New York played a pivotal role during the American Revolution and subsequent war. The Stamp Act of 1765 brought together representatives from across the Thirteen Colonies to form a unified response to British policies. The Sons of Liberty were active in New York City to challenge British authority.
After declaring independence, the colonies created the Articles of Confederation and Perpetual Union. The articles asserted the sovereignty of each state, except for the specific powers delegated to the confederation government: “Each state retains its sovereignty, freedom, and independence, and every power, jurisdiction, and right, which is not by this Confederation expressly delegated”.
Under the Articles, Congress had the authority to regulate and fund the Continental Army, but it lacked the power to compel the States to comply with requests for either troops or funding. This left the military vulnerable to inadequate funding, supplies, and even food. It wasn’t long before the colonies realized that a stronger governing document was needed.
While New York sent three delegates to the Constitutional Convention in 1787, only Alexander Hamilton remained to sign the final document. A Federalist, Hamilton held strong opinions that could potentially influence the framing of the young nation’s new governing document. For one, Hamilton supported a life term of service for the President. Others opposed, feeling a life term was akin to a King.
Back to New York, did you know . . .
Hyde Hall Bridge is the oldest documented covered bridge in New York State. It was built in 1825, one of 21 historic covered bridges in the state.
The Hudson River flows in two directions. During high tide, the river flows northward. When the tide falls, it flows seaward. The Hudson also forms the boundary between New York and New Jersey for 21 miles.
New York stands second only to Vermont for maple syrup production. New York State is home to the largest resource of trappable maple trees and over 2,000 maple sugarmakers. As an abundant and sustainable crop, New York’s gourmet maple industry is vibrant and growing.
After the Brooklyn Bridge was complete and was opened for the public to use, 21 elephants, 7 camels and 10 dromedaries (basically furry camels) crossed the bridge to demonstrate that the bridge was safe and ready for use. Elephants walking across the bridge became a tradition with P.T. Barnum. On October 29, 1929 (as in Black Friday) the circus crossing the bridge ended in tragedy. Something upset the animals and a stampede followed. When all was said and done, two of the elephants lay dead in the city street. The third, Jumbo, was last seen running to freedom through the Holland tunnel. While no firm evidence exists either way, rumor has it he survived and lived out his days in an elephant sanctuary. The Brooklyn Bridge Elephant Stampede Monument is dedicated to the triumph of the will of these elephants…and the poor souls that stood in their way.
New York State has nearly 4,000 dairy farms that produce over 15 billion pounds of milk. The dairy industry is the largest single segment of the state’s agricultural industry; making New York the fourth largest producer of milk, and the largest producer of yogurt, cottage cheese and sour cream. The dairy community in New York includes both large dairy operations and small, family run farms.
Oneida, NY, is home to the world’s smallest church, Cross Island Chapel. The tiny structure (less than 30 square feet) sits in the middle of a large pond and can be reached only by rowboat. Maximum capacity is four average sized people. Just enough to hold a wedding, which they do several times a year.
Delis are a big part of the New York dining landscape. Who can resist a good sandwich, a scoop of potato salad and a crisp pickle spear?
Grilled Cube Steak Sandwiches
1 White Onion
4 tenderized Cube Steaks
Salt to taste
Black Pepper to taste
Garlic Powder to taste
2 tablespoons Margarine
Olive Oil for grill
Cooking Spray for spatula
4 rolls Steak Rolls
Butter as needed
Barbecue Sauce as desired
Peel and thinly slice onion. Break rings apart. Set aside until ready to cook.
Season cube steaks generously on both sides with salt, pepper and garlic powder. Let rest for 30 minutes for the spices to penetrate the meat. While the steaks rest, grill the onions.
In a large skillet over medium-low heat, melt margarine. Scatter onions into the pan; cook until nicely browned, about 20 minutes. Remove from heat, wrap in foil to keep warm until ready to use.
Heat grill to a high heat. Clean grate, liberally wipe down with oil to prevent meat from sticking.
Set steaks on the grill and cook for about 2 minutes per side, taking care not to overcook steaks. Use an oiled spatula to turn steaks and remove when finished. Tent and let rest for 5 minutes for juices to settle.
Split steak rolls open, brush with soft butter. Heat a griddle to medium. Lightly toast steak rolls. Spread barbecue sauce on top and bottom roll. Scatter grilled onions over the bottom roll. Trim steaks as needed to fit on the rolls, stacking and overlapping meat as needed.
Cut in half for easy when eating. Serve with favorite potato side such as Tater Tots or a creamy potato salad.
What goes better with a steak sandwich supper than a chewy, buttery cookie? Lucky for us, today is also National Pecan Cookie Day. And have we found a great recipe.
Buttery Butter Pecan Cookies
1-1/4 cups Pecan Halves, finely chopped
3 tablespoons Butter
Finely chop the pecans, set aside.
In a large skillet over medium heat, melt butter. Add in chopped pecans and cook, stirring occasionally, for about 5 minutes, or until lightly pecans are toasted. Set aside until ready to use.
Butter Pecan Cookies
2-1/2 cups Flour
1 tablespoons Cornstarch
3/4 teaspoon Salt
1/2 teaspoon Cinnamon
1 teaspoon Baking Soda
1 cup Butter
1 cup packed Brown Sugar
1/2 cup Sugar
1 Tablespoon Vanilla Extract
2 large Eggs, room temperature
1 Egg Yolk, room temperature
16 Pecan Halves, for decoration
In a large bowl whisk flour, cornstarch, salt, cinnamon, and baking soda until well-combined. Set aside.
In a small saucepan, over medium heat, melt the butter. Lower heat, continue to cook the butter. swirling the pan occasionally. Keep a close eye here. The top of the butter will begin to froth and make popping sounds. Let simmer until the butter will develops a rich amber color, with tiny brown bits at the bottom. Once the butter produces slightly nutty aroma, remove from heat and immediately pour the browned butter into a large empty mixing bowl.
Add both types of sugar into the mixing bowl with the butter; whisk well. Add in vanilla. Beat in the whole eggs one at a time. Add egg yolk, and continue to beat until eggs are just combined.
Using a rubber spatula, fold in the flour, stirring until just combined. Fold in the buttered pecans.
Cover bowl and refrigerate for 4 hours.
Heat the oven to 375 degrees. Line two large baking sheets with parchment paper.
Using a large cookie scoop, divide the dough into sixteen 3-tablespoon sized balls. Place 8 cookie balls on each of the prepared baking sheets, leaving about 3 inches between each ball of dough for spreading.
Firmly press a pecan half on top of each ball of cookie dough. Bake, one tray at a time, in the heated oven for 10 minutes. Once cookies are removed from oven; use a spatula to gently press edges that may have spread out back in to form a thicker, round cookie
Sprinkle warm cookies with granulated sugar. Allow cookies to cool on the pan for 15 minutes, then carefully transfer to a cooling rack.