NCC Chili Cook-off 2021

Chili Cook-off 2021

Recipes from Friends of Northern Clay Center Northern Clay Center, Minneapolis, MN www.northernclaycenter.org

Recipes from Friends of Northern Clay Center (c) 2021 Recipes submitted by the NCC Community Edited and compiled by Samantha Longely Design by Amanda Dobbratz Northern Clay Center, Minneapolis, MN www.northernclaycenter.org

Chili Cook-off 2021 Northern Clay Center, Minneapolis, MN

Recipes from Friends of Northern Clay Center

Chilis

Chili Cook-off 2021

Casey and Laura’s Chili

Casey Beck and Laura Lusardi

2 pounds of lean ground turkey 2 yellow onions, chopped A small handful of garlic, minced 1 or 2 large green bell peppers, chopped 1 (7 oz.) can of chipotle peppers in adobo sauce 1 (6 oz.) can of tomato paste 2 (14.5 oz.) cans of diced tomatoes 1.5 bottles of dark beer 1 (15.5 oz.) can of chili beans 1 (15.5 oz.) can of kidney beans 1 (15.5 oz.) can of great northern beans 1 or 2 jalapeños, diced 1 squash, or a couple sweet potatoes, diced 2 bay leaves

2 tablespoons of cocoa powder 2 “Better Than Boullion” cubes To taste: ground allspice, Cholula sauce, horseradish sauce, dried oregano, salt, pepper, paprika, white pepper, cinnamon, nutmeg, chili powder, ground cumin, cayenne pepper, red pepper flakes, and smoked paprika Toppings Fresh cilantro, chopped Chives or green onions, chopped Sour cream Cheddar cheese

Bake squash or boil sweet potatoes. Transfer to Instant Pot or crock pot.

Brown meat in a pan. Transfer to pot.

Sauté onions, garlic, and green peppers in a pan. Transfer to pot.

Add all of the other ingredients, excluding the beans to the pot. Cook for a while, the slower and longer the better! Cook at least 30 minutes before adding beans.

Add beans to the pot, and let simmer for another 30 minutes.

Serve in your favorite handmade bowl topped with cheese, sour cream, chives and lots of fresh cilantro.

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Evie’s Witches Brew #4 Genevieve Brocken

“This is my 4th chili cook off and I am only 10 years old. It is fun to meet new people and make good friends!” —Genevieve Brocken 2 (15.5 oz.) cans pinto, black, or kidney beans 1 pound ground meat ½ pound of Italian sausage 20 cloves of garlic, minced 1 (28 oz.) can crushed tomatoes 1 (14.5 oz.) can fired roasted tomatoes 1 large onion, diced 1 (4 oz.) can diced green chilies ¼ cup brown sugar 1 tablespoon chili powder 1 tablespoon cumin 1 tablespoon chipotle or ancho chili powder ½ can Dr Pepper Many splashes of various hot sauces Serve with buttered saltines

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Chili Cook-off 2021

Honey, I Forgot the Cow: Almost Vegan Chili Douglas Brull

4 tablespoons olive oil ¼ cup olive oil 1 large red onion, finely chopped Kosher salt 2 pounds vegan beef crumbles 1 package Portabella mushrooms, chopped coarsely 6 large garlic cloves, finely chopped 1 (6 oz.) can tomato paste 1 tablespoon sweet paprika 2 teaspoons chipotle powder 2 teaspoons ground cumin 1 teaspoons garlic powder 2 teaspoons onion powder 2 teaspoons mustard powder 2 teaspoons hot smoked paprika ½ teaspoon cayenne powder ½ teaspoon ground cinnamon

¼ teaspoon ground cloves 12 oz. (1 ½ cups) pilsner beer, such as Modelo Especial 1 (28 oz.) can diced fire-roasted tomatoes in juice ¼ cup cider vinegar 1 tablespoon maple syrup 1 tablespoon raw dark honey 2 tablespoons soy sauce 1 tablespoon vegan no beef stock bouillon paste, such as Better Than Bouillon 1 tablespoon unsweetened cocoa powder 28 oz. kidney beans, drained and rinsed 28 oz. pinto beans, drained and rinsed 2 tablespoons white miso ½ cup vegetable stock (plus more as needed) 1 tablespoon Worcestershire sauce Vegan sour cream and cheese for serving

Prepare: Combine all spices in a bowl. Chop the onion, not too finely, and mince the garlic cloves. In a separate bowl, mix together the vegetable stock, miso, vinegar, maple syrup, honey, soy sauce, bouillon paste, and cocoa.

Cook: Heat the oil over medium heat, in a large, tall-sided pan or dutch oven. Add the onion, season with salt, and cook, stirring occasionally for 5 – 8 minutes or until the onion is softened and translucent. Add the garlic, stirring constantly for 2 minutes, season with salt. Add the vegan beef crumbles and 3 more tablespoons of oil. Cook to heat the crumbles, 4 – 5 minutes, stirring continuously.

Stir in the tomato paste and cook until slightly darkened and caramelized, about 1 minute. Stir in all the spices and cook until fragrant, about 1 minute. Add the beer and stir, scraping the bottom of the pan to loosen all the bits stuck there.

Transfer into a 6 – 8 quart slow cooker. Stir in the tomatoes (do not drain), mushrooms, vinegar, maple syrup, honey, soy sauce, vegan no beef bouillon paste, cocoa, beans, ½ cup vegetable stock with the miso dissolved in, and ¼ cup oil. Cover and cook on low for at least 4 hours and up to 5 hours.

Let cool, and refrigerate for 24 hours. When ready to serve, reheat, stirring often. Add additional vegetable stock or water if needed. Stir in the Worcestershire sauce before serving.

Notes: If you would like the chili to be vegan, swap the honey for additional maple syrup or brown sugar. To make it with beef, substitute 2 pounds of 80% lean ground beef for the vegan crumbles.

Omit the miso and ¼ oil. Use regular beef bouillon.

