Son B joyously announced, like many students and teachers today, “There’s no school tomorrow. It’s President’s Day!” I started thinking…Why do we celebrate President’s Day typically around February 16th? Calendars were once prominently marked with Lincoln’s birthday (Feb. 12) and Washington’s birthday (Feb. 22). Is tomorrow’s federal holiday a day to celebrate Washington or all U.S. Presidents?
According to whitehouse.gov, President’s Day was originally established on February 22, 1880, as a way for the American people to recognize and celebrate President George Washington’s birthday. How cool is this huge nation-wide birthday? Eventually our bureaucracy, at its finest, set limits for the number of federal holidays falling on Mondays in a calendar year. In 1968, President’s Day (aka Washington’s birthday) was set aside by Congress to be the third Monday each February. Ironically, Washington’s true birth date will never fall on this Monday.
Coincidentally, STARZ’s steamy hit Outlander (Season 5) is back on the small screen this weekend. Based on Diana Gabaldon‘s nine historical fiction/time-traveling books, The Outlander Series, Season 5 is set in 16th Century Colonial America (roughly 1770-1772). I’m not sure if this was pre-planned, but the timing is curious and I’m thrilled!
So what does historical-icon George Washington and historical-fiction Outlander have in common? George Washington, like many of his colonial American contemporaries, was a visionary and agrarian (aka farmer). Before moving to grand Mount Vernon, Washington was born in 1732 at Pope’s Creek plantation in Westmoreland County, Virginia. The actual house is long-gone, but you can walk inside markers outlining the original foundation. A memorial house stands today at George Washington Birthplace National Monument. Our boys sure enjoyed running around the grounds!
In 1759, Mount Vernon became the home for Washington, his wife Martha and their family for 45 years. Like many successful plantations of its time, Washington ran Mount Vernon using careful management, and a willingness to take risks. Mount Vernon was also home to hundreds of enslaved peoples. Washington recognized their necessity to operate his endless acres at Mount Vernon, but felt strongly about ending this practice. At his death, Washington freed the 317 enslaved people at Mount Vernon. First President and first class guy! We sure like visiting George and Martha’s place!
Not to be out done by George, Martha Washington was known to be very hands-on at Mount Vernon as well. Martha’s hospitality included many culinary delights, many featured here at Mount Vernon Inn Restaurant’s website. But one recipe you won’t find on this website is “Surfit Water” taken from Martha Washington’s Booke of Cookery and Booke of Sweetmeats (edited by Karen Hess).
Like almost every cure in this time, surfeit water was an herbal remedy in liquid form. Martha’s version was used to treat overindulgence. After hours of multi-course meals at Mount Vernon, it was the Pepto-Bismol of its time. The main ingredient in this stomach settling drink is poppy seeds. Poppy was also known to treat headaches, offer a slight buzz, cure bad breath, and ease flatulence. Hmm…maybe I should brew up a batch of Martha’s “Surfit Water” for some of the men in my family.
Getting back to the connection between President’s Day and Outlander‘s Season 5 debut, the main character Claire Fraser is a colonial-era healer. She relies heavily on natural antidotes, despite her education as a modern-day doctor. The connection? Martha Washington’s exotic colonial poppy seed “Surfit Water” reads like the time-traveling creations crafted by Claire Fraser! Hence…Poppy Seed Bars!
Adapted from the “Poppy Seed Square” recipe in Walter Staib’s City Tavern Baking & Dessert Cookbook, this slightly citrusy, nutty, custard-like topped shortbread bar is one of a kind. The poppy seed layer is lightly sweetened with honey and compliments the flaky, buttery crust. It’s a delicate treat to enjoy with a cup of tea watching your favorite historical TV series!
PrintPoppy Seed Bars
Take a trip back in time with these flaky shortbread bars covered with a slightly sweetened, citrusy poppy seed layer. Adapted from Poppy Seed Squares recipe in City Tavern Baking & Dessert Cookbook (Staib, 2003).
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12–15 squares 1x
Ingredients
For Poppy Seed Filling:
1/2 cup poppy seeds
1 cup whole milk
1/4 cup honey
1/2 cup heavy cream
1 lemon, zested
1 tsp. cornstarch
2 tbsp. orange liqueur, such as Cointreau or Triple Sec
3 tbsp. unsalted butter, at room temperature
1/4 ground walnuts
1 large egg, slightly beaten
For Shortbread Crust:
1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup powdered sugar
2 tsp. vanilla
2 cups all-purpose flour
Instructions
For Poppy Seed Filling:
In a medium saucepan, combine poppy seeds, whole milk and honey. Let sit for 1 hour at room temperature.* Prepare Shortbread Crust during this time (see below).
After 1 hour, add heavy cream and lemon zest to poppy seed mixture. Over medium-low heat, stirring frequently, cook the poppy seed mixture until the mixture thickens, about 15-20 minutes. The milk should be reduced by about half.
Whisk cornstarch and orange liqueur in a small bowl. Once poppy seed mixture reaches a gentle boil, add the cornstarch mixture to it. Stir continuously to avoid clumps, about 1-2 minutes. Mixture will continue to thicken.
Remove saucepan from heat and stir in ground walnuts and unsalted butter. Stir until unsalted butter has melted completely and mixture is warm. Stir the slightly beaten egg in until well combined. It’s important the poppy seed mixture is warm when you add the egg, otherwise the egg may cook and cause a chunky filling.
Pour warm poppy seed filling over the top of the warm shortbread crust. Return pan to the oven. Bake for 15-17 minute more or until filling has puffed slightly and is set. The edges should be golden brown. Cool pan on a wire rack. Dust with powdered sugar, cut into 2-1/2 inch squares, and serve.
For the Shortbread Crust:
Cream unsalted butter, powdered sugar and salt together. Add vanilla and mix well. Blend in all-purpose flour until well combined.
Press dough evenly into a lightly greased 9″X13″ baking pan. Place pan into refrigerator to chill for about 30 minutes.
Preheat oven to 350 degrees F. Remove pan from refrigerator. Bake crust for 20 minutes or until lightly golden brown and set. Remove from oven and cool slightly.
Notes
*Letting the poppy seeds, whole milk and honey sit at room temperature for 1 hour is crucial. This time softens up the poppy seeds, allowing them to absorb liquids later on in the recipe, as well as blending the flavors.
IMNPB
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