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Mooses Fresh Cranberry Chutney
This is a fan favorite! Sweet, tart, and crunchy. This is the perfect accompaniment to goose and duck but it's also delicious alongside your Thanksgiving turkey or in your morning yogurt. Make several hours before dinner and chill. Serves 12 - 15
Ingredients:
1 Sweet orange
1 Sweet apple
1 bag of fresh cranberries
2 celery stalks
3/4 C. sugar
3 T orange liqueur
Grate zest of orange, cut off remaining pith, and cut into chunks. Peel the apple, remove core, and cut into chunks, In a food processor, combine orange zest and chunks, apple chunks, cranberry, celery, and nuts. Process until medium-fine but not mushy. Stir in sugar and orange liqueur. Refrigerate 2 hours prior to serving.
You can substitute pistachio nuts for the pecans and add some chunks of pineapple to change up the flavor for the seasons.
You can substitute pistachio nuts for the pecans and add some chunks of pineapple to change up the flavor for the seasons.
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Mooses Bone & Bean Slowcooker Soup
This is great winter comfort food and is an awesome nutrient-dense meal. It’s very hardy and filling, it’s also very inexpensive to make and will either feed a hungry crowd or provide lots of healthy leftovers for future meals. Start with high quality bones, ideally with plenty of meat still attached.
Serves 8 to 10 hungry folks.
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Ingredients:
2.5 lbs Pork Backbone or Hambone w/some meat 6 C soup bean mix, soaked 6 C water 2 T apple cider vinegar ½ t ground sage 2 t sea salt 1 T celery seed (omit if using chopped celery) 1 t celery salt (replace with sea salt if using celery) 1 T ground cumin |
1 t ground paprika 1 t ground mustard 1 t liquid smoke (omit if pork is smoked) 1 T Italian Season Blend 6 garlic cloves 1 yellow onion, diced 1 rutabaga or parsnips, chopped 2 C cabbage, shredded large |
Directions:
The night before:
Early the next morning:
MooseNote: When I harvest my animals I always save all the bones, your butcher can package up your bones and send them home with you. Backbones have lots of tenderloin meat still attached to them and are perfect for broth, soups, and stews. Bone broth is incredibly nutritious and rich in amino acids and essential minerals such as calcium, magnesium, and phosphorus. The acid in the vinegar helps make the nutrients in the bones more available – if you pre-soak the bones in vinegar & water for an hour you’ll get more of this goodness out. You can use just about any vegetable you have wilting in the crisper tray. I like to make a huge pot of this recipe and freeze several single servings for a healthy grab & go lunch.
The night before:
- Soak your bean soup mix overnight
- Thaw your pork backbones overnight
- Prep a large crockpot
Early the next morning:
- Roast your pork backbones on for 30 minutes at 350, turning once halfway through.
- Measure 6 cups of your soaked beans and all the other ingredients to your crockpot, including the pork drippings.
- Cook on high for 6 hours, then turn to low and cook until dinner time. The longer you simmer those bones the more nutrients they release. After about 10 hours that meat will come off the bone with a simple stir of your fork.
- During the first few hours of simmering a frothy/foamy layer may form and it can be easily scooped off with a big spoon. Throw this part away. I typically check it every 20 minutes for the first 2 hours though grass-fed animals will produce much less than conventional animals.
MooseNote: When I harvest my animals I always save all the bones, your butcher can package up your bones and send them home with you. Backbones have lots of tenderloin meat still attached to them and are perfect for broth, soups, and stews. Bone broth is incredibly nutritious and rich in amino acids and essential minerals such as calcium, magnesium, and phosphorus. The acid in the vinegar helps make the nutrients in the bones more available – if you pre-soak the bones in vinegar & water for an hour you’ll get more of this goodness out. You can use just about any vegetable you have wilting in the crisper tray. I like to make a huge pot of this recipe and freeze several single servings for a healthy grab & go lunch.
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Easy Cranberry Walnut Pie
One of my favorite bloggers, Laurie, over at Common Sense Homesteading created this tasty pie and I think it's a winner for the holiday table!
This recipe goes together without any fuss. The “secret ingredient”... raspberries. They add a little extra natural sweetness so you can cut back on the sugar and win over those who may not be big cranberry lovers. Cranberries have some natural pectin (which is why cranberry sauce sets up), but adding cornstarch gives the filling a more velvety texture.
Ingredients
Cranberry Filling:
- 1/2 cup sugar
- 1 tablespoon cornstarch
- 2 tablespoons maple syrup
- 1/2 cup water water
- 2 cups fresh or frozen cranberries
- 1/2 cup raspberries, tightly packed, fresh or previously frozen
- 1 tablespoon butter
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 teaspoon almond extract
- 1 cup chopped walnuts
Oatmeal Crust/Topping
- 3/4 cup all purpose flour or gluten free flour blend
- 1/2 teaspoon salt
- 3/4 cup sugar
- 3/4 cup butter, softened
- 1 cup uncooked oatmeal
Bake at 350°F until lightly browned (approximately 45-50 minutes).
