A
Few Recipes
STRAWBERRY CREAM CAKE
Filling
3 cups strawberries
2 tablespoons sugar
Cake
4 tablespoons unsalted butter - melted
1 cup all purpose flour
1 tsp baking powder
6 eggs - separated
1/2 tsp salt
1/2 tsp vanilla extract
1/4 cup orange juice
1 cup of whipping cream
1. Rinse berries.
2 Preheat oven to 350. Butter and flour
8 inch pan. Sift flour and baking powder
onto wax paper.
3. Beat egg whites until foamy then gradually
add sugar and salt. Continue beating until
whites form stiff peaks. Add vanilla
4. Beat yolks and fold them into whites.
Sprinkle flour over the whites and fold in.
Continue until all flour is gone. Then fold
in juice and melted butter until gone
5. Place batter in pan and bake until golden.
25 minutes
6. Cool and cut cake crosswise.
7. Place mashed berries into whipped cream. Spread
mixture over cake layer. Place top layer back
on. Spread rest of mixture on top of cake. Place
whole strawberies on top for decoration.
You may find this receipe on page 256 of Local
Flavors, Cooking and Eating from America's Farmers'
Markets by Deoborah Madison
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HOLY-MOLY
SALSA
2
½ cups chopped and peeled tomatoes
1 ¼ cups chopped sweet green peppers
1 ¼ cups chopped onions
1 cup tomato sauce (For a thicker salsa. Can
be left out.)
½ cup chopped hot peppers
¼ cup cider vinegar or lime juice
1 or 2 cloves garlic, minced
2 teaspoons minced fresh cilantro or parsley
1 teaspoon salt
Combine
all ingredients and bring to a boil. Reduce
heat and simmer uncovered for 10 minutes. Cool
and refrigerate. This recipe can be used for
an al fresca salsa. Just do not cook it.
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THE
BEST BLACKBERRY COBBLER
1
cup sugar
1 ½ Tablespoons cornstarch
1 cup water
2 to 3 cups fresh blackberries
2 Tablespoons butter
Cinnamon
3 Tablespoons shortening
1 cup self-rising flour
½ to ¾ cup milk
In
a saucepan, mix sugar and cornstarch. Stir in
water. Bring to a boil for one minute or until
mixture is clear. Stir in blackberries and pour
into 1 ½ quart-baking dish. Dot with
butter and sprinkle lightly with cinnamon. Cut
shortening into flour with pastry blender or
fork until dough resembles coarse cornmeal.
Add milk and mix well. Drop batter by spoonfuls
over hot fruit.
Bake at 400 degrees for 25 to 30 minutes. Serve
warm with a scoop or two of vanilla ice cream.
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ROASTED
POTATOES WITH SALSA VERDE
INGREDIENTS
2 ancho chiles (Dried poblano chiles) or 3 Tbsps.
ancho powder
1 medium onion, sliced
6 medium potatoes, diced into 2 inch cubes
1 Tbsp. dried oregano
salt and pepper
2 Tbsps. olive oil
4 cloves of garlic, pressed
4 tomatillos, husks removed and finely chopped
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1/4 tsp. ground cinnamon
1/4 tsp. ground allspice
2 poblano chiles, roasted, peeled and chopped
1 chopped serrano or jalapeno chile, chopped
juice of 2 limes
2 Tbsps. cilantro, chopped
1/2 cup Monterey Jack cheese, shredded
Preheat
oven to 375 degrees. Roast anchos on hot skillet
until softened. Remove stems and seeds and grind
into a powder. OR use the 3 Tbsps. prepared
ancho powder. In a bowl, toss ancho powder,
half the onions, potatoes, oregano, salt, pepper
and oil. Coat a baking sheet with oil and distribute
potato mixture evenly on the sheet. Roast for
15 minutes. Turn and continue to cook for 15
to 20 additional minutes. While potatoes are
baking make salsa by sautéing remaining
onions and garlic in a little olive oil until
soft. Add next 7 ingredients and simmer for
10 minutes. Remove from heat and mix in lime
juice. Garnish potatoes with salsa and top with
cheese. Serves 4.
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MOM'S
YAMS
INGREDIENTS
5 large fresh yams
1 stick of butter
3/4 cup brown sugar
4 eggs
1 cup evaporated milk
1 tsp. Ginger
1 tsp. Nutmeg
1 tsp. Cinnamon
a pinch of cloves
miniature marshmallows
Boil yams (skin left on) until tender. Rinse
in cold water and peel when cool enough to touch.
Place in large mixing bowl and beat until "mushy",
add the remaining ingredients, except marshmallows,
and beat till smooth. Place in an 11x14 pan
and bake in 350º oven till knife inserted
in center comes out clean (about 1 hour). Top
with marshmallows and broil till just browned.
Enjoy!
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"NOT
YOUR AVERAGE" Cranberry Sauce!
Into a medium saucepan put:
1 bag fresh cranberries, washed and drained1
cup water
1/2 cup honey1 large apple or pear, peeled,
cored, and cut into cubes
1 teaspoon freshly grated ginger root
Ground cinnamon to taste
Ground nutmeg to taste (optional)
1 large clove Blue Moon Farm Garlic, finely
minced
1 medium jalapeno pepper (optional), finely
minced (remove seeds first for a little less
heat!)
Bring to a boil, then simmer until cranberries
"pop". Serve warm or cold.
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BLUE
MOON FRIES
Scrub 5-6 large baking potatoes and pare if
desired. Slice into rounds or wedges into a
bowl large enough for tossing. Toss with 1 Tablespoon
of Olive Oil and sprinkle with BLUE MOON garlic
powder to taste and toss again. Spread on a
cookie sheet and bake at 375 degrees for 20-25
minutes or until brown. Try with sweet potatoes!
