A quick note: To kick off 2023, I’m reintroducing the Drink in Life book blog series with some new books, recipes and beverages to get you excited about hosting your next book club gathering.
What draws you into a story, or a novel? Is it the description of the characters, the illustration of the location where the story takes place, or is it the chronicling of the action that takes place within the story? These typical factors can work well together, combining effect and drawing a reader into a book. However, what if a story contains each of these elements, equally as interesting and descriptive? Well, then you have something extra special and that is exactly how I feel about this month’s Drink In Life Books, The Girls in the Stilt House by Kelly Mustian.
It is rare to find a novel where the descriptions and details delivered by the author are such an integral part of a story, especially if the reader has never before seen or experienced these things for themselves. It is equally as rare for an author to transport the reader inside each character’s head totally immersing them in the character’s struggles, making you feel like you are living the story. When you can smell what the characters smell, hear what they hear, or otherwise understand their senses, an author enables the reader to completely relate to the character. I experienced all of these things while reading this book and I was absolutely captivated by the story.
About the Book….
Mustian’s debut novel, ‘The Girls in the Stilt House’, is a captivating and harrowing tale that sweeps you away into the lives of two young women during the1920s in the Trace’s nearly impenetrable Mississippi swamplands. Aspirations, longings and an unlikely partnership through murder weaves together this beautifully told story of two diverse girls, Ada and Matilda, who each carry with them the dreams of the young and unfolds the shattering of those dreams.
In 1923, with no resources available for a woman in trouble, Ada Morgan, a young white girl, pregnant and alone, has nowhere to turn. She reluctantly returns home to the Trace and to a father, who has a penchant for cruelty. Enter Matilda Patterson, a black woman and daughter of a sharecropper. Matilda isn’t looking for trouble, she’s working hard as a writer chronicling the ongoing prejudice and poverty of the South.
This profoundly memorable tale of two girls from completely different backgrounds who after a moment of shared violence are bound together forever is a story of hope, despair and redemption. What I found so intriguing in this book was how the relationship between Ada and Matilda was so jointly and separately affected by what they had done and the lingering presence of Virgil, Ada’s father, in both of their lives, even after he was gone.
With vivid description, Mustain’s story of the separate and joint survival efforts of these two young women grabs you and holds you hostage. Each word carries you to the swamp with its humidity and murky smells, you feel the wind blowing on the beach and the urgency of being pushed to the limits both physically and emotionally.
About the Author….
Kelly Mustain grew up in Natchez, Mississippi, the southern terminus of the historic Natchez Trace, this fact most certainly played a part in helping her paint a picture of this region for the reader. Her knowledge of the territory, and her descriptive images of rural life and the natural world of this part of the country are vividly portrayed in the novel.
Kelly currently lives with her family near the foothills of North Carolina and she is a past recipient of a Regional Artist Grant from the North Carolina Arts and Science Council. Kelly’s work has appeared in numerous literary journals and commercial magazines, and her short fiction has won a Blumenthal Writers and Readers Series Award.
Although I did not interview Mustain for this article I did find this informative interview from Hoopla Book Club – Interview Questions with the author.
Photograph Credit Kelly Mustian Website, Photo by Rachelle Thompson.
Location is Key….
Location is what both sets and anchors a story. The description of a certain place, at a certain time with glimpses of landscape, history and nature, is what walks the reader into the heart of the story. To better understand The Girls in the Stilt House I wanted to highlight where this story takes place, in Mississippi, near Jacksonville and Biloxi in the swamp area Known as The Trace and share some resources to help you learn more about this area and its history.
You can find out more about the Natchez Trace in Mississippi by visiting the Natchez Trace Travel Website.
‘Traveling the Trace: A Complete Tour Guide to the Historic Natchez Trace from Nashville to Natchez‘ by Cathy Summerlin is available on Amazon.
Traveling the Trace explores the Natchez Trace Parkway, a national park of great natural beauty and historical significance that follows a 450-mile course from Nashville, Tennessee, to Natchez, Mississippi. The Trace was first used as a vital transportation link by Native Americans and later by “kaintucks” and frontiersmen. Now, each year the Trace is experienced by more than 13 million visitors and in traveling the Trace you can explores the parkway and sights within 30 miles of either side of the Natchez Trace. In addition to the well-known stops, the authors shares many undiscovered side roads you can experience along the way.
Recipes….
As you gather with friends to discuss great literature, sometimes it is difficult to choose the best dishes for the event. No worries, my hope is that this post will give you some great Mississippi Cuisine inspiration for your The Girls in the Stilt House meeting. Be careful though, these dishes may be so delicious that everyone will forget to talk about the book!
Learn more about the Chateau NoElle Estate Pinot Noir that I paired with these sandwiches below.
I love the challenge of selecting recipe ideas that enhance the theme or location of the book. So, knowing that I wanted to create a delicious, but casual option I sought out sandwich recipes that stemmed from the South and specifically Mississippi. The Mississippi Sin Ham Sliders and Mississippi Roast Party Sandwiches, come together quickly and can be made ahead and kept warm in the oven until it is time to eat.
Mississippi ‘Sin’ Ham Sliders
This easy Mississippi Sin Ham Sliders recipe comes from A Family Fest blog, although I have made a couple variations to the recipe to include the use of smoked white cheddar cheese and the addition of smoked paprika.
Mississippi ‘Sin’ Ham Sliders
These delicious Mississippi Sin Ham Sliders can be made ahead of time – then warmed up in the oven when guests arrive.
½cupscallions, tops and bottoms, minced (approx. 3–4 scallions)
dash of your favorite hot sauce
1tspWorcestershire sauce
1tspsea salt
½tspfreshly ground black pepper
1tsponion powder
1tspgarlic powder
½tspsmoked paprika
1½dozensoft pull-apart slider rolls ( I used Sweet Hawaiian Rolls)
2tbspbutter, melted
Method
Preheat oven to 350 degrees F.2. Cook bacon in oven or in a frying pan. Drain on paper towels, cool and chop into small pieces. Set aside. Leave oven on.3. In a large bowl, add softened cream cheese, shredded smoked white cheddar cheese, sour cream, mayonnaise, scallions, hot sauce, Worcestershire sauce, salt, pepper, onion powder powder, garlic powder and smoked paprika. Add the cooked bacon and mix to combine.4. Slice the rolls in half and divide the spread between the tops and bottoms of all 18 rolls. Divide all of the ham between the 18 roll bottoms, folding larger slices to fit the roll size then top with the roll tops.5. Place each slider tightly packed into a 9×13-inch baking pan (or larger pan depending on the roll size) Brush the tops with the melted butter, cover with parchment and foil and bake for 10 minutes.6. Uncover and bake for an additional 15 more minutes.7. Remove from oven and serve immediately. You can also turn the oven on warm and put sliders back into the cooler oven until it is time to serve.
This savory slider is a nod to Mississippi inspired cuisine and an easy stress-free make-ahead sandwich for a book club gathering. It is also a great small bit to sit along side the next recipe, my spin on the Mississippi Roast Party Sandwiches.
Mississippi Roast Party Sandwiches
What is not to love about piles of seasoned shredded beef and oozing melted cheese? These mouthwatering Mississippi Roast Party Sandwiches are ideal for any gathering and the small size makes them perfect to serve with chips, fries, or another bit size sandwich like the Mississippi ‘Sin’ Ham Sliders.
Mississippi Roast Party Sandwich
Every nook and cranny of this sandwich is packed with layers of flavor. The shredded beef base of the sandwich is also my go to slow cooker Roast and Italian Beef recipe. I encourage you to grab your slow cooker and give this Mississippi Roast Party Sandwich recipe a try.
6Pepperoncini peppers (set aside more for sandwiches and garnish)
Bun Sauce
½cupbutter, melted
2tbspbrown sugar
2tbsp Favorite spiced Mustard or Dijon Mustard
2tbspWorcestershire Sauce
½tsponion powder
½tspgarlic salt
Sandwiches
6slicesProvolone Cheese
3hard bread rolls
Method
Mississippi RoastPrepare the roast by sprinkling with salt and pepper and searing all sides in a frying with a small amount of garlic olive oil.In a bowl mix together beef stock, Au Jus, Ranch Seasoning and Italian Dressing Seasoning.Place the chuck roast into the slow cooker and pour the beef stock mixture over the top of the roast. Add the sliced butter and Pepperoncini peppers. Cover and cook on high for 6 hours, or until the meat is easily shredded.Remove any large chunks of fat from the meat and shred. Add shredded beef back into slow cooker to incorporate the flavors of the broth until ready to assemble sandwiches.2. SauceMix ingredients for the sauce together in a bowl.3. SandwichPreheat oven to 'keep warm' temperature, between 175-200 degrees.Paint bottom of rolls liberally with sauce mixture.Slather the shredded Mississippi Roast onto the roll so it is 1" thick, add a Pepperoncini pepper to each side of the roll.Cover the meat with two slices of Provolone Cheese.Place the top half of top of the cheese to cover and cut the roll in half. Serve immediately or place sandwiches on a cookie sheet and place in warm oven until ready to serve.
Notes
Leftover Shredded Roast can be used for additional sandwiches or reheated and served over mashed potatoes.
Giving the roast beef a quick sear and then letting the crockpot do the rest of the work will free up your time to get other recipes going for your book club get together.
Side by side both sandwiches are a fantastic way to share the flavors of Mississippi with your book club friends.
These two delicious sandwiches can be served with your favorite frozen or homemade French fries.
For this book club dinner I paired the sandwiches with some oven Baked Sweet Potato Coins to go along with a popular southern favorite, Comeback Sauce.
In Mississippi people say that “Remoulade and Thousand Island got nothin’ on Comeback Sauce.” This versatile mayonnaise-based, spicy dipping sauce for fried food can also be used as a condiment on sandwiches and a dressing on salads.
I loved the extra zing of this Comeback Sauce with the Baked Sweet Potato Coins. I followed the recipe found on the Southern Living website.
These quick and easy recipes should kept any book club conversation lively!
Did You Know? Barq’s Root Beer was originally made in Biloxi Mississippi? When I learned this I knew that I wanted to incorporate Barq’s Root Beer into my dessert recipe for The Girls in the Stilt House.
Fun Fact: The flavor of Barq’s differs from other root beers on the market, because it used sarsaparilla instead of sassafras and incorporated more caffeine and less sugar than other brands, giving it a bit of a “bite.” Over the years, the drink grew in popularity and was ultimately acquired by Coca-Cola in 1995. The famous slogan printed on Barq’s bottles since the early days is still part of its packaging today and rings true for fans who love the all-American taste: “It’s good.”
Information found on the Mississippi Farm Country Website.
Root Beer Brownies with Root Beer Caramel and Root Beer Floats
Melding together a delicious chocolaty brownie with the flavor of Root Beer Floats is a fun twist that will surprise your book club friends! You can even print up a card that gives the history of Barq’s Root Beer and place it by this eye catching dessert to share why you chose to make Root Beer the star of your dessert.
Start this delicious brownie and root beer caramel dessert by preparing the caramel the day before or at least six hours before you want to assemble the dessert. I followed the recipe on Clever Pink Pirate’s Blog for Soft Root Beer Caramel Candy and the caramel was amazing! I used a 2 inch round candy mold for my round caramel pieces. My recommendation is to make half the recipe for this dessert or have a couple more candy molds handy for the extra caramel.
This dessert starts with your favorite brownie recipe or favorite boxed brownie mix. Add 2-3 tablespoons of Barq’s Root Beer to your brownie mix in place of some of the water needed.
My recommendation is to make the brownie more cake like to give the small stack more stability. Simple make the brownies on parchment paper than can be lifted out of the 9 x 13 inch baking pan. Let the brownies cool and then use a round cookie cutter to create the desired size of desserts. I used a 2.5 inch round cookie cutter.
When you are ready to put the desserts together prepare some Root Beer flavored Cream Cheese Frosting to pipe on the top of your brownie dessert, then assemble like the photo above.
Root Beer Floats have a way of bringing me back to my childhood. I always choose this simple but creamy ice cream float over a milk shake when given the choice. I couldn’t think of a better small drink to accompany the Brownie and Root Beer Caramel desserts.
Root beer floats are usually pretty straight forward, two ingredients; root beer and ice cream. No need for whipped cream but a small amount of chocolate sprinkles adds a bit a nostalgia to these mini root beer floats.
With each book title I not only want to share things that will expand on how you can share with friends the opinions and experiences that capture your attention while reading the book and unleash your appreciation for the story, I also want to introduce you to not only foods that pair well with the book but wines and other beverages as well.
Chateau NoElle
Mustain in the interview link above commented that “Many of the descriptive details in the novel were informed by my familiarity with that area”. I wanted to emphasize this statement by sharing wines for The Girls in the Stilt House with a winery near my home in the Snoqualmie Valley, Chateau NoElle.
Chateau NoElle, named for Tom and Lorrie’s two children, is a small, family-owned and operated winery making handcrafted, Burgundian style wines in Snoqualmie, WA. You can also read more about Chateau NoElle Vineyards and Winery on my previous article, THE SNOQUALMIE VALLEY WINE EXPERIENCE.
About the wines from Chateau NoElle….
“Grace” Chateau NoElle’s Viognier is just one of the award winning wines that are crafted at this Western Washington winery. Chateau NoElle wines are made from estate-grown and locally-sourced grapes from vineyards that match Tom and Lorrie’s precise specifications.
“Grace” 2020 Viognior is bursting with floral and stone fruit aromas that combine together to create an intriguing perfumed aromatic experience. Rich and slightly spicy this mouth-watering Viognior has a pleasing rounded mouth feel and a smooth finish that carries with it just a whisper of sweetness.
“Eve” First Pick Riesling 2018 is produced from grapes sourced from Bacchus Vineyard in Eastern Washington’s Columbia Valley AVA.
Bright, clean with delicate flavors this Riesling from Chateau NoElle is incredibly food friendly and would be a great wine to pour at your next book club meeting.
The aromas and flavors coincide beautifully in this wine with citrus and honey dipped peaches taking the lead. The slight residual sugar provides an elegant balance with the vibrant acidity and soft body of this Riesling. Harmonious is a word that comes to mind when I think about this lovely wine.
The 2018 “Revelation” Estate Pinot Noir Hollywood Hill is the wine that I choose to pair with the sandwich recipes shared for The Girls in the Stilt House, and for good reason.
The combination of fruitiness and spice along with it’s subtle tannins of this Pinot work so well with food. A dark and red fruit medley along with alluring floral and smokey notes work together giving you a wonderful experience on both the nose and palate. Strong yet delicate, balanced and delivering a long finish I couldn’t think of a better wine to pair with these recipes and this book.
Additional Reading….
Blending together themes like prejudice, retribution and love with some Southern grit, The Girls in the Stilt House is a novel where secrets unravel and lives are changed. If you loved The Girls in the Stilt House, here are similar books featuring small-town secrets, strong female characters, racial disparities, and more.
Set in North Carolina from 1952 until 1969, Where the Crawdads Sing by Delia Owens is part mystery and part family drama. The novel tells the story of Kya, an abandoned girl who raised herself to adulthood in the dangerous marshlands of North Carolina. The story takes an unexpected turn when Kya becomes a suspect in the murder of a man with whom she was once involved.
Where the Crawdads Sing was released as a Motion Picture on July 14, 2022.
If you have read Where the Crawdads Sing and your favorite part is the mystery aspect, then this closely-related read-alike might need to be added to your reading list. The Marsh King’s Daughter by Karen Dionne tells the story of a woman named Helena who grew up in isolation in a cabin in the woods with her parents. Helena’s mother was kidnapped by her father as a young girl and held her captive for years. As a child her father taught Helena everything there was to know about living off the land and now as a grown women she is the only one who can find her father who has escaped from prison.
Although it was made into a motion picture, the film has currently no set release date.
Another book I really enjoyed reading and one that will be an upcoming Drink In Life Books title is The Book Woman of Troublesome Creek by Kim Michele Richardson. Inspired by the true blue-skinned people of Kentucky and the brave and the dedicated Kentucky Pack Horse library service of the 1930s, this is a story of courage, strength, and one woman’s belief that books can carry us anywhere.
There is also a second book by Richardson titled The Book Woman’s Daughter: A Novel (The Book Woman of Troublesome Creek, 2).
“A book club is a group of people who come together to discuss books. It’s a great way to meet new people and make new friends.”
-Abigail Thomas
I hope that this collection of recipes and wines gives you some ideas to use at your next book club get together. You can find my previous Drink In Life Books selections here. Cheers Everyone!
All images and content copyrighted by Drink In Nature Photography and Drink In Life Blog.
The Pacific Northwest is home to many delicacies, perhaps none more famous than the Pacific Coast Dungeness Crab. This well-loved, bright-orange crab is prized for its sweet, succulent meat and it’s ability to turn even the simplest of dishes into something memorable.
Off the coast of Washington Dungeness Crab seasons can be year round, and in waters of the Puget Sound the season is typically from October 1 through December 31 although there can be shorter seasons during the summer. When crab season is open in the Pacific Northwest, you’ll see dozens of boats on the water dropping their pots for this highly sought-after crab.
Below I have put together a smorgasbord of Dungeness crab recipes that were created from my passion for local Washington state seafood. Paired with wines from California and Oregon, I hope that these recipes will inspire you to create a meal with Dungeness Crab as the star.
Before I dive into the Dungeness Crab recipes and wine pairing I invited you to read more about this Pacific Northwest seafood staple here, on the PNW Crab Research Group website and discover more recipes on the Oregon Dungeness Crab Commission’s website.
Fun Fact: The Dungeness crab gets its name from the town of Dungeness, Washington, which is now called Old Town Dungeness.
One more quick note if you are interested in Preparing Fresh Crab for these recipes you can find some great instructions on the William Sonoma Website.
Recipe Inspiration….
I also wanted to share that some of my inspiration for the following recipes came from watching episodes of The Lost Kitchen, a show that I am not ashamed to say I have watched multiple times. I appreciate Erin French’s style and her desire to source locally grown fruits and vegetable as well as meat and seafood that can be found in her home state of Maine.
The Lost Kitchen is a Magnolia Network program and can also be watched on HBO Max.
Cream of Celery Soup with fresh PNW Dungeness Crab
Rich and creamy soups have always been a love of mine, so on Season 1, Episode 1 of The Lost Kitchen, when Erin used the last of the season celery from a local farm to make a Cream of Celery soup with fresh crab my curiosity was instantly peaked. By late October, celery was the last remaining vegetable in my garden. Inspired to develop my own soup recipe, I instantly thought to incorporate fresh Dungeness Crab.
If you haven’t tried it before, the flavor of homegrown celery will delight and surprise you!
Celery often gets overlooked for flashier vegetables, like carrots and Swiss Chard, but disregarding celery can be a big mistake, especially fresh garden celery. Homegrown celery is much more fragrant than store bought and the crisp flavor is more intense, far better than the bland flavor you get from store bought celery. Once you start using garden celery you will quickly discover why it’s unique homegrown flavor has been used in recipes for centuries.
As common as celery is, it truly is a flavor enhancer and you’ll be amazed just how satisfying homemade cream of celery soup can be!
Fresh celery is the main produce of this recipe, but building flavor with other key ingredients bring a balanced depth to the soup. This recipe allows you to play with the quantity of these other ingredients to create a soup that is perfectly suited to your taste.
Along with celery this soup recipe incorporates shallots, confit (roasted) garlic, leeks, Yukon gold potatoes, fresh herbs, vegetable stock, and a little splash of cream. The starch in the Yukon gold potato thickens the soup and imparts its dreamy texture.
There is absolutely nothing better than getting elbow deep in fresh, shucked crab! For these recipes I purchased 3 fresh cooked crabs from our local market and the butcher removed the top shell and cleaned the crab for me before wrapping them up.
Fresh crab is amazing if you can find it, frozen crab meat is surprisingly tender, however, if possible I recommend avoiding canned crab, the sweet natural flavor is lost in the canning process.
A couple of tips: Be sure to season the soup generously with salt and pepper, sampling often to adjust to your taste and puree the soup to your desired level of consistency. If you prefer it super silky, strain it through a sieve after you puree, I really enjoyed the soup with some texture and recommend trying before straining to suit your palate.
Croutons are always a nice option to add to soup. I opted to make Potato Croutons for the Cream of Celery Soup as a great way to add some extra texture.
All you need is 1 pound peeled russet potatoes, cut into 1-inch cubes. Soak in water for 10 minutes, then dry the cubes.
Add 1 tablespoon butter, melted and 2 tablespoons olive oil to a small skillet and turn on medium-high.
Sprinkle the potato cubes with some sea salt and freshly ground black pepper. Fry the cubes in batches until golden brown on all sides. Place potato croutons on a rack inside of a baking sheet to allow the excess oil to drip off and keep warm in an oven set on the lowest temperature.
The flavors of this celery soup are delicious, yet not over-powering which allows the delicate clean flavor of the fresh crab to be enjoyed with each bite.
Cream of Celery Soup with Dungeness Crab
This soup is a taste of autumn's last garden harvest in a bowl and the fresh Dungeness crab and hearty fried potato croutons are a wonderful addition. Comforting and flavorful this Cream of Celery soup could be the start of a grand meal or it could be a wholesome homemade supper on its own. What I love most about this soup is how adaptable it is to adding more or less of each ingredients to build a flavor that speaks to you.
1-2 bunches celery, chopped (more celery just means more celery flavor) reserve the leaves for garnish
1shallot, chopped
1leek, cleaned and chopped
3Yukon gold potatoes, peeled and chopped
6clovesgarlic confit or roasted garlic, peeled and chopped
⅛tspred pepper flakes
½cupdry white wine ( Chardonnay works well)
4cupsvegetable stock
4sprigs of fresh thyme
¼-½cupheavy cream, depending on your taste
sea salt and fresh ground pepper to taste
Method
If making fried potato croutons, you can make them in advance and keep warm in the oven while the soup is simmering.2. Over medium heat, add the butter and roasted garlic olive oil to a pot. Once butter is melted add the chop celery, shallot, leek, and potatoes. Cook for 3 minutes then add confit/roasted garlic, red pepper flakes, and a generous pinch of black pepper. 3. Cook, stirring occasionally, until the onions and celery have released their moisture and the bottom of the pot has started to collect browned bits, about 10 minutes.4. Add the white wine and stir, scraping up all the browned bits. After the wine has almost completely evaporated, add vegetable stock and thyme springs. Stir and taste to see if a little salt is needed, of so add ½-1 teaspoons of sea salt. 5. Bring to a boil, then reduce to a simmer and cook until the celery has softened and the potatoes are almost falling apart, about 10 minutes.6. While the soup cooks, if you have made them yet, make the fried potato croutons. (Instructions above).7. When the potatoes are tender, remove the woody thyme stems and peel off any remaining thyme leaves into the soup and turn off the heat. Blend with an immersion blender until smooth. Stir in the heavy cream. Taste and add salt if needed.Garnish with crab, fried potato croutons and celery leaves.
Cream of Celery soup with Dungeness crab is creamy, luscious and oohhhh so comforting! It is great for a light dinner or work week lunch especially as the weather cools down.
Evening Land Vineyards….
One way to elevate a light dinner of Cream of Celery soup is to pair it with a wine that pairs well with it’s earthy flavors.
This Seven Springs 2021 Pinot Noir from Evening Land Vineyards was an ideal choice to enhance the flavors of the soup while bringing some brightness to the hearty meal that was supplied by the fried potatoes and crab.
If you prefer white wine with this Cream of Celery Soup, it would also pair beautifully with a nice Oregon Chardonnay or White Pinot Noir.
2021 Seven Springs Pinot Noir: An instantaneous impression of naturalness and elegance greets you with this Evening Land Vineyards Pinot. Bright fruit, fennel, cinnamon and notes of vanilla cola are the first welcoming aromas in this wine with fragrances of zesty orange, white pepper, spice, earth and a note of minerality following. Silky fine tannins set the stage for the ripe dark and slightly tart fruit on the palate. The earthy flavor rhythm of the Pinot and the integrated layers of savory spice mingling with balanced acidity make it a wine that you will return to again and again.
This wine had me reminiscing about a trip last summer to the Willamette Valley and really spurred a conversation with my husband about all of the nuances found it each sniff and sip. It is one of those Oregon Pinot Noirs that you can really get lost in.
Fried Delicata Squash stuffed with Dungeness Crab
On The Lost Kitchen, Season 1, Episode 6, Erin prepared an appetizer of fried delicata squash rings filled with pear, dried cherries, feta cheese and arugula. The fried delicata squash rings got me thinking about how good they would be stuffed with Dungeness crab.
I rarely grow squash in my backyard garden because of the limited space. However, after making this recipe I am seriously considering giving Delicata Squash a permeant location in my backyard garden.
For this recipe I selected a small long delicata squash that would give me the two bit size rings that would be perfect to stuff with my crab mix.
I combined three different recipes to build this scrumptious bit that can be served as an appetizer or as a side dish. While this dish takes a tad more work, the payoff is pure, flavorful bliss.
These delicious salty fried capers were on Season 2, Episode 3 of The Lost Kitchen. They are incredibly easy to make and will add a wow factor to a number of dishes.
I made the fried capers first because they did not need to be warm when placed on top of the fried squash rings and crab.
I simply followed the directions for mixing tempura batter and soda water found on the back on the box. I dropped the capers into the batter and then as carefully as possible I dropped the capers one at a time into some hot vegetable oil. The capers only take a minute or two to fry so you have to work quickly. Remove the capers from the oil and place on a paper towel. Voilà, magical flavor bombs!
The foundation of this recipe starts with Erin French’s recipe (From the Today Show) Fried Squash Rings (although this recipe also includes Pear, Dried Cherries and Feta, I followed only the directions for the fried rings). I am in love with these doughnut like gems.
First I baked the delicata squash as the recipe directed and before I fried them I put my crab stuffing in the oven. Once the crab stuffing was done baking I assembled them by placing the crab stuffing in each dried ring and topping it with the fried capers.
Dungeness Crab Stuffing
This rich and creamy crabmeat mixture and baked to perfection alone is already a crowd-pleaser, but the fried delicata squash rings are the perfect vessels for carrying the heavenly filling. This versatile recipe can be used in many different ways, including Crab Stuffed Mushrooms.
DIRECTIONSPreheat the oven to 350 degrees Fahrenheit.2. In a medium bowl, stir together the crabmeat, green onions, thyme, oregano, sage, nutmeg, salt and pepper. Mix in the mayonnaise and lemon juice until combined. Refrigerate it until ready to use.3. Mix together grated Gruyere cheese and smoked paprika in a small bowl.4. Spray a mini muffin pan with cooking spray and fill cups with the crabmeat mixture.. Top with Gruyere cheese and paprika mix.5. Bake for 15 minutes. 6. When fried delicata squash rings are done top each ring with baked crab stuffing. Serve with fresh lemon wedges.
Adding fresh lemons to the plates to squeeze on lemon juice just before eating will bring all the flavors together in these crab filled bites.
Cruess Wines….
Whether you’re planning this as a starter for a dinner party, or just an indulgent weekend lunch this is a dish that would pair well with a number of white wines including Pinot Grigio and Sauvignon Blanc. For this pairing I wanted to try something a little different, a Fiano which is a classic white grape from Southern Italy. This 2019 Fiano from Cruess Wines however come from the Bowland Vineyard, a pristine one and half acre vineyard in Russian River Valley.
The 2019 Fiano is one of those ‘whispering wines’, a wine that tells its story softly and gently builds up its flavors as the story unfolds. Surprisingly rich with a crisp brightness and a great tangy acidity this is a wonderful food wine. On the nose and palate you get honey soaked lemon syrup that is fold into a creamy tropical fruit mousse dusted with salted pistachios.
This unique wine was my first introduction to Cruess Wines and now I can’t wait to try some of their other wines.
I invite you to visit Cruess’s Website to learn more about this California winery.
PNW Dungeness Crab Cakes with a Herb Spiced Aioli
I think that the perfect home-style dish that make you feel like you’re in the Pacific Northwest with the first bite has to be Dungeness Crab Cakes. Homemade Crab Cakes are a treat for any occasion, they are great as an appetizer, a decadent lunch or a perfect light dinner with a roasted beet salad.
Crab Cakes are legendary here in the PNW and I hope that this Dungeness Crab Cake Recipe pays homage to the main ingredient.
Homemade Crab Cakes are better than restaurant versions because they are loaded with fresh lump crab meat. I love this crab cake recipe because it has some extra flavor from the vegetable fillers that compliment the Dungeness crab and is seasoned to perfection.
Important Ingredient: Old Bay Seasoning is classic with crab and seafood. It can be found in the spice section of the grocery store (and may also be near the seafood department). If you aren’t able to find it locally, you can also get old bay seasoning online.
Cooks Tip: 2 Dungeness crabs can typically yield 1 1/4 to 1 1/2 pounds of crab meat.
Herb Spiced Aioli – Simply combine of 1/2 cup mayo, 1 Tbsp slightly spicy Provencal Dijon mustard from Edmond Fallot, 1 tsp lemon zest, 2 teaspoons fresh lemon juice, 1 smashed roasted garlic clove and 2 tsp each of minced fresh chives, fresh thyme and minced fresh parsley. This recipe is simple and an excellent addition to the Dungeness Crab Cakes.
For the side Roasted Beet Salad I used the recipe from Natasha’s Kitchen blog, Beet Salad with Arugula and Balsamic Vinaigrette, found here. My only changes were I roasted the beets in the oven, I used a Shallot Salt in place of regular salt and I did not add dried cranberries.
Dungeness Crab Cakes
Luscious and sweet crab meat, diced vegetables and a blend of spices folded in with crispy toasted panko bread crumbs give these Dungeness Crab Cakes a warm and savory interior with an exterior that is perfectly crunchy every time.
⅓cupred, orange or yellow sweet bell pepper, minced
1tbspcapers, drained and finely chopped
½tsp salt
½tsp pepper
1½tspOld Bay Seasoning
¼tspWorcestershire sauce
2tbspfresh parsley, minced
¾cuptoasted panko bread crumbs
½cupmayonnaise
1tspDijon mustard
2eggs, slightly beaten
Method
Preheat oven to 350 degrees and toasted panko bread crumbs until golden brown. This takes less than 5 minutes so keep an eye on the oven. Allow to cool to room temperature. 2. Place 2 tablespoons of the butter, 1 tablespoons olive oil, the shallot, celery, bell peppers and capers into a small skillet and stir. Sprinkle on salt, pepper and Old Bay seasoning. Stirring occasionally sauté over medium low heat until the vegetables soften, about 10-15 minutes. Add the parsley and Worcestershire sauce cook and stir for 1 minutes then remove from heat and allow to cool to room temperature.3. Place Dungeness crab meat into a large bowl. Add the panko crumbs, mayonnaise, Dijon mustard, and eggs. Add the vegetable mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into desired size of crab cakes.4. Heat a mixture of 2 tablespoons butter and 2 tablespoons olive oil in a large sauté pan (or electric skillet) over medium heat. In batches, add the crab cakes and fry for 3 to 4 minutes on each side, until browned. Drain on paper towels; keep them warm in a preheated 250 degree F oven.Serve hot with the Herb Spiced Aioli.
Can’t you just taste them! Oh My Goodness. There is nothing like Pacific Northwest Dungeness Crab Cakes!
Ragtag Wine Co…..
Food Pairing Advice: When it comes to food and wine pairings I think that best advice that someone can give is to “Eat what you want and drink what you want”. Along the way you will find combinations that work for you and you will build up your own guidelines along the way that will increase your chances of creating magical noteworthy matches.
Because Albariño can be such a delightful warm or cool weather wine and it pairs exceptionally well with seafood. I chose this 2019 Ragtag Wine Co. Albariño to pair with the Dungeness Crab Cakes. Once you start tasting different Albariño wines you fill begin to notice the mineral-like aroma, the flavor of seashore and salt air along with a crisp acidity that will guide you in pairing this wine with a number of dishes brimming with seafood flavors.
Ragtag Wine Co. 2019 Albariño:
Produced five miles from the Pacific Ocean in Morro View Vineyard, located in the center of Edna Valley’s rolling hills this Albariño has an inviting light body and crisp aromas and flavors of concentrated mixed stone fruit and pineapple. Kissed by the ocean this wine has that classic mineral note and a long acid driven finish that makes it enjoyable to sip both alone or as a companion to a meal. I highly recommend you seeking out this wine from Ragtag, it is really an exceptional.
You can discover more about Ragtag Wine Co. and the wines that they offer on their Website.
“You don’t have to cook fancy or complicated masterpieces—just good food from fresh ingredients.”
-Julia Child
I hope you enjoy this collection of Dungeness crab recipes and that they not only satisfy your seafood cravings but that you share them with others. If you try any of the recipes please leave me a comment and let me know what you think.
Cheers Everyone!
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Welcome to Drink In Life! I’m Elaine—a writer, wine expert, photographer, and lifelong collector of moments that deserve to be remembered. This space began as a place to share the beauty I found in a vineyard’s quiet morning light, the rhythm of travel, and the way a glass of wine can hold history, place, and emotion all at once. Whether you’re here for the wine, the words, or something in between, I’m glad you found your way. The stories are just getting started.