Cool and slice. Serve with vanilla ice cream, if desired. Makes 8 servings.
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Amish Friendship Bread [simplified]
Maybe you’ve never heard of Amish Friendship Bread. Maybe you’ve even tasted some, or had someone given you a starter for it. If so, then you’re familiar with the ritual of adding ingredients, stirring the mix, and then making bread every 10 days.
The basic “starter” is made by simply mixing 1 cup flour, 1 cup sugar, 1 cup milk, and 1 teaspoon yeast. Store the mixture in an airtight container. Let it sit overnight on the counter. That’s it; that’s day
Day 1. The rest of the schedule is as follows:
Day 2: Stir mixture 2 or 3 times during the day.
Day 3: Repeat Day 2.
Day 4: Add 1 cup sugar, 1 cup flour and 1 cup milk. Stir to mix and stir 2 or 3 more times during the day.
Day 5: Repeat Day 2.
Day 6: Repeat Day 4.
Day 7: Repeat Day 2.
Day 8: Repeat Day 2.
Day 9: Repeat Day 2.
Day 10: Your dough is now ready to use. You will need only 1 cup of it to make bread. For each loaf you want to make, in a mixing bowl, add 1 cup of the starter mix to 1 cup each sugar, flour and milk (like you did in Day 2). You can make up to 5 loaves of bread with this starter mix, adding 1 cup of sugar, flour and milk to each cup of starter you want to use. If you want to share some starter mix, give the mix away in 1 cup increments (Be sure to share the recipe, too!). If you want to continue the starter for yourself, set aside 1 cup of the mix to use in another 10 days (following the scheduled above:
2 C. Starter
1 1/3 C. Olive Oil
6 Eggs
4 C. (Or 1 qt) Flour
2 C. Sugar
1 T. Plus 1 t. Baking Powder
1 t. Salt
1 T. Cinnamon
1 T. plus 1 t. Vanilla
Tools you need:
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2 glass, ceramic or plastic bowls
1 wooden or plastic spoon/spatula
2 loaf pans
Measuring cups (dry and liquid)
Measuring spoons
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Directions:
1. Combine all of the dry ingredients (flour, sugar, baking powder, salt and cinnamon) in one bowl. If your bowls are two different sizes it is best to use the smaller bowl for this (see why in step 3).
2. In the other bowl (the larger one, if they are different sizes) combine the wet ingredients (oil, vanilla, eggs and starter). If you can, try to use liquid measuring cups. I used a metal whisk to mix the eggs and oil. Then I used a wooden spoon to mix the starter and the vanilla into egg and oil mixture.
3. Gradually add the dry ingredients to the wet ingredients (which are in the larger bowl, thankfully) and use the wooden spoon to stir.
4. At this point you can add any additional flavors you would like such as chocolate chips and /or chopped pecans.
5. Take a knob of butter and rub it around the inside of both pans and sprinkle in some sugar.
6. Pour the batter evenly between the two pans.
7. Bake in an oven at 350° for 30 to 35 minutes.
The basic “starter” is made by simply mixing 1 cup flour, 1 cup sugar, 1 cup milk, and 1 teaspoon yeast. Store the mixture in an airtight container. Let it sit overnight on the counter. That’s it; that’s day
Day 1. The rest of the schedule is as follows:
Day 2: Stir mixture 2 or 3 times during the day.
Day 3: Repeat Day 2.
Day 4: Add 1 cup sugar, 1 cup flour and 1 cup milk. Stir to mix and stir 2 or 3 more times during the day.
Day 5: Repeat Day 2.
Day 6: Repeat Day 4.
Day 7: Repeat Day 2.
Day 8: Repeat Day 2.
Day 9: Repeat Day 2.
Day 10: Your dough is now ready to use. You will need only 1 cup of it to make bread. For each loaf you want to make, in a mixing bowl, add 1 cup of the starter mix to 1 cup each sugar, flour and milk (like you did in Day 2). You can make up to 5 loaves of bread with this starter mix, adding 1 cup of sugar, flour and milk to each cup of starter you want to use. If you want to share some starter mix, give the mix away in 1 cup increments (Be sure to share the recipe, too!). If you want to continue the starter for yourself, set aside 1 cup of the mix to use in another 10 days (following the scheduled above:
2 C. Starter
1 1/3 C. Olive Oil
6 Eggs
4 C. (Or 1 qt) Flour
2 C. Sugar
1 T. Plus 1 t. Baking Powder
1 t. Salt
1 T. Cinnamon
1 T. plus 1 t. Vanilla
Tools you need:
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2 glass, ceramic or plastic bowls
1 wooden or plastic spoon/spatula
2 loaf pans
Measuring cups (dry and liquid)
Measuring spoons
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Directions:
1. Combine all of the dry ingredients (flour, sugar, baking powder, salt and cinnamon) in one bowl. If your bowls are two different sizes it is best to use the smaller bowl for this (see why in step 3).
