< PreviousFor the Latte 1. In a small saucepan over medium heat, whisk to combine the milk and honey. Continue to simmer for 4-5 minutes until hot. 2. Use a milk frother to beat the milk until foamy. Alternatively, pour the milk into a glass jar with a tight fitting lid, wrap with a towel and shake vigorously until foamy. 3. Pour espresso or coffee into a large coffee mug then top with the foamed honey lavender milk 4. If desired, top with lavender petal garnish. For the Honey Lavender Syrup 1. In a medium saucepan over high heat whisk together the honey, water and lavender then bring to a boil. Reduce heat to a simmer and cook for an additional 4 minutes, whisking constantly to prevent honey from boiling over. 2. Cool in the pot for 5 minutes then pour through a fine mesh strainer into a heat safe jar or bottle with a tight fitting lid. Allow honey lavender to cool at room temperature before sealing. 1 serving | 10 servings: For the Latte 1 ½ tablespoon Honey Lavender Syrup, see below 1 cup preferred milk (such as whole milk, 2% or oat milk) 1 double shot of espresso or ½ cup brewed, dark roast coffee For the Honey Lavender Syrup ¾ cup Columbia Gorge Honey ¾ cup water 3 tablespoons Hope Valley Ranch fresh or dry culinary lavender petals (also known as English lavender) FOOD PAIRING: Chicken and Waffles, page 71. 6971 For the Waffles 1. In a large bowl whisk to combine flour, sugar, baking powder, baking soda and salt. In a separate bowl, whisk to combine the buttermilk, butter and eggs. 2. Fold the wet ingredients into the dry ingredients until just combined. 3. Preheat waffle iron and lightly grease with cooking spray. Ladle batter into waffle iron and cook until golden and crisp. Keep waffles warm in a 2000F oven until ready to serve For the Fried Chicken 1. Heat oven to 2000F. Line a rimmed baking sheet with parchment and a wire cooling rack. Line a second rimmed baking sheet with paper towels and a wire cooling rack. 2. In a baking dish whisk to combine flour, salt, black pepper and baking powder. In a separate dish whisk to combine the heavy cream, milk and vinegar. 3. Dredge 3 chicken breasts in the flour mixture then the cream mixture. Allow excess to drip off. Dredge again in flour and buttermilk mixture and dredge a final time in the flour mixture. Transfer to the baking sheet lined with parchment for 30 minutes. Repeat the steps with the remaining chicken breasts. 4. Heat 2” of oil to 3500F degrees over medium-high heat in a large dutch oven. Regularly monitor the oil temperature throughout frying and adjust heat as needed to maintain a consistent temperature of 3250F to 3600F. 5. Fry chicken breasts, two to three at a time, in the hot oil until the internal temperature of chicken reaches 1600F degrees, turning several times throughout frying. Transfer to the cooling rack lined with paper towels then place in the preheated oven. Repeat the frying with remaining chicken breasts. Makes 6 servings: For the Waffles 3 ½ cups all purpose flour ¼ cup sugar 1 tablespoon baking powder 1 ½ teaspoons baking soda 1 ½ teaspoons salt 3 ½ cups buttermilk 1 cup butter, melted and cooled 4 large eggs For the Fried Chicken 1 ¾ cups all-purpose flour 1 tablespoon salt 1 tablespoon fresh ground black pepper 2 teaspoons baking powder 1 cup half and half 1 tablespoon apple cider vinegar 6 Mary’s Skinless, Boneless Free Range Chicken Breasts , about 3 pounds Vegetable oil for frying BEVERAGE PAIRING: Honey Lavendar Latte, page 69.CHAPTER 5 Mt. Hood TerritoryMt. Hood Bound From the cities of Estacada, Boring and Sandy in the foothills of the Cascade mountain range on to Brightwood, Welches, Zigzag, Rhododendron and Government Camp and up to the highest point in Oregon, this region’s wide-ranging culinary inspiration is equal to its geographic reach. For millennia, people, including the Clackamas and Molala tribes, have hunted, fished and foraged around this sacred place. The ecosystem supports feisty steelhead, elusive deer and elk and a plethora of edible Native plants, including fiddlehead ferns, nettles, mushrooms and alpine berries. Cushier options also adorn the roadsides of what began as a primitive trail known as the Barlow Road, forming the last leg of the Oregon Trail. From a nationally renowned donut shop in Sandy and funky food cart pods to local craft breweries and mountaintop ski resorts, the options seem to stretch to the horizon. So get ready for whatever: grab your keys, some foraging guidebooks, a fishing pole and skis, and don’t forget that fancy flannel for a nightcap at Timberline Lodge . Mt. Hood Territory