Hedgebrook is a literary nonprofit that supports the work of visionary women writers whose stories and ideas shape our culture now and for generations to come. Founded in 1988 by visionary philanthropist Nancy Nordhoff and writer Sheryl Feldman, Hedgebrook hosts a global community of writers through residencies and programs exclusively dedicated to supporting the creative process of women writers. Each evening, Hedgebrook residents gather in the farmhouse kitchen to share a home-cooked meal, their work, their process, and their stories. Meals at Hedgebrook are lovingly prepared using ingredients from Hedgebrook's own organic garden. The land at Hedgebrook nourishes the writers' bodies, as well as their spirits, through our unique approach to radical hospitality. It is in this spirit that Hedgebrook created the Hedgebrook Cookbook. Recipes from our kitchen and writing from our alumnae community bring the essence of radical hospitality from our farmhouse table to yours. Includes contributions by: Gloria Steinem, Ruth Ozeki, Carolyn Forché , Valerie Easton, Erica Bauermeister, Ellen McLaughlin, Rahna Reiko Rizzuto, Ruth Forman, Dorothy Allison, Gail Tsukiyama, Claire Dederer, Jane Hamilton, Nassim Assefi, Samantha Thornhill, Thao Nguyen, Karen Joy Fowler, Annie Rachel Lanzillotto, and Monique Truong.
Inhaltsverzeichnis
One: Writer's Pantry | 1
Vegan Granola
Chocolate Shortbread
Lavender Shortbread
Double Ginger Cookies
Toasted Sesame Cookies
Chewy Fruit Cookies
Gluten-Free Oatmeal Bars
Spicy Caramel Corn
Candied Almonds
Gingered Pecans
Writing by:
Carolyn Forch.
Valerie Easton
Two : Sunday Brunch | 21
Ginger Pumpkin Bread
Vegan Pumpkin Bread
Anne's Muffins
Blueberry Scones
Banana Cardamom Bread
Baked French Toast
Tomato Tart
Chard Frittata
Savory Galette
Spinach Pie
Zucchini Potato Frittata
Baked Chile Rellenos with Pico de Gallo
Writing by:
Erica Bauermeister
Ellen McLaughlin
Three: Lunch Box | 45
Soups | 45
Clam Chowder
Carrot Ginger Orange
Tomato Coconut
Chicken Tortilla
; Hot and Sour
Zucchini Bisque
Ginger Broth with Sweet Potatoes
Writing by:
; Rahna Reiko Rizzuto
Salads | 59
; Tuscan Kale and Apple
Beet and Fennel
Quinoa Apricot Almond
Nana's Potato Salad
Shrimp and Mango
Tofu with Napa Cabbage
Asparagus Chicken
Curried Chicken
Writing by:
; Ruth Forman
Dorothy Allison
Four: Farmhouse Dinner | 77
Main Courses | 77
; Cioppino
Grilled Salmon with Asian Cilantro Sauce
Grilled Salmon with Fennel Cucumber Relish
Sicilian Snapper
Cauliflower Mac and Cheese
Roast Chicken
Grilled Portabella Mushroom Burgers
Turkey Burgers
Vietnamese Noodle Salad Bowls
Vegetarian Enchiladas
Writing by:
; Gail Tsukiyama
Claire Dederer
Side Dishes | 97
; Zucchini Fritters
Curried Cauliflower and Potatoes
; Fennel Gratin
Braised Brussels Sprouts with Pancetta
Parsnips and Carrots
Seaweed Salad
Sweet Potato Fries with Yogurt Lime Sauce
Writing by:
; Jane Hamilton
Five: Events | 111
Appetizers | 111
; Asparagus Gruyere Tart
Hummus
Eggplant Caponata
Slow-Roasted Tomatoes
Cr ostini
Crostini Variations
Gravlax with Grapefruit
Baked Brie
Figs with Prosciutto
Stuffed Mushrooms
Smoked Salmon Cheesecake
Writing by:
; Nassim Assefi
Samantha Thornhill
One-Pot | 131
; Full Moonssaka
Lamb Curry
Italian Chicken Stew
Pho Bo
Vegetarian Lasagna
Writing by:
; Thao Nguyen
Six: Desserts | 145
; Applesauce Cake
Chocolate Ganache Tarts
Apple Raspberry Crisp
; Carrot Cake
Chipotle Brownies
Pear Galette
Vanilla Bean Panna Cotta
Vito's Flourless Chocolate Cake
Cheesecake
Rhubarb Cake
Lemon Polenta Cake
Salted Caramel Ice Cream
Honey Lavender Ice Cream
Raspberry Moscato Sorbet
Writing by:
; Karen Joy Fowler
Annie Rachel Lanzillotto
Seven: Chef's Pantry | 171
; Dijon Balsamic Vinaigrette
Buttermilk Dressing
Caesar Dressing
Blue Cheese Dressing
Lemon Vinaigrette
Asian Ginger Dressing
Cranberry Dressing
Honey Mint Vinaigrette
Writing by:
; Monique Truong
Ruth Ozeki
