Are we at 100 inches of snowfall yet? When we were past 75 inches, I happened to visit Danny and Thuan at Fitchburg’s legendary Millbury Fish Market. Our younger child “was out of seaweed snacks and needed” a particular peach drink, and because this is a long winter and there were items missing from our pantry, (including ginger, Vietnamese iced coffee mix, and turmeric root, off we go.
Danny asked me what I was making for dinner, and I said I didn’t know, and he said, “You should make Hot Pot.” At that moment, another patron heard the conversation, and between the two of them, I went home with all the ingredients (mushrooms, fish balls, noodles, hot pot mix, and bok choy) to make a Hot Pot.
When I looked up a recipe and videos I was first intimidated, and then over-joyed. “Hot Pot” is one of the easiest dishes to make, and is actually appropriate for all four seasons. The origins date back millennia. Basically, it’s a highly-flavored broth served in a metal pot. The ingredient categories include: meats (land and sea), starch (noodles), vegetables and condiments.
The classic “hot pot” cooking vessel features a metal divider and is set on a large table with a heating source. A hot pot can be an entire meal for a large family. The cook adds ingredients, which take varying times to cook. Guests help themselves to items, and then dip these in a sauce. As time goes by, more ingredients are added, and flavors change. However, we’ve created “hot pot” at our stove top, and handed off bowls to our guests, who return for subsequent helpings with different items. It is an ingenious idea, and I’m completely sold on the Hot Pot to get us through a two-day Nor-Easter. Take that, Old Man Winter!
Springing forward, flowin’ sap
Out of more than 100 species of maple trees on the planet, just one sets the gold standard for general delightfulness. The Sugar Maple (Acer Saccarum) is one of the few maples native to our continent (other common ones are Silver, Bigleaf, and Red, which is the most numerous of all). Asia might be the winner in the maple sweepstakes, by having many more than the handful growing in North America, but we in New England are the champions, because this month, as Fitchburg’s Jim Lattanzi of Hollis Hills Farm reminded us: “the sap is flowin’ “ in our maple trees.
It’s not quite spring — but it is sugar season, hooray! Last weekend, hundreds of visitors enjoyed “sugar on snow” offered “sugar on snow” (heated syrup on fresh snow), maple donuts, and syrup, sugar, and cream at Hollis Hills Farm. And what magic real maple syrup is when poured onto waffles, pancakes, or oatmeal. Every child who grows up in New England grows up with this spring math equation: it takes 40 gallons of sap to create one gallon of syrup.
We always enjoy stopping by when the maple sap is transformed into syrup in the Sugar House. On Sunday, Farmer Jim and son James, were busy creating “Sugar On Snow” for the little (and big) ones, and the furnace was stoked by Farm Manager Dan Lindstedt. He explained that hard wood (that could be young and green) such as maple, oak, and birch was the best fuel. Meanwhile, Monty Tech student workers, Jake Szocik and Hunter Raboin assisted by drawing toasty-warm cups of maple syrup fresh from the tap and handing samples to enthusiastic attendees. They’ll be open Saturdays and Sundays, 9 am to 3 pm, 340 Marshall Rd. Fitchburg.
Basic Hot Pot
INGREDIENTS:
Hot Pot Soup Base *
Mushrooms
Thin-sliced beef
Fish
Chicken
Napa Cabbage
Bok Choy
Noodles (glass or udon)
dipping sauces
DIRECTIONS:
There are numerous recipes for “Hot Pot Soup Base,” but it’s easier to start with a mix; a popular one is “Little Sheep” brand, but we recommend visiting Millbury Fish Market, 60 Bemis Rd., Fitchburg. You’ll find numerous varieties of soup bases, and the divided pot which is most authentic. They also carry a variety of mushrooms, Bok Choy and Napa, and frozen meats ready to go.
Notes: Dipping sauces are customary as the second stage of a proper hot pot. Outfit every guest with soup spoon and chopsticks, and they can dunk their mushroom, meat, or veggie for additional flavor. Use a ramekin or small custard dish for the sauces which can include: soy sauce with chopped garlic, green onion, and ginger slices; fish sauce; Chile sauce.
Maple as an ingredient
I searched long and hard for fun recipes that did not use a lot of maple syrup, which can be poured on pancakes and waffles, added to hot oatmeal, or surreptitiously glugged straight from the bottle (shhhh!). Here are two quickie items which will leave you plenty of the golden nectar for pouring or glugging.
Maple Dressing
INGREDIENTS:
1/3 cup extra virgin olive oil
2 tablespoon tahini
1 tablespoon maple syrup
1 tablespoon red wine vinegar
1 tablespoon Dijon mustard
DIRECTIONS:
Measure these items into a jar with a lid, mix together, then shake vigorously. This is a tart and sweet dressing appropriate for veggies, or a salad with sweet additions, such as toasted walnuts, craisins or dates.
Maple Spread
INGREDIENTS:
2 ounces cream cheese
1 tablespoon maple syrup
DIRECTIONS:
Let cream cheese soften, and mix maple syrup into softened cream cheese. You may want to add an additional tablespoon or two of maple syrup to get the right taste; and this recipe can be expanded (four ounces, two tablespoons maple syrup, etc.). Lovely on English muffins.
Sally Cragin would love to read your family recipes and stories. Write to: [email protected]
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