Tuesday, 30 November 1999 00:00

Elderberry Muffins

Elderberry Muffins


Todd supplied this recipe. It's one that Nancy & Lewis Hill developed. Lewis had a lifetime relationship with elderberries and patiently waited for Todd to catch on to their benefits for health.

2/3 cup honey
2.5 tablespoons shortening
3 cups flour
2 tsp. baking powder
pinch of salt
1 egg
1 cup milk
1 cup elderberries

Cream together shortening and honey. Sift together flour and baking powder and salt and set aside. Add egg to creamed mixture. Add flour mixture to creamed mixture in 3 parts alternating with milk mixture in 2 parts. Fold in elderberries. Pour into greased muffin tins (yield 12 muffins), and bake in 350 degree oven approximately 20 minutes.

Published in Baked Goods
Tuesday, 30 November 1999 00:00

Tomato Soup

Tomato Soup


To go along with my salad, I also made a simple tomato soup. It's very basic, and could be made richer with the addition of some milk or cream, some grated cheese (cheddar or a parm would be great). Serve with some nice fresh flax bread for a good quick meal.

4 cups chopped fresh tomatoes
1/2 onion sliced thin
3 whole cloves
2 cups chicken broth

2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon salt (more or less depending on the stock and your taste)
2 teaspoons honey

In a stockpot, over medium heat, combine the tomatoes, onion, cloves and chicken broth. Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors. Remove from heat. Remove cloves. Run the mixture through a food mill into a large bowl, or pan. Or puree in blender or food processor (Carefully! Hot liquid!).

In the now empty stockpot, melt the butter over medium heat. Stir in the flour to make a roux, cooking until the roux is a medium brown. Gradually whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest. Season with honey and salt, and adjust to taste.

Optional - After adjusting seasonings, you could add a touch of cream, or some grated cheese if desired.

Published in Soups and Stews
Tuesday, 30 November 1999 00:00

Baked Honeyed Rutabaga Discs

Baked Honeyed Rutabaga Discs


Martine Fiske, one of your fellow shareholders, contributed this recipe as a family favorite last year and we put it in the newsletter then. I thought we should bring it to light again. It's adapted from “The Victory Garden Cookbook by Marian Morash. Excellent for turnips too..

2 medium rutabagas or large turnips (2 lbs total)
4 TB butter
1/4 c honey

Preheat oven to 400 degrees. Peel rutabagas/turnips. Slice across width of vegetable to make 1/2 inch disks. Melt butter and brush onto baking sheet. Place disks on sheet and brush with butter. Bake for 15 minutes. Turn and coat with honey, bake another 15 minutes. Turn once more and coat with melted butter and honey. Bake another 15 minutes. You may have to adjust final time for size and thickness of the discs.

Published in Light Sides
Tuesday, 30 November 1999 00:00

Honey Miso Dressing

Honey Miso Dressing


Honestly, if you have the ingredients on hand, you might as well make a double or triple batch. It's really yummy.

2.5 TB miso
w TB honey
2 tsp dijon
3 TB water
1 TB tamari
1 TB cider vinegar
1 tsp fresh ginger, grated or minced fine
1/2 tsp sunflower or sesame oil
1 clove garlic minced

Mix all ingredients together. Best to let sit 15 minutes to let flavors meld.

Tuesday, 30 November 1999 00:00

Oatmeal Wheat Bread

Oatmeal Wheat Bread


Here's a great stand by recipe for an oatmeal wheat bread the whole family will like. Some reviewers substituted 1/4 molasses for 1/4 cup of the honey. Others just added 1/4 cup molasses for the added flavor. Great reviews all around. From Gourmet Oct 2005.

2 cups whole milk
1 cup old-fashioned rolled oats plus additional for topping
1/2 cup warm water (105-115°F)
2 tablespoons active dry yeast (from 3 packages)
1/2 cup mild honey
1/2 stick (1/4 cup) unsalted butter, melted and cooled, plus additional for buttering pans
3 cups stone-ground whole-wheat flour
About 2 cups unbleached all-purpose flour
1 tablespoon salt
Vegetable oil for oiling bowl
1 large egg, lightly beaten with 1 tablespoon water

Special equipment: 2 (8- by 4-inch) loaf pans

Heat milk in a 1 1/2- to 2-quart saucepan over low heat until hot but not boiling, then remove pan from heat and stir in oats. Let stand, uncovered, stirring occasionally, until cooled to warm.

Stir together water, yeast, and 1 teaspoon honey in a small bowl; let stand until foamy, 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.) Stir yeast mixture, melted butter, and remaining honey into cooled oatmeal.

Stir together whole-wheat flour, 1 1/2 cups unbleached flour, and salt in a large bowl. Add oat mixture, stirring with a wooden spoon until a soft dough forms. Turn out onto a well-floured surface and knead with floured hands, adding just enough of remaining unbleached flour to keep from sticking, until dough is smooth, soft, and elastic, about 10 minutes (dough will be slightly sticky). Form dough into a ball and transfer to an oiled large bowl, turning to coat. Cover bowl loosely with plastic wrap and a kitchen towel; let rise at warm room temperature until doubled in bulk, 1 to 1 1/2 hours.