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Mayan Cowboy Chili Kevin Caufield

3 pounds stew meat, cubed 2 pounds coarse ground chuck 2 pounds Cajun sausage 3 poblano peppers, seeded 2 Anaheim chile peppers, seeded 6 habanero peppers, seeded 5 bell peppers (red, orange and yellow) 2 (4 oz.) cans of diced green chiles 1 (7 oz.) can chipotle peppers, chopped 3 (28 oz.) cans whole peeled tomatoes 3 (14 oz.) cans fire-roasted tomatoes 1 (6 oz.) can tomato paste 2 large white onions, chopped 2 tablespoons basil ¼ cup chili powder 3 tablespoons smoked paprika 3 tablespoons cumin 3 – 4 tablespoons salt 3 tablespoons black pepper 1 bottle Guinness stout-style beer 1 cup bourbon 4 celery stalks, chopped 1 bunch parsley, chopped 1 bunch cilantro, chopped 3 limes, juiced

Indian Summer Turkey Chili Mrs. Dailey

2 tablespoons olive oil 2 pounds ground turkey 3 tablespoons chili powder 1 tablespoon McCormick’s Montreal Steak Seasoning 1 tablespoon Worcestershire sauce ½ cup BBQ sauce 2 tablespoons Tabasco 2 bell peppers, chopped ¾ yellow onion, chopped finely 1 cup sweet corn ½ bottle Corona beer 1 ½ (15 oz.) cans tomato sauce

Cut open sausage casing, and form sausage into small meatballs.

Dry rub all the meat.

Grill and char all peppers.

Combine all ingredients, and put in a crock pot. Cook on high for 5 to 6 hours or low for 7 to 8 hours

Heat oil over medium high heat, and add turkey. Heat until almost cooked, then season with chili powder, Worcestershire, steak seasoning, cumin, and Tabasco. Cook for another 5 minutes until browned.

Add onion and bell peppers. Cook for an additional 10 minutes.

Add beer and deglaze the pan, scraping up drippings and cooking off alcohol.

Add tomato sauce, BBQ sauce, and corn. Bring to a bubble, and let simmer for at least 10 minutes.

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Chili Cook-off 2021

Vegetarian Chili Bri Larson

1 large onion, diced 1 tablespoon oil 2 – 4 cloves garlic, minced 1 jalapeño, diced 1 dried ancho pepper, chopped 4 tablespoons Penzey’s Chili 3000 Dash of chipotle powder 2 teaspoons salt 1 (10 oz.) block frozen spinach (optional) 2 teaspoons Worcestershire sauce

2 tablespoons maple syrup (dark or grade b preferred) 1 teaspoon liquid smoke 2 (16 oz.) cans of chili beans 1 (16 oz.) can of pinto beans 1 (16 oz.) can of kidney beans 3 (15 oz.) cans of diced tomatoes 15 – 30 grams dark or unsweetened chocolate 2 bay leaves

Add onion and garlic to a large pot, and cook with oil until soft, about 5 minutes.

Add jalapeño and ancho pepper, and cook until onions brown a bit and dried pepper is a bit soft, about another 5 minutes.

Add chili powder, chipotle, salt and cook for another 2 minutes for spices to become aromatic.

Add spinach (optional).

Add Worcestershire sauce, maple syrup, liquid smoke, beans, tomatoes, chocolate, and bay leaves.

Stir together, and cook on medium high until bubbling, then turn down heat and cook for 30 minutes to 1 hour. (Alternatively, you can transfer to a crockpot and cook on high for 4 hours to let the flavors mingle longer).

Serve topped with avocado, sour cream, candied jalapeños, green onions, cheese, tortilla chips or any other favorite chili topping.

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Ancho Mama’s Chili JoAnne Makela

This recipe for vegan sweet potato chili won the 2019 Chili Cook-off at Northern Clay Center!

Olive oil 1 large red onion, diced 1 large yellow sweet onion, diced 1 each green, red, and yellow sweet peppers, chopped 1 jar of roasted sweet peppers (or roast 2 more peppers on the grill and remove the skins) 2 large sweet potatoes, peeled and chopped into ½ inch cubes Sea salt & cracked black pepper to taste 1 teaspoon ground cumin 1 teaspoon ground coriander 2 tablespoons chili powder (Penzey’s Hot) 2 tablespoons ancho chili powder 1 tablespoons merkén (Chilean chili powder), optional 1 tablespoons cinnamon 1 tablespoons unsweetened cocoa powder ½ teaspoon nutmeg 3 – 5 cloves of garlic, chopped fine

1 (6 oz.) can tomato paste 8 oz. white button or cremini mushrooms, chopped into chunks (don’t chop too finely) 2 – 3 dried ancho chilis, rehydrated in water and chopped in large chunks 1 (32 oz.) whole, canned roma tomatoes (organic or San Marzano). Chopped 2 (15.5 oz.) cans black beans (or 3 cups cooked dried beans), drained and rinsed 2 (15.5 oz.) cans pinto beans, drained and rinsed 1 (15.5 oz.) can cannellini or great northern beans, drained and rinsed Cilantro Gremolata: 2 large bunches fresh cilantro 1 bunch green (spring) onions 2 cloves garlic Juice and zest of 1 whole lime Sea salt

For Chili: Several hours before cooking, soak the dried a nchos in water until softened and easy to chop, overnight is best.

In a dutch oven on the stove, heat enough olive oil to cover the bottom of the pan, until shimmering. Add both chopped onions. Sprinkle with sea salt. Allow onions to sweat, about 2 – 3 minutes.

Add sweet potatoes and peppers. Salt and stir until all vegetables have touched the bottom of the pan.

Add garlic and spices. Stir until all vegetables are coated with spice.

Add tomato paste and stir in thoroughly.

Add mushrooms and anchos. Stir in very gently to not crush mushrooms. Stir in tomatoes and beans. Add sea salt and a light coating of ancho and/ or merkén.

Cover and cook on medium to low heat until the sweet potatoes are cooked but still a little firm.

