RASPBERRY
& FRESH FRUIT
Red
Raspberry Chicken
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Serves
4
4 chicken breasts
1 small shallot diced
1/2 pound fresh chanterelle mushrooms
3 tablespoons butter1 tablespoon olive oil
3/4 cup Red Raspberry Vinegar
1 can chicken broth
2 cups whipping cream
3 tablespoons flour
1/4 cup cold water
Fresh Red Raspberries |
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Saute chicken in butter and oil on each side for 10 minutes.
Remove chicken. Add shallots and mushrooms saute to brown
lightly. Remove and drain pan.
Add Red Raspberry Vinegar to pan and deglaze, simmer and
reduce to half.
Return chicken to pan and add chicken broth. Cover and simmer
over medium low heat 20 minutes or until chicken is cooked
through. Remove chicken again and place on serving platter.
Season with salt and pepper.
Slowly add whipping cream to juices in pan along with flour
that has been whipped and blended in the cold water. Simmer
until thickened. Add salt, pepper and garlic powder to taste.
Garnish with fresh raspberries. Serve over plate of wild
rice.
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Raspberry
Glazed Pork
Serves 4
1 whole pork tenderloin
1/2 cup soy sauce
1/2 cup olive oil
1 cup Red raspberry sauce
1 tbl lemon juice
1 tbl worcestershire sauce
In a sealable container, mix soy sauce and olive oil
together.Add the pork tenderloin. Marinate for about
a hald hour or more to taste. Soy makes meat taste
salty, beware!
Preheat
grill. In a measuring cup mix raspberry sauce, lemon
juice and worcestershire sauce. Put tenderloin on
the grill and glaze. Glaze a couple of times. Slice
on cross grain. Serve with more raspberry sauce.
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Raspberry
Caprese Salad
for 2...
1/2 pound fresh mozzarella cheese, sliced 1/4-inch thick
2 large ripe heirloom or big boy tomatoes, sliced 1/4-inch
thick
1 cup fresh basil leaves cut chiffenade
Coarse sea salt and freshly ground pepper
extra-virgin olive oil
Red raspberry vinegar
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In
a circular design around the salad plates, alternate fresh
mozzarella slices with sliced tomatoes.
Sprinkle
the basil leaves liberally over the slices. Sprinkle salt
and freshly ground pepper to taste. Just before serving,
drizzle the extra-virgin olive oil over the entire salad.
Sprinkle raspberry vinegar over entire salad.
Fun
alternative: When Summer cherry tomatoes are at their peak,
use them split in half, and the small balls of fresh mozzerella
toss with olive oil, raspberry vinegar and basil.
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Raspberry
Brie Baguette
One of our favorites when we're camping...
1
Baguette or Boule
1 Small wheel of brie, we leave the skin on.
Red Raspberry Jam
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Take
a baguette or Boule slice it lengthwise.
Drop slices of brie on one half.
Spread raspberry jam on the other half.
Smash back together so it looks like a whole baguette
again. Wrap in foil. Place on grill, over campfire
or in preheated 350 degree oven for 5-10 minutes.
You're waiting for the cheese to melt. Slice into
manageable bits.
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Raspberry
Chamomile Iced Tea
6 cups room temperature water
4 tbl Chamomile loose leaf tea
2 cups Raspberries, muddled + whole raspberries for
garnish
Honey
Combine water and Chamomile loose leaf tea and muddled
raspberries.
Let
the tea steep in the refrigerator overnight.
Make
a Raw Honey Simple Syrup by mixing one part honey
and one part room temperature water. Whisk thoroughly
until the honey and water combine.
When
the tea is finished steeping, strain the tea and raspberries.
Add Honey Simple Syrup to taste.
Garnish your ice tea with raspberries. |
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Strawberry
Rhubarb Jam Streusel Coffee Cake
You can use any one of our "Dam Good Jams" for this! |
1⁄2
c unsalted butter, softened
1 c sugar
1 egg
1 t vanilla
21⁄2 c all-purpose flour
1 t baking soda
1 t cinnamon
1⁄2 t salt
1⁄4 t ground cardamom
1 c buttermilk
2 c diced strawberries(smaller pieces make for a better
texture)
Half pint Rhubarb jam or Strawberry/rhubarb
jam
For
the streusel topping:
1⁄4 c butter, melted
1⁄2 c flour
1⁄2 c brown sugar
1⁄4 c crushed toasted almonds or pecans (we use pecans)
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Preheat
the oven to 350.
Lightly grease a 8x8" pan.
In a mixing bowl, cream together butter and sugar. Beat
in the egg and vanilla, just until mixed.
In
a separate bowl, mix together the flour, baking soda, cinnamon,
salt, and cardamom. Add in the flour. Mix lightly. Stir
in the buttermilk.
Spread
half the cake batter in the prepared pan. Drop by spoonfuls
the jam onto the cake batter. Top with strawberries. Cover
with remaining batter.
To
make the streusel topping, combine all the ingredients and
crumble with your fingers. Evenly sprinkle the streusel
topping over the cake batter.
Bake
the cake for 35-45 minutes or until a toothpick inserted
into the center of the cake comes out clean.
Remove
from oven and allow to cool slightly before cutting. |
Berries, Rasp- & Black
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Blackberry
Fool
Serves 2-4
2 1/4 c fresh blackberries
2 c heavy cream, chilled
1/4 c confectioners’ sugar
1 tbl brandy
1 t vanilla extract
:
Mash 1 cup of the blackberries. Strain through a fine-mesh
sieve into a small bowl. Discard the seeds.
In
a large bowl, beat together the cream, confectioners’
sugar, brandy and vanilla until firm peaks form. Using
a rubber spatula, fold the blackberry puree into the
whipped cream.
Layer
fresh blackberries, cream, fresh blackberries.
Spoon
the fool into glasses or bowls top with a big fresh
blackberry (and if you got ours, you have a few!)
and serve immediately.
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RHUBARB-GINGER
CRUMBLE
2 pounds rhubarb stalks, rinsed, ends trimmed and cut into
1-inch pieces
2 tbl minced fresh ginger
21/2 c sugar, divided
2 c all-purpose flour
Pinch of salt
14 tbl unsalted butter, cold and cut into small cubes
1.
Preheat oven to 350 degrees F.
2.
In a large bowl, toss together the rhubarb and ginger. Transfer
to a 2 or 3 quart baking dish and sprinkle 2 cups of the
sugar over top of the rhubarb mixture; set aside.
3.
In a medium bowl, whisk together the flour, remaining sugar
and salt. Cut the butter into the flour mixture until it
resembles coarse meal and the butter pieces are no larger
than the size of a pea. Sprinkle the crumble topping evenly
over the rhubarb.
4.
Bake until the topping is golden brown, the rhubarb mixture
is bubbling and the rhubarb is soft, about 1 hour 15 minutes.
