Mad – Fra Kyst til Kyst

USA er andet end burgere, hot dogs, cola og deep pan pizza. Der er 50 stater med meget forskellige madkulture. Her kan du lære mere om dem allesammen!

USA er som bekendt kæmpestort. Det strækker sig fra det koldeste nord til det varmeste syd, der er over 7500 kilometer fra det østlige USA til Hawaii ude i Stillehavet. Der er 50 stater befolket af folk fra alle verdens lande. Den enorme diversitet i både kulturer og etniciteter samt i naturligt forekommende fødevarer gør at USA har en utroligt mangfoldig madkultur.

Her på siderne kan du lære mere om amerikansk mad og også prøve nogle opskrifter af selv!

Vi har delt maden op efter regioner, så du vælger simpelthen bare en region. I højre side her på siden finder du en liste over forskellene mellem danske mål og amerikanske, så det er lidt nemmere at gå til. Så på med forklædet og frem med gryderne!

God fornøjelse og velbekomme!

Southern Soul Food

This is the geographically largest regional cuisine, as well as the oldest, and many would say the best. Certainly southern cooks consider their food unequaled in flavor and tradition, and it’s hard to argue. So many of America’s favorite dishes and recipes were born and raised in the steamy and soulful South. The unique blend of European, Native American, Caribbean, and African cultures have produced an almost endless array of great food.

American cuisine is as diverse as the many immigrants who built the country. Nonetheless, certain dishes are associated with specific places. An example is gumbo, which originated in Louisiana, home to America’s Mardi Gras. The word “gumbo” is thought to originate from the languages of the West Africans who came to Louisiana as slaves.

A heavily seasoned stew, gumbo combines several varieties of meat or seafood. Andouille sausage is often added, as is okra.

There are no strict rules for making gumbo, and there are probably as many different styles as the cooks who make them. It’s all part of Louisiana’s relaxed attitude and motto: “Let the good times roll!”

Ingredients – 8 servings:

Smoked sausage (you can use a spicy chorizo instead)
½ a cup of vegetable oil
4 pounds of chicken cut into parts
2/3 cups of flour
2 large chopped onions
1 chopped green bell pepper
1 cup of Chopped fresh parsley
4 chopped garlic cloves
2 pounds of medium shrimp – peeled and deveined
8 cups of water
Salt & pepper
1/8 teaspoon cayenne pepper
1 teaspoon dried thyme
2 cups of okra (can be found in most fruit and vegetable stores)


In a medium skillet, brown the sausage over medium heat. Remove from pan, and drain on paper towels to remove some of the fat. Discard fat in pan.

In a large skillet, heat vegetable oil over high heat. Brown chicken pieces in hot oil. Turn frequently until golden brown on all sides. Transfer chicken to a dish, leaving oil in pan. Set chicken aside, but keep warm.
Make a roux by whisking flour into the hot vegetable oil. Turn heat down to low. Continue cooking flour and oil mixture, stirring constantly, until it reaches a dark brown color. This may take 30 to 45 minutes; the darker the roux, the better the final gumbo.

When the roux is a dark brown color, quickly add the sausage, onion, green onion tops, green pepper, parsley, and garlic. Cook over low heat until the vegetables are wilted, about 10 minutes, stirring constantly.
Stir in 2 cups water and spices. Add chicken parts. Add rest of the water slowly. Bring mixture to a boil, and reduce heat. Simmer for about 45 minutes, until chicken is done and tender.

Remove chicken pieces, and save for another use. Add shrimp to gumbo; cook for about 8 to 10 minutes more. Remove bay leaves. Taste, and adjust seasoning. Serve gumbo in deep bowls. Sprinkle file powder (may be replaced by barbeque seasoning) over individual servings, and stir in.


Cornbread is a common bread in United States cuisine, particularly associated with the South and Southwest. In some parts of the South it is crumbled into a glass of cold milk or buttermilk and eaten with a spoon and it is also widely eaten with barbecue and chili con carne.


1/2 cup butter, melted
2/3 cup granulated sugar
2 large eggs
1 cup buttermilk (shake container before pouring)
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup all-purpose flour
1 cup yellow cornmeal


Preheat oven to 375 degrees F.

