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Quick Pickled Beets
Quick Pickled Beets
These pickled beets are ready in a snap after you have cooked the beets. Heather prefers to pressure cook hers, but roasted will also be delicious. This is one of the first things Heather learned to make as a little girl! Now she often cooks a lot of beets at once, and then pickles some. They'll keep in the fridge for a week.
2# beets, cooked, peeled, and cut into wedges
1/4 c minced scallions
1 Tbsp honey
2 Tbsp oil
3 Tbsp vinegar
1/2 tsp salt
fresh black pepper
Whisk together the dressing ingredients in a small sauce pan and heat gently. Toss with the warm beets and the scallions. Chill before serving. Even better the next day.
100% Whole-Wheat Bread
100% Whole-Wheat Bread
Here's how Heather makes her typical every-day loaf of bread. She often makes 1 loaf into a free form oval on a baking sheet, and uses the other 1/2 of the dough for rolls or cinnamon raisin bread. Making a sponge at the beginning helps develop the gluten. Using a stand mixer or food processor makes it quick.
2 cups warm water
1/4 cups maple syrup or honey
1 tbsp yeast
5 to 6 cups whole-wheat flour
2 tbsp oil
1 tbsp salt
Mix together 3 cups of flour, water, syrup and yeast. Beat well and set aside to bubble away for at least an hour. Mix in the oil, salt and enough of the remaining flour to make a kneadable dough. Knead 10 minutes by hand or mixer, or 45 seconds in a food processor.
Place in a bowl and cover with a damp towel or plastic bag. Allow to rise until double in volume, about an hour.
Grease 2 loaf pans or dust a large baking sheet with cornmeal.
Turn out dough onto a floured counter and knead briefly. Divide into two equal pieces. Flatten each into an oval and roll up into a log the length of your loaf pan or place on a cornmeal dusted baking sheet. Cover and set aside to rise about 45 minutes.
Preheat oven to 375F. Bake proofed loaves about 35 minutes.
Easy No-Knead Whole Wheat Bread
Easy No-Knead Whole Wheat Bread
'Think making homemade bread is too time consuming? Think again with this recipe from King Arthur Flour! A food processor or stand mixer with a sturdy paddle will make it even simpler.
2 cups warm water
1/4 cups maple syrup or honey
1 tbsp or packet dry yeast
4 cups whole-wheat flour
2 tsp salt
Dissolve the yeast and syrup or honey in the water in a large mixing bowl or food processor. When it's foamy, stir in the flour and salt. Beat vigorously for 5 minutes. Divide batter into 2 well-greased bread pans. Let dough rise 45 minutes to an hour.
Put the dough in a cold oven and turn on to 400F and bake 15 minutes. Reduce heat to 350 and bake another 20 to 25 minutes. Remove from pans to cool on a rack.
Grilled Chicken on Sauteed Greens
Grilled Chicken on Sauteed Greens
Heather enjoys grilling as much as possible so that she can avoid too many pans to wash in the kitchen! She also loves sweet and savory combinations, especially with the bitter greens. Enjoy! Serves 4.
CHICKEN
4 boneless chicken breasts
2 tbsp sunflower oil
3 tbsp honey
2 tbsp white wine
1 tbsp cumin
1 clove garlic, minced
salt & pepper to taste
GREENS
2 tbsp oil
1 clove garlic, minced
1 bag braising greens, or other bunch of greens roughly chopped
1 additional bunch of greens (beet is good) or 1/2 head of Napa, cut into shreds
vinegar or juice of 1 lemon
1/2 cup cherry halves
minced scallions
Brush chicken with 1 tbsp oil. Whisk together the honey, wine, cumin, garlic, salt and pepper. Grill the chicken, basting with the honey spice mixture, until cooked through. Lightly sauté the greens with the oil and garlic; season with lemon juice or vinegar. Arrange plates with the cooked greens and a piece of chicken garnish with cherries and scallions.
Grilled Radicchio with Balsamic Glaze
Grilled Radicchio with Balsamic Glaze
This recipe comes from Mark Bittman's How to Cook Everything Vegetarian. It would be delicious sprinkled with some blue cheese. Mark also suggests using the grilled radicchio in the Mediterranean Slaw recipe below. Serves 4.
1 pound radicchio, cored and quartered
1 TB sunflower oil
1/4 cup balsamic vinegar
1 TB honey
salt and pepper to taste
Preheat your grill to a moderately high heat. Brush the radicchio with the oil, taking care to keep the wedges in tact. Stir the honey into the vinegar and set aside. Place the radicchio wedges on the grill, cut sides down. Grill for a minute or two, then turn and brush (or drizzle) with the vinegar mixture. Cook until just starting to crisp and char around the edges, another couple of minutes. Transfer to a platter and sprinkle with salt and black pepper. Serve warm or at room temperature. Sprinkle with blue cheese, if desired.