Place the pan on a wire rack to cool slightly; the crumble
can be served warm or at room temperature. Top with ice
cream or fresh whipped cream, if desired. |
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Poached
Pears Recipe for Two
Oven pre set to 375
2
ripe pears
1-3 oz blue cheese crumbled
1/2 c port wine
1/3 c honey
1 cinnamon stick
5-10 cloves |
Peel
the pears. Slice in half. Using a melon ball tool,
scoop out the seeds and pull off the stem. In a glass
baking dish mix together the port and honey add the
cinnamon stick and cloves. Place the sliced pears
sliced side down into the honey port mixture in the
pan. Place in oven about 7 - 10 minutes, depends on
how ripe the pear is, youare looking for a rosey color
on the pear.
Flip
the pears over for another 7-10 min. Pull out of the
oven and add the bits of blue cheese to the pear cavities.
Return to oven to melt the cheese a bit. Place pears
in bowls. Remove cinnamon stick from pan. Pour sauce
sauce over the pears. Enjoy! |
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Grilled
Melon with Peach Agrodolce
For
melon
1 c sugar
1/4 c apple cider vinegar
2 peaches, peeled, pitted and diced
1 heirloom melon* cut into 1/2"
slices
1/4 c olive oil
1 pint blueberries
salt and pepper, to taste
Torn basil leaves, for garnish
*Charentais, Jenny Lind, Crane melons work well
Agrodolce
1 c sugar
1⁄4 c apple cider vinegar
2 peaches, peeled, pitted and diced fine
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Bring
sugar, vinegar, and peaches to a simmer and cook until
peaches are softened and liquid is reduced by half. Set
agrodolce aside to chill.
Toss
cantaloupe with oil and grill, turning once, until charred
all over, 10-12 minutes; Cool, transfer to a serving platter
sprinkle with blueberries. Drizzle with Agrodolce, season
with salt and pepper, and garnish with basil
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Ham
& Melon Salad
Serves
4
1/2 c mayonnaise
1 tbl Herb de Provence mustard (or Dijon)
1t grated fresh ginger or 1/2 t dried ginger powder
2 c cubed heirloom* melon
1/2 lb fully cooked cubed ham or a mix of ham and proscuitto
1 c cubed pineapple
1/2 c chopped celery
1/3 c pecans
*Charentais, Jenny Lind, Crane melons work well
Sitir
together mayo and mustard.
In a large bowl mix fruit together. Pour dressing over.
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Crab Salad with Melons
Dressing
1/2 c mayonnaise
2 tbl minced parsley
1 tbl chili sauce or catsup
1/2 dried tarragon, basil
1/8 t Fire powder (our hot pepper powder)
1 clove garlic minced |
Salad
1/2 c chopped red pepper
1/2 c chopped celery
2 c shredded crabmeat
Plating
Salad greens
thin sliced mixed heirloom* melon
wedges
*Charentais, Jenny Lind, Crane melons work well
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Place
dressing ingredients in mason jar. Shake to blended well.
Toss
salad ingredients together. Pour small amount of dressing
into mix so crab sticks together. Mound salad greens on
salad plate. Arrange melon slices around greens. Scoop a
helping of crab salad onto salad green. Enjoy!
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Pear
Salad & Raspberry Vinaigrette |
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1
c fresh raspberries
1/4 c Red raspberry vinegar
1/4 c olive oil
1/8 t ground ginger powder
2
ripe pears cored and thinly sliced
1 c red grapes halved
1/4 c chopped pecans
Micro
greens mix
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Place
raspberries, vinegar, oil and ginger powder in a mason jar.
Replace lid. Shake well. Chill at least an hour.
Place
pears, grapes on top of salad greens. Top with pecans. Pour
with dressing.
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Apple
Sauce Pie
2 eggs
1 c white sugar
1/2 c butter, melted
1/2 c applesauce
1/2 c Shagbark Hickory Spiced Apple butter
2 tbsp flour
1/2 t vanilla
1 9 inch pie shell
Mix
all ingredients and pour into pie shell. Bake at 350
for 45 minutes. |
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Griddle Scones
NOTE:
Dried ground cherries, dried blueberries,
currants, raisins all work fine here.
2
c all-purpose flour
2 tbl butter
1 t salt
2 tbl sugar
4 t baking powder
3/4 c dried berries
1 egg
1/2 c whole milk or buttermilk |
In
a large bowl place the flour, butter, salt, sugar
and baking powder. Using a fork, cut the butter into
the flour until the size of dimes but slightly thinner.
Mix
in the dried fruit.
In
a small bowl, whisk together the buttermilk and egg,
and mix into the dry ingredients until it forms slightly
tacky dough.
Flour
a clean work surface and turn dough out onto it. Gently
flour the top and knead 2-3 times, just enough to
barely bring the dough together.
Pat
it down into a 1/2 inch thick round. Flour a sharp
knife and cut the dough into 8 small triangles.
Carefully
place scones on pre-heated griddle, giving them at
least 1 inch of space in between. Cook 5-7 minutes,
until the bottom has browned nicely.
Very
carefully turn and cook an additional 5-7 minutes.
If yours rise thicker than 1 inch, cook on both edges
as well! |
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All
members of the nightshade family are considered fruit....tomatoes
live in the nightshade family!
Baked
Early Girl Tomatoes
Slice tomatoes in half. Top with a mix of bread crumbs,
Parmesan, Shagbark Farm Pizza or Pasta Spices.
Drizzle with olive oil. Bake at 350 until the cheese melts. |
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A
good way to use leftover corn on the cob and the abundance
of Summer tomatoes!
Tomato & Corn Pancakes
1 c mix of fresh diced tomatoes and corn kernels
20 saltines crushed
2 eggs
3 tbl butter
Mix veggies, crackers & eggs in a bowl. Let the
crackers absorb the veggie juice and become a mash.
Melt butter. Drop by tablespoon into butter and fry
to golden. |
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What
can I do with a pawpaw?
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Shagbark
Farm Pawpaw Pudding
1/3
c cane sugar
3 tbl cornstarch
dash sea salt
2 c whole milk
4 egg yolks lightly beaten
4tbl butter cut into pieces
2 t vanilla extract or 1 tbl dark rum
3/4 c pawpaw puree
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Combine
sugar, salt, cornstarch in a medium sauce pan. Add
milk and whisk until smooth. Whisk in in egg yolks.
Place over medium heat and whisk constantly until
pudding thickens and makes visible ribbons when drizzled
over the surface. Remove from heat and stir in butter,
pawpaw puree and vanilla or rum. Pour into ramekins.
Chill at lest 2 hours. Makes about 4 cups of pudding
or 2 martini size glasses! |
Pawpaw
Bread
1
1/4 c. melted butter
2 c. sugar
4 eggs
2 c. pawpaw pulp or preserves |
1
Tbsp. lemon juice
4 c. sifted all-purpose flour
2 tsp. baking powder
3 c. hickory nut pieces |
Preheat
oven to 375 F. Grease two 9x4x2-inch loaf pans.
