BEGIN:VCALENDAR VERSION:2.0 PRODID:-//indianafreelibrary.org//NONSGML kigkonsult.se iCalcreator 2.30.10 // CALSCALE:GREGORIAN METHOD:PUBLISH UID:ffa9d819-6abd-4fe4-80ea-0883d4eaeb11 X-WR-CALDESC:This year we will be sampling the fare of some of our favorite literary worlds. Join us as we choose recipes from cookbooks based on bo oks. Come to the library to select your recipe\, and we'll make a copy fo r you. Happy cooking!\n\nOutlander Kitchen: The Official Outlander Compani on Cookbook by Theresa Carle-Sanders \n\n Claire Beauchamp Randall’s incred ible journey from postwar Britain to eighteenth-century Scotland and Franc e is a feast for all five senses\, and taste is no exception. From Claire’ s first lonely bowl of porridge at Castle Leoch to the decadent roast beef served after her hasty wedding to Highland warrior Jamie Fraser\, from gy psy stew and jam tarts to fried chicken and buttermilk drop biscuits\, the re are enough mouth-watering meals along the way to whet the appetite of e ven the most demanding palate.\n\nNow professional chef and founder of Out lander Kitchen Theresa Carle-Sanders offers up this extraordinary cuisine for your table. Featuring more than one hundred recipes\, Outlander Kitche n retells Claire and Jamie’s incredible story through the flavors of the S cottish Highlands\, the French Revolution\, and beyond. Yet amateur chefs need not fear: These doable\, delectable recipes have been updated for tod ay’s modern kitchens. \n\nHere are just a few of the dishes that will keep the world of Outlander on your mind morning\, noon\, and nicht:\n• Breakfa st: YeastedBuckwheat Pancakes\; A Coddled Egg for Duncan\; Bacon\, Asparag us\, and Wild Mushroom Omelette\n• Appetizers: Cheese Savories\; Rolls with Pigeons and Truffles\; Beer-Battered Corn Fritters\n• Soups & Stocks: Cock -a-Leekie Soup\; Murphy’s Beef Broth\; Drunken Mock-Turtle Soup\n• Mains: P eppery Oyster Stew\; Slow-Cooked Chicken Fricassee\; Conspirators’ Cassoul et\n• Sides: Auld Ian’s Buttered Leeks\; Matchstick Cold-Oil Fries\; Honey- Roasted Butternut Squash\n• Bread & Baking: Pumpkin Seed and Herb Oatcakes\ ; Fiona’s Cinnamon Scones\; Jocasta’s Auld Country Bannocks\n• Sweets & Des serts: Black Jack Randall’s Dark Chocolate Lavender Fudge\; Warm Almond Pa stry with Father Anselm\; Banoffee Trifle at River Run\n\nWith full-color photographs and plenty of extras—including cocktails\, condiments\, and pr eserves—Outlander Kitchen is an entertainment experience to savor\, a wide -ranging culinary crash course\, and a time machine all rolled into one. F orget bon appétit. As the Scots say\, ith do leòr!\n X-WR-RELCALID:298768511ab127e4f11ba4acafecd7fa X-WR-TIMEZONE:America/New_York BEGIN:VTIMEZONE TZID:America/New_York BEGIN:STANDARD TZNAME:EST DTSTART:20231105T020000 TZOFFSETFROM:-0400 TZOFFSETTO:-0500 RDATE:20241103T020000 RDATE:20251102T020000 END:STANDARD BEGIN:DAYLIGHT TZNAME:EDT DTSTART:20240310T020000 TZOFFSETFROM:-0500 TZOFFSETTO:-0400 RDATE:20250309T020000 END:DAYLIGHT END:VTIMEZONE BEGIN:VEVENT UID:566a58fe-4469-4460-a2a0-ceba647b8663 DTSTAMP:20260419T034414Z DESCRIPTION:This year we will be sampling the fare of some of our favorite literary worlds. Join us as we choose recipes from cookbooks based on boo ks. Come to the library to select your recipe\, and we'll make a copy for you. Happy cooking!\n\nOutlander Kitchen: The Official Outlander Companio n Cookbook by Theresa Carle-Sanders \n\n Claire Beauchamp Randall’s incredi ble journey from postwar Britain to eighteenth-century Scotland and France is a feast for all five senses\, and taste is no exception. From Claire’s first lonely bowl of porridge at Castle Leoch to the decadent roast beef served after her hasty wedding to Highland warrior Jamie Fraser\, from gyp sy stew and jam tarts to fried chicken and buttermilk drop biscuits\, ther e are enough mouth-watering meals along the way to whet the appetite of ev en the most demanding palate.\n\nNow professional chef and founder of Outl ander Kitchen Theresa Carle-Sanders offers up this extraordinary cuisine f or your table. Featuring more than one hundred recipes\, Outlander Kitchen retells Claire and Jamie’s incredible story through the flavors of the Sc ottish Highlands\, the French Revolution\, and beyond. Yet amateur chefs n eed not fear: These doable\, delectable recipes have been updated for toda y’s modern kitchens. \n\nHere are just a few of the dishes that will keep the world of Outlander on your mind morning\, noon\, and nicht:\n• Breakfas t: YeastedBuckwheat Pancakes\; A Coddled Egg for Duncan\; Bacon\, Asparagu s\, and Wild Mushroom Omelette\n• Appetizers: Cheese Savories\; Rolls with Pigeons and Truffles\; Beer-Battered Corn Fritters\n• Soups & Stocks: Cock- a-Leekie Soup\; Murphy’s Beef Broth\; Drunken Mock-Turtle Soup\n• Mains: Pe ppery Oyster Stew\; Slow-Cooked Chicken Fricassee\; Conspirators’ Cassoule t\n• Sides: Auld Ian’s Buttered Leeks\; Matchstick Cold-Oil Fries\; Honey-R oasted Butternut Squash\n• Bread & Baking: Pumpkin Seed and Herb Oatcakes\; Fiona’s Cinnamon Scones\; Jocasta’s Auld Country Bannocks\n• Sweets & Dess erts: Black Jack Randall’s Dark Chocolate Lavender Fudge\; Warm Almond Pas try with Father Anselm\; Banoffee Trifle at River Run\n\nWith full-color p hotographs and plenty of extras—including cocktails\, condiments\, and pre serves—Outlander Kitchen is an entertainment experience to savor\, a wide- ranging culinary crash course\, and a time machine all rolled into one. Fo rget bon appétit. As the Scots say\, ith do leòr!\n DTSTART;TZID=America/New_York:20240605T120000 DTEND;TZID=America/New_York:20240605T130000 LOCATION: SUMMARY:IFL Taster's Club: Outlander Kitchen: The Official Outlander Compan ion Cookbook by Theresa Carle-Sanders END:VEVENT END:VCALENDAR