Job:13404 Title: 226066 Northern Hospitality Eith The Portland Hun Alpine Club (MBI)SLC Page:38Proof 1 / 2CNorthernHospitality_int_13404_C2.indd 3823/5/18 3:30 PMTextProof 1Job:13404 Title: 226066 Northern Hospitality Eith The Portland Hun Alpine Club (MBI)SLC Page:38NorthernHospitality_int_13404.indd 389/5/18 1:47 PMProof 1Job:13404 Title: 226066 Northern Hospitality Eith The Portland Hun Alpine Club (MBI)SLC Page:39NorthernHospitality_int_13404.indd 399/5/18 12:04 PM(39)TextSALMON SOUPOur chef created this luxurious and ridiculously easy recipe for a coursed dinner we presented at the James Beard House and refined at our kitchen at Hunt + Alpine. With our tiny kitchen, we often make this soup in very small batches to order. Here, we have built this recipe so you can make it for a crowd rather than one at a time. That said, feel free to scale it up or down—it’s quite flexible.yield: 4 entrée-sized servings1 cup (approximately 1/2 pound) fingerling potatoes, chopped into 1-inch rounds1 tablespoon canola oil, or other unflavored cooking oil2 leeks, white parts only, roughly chopped1 large onion, finely diced1/4 teaspoon ground allspicePinch of white pepper1 cup dry white wine4 teaspoons fish sauce11/2 quarts heavy cream1/2 pound raw salmon, skin removed, chopped into 1-inch piecesDried seaweed, for garnishDill, for garnishSaltBring a small pot of water with a pinch of salt to a boil. Once the water is at a rolling boil, add the potatoes and cook for 10 minutes, or until just fork tender. Be careful not to overcook, as you want them to hold their shape. Turn off the burner, drain the potatoes, and set them aside.Heat the oil in a medium-size heavy-bottomed saucepan over medium heat. Once the oil is nice and hot, add the leeks and onions and sauté until translucent, about 5 minutes. Add the allspice and white pepper, stirring until they coat the onions and leeks. Add the white wine, bring the mixture to a boil, and cook until reduced by half, about 3 minutes. Add the fish sauce and heavy cream and immediately reduce the heat to medium low. At this point you don’t want to bring the soup to a boil again—keep it at a low simmer. Add the salmon and cook until just done, approximately 5 minutes. Add the potatoes and warm through.Divide equally into four bowls, ensuring that each gets a good amount of salmon and potatoes. Garnish with dried seaweed and dill.Proof 1Job:13404 Title: 226066 Northern Hospitality Eith The Portland Hun Alpine Club (MBI)SLC Page:39NorthernHospitality_int_13404.indd 399/5/18 1:47 PMProof 1Job:13404 Title: 226066 Northern Hospitality Eith The Portland Hun Alpine Club (MBI)SLC Page:73NorthernHospitality_int_13404.indd 739/5/18 12:05 PM(73)TextANTHOLOGY CLUBWe’re often asked where we get inspiration for the names of drinks. The truth is that it can come from nearly anywhere. We keep a list of potential cocktail names so when we develop a drink in need of one we’re ready. That’s just what happened for the Anthology Club, which is what we ended up calling our cognac riff on a Negroni. With the addition of a cardamom syrup that we make in the winter months, this drink is a spectacular winter warmer. It’s strong, silky, and smooth, and it warms you immediately and keeps you coming back for more.What is the Anthology Club? When you delve deep into the intersections of cocktail his-tory and New England history, the family name Tudor arises. In 1806, well before refrigeration, Frederic Tudor and his brother William shipped a vessel of block ice from their family’s farm in Saugus, Massachusetts, to the Caribbean island of Martinique. This trip was the first of many that Frederic made to earn himself the nickname “Ice King.” William, on the other hand, found the manual labor required too difficult and instead focused on literary pursuits. He went on to become one of the founding members of Boston’s