Discover the Delight of Fat Rascals: Theodore Roosevelt's Beloved Vintage Recipe
It’s a remarkable fact that over a century ago, President Woodrow Wilson took a significant step towards preserving America's natural wonders when he enacted the law that established the National Park Service. But long before this pivotal moment, considerable efforts were already in motion to conserve these precious landscapes. By the 1910s, the United States had proudly designated 35 national parks and monuments, prompting the need for a dedicated system to manage these treasures effectively.
A key figure in the realm of conservation, President Theodore Roosevelt, who served from 1901 to 1909, played a pivotal role in expanding our national parks. During his presidency, he laid the groundwork for future preservation by establishing five new national parks along with several other sites. He was also instrumental in signing the Antiquities Act, a landmark legislation that empowered successive presidents to designate parks, historic structures, or objects of scientific significance as national monuments. This act has been crucial in ensuring the protection of the country’s most cherished landmarks for generations to come.
Roosevelt himself expressed his deep appreciation for America’s natural beauty, famously stating, "There can be nothing in the world more beautiful than the Yosemite, the groves of the giant sequoias and redwoods, the Canyon of the Colorado, the Canyon of the Yellowstone, the Three Tetons. And our people should see to it that they are preserved for their children and their children’s children forever, with their majestic beauty all unmarred." His words resonate with the spirit of conservation that continues to inspire us today.
In celebration of the 63 national parks that adorn the American landscape, a delightful collaboration between National Geographic and recipe developers Nina Elder and Melissa Knific has given birth to an exciting new cookbook. Titled "National Geographic National Parks Cookbook," this culinary gem features 100 recipes inspired by the diverse heritage, history, and local flavors of these national parks, ranging from Arcadia Lobster Stew to Blue Corn Pancakes from the Grand Canyon.
Among the delightful recipes included is one that pays tribute to Theodore Roosevelt himself—a recipe for Fat Rascals, which are currant-stuffed biscuits that were among his favorites. These hearty and comforting treats make for a perfect snack or breakfast option any time of day. Let’s dive into how you can make these delectable biscuits at home.
How to Prepare Teddy Roosevelt's Fat Rascals Recipe
As Elder and Knific insightfully noted, "A book about the U.S. national parks would not be complete without mentioning Theodore Roosevelt, who is known as the 'conservationist president.'" Beyond his love for the great outdoors, Roosevelt had a passion for good food, particularly enjoying the 'fat rascals' made by his wife Edith—delicious biscuits filled with currants that she often prepared for breakfast or an afternoon snack.
Ingredients Needed
- 1 cup dried currants or raisins
- 2 cups (240 grams) all-purpose flour
- 1/4 cup (50 grams) granulated sugar, divided
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 3/4 cup (1 1/2 sticks) unsalted butter, chilled and cut into cubes
- 2/3 cup (160 milliliters) heavy cream, half-and-half, or whole milk—plus additional for brushing
Instructions
1. Start by placing the currants in a small bowl and covering them with hot water. Allow them to soak for approximately 10 minutes, then drain them using a fine-mesh strainer. Quickly rinse with cold water to cool them down, and drain well again.
2. Preheat your oven to 450 degrees F. Line a baking sheet with parchment paper to prevent sticking.
3. In a large mixing bowl, whisk together the flour, 3 tablespoons of sugar, baking powder, and salt until well combined. Add the chilled butter and use your hands to mix—breaking the butter into pea-sized pieces. Fold in the drained currants evenly throughout the mixture.
4. Create a well in the center of the dry ingredients. Gradually pour in the cream and use a fork to mix it into the flour mixture, forming a shaggy dough. Gently gather the dough with your hands, being careful not to overwork it, and press it together to incorporate any remaining flour.
5. Turn the dough out onto a clean surface and roll it out to a thickness of about 1 inch. Use a 2-inch biscuit cutter to cut out rounds and place them on the prepared baking sheet, ensuring they are spaced apart. Reroll any scraps of dough to cut out additional rounds. Brush the tops with extra cream and sprinkle with the remaining tablespoon of sugar.
6. Bake the biscuits in the preheated oven until they turn golden brown, which usually takes about 12 to 14 minutes. Once baked, transfer them to a wire rack to cool slightly before serving warm.
The "National Geographic National Parks Cookbook" is now available for purchase through numerous major retailers, allowing you to explore these recipes and celebrate the national parks from your own kitchen.
Feel free to share your thoughts about Theodore Roosevelt's impact on conservation or your experiences with these delightful biscuits in the comments below! What’s your take on how history shapes our culinary traditions?
