Recipe Archive – Fall 2011
To find a specific recipe or ingredient, use your browser’s Find feature.
Winter Squash/Pumpkin Pie
Gingersnap Pie Crust
1/3 cup quick cook rolled oats
2-3 tablespoons butter
15 gingersnap cookies
1/4 teaspoon ginger (dry)
Place ingredients in food processor and pulse several times. Press into 9-inch pie plate and bake. Cool.
1-1/2 cups of puree butternut squash (I now bake the squash first as to keep it low in moisture or use canned pumpkin)
1-2 teaspoons cinnamon
2/3 cup sugar (white or brown)
1/4 teaspoon cardamom
2 eggs (beaten)
1/2 teaspoon ginger (dry)
13-oz evaporated milk (1 large can)
1/4 teaspoon allspice or use ground cloves
1 teaspoon vanilla
pinch of salt
Pre-heat oven to 375°F.
Add the dry spices to the sugar and stir to distribute. Beat the eggs; then add the sugar to blend.
Add the puree squash (or pumpkin), blend ‘til smooth. Then add the evaporated milk and vanilla; stir to blend. Pour into the prepared (pre-baked) gingersnap pie shell until set, about 40-60 minutes.
Cool before slicing.
Creamy Butternut Squash Soup
2 tablespoons olive oil
1 1/2 pounds butternut or comparable squash
1 large onion, cut into large dice
1 tablespoon butter
1 pinch sugar
3 large garlic cloves, thickly sliced
1 1/2 teaspoons cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/8 teaspoon cayenne pepper (optional)
3 cups chicken broth, homemade or from a carton or can (vegetable broth may be used for vegan)
1 1/2 cups half-and-half, whole milk or almond milk for vegan
Salt and freshly ground pepper, to taste
Garnish: store-bought apple chips, thinly sliced appples, and/or walnut or pecans
Halve the squash, remove seeds and bake cut side down in a lightly greased pan at 375 for about 40 minutes or until tender when stuck with a fork.
Heat oil over medium-high heat in a large, deep saute pan until shimmering.
Add onion; saute, 7 to 8 minutes.
Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
Add cinnamon, ginger, cloves, and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
Add broth; bring to a simmer over medium-high heat. Scrape squash out of shell, add to mixture and blend well.
Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid’s pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To “clean” the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
Return to pan (or a soup pot); add enough liquid to make the mixture souplike, yet thick enough to float garnish. A little dry sherry is optional and adds a nice nutty flavor. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.
Composed Salad with Apples
Lay leaf lettuce (or Boston Bibb lettuce) on a salad plate, then top with unpeeled apple slices, add orange or grapefruit sections. Then let your imagination and your pantry be your guide. Chopped walnuts are a nice addition, as are raisins or any dried fruit bits, diced celery and so on. Compose or arrange artfully.
Poppy Seed Salad Dressing
Into a food processor with a steel blade, place 1 thin slice of onion, pulse once or twice. Add 1 teaspoon dry mustard powder, 1/4 teaspoon salt, and 1/3 cup apple cider vinegar and 1/2 cup sugar (I have also used a lesser amount of honey as a substitute). Blend a few seconds or pulses. With the blade running gradually add 1 cup of peanut oil (or make a blend of peanut oil and canola oil), until you have a thickened emulsified dressing. Add 1-2 tablespoons poppy seeds.
This salad dressing is particularly good on fruit salads (as above) or mixed in a chopped fruit salad or dessert. This refrigerates well for up to a month.
Nutrition of the Shenandoah
Apple and Butternut Squash Soup
1 medium butternut squash, peeled and cubed
2 Granny Smith apples, cored and cubed
4- 6 gloves garlic, minced
5 cups vegetable broth
1 tbsp extra virgin olive oil
Heat oil in large pot. Add garlic and cook until slightly brown. Add in squash, apples, and vegetable broth and bring to a boil.
Reduce to a simmer and cook 12-15 minutes until squash is tender.
With a hand blender (or blender) puree the soup.
Season with salt and pepper and enjoy!
