Adirondack Cookbook.

Format:

Book

Author/Creator:

Bond, Hallie.

Contributor:

Topper, Stephen.

Language:

English

Subjects (All):

Cooking--New York (State)--Adirondack Mountains.

Cooking, American.

Cooking.

Local Subjects:

Cooking--New York (State)--Adirondack Mountains.

Cooking, American.

Physical Description:

1 online resource (274 p.)

Edition:

1st ed.

Place of Publication:

Newburyport : Gibbs Smith, 2014.

Language Note:

English

Summary:

Adirondackers developed a campy regional cuisine that took full advantage of both cultivated and wild foods. These unique recipes for the modern palate are inspired by the foods and foodways of the Adirondack. With photographs from The Adirondack Museum and historical notes, you get the full flavor of this regional life. Recipes include Dandelion Salad, Pan-Fried Trout,Rosemary Roasted Carrots, and Maple Ice Cream. Hallie Bond was on the staff of the Adirondack Museum in Blue Mountain Lake, New York, for nearly thirty years and is the author of Boats and Boating in the Adirondacks a

Contents:

Introduction; Appetizers; Curried Wild Turkey on a Stick; Barbecued Eel; Smoked Trout with Horseradish Cream; Pike Fish Cakes; Squirrel Cannelloni with Porcini Cream; Grilled Marinated Squab or Pigeon; Deep-Fried Snapping Turtle; Sautéed Ramps with White Wine; Buttermilk-Fried Rabbit Loin; Duck Leg Confit; Roasted Pear with Melted Brie, Spiced Walnuts, and Frisée; Tempura-Fried Fiddlehead Ferns; Soups; Mohawk Soup; Vegetable Soup in its Own Broth; Potato and Leek Soup; Ham and Bean Soup; Creamy Corn Chowder; Pulled Chicken and Root Vegetable Soup; Howling Bear Chili

Roasted Tomato and Basil SoupMaple and Spiced Creamy Butternut Soup; Yellow Perch Fillets in Broth- "Poor Man's Shrimp"; Salads; Dandelion Salad; Bulgur Wheat with Vegetables; Pickled Vegetables; Seven Bean Salad; Marinated White Bean Salad; Slow-Cooked Beets with Greens and Goat Cheese; Field Greens with Maple Vinaigrette; Corn and Sweet Pea Salad; Green Bean and Shaved Red Onion Salad; Celery Root and Apple Slaw with Whole Grain Mustard and Horseradish; Entrées; Buckwheat Pancakes; Pan-Fried Trout and Caramelized Onions; Beaver Stew; Lentil-Stuffed Yellow Squash; Baked Stuffed Acorn Squash

Skillet-Cooked GrouseWild Turkey Burger with Dill Mayonnaise; Wild Turkey Roulade; Slow-Roasted Duck with Cherries; Forest Mushroom and Goose Sausage; Pork Chops and Applesauce; Sausage Polenta-Stuffed Roast Pork Loin; Mushroom-Stuffed Braised Veal Breast; Stewed Chicken with Vegetables; Wild Turkey Pot Pie; Seared Venison Loin with Blackberry Reduction Sauce; Balsamic-Braised Rabbit with Morels; Bacon-Wrapped Trout; Rosemary and Sea Salt Crispy-Skinned Turkey Breast; Sautéed Trout with Potatoes, Parsnips, and Lemon Brown Butter; Cedar-Planked Salmon; Poached Salmon; Campfire Trout

Adirondack Surf and TurfGrilled Marinated Skirt Steak; Hunter's-Style Chicken; Side Dishes; Three Sisters Succotash; Spiced Winter Squash; Rosemary-Roasted Carrots; Herbed Potato Cakes; Roasted Pumpkin; Maple-Glazed Root Vegetables; Braised Cabbage; Braised Fennel; Braised Celery; Lumberjack Potatoes; Rhubarb Preserves; Raspberry Preserves; Sweet Potato Purée with Brown Butter and Nutmeg; Fresh Cranberry Relish; Cranberry-Apple Chutney; Desserts; Fresh Berries with Maple Cream; Honey Oatmeal-Stuffed Baked Apple; Layered Pancake and Maple Dessert; Strawberry and Rhubarb Cobbler

Rustic Apple TartsHoney Panna Cotta with Macerated Berries; Spiced Apple Fritters; Maple Ice Cream; Blueberry Buckle; Port-Poached Pear; White Wine-Poached Peach; Breads; Ployes: Sourdough Buckwheat Pancakes; Buttery Biscuits; Hearty Oatmeal Rye Bread; Blueberry Breakfast Bread; Cider Doughnuts; Campfire Cornbread; Maple-Glazed Cinnamon Rolls; Dried Currant Soda Bread; Cranberry Quick Bread; Homemade Dinner Rolls; Beverages; Apple Cider and Applejack; Maple Beer; Spruce Beer; Mountain Ash Cocktail; Maple Rum; Coffee; Tea; Water; Author Bios; Metric Conversion Chart

Notes:

Description based upon print version of record.

Description based on publisher supplied metadata and other sources.

ISBN:

9781423632740

1423632745

OCLC:

908095179