Our Culinary Heritage
At Aaron Weaver LLC, we cherish the stories that shape our culinary experiences. Our family traditions are not just meals; they are vibrant celebrations of culture and community. From the lively gatherings around the dinner table to the rich flavors that tell our history, each dish is a testament to our roots. We believe that food has the power to bring people together, fostering connections that transcend generations. As we share our family recipes, we invite you to explore how these traditions inspire our innovative approach to dining services in educational institutions. Join us in celebrating the diversity and creativity that food embodies, and discover how we can transform dining experiences into memorable moments for students and communities alike.
Amish Pudding
On my paternal side, my grandmother was born into an Amish family in northeastern Ohio, and I cherish the tales of her spirited days spent on the baseball field, often needing to be coaxed away from the game. Baseball was a cherished topic of conversation in our family, a testament to her enduring spirit.
Each year, Grandma conjured culinary magic with her Chicken Dressing, an Amish tradition of three breads, dark meat chicken, mirepoix, fresh parsley, and an array of seasonings. While turkey was offered, her Chicken Dressing was always the undeniable star of the meal. Equally indulgent was her Amish Pudding, a luscious homemade butterscotch pudding trifle. Since her passing, perfecting these beloved recipes has become a cherished family obsession, keeping her spirit alive in our hearts and at our tables.
Butterscotch Pudding
What you’ll need:
- 1.5 Cups Whole Milk
- 1.5 Cups Brown Sugar
- 3 Egg Yolks
- 5 Tablespoons All Purpose Flour
- 1 teaspoon Vanilla Extract
- A 2 Quart Pot
- Mixing Bowl
- Whisk
- Large Fork
Action Items:
- Combine in Mixing Bowl the 1.5 Cups Brown Sugar, 3 Egg Yolks, 5 Tablespoons Flour, & 1 Teaspoon Vanilla
- Use Large Fork to combine ingredients are completely incorporated. Should be the consistecy of wet sand.
- Pour 1.5 Cups Whole Milk into 2 Quart Pot.
- Bring to a simmer over medium/high heat.
- Once a slow simmer has begun, use the whisk to add small amounts of the brown sugar, egg yolk, flour & vanilla mixture to the warm milk.
- Whisk until completely incorporated.
- Repeat until mixture is gone.
- Continue to heat the pudding until it begins to boil. Continue to whisk to avoid burning the pudding.
- Once the pudding has boiled for a few minutes put into refrigerator and allow to cool completely.
- Stir every 30 minutes for even cooling process.
- Once cold…you have homemade butterscotch pudding!
Assembling the Amish Pudding
What you’ll need:
- Glass Bowl
- 1 Cup Ground Graham Crackers or Nilla Wafers
- 2 Yellow to yellow/brown Bananas
- 4 Cups Homemade Whipped Cream
- Spatula
- Large Spoon
- Small Knife
Action Items:
- Sprinkle roughly 40% of the ground graham crackers or Nilla wafers on the bottom of the glass bowl.
- Use the large spoon to add half of the butter scotch pudding into the bowl. Being careful to create a second layer rather than combining the pudding with the graham cracker crumbs
- Use the small knife to cut one banana on top of the pudding. Cut the banana into roughly quarter inch slices or larger
- Use the spatula to layer half the whipped cream into the bowl. Spread evenly.
- Repeat these four steps and then add the remaining 20% of graham cracker crumbs on top.
- IMPORTANT – let cool in refrigerator overnight or for a minimum of 4 hours
Cajun Chicken & Sausage Gumbo
On my maternal side, my grandmother met my grandfather during World War II while stationed in vibrant New Orleans. Hailing from nearby Lafayette, LA in the heart of Cajun country, she infused our lives with her infections zest for life.
Gathering around long wooden tables, assembled by us grandchildren, we earned our rations in a delightful prelude to the feast. The final touch before indulging in the long-awaited Cajun chicken & sausage gumbo, crawfish etouffee, maux choux, and an abundance of garlic bread, was the vibrant, colorful tablecloths we laid out. Never was there a meal at my grandmother’s house without bottles of Tabasco sauce and Cajun gumbo file’ (fee-lay) powder, enhancing the rich flavors of our heritage.
What you’ll need:
- 2 Cups Butter
- 2 Cups Flour
- 1 Cup Avocado Oil
- 2 Whole Chickens (or equivalent amount of meat) cut into roughly 4 ounce pieces
- 4 Pounds Sausage (heat level of your choosing) cut into half inch pieces
- 3 Cloves of Garlic, minced
- 1 Cup chopped Celery
- 2 Cups chopped Onion
- 6 Quarts Water
- 1 Tablespoon Chopped or Dried Parsley
- Salt & Pepper
- Large Soup Pot
- Large Spoon or Paddle to stir soup
Action Items:
- Add 1 Cup Avocado Oil to Large Soup Pot. Once oil is hot add chicken and sausage pieces. Cook until browned. Remove from pot and set aside. Meat will cook in soup so no need to cook fully.
- Combine in Large Soup Pot 2 cups butter & 2 cups flour. Over medium/high heat, stirring regularly, make a dark brown roux. (this is time consuming, be patient)
- Once the roux is dark brown, add the 3 cloves of minced garlic, 1 cup of chopped celery, and 2 cups of chopped onions to the pot and cook until soft.
- Add chicken and sausage to the pot.
- Add 6 quarts of water, one quart at a time.
- Season generously with salt & pepper.
- Bring to a raging boil and reduce to a simmer.
- Cover and let cook for a minimum of 2 hours. Like many soups the longer you let it simmer the more flavorful.
- Serve over white rice
- Serve with garlic bread