Lightly butter loaf pans. Turn out dough onto a lightly floured surface and knead several times to remove air. Divide dough in half and shape each half into a loaf, then place 1 loaf in each buttered pan, seam side down, tucking ends gently to fit. Cover loaf pans loosely with a kitchen towel and let dough rise in a draft-free place at warm room temperature until doubled in bulk, about 1 hour.

Put oven rack in middle position and preheat oven to 375°F. Lightly brush tops of loaves with some of egg wash and sprinkle with oats, then bake until bread is golden and loaves sound hollow when tapped on bottom, 35 to 40 minutes. (Remove 1 loaf from pan to test for doneness. Run a knife around edge of pan to loosen.)

Remove bread from pans and transfer to a rack to cool completely, about 1 1/2 hours.

Published in Baked Goods
Tuesday, 30 November 1999 00:00

Corn & Hot Pepper Relish

Corn & Hot Pepper Relish



1 bag corn defrosted and pressed to remove excess water
1 bag peppers, defrosted, rough chop
2 cups vinegar, anything but balsamic
1-cup sugar
1/4 cup honey
2 tbsp. mustard seeds
1 bay leaf

Place sugar and vinegar in non-reactive saucepan and when sugar is dissolved, add remaining ingredients and lower heat to a slow simmer. Give it an occasional stir, making sure it doesn’t burn on the bottom. Reduce until almost dry, about 20% liquid remaining, remove from heat and let cool. Transfer to container, preferably glass, cover and refrigerate. This is great on all proteins, especially fish and chicken.

Tuesday, 30 November 1999 00:00

Butternut Squash Bread

Butternut Squash Bread


I like that this recipe calls for many ingredients you have recently received. And that it sounds rich and delicious!

2 (.25 ounce) packages active dry yeast
1/2 cup warm water (110 degrees F to 115 degrees F)
1 1/4 cups butternut squash puree
1 cup warm milk (110 to 115 degrees F)
2 eggs, beaten
1/2 cup sunfower oil
1/3 cup honey, maple syrup, or agave
1 teaspoon salt
7 cups all-purpose flour (or a mix of flours)

In a mixing bowl, dissolve yeast in water; let stand for 5 minutes. Add squash, milk, eggs, oils, syrup and salt; mix well. Gradually add 3-1/2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Shape into three loaves; place in greased 8-in. x 4-in. x 2-in. loaf pans. Cover and let rise until doubled, about 30 minutes. Bake at 375 degrees F for 25-30 minutes or until tops are golden. Remove from pans to cool on wire racks.

Published in Baked Goods
Tuesday, 30 November 1999 00:00

Grilled Leg of Lamb

Grilled Leg of Lamb



1/3 cup tamari
4 tablespoons rice wine vinegar
1/2 cup chopped green onions
4 tablespoons garlic, sliced
2 tablespoons clover honey
1 teaspoon sesame oil
4 tbsp. fresh ginger, peeled chopped fine
1 tablespoon toasted sesame seeds
3# leg of lamb, butter flied

Place all ingredients in a bowl large enough to hold the lamb and whisk until incorporated. Place lamb in bowl and turn a few times. Cover with plastic and marinated for at least 12 hours, up to 24.
Preheat the grill. You can also sear this in a hot pan but make sure the you have adequate ventilation as this will produce a lot of smoke.

Oil the grill grate. Place lamb on the grill. You can get rid of the marinade. Cook 15 minutes on each side. Depending on how you like your lamb, cook it to an internal temperature of 135 and let it rest for 10 minutes, covered with a piece of foil. This will give you a medium lamb. If you like it either rare or well, subtract or add 10 degrees respectively. When rested, sliced thinly.

Published in Dinner
Tuesday, 30 November 1999 00:00

Steamed Greens with Sesame-Ginger Sauce

Steamed Greens with Sesame-Ginger Sauce



.5 lb. pac choi, washed, drain and halved or quartered, dependent on size
1 lb. savoy cabbage, sliced on a bias 1/4 inch thick
.5 lb. spinach
1/2 cup water
1/2 cups soy sauce
2 tbsp. sesame oil
2 tbsp. honey
2 tbsp. ginger finely chopped
2 cloves garlic, finely chopped
1/4 cup vinegar ( anything but balsamic)
1/4 cup sesame seeds, lightly toasted

In a large bowl make an ice bath large enough to hold the steamed greens. In a large saucepan, bring a small amount of water to a boil. Add greens and steam until they are wilted. Using tongs, remove the greens and plunge in ice bath. Drain from ice bath and place on clean towels to dry. In another bowl, combine soy, sesame oil, honey, ginger, garlic and vinegar and whisk until well incorporated. Drizzle on amount of dressing as is to your liking and toss. Top with toasted sesame seeds.

Published in Light Sides
Tuesday, 30 November 1999 00:00

Apple Coleslaw

Apple Coleslaw


1 bag Pete's slaw Mix
2 apples, small dice

2 tbsp. Dijon Mustard
1 clove garlic, minced
1/2 cup cider vinegar
2 tsp. fresh thyme, chopped
1 tbsp. honey
1 tbsp. mustard seed (optional)
Salt and pepper, to taste

Whisk dressing ingredients together in a large bowl. Add apples and slaw mix and toss.

Published in Salads
Page 1 of 5