Beat together butter, sugar, and eggs. Add and beat
in the pawpaw pulp and lemon juice. Sift the flour
and baking powder together, and stir them into the
batter. Stir in thenuts and scrape the batter into
the loaf pans. Garnish each loaf with extra hickory
nuts, and bake for 1 hour and 15 minutes. The top
corners of the loaf may burn, but that adds flavor
and character.
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Pawpaw
Cream Pie
3/4
cups sugar
1/4 cup cornstarch
3 egg yolks slightly beaten
1 cup milk
1 cup light cream
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1
cup pawpaw pulp (seeded)
3 egg whites
3 tbsp sugar
pinch of salt
1 baked 9 inch pastry shell |
Combine
sugar and flour or cornstarch. Add the beaten egg yolks,
milk, and cream. Mix well and add pawpaw pulp. Cook and
stir constantly over low heat until thickened. Cool.
Make
a meringue by beating the egg whites stiff with 3 Tbsp.
sugar and a pinch of salt. Pour custard into a baked pastry
shell and cover with meringue. Bake in a moderate oven (350o
F) for 12 minutes or until meringue is browned. Serves 6
to 8. |
Best
Indian Cooking You'll Ever Do.... |
Paneer,
Matar Paneer with Cod Poached in Tomatoes & Saffron |
Paneer
- Farmer's Cheese
1
gallon whole cow's milk
1/4 - 1/2 cup lemon juice or distilled white vinegar
1/4 t salt
Heat milk in a heavy-bottom, nonreactive pot, heat
the milk over medium-low until it foams but before
it boils. Remove from heat and stir to cool.
Remove
the milk from the heat and add the lemon juice or
vinegar. Stir into the milk a little at a time, pausing
after each addition. When the curds pull away from
the side of the pot and the whey around them is mostly
clear, you've added enough acid. When curds have separated,
leave the pot alone for 10 to 20 minutes.
Line
a colander with damp cheesecloth and set it over a
large bowl or in the sink. Ladle curds into the colander
to drain for 30 minutes. Sprinkle salt over curds
and stir.
Pull
the cheesecloth ends together at the top, then twist
and squeeze the cheese into a disk. Keep the cheese
completely encased in cloth. Place the wrapped cheese
on an upside-down plate . Cover the cheese with another
upside-down plate. Set a cast-iron pan, on top of
the top plate to press the cheese. This takes about
an hour. Cover and refrigerate for up to a week or
slice and fry in butter for a recipe.
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Matar
Paneer
1/2
large onion minced
1 Tbl butter
1/2 t whole brown mustard seeds
1/2 tground cumin
1 bay leaf
1 clove garlic, minced
1/2 pint diced tomatoes
2 tsp. ground coriander
1 tsp. garam masala
1/2 tground turmeric
1/2 t salt
1/2 t paprika
1 c peas (fresh or frozen work fine)
1/4 tsp. sugar
fresh made paneer, cut into 1-inch cubes fried in
butter
Heat
oil in pot over medium heat. Add mustard seeds, cumin
and bay leaf. Cook 1 minute, or until fragrant. Add
onion and garlic, and sauté 5 to 7 minutes,
or until browned. Stir in tomato sauce, coriander,
garam masala, turmeric, salt and paprika. Simmer 10
minutes, or until sauce thickens, stirring occasionally.
Add up to 1/2 cup water if sauce is too thick. Stir
in peas, and sugar. Simmer 5 minutes, or until peas
are heated through. Fold in paneer, and cook 3 minutes
more. Remove bay leaf, and serve hot.
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Cod
Poached in Tomatoes & Saffron
Cod
fillets
1/2 pint diced tomatoes
1 c white wine
pinch saffron threads
butter
Jar Tomato Jam
Melt
butter in a small saucepan. Add wine and saffron,
wait until the broth
turns pale yellow. Place cod in broth allow to cook
a bit then turn over.
Add tomatoes and simmer slowly until cod is done.
Top with tomato jam. Yum!
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HICKORY
RECIPES
What
Can I Do with Shagbark Hickory Syrup? It's
not just for pancakes!!
Preheat oven to 400 degrees F. Lightly brown pork chops.
Arrange in flat baking dish. Mix together onion, vinegar,
Worcestershire Sauce, chili powder, Shagbark Hickory Syrup,
water salt & pepper, . Pour over pork chops. Cover.
Bake 45 minutes, basting occasionally. Uncover. Bake 15
minutes more. Remove chops to platter. Thicken sauce with
flour. Pour over chops.
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Sweet
Hickory Cocktail
2 teaspoons Shagbark Hickory Syrup,
or to taste
2 ounces bourbon
Shake over ice and serve. |
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Hickory
Schnecken
This is adapted from my grandmother's
recipe |
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Dough
3 1/3 c bread flour
3 tbl sugar
1/2 t salt
1 tbl fresh yeast
1/3 c unsalted butter melted
1/2 c milk & some extra
2 eggs |
Syrup
1/2 c unsalted butter, softened.
2 tbl your favorite sugar
1/4 c Shagbark Hickory Syrup
2tbl molasses
1 c hickory nuts or pecans |
Filling
3 tbl your favorite sugar
1/2 c brown sugar
1/4 c Shagbark Hickory syrup
1/2 c your favorite dried fruits chopped small
Cinnamon to taste
Ground American Allspice to taste
Butter bits(butter cut into small squares) about 1/2
stick or what your heart can take!
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Butter
a large square baking pan.
Combine
dry dough ingredients in a bowl. Warm milk, warm to touch,
not hot. Add yeast. Allow to proof for 5 minutes. Add to
dough bowl. Add eggs and melted butter. Combine and then
turn out to knead. Knead dough 8-10 minutes. Return to a
greased bowl and cover with clean kitchen towel. Leave in
warm place until doubled.
Make
syrup: Cream butter and add other ingredients. Pour into
baking pan to distribute evenly.
Mix
the filling ingredients in a small bowl. Keep the butter
bits separate for now.
Heat
oven to 350.
Knock
back the dough. Turn out onto a board and roll into a rectangle
about 24x12 with the longest side nearest to you. Beat another
egg with some extra milk and glaze the dough using a pastry
brush.
Sprinkli
the filling and the butter bits evenly onto the dough. Roll
up the dough rolling the long side away from you. Roll firmly
keeping a firm rolled shape. Cut into 9 or 12 even slices,
determine this by the pan you chose. Mine holds 9 thicker
slices.
Set
slices into prepared pan putting the sliced swirled sides
up. Let rise about another 20 minutes then bake for 20-25
minutes. You are looking for a golden color on the dough.
Allow
to cool slightly, then turn onto platter allowing the syrup
topping to cover rolls. Allow rolls to cool to touch. Enjoy! |
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Shagbark
Hickory Syrup Energy Bars
1 c quick cooking rolled oats
1/2 c roasted unsalted sunflower seeds
1/4 c whole-wheat flour
1/2 c dried apricots
1/2 c raw almonds
1/2 c raw hazelnuts
1/2 c roasted unsalted peanuts
1/2 c raisins
1/2 c pitted dried dates
1/2 c wheat germ
1/4 c whole oats
1/2 c powdered nonfat dry milk
1/2 c Shagbark Hickory syrup
2 large eggs |
Preheat
the oven to 350 degrees F. Coat a 9 by 13-inch baking
pan with Pam cooking spray.
