Summer Pleasures, Winter Pleasures

Peter G. Rose

Description

Whether it's grilled corn on the patio or a hot bowl of soup by the fire, the foods we eat are often intimately connected to the seasons of the year. For twenty years, award-winning food writer and historian Peter G. Rose has written a column on family food for newspapers in the Hudson Valley, and this light-hearted cookbook includes some of her most popular recipes. Drawing on the rich historical and culinary legacy of the Hudson Valley, Rose offers simple, easy-to-make recipes for patio, boat, cabin, or RV in the summer, and for enjoying by the fireside in the winter. Along the way she offers tidbits of food history, ideas for entertaining, and suggestions for using local ingredients. Informative and tasty, these recipes showcase the Hudson Valley as both a culinary and historic destination.
Acknowledgments

Part I SUMMER

Introduction to Part I

1. Breakfast foods that make a difference

Baked eggs in toast cups or hollowed-out tomatoes
Blueberry/peach coffee cake
Fruit scones
Great-grandma's applesauce cake
Sunshine eggs

2. Sandwiches to enjoy at home or to take along

Chicken salad with sliced almonds
Chime sandwich, open-faced
Ham, egg, and asparagus sandwich spread
Herb spread with salami
Vidalia onion, tomatoes, and olives spread

3. Salads, with fresh or cooked vegetables

Basil beans
Cucumber and radish salad
Carley's zucchini salad
Grandma's four bean salad
Rosolje (Estonian herring salad)

4. Soups, cold for a hot summer's day

Chilled asparagus soup
Chilled broccoli and tarragon soup
Chilled cucumber and avocado soup
Chilled curried zucchini soup
Chilled melon/strawberry soup with champagne

5. Hors d'oeuvres or anytime snacks

Blue cheese ball with almonds
Deviled eggs with Hudson Valley mustard
Jicama with chili salt
Kippered herring spread on cucumber slices
Zebras (whole grain bread with butter and Gouda cheese)

6 Simple main courses

Grilled meatballs with scallions, Turkish style
Grilled striped bass fillets
Grilled turkey and nectarine kebabs
Mushroom quiche without a crust
Salmon patties from the Sharing Community

7. Vegetables and grains

Couscous with dried cranberries and walnuts
Grilled corn
Little red potatoes with butter, parsley, and chives
Ratatouille with anise seed
Wild rice with bacon and toasted pecans

8. Desserts—(not so) sinful, sweet indulgences

Apricot tartlets
Frozen nectarine pie
Mother's cake
Prune plum parfait
Rhubarb with raspberries

9. Cookies, small treats to take along

Brown sugar dainties
Ginger treats
Hollenger cakes (poppy seed bars)
Jan Hagel
(almond and cinnamon-sugar bar cookies)
Thumbs

10. The little extras that make any occasion special

Almond, apricot, and chocolate balls
Grandma's hot sauce
Herb butter
Peter's strawberry lemonade with lemon balm
Roman punch

Part II WINTER

Introduction to Part II

11. Breakfast foods that make a difference
Breakfast cookies
Breakfast pancakes with kielbasa sausage
Canadian bacon with apples
Herbed omelet with chanterelles
Honey muffins

12. Sandwiches

Chicken and mushroom ragoût on toast
Danish smørrebrød
(open-faced sandwich) with Italian salad
Donna's egg salads
Portobello mushroom sandwich
Vegetable Reuben sandwich

13. Salads

Beet salad with celery and currants
Belgian endive salad with orange
Brussels sprouts salad
Cauliflower salad with cumin dressing
Donna's winter salad

14 Soups, hot for a cold winter's day

Cauliflower soup
Celery root soup
Cucumber soup with radishes
Mustard soup
Potato soup with white wine

15. Hors d'oeuvres or anytime snacks

Curried cheese sticks
Dates stuffed with feta mousse and wrapped in bacon
Horseradish and bacon spread
Mushroom tart
Puffs with salmon pâté

16. Simple main courses

Baked red snapper on a bed of lemons with lemon butter
Belgian endive with ham and cheese sauce
Peter's meatloaf
Pork chops with pears and blue cheese
Stuffed Savoy cabbage rolls

17. Vegetables, fruits, or grains

Curly endive with mashed potatoes and bacon
Leeks
Red and golden beets
Stewed oranges
Sweet potatoes with apples and sage