~ Submitted by Justin Van Kleeck, from Eat Well. Live Well. Be Well.
Sweet Potato Surprise
This recipe serves 10-12 generously. It is vegan, and the sweet potatoes provide protein, as do the nuts. It is also very high in nutrition, with vitamin A, potassium, vitamin C, fiber and the compliment of antioxidants and trace minerals.
4 pounds sweet potatoes or yams
4 bananas, peeled and chopped
2 large tart apples (or ripe pears), sliced or chopped
2 Tablespoon canola oil
2 Tablespoon FRESH minced ginger root
1/2 teaspoon cinnamon (or to taste)
1/2 teaspoon allspice
1 teaspoon salt
1/2 cup fresh lemon or lime juice
1-1/2 cups apple juice (may need to adjust the amount)
1/2 cup chopped dried apricots
2 cups chopped nuts (optional)
The original recipe directions are to peel the sweet potatoes, dice and boil until soft; this was very time consuming, plus with boiling some of the intense nutrition is lost. Therefore (after the first time of doing this), I now bake the sweet potatoes in their jackets until tender, scoop out the flesh and move forward. Bake at 350° F for 45-60 minutes until soft.
While the sweet potatoes are baking, sauté the apples and bananas in the oil along with the minced ginger, cinnamon, allspice and salt. Cook slowly, and stir occasionally for 15-20 minutes. If the fruit has NOT cooked down to a thick texture, you may want to put it in the food processor as well, for a few pulses.
Using a food processor with steel blade, process the sweet potato flesh with the lemon or lime juice, then use the apple juice — adjust the amount of apple juice as needed — process, but do not go to a thin puree. Depending on the size of your food processor, this may needed to be divided into two batches.
In a large bowl (or the casserole dish), add the processed sweet potatoes and the cooked fruit mixture, and stir to blend. Add the chopped apricots. Place in an oiled casserole dish, at least 9X13; you may well need another smaller casserole or pie dish for extra. Top with chopped nuts, if desired. Bake in 350° F oven for 45-60 minutes. This recipe can be made a day early; then baked as needed. I have frozen the baked casserole and used at a later time.
~ Adapted from Mollie Katzen’s Still Life With Menu Cookbook (page 187). Ten Speed Publishers, 1994.
Tuscan Bean and Cabbage/Kale Soup
This is a local peasant soup…and for us a FARMERS MARKET Special!
2 cooking onions, cut into 1/2 inch dice
2 – 16oz cans Cannellini beans drained and rinsed
2-3 carrots cut into 1/4 inch dice
1 sprig rosemary
2 ribs celery, 1/4 inch slice
2 sprigs thyme
2 waxy yellow potatoes, 1/2 inch dice
1 bay leaf
1 clove garlic, sliced
1 pound cleaned kale leaves, rough chop
8-oz regular cabbage rough chop
2 tablespoon tomato paste
1/4 cup olive or canola oil
Salt & Pepper to taste
In an 8-quart pot add the oil and heat until it shimmers, then add the onions, carrots, celery, potatoes and sliced garlic and herbs, sauté, stirring occasionally for several minutes until softened. Add the kale and cabbage; sauté along with the other veggies, until wilted and somewhat softened. Season with the salt & pepper, add the tomato paste, stir to distribute. Reduce heat and cook 10 minutes. Add the drained beans to the veggie mixture. Add cool water to cover by two inches. Bring to a boil, reduce heat, cover and simmer gently for 45 minutes. (**If you are a purist, you could have started with dry beans and fix accordingly…then add after the tomato paste step). Serve hot.
The Farmers Market has plenty of peasant breads to slice and serve; if desired, grill or toast, and rub with an additional clove of garlic. The bread can be placed in the bowl first, then ladled the soup over it, or put the soup in a bowl and float the bread. Additional chopped herbs can be sprinkled over the soup as you serve it. (Herbs add flavor and are a good source of nutrition — small but mighty). Serve with additional sliced bread and olive oil to dip it in. Different Italian grated cheeses can also be dusted over the hearty bowl of nutrition if desired.
Serve with a large salad and you will have a feast!
