Appetizers and Side Dishes from the Northwoods

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Appetizers and Side Dishes from the Northwoods....Natural Cuisine Featuring Native Foods

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Appetizers and Side Dishes from the Northwoods
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View our article on: The NorthwoodsTable

Potatoes Stuffed with Wild Mushrooms

Something special to accompany chops or steaks, or perhaps a late snack or vegetarian meal.
Either way, wild mushrooms bump up the flavor in this exceptional side dish.

baking potatoes

1/2 cup

cooked, dried wild mushrooms, finely chopped (domestic mushrooms may be substituted)

1 tbsp

finely minced fresh chives

beaten egg

2 - 3 tbsp

heavy cream

pinch

nutmeg

1 cup

sour cream

1 tsp

dill weed, shredded

bread crumbs, Asiago or white cheddar cheese and melted butter for topping

whole cooked, dried wild mushrooms for garnish

Bake potatoes until skins are crisp. With a serrated knife, cut the top third from each potato. Scoop out the centers, reserving the shells, and mash. Combine the mashed potato with the chopped mushrooms, chives, dill, egg, heavy cream and nutmeg. (To cook dried wild mushrooms, sauté in butter until softened.) Refill the shells with this mixture.

Arrange the potatoes in a lightly buttered baking dish. Top with sour cream. Sprinkle liberally with cheese and bread crumbs. Garnish with a whole mushroom. Bake in a preheated 300F oven for 10 - 15 minutes or until heated through.

Serves 4

Wild Mushroom Crisps

These hors d'oeuvtes are Lithuanian-inspired potato pancakes taken to a new dimension. The crisps eat like pieces of pizza topped with flavorful wild mushrooms, one of the earliest ingredients found "Up North"

1 1/2 cup

fresh shredded potato (1 large potato)

2 oz

butter

1 oz

cream cheese, softened

6 - 8

dried wild mushrooms (domestic mushrooms may be substituted)

fresh tomato slices

shredded Asiago or mozzarella cheese

minced fresh herbs - basil, dill, cilantro

Reconstitute mushrooms in sherry wine. Drain well.

Season potatoes with salt and pepper. Melt 2 oz sweet butter in a 7-Inch fry pan over medium high heat. Add potatoes, forming a level round disc. Fry 3 to 4 minutes per side or until crispy and brown. Remove from pan and drain on paper towel.

To assemble, spread cream cheese on potato crisp. Arrange mushrooms, and top with fresh tomato. Sprinkle minced herbs and cheese on top.

Place the crisp on a baking sheet and cook in a 350F oven for 3 - 5 minutes or until cheese melts.

Serves 2

Stewed Pumpkin and Apples

A delicious accompaniment to fall and winter menus, this side dish is cornucopia of the reds and oranges of autumn leaves in full burst. The craisins; dried cranberries which are sweet and chewy enough to eat as a snack; provide the zip of the dish.

4 cups

fresh pumpkin or squash, peeled and cut into 1" cubes

1 quart

water

4 cups

Granny Smith apples, cored and cut into 1" cubes

2 tbsp

craisins (dried cranberries) or raisins

1/3 cup

sweet butter

2 oz

Cointreau

1/2 cup

dark brown sugar

salt and pepper to taste

pinch

ground of fresh ginger

Bring water to boil in a 2 quart saucepan. Add pumpkin and cook until a fork or skewer can be inserted without resistance. Drain pumpkin, toss together with apples and craisins and transfer to an oven proof casserole dish

In a 1-1/4 quart saucepan, melt the butter. Add ginger, brown sugar and Cointreau and heat until the sugar is dissolved. Season with salt and pepper and pour over pumpkin apple mixture. Bake, uncovered, in a preheated 300F oven for 30 - 40 minutes or until apples are semi soft. Dot each serving with a pat of butter.

Serves 4 - 6

*To create Pumpkin Apple Bisque, process the mixture with 1 quart heavy cream and 2 cups chicken or vegetable stock in a food processor or blender. Salt and pepper to taste.

Northwoods Recipes: Soups Appetizers and Side Dishes Main Dishes Desserts Sauces

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