The Declaration of Independence was the name adopted by the Continental Congress on July 4, 1776, which announced that the thirteen American colonies, then at war with Great Britain, regarded themselves as 13 newly independent sovereign states and no longer a part of the British Empire. They formed a new nation—the United States of America.
Times were much different when our founding fathers lived. They cooked over open wood fires and often had farms where they grew their own produce. Food was simpler for the,. but eating was a big part of their lives. What kinds of food did our founding fathers eat?
Thomas Jefferson was known for his culinary adventurousness. He was an avid gardener and trained his kitchen staff in French cooking techniques. Almost all of our founding fathers lived on large farms. Thomas Jefferson, in particular, had a deep love for farming and he published many books about it. In his Garden Book, he mentioned planting green beans often. Everyone knows the myth about George Washington and the cherry tree, but did you know that he actually had a cherry orchard on his property? Both he and Thomas Jefferson cultivated cherry trees on their land.
Seafood in general was popular amongst the founding fathers. Most of them spent a lot of their working lives near large bodies of water. Even though they enjoyed all seafood, oysters were by far their favorites. Martha Washington, the first First Lady, included many recipes for oysters in her cookbook, The Martha Washington Cookbook.
Benjamin Franklin loved turkey so much that he suggested it should be our national symbol. The bald eagle won that fight, but turkey continued to be popular. Dolley Madison, the fourth president’s wife, introduced ice cream to the United States in 1812, when she served it at her husband’s inaugural ball.
It’s common knowledge that George Washington had dental issues. For most of his life he wore dentures, so he often couldn’t chew foods properly. Because of this, he preferred soft, easy-to-eat foods. Cornmeal cake was one of his favorites. George Washington also brewed his own beer. He included molasses in his recipe.
John Adams, the second president, had a relatively simple palate. He preferred boiled meals with nothing too elaborate added. His wife, however, liked to cook more interesting meals. Each year, Abigail Adams would make apple pandowdy, which is very similar to apple pie, from the harvest from their orchard. Apple cider was John Adams’ drink of choice. It was also made from the apples that grew in his orchard and he drank at least one pint of cider before nine in the morning.
The colonists were not fond of eating fresh fruits and vegetables. In fact, they were considered unappetizing. Most of the time, a lot of sugar was added to the cooking water to make the vegetables more palatable to their taste.
Today, Independence Day, a national holiday, is commonly associated with fireworks, parades, barbecues, carnivals, fairs, picnics, concerts, baseball games, family reunions and political speeches and ceremonies in addition to various other public and private events celebrating the history, government and traditions of the United States.
Get Together Menu for 12
- 24 grape tomatoes
- 12 cherry-size fresh mozzarella cheese balls
- 24 fresh basil leaves
- 2 tablespoons olive oil
- 2 teaspoons balsamic vinegar
On each of 12 wooden appetizer skewers, alternately thread two tomatoes, one cheese ball and two basil leaves; place on a serving plate.
In a small bowl, whisk the oil and vinegar together and drizzle over the kabobs just before serving. Yield: 12 kabobs.
Marinated Cheese with Peppers and Olives
- 16 ounces cheddar cheese, cut into 3/4-inch cubes
- 2 medium sweet red bell peppers, cut into 3/4-inch pieces
- 2 cans (6 ounces each) pitted ripe olives, drained
- 1/4 cup extra virgin olive oil
- 1 tablespoon white vinegar
- 1 garlic clove, minced
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
In a large bowl, combine all the ingredients and mix gently. Refrigerate, covered, at least 4 hours or overnight. Yield: 12 servings.
Southern Style Shrimp Boil
- 4 pounds small red potatoes
- 2 pounds Italian sausage (hot or sweet or a combination), sliced into 2-inch pieces
- 6-8 corn on the cob, husks and silk removed, each cob cut into three portions
- 1/4 cup seafood seasoning (such as Old Bay)
- 4 pounds shrimp, peeled if desired
- Chopped parsley for garnish
Place potatoes and sausage in the bottom of a large stockpot. Fill with 6 quarts cold water. Stir in the seafood seasoning, cover and bring to a boil; cook 10 minutes.
Remove the lid and carefully add the corn; cover and cook 10 minutes. Stir in shrimp and cook 2 minutes, or until the shrimp turn pink and are cooked through. Drain.
Arrange on a large platter and garnish with chopped parsley.
- 4 cups shredded green cabbage
- 3 cups shredded red cabbage
- 1 cup shredded carrot
- 1 cup light mayonnaise
- 1/2 cup reduced-fat sour cream
- 3/4 cup buttermilk
- 2 tablespoons yellow mustard
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
In a large bowl, stir together the green cabbage, red cabbage and carrots. In a medium-size bowl, whisk together the mayonnaise, sour cream, buttermilk, mustard, salt and pepper.
Fold the mayonnaise mixture into the vegetables and stir until well combined. Cover and refrigerate 4 hours or overnight.
This fat-free, all-fruit sorbet adds lemon for refreshing tartness. For a smoother texture, strain the blueberries through a fine-mesh sieve before freezing. For a blueberries-and-cream variation, substitute milk or cream for the juice, omit the lemon and add 1 cup Greek yogurt.
- 1/2 cup apple juice or white grape juice
- 1/2 cup organic honey
- 36 ounces fresh blueberries (divided)
- 2 lemons
- 1/4 teaspoon salt
In a small saucepan, warm the juice and add the honey; stir until completely dissolved.
Combine with 6 cups blueberries in a food processor and purée until smooth. Strain, if desired.
Zest and juice the lemons. Add lemon juice and salt to the blueberry mixture and pulse to combine. Pour into a prepared ice-cream-maker canister, stir in all but 2 teaspoons of the lemon zest and freeze according to the manufacturer’s directions.
To serve, place one scoop in each serving dish and garnish with remaining lemon zest and remaining blueberries. Serve immediately.
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