Spring is in full swing at “The Meadow,” and every day
brings more evidence of the season. Morning birds chirp a wake- up song, herbs
are popping up in the garden, the rhubarb patch is a foot high. Scotchy, the
little brown hen is nesting on eggs in the chicken coop, the geese are back
with mates at their sides making homes of their own near the pond. And, the
turtles have arrived, headed for the shelter and warmth of the lawn to lay
their eggs as they have every year since we’ve been here at Cricket Meadow to
witness their spring ritual.
I’ve never had snapping turtles come close to the house, but
I have seen them in the marsh and ditches by the pasture. I will never forget
my mom’s story of the snapper my dad killed and cleaned and coaxed her to fry.
She was not a reptile lover, therefore was not eager to see a turtle show up in
her kitchen as a potential meal. But Mom was a compliant, obliging, peacemaker
type, so she bent over backwards to please her man and play the part of Betty
Crocker-Suzie Homemaker.
So, when Dad sauntered into the kitchen with a freshly
cleaned snapper in tow and persuaded Mom to try her hand at the preparation she
balked, but to no avail. Then, in submit mode, proceeded to pan fry the
disgusting mound of flesh. She recounted this tale from her newlywed years many
times and, in the years since, claimed she never did fully eradicate from her
memory the scent of cooking reptile and the sight of twitching meat in the pan.
The meal was fed to a table of men my dad invited for the event, never letting
on that it was turtle. They thought it was fowl of some sort. The dish went
over well, was likened to chicken (surprise) and was promptly thrown up by one
of the diners when the truth of species was divulged.
My mom was braver than I’ll ever be. I would not be able to
perform such a feat. My ability to please has never hit those levels.
TURTLE (The one thing missing from this recipe is, who kills
it and how?)
Turtle
3 sprigs fresh parsley
1 bay leaf
2 sprigs fresh thyme
1 medium onion stuck with whole cloves
3 stalks celery
6 tablespoons
melted butter
To cook, place turtle in a pan of cold water. Bring to a
boil and parblanch about 10 minutes. Drain. Plunge turtle into cold water and
leave until cool enough to handle. Scrub well. Place turtle in rapidly boiling water. Add herbs, onion and
celery. Reduce heat and simmer 35 to 45 minutes or until claws can be removed
by pulling. Drain, reserving stock. Allow the turtle to cool on its back in order
to trap the juices as it cools. When cool, pry the flat plastron free from the
curved carapace. Near the head, is the liver. Free it carefully from the gall.
Discard the gall. Slice the liver thinly and reserve, as well as any eggs.
Remove the meat from the both the carapace and the skinned legs. When ready to
eat, toss in melted butter and garnish with more fresh parsley.
TURTLES (THE CANDY)
12 ounces pecan halves
1 can sweetened condensed milk
1 cup light brown sugar
1/2 cup butter
Pinch salt
1/2 teaspoon vanilla
3/4 cup light corn syrup
12 ounces semi-sweet chocolate chips
On a cookie sheet, arrange 3 pecan halves in a triangular
shape. Separate each triangle by 2 inches. In a heavy saucepan, combine milk,
sugar, butter, syrup and salt. Cook to soft-ball stage, stirring constantly.
Add vanilla and stir well. Using a large spoon, put 2 tablespoons caramel on
top of each group of nuts. Let set until cool. Melt chocolate chips in
microwave and top each pecan caramel cluster with chocolate. Let set. Store in
a tightly covered container.
TURTLE BARS
1-1/2 cups flour
1-1/2 cups brown sugar
1/2 cup butter
1 cup pecan halves
2/3 cup butter
1 cup chocolate chips
In a large mixing bowl, combine flour, 1 cup brown sugar and
1/2 cup butter. Mix until crumbly. Pat into the bottom of a 9 by 13 inch pan.
Sprinkle pecans evenly over crumbs. Combine 2/3 cup butter and remaining 1/2
cup brown sugar in a small saucepan. Cook and stir over medium heat until
bubbly. Cook and stir 1 minute more. Pour into pan, spreading evenly over
crust. Bake at 350 degrees for 18 to 20 minutes. Remove from oven and sprinkle
with chocolate chips. Let stand for 2 or 3 minutes and then use knife to swirl
chocolate slightly. Cool before cutting.
PRETZEL TURTLES
20 mini pretzels
20 chocolate covered caramel candies
20 pecan halves
Arrange pretzels in a single layer on a cookie sheet. Place one candy on
each pretzel. Bake at 300 degrees for 4 minutes. While candy is warm, press a
pecan onto each candy co
