Download Fork in the Trail: Mouthwatering Meals and Tempting Treats by Laurie Ann March PDF

By Laurie Ann March

Encouraged by way of meals from around the globe and the guideline of “if you wouldn’t devour it at domestic, why devour it within the backcountry,” Laurie Ann March has created over 2 hundred light-weight, taste-tested recipes to show a standard backcountry time out right into a gourmand event. as well as the recipes, March covers menu making plans, recipe production, and meal making plans for households and bigger teams. colour photo insert.

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Extra info for Fork in the Trail: Mouthwatering Meals and Tempting Treats for the Backcountry

Sample text

Strain the soup through a colander, pressing the solids to extract all the liquids. Taste: If it is too watery, then boil down, uncovered, for an additional 30 minutes or so. If it seems too dense, add water. When the soup is ready, stir in the lemon juice. Season with salt and pepper and, if you like, some more dried marjoram. You might also ask yourself at this point whether the soup needs even more garlic, in which case peel a couple more cloves, crush them with a garlic press or the flat side of a knife, toss them in, and simmer for a minute or two.

Our intention, rather, is to transmit some of the smells and tastes of the Polish countryside— a part of Europe that is still a little bit wilder, a little bit less well-groomed, and a little bit more primitive than the countryside in the lands to the West—and in doing so, to teach our readers to love it as much as we have come to do. indd 41 7/18/12 2:57 PM Caviar and Blini BLINY Z K AWIOREM Makes 36 blinis Once upon a time, sturgeon swam in the Vistula River and Poles ate caviar in abundance, just as the English working classes once ate oysters.

Danielle has been known to serve caviar with her latkes at Chanukah. But our favorite way to serve caviar happens to be the most traditional: with blinis and sour cream. There are many blini recipes, some very rich, involving sour cream and sugar, and some not much different from ordinary pancakes. This recipe falls somewhere in the middle. It does use yeast—true blinis are always made with yeast—but this needn’t intimidate the first-time blini maker; there’s not much yeast and it does make the dough extraordinarily fluffy.

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