~Spruce Tip Martini~
1 1/2 oz Verstovia Spruce Tip Vodka
1/2 oz Dry Vermouth
Flake of Sea Salt
Stir with ice, strain into glass and garnish with a lemon twist
~Salal Martinez~
1 oz Cold Tree Gin
1/2 oz Salal Berry Liqueur
1/2 oz Sweet Vermouth
1 dash Portland Bitters Project Cacao Bitters
Stir with ice, strain into glass
~Huckleberry Gimlet~
1 oz Riverain Gin
1/2 oz Huckleberry Jam
1/2 oz Lime
Shake with ice, strain into glass
Hawaiian Puff Wheels
¾ cup sliced deli ham, finely chopped
13 oz package of puff pastry sheets, thawed
1 ¼ cup cheddar cheese, shredded
½ cup crushed pineapple, well drained
Preheat oven to 375°F. Over the kitchen sink, drain crushed pineapple well, making sure you squeeze all the liquid out. On a lightly floured surface, unroll pastry dough sheets. Spread deli ham and crushed pineapple evenly over both sheets. Sprinkle with shredded cheddar. Carefully roll the dough, starting with a long side so that you end up with a long log. Cut the filled dough into 1-inch thick pieces and pace on a parchment paper lined baking sheet. Bake for 10-12 minutes until golden and they have risen. Remove from oven and cool. Assemble pinwheels inside the lunch container. No warming necessary. Serve with fresh fruit and veggies.
Corn Bites
2 T. butter
2 T. of all-purpose flour
1 cup milk
Salt and pepper to taste
2 cups corn kernels
1 egg
1/2 cup Cotija cheese, grated
1 ½ cup breadcrumbs (panko)
Oil in spray
Melt the butter in a medium-sized pan over medium heat. Add the flour and mix until combined; cook for 1-2 minutes. Add milk and constantly mix to avoid forming lumps. Continue cooking until the mixture thickens. Season with salt and pepper to taste. Add the corn kernels; mix until they combine. Remove from the heat and add the eggs and cheese; continue mixing for 2 minutes. The residual heat will cook the egg. Let it cool down and then place in the fridge for 1-2 hours until it is completely cold and compact. Heat the oven to 450° F. Cover an oven tray with parchment paper. Using your hands, form the bites into disks. Cover with panko on all sides and place in a previously prepared tray. Spray with oil. Place in the oven for 10-15 minutes or until the bites are golden. Garnish with more Cotija cheese and minced cilantro, if you want. Serve immediately.
Breakfast Board
10 mini croissants
¼ C. smoked salmon dip
¼ C. honey Dijon mustard
10 soft boiled eggs
10 slices black forest ham, cut into smaller pieces
4 oz. Brie cheese
2 oz. sliced salami
10 mini banana nut muffins
2 C. black cherries
1 orange, sliced
On a 12×24″ board, fill 3 boards with cherries, mustard, and salmon dip. Arrange on one end the croissant rolls, meat, eggs, and muffins. Set down the cheese and orange slices. Serve! Consider adding bacon, sausage or cheese. Mix and match muffins/pastry. Also, don’t hesitate to make substitutions like adding jam and butter, herbs, spinach artichoke dip, or other fruits.
Arriba! Seasoning
Very similar to taco seasoning, but with a smoky flavor, less spice, and a whole lot of kid appeal.
3 T. (23 g) chili powder
2 T. (14 g) ground cumin
1 T. (7 g) ground paprika
1 1/2 tsp. salt
2 tsp. (4 g) black pepper
2 tsp. (6 g) garlic powder
1 tsp. onion powder
2 tsp. (2 g) dried oregano
In a small bowl, combine all ingredients. Store in an airtight container.
Cheddar and Dill Buttermilk Quick Bread
2 cups flour
2 T. sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup buttermilk
1 egg
1/4 cup melted butter
1 1/4 cup shredded cheddar cheese
1/4 cup chopped fresh dill
Preheat your oven to 350 degrees. In a bowl whisk together the flour, sugar, baking powder, baking soda and salt. In a separate bowl, whisk together the buttermilk and egg. Whisk the melted butter into the buttermilk mixture. Add the buttermilk mixture to the flour mix, and gently combine. Don’t over mix the batter. Stir in the shredded cheese and dill. Line a 9 x 5 baking tin with parchment paper and bake for 1 hour, or until a toothpick inserted in the center of the bread comes out clean.
Harissa Poached Eggs for One
1 T. (15 ml) olive oil
1 1/2 tsp. minced onion
1 /4 tsp. minced garlic
1/4 cup (60 ml) chicken broth
1/4 cup (60 ml) canned tomatoes with green chiles (with juice)
2 tsp. (10 g) harissa paste
2 kalamata olives
2 pimento-stuffed green olives
3 eggs
2 T. (18 g) crumbled feta cheese
Chopped herbs for garnish
Coat your egg skillet with cooking spray and put it over medium heat. Add the olive oil and onion and sauté for 2 to 3 minutes, until softened. Add the garlic and sauté for 30 seconds or so. Then add the broth, tomatoes, and harissa paste. Stir it all up and bring to a simmer. Let cook for a minute while you quickly slice those olives and stir them in. Crack the eggs directly into the skillet, being careful not to break the yolks. Cover the skillet and let them poach until they are done to your liking—I like my whites done through but my yolks still runny, about 5 minutes. Plate, sprinkle the feta on top, and dig in.
