Recipes

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Game Day: Pickled

GAME-DAY SALSA
Autumn brings the convergence of two camps: gardeners and football fans. Your tomatoes are ripening while your alma mater is taking the field, creating the perfect conditions for game-day salsa. Here’s the call: chop the tomatoes, throw them in a food processor with some spicy pickles (such as Duker’s Dills Hot Pickles), salt, cilantro and lime to taste and blend away. This spicy option will be a huge score with your friends.

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Autumn Harvest Recipes

Delicious, seasonal, and local flavors to get you in the fall spirit …….
 
 

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Recipes from Wildwood Bartender Ryan Csanky

Ryan Csanky has been with Wildwood Restaurant and Bar in Northwest Portland for nine years. In keeping with his passion for local food and libations,  Csanky released Aria Portland Dry Gin last year. As this issue’s featured bartender, he created Porch Swing exclusively for 1859.

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Three Oregon Restaurants Share Charcuterie Recipes

Elevation Restaurant at the Cascade Culinary Institute Bend | elevationbend.com __________________________________________________________________________________________________ Bacon Beignets with Roasted Shallot Maple Vinaigrette Makes 15-20 servings | total time: 1 hour + 6-8 hours Bacon Beignet Batter Ingredients: 1 cup lukewarm whole milk, warmed to 105°F 1 teaspoon sugar 1 teaspoon active dry yeast 1 1/2 cups pastry flour 1 teaspoon kosher salt 2 large egg whites, room temperature 1 cup bacon cooked and finely chopped, approx. 12 slices Oil for deep frying Directions: Place warm milk in a large bowl. Add sugar and yeast; whisk to dissolve sugar. Cover with a warm, damp kitchen towel and let stand at room temperature for 1 hour. Add flour and salt; whisk until smooth. Whisk egg whites in a medium bowl until frothy, about 1 minute. Add to batter and whisk until smooth. Fold in bacon bits. Scrape down sides of bowl, allowing batter to pool at…

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Not Your Childhood Hot Chocolate

As a kid, hot chocolate didn’t do much for me. I realize that seems un-Americana. What could be more reminiscent of childhood winters than a steaming hot cup of cocoa, topped with whipped cream and stirred with a peppermint stick? Well, I was the kid who found that whole concoction rather cloying. I preferred my chocolate dark and in bar-form.