Place nuts & sunflower seeds in a food processor.
Chop medium fine. Dump into a stainless steel bowl.
Place dates raisins and apricots into food processor
with whole wheat flour. Chop to same texture as nuts.
Add to the other ingredients in the bowl. Add wheat
germ, whole oats and dry milk. Whisk eggs with syrup.
Stir into ingredients in the bowl, you'r going for
a sticky texture. Spread into baking pan and bake
20 minutes. Cool and cut into squares. |
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Hickory
Nut Bread
1 egg
1 cup packed brown sugar
2 tablespoons shortening, melted
2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1/2 cup chopped hickory nuts
In a mixing bowl, beat the egg. Gradually beat in brown
sugar and shortening. Combine flour, baking powder, baking
soda and salt; add to egg mixture alternately with buttermilk.
Beat just until moistened. Stir in nuts. Pour into a greased
9-in. x 5-in. x 3-in. loaf pan. Bake at 350 degrees F for
45-55 minutes or until a toothpick inserted near the center
comes out clean. Cool for 10 minutes; remove from pan to
a wire rack. |
Hickory
Nut Cookies
2 c. brown sugar
1/2 c. shortening
2 eggs
1 c. buttermilk
1 tsp. vanilla
1 tsp. soda
2 tsp. baking powder
3 c. flour
1/2 c. chopped hickory nuts
Cream sugar and shortening. Add eggs and beat, by hand.
Stir in sour milk and vanilla. Mix dry ingredients together
and beat into liquid mixture. Drop on greased cookie sheet
by teaspoonful and bake at 350 degrees for 15 minutes. |
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Bacon
Pancake Strips with Bacon Hickory Syrup |
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Sauce
3 slices bacon, minced
1/2 cup Shagbark Hickory syrup
4 tbl butter or to taste
6
slices bacon
1/2 c Shagbark Farm Pancake mix
1 egg
1/2 c whole milk or buttermilk
1 tbl butter
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Cook
bacon slices to desired doneness. drain on a paper
towel-lined plate. Fry minced bacon in same pan. Add
hickory syrup & butter stir until sauce is smooth
and heated through, about 5 minutes. Reduce heat to
low and keep sauce warm.
Whisk pancake mix, buttermilk, egg, and butter together
in a bowl.
Heat a griddle or flat skillet over medium heat; spread
some more butter on the surface to coat. Arrange the
cooked bacon slices about 4 inches apart on the hot
griddle, working in batches if needed. Slowly pour
batter over eachbacon strip; cook until bubbles start
to form on top and edges are dry. Flip pancakes and
cook until other side is golden brown.
Serve
with warm bacon hickory syrup sauce.
If
you want something without bacon, same recipe, saute
apple slices and use the same way as the bacon above! |
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Bacon
- Even Better - Candied Honey Bacon
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1
lb. Dry cured bacon, sliced
2 tbsp. Honey
1⁄4 c. Light Brown Sugar
2 tsp. Hickory Syrup Mustard
1⁄2 tsp. Kosher Salt
1⁄4 tsp Cayenne Pepper
Preheat the oven to 350°F.
Cover a rimmed baking sheet with aluminum foil. Top
with a wire rack. In a large bowl, add the honey brown
sugar,mustard, Kosher salt, and cayenne pepper. Mix
well. Add the bacon to the bowl and toss gently with
your hands. Place the bacon in a single layer onto the
wire rack and bake on the center of the oven. After
about 20 minutes the bacon will begin to brown, but
will likely need to bake for another 10-15 minutes.
The bacon is done when it is dark brown, but not burnt.
If you take the bacon out too soon it will be chewy,
and not candied. Resist the temptation to pull the bacon
out before it is finished. Remove from the oven and
cool for 5 minutes on the rack. When the bacon is cool
enough to handle, transfer it to a plate.Serve at room
temperature.
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Shagbark
Farm Bread Pudding
Start with a reasonable bread and use European style butter!
4 tablespoons butter, softened
2 cups whole milk
2 eggs
1/2 cup sugar
1/4 teaspoon salt
1 teaspoon ground cinnamon
3 cups soft bread cubes (about 5 slices bread)
1/2 cup gold raisins, even better pre soaked in dark rum
Shagbark Hickory Syrup
Place
butter and sugar in a measuring cup. Scald milk (heat it
to just below boiling), and pour it over the butter and
sugar; stir to mix well. Beat eggs in a bowl. Gradually
stir in milk mixture, add salt and cinnamon. Add bread cubes
and raisins. Stir gently to evenly moisten bread. Pour into
a 1-1/2-quart baking dish.
Bake
40 to 45 minutes, or until knife inserted comes out clean.
Serve warm with Hickory Syrup.!! |
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Grilled
Hickory Wings
1.
Split chicken wings into "cocktail sizes".
Take off tip of wing and discard. You
should have 32 parts. |
2. Toss wings with olive oil, paprikas salt and pepper.
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3.
Mix all glaze ingredients in a measuring cup. |
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4.
Let flavors blend 15 to 20 minutes. |
5.
Turn over to grill-meister. Place wings on grill and
brush with glaze. |
6.
Brush with glaze again. |
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7.
Serve. |
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Grilled
Hickory Wings
2
packages chicken wings
1/4 c Olive oil
1 tbl hungarian paprika
1 tbl smoked paprika (optional, use hungarian
as a substitute)
Tomato
Hickory Glaze
12 oz bottle Shagbark Hickory
syrup
1 6 oz can tomato paste or 12 oz bottle chili
sauce
1 tbl lemon juice
1 tbl worcestershire sauce
1/4 bourbon, optional and to teast!
Salt & Pepper
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The
MeatEater Fish and Game Cookbook: Recipes
and Techniques for Every Hunter and Angler
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Preheat
grill.
1. Split chicken wings into "cocktail sizes".
Take off tip of wing and discard. You
should have 32 parts.
2. Toss wings with olive oil, paprikas salt and
pepper.
3. Mix all glaze ingredients in a measuring cup.
4. Let flavors blend 15 to 20 minutes.
5. Turn over to grill-meister. Place wings on grill
and brush with glaze.
6. Brush with glaze again.
7. Serve.
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Pan
Fried Bacon Hickory Scallops
2
servings
8 sea scallops
1/2 c chopped bacon (8 slices)
2-3 tbl butter
1/2 c Shagbark Hickory syrup
1/4 c flour
Fry bacon. Drain but leave about 1 tbl in pan. Dredge
scallops in flour which has some salt and pepper
mixed in - to taste. Add butter to pan with bacon
fat. Cook scallops about 2 minutres per side, depends
on thickness, turning once, but when the scallops
are opaque they are done. Removed scallops. Pour
Hickory syrup into pan stir and cook until the glaze
is a texture you like. Add bacon pour over scallops.