Taste, and add more salt or spice as needed. Top with sprinkling of merkén and a little cilantro gremolata.

For Cilantro Gremolata: Chop the cilantro, green onions, and garlic into an almost pesto consistency—not mushy, leave chunks.

Add lime juice, and grate zest into the mix. Add salt to taste. Refrigerate until ready to serve.

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Chili Cook-off 2021

Harvest Moon Chili

The Midwest Field Fairies Joanna Manning Serves: 10,000 fairy folk or 10 grown humans 1 pound lean ground beef, browned 14 oz. chopped heirloom tomatoes 12 oz. tomato paste 1 large red onion, diced 1 cup chopped butternut squash 1 cup chopped pumpkin 1 cup chopped cauliflower 1 cup chopped sweet potato 1 cup chopped purple potato 1 cup chopped carrots 12 oz. fresh hot pico de gallo salsa 15 oz. corn 1 cup red quinoa 1 tablespoon maple syrup 15 oz. chili beans 15 oz. black beans

15 oz. pinto beans 15 oz. cannellini beans 15 oz. fava beans 5 cloves garlic, minced 5 teaspoon chili powder 2 teaspoons ginger paste 1 teaspoon paprika 3 teaspoon cumin 1 teaspoon oregano 1 teaspoon clove 1 teaspoon turmeric 1 teaspoon cayenne pepper ½ teaspoon red chili pepper flakes Salt and pepper to taste Lemon juice and zest to taste Secret Ingredient: 1 dash of fairy dust

Combine all ingredients in your largest cauldron or slow cooker.

Cook on low heat 5 – 6 hours. Stir occasionally with a wand. Serve and enjoy.

Optional: garnish with cheese, sour cream, cilantro, green onions, corn tortilla chip strips, pumpkin seeds, or other favorite chili toppings.

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Chinese Chicken Chili

Sandra & Patrick Shaughnessy 4 cloves garlic, crushed 1 heaping cup chopped onion ½ cup diced celery 1 ½ cup carrots, diced ½ cup pepper, chopped 1 cup zucchini chunks 1 ½ teaspoon salt Black pepper to taste 1 teaspoon thyme 1 ½ teaspoon basil 4 cups stock or water 3 oz. tomato paste ¼ cup dry red wine 2 cups cooked beans (pea or white bean) ½ cup green or black olives, sliced 1 tablespoon fresh lemon juice ½ teaspoon fresh lime juice 2 pounds trimmed and cooked pheasant breast chunks, 2 inch by 1 inch pieces bacon strips Cook pheasant breast chunks by wrapping pieces in bacon, using a toothpick to hold bacon on. Fry in a hot pan quickly, set aside and add to soup last (remove toothpick before adding).

In 3 tablespoons of olive oil, sauté all of the ingredients from garlic through basil, starting with the garlic and onions together.

Add to a pot with the rest of the ingredients.

Simmer covered over very low heat, about ½ hour.

Just before serving, garnish with fresh parsley and chow mein noodles.

Amy Stading’s Chili Amy Stading

1 pound of ground beef 1 tablespoons of brown sugar 1 tablespoons of garlic 5 (15.5 oz.) cans beans; 1 each butter, navy, red, black, and kidney 1 (4 oz.) can green chiles, chopped 1 onion, chopped

1 (14 oz.) can diced tomatoes ¾ cup BBQ sauce 1 each red and green bell pepper, chopped 1 (6 oz.) can tomato paste ¾ cup salsa Chili powder, cumin, cayenne pepper, paprika, salt, and black pepper to taste

Brown ground beef, and add brown sugar.

In a separate pan, sauté onion and garlic, then add beef Dust with spices, then add chopped peppers, canned beans, sauces, and water to thin if needed.

Cook in a stock pot for at least 2 hours.

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Cornbreads

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Jalapeño Cheddar Cornbread

Submitted by Kevin Caufield; authored by Jenn Laughlin, Peas and Crayons

½ cup plain Greek yogurt ½ cup milk 1 tablespoon vinegar ½ teaspoon baking soda 1 cup yellow cornmeal 1 cup all-purpose flour ½ teaspoon salt ¼ teaspoon garlic powder

½ cup unsalted butter ½ cup granulated sugar 2 large eggs ½ cup cheddar cheese, grated (plus extra for topping) ¼ cup fresh jalapeño, chopped (about 2 medium jalapeños) 2 tablespoons green onion, chopped

Preheat the oven to 375 degrees Fahrenheit. Prep an 8 by 8 inch square pan by rubbing with butter or coconut oil.

Combine yogurt, milk, and vinegar. Mix and set aside. Combine cornmeal, flour, baking soda, garlic powder, and salt. Mix well and set aside.

In a large pan or skillet over medium-high heat, melt your butter. Once melted, remove from heat and stir in sugar. Whisk until well blended. Next, quickly add your eggs and beat until well incorporated. Add in milk mixture and stir. Add jalapeños, green onion, and cheddar cheese and stir. Next, add your cornmeal mixture and beat until very few lumps remain.

Bake for 30 – 40 minutes. Insert a toothpick in the center to test for doneness. If it comes out clean, the cornbread is ready! When it’s at the 25 minute mark, I like to sprinkle a little extra cheddar on top to get all hot and melty. Optional but delicious! Place on a wire cooling rack and allow to cool before slicing and serving. Enjoy!