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MAINE
POTATO AND TURNIP GRAUTIN
INGREDIENTS
2
pounds all-purpose potatoes (about 6 medium),
peeled and cut into 1/4-inch-thick slices
1 pound turnips (about 4 medium), peeled and
cut into 1/4-inch-thick slices
salt
2 tablespoons margarine or butter (1/4 stick)
1 medium onion, halved and thinly sliced
1 cup heavy or whipping cream
1/4 teaspoon coarsely ground black pepper
1/8 teaspoon ground nutmeg
4 tablespoons grated Parmesan cheese
2 tablespoons plain dried breadcrumbs
1.
Preheat oven to 400 degrees F. Grease shallow
2 1/2-quart casserole.
2. In 4-quart saucepan, heat potatoes, turnips,
1 teaspoon salt, and enough water to cover to
boiling. Reduce heat to low; cover and simmer
8 to 10 minutes, until vegetables are fork-tender.
Drain well; arrange potato and turnip slices,
overlapping, in casserole.
3. Meanwhile, in 2-quart saucepan, melt 1 tablespoon
margarine or butter over medium heat. Add onion
and cook until golden, about 10 minutes. Stir
in cream, pepper, nutmeg, 2 tablespoons Parmesan
cheese, and 1 teaspoon salt; cook 1 minute.
Pour onion mixture over potato and turnip slices.
4. In cup, mix breadcrumbs, 2 tablespoons Parmesan
cheese, and 1 tablespoon melted margarine or
butter. Sprinkle over potato and turnip mixture.
Bake 25 minutes or until bubbly and golden.
Each serving: About 235 calories, 5 g protein,
23 g carbohydrate, 15 g total fat (8 g saturated),
43 mg cholesterol, 450 mg sodium.
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MAPLE
PUMPKIN PIE
INGREDIENTS
1 - 9 inch deep-dish or up to 11 inch but shallower
regular pie crust
1 1/2 cups pumpkin puree
1/2 cup maple syrup
1 cup heavy cream
1/2 cup milk
4 eggs
2 tablespoons flour
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
1 teaspoon cinnamon
Pastry Maple Leaves for decoration, if desired
NOTE: The maple in this recipe is very subtle;
the seasoning, and heavy custard, pretty much
overpowers it. You may also find that this is
not sweet enough; to sweeten it more, incorporate
up to 1/2 cup sugar with the eggs. All in all,
this is pretty close to traditional pumpkin
pie flavor, with a hint of maple.
PROCEDURE
Prepare pie crust. Heat pumpkin puree in a heavy
pan; stir frequently. Add milk and cream to
pumpkin puree, continue heating gently and stir
until smooth. Keep it hot but don't let it boil.
In a heatproof bowl, beat eggs (and sugar or
maple sugar) until smooth. Beat in dry spices
For Maple Pumpkin Pie, beat in flour, then maple
syrup. When the pie crust is baked, beat the
egg mixture while pouring the hot pumpkin mixture
into it in a thin stream. The resulting mixture
will be hot but not so hot as to cook the eggs.
Carefully pour hot pumpkin filling into hot
pie crust; return to center of oven and bake
at 400°. Fill the pie part way out of the
oven, then top it off with a cup or ladle with
the pie positioned in the oven, as the slightest
sticking of the oven rack is liable to cause
filling to slosh all over.
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SPICY
PORK STIRFRY
INGREDIENTS
5 to 10 small Thai or serrano chiles, finely
chopped
7 cloves garlic, finely chopped
1/4 cup chopped cilantro
3 tablespoons vegetable oil
1 pound sliced pork
6-7 stalks of bok choi, chopped
2 tablespoons oyster sauce
2 tablespoons fish sauce
1 teaspoon brown sugar
1/2 cup chicken stock
1/3 cup thinly sliced basil leaves
Combine
the chiles, garlic and cilantro in a small bowl
and mix well. Heat 2 tablespoons of oil oil
in a wok, swirling to coat the surface, add
the chili mixture and stir-fry until garlic
is aromatic, about 1 minute. Add the pork and
stirfry, stirring often, until meat is cooked,
about 5 minutes. Remove meat from wok. Add the
other tablespoon of oil to wok and add bok choi.
Stirfry for about 1-2 minutes. Return the pork
to the wok. Add the oyster sauce, fish sauce,
sugar and chicken stock, toss and stir to combine
and heat thoroughly. Stir in the basil leaves
and immediately serve over rice. Yield: 4 to
6 servings
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FRIED
OKRA AND POTATOES
INGREDIENTS
· 1 lb. Fresh okra
· 3 Large potatoes (baking type -- not
new potatoes)
· 1 Medium white onion, finely chopped
· 1 Tablespoon of paprika
· 1 Tablespoon parsley
· 1-2 cloves of garlic, finely chopped
· 1/2 C Cornmeal
· 1 t Salt
· 1/2 C Vegetable oil
· 1/4 t Ground pepper
Wash okra and cut off stem ends. Cut in about
1/2-inch pieces. Peel potatoes and chop into
1/2-inch dice. Put okra and potatoes in large
bowl. Add chopped onion and garlic to mixture.
Sprinkle cornmeal, paprika, parsley, salt and
pepper over mixture. Stir until cornmeal is
evenly distributed throughout mixture.
Heat cooking oil in large skillet over medium
heat (oil should be hot, but not smoking hot).
Carefully spoon okra/potato mixture into hot
oil. Fry, turning mixture occasionally, until
potatoes are done and mixture is nicely browned,
about 10 to 12 minutes. Drain on paper towels.
Makes enough for 4 or 5 hungry people.
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