Recipe for Summit Internship Success
2009-05-21 20:54:27.000 – Ali Boris, Summit Intern
Summit view from today
There are many things that I’ve learned while here in the Mount Washington Valley and on the mountain, including but certainly not limited to how to appreciate northeastern cuisine. With a proud Irishman who is also a proud resident of Vermont on staff as well as many volunteers who necessarily love the culinary arts, I’ve tried a smorgasbord of new foods. Among the highlights are real maple syrup, moose sausage, Scott Sauce (ask Mike about hot and spreadable things), lamb with mint jelly, real shepherd’s pie, fiddleheads, and a variety of delicious local beverages and home-baked cookies. Fortunately, mountaintop living has the distinct advantage of taking place on a mountain, where there are many outdoor activities and responsibilities available to stay in shape despite dietary decisions. With that spirit of an active lifestyle in mind, I’d like to share with you one of my favorite recipes that I’ve been so lucky to collect during my time at the summits. It was given to me by our volunteers on my second week on the summit, Marion and Al Lake. I’d like to thank all of the volunteers who have cooked and cleaned for me, as well as taken me for hikes, taught me incredible amounts about the summit and mountains in general, and even given me back rubs. You have all been an integral part of what I consider to have been a very, very successful internship. There are recipes from each of you which I would like to put up here, but there’s only so much space and so much time to spend sitting in front of a computer screen. So here’s one of the quintessential summit treats that I’ve experienced. Please try this, and pass it on!
1 cup sugar
1/2 cup shortening
2 beaten eggs
1/2 cup molasses
1 tsp each cinnamon and nutmeg
1/2 tsp each cloves (use allspice) and salt
1 tsp soda
2.5 cups sifted flour
1/2 cup chopped walnuts or almonds (optional)
1 cup raisins
In a bowl, cream shortening and sugar. Add beaten eggs. Sift dry ingredients and add alternating with molasses. Fold in raisins and nuts. Grease 13″ and 9″ cookie sheet. Spoon batter into three long strips. It will spread out. Bake at 375o for 12 minutes. Do not over bake. Cut while warm from the oven. Makes 2 dozen.
Ali Boris, Summit Intern