Anthology Club, a literary society that became one of the oldest independent libraries in the United States.yield: 1 drink l glass: chilled cocktail1 ounce cognac (we use Pierre Ferrand 1840 cognac)1 ounce sweet vermouth (we use Punt e Mes)1 ounce Campari1 teaspoon Hunt + Alpine Cardamom-Coriander Syrup (recipe follows)Orange twist, for garnishCombine the cognac, vermouth, Campari, and syrup in a mixing glass. Add enough ice to fill the glass.Stir for 20 to 30 seconds, and then strain into a chilled cocktail glass. Garnish with an orange twist and serve.Proof 1Job:13404 Title: 226066 Northern Hospitality Eith The Portland Hun Alpine Club (MBI)SLC Page:73NorthernHospitality_int_13404.indd 739/5/18 1:47 PMJob:13404 Title: 226066 Northern Hospitality Eith The Portland Hun Alpine Club (MBI)SLC Page:72Proof 1 / 2CNorthernHospitality_int_13404_C2.indd 7224/5/18 10:47 AMTextProof 1Job:13404 Title: 226066 Northern Hospitality Eith The Portland Hun Alpine Club (MBI)SLC Page:72NorthernHospitality_int_13404.indd 729/5/18 1:47 PMProof 1Job:13404 Title: 226066 Northern Hospitality Eith The Portland Hun Alpine Club (MBI)SLC Page:87NorthernHospitality_int_13404.indd 879/5/18 12:05 PM(87)Text5 cups whole milk1 cup medium-grain white riceLarge pinch of saltOPTIONAL ADDITIONSBrown sugar, about 1/4 cup (or to taste)Maple syrup, about 1/4 cup (or to taste)Goat cheese, at room temperature, about 1/2 cup (or to taste)In a large pot, slowly warm the milk on low heat. Some people like to use a double boiler, but we find that if you’re willing to pay close attention, you don’t need one. Once the milk is warm but not boiling, add the rice and salt.Let the milk and rice cook slowly, stirring occasionally, being careful to not let it burn and never letting the milk get to a full boil. Once the rice has absorbed all the milk and the texture is creamy and smooth, you can remove the mixture from the heat. This should take about an hour and a half. If you’re making a sweet dessert riccipurra, you can immediately add brown sugar or maple syrup to the pot, stirring until it is well blended. These ingredients are added to taste, so we recommend starting with about 1/4 cup and then adding more if needed. If you are making this savory, add the room-temperature goat cheese, starting with about 1/2 cup, and mix well.Serve immediately, while still warm. If you’d prefer to serve cold, spoon the pudding into individual bowls and refrigerate, covered, for 3 hours to overnight. See the finished product on the next page. RICCIPURRA (RICE PUDDING)Briana grew up across the street from her grandparents. Every Sunday, her grandmother and great-grandmother (whom she called mummu) would make this luxurious rice pudding. She would rush across the street to watch them tend to the pot, waiting for it to be ready. Every time we cook this for our children, it reminds her of all the Sundays she’d spend sitting on the kitchen table, waiting for the pudding to be ready. We’ve found that you can serve this recipe multiple ways. Briana always enjoyed it served warm as a kid. However, serving it cold with fruit soup (see page 89) or with goat cheese and fruit is also delicious. This recipe is incredibly versatile. yield: 8 servings, each 6 ouncesJob:13404 Title: 226066 Northern Hospitality Eith The Portland Hun Alpine Club (MBI)SLC Page:87Proof 1 / 2TNorthernHospitality_int_13404_C2.indd 8723/5/18 10:41 AMJob:13404 Title: 226066 Northern Hospitality Eith The Portland Hun Alpine Club (MBI)SLC Page:88Proof 1 / 2CNorthernHospitality_int_13404_C2.indd 8823/5/18 10:44 AMTextProof 1Job:13404 Title: 226066 Northern Hospitality Eith The Portland Hun Alpine Club (MBI)SLC Page:88NorthernHospitality_int_13404.indd 889/5/18 1:47 PMWe hope youenjoyed this EYB Book PreviewThe complete book is available from all major booksellers. Or use the "Buy Book" button and help support EYB.Next >