2. In the other bowl (the larger one, if they are different sizes) combine the wet ingredients (oil, vanilla, eggs and starter). If you can, try to use liquid measuring cups. I used a metal whisk to mix the eggs and oil. Then I used a wooden spoon to mix the starter and the vanilla into egg and oil mixture.
3. Gradually add the dry ingredients to the wet ingredients (which are in the larger bowl, thankfully) and use the wooden spoon to stir.
4. At this point you can add any additional flavors you would like such as chocolate chips and /or chopped pecans.
5. Take a knob of butter and rub it around the inside of both pans and sprinkle in some sugar.
6. Pour the batter evenly between the two pans.
7. Bake in an oven at 350° for 30 to 35 minutes.
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Whipped Eggnog Sweet Potatoes
From Cook's Country October/November 2006
Why this recipe works: We wanted a sweet potatoes recipe that could serve as a sweet and festive holiday side dish. Cinnamon, nutmeg, and brown sugar gave our sweet potatoes warm earthiness, while the praline-like topping adds texture. The praline-like topping is optional, but it's definitely worth making.
The Mooses promise zero leftovers. Serves 6 to 8.
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Ingredients
1 large egg white, beaten 1/2 C. toasted cashews, cooled, and chopped fine 4 T. brown sugar 1 t. ground cinnamon 2 pounds sweet potatoes, peeled and cut into 1-inch cubes |
1/3 C. heavy cream 4 T. butter, softened 1/2 C. eggnog 1 t. grated orange zest plus 2 T. juice from 1 orange 1/4 t. nutmeg 1 t. salt |
Directions
1. Adjust oven rack to middle position and heat oven to 300 degrees
2. Line baking sheet with parchment paper
3. Toss egg white with nuts in large bowl
4. Mix 2 tablespoons brown sugar with cinnamon in medium bowl
5. Stir in nuts, spread on prepared baking sheet, and bake until hardened and candy- like, about 30 minutes
6. Let mixture cool completely, then crumble into small pieces (topping may be kept in airtight container for up to 5 days.)
7. Steam sweet potatoes in steamer basket set in large covered saucepan with 1 inch of boiling water until tender,
about 20 minutes, Drain
8. With electric mixer on medium speed, beat heavy cream in large bowl until stiff peaks form
9. Transfer to medium bowl, beat sweet potatoes in now-empty bowl at medium-high speed until smooth, about 5 minutes
11. Beat in butter, remaining 2 tablespoons brown sugar, eggnog, orange zest and juice, nutmeg and salt
12. Fold whipped cream into sweet potatoes, transfer to serving bowl, and sprinkle with nut mixture
13. Serve hot and enjoy!
1. Adjust oven rack to middle position and heat oven to 300 degrees
2. Line baking sheet with parchment paper
3. Toss egg white with nuts in large bowl
4. Mix 2 tablespoons brown sugar with cinnamon in medium bowl
5. Stir in nuts, spread on prepared baking sheet, and bake until hardened and candy- like, about 30 minutes
6. Let mixture cool completely, then crumble into small pieces (topping may be kept in airtight container for up to 5 days.)
7. Steam sweet potatoes in steamer basket set in large covered saucepan with 1 inch of boiling water until tender,
about 20 minutes, Drain
8. With electric mixer on medium speed, beat heavy cream in large bowl until stiff peaks form
9. Transfer to medium bowl, beat sweet potatoes in now-empty bowl at medium-high speed until smooth, about 5 minutes
11. Beat in butter, remaining 2 tablespoons brown sugar, eggnog, orange zest and juice, nutmeg and salt
12. Fold whipped cream into sweet potatoes, transfer to serving bowl, and sprinkle with nut mixture
13. Serve hot and enjoy!
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Meringue That Won’t Weep
Bakers sometimes notice that their meringue "weeps" or "sweats" after baking. Weeping meringue is an age-old problem and a real challenge to some bakers, especially when it's a hot & humid summer's day. No one likes a damp sticky layer between pie filling and topping, and no one likes sticky beads forming on top of a pie, especially when they are the one who has cut in the butter, rolled out the crust, stood over the filling as it cooks, or whipped the meringue to stiff peaks. One tip is to spread the meringue over the filling while it's still very warm.
1 Tablespoon cornstarch
2 Tablespoons sugar
½ cup water
3 egg whites (preferably at room temperature)
6 Tablespoons sugar
Place cornstarch, sugar and water in a small saucepan. Cook over medium low heat until clear. Set aside.
Beat egg whites until foamy and beginning to peak. Add cooled cornstarch mixture.
Continue beating the egg whites while gradually adding 6 Tablespoons of sugar. Beat until very creamy.
Pile meringue on pie spreading it to touch the edge of the crust all around.
Bake 30 minutes at 325 degrees, or until the top is kissed with a golden brown color.
Serve with confidence and enjoy!
Weeping meringue is usually a two-part problem, resting with both the egg white foam and the pie filling. Usually the egg whites haven't been beaten sufficiently after the sugar is added.
