Northern Hospitality with The Portland Hunt + Alpine Club: A Celebration of Cocktails, Cooking, and Coming Together by Andrew Volk and Briana Volk

  • Firecracker (page 4)

    from Northern Hospitality with The Portland Hunt + Alpine Club: A Celebration of Cocktails, Cooking, and Coming Together Northern Hospitality with The Portland Hunt + Alpine Club by Andrew Volk and Briana Volk

    • Categories: Cocktails / drinks (with alcohol); Cooking for 1 or 2; American; Scandinavian
    • Ingredients: vodka; limes; soda water; Royal Rose three chile simple syrup
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Notes about Recipes in this book

  • White noise

    • TrishaCP on March 06, 2021

      This is so easy-drinking it could be dangerous. Great spring/summer cocktail (but I drank it in March so good for winter too!).

  • Pickled red onions

    • mjes on June 28, 2020

      I made this recipe because it is an ingredient for the Cucumber salad recipe in this book. This is a simple red wine vinegar-lime juice pickle, slightly sweetened. My response was that there was a faint echo of sangria ... not necessarily the right association for Northern food. I wouldn't discourage others from trying this ... not everyone had a Sami grandmother so you may respond quite differently.

  • Open-faced sandwich 3

    • mjes on June 28, 2020

      Since childhood I have had a love affair with Finn Crisp Siljans Traditional Whole Rye Crisp Bread. Yes, Wasa is acceptable but it lacks the hole for hanging it on a pole (in one's imagination) in an equally imaginary Finnish tupa (cottage) while listening to real stories read from Tales from a Finnish Tupa. So, of course, a rye cracker with gravlax, cream cheese, pepper (a bit on the heavy side), dill (a bit on the light side) is culinary perfection. Only thing that could improve on perfection would be homemade gravlax made from fresh local salmon.

  • Cucumber salad

    • mjes on June 28, 2020

      A reasonably standard cucumber salad using crème fraîche rather than sour cream. It struck me as worth trying because if pickles in onion separately allowing one to infuse lime into the onion but not the cucumber. A very nice cucumber salad but not spectacular.

  • Foxy boxer

    • TrishaCP on April 06, 2019

      A really nice twist on Fernet and Coke.

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Reviews about this book

  • Eat Your Books

    Celebrate as those in the North do with warmth, fun, cocktails and community.

    Full review
  • ISBN 10 0760357935
  • ISBN 13 9780760357934
  • Published Aug 28 2018
  • Format Hardcover
  • Page Count 208
  • Language English
  • Countries United States
  • Publisher Voyageur Press

Publishers Text

In Portland, Maine, Andrew and Briana Volk welcome people into their restaurant like it's an extension of their home.

You might start out the night with a drink from Andrew like In the Pines (with gin, Cynar, and stone pine liqueur, it's a walk in the woods) or the Norseman (a Scandinavian take on the old-fashioned, with aquavit). In addition to creating new tastes, he also has a passion for perfecting the classics behind the bar, from the Pimm's Cup to hot buttered rum. Andrew shares more than just recipes in Northern Hospitality, though. You'll also see lessons on batching cocktails, warm drinks, and Mezcal to name a few. 

After a drink, move on to food inspired by both Portland and Scandinavia. The bar snacks are addictive; green chile popcorn, cured venison, and house-made pretzels, are just the beginning -- smorgasbords feature smoked fish, cheese, and house-made cider pickles. Swedish meatballs with spaetzle and nutmeg cream are sure to warm you up. Or go further from the known with the nori hashbrowns and trout roe.

Features on ice fishing, shucking oysters, how to build a bonfire, and après-ski provide a sense of place and an experience as unique as the club itself. Celebrate the seasons the way those in the north do: with warmth, fun, and a sense of wonder.