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Hot
Mojo Short Ribs |
BBQ
Sauce
olive oil
1/4 c finely chopped yellow onion
3 garlic cloves, finely chopped
1 pint jar tomatoes
1/2 c Shagbark Hickory Syrup - or
more to taste
3 tbl cider vinegar
3 tbl Worcestershire sauce
ground black pepper
hot pepper flakes to taste
allspice to taste
ground cloves to taste
Ribs
4-6 beef short ribs
Rib rub
Not
quite the same as our rub but an old standby rub you
can use for this - Paprika, garlic salt, cumin, smoked
paprika, chili powder, red pepper.
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Process
Make your rub and evenly rub the spice mixture on
all sides of the ribs and allow to sit in a glass
pan at room temperature for 30 minutes.
Preheat
oven 350.
Place ribs in a roasting pan and cover with aluminum
foil. Place the ribs in the oven and roast until fork-tender,
about 2 hours.
Meanwhile,
make the sauce. Heat the oil. Add the onion and garlic
and cook, stirring occasionally, until softened. Add
the tomatoes and reduce until thick. Strain into a
glass measuring cup and return to a small pot.
Add
the remaining ingredients, whisk to combine, and bring
to a simmer. Reduce the heat to low and continue to
simmer, whisking occasionally, until the flavors have
melded and the sauce has reduced further.
Reduce
oven to 300.
Place roasted ribs in a glass pan and cover with barbeque
sauce. Cover with foil. Bake another 30 minutes or
so. Pour more sauce over ribs to serve.
Great with a sweet potato and your canned summer corn!
Enjoy
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Skinny
Pork Chops & Shagbark Hickory Syrup Spiced Apple
Butter |
4
thin sliced pork chops
Garlic Salt
Smoked Paprika
2 Tbl Apple Cider vinegar
2 Tbl Balsamic Vinegar
Dried Sage
Dried Thyme
Rub
pork chops with garlic salt & smoked paprika.
In an ovenproof skillet, brown pork in butter.
Remove pork chops to a plate. Deglaze pan with
vinegars. Add a little more butter and some
olive oil. Add sage and thyme. Turn the oven
on to 350 degrees. |
To
the pan add:
Half of a red onion thinly sliced
2 c thinly sliced red cabbage
Once
the onion and cabbage start to cook, add:
1 bottle of Hard Cider
1 t caraway seed or to taste
Dried Sage
Dried Thyme
Smoked Paprika
3 tbl brown sugar
Shagbark Farm Spiced Apple Butter
Return
pork chops to pan. Place some of the cabbage
and gravy on top. Cover pan and place in oven
30 minutes until cabbage is cooked. Place chops
on a plate, set cabbage along side top chops
with Shagbark Farm Spiced Apple Butter.
Enjoy! |
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USING
HERBS • FRESH & WILD PRODUCE
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Basic
Pesto
2 cups fresh basil
3/4 c lightly toasted pine nuts or almonds
1 fresh garlic clove, crushed
1/3 c - 1/2 c extra virgin olive oil
Place all ingredients in a food processor, except for the
olive oil. Whirl 45 seconds. Slowly start to drizzle in
olive oil, keeping the machine running, until pesto consistency
is achieved. Toss with cooled penne or bow-tie pasta. Can
be placed in small freezer containers for winter! |
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Shagbark
Farm Crawfish Chowder
1
pound crawfish or shrimp
2 qts water water
1 tbl olive oil
1 c finely chopped onion
1/2 c finely chopped green bell peppers
1/2 c finely chopped celery
1 tbl Creole Spice (or to taste)
minced garlic to taste
2 tbls tomato paste
!/4 c chopped parsley
2 qts chopped tomatoes & juice
Pour
water into stock pot. Boil fish to done. Remove meat from
shells. Set aside.
Heat
the olive oil in the pan and, once hot, add the veggies
& spices. Cook, stirring often. Add the garlic and tomato
paste. Pour the fish stock into the pot. Add tomatoes &
juice. Add fish to pot. Cook for 5 minutes. Season with
parsley. |
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Corn
Salad
Got extra grilled corn on the cob leftover?
corn
cut off cob
diced celery
Diced red onion
diced tomato
fresh or dried herbs
honey
1
part olive oil 1/2 part lime juice blended to taste
with thyme, mint, oregano, basil, pepper flakes. honey,
salt and pepper to taste. Toss all ingredients together.
Chill. Enjoy!
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"Cheater's
Gazpacho"
Remember
the corn salad from last night? Leftover Corn Salad. To
that add V8 original, a splash of worcestershire and balsamic
vinegar. Float virgin olive oil and serve. Obscene BLT optional.
Toasted bread, kissed with the bacon fat in the pan.... |
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Ikaria: Lessons on Food, Life, and Longevity from the
Greek Island Where People Forget to Die |
Easy
Souvlaki
1/4 cup olive oil
1/4 cup red wine
2 tbsp. fresh lemon juice
1 tbl Souvlaki Grilling Rub
4 cloves of garlic, smashed and minced finely
1 pork tenderloin cut into 2 inch cubes
Salt and freshly ground black pepper
Lemon (for serving)
In a large non-reactive bowl, whisk the marinade ingredients
together. Add the pork cubes, cover with plastic wrap
and refrigerate for 2 to 3 hours. Place pork on wooden
skewers grill until done. |
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Grilled
Rainbow Chard
1
bunch of Rainbow Swiss chard
Olive oil
Salt and pepper
Juice of 1/2 lemon
2 tablespoons extra virgin olive oil
Dash of Herb de Provence mustard
Sea salt
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Prepare
the grill to a medium-high heat. Wash the chard and remove
the leaves from the stems. Lightly oil the stems and season
with salt and pepper. Grill the stems until there are some
nice caramelized grill marks. Remove the stems and allow
to cool to the touch. Slice the stems and reserve in a bowl.
Lightly
oil and season the leaves with salt and pepper. Place the
leaves on the grill and let them wilt. Some small charring
is desired. Remove the leaves and add them to the stems.
Toss with the extra-virgin olive oil and lemon juice, mustard
and sea salt. |
Gnocchi
With Sage, Butter, Bacon, & Parmesan |
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1/2
pound fresh gnocchi
4 tbl unsalted butter, cut into small pieces
1/4 c Parmesan, finely grated, plus more for serving
24 sage leaves
Freshly ground black pepper
3 slices bacon diced
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Toss
butter, Parmesan, and sage in a large bowl.
Working
in batches, cook gnocchi in large pot of boiling salted
water until they float to the surface, about 2 minutes.
Using a slotted spoon, gently place on top of butter mixture
as you go. Once all gnocchi are cooked, gently toss everything
together until butter is melted.
In
a frying pan, sauté bacon to the done-ness you like.
Add the buttered gnocchi and sauté until the gnocchi
brown slightly.