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Chili Cook-off 2021

Caramelized Onion and Goat Cheese Cornbread Submitted by Amanda Dobbratz; authored by Deb Perelman, Smitten Kitchen

1 cup (6 oz.) coarse cornmeal (also packaged as “polenta”) but regular cornmeal will work 2 cups (16 oz.) buttermilk 1 to 2 tablespoons oil, butter or a combination thereof 1 cup onion in a 3/4-inch dice 1 3/4 cups (8 oz.) unbleached, all-purpose flour 1 1/2 tablespoons (.75 oz.) baking powder 1/4 teaspoon (.05 oz.) baking soda 1 teaspoon (.25 oz.) salt

6 oz. log of goat cheese, at room temperature 2 tablespoons (1.5 oz.) honey 1/4 cup (2 oz.) granulated sugar 3 large (5 oz.) eggs, at room temperature 2 tablespoons (1 oz.) unsalted butter, melted 2 1/2 cups (16 oz.) fresh or frozen corn kernels 2 tablespoons (1 oz.) bacon fat, vegetable oil or butter

The night before baking the cornbread, soak the cornmeal in the buttermilk. Cover and leave at room temperature overnight. [Though this step is optional, you might appreciate it if you use coarse cornmeal or if you often find cornbread on the gritty side.] If you don’t do this in advance, mix them in before you start the next step.

Preheat the oven to 350°F. The next day, prepare the onions. Heat a large saute pan to medium, and coat the bottom with 1 to 2 tablespoons of oil, butter, or a combination thereof. Add the onions and cook them until they’re well-caramelized with browned edges. Season with salt and set aside.

Sift together the flour, baking powder, baking soda, and salt, and set aside.

In a large mixing bowl, beat the goat cheese until fluffy. Add the eggs, one at a time and scraping down the bowl between each. (It may look a little curdly at this point, don’t worry. It all comes back together in the oven.) Add the melted butter, honey, sugar, and cornmeal/buttermilk mixture, and mix until smooth. Add the flour mixture, and stir until combined, and then gently stir in the corn kernels, mixing them until the ingredients are evenly distributed.

Place two tablespoons of bacon fat, vegetable oil, or butter in a 10 inch round cake pan (you can also use a cast-iron skillet, 9 by 13-inch baking pan, or a 12-inch square pan). Place the pan in the oven for 5 to 7 minutes, until the fat gets very hot. With good pot holders, remove the pan and tilt it to grease the corners and sides. Pour in the batter, spreading it evenly, and sprinkle the caramelized onion evenly over the top.

Bake for about 30 minutes, or until the cornbread is firm and springing (the baking time will depend on the size and type of pan), and a toothpick inserted into the center comes out clean.

Allow the bread to cool in the pan for at least 15 minutes before slicing it into squares or wedges. Serve immediately.

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Gluten Free Skillet Cornbread Bri Larson

1 ¼ cup Bob’s Red Mill 1:1 Gluten Free Flour ¾ cup cornmeal ¼ cup sugar 2 tablespoons baking powder ½ teaspoon salt 1 cup milk, any kind ¼ cup oil (olive or avocado oil is best) 1 egg Preheat the oven to 400 degrees Fahrenheit.

Grease an 8- or 9-inch cast iron skillet.

Mix all dry ingredients with a whisk, then make a well in the middle and add all the wet ingredients, mix thoroughly.

Pour batter into the prepared skillet and bake for 20 – 30 minutes or until golden brown and center comes out clean. Cut, and serve warm.

Sweet & Spicy Cornbread Recipe Lost Capital Foods

1 cup all-purpose flour 1 cup yellow cornmeal 2 /3 cup white sugar 1 teaspoon salt 3 ½ teaspoons baking powder 1 tablespoon Lost Capital Foods High & Dry Pepper Mash (add more for spicier cornbread)

1 egg 1 cup milk 1 /3 cup vegetable or corn oil 2 teaspoon vanilla extract Lost Capital Foods Bear Market Hot Honey (drizzled over finished cornbread as desired)

Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Lightly grease 9-inch square or round baking pan.

In a large bowl, whisk together flour, cornmeal, sugar, salt, baking powder, and High & Dry Pepper Mash. Make a well in the dry ingredients, and stir in the eggs, milk, oil, and vanilla extract until well combined.

Pour batter into the prepared pan, and bake in a preheated oven for 20 – 30 minutes or until a toothpick comes out clean.

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Chili Cook-off 2021

Northern Cornbread Northern Clay Center

It’s no secret that cornbread is absolutely a Southern thing, and that there is history, tradition, and strict rules about how to create it and whether or not what you just baked is even actually cornbread. But Northern Clay Center is not Southern, and neither is its cornbread recipe. Some of the basic tenets of real cornbread: Stone-ground white cornmeal, scorching hot cast iron pan, and absolutely NO wheat flour or sugar.

This recipe for cornbread from the Upper Midwest uses tradition as a leaping off point, but pays mind to what’s needed by folks up here. Of course, there is wheat. It’s the Midwest. Of course there is sugar and honey and orange as a triple threat of sweeteners. It’s cold here 9 months a year, and calories are golden. And of course, there is a lot of butter and fat, but there is also almond milk, because we like our plant-based foods too. Feel most welcome to use more butter on top.

Recipe respectfully developed and submitted by Tippy Maurant, Deputy Director/Director of Galleries & Exhibitions 1 egg, separated ½ cup salted butter, melted plus 2 tablespoons for baking pan 1 tablespoon rendered pork fat Rind from one orange, grated 1 cup unsweetened almond milk

2 tablespoon spun honey 1 /3 cup sugar 1 ½ cup yellow cornmeal ¾ cup flour 1 tablespoon baking powder ¼ teaspoon salt

Preheat the oven to 400 degrees Fahrenheit. About 10 minutes before the batter goes into the 8-inch round cast iron skillet (or glass baking dish), preheat the pan in the oven. Right before the batter goes into the pan, add 2 tablespoons butter to melt and brown slightly.

Whisk the egg white lightly until loose and fluffy. In a ceramic, handmade mug, melt ½ cup butter with pork fat. In a separate bowl, mix together the egg yolk, melted butter, pork fat, grated orange rind, almond milk, honey, and sugar, and whisk well.

Sift together yellow cornmeal, flour, baking powder, and salt, and add to wet ingredients. Stir lightly until it’s a wet, but somewhat lumpy, batter. Gently fold in egg whites.

Pour batter into a hot pan with melted butter.

Bake for 25 minutes, or until you can see brown creeping up over the sides from the bottom.

