Norwegian Honey Coriander Cookies
Valley Table Staff
Roger Gabrielsen Yields about 4 dozen cookies Ingredients 1 cup butter, softened 2/3 cup brown sugar, packed 1/3 cup honey 1 egg, beaten 2 cups all purpose flour 1 teaspoon
Issue 14, 2001
ISSUE 14: DECEMBER 01-FEBRUARY 02
Cover:
Kitchen Sink (Lora Shelley)
Contents:
Pushing the bandwagon. by Marianne Comfort
Deja vu: The tugboat gallery: Feeding the crew. by Peter Rose
Technique: A host of holiday hors d’oeuvres. by Beverly Braly Maynard
Living unplugged: The old woodstove: Using wood for cooking and heating. by Jeff Walker
Kitchen garden: Rosemary. by Leslie Coons
Locally grown: A change of life: On becoming a farmer. by Keith Stewart
By the glass: Unpretentious and unforgettable: The beer dinner.by Steven Kolpan
Last call: Keith’s biggest tomato. photographs by Ryuji Inoue
Letters
Good stuff
December 01-February 02 Events
Marketplace
Recipes:
Crusader pork chops (Roger Gabrielsen)
Sur kaal (Roger Gabrielsen)
Norwegian holiday coriander cookies (Roger Gabrielsen)
Cheese and scallion wontons with apricot ginger sauce (Justine Cullen / Bridge Creek Catering)
Smoked salmon on potato blini (Ed Kowalski / Gourmet To Go Caterers)
Rack of lamb with garlic and onion marmalade rub (Pamela Resch / Pamela’s Traveling Feast)
Spiced walnuts (Justine Cullen / Bridge Creek Catering)
Fresh mushrooms in phyllo cups (Pamela Resch / Pamela’s Traveling Feast)
Flourless chocolate cake (Jocelyn Beverly)
Flourless Chocolate Cake
Valley Table Staff
Jocelyn Beverly Yields one 8-inch cake. Ingredients 7 ounces semi- or bittersweet chocolate (good quality, such as Callebaut or Bakers) 13 tablespoons butter 7 large eggs (at room temperature, separated)
Spiced Walnuts
Valley Table Staff
Justine Cullen, Bridge Creek Catering Ingredients 1 pound walnut halves 3/4 cup sugar 2 1/2 tablespoons vegetable oil 1/2 teaspoon salt 1/4 teaspoon cayenne pepper 2 teaspoons ground cumin 1/2
Fresh Mushrooms in Phyllo Cups
Valley Table Staff
Pamela R. Resch, Pamela’s Traveling Feast Serving: about (4) dozen, depending on s Ingredients Phyllo Cups 4 cups fresh, clean chopped mushrooms (Crimini, oyster, baby Bellos, etc. If local mushrooms
Cheese and Scallion Wontons with Apricot Ginger Sauce
Valley Table Staff
Justine Cullen, Bridge Creek Catering Serving: (50) pieces Ingredients Apricot Ginger Sauce 1 cup apricot jam 4 tablespoons minced ginger 2 tablespoon vodka or other spirit Wontons 4 ounces Brie
