Episode 701 of Weekends with Yankee: New England Icons

Travel Throughout New England with Weekends with Yankee [Weekends with Yankee Logo]( [Hero-WWY-Video-Still]( Weekends with Yankee Episode 701: “New England Icons” Richard heads to Maine to check out one of the world’s most-photographed lighthouses, while Amy explores history and seafood in Boston’s famed Italian enclave, the North End. In Vermont, we meet Farmhouse Pottery founder James Zillian. [WATCH NOW]( [Neptune Oyster’s Johnnycakes with Bluefish Pâté]( This streamlined version of the popular Neptune Oyster johnnycakes appetizer is a winner. [Neptune Oyster’s Johnnycakes with Bluefish Pâté] Neptune Oyster’s Johnnycakes with Bluefish Pâté Photo Credit : Adam Detour | Food Styling: Catrine Kelty | Prop Styling: Darcy Hammer/Anchor Artists This is our streamlined adaptation of a popular and wonderfully decadent appetizer served at the beloved oyster bar in Boston’s North End. Whereas the Neptune Oyster version uses three types of flour (all-purpose, semolina, and cornmeal), we use just two. And though the restaurant finishes the dish in a buttery caramel sauce with a dollop of crème fraîche and caviar, we decided it was delicious enough without them. You’ll want to keep the smoked fish pâté recipe in your repertoire: It’s very simple—and great on crackers too. Watch for Neptune Oyster on an upcoming season 7 episode of Weekends with Yankee Yield: 6-8 servings For the pâté Ingredients 1/2 pound smoked bluefish, trout, or salmon 2/3 cup crème fraîche Zest of 1 small lemon Zest of ½ orange 1 medium shallot, minced Instructions First, make the pâté: In a medium bowl, use two forks to finely shred the smoked fish. Add the crème fraîche,citrus zests, and shallot and stir untilevenly combined. Cover and refrigerate until ready to use. For the johnnycakes Ingredients ½ cups all-purpose flour ¾ cup cornmeal 3 ½ tablespoons granulated sugar 2 teaspoons kosher salt ½ teaspoon baking soda ¼ teaspoon black pepper 1 ¾ cups buttermilk 3 tablespoons canola oil 1 large egg Butter, for cooking johnnycakes Minced chives, for garnish Instructions Now, make the johnnycakes: In a large bowl, whisk together the dry ingredients. In a small bowl, whisk together the buttermilk, oil, and egg. Add the wet ingredients to the dry and stir just until evenly combined. Melt some butter in a large skillet (preferably nonstick) over medium heat and use a large soup spoon to drop circles of batter about 2 inches wide. Cook until the pancakes begin to bubble on top and are browned on one side, then flip and cook another minute. Transfer the pancakes to a platter and keep warm while you cook the remaining pancakes. To serve, top each pancake with a dollop of the pâté. Sprinkle with chives and serve. Series funding for Weekends with Yankee is provided by [New Hampshire Tourism]( [Vermont Country Store]( [Maine Tourism]( [Massachusetts Tourism]( [The Barn Yar]( [American Cruise Lines]( Weekends with Yankee is a production of WGBH Boston and Yankee Magazine and is distributed by American Public Television. [wgbh][yankee][apt] [New England]( [TRAVEL]( [FOOD]( [LIVING]( [WEEKENDS WITH YANKEE TV]( [YANKEE MAGAZINE]( [SHOP]( [Facebook]( [Instagram]( [Pinterest]( You received this email because you signed for updates from [NewEngland.com](. If you do not wish to receive our regular e-mail newsletter in the future, please [click here to manage preferences](. *Please do not reply to this e-mail* © 2023 Yankee Publishing Inc. All rights reserved. 1121 Main Street | P.O. Box 520 | Dublin, NH 03444 [Contact Us]( [View web version](