Tuesday, 30 November 1999 00:00

Savory-Sweet Rutabaga Pudding

Savory-Sweet Rutabaga Pudding


From the website www.angelicorganics.com: Somewhere between a fluffy ricotta dessert and mashed potatoes, this delectable rutabaga pudding has all the qualities needed to become a standard in your culinary repertoire. This dish will surprise you in many ways: in taste, in texture, in ease of preparing, and in the compliments it will bring to your table. It pairs exceptionally well with lamb. Friend of the Farm (adapted from Nika Hazelton's Way with Vegetables). Serves 6 to 8.

1 large rutabaga (about 2 pounds), peeled, cut into 2-inch dice
1 1/2 teaspoons salt, divided
butter for greasing the baking dish
2 eggs plus 1 egg yolk, beaten
1/4 cup heavy cream
1/4 cup dried bread crumbs
1 tablespoon maple syrup
pinch freshly grated nutmeg
1/3 cup raisins, plumped in hot water for 15 minutes and drained (optional)
freshly ground black pepper
2 tablespoons butter

Bring a large pot of water to boil. Add the rutabaga and 1 teaspoon salt, partially cover, and cook until the rutabaga is very soft, 30 to 45 minutes. (You will need to reserve 1/2 cup of the cooking water.)

Preheat the oven to 350° F. Coat a 2-quart baking dish with butter.
Beat the eggs and egg yolk in a medium bowl. Stir in the cream, bread crumbs, maple syrup, and nutmeg.

Drain the rutabaga, reserving 1/2 cup of the cooking water. Mash the rutabaga thoroughly with a potato masher or run it through a food mill. If the mixture seems dry, add a little of the reserved rutabaga water as you mash. Add the egg mixture, raisins, remaining 1/2 teaspoon salt, and a few grindings of pepper; stir to combine.

Transfer the rutabaga pudding to the prepared baking dish. Smooth the top and dot with butter. Bake until lightly golden on top, about 45 minutes. Serve hot.

Published in Desserts
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

Maple Cinnamon Scented Whipped Cream

Maple Cinnamon Scented Whipped Cream


The key to whipping up cream quickly is to store the bowl and beaters in the freezer until ready to use. I like this on pear crisp that is made with walnuts. Best to use an electric hand beater for speed, but a blender will do in a pinch or if you are up for it, an icy cold wire whisk.
1 cup Butterworks Cream
1 pinch salt
1 T Brandy, Rum or Vanilla Extract
2 tsp ground cinnamon
2 to 4 T Maple Syrup
In a large, icy cold glass or melamine bowl, beat the cream with an electric beater for a few minutes, until beginning to thicken. Add salt, liquor or extract, cinnamon and 2 T of syrup. Continue to beat until cream is thick. Taste and add more syrup as needed. Beat until the cream is thick, slightly clotted and ready to serve.

Published in Desserts
Tuesday, 30 November 1999 00:00

BRAISED SQUASH WITH INDIAN SPICES

BRAISED SQUASH WITH INDIAN SPICES


3 # winter squash, peeled and cubed
1/4 c oil
1 onion, diced
3 cloves garlic, minced
1 inch piece fresh ginger, minced
1 tsp each cumin, coriander
1/2 tsp turmeric
1 tbsp black mustard seeds
1 tsp red pepper flakes
1 tsp salt, to taste
1 c water
1 tomato, diced (frozen works great)
3 tbsp maple syrup
1 tsp garam masala (cardamom, cinnamon, cumin, cloves, black pepper blend)
Chopped cilantro for garnish, optional
Heat oil in a dutch oven and sauté onion, garlic, ginger, spices and mustard seeds. Cook until the seeds start to pop around. Add the salt, water, tomato maple syrup and squash. Simmer until squash is tender, covered for the first 15 minutes. Stir in the garam masala and cilantro, mashing the squash a bit if you’d like.
Adapted from The New American Cooking
And the kohlrabi, what to do with those big green or purple orbs? In the Farmer John's Cookbook, there's a great idea for making hash browns. Peel and shred the kohlrabi as you would potatoes. Squeeze out excess moisture in a dish towel. Combine 2 eggs, 1 diced small onion, 2 tbsp bread crumbs, 1 tsp salt, 1/2 tsp ginger powder, 1/4 tsp red pepper flakes. Mix in the kohlrabi. Heat a griddle with a bit of butter. Fry up patties of the mixture, until golden brown, about 5 to 7 minutes per side.
You could also make fabulous mashed potatoes and kohlrabi. Oh, and add some sautéed leeks, too. Yum!

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

Shroom, Daikon and Carrot Stir Fry

Shroom, Daikon and Carrot Stir Fry


2 TB Peanut Oil
1/4 cup thinly sliced onion
4 medium carrots, thinly sliced
1 medium Daikon, thinly sliced (about 3 cups)
1/4 lb. mushrooms, thinly sliced
2 TB water
3 TB soy sauce
1 1/2 tsp powdered ginger
2 tsp maple syrup
1/4 teaspoon hot chili oil, or more to taste (optional)

Heat oil in a wok or skillet over high heat. Add the onion and carrot; stir-fry for 2 minutes. Add the Daikon and mushrooms; stir-fry for 1-2 minutes. Add the water and continue to stir-fry until all the water has evaporated. Add the soy sauce, ginger, syrup and chili oil. Stir vigorously for 30 seconds. Transfer to a warm bowl and serve.

