Indian Fry Bread and Whisky Switchel Cocktail

March 9, 2025

Skagit Valley, is a fertile valley in Washington state known for its vibrant food culture. Peas, potatoes, spinach, and corn are grown with abundance in the valley floor, cattle graze the hills and the bays of Padilla Bay provide clams, oysters and crab. Being the original native home of the Swinomish people, Native American culture is wound through food preparation of the area. Smoked and pickled salmon, oysters on the half shell, grilled corn and berry cobblers abound. This week's Wednesday Happy Hour at Home combo celebrates both the Native American food culture and the hot hard work of harvesting the fields.

One small Skagit Valley town, LaConner, is on the Swinomish Chanel, directly across the water from the Swinomish tribal community. In the 1980s, there was a small bare wood shack in the middle of town that served Indian Fry Bread, delicious, hot and served with local honey. Easy to make but extravagant to eat.

For pairing, we have a Whicky Switchel Cocktail. Switchel is a sweet vinegar refresher. Add a teaspoon to a glass of still or sparkling water and enjoy after a hot day of hay bailing or work in the fields. Or, as below, enjoy with a bit of whisky and dried cherries for a perfect Pacific Northwest themed cocktail.

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Wednesday Happy Hour at Home Recipes

Indian Fry Bread

1 1/2 C flour

1 1/2 T baking powder

1 tsp salt

High smoke point oil for frying

Mix flour, baking power, and salt. Add warm water to make sticky dough. Kneed on floured board just until silky. Heat oil to 350 degrees as measured with candy thermometer. Divide into six balls. Take each ball of dough and pull to make irregular flattened shape. Gently drop in oil (watch out for splatter) and fry on one side, then the other, until browned. Continue until all dough is fried.

Lay fried bread on paper towel. Serve warm with honey.

Whisky Switchel Cocktail

Make Switchel:

Hay-Time Switchel (You will not use all. Store extra in glass jar in fridge.)

• 1/2 C firmly packed brown sugar

• 1/2 C apple cider vinegar

• 1/4 V light molasses

• 1 1/4 tsp ground ginger or 3/4 tsp fresh, pureed

Create cocktail:

Muddle 6-8 dried cherries with 1-2 T switchel. Pour switchel in to shaker (reserve cherries). Add two ounces of whisky, handful of ice and stir or shake. Pour into two martini glasses. Garnish with lemon zest and reserved cherries

Hay-Time Switchel and Indian Fry Bread recipes from National Grange Family Cookbook from Country Kitchens. Link here: https://www.dustedpagecookery.com/product-page/national-grange-family-cookbook