Recipes
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Yield: 1 gallon
1 quart – Butternut squash, diced and roasted 3 - 15.5 oz. cans – Chickpeas 1 quart – Cremini mushrooms, sliced 3/4 quart – Yellow onions, medium dice 1 – Zucchini, cut into ½ moons 6 cloves – Garlic, minced 1 T – Ginger, minced 2 T – Curry powder 2 t - Turmeric 2 t – Tandoori seasoning 1 T – Salt 1 t – Pepper 1 - 10 oz. can – Tomato paste 2 - 14 oz. cans – Coconut milk 1 1/2 quarts – Tomatoes, large dice 1 cup - Fresh spinach leaves Peel and cube butternut squash. Toss with oil and salt & pepper, roast on a sheet pan until tender. In a stock pot, saute mushrooms, onions, zucchini, garlic and ginger in oil until softened. Add spices and salt, saute for a few more minutes. Add tomato paste cook for a few more minutes, stirring continuously. Add chickpeas, squash and coconut milk. Reduce heat to low heat and simmer for 20 minutes. Before serving, stir in 1 cup of fresh spinach. Garnish with sliced scallions. |
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Yield: 1 quart
6 ears – Corn, shucked and removed from cob 1/2 pint – Cherry tomatoes 6 cloves – Garlic 1 – Shallot 1/2 cup – Rice vinegar 1 cup – Vegetable oil Salt and pepper to taste 2 t – Smoked paprika 1 T – Parsley, chopped Place corn, cherry tomatoes, shallots and garlic on a sheet pan and roast in the oven for 12-15 minutes or until browned. In a blender, combine most of the roasted corn (reserve 1/2 cup), vinegar, tomatoes smoked paprika and salt, blend together until smooth. With blender running, slowly drizzle oil in until fully incorporated. Add the remaining roasted corn and parsley. Pulse until broken up into smaller pieces. |
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Yield: about 18, 3 oz latkes
4 cups – Yukon gold potatoes, peeled 1/2 cup – Yellow onion, small dice 2 – Eggs 1/4 cup – Flour 1 t – Sugar 1 t – Salt Grate Yukon potatoes into a pan and rinse thoroughly in running cold water to get most of the starch out. Strain potatoes through a colander and let drain for about 5 minutes. Crack eggs into a mixing bowl and whisk. Whisk in flour, sugar, and salt. fold in the grated potatoes. Fry on both sides in a pan of hot oil until golden brown. |
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Yield: 12 Lemons
12 - Lemons 3 lb box - Kosher salt 2 - Cinnamon sticks, whole 1/4 cup - Black peppercorns 1 T - Crushed red pepper 3 - Whole Cloves 1 T - Fennel seed 8 - Bay leaves 1 1/4 cup - Natural lemon juice 1/2 cup - Olive oil Combine all dry ingredients into a mixing bowl. Wash lemons thoroughly. Cut lemons into quarters, but not all the way, leave an inch at the base, so the lemon stays intact. Fan lemon quarters out and pack with dry ingredients Line the bottom of an plastic container or glass jar with the lemons, cut side up. Sprinkle dry ingredients over the top to fill in some of the gaps. Repeat layers. Add lemon juice and oil. * Make sure your lemon juice does not contain any preservatives, otherwise your lemons will not break down as desired. Leave out at room temperature. Stir contents every few days for 2 weeks. Lemons will take about a month to be ready. Refrigerate afterwards. To use, finish cutting lemons into quarters, scrape out the flesh, trim off the pith, wash thoroughly, and finely chop the skin. Preserved lemons are great in vinaigrettes, cold salads, and relishes. |
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Peach Jam
Yield: 6 pints 5 lbs. – Peaches, frozen 4 cups – Sugar 2 t – Balsamic vinegar ½ t – Ground ginger ½ t – Salt 4 T – Pectin Cherry Jam Yield: 6 pints 5 lbs. – Cherries, frozen 4 cups – Sugar ½ t – Salt 1 t – Vanilla 6 T – Pectin |
Raspberry Jam
Yield: 6 pints 5 lbs. – Raspberries, frozen 4 cups – Sugar ½ t – Salt 4 T – Pectin Blueberry Jam Yield: 6 pints 5 lbs. – Blueberries, frozen 4 cups – Sugar ½ t – Salt 2 ea. – Lemons, zested and juiced 8 T – Pectin |
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Combine ingredients in a stock pot, mixing thoroughly. Simmer over low heat for 15 minutes. Transfer jam to a food processor and pulse until desired consistency.
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Yield: 2 loaves
1 T - Active Dry Yeast 1 cup - Warm water 2 t - Kosher Salt 1/4 cup - Sugar 2 T - Honey 2 T - Vegetable Oil 1 - Egg 1 quart - All purpose Flour Add yeast and 1 T sugar to 1 cup of warm water. Mix gently and wait for yeast to activate (become frothy).
Add remaining ingredients into the bowl of a mixer with a dough hook attachment. Mix slowly until incorporated. Add water/yeast mixture and mix slowly until a ball of dough begins to form. Increase mixer speed and beat dough for 5-8 minutes until it becomes elastic. Put dough into a lightly oiled bowl and cover tightly with plastic wrap. Place bowl in a warm area and let the dough proof until it has doubled in size (about 2 hours). Weigh dough and divide into 12 equal parts. Form parts into balls and cover with plastic wrap. Take six of the balls and roll them into long ropes. Braid the ropes together. Let formed loaves proof on a tray at room temperature for another hour. Mix one egg with a few drops of water and brush it on the loaves. Bake in a 350 degree oven for 15 - 20 minutes. Bread should be golden brown and feel slightly hollow when tapped. Cool and serve. |
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Yield: 2 quarts
3 - Cucumbers, sliced or cut into wedges 1 quart – White wine vinegar 1.5 cups – Water 1 cup – Sugar .5 cup – Salt 3 cloves – Garlic, crushed 1 t - Dill seeds 1 t - Coriander seeds 1 t – Curry powder 1 t – Chili powder Place cucumbers in a bowl or tall container. Combine vinegar, water, sugar, salt, garlic and spices into a pot. Bring to a boil. Remove from heat, pour over cucumbers. When liquid is room temperature, cover and refrigerate pickles. They will keep for several weeks. |
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Yield: One 9-inch Loaf
2 cups - All purpose flour ¾ cup - Sugar ¾ tsp - Baking soda ½ tsp - Salt 1 ¼ cup - Walnuts, toasted, chopped coarse 3 - Very ripe, soft, darkly speckled bananas, mashed well ¼ cup - Plain yogurt 2 - Eggs, beaten 6 T - Butter, melted and cooled 1 tsp - Vanilla extract Whisk flour, sugar, baking soda, salt and walnuts together in large bowl, set aside. Mix mashed bananas, yogurt, eggs, butter, and vanilla in large bowl. Lightly fold banana mixture into dry ingredients until just combined. Batter should look thick and chunky. Pour batter into a greased and floured 9x5 inch loaf pan and smooth the surface with a rubber spatula. Bake at 350⁰F until golden brown and toothpick inserted in center comes out clean, about 55 minutes. Cool 5 minutes in the pan, then transfer to a wire rack. |
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Yield: 1 quart
10 each – Egg yolks 2 cups – Sugar 2/3 cup – Lemon juice 1 1/2 T – Lemon zest 1/2 lb – Butter, cubed Combine egg yolks and sugar and whisk until smooth. Add juice and zest. Place over a hot water bath and whisk until thickened – about 8 minutes or until the mixture is light yellow and coats the back of a spoon. Remove from heat and stir in butter, one cube at a time, allowing each addition to melt until adding the next. |
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