It is wise to begin with room-temperature egg whites and very fine granulated sugar. Once dissolved, sugar holds moisture within the whites, so it's less able to leak away. While there are other methods of making meringues, those in which the sugar is beaten into the egg whites are more stable than meringues in which sugar is folded into beaten egg whites.
Add the sugar gradually, on tablespoon at a time, beating well, so it dissolves in the egg whites. Beat until foamy and the peaks bend over in soft curls when the beater is lifted. Those fluffy peaks are stretched protein films surrounding bubbles of air that swell as the air expands during baking.
The temperature of the filing also influences the tendency of meringue to weep. If the filling is allowed to cool, the underside of the meringue never becomes hot enough to firm properly, so liquid leaks from the undercooked meringue.
To counteract this, heat the filled pie shell in a 350 degree oven for five minutes or just until steam beings to rise from the filing. Remove from the oven and quickly spoon meringue onto filling. Now, when it's returned to the oven, the heat from the filling will cook the bottom of the meringue, while it's surface browns.
Sometimes amber colored droplets appear on the surface of a meringue. If this "beading" happens immediately, usually it's because the foam has been over jelled during baking. Baking a meringue in a hot oven for a short time can minimize this problem.
Special thanks to myownsweetthyme.com: Lisa's Aunt Hen’s “Favorite Recipes” (the blue volume, page 13) and also to DianasDesserts.com
Cornbread with Meringue
From Sycamore Valley Farm, Fayetteville, AR
Ingredients:
2 Duck eggs, separated
1 c. Milk
1/4 c. Peanut oil, plus extra for skillet
1 1/2 c. Cornmeal
1 c. Whole wheat flour
2 t. Baking powder
1/2 t. Salt
1/4 c. Sugar
Generously oil up an iron skillet and set to preheat in a 450 degree oven. Sift together cornmeal, flour, baking powder,and salt. In a separate bowl, mix together egg yolks, milk, and oil. Whip egg whites until stiff, slowly beat in sugar. Quickly stir together cornmeal mix and milk mixture until barely mixed. Pour out into preheated skillet and spread whipped egg whites on top, avoiding the skillet edge. Bake for 20 mins.
Ingredients:
2 Duck eggs, separated
1 c. Milk
1/4 c. Peanut oil, plus extra for skillet
1 1/2 c. Cornmeal
1 c. Whole wheat flour
2 t. Baking powder
1/2 t. Salt
1/4 c. Sugar
Generously oil up an iron skillet and set to preheat in a 450 degree oven. Sift together cornmeal, flour, baking powder,and salt. In a separate bowl, mix together egg yolks, milk, and oil. Whip egg whites until stiff, slowly beat in sugar. Quickly stir together cornmeal mix and milk mixture until barely mixed. Pour out into preheated skillet and spread whipped egg whites on top, avoiding the skillet edge. Bake for 20 mins.
Sweet Potato Biscuits
From Cook's Country December/January 2010
Makes 16 biscuits
Why this recipe works: For our Sweet Potato Biscuits recipe, we started with a traditional biscuit recipe and slowly traded buttermilk for sweet potato until we discovered we didn’t need any buttermilk at all. A dash of cider vinegar made up for the buttermilk tang and also lightened up the biscuits. We tried incorporating the sweet potatoes raw, boiled, baked, and from a can before we settled on an extended stay in the microwave. This concentrated their flavor and released most of their moisture. All-purpose flour yielded biscuits that were a little too tough. We found biscuits made with cake flour to be far more tender. Beauregards, the most common sweet potato variety, makes great biscuits... buttery-sweet and fluffy.
Note: You can substitute a combination of 2 1/4 cups plus 3 tablespoons all-purpose flour and 7 tablespoons cornstarch for the cake flour. If you halve the recipe, in step 1 reduce the microwave time to 10 to 15 minutes.
Makes 16 biscuits
Why this recipe works: For our Sweet Potato Biscuits recipe, we started with a traditional biscuit recipe and slowly traded buttermilk for sweet potato until we discovered we didn’t need any buttermilk at all. A dash of cider vinegar made up for the buttermilk tang and also lightened up the biscuits. We tried incorporating the sweet potatoes raw, boiled, baked, and from a can before we settled on an extended stay in the microwave. This concentrated their flavor and released most of their moisture. All-purpose flour yielded biscuits that were a little too tough. We found biscuits made with cake flour to be far more tender. Beauregards, the most common sweet potato variety, makes great biscuits... buttery-sweet and fluffy.
Note: You can substitute a combination of 2 1/4 cups plus 3 tablespoons all-purpose flour and 7 tablespoons cornstarch for the cake flour. If you halve the recipe, in step 1 reduce the microwave time to 10 to 15 minutes.
