Roasted pheasant stuffed with wild rice served with pomegranate and persimmon sauce makes a flavorful winter dish.
“We all have hometown appetites. Every other person is a bundle of longing for the simplicities of good taste once enjoyed on the farm or in the hometown [he or she] left behind.”
Clementine Paddleford was a prolific food writer in the mid-20th century. She was best known as the food editor for This Week magazine, a weekly semi-glossy publication that was distributed to newspaper subscribers in the Sunday edition. It was a forerunner to Parade. When she was in her heyday, I was playing with Lionel trains, the clarinet, a camera and still cutting my culinary teeth on cake mixes and brownies from scratch.
One of my favorite and most frequently made creations is Martha Rose Shulman's Alsatian Apple Cake from Supper Club: Chez Martha Rose. It is apple heaven reincarnate; a liberal amount of peeled, sliced apples fused with a pancake-like batter flavored appropriately with vanilla and rum. I make this several times a year and it never fails to evoke praise. I often share the recipe with gratitude and acknowledgment for my source. Enjoy!