What do chocolate-pumpkin Whoopie Pies, Jack-o-lanterns and tomb stones have in common? It’s the Halloween History events in Canterbury town center starting next week!
The history of our little village is huge and it all sits at our door step. The rolling cemetery across the road dates back to the late 1700’s and resting there are many of the original storekeepers. David Foster who ran a store at the corner of Kimball Pond and Morrill roads, John Greenough and sons who ran a store and post office from the little Cape next to the Elkins Memorial Building on Kimball Pond road, Abiel Foster who ran a store near or from the big white house right next to the store.
Many of their neighbors resting along side them, and maybe even them, will be on the Canterbury Tales cemetery walk. And for some good reading about the more contemporary storekeepers leading up to present day visit our About page.
OPEN LATE next week:
- Thursday 10/23 OPEN till 8 Canterbury Tales cemetery walk
- Friday 10/24 OPEN till 7 Canterbury Tales Town Hall
- Saturday 10/25 OPEN till 8 Our pumpkin Carving Contest and town trick or treat Halloween
Enter our Pumpkin Carving Contest!
CLICK HERE for all the details
Whoopie! Pie that is.
The Whoopie Pie is a New England classic cake & frosting snack first recorded here circa 1920, and there is a raging debate over which state baked it first. It seems to have morphed, tho, from a Pennsylvania Dutch/German recipe that came here from Amish country. A bakery in Massachusettes grabbed it as their own and our neighbors in Maine have crowned themselves the originators and the goodie is their official state treat.
Depending on who you talk to or what you read out there, New Hampshire has also adopted the cake-pie as though it is our first born. In honor of this craving we have whipped up a new flavor for these next couple weeks, a chocolate pumpkin Whoopie starting this week-end.
Week-end offerings at the store: meat loaf sandwiches, focaccia pizza bread slices, apple crisp, whoopee pies and soup.
Comfort foods.
“Things that help to alleviate a difficult situation, the easing or alleviation of a person’s feelings of distress, the pleasant lifestyle secured by them.”
Many of you have said to us that the reason you shop at the store and buy our food is for comfort. We get it. That is why we make what we make. And when we all feel unsettled a little love on the plate goes a long way.
Here is a very simple French Toast recipe that is a wonderful go-to when you have some good hearty bread around, like the Sunnyfield bread we carry or like Big Tree makes here in town. Healthy, fermented sour dough bread plumped with spongey custard, browned in butter and topped with a fruit spread…pure comfort. Old dried out bread works great in the recipe.
Sunday French Toast
Slice up 4 pieces of bread at least 1/2″ thick.
In a medium sized bowl or measuring cup, beat together the following until smooth:
- 3 eggs
- 1 cup heavy cream
- 2T light brown sugar
- 1/2 tsp nutmeg
- 1T whisky [I learned this from a San Francisco fireman] OR 1 tsp vanilla
Pour the beaten liquid into a 9×13″ pan. Place the bread in the liquid. Let one side soak up the liquid for 15 minutes then flip to let the other side soak for 15 minutes, 30 minutes total.
Warm a frying pan on low and place 1T butter in it. When melted, spread it around and place two slices of bread. Cook low and slow to develop the tender custardy interior. Flip when lightly browned and cook the other side until also lightly browned.
Serve with a smear of fruit butter…I used our Pumpkin Maple butter. Using a strainer, sprinkle a bit of confectioners sugar over all to serve it pretty. 🙂 YUM. NOTE: Dave likes maple syrup all over his for a more sweet version.
Have a great week-end and we’ll see you ’round the store,
Jane and Dave
Canterbury Country Store 