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Ingredients
2 1/2 pounds sweet potatoes (4 to 5 medium) 2 T. cider vinegar 3 1/4 C. cake flour (see note) 1/4 C. packed dark brown sugar 5 t. baking powder |
1/2 t. baking soda 1 1/2 t. salt 8 T. (1 stick) unsalted butter, cut into 1/2-in pieces and chilled; plus 2 T. unsalted butter, melted 4 T. vegetable shortening, cut into 1/2-in pieces |
Instructions
1. MICROWAVE POTATOES Prick potatoes all over with fork. Microwave on large plate until potatoes are very soft and surface is wet, 15 to 20 minutes, flipping every 5 minutes. Immediately slice potatoes in half to release steam. When cool enough to handle, scoop flesh into bowl and mash until smooth. (You should have 2 cups. Reserve any extra for another purpose.) Stir in vinegar and refrigerate until cool, about 15 minutes.
2. MAKE DOUGH Adjust oven rack to middle position and heat oven to 425 degrees. Line rimmed baking sheet with parchment paper. Pulse flour, sugar, baking powder, baking soda, salt, chilled butter, and shortening in food processor until mixture resembles coarse meal. Transfer to bowl with cooled potatoes and fold with rubber spatula until incorporated.
3. CUT BISCUITS Turn dough out onto floured surface and knead until smooth, 8 to 10 times. Pat dough into 9-inch circle, about 1 inch thick. Using 2¼-inch biscuit cutter dipped in flour, cut out biscuits and arrange on prepared baking sheet. Pat remaining dough into 1-inch-thick circle and cut out remaining biscuits.
4. BAKE BISCUITS Brush tops of biscuits with melted butter and bake until golden brown, 18 to 22 minutes. Let cool 15 minutes. Serve. (Biscuits can be stored at room temperature in an airtight container for 2 days.)
Garlic Naan
This recipe makes the best naan I have tasted outside of an Indian restaurant. I can't make enough of it! I serve it with shish kabobs, curry, or regular old roasted chicken, but I usually just eat it plain.
Prep Time: 30 Minutes | Cook Time: 7 Minutes | Ready In: 3 Hours
Servings: 14
Ingredients:
1 (.25 ounce) package active dry yeast
1 cup warm water
1/4 cup white sugar
3 tablespoons milk
1 egg, beaten
2 teaspoons salt
4 1/2 cups bread flour
2 teaspoons minced garlic (optional)
1/4 cup butter, melted
Directions:
1. In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
2. Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
3. During the second rising, preheat grill to high heat.
4. At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.
Prep Time: 30 Minutes | Cook Time: 7 Minutes | Ready In: 3 Hours
Servings: 14
Ingredients:
1 (.25 ounce) package active dry yeast
1 cup warm water
1/4 cup white sugar
3 tablespoons milk
1 egg, beaten
2 teaspoons salt
4 1/2 cups bread flour
2 teaspoons minced garlic (optional)
1/4 cup butter, melted
Directions:
1. In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
2. Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
3. During the second rising, preheat grill to high heat.
4. At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.
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Scalloped Sweet Potato Stacks
From Southern Living April 2011
Yield: Makes 12 servings | Hands-on: 25 Minutes | Total: 1 Hour
Each muffin cup flares slightly, so place slices from the narrow ends of potatoes in the bottom and use wider slices from the middle of the potato at the top. We also like this with Gruyère instead of mozzarella.
Beauregards, the most common variety of sweet potato, are very tasty and sweet. Red Garnets, decidedly more savory than other sweet potato varieties, have a pleasing earthiness.
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Ingredients
1 1/2 lbs small sweet potatoes, peeled and thinly sliced 2 t. chopped fresh thyme, divided 1 C. (4 oz.) freshly shredded mozzarella cheese, divided* 2/3 C. heavy cream |
1 garlic clove, pressed 1/2 to 3/4 t. salt 1/4 t. freshly ground pepper Garnish: fresh thyme |
Preparation
1. Preheat oven to 375°. Layer half of sweet potatoes in a lightly greased 12-cup muffin pan. Sprinkle with 1 1/2 tsp. thyme and 1/2 cup cheese. Top with remaining sweet potatoes. (Potatoes will come slightly above the rim of each cup.)
2. Microwave cream, next 3 ingredients, and remaining 1/2 tsp. thyme at HIGH 1 minute. Pour cream mixture into muffin cups (about 1 Tbsp. per cup).
3. Bake at 375°, covered with aluminum foil, 30 minutes. Uncover and sprinkle with remaining 1/2 cup cheese. Bake 5 to 7 minutes or until cheese is melted and slightly golden.
4. Let stand 5 minutes. Run a sharp knife around rim of each cup, and lift potato stacks from cups using a spoon or thin spatula. Transfer to a serving platter. Garnish, if desired.
*Gruyère cheese may be substituted.
1. Preheat oven to 375°. Layer half of sweet potatoes in a lightly greased 12-cup muffin pan. Sprinkle with 1 1/2 tsp. thyme and 1/2 cup cheese. Top with remaining sweet potatoes. (Potatoes will come slightly above the rim of each cup.)
2. Microwave cream, next 3 ingredients, and remaining 1/2 tsp. thyme at HIGH 1 minute. Pour cream mixture into muffin cups (about 1 Tbsp. per cup).