In a large mixing bowl, whisk together the melted butter and sugar. Add the eggs and whisk until combined. Add the buttermilk and baking soda, and whisk to combine. Add the flour, cornmeal, and salt. Using a spatula stir until just blended. Do not over mix.

Pour batter into a greased 8-inch square pan or similar sized cast iron skillet. Bake for 35 minutes, or until a toothpick inserted in the center comes out clean. Let cool for at least 15 minutes before trying to cut.

These red velvet cupcakes will make quite an impression with their great taste and unusual color. Red velvet cake is well known in the American South, and there are as many different recipes as there are stories about this unique cake’s origins.


2 cups cake flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup buttermilk
2 tablespoons red food coloring
1/2 cup (1 stick) unsalted butter, at room temp
1 cup plus 2 tablespoons granulated sugar
2 large eggs, at room temp
1/2 teaspoon vanilla
cream cheese frosting (see link below)
chocolate syrup or chocolate fudge sauce, optional


Preheat the oven to 325 degrees F.

Sift together flour, baking powder and baking soda. Add the kosher salt after sifting and set aside. Measure out the buttermilk and red rood coloring. Add the die to the buttermilk for easier incorporation later.

Cream the butter and the sugar using an electric mixer, until the mixture is pale and fluffy. Add the eggs one at a time, letting the eggs beat for 1 minute in between additions. Scrape down the bowl in between additions.

Add the dry ingredients alternately with the wet ingredients. Start by adding one third of the flour mixture. Mix just to incorporate. Add half of the buttermilk. Add another one third of the flour mixture. Mix to incorporate. Add the last half of buttermilk, followed by the last third of flour.

Spoon into paper lined cupcake pans. Check the cupcakes for doneness after 12 minutes. Let cool completely before topping with cream cheese frosting, and a drizzle of chocolate sauce.

Fried chicken is a specialty from the South. The crispy-layered chicken pieces have gained fame in all parts of the U.S. and can be found as both appetizers and as a main dish.


1 whole chicken, cut into 8 pieces
Freshly ground black pepper
1 quart buttermilk
3 cups flour
Canola oil


Season the chicken pieces generously with salt and pepper. In a large bowl, soak the chicken in the buttermilk for at least 15 minutes. The idea is that the lactic acids tenderize the chicken. Sometimes my grandmother would even put the soaking chicken in the fridge overnight.

Mix the flour, salt, and pepper together and spread on a plate. Dredge each chicken piece in the seasoned flour to coat well.

Heat about 1 inch of canola oil in a cast iron pan until it reads 350˚ on a candy thermometer. In small batches, place a few pieces of the chicken in the oil at a time and fry for 6 to 8 minutes. Using a slotted spoon, turn each piece over, then cover the pan to cook for an additional 6 minutes.

Drain on paper towels and add plenty of salt.


The North East and Mid-Atlantic

From the street foods of the Big Apple, across Pennsylvania Dutch country, to the famous crab cakes of Maryland, the cuisine and recipes of this region were shaped by waves of European immigrants. The Northeastern region of the United States, often referred to as “New England,” consists of Connecticut, Maine, Massachusetts, New Hampshire, Rhode Island, and Vermont.

Louisiana is famous for crawfish. Maine is the land of lobsters. Alaska is the state for salmon. Mention Maryland and you’re talking crabs. And when you’re talking crabs, you’re talking crab cakes— Maryland crab cakes.


1 pound backfin Blue crab meat or other lump crab meat
8 saltine crackers
1 egg beaten
2 tbsp mayonnaise
1 tsp mustard
1/4 tsp Worcestershire
1/2 tsp Old Bay seasoning
salt to taste
2 tbsp vegetable oil


Carefully check the crab meat for any cartilage. Put meat in a bowl and set it aside.

Crush the saltine crackers very fine and mix with all the other ingredients. Gently fold in the crab. Only mix enough to combine ingredients. You don’t want to break up the crab into fine shreds. Shape into 6 crab cakes, and refrigerate for at least 1 hour.

Heat about 2 tablespoons of vegetable oil in a non-stick frying pan. Sauté until golden brown on each side. This will only take about 3-5 minutes per side.

Garnish with tartar sauce, remoulade, or simply with a squeeze of lemon.


