Everyday Eats

Summer and fall recipes made with locally-sourced ingredients.

(DoNorth/Photos by Kayla Tuttle and Zoe Tyler)

Known for its thriving farming environment, the Adirondack Coast boasts local ingredients such as apples, maple syrup, potatoes, eggs and various dairy products. DoNorth covers five beginner-friendly recipes that incorporate the best of the North Country, from stirring local bourbon into a summer drink to tossing McIntosh apples into a made-to-impress salad. These meals not only incorporate farming staples from the area but are also packed with nutrients and exciting tastes that allow for the perfect healthy indulgence.


Spinach and Kale Salad with Maple Citrus Dressing

Time: 20 minutes

Servings: 2

2 cups of chopped spinach

2 cups of baby kale

2 McIntosh apples

1/4 cup of orange juice

1 tablespoon of local maple syrup

1 tablespoon of hot sauce

Salt and ground pepper for seasoning


In a medium bowl, mix greens together.

Slice unpeeled apples and toss in with greens.

In a separate bowl, mix together orange juice, maple syrup, hot sauce, salt and pepper.

Pour over salad and serve.


The Maple Gold Rush Cocktail

Time: 7 minutes

Servings: 2

3 tablespoons local honey

2 tablespoons boiling water

1/2 cup bourbon (4 ounces)

1 ½ lemons, juiced (about 4 tablespoons or 2 ounces)

Crushed maple sugar

In a small bowl, pour honey.

Gradually pour in boiling water and whisk until a thin syrup forms.

Add bourbon and lemon juice. Refrigerate until served.

Rim glass with lemon and coat with crushed maple sugar.

To serve, shake with ice in a cocktail shaker and pour over crushed ice in two rocks glasses.


Honey BBQ Wings

Time: 1 hour and 15 minutes

Servings: 3

2 lb. chicken wings
2 tablespoons extra-virgin olive oil
1 tablespoon paprika
1 tablespoon garlic powder
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
4 tablespoons butter
1 cup barbecue sauce
1/4 cup honey
2 teaspoons hot sauce

Preheat oven to 400 F and place foil on baking sheet.

In a bowl, toss chicken wings with oil, paprika and garlic powder. Season with salt and pepper. Move to baking sheet.

Bake for about an hour or until crispy.


In a small saucepan, melt butter. Add barbecue sauce, honey and hot sauce and let simmer for five minutes.

Turn broiler on low. Toss baked wings into bowl and cover with sauce until completely coated.

Broil for 3 to 4 minutes until sauce caramelizes.


Seasoned Sweet Potato Crisps

Time: 30 minutes | Servings: 4

3 large sweet potatoes

2 tablespoons oil

1⁄2 teaspoon fresh ground pepper

1⁄2 teaspoon oregano

1⁄2 teaspoon thyme

1⁄2 teaspoon sage

1⁄2 teaspoon rosemary

Preheat oven to 400 F.

Cut unpeeled potatoes into ¼-inch slices.

Place the potatoes onto foil-covered baking sheet.

Drizzle oil over slices and sprinkle pepper and herbs.

Bake for 20 minutes until browned and crisp.

Let cool and serve.


Apple Oat Crisp


Time: 1 hour

Servings: 2

1 lemon

2 lb. McIntosh apples (6 apples)

1 cup packed light brown sugar

1/2 cup all-purpose flour

1 teaspoon ground cinnamon

1/2 teaspoon salt

1 cup old-fashioned oats

4 tablespoons butter or margarine

Preheat oven to 425 F.

Slice unpeeled apples into wedges.

Grate 1/2 teaspoon of lemon peel and squeeze 2 tablespoons of lemon juice.

In a glass dish, toss grated lemon and juice in with the apple wedges, 2/3 cup brown sugar, 2 tablespoons flour, ground cinnamon and salt. Toss all the ingredients until the wedges are coated.


For Topping:

In a medium bowl, mix oats with 1/4 cup brown sugar and 1/3 cup flour. Blend in butter until mixture resembles crumbs.

Clump the crumb mixture into balls and cover apples.

Bake crisp for 30 to 35 minutes until apples are tender and topping is browned.

Cool for 10 minutes to serve. Reheat if desired.

Issue 11: Summer/Fall 2018

0 comments Show discussion Hide discussion

Add a comment

More in Champlain Taste