Buffalo Cauliflower with Maytag Blue Cheese Dip – Iowa

Maytag Blue cheese is one of Iowa’s most famous products. First produced in 1941, this family run dairy (the same one associated with the appliances) is in its fourth generation of making cheese and

Buffalo Cauliflower with Maytag Blue Cheese Dip - Iowa

uses a small batch method. If you like the flavor of blue cheese, Maytag will knock your socks off. It’s that good.

We love a good blue cheese dip but man cannot live on dip alone so we bring you Buffalo Cauliflower. This alternative to Buffalo wings is much lower in fat but has plenty of flavor and is mighty spicy. You’ve been warned.

Maytag Dairy Farms in Newton, Iowa, offers daily tours focusing on the history and packaging (note: this is not a production tour), Monday through Friday 8:00 to 5:00 and Saturday 9:00 to 4:00.

Buffalo Cauliflower with Maytag Blue Cheese Dip

  • Servings: 4-6
  • Time: 55 min.
  • Difficulty: easy
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Ingredients

For cauliflower:

  • 4 cups cauliflower, cut into bite sized pieces
  • ½ cup milk
  • ½ cup water
  • 1 cup flour
  • 2 ½ teaspoons garlic salt
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • ½ teaspoon pepper
  • 1 cup hot sauce
  • 1 tablespoon butter

For dip:

  • 1/3 cup Greek yogurt
  • 1 tablespoon mayonnaise
  • 1 tablespoon milk
  • 2 tablespoons crumbled Maytag blue cheese
  • Salt and pepper to taste

Instructions

In a large bowl, combine milk, water, flour, and spices (garlic salt through pepper). Toss cauliflower into mixture and mix until it is completely coated. Place cauliflower on baking sheet covered with parchment paper, shaking off the excess batter. Cauliflower should be on a single layer and the pieces should not be touching. Bake at 425 degrees for approximately 20 minutes or until cauliflower just begins to brown.

In the meantime, in a large, microwave safe bowl, add butter to the hot sauce. Microwave for one minute or until butter melts. Stir until butter is incorporated. At the 20 minute mark, remove cauliflower and toss it in the hot sauce mixture. Return cauliflower to baking sheet and bake another 20 minutes.

In the meantime, make the blue cheese dip by combining all ingredients including salt and pepper to taste.

Cauliflower will be done when it is browned. Serve immediately with blue cheese dip.

Walla Walla Onion and Mango Salsa – Washington

The next time you cut a sweet onion and don’t cry, thank a soldier named Peter Pieri. Pieri is credited with bringing sweet onion seeds from the island of Corsica to Washington in the 1880s. Sweet onions

Walla Walla Onion and Mango Salsa - Washington

have a very low amount of pyruvic acid which is the compound that makes you cry and gives onions their pungent bite. Walla Walla sweet onions are Washington’s official state vegetable thanks to a persistent group of schoolkids who lobbied the state legislature.

Sweet onion season is fleeting, just like summer. This recipe, slightly adapted from the Walla Walla Sweet Onion Marketing Committee, pairs the allium with summer fruit stand-outs mango and kiwi to make a terrific fruit salsa that will be a hit at your next patio gathering.

Towering over 14,000 feet, Mount Rainier makes its presence known, just 64 miles southeast of Seattle. With over 27 major glaciers and countless smaller ones, this peak supplies six rivers and is also an active volcano.

Walla Walla Onion and Mango Salsa

  • Servings: 4-6
  • Time: 20 min.
  • Difficulty: easy
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Ingredients

  • 1 Walla Walla onion, diced
  • 2 mangos, peeled and diced
  • 2 kiwis, peeled and diced
  • 1 red pepper, seeded and diced
  • 1 jalapeno, seeded and diced
  • 1 cup cilantro, chopped
  • 1 teaspoon vinegar
  • Juice from 1 lime

 Instructions

 In a medium bowl, combine all ingredients. Let stand 30 minutes before serving.

Huckleberry Handpies – Montana

We’ve just returned from a glorious week in Glacier National Park. This jewel in the national park system is one of the most beautiful places on earth. At every turn, you are met with a stunning vista  . . .

