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Oregon Recipes

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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.
Fermented CornBy 1859 Oregon's MagazineFermented corn is a tasty addition to any salad, and doesn't take long to prepare. Impress your guests with this simple dish. Note, this recipe calls for whey from our homemade ricotta. If you'd like to make it without whey, simply substitute salt water.
Fresh RicottaBy 1859 Oregon's MagazineMaking ricotta from scratch is easier than you think!
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