Recipes
Maple Baked Beans
If you like, use salt pork or even bacon for a yummy alternative instead of the butter and salt.
2 c dry beans
1/2 tsp baking soda
1 c grade B maple syrup
2 tbsp molasses
1 onion, chopped fine
1 1/2 tsp salt
2 tbsp butter
Soak beans overnight. Drain soaking liquid, cover with fresh water, add baking soda and bring to a boil. Simmer 30 minutes, until getting tender but not falling apart. Drain off and reserve the cooking liquid. In an ovenproof casserole or a crockpot, combine the maple, molasses, onion and beans. Add enough bean liquid to cover. Bake in a slow 300F oven for about 6 hours or in the crockpot on low all day. In the last hour mix in the butter and salt. When ready, the beans will be melting tender and deep golden brown.
Cornbread Casserole
This recipes comes to you via the Fall 2013 issue of Vermont's Local Banquet. Serve salsa and sour cream alongside if desired.
3 garlic cloves, sliced
1 medium onion, sliced
1 cup cabbage or bell peppers, sliced
1 medium carrot, sliced into coins
1/2 tsp salt
1 tsp olive oil, butter, or bacon fat
1 lb hot Italian sausage
1 16 oz cooked black beans, or 2 cups cooked Jacob's Cattle Beans
12 oz frozen or fresh corn
1 cup cornmeal
1 cup whole spelt or whole wheat flour
1 tsp salt
1/2 tsp baking soda
1/2 cup butter, melted and slightly cooled
2 eggs, lightly beaten
1 tbsp maple syrup (optional)
1 cup buttermilk
1/2 cup shredded cheddar, parmesan or feta cheese
1/4 cup chopped chipotles (optional)
Preheat oven to 350 F. Grease a 9x13 casserole dish.
In a large pan, saute together the garlic, onion, cabbage, carrot, salt and olive oil until the vegetables have started to soften. Remove and discard the sausage casing and crumble sausage into pan. Cook, stirring often, until the sausage is cooked through. Mix in the beans and corn and add mixture into the prepared casserole dish.
In a medium bowl, mix together the cornmeal, spelt flour, salt, and baking soda. Make a well in the center and add the butter, eggs, maple syrup, buttermilk, cheese and chipotles. Mix thoroughly and pour cornbread batter over the sausage mixture. Bake casserole for 30 minutes or until the cornbread is cooked through and turning golden.
Watermelon Mojitos
I'm a big fan of making cocktails out of garden ingredients. This mojito is a great refreshing drink! This recipe makes 1 drink.
4 large mint leaves
1/2 lime
1 tablespoon superfine sugar
4 ounces seedless watermelon, cut into 1/2-inch cubes (about 3/4 cup), plus a small wedge for garnish
2 ounces white rum (optional)
1/2 cup ice cubes
In a heavy large glass, combine mint, lime, and sugar. Using a muddler, mash together mint and lime until sugar is dissolved. Add watermelon, and muddle until broken down. Stir in rum and ice cubes. Pour into an 8-ounce serving glass and garnish with a watermelon wedge. Serve immediately.
Sweet and Spicy Slaw
This recice is adapted from a Bon Appetit recipe at epicurious.com.
1 head savoy cabbage
2/3 cup mayonnaise
2 tbsp honey
3 tbsp dijon mustard
1 1/2 tsp celery seed
1 1/2 tsp lemon zest
1 tsp hot pepper sauce (start with 1/2 and see how you like the taste)
Salt and pepper to taste
Directions:
Chop or shred the cabbage and place in a large bowl. Whisk together the remaining ingredients to create the dressing. Toss the dressing with the cabbage and chill for about an hour.
Potato and Carrot Pancakes
With an egg baked into the top and a crisp green salad on the side, these savory pancakes make a nice summer dinner.
1 1/2 pounds baking potatoes, peeled and shredded (about 4 cups)
1 large carrot, shredded (about 1 cup)
1/4 cup all-purpose flour
5 large eggs
2 teaspoons chopped fresh thyme or 1/2 tsp. dried thyme, crushed
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon canola oil
Preheat oven to 425 degrees F. Lightly coat two small baking sheets with nonstick cooking spray; set aside.
In large bowl combine potatoes, carrot, flour, 1 of the eggs, thyme, salt, and pepper.
In extra-large nonstick skillet heat half of the oil over medium heat. To make a pancake, spoon about 1 cup of potato mixture into skillet; evenly press and round edges with back of spatula to form a pancake. Cook two pancakes at a time, 4 to 5 minutes each side or until golden brown, turning once. Transfer to prepared baking sheet. Repeat with remaining oil and potato mixture.
With the back of a wooden spoon or a 1/4-cup measure gently press each pancake, slightly off-center, to make a 3-inch-diameter depression, deep enough to hold an egg. Pour one egg in each nest. Place pancakes with eggs in oven, being careful not to tilt baking sheet. Bake, uncovered, 10 to 12 minutes or until eggs are cooked through. Transfer pancakes to serving plates.
Charred Corn Crepes
I have been dying to try this recipe from the Smitten Kitchen blog for a while now. After making those corn fritters last week I'm all about cooking with corn! This recipe makes 9 to 10 9inch crepes so you may want to double the recipe.
1 large fresh corn cob
2 tablespoons butter, melted
1/2 cup flour
1 cup milk, any fat level will do
2 large eggs
1/2 teaspoon table salt
Butter or oil for pan
To char corn: Shuck your corn but leave the “stem” on if you can; it makes a great handle. Remove small children from the area. Over a hot grill or an open gas-stove flame, char the corn until well-blackened but not completely burnt. It tends to snap, crackle and yes, pop a little making terrifying noises (hence, the removal of small people) but will smell amazing (like popcorn and fireplaces and summer camp). Remove cob from heat, and when cool enough to handle, shave off kernels using a large knife. You should have about 1 cup kernels. Transfer to a bowl and pour melted butter over it; let cool to lukewarm.
Make crepe batter: Place corn-butter mixture in a blender with flour, milk, eggs and salt. Blend until mostly smooth (a few bits and coarse piece of corn are awesome but too many will make the batter hard to pour and spread in the pan). Cover and refrigerate for 1 hour or two days; this resting time really, really makes it easier to make crepes that don’t fall apart.
Cook crepes: Heat an 8- to 9-inch skillet (nonstick makes things even easier here) over medium heat. Coat very lightly with butter or oil. Pour 3 (for an 8-inch skillet) to 4 tablespoons (for a larger size) batter into the center of the skillet and roll it around so that it evenly coats the bottom. Cook until edges appear lightly brown, then flip the crepe* and cook it on the reverse side for another 30 seconds.
Slide crepe onto a paper towel-coated plate or counter. Repeat with remaining crepe batter, re-buttering pan as needed. Cooling crepes can overlap on the towels. Cooled crepes can be stacked and will not stick to each other.
Mexican Street Corn Crepe Stack (pictured above): I spread about 1 teaspoon mayonnaise (which is very scant and you can definitely use more; use yogurt or sour cream if you dislike mayo) between each crepe, then sprinkled about 2 teaspoons crumbled cotija cheese (but you can use ricotta salata, feta or another crumbly salty cheese if you cannot find it), a couple shakes of chili powder and a small amount of chopped cilantro (but you can use flat-leaf parsley if you’re not into cilantro). The toppings add up quickly as you stack the crepes, so don’t be afraid to go easy on them; you’ll still get a full amount of topping with each bite. Serve with lime wedges, squeezing some lime juice over each wedge.
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