Recipe Archive – Summer 2011
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Baked Lemon Pudding: Fannie Farmer
Adapted from The Fannie Farmer Cookbook, Eleventh Edition
The top is cake-like; a soft lemon custard forms beneath and provides the sauce. To serve, use a large spoon, scoop from the bottom, and as you place it in a bowl, flip it over so the sauce is on top; after one try you will understand and get the hang of it. Serve with any fresh whole berries placed on top; do not sugar the berries in preparation, just wash, dry and serve.
1/2 cup sugar (twice in this recipe)
2 teaspoons (or more) grated lemon rind
1/2 cup unbleached all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3 eggs, separated
1/2 cup sugar
1/4 cup fresh squeezed lemon juice
2 tablespoons melted butter
1 1/2 cups milk
Set the oven at 350 degrees. Butter a 2-quart baking dish. Put a pan of hot water in the oven for the baking dish.
Sift together 1/2 cup flour, 1/2 teaspoon baking powder, 1/4 teaspoon salt. Set aside.
Take 1/2 cup sugar and the lemon rind and put into food processor and whirl to let the sugar get saturated with the lemon flavor. Set aside.
Separate 3 eggs. Beat the whites until stiff. Beat in 1/2 cup sugar, a tablespoon at a time. Set aside.
Without washing the beater, beat the yolks until light. Add the 1/2 cup flavored lemon sugar, 1/4 cup lemon juice, 2 tablespoons melted butter, 1 1/2 cups milk. Mix well.
Stir into egg yolk batter the flour mixture. Beat until smooth. Add the beaten whites and fold gently until no white flecks show. Pour into the prepared baking dish.
Set in a pan of hot water 1/2 inch deep. Bake 45 minutes. Chill at least 1 hour.
Serve alongside a bowl of fresh berries and sit back and bask in the compliments.
…It’s Red and Delicious!
4 pounds red potatoes (or your choice) cooked peeled and cubed
3 large beets, roasted, peeled and cubed (*see directions below)
6 hard-boiled eggs, peeled and chopped
3 scallions, chopped (or onion amount as desired, small dice)
1 cup mayonnaise
3 Tablespoon sweet pickle relish
1/2-1 teaspoon dry mustard powder ( adjust to taste)
2 teaspoons salt
1-2 teaspoon ground black pepper
1 teaspoon Hungarian-style sweet paprika, (adjust to taste)
1.To prepare the roasted beets, heat the oven to 350°F. Wash the beets roots thoroughly, leaving the skins on (save the beet greens for another dish). Place the beets in a small baking dish or roasting pan, or make an aluminum foil pack and toss with 2 tablespoons of olive oil. If you wish to peel the beets, it is easier to do so once they have been roasted. Cover and bake for 45 to 60 minutes, or until a knife can slide easily through the largest beet. Remove and let them cool, then peel and cube.
2. Toss the first four ingredients lightly. (When the potato cubes are still warm, I sprinkle with a little vinegar for extra zesty flavor).
3. Mix the mayonnaise with the seasonings to blend; then add to the beet-potato mixture. The mixture will turn deep pink to red as you mix. Taste; add more seasonings or more mayonnaise as needed. Refrigerate and let the flavors develop. Serve chilled. This recipe was in the summer 2011 edition of Penzeys Spices; other adjustments can be made as you work with it.
2-3 pounds of salmon filet
1/4 cup teriyaki sauce
1 teaspoon culinary lavender buds
1 cup apple jelly
2 Tablespoons butter
Heat the jelly slowly until it melts into a liquid, add the butter teriyaki sauce and the lavender. Place the salmon in a baking dish. Salt and pepper as desired. Pour half of the glaze over the salmon filets. Place in a 350° F oven for 10 minutes. Serve and garnish with the culinary Lavender.