Chowders have a long, complex history, and can be traced back to the fish and seafood stews eaten in coastal England and France. Like many old dishes, the name of the food stems from the word for its cooking vessel, a large cooking pot or “cauldron,” known in French as a chaudiere. Or perhaps it comes from the old English term for a fishmonger jowter, which had been in use in Cornwall since at least the 16th century.

This recipe calls for canned minced clams. You could use fresh “hjertemuslinger” or “muslinger på dåse”, although the taste will be slighty different.


2 slices bacon, cut into 1/4-inch pieces
1 large yellow onion, diced
2 tablespoons butter
1 tablespoon flour
2 cups water
4 medium russet potatoes, peeled and cut into 1/2-inch cubes
1 1/2 teaspoons salt
ground black pepper, to taste
2 cups half-and-half
2 cups canned minced clams, drained, juice reserved


In large saucepan, over medium-high heat cook the bacon until almost crisp. Reduce the heat to low, add 1 tablespoon of the butter, the onions, and sauté until soft, about 5 minutes. Be careful not to brown the onions. Add the flour and cook for 2 more minutes.

Whisk in water and reserved clam juice, and once combined add the potatoes. Season with the salt and pepper, increase heat to medium, bring to a simmer, and cook uncovered until potatoes are tender.

Reduce heat to very low, pour in half-and-half, add the rest of the butter, and clams, and cook until heated through. Do not boil! Turn off heat, adjust seasoning, and serve hot.

They don’t call Boston “Beantown” for nothing. Boston baked beans has been spreading happiness at picnics and potlucks for hundreds of years. Boston baked beans are usually made with navy beans, but any small dried bean will work in this recipe


1 pound dry navy beans
6 cups water
pinch of baking soda
1 bay leaf
6 strips bacon, cut in 1/2-inch pieces (traditionally salt pork is used, and if desired 4 ounces can be substituted for the bacon)
1 yellow onion, diced
1/3 cup molasses
1/4 cup packed dark brown sugar
1 teaspoon dry mustard
1 1/2 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper


Soak the beans in the 6 cups of water overnight in a large saucepan or Dutch oven. Add a pinch of baking soda and bay leaf, and bring to a boil. Reduce the heat to medium and simmer for 10 minutes. Drain into a colander set over a large bowl, and reserve the liquid.
Preheat oven to 300 degrees F.

Transfer the drained beans into a Dutch oven, or bean pot if you have one, and add the rest of the ingredients. Stir until combined. Add enough of the reserved water to just barely cover the beans.

Cover the pot tightly and place in the oven for 1 hour. Uncover and check the liquid level – do not stir the beans. Add some more reserved liquid if the beans are getting too dry. Cover and cook 1 more hour. Uncover and test the beans; they should be getting tender, but if they’re still firm, cover and cook a bit longer, adding a splash of water if they’re getting too dry.

When tender, turn the heat up to 350 degrees F., and continue to cook uncovered for another 30 minutes or so. This last 30 minutes is to give the beans a nice crust on top, as well as reduce the liquid to a thick, syrupy consistency. Remove when ready and serve hot or room temperature.

Note: the cooking times will vary, but process will not. After boiling, bake the beans covered until tender, and finish uncovered until the beans are crusty and liquid has thickened.


Buttered pancakes drizzled with maple syrup are part of a hearty breakfast that may include sausage and bacon on the side. In the United States, pancakes are also known as hotcakes, griddlecakes or flapjacks. Even though the American pancakes might have spread from the North East, this fluffy breakfast treat can be found all over the North American continent.

Ingredients – Serves:

1 1/4 cups (155g) plain flour
1 teaspoon baking powder
1 teaspoon baking soda
1 egg
3 tablespoons melted butter
200ml buttermilk (kærnemælk)
3 tablespoons sugar
1 pinch salt, to taste
3 tablespoons butter, for frying


Mix plain flour, baking powder and baking soda. Then mix in the egg, butter, buttermilk, sugar and salt to a smooth batter.

Heat the butter in a large non-stick frying pan over medium high heat. Ladle in approximately 60ml of batter for 4 small pancakes. Reduce heat to medium and fry for a couple of minutes until you notice bubbles on the surface and the edges are cooked. Flip the pancake over to cook on the other side for another couple of minutes, and you will have a nice and fluffy American pancake!

