Gathered at The Gables

November 2, 2016 Published by Julie Arrison-Bishop

By: Michaela Gaffney, Summer Marketing Intern

8b2cb21f-186f-4034-83f6-326a31524111Gathered at The Gables was a cookbook created by The House of the Seven Gables to show the connection between their institution and food. Published in 1995, and no longer in print, the cookbook contained recipes that call for ingredients that could have been found in the home during America’s trading voyages between China and the West Indies over 300 years ago. These recipes may have been taught during settlement classes over 100 years ago.

The first two families to live in The House of the Seven Gables, the Turners and the Ingersolls, were wealthy merchant families. They made their money by trading with places like the West Indies and China. This trade made exotic foods and spices available to wealthy families. Middle or lower class families had no access to these goods based on location and price. Caroline Emmerton held classes for young girls to learn how to cook and take care of a household. Cookbooks published long after these early programs, like Gathered at The Gables, keep the spirit of Caroline Emmerton and her settlement programs alive.

Below are two recipes from the book that you can feel free to make at home:

The Easiest Chicken Dish (Serves 6)

8 boneless, skinless chicken breasts
1 (10 ounce) can cream of chicken soup
1 cup sour cream
¼ cup white wine
Paprika to taste

Preheat the oven to 350 degrees.

Rinse the chicken breasts and pat dry. Arrange the chicken in a 9×13-inch baking dish.

Combine the soup and the sour cream in a bowl; mix well. Spoon evenly over the chicken. Drizzle with the wine. Sprinkle with the paprika.

Bake at 350 degrees for 1 hour.

Fluffy Cheesecake (Serves 8)

11 whole graham crackers, crushed
¼ cup melted butter
11 ounces cream cheese, softened
¾ cup sugar
1 teaspoon vanilla extract
2 egg yolks
2 egg whites
1 cup sour cream
2 tablespoons sugar

Preheat the oven to 325 degrees.

Combine the graham cracker crumbs with the melted butter in a bowl; mix well. Line a 10-inch pie plate with the mixture, pressing firmly.

Beat the cream cheese with ¾ cup sugar in a bowl until smooth. Add the vanilla and the egg yolks; mix well.

Beat the egg whites until stiff. Fold into the cream cheese mixture gently. Spoon in to the prepared pie plate.

Bake at 325 degrees for 25 minutes. Let stand for 10 minutes.

Mix the sour cream with 2 tablespoons sugar in a bowl. Spread over the cheesecake gently.

Bake at 400 degrees for 5 minutes. Let stand until cool.

Chill in the refrigerator overnight. May serve with fresh strawberries or other choice of topping.

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This post was written by Julie Arrison-Bishop