The Hold


This category contains 8 posts

Plum Duff

“Duff” is a sailor slang for dough. (which also brings a new meaning to the term ‘get off your duff’). This is usually used in reference to breads with leavening, like cakes, bread, and rolls, and not unleavened breads like Hard Tack. Serves: About 6-8 Ingredients: 1 ½ tsp active dry yeast 1 cup warm … Continue reading

Potato Dumplings

Every culture has some form of dumpling.. From African Fufu, German Spaetzle, or Chinese Jaioze. The cultivation of the potato in the sixteenth century found it moved to the center of western cooking. So naturally, one day somebody tried making potato dumplings. Dumplings are great because they are the ‘bland starch’ that goes with everything. … Continue reading

Hard Tack

The classic traveler bread,  “tack’ was  sailor slang for food, as in supplies. We call fishing gear tackle from the same reasoning. Classically baked six times, hard tack was very hard, very dry, and could survive for years so long as it was kept dry. This version isn’t cooked quite as long or often (twice … Continue reading

Fruit Fritters

Fritters are an incredibly versatile food. Fried bread of one form or another exists in almost every culture in thousands of variations. This version is more ‘desserty’ then most. A nice treat that pairs well with cream (or ice cream). Makes 12 fritters Ingredients: 1 1/2 cups ripe fruit (mango, papaya, pineapple, plantain, guava, or … Continue reading

Coconut Drop Cookies

Another recipe that while tropical, probably isn’t very piraty. These cookies are, however, amazingly good. Makes: 15 cookies. Ingredients: 1/2 stick butter 1/2 cup powdered sugar 1 egg 1/2 cup all-purpose flower 1/2 teaspoon baking powder pinch salt 1/2 cup sweetened coconut flakes 1 1/2 tsp dark rum Directions: Butter a cookie sheet and preheat … Continue reading

Banana Fritters

Banana Boat by Jacob Dahlstrup. Makes: 8-12 fritters   Ingredients: 1 egg, beaten 4 Tbsp sugar 1/2 cup all-purpose flour 4-5 ripe bananas, mashed 1/4 cup powdered sugar 1 tsp cinnamon pinch of salt   Directions: Mix egg, sugar, flour and salt. Mix in mashed bananas. Add 1/4 inch oil to skillet, and heat to … Continue reading

Meat Pie

Pies have been a staple of western and near eastern dishes since at least the time of the Egyptian Empire. In the old days, the nobility ate the contents, and left the crust to their servants and the poor.   Makes a 9” pie   Ingredients: Crust: 1 cup all-purpose flour ½ teaspoons salt 1/3 … Continue reading

Yorkshire Pudding

Puddings have ancient roots, and were known in Greece and Rome. By the seventeenth century, Britain had long identified with them, and their were dozen of different recipes for them as savory or sweet meals. If you plan on roasting on a spit (or a roasting pan!), try putting a pan under to catch some … Continue reading