3. Bake at 375°, covered with aluminum foil, 30 minutes. Uncover and sprinkle with remaining 1/2 cup cheese. Bake 5 to 7 minutes or until cheese is melted and slightly golden.
4. Let stand 5 minutes. Run a sharp knife around rim of each cup, and lift potato stacks from cups using a spoon or thin spatula. Transfer to a serving platter. Garnish, if desired.
*Gruyère cheese may be substituted.
Corn Souffle
From Southern Living DECEMBER 2010
Yield: Makes 8 servings | Total:1 Hour, 10 Minutes
This classic recipe has a rich, wonderful texture without the hassle. The result is an impressive holiday side dish the entire family will love.
Ingredients
12 to 13 ears fresh corn, husks removed
1/4 cup sugar
3 tablespoons all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons salt
6 large eggs
2 cups whipping cream
1/2 cup butter, melted
Preparation
1. Preheat oven to 350°. Cut kernels from cobs into a large bowl (about 6 cups). Scrape milk and remaining pulp from cobs; discard cobs.
2. Combine sugar and next 3 ingredients. Whisk together eggs, whipping cream, and butter in a large bowl. Gradually add sugar mixture to egg mixture, whisking until smooth; stir in corn. Pour mixture into a lightly greased 13- x 9-inch baking dish.
3. Bake at 350° for 40 to 45 minutes or until set. Let stand 5 minutes.
Yield: Makes 8 servings | Total:1 Hour, 10 Minutes
This classic recipe has a rich, wonderful texture without the hassle. The result is an impressive holiday side dish the entire family will love.
Ingredients
12 to 13 ears fresh corn, husks removed
1/4 cup sugar
3 tablespoons all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons salt
6 large eggs
2 cups whipping cream
1/2 cup butter, melted
Preparation
1. Preheat oven to 350°. Cut kernels from cobs into a large bowl (about 6 cups). Scrape milk and remaining pulp from cobs; discard cobs.
2. Combine sugar and next 3 ingredients. Whisk together eggs, whipping cream, and butter in a large bowl. Gradually add sugar mixture to egg mixture, whisking until smooth; stir in corn. Pour mixture into a lightly greased 13- x 9-inch baking dish.
3. Bake at 350° for 40 to 45 minutes or until set. Let stand 5 minutes.
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Lemon Anise Bread
Prep Time: 90 min Cooking Time: 25 min Yield: 1 loaf Serves: 16
You are gonna love this Lemon Anise Bread Recipe, it's a favorite of Hungry Mooseherders! The key to the wonderful flavor is your nose, the fresh lemon zest and the unique scent of anise make your mouth water before you take your first bite. This is not a sweet bread, per se, but it's tender and has a very fruity aroma with a slightly sweet flavor. It goes very well with breakfast and its soft lemony-ness is also a perfect complement to chicken dishes.
Note: All recipe ingredients should be at room temperature.
You are gonna love this Lemon Anise Bread Recipe, it's a favorite of Hungry Mooseherders! The key to the wonderful flavor is your nose, the fresh lemon zest and the unique scent of anise make your mouth water before you take your first bite. This is not a sweet bread, per se, but it's tender and has a very fruity aroma with a slightly sweet flavor. It goes very well with breakfast and its soft lemony-ness is also a perfect complement to chicken dishes.
Note: All recipe ingredients should be at room temperature.
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Ingredients:
1 cup warm water 2 ½ tsp bread machine yeast 1/3 cup sugar 3 cups flour 2 tbsp butter, melted 1 ½ tsp anise seed, crushed 1 tsp salt 1 ½ tsp fresh lemon zest 1 egg, beaten Directions: 1. Add warm water to bread pan. 2. Sprinkle in yeast and sugar. Mix and allow to bloom (approx 10 min). 3. Add flour. 4. Add butter and anise seed. 5. Add salt and lemon zest. 6. Set bread machine to dough cycle. Start. 7. Remove dough, cover, let rest for 10 minutes. 8. Find a large cookie sheet, grease. 9. Preheat oven to 400 degrees. 10. Divide dough into three equal pieces. 11. Roll each into an 18 inch rope. Braid the ropes. Try not to stretch. 12. Pinch both ends of bread together, tuck underneath. 13. Place on cookie sheet, cover, let rise 50 minutes or until double in size. 14. Lightly beat 1 egg. Brush over loaf. 15. Bake for 25 minutes or until a delicious golden brown. 16. Once done, remove bread; allow to cool on a wire rack. Alternative glaze to add sweetness: 1 cup confectioners' sugar 1/4 teaspoon vanilla extract 2 to 3 tablespoons 2% milk Brush on once bread has cooled |
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Hot Water Cornbread (Corn Fritters)
From Cook's Country October/November 2012
Makes about 20 fritters
Why this recipe works: A quick-cooked mixture of cornmeal and water is the base for this simple dish. A mere tablespoon of flour helped bind the mix together, an egg added richness and structure, and baking powder kept our hot water cornbread light. After a few minutes in hot oil, these bite-size morsels were crispy and brown—ready to be eaten warm with a dab of honey butter.
