Part 2: "Hot Damn," "Sharing Our Best" - Chemung ARC, Elmira, 1996
Part 2.5: Steamed Chickent "From Ridgewood Kitchens," West Side Presbyterian Church, Ridgewood, NJ, 1945
Here we have this lovely little number out of Warrensburg.
Something that makes me laugh about this book is how half of the recipes are attributed in the title to someone other than the person who is listed as the contributor. It's as if folks were afraid of being thought to have taken credit for a recipe that belonged to someone else... Thieving Grandma Branch's pickle recipe and accepting the undeserved laurels would be a hanging offense. How absolutely typical of my stodgy Upstate countrymen.
Check the below recipe out. This is why I am in the church cookbook collecting business. The recipe isn't really a revelation. However, it speaks to the fact that once and a while you can turn up fragments of local cooking lore in these recipe collections. A no-name recipe that was found on a scrap of paper in a book...
Anyhow, the recipe I decided to experiment with is the below.
Here we have "6# Fudge."
Now, I am no especial fan of fudge. I have barely any sweet tooth. But a fudge recipe wherein the very first ingredient is Velveeta? Where do I sign up.
I'm no stranger to fudge involving cheese. The Herkimer County Cheese Co. (maker of my beloved Xmas Cheese Balls) makes a cheddar cheese fudge which I have sampled. However, the dark arts involved in actually producing the stuff interested me enough to give it a go.
So I assembled my 6 pounds of stuff.
A pound of Velveeta.
A pound of margarine (shudder... I hate margarine).
Melted these two up together.
And then I had a little help from my junior mixing the molten "cheese"/margarine into the 4 pounds of powdered sugar and cocoa mixture.
We made a couple of batches. One with walnuts and one without (my fudge assistant doesn't fancy walnuts).
They went into some tins lined with buttered parchment. Don't you just love the phrase "buttered parchment?" It just rolls off of the tongue...
And here we have a chunk. Cooled and cut.
If you are into fudge, this is some pretty good fudge. The Velveeta adds a textural component and just a hint of flavor. The Velveeta in this recipe reminds me of the butyric acid in Hershey's chocolate. Just a little funk in the background to make things interesting.
I have made "process cheese" akin to Velveeta in the past utilizing sodium citrate (see here) along with quality New York cheddar. I think it might be fun to whip up a 6# Fudge batch utilizing a more assertive cheese just to see what happens. It would most likely be horrible, but you never know. It might be fun.
Anyhow, I told a bunch of friends that I was making the Velveeta fudge and everyone was all "gags" and "grosses." I even had to foot a bunch of it over to a misbelieving neighbor who thought the stuff would be vomitous.
Everyone who tasted the 6# Fudge (including my supremely picky children) declared it to be above average fudge and perfectly normal in taste.
The only problem I have with this recipe is that it is 6 pounds of fudge. Remaining in my house at the time of this writing is approximately 5 pounds of fudge. I can't even feed the stuff to the dog...
Who wants fudge? I will arrange for the Velveeta Cheese Fudge Fairy to visit your abode.