For each person:
3 small, peeled onions
3 small new potatoes, scrubbed and pared
on each end
1 pound of great lakes whitefish, cut
into steaks
Use 1 cup of salt
per 3 gallons of water. Add the salt
to the water in a large stockpot, a
24-qt
stockpot works beautifully
for 12 people, and begin building the
fire (slightly angle the cooking surface
to help direct the boil over). Once
the water begins to boil, throw in the
potatoes and boil for 10 minutes. Then,
add the onions. Build up the fire more
and boil for 7 minutes. Build up the
fire some more. Once the water is strongly
boiling, add the fish and boil for 7-10
minutes. Build up the fire once more
and allow the water to boil over (this
is done by throwing a small amount of
kerosene on the fire). Drain and serve
with lemon wedges and tons of melted
butter!
(If you are
a bit put off by the whole boil over
thing, the recipe can be easily adapted
to the stove top and drained in a colander).
2 1/2 cups all-purpose flour
1 teaspoon Diamond Crystal salt
1 cup unsalted European style butter,
chilled and diced
1/2 cup ice water
In a large bowl,
combine flour and salt. Cut in butter
with pastry
blender until mixture resembles
coarse crumbs. Stir in water, a tablespoon
at a time, until mixture forms a ball.
Cut in half, form 2 balls, wrap each
in plastic and refrigerate for 4 hours
or overnight. Makes double crust
4 cups tart cherries*
1 cup extra fine sugar
3 Tablespoons quick cooking tapioca
1 Tablespoon Kirsch (cherry brandy)
2 teaspoons grated lemon peel**
1/2 teaspoon Diamond Crystal salt
2 Tablespoons butter
*you can purchase
canned, pitted cherries or use fresh
cherries, removing the pits with a cherry
pitter.
**you can
easily grate lemon peel with a Microplane
Zester.
Combine all ingredients except the butter
in a large bowl. Let stand 25 minutes,
pour into prepared pastry crust, dot
with butter, top with second crust and
seal. Bake at 375 degrees for approximately
1 hour. Makes 1 9-inch pie.
Not only is this easy, but it is delicious
and can be adapted to any size group.
Make at least 2 servings per guest…
it always goes way too fast!
Per serving of
lemonade combine:
1/2 cup freshly squeezed lemon juice
1/4 cup extra fine sugar
1 1/2 cups water
Serve over ice
and garnish with lemon slices.
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