Use medium- or finely ground cornmeal. Serve with honey butter.
Ingredients
1 1/2 cups water
3/4 teaspoon salt
1 cup cornmeal
1 tablespoon all-purpose flour
1/2 teaspoon baking powder
1 large egg
1 cup peanut or vegetable oil
Directions
1. Set wire rack inside rimmed baking sheet. Bring 1 cup water and salt to boil in medium saucepan over medium-high heat. Whisk in cornmeal until no lumps remain, reduce heat to medium, and cook for 30 seconds. Transfer mixture to large bowl and whisk in remaining 1/2 cup water until smooth. Let cool slightly, about 5 minutes.
2. Whisk flour and baking powder together in small bowl until combined. Whisk flour mixture and egg into cornmeal mixture until smooth.
3. Heat oil in 12-inch nonstick skillet over medium-high heat to 350°F. Drop 10 heaping tablespoons of batter into hot oil and cook until golden brown on bottom, about 2 minutes. Flip each fritter, press lightly to flatten, and continue to cook until golden brown on second side, about 2 minutes longer. Transfer to wire rack and repeat with remaining batter. Serve.
Black Bean, Corn, and Tomato Salad with Feta Cheese
This salad is dressed with a lime vinaigrette and has lots of crunch and flavor with a little jalapeno pepper pop. It's wonderful to make in summer with fresh ingredients from the garden or farmer's market. This is great for barbecues or potlucks.
Prep Time: 1 Hour | Ready In: 9 Hours | Servings: 12
Ingredients:
1 (14 ounce) can black beans, drained and rinsed
2 fresh tomatoes, chopped
1 large green bell pepper, chopped
1 cup fresh sweet white corn, cut from the cob
1 bunch green onions, sliced
1 jicama, peeled and minced
1 fresh jalapeno pepper, minced
1 (8 ounce) package crumbled feta cheese
1 clove garlic
1 pinch sea salt
1/4 cup fresh lime juice
1 teaspoon Dijon mustard
1/4 teaspoon fresh-ground black pepper
1 cup olive oil
Directions:
1. Place the beans, tomato, bell pepper, corn, onion, jicama, jalapeno pepper, and feta cheese in a large salad bowl.
2. Mash the garlic and salt together with a mortar and pestle. Whisk together the mashed garlic, lime juice, mustard, and pepper in a small bowl. Add the oil in a slow, steady stream while whisking. Continue whisking until smooth. Drizzle the dressing over the salad and toss to coat. Chill overnight.
Prep Time: 1 Hour | Ready In: 9 Hours | Servings: 12
Ingredients:
1 (14 ounce) can black beans, drained and rinsed
2 fresh tomatoes, chopped
1 large green bell pepper, chopped
1 cup fresh sweet white corn, cut from the cob
1 bunch green onions, sliced
1 jicama, peeled and minced
1 fresh jalapeno pepper, minced
1 (8 ounce) package crumbled feta cheese
1 clove garlic
1 pinch sea salt
1/4 cup fresh lime juice
1 teaspoon Dijon mustard
1/4 teaspoon fresh-ground black pepper
1 cup olive oil
Directions:
1. Place the beans, tomato, bell pepper, corn, onion, jicama, jalapeno pepper, and feta cheese in a large salad bowl.
2. Mash the garlic and salt together with a mortar and pestle. Whisk together the mashed garlic, lime juice, mustard, and pepper in a small bowl. Add the oil in a slow, steady stream while whisking. Continue whisking until smooth. Drizzle the dressing over the salad and toss to coat. Chill overnight.
Pavlova Dessert
This is a very delicious and fresh tasting traditional Australian dessert with a meringue base, topped with fresh cream and fruit.
Tip: To keep your meringue from being flat and grainy, try beating egg whites until stiff but not dry. Overbeaten egg whites lose volume and deflate when folded into other ingredients. Also, when beating in sugar, beat in about 1 tablespoon at a time, beating well between each addition. Then beat until meringue is thick, white and glossy. Be absolutely sure not a particle of grease or egg yolk gets into the whites.
Ingredients:
3 egg whites
1 pinch salt
1 cup white sugar
1 tablespoon cornstarch 1 teaspoon lemon juice
1 1/4 cups heavy whipping cream
1/2 cup confectioners' sugar
1 pint fresh strawberries
Directions:
1. Preheat oven to 300 degrees F (150 degrees C). Line a sheet pan with parchment paper. Draw a 9 inch circle on the parchment. An easy way to do this is to draw around the outside of a 9 inch pan with a pencil.
2. In a large bowl, beat egg whites on high speed until soft peaks form. Add 3/4 cup of the sugar gradually, while continuing to whip. Make sure sugar is completely dissolved. Mix together the remaining 1/4 cup sugar with the cornstarch; lightly fold into meringue with lemon juice.