~adapted from Mario Batali, Malto Italiano, pg 133, 2005.
Penelope Ferguson RD
Nutrition of the Shenandoah
© October 2011
Spicy Kale Salad
This recipe was passed on to me by a family member, but it originally came from Food.com. It gets rave reviews whenever I present it. You can use fresh herbs, but you will want to increase the amounts. ~Josie Showlater
4 cups kale finely chopped
¼ – ½ cups grated carrots
½ cup walnuts, loosely chopped and toasted
½ cup mayonnaise
1 tbsp. cider vinegar
2 tbsp sugar
½ tsp ground allspice
½ tsp dried oregano
½ tsp dried thyme
½ tsp paprika
¼ – ½ tsp of cayenne (I am a spice wimp and only use 1/8 tsp)
1/3 tsp curry powder
¼ tsp salt
¼ tsp fresh ground pepper
1/8 tsp ground nutmeg
1/8 tsp ground cinnamon
1/8 tsp ground cloves
Combine the kale, carrots and walnuts.
Whisk together the mayonnaise, vinegar, sugar and spices.
Toss well with the kale mix.
Chill for at least 1 hour and enjoy!
~ Lori’s Kale Slaw Recipe, Adapted from Food.com
Basic “Boiled” Brussels Sprouts
1 pound of fresh Brussels sprouts, rinsed, cleaned of outer yellowed leaves. If the sprouts were cut previously, re-slice the bottom stem, then cut a large “X” in the bottom stem area; this will help them cook quickly and evenly.
1-2 cups of vegetable stock, chicken stock or water as needed. (Do not add salt.)
Bring the stock to a boil, add the sprouts and let cook for 5-8 minutes, until almost done. Do not let get soggy. Drain well.
Meanwhile, have a sauté pan ready with a few tablespoons of heated olive oil, canola oil or butter.
At this time, use your imagination & add ingredients you enjoy — sauté garlic, onion, and herbs of choice.
Add the drained sprouts, let finish cooking and brown in the heated (or flavored) oil.
Finish with either kosher salt or sea salt. I usually add some toasted sesame seeds, which enhances the flavor (and protein content of the dish).
Roasted Brussels Sprouts
1 – 1 1/2 pounds of Brussels sprouts, cleaned, trimmed and halved.
Pre-heat oven to 400°F.
Place the sprouts on a rimmed cookie pan with the cut side down, and pour several tablespoons of either olive oil or canola oil over the sprouts; toss to mix evenly. Spread to one layer. At this time you can add peeled garlic or onion wedges to flavor your “garden gems” during the roasting process. Roast 30-45 minutes until evenly roasted and tender. Stir or turn the halves over in10-15 minutes.
When done, toss with sea salt or kosher salt and serve. These can also be tossed with toasted sesame seeds or poppy seeds or toasted chopped walnut pieces; serve with lemon wedges if desired.
*One recent cooking source suggested having the cookie sheet pan heated first and then lay the cut sprouts on to get a sear effect and to jump start the cooking process and lessen the roasting time.*
Gingerbread Pear Upside-Down Cake
1/4 cup (1/2 stick) unsalted butter
3/4 cup packed light brown sugar, (I did not have enough, so I made a blend using organic cane sugar)
3 or 4 firm pears (you could use apples or thickly sliced peaches, nectarines or plums)
Optional: walnut halves or pieces, dried cranberries, raisins, candied ginger pieces
Melt the butter in a 12-inch cast iron skillet (if you have a smaller one, cut back on the amounts slightly or you will have overflow). *See commentary at the end*
Reduce to low heat and sprinkle the brown sugar evenly into the skillet; let cook for 3 minutes to bubble. DO NOT STIR. Arrange the pears (or other fruit slices) as desired, the basic “wheel shape.” Add any optional ingredient in the between spaces. Cook without stirring for 2 minutes more. Turn the surface heat off.
