Joe Frogger Cookies from Marblehead

I’ve been fascinated by the legend of the Joe Frogger cookie and decided to give the recipe a try. A Joe Frogger is a large rum/molasses/ginger cookie that dates back to colonial times in Marblehead. The cookies were baked by Aunt Crese who ran a tavern with Black Joe on Gingerbread Hill.

Many articles I discovered linked the cookie’s history to Joe but according to a Marblehead magazine article, “The cookie was named after him even though she created the recipe and spent the better part of her life mixing the batter”.

Named for Revolutionary War patriot, Joseph Brown, these large cookies were said to be the size of the frogs in “Black Joe’s” Pond. Marblehead’s early fishermen used to take the cookies with them on long voyages to the Grand Banks as a standard part of the ship’s provisions. The ingredients of rum and seawater acted as preservatives. They are now a cherished Marblehead tradition with “original recipes” circulating rapidly for historic authentication by native Marbleheaders. The cookies were first made in the 1800’s by Lucretia Brown (Aunt Crese), Joseph’s wife. While today the cookies are mostly round, in the beginning they were described as “lily pad” shaped. (Marblehead magazine).

I used a coffee can to cut out the cookies and placed six on a cookie sheet using a Silpat rather then greasing the pan. As they cooked the house filled with spicy aroma. The first batch of cookies came out of the oven tasting of warm molasses. Perfect with a big glass a milk.

This morning, I wrapped a cookie in a piece of wax paper and went for a walk to Black Joe’s pond. The red tavern is still standing and can be seen off in the distance. The cookie had hardened overnight and tasted even more substantial and spicy, delicious.

Joe Frogger Cookies
Recipe adapted from marblehead.org

3 1/2 cups flour
1 1/2 teaspoons salt
1 1/2 teaspoons ground ginger
1 teaspoon baking soda
1/2 teaspoon ground cloves
1/2 teaspoon grated nutmeg
1/4 teaspoon allspice
1 cup of molasses
1/2 cup vegetable shortening
1 cup light brown sugar
2 tablespoons dark rum
1/3 cup hot water (In colonial times they used seawater)

Mix flour, salt, ginger, baking soda, cloves, nutmeg and allspice in a bowl. In a large bowl, beat together the molasses, shortening and brown sugar. In a separate bowl combine rum and hot water.

Add the dry ingredients and the water/rum mixture alternatively to the sugar/molasses mixture. If the dough is dry, add a tablespoon or more of additional hot water.

Roll out dough between two sheets of waxed paper till 1/4″ thick. Refrigerate at least two hours.

Preheat oven to 375 degrees. Grease two baking sheets.

Cut the dough into 3-inch round cookies. The original were much larger. For the traditional size use a coffee as your guide. Place on greased cookie sheets and bake for 10-12 minutes. For the traditional size cook a few minutes longer. The cookies are baked when they are dark around the edges and firm in the centers. Set the cookie sheets to cool for five minutes. Remove to a rack to cool completely.

Dough after it’s been mixed and ready to be rolled out.

Rolling out dough between layers of wax paper.

Cutting out cookies using a coffee can.

Cookies just out of the oven.

The trail to Black Joe’s pond.

A bite out my Joe Frogger cookie at Black Joe’s Pond.

Eating my cookie and contemplating life back in the 1800’s.

Off in the distance is Black Joe’s Tavern in red.

Black Joe’s Tavern as it stands today.

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Recipe: Grapefruit and Meyer Lemon Marmalade

Happy Valentine’s Day! Yesterday afternoon Greg and I made Grapefruit and Meyer Lemon Marmalade to go with blueberry sconces for v-day breakfast. I’ve been dying to making meyer lemon anything for years but I always seem to miss my the small window of opportunity—they’re only available in the winter. This recipe comes via an oldie but goodie New York Times interview with June Taylor. She makes delicious organic jams without pectin using heirloom plants and vegetables. You can purchase all her jams including this one on her website: junetaylorjams.com.

I love this marmalade it’s bright, tart from the grapefruit and citrusy—definitely perfect for this long New England winter we are experiencing. It’s yummy with blueberry sconces but I’m imagining it might be nice with fish, pork or between a nice fluffy yellow cake! Below the recipe and photos.

Update: I used the marmalade I made on Valentine’s day to make springtime Meyer Lemon Panna Cotta in jam jars. So delicious, bright and yummy!

Adapted from June Taylor

Grapefruit and Meyer Lemon Marmalade
5 pounds grapefruit, rinsed (I used 6 grapefruits)
5 Meyer lemons or small regular lemons, rinsed (I used Meyer lemons)
1/2 cup lemon juice (from 2 to 3 additional lemons)
2 1/2 pounds sugar

Remove the grapefruit skin with a vegetable peeler. Cut the peel into 1/8-inch slivers; stop when you have 3/4 cup. Discard the rest. Slice off the ends of the grapefruit and the remaining grapefruit peel and pith. (I cut in half and removed the segments like I was going to eat it for breakfast—I found this to be much easier to get the fruit away from the membrane) Remove grapefruit segments, reserving membrane. Stop when you have 5 cups of segments.

Cut the ends off the Meyer lemons, deep enough so you can see the flesh. Leaving the peel on, remove the segments of lemon and reserve the membrane. Cut the segments crosswise into 1/4-inch pieces. (I removed most of the flesh and reserved about 3/4 of cup for the jam.)Put membranes from the grapefruit and Meyer lemons in a jelly bag (I had to look this up. Means: wrap membranes in cheesecloth) and tie closed.

In a wide and deep pot, combine the grapefruit segments, grapefruit peel, lemon pieces and jelly bag. Add lemon juice and 2 1/2 cups water. Simmer until the grapefruit peel is tender, 25 to 30 minutes. Let cool.

Preheat the oven to 225 degrees. (I used a canner and did a regular water bath) Working over a bowl in your sink, squeeze the liquid from the jelly bag; keep squeezing and wringing it out until you extract 1/3 to 1/2 cup of pectin. Add pectin and sugar to the pot. Place over high heat and boil, stirring now and then, until marmalade is between 222 and 225 degrees and passes the plate test. (Spoon a little onto a plate and put in the fridge for 3 minutes. If it thickens like jam, it is done.)

Meanwhile, put 6 sterilized 8-ounce canning jars and lids on a baking sheet and place in the oven. When jam is done, remove jars from the oven. Ladle jam into the jars, filling them as high as possible. Wipe the rims. Fasten the lid tightly. Let cool. If you don’t get a vacuum seal, refrigerate the jam. Makes 6 8-ounce jars of marmalade.


Springtime Grapefruit Meyer Lemon Panna Cotta in jam jars. Get the recipe.

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