1 SERVING with: 423 Calories; 34 g Fat (72.6% calories from fat); 21 g Protein; 8 g Carbohydrate; 1 g Dietary Fiber; 7 g Net Carbs
Preserved Lemon Cilantro- & Scallion Pesto
⅓ cup pepita (pumpkin) seeds or sesame seeds
1 T. chopped preserved lemon, seeds removed
1 T. fresh lime juice
1 T. chopped garlic
¼ tsp. fine sea salt, plus more
2 bunches scallions, cut into 1-inch lengths (2 C.)
1 bunch cilantro including stems, cut into 1-inch lengths (2 C.)
6 T. vegetable oil
2 T. soy sauce, plus more
Heat the seeds in a small pan over medium-low heat and toss every couple of minutes until toasted and light golden brown, 8 to 10 minutes for pepitas. Transfer to a shallow dish to cool. If using a mortar and pestle, pound the preserved lemon with the pepitas, garlic and salt until roughly smashed. Add the scallions and cilantro and pound into a coarse paste, then stir in the oil and soy sauce. If using a food processor, pulse the pepitas, garlic and salt to coarsely grind. Add the scallion and cilantro and pulse into a coarse paste, scraping the bowl as needed. With the machine running, add the oil and soy sauce. Stir in more oil for a runnier sauce if desired, then season to taste with soy and salt.
Strawberry & Brie French Toast Sandwich for Two
2 oz. Brie Cheese, sliced
4 slices Sandwich or Challah bread
¼ C. Strawberry Preserves or Strawberry Jam
2 large Eggs, beaten
2 tsp. Milk
Nonstick Cooking Spray
Divide the Brie slices between two of the slices of bread. Top with the strawberry preserves, then place the remaining bread slices on top. In a wide, shallow bowl, whisk together the eggs and milk. Spray a large nonstick skillet with cooking spray and heat over medium heat. Dunk the sandwiches into the egg mixture, coating both sides well. Cook the sandwiches in the skillet for 2 to 3 minutes per side, until golden brown. Serve hot.
Optional Finishing Touch: Sprinkle powdered sugar over the sandwiches before serving.
PBJ Smoothie for Two
1 ½ C. frozen berries (single types or a mix. Also can try mango or peach)
1 1/2 c low-fat Milk
1 banana
2 T peanut butter
2 T. Honey
1 Scoop Protein Powder, If desired.
Optional Toppings
granola
fresh strawberries
peanut butter drizzle
Place all ingredients in blender and combine until smooth.
Bruschetta with Gorgonzola, Red Roasted Peppers & Kalamata Olives
1 16 oz can of pitted Kalamata olives
1 cup of Gorgonzola cheese
3 to 4 medium size red sweet peppers, roasted
1 loaf of crispy Italian bread, thinly cut into 1/4 inch slices
1/2 cup extra virgin olive oil
3 garlic cloves, roasted
1 large bunch of Italian parsley
Preheat oven to 375. Cut peppers lengthwise and remove seeds. Place on a cookie sheet or baking pan and brush with olive oil. Roast until blackened. Place in a brown paper bag to cool and let the skin fall off. At the same time, roast the garlic cloves until soft. In a food processor, put gorgonzola, olives, roasted peppers, and roasted garlic. Pulse on slow speed and slowly add the olive oil until blended but not too soft. Brush bread with olive oil on both sides and toast in oven on a baking sheet until golden. Spread some of the mixture on the top of each slice and garnish with a sprig of parsley.
Lemon-Honey Tea Cakes with Buttermilk Glaze
1 lemon, zested
3/4 cup granulated sugar
7 T. butter
7 T. honey (1/4 cup plus 3 T.)
1 egg
1/2 cup buttermilk
1/8 tsp. lemon extract
2 cups all-purpose flour
1/2 tsp. salt
1/2 tsp. baking soda
1-1/2 cups powdered sugar
3 T. buttermilk
A pinch of salt
1/4 tsp. lemon extract
Up to 1 T. fresh lemon juice
Preheat oven to 300’F. Spray a 12-cup muffin tin with nonstick baking spray with flour. You can also butter and flour each well in the tin. Rub the lemon zest and sugar together in a small saucepan until the mixture is fragrant and looks like wet sand. Add the butter and honey and stir over low heat until the butter is melted, the sugar is dissolved, and the mixture is smooth except for the lemon zest. Remove from heat and set aside. In a large bowl, whisk egg, buttermilk, and lemon extract. In a medium bowl, combine flour, salt, and baking soda. Add half of the flour’ mixture to the buttermilk mixture and whisk until just combined. Do the same with half of the butter mixture. Repeat until all the ingredients are added, whisking just until the batter is smooth. Divide the batter evenly among the 12 muffin cups, and bake 22-25 minutes, until a toothpick inserted in the center of a cake comes out clean. Allow to cool in the tin for 5-10 minutes then take them out and let cool completely on a wire rack. If they don’t easily pop out of the muffin tin, run a small paring knife around the edge of each cake to loosen. While the tea cakes cool, make the glaze. Combine the powdered sugar, buttermilk, salt, and lemon extract in a medium bowl and whisk until completely smooth. Whisk lemon juice in, a little at a time, until the glaze is just barely thin enough for dipping. When the tea cakes are cool, dip the top of each in the glaze. Let the excess glaze drip back into the bowl then turn the cakes right side up and place back on the cooling rack. Allow the glaze to set before serving.