This stir-fry can be easily adapted for a main meal by adding tofu or meat (ground pork or chicken come to mind). Begin by heating 1 to 2 TB of oil in the pan. Stir-fry tofu or meat for 2 to 4 minutes (until desired doneness), then remove and reserve. Add the meat/tofu back in just before the soy sauce and syrup.

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

Strawberry Sauce

Strawberry Sauce


3 C Frozen Strawberries, hulls removed
1/2 C maple syrup, or to taste

Thaw strawberries slightly and chop them up a bit. Cook strawberries and syrup about 10-15 minutes, stirring frequently as they begin to bubble. Adjust sweetness with more syrup, to your taste.

Whip cream until fluffy. Butterworks cream whips up quickly, be careful not to make butter! Sweeten if you like.

In individual bowls, split a scone, top with berry sauce and cream. Dream of spring!

Tuesday, 30 November 1999 00:00

Beet Carrot Slaw

Beet Carrot Slaw


4 servings

2 Beets, peeled
3 Carrots, peeled
1 c sprouts
1/4 c oil
1/4 c cider vinegar
2 tbsp maple syrup or sugar
1 clove garlic, minced
salt and pepper to taste
Blue Ledge Chevre

Whisk together oil, vinegar, maple, garlic, salt and pepper to make a dressing. Grate beets into a small bowl. Grate carrots into another bowl, mix in sprouts. (Keeping them separate for now will preserve their colors.) Toss 1/2 the dressing with the beets, 1/2 with the carrot & sprouts. Set aside to marinate for a bit. Combine just before serving, with some of the goat cheese crumbled over the top. This would also be yummy in a sandwich.

Published in Salads
Tuesday, 30 November 1999 00:00

Maple Vinegar Glazed Parsnips

Maple Vinegar Glazed Parsnips


from Vegetables from Amaranth to Zucchini by Elizabeth Schneider
these are sweet and rich, a nice counterpoint to the greens above.

2 lbs parsnips, peeled and cut in even chunks
2 tbsp oil
1 tsp salt
1/2 c water
2 tbsp maple syrup
1 1/2 tbsp balsamic vinegar
1 tbsp cider vinegar
black pepper

Preheat oven to 400. In a large roasting pan, toss parsnips with oil and salt. Set pan on a burner over medium heat and add water. Bring to a simmer. Place in oven and roast until tender, turning frequently. This could take anywhere from 30 to 60 minutes. When fork tender, drizzle with maple syrup and vinegars. Toss gently; roast until deeply browned and glazed, turning once or twice, about 10 minutes. Serve with fresh ground black pepper.

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

Roasted Vegetable and Barley Stew

Roasted Vegetable and Barley Stew


The sweetness of the parsnips and cabbage really come out with roasting. Soaking the barley for at least 6 hours is crucial to having it cook faster. As this is a hearty stew, you may want to make it later in the week when the weather turns cold and rainy again. Serves 4-6.

4 slices of bacon
1 small onion, sliced thin
1/2 head of savoy cabbage, roughly chopped into 1 pieces w/leaves separated
1 tsp. salt
1 lb. potatoes, scrubbed and diced into 3/4 cubes
1 1/2 lb. parsnips, peeled and cut into 3/4 pieces
1 TB olive oil
1 cup pearled barley, rinsed, soaked over night and drained
4 cups vegetable stock
2 TB balsamic vinegar
2 TB maple syrup
2 TB chopped fresh basil or parsley, -or- 1 tsp. dried rubbed sage
salt and freshly ground pepper to taste

Preheat oven to 450F. In a large heavy-bottomed pot, cook bacon over medium heat. When bacon is finished cooking, remove, cool, crumble and reserve. Increase heat to medium-high. Add sliced onion to hot bacon fat and cook for 1-2 minutes, stirring occasionally. Add half of the cabbage pieces, sprinkle with 1/2 tsp. salt and toss to coat. Cook, stirring occasionally until the cabbage begins to wilt (3-5 minutes). Add remaining cabbage, sprinkle with remaining salt and toss with already warmed cabbage. Once the new cabbage begins to wilt, add potatoes and parsnips and toss to coat. Pour mixture onto large cookie sheet or sheet pan. Roast in hot oven for approximately 30 minutes, tossing veggies every 10 minutes. 15 minutes into the cooking time, sprinkle veggies with vinegar and maple syrup and toss to coat. Continue roasting.

Meanwhile, heat olive oil in clean heavy-bottomed pot over medium-high heat. Add drained barley and cook, stirring frequently, for about a minute. Add broth, bring to boil, cover and simmer until barley is al dente, about 30 minutes. Add roasted vegetables and reserved crumbled bacon to the cooked barley. Add dried or fresh herbs and stir to combine. Season to taste. Serve warm with crusty bread.

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

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.

Published in Baked Goods
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