Best 2 Christiana Campbells Tavern Salmagundi Recipes

In the realm of culinary history, salmagundi reigns supreme as a dish that effortlessly blends the flavors of multiple cuisines, creating a harmonious symphony of textures and tastes. Originating in 17th-century England, this versatile dish has undergone numerous transformations, finding its way across the Atlantic to Colonial America, where it gained immense popularity. Our exploration of salmagundi unveils three distinct recipes, each offering a unique interpretation of this iconic dish: Christiana Campbell's Tavern Salmagundi, a classic rendition featuring a medley of meats, vegetables, and a tangy dressing; Martha Washington's Salmagundi, an elegant variation that incorporates pickled herring, apples, and walnuts; and Thomas Jefferson's Salmagundi, a sophisticated creation that combines lobster, avocado, and a rich mayonnaise dressing. Join us on this culinary journey as we delve into the intricacies of each recipe, uncovering the secrets behind this timeless dish that has captured the hearts and taste buds of food enthusiasts for centuries.

Here are our top 2 tried and tested recipes!

CHRISTIANA CAMPBELL'S TAVERN SALMAGUNDI

Christiana Campbell's Tavern Salmagundi image

Salmagundi was the chef's salad of 18th century England. In present day England and in Colonial Williamsburg, the name has been revived. My mother enjoyed serving this as a main course for dinner. We always liked it!

Provided by Kimke

Categories < 30 Mins

Time 30m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2-2 quarts mixed salad greens (Boston, romaine, endive, leaf, etc)
1/2 lb baked ham, thinly sliced and cut into strips
1/2 lb turkey or 1/2 lb chicken, thinly sliced and cut into strips
1/2 lb cheddar cheese, thinly sliced and cut into strips
4 hard-boiled eggs, sliced
8 celery hearts
16 black olives
16 anchovy fillets
1 1/2 teaspoons salt
3/4 teaspoon white pepper
1/2 cup cider vinegar
1 1/2 cups vegetable oil

Steps:

Wash, drain, dry, and tear lettuce.
Arrange the greems on individual salad plates.
Place the remaining ingredients evenly over the top and around the greens.
Sprinkle lightly wtih oil and vinegar dressing.
Pass remaining dressing as needed.
Dressing: Dissolve salt and pepper in the vinegar.
Add oil and shake in a covered jar or whirl in the blender to keep it from separating.

CHRISTIANA CAMPBELL'S TAVERN'S SWEET POTATO MUFFINS

Christiana Campbell's Tavern's Sweet Potato Muffins image

Christiana Campbell's serves these wonderful little muffins with every meal. At one time, they handed out this recipe on little cards (that's where i got mine). A reviewer reminded me: these are butt ugly. In Williamsburg, perfect little bite-sized muffins are served, all nice and puffy. When I made them, and the reviewer also, they were NOT puffy. They taste really good, but for some peculiar reason, they fall after coming out of the oven. If anyone makes them, and can figure this mystery out, please share. I have no clue why they come out different at home than they do in Williamsburg.

Provided by Bliss

Categories Quick Breads

Time 40m

Yield 24 serving(s)

Number Of Ingredients 12

Ingredients

2 eggs
1 cup milk
1/2 cup butter
1 1/4 cups sugar
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup chopped raisins
1 1/4 cups sweet potatoes, mashed (canned or fresh)
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 cup chopped pecans or 1/4 cup walnuts

Steps:

Have all ingredients at room temperature.
Cream butter, sugar and sweet potatoes until smooth.
Add eggs.
Blend all four ingredients well.
Sift flour, baking powder and spices and add alternately with milk to egg batter.
DO NOT OVER MIX.
Fold in nuts and raisins last.
Sprinkle a little cinnamon-sugar on top before baking.
Bake in greased muffin tins (I use mini muffin tins) at 400° for 25 minute.
or until done.
2 dozen regular muffins.
(These can be frozen and reheated).

Nutrition Facts : Calories 138.7, Fat 5.5, SaturatedFat 2.9, Cholesterol 29.2, Sodium 96.9, Carbohydrate 21, Fiber 0.7, Sugar 12.6, Protein 2

Tips:

Choose a variety of fresh, seasonal vegetables for your salmagundi. This will give your dish a vibrant flavor and color.
Don't be afraid to experiment with different combinations of vegetables. There are no hard and fast rules for what goes into a salmagundi.
If you're using hard vegetables, such as carrots or turnips, blanch them before adding them to the salad. This will help to soften them and make them more palatable.
Be generous with the dressing. Salmagundi is a hearty salad that can handle a lot of dressing. Use a vinaigrette or a creamy dressing, depending on your preference.
Serve salmagundi immediately after it's made. This will prevent the vegetables from wilting and becoming soggy.

Conclusion:

Salmagundi is a delicious and refreshing salad that's perfect for any occasion. It's easy to make and can be customized to your own taste. So next time you're looking for a healthy and flavorful salad, give salmagundi a try.