The Northwoods Table, Natural Cuisine Featuring Native Foods

Wild Mushroom Crisps
Walleye and Crayfish Mousseline
Mousseline of Morels, Yellow Squash, Fiddlehead Fern and Roasted Red Pepper
Venison Spring Roll
Marinated Mussel Salad
Potatoes Stuffed with Wild Mushrooms
Stewed Pumpkin and Apples
Fiddlehead Fern and Wild Mushroom Timbales
Mulfade (Spinach Rolls)
Marinated Fresh Vegetable Salad
Oven Roasted Rosemary Red Skin Potatoes
Spicy Red Cabbage

Main Dishes:

Spicy Roast Duckling with Raspberry Sauce
Semi-Boneless Grouse Stuffed with Morels and Wild Rice
Cornish Pasties
Hunters Wild Game Stew with Baked Pumpkin
Pork on the Wild Side
Wild Game Sauerbraten
Poached Venison Shank with Dill Cream Sauce
Venison Stroganoff
Barbecued Goose
Lake Trout en Croute
Mussels, Chicken and Crayfish
Oven Poached Lake Perch
Shore Lunch
Smoked Salmon & Chives in Cream Sauce
Salmon Roulade

Desserts:

Fresh Barry Napoleons
Raspberry Creme Brulee
Wild Rice Cake
Pumpkin Cheese Tart with Cranberry Apple Glaze
Wild Rice Pudding with Raspberry Sauce
Applesauce Carrot Cake

Sauces:

Cranberry Mustard
Cranberry Mustard Vinaigrette
Cranberry Tarter Sauce
Enriched Sauce Veloute
Rich Brown Sauce
Blackberry with Port Wine Sauce

Suppliers

From the Publisher:

The Northwoods spreads from coast to coast, featuring indigenous ingredients from mussels to mushrooms, venison to raspberries. Encouraging you to be creative in your culinary endeavors, The Northwoods Table is a recipe book like no other. The recipes consist of many foods found in the northern tier of the United States and much of Canada, some wild and some cultivated, which when combined with classic cooking techniques and new, exotic, imported ingredients, give birth to what the author calls "northwoods cuisine." The ingredients and combinations should enable any cook to create the ambiance of a log cabin with a fire crackling in a pot-bellied stove.

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