Head cheese, a dish made from meat scraps traditionally (though not exclusively) derived from an animal's head.Haslet, in England, a pork meatloaf with herbs.Hákarl, a national dish of Iceland consisting of a Greenland shark or other sleeper shark which has been cured with a particular fermentation process and hung to dry for four to five months.Haggis, a traditional Scottish savory pudding containing sheep's pluck (heart, liver, and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock.Groaty pudding, in England, made from soaked groats, beef, leeks, onion and beef stock which is then baked.Goetta, a meat-and-grain sausage or mush of German inspiration, popular near Cincinnati.Faggot, an English dish made of meat off-cuts and offal, especially pork.Balkenbrij, a traditional Dutch food that shares some of the characteristics of scrapple.List of regional dishes of the United States.In the Poconos, kosher scrapple is made using chicken. The title of jazz artist Charlie Parker's 1947 composition " Scrapple from the Apple" is inspired by the food scrapple, in the Big Apple (New York City). Rapa accounts for about three-quarters of the Baltimore market. The two largest brands of scrapple in Philadelphia are Habbersett and Rapa, controlling approximately half and one-quarter of the market respectively. Its popularity on the Delmarva Peninsula is celebrated the second weekend of October during the annual " Apple Scrapple Festival" in Bridgeville, Delaware. Eastern Pennsylvania, New Jersey, Maryland, Delaware, Southern New York, and the Delmarva Peninsula. As a result, scrapple is strongly associated with areas surrounding Philadelphia, Pittsburgh, Baltimore, Washington, D.C. The first recipes were created by German colonists who settled near Philadelphia and Chester County, Pennsylvania in the 17th and 18th centuries. The more immediate culinary ancestor of scrapple was the Low German dish called panhas, which was adapted to make use of locally available ingredients, and it is still called "Pannhaas", "panhoss", "ponhoss", or "pannhas" in parts of Pennsylvania. The roots of the culinary traditions that led to the development of scrapple in America have been traced back to pre-Roman Europe. It can be served plain or with either sweet or savory condiments: apple butter, ketchup, jelly, maple syrup, honey, or mustard.Įtymologically, "scrapple" is a diminutive of "scrap", a reference to its composition. Scrapple is usually eaten as a breakfast side dish. Scrapple can also be broiled, which gives the scrapple a crisp exterior. It may be fried in butter or oil and is sometimes deep-fried. Scrapple is typically cut into 1⁄ 4-to- 3⁄ 4-inch-thick (0.6 to 1.9 cm) slices and pan-fried until brown to form a crust. Scrapple sandwich at the Delaware State Fair Ī few manufacturers have introduced beef and turkey varieties and color the loaf to retain the traditional coloration derived from the original pork liver base.ĭue to its composition, it is often jokingly described as being made from "everything but the oink". The proportions and seasoning are very much a matter of the region and the cook's taste. The mush is formed into loaves and allowed to cool thoroughly until set. The meat, finely minced, is returned to the pot and seasonings, typically sage, thyme, savory, black pepper, and others are added. Once cooked, bones and fat are removed, the meat is reserved, and (dry) cornmeal is boiled in the broth to make a mush. Scrapple is typically made of hog offal, such as the head, heart, liver, and other trimmings, which are boiled with any bones attached (often the entire head), to make a broth.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |