Stevenson's Seasonal Recipes

Enjoy tasty delights from the city of Stevenson by trying recipes from our local restaurateurs. Every season we will add a new recipe for The Tracker followers. No matter how far from Stevenson you may be, you will have a delicious reminder to carry with you.

Summer Treat

Cool down this summer with a great sundae recipe from Granny’s Gedunk Ice Cream Parlor located in downtown Stevenson.

Granny’s Brownie Sundae Special
Top a fudge brownie square with:
2 scoops of vanilla ice cream
Hot fudge
Whipped cream
Nuts

Spring Soup

Heat up some Ginger Carrot Soup with instructions from the masters at Walking Man. Best served with your favorite Walking Man brew.

Walking Man’s Ginger Carrot Soup

1 large onion, diced
1 stick unsalted butter
3 pounds diced carrots
3 tablespoons minced ginger root
3 quarts chicken stock
Salt and pepper

Combine onion, carrots, ginger and the butter in a four-quart stock pot. Sweat the veggies on medium heat in the butter until they are soft. Add the chicken stock and bring to a boil. Reduce heat and simmer for 30 minutes. Salt and pepper to taste. Puree in a blender until smooth.

Winter Refreshment
Start a new holiday tradition with some of Skamania Lodge’s Chai Nog, made with Oregon Chai. It’s a fresh take on eggnog.

Chai Nog

One packet of chai tea (Skamania Lodge uses Oregon Chai)
One cup eggnog
1 ¼ ounces spiced rum
Whipped cream
Cinnamon

Mix the chai tea with eggnog and warm in the microwave. Add one shot of spiced rum. Top with whipped cream and a sprinkle of cinnamon. Serve with a cinnamon stick (optional).

This is the perfect season to make your own spiced rum also. All you need is a bottle of light rum (Bacardi Silver) to start. Then add the spices – fresh vanilla pods (only two split open), nutmeg, cloves, cardamom and orange zest. Extra spices may be added depending on individual tastes. Let the spices soak in the rum for a couple of days for maximum flavor, but be careful not to let it go too long.

Enjoy this warm and festive drink!

(Courtesy of Russell Owens)

Fall Food
Bake a batch of delicious Bahma Coffee Bar's Sticky Buns to warm your spirits on a crisp Fall day. Just try to save some for the rest of the family.

Bahma Sticky Buns

¾ cup chopped nuts
18 frozen Rhodes rolls
1 small pkg. butterscotch pudding (not instant)
¾ cup brown sugar
1 tsp. cinnamon
6 tbsp. butter

*Grease a Bundt pan and sprinkle with the chopped nuts. Arrange frozen rolls in the pan. In a small bowl, mix together the pudding mix, sugar and cinnamon. Sprinkle the entire mixture over the top of the rolls. Cut the butter into small pieces and arrange on the top of the rolls. Cover with a towel and let rise in a cold oven overnight.

*Remove pan from the oven in the morning. Preheat oven to 350 degrees. Bake 25-30 minutes. Invert on a plate and serve.

Enjoy!

Penny

Summer Flavor
For our debut recipe, try out Tomato Basil Salad Dressing from the Big River Grill. This salad dressing has been a customer favorite for 14 years.

Tomato Basil Salad Dressing

1 ½ cups diced tomato
½ cup extra virgin olive oil
2 large cloves peeled garlic
½ bunch fresh basil
2 tsp salt
2 tsp black pepper

*Put all ingredients in a blender and blend until it looks like salad dressing. Yields 1 pint.

Enjoy!

Chef Frank