Return
everything to the bowl and toss with Parmesan. |
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Herb
de Provence Pork Roast
1 decent pork roast loin, trussed with butcher twine
Carrots chopped
Celery chopped
1 Vidalia onion sliced thin
small
new potatoes (3 per person) Halved
1 c white wine
1/2 c water or chicken broth
Herb de Provence to taste, I use
about 1/4 c
Oven 350 degrees
Saute veggies in butter or olive oil. Deglaze with
wine. Add water Set roast on top of veggies. Sprinkle
with Herb de Provence. Roast uncovered 30 minutes
per pound. Add more wine if necessary. When you reach
the last half hour of cooking, add the potatoes, sliced
side down surrounding the roast. Cover and continue
cooking the last 30 minutes.
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Potato,
Bacon and Lovage Soup
4
slices thick cut bacon, diced
1 medium onion, peeled and chopped
1 tbl butter
5 medium potatoes, washed and cubed
2 to 3 c chicken stock
1 c milk
1 c heavy cream or half and half
1/2 c awesome freshlovage leaves, minced
Salt and pepper, to taste
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In
a large pot, sauté the bacon. Add the onion and butter,
sauté until translucent, then add the potatoes. Stir.
Add stock and simmer until potatoes are tender. Add the
lovage and puree the soup using a hand blender or leave
whole for a more hearty soup (puréed is traditional).
Add half and half or cream. If you want a thinner consistency,
add more stock(but who wants that?). Add salt and pepper
to taste. A good crusty bread with butter and a great Pinot
would round out this as a light meal. |
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Italian
Wedding Soup
1/3 c chopped celery
1/3 c chopped carrots
1/3 c chopped sweet onion
1 large clove garlic minced
1 bunch fresh arugula coarsely chopped
1 tbl Minced lovage
2 dozen home made meatballs
1/2 c Acini di pepe pasta
4 quarts chicken broth
freshly grated Parmesan cheese
freshly grated Pecorino Romano cheese
Saute
celery, carrots, onions and garlic in a mix of butter
and olive oil until tender. Add chicken broth. Add
Acini di pepe pasta simmer 20-25 minutes until pasta
is done. Add meatballs. Add arugula and lovage. Stir
in some of the cheese. Serve warm passing additional
cheese for topping. Enjoy!
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Essentials of Classic Italian Cooking |
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Wilted
Dandelion Greens Salad
6
slices of bacon, chopped
1 small red onion, diced
2 tsp brown sugar
2 tbsp cider vinegar
1 bunch dandelion greens, washed and dried, stems removed
Salt and freshly ground black pepper, to taste
Fry
bacon bits in a skillet until they are mostly crisp and
have rendered all their fat. Pour off all but 1 tabl of
the bacon drippings and return the skillet to the burner.
Add onion and stir in the sugar and cider vinegar. Pour
the hot dressing over the greens, tossing the dandelion
greens so as to coat them with dressing. Top with bacon.
Add salt and pepper to taste. |
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Chilled
Beet Soup
1 pint canned beets - (or you can roast fresh ones)
4 green onions, 3 just chopped, 1 minced set aside
2 cucumbers, chopped, dice about 1/2 cup and set aside
2 t horseradish root or prepared horseradish
1 tbl sherry vinegar
1 c chicken or veggie broth, cooled
Crème fraîche or sour cream
Fresh or dried dill
Place the beets, 3 chopped scallions, cucumber,
horseradish, vinegar, broth in a blender or food processor.
Puree to smooth. Stir in cucumber and scallion set aside.
Chill several hours. Serve to bowls. Top with Crème
fraîche and dill to taste. Serve with a crisp well
chilled white wine. Enjoy!
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What
can I do with American Allspice (Spicebush berry)?
Venison
Stew
2 lb venison stew meat
2 tbl butter
4 potatoes chopped
1 onion chopped
1 tbl ground American Allspice
1 c carrot chopped
2 cloves garlic crushed
2 c beef broth
Brown
meat in butter. Add onions & garlic, spices & broth
. Cover & cook for several hours until very tender.
Add potatoes & carrots cook until tender.
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Cranberry/Spiceberry
Rice Pudding
2-3
c milk
1 c short-grained rice
Pinch of salt
2-3 tbl sugar
1/2 c dried cranberries
Zest of one small orange
Juice of one small orange (about a quarter cup)
1 t dried ground American Allspice
In a large saucepan, combine 2 cups of milk, rice and salt.
Bring to a boil, stirring frequently so rice doesn't stick.
Cook until rice is a consistency you like. If it starts
getting gummy, add more milk, a quarter cup at a time. Stir
in sugar as the rice mixture starts thickening. Remove from
heat.While it's still hot, stir in cranberries, orange zest
and juice spiceberry and stir thoroughly. Serve warm.
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Spiceberry
Winter Squash
1
winter squash sliced in half seeds removed.
2tbl butter.
2 t American Allspice ground.
Place
1 tbl butter in each half of the squash, in the seed cavity.
Sprinkle spiceberry on top of the butter. Cover with foil
and roast in the oven for an hour at 350.
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MUSHROOM
RECIPES
WHAT
CAN I DO WITH MUSHROOMS?
These are some of the recipes
where we use mushrooms. However, the best way to enjoy a mushroom,
is straight up, sauted in butter, no doubt about it!
NOTE:
Dried mushrooms seem to taste stronger than fresh. To substitute
dried for fresh use this rule of thumb 1/2 cup dried for every
full cup called for.
Shagbark
Farm Salisbury Steak |
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1
white onion cut in half
1 lb venison (or ground sirloin)
1 lb ground pork
3 slices bread cubed
2 fresh eggs
1/3 c whole milk
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handful
dried thyme
dash nutmeg
about 1tbl Worcestershire
2 cups beef broth
3tbl butter
3tbl cornstarch
1 lb mushrooms, baby-bellas pictured, fresh
maitake are pretty good here |
Set
oven to 350
Mince half the white onion and saute to translucent.
Cool.
Place the bread cubes and milk in a metal bowl.
Slice
the remainder of the onion into thin slice.
Slice
the mushrooms.
Once
the bread has absorbed the milk whisk in the eggs.
Add the meats, thyme, nutmeg, Worcestershire to taste,
salt and pepper. Stir to combine. Add sauteed onions.
Scoop up a handful of the mix and shape into patties.
You should get about 6.
Fry
patties to just brown on each side, the inside may
still b e raw.
Remove
to glass baking dish.
Add
the butter to the pan and saute the sliced onions
to almost translucent. Add the mushrooms and cook
until water begins to release. Add
cornstarch. Stir. Add broth. Stir to thicken a little.
Pour
over steaks in glass baking dish. Bake uncovered at
350 about 30 minutes. Serve with mashed potatoes and
canned summer corn. There will be leftovers...Enjoy! |
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Trout
with Morel Mushrooms & Asparagus
Ingredients
1 tbl olive oil
2 8 - ounces fresh trout fillets
2 tbl all-purpose flour,
Salt & Pepper to taste
1/2 pound fresh morel mushrooms halved
2 cloves garlic, minced
1 tbl butter
1 Pint canned tomatoes, diced
1/2 cup dry white wine
12 fresh asparagus spears, cooked until crisp-tender
In a large skillet, heat oil over medium-high heat. Rinse
trout; pat dry with paper towels. In a plastic bag, combine
flour, salt & pepper. Add fish to bag and shake to coat.
