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ZUCCHINI MELON SALAD
ZUCCHINI MELON SALAD
In this perfect no-cook dish you can substitute crumbled bacon for the chicken or just omit the
meat altogether.
2 medium zucchini (3/4 lb total)
1 teaspoon salt
2 (3-inch-wide) wedges honeydew melon, seeded and rind removed
1 whole smoked chicken breast (1 lb), skinned and thinly sliced crosswise with a knife
1 (1/2-lb) piece Parmigiano-Reggiano
1/4 cup packed fresh mint leaves, cut crosswise into thin shreds
1/4 cup extra-virgin olive oil
1/4 cup fresh lime juice
Special equipment: an adjustable-blade slicer
If you don't have the special equipment, just use a very sharp knife and carefully cut thin slices.
Cut zucchini crosswise diagonally into 1/8-inch-thick slices using slicer and transfer to a
colander set over a bowl. Sprinkle with salt, tossing to coat, and let stand 5 minutes, then rinse
under cold water. Arrange in 1 layer on paper towels and pat dry.
Cut melon wedges lengthwise into 1/8-inch-thick slices using slicer.
Divide melon, zucchini, and chicken among 4 plates. Shave about one fourth of cheese into
curls with a vegetable peeler and divide curls and mint among the 4 plates. Drizzle each plate
with oil and lime juice. Season with salt and pepper. Serve immediately.
Makes 4 main-course servings.
Gourmet
8/1/2005
CRANBERRY BUTTERMILK MUFFINS
CRANBERRY BUTTERMILK MUFFINS
1/3 C OIL
1/2 C SUGAR
2 EGGS
1 C BUTTERMILK
3 C WW PASTRY FLOUR
1 TBSP BAKING POWDER
1/2 TSP SALT
1 C FRESH CRANBERRIES, WHOLE OR CHOPPED UP A BIT
ZEST OF 1/2 ORANGE
1/4 TSP NUTMEG
PREHEAT OVEN 400
IN A BOWL BEAT TOGETHER THE SUGAR AND OIL. BEAT IN EGGS ONE AT A TIME, UNTIL LIGHT & FOAMY. SLOWLY POUR IN BUTTERMILK AND MIX UNTIL WELL COMBINED. ADD THE REST OF THE INGREDIENTS AND STIR TOGETHER BY HAND UNTIL JUST BARELY COMBINED. DO NOT OVER MIX SO THE MUFFINS WILL BE TENDER. FILL 12 GREASED OR PAPER LINED MUFFIN CUPS EVENLY. BAKE AT 400 FOR 15 - 20 MINUTES.
OPTIONAL GLAZE: COMBINE 1 C CONFECTIONERS SUGAR WITH A BIT OF ORANGE JUICE TO MAKE A SMOOTH GLAZE. SPOON OVER COOL MUFFINS.
THIS IS THE MOST FLEXIBLE MUFFING I HAVE EVER TRIED. YOU CAN ADD 1 CUP OF ANY FRUIT, EVEN BANANA OR PUMPKIN, OR 1/2 CUP OF NUTS, OR CHOCOLATE CHIPS. ADD A 1/2 TSP OF CINNAMON, NUTMEG, OR VANILLA OR ALMOND FLAVORING. ADD LEMON OR ORANGE ZEST. ONE IDEA I HAVE NOT TRIED IS USING ONLY MAPLE TO SWEETEN, BUT THAT MIGHT BE NEXT.
Mini pumpkins with maple ginger apples
Mini pumpkins with maple ginger apples
4 mini pumpkins, tops sliced off and seeds scooped out. Save the tops
4 apples
1 small onion, in thin verticle slices
1 clove garlic, minced
1 tbsp oil
1 tbsp maple syrup
1 tbsp grated fresh ginger
Dash red pepper flakes
Salt
Preheat oven to 350
Bake pumpkins in a baking dish with an inch of water for about 30 minutes.
Core and chop the apple. In a small skillet, heat the oil and saute the onion, garlic and ginger until fragrant. Add salt, and the red pepper if using and saute a few minutes more. Add apples and maple syrup; cook for 5 minutes. Remove from heat and fill each pumpkin with 1/4 of the apple mixture. Return to oven, along with the tops for 20 minutes, until pumkins are cooked through and the apples are tender.
Gingered Squash and Apple Soup
Gingered Squash and Apple Soup
6 servings
3 C squash puree
3 Tbsp butter
2 onions, diced
1 lb apples, peeled & diced
salt & pepper to taste
pinch red pepper flakes
5 c vegetable broth
1/2 c dry white wine
2 Tbsp minced fresh ginger
2 Tbsp fresh minced cilantro
cream or creme fraiche, optional
Saute onions in butter for 5 minutes, add apples with a pinch of salt and saute another 15 minutes. Add the squash, broth, wine, ginger and pepper to taste and simmer 15 minutes. Puree until smooth; adjust salt & pepper to taste. Stir in a bit of cream if you like, or garnish with a dollop of creme fraiche. Sprinkle with cilantro and serve.
