Description
Book SynopsisOpen up the rich pages of Harvest & Heritage and step into another world. A landscape dotted with berries, wildflowers, and moose, an ocean rich with salmon, seafood, and kelp. A place of resilience and cherished traditions. While the landscape is vast, the community is tight-knit. This is the world of the Salmon Sisters and they are inviting you to join them through a year of changing seasons and comforting rituals. And yes, deeply satisfying food. The cookbook is organised by season. In each section, readers will find: Recipes ideal for the home cook Illustrated rituals and traditions. Stories from Alaskan women on living and eating well. A Solstice or Equinox menu to celebrate the seasonal harvest. Expansive and intimate photography. The recipes and projects are delicious and satisfying. For example, forage spruce tips and make Spruce Tip Ice Cream. Jig for a halibut and then make Halibut Burgers with Wild Chimichurri.
Trade ReviewTop music and book gifts for 2023 — Seattle Times"No matter how far from Alaska one resides, the Salmon Sisters offer readers a multisensory connection to their wild and wonderful home."
Shelf Awareness"Laukitis and Neaton focus on how to enjoy the abundance of nature while practicing stewardship of the land, and protecting all its resources. This important message will resonate with many environmentally conscious-readers, and it is presented alongside recipes that make the most out of ingredients straight out of the wilds of Alaska: foraged herbs, salmon prepared over an open-fire, pickled kelp. It's a cookbook that celebrates abundance, and pays tribute to precious landscapes that offer us such satisfying meals."
Food & Wine magazine“One thing we need more in this world is people who truly love every bit of what they do. This book celebrates just that. Emma Teal Laukitis and Claire Neaton make me want to escape to Alaska and go fishing and then cook a gorgeous feast with their recipes. You will too.”
—
Renee Erickson, chef and co-owner of Sea Creatures Restaurants, author of
A Boat, a Whale & a Walrus and
Getaway "Open the rich pages of
Harvest & Heritage and step into another world. A landscape dotted with berries, wildflowers, and moose, an ocean rich with salmon, seafood, and kelp. . . This is the world of the Salmon Sisters, and they are inviting you to join them through a year of changing seasons and comforting rituals. And yes, deeply satisfying food."
The Chuckanut Reader
"In exploring and writing about the place that they love, Emma Teal Laukitis and Claire Neaton give us a seat at their Alaskan table ...
Harvest & Heritage is as much a cookbook as it is a call to rethink our own relationship to the place we live, the stories we tell, and the people we spend our time with."
—
Anna Brones, artist, writer, and co-author of
Fika: The Art of the Swedish Coffee Break “The Salmon Sisters’ new cookbook is a beautiful celebration of how deeply the seasonal changes of the Alaskan landscape shift and shape what you eat, when, and with whom.”
—
Julie Pointer Adams, author
and photographer of
Wabi-Sabi Welcome and
Al Fresco "These pages are full of all that is charming, rugged, and delicious about Alaska. The Sisters’ life-earned wisdom translates into a manual for a good life lived anywhere."
—
Barton Seaver, chef and author of
The Joy of Seafood and
American Seafood "As an Alaskan, I value not just the outstanding recipes, photographs, and graphics but the attentions to our seasonal round of harvesting and the importance of sustainability and protecting the environment."
—
Nancy Lord, author of
Fishcamp and
Early Warming"In their new cookbook, the Salmon Sisters share 60 recipes and 35 traditions that anchor them to the seasonal rhythms of the land and sea of their Alaskan home."