Place fillets in skillet, skin sides down. Cook fish for
3 minutes; turn fish and cook for 3 minutes more or until
fish flakes easily with a fork. Transfer to a warm platter;
keep warm.
Toss sliced morels with some flour, salt and pepper to lightly
coat. In the same skillet, cook mushrooms and garlic in
butter until browned and tender. Add tomatoes and wine or
broth; cook and stir until bubbly, loosening browned bits
in skillet. Reduce heat and boil gently, uncovered, for
5 to 6 minutes or until sauce is slightly thickened.
Serve
sauce over fish. Garnish with cooked asparagus, lemon wedges,
fresh basil & thyme sprigs.
Makes 2 servings. |
Pasta with Morels,
Ramps & Peas
Ingredients
1 pound fresh morel mushrooms, quartered
4 -6 oz ramps, cleaned and cut into 1/2 inch pieces
1 tbl butter
1/4 c diced bacon
1/4 c dry white wine
3/4 c whipping cream
1/2 c chicken broth
1 1/4 c peas
Snipped fresh thyme to taste
Salt & pepper
10 oz dried linguine pasta, cooked
1/4 c choppedItalian parsley
Shaved Parmesan cheese
In a very large skillet over medium-high heat saute morels
and ramps in butter for 4 to 5 minutes until just tender.
With a slotted spoon, remove mixture to a bowl.
Add
bacon to skillet. Cook until just starting to brown. Remove
skillet from heat. Add white wine to skillet. Return to
heat and cook for 1 minute. Add cream and stock. Cook and
stir occasionally for 6 to 8 minutes until sauce coats the
back of a wooden spoon.
Return
morels to skillet with peas and thyme. Cook for 3 to 4 minutes
or until peas are just tender. Season to taste with salt
and pepper.
Toss
with linguine until well-combined. Transfer to serving bowl.
Serve with shaved Parmesan.
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Obscenely
Good Fried Morels
Ingredients
1 gallon bucket fresh morel mushrooms
2 lbs butter
1 doz eggs
1 box ritz crackers
Wash and cut fresh mushrooms into quarters, slicing long
way. Soak in large bowl of salt water to remove and kill
all stowaway critters. Leave soak in refrigerator for a
1 hour.
Pre-heat cast iron skillet and about 4 tablespoons of the
butter over medium low heat.
Crack eggs into large bowl and beat till blended well. Place
a large amount of crackers into a ziplock bag and roll with
a roller to finely crushed crumbs and place in large mixing
bowl.
Place a hand full of cut and cleaned mushrooms into egg
batter and coat. With tongs, individually roll mushrooms
in cracker crumbs.
Place in pre-heated skillet. Saute in butter for 5 minutes
over medium heat turning as needed, you're looking for a
pretty light brown color. Repeat with the remaining mushrooms. |
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Crockpot
Lamb Shanks with Fennel & Potatoes with Mushroom Gravey
2
small fennel bulbs,
stalks removed, quartered
1/2 c chopped celery
1/2 c chopped onions
1/2c chopped fennel stalks
3 cloves garlic or to taste
1 bottle dark stout
3 lamb shanks
1 pint summer tomatoes
9-12 fingerling potatoes
1/2
c sliced mixed mushrooms (chanterelle, oyster,
maitake) (or just morels)
1/2 t mustard powder
2 tbl Herb de Provence mustard
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Salt
& pepper shanks. Brown in butter & oil in deep skillet.
Place in crock pot. Saute onions, celery, fennel stalks
in skillet where shanks were browned. When onions are translucent,
add garlic, stir to spread garlic flavor over veggie. Add
veggies to crock pot to cover shanks. Pour tomatoes over
shanks and veggies. Deglaze skillet with stout. Add stout
to crock pot. Stack quartered fennel bulbs and potatoes
around top of crock pot. Cook on low 6-8 hours. Strain about
2c of the cooking liquid to small pot. Reduce to half &
remove from heat. Fry mixed mushrooms in butter in seperate
pan. Add to gravey. Mix mustard powder and mustard together
add to gravy. Place shanks, potatoes and fennel segments
on plates. Sauce and serve! Enjoy! |
Shagbark
Farm Four Cheese & Wild Mushroom Pizza
It's kind of
obscene.....we sell this combo with these instructions
at market in the basket with our mushroom soups! |
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The
order in which you stack your ingredients makes
all the difference. Getting the fresh tomatoes
in the wrong layer can make your crust really
soggy...unless you like that texture!
Ingredients.
Fresh mushrooms. Maitake are
shown here and boy are they good, but any mushroom
works. Chanterelles, morel, black trumpet,
or a mix of these. Shred and saute in butter
to done. Putting raw wild mushrooms on a pizza
before baking gets you a rubbery shroom. Saute
in butter first! Trust me!
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Your
favorite pizza dough. We make our own.
Shagbark Farm Pizza Spices
Fresh basil. Genovese is the
best taste.
Fresh sliced tomatoes. Romas are nice here.
Smoked Gouda, Gruyere, Parmesan, Romano. Grated
together in a bowl.
Set
oven to 400 degrees.
Spread
pizza dough on pan. Press dimples into dough.
spread olive oil on crust to coat. Sprinkle
pizza spices on dough. Bake 8 minutes.
Sprinkle
some of the cheese on the dough. Place basil
next then tomatoes. Sprinkle remaining cheeses.
Top with mushrooms. Bake at 400 until lightly
browned about 15-20 minutes. |
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Shagbark
Farm Coq A Vin
24
to 30 pearl onions
8 chicken thighs
Kosher salt and freshly ground black pepper
1/4 to 1/2 cup all-purpose flour
6 ounces bacon diced
1⁄2 stick of butter
1/2 pound fresh chanterelles,
quartered
2 (750-ml) bottles red wine,
2 tablespoons tomato paste
1 medium onion, quartered
2 stalks celery, quartered
2 medium carrots, quartered
3 cloves garlic, crushed
6 to 8 sprigs fresh thyme
3 sprigs parsley
1 bay leaf
2 cups chicken stock or broth |
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Preheat
the oven to 325 degrees F.
Cut
off the root end of each pearl onion and make
an "x" with your knife in its place.
Place the onions in a pot and cover with water.
Boil the onions for 1 minute. Remove the onions
from the pot and allow them to cool, then peel.
You should be able to slide the onions right
out of their skin. Set aside.
Sprinkle
the chicken on all sides with kosher salt and
freshly ground black pepper. Place the chicken
pieces, a few at a time, into a large zip-loc
bag along with the flour. Shake to coat all
of the pieces of the chicken. Set aside.
