Adirondack Cookbook [electronic resource].

ISBN:

9781423632740

Title:

Author:

Bond, Hallie.

Personal Author:

Bond, Hallie.

Publication Information:

Newburyport : Gibbs Smith, 2014.

Physical Description:

1 online resource (274 p.)

General Note:

Description based upon print version of record.

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

Subject Term:

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

Cooking, American.

Added Author:

Topper, Stephen.

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2014

Publication Information:

Newburyport : Gibbs Smith, 2014.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.5973	1:E-BOOK	1	1:ON-DEMAND	Searching... Unknown

Bound With These Titles

On Order

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 and A Paradise for Boys and Girls' Children's Camps in the Adirondacks. She lives in Long Lake, New York.

Stephen Topper has worked as a chef in several of the finest restaurants in the Adirondack region. He grew up on a small farm helping to raise food for his family and is currently an avid outdoorsman who takes pride in hunting, fishing, and trapping from the resources available in rural New York. He lives in Glen Falls, New York.

Author Notes

Hallie Bond is an independent historian with degrees from the University of Colorado, the University of York, and the University of Delaware. She 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 and A Paradise for Boys and Girls': Children's Camps in the Adirondacks. She lives in Long Lake, New York.Stephen Topper has a degree in culinary arts from Johnson and Wales University and has worked as a chef in several of the finest restaurants in the Adirondack region. He grew up on a small farm helping to raise food for his family and is currently an avid outdoorsman who takes pride in hunting, fishing, and trapping from the resources available in rural New York. He lives in Glen Falls, New York.

Excerpts

Deep-Fried Snapping Turtle 4 servings Turtles are tough critters, and therefore their meat can be tough, too. Choose a turtle of no more than 10 pounds to help with this issue. Soaking in buttermilk adds flavor, but it is key to helping the tenderization process. 1 cup buttermilk 12 ounces boneless turtle meat, cut into 1 ⁄ 2-inch cubes 1 ⁄ 2 teaspoon kosher salt 2 cups vegetable oil or shortening 1 ⁄ 2 cup all-purpose flour 1 ⁄ 2 cup cornmeal 1 ⁄ 8 teaspoon ground cayenne pepper 1 teaspoon paprika Salt and pepper, to taste In a medium non-metallic bowl, pour the buttermilk over the turtle meat. Add the kosher salt, mix together, cover with plastic wrap, and refrigerate overnight. Heat the oil in a large frying pan to 360 degrees and preheat the oven to 350 degrees. Strain the turtle meat and discard the buttermilk. In a small bowl, combine the flour, cornmeal, cayenne pepper, paprika, and a pinch each of salt and pepper. Mix gently to combine all the ingredients. Dredge the meat in the flour mixture. Shake off the excess flour and carefully place the turtle pieces in the hot oil. Fry until golden brown then turn the pieces to brown the other side. When all sides are browned, remove the pieces from the oil, place them on a baking sheet, and bake for 10 minutes. Season with additional salt and pepper, if desired, and serve. Any number of dipping sauces will work well with fried turtle; I like aioli or hot sauce with mine. Excerpted from Adirondack Cookbook by Hallie Bond, Stephen Topper All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.