Cheese Rice with Vegetables (Stoplight Rice)
2 T. canola oil
½ tsp. garlic powder, or 1 clove garlic, minced
1 cup long-grain white rice
2 cups low-sodium chicken broth
Pinch of salt
1 medium zucchini, grated
1 small carrot, grated
¼ red bell pepper, diced
1 cup shredded sharp cheddar cheese
In a medium saucepan, heat the oil. Add the minced garlic and rice to the saucepan and toss until fully coated. Add the chicken broth and salt. Bring the mixture to a boil. Reduce the heat to low and cover the saucepan. Cooke for 15 to 20 minutes until most of liquid is absorbed. Remove the rice from the heat, and stir in the grated zucchini, carrot, bell pepper, and cheese. Ready to serve and eat!
Hearty Lentil Soup with Lardons
10 ounces thick-cut bacon (about 8 slices), cut into 1/2-inch-thick lardons
2 medium onions, chopped (about 3 cups)
3 medium carrots, chopped (about 2 cups)
4 stalks celery, chopped (about 2 cups)
8 ounces cremini mushrooms, sliced (about 2 cups)
3 cloves garlic, finely chopped
1 T. roughly chopped fresh thyme leaves
1 tsp. kosher salt
1 tsp. ground black pepper
2 cups French green lentils, rinsed
10 cups low-sodium chicken broth
Cook the bacon in a large (7- to 8-quart) Dutch oven over medium-high heat, stirring occasionally, until browned and crisp. Use tongs or a slotted spoon to remove the bacon from the pan and transfer to a plate lined with paper towels to drain. Add the onions, carrots, celery, and mushrooms to the bacon fat in the pan and sauté until beginning to soften, about 7 minutes. Add the garlic, thyme, salt, and pepper, stirring to incorporate. Stir in the lentils, add the broth, and bring the soup to a boil. Reduce the heat to medium-low, cover, and cook until the lentils are tender, about 40 minutes. Add the crisp lardons and stir to incorporate. Taste the soup and add a bit more salt or pepper, if you like. Serve hot.
Creamy Salmon Pasta with Mixed Greens
1 lb. pasta such as tagliatelle, fettuccine or linguine
1 shallot
1 clove garlic
1 T. butter
8oz salmon fillet, skin removed
1/2cup dry white wine
1 cup double/heavy cream
2 cups mixed greens such as spinach, arugula, watercress
½ lemon, zest and 1 T. juice
¼ tsp salt or to taste
1 T. fresh parsley, chopped
Cook the pasta in a large pot of salted boiling water according to package instructions. While the pasta is cooking remove the skin from salmon fillet, check for residual bones, remove if any found and cut into bite-sized pieces. Season with salt and pepper and sear on all sides in 1 T. of butter in a large pan until cooked all the way through. It won’t take longer than 2-3 minutes. Remove to a separate plate. To the same pan add 1 T. olive oil, chopped shallots and minced garlic and sauté over low heat for 1-2 minutes, turn the heat to medium and add white wine and let it reduce for 5-7 minutes, then add the heavy cream and mixed greens with salt, lemon zest and lemon juice. Mix to combine, then add the drained pasta to the sauce and toss to combine, top with seared salmon, chopped parsley and serve.
Holiday Pesto & Sun-Dried Tomato Crostini
1 La Brea Bakery French Baguette
extra-virgin olive oil
2-3 large cloves garlic
cream cheese
pesto
finely minced sun-dried tomatoes
Preheat the oven to 400°F. Cut the baguette on the bias into 1/4″ slices. You should get about 24 slices. Generously brush one side of each baguette slice with extra-virgin olive oil, and place slices oil-side up on a large baking sheet. Toast the baguette slices for 8-9 minutes. When the baguette slices have cooled just enough that you can touch them without burning yourself, rub the top of each slice with garlic. You won’t be able to see that anything is happening, but tiny bits of garlic will rub off on the crispy bread, and eventually, the garlic will get smaller. Allow the garlic-rubbed crostini to cool completely. Top each crostini with cream cheese, then pesto, then sun-dried tomatoes. Serve immediately.