~Submitted by White Oak Lavender Farm
Beans and Corn Pot
3 pound of green beans (cleaned and snapped)
6 carrots scraped and cut finger size
6-10 medium new potatoes, scrubbed
1 onion or equivalent Spring Onions, chopped
1 quart (or more) homemade chicken broth (or use organic low sodium boxed chicken broth)
6 ears of corn, broken in half
Salt, pepper and herbs to taste
Using a Dutch Oven, sauté or wilt the chopped onion in some butter or canola oil for a few minutes. Add the green beans, new potatoes and carrots. Sprinkle with about 1 teaspoon salt. Add enough of the chicken broth (or water) to fill about three-fourth up the green beans. Cover and bring to a boil; at this point the lid can stay on or be removed. When almost ready, add the corn and cook for another 5-10 minutes until done. Taste and adjust seasonings.
~~Penelope Ferguson RD
Nutrition of the Shenandoah
Boiled Salted Baby Potato Treats
This recipe was submitted by Sue Gier, a regular customer of the Market. She says it is a family favorite for the wonderful new potatoes that are so available this time of year at the Market.
1 pint of bite sized baby or fingerling potatoes
¼ cup salt
Put enough water on the potatoes to cover them. Add salt and stir. Boil just until tender — do not overcook. Cool to touch, dip in melted butter and enjoy!
Fresh Goat Cheese Ice Cream with Roasted Fruit
Makes 1 generous quart (liquid base)
2 cups whole milk
1 Tablespoon plus 1 Teaspoon cornstarch
4 ounces fresh goat cheese (softened)
1 1/2 ounces (3 tablespoons) cream cheese (softened)
1 1/4 cups heavy cream
2/3 cup sugar (I used organic unrefined)
1/4 cup light (Karo) corn syrup
1/8 teaspoon vanilla (I suggest trying 1/8 teaspoon almond), added when you start the freezing process
Mix 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry. Set aside. Mix the goat cheese, cream cheese, and salt in a medium bowl until smooth. Fill a large bowl with ice and water to quickly chill the ice cream mixture. Set aside.
Combine the remaining milk, cream, sugar, and corn syrup in a 4-quart saucepan, bring to a rolling boil over medium-high heat, and boil for 4 minutes. Remove from the heat, and gradually whisk in the cornstarch slurry. Bring the mixture back to a boil over medium-high heat and cook, stirring with a rubber spatula, until slightly thickened, about 1 minute. Remove from the heat.
Gradually whisk the hot milk mixture into the goat cheese mixture until smooth. Pour the mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag in the ice bath. Let stand; adding more ice as necessary, until cold, about 30 minutes. This is a wonderful tip.
Pour the ice cream base into the frozen canister, add 1/8 teaspoon vanilla (or almond flavoring) and spin until thick and creamy. Pack the ice cream into a storage container, alternating it with layers of the cooked fruit, ending with a spoonful of the fruit; do not mix. Press a sheet of parchment directly against the surface, and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours. Remove from freezer at least 30 minutes before scooping and serving. Having made this, I am not sure that the layering is worth it; the next time I will spoon warmed fruit compote over the served ice cream.
Roasting vegetables is now an easy and common method of preparation. Roasted fruits have become a tasty part of this new trend. The fruit does not ‘boil’ in a saucepan, remaining in larger pieces without falling apart. The flavor is not watered down. When finished it looks like ‘canned’ pie filling, but is much better.
General recipe: please experiment, it is not exacting
2-3 cups of clean fruit, blueberries can remain whole, peaches/plums in slices and so on
1/2 to 2/3 cup organic, unrefined sugar (you may want to try a blend of brown sugar and white)
1 scant Tablespoon corn starch
Spices as desired to match the fruit (such as nutmeg, cinnamon or allspice)
Mix the sugar and corn starch (and desired spice), toss the fruit in. Place in a non-stick 9-inch oven pan. Roast in oven @ 375°F for about 20-40 minutes, stir occasionally. Roast until tender and thickened. Can be used as a layer with homemade ice cream, or served slightly warm over ice cream.