Serve warm with more butter on a piece of woodfired pottery and memories of canoes, crickets at nightfall, and cross-country skiing.

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Brownies

Chili Cook-off 2021

Classic Fudge Walnut Brownies Valerie Brumnmeier

These Classic Fudge Walnut Brownies are deliciously rich with a fabulous dense texture. They are quick and easy to make and SO much better than a boxed mix!

Prep time: 15 minutes Cook time: 25 minutes Total time: 40 minutes

¾ cup all-purpose flour 1 cup granulated sugar ¾ cup unsweetened cocoa powder ½ cup packed brown sugar ½ teaspoon baking powder ¼ teaspoon salt

4 oz. bittersweet chocolate, coarsely chopped 1 /3 cup milk 6 tablespoons butter 1 teaspoon vanilla extract 2 large eggs, lightly beaten ½ cup walnuts, chopped and divided

Preheat the oven to 350 degrees Fahrenheit. Coat an 8- or 9-inch square baking dish with nonstick cooking spray.

Combine the flour, sugar, cocoa powder, brown sugar, baking powder, and salt in a large mixing bowl. Set aside.

Place half of the bittersweet chocolate and the milk in a small saucepan and place over LOW heat. Cook and stir for a minute or two, and then add the butter. Continue cooking over LOW heat, stirring constantly, until the butter and chocolate have completely melted.

Remove the pan from the heat, and stir in the vanilla.

Pour the melted chocolate mixture into the flour mixture in the mixing bowl, and stir until slightly combined. Add the eggs, remaining bittersweet chocolate, and ¼ cup of the walnuts (reserve remaining nuts for later) to the flour mixture; stir to combine.

Pour the batter into the prepared baking dish, and sprinkle with remaining ¼ cup walnuts.

Bake until a wooden pick inserted in the center comes out with moist crumbs clinging, approximately 20 – 22 minutes for 9-inch baking dish or 22 – 26 minutes for a 8-inch baking dish. The edges should seem solid, but the center will appear somewhat soft and will continue to set up as the brownies cool. Ovens can vary so I recommend setting your kitchen timer for a couple of minutes shy of the recommended baking times and watching them closely towards the end. Remove from the oven, and cool completely in the baking dish before cutting and serving.

Notes: An 8-inch pan will yield a slightly taller, softer brownie. A 9-inch pan is a bit shallower, and will yield brownies with crispier edges.

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NORTHERN CLAY CENTER

Penelope’s Pebbles

Secret Recipes of the Harz Mountains Penelope Brocken Caramel Topping: 50 caramels 1 /3 cup Carnation Evaporated Milk Cake Mix: 1 German chocolate cake mix ¾ cup butter, melted 1 /3 cup Carnation Evaporated Milk 1 cup chopped nuts 1 cup chocolate chips Melt caramels in 1/3 cup Carnation Evaporated Milk. Set aside.

Mix cake batter, butter, and 1/3 cup evaporated milk.

Spread half the batter into a 9- by 13inch, lightly greased pan, and bake for 6 minutes in a 350 degree-Fahrenheit oven.

Remove from the oven, and sprinkle 1 cup of chopped nuts and 1 cup chocolate chips over the top.

Drizzle melted caramels on the top of the nuts and chocolate chips, and top with the rest of the batter. Bake for 20 minutes more. Cut and serve when cooled.

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Drinks

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Whisky for One

Wealthy Apple

Amanda Dobbratz

Du Nord Craft Spirits Du Nord Apple Liqueur—bold Haralson apple flavor rounded out with a light touch of orange, cinnamon, and clove.

Find the cup in your cupboard that most reflects your mood.

1 ½ oz. Du Nord Apple Liqueur 1 ½ oz. cranberry juice ½ oz. lemon juice

Get out yer whisky.

Pour some in your cup. Maybe one more finger’s worth.

Shake with ice. Serve in a lowball glass.

Garnish with drunken cranberries.

Don’t you dare put an ice cube in that!

Drink.

Henry Gatz

Du Nord Craft Spirits Du Nord Fitzgerald Gin—leads with a strong juniper flavor backed by citrus, angelica root, and licorice.

1 ½ oz. Du Nord Fitzgerald 1 oz. lime juice ½ oz. simple syrup 3 jalapeño slices Rim lowball glass with jalapeño salt. Muddle ingredients in a shaker. Shake with ice. Serve in a lowball glass. Top with soda.

Old Fashioned

Du Nord Craft Spirits Du Nord Mixed Blood Blended Whiskey—full flavored whiskey with a touch of rye “bite,” and the telltale sweetness of bourbon.

2 ½ oz. Du Nord Mixed Blood Whiskey ¼ oz. Demerara syrup 3 dashes Angostura Bitters 3 dashes Peychaud’s Bitters Place ice in a lowball glass. Add ingredients to glass. Stir with spoon for 15 seconds.

Express orange peel over glass, wipe rim.

Garnish with orange peel and drunken cherry.

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Chili Cook-off 2021

Another Bad Bloody

Holiday Highball #2020

Lost Capital Foods

Sandra & Patrick Shaughnessy

2 oz. vodka 2 oz. tomato juice 2 teaspoons Lost Capital Foods Another Bad Investment (add more to taste) 1 teaspoon horseradish 1 teaspoon Worcestershire sauce Juice of ½ lemon Celery salt & black pepper to taste

Here is the holiday highball our family celebrated with this year! It can be made with or without the alcohol, and it is delicious!

Overdrafted Margarita Lost Capital Foods

2 oz. Blanco Tequila Juice of 1 Lime 1 teaspoon Lost Capital Foods Overdraft (add more to taste) ½ oz. agave syrup ½ oz. Triple Sec Salt for the rim (optional) Lime wedge for garnish

1 ½ oz. Irish whiskey or bourbon 1 – 2 oz. cinnamon spice simple syrup 1 oz. real cranberry juice ½ teaspoon fresh lemon juice Orange, lemon, or berry flavored seltzer water Pomegranate seeds Fill your highball glass with crushed ice. Add all ingredients, and fill to top with seltzer water. Garnish with pomegranate seeds.

