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Awesome Apple Pancake Recipe
Awesome Apple Pancake Recipe
Adapted from a Champlain Orchards recipe that was contributed to the Dishing up Vermont cookbook by Tracey Medeiros
3 eggs
1/2 cup plus 3 TB whole milk
3/4 cup all-purpose flour (or substitute whole-wheat for up to 1/4 cup)
1/4 tsp salt
1 tsp almond or pure vanilla extract
2-3 peeled apples, cored and thinly sliced
2 TB honey
3/4 tsp cinnamon
2 TB butter
Maple syrup for garnish
Warm an iron skillet in a 425F oven. With a handheld blender, whisk together the eggs, milk, flour(s), salt and extract until smooth. In a separate bowl, toss together apples, honey and cinnamon. Melt butter in the warm skillet. Arrange the apples in a single layer on the bottom of the skillet. Carefully pour the batter over the fruit. Bake for 25 minutes or until puffed and golden brown. To serve, drizzle with maple syrup.
Cream Soaked White Bread with Maple Sugar
Cream Soaked White Bread with Maple Sugar
OK, I know this is not exactly healthy fare... I found it on www.saveur.com and I couldn't pass it up. Crunchy Maple sugar, lush pillowy cream, on coarse country white bread ...mmmmm.
3/4 cup heavy cream
4 thick slices of hearty white country bread
4 tbsp. coarsely grated maple sugar
Put cream into a medium bowl, and whisk until slightly thickened. Pour 1/4 cup of the cream over each slice of bread. Sprinkle 1 tbsp. of the maple sugar over the cream. Serve immediately.
Maple Sugar Bread
Maple Sugar Bread
This is really quite a decadent sounding loaf, particularly when considering the option of spreading cream cheese on each slice. From the website www.recipeland.com.
Ingredients
1.5 cups of applesauce
1 cup nuts (hazelnuts, walnuts or pecans)
2.5 cups flour, all-purpose
1 teaspoon baking soda
1 teaspoon cinnamon ground
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 cup raisins, seedless, coarsely chopped
1 teaspoon butter softened
1/2 cup butter softened
1.5 cups maple sugar (finely grated if necessary)
3 large eggs
Directions
Preheat the oven to 350°F. Use teaspoon of butter to coat bottom and sides of a 9x5x3 loaf pan. In a medium sized bowl combine flour, baking soda, cinnamon, nutmeg, salt.
In a large bowl, cream 1/2 cup of softened butter and maple sugar together. Add eggs, one at a time, beating well after each addition. Add the flour mixture in 3 parts alternating with the apple puree in 2 parts, mixing just enough to incorporate the ingredients fully. Then stir in the nuts and raisins. Pour the batter into buttered pan, spreading it and smoothing the top with a spatula, and bake in the middle of the oven for 1 to 1.5 hours, or until the top is golden brown and a toothpick or cake tester inserted into the center comes out clean.
Carrots - Turnip - Parsnip Dish
Carrots - Turnip - Parsnip Dish
5 large carrots, peeled or scrubbed and chopped
1 medium turnip or rutabaga, peeled and cut into small chunks
1 medium parsnip, peeled and cut into small chunks
1/2 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons butter or margarine
Prepare vegetables and place them in a large saucepan. Cover with water, bring to boil. Reduce heat, cover and simmer for about 30 minutues or until vegetables are tender. Drain well. Add salt, pepper and butter and mash well. Serve as a side vegetable with your meal.
Braised Parsnips
Braised Parsnips
1 bunch parsnips
3 tbsp. butter
1 pinch salt, pepper, and nutmeg
Chopped parsley
Clean and scrape parsnips. Slice lengthwise. Melt butter in a skillet; add parsnips and seasonings and cook covered over low heat until tender. Serve garnished with finely chopped parsley.
Tabouli
Tabouli
I had to include this to go along with the parsley. Make sure you give it time to marinate in the fridge! Serves 6.
1 cup bulgur
1 1/2 cups boiling water
1 1/2 teaspoons salt
1/4 cup fresh lemon juice -- and/or lime juice
1 teaspoon garlic -- crushed
1/2 cup chopped scallions
1/2 teaspoon dried mint flakes
1/4 cup olive oil -- (good quality)
fresh black pepper
2 medium tomatoes -- diced
1 cup fresh parsley -- chopped and packed
Optional: 1 cup chopped cucumber and/ or 1/2 cup coarsely grated carrot
Combine bulghar, boiling water, and salt in a bowl. Cover and let stand 15-20 minutes, or until bulghar is chewable. Add lemon juice, garlic, oil, and mint, and mix thoroughly. Refrigerate 2-3 hours (this is important, the bulgher needs to marinate). Just before serving add the vegetables and mix gently. Correct seasonings. Garnish with olives.