Serve with maple syrup and butter

For more than 200 years, homemade apple pie has been a popular dessert in the United States  so much so that the expression “as American as apple pie” is used to describe anything considered typically American. Just like American pancakes, apple pie has spread from the North East to the rest of the U.S. 

In U.S. restaurants, apple pie often is served a la mode – that is, with a scoop of vanilla ice cream.

Thin Butter Crust


2 cups pastry flour
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, cold
about 7 tablespoons water, ice cold


1. Mix together the flour and salt. Cut the butter into pieces the size of a walnut (about 1 1/2 tablespoons). Mix the flour and butter together in a large bowl, using only your hands, until the butter begins to break up.

2. When the flour has just begun to pick up a little color from the butter , add the water, a bit at a time, and mix until the dough starts to come together. Since the exact amount of water needed will always vary, you have to develop a feel for how much to use.

3. Remove the dough from the bowl to a floured surface and knead briefly, just until the dough begins to smooth out. Wrap in waxed paper or plastic wrap and refrigerate immediately. Allow the dough to rest for at least 30 minutes.

4. When ready to roll out the dough, divide it in half. Place one half on a floured surface; return the other half to the refrigerator. To roll out the dough, form each half into a flat circle and quickly roll it out in the shape required. Always roll the dough very thin (about 1/4 inch). Line the pie pan with one half and set aside the second half for the upper crust. Refrigerate until ready to use.

5. When assembling the pie, wet the edges where the two crusts join, to form a seal. Using your thumb and index finger, crimp them together. Make vents for the steam to escape.


6 to 8 freshly picked firm and slightly tart apples, such as Rhode Island Greenings, Gravensteins or Granny Smiths (about 3 pounds)
granulated sugar
ground cinnamon
ground nutmeg
about 3 tablespoons sifted all-purpose flour
3 tablespoons butter, cut in small bits


1. Prepare the pie dough, divide half and roll out each half no more than 1/4 inch thick. Line a 9-inch pie pan with one. Keep lined pan and top crust chilled.

2. Preheat the oven to 375 degrees. Peel and core the apples and slice them about 1/4 inch thick. Toss with sugar and cinnamon to taste and with the flour. Fill the pie with the apple slices, mounding them somewhat in the center. Dot with butter. Cover loosely with the top crust, using a little water to seal the crusts together. Crimp the edges. Using a fork or the tip of a knife, make several vents in the top crust.

3. Place in the preheated oven and bake for 1 hour or until golden brown. The smell will tell you when it is ready.

Serve while still warm.

The Midwest

The Midwest region of the United States consists of the states in the center of the country, east of the Rocky Mountains. States considered part of the Midwest are North and South Dakota, Nebraska, Kansas, Minnesota, Wisconsin, Iowa, Missouri, and Illinois.

Over the decades, people such as Germans, British, Italians, Hungarians, and Scandinavians immigrated to the area, making Midwestern cuisine a fusion of various kitchen.

This sweet and crunchy caramel covered popcorn treat dates back at least as far as 1893 and was introduced at the Chicago World’s Fair. There are many different companies selling their version of caramel popcorn, which can be purchased at grocery stores and cinemas all over the US.


8 cups popped corn
1 cup butter (2 sticks)
1 cup brown sugar, packed
½ cup corn syrup (almindelig lys sirup kan bruges)
1 teaspoon baking soda


Preheat oven to 250° F .
Place the popped corn in a large roasting pan.
Place the butter, brown sugar, corn syrup, and baking soda into a large saucepan. (The baking soda will cause the mixture to foam, so an oversized saucepan is needed.)
Heat the butter-sugar (caramel) mixture over medium heat, stirring constantly.
Remove saucepan from heat and allow to cool about 5 minutes.
Pour caramel mixture over popcorn and stir until mixed.
Bake for 45 minutes, stirring every 15 minutes.
Remove pan from oven and pour onto wax paper.
Allow to cool slightly, and break apart.

Serves about 6.

The Reuben sandwich was invented by a Lithuanian-born grocer from Omaha, Nebraska, named Reuben Kulakofsky.The sandwich gained first local fame, as a restaurant owner put it on his menu, and later national when a local won a contest with the recipe. There are various versions of the Reuben sandwich, but the original is all Nebraskan!


