Maple Cream Salad Dressing
A great way to dress up a winter salad.
1/4 c rice vinegar
2 Tbs apple cider
4 Tbs maple cream
1 Tbs red onion, minced
1 tsp sea salt
1/2 tsp ground black pepper
1/2 c olive oil
1/4 c heavy cream (to taste)
Put vinegar, apple cider, maple cream, onion, sea salt and pepper into a small blender and blend until smooth. Pour into a glass bowl. Slowly whisk in the olive oil and cream until smooth and emulsified.
Kate's Favorite Slaw Dressing
Submitted by Kate Gavin this is a recipe a friend recommended to her and she has changed over time to create her favorite dressing. Hope you like it too!
1/2 c olive oil
2 Tbs toasted sesame seeds
1/4 c red wine vinegar
2 Tbs soy sauce
2 Tbs honey
2 tsp finely chopped ginger root or 1/2 teas. ground ginger
2 tsp sesame oil
1/2 tsp dry mustard
Combine all dressing in a jar and shake well. Add one bag of coleslaw mix. Stir to coat. Eat immediately.
This is a very versatile recipe and I've frequently added lots of other ingredients depending on what I have in the house like:
- blanched pea pods
- chopped green onions or chives
- sliced radishes
- pine nuts
- 2 or 3 c of diced or shredded cooked chicken
Asian Coleslaw Dressing
1 bag Pete’s slaw mix
½ head Napa cabbage, sliced thinly
1 onion or 2-3 scallions, thinly sliced
½ bunch cilantro, roughly chopped
¼ cup tamari
¼ cup lemon juice
¼ cup vegetable oil
3 tbsp. grated fresh ginger
3 tbsp. white vinegar
2 tbsp. dark brown sugar
2 tsp. sesame oil
3 tbsp. sesame seeds, optional
Place all ingredients in large bowl and whisk until well incorporated. Add slaw mix, onion and Napa cabbage and toss until well coated. Adjust seasoning with salt and pepper. This slaw is best served within 15 minutes of making.
Potato Griddle Scones
A great way to cook potatoes for breakfast or dinner. We took this recipe right from Martha Stewart and added our own localvore twist to it. These 'scones' have a texture similar to that of mashed potatoes. In Scotland, they are cooked on a griddle and served with breakfast.
3-4 medium sized potatoes, peeled and cut into large cubes
Coarse salt and freshly ground black pepper
6 Tbs (3/4 stick) unsalted butter, room temperature, plus 2 teaspoons for skillet
1/2 c parley root, grated
2 cloves garlic, minced
1 c all-purpose flour, plus more for rolling
1/2 tsp baking powder
1/4 lb cheddar cheese, diced small (about 1/3")
Bring potatoes to a boil in a pot of lightly salted water. Reduce heat, and simmer until fork tender, 10 to 12 minutes. Drain well.
While still warm, push potatoes through the large holes of a ricer, or use a potato masher to mash them until smooth (you should have 2 1/2 cups). Stir butter into warm potatoes until combined well. Add grated Parley Root and garlic to mashed potatoes. Stir together flour, baking powder, 1 teaspoon salt, and 1/4 teaspoon pepper, then stir into potato mixture with a wooden spoon until just combined. Form dough into a ball on a lightly floured work surface. Cover with a dish towel, and let cool for 20 minutes.
Dust rolling pin and work surface with flour, and roll out dough to an 8-by-10-inch rectangle. Sprinkle half with cheese, and fold to create a 4-by-10-inch rectangle. Gently roll out. With a floured knife, cut dough into four 2 1/2-by-4-inch rectangles, then cut each in half diagonally.
Heat a griddle or a large cast-iron or non-stick skillet over medium heat, and add 1 teaspoon butter. When it has completely melted and is sizzling, cook 4 scones until golden brown and cheese melts, 3 to 4 minutes per side. Keep scones warm in a 200-degree oven while you cook the remaining dough.
Winter Squash Pots de Creme
A delectable treat with a localvore twist. Sweet and creamy squash custard is a perfect way to soothe a long winter's day. Enjoy these heated up with a cup of your favorite herbal tea or a glass of a buttery Chardonnay or light Riesling.
1 cup heavy cream
3/4 cup whole milk
3/4 cup pure maple cream
1/2 cup squash puree
7 large egg yolks
1/2 teaspoon cinnamon
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon salt
Special equipment: 10 (2- to 3-oz) custard cups* or ramekins
Preheat oven to 325°F. Whisk together cream, milk, syrup, and pumpkin in a heavy saucepan and bring just to a simmer over moderate heat. Whisk together yolks, cinnamon, nutmeg, and salt in a bowl.
Add hot squash mixture to yolks in a slow stream, whisking constantly. Pour custard through a fine-mesh sieve into a large measuring cup, then divide among custard cups (you may have some custard left over, depending on size of cups). Bake custards in a hot water bath, pan covered tightly with foil, in middle of oven until a knife inserted in center of a custard comes out clean, 35 to 40 minutes. Transfer custards to a rack to cool completely. Chill, covered, until cold, at least 2 hours. Serve garnished with whipped cream cheese sweetened with maple cream.