Rhode Island and Vermont. It is characterized by rich historical significance, serene coastal and pastoral beauty, and hearty cuisine.
Seafood is perhaps the most prominent component of New England cuisine. All of the states in this region, with the exception of Vermont, have coastline along the Atlantic Ocean. Therefore a multitude of fish and shellfish are stewed, baked, grilled, broiled or fried into a wide variety of delectable treats. Highlights include:
o Maine Lobster
o Halibut
o Salmon
o Clam chowder
o Steamers
o Fried clams
o Mussels
o Scallops
o Clam bake
o Cod
o Haddock
There is also an abundance of farmland in New England, and as such, dairy is another main specialty of the region. Some foodies have attributed New Englanders' talent for cheese making to the fact that they remain close to their European heritage. Vermont in particular is well known for its outstanding cheeses, especially cheddar.
When it comes to fruit, cranberries are the crop of choice in New England. There are countless ways to utilize these tart little berries, with the most popular being cranberry bread, cranberry jelly, and of course, cranberry cocktail. Apples, blueberries, strawberries, and rhubarb are baked into pies, tarts and crisps in many New England kitchens. Although the Concord grape, a dark bluish-purple grape popular in juices and jellies, is named after the village in Massachusetts where it was first grown, Washington produces the highest volume.
Other tasty food staples native to New England states are:
o Boston baked beans and Boston creme pie (Massachusetts)
o Potatoes (Northern Maine)
o Corn chowder (New Hampshire)
o Quahog (Rhode Island)
o Maple Syrup (Vermont)
o Hamburgers (reportedly invented in New Haven, Connecticut)
The delicious, wholesome cuisine of New England evolved from our nation's settlers and therefore retains an air of simplicity. Nevertheless, it helps to pick up a good New England cookbook to master the techniques that will extract the fullest flavor and potential of every recipe.