Sorrel Soup
Sorrel Soup
This is a very simple light soup that highlights the fresh, slightly lemony flavor of the sorrel. It's from the Sundays at Moosewood Cookbook by Mollie Katzen.
2 c. well-packed, washed and stemmed sorrel leaves
1 medium onion, chopped
3 T. butter
1 T. unbleached white flour
3 c. vegetable stock
2 egg yolks
1 c. milk or half and half
salt and freshly ground black pepper
dash of Tabasco or other hot sauce (optional)
Finely chop the sorrel leaves. In a medium saucepan, sauté the onion in the butter until translucent. Stir in the flour. Mix in the sorrel and cook for a minute or so, just until it wilts. Add the vegetable stock. Bring the soup to a low simmer and cook for about 3 minutes. Beat the egg yolks and milk in a medium mixing bowl. Slowly add 2 c. of the hot soup while stirring constantly. Stir this soup-egg mixture into the soup pot. Reheat the soup gently but don’t let it boil. Add salt, pepper to taste and a dash of Tabasco, if you like.
Spicy Parsnip Soup
Spicy Parsnip Soup
This recipe from www.jamieoliver.com gets numerous rave reviews. Serves 4.
olive oil
knob of butter
1 large onion, peeled and roughly chopped
2 cloves of garlic, peeled and roughly chopped
a thumb-sized piece of fresh ginger, peeled and roughly chopped
1 tablespoon garam masala
6 parsnips, peeled and chopped into chunks
500 ml milk (full fat or skim)
1 quart vegetable stock
sea salt and freshly ground black pepper
optional: 1 fresh red chilli, deseeded and finely sliced
optional: a handful of fresh minced cilantro (or parsley!) leaves
crusty bread, to serve
Heat a splash of olive oil and the butter in a large saucepan. Add the onion, garlic, ginger and garam masala. Gently fry for around 10 minutes, until the onions are soft and sweet.
Drop in the chopped parsnip and stir together so that everything gets coated in the oil and flavours. Pour in the milk and stock, season well and bring to the boil. Turn down the heat and simmer for 30 minutes with a lid on. After half an hour, check that the parsnips are cooked by sticking a knife in. If you're happy, remove them from the heat and carefully whiz up using a hand blender or liquidizer. Taste the soup to see if it needs a little more salt or pepper.
Serve topped with some strips of fresh red chili peppers (or a sprinkle of dry) with a good chunk of crusty bread.
Tip: Use coconut milk instead of regular milk for a twist.
Cucumber, Goat Cheese, Sun Dried Tomato Appetizer
Cucumber, Goat Cheese, Sun Dried Tomato Appetizer
These are tasty little cucumber morsels made by blending goat cheese with sundrieds and garlic and then squeezing the spread out onto individual cucumber slices.
4 oz goat cheese softened (in microwave for 10-15 seconds)
1/2 TB minced garlic
2-3 sundried tomatoes soaked in 1-2 TB olive oil, and then minced very fine or pureed
1/8 tsp salt
1/4 tsp pepper
1 cucumber - peeled and sliced into rounds
Mix the above together. You should have a fairly smooth spread. Put the spread into a plastic bag and cut off a small corner of the bag. Squeeze the spread onto the cucumber slices. For added zest, garnish with finely chopped basil! Yum.
For an even easier dish, simply dice up peeled and seeded cucumbers, add minced garlic, chopped sundried tomatoes soaked in a couple tablespoons of olive oil, crumble the goat cheese on top and some minced basil and dig in.
Simple Mustard Greens Recipe
Simple Mustard Greens Recipe
1/2 cup thinly sliced onions
2 cloves garlic, minced
1 Tbsp olive oil
1 pound mustard greens, washed and torn into large pieces
2 to 3 Tbsp chicken broth or vegetable broth (vegetarian option)
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dark sesame oil
In a large sauté pan, sauté onions in olive oil over medium heat until the onions begin to brown and caramelize, about 5 to 10 minutes. Add the minced garlic and cook a minute more, until fragrant. Add the mustard greens and broth and cook until the mustard greens are just barely wilted. Toss with sesame oil. Season with salt and pepper.