Nutrition of the Shenandoah
Vegan Berry Sorbet
This is a quick, easy, and totally vegan sorbet recipe that will be perfect for the hot days of summer. And it’s a great way to utilize some of those fresh, sweet berries available now at the Market! And if you wait until melons are in season, you might even try serving it in a half a cantaloupe!
2 1/2 cup organic sugar (**non-organic sugar may not be vegan)
1 1/4 cup cold water
2 lemons (freshly squeezed juice)
Make a simple syrup by combining sugar and water in heavy saucepan. Bring to a boil over high heat. Reduce to medium-low heat and simmer, stirring until sugar has dissolved (6-8 minutes). (This step can be made ahead and kept refrigerated until ready to use).
Combine berries, simple syrup and juice from 2 fresh lemons in food processor. Puree until smooth.
Transfer puree to ice cream maker, and freeze according to manufacturer’s instructions.
Put into freezable container and place in freezer until firm.
Makes 1 quart.
Recipe submitted by Justin Van Kleeck, from yummly.com
Fort Valley Succotash with Okra
A simple but nourishing recipe, which reflects the bounty of the summer garden.
- 1 cup shelled fresh lima beans
- 2-3 medium ears of corn, cut off the cob
- 3-4 medium tomatoes, peeled and diced
- 8 pods of okra cut crosswise
- 2 Tablespoons of fat, like butter or canola oil
- Extra 1/2 cup of liquid, like tomato juice, water or chicken broth
- Up to 1 Teaspoon of sugar or honey
- Salt and pepper to taste
Place all ingredients in a sauce pan and cook until the beans are soft. Stir frequently to prevent sticking. Adjust seasonings. (Another option would be to sauté some onion and add the rest of the ingredients.)
Chicken Brunswick Stew with Okra
- Chicken 1 large (5-6 pounds) or two small chickens to equal. Cook gently until it falls off the bone. The stock will be used. Discard bones and skin. (Can use low sodium, organic chicken broth to cook the bird in.) When cool, shred or dice the chicken meat for the Stew
- 3 pounds fresh diced tomatoes (or 45 ounces of canned tomatoes)
- 2 cups fresh, cut okra (or 1 10-ounce package frozen cut okra)
- 2 cups fresh shelled lima beans (or 1 10-ounce package frozen baby limas)
- 1 large onion, large dice
- 2 medium to large unpeeled potatoes, diced
- 1 Tablespoon salt
- 7 ears of corn, cut off the cob (or equal in canned/frozen, this will be added near the end)
Place the stock in a very large pot, add the diced chicken meat, add all vegetables except the corn. Add the salt. Simmer gently for 1 hour uncovered.
Add corn, cook an additional hour (more or less).
Add 1 Tablespoon Worchester Sauce.
Add black pepper to taste.
Adjust seasonings…and serve with cornbread.
Peppery Peach Salad
The mix of sweet and spicy in this salad is just phenomenal. Easily one of the best, and easiest, salad surprises I have come across. Serves 2-3.
2 cups diced tomatoes
2 cups diced peaches
¼ cup red onions, cut into slivers
½ cup fresh cilantro, chopped
1 teaspoon red pepper flakes
Lemon juice (drizzle over the salad)
Hearty Greens Salad
This has probably been my favorite recent salad. The cabbage and kale add a great spicy pungency to your typical green salad. (The black walnuts in this recipe are available on Tuesdays from Heartland Harvest.)
2 cups shredded green cabbage
1 cup shredded kale
½ cup diced tomatoes
½ cup diced cucumbers
¼ cup black walnuts
Oil (flax recommended, but olive or others also work well; drizzle over the finished salad)
Another excellent blend of flavors, with the acidity of the tomatoes complementing the sugary flavor of the melons. Serves 2.
