Northwood 2 Recipes

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NORTHWOOD #2



Northwood #2 image

This is a drink recipe from Bon Appetit Magazine. (Nov. 2008 ) The recipe was created by David Moo, co-owner and head bartender of the Brooklyn bar Quarter.

Provided by Shelby Jo

Categories     Beverages

Time 5m

Yield 2 serving(s)

Number Of Ingredients 7

3 tablespoons golden rum
2 tablespoons brandy
1 1/2 tablespoons apple cider
1 teaspoon pure maple syrup
1/2 teaspoon fresh lemon juice
ice cube
apple, slices garnish (optional)

Steps:

  • Combine first 5 ingredients in cocktail shaker. Fill with ice, cover and shake vigorously until cold. Strain into 2 coupe glasses. Cut slit in each apple slice and attach to rim of glass.

Nutrition Facts : Calories 98.9, Sodium 0.7, Carbohydrate 2.3, Sugar 2

NORTHWOODS WILD RICE



Northwoods Wild Rice image

My recipe uses a product native to the north-central United States, wild rice. Wild rice is not a rice at all, but rather a grass seed. It was a staple in the diet of the early American Indians and remains a favorite today because of its crunchy texture. This dish is especially good served with poultry.

Provided by Taste of Home

Categories     Side Dishes

Time 1h15m

Yield 6-8 servings.

Number Of Ingredients 11

1-1/2 cups uncooked wild rice, rinsed
4 cups water
1 teaspoon salt
1/4 cup butter, cubed
4 slices bacon, diced
1 small onion, chopped
1/2 cup celery, sliced
1/2 cup sliced fresh mushrooms
Seasoned salt to taste
1/4 teaspoon pepper
1/2 cup salted cashews

Steps:

  • Place rice, water and salt in a heavy saucepan. Bring to a boil. Reduce heat to simmer; cook 45 minutes or until tender. Uncover and fluff with a fork. Simmer for 5 additional minutes. Drain any liquid. While rice is cooking, fry bacon until crisp. Drain on paper towels. In a skillet, melt butter and saute onion, celery and mushrooms until tender. Add rice, seasoned salt and pepper. Heat through. Just before serving, top with cashews and reserved bacon. , For a make-ahead dish, place cooked rice mixture in a 2-qt. casserole; top with cashews and bacon. Refrigerate until ready to reheat. Bake at 350° for 20-30 minutes.

Nutrition Facts : Calories 306 calories, Fat 18g fat (7g saturated fat), Cholesterol 23mg cholesterol, Sodium 506mg sodium, Carbohydrate 30g carbohydrate (1g sugars, Fiber 2g fiber), Protein 7g protein.

NORTHWOODS SAUCE



Northwoods Sauce image

The chef at the St. Paul Hotel gave me this fabulous recipe. This sauce was served over eggs. The chef also suggested that you melt in some Gruyere cheese to make it a cheese sauce.

Provided by DebS 2

Categories     Sauces

Time 20m

Yield 1 Quart, 12 serving(s)

Number Of Ingredients 6

2 ounces butter (1/8 #)
2 ounces flour (1/8 #)
1 quart heavy cream
2 tablespoons onion powder
1 teaspoon nutmeg
salt and pepper

Steps:

  • Melt butter and mix in flour to make a roux.
  • Add cream and bring to a boil to thicken.
  • Add onion powder, nutmeg and salt and pepper.

Nutrition Facts : Calories 329.8, Fat 33.3, SaturatedFat 20.8, Cholesterol 118.8, Sodium 58.1, Carbohydrate 6.8, Fiber 0.2, Sugar 0.6, Protein 2.3

NORTHWOOD #2



NORTHWOOD #2 image

Yield 2 drinks

Number Of Ingredients 7

3 tablespoons gold rum
2 tablespoons brandy
1 1/2 tablespoons apple cider
1 teaspoon pure maple syrup (preferably Grade B)
3/4 teaspoon fresh lemon juice
Ice cubes
2 thin apple slices

Steps:

  • Combine first 5 ingredients in cocktail shaker; fill with ice. Cover and shake vigorously until cold. Strain into 2 coupe glasses. Cut slit in each apple slice and attach to rim of each glass.

NORTH WOODS BEEF STEW



North Woods Beef Stew image

I live in northern Wisconsin, where we appreciate hot and hearty meals during our cold winters. Conveniently prepared in a slow cooker, this stew is superb for company. -Janice Christofferson, Eagle River, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 8h30m

Yield 11 servings (2-3/4 quarts).

Number Of Ingredients 17

3 large carrots, cut into 1-inch pieces
3 celery ribs, cut into 1-inch pieces
1 large onion, cut into wedges
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
3-1/2 pounds beef stew meat
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1/2 cup dry red wine or beef broth
2 tablespoons quick-cooking tapioca
1 tablespoon Italian seasoning
1 tablespoon paprika
1 tablespoon brown sugar
1 tablespoon beef bouillon granules
1 tablespoon Worcestershire sauce
1/2 pound sliced baby portobello mushrooms
Hot cooked egg noodles

Steps:

  • Place the carrots, celery and onion in a 5-qt. slow cooker. In a bowl or shallow dish, combine the flour, salt and pepper. Add beef, a few pieces at a time, and turn to coat. Place beef over vegetables., In a small bowl, combine the soup, wine, tapioca, Italian seasoning, paprika, brown sugar, bouillon and Worcestershire sauce. Pour over the top., Cover and cook on low until meat and vegetables are tender, 8-10 hours, adding mushrooms during the last hour. Serve with noodles., Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

Nutrition Facts : Calories 285 calories, Fat 10g fat (4g saturated fat), Cholesterol 90mg cholesterol, Sodium 582mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 2g fiber), Protein 30g protein. Diabetic Exchanges

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