Here is a collection of recipes from our pop up restaurant!
Swedish Visiting Cake
1 cup sugar, plus extra for sprinkling
Grated zest of 1 lemon
2 large eggs
1/4 teaspoon salt
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract
1 cup all-purpose flour
1 stick (8 tablespoons) unsalted butter, melted and cooled
About 1/4 cup sliced almonds
Center a rack in the middle of the oven and preheat to 350 degrees. Butter a seasoned 9 inch cast iron skillet or other heavy ovenproof skillet, a 9 inch cake pan or even a pie pan.
Pour the sugar into a medium bowl. Add the zest and blend the zest and sugar together with your fingertips until the sugar is moist and aromatic. Whisk in the eggs one at a time until well blended. Whisk in the salt and the extracts. Switch to a rubber spatula and stir in the flour. Finally, fold in the melted butter.
Scrape the batter into the pan and smooth the top with a rubber spatula. Scatter the sliced almonds over the top and sprinkle with sugar. If you’re using a cake or pie pan, place the pan on a baking sheet.
Bake the cake for 25 minutes or until golden and a little crisp on the outside, the inside will remain moist. Remove from the oven and let the cake cool for 5 minutes, then run a thin knife around the sides and bottom of the cake to loosen it. Can be served warm or cooled, directly from the skillet or turned out onto a serving plate.
from Brendan Nordgren’s recipe collection, originally published in Baking: From My Home to Yours by Dorie Greenspan
6/16/16 – Community
Mexican Double Chocolate Chocolate Chip Cookies
1 cup all purpose flour
½ cup unsweetened dutch process cocoa powder
1 teaspoon ground cinnamon
½ teaspoon course salt
1/8 teaspoon finely ground black pepper
¼ lb coarsely chopped dark chocolate
½ cup (1 stick) unsalted butter
1-1/2 cups sugar
2 large eggs
1 teaspoon pure vanilla extract
¾ cup semisweet chocolate
Preheat oven to 325.
Wisk together Flour, cocoa powder, cinnamon, salt and black pepper, then set aside dry ingredients.
Melt the ¼ pound of dark chocolate on the stove, and mix in sugar, butter, eggs and vanilla.
Slowly add the flour mixture.
Fold in the chocolate chips.
Bake for about 15 minutes, until there are ridges in the cookies.
Recipe makes approximately 2 dozen.
This recipe is a long time favorite of Cathy Bisceglia, who clipped it from a newspaper some time ago. The original recipe is credited to Chaim Potter a member of Copia, The America Center for Wine, Food and the Arts.
Pork / Veggie Dumpling Recipe
To make the wrappers / shell we used a recipe from chinesedumplingrecipes.com, the recipe is in a blog format, and is credited to Emily, who does not have a last name listed.
The filling was made without a recipe, and was made more or less to taste, with the valued opinions of our esteemed campers.
3 cups all purpose flour
1 and ¼ cups water
½ teaspoon salt if frying, 1 teaspoon if boiling.
Mix the ingredients and then knead the dough well.
Refrigerate the dough for a few hours, this will make it easier to work with.
Roll the dough out by forming it into logs, then cut the dough into small balls.
Roll the dough balls until very thin, then put filling into the center of the dumpling, and fold over, then seal with either your fingers or a fork.
Some dumplings were prepared ‘ravioli style’ by making a thin layer of dough, the placing filling and then covering with another layer of dough, and sealing and cutting the individual dumplings.
Cabbage, finely chopped 2:1 ratio with carrots
Carrot finely chopped 1:2 ratio with cabbage
Garlic, to taste
Onions, cooked, to taste
Soy Sauce, to taste
Pork, a large amount
Boiling was attempted, but the wrapper need to be really thin for it to not come out doughy. We instead steamed our dumplings, then fried them the next day, to give them a bit of a crispy shell.
It is recommended you serve with soy sauce, chilli sauce and other dipping options, but they are your dumplings, so live it up!
It is a labor of love, but not impossible. Good luck.
6/2/16- Native / Local
Combination of recipes from Betty Crocker, The Joy of Cooking, and Wick’s own experimentation from 20 years of making biscuits.
2 cups of all purpose flour
*if using whole wheat flour, I suggest substituting whole wheat flour for only half of or less than half of the flour called for. Otherwise your biscuit will have a hard time keeping its composure.
1 tbs baking powder
1 tsp salt
1 tbs sugar
1/3 cup of vegetable shortening or butter (you can use as little as ¼ cup or as much as ½ cup)
1 cup of milk/expired but not too long expired milk/buttermilk/yogurt/soymilk/sour cream
Place an oven rack in center of oven. Preheat oven to 400.
In a medium size bowl, combine flour, baking powder, salt, and sugar. Mix well.
Using two knives in a crisscrossing scissor-like version of sword-fighting, cut the butter into the flour mixture. You will hear the clanging of the knives! Alternatively, use your fingers to smoosh the butter and flour mixture together. Or use a pastry cutter or food processor. The flour mixture and butter should resemble small pebbles the size of very very very small peas.
Make a well (i.e. dig a pool) into the middle of the flour and butter mixture. Pour the milk into the mixture and stir until combined. Note: Do not get too excited and stir too much; over active stirrers turn their biscuits into bricks!
On a flour covered surface such as a table or cutting board, turn out the wet dough mix. Using a rolling pin, roll the mix out into a roughly 6 inch by 6 inch square. This square should be approximately 1 inch thick. Fold the square in half. Roll mix out again into a 6 in by 6 in square. Alternatively you can lightly pat the dough out using your fingertips. Note: Never ever ever knead biscuit dough as you would a pizza dough or a dough planning on becoming a loaf of bread. You will get bricks instead of biscuits. Biscuits enjoy being treated to a fairly light touch. Unless…….
You want to smack them to death with a rolling pan, which they apparently like. Using a rolling pin or similar hard but unbreakable mallet of sorts, smack or beat your biscuits from a blob into the aforementioned rectangle. Fold and repeat. Fold and repeat until you have smacked, i.e. beaten, your biscuits 100 to 400 times. This process will make a “beaten biscuit” that has many many layers of goodness.
Cut the rectangle into biscuit shapes using a knife or make your own biscuit cutter using a plastic cup with a diameter close to that of your favorite size biscuit. Note: If this is your first time making biscuits, make them small biscuits. A bad small biscuit is infinitely superior to a bad big biscuit. Kind of like humans, a bad small biscuit can even be cute. Plus you can pretty much swamp them with butter and jam and make them taste good whether they want to or not. You cannot do this with a bad big biscuit.
Place biscuits on a ungreased baking sheet. Place the biscuits touching each other if you would like soft sided biscuits. If you would like all sides of the biscuit to be golden brown, place the biscuits on the baking sheet so that they do not touch each other. If you want to go super deluxe, melt 2 tbs of butter. Using a pastry brush, apply the melted butter to the top of the biscuits before putting them into the oven.
Bake for 15 to 20 minutes at 400 degrees or until light golden in color on top. Or until you start to smell them getting ready to be eaten. I will usually start checking on my biscuits around the 11 minute mark.