2 1/2 cups all-purpose flour (you can add some whole-wheat flour)
1 1/2 teaspoons baking soda
1 1/2 teaspoon ground cinnamon (or to taste)
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon salt
1 cup boiling water
1 cup (mild) molasses (I used 3/4 cup dark unsulfured molasses and 1/4 cup raw brown rice syrup)
1/2 cup packed light brown sugar
1 large egg, lightly beaten
1/2 cup (4 oz) unsalted butter
Preheat oven to 350°F.
Stir together the flour and dry ingredients in a bowl and set aside. Blend the hot water and molasses in a small bowl and set aside.
Beat together the butter, brown sugar and egg with an electric mixer until creamy. Then alternate mixing in the flour mixture and molasses in several additions. Use low speed. **I have small dice candied ginger and added 2-3 tablespoons at this point…which added extra ginger flavor**
Pour the gingerbread batter over the pear/brown sugar topping, spread evenly and gently.
Bake in the middle of the oven until it springs back when tested, about 40-50 minutes.
Remove from oven and let rest 5-10 minutes. Run a knife around the edge to loosen. Flip over on to a large plate (I used a large pizza tin). This is best served warm.
Adapted from Grand Diplôme Cooking, Epicurious and community-based cookbooks.
Post commentary: I made this recipe over a weekend with the 12-inch skillet and, because it is so rich (and large), I gave away more than 75% and delivered it to my neighbors while still warm and gooey… (spread the calories). It was so good and haunting, I made it again; this time I used a 10-inch cast iron skillet and two 5-inch (baby) cast iron skillets. The ingredient list remained the same (except for more fruit, pears and apples): with the 5-inch skillets I used 1 tablespoon of butter and 1/4 cup of packed brown sugar for the heated mixture; the fruit was a combination of the pears and apples; for the gingerbread batter, I measured out about 3/4 cup over the heated fruit mixture. The 10-inch skillet had 1/4 cup of butter with about 1/2 cup of the brown sugar and again a combination of pears and apple slices (none peeled). I used dried cranberries and walnut pieces scattered in between the spaces; then poured over the remaining gingerbread batter. Baked as per directions, of course the smaller skillets came out sooner. The overall outcome was the same. The smell is heavenly! I am freezing part of this baking to see how it will be when thawed and then heated slightly; I am in hopes that it will be as good as the original. Ice cream I am sure will help.
~Penelope Ferguson RD
Nutrition of the Shenandoah
© November 2011
This recipe comes from Cheryl Ryan, of Ryan’s Orchard. Son Patrick had samples at the Market recently and it took all of my self-control not to just eat the whole pan! ~Josie Showalter
1 cup chopped pecans
2 cups firmly packed dark brown sugar
1 cup butter, melted
2 large eggs, lightly beaten
2 tsp. vanilla extract
2 cups all purpose flour
2 tsp. baking powder
½ tsp. salt
3 cups peeled and diced Granny Smith apples
Preheat oven to 350. Bake pecans in a single layer on a shallow pan until toasted and fragrant (8-10 minutes) stirring halfway through.
Combine sugar, butter, eggs and vanilla.
Stir flour, baking powder and salt together and add to brown sugar mixture. Blend.
Stir in apples and pecans.
Pour mixture into a greased and floured 9 X 13 pan; spread in an even layer.
Bake at 350 for 35 to 45 minutes or until a wooden pick inserted into the center comes out clean. Cool and cut into bars.
Makes about 2 dozen.
Pink Teacup Sweet Potato Pie
2 lbs. sweet potatoes or yams
½ cup butter
1 tsp cinnamon
¼ tsp ginger
¼ tsp nutmeg
½ tsp salt
1 cup brown sugar
2 T. white sugar
3 large eggs, separated
½ cup orange juice
1 tbsp grated orange rind
½ cup evaporated milk
1 unbaked pie shell
Peel and boil sweet potatoes until tender. Drain. Preheat oven to 450. Add butter, spices, salt, and sugars to hot potatoes. Beat with mixer till light and smooth. Beat egg yolks till light and add to mixture. Stir in orange juice, rind and milk.
Beat egg whites separately until stiff. Fold into potato mixture. Pour into unbaked pie shell. Bake at 450 for 10 minutes, reduce heat to 350 and bake 30 minutes, or until pie puffs up and is firm in the middle. Cool. Serve with whipped cream.