Lake McDonald, Glacier National Park
Lake McDonald, Glacier National Park

a gorgeous waterfall . . .

St. Mary’s Falls, Glacier National Park

. . . or a majestic mountain.

Mt. Oberlin (with Bird Woman Falls), Glacier National Park

And huckleberries. Mid-July to August is prime huck season. Stores and shops promote huckleberry flavored everything including ice cream, coffee, lemonade, chocolate and popcorn. They are a favorite of the black bear who roams these quarters and we were lucky enough to catch a glimpse of a bear by the side of the road, munching away on this delectable treat (we were safe in our car, thank goodness).

This handpie recipe is a real winner. It combines the taste of a full-on

Huckleberry Handpies- Montana

pie, with the ease of a handheld pastry. Don’t fret if you can’t find huckleberries — and you probably can’t unless you live in northwest Montana, they haven’t been successfully grown commercially — just use blueberries.

Going-to-the-Sun Road is a 50-mile road (in fact, one of the only roads) that takes you from one end of Glacier to the other. Open only in the summer and often maddingly jammed with traffic, this route offers breathtaking views and passes the highest point in the park, Logan Pass.

Huckleberry Handpies

  • Servings: 8 pies
  • Time: 2 hrs.
  • Difficulty: easy
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Ingredients

For Pastry:

  • 1 ½ cups flour
  • ½ teaspoon sugar
  • ¼ teaspoon salt
  • 1 stick cold unsalted butter, cut into small pieces
  • ¼ cup cold water

For Filling:

  • 2 cups fresh huckleberries or blueberries
  • 2 tablespoons cornstarch
  • 1/3 cup sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon grated lemon zest
  • Salt, pinch

For Topping:

  • 1 egg, beaten
  • Turbinado sugar 

Instructions

To make pastry: In the bowl of a food processor, add flour, sugar and salt. Pulse a few times to combine. Add butter. Pulse until mixture is a coarse meal. Add water and pulse until dough comes together. Wrap dough in plastic and place in refrigerator until chilled.

To make filling: In the meantime, make the filling. Place berries in a medium saucepan. Add cornstarch, sugar, salt and lemon juice. Heat on medium until mixture begins to simmer. Allow mixture to thicken, stirring frequently, about 5 minutes. Remove from heat and add lemon zest. Set aside to cool (mixture can be made a day ahead of time).

To assemble handpies: Roll the chilled dough into a 12” X 12” square. Cut out 16 squares. Place a heaping tablespoon of filling on 8 of the squares. Place pastry on top and crimp edges with fork tines. Brush tops of handpies with beaten egg and sprinkle with turbinado sugar. Place each handpie on a cookie sheet lined with parchment paper. Cut two small slits in each pie to allow steam to vent. Bake in 425 degree oven for 15-20 minutes or until golden brown.

Crab Salad – Maryland

When you think of Maryland, you probably think of the Chesapeake Bay and if you think of the Chesapeake Bay, you probably think of blue crabs. The bay is an estuary (where saltwater and freshwater

Crab Salad - Maryland

mix) and the perfect environment for blue crab. In fact, the Chesapeake Bay produces 50 percent of the blue crab harvest in the United States.

If it’s hot where you are, you might welcome this no-cook crab salad recipe that does not involve an oven. We served this on endive boats for a lovely appetizer pre-concert, but you could put it on crackers or even a soft roll for a crab salad sammie.

Check out the wild horses on Assateague Island National Seashore, near Ocean City, where you can swim, hike the beach, kayak, fish or birdwatch.

Crab Salad

  • Servings: 2-3
  • Time: 10 min.
  • Difficulty: easy
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Ingredients

  • 1 rib celery, chopped
  • 1 scallion, chopped
  • 1 teaspoon grainy mustard
  • 2-3 tablespoons mayonnaise
  • 8 oz. fresh crab meat
  • Old Bay seasoning, to taste

Instructions

In a medium bowl, add celery, scallion, mustard and mayo. Mix until well combined. Gently fold in crab meat, taking care not to break up large lumps or claw meat. Add Old Bay seasoning to taste. Let chill before serving.

