Hungry for Harbor Country. Lindsay Navama
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and fish in portions large enough to feed four to six people. For example, to feed four to six people, use 4 zucchini, 4 ears of corn (shucked and halved), 2 bundles of asparagus, and 4 peaches (pitted and halved).
Stone fruit, apples, and pears hold up well when roasted. Wash, prep, and cut the fruit and vegetables as needed.
Berrien County Spring/Summer Produce
Peaches, Asparagus, Beets, Broccoli, Carrots, Corn, Zucchini, Summer Squash
Berrien County Fall Produce
Apples, Grapes, Brussels Sprouts, Beets, Broccoli, Onions, Potatoes, Sugar Pumpkin, Winter Squash
Fish
Choose a hearty fish, such as salmon, white fish, halibut, sturgeon, black cod, or swordfish, but avoid fish that is too delicate, like sole. A good seasoning formula per piece of fish is 1/4 teaspoon salt, 1/4 teaspoon pepper, and 1/2 teaspoon spices or 1 teaspoon minced garlic or onion.
Vegetable/Fruit Combinations
Beets + Hazelnut Oil + Salt + Minced Candied Ginger
Zucchini + Olive Oil + Crushed Fennel Seeds + Salt + Red Pepper Flakes
Sugar Pumpkin + Ground Nutmeg + Ground Cloves + Salt + Pepper
Pears Stuffed with Raspberries + Olive Oil + Balsamic Glaze
Fish Combinations
Salmon + Olive Oil + Brown Sugar + Salt + Minced Garlic
White Fish + Walnut Oil + Dill + Lemon Pepper + Salt
Black Cod + Sesame Oil + Sesame Seeds + Orange Slices + Tamari
Roasting Times
Winter Squash/Pumpkin/Potatoes/Root Vegetables: 30 to 45 minutes roasted in foil under the ashes with the fire still burning
Green Vegetables/Corn/Zucchini: 20 to 30 minutes roasted in foil under the ashes with the fire still burning
Fish: 15 to 20 minutes roasted in foil under the ashes with the fire still burning, or until the internal temperature of the fish reaches 125°F to 135°F, depending on the fish
Fruit: 10 to 20 minutes roasted in foil under the ashes with the fire still burning
Seasonal Fire Pit Seafood Feast (continued)
HUNGRY FOR HARBOR COUNTRY29
30 IMPRESS YOUR GUESTS
Will Shepherd for Pie
I
, my husband David has been my shepherd. When we met, I
was feeling adrift in the world, lost about where to go next. At just 25 years old,
however, he was confident, clear on his intentions, and committed to his goals.
Together we learned to navigate life’s trails, which eventually led us to this magical
place called Harbor Country.
Most nights, right before we fall asleep, David will roll over and say, “I have a vision.” He then proceeds to describe in great detail either a new idea or a classic craving he has for a dinner or dessert I should make the next night. At first I thought this was a phase, but several years in, these “dinner visions” remain our nightly form of pillow talk.
“Why haven’t you ever made shepherd’s pie?!” he half asked, half accused me late one night. “I saw a chef on TV making one, and it looked so good!” Thanks to his pesky allergies, we’re always on the lookout for new gluten- and cow dairy–free recipes. He simply could not believe I’d never made this “David-friendly” dish.
Don’t let the long recipe intimidate you. Make it once and you’ll see it’s both easy and addictive!
★ Dinges’ Fall Harvest
15219 Mill Rd. | Three Oaks, MI
If you happen to have a craving for shepherd’s pie during the autumn months, Dinges’ Fall Harvest has some of the best butternut squash around.
HUNGRY FOR HARBOR COUNTRY31
32 IMPRESS YOUR GUESTS
Checkerboard Shepherd’s Pie with Bison
8–10 hearty servings 1 hr 30 min active time 2 hrs 40 min start to finish
Special itemSNeeded
2 large cast iron skillets, or
1 (9 × 12-inch) oven-safe baking dish with minimum 3-inch sides
Food processor or high-powered blender
Piping bags with large star tips, if you want to pipe potatoes and squash
ButterNutSquaSh
2 tablespoons olive oil or neutral oil, like grapeseed oil, plus more for brushing pan
1 large or 2 small butternut squash, seeded, peeled, and cubed into 1-inch pieces (about 4 cups)
2 tablespoons dairy-free milk or milk of choice
2 tablespoons salted butter
1 egg yolk
1 teaspoon kosher salt
teaspoon freshly ground black pepper, plus more to taste
teaspoon ground nutmeg (optional)
potatoeS
3 medium russet potatoes, peeled, halved lengthwise, and cubed into 1-inch pieces (about 1 pounds)
2 teaspoons kosher salt, divided
cup dairy-free milk or milk of choice
3 tablespoons salted butter
1 teaspoon freshly ground black pepper, plus more to taste
1 teaspoon honey or granulated sugar
teaspoon ground nutmeg
(optional)
teaspoon ground cayenne pepper
1 egg yolk
tipS for SucceSS
Use mise en place. This recipe looks long, but it’s actually pretty simple, and mise en place will help the process go more quickly and smoothly. This is helpful for any recipe, but especially for those with more ingredients and steps. It also requires you to read the whole recipe before beginning, which is important to ensure delicious success!
Prepare the Butternut Squash Preheat the oven to 400°F. Line a baking sheet with parchment paper or aluminum foil and brush with oil. Arrange the butternut squash in an even layer on the baking sheet, drizzle with 2 tablespoon of the oil, and roast for 20 to 30 minutes until easily pierced with fork. Remove from the oven and let cool 5 minutes. (Keep the oven at 400°F to cook the pie later.)
Place the squash in the bowl of a standing mixer with the paddle attachment. Beat on medium speed until just mashed, 30 seconds to 1 minute. Add the milk, butter, egg yolk, salt, pepper, and nutmeg (if using) and mix on medium speed until blended, 1 to 2 minutes. Do not overmix or the butternut squash will be starchy. Transfer the squash to another bowl and set aside. (Alterna-tively, place the squash in a medium bowl and mash using a hand mixer or potato masher.)