In Winter's Kitchen. Beth Dooley

      

      ALSO BY BETH DOOLEY

       Peppers, Hot and Sweet

       The Heartland

       Savoring the Seasons of the Northern Heartland

       The Northern Heartland Kitchen

       Minnesota’s Bounty

       Meat and Potatoes

      © 2015, Text by Beth Dooley

      © 2015, Cover art by Josh Birdsall

      All rights reserved. Except for brief quotations in critical articles or reviews, no part of this book may be reproduced in any manner without prior written permission from the publisher: Milkweed Editions, 1011 Washington Avenue South, Suite 300, Minneapolis, Minnesota 55415. [phone] www.milkweed.org

      Published 2015 by Milkweed Editions

      Cover + interior design by Mary Austin Speaker

      Cover illustration by Josh Birdsall

      Author photo by Mary O’Brien

      15 16 17 18 19 5 4 3 2 1

      First Edition

      Milkweed Editions, an independent nonprofit publisher, gratefully acknowledges sustaining support from the Lindquist & Vennum Foundation; the McKnight Foundation; the National Endowment for the Arts; the Target Foundation; and other generous contributions from foundations, corporations, and individuals. Also, this activity is made possible by the voters of Minnesota through a Minnesota State Arts Board Operating Support grant, thanks to a legislative appropriation from the arts and cultural heritage fund, and a grant from the Wells Fargo Foundation Minnesota. For a full listing of Milkweed Editions supporters, please visit www.milkweed.org.

      Library of Congress Cataloging-in-Publication Data

       Dooley, Beth, author.

       In winter’s kitchen / Beth Dooley. -- First edition.

      pages cm

       Includes bibliographical references.

       ISBN 978-1-57131-881-7 (ebook)

       1. Cooking, American. 2. Local foods. I. Title.

       TX715.D6872 2015

       641.5973--dc23

      2015033774

      Milkweed Editions is committed to ecological stewardship. We strive to align our book production practices with this principle, and to reduce the impact of our operations in the environment. We are a member of the Green Press Initiative, a nonprofit coalition of publishers, manufacturers, and authors working to protect the world’s endangered forests and conserve natural resources. In Winter’s Kitchen was printed on acid-free 30% postconsumer-waste paper by Edwards Brothers Malloy

       For Kevin

       Matt, Kip, and Tim

      IN WINTER’S KITCHEN

Introduction: Do You Know Where You Are?

APPLES

WHEAT

POTATOES

      BEANS AND CARROTS

      SWEET POTATOES

      CRANBERRIES

      CHESTNUTS

      CORN

      MILK

      BUTTER AND CHEESE

      TURKEY

      WILD RICE

       Epilogue: Cooking My Way Home

       Recipes

      Apples

       Applesauce

      Bread

       Daily Bread

      Potatoes

       Best Mashers

      Pickled Ginger Carrots

       Pickled Ginger Carrots

      Spicy Dilly Beans

       Spicy Dilly Beans

      Sweet Potatoes

       Old-Fashioned Maple Sweets

      Fresh Cranberries

       Fresh Cranberry Relish

      Cranberry Sauce

      Chestnuts

       Old Fashioned Chestnut Stuffing

      Corn and Cornmeal

       Golden Cornbread

      Fall Fruit Tart in a Butter Crust

       Fall Fruit Tart

      Turkey

       Simply Roast Turkey

      Turkey Gravy

      Wild Rice

       Basic Wild Rice

       Notes

       Further Reading

       Introduction

       DO YOU KNOW WHERE YOU ARE?

      In late summer of 1979, my husband, Kevin, and I loaded a U-Haul in Princeton, New Jersey, and headed to Minneapolis. “Why?” friends wondered. Didn’t we already have plenty of great prospects in our hometowns? What about our families, the bustling New York metro? They could understand Los Angeles or Chicago, sure, but “Mindianaolopis,” as my dad called it, was flyover country, land of interminable winters and a lot of corn. Kevin, a fresh-out-of-law-school attorney, was drawn to the Twin Cities’ vibrant business economy and lack of big-city commute. And we were both attracted to Minnesota’s lakes and trails, the piney woods and big rivers. I had already left my job with a large New York publishing firm to take on freelance writing assignments, work I could do anywhere.

      So, like generations of women before me, I went west with the man I loved to create a new life and make a home. I’d loaded up our starter furniture and wedding gifts as well as my grandmother’s worn bread trencher and dented copper bowl, familiar tools of my past that seemed essential to my future.

      In my beloved grandmother’s kitchen, with its chipped blue cabinets, rolling wooden floor, and smells of coffee, oatmeal, and cooling pies, I’d learned to knead bread dough until it was soft as a baby’s bottom and simmer raspberries into jam thick enough to coat the back of a spoon. When I was small, we’d drive Route 35 to her home on the Jersey Shore and at each