Rum Runner Cocktail – Florida

The Rum Runner cocktail evokes white sandy beaches, warm ocean breezes and sherbet colored sunsets. The drink was purportedly invented in the 1950s at the Holiday Isle Tiki Bar in Islamorada,

Rum Runner Cocktail - Florida

Florida, to get rid of an excess supply of rum and other liqueurs. This tasty concoction is a like a mini visit to the tropics and a great summer time sipper.

You can camp, bike, birdwatch, canoe, fish or hike at Everglades National Park, near Homestead. Wildlife sightings could include manatees, gators and maybe even a Florida panther.

Rum Runner Cocktail

  • Servings: 1 drink
  • Time: 5 min.
  • Difficulty: easy
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Ingredients

  • Ice
  • 1 oz. orange juice
  • 1 oz. pineapple juice
  • 1 oz. banana liqueur
  • 1 oz. blackberry liqueur
  • 1 oz. light rum
  • 1 oz. dark rum
  • Splash of grenadine
  • Orange slices (for garnish)

Instructions

In a cocktail shaker, add juices, liqueurs, rum and grenadine. Shake well. Pour over ice. Garnish with orange slices.

Blueberry Dutch Baby – New Jersey

Blueberries are the state fruit of New Jersey and have a long history in the state. The first commercial crop of blueberries was harvested in New Jersey in 1916, thanks to Elizabeth White, daughter of a

Blueberry Dutch Baby - New Jersey

cranberry farmer, and Frederick Coville, a botanist, who teamed up to cultivate the wild plant. In terms of nutrition, blueberries are a good source of fiber and vitamin C and are antioxidant powerhouses.

We have been making Dutch babies for years but just recently found a recipe for a blueberry dutch baby. This oven baked pancake is easy to make will delight the breakfast lovers in your life. You can whisk the batter by hand but a blender does a better job of getting rid of any lumps. Also note that the addition of blueberries prevents the dutch baby from puffing up as much as it normally does sans fruit.

Thomas Edison National Historic Park in West Orange includes both his lab and residence, the Glenmont and are well worth the visit to glean a bit of knowledge of this creative genius.

Blueberry Dutch Baby

  • Servings: 4
  • Time: 50 min.
  • Difficulty: easy
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Ingredients

  • 2 large eggs
  • 1/2 cup milk
  • 2 tablespoons sugar
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup all-purpose flour
  • 3/4 teaspoon cinnamon
  • 2 tablespoons butter
  • 1 1/4 cup blueberries
  • Confectioners’ sugar for dusting (optional)
  • Maple syrup (optional)

Instructions

 In a blender or food processor bowl, combine eggs, milk, sugar, vanilla extract, flour, and cinnamon. Blend quickly until lump free, 30-45 seconds. Let batter sit for 20-30 minutes on counter or until room temperature.

In the meantime, heat oven to 400. Using cast iron skillet or other oven-safe pan, add 2 tablespoons butter. Put pan in oven to melt butter. Remove pan from oven and swirl butter until it completely covers bottom of pan. Add blueberries. Slowly add batter so that it is evenly spread over the bottom of pan. Return pan to oven and cook for approximately 20 minutes (do not open oven during baking) or until it is puffed and edges are golden brown. Remove from oven and let cool slightly before serving.

Smoked Salmon Dip – Alaska

 We’ve talked before about Oncorhynchus tshawytscha, a.k.a. King Salmon, a.k.a Chinook salmon, the state fish of Alaska. Salmon is loaded with omega-3 fatty acids which may aid in heart health,

Smoked Salmon Dip - Alaska

 

reduce inflammation and reduce the risk of stroke.

We especially love the flavor of smoked salmon. We’ve been buying Costco’s Alaskan version for several years now (they also carry Norwegian smoked salmon). Wild caught, it contains no artificial colors or preservatives. We took a few liberties with Ina Garten’s

Smoked salmon dip Smoked Salmon Dip. Double this recipe if you’re having a party, otherwise, it’s the perfect amount for a pre-dinner nibble with some raw veggies and crackers.