Cheryl’s Apple Pie
Thanks to Cheryl Ryan of Ryan’s Fruit Market for this recipe.
2 2/3 cups flour
1 cup Crisco
1 tsp salt
7-8 tbsp ice water
Mix flour, Crisco and salt completely until the mixture forms small crumbs. Add water 1 tbsp at a time, mixing thoroughly until the dough leaves the sides of the bowl. More water can be added if needed. Form into a ball and divide in half. Line a pie pan with half and roll the other half out for the top.
8 cups apples, peeled and diced or sliced thin
1 cup sugar
1 tsp cinnamon
dash of salt
1/3 cup flour
Mix all ingredients with apples, place in pie crust and dot with 2 tbsp margarine or butter.
Cover with the top crust.
Cut slits in crust for steam.
Bake at 350 for 1 hour to 1 hour and 20 minutes.
3 pints standard oysters or (3 dozen shucked oysters w/ juice (about 1 pound))
3-cups whole dairy milk
2-cups whipping cream
6-8 tablespoons unsalted butter
1-2 ribs of celery, finely chopped (1/2 c)
1 large yellow onion, finely chopped (1 cup)
¾ teaspoon kosher salt
3 tablespoons flour
freshly ground black pepper
dash cayenne pepper.
1-2 yellow potatoes diced, boiled (cooked) and kept hot to add to the warm milk as it sits.
sautéed mushrooms (optional) added to the warm milk as it sits
Drain oysters, reserve liquor (remove shell bits). Heat milk and cream to just below simmering and hold.
In a large sauce pan or Dutch Oven, heat 4 tablespoons of butter, over medium heat; add onion, celery and ½ tsp salt. Cook slowly, about 10 minutes, until onion is soft and translucent. Cook 2 minutes additional. Sprinkle flour over veggie mixture. Cook 2 minutes more.
Slowly whisk in the hot milk and cream, bring mixture back to a low simmer, stirring occasionally. Add the drained cooked diced potatoes and (optional) mushrooms.
In a 12-inch nonstick skillet, heat remaining butter over medium heat until hot and bubbly. Add drained oysters in a single layer. Sprinkle with remaining salt and a few grinds of black pepper.
Cook just until oysters begin to curl around the edges and gills are slightly exposed.
Slide the lightly sautéed oysters into the milk mixture in the large saucepan. Turn off heat and hold for a few minutes.
Now add the oyster liquor to hot skillet and cook for 2-3 minutes, until liquor comes to boiling. Immediately transfer to oyster stew mixture in your large pot. Stir and sprinkle with cayenne. Adjust seasoning. One recipe called for a dash of Worchestershire sauce. Cover and let stand for 10 minutes.
If too thick…add more milk to thin slightly.
Sprinkle with chopped parsley and serve.
10 ozs chestnuts (whole peeled, 2 cups)
1 cup milk (or more as needed)
14 tsp salt
12 cup sugar
2 large egg yolks
2/3 cup heavy cream
Bring chestnuts, milk, and salt to a simmer in a medium saucepan over medium heat. Partially cover; cook until chestnuts are very soft and milk is reduced to 1/4 cup (about 15 minutes). Mix in a food processor until very smooth (if needed, add more milk, 1 tbsp at a time).
Pass through a fine sieve into a bowl; discard solids. Press plastic wrap directly onto surface. Refrigerate puree 1 hour.
Stir together sugar and 1/3 cup water in a small saucepan until sugar is dissolved. Bring to a boil over medium-high heat; cook until syrup is 236 degrees on a candy thermometer (make sure thermometer tip is completely submerged; tilt pan if needed).
Meanwhile, put yolks in the bowl of an electric mixer fitted with the whisk attachment. With mixer running on low speed, slowly pour syrup down side of bowl. Increase speed to high; beat until pale, fluffy and cool, about 8 minutes.
Whisk cream in a clean mixing bowl until soft peaks form; set aside.
