Lobster Newburg Recipe by Patti Lobster Newberg Ingredients 3 pounds lobster meat, cut into bite-sized pieces ¾ cup water to freeze the lobster in ¾ cup unsalted butter ¾ cup all-purpose flour 1½ teaspoons fine sea salt 3-4 shakes cayenne pepper (according to taste) 2 quarts half-and-half or light cream 4 eggs (beaten) ¼ cup medium […]
Teriyaki Chicken Wings Recipe by Stella Lafferty Another recipe from a member of the extended Woodman family: Stella Lafferty is Chubby and Bessie’s great-granddaughter, Terri Lafferty’s mother-in-law. Teriyaki Chicken Wings Ingredients 1 tablespoon vegetable oil ½ cup soy sauce ¼ cup granulated sugar 2 tablespoons sherry or white wine 1 teaspoon ground ginger 1 clove […]
Blueberry Muffins Recipe by Jordan Marsh Before the days of the World Wide Web, this recipe was stealthily passed along as (shhhhh) top secret. The Woodman family actually ended up with two versions but the consensus is that this is the superior one and that these blueberry muffins will be the best you’ll ever make! […]
Chocolate Mayonnaise Cake Recipe by Sue Lufkin and Frosting Recipe by Auntie “Mad” Since its initial cultivation some 3,000 years ago in Central America, chocolate was only consumed as a drink until relatively recently. Introduced to Spanish conquistador Cortez by Aztec Emperor Montezuma and (like so much else) subsequently brought back to Europe, the somewhat bitter beverage […]
Cracker Crumbs Recipe by Woodman’s of Essex Cracker Crumb Ingredients 8 ounces Ritz crackers 6 ounces milk lunch crackers 1 teaspoon garlic powder ¼ cup mayonnaise ½ cups butter (melted) How to Make Cracker Crumbs Crush the crackers, until chunky, by pulverizing them in a plastic bag with a rolling pin or pulsing them in […]
Baked Stuffed Lobster Recipe by Auntie “Mad” Baked Stuffed Lobster Ingredients 1 to 1½-pound live lobster ¼ lb. cooked lobster (cut into bite sized pieces) 3 to 5 tablespoons clarified butter (divided) 8 ounces Ritz crackers, crushed 6 ounces Milk Lunch crackers, crushed 1 teaspoon fresh parsley, chopped ¼ teaspoon celery salt ¼ teaspoon garlic […]
Clarified Butter Recipe Sometimes called drawn butter, clarified butter is the liquefied, yellow butterfat that remains after the milk solids and water are removed. As it has a high “smoke point” it’s less likely to burn when frying or sautéing, yet it retains a buttery flavor in comparison to cooking oils. It will also keep […]
Katlyn Graham: Hello. I’m Katlyn Graham, here with Bonnie Scatterday, the Shipping Manager at Woodman’s. Welcome, Bonnie. Bonnie Scatterday: Hi. Katlyn: Hi. Thanks for joining us today. We’re discussing Woodman’s shipping of seafood, which you are in‑charge of. Bonnie, when did Woodman’s start shipping seafood? Bonnie: Woodman’s, basically, started shipping seafood when customers started calling […]
A sibling of stew, and long enjoyed in fishing villages throughout the world, chowder was certainly popular along our Northeastern coast before English settlers arrived and called it “New England.” However, the celebrated cream-and-potato-based version that has long been a credit to this region is believed to have originated in Newfoundland in the days when Breton fishermen combined portions of the day’s catch with ship’s biscuit, milk and whatever else was available. The name itself is probably derived from the French “chaudière,” an archaic word for cauldron.
Green Tomato Piccalilli Recipe by “Auntie” Nancy Story There are many who remember when Chubby and Bessie’s youngest daughter Nancy (affectionately known to later generations as “Auntie”) made her tangy piccalilli, an age-old condiment for meats and cheeses. But Auntie’s recipe was actually passed down to her by Bessie, who had inheritedit from her own […]