Cinnamon Spice Simple Syrup 1 cup brown sugar 1 cup water 2 cinnamon sticks, whole 1 teaspoon powdered cinnamon ½ teaspoon nutmeg Bring all ingredients to a boil in a saucepan.

Reduce heat to low and simmer stirring constantly for 3 – 5 minutes. Allow to cool and refrigerate overnight for flavors to develop.

Strain before serving.

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NORTHERN CLAY CENTER

Bourbon Whiskey Cocktail Recipes

Fall From Grace

2 oz. Studio Distilling Bourbon Whiskey 1 ½ oz. Yellow Chartreuse Fill an Old-Fashioned glass with ice. Add bourbon and Chartreuse, and briefly stir.

Studio Distilling

From The Hot Afternoon

Distiller’s Choice—bourbon

1 tablespoon simple syrup 5 dashes of bitters 2 ½ oz. Studio Distilling Bourbon Whiskey 2 peach slices 2 blackberries Splash sparkling water

2 oz. Studio Distilling Bourbon Whiskey 2 ice cubes (optional)

Pour into an Old-Fashioned glass (with ice if you’re feeling particularly disquieted).

Sip, reflect, repeat, and consider that it is singularly appropriate that such a fine spirit is in the hand of such a fine consumer.

Muddle the simple syrup, bitters and 1 peach slice in the bottom of an Old-Fashioned glass.

Add the bourbon, ice cubes, 1 peach slice, the blackberries, and sparkling water. Stir to combine.

Saint Paul Mule

2 oz. Studio Distilling Bourbon Whiskey ½ oz. fresh lime juice Ginger beer, to top Lime wedge for garnish

Mint Julep

1 ¼ oz. simple syrup 6 sprigs of mint 3 oz. Studio Distilling Bourbon Whiskey

Fill a copper mug with ice. Add the bourbon and lime juice and give it a quick stir. Top with ginger beer. Add lime wedge for garnish.

In a silver Julep cup add 5 sprigs of mint and ¼ oz. simple syrup. Gently muddle (do not pulverize) the mint, taking care to coat all sides of the cup. Add crushed ice mounded over the brim. Pour bourbon over the ice, then 1 oz. simple syrup in the same manner. Garnish with the remaining sprig of mint, and serve with a straw.

Maple-bourbon Cider

1 ½ oz. Studio Distilling Bourbon Whiskey 1 teaspoon fresh lemon juice ½ teaspoon pure maple syrup ½ cup apple cider cayenne pepper Fill a glass and a cocktail shaker with ice.

To shaker, add bourbon, lemon juice, maple syrup, and apple cider; shake vigorously.

Strain into glass and top with a pinch of cayenne pepper, if desired.

Rye Malt Whiskey Cocktail Recipes

Easy Eggnog for Two

Studio Distilling

1 cup heavy cream ¼ cup sugar 1 /8 teaspoon nutmeg 2 large eggs ½ cup Studio Distilling Bourbon Whiskey

Distiller’s Choice—Rye

2 oz. Studio Distilling Rye Malt Whiskey 2 ice cubes (optional)

In a medium saucepan, bring the heavy cream, sugar, and nutmeg just to a simmer. In a blender, blend the eggs on low speed for 1 minute. With the motor running, gradually add the hot cream mixture. Blend until frothy, about 30 econds more. Add bourbon and blend to combine. Serve warm.

Pour into an Old-Fashioned glass and add ice if so desired. Sip, then commence thoughtprovoking dialog with a companion of choice, or sit back and enjoy in quiet solitude while pondering life’s deeper mysteries.

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Chili Cook-off 2021

Chocolate Manhattan

2 oz. Studio Distilling Rye Malt Whiskey 1 oz. sweet vermouth 2 dashes Fee Brothers Aztec Chocolate Bitters Add everything to a lowball glass filled with ice. Stir until the outside of the glass feels cold. Garnish by expressing and inserting an orange peel.

Recipe from a collaboration with the U.S. Bartenders’ Guild Minneapolis-St. Paul Chapter

Banana Daisy

1 ½ oz. Studio Distilling Rye Malt Whiskey ½ oz. banana liqueur ¾ oz. lemon juice ½ oz. simple syrup Pour all of the ingredients into a cocktail shaker and shake with ice. Serve up or on the rocks with a lemon wheel garnish.

Rye Summer Smash

2 oz. Studio Distilling Rye Malt Whiskey 2 – 4 strawberries, cleaned and quartered 5 mint leaves ½ oz. simple syrup ½ oz. lemon juice Muddle the strawberries and mint in the bottom of a cocktail shaker. Add the liquid ingredients and about 2 cups of ice. Shake vigorously, then roll everything into a lowball glass. Garnish with a mint sprig.

Blinker

Summer Squeeze

In a shaker filled with ice, combine whiskey, grapefruit juice and grenadine. Shake until well chilled. Strain into a martini or coupe glass and garnish with a maraschino cherry.

2 oz.

1 oz. ¾ oz. ¾ oz.

2 oz. Studio Distilling Rye Malt Whiskey 1 oz. grapefruit juice 1 teaspoon grenadine 1 maraschino cherry

Studio Distilling Rye Malt Whiskey orange juice lemon juice grenadine

Pink Grapefruit Whiskey Sour

Combine ingredients. Shake with ice; strain into old fashioned glass with a large ice cube. Garnish with orange peel expressed and inserted.

2 oz. Studio Distilling bourbon Whiskey 2 oz. pink grapefruit juice 1 ½ oz. lemon juice 1 ½ teaspoons sugar

Recipe from a collaboration with the U.S. Bartenders’ Guild Minneapolis-St. Paul Chapter

Squeeze pink grapefruit juice into a large glass.

