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**A Couple of Old-School Yoopers: Celebrating the Flavors of Michigan’s Upper Peninsula**
The Upper Peninsula of Michigan, or “the U.P.,” is known for its stunning natural beauty, rich history, and unique culture. One thing that stands out in this rugged region is the food – a mix of hearty, rustic flavors that tell the story of the people who have lived there for generations. Among these flavors are the old-school Yooper recipes passed down through the years, often featuring local ingredients and simple cooking techniques that have stood the test of time.
If you’re craving a taste of the U.P. and want to recreate an authentic Yooper experience at home, here’s a delicious pair of recipes that represent the essence of traditional Yooper cooking: **Pasties** and **Yooper Cherry Pie**.
### Recipe 1: Classic Yooper Pasties – A Hearty, Portable Meal
Pasties are a cornerstone of Yooper cuisine and have been enjoyed for generations. Brought to the U.P. by Cornish miners in the 1800s, pasties are savory hand-held pies filled with meat, potatoes, and vegetables, making them the perfect meal for a hard day’s work. Though the recipe has evolved over time, the traditional version remains a favorite in many Yooper homes.
#### Ingredients:
– **For the crust:**
– 3 cups all-purpose flour
– 1 teaspoon salt
– 1 cup (2 sticks) unsalted butter, cold and cut into cubes
– 1/4 cup cold water (more if needed)
– **For the filling:**
– 1 pound ground beef or ground pork (or a mixture)
– 1 medium onion, finely chopped
– 2 medium potatoes, peeled and diced
– 1 small rutabaga, peeled and diced (optional, but traditional)
– 1/2 cup frozen peas (optional, but a classic addition)
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/2 teaspoon dried thyme
– 1 egg, beaten (for sealing the pasty)
#### Instructions:
1. **Make the crust**: In a large bowl, combine the flour and salt. Cut the cold butter into the flour mixture using a pastry cutter or your hands until the mixture resembles coarse crumbs. Slowly add the cold water, one tablespoon at a time, until the dough comes together. Knead gently until smooth. Divide the dough into 4-6 equal portions, wrap them in plastic, and refrigerate for at least 30 minutes.
2. **Prepare the filling**: In a large bowl, mix the ground meat, onion, potatoes, rutabaga (if using), peas, salt, pepper, and thyme. The filling should be chunky, so don’t overmix it.
3. **Assemble the pasties**: Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out each portion of dough into a rough circle, about 8-10 inches in diameter. Place a generous amount of the filling in the center of each dough circle. Fold the dough over to create a half-moon shape, pinching the edges together to seal the pasty. Crimp the edges for a more traditional look. Brush the top of each pasty with the beaten egg.
4. **Bake the pasties**: Place the pasties on a baking sheet lined with parchment paper and bake for 45-50 minutes, or until the crust is golden brown and crispy.
5. **Serve and enjoy**: Let the pasties cool slightly before serving. Traditionally, pasties are eaten with a side of gravy or ketchup, but they’re just as delicious on their own. These pasties make a perfect meal on the go, whether you’re enjoying them on a chilly U.P. winter day or during a summer picnic.
### Recipe 2: Yooper Cherry Pie – A Sweet Taste of Michigan’s Bounty
Michigan’s cherry orchards are famous, especially in the U.P., where tart cherries are abundant. Yooper Cherry Pie is a classic dessert that showcases the region’s local fruit in a beautifully rustic pie. The tart cherries are perfectly balanced with a sweet, buttery crust, making it a comforting and delicious end to any meal.
#### Ingredients:
– **For the crust:**
– 2 1/2 cups all-purpose flour
– 1 teaspoon salt
– 1 cup (2 sticks) unsalted butter, cold and cut into cubes
– 1/4 cup cold water
– **For the filling:**
– 4 cups fresh or frozen tart cherries, pitted
– 1 cup granulated sugar (adjust to taste depending on the sweetness of the cherries)
– 1/4 cup cornstarch
– 1/4 teaspoon almond extract (optional)
– 1 tablespoon lemon juice
– 1/4 teaspoon salt
– 1 tablespoon butter (to dot on the filling)
– **For the topping:**
– 1 egg, beaten (for brushing)
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