Stir egg mixture into puree; whisk until smooth. Gently fold in whipped cream. Chill, with plastic wrap directly on surface, at least 2 hours or overnight.
Variation: Add a layer of melted chocolate on top of mousse, pour ½ shot of 151 rum over chocolate layer and serve flaming.
Mashed Potatoes with Chestnuts
1 pound chestnuts, whole, peeled
3 cups beef broth
2 garlic cloves, unpeeled
3 cups freshly cooked mashed potatoes (Yukon Gold)
6 tbsps soft unsalted butter
Ground white pepper to taste
1/2 to 3/4 cup heavy cream
Salt to taste
1/8 teaspoon mace
4 shallots, finely chopped
Slash the chestnuts in one or two places and roast them on a cookie sheet in a preheated 425-degree F oven for 8 minutes, or until the hulls crack. When cool enough to handle, peel off the outer shell and the inner layer of skin.
In a frying pan, over medium heat, cook the shallots in the remaining butter until soft. Do not brown.
In a saucepan, simmer the chestnuts, broth and garlic, covered, for 25 minutes, or until the chestnuts are tender and easily pierced with a fork. Drain, discard the garlic, and push them through a sieve, or puree them in a food processor or blender (do not over process, as they could become gummy).
Transfer the chestnut puree to a saucepan large enough to hold all ingredients. Beat in the mashed potatoes and butter, 1/2 cup cream, salt, and mace. Add more cream if the mixture seems too heavy. Taste for seasoning.
In a frying pan, over medium heat, cook the shallots in the remaining butter until soft. Do not brown.
Cook the puree over low heat, stirring, until heated through. Blend in the shallots. Season to taste with salt and white pepper and serve immediately.
2 cups Stayman and Winesap apples, peeled, cored and diced
1/2 cinnamon stick
1/4 teaspoon nutmeg (freshly grated if possible)
1/4 cup sugar in the raw (you may also use brown sugar)
1/2 cup water
1 tablespoon apple cider vinegar
1/4 teaspoon salt (kosher is best)
1 small onion, diced
1 clove garlic, minced
1/2 teaspoon ground ginger
1/2 cup raisins, optional (can also substitute currants, cranberries or other small dried fruit)
Put all ingredients in a pot and bring to a boil. Reduce the heat to a simmer and cook for 40-50 minutes. The apples should be tender; the “sauce” should have a shinny-glazed appearance. You can make this a spicier chutney by increasing the ground ginger or adding a dash of cayenne. If you prefer a sweeter chutney, just add more sugar.
For the plain tenderloin season with salt and pepper. Grill to your preferred doneness. (Internal temperature of 145°F). Remove and let rest for a few minutes. Pour the apple chutney over the pork or serve on the side .
For the pork tenderloin roast, slice tenderloin lengthwise, cutting to, but not through, the other side. You should have a flat surface of tenderloin. Season with salt and pepper. Spoon the chutney and spread over the pork, making sure it is even. Roll the pork from one end to the other. Using butcher twine, tie up the pork so that it will not unravel. Season the outside and grill to your preferred doneness. Internal meat temperature needs to be 145°F. Remove from grill (or oven) and let rest for several minutes. To serve, slice and serve additional chutney on the side.
Apple Stuffed Chicken Breasts
This recipe comes from the folks at Turkey Knob Apples. More apple recipes here.
4 chicken breasts, skinned and de-boned
½ cup mozzarella or other mild white cheese, shredded
2 tbsp butter or margarine
4 tbsp cornstarch
1 cup apples, peeled and diced
½ cup dry breadcrumbs
1 ½ cups apple cider or juice
Flatten chicken breasts between wax paper sheets. Combine apples, cheese and breadcrumbs; divide between chicken breasts. Roll up each chicken breast and secure with toothpicks. Melt butter in skillet. Brown chicken breasts on all sides, add apple cider, cover and simmer 15 to 20 minutes until chicken is no longer pink. Remove chicken from pan and keep warm. Combine ¼ cup water and cornstarch; stir into juices in pan. Cook and stir until thickened. Pour thickened sauce over chicken breasts and serve. Makes 4 servings.