Category Recipes

Ethel’s Old-Fashioned Grape-Nut Custard 0

Grape-Nut Custard Recipe by Ethel Created by C. W. Post in 1897, wheat and barley based Grape-Nuts cereal contains neither grapes nor nuts, although they do resemble grape seeds, hence the name. No one knows when or where this recipe was conceived but Grape-Nut Custard has been considered a “classic New England dessert” since at […]

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 Blend all the ingredients into a mixing bowl and whisk thoroughly. Add the dressing to the coleslaw greens […]

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 […]

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 […]

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 […]

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 […]

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. He also […]

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) […]

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 Lightly grease a 9″ x 13″ pan. […]

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. Lobster Roll Ingredients 2 pounds fresh-cooked lobster meat, cut into chunks ¾ cup mayonnaise […]