The Mountain Kitchen

In this new column, we’ll share special recipes from residents, delicious seasonal dishes, and reviews of restaurants that are within a half-day’s drive.

The holidays are gone, and you’ve eaten the last candy cane, scrounged the last chocolate snowman from your stocking, and thawed that leftover slice of ham to finish it off once and for all. So now what? These chilly, dark February evenings are so much better when you can look forward to good dishes that’ll have you in and out of the kitchen and in your PJs well ahead of bedtime.

Honey-Pecan Baked Salmon

This recipe, with its perfect combination of flavors, has never failed and is extremely simple! It’s great to cook just for yourself (you can easily use one fillet), or to satisfy the most expectant guests.

• 1-2 Tablespoons vegetable oil
• Honey (local is great, of course,
• but any honey will do)
• Salmon fillets with skin (one per
• person)
• Finely chopped pecans
• Preheat the oven to 450 degrees.

Place the oil in a glass dish big enough to separate your fillets. Heat the dish in the oven for 5 minutes. Place fillets in the dish, skin side down and not touching each other. Sprinkle fish generously with crushed pecans, then drizzle honey evenly over fish, covering the nuts. Cook at 450 degrees for 10 minutes or until done. Adjust cooking time to preferred doneness. Fish should flake easily with a fork.

“Not So Plain” Red Potatoes

This side dish isn’t exactly a recipe, but a reminder that you don’t have to have aggressive flavors, glazes, or cheeses on potatoes to enjoy them. Try a minimalist take on the spud to balance out the rich honey and pecans in the salmon entrée. Makes enough for four people.

• 2 pounds small red potatoes
• Desired amount of melted butter
• Chopped fresh parsley to taste
• (dried if you don’t have fresh)
• Chopped fresh dill to taste (dried if
• you don’t have fresh)
• Freshly ground black pepper
• Juice from half a lemon
• Place potatoes in a large stockpot and add water to cover the potatoes. Bring to a boil and continue cooking until potatoes are tender but not falling apart, about 20 minutes (test by inserting a fork in one of the potatoes).

Turn off heat, drain potatoes, and cut them in half. Return them to the stockpot. Stir in butter, herbs, and pepper, and squeeze lemon half over potatoes. Gently stir, and serve.

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And now for a delicious slice of local food history.

Over the holidays, Susan Van Apeldoorn sent me a photo of a pie she was making for her family gathering. While I did not get a piece (next time?), I was intrigued by the story behind the pie. Susan tells it like this:

This is my Aunt Neddo’s (Nelda) recipe from the 1951 Valley Head Women’s Club cookbook. I inherited the cookbook when we bought my aunt and uncle’s home in Mentone in 1987.

Aunt Neddo was known for her cooking and was a well-regarded hostess in the Mentone area. When she and Uncle Hal owned The DeSoto Hotel (now The Mentone Inn), she and one helper cooked three meals a day for the guests.

I have made this recipe one time and got many compliments and no leftovers. I am going to try adding two cups of whipped cream to the chocolate mixture next time, as it seemed very dense to me. I think that just reflects changing palates over the years. It would be a treat for your Valentine this year!

 

Susan Van Apeldoorn Chimney Corners

Aunt Neddo’s Chocolate Pie

Meringue Shell:

• 2 egg whites
• 1/8 teaspoon salt
• 1/2 teaspoon cream of tartar
• 1/2 cup superfine sugar*
• 1/2 cup chopped walnuts or pecans
• 1/2 teaspoon vanilla extract

Filling:

• 7 ounces semi-sweet chocolate morsels
• 1 teaspoon vanilla extract
• 1 cup whipped cream

*You can find superfine sugar in grocery stores, or whiz 1 cup + 2 teaspoons granulated sugar in a food processor to make 1 cup superfine sugar.

Preheat oven to 350 degrees.

Beat egg whites until foamy. Add salt and cream of tartar, and beat until mixture stands in soft peaks. Gradually add sugar, and beat until stiff. Fold in nuts and vanilla. Spread into a pie plate, and bake at 350 degrees for 55 minutes. Cool before filling.

Melt chocolate in a double boiler. Stir 3 tablespoons hot water into chocolate; blend and cool. Add vanilla, and fold in whipped cream. Pour into cooled meringue shell, and chill before serving.