Cooking spray
12 slices rye bread
¾ cup Thousand Island dressing
18 slices cooked corned beef (salted beef spiced with garlic, pepper and cloves)
1 cup sauerkraut
12 slices swiss cheese


Preheat the oven broiler.
Spray a broiler pan with the cooking spray.
On 6 of the bread slices, place 3 slices of corned beef, a heaping Tablespoon of sauerkraut, and 2 slices of cheese.
Place in the pan.
Place the other 6 slices in the pan to toast.
Place the pan under the broiler.
Wait until the cheese is melted and bread slices are lightly toasted, about 2 minutes.
Spread the bread slices with the dressing and place on top of the other sandwich half.
Cut in half and serve.

Makes 6 sandwiches.

When Mennonites came to Kansas, they brought their German language, Turkey Red wheat and the recipe for this addictive sweet, soft dinner roll with a doughy topknot. The secret to its rich taste and moistness: potato water, sugar, butter and egg. Don’t confuse it with the tooth-breaking cracker of the same name.


1/2 cup warm potato cooking water or water (105 degrees to 115 degrees Fahrenheit)
1/4 cup sugar
1 package active dry yeast
1 cup milk
3/4 cup butter
1 teaspoon salt
5 1/4-5 3/4 cups all-purpose flour
1 egg


In a small bowl, combine potato water, sugar and yeast. Let stand about 10 minutes or until yeast is dissolved. Meanwhile, in a small saucepan, combine milk, butter and salt. Heat and stir just until warm (120 degrees Fahrenheit to 130 degrees Fahrenheit) and butter is almost melted. In a large mixing bowl, combine butter mixture and 2 cups of the flour. Add yeast mixture and egg. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface. Cover and let rise in a warm place until double in size (about 1 hour).

Punch dough down. Turn out onto a lightly floured surface. Cover and let rest for 10 minutes. Lightly grease a very large (or 2 medium) baking sheet (s); set aside.

For each zwiebach, pinch off enough dough to make a 1-1/2-inch ball, gently pulling dough and tucking edges under to create a smooth top. Place dough ball on prepared baking sheet. Pinch off enough dough to make a 1-inch ball; place on top of larger ball. Using a lightly floured finger, press down firmly into center of the balls. Cover shaped rolls and let stand in a warm place for 20 minutes.

Bake in a 350 degree F oven for 18 to 20 minutes or until golden brown. Remove from baking sheet; cool slightly on wire racks. Serve warm.

Makes about 20 rolls.

The Southwest

The cuisine of the American West and Southwest was shaped by prehistoric Native tribes, generations of hardy and resourceful cowboys, as well as the modern Mexican influences. This region’s rustic cuisine has some of the spiciest and most colorful American food anywhere.

Peppers are widely used in the Southwestern kitchen. Most Southwestern cuisine has its origin in Latin America, and so does stuffed peppers. Like most recipes stuffed peppers recipes do not have to be followed step by step, and many regions have their own ‘original’ recipe. This one is the most widely used, but the ground beef can easily be replaced with other meats, or even with rice or beans, to make it vegetarian.


1 cup long-grain white rice
1 tablespoon olive oil
6 scallions, thinly sliced, white and green parts separated
1/2 pound ground beef chuck
1 cup frozen corn
1 4.5-ounce can chopped green chilies
1 teaspoon ground cumin
4 ounces Monterey Jack, grated (1 cup)
kosher salt and black pepper
4 large bell peppers, halved lengthwise, ribs and seeds removed
1/2 cup plain low-fat Greek yogurt
salsa, for serving


Heat oven to 375° F. Cook the rice according to the package directions.
Heat the oil in a large skillet over medium-high heat. Add the scallion whites and beef and cook, breaking the beef up with a spoon, until no longer pink, 3 to 5 minutes. Stir in the corn, chilies, cumin, cooked rice, ½ cup of the Monterey Jack, ½ teaspoon salt, and ¼ teaspoon black pepper.

Arrange the bell peppers, cut-side up, in a 9-by-13-inch baking dish or pan. Divide the beef mixture among he bell peppers, add ½ cup water to the dish, tightly cover the dish with foil, and bake until the bell peppers are soft, 30 to 40 minutes.