Cheesy Biscuit Topped Chicken Pot Pie
For the Chicken Pie Filling:
1 large carrot, diced
1 small potato, diced
5 tablespoons (2 1/2 ounces) unsalted butter
1 medium onion, diced
1 stalk celery, sliced
1 pound boneless chicken breasts, cut into 1-inch cubes
5 tablespoons all-purpose flour
1 1/2 cups chicken stock
1 cup peas, thawed if frozen
1/2 teaspoon thyme
1 teaspoon kosher salt, to taste
1/2 teaspoon freshly ground black pepper
3 tablespoons heavy cream
For the Cheese and Green Onion Biscuits:
2 cups (9 ounces) all-purpose flour, spoon and sweep method)
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
7 tablespoons (3 1/2 ounces) unsalted butter, chilled, cut into small pieces
1 cup (4 ounces) shredded sharp cheddar cheese
2 tablespoons finely chopped green onions
1/2 teaspoon cayenne pepper, optional
3/4 cup buttermilk
1 large egg yolk, mixed with 2 teaspoons of water, for topping
Put the diced carrots and potatoes in a small saucepan and cover with water. Place the pan over medium heat and bring to a boil. Cover and cook for about 10 minutes, or until the vegetables are tender. Drain and set aside. In a deep skillet or sauté pan over medium heat, melt the 5 tablespoons of butter. Add the onions and celery and sauté for about 2 minutes. Add the chicken pieces and continue cooking, stirring, until the chicken pieces are opaque. Add the 5 tablespoons of flour to the chicken mixture and cook, stirring, for 2 minutes. Add the chicken stock and thawed frozen peas. Cook, stirring, until thickened. Add the potatoes and carrots, thyme, salt, to taste, pepper, and heavy cream. Cook, stirring, for about 3 minutes longer. Pour the mixture into a 2-quart baking dish. Heat the oven to 350 F. In a food processor, combine the 2 cups of flour, baking powder, salt, and baking soda. Pulse to mix well. Add the pieces of chilled butter and pulse several times, or until the mixture resembles coarse meal. Pour the flour mixture into a large bowl and add the cheese, green onions, and cayenne, if using. Mix well. Add the buttermilk to the flour mixture and mix with your hands or a spoon just until the dough begins to hold together. Turn the dough out onto a lightly floured surface and knead a few times, just to combine. For the softest biscuits, take care not to overwork the dough. Pat the dough into a rectangle and cut out as desired using a knife, pizza cutter, or biscuit cutters. Place the biscuits on the chicken pie filling. Combine the egg yolk with 2 teaspoons of water; brush lightly over each biscuit. Bake in the preheated oven for 25 to 30 minutes, or until the biscuits are golden brown and the filling is bubbling.
Zesty Lemon Mint Turmeric Dressing
2 T. vinegar, ( tarragon or white wine vinegar)
1/4 C.+ 1 T. olive oil
3 T. lemon juice
1/2 tsp. mustard, (hot english mustard OR Dijon mustard)
1/4 tsp. salt
1/4 tsp. ground black pepper
9 mint leaves ( or 1 full branch ),, finely chopped
1 tsp. dried parsley
1/4 tsp. garlic powder
1/2 tsp. ground turmeric
Put all of the ingredients into a medium sized bowl and whisk until the mixture thickens.
Gingersnaps with Juniper Berry Glaze
Juniper Berry Glaze
½ cup of Milk
2 T.ps. crushed Juniper Berries
2 cups of sifted Icing Sugar
Hopefully, you already have Juniper Berries on hand. If not, you can go to your local Health Food store and they most likely have some.
To make the glaze, crush 2 T. of Juniper Berries in a coffee grinder or spice grinder. Or with a Pestle and Mortar. Or you can even put them in a Ziploc bag and run a rolling pin over them…or crush them with a mallet. Place them in a small pot. Add ½ cup of milk. Put on the stovetop on low…like setting 1-2. The idea is warmth will help infuse the flavor. You do not want to burn the milk, so keep it on low. As you let your milk and Juniper Berry infuse, bake your cookies! Once your milk is reduced by half, it’s ready for straining. We are going from 1/2cup of milk to 1/4cup of milk. This can take anywhere from 30 minutes to an hour depending on your stovetop. Low and slow will make a stronger flavored infusion! Strain your mixture with a fine metal sieve. Take the back of a spoon and press the milk-soaked berries through the fine metal sieve. This will get more of the ‘berry pulp’ and the berry skins will be left behind. There won’t be too much to press through and the pulp will transfer on the underside of the sieve, so be sure to scrape it off and add it to the milk infusion. Add ¼ cup of the milk infusion to a mixing bowl. Using a hand mixer, or a stand mixer, add icing sugar in small amounts – up to two cups, or desired consistency. It should have a ‘runny’ texture…but not really runny. Take cooling racks and place wax paper underneath (wax paper will make clean up easier when the icing drips off the cookies). Place cookies on top. Transfer icing to icing bag, or by spoonful, drizzle icing over baked, cool-downed cookies. Leave on cooling rack until icing has set.
