Celebrate Fall With Seasonal Cuisine from The American Lighthouse Cookbook

The leaves will soon be changing colors and the weather will turn brisk as fall officially arrives later this month. What better way to celebrate than with seasonal cuisine inspired by America’s lighthouses?

Veteran food and wine writer Becky Sue Epstein and seasoned chef Ed Jackson combine their passion for food and fascination with lighthouses in The American Lighthouse Cookbook: The Best Recipes and Stories From America’s Shorelines.

The American Lighthouse Cookbook couples food with the romance of the seacoast, adding a dash of history and wrapping it in the “eat local” movement. Readers embark on a culinary journey along America’s shorelines showcasing regional cuisine and the history and lore of 47 selected lighthouses from coast-to-coast.

Fall menus and recipes from The American Lighthouse Cookbook include:

Split Rock Lighthouse’s Fall Dinner – The site of the shipwreck made famous by folk singer Gordon Lightfoot’s ballad “The Wreck of the Edmund Fitzgerald,” Minnesota’s Split Rock Lighthouse is also reportedly haunted by two ghosts. Recipes incorporate the wild rice and meat found by Native Americans and Northern European vegetables brought by settlers and include Leek and Parsnip Soup, Wild Rice with Mushrooms and Walnuts, Broiled Walleye Pike with Parsley Butter and Apple Pudding Cake.

Portsmouth Harbor Lighthouse’s Fall Supper – In New Hampshire, the last of the corn is ready for chowder, and turnips, apples and squash are still fresh from the farms. Recipes include Corn Chowder, Baked Butternut Squash with Cranberries and Maples Syrup, Roasted Striped Bass with Onion and Fennel, and Upside-Down Apple Pandowdy.

Cape Flattery Lighthouse’s Early Fall Dinner – Northern Washington is known for its geoduck clams, Cameo apples and sweet Walla Walla onions included in recipes such as Walla Wall Onion Pie, Chicken Fried Geoduck and Baked Apples with Huckleberry Jam.