Our November/December issue features the annual lutefisk supper in Summit, a town of about 290 people in southern Roberts County. Hundreds of people headed for Summit on Nov. 4 for the town’s 79th such gathering. Managing Editor John Andrews traveled to Summit for last year’s supper with a camera, notebook and an empty stomach. Here are a few extra photos that didn’t make the magazine.
Our September/October issue includes a story on unique items discovered at our farmers markets. Bernie and Katie Hunhoff traveled the state collecting photos and sampling the colorful offerings. Here are some photos that didn’t make the magazine.
Our May/June issue includes a feature on the the art of growing grapes in South Dakota. We gathered several photos for the article — too many to print. Here are some that didn’t make the magazine.
Our September/October issue includes a story on Bemis Holland Presbyterian Church. Members and friends of the Deuel County parish have been celebrating fall harvest with an oyster stew supper for more than 130 years. This year’s is this Saturday (October 15). The meal starts at 4 p.m. and continues until the last customer is full. Tickets are sold at the door.
Laura Johnson Andrews photographed last year’s event, and tried the stew, too. Here are some of her shots that didn’t make the magazine.
Our November/December issue includes a story about a German cookie with a twist. Bernie Hunhoff visited a meeting of the SoDak Stamm chapter of the Germans from Russian Heritage Society to learn about the recipe. Here are some of his photos that didn’t make the magazine.
The Greater Midwest Foodways Heirloom Recipes Contest was held last Sunday at the Woman’s Expo building at the South Dakota State Fair. Four women competed in this year’s event — all brought delicious food with deep roots in their family histories. (The recipes and stories will be posted at greatermidwestfoodways.com at a later date.)
There was also a bonus recipe –well-creased instructions for making suet pudding, provided by Avis Hardie of Clear Lake. Her grandmother, Susan Jenvey Clarke Tranter, brought it to South Dakota when she emigrated from England to Hand County in 1908. Suet is the hard white fat around the kidneys and loins of cattle and other animals, and was once a common ingredient in steamed puddings.
2/3 cup of suet — chopped fine
1 cup of molasses (Tranter instructed,”I use syrup. 1/2 cup of molasses would be plenty by using more milk and sugar. Honey would be about the same sweetness as syrup. Honey I believe 3/4 of a cup.”)
1 cup of sweet milk
1 cup of raisins
1/2 cup sugar
3 cups flour
1 teaspoon soda
1 teaspoon nutmeg or other spice
Mix as written. Boil or steam 3 hrs. Half of this recipe makes a good pudding. Tranter wrote,”You know these little brown pudding pans I have. I use one of those for half the recipe.”
The Êbleskiver-making process is a bit mysterious to those who did not grow up with the Danish pancakes. It requires a special pan and a knitting needle, chopstick or fork for turning. To view the recipe, click here. Photos by Chris Moore.
In our Nov/Dec 2010 issue, Rev. Kwen Sanderson shared his lefse-making technique with our readers. The Lutheran pastor has spent the last 20 years perfecting his lefse craft. Working with real potatoes can be problematic due to varying moisture content, so Sanderson recommends using potato flakes. To learn more about Rev. Sanderson and his lefse tips, read Rev. Sanderson’s Lefse Ministry.
Equipment needed: Pastry board, lefse iron or griddle, lefse stick, rolling pin
1 c water
3 c milk
1 stick butter
1 c cream
4 c potato flakes
2 c flour
Bring water, milk, butter and cream to a boil. Pour mixture over potato flakes. mix well and let cool overnight. In the morning (or when you’re ready to make the lefse), add flour. Makes 15 lefse.
In my opinion, nothing smells better than tomatoes and basil fresh from the garden. This weekend a friend gave me some fresh basil, and I had onions and tomatoes that needed to be picked so I threw together those three ingredients to make a tasty and fresh pasta sauce. I didn’t include garlic because I wanted the tomatoes to be the star of the dish, but it would be a nice addition.
2 tablespoons olive oil
2 small onions
1/2 cup fresh basil
6 medium tomatoes
1/2 teaspoon sugar
1/2 teaspoon red pepper flakes
salt and pepper to taste
parmesan cheese to taste
Saute onions for 5 minutes in the olive oil at medium to low heat. Add basil, tomatoes, sugar, red pepper flakes, salt and pepper and mix. Continue cooking on medium to low heat, uncovered, until the mixture condenses into a thick sauce, usually it takes about an hour. Mix with the pasta of your choice and top with shredded parmesan or piave cheese, if desired. Serves four.