Add the whiskey, lemon juice, and sugar. Stir until the sugar dissolves, adding more sugar if desired to sweeten. Fill lowball glass with ice.

Pour cocktail mixture into glass and stir.

Garnish with a lemon twist.

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NORTHERN CLAY CENTER

Masala Chai Cocktail Recipes

Hot Rye Cider

2 oz. Studio Distilling Rye Malt Whiskey 4 oz. unpasteurized apple cider ½ oz. orange juice ½ oz. simple syrup Cinnamon stick Temper a mug with hot water. Heat the cider, orange juice and syrup together to a low boil.

Dump the water out of the mug and add the whiskey and cider mix. Grate fresh cinnamon over the top.

Studio Distilling

Distiller’s Choice—Masala

2 oz. Studio Distilling Masala Chai Whiskey 2 ice cubes

Recipe from a collaboration with the United States Bartenders’ Guild Minneapolis-St. Paul Chapter.

Pour into an Old-Fashioned glass, add ice and allow to slowly melt. Drink, and escape into nostalgic memories and daydreams of far-off adventures.

The Revolver

Masala Chai Old Fashioned

2 oz. Studio Distilling Rye Malt Whiskey ½ oz. Kahlúa 2 dashes orange bitters Orange peel for garnish Add the Rye Malt Whiskey, Kahlúa, and orange bitters to a mixing glass. Add ice and stir until thoroughly chilled, about 30 seconds.

Strain into a chilled cocktail glass. Take the orange peel, and express orange oil over the drink—flamed if you’re extra fancy. Discard the orange peel. Serve.

Sazerac

1 sugar cube 3 dashes Peychaud bitters 1 dash Angostura bitters 2 oz. Studio Distilling Rye Malt Whiskey 1 dash Herbsaint, absinthe or absinthe substitute Lemon peel Fill an Old-Fashioned glass with ice. In a second Old-Fashioned glass add the sugar cube and a drop of water to soften the cube. Add bitters, mix into solution, fill with ice and add the rye. Empty ice from the first glass, add Herbsaint, then swirl the glass to coat the inside then discard the excess. Strain the mixture from the second glass into the first.

Garnish with lemon peel.

2 oz. Studio Distilling Masala Chai Whiskey 1 sugar cube or 1 teaspoon sugar 3 dashes Angostura bitters 1 orange slice, rind removed 1 orange peel 1 cinnamon stick Muddle the sugar, bitters, and orange slice in the bottom of an Old-Fashioned glass. Add whiskey, fill glass with ice and stir thoroughly.

Garnish with an orange peel and cinnamon stick.

Assam Sour

2 oz. Studio Distilling Masala Chai Whiskey 1 oz. lemon juice 2 /3 oz. simple syrup 1 egg white 3 dashes Angostura bitters lemon peel for garnish Shake all the ingredients in an ice-filled cocktail shaker until the egg white emulsifies.

Pour into a chilled coupe. Garnish with a lemon twist.

Bengal Tiger Milk Punch

2 oz. Studio Distilling Masala Chai Whiskey 2 oz. whole milk 2 oz. cream 1 oz. simple syrup ½ teaspoon vanilla extract Fresh-grated nutmeg for garnish Place ingredients in a cocktail shaker, add ice, then shake to chill. Strain into chilled oldfashioned glass. Garnish with a sprinkle of nutmeg.

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Chili Cook-off 2021

Coffee & Chocolate Whiskey Cocktail Recipes

Spiked Root Beer Float— With A Twist

2 oz. Studio Distilling Coffee & Chocolate Whiskey 8 – 10 oz. Thom’s Root Beer 2 – 3 Scoops bourbon barrel ice cream Whipped cream and cherries to taste

Studio Distilling

Distiller’s Choice

Place 2 – 3 coops of ice cream in a pint glass or something similar. Pour whiskey and root beer simultaneously over ice cream. Finish with a generous amount of whipped cream and garnish with one or more cherries.

2 oz. Studio Distilling Coffee & Chocolate Whiskey 2 ice cubes (optional) Pour into an Old-Fashioned glass, with ice if you wish. Indulge and remember: “All you need is love. But a little chocolate now and then doesn’t hurt.”—Charles M. Schulz

Hops & Elderflower Whiskey Cocktail Recipes

Studio Café

4 oz. coffee (strong, rich, brewed, hot) 1 ½ oz. Studio Distilling Coffee & Chocolate Whiskey 2 teaspoons brown sugar 1 oz. heavy cream (lightly whipped)

Studio Distilling

Distiller’s Choice

Place the brown sugar into a mug. Add coffee and stir until dissolved. Add the whiskey and stir again. Float the lightly whipped heavy cream on top by pouring it over the back of a spoon. Drink the coffee through the cream.

2 oz. Studio Distilling Hops & Elderflower Whiskey 2 ice cubes (optional) Pour into an Old-Fashioned glass, with ice if you’re needing cool refreshment. Enjoy in reflective solitude, or summon friends, neighbors, and family to watch you show-off your sweet dance moves.

Chocolate Old Fashioned

2 oz. Studio Distilling Coffee & Chocolate Whiskey ½ oz. Luxardo maraschino liqueur ¾ oz. crème de cacao 2 dashes Fee Brothers Aztec Chocolate Bitters

Hopulent Ginger Highball

1 ½ oz. Studio Distilling Hops & Elderflower Whiskey Ginger ale Lemon wedge

In an Old Fashioned glass with a large ice cube add all the ingredients. Using a bar spoon, stir generously. Garnish with a maraschino cherry and an orange twist.

Add ice cubes to a highball glass, followed by the whiskey, then top with ginger ale and stir. Garnish with lemon wedge.

Pancake Companion

2 oz. Studio Distilling Coffee & Chocolate Whiskey 1 ½ teaspoons pure maple syrup 3 Dashes Fee Brothers Aztec Chocolate Bitters

Manhattan Vacation

2 oz. Studio Distilling Hops & Elderflower Whiskey 1 oz. sweet vermouth 2 dashes orange bitters

Combine all ingredients in an Old Fashioned glass with a large piece of ice, stir and garnish with an expressed, flamed orange twist if you’re feeling fancy.