Uncover, sprinkle with the remaining ½ cup of Monterey Jack, and bake until browned, 5
to 7 minutes more.

In a small bowl, whisk together the yogurt and ¼ cup water. Drizzle over the bell peppers and top with the salsa and scallion greens.

Rice and beans. Nice and simple. We did not invent beans, we did not event rice, but it is good, nonetheless. Serve as a side dish, or spoon into warmed tortillas and eat burrito-style.


2 cups cooked rice (I use brown)
2 cups black beans, drained and rinsed if canned
1 cup corn
0.5 cup salsa
1-2 teaspoons cumin
0.5 cup shredded cheese (optional)


In a bowl, mix rice, beans, corn, salsa, and cumin. Scoop into a baking dish and sprinkle with cheese, if using. Bake at 350 for 20 minutes or until cheese is melted and rice is warmed through.

Sprinkle with fresh chopped cilantro or a dollop of sour cream, if desired.

Churros are a special South and Central American treat, adopted from Spain. They are tube-shaped unyeasted doughnuts, piped from a pastry bag with a star tip, fried in oil, and rolled in cinnamon sugar.


1/2 cup water
1/2 cup buttermilk
1/2 cup butter
pinch of salt
1 1/4 cups flour
1 teaspoon vanilla
3 large eggs
vegetable oil for frying
1/2 cup sugar plus 1 tablespoon
1 teaspoon cinnamon


Place the buttermilk, water, butter, salt, and 1 tablespoon sugar in a pot, and bring mixture to a boil.

Stir in the flour all at once using a heat-proof spatula. Continue to stir until the mixture clumps together to form a ball. Continue to cook for a minute or two more, turning the dough over in the pot with the spatula. Remove from heat.

Add the vanilla. Add the eggs, one at a time, mixing well after each. The mixture should just start to look shiny, but should not slide off the spatula easily. (It should be slightly stiffer than cream puff dough). If the mixture seems too thick and lacks shine, add an extra egg.

Place dough in a pastry bag fitted with a star tip that has an opening at least 1/2 inch wide. You can also use a round tip.

Place a sheet of wax paper on a cookie sheet. Pipe lengths of dough (I usually make them 4-6 inches long) onto the cookie sheet.

Place cookie sheet in the freezer while you heat up the oil. Heat 1-2 inches of oil to 375 degrees. When the churros feel firm, carefully pick them up off the cookie sheet with a spatula and drop them into the oil. Work in batches, and fry the churros for about 2 minutes on each side, until they are golden brown. Cool them on a plate lined with paper towels.

Mix the 1/2 cup sugar and the cinnamon together, and place the mixture on a plate or in a pan. Roll the churros in the cinnamon sugar while they are still warm. To fill the churros, fit a pastry bag with a round (#4) metal icing tip. The tip should be small enough to pole into the end of the doughnut. Fill the pastry bag with your filling of choice.

Poke a skewer through the doughnut lengthwise, and pipe the filling into the hole.

Serve warm

Makes 20 5-inch churros

The Pacific North West

The Pacific Northwest is a region known for its seafood, and its healthy, fresh, and local foods. The Pacific Northwest of the United States, for our purposes, includes the states of Oregon, Washington, and Alaska.

Aplets and Cotlets are a delicious Northwest candy that are made with gelatin, walnuts, and apples. Developed by two Armenian men, Armen Tertsgian and Mark Balaban, who bought an apple farm (called Liberty Orchards) in the small town of Cashmere in eastern Washington state, Aplet and Cotlet candies are considered a Northwest delicacy. You also might have heard about Aplets and Cotlets under another name, Turkish Delight, also known from Narnia where the Queen (the witch) enchants Edward with magical Turkish Delight.

Northwest Apple Candy Aplets


1 cup chopped (red or golden) Delicious apples
Cold water
5 tablespoons reserved apple liquid
2 cups granulated sugar
3 envelopes of unflavored gelatin (approximately 2 1/2 tablespoons)
1 cup cold water
1/8 teaspoon rose culinary essence or 1 tablespoon rose water*
1 cup coarsely chopped walnuts
Powdered (confectioner) sugar

* Culinary rose essence can be found in Asian or Indian grocery and spice
stores. If you are unable to find culinary essence or rose water, substitute with 1 tablespoon of freshly squeezed lemon juice.


