Winter-walk menu.
Here we are deep into the heart of February. Are you hunkering down?
Of course you are. Who wants to venture out — it’s cold, the landscape is barren and, well, it’s just darn cold! And there’s that book ... and the armchair.
But the winter woods hold both peace and wonder, if you take the time. These woods are a stark canvas for wildlife, a muffled world of solitude.
Don Quintenz should know. He lives there.
As senior ecologist at the Schlitz Audubon Nature Center, he lives on the nature preserve, 185 acres along the Lake Michigan shore in Bayside, laced with six miles of trails.
His walk to work every morning is a walk in the woods. On a recent morning he saw weasel tracks — “not very common to see,” he notes — and “coyote tracks demonstrating a nervousness that can be read in the track when it crossed the road.”
If you want to read tracks to see whether they demonstrate nervousness or other traits, a guided hike is the way to go, although the nature center has field guides that are helpful for those who hike on their own.
While leading a class recently, Quintenz spotted a hunting Cooper’s hawk, “which is the terror of every songbird” for its speed and tenacity. And there’s the shoreline. “The beach is always changing,” he says, “and it is fun to see the ice formations, as well as the ducks that come and go offshore.”
And so this “Winter Walk in the Woods” gathering came to be. You’ll need to dress for the weather, of course (can’t you hear your mother: “Cover your head!”). Wrapped up and ready for a hike, head to trails at local parks and nature centers.
Once home, you’ll need to warm up — even if you did bundle up properly. Much of this dinner is prepared ahead of time — the night before, if you like.
Start things off with a seasonal nibble, Caramelized OnionCranberry Chutney on wheat crackers with cream cheese. Sip a dry red wine, such as a robust Pinot Noir, or warm cider.
Dinner makes good use of slow cookers. The Braised Beef Short Ribs can be made in a Dutch oven if you prefer. Either way, they’re hearty, infused with onions, garlic and either wine, beer or broth for a rich sauce.
Few things pair as well with short ribs as mashed potatoes, but these are not ordinary mashed potatoes. These are Ultimate Mashed Potatoes — all done in the slow cooker, seasoned with broth, garlic and onion, and made silky with sour cream.
A light, bright bowl of greens, Citrus Salad with Orange Vinaigrette, rounds out the feast with bursts of orange as well as grapes and pears.
Serve it with sturdy, rustic bread, and offer store-bought gingersnaps for dessert.
If you use slow cookers for the ribs and the potatoes, you can have dinner burbling away while you roam the winter woods, waiting for you hot when you return.