¾ cup Shortening
1 cup of White Sugar
¼ cup Molasses
1 Egg – beaten
2 cups of Flour
2 tsps. of Baking Soda
¼ tsp Salt
1.5 tsp of Cinnamon
0.5 tsp Clove
1 tsp Nutmeg
2 tsps. Ginger (or more to taste)
You can replace these traditional spices with 1 T. ground, dried spicebush berries and 2 ½ tsp. ground, dried wild ginger rhizomes
Preheat oven to 350 degrees. Cream shortening, sugar molasses, and egg until well mixed and slightly fluffy. In a separate bowl, add dry ingredients together and mix well. Add dry ingredients to creamed ingredients. With clean hands (no rings), mix well. Using a small cookie scoop, scoop cookies onto cookie sheet lined with parchment paper. Note: at this stage, you can dab each cookie into white sugar to have that coated sugar look. But since we are adding a glaze, I would recommend skipping the extra sugar. Bake at 350 degrees for 10-12 minutes. Cookies will have a ‘cracked’ appearance. Transfer to cooling rack (with Wax Paper underneath). Once cool, drizzle Juniper Berry Glaze over the cookies. Let glaze set
Miner’s Lettuce, Potato and Bacon Salad with Buttermilk Chive Dressing
1-1/2 pounds Yukon Gold potatoes, unpeeled
Salt
4 slices pepper bacon
1 bunch miner’s lettuce, separated into single leaves, tough bottom stems discarded (about 2 cups)
1/2 cup buttermilk
1 T. lemon juice
3 T. finely chopped chives
2 T. thinly sliced cornichons or pickles
1 T. capers
Freshly ground black pepper
Place the potatoes in a medium sauce pan. Add 6 cups of cold water (or enough to cover by 2 inches). Bring to a boil, add 2 tsp. salt, and cook until tender and a paring knife slides easily into the potatoes without resistance, 15-25 minutes, depending on the size of the potatoes. Drain. When cool enough to handle but still warm, peel the potatoes and cut them into 1/2-inch slices. Place the potatoes in a large serving bowl. Cook the bacon on a paper towel-lined plate in the microwave or in a frying pan until crisp. Crumble the bacon and add it to the potatoes along with the miner’s lettuce. In a small bowl, whisk together the buttermilk, lemon juice, chives, cornichons, and capers. Toss with the potatoes with the miners lettuce and dressing. Season to taste with salt and freshly ground black pepper. Serve warm or room temperature.
Spruce Tip Panna Cotta
1 cup evergreen tips
2 cups heavy cream
1 cup whole milk
1/2 T. unflavored gelatin powder
2 1/2 T. sugar
1 T. water
Combine the spruce tips, milk, and cream in a blender, and use a low to medium speed to break up the needles. You don’t need to pulverize the spruce tips, but breaking up the needles increases their surface area and releases more flavor. I don’t use the high setting on my Vitamix because I’m afraid that might churn the cream into butter. I’ve never tested this theory, because I don’t want to waste perfectly good cream, but now that I think of it, ending up with spruce tip infused butter wouldn’t be the worst thing in the world. It just wouldn’t be dessert. Refrigerate the cream/milk overnight, or for up to 24 hours. The next day, strain the liquid, pressing on the needles to remove as much liquid as possible. You’ll probably want to do a second straining, or squeeze the cream through a jelly bag or cheesecloth to catch the little bits of tree. You should end up with about 2 cups of dairy. Sprinkle the gelatin on top of the water to let the gelatin bloom. It will be ready by the time you need it. Combine the strained cream/milk and sugar in a saucepan and bring it just to a simmer, then remove the pan from the heat. Whisk in the bloomed gelatin until it’s completely dissolved. Rub a little of the liquid between your fingers to make sure it’s silky, not grainy. If it’s grainy, keep whisking until the liquid is smooth. As soon as the gelatin has fully dissolved, place the saucepan in an ice bath: a shallow pot or pan, filled halfway with a combination of ice cubes and water. Sit the bottom of the saucepan in the ice and whisk the cream until it’s lukewarm. You’ll know you’ve reached this point when the liquid feels neither warm nor cold against your finger. This is an essential step, without which the texture of your panna cotta will not be right. Pour the lukewarm liquid into mini-canning jars or ramekins, and refrigerate until jiggly (4 hours or overnight). I use 4 oz. canning jars because each one has its own lid and I don’t have to use that infernal plastic wrap. I also have loads of canning jars and they’re cute. Dessert should appeal to both the eyes and the stomach, don’t you think? Your spruce tip panna cotta can be served plain, or if you happen to have some brown sugar/spruce tip syrup in the back of your refrigerator, pour a drizzle of syrup onto each serving for an extra shot of flavor. Feel free to play around with different edible evergreens (spruce, fir, and hemlock are all tasty; pine is meh; yew is toxic) and see which flavors please you most. And be prepared to field some questions from your pleasantly surprised dinner guests.
