Michigan Herb Cookbook

Suzanne Breckenridge and Marjorie Snyder
Satisfy your palate with these regional recipes that incorporate home-grown Michigan herbs

Description

In this unique book, midwest natives Suzanne Breckenridge and Marjorie Snyder have pooled their cooking experience to bring spice to the meals of culinary enthusiasts. The Michigan Herb Cookbook provides essential information for herb novices and experts alike, including a detailed history of the use of herbs, growing tips, and of course recipes including such natural ingredients as herbs, fruits, and produce specific to Michigan customs and climates. Recipes such as "Blueberry Smoked Fish Salad with Dill," "Pumpkin & Pear Tart," and "Michigan Cherry Sauce" rely on regional bounties for their original tastes. The meals bring herbs from Michigan's verdant outdoors inside with a perfect combination of guidance straight from the cook, gardener, or herbalist's mouth.

Suzanne Breckenridge, formerly an instructor of both cooking and ceramics as well as a producer of herb-related public forums, is currently a food stylist and a caterer specializing in herbal cooking.

Marjorie Snyder is President and founding member of the Madison, Wisconsin Herb Society, as well as a freelance food writer and a cooking instructor at the college level.

Praise / Awards

  • "Inspired by childhood summers in fruit orchards, traditional potlucks, and family reunions, the Michigan Herb Cookbook provides essential information for herb novices and experts alike, including a detailed history of the use of herbs, growing tips, and of course recipes using natural herbs, fruits, and produce ingredients specific to Michigan customs and climates."
    —Joan Brunskill, Associated Press, October 2001

Supplemental Materials

Recipes

Try these recipes for a delicious addition to a holiday dinner.


Acorn Squash Spoonbread

serves 6

1 c. cornmeal
2 tsp. salt
1/2 tsp. paprika
2 c. pureed cooked acorn squash
1 1/2 c. water
2 tbl. butter
1 jalapeno, halved, seeded, and chopped
4 eggs
1 c. milk
2/3 c. grated Swiss or Parmesan cheese
1/3 c. fresh chives or green onions, sliced

Preheat oven to 425°; grease rectangular oven pan (9" x 12"). In a small saucepan, combine cornmeal, salt, and paprika. Add squash and water; stir well. Cook over medium heat, stirring constantly, 3-5 minutes for until thick. Remove from heat; add butter and jalapeno.

In a mixer beat eggs until frothy and lemon colored. Add milk, cheese, and chives or green onions. Stir to blend. Add cornmeal mixture and mix until smooth. Pour into pan, smooth even, and bake 25 minutes for until tip of knife inserted in center comes out clean.


Spoonbread
Spoonbread is a Southern specialty, a baked dish made with white or yellow cornmeal, milk, eggs, and shortening, which is served with a spoon. Historically, spoonbread is an adaptation of an Indian method of preparing native white cornmeal, called "Suppawn." This porridge-like dish was cooked in pots and was later refined by the English colonists, who added milk and eggs. Then, some unknown cook left the mixture too long in the oven by mistake—spoonbread was the result.



Pumpkin Cheesecake Tart

serves 10-12

Pastry
1 c. rolled oats
1 c. chopped walnuts or almonds
1 c. sweetened coconut
1/3 c. sugar
6 tbl. butter, cut into bits
1/4 tsp. vanilla

In a food processor whirl oats, nuts, coconut, sugar, butter, and vanilla until dough holds together. Press evenly over bottom of 10" rectangular tart pan or 12" round tart pan.

Bake in 300° oven until crust feels firm and is lightly browned, about 30-40 minutes.

Filling
1 8-oz. and 1 3-oz. pkg. of cream cheese (regular or low fat), softened
1 16-oz. can pumpkin
3 eggs
2/3 c. sugar
1 1/2 tsp. cinnamon
1 tsp. EACH ground ginger and vanilla
2 tbl. flour
3 tbl. finely minced crystallized ginger

In a food processor, place cream cheese, pumpkin, and eggs and whirl. Add sugar, cinnamon, ginger, vanilla, and flour and blend until very smooth.

Sprinkle crystallized ginger on bottom of prebaked pastry and pour filling over. Bake at 350° until center is set, about 25 minutes. Cool on rack to room temperature.

A great gift when packaged in festive jars.

Pear Chutney

makes 2-3 cups

2 lb. fresh cranberries
3 apples, pared, cored, and diced in 1/2" cubes
3 pears, pared, cored, and diced in 1/2" cubes
1 c. golden raisins
1 c. currants
2 c. sugar
1 c. fresh orange juice
2 tbl. grated orange peel
2 tsp. ground cinnamon
1/4 tsp. coriander seeds, crushed
1/2 tsp. freshly ground nutmeg
1 1/2 c. walnuts, coarsely chopped
2/3 c. orange-flavored liqueur

In a large nonaluminum saucepan, combine all ingredients except walnuts and liqueur. Bring to a boil, reduce heat, and simmer uncovered, stirring frequently, until mixture thickens—about 45 minutes. Stir in walnuts and liqueur. Refrigerate covered 4 hours or overnight. Keeps 2 weeks refrigerated.

Product Details

  • 8-1/2 x 9.
  • 312pp.
  • 59 photographs, 19 tables, 4 maps.
Available for sale worldwide

  • Paper
  • 2001
  • Available
  • 978-0-472-08694-8

Add to Cart
  • $24.95 U.S.

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