Add everything to a lowball glass filled with ice. Stir until the outside of the glass feels cold.

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NORTHERN CLAY CENTER

Wabi Sabi Story

Watermelon Wonderland

(For 4) 3 cups pureed watermelon ¾ cup Studio Distilling Hops & Elderflower Whiskey ½ cup lime juice ¼ cup orange liqueur 2 tbsp sugar 2 jalapeños, seeded and sliced

Tattersall Distilling 2 oz. Tattersall Rye Whiskey ½ oz. Tattersall Sour Cherry ¾ oz. sweet vermouth 1 dash/spritz absinthe Stir the first 3 ingredients with ice and strain into rocks glass. Fill with fresh ice if preferred. Top with absinthe. Garnish with expressed lemon peel.

In a large pitcher add all the ingredients and stir to combine. Gently press some of the jalapeños against the side of the pitcher to release their spiciness. Let chill in the fridge. Stir before serving and pour over ice.

Old Fashioned Zipps Liquors ¼ oz. maple syrup 2 oz. whiskey 2 dashes bitters Serve over ice with a cherry and orange peel.

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Condiments & More!

NORTHERN CLAY CENTER

Almost My Grandma’s Garden— Tomato Salsa Recipe Alison and Judy Beech

Prep time: 45 minutes Total time: 4 hours Yield: 7 or more pints This is a canning recipe, but not an instructional on the entire canning process.

Make sure to do your research!

5 – 6 pounds of garden tomatoes (mix of cherry and larger tomatoes) 4 jalepeños 2 serrano peppers 2 green bell peppers 1 each red and yellow bell pepper 3 large yellow onions ½ cup and a splash of white vinegar ¼ cup sugar if not using cherry tomatoes (optional)

Prepare: Remove skin from larger tomatoes by cutting in half and placing on a tray in the oven on broil for 10 – 25 minutes. Skins will shrivel and can easily be peeled off. Remove skins from jalapeños and serranos (de-seed for less spicy salsa), and pulse in a food processor with onions to desired consistency. Pulse green, red, and yellow bell peppers to desired consistency.

Cook: Place all ingredients in a crock and simmer on the stove for 2 – 3 hours.

Bring to a boil for 30 minutes.

Can: Sanitize jars, seals, and rings with preferred method. Place hot salsa in hot jars with seals and rings tight. Listen for the ping of the seal over the next 30 minutes to 1 hour. Enjoy over the next year.

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Chili Cook-off 2021

Mackenzie’s Alfredo & Colin’s Bread Bowls Mackenzie Catton & Collin Kiesow Alfredo 4 tablespoons butter 3 cloves garlic, minced 2 tablespoons all-purpose flour 1 ½ cup half & half (or more until you reach desired thickness)

1 cup fresh grated parmesan cheese Generous sprinkling of fresh parsley Fresh basil, to taste Dash of sea salt

In a medium saucepan, melt butter. Sauté garlic over medium heat for 1 minute (until garlic is tender). Remove from heat. Stir in flour, blend until smooth. Return to heat and gradually add half and half. Stir in cheese, parsley, basil, and sea salt. Heat until sauce is thickened and smooth.

Serve with fettuccine or rotini pasta in Collin’s sourdough bread bowls. Serves 4.

Bread Bowls 240 grams (1 cup) sourdough starter 566.67 grams (4 ½ cups) flour

366.67 grams (1 ½ cups) warm water 13.33 grams (2.34 teaspoons) salt

Day 1: Fold in ¼ turns for 1 rotation. Place dough in a large bowl, and cover with plastic wrap and rest for 30 minutes. Fold in ¼ turns for 10 rotations. Cover and let rest for 30 minutes.

Fold in ¼ turns for 10 rotations again.

Cover and let rest for 30 minutes. Dump out onto lightly floured surface, and fold for 1 rotation. Let rest for 30 minutes in an oiled bowl. Dump out onto lightly floured surface and fold for 1 rotation again. Cover and let rest until it rises 50%. Refrigerate overnight.

Day 2: Dump onto lightly floured surface, cut quarters, and shape into round boules. Rest 60 minutes. Let sit in a proofing basket supported by a tea towel for 30 – 45 minutes (can also support with tea towels without a proofing basket). Bake without steam for 15 minutes at 450 degrees Fahrenheit. Bake with steam (1 ¼ cups water) for 25 minutes. Carve a circle out of the center of each boule.

Serve with Mackenzie’s alfredo and pasta, soup, chili, chowder, or any number of warm wintery dishes. Serves 4.

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NORTHERN CLAY CENTER

Get Rich Quick Guacamole

Lost Capital Foods 3 Avocados 2 tablespoons lime juice 1 packet Lost Capital Foods High & Dry Pepper Mash (add more to taste) 2 pinches salt Diced tomato (optional) Pit, peel, cube and mash the avocados. Add the lime juice, High & Dry Pepper Mash, and salt, mix. Once you are happy with the outcome, add diced tomatoes as desired, and enjoy on your favorite tortilla chip or taco.

Harvest Moon Chili Powder Blend

The Midwest Field Fairies Joanna Manning Makes approximately 1 cup. /8 cup sweet paprika 1 teaspoon smoked paprika 2 teaspoon garlic powder 2 teaspoon onion powder 2 teaspoon ground cumin 1 teaspoon cayenne pepper 1 teaspoon dried oregano 1 teaspoon crushed red pepper flakes 1 teaspoon clove 1 teaspoon turmeric 1 teaspoon ginger 1 teaspoon cocoa powder 1 teaspoon Himalayan salt 1 teaspoon salt 1 teaspoon black pepper Secret Ingredient: 1 dash of fairy dust 1

Combine all ingredients. Mix well with a wand.

Enjoy! Store in a sealed container for up to 1 year.

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Chili Cook-off 2021

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