Oregon Recipes

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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.
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