Tap Trail = Mt. Hood Territory Tap Trail Lace up your boots, and hit the trail. Featuring over two dozen craft taprooms and distilleries, Mt. Hood Territory Tap Trail honors Oregon’s beer and cider traditions and supports the thriving small business scene. Whether you’d like to sample handcrafted artisan beer, ciders showcasing locally-grown fruits and spices, or even a traditional German mead, Mt. Hood Territory Tap Trail is a libation celebration of this area’s innovative spirit. Chat with the brewers and distillers about their craft or ask how best to complement your beverage with a savory snack or two from their food menus. Here are a few of our favorites: Don’t let the name fool you: Boring Brewing Co. is anything but. This nano-brewery in Sandy (en route to Mt. Hood) was named after William Harrison Boring, a Union soldier and Oregon Trail pioneer whose family built a farm in the area in 1856. The brewmasters here craft small batch ryes, ales and ciders. Try local favorites like the Big Yawn IPA or the Hot Scotch Ale (which uses scotch bonnet peppers). You can bring your own meal if you plan to stay, but they’re just as happy to fill your growler or crowler to take on the go. If imbibing on hand-crafted ales and lagers underneath a canopy of giant pine trees is your thing, then Bent Shovel Brewing’s Beer Garden and next door restaurant in Estacada is where you want to be. Bent Shovel Brewing got its start when longtime home cook Rick Strauss won Best in Show at the Cheers to Belgian Beers homebrew competition in 2015. Located across the street from Milo McIver State Park, which is home to hiking trails, Clackamas River access and a world-class 27-hole disc golf course, this is the perfect place to stop after a day of fun recreating. Boasting 32 ales, lagers, porters, stouts, IPAs and ciders, Clackamas River Growlers has quite literally something on tap to please every palate. But that is not all that makes this Estacada establishment unique. Owners Mark and Linnea are deaf. They communicate with their customers through ASL, offering pictures of sign language symbols next to each tap number to help folks order, or customers can use nearby white boards to write down their beverage of choice. Visiting Clackamas River Growlers means you’ll likely go home having learned something new and been served a great regional brew with a smile. Download the free Mt. Hood Territory Tap Trail passport (https://www.mthoodterritory.com/ taptrail), and it will happily point you to your next destination. Hoppy trails! 75Blackberry Margarita Chicali Cantina | Owner and Chef, Robin Parker Blackberries grow sweeter here, just taste for yourself. Our mountain climate, with longer spring months followed by very warm summer days with cool nights, allow the blackberries to ripen more slowly which enhances the natural sugars. Their premium flavor is also thanks to this region’s mountain air, cascade waters, and rich volcanic soil. James Beard is said to have called Oregon’s native trailing blackberry “the uncrowned king of all wild berries.” Since it grows at ground level, it is also a tasty and important food source to a variety of birds and mammals. According to the Oregon Raspberry and Blackberry Commission, in the mid 1800’s, the European native ‘Evergreen’ blackberry was brought to Oregon, and to this day, Oregon ranks number one in the country for frozen blackberry production. By picking at the peak of ripeness and flash freezing within 24 hours, our region’s blackberries lock in great taste, color, and nutrition, and can be available to enjoy anytime of year. Chicali Cantina takes full advantage of their local access to these year-round perfect berries by featuring them in a bright, refreshing Blackberry Margarita. Sip it alongside their curated salsa flight and made-to-order guacamole. Food lovers will appreciate their delicious, creative twist on Mexican food, which is all made from scratch using locally sourced, seasonal ingredients. Located just 12 miles from Government Camp, this is a perfect happy hour stop after an exhilarating day on the slopes or trails. You may even catch some live music on a Wednesday! If you happen to be visiting in summer, pick up a bucket of ripe blackberries at Liepold Farms to try out your own fresh berry creations, of course starting with the recipe shared here for your favorite new margarita. Check their website ahead, as this 350-acre family-owned, certified organic farm often hosts seasonal events, such as farm-to-table dinners and fall festivals, that are fun for the whole family. 77Next >