1 cups diced tomatoes
1 cups diced watermelon (other melons also work fairly well)
1 cup diced cucumbers
¼ cup red onions, thinly sliced
2 Tablespoons fresh basil, chopped
1 Tablespoon olive oil
1/8 teaspoon black pepper
Basil Tomato Tart
1 Pillsbury unbaked pie crust
1 ½ cup shredded mozzarella cheese
4-5 small to medium firm tomatoes
1 cup loosely packed fresh basil leaves
4 cloves garlic
½ cup mayonnaise or salad dressing
¼ cup parmesan cheese
1/8 tsp. ground white pepper
Bake the pie crust according to directions. Sprinkle the hot crust with ½ cup of the mozzarella. Cool on wire rack.
Cut tomatoes into wedges and arrange atop the melted cheese in the baked pie shell. Put the garlic and basil in a blender or food processor and process until coarsely chopped. Sprinkle over the tomato wedges. Combine the mayo, the parmesan cheese, remaining 1 cup of mozzarella , and pepper. Spoon cheese mixture over basil mixture, spreading evenly to cover the top.
Bake at 375 for 35 to 40 minutes or until the top is golden and bubbly. Serve warm.
Black Bean, Tomato and Corn Salad
2 (15 oz) cans black beans, rinsed and drained
2 cups fresh whole kernel corn, cooked and cut off (or 2 cups frozen corn)
2 cups fresh diced tomatoes
1/4 cup diced chili peppers of your choice (I use mild ones)
¾ cup thinly sliced green onions
1/3 cup olive or canola oil
1/3 cup lime juice
1 to 4 tbsp fresh cilantro minced (I usually increase to about ¼ cup)
1 tsp. ground cumin
1 tsp. salt
Combine dressing ingredients in small bowl. Add to beans, corn & tomatoes. Mix well. Chill at least 2 hours.
Fruit and Vegetable Gazpacho
This fabulous recipe comes from Kathy Martin, who made it for us while we were visiting in Vermont recently. It is adaptable, and you can easily adjust it to suit your personal taste. Bolded ingredients are available at the Market. -Josie Showalter
5 to 6 medium tomatoes
1 or 2 medium onions
fresh herbs to taste (a nice handful, of mostly basil with a bit of parsley and thyme, works well)
salt and pepper to taste
Quarter the tomatoes and the onions, peel and halve the peach and avocado, peel the cucumber and put all ingredients except the salt and pepper in a food processor. Blend until completely liquid and season to taste. You can save half the avocado and cut into small chunks to add at the end for a bit more texture. Steamed and chilled shrimp, cut into small chunks and added just before serving, also work well if you want a bit more texture and a heartier soup.
A recipe from Cleo Simmons of Mt. Jackson, VA.
3 cups of Concord grapes, seeds removed; the skins and pulp are both used in the pie
1 egg, beaten
1-1 1/2 cups sugar
3 Tablespoon butter, softened
1 Tablespoon flour
1 teaspoon vanilla
1/2 basic pastry recipe, or enough to line a 9-inch pie pan.
Combine the beaten egg with the sugar, butter, flour and vanilla. Add the grape pulp and skins.
Pour into a pastry-lined 9-inch pie pan.
Bake in a 350°F oven for 50-60 minutes. Cool.
Spiced Grape Butter
1 ½ lbs stemmed grapes
1 tbsp. grated orange peel
1 cup water
2 – 2 ½ cups sugar
½ teaspoon cinnamon
½ teaspoon cloves
Wash grapes; separate skins from pulp. Cook pulp until soft; sieve to remove seeds.
Add orange peel and water; cook 10 minutes. Add skins; heat to boiling. Add sugar and spices; cook till thick.
Pour into hot, sterilized jars. Seal immediately. Makes about 4 cups.