Rising over 20,000 feet, Denali is North America’s tallest mountain. Sitting amid 9,400 square miles of parkland, this jewel in the national park system is bigger than the state of New Hampshire and contains only one road.

Smoked Salmon Dip

  • Servings: 10
  • Time: 15 min.
  • Difficulty: easy
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Ingredients

  • 4 ounces cream cheese, softened
  • ¼ cup plain Greek yogurt
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon horseradish
  • 2 ounces smoked salmon, diced
  • Salt
  • Pepper

Instructions

 In a medium bowl with a hand mixer, mix cream cheese with yogurt until smooth. Add lemon juice and horseradish. Mix again. With a wooden spoon, add salmon and mix until incorporated. Add salt and pepper to taste. Serve chilled with crudité and crackers.

Czech Kolaches – South Dakota

We’ve talked before about how kuchen is South Dakota’s official state dessert, but you might not be aware the close runner-up were kolaches (koh-LAH-chees). This tasty pastry was brought to the

Czeck Kolaches - South Dakota

Mount Rushmore State from immigrating Czechs around the middle of the 19th century to the southern part of the state. In fact, tiny Tabor (population 413), holds Czech Days every year and kolaches are a huge draw.

Kolaches can be made with a variety of fillings including cream cheese, poppy seed, prune and even savory elements like sausage and cabbage. We tried our hand at apricot and cherry as we thought those were the real crowd pleasers and we were not disappointed. Great with a cup of coffee or tea, we found ourselves sneaking just one more . . . and then another.

If spelunking is your thing, check out Wind Cave National Park, located in the southern part of the Black Hills National Forest. With over 143 miles of winding passageways under only 1.2 square mile of surface area, and housing a unique cave formation known as boxwork, this cave system is not to be missed.

Czech Kolaches

  • Servings: 24 pieces
  • Time: 3 hrs. 40 min.
  • Difficulty: moderate
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Ingredients

For Pastry:

  • 1¼ cup warm milk, divided
  • 1 package yeast
  • 1 tablespoon sugar
  • 3 ¼ cups all purpose flour, divided
  • 6 tablespoons butter, softened
  • 1 large egg
  • 1 teaspoon lemon zest

For Apricot Filling (enough for half of recipe):

  • 1 cup dried apricots
  • 1/2 cup orange juice
  • 1/4 cup sugar
  • 1 tablespoon dark rum

For Cherry Filling (enough for half of recipe):

  • ¾ cup cherry juice
  • 1/4 cup sugar
  • 1/8 cup cornstarch
  • 2 cups frozen cherries, thawed

Instructions

To make pastry: In the bowl of a stand mixer, combine ¼ cup milk, sugar, yeast and ¼ cup flour. Let stand for 15 minutes or until mixture becomes frothy. Add remaining flour and milk, then butter, egg and lemon zest. Mix with a dough hook on low speed until a smooth dough is formed, about 4 minutes. Cover with a tea towel and let rise, 1 1/2 to 2 hours.

To make fillings: While you are waiting for the pastry to rise, make the fillings. For the apricot, in a small sauce pan, add orange juice and dried apricots. Let simmer for 30 minutes or until apricots are very soft. Remove from heat and add sugar. Let cool. Add to bowl of food processor, along with rum and process until well combined. Transfer to a clean bowl and put in fridge to allow to chill.

For the cherry filling, in a small saucepan add cherry juice, sugar and cornstarch. Cook over medium heat until mixture is thick and bubbling. Remove from heat. Add cherries. Transfer to a clean bowl and put in fridge to allow to chill.

To assemble kolaches: Punch down dough. Divide dough into 24 equal pieces. Shape with hands into flattened balls. Place dough on baking sheets lined with parchment paper approximately 1 inch apart. Cover with tea towels and let rise until puffed, about 35-45 minutes. With your fingers, make a deep indentation in the center of the ball leaving a generous lip so the filling does not ooze out. Drop mounded tablespoons of filling in the center of each pastry. Bake at 350 degrees for 12-15 minutes or until pastry is golden brown.

