This afternoon was the Culinary Historians of Ann Arbor summer dinner. The theme of this event was "A Seasonal Farm Meal from 19th Century Michigan." Quite a few participants have deep roots in Michigan, and created amazing contributions based on their own families' traditional recipes. The rest of us did what we could! Here are some of the dishes:
|Candied citrus peel. Maybe my favorite of all.|
|Chicken pot pie. It included delicious pieces of chicken with vegetables|
and white sauce.
|This is obviously a well-loved recipe!|
|These peaches were very good!|
|Stewed fruit and molasses cakes.|
|German potato salad with bacon.|
|Rhubarb pie. The baker explained that it was made with rhubarb only.|
No custard. No strawberries!
|Salt pork with potatoes. I didn't get to taste this one, but there was a pretty|
good dish of cabbage with salt pork that I did try. Next to it: my
contribution, which was cornbread.
|Here are the members and guests, just starting to serve themselves. Around 30 people attended the dinner.|
At this end of the table you can see green salad, watermelon salad, and salmon mousse.
Chicken Pot Pie is one of my favorites. I need to take a close look at this recipe.
What a fun event!
Candied citrus peels, something I never thought to do with my lemons or mandarins. Thanks
This looks really fun -- and quite the pot luck, too!
What a great idea for a theme! I bet everyone loved getting to make/taste this stuff -- not just because it's historical, but because so much of it has been part of their deep family roots in Michigan. And the presentation is lovely, too.
I didn't realize rhubarb without strawberries would be surprising. We rarely add strawberries to our rhubarb sauce. Looks like a good pot luck!
I don’t think I have had fresh rhubarb since I lived in Pennsylvania and Michigan. It doesn’t sit as well with the southern tastes here, although I have seen it sold at the supermarket. Love the photo of your gatherings and wow, such a delectable assortment of good food. Count me in!
Looks like a fun afternoon- the candied citrus peels are my favorite. I've never made them but I sure do like eating them.. I've had them dipped in chocolate as well. and thanks I've made the correction you pointed out--
What a fun and delicious-looking event! Those pickled peaches have me intrigued! ;-)
A great idea for a get together, potluck with a local food history theme. I can see one here in Hawaii, and we'd certainly get a different collection of dishes!
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