Butter an 8-inch square pan.

In a large saucepan over medium heat, add chopped apples and enough cold water to cover apples by 1 inch. Bring to a boil; boil 1 minute, stirring constantly. Turn heat to low and simmer another 30 minutes, stirring occasionally. Remove from heat.

Drain off liquid, reserving 5 tablespoons apple liquid. In a food processor, puree apples with reserved apple liquid until smooth. Return apple mixture back to saucepan over low, add sugar and heat and stir just until sugar is melted. Remove from heat.

In a small bowl, combine gelatin and cold water; add to apple/sugar mixture, stirring constantly until dissolved. Add rose culinary essence (or lemon juice) and walnuts; stir until well blended.

Pour into prepared pan; cool at least 2 hours but preferably overnight. With an oiled knife, cut into 1-inch squares, then roll in powdered sugar.

Store, covered, in the refrigerator.

Makes 64 candy squares.

Northwest Apricot Candy Cotlets


6 ounces dried apricots
Cold water
5 tablespoons reserved apricot liquid
2 cups granulated sugar
3 envelopes of unflavored gelatin (approximately 2 1/2 tablespoons)
1 cup cold water
1 tablespoon fresh-squeezed lemon juice
1 cup coarsely chopped walnuts
Powdered (confectioner) sugar
Butter an 8-inch square pan.


In a large saucepan over medium heat, add dried apricots and enough cold water to cover apricots by 1 inch. Bring to a boil; boil 1 minute, stirring constantly. Turn heat to low and simmer another 30 minutes, stirring occasionally, until apricots are soft. Remove from heat.

Drain off liquid, reserving 5 tablespoons apricot liquid; set aside. In a food processor, puree apricots with reserved apricot liquid until smooth. Return apricot mixture back to saucepan over low, add sugar and heat and stir just until sugar is melted. Remove from heat.

In a small bowl, combine gelatin and cold water; add to apricot/sugar mixture, stirring constantly until dissolved. Add lemon juice and walnuts; stiruntil well blended.

Pour into prepared pan; cool at least 2 hours but preferably overnight. With an oiled knife, cut into 1-inch squares, then roll in powdered sugar.

Makes 64 candy squares.



6 -8 baking potatoes, peeled
1/4 lb butter
1 1/2 teaspoons garlic powder
1/2 teaspoon salt
3/4 teaspoon pepper
1 -1 1/2 cup cheddar cheese, shredded or 1 -1 1/2 cup parmesan cheese, both are good


Preheat oven to 400°F.
Line shallow baking pan with foil.
Melt butter, stir in spices, set aside.

Lay potato on your cutting board with a wooden spoon laying along side, parallel to the potato.

Make 1/4″ slices into the potato- the spoon will prevent you from slicing all the way through.

Place potatoes in the pan.

Brush or spoon the butter mixture over the potatoes, fan out the slices as best as you can to get the butter in between them.
Bake the potatoes for one hour, basting once or twice with butter from the pan.

Test the potatoes, cook longer if needed, they should be fork tender.
Sprinkle cheese over the potatoes and bake till the cheese is lightly browned 7- 10 minutes.

Salmon is and has always been a big part of the Pacific Northwestern cuisine. For both American Indians and the later settlers who arrived to the area, salmon was essential to uphold a basis for living. Today, Alaskan and Pacific Northwest salmon is the most popular salmon to many Americans, and a variety of recipes exist.


2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 (6-ounce) salmon fillets
2 (5-ounce) packages baby spinach


Combine first 5 ingredients in a shallow bowl.
Rub salmon with brown sugar mixture. Place fillets, skin-side down, on grill rack coated with cooking spray. Grill over medium-high heat (350° to 400°) 12 minutes or until desired degree of doneness. Remove skin and discard.

Toss spinach with 1/3 cup Peach Dressing. Arrange spinach on individual serving plates, top with salmon, and drizzle with remaining dressing.

Peach Dressing


2 peaches, peeled and sliced
3 tablespoons fresh lime juice
2 tablespoons honey
1 tablespoon olive oil
1/2 teaspoon ground cumin
1/4 teaspoon salt


Process all ingredients in a blender until smooth, stopping to scrape down sides.