Oregon Recipe Profile

1859 Oregon's Magazine
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Tilton SourBy 1859 Oregon's MagazineThe Tilton Sour is a wonderful drink for the holidays that might soon become your favorite!
Ballycotton ToddyBy 1859 Oregon's MagazinePortland's British Isles-inspired gastropub Raven & Rose is known for its eclectic menu paying homage to the cuisine rooted and loved by our neighbors across the pond. From Shepherd's Pie to Filet of Beef with Yorkshire pudding to the Full Irish Breakfast, guests are sure to find elevated British Isles-inspired fare. Few people know, however, that their praised beverage program also pays homage to the British Isles. This fall, take the Ballycotton Toddy, a unique cocktail complete with Irish Whiskey and Carrageen Moss (also known as Irish Moss) - a seaweed that grows abundantly off the south and west coasts of Ireland and traditionally used in desserts.
Oregon Pinot Cherry ChutneyBy 1859 Oregon's MagazineOregon Pinot Noir and Cherry Chutney can be made in the summer and served in the winter to add astonishment to your holiday feasts.
Oregon Truffle & Rabbit Pot PieBy 1859 Oregon's MagazineThe rabbit Pot Pie is hearty and baked to crispy perfection. This Recipe takes a more delicate approach to the traditional savory pie.
The Failed Insult CocktailBy 1859 Oregon's MagazineThe Failed Insult cocktail, from Salem Oregon's Archive Coffee and Bar, is tangy, dully sweet and refreshing... perfect for all seasons of the year! Enjoy.
Char Grilled Poblano PeppersBy 1859 Oregon's MagazineTo make my version of a “kicked-up” jalapeño popper, I used Tumalo’s “Fenacho,” my favorite. The fenugreek seeds give the cheese a nutty, sweet flavor that balances beautifully the smoky and spicy grilled Poblano peppers and crunchy Oregon hazelnuts. Raisins add a sweet and chewy texture and tastes great with the melted goat cheese. Serve alone as an hors d’oeuvre or with a crunchy corn and jicama salad as a first course.
Oregon Roasted PotatoesBy 1859 Oregon's MagazineThis Oregon Roasted Potatoes recipe is deceptively simple, uses only a few ingredients, and is probably something you make already. Learn how to perfect it. The key is to convert the starched to sugars before frying.
Vote For Pedro Ximénez CocktailBy 1859 Oregon's MagazinePedro Ximénez is a sherry made from a highly sugar-concentrated Spanish wine grape variety grown in several Spanish wine regions, but most notably in the Denominación de Origen of Montilla-Moriles—a variety of sherry wine characterized by a dark tone.
Summer Night SwizzleBy 1859 Oregon's MagazineMake your own refreshing bourbon cocktails using Oregon Spirit Distillers bourbon, peach purée and fresh basil—the perfect drink for a summer patio picnic.
4 Ingredient Peach SorbetBy 1859 Oregon's MagazineThere is nothing in the world like fresh peach sorbet! Treat yourself to this simple recipe by Oregon Home Grown Chef Thor Erickson.
Grilled Peach Salad with Ricotta and Fermented CornBy 1859 Oregon's MagazineThis recipe works best in concert with two others: homemade ricotta and fermented corn. It's definitely incredible with store-bought ricotta and corn salsa from Trader Joe's, if you prefer to substitute. When Oregon peaches are in season, this grilled peach salad belongs on your summer cookout menu.