Maple Granola
Maple Granola
If you're thinking it's not oats weather anymore, think again! I often eat granola, yogurt and fruit for breakfast in the summer.
2 c maples syrup, grade B
1 tsp vanilla
2/3 c oil
2 1/2 pounds rolled oats
3 c any combination of the following: oat bran, mixed cracked grains, sesame seed, wheat germ, sunflower seed, etc
1/2 tsp salt
1 tsp cinnamon
Preheat oven to 350. Combine syrup, vanilla and oil in a liquid measuring cup. Combine all dry ingredients in a large bowl; mix in the liquids. Combine well. Spread in a couple baking pans, such as jelly roll or roasting pans. Bake 30 minutes, stirring a couple times. Add a cup of chopped nuts for the last 10 minutes, if desired.
Fruited Grain Salad with Grilled Tofu Fajitas
Fruited Grain Salad
6 servings.
2 cups wheat berries
3 TB vinegar
1 TB lemon juice
1/4 cup oil
1 TB honey
1/2 cup minced sweet onion
7 large fresh mint leaves, minced
5 ripe plums, sliced into little wedges
Soak wheat berries for 30 minutes. Drain and place in a saucepan with about 5 cups water and a pinch of salt. Bring to a boil, cover, reduce heat to a simmer. Cook until tender, about an hour. Drain as needed and toss in a large bowl with the rest of the ingredients, except for the plums. Cover and chill. Toss with plums just Grilled Tofu Fajitas
Serves 4.
Marinade:
juice of 3 limes
3 tbsp sunflower oil
1/4 cup chopped cilantro
red pepper flakes to taste
2 garlic scapes, chopped
1/2 tsp cumin
1/2 tsp salt
2 cakes tofu
2 summer squash
1 onion
4 flour tortillas
salsa
sour cream
Combine marinade ingredients in small food processor bowl. Process until pureed. Cut the tofu into strips, place in a large bowl and gently coat with marinade. Marinate at least 15 minutes. Preheat the grill.
Cut the squash into diagonal half-moons and the onion into wedges. Place the tofu on the grill and toss the vegetables with the remaining marinade in the bowl and grill. You may need to do this in batches and a grill tray works great so the vegetables don't fall through. When the tofu and vegetables are brown and tender, remove to a platter and keep warm. Quickly grill the tortillas to warm them, then serve promptly with salsa and sour cream.
Apple, Blue Cheese and Walnut Pizza
Apple, Blue Cheese and Walnut Pizza
This recipe appears in Dishing Up Vermont, by Tracey Medeiros. It was contributed by Champlain Orchards. If you haven't yet seen Dishing Up Vermont, keep your eye out for it at your local bookstore or food shop. The book does a wonderful job of compiling recipes from a host of Vermont Fresh Network members. This pizza serves 3-4 as a main, 10-12 if cut for appetizers.
1/2 package or 1 1/4 tsp active dry yeast
1 cup all-purpose flour
2/3 cup whole-wheat flour
1 tsp sugar
1 tsp salt
1/8 tsp white pepper
2 TB plus 1/8 tsp olive oil
1 large apple, unpeeled, cored, and cut into 1/8 inch slices
3/4 cup crumbled blue cheese (3 oz)
1/2 - 3/4 cup shredded Monterey Jack cheese (2-3 ounces)
1 1/2 tsp chopped fresh rosemary, or 3/4 tsp dried
1/2 cup coarsely chopped walnuts
white pepper
Preheat oven to 450F. Lightly grease a 15-inch pizza pan. Set aside. Place 3/4 cup of warm water in a small bowl. Stir in yeast with a wooden spoon and let rest until yeast begins to bubble, about 5 minutes. Combine the flours, sugar, salt and pepper in a separate large bowl. Make a well in the flour mixture, and add the yeast mixture and 2 tablespoons of the oil. Stir with a wooden spoon until well combined. Transfer dough to a clean, lightly floured work surface and knead gently 20 times.
Lightly oil a large bowl with remaining 1/8 teaspoon of oil. Transfer dough to the oiled bowl and cover with plastic wrap. Leave dough at room temperature and let rise until doubled in size, about 45 minutes. Punch down the dough. Transfer dough to a lightly floured, clean work surface, and roll out to a 13-inch circle. Transfer to prepared pizza pan; build up edges slightly. Bake the crust for approximately 10 minutes, or until it just begins to brown. Cover the crust with apple slices, cheeses, rosemary, walnuts and white pepper to taste. Bake an additional 10-12 minutes, or until edges are lightly browned.