—
Seattle TimesTable of ContentsIntroduction: Celebrate the Seasons of Alaska with Us
Spring Introduction to Spring
Recipes
Sourdough Cinnamon Rolls
Smoked Salmon Scramble with Caper-Dill Cream on Toast
Dill Bullwhip Kelp Pickles
Fancy Spring Butters
Sautéed Fiddleheads with Pine Nuts, Lemon, and Oregano
Wild Nettle Gnocchi
Halibut Burgers with Wild Chimichurri
Lemony Clam Pasta with Crushed Pistachios
Wild Salmon Noodle Soup
Rhubarb-Cream–Filled Doughnuts
Grilled Oysters with Miso Seaweed Butter
Spring Equinox Feast
Spring Greens and Flower Salad
Spring Greens and Sea Salt Sourdough Focaccia
Mussels with Spring Onions, Sorrel, Cider, and Cream
Rhubarb-Mint Gin & Tonic
Spruce-Tip Ice Cream
Traditions
Grow Sprouts in a Jar
Harvest Seaweed for Your Garden
Plant an Herb Garden
Forage Fiddleheads
Harvest Wild Nettles
Jig for a Halibut
Dig for Clams
Tap a Birch Tree
Make Your Own Sea Salt
Forage Spruce Tips
Summer Introduction to Summer
Recipes
Super Berry Muffins
Cast-Iron Baked Eggs
Fancy Toast with Homemade Ricotta and Salmon Caviar
Cured Salmon with Cucumber and Seaweed Salad in Lemony Cream Dressing
Tinned Octopus, Avocado, and Tomato Salad with Lime-Cilantro Dressing
Roasted Beets and Carrots with Anchovy Herb Butter
Fried Oyster Toast
Tinned Salmon Niçoise Sandwich
Smoky Citrus, Soy, and Herb Cedar-Plank-Grilled Salmon
Miso Salmon and Soba Salad Bowl
Sea Salt Fireweed-Honey Pie
Summer Solstice Feast
Smoked Salmon Panzanella Salad
Fireweed (Hard) Lemonade
Alaska Seafood Boil
Lemon Olive Oil Cake with Lemony Buttercream Frosting and Blueberries
Traditions
Pick Wild Berries
Celebrate the First Fish
Make Salmon Caviar
Harvest Edible Seaweed
Make Fish Jerky
Cook Fish over a Fire
Share Your Harvest with Your Community
Press Flowers
Make Fish Stock
Eat Wildflowers
Fall Introduction to Fall
Recipes
Crab Omelet with Wild Mushrooms, Caramelized Onion, and Brie
Smoked Salmon-Chive Buttermilk Biscuits
Pumpkin Spice Pancakes
Apple, Rhubarb, and Cranberry Chutney
Crispy Turmeric Rice with Toasted Almonds and Herbs
Pan-Seared Scallops with Honey-Cider Glaze
Tinned Salmon Carbonara with Arugula and Pine Nuts
Grilled Halibut Tacos with Avocado-Cilantro Crema and Pickled Onions
Sockeye Salmon Thai Red Curry with Chili Crisp
Garlic Butter Wild Alaska Spot Prawns with Stir-Fried Noodles
Chocolate Peanut Butter Pie
Fall Equinox Feast
Harvest Moon Old Fashioned
Seafood Charcuterie Board
Creamy Tomato Soup with Basil Pesto
Black Cod with Wild Mushrooms and Kale over Creamy Grits
Orange and Rosemary Upside-Down Cake
Traditions
Forage Wild Mushrooms
Learn the Basics of Canning
Quick Pickle Your Garden Vegetables
Harvest and Dry Herbs
Preserve Your Catch
Create Your Own Seasoning Blends
Gather Rose Hips
Make Your Own Herbal Tea
Winter Introduction to Winter
Recipes
Nutty Cinnamon Banana Smoothie
Smoked Salmon Strata with Goat Cheese and Dill
Creamy Steel-Cut Oats with Maple Applesauce and Walnuts
Crispy Smashed Potatoes with Salmon Caviar
Smoked Salmon Pesto Pizza
Fish Pie with Lemon-Dill Cream Sauce
Fancy Crab Mac & Cheese
Shrimp and Crab Gumbo
Salted Caramel Apple Pie
Winter Solstice Feast
Rosemary Negroni
Roasted Broccolini and Carrots with Tahini Dressing
Oyster Stew
Salmon Dumplings
Chewy Ginger Chocolate Cookies
Traditions
Grow Bulbs Indoors
Stock Your Pantry with Staples
Light Up the Night with Ice Lanterns
Relax and Rejuvenate in the Sauna
Go Ice Fishing
Make Winter Bird Garlands
Pour Homemade Candles
A Final Note
Acknowledgments
Index
