Hungry?
- Thread starter davelanthier
- Start date
WoodNCanvas
LOVES Wooden Canoes
A Recipe For Success:
STEAMED CEDAR WITH CANVAS
An elegant accompaniment to fish.
Make ahead of time for relaxed visit with friends.
51 board feet of peeled and deveined eastern white cedar
10 board feet of combined ash, black cherry, and maple
2600 brass tacks
18 feet of 10 weight canvas
¾ gallon of oil base filler
3 quarts of varnish
2 quarts of paint
Assortment of beer to taste (chilled if possible)
Using a large shop, prepare all ingredients the night before. Early the next day preheat element to high heat. Bring an adequate quantity of water in a large pot to a tumbling boil. Steam ribs until al dente (flexible) and bend immediately while still tender. Let stand at room temperature to blend flavors until cool. Chop cleaned white parts of planking into long thin slices, (smaller pieces will fall to ground). Add bulk of brass tacks and planks at random until ribs disappear (careful not to tenderize planking with pounding of tacks). When ingredients become solid remove from mold and set aside. Prepare gunwales and decks by chopping fresh hardwoods. Snip to length and desired shape, introducing slowly for best results. Wrap with canvas skin; skewer with tacks along edges, leave middle open. Add both caned seats and center thwart until balanced. Inlay decks for garnish.
Use the same basic recipe for fifteen and seventeen footers. Quantities will vary including concentration of beer.
Well before serving time, press filler firmly onto bottom side of prepared carcass to seal in natural juices and let marinate. Heat entire hull at medium to high sun for about three weeks, covering occasionally, until fully baked. From a separate pot, baste inside with all-purpose varnish to glaze ribs, careful not to drip, and let harden. Repeat occasionally. Meanwhile, whisk and and gently combine, until mixed but not runny, an assortment of fresh paint to color, stirring occasionally as you serve, and dressing the outside lightly from end to end. The condiments blend even better if allowed to stand for several hours until sticky topping hardens. (Careful not to undercook, but do not let baking temperature bubble surface.) Repeat spreading of additional layers on outer crust and again set aside and let stand until hard. Cover and store in a safe spot until needed. Present whole at room temperature, arranged attractively on an adequate bed of water. If desired, garnish with cherry paddles as a starter. Bon voyage. Serves 2 to 3. (Note: Depending on degree of festivities, presentation may be turned into a dip.) – Don Standfield, from Stories From The Bow Seat: The Wisdom & Waggery of Canoe Tripping by Don Standfield and Liz Lundell.
STEAMED CEDAR WITH CANVAS
An elegant accompaniment to fish.
Make ahead of time for relaxed visit with friends.
51 board feet of peeled and deveined eastern white cedar
10 board feet of combined ash, black cherry, and maple
2600 brass tacks
18 feet of 10 weight canvas
¾ gallon of oil base filler
3 quarts of varnish
2 quarts of paint
Assortment of beer to taste (chilled if possible)
Using a large shop, prepare all ingredients the night before. Early the next day preheat element to high heat. Bring an adequate quantity of water in a large pot to a tumbling boil. Steam ribs until al dente (flexible) and bend immediately while still tender. Let stand at room temperature to blend flavors until cool. Chop cleaned white parts of planking into long thin slices, (smaller pieces will fall to ground). Add bulk of brass tacks and planks at random until ribs disappear (careful not to tenderize planking with pounding of tacks). When ingredients become solid remove from mold and set aside. Prepare gunwales and decks by chopping fresh hardwoods. Snip to length and desired shape, introducing slowly for best results. Wrap with canvas skin; skewer with tacks along edges, leave middle open. Add both caned seats and center thwart until balanced. Inlay decks for garnish.
Use the same basic recipe for fifteen and seventeen footers. Quantities will vary including concentration of beer.
Well before serving time, press filler firmly onto bottom side of prepared carcass to seal in natural juices and let marinate. Heat entire hull at medium to high sun for about three weeks, covering occasionally, until fully baked. From a separate pot, baste inside with all-purpose varnish to glaze ribs, careful not to drip, and let harden. Repeat occasionally. Meanwhile, whisk and and gently combine, until mixed but not runny, an assortment of fresh paint to color, stirring occasionally as you serve, and dressing the outside lightly from end to end. The condiments blend even better if allowed to stand for several hours until sticky topping hardens. (Careful not to undercook, but do not let baking temperature bubble surface.) Repeat spreading of additional layers on outer crust and again set aside and let stand until hard. Cover and store in a safe spot until needed. Present whole at room temperature, arranged attractively on an adequate bed of water. If desired, garnish with cherry paddles as a starter. Bon voyage. Serves 2 to 3. (Note: Depending on degree of festivities, presentation may be turned into a dip.) – Don Standfield, from Stories From The Bow Seat: The Wisdom & Waggery of Canoe Tripping by Don Standfield and Liz Lundell.
woodcanoenut
1914 Old Town Charles River
sure wish Dan Miller would somehow put a "like" button we could reply to on subjects . Neat recipe
Dave Osborn
LIFE MEMBER
Old fashioned Rib Fest!