Buttermilk Raspberry Pancakes
Buttermilk Raspberry Pancakes
If you can keep yourself from eating the raspberries right away, try making these for breakfast. They are one of summer's most wonderful treats. Serves 4.
2 cups whole milk
1 TB cider vinegar
2 cups whole-wheat pastry flour
1/4 cup yellow cornmeal
1/4 cup maple sugar (you can use maple syrup, but cut back 2 TB on the milk)
2 tsp baking powder
2 tsp baking soda
1 tsp salt
2 cups plain whole-milk yogurt
2 large eggs, lightly beaten
3 TB unsalted butter, melted and cooled
Additional butter for greasing griddle
1 pint raspberries
Mix the vinegar into the milk and set aside for 5 minutes. In a large bowl, whisk together all of the dry ingredients. In a medium bowl, whisk to combine the milk/vinegar mixture, yogurt, eggs and butter. Whisk the wet ingredients into the dry until only a few small lumps remain, being careful to not over mix.
On a griddle or pan preheated over medium heat, melt butter. Ladle pancake batter onto griddle (about 1/3 cup batter for each pancake), then immediately sprinkle each pancake with about 5 - 6 raspberries. Cook until bottom of pancake is lightly browned and bubbles have formed on the tops. Flip and cook until bottoms are golden. Serve warm with more yogurt and fresh raspberries or strawberry sauce.
Fresh Apple Griddle Cakes
Fresh Apple Griddle Cakes
A friend of mine emailed me a link to a New York Times article that included this recipe. I just happened to pull it up this morning and made it for the boys. We all loved it! I adapted it slightly. Serves 4, unless you eat like my boys, in which case it serves 2.
5 ounces (about 1 cup) whole-wheat pastry flour
1 1/2 TB maple sugar
2 tsp baking powder
1 tsp cinnamon
1/4 tsp freshly grated nutmeg
Pinch of salt
1/2 cup milk, or as needed
2 tablespoons butter, melted and cooled
1 large egg
1 large apple, peeled, cored and finely chopped
butter or oil for greasing the griddle
Heat a large griddle or skillet over medium heat. In a large mixing bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg and salt. In a medium bowl, whisk together milk, butter and egg. Pour into flour mixture and stir just to combine. Add apple and stir until mixture is well blended. The batter should be thick but fluid enough to be poured; if necessary, add a bit more milk.
Grease griddle. Scoop batter 1/4 cup at a time onto griddle, placing scoops several inches apart so batter can spread. Let sit until batter is beginning to dry around edges and cakes are lightly browned underneath, about 3 minutes. Flip and continue to cook until browned, about 3 more minutes. Transfer to a warm platter, dot with butter, drizzle with maple syrup and serve.
Apple and Cream Cheese Bread Pudding
Apple and Cream Cheese Bread Pudding
The apple cinnamon loaves this week are about 1.5 lbs. I would recommend using the middle 2/3 of the loaf to make this dish. Serves 6-8.
About 1 lb. of apple cinnamon loaf, cut in slices (not too thick)
1 stick (1/2 cup) unsalted butter, softened
1/2 cup maple sugar, divided
1 1/2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
3 lbs. tart apples
1 1/2 tablespoons fresh lemon juice
1 cup maple syrup
8 oz. cream cheese
4 large eggs
2 3/4 cups milk
1/4 teaspoon salt
Preheat oven to 350°F. Spread bread slices thinly on 1 side with 1/2 stick butter. In a small bowl stir together 1/4 cup maple sugar, cinnamon, nutmeg, ginger and cloves and sprinkle evenly over buttered sides of bread. Arrange bread, buttered sides up, on baking sheets and toast in batches in middle of oven about 10 minutes. Cool cinnamon toast on racks and cut into 1 pieces.
Peel, quarter, and core apples. Cut apples lengthwise into thin slices and in a bowl toss with lemon juice. In a large heavy skillet melt remaining 1/2 stick butter with maple sugar over moderately high heat, stirring, and add apples and water. Cook mixture, covered, over moderate heat, stirring occasionally, 10 minutes. Remove lid and cook apples until just tender and most liquid is evaporated, about 5 minutes more.
Butter a 13 by 9 baking dish. In a large bowl mix together toast pieces and apple mixture, pour into buttered baking dish and distribute evenly. In a medium bowl whisk together eggs, syrup, cream cheese, milk and salt. Pour slowly and evenly over bread and apples. Chill pudding, covered, at least 1 hour and up to 1 day.
Preheat oven to 350°F. Bake pudding in middle of oven 45 - 55 minutes, until bubbly and starting to brown on top.
