KING'S ARMS TAVERN-LIKE CREAMED ONIONS
This is similar to the recipe for creamed onions served at the King's Arms Tavern in Colonial Williamsburg. The Tavern version (from a 1970s cookbook of Old Williamsburg recipes) includes extra salt which I omit. The salted peanuts make it salty enough for my tastes, even before the doctor put me on a low-salt diet. However, I always have a salt shaker on the table so people who like it saltier can add it themselves.
Provided by echo echo
Categories Onions
Time 25m
Yield 4-5 serving(s)
Number Of Ingredients 7
Steps:
- Cook the onion in boiling salted water until tender; drain.
- Melt the butter over medium heat and stir in the flour and salt.
- Add the milk and continue to cook, stirring constantly, until the sauce is smooth and slightly thickened.
- Put the onions in a greased 1-quart casserole and pour the sauce over them.
- Stir in the whole peanuts.
- Top with the crumbs and chopped peanuts.
- Bake at 400° approximately 15 minutes until bubbly and lightly browned.
COLONIAL GAME PIE (KING'S ARMS TAVERN)
Here's one for the Wild Thang group, for those of you who like cooking wild game. This came from the Colonial Williamsburg Cookbook, published 1975. A collection of recipes served in the taverns and inns of Colonial Williamsburg, Virginia. Like all older cooking methods, this one takes some time. The photo is just to show you...
Provided by Susan Feliciano
Categories Savory Pies
Time 3h5m
Number Of Ingredients 17
Steps:
- 1. Preheat oven to 400 degrees. Salt the cavity of the duck and place it on a rack in a shallow roasting pan, breast side up. Bake for 30 minutes at 400, reduce the heat to 325, and bake until the duck tests done.
- 2. Simmer the rabbit in a small amount of water for 60 minutes or until tender.
- 3. Cut the venison into large cubes and saute in the vegetable oil in a large skillet until well browned, stirring and turning as necessary. Remove the venison and drain the oil from the skillet.
- 4. Add the port wine to the skillet and boil for 2-3 minutes, scraping up any brown particles. Return the venison to the skillet and add the Brown Sauce. Simmer for 45-60 minutes, or until the venison is tender.
- 5. Cut the duck and rabbit meat in medium-sized pieces, and place in the skillet with the venison to keep warm. Season with the Worcestershire sauce, garlic, pepper, and currant jelly.
- 6. Saute the mushrooms in the butter until lightly browned. Fry the bacon until crisp, and drain. Heat the onions and drain.
- 7. Divide the game mixture into individual greased casserole dishes and garnish the top of each with mushrooms, bacon, and onions. Cover each dish with the pastry crust, trim the edges, and prick the tops to allow the steam to escape.
- 8. Beat the egg lightly with the milk to make an egg wash and brush the tops of the pastry with the mixture. Bake in a 350-degree oven for 20-25 minutes or until the crust is golden brown. Serve piping hot.
KING'S ARMS TAVERN CREAM OF PEANUT SOUP RECIPE
Provided by raklisa2020
Number Of Ingredients 8
Steps:
- Saute onion and celery in butter until soft, but not brown. Stir in flour until well blended. Add veggie stock, stirring constantly, and bring to a boil. Remove from heat and rub through a sieve. Add peanut butter and creamer, stirring to blend thoroughly. Return to low heat, but do not boil, and serve, garnished with peanuts. Note: This soup is also good served ice cold.
KING'S ARMS TAVERN CREAM OF PEANUT SOUP
This recipe is our favorite from The Williamsburg Cookbook. We had to buy the cookbook after having this at the King's Arms Tavern in Colonial Williamsburg. It is quite tasty served hot with toasted breadsticks (see recipe titled "Colonial Soup-Servers") This soup can be served hot or cold. It is even good re-heated.
Provided by luvinlif2k
Categories Lunch/Snacks
Time 1h30m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Saute onion and celery in butter until soft.
- Do not brown.
- Stir in the flour until well blended.
- Add chicken broth/stock, stirring constantly and bring to a boil.
- Remove from heat.
- Puree in a food processor or blender.
- Add peanut butter and cream, stirring to blend thoroughly.
- Return to low heat and heat just until hot.
- Do not boil.
- Serve garnished with chopped peanuts.
Nutrition Facts : Calories 471.1, Fat 39.9, SaturatedFat 13.7, Cholesterol 39.9, Sodium 898.4, Carbohydrate 15.4, Fiber 3.5, Sugar 6, Protein 18.5
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