Tag: recipes

Switchel (a.k.a. haymaker’s punch)

We made switchel today — it’s a quick drink to cook up, but it takes a while to cool off. A couple of cups of water in a pot, add in a cup of maple syrup and 1/2 cup of grated ginger (we used a large microplane grater). Simmered it for ten minutes, then pulled out the ginger pulp and drained it into the pot. More water was added to make one gallon of water, and a cup of apple cider vinegar was added. This cooled it off enough that it could be transferred into a container and refrigerator. When serving, we add extra water because it’s a little powerful and not well balanced. Next time, I think we’ll use the same ingredients but get close to 2 gallons of water.

Buttermilk Corn Bread

Buttermilk Corn Bread

Recipe by LisaCourse: SidesCuisine: AmericanDifficulty: Easy

Ingredients

  • 1/2 cup salted butter

  • 2/3 cup sugar

  • 2 eggs

  • 1 cup buttermilk

  • 1/2 tsp baking soda

  • 1 cup cornmeal

  • 1 cup all-purpose flour

  • 1/4 tsp salt

Method

  • Preheat oven to 375 F and grease an 8″ square pan
  • Melt butter. Stir in sugar. Add eggs and beat until well blended. Combine buttermilk with baking soda and stir into butter mixture.
  • Add cornmeal, flour, and salt. Blend until well mixed (may be a few lumps remaining). Pour into prepared pan.
  • Bake 30 – 40 minutes.

Garlic Butter Rice

In the pressure cooker pot, melt 4 Tbsp of salted butter. Add in 6-8 cloves of garlic (cut into small chunks). When you can smell garlic, add 1 1/2 cups of long-grain white rice and stir around to coat with butter. Add 2 1/2 cups of broth and pressure cook on ‘high’ for 3 minutes. Allow to rest for ten minutes (natural steam release).

Ingredients:

  • 4 Tbsp butter
  • 8 cloves of garlic
  • 1.5 cups rice
  • 2.5 cups broth

Braised Rabbit Marinade

Marinade:

  • 2 Tbsp Dijon mustard
  • 1 Tbsp ground mustard seeds
  • 1 Tbsp Sunny Paris seasoning
  • 1 cup whole milk Greek yogurt
  • 1/3 cup water
  • 1/3 cup olive oil
  • salt

Don’t add all of the water — mix everything else together, then add water until you get the consistency you want. Pour into bag, add rabbit, freeze. Once solid, seal bag. It’ll marinade when it defrosts. Then cook at about 300F for 1.5 – 2 hrs.

This marinade made a wonderful dressing too — I mixed up another batch later that night. Thinly sliced cucumbers and onions coated in the yogurt dressing.

Dilly Beans

We made dilly beans tonight.

Ingredients:

  • Fresh string beans
  • 1.25c vinegar
  • 1.25c water
  • 2T salt
  • Whole dill
  • Whatever spices — garlic cloves, peppercorns, hot pepper flakes, chipotle pepper,  cinnamon, maple syrup, mustard seeds

Method:

  • Clean beans — wash, trim stem end, remove string if there is one
  • Pack beans into wide-mouth canning jars
  • Add in a sprig or two of dill along with other spices
  • Put brine ingredients into a measuring cup & microwave until boiling, pour over beans.
  • Put on lid, allow to cool, then refrigerate

Spruce Tip Ice Cream

I have a bunch of recipes from https://foragerchef.com that I wanted to make this year … but we seem to have missed the harvest this year. Reminder for next year — snip a bunch of the citrus-y spruce tips and make spruce tip syrup and spruce tip ice cream.

Ingredients

  • 3 cups half and half
  • 1/2 cup fresh spruce tips
  • 5 large egg yolks
  • 3/4 cup sugar
  • 1/8 tsp salt
  • 1 teaspoon lime juice 

Instructions

  • On low, heat the half and half, sugar, salt, and egg yolks in a small sauce pan, whisking occasionally until the mixture is hot and thickens slightly.
  • Allow the mixture to cool to room temperature, then transfer to a blender.
  • When the mixture is cool, chop the spruce tips well, then add to the blender and puree until very smooth. It takes a bit of horsepower to break down the needles, for the best flavor you really need them finely blended.
  • When the mixture is pureed, pass it through a fine mesh strainer. If possible, allow the custard to sit in the fridge overnight, which will give a better texture in the finished product. Before spinning, whisk in the lime juice.
  • Place the spruce custard in the bowl of an ice cream maker and process according to the manufacturers directions. Mine usually takes about 45 minutes.

German-Style Cucumber Salad

German-Style Cucumber Salad
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German-Style Cucumber Salad

Recipe by LisaCourse: Sides, SaladsDifficulty: Easy
Servings

4

servings
Prep time

20

minutes

Ingredients

  • 1English cucumber

  • 1 Vidalia Onion

  • 1/4 c apple cider vinegar

  • 1/2 c water (this was a little much)

  • 1/4-1/2 cup maple syrup (to taste)

  • 1/2 tsp salt

  • 1/2 tsp pepper

Method

  • Thinly slice the cucumbers and onions.
  • Mix vinegar, water, maple syrup, salt, and pepper.
  • Mix cucumbers and onions, cover with sauce.
  • Add additional salt and/or pepper to taste.

Recipe: Whole Wheat Bread

I’ve been experimenting with whole wheat flour — white wheat, not red — and have happened across a technique for making light, fluffy dough. ~4 cups of flour, ~1 Tbsp yeast, ~1/2 cup of wheat gluten, ~1 tsp salt, ~1/4 c oil, ~1/4 c honey, and 2 Tbsp of lemon juice. Supposedly the healthy stuff in the whole wheat makes it difficult for gluten to form the long, stretchy chains that make bread light and bubbly. Lemon juice helps the gluten, and the resulting bread is less dense than a traditional whole wheat bread. I add enough water to make a soft dough, then leave the dough rise in a warm location (the house this time of year, or the oven with the light on). Gently deflate, form (either form a loaf or spread out a pizza crust), let rise again. Then bake however long that sort of loaf needs to bake. Using my pullman loaf pan, that’s 30-35 minutes.

It’s a great sandwich bread!

Mayo-free Deviled Eggs

Mix into the egg yolks:

  • 2 tsp tahini
  • 1 tsp dijon mustard
  • 1 tsp apple cider vinegar
  • 1 tsp olive oil
  • 1 tsp maple syrup (skip this next time)
  • 1/4 tsp chili garlic sauce
  • 1/4 tsp smoked paprika
  • 1/4 tsp salt

Sprinkle with a little salt and smoked paprika to serve.

17 April 2021: I made these again without the maple syrup — Anya was bummed not to get sugared up at lunch, and they were really salty this time. I used a different mustard! Next time, I’ll make them un-salted and add the salt “to taste” at the end (or, more likely add the salt to Scott’s taste since I am quickly overwhelmed by salt).