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Curious Foods of the North – Stories behind some of northern Michigan’s most popular fare.
Driving East on U.S. Highway 2 through Michigan’s Upper Peninsula between Naubinway and St. Ignace you are sure to see three things: a crystal blue Lake Michigan to your right, thick evergreen and hardwood forest to your left, and ahead, signs for pasties, smoked fished and fudge. How did these three distinct foods come to symbolize the north?
A Moveable Feast
Although regrettably sharing the same name as decorative nipple coverings, Michigan pasties are much tastier. Similar to pot pies but without the pot, these portable meals were a favorite of immigrants working Upper Peninsula mines before they were standard tourist fare.
Introduced in the 19th Century by Cornish miners, the hearty pasty could easily be eaten end to end, without knife or fork, and even reheated on a shovel held above a headlamp candle. Finns and Swedes, who were also working the mines, contributed their own culinary influences to the UP pasty.
The mining industry eventually collapsed but the UP pasty remained. Today, you can find pasties filled with chicken, fish, or simply vegetables. Some places will smother them in tomato sauce and melted cheese. You can even find them “Mexican style”.
The most satisfying UP pasty is filled with beef and diced vegetables (we like it with earthy, sweet rutabaga), has a solid crust, and comes with a cup of brown gravy on the side. It is best eaten on a chilly autumn day while the wind whips the Mackinac Straights into a white froth. A couple glasses of whiskey as digestif are optional though highly recommended.
Are You Calling Me a Fudgie?
The world is flooded with candy that has been processed and packaged in factories then shipped to corner convenience stores. But in Mackinac it’s old school copper kettles, marble tables, and sweet cream.
Every batch of fudge is handmade. When the syrup reaches what candymakers call the “soft ball stage” it’s poured onto marble and slowly manipulated with spatulas into logs. It’s said that this long cooling process, particularly during humid summer days, is what makes Mackinac fudge unique – its terroir, if you will.
True or not, this type of candymaking hearkens back to the days of people working with their hands and fits right into the wistful Mackinac Island experience where many a summer vacation memory has been made.
We prefer enjoying locally made fudge away from the throng of tourists in and around Mackinac. A short drive west is Wilderness State Park. Or head east to Cheboygan State Park. Both parks boast amazing forest and shoreline hiking opportunities. No better way to work off a giant hunk of fudge than a brisk few miles on foot, Bald Eagles soaring overhead.
Just Water, Salt and Smoke
It’s not so curious that a land and people surrounded by freshwater seas enjoy their fish. From Leland near the popular Sleeping Bear Dunes to remote Whitefish Bay to Houghton-Hancock and all points around and between, smoked fish finds its way into most every cabin in the northwoods.
Unlike thinly sliced lox that’s cold-smoked for preservation, northern Michigan fish are hot-smoked and thus the flesh is textured more like cooked fish. The process is simple. The fish, normally whitefish, salmon or trout, is brined in saltwater and placed in racks over smoldering logs. The wood used for smoking is often maple, another abundant local resource.
Though smoked fish can be made into a dip or even a sausage this classic northern Michigan dish is best enjoyed simply on a cracker. Pair it with a glass of crisp white wine, a lover, and the remains of a day gone orange behind the pines.
2012.09.27 Todd Abrams at 10:11 am
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One Response to Curious Foods of the North – Stories behind some of northern Michigan’s most popular fare.
no skunk cabbage?!