Boston Baked Beans, Boston Brown Bread and Coleslaw

Ingredients

• 1 cup Whole Wheat Flour
• 1 cup Rye Flour
• 1 cup Yellow Cornmeal
• 2 tsp Baking Soda
• 1 tsp Baking Powder
• 1 tsp Salt
• 2 cup Buttermilk (Well-shaken)
• 0.75 cup Molasses (Unsulphured)
• 1 cup Raisins (Optional)
• 1 tbsp Unsalted Butter (Softened, for greasing cans)

Instructions

1. 1

   Prepare Steaming Equipment

   • Generously grease the inside of two 1-pound coffee cans or two 28-ounce clean, empty food cans with softened butter. Dust lightly with flour, tapping out the excess.
   • Place a metal rack or trivet in the bottom of a large stockpot with a tight-fitting lid. The pot must be tall enough for the cans to stand upright with the lid on.
   • Pour 1-2 inches of water into the pot. The water should come about a quarter of the way up the sides of the cans.
2. 2

   Mix Dry and Wet Ingredients

   • In a large mixing bowl, whisk together the whole wheat flour, rye flour, cornmeal, baking soda, baking powder, and salt until well combined.
   • In a separate medium bowl, whisk the buttermilk and molasses together until smooth.
3. 3

   Combine Batter and Fill Cans

   • Pour the wet molasses mixture into the dry ingredients. Stir with a spatula just until the flour is incorporated. Do not overmix; the batter will be slightly lumpy.
   • If using, gently fold in the raisins.
   • Divide the batter evenly between the two prepared cans. Fill them no more than two-thirds full to allow space for the bread to rise.

Ingredients

• 450 g Green Cabbage (about 1/2 medium head, finely shredded)
• 1 large Carrot (peeled and shredded)
• 0.25 medium Yellow Onion (finely grated)
• 1 cup Mayonnaise (use a good quality, full-fat variety)
• 2 tbsp Apple Cider Vinegar
• 1 tbsp Granulated Sugar
• 0.5 tsp Celery Seed
• 0.75 tsp Salt
• 0.25 tsp Black Pepper (freshly ground)

Instructions

1. 1

   Prepare the Vegetables

   • In a large bowl, combine the finely shredded green cabbage, shredded carrot, and grated yellow onion.
   • Toss the vegetables together to ensure they are evenly mixed.
2. 2

   Make the Dressing

   • In a separate medium bowl, whisk together the mayonnaise, apple cider vinegar, granulated sugar, celery seed, salt, and freshly ground black pepper.
   • Continue whisking until the sugar is fully dissolved and the dressing is smooth and creamy.
3. 3

   Combine and Toss

   • Pour the prepared dressing over the shredded vegetables.
   • Use a spatula or large spoon to toss everything together, ensuring the vegetables are thoroughly and evenly coated.
4. 4

   Chill and Meld Flavors

   • Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes before serving.
   • This chilling time is crucial for the flavors to meld and the cabbage to soften slightly. For the best flavor and texture, chill for 1-2 hours.
5. 5

   Serve

   • Give the coleslaw a final stir before serving.
   • Serve cold as a side dish for barbecues, sandwiches, or fried chicken.