Bloody Caesar with Maple-Fennel Bacon
8 c. Clamato juice
1 c. vodka
1 c. plus 2 T. fresh lemon juice (from about 3 lemons)
1/4 c. prepared horseradish, drained
1 T. Worcestershire sauce
Pepper
Celery salt, for serving
6 slices Maple-Fennel Bacon
In pitcher, combine Clamato juice, vodka, lemon juice, horseradish, and Worcestershire sauce. Season with pepper and celery salt. Spread some celery salt on a plate. Dip rims of 6 highball glasses in water and press into celery salt to coat. Add ice to glasses, then pour in vodka mixture. Top each glass with 1 slice Maple-Fennel Bacon.
Maple-Fennel Bacon
3 T. pure maple syrup
1 T. dark brown sugar
12 slices thick-cut bacon
2 tsp. fennel seeds, crushed
Freshly ground black pepper
Preheat the oven to 375 degrees F. Mix the maple syrup and dark brown sugar in a small bowl. Line a baking sheet with aluminum foil and set a rack on stop. Put the bacon on the rack leaving space between the strips. Brush with the maple syrup mixture and then sprinkle some fennel seeds on top. Fennel is a strong spice so use it sparingly. Season with black pepper. Bake until brown and crisp, 20 to 25 minutes. Loosen the bacon from the rack and let it cool there 5 minutes before serving.
Triple Ginger Snaps with Sorghum
2 1/4 cups unbleached flour
1 tsp. baking powder
1/2 tsp. salt
2 tsp. ground ginger
2 T. finely chopped candied ginger
1 cup unsalted butter, softened
1 cup brown sugar
1/3 cup sorghum
2 extra-large eggs
1 T. freshly grated wild gingerroot
1 tsp. pure vanilla extract
About 1/3 cup sugar
Preheat oven to 350º F. In a bowl combine the dry ingredients: flour, baking powder, salt, ground ginger and candied ginger; toss well to mix. In a food processor or a mixer, pulse or cream butter with the brown sugar until fluffy. Add the sorghum and mix until combined. Add the eggs, one at a time, until mixed; add the gingerroot and vanilla extract and pulse or mix until combined. Add the dry ingredients and pulse or mix until just blended. Place the sugar in a saucer. Scoop the dough by the heaping tsp. and roll into balls. Roll each ball in the sugar to coat and place them on a baking sheet at least 2-inches apart. Bake in a preheated oven for 10 to 12 minutes until flattened and cracked on top. Remove the pan from the oven and let the cookies stand for about 2 minutes. Remove cookies from the pan onto baking racks to cool. Store in a tightly closed tin for up to a week, or freeze for up to 3 months.
Spoon Bread
1 cup self-rising cornmeal
2 tsp. sugar
pinch baking soda
1 tsp. salt
1 cup boiling water
1 ½ cups buttermilk
3 eggs
¼ stick butter, melted
Preheat oven to 375°. Put the cornmeal in a bowl and add the sugar, baking soda, and salt. Stir in the boiling water. Add the buttermilk and then the eggs and butter and mix together well. Pour the batter into a greased cast-iron skillet and bake for 30 minutes.
Fried Cabbage and Bacon
4 slices thick-cut bacon, chopped
1 small head green cabbage, cored and cut into about 1-inch pieces
1 yellow onion, chopped
2 tsp. kosher salt
1 tsp. celery seed
1/2 tsp. black pepper
1 T. apple cider vinegar
Place bacon in a medium Dutch oven over medium heat. Cook, stirring occasionally, until crisp and rendered, 10 to 12 minutes. Remove from heat. Using a slotted spoon, transfer the bacon to a paper towel-lined plate, leaving bacon drippings in the Dutch oven. Return the Dutch oven to medium heat. Add the onion and cook, stirring often, until softened, about 6 minutes. Add the cabbage, 2 T. water, salt, celery seed, and black pepper. Toss well to evenly coat the cabbage. Cover and cook, stirring occasionally until the cabbage is tender, 8 to 12 minutes. Remove the cabbage from the heat and stir in the vinegar and bacon. Serve hot.
Long Leek Pie
4 sheets all-butter puff pastry
3 leeks
¾ cup white wine
butter
a few thyme sprigs
Salt and freshly ground pepper
½ cup aged goat cheese, grated or crumbled, or 1/2 cup crème fraîche
1 egg white, loosely beaten
Cut the leeks into three sections, removing the bottom and the dark green leaves. Wash the leeks, then simmer in the white wine, butter, thyme, salt, and pepper for about 20 minutes. Remove the leeks from the simmering liquid and pat them dry. While the leeks are simmering, stack the puff pastry and roll it out lengthwise. Use the back of the knife to score a rectangle just a few centimeters inside the edge; this will form a border. Place the leeks next to each other inside the border of the puff pastry. Top the leeks with goat cheese or crème fraîche, and brush the outer edges with lightly beaten egg white. (I put a little bit of freshly grated parmesan on top of the crème fraîche). Bake for about 25 minutes at 400°F. The edge will rise and become browned.