 

New York System Hot Wieners – Rhode Island

Calling all hot dog aficionados. Yes, we acknowledge that the name of this dish is confusing. Why are Rhode Island hot dogs called “New York System Hot Wieners”? As best we can determine, New York

NY System Wieners - Rhode Island

System is a nod to New York’s Coney Island and might have been used as a marketing strategy at the turn of the century. These dogs, usually a mixture of veal and pork with a super snappy casing, are doused with yellow mustard, then a chili beef mixture, raw chopped onions, and finally a dusting of celery salt. Of course, every Rhode Island hot dog joint and every Rhode Island family has their favorite recipe so a quick Google search will yield many variations. We tinkered with the spices a bit and came up with this recipe which we think you will love, not too sweet but definitely sassy. It’ll elevate your dogs from humdrum to wicked good. These would be a welcome addition to any Memorial Day celebration no matter what part of the country you happen to be.

The Cliff Walk in Newport was designated a National Recreation Trail way back in 1975. This three and a half mile walk hugs the eastern shore of Newport with stunning ocean vistas on one side and the backyards of Gilded Age mansions on the other.

New York System Hot Wieners

  • Servings: 12-16
  • Time: 45 min.
  • Difficulty: easy
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Ingredients

  • 1 cup onions, diced
  • 2 tablespoons margarine or butter
  • 1 lb. 80/20 ground beef
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons chili powder
  • 2 tablespoons paprika
  • 1 teaspoon dry mustard
  • 1 teaspoon cumin
  • 1 teaspoon celery salt
  • ½ teaspoon allspice
  • ¾ teaspoon ground cinnamon
  • ¼ cup water
  • 16 hot dogs, cooked
  • 16 hot dog buns
  • Yellow mustard
  • Chopped onion (for garnish)
  • Celery salt (for garnish)

Instructions

In a large sauté pan over medium heat, add butter. Once melted, add onion, cook until translucent. Add ground beef and cook until no longer pink, approximately 15 minutes. Break up large chunks of meat with potato masher. Add Worcestershire sauce, spices and ¼ cup water. Stir until spices are completely incorporated.

To prepare wieners, microwave buns for 15 seconds. Add hot dog, mustard, approximately two tablespoons of beef mixture and chopped onion. Top with celery salt.

Parmesan Basil Beer Bread – Kansas

Kansas is the largest wheat producing state, growing almost one-fifth of all wheat grown in the United States. An acre of Kansas wheat produces enough bread to feed nearly 9,000 people for one day which is why the Sunflower State is sometimes called the

Parmesan Basil Beer Bread - Kansas

“Breadbasket of the World.” We decided to bring you this Parmesan Basil Beer Bread as it features both beer and flour, both of which are wheat products. This bread is a quick bread (no yeast) so it comes together quite quickly and easily. Use whatever beer you like to drink as the flavor will come through in the bread. The StateEats kids gobbled this bread down one sunny Saturday morning with just a slathering of butter.

Monument Rocks National Natural Landmark is off the beaten path about 25 miles outside of Oakley, Kansas, but is worth the drive to see chalk formations rising out of the prairie. Some formations are over 70 feet high and contain fossilized sea life.

Parmesan Basil Beer Bread

  • Servings: 10
  • Time: 1 hr.
  • Difficulty: moderate
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Ingredients

  • 2 cups flour
  • 1 cup bread flour
  • 1 tablespoon sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 12 oz. bottle of beer
  • 1 ½ cups shredded parmesan cheese
  • 3 tablespoons chopped basil

Instructions

In a large mixing bowl add flours, sugar, baking powder and salt. Stir to combine. Add beer, mix until combined. Add cheese and basil and stir until incorporated. Drop batter into a greased 9×5 loaf pan and smooth the surface with a spatula. Bake in a 350 degree oven for approximately 50 minutes or until top is golden brown and knife inserted in the middle comes out clean. Cool completely before cutting.

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