3. Spread a layer of meringue to fit circle on parchment, approximately 1/4 inch thick. With remainder of mixture, pipe or spoon swirls around the edges to form a shallow bowl shape.
4. Bake at 300 degrees F (150 degrees C) for 1 hour. Turn off oven, but leave meringue in oven for an additional 30 minutes. When cool, the meringue should be hard on the outside, and slightly moist on the inside.
5. In a large bowl, combine the cream and half a cup of confectioners sugar, and whip until thickened. Decorate with fruit of your choice; strawberries are excellent.
Tip: To keep your meringue from being flat and grainy, try beating egg whites until stiff but not dry. Overbeaten egg whites lose volume and deflate when folded into other ingredients. Also, when beating in sugar, beat in about 1 tablespoon at a time, beating well between each addition. Then beat until meringue is thick, white and glossy. Be absolutely sure not a particle of grease or egg yolk gets into the whites.
Ingredients:
3 egg whites
1 pinch salt
1 cup white sugar
1 tablespoon cornstarch 1 teaspoon lemon juice
1 1/4 cups heavy whipping cream
1/2 cup confectioners' sugar
1 pint fresh strawberries
Directions:
1. Preheat oven to 300 degrees F (150 degrees C). Line a sheet pan with parchment paper. Draw a 9 inch circle on the parchment. An easy way to do this is to draw around the outside of a 9 inch pan with a pencil.
2. In a large bowl, beat egg whites on high speed until soft peaks form. Add 3/4 cup of the sugar gradually, while continuing to whip. Make sure sugar is completely dissolved. Mix together the remaining 1/4 cup sugar with the cornstarch; lightly fold into meringue with lemon juice.
3. Spread a layer of meringue to fit circle on parchment, approximately 1/4 inch thick. With remainder of mixture, pipe or spoon swirls around the edges to form a shallow bowl shape.
4. Bake at 300 degrees F (150 degrees C) for 1 hour. Turn off oven, but leave meringue in oven for an additional 30 minutes. When cool, the meringue should be hard on the outside, and slightly moist on the inside.
5. In a large bowl, combine the cream and half a cup of confectioners sugar, and whip until thickened. Decorate with fruit of your choice; strawberries are excellent.
Orange Ricotta Pancakes
Most people don't realize just how easy it is to make pancakes from scratch. These are incredibly light and fluffy, in part, because of whipped duck egg whites. But if you are short on time, just skip that step and mix the whole eggs into the batter. Their delicious flavor won't be compromised one bit. Reminiscent of dishes served at fancy cafés or bed and breakfasts, these pancakes are special enough for a holiday, but simple enough for everyday.
Hands-On Time: 10 minutes | Ready In: 25 minutes | Yield: 8 servings
Ingredients
2 1/2 cups all purpose flour
2 tablespoons sugar
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups well-shaken buttermilk
2 duck eggs, separated
Zest from one orange
1/3 cup ricotta cheese
Directions
1. Heat a large griddle to medium heat. Preheat your oven to 200 degrees.
2. Mix dry ingredients together in a large bowl. Add buttermilk, egg yolks, orange zest and ricotta cheese. Whisk to combine. In a separate bowl, beat egg whites with a hand mixer until soft peaks form. Gently stir in half the whites to the batter, then fold in remaining whites.
3. Grease the griddle with some vegetable oil or vegetable oil spray.
4. Using a half-cup measure, pour batter on the griddle, a couple of inches apart. Cook for 3-4 minutes, watching for batter to begin to bubble. Carefully flip and cook for 3-4 minutes on the remaining side, or until cooked through. It may be necessary to lower griddle temperature if the pancakes are browning too quickly.
5. Remove pancakes to a platter, cover with foil and place in the oven to keep warm while you repeat with the remaining batter. Serve with sliced fruit and warm maple syrup.
Hands-On Time: 10 minutes | Ready In: 25 minutes | Yield: 8 servings
Ingredients
2 1/2 cups all purpose flour
2 tablespoons sugar
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups well-shaken buttermilk
2 duck eggs, separated
Zest from one orange
1/3 cup ricotta cheese
Directions
1. Heat a large griddle to medium heat. Preheat your oven to 200 degrees.
2. Mix dry ingredients together in a large bowl. Add buttermilk, egg yolks, orange zest and ricotta cheese. Whisk to combine. In a separate bowl, beat egg whites with a hand mixer until soft peaks form. Gently stir in half the whites to the batter, then fold in remaining whites.
3. Grease the griddle with some vegetable oil or vegetable oil spray.
4. Using a half-cup measure, pour batter on the griddle, a couple of inches apart. Cook for 3-4 minutes, watching for batter to begin to bubble. Carefully flip and cook for 3-4 minutes on the remaining side, or until cooked through. It may be necessary to lower griddle temperature if the pancakes are browning too quickly.
5. Remove pancakes to a platter, cover with foil and place in the oven to keep warm while you repeat with the remaining batter. Serve with sliced fruit and warm maple syrup.