18. Dess

Sujets

• Cuisine
• La cuisine et son histoire
• Region
• Cooking
• Regional
• National

Informations

• Publié par: State University of New York Press
• Date de parution: 10 septembre 2009
• Nombre de lectures: 1
• EAN13: 9781438429885
• Langue: English
• Poids de l'ouvrage: 97 Mo

Extrait

e

Summer Pleasures, Winter Pleasures

A HUDSON VALLEY COOKBOOK

PETER G. ROSE

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Summer Pleasures, Winter Pleasures

e e excelsioreditions an imprint of state university of new york press

Summer Pleasures, Winter Pleasures J A HUDSON VALLEY COOKBOOK

PETER G. ROSE

front cover: Lunch is served overlooking Haverstraw Bay with a view of Croton Point Park. Chilled lovage soup starts a meal of Hudson Valley cheeses, smoked fish with a horseradish sauce, salad, breads, and a dessert of rice pudding with almond sticks and fruit. back cover: Coffee and an almond-filledS-shaped puff pastry are wait- ing by the fire on December 5, Saint Nicholas Eve, an important Dutch celebration. photographs:Richard Jacobs;food styling:Peter G. Rose

Published by State University of New York Press, Albany

© 2009 Peter G. Rose

All rights reserved

Printed in the United States of America

No part of this book may be used or reproduced in any manner whatsoever without written permission. No part of this book may be stored in a retrieval system or transmitted in any form or by any means including electronic, electrostatic, magnetic tape, mechanical, photocopying, recording, or otherwise without the prior permission in writing of the publisher.

For information, contact State University of New York Press, Albany, NY www.sunypress.edu

Production and book design, Laurie Searl Marketing, Fran Keneston

Library of Congress Cataloging-in-Publication Data Rose, Peter G.  Summer pleasures, winter pleasures : a Hudson Valley cookbook / Peter G. Rose.  p. cm.  ISBN 978-1-4384-2987-8 (hardcover : alk. paper) 1. Cookery, American. 2. Cookery—Hudson River Valley (N.Y. and N.J.) I. Title.  TX715.R8337 2009  641.59747’3—dc22  2009019141 10 9 8 7 6 5 4 3 2 1

to my mother, for the past to Don, for the present

to Peter Pamela, for the future

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Contents

Acknowledgments

Part IJSUMMER Introduction to Part I

1

2

3

Breakfast foods that make a difference Baked eggs in toast cups or hollowed-out tomatoes Blueberry/peach coffee cake Fruit scones Great-grandma’s applesauce cake Sunshine eggs

Sandwiches to enjoy at home or to take along Chicken salad with sliced almonds Chimesandwich, open-faced Ham, egg, and asparagus sandwich spread Herb spread with salami Vidalia onion, tomatoes, and olives spread

Salads, with fresh or cooked vegetables Basil beans Cucumber and radish salad Carley’s zucchini salad Grandma’s four bean salad Rosolje(Estonian herring salad)

xiii

3

5 6 7 8 9 10

11 12 13 14 15 16

17 18 19 20 21 22

vii

viii

4

5

6

7

8

Soups, cold for a hot summer’s day Chilled asparagus soup Chilled broccoli and tarragon soup Chilled cucumber and avocado soup Chilled curried zucchini soup Chilled melon/strawberry soup with champagne

Hors d’oeuvres or anytime snacks Blue cheese ball with almonds Deviled eggs with Hudson Valley mustard Jicama with chili salt Kippered herring spread on cucumber slices Zebras (whole grain bread with butter and Gouda cheese)

Simple main courses Grilled meatballs with scallions, Turkish style Grilled striped bass fillets Grilled turkey and nectarine kebabs Mushroom quiche without a crust Salmon patties from the Sharing Community

Vegetables and grains Couscous with dried cranberries and walnuts Grilled corn Little red potatoes with butter, parsley, and chives Ratatouille with anise seed Wild rice with bacon and toasted pecans

Desserts—(not so) sinful, sweet indulgences Apricot tartlets Frozen nectarine pie Mother’s cake Prune plum parfait Rhubarb with raspberries

24 25 26 27 28 29

30 31 32 33 34 35

36 37 38 39 40 41

42 43 44 45 46 47

48 49 50 51 52 53