~ adapted from The Better Homes and Garden Cookbook
Roasted Red Pepper Hummus
A high protein VEGAN recipe
8-oz roasted red peppers (fresh is best)
2 large clove garlic (or from water-pack jar)
2 tbsp. fresh lemon juice
1 can (15oz) chickpeas (drained)
1 tsp. ground cumin (optional)
1 can (15oz) white kidney or navy beans (rinsed and drained)
1 / 4 cup sesame paste (tahini)
Salt and pepper to taste
In food processor, combine all ingredients except salt and pepper. Process until smooth-ish, leaving some chunks for hearty texture. (If it is too thick, a small drizzle of olive oil can be added to thin slightly).
Season to taste with salt and fresh ground pepper.
This tangy appetizer can be used with wedges of pita bread or Wasa whole-grain crackers… I have also used it as a heavy salad dressing.
Makes 16 servings of ¼ cup each:
87 calories/3 g fat/13 g CHO/ 4 g protein/1 g dietary fiber/300+ mg sodium (without the olive oil).
Adapted from The American Institute of Cancer Research, Spring 2003
Potato-Filled Stuffed Peppers
Adapted from the Mennonite community Cookbook by Mary Emma Showalter [Eby]). This is a vegetarian recipe, but can be adapted to vegan as needed.
6-8 bell peppers, any color choice.
1 cup hot mashed potatoes
1 egg, well beaten
2 Tablespoon butter, melted
1-2 Tablespoon minced parsley
1 small onion, minced
1/4 cup celery minced
1/2 teaspoon poultry seasoning
2 cups cubed stale bread (or stuffing cubes)
1 teaspoon salt
hefty pinch of black pepper
Pepper preparation: Cut off tops, about 1/2 inch down, and remove the seeds and white rib membranes. Dip and blanch in boiling water for 5 minutes. Remove from boiling water, plunge into chilled water, let rest 2 minutes; then turn upside down to drain while preparing the rest of the ingredients.
Mix the mashed potatoes, melted butter and beaten egg. Add the parsley, raw onion, celery, poultry seasoning, salt, pepper. (Add any other chopped fresh veggie or seasonings of choice, such as zucchini or grated carrots). Mix lightly.
Sprinkle the bread cubes with a few tablespoons of milk or water. Add bread to potato mixture. Mix lightly but thoroughly.
Fill the blanched pepper shells with the potato mixture and “stand” in casserole. If they do not stand well, cut a thin sliver from the bottom to smooth and stable to stand. (An alternate method is before blanching, instead of taking off the top, split stem to blossom end, and use the horizontal pepper shell for filling.) These can be sprinkled with Mozzarella or Parmesan cheese, if desired.
Bake at 375°F for 25 minutes until bubbly and done.
Stuffed Bell Peppers
This recipe allows for creativity! Use leftover cooked vegetable as available, instead of rice, consider couscous or quinoa (leftover or fresh cooked) or use any herb combination you have on hand, fresh or dried. The wine is optional, but you can use vegetable broth or stock as a moistening ingredient.
6 large firm bell peppers
2 tablespoons canola oil or olive oil
2 cloves garlic minced
1 medium onion, minced
1/2 pound ground raw beef (or 3/4 cup minced roast meat (beef, lamb, pork))
1 large or 2 small tomatoes, peeled and seeded; chopped to small cubes.
1-2 teaspoon thyme fresh, minced (or 1/2 teaspoon dry)
1 1/2 cup cooked rice
1 bay leaf, crumbled
1/2 cup chopped Italian parsley(or herb combination of choice)
3-4 tablespoon red wine (optional)
1 teaspoon salt
Fresh ground pepper to taste
Pepper preparation: Cut tops off the peppers and clean out the white ribbing. Blanch 4-5 minutes, drain. (An alternate method is to cut from stem to blossom end and use horizontal shells).
Preheat oven to 350°F; bake 25-35 minutes or until tender.