Chocolate Soy Cream Pie
Chocolate Soy Cream Pie
Serves 6-8.
2 blocks Vermont Soy extra firm tofu
1/3 cup cocoa powder
1 cup Vermont honey
1 teaspoon cinnamon
1 cup Vermont Soy Chocolate soymilk
1 Baked single pie crust
Whipped cream
Fresh mint sprigs
Process tofu, cocoa, honey, cinnamon and chocolate milk together in a food processor or blender. Scoop recipe into your favorite baked homemade crust and chill for 2 hours. Garnish with whipped cream and mint just before serving. Or fold in the whipped cream to make a luscious, but not vegan, mousse.
Spanish Gazpacho
Spanish Gazpacho
Nothing beats a bowl of gazpacho for a light, summer meal. Serve each bowl with a dollop of crème fraiche and a slice of crusty bread on the side. Adapted from Culinate.com. Serves 4.
2 lb. ripe tomatoes, quartered
1/4 cup chopped sweet onion
2 garlic cloves, peeled and coarsely chopped
2 medium sweet bell peppers, coarsely chopped
1/2 - 1 whole small jalapeno (to taste), deseeded and chopped
1 cube (about 2 inches square) crustless bread from a firm-textured, French-style loaf
2 TB apple cider vinegar
2 tsp sea salt
1/4 tsp ground cumin
2 tsp honey
1/3 cup good quality olive oil
chopped fresh parsley or cilantro for garnish
Put half of the tomatoes in the bowl of a food processor fitted with the steel blade. Add the onion, garlic, peppers, bread, vinegar, salt, cumin and honey. Blend until no large pieces remain. With the motor running, add the remaining tomatoes and when well processed, gradually add the oil. Process until smooth. Serve immediately, garnished with parsley or cilantro. Cooks Note: gazpacho can be chilled overnight. Taste and adjust salt and vinegar, if necessary.
Triple Creme and Apple Salad with Honey Vinaigrette
Triple Creme and Apple Salad with Honey Vinaigrette
Carleton from Champlain Valley Creamery suggests using a sweet vinaigrette on salad made with the triple creme. Serves 6.
For the vinaigrette (inspired by Champlain Valley Apiaries recipe):
1 TB honey
6 TB balsamic vinegar
1/2 cup sunflower or extra-virgin olive oil
1/2 shallot, minced
1 TB chopped fresh parsley
salt and pepper to taste
6 - 8 cups claytonia or other salad greens
1 Macintosh apple, cored and cut in a 1/4 dice
1/2 cup roasted beets, cut in a 1/4 dice
1/2 crottin triple creme cheese, cut into small pieces
handful pecans or walnuts, toasted and chopped
salt and freshly ground black pepper to taste
Place all vinaigrette ingredients in a food processor or blender and blend until ingredients are completely combined. Adjust seasonings with salt and pepper.
Place greens in a large salad bowl. Sprinkle with remaining ingredients. Dress with vinaigrette to taste. Toss and serve.
Valentine Radish and Shoot Salad with Buttermilk Dressing
Valentine Radish and Shoot Salad with Buttermilk Dressing
Serve this salad alongside your pizza with Champlain Orchards Marinara and Kaas cheese.
4 valentine radishes shredded
2 carrots shredded
1 cup shredded red cabbage
2 cups shoots
Dressing:
1/2 cup buttermilk
2 TB mayonnaise
2 TB cider vinegar
2 TB minced shallot or onion
1 TB honey
1 cup sprouted beans
Toss first four ingredients in a bowl. Whisk together all dressing ingredients. Toss veggies with desired amount of dressing and garnish with sprouted beans.
Strawberry Ice Cream with Cowslem & Honey
Strawberry Ice Cream with Cowslem & Honey
Based on a recipe from Epicurious.com. Makes 1 quart.
3/4 pound strawberries, hulls removed and softened, but not thoroughly thawed
8 ounces Cowslem cheese, softened
1/2 cup plus 2TB honey
1 cup milk
1 tablespoon fresh lemon juice
1/8 teaspoon salt
1/2 cup heavy cream
Coarsely chop strawberries and in a blender purée with all remaining ingredients except cream just until smooth. Stir in cream and freeze mixture in an ice-cream maker. Transfer ice cream to an airtight container and put in freezer to harden. Ice cream may be made 1 week ahead.