Pickled Shrimp
1 pound large (21– 25 count) shrimp, peeled and deveined
6 cups water
2 1/2 tsp. kosher salt, divided
1/2 medium red onion, peeled and thinly sliced
1/4 cup capers
2 T. lemon juice (from about 1 lemon)
1/4 cup apple cider vinegar
1/4 cup olive oil 2 T. water
2 cloves garlic, minced
1/2 tsp. red pepper flakes
In a saucepan bring 6 cups water to a boil. Add 2 tsp. salt and stir. Stir in the shrimp and cook until pink, about 3 minutes. Drain and let cool. Meanwhile, in a bowl mix the onion, capers, lemon juice, vinegar, olive oil, 2 T. water, garlic, the remaining 1/2 tsp. salt, and red pepper flakes. Add the shrimp and refrigerate overnight.
Avocado Goddess Dip
1 avocado, peeled and pitted
1/2 cup mayonnaise
1 clove garlic, smashed
2 T. lemon juice (from about 1 lemon)
1/4 cup chopped green onion
1/2 cup flat-leaf Italian parsley
1/2 cup fresh basil leaves
1/4 tsp. kosher salt Freshly ground black pepper
Combine all ingredients in a blender or food processor until smooth. Store refrigerated. Delicious with zucchini-carrot pancakes or simple vegetable crudites.
Foraged Wild Chai Masala
1 tsp. dried wild ginger rhizomes
1 / 8 tsp. dried sweet clover
1 / 4 tsp. dried spicebush berries
1 / 2 tsp. dried cow parsnip seeds
1 / 4 tsp. spruce tips (fresh or frozen)
2 dried juniper berries
1 cup water
1 T. loose black tea leaves or 1 tea bag unflavored black tea
1 / 2 cup milk
Honey, to taste
Combine the spices and water in a saucepan and bring the water to a boil. Reduce the heat, cover the pan, and simmer for 15 minutes. Remove the pan from the heat and add the tea. If you’re using a tea bag, cut it open and pour the tea leaves directly into the hot water. Stir to combine, cover, and let the mixture steep for 2 minutes. Add the milk and honey. (I like a tsp.; my husband prefers no sweetener. To each their own.) Return the mixture to the heat and bring it back to a boil. Remove from the heat and strain the liquid into a mug. The above makes 1 cup of wild masala chai . You can premix the herbs and spices and keep the mix on hand in a sealed jar so you won’t have to do the mixing each time you want a cup. This blend also makes a lovely spicy tea jelly or tea cocktail. NOTE: I don’t think garlic would work well in this recipe, but every other spice in this chapter does, even the pink peppercorns. If you have a favorite, start with that, then play with the combinations until you find your personal favorite.
Roasted Sausage and Apples with Apple Cider Reduction, Polenta and Sautéed Greens
2 medium-size locally grown apples (5 to 6 ounces each), such as Cortland, Honeycrisp, Rhode Island Greening or Mutsu, washed, cored and quartered
2 T. extra-virgin olive oil, divided
Kosher or sea salt
Freshly ground black pepper
4 sweet Italian pork sausage links (3 to 4 ounces each)
2 C. local apple cider
1 T. local maple syrup
3 C. chicken stock
1 C. coarse cornmeal (polenta or grits)
1 T. salted butter
¼ C. freshly grated Pecorino-Romano cheese
1 medium shallot, trimmed, peeled and finely chopped
1 pound winter greens (Lacinato kale, collard greens or Swiss chard) washed, stems and tough middle ribs removed, coarsely chopped into 2-inch pieces
Preheat oven to 375°. In a large mixing bowl, toss apple quarters with 1 T. olive oil and season with salt and pepper. Place the apple quarters and sausage links in a medium roasting pan or rimmed baking sheet in a single layer. Roast until the apples are soft and the sausage is lightly browned and cooked through, 35 to 40 minutes, turning the apples and sausage over midway through the roasting time to ensure even browning. While the sausage roasts, combine the apple cider and maple syrup in a medium nonreactive saucepan. Add ¼ tsp. salt and season with freshly ground black pepper. Bring the cider to a boil, then reduce heat and simmer gently until liquid is reduced by half, 30 to 35 minutes. The sauce will look slightly cloudy when done; this does not affect the flavor. While the apple cider reduces, prepare the polenta. In a large saucepan, bring chicken stock to a boil. In a steady stream, pour the cornmeal into the stock, whisking continuously to avoid clumping. Reduce heat to medium-low and stir the polenta frequently until the liquid has been absorbed, approximately 15 minutes. Remove the pan from the heat; stir in the butter and grated cheese. Season with salt and pepper. While cooking the polenta, also prepare the greens. Heat 1 T. olive oil to a medium sauté pan, add shallot and sauté until translucent, 1 to 2 minutes. Add the greens and sauté until wilted. Season with salt and pepper. Divide polenta among 4 warm dinner plates. Place greens, 2 apple quarters and 1 sausage on each plate and drizzle with apple cider reduction. Serves 4 as a main course.
