This is a new one on me. Barbara over at "Barbara's Tchatzkahs" who recently sent in the recipe Muffin Meatloaf And Potatoes a la Barbara, now gives us a recipe from the "old country" and her grandmother. Here is what she writes:
Today I was digging through more boxes from parents which I had in storage. My mother passed 7 years ago and I knew she had my some of Nana's recipes in her things somewhere. My Nana, of blessed memory, was one of the best cooks I have ever known. The oldest of 13 children and the daughter of 2 immigrants who ran from the Pogroms in Poland, she could make a gourmet meal out of a crust of bread and a carrot! Well, almost.O.k. all this is great. But first thing is first. I had to know why they are called "Harvard" Beets, and not just plain beets. So I went over to foodreference.com and this is what I found.
And I found some of them!! Many of them are for baked goods (will share later) but I found her recipe for Harvard Beets in my Nana's handwriting. While I only like beets in borscht, this was a favorite with most of the rest of my family.
Hope you can use this - I think she'd be amazed her recipes can be immortalized on the Internet now!
Harvard beets are cooked beets in a sweet and sour sauce of vinegar and sugar (with spices) and sometimes with butter and/or orange juice. Supposedly created by a Harvard student (or a Yale student), there is also a story that they originated in a tavern in England named 'Harwood' and the 'Harvard' is a mispronunciation of the name.So there ya go. The reason for Harvard in Harvard beets. And now to the recipe!
- 2 1/2 cups of diced, cooked beets
- 1/2 cup vinegar
- 1/2 cup sugar
- 1/2 Tablespoon cornstarch
- 2 Tablespoon(s) butter
- salt to taste
Utensils You Need:
- Pot for Stove Top
- Dice and boil beets until the are soft all the way through (test with a knife)
- Mix sugar, cornstarch and vinegar.
- Bring this to a boil and add beets.
- Cover and take off heat and let stand about 20 minutes.
- Add salt to taste and butter and return to low heat until beets are warm.
Really, is very easy. Though I am not a beet lover. You can add orange juice which is also in most of the recipes I have seen as well. My father loved borscht with sour cream. I never did get a taste for it, but every time beets are served, I am reminded of eating Sunday Morning breakfast in "Steinbergs Restaurant" which was on the east side of Broadway between 83rd and 84th street. Amazing what memories a simple food dish can conjure!