Sara Hohn – Food… Brooklyn & Beyond

The Amish religion started as a reform group within the Mennonite movement but splintered off during the 17th century. In the early 18th century, many Amish settled in Pennsylvania and elsewhere. Today, they still attempt to preserve elements of late 17th century European rural culture. Many similarities remain between Amish, Mennonite and Pennsylvania Dutch cooking. All farm-based communities, their cuisines are characterized by foods made from scratch that are simple, filling, and high in fat (a must for all the hard laboring). Their hearty recipes incorporate seasonal ingredients, whole grains and reflect their unadorned lifestyle. Classic Amish dishes like Shoo Fly Pie, Whoopie Pies and Amish Friendship Bread have become engrained in American cuisine. The Amish lunch table is set with “seven sweets and seven sours,” along with potatoes and at least other two vegetables to accompany the meat course. Apple butter is often a part of this array, and is typically used as a sauce for meat or a spread for bread.

Their impressive and widely-praised cheese selection aside, the Bedford Cheese Shop carries a variety of house-made items including their Amish jams and preserves. I have fond memories of childhood trips to Lancaster and Pennsylvania Dutch Country so I picked up a jar of their Amish Apple Butter. (Note: There is no butter in apple butter. It’s called apple butter because of its smooth, thick consistency). Traditionally slow-simmered in outdoor copper kettles, apple butter is basically a concentrated form of applesauce. The sugar caramelizes and the mixture thickens and darkens, with flavors becoming stronger and nuttier. I liked the Bedford Cheese Shop’s fragrant version, but it’s lighter, sweeter and more gelatinous than the swarthy and rustic Amish apple butter I remember. Still, as an embellishment to their fine cheeses, it’s a warm and suitable tribute to fall.

Bedford Cheese Shop
229 Bedford Avenue

Originally published on Until Monday: Brooklyn