Pumpkin Soup with Fresh Sage
1 small (2-3 pound) sugar pumpkin
1 T. unsalted butter
1 small white onion, diced
1 large leeks white and pale green parts only, cleaned and cut into 1/4-inch dice
4 C. chicken broth
1/2 C. heavy cream
1 bunch fresh sage
2-3 T. extra virgin olive oil
Sea salt and ground black pepper
Preheat the oven to 350 degrees. Remove stem from pumpkin, slice in half and place on a lined baking sheet cut side down. Bake 45 minutes. Meanwhile, melt butter in a heavy-bottomed pot. Add onion and leeks and sauté until soft and translucent over low heat, stirring occasionally. When pumpkin is done, remove from oven, scoop out flesh and discard skin. Add pumpkin and chicken stock, bring to a boil and reduce to simmer. Cool 8 – 10 minutes. Puree in a blender or food processor and return to stove. Add heavy cream and two T. finely chopped sage leaves. Season to taste with salt and pepper. Heat oil in small frying pan over medium heat. Add 12 whole sage leaves and fry until crispy. Serve soup hot, garnished with crispy sage leaves.
Herby Poached Egg on A Spring Onion & Chèvre Tartlet
1 sheet quality puff pastry dough
1 pound leeks or spring onions or a combination, well-rinsed
3 T. unsalted butter
⅔ C. heavy cream
2 T. fresh tarragon, chopped, divided
2 T. fresh parsley, chopped, divided
2 T. fresh chives, chopped Kosher or sea salt
Freshly ground black pepper
4 ounces chèvre (goat cheese), crumbled
4 large fresh farm eggs, plus 1 for egg wash
2 T. milk for egg wash
Water
1 T. white vinegar
Remove puff pastry from freezer so it can soften slightly while you cook the onions. Thinly slice the white and light green parts of the leeks or spring onions. Melt butter in a large sauté pan, add leeks or onions and cook over low-medium heat, stirring often, 30–40 minutes or until soft and golden. Add cream, 1 T. each chopped fresh herbs (reserving remainder for garnish). Season with salt and pepper. Stir and simmer over low heat, 20 minutes. Remove from heat and set aside (or refrigerate up to 1 day). Preheat oven to 425°. Roll out puff pastry sheet on a floured surface to ¼-inch thickness. Cut into 4 equal rounds using a large biscuit cutter or 4-inch inverted bowl. Place puff pastry rounds onto baking sheet lined with parchment paper. Prick each pastry with a fork to prevent uneven cooking. Whisk 1 egg with milk to create an egg wash, and brush lightly onto pastry. Divide onion mixture onto pastry rounds and top each with goat cheese. Bake for 25 minutes, or until golden brown. (If pastry rises unevenly during cooking, push down gently with a fork while still warm.) Set aside in a warm place. Fill large saucepan with water, add white vinegar and bring to a simmer. Crack eggs into four individual dishes, taking care not to break the yolk. Slide eggs, 1 at a time, into simmering water. Gently cook each egg until desired doneness, or about 4 minutes for a slightly runny yolk. Remove with a slotted spoon and pat dry. To serve, place each egg atop a warm onion tart, sprinkle with remaining chopped herbs and enjoy.
Spinach Miso Soup with Clams
⅓ C. miso (fermented soybean paste)
¼ C. gochujang
1 tsp. kosher or sea salt
1 tsp. garlic powder
1 T. sesame oil
4 C. (32 ounces) low-sodium chicken stock
1 (14-ounce) container firm tofu, cut into ½-inch slices
1 dozen littleneck clams, washed and scrubbed
1 (8-ounce) bunch mature spinach, washed and trimmed
In a 5-quart pot, combine miso and gochujang and stir to form a cohesive paste. Add salt, garlic powder and sesame oil, mixing until fully incorporated. Add stock, 1 C. at a time, stirring thoroughly between each addition so the paste fully liquefies. When paste is fully dissolved, add 8 C. water and stir. Bring to a boil, cover and simmer on medium heat for 1 hour, or until soup reduces by roughly a quarter. Add tofu, cook for 15 minutes, then add clams and spinach. Once the clams have opened, discarding any that do not open, the soup is ready to serve.
Stir-Fried Beef with Cilantro
1 T. Asian chili Paste
2 T. Vegetable Oil
1 lb. Sirloin, cut into ¼” slices
¼ C. fresh cilantro, chopped plus ½ C. fresh cilantro leaves
1 tsp. Naam Pla
Stir together paste with ½ C. water. Heat wok or heavy bottom skillet over high heat until drop of water evaporates immediately. Add 1 T. oil and heat until almost smoking, then stir fry half meat until browned; transfer to a bowl. Repeat with second half of beef. Return all beef and juices to wok. Add chile paste water and ¼ C. chopped Cilantro and stir fry until liquid is reduced to a quarter cup. Remove from heat, stir in Naam Pla and top with cilantro leaves for garnish.