurant’s kitchen in (old fashioned) Pyrex mixing bowls, where the fish would be deep-fried in Woodman’s fashion and returned to the (rinsed and cleaned) bowls for the journey home.

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Peanut Butter Fudge 0

Peanut Butter Fudge Recipe by Ed Lafferty

Peanut Butter Fudge Ingredients

4 cups granulated sugar

½ cup light corn syrup

1 cup unsalted butter

1 cup evaporated milk

1 tablespoon vanilla extract

1 cup creamy peanut butter

2 heaping tablespoons marshmallow fluff

How to Make Peanut Butter Fudge

woodmans peanut butter fudge

Lightly grease a 9″ x 13″ pan.

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Let’s Take It from the Top 0

Rhonda Woodman recalls climbing to the roof of the Pool with Deck one day in the late ’70s. “I remember pointing out to him that with a view like this it would be a great place for some extra seating,” she says. “He didn’t say much, which was typical, but it wasn’t long before I looked up to see that Peter Lane and John Roy were building something up there.” Built above the Lower Deck, that “something” would be dubbed “Top Deck.”

Maureen Woodman recalls how her involvement with the spot actually stems back to her first date with Doug.

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Classic New England Lobster Roll 0

New England Lobster Roll Recipe by Woodman’s of Essex

Apparently created by a Milford, Connecticut, restaurateur named Harry Perry in 1927, the Lobster Roll sits nicely in the pantheon of New England culinary triumphs and remains a perennial favorite at Woodman’s.

New England Lobster Roll

Classic New England Lobster Roll

Lobster Roll Ingredients

2 pounds fresh-cooked lobster meat, cut into chunks

¾ cup mayonnaise

¾ tablespoons granulated sugar

¾ teaspoon apple cider vinegar

How to Make Lobster Rolls

In a bowl, combine sugar and vinegar and stir until sugar dissolves.

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