Cooking, Eating and Other Adventures Along Lake Superior
"Life in a Northern Town: Cooking, Eating and Other Adventures along Lake Superior" explores what it means to nourish a family and a community. In a one-of-kind collection of globally and regionally inspired recipes featuring local cheeses, meats, and produce - all cooked up against a backdrop of waterfalls, beaches, farm stands, and a quintessential small town of 487 people. Author Mary Dougherty joins us to share her story and a "Moroccan Cheese Ball" recipe. Mary has a Book Talk and Signing on October 18 at 7pm at Books & Company in Oconomowoc. For more information on the book, visit WisconsinHistory.org/WHSpress. And check out the recipe below: MAKES 1 CHEESE BALL 1 package (8 ounces) cream cheese, softened 1 package (8 ounces) goat cheese, softened ½ cup freshly shredded Parmesan cheese 1 tablespoon minced preserved lemon (see recipe on page 35) ½ cup chopped fresh cilantro ¼ cup minced dried apricots 1 teaspoon cumin ½ teaspoon cinnamon ¼ teaspoon cardamom 1 garlic clove, minced 1 teaspoon kosher salt ½ teaspoon cracked black pepper ½ cup coarsely ground pistachios Crackers or baguette, for serving In the bowl of a stand mixer, beat together cream cheese, goat cheese, Parmesan cheese, and preserved lemon. Fold in the cilantro, apricots, spices, garlic, salt, and pepper and combine thoroughly. Transfer cheese mixture to a piece of plastic wrap and shape into a ball. Cover with pistachios, pressing to adhere. Wrap ball in the plastic wrap and refrigerate for at least 2 hours or up to 24 hours. Serve with crackers or thinly sliced baguettes.
