Taste of Red Lake Students at Red Lake High School have created "The Taste of Red Lake Cookbook," with the help of General Mills' American Indian Council. The book includes traditional and contemporary recipes with an eye toward showing the reservation in a positive light as it recovers from a school shooting in 2005. The book costs $10 (plus $4 handling) and may be ordered through tasteofredlake@redlake.k12. mn.us; by phone, 1-218-679-3353, or by writing to Taste of Red Lake Cookbook, Red Lake High School, Box 499, Red Lake, MN 56671.
Waffling encouraged When Rick and Bev Napurski's family hosted two foreign exchange students from Belgium, an unexpected benefit was discovering Liege Waffles. These aren't Belgian waffles, but more of a bready, yeast-based treat made with Belgian pearl sugar that gives them a caramelized glaze. You hardly need syrup, says Napurski, who owns Grand Place Bakery in Maple Grove. They began selling the waffles from a trolley at local fairs and now branded the mix to sell as Trolley Waffles Gourmet Liege Waffle Mix. They can be made on standard or Belgian irons and come in three flavors. A 26-ounce box of original flavor makes 24 2-ounce waffles and costs $9.50, with the added allure of free wooden tongs (that glaze is hot!) with every order placed by May 5, in time for Mother's Day delivery. They're sold online at www.trolleywaffles.com, or call 763-463-9335.
Training tastebuds How to avoid raising picky eaters? According to Chef Joachim Splichal, by exposing their impressionable palates to a variety of tastes, from the age of 6 months on. "Feeding Baby" (Ten Speed Press, $14.95) has 65 recipes from Brown Rice With Hazelnuts and Apple Purée to Cheddar Cheese Muffins. They're organized by age-appropriateness. Who knows? It might make eating those last bites off the kids' plates more appetizing.
Wait for it ... The season of fairs and festivals is on the horizon, with its caloric extremes. So what are the odds that Minnesotans will be able to sample Fried Coke this year? The concoction of fried balls of batter infused with strawberry and Coke syrups debuted in 2006 at the Texas State Fair, to mixed reviews. Soon, someone in North Carolina adapted the idea, serving fried strands of Coke-flavored dough. Now this month's Georgia Renaissance Festival featured Fried Coke topped with cola syrup, cinnamon sugar, whipped cream and a cherry. Never forget: The South shall fry again.
