Recipe Of The Week: Johnny Cakes

Johnny Cakes have long been a treat in New England and some say they originated in Rhode Island. Traditionally, Thanksgiving is the best time to...

Johnny Cakes have long been a treat in New England and some say they originated in Rhode Island. Traditionally, Thanksgiving is the best time to enjoy them. With several different variations over the years, nothing beats the original. So here's a classic recipe that includes locally stone ground corn meal from Kenyon's Grist Mill in Usquepaugh, RI. 1 cup Kenyon's Stone Ground White Corn Meal 1 teaspoon sugar 1/2 teaspoon salt 1.25-1.5 cups boiling water Mix the cornmeal, salt, and sugar together. Gradually add enough water to make a moist but firm batter. Drop by large spoonfuls onto a hot greased griddle, and flatten slightly with the back of a spoon. When brown, turn and cook the other side. Serve with whipped maple butter on top and enjoy with your fingers. We recommend pairing this with the traditionally Narragansett Lager Beer! For more recipe ideas or to order Kenyon's corn meal, please visit KenyonsGristMill.com.

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Rhode Island Clam Chowder

Today is National Chowder Day and we’re planning on hitting some of our favorite seafood joints. If ya can’t join us, celebrate Chowder Day at home with the Official Beer...

Rhode Island Clam Chowder

Today is National Chowder Day and we’re planning on hitting some of our favorite seafood joints. If ya can’t join us, celebrate Chowder Day at home with the Official Beer of the Clam! Here’s our favorite chowder recipe......

Narragansett Beer's Irish Neighbor

The Irish Neighbor

We love our Irish Neighbor Half and Halfs around here. Never had one? A Half and Half is when you layer two beers (generally a Lager and a Stout) on...

The Irish Neighbor

We love our Irish Neighbor Half and Halfs around here. Never had one? A Half and Half is when you layer two beers (generally a Lager and a Stout) on top of each other. How is it done?...

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