In a large skillet, heat the oil and lightly sauté the garlic and onion until soft, but not browned. Add the raw ground beef and cook until browned (or sauté with the minced roast meat). Add herbs, seasonings and chopped tomatoes (and optional wine); cook several minutes until reduced slightly. Add the cooked rice and parsley, mix thoroughly. Taste and adjust seasonings.
Fill drained pepper shells, arrange in oiled casserole. If you choose to have the peppers standing, you may need to slice a small sliver from the bottom to make flat and stabilize so they can stand. Drizzle with oil, or consider pouring some tomato juice over the stuffed peppers. (Peppers can also be dusted with Mozzarella or Parmesan Cheese before baking.)
*While I was preparing these with ground beef, I prepared an additional few peppers for stuffing with (raw) ground turkey as a base. I sautéed the vegetables, seasoned with thyme and poultry seasoning, then I sautéed the turkey. I used cornbread stuffing crumbs instead of rice. Instead of the wine, I used some canned tomato sauce, but cooked down tomatoes could also be used as the moisture. To bake, I put some of the tomato sauce in the bottom of the casserole, placed ground turkey stuffed peppers and then put 1 tablespoon of the Farmers Market goat cheese on the top of the peppers. Moist and most delicious!
This is a take on Moussaka, a Greek eggplant dish that has a white (Béchamel) sauce; this has some of the seasoning and the nutmeg, but not the sauce.
2 medium eggplants slice 3/8” thick, sprinkle with salt and let the bitter juices drain
2 medium onions diced
1-2 clove garlic crushed
4 Tablespoon canola oil (divided)
2 Tablespoon each parsley, basil, oregano minced
1 small can tomato paste
1 1/4 cup water
1 pound ground beef (or ground lamb)
1/2 teaspoon grated nutmeg (or to taste)
Salt and pepper
2 eggs, beaten
1/2 to 1 cup bread crumbs
1/2 cup grated cheese
Sauté onion and garlic in the canola oil. Brown meat and add to the onion mixture. Add the water, tomato paste, parsley, basil and oregano, salt, pepper and nutmeg. Let simmer until thick, up to 1 hour.
After the eggplant slices have been salted and drained, brush with olive oil, then broil or grill until “browned” or softened.
In an oiled deep baking dish, place a layer of half the meat, a layer of bread crumbs, and half of the eggplant. REPEAT these layers.
Pour the 2 beaten eggs over this; try to spread evenly. Sprinkle with remaining bread crumbs and grated cheese (any flavor blend).
Bake 350°F oven for 30-45 minutes until bubbling.
This is a vegan recipe, adds variety and is easily manageable in most kitchens.
1 eggplant (about 1.5 pounds)
1 small onion, finely chopped
2 tablespoons capers
2 tablespoons freshly squeezed lemon juice
1/4 cup canola oil or combination with olive oil
1-2 teaspoons fresh oregano, chopped (or 1/2 teaspoon dried oregano)
1/2 teaspoon salt or to taste
3/4 teaspoon freshly ground black pepper
1 tablespoon red wine vinegar
4 pitas or other flat bread or choice
1 tomato, peeled, seeded, and diced
1 tablespoon chopped fresh parsley or other herbs of choice to garnish
Preheat oven to 375°F. Set the eggplant in a baking dish and pierce it a few times with a knife. Bake, until it becomes soft, about 30 minutes; it should pierce easily with a fork.
Remove it from the oven and let cool. When completely cooled, peel the skin off (and discard).
Put the eggplant flesh into a blender or food processor.
Add the onions, capers, and lemon juice. Turn on the machine, blend, then gradually add the canola oil (or oil blend). Continue to process until the eggplant mixture is smooth and creamy.
Transfer to a bowl and stir in the oregano, salt, pepper, and vinegar. Adjust seasonings to taste. Warm the pitas or other flat breads briefly on a baking sheet; then cut each into wedges. Arrange on a plate or platter.
Just before serving, stir the diced tomato and parsley into the dip.
Adapted from Ina Garten, FoodNetwork TV, internet recipe