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When ‘Tween the Lines of Grand Rapids, Minnesota, read Cool Creatures, Hot Planet: Exploring the Seven Continents by Marty Essen, they were inspired to honor each continent of the world with a regional dish. This Salmon Jerky recipe was paired with Antarctica. Adapted from Lois Salo's recipe, cut from an Anchorage newspaper many years ago
1 1/4 pounds salmon fillet, skin removed 2. In a small bowl, combine soy sauce, molasses, lemon juice, pepper and liquid smoke. Remove salmon from freezer and slice into thin strips. Place strips back into plastic bag and add marinade. Marinate, refrigerated, for 2-3 hours. 3. Preheat oven to 200°F. Line a baking sheet with tinfoil, and coat lightly with cooking spray. 4. Drain the strips, rinse lightly and pat dry on paper towels. Place strips on baking sheet. Place in oven and cook until desired dryness, 5-8 hours. Jerky can be stored in an airtight container for 2-3 months in a cool, dry place. The Literary Lyres Book Club of San Fernando Valley, California, served Brooklyn Bombers when they discussed Hold Love Strong by Matthew Aaron Goodman, a novel set in New York. Makes 10 servings 2/3 cup tequila Stir all ingredients in a pitcher and serve in tall glasses. The Marc Chagall Hadassah Study Group of Houston, Texas, served Middle Eastern desserts, including this homemade ice cream, when when they discussed Power, Faith, and Fantasy: America in the Middle East: 1776 to the Present by Michael B. Oren. Adapted from Fresh Flavors from Israel by Ruth Oliver, Orly Pely-Bronshtein, Shaily Lipa-Angel (Al Hashulchan Gastronomic Media, 2008) Makes 2 quarts ice cream Note: This does not require an ice cream machine. 1 1/2 quarts whipping cream
The Literary Lyres of San Fernando Valley in Woodland Hills, California, paired this drink with 1 jigger Midori Melon liqueur Combine all ingredients and serve in a martini glass over crushed ice and garnished with a strip of lemon peel. Serves 1 The Literary Lyres of San Fernando Valley in Woodland Hills, California, paired this cake with Dream of the Blue Room by Michelle Richmond: Blue Cake Note:
If you can't find pastry flour, you can mix your own by combining cake flour and all-purpose flour in a ratio somewhere between two parts cake flour to one part all-purpose and one part cake flour to one part all-purpose. 2. In a medium bowl of a mixer, combine the crushed pineapple, egg, and juices. Mix on medium speed until well blended. 3. Combine the flours, baking soda, and baking powder, and sift into the wet mixture. Beat well. Add vanilla and blend. Using a spatula or wooden spoon, gently stir in the blueberries. 4. Pour into the prepared baking pan. Bake 20-25 minutes, or until a toothpick inserted in the center comes out clean. Yield: 9 servings
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