Add
butter to a pan, add the pearl onions sprinkle
with salt and pepper. Sauté until lightly
brown. Remove the onions from the pan and set
aside. Add the mushrooms to the pan, adding
the more butter if needed, and saute until lightly
brown. Place them with the onons. Sauté
bacon until golden brown and almost crispy and
add to onions and mushrooms. Next, brown the
chicken pieces on each side until golden brown,
working in batches if necessary to not overcrowd
the pan. Transfer the chicken to a 8 quart Dutch
oven.
Pour
off any remaining fat from the sauté
pan and deglaze the pan with approximately 1
cup of the wine. Pour this into the Dutch oven
along with the chicken stock, remaining wine,
tomato paste, quartered onion, carrots, celery,
garlic, thyme, parsley and bay leaf. Cook in
oven for 2 to 2 1/2 hours, or until the chicken
is tender.
Once
the chicken is done, remove it to a heatproof
container, cover, and place it in the oven to
keep warm. Strain the sauce to remove the carrots,
onion, celery, thyme, garlic, and bay leaf.
Return the sauce to the pot, place over medium
heat, and reduce by 1/3.
Once
the sauce has thickened, add the pearl onions,
mushrooms, and bacon for another 15 minutes
or until the heated through. Taste and adjust
seasoning if necessary, remove from the heat,
add the chicken and serve. Serve over egg noodles,
if desired |
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Chanterelle
& Wild Rice Soup
1 Tbl Olive Oil
2 Tbl Butter
1 onion, finely chopped
2 cups fresh Chanterelles, sliced
1 tbl dried rosemary
1/2 cup white wine
2 cups chicken or vegetable stock
1 c whole milk
1/2 c heavy cream
1 cup cooked wild rice (or blend of brown & wild rices)
ground black pepper to taste.
Heat oil & butter over medium heat. Add onions, mushrooms
and rosemary and saute. Gradually add wine. Add stock and
bring to a boil. Reduce heat and simmer for 10 minutes.
Add cooked rice, milk, and pepper. Simmer until heated through.
Serves 4. |
Baked
Mushrooms
1 cup fresh chanterelles, or fresh
oyster mushrooms, or black trumpets,
sliced.
4 tbl olive oil
2 t Herb de Provence
Place mushrooms in a baking pan and toss and coat with oil.
Toss with mushrooms. Bake at 350 for 30 minutes or until
desired doneness. Serve hot as a side dish or cold as an
appetizer
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Herbs
De Provence Chicken
& Chanterelle Mushroom Gravey
1 roasting chicken, legs trussed or tied together
2 tbl Herb de Provence
1 sweet onion sliced
2 tbl olive oil
1 tbl butter
3 cloves of garlic, minced
2 cups wine
1 cup fresh chanterelle mushrooms,
quartered
2 tbl butter
1 tbl flour mixed with 1/2 c wine or chicken broth
1 tbl Herb de Provence
Preheat
oven to 350
Saute
onions in olive oil and butter in an ovenproof dutch
oven. Add garlic. Deglaze with wine. Place chicken
on top of onions. Sprinnkle with 2 tbl Herb de Provence.
Roast, covered in oven about 2 hours until chicken
is done.
In
a seperate skillet, saute chanterelles in butter.
Remove chicken from roasting pan and cover with
foil. Add flour and wine mix to juices in pan. Pour
Mushrooms and any liquid to roasting pan. Add 1
tbl Herb de Provence. Stir to thicken. Place chicken
on serving platter, pour some of the gravey over.
Pass gravy in seperate bowl.
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Chanterelle
Gravy
2-Tbl. butter
2-3 tbl flour
1 tbl butter
1/2 cup onions, finely chopped
2 cloves garlic, finely chopped
2 cfresh chanterelles, chopped
1/2 t. salt
1/4 t. pepper
1 t. thyme, rosemary
2 tbl sherry
2 tbl fresh parsley, chopped
2 c chicken broth
Make a roux:Melt 2 T. butter over very low heat, add flour,
stir, cook for a few minutes, set aside. Saute onions in
butter until transluscent. Add garlic, saute briefly. Add
chanterelles, saute briefly. Stir in seasonings, sherry,
and parsley. Add broth and roux. Cook until thickened. Adjust
seasonings. I’ve served this gravy with turkey, pot
roast, meatballs.
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Mushroom
Potato Leek Soup
2 lrg. Leeks-sliced thin or chopped, white
part mostly
2 sm onoions, chopped fine
2 c mixed fresh wild mushrooms chopped
1 tbl each rosemary, thyme
1 t sage leaves
2 cups potatoes-diced
1 stick of butter
1 c of light cream or
1 1/2 c. whole milk
3 or 4 c chicken broth
Salt and pepper to taste
Saute
Mushrooms and herbs in butter until starting to brown. Set
aside. Saute leeks, onions, and potatoes in butter, stirring
to prevent burning. Add broth, mushrooms and spices. Bring
to a boil, then reduce heat. Simmer 30 minutes or until
potatoes are tender. Add cream. Serve with bread. Serves
6 to 8.
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Authentic
Hot and Sour Soup
We
offer this as a dried soup mix with dried wood ear mushrooms
and a slight variation in herbs, uniquely ours!
Serves: 4-6
5 large dried shiitake mushrooms
1/4 c wood ear mushrooms
1/2 c dried day lilies
1/4 lb pork, finely julienned
1 t fresh ginger, finely minced
1 t soy sauce
5 c chicken broth
1 cup reserved mushroom soaking liquid
3 tbl soy sauce
1 t sugar |
1
t ground white pepper
4-5 tablespoons black vinegar to taste
1/2 c bamboo shoots, drained & julienned
1 tbl cornstarch mixed in 1/4 cup water
1 c tofu, cut into 1/4 inch cubes
2 eggs, lightly beaten
2 t sesame oil
2 t chili oil, or to taste
1 t hot sauce (optional)
2 tbl chopped green onions |
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If
using fresh mushrooms, skip this step:
• Place the dried shiitake and wood ear mushrooms in
a glass bowl and pour boiling water over them. Soak for 20
minutes. Reserve 1 cup of the mushroom liquid. Squeeze the
liquid from the mushrooms.
• Slice the shiitakes and chop the wood ear mushrooms.
•Soak the dried day lilies in hot water for 20 minutes.
Discard the liquid, squeezing any excess from the lilies,
cut the hard tips off the bottoms, slice the lilies lengthwise
and chop into 1 inch lengths.
• Pace the pork in a small bowl and combine it with
the ginger and teaspoon soy sauce. Set aside.
• Bring the chicken broth and the reserved cup of mushroom
liquid to a boil in a stock pot. Add the soy sauce, vinegar,
sugar, chile oil, hot sauce and pepper.
• Add the pork, stirring to prevent the pork from sticking
together, the bamboo shoots, and mushrooms. Simmer for 2 minutes.
• Add the day lilies and the cornstarch mixture.
•Return to a boil and simmer for another minute until
slightly thickened. Add the tofu and simmer for another minute.
• Pour the egg mixture in a steady stream into the simmering
soup, remove from heat, and let sit for 20 seconds to let
set in fine strands. Stir gently.
• Add the sesame oil and green onions.
•Enjoy! |
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