Still Summer Harvest Muffins

It is late in August, nearly September, and even though fall is beautiful and I'm sure I'll relish it when it comes, like always, I do tend to feel a bit wistful this time of year, and savour each hot, humid afternoon like a cat, stretching its paws towards the sunlight playing on the trees outside our window. The berries from the market still give off that lovely aroma of fresh, ripe summer days. There is nothing cleaner than biting into the crisp flesh of sour apples, and crunchy walnuts are my topping of choice, lending a dark smoothness to my summer desserts.

Perhaps these fruit-and-nut emblazoned muffins will entice you to savour the last of summer's sweetness. Perfect for afternoon tea with a slice of melon or a few figs, and a dollop of butter.

Preheat oven to 400 degrees F. Wipe lard into muffin tin.
Chop approx. 1 c ripe strawberries, hulled, into 1/4 to 1/2 inch pieces.
Chop 1 ripe green apple, mix into strawberries, set aside.
Chop 1/2 c. whole or halved walnuts, set aside.

Sift together:
1 1/2 c unbleached flour
1 1/2 c whole wheat flour
3 tsp baking powder
1 tsp salt
1/4 tsp mace (or nutmeg if you don't have it)
1/2 tsp cardamom
2 tbsp raw unbleached sugar

In a separate bowl, whisk together:
2 eggs
2 tbsp plain greek yogurt
3 tbsp honey
1/4 c vegetable oil
3/4 c milk
2 tbsp water
2 tbsp flax seeds

Combine wet to dry ingredients and blend well. Fold in fruit and nuts and stir.

Drop by 1/3-to-1/2  cupfuls into greased muffin tin cups.

Bake for 6 minutes at 400, then reduce heat to 375 degrees. Bake for approximately 16 to 18 more minutes until tops are risen and slightly browned.

Yield: 1 dozen

Sweet, Sweet Sunday

Sunday is a day of rest, goes the old adage, and I do subscribe to it. But today I'm making jam with plums my aunt, uncle, cousin, and I picked last Sunday afternoon from the ancient tree in my yard. I also hung out a load of laundry earlier, a ritual I crave for its simplicity and tactile pleasure.

It isn't work if you love it and it relaxes, reaffirms you. No, I truly believe it's part of the dance of the good life.

Together we picked 25 pounds of fruit last weekend. My aunt usually makes a simple jam based on an old USDA recipe. The wonderful thing about fresh-picked damsons is, in spite of the fact that they are a clingstone fruit, there is usually very little waste. From the entire batch I only found three plums I had to discard due to blemishes or rot. They are sturdy and simple to clean; the stems usually pop right off without tugging.

Here's my recipe for the jam, or rather preserves since I don't grind up all the pulp and fruit skin in a blender and it uses less sugar. I like the texture of the simple combination of fruit in its own rich nectar, and the slow simmering preserves the most flavour:

Damson Plum Preserves

10 lbs fresh plums, washed & picked
3 c water
6 c organic cane sugar

Place plums and water in large dutch oven, cover, and heat slowly at medium temperature, stirring occasionally to prevent sticking. When the mixture boils, set timer for 30 minutes. Keep covered and reduce heat to medium-low, stirring occasionally. Stir with wooden spoon and press lightly to encourage splitting of the pulp, which will make the pits easier to remove later. Reduce heat if necessary to keep from boiling over, and continue simmering for an additional 20 minutes.

When the mixture has cooked thoroughly for at least an hour, pulp has absorbed the dark red coloring of the mixture and the liquid has reduced slightly, turn off and set aside half-covered for about an hour until it is cool enough to touch. Stir lightly and pour mixture through a sieve into a large plastic or glass bowl, pressing to get as much pulp as possible to separate from the pits. Stir and return to dutch oven; set mixture aside.

Working over a second clean bowl, carefully remove pits from the remainder of the mixture in the sieve and discard them. When the remainder has been picked clean of pits, return it to the rest of the mixture and combine with sugar. Stir thoroughly.

Place mixture back in heavy saucepan or dutch oven, cover, and heat slowly to boiling a second time. Be careful not to heat too quickly or scorching can occur. Cook carefully over medium- to medium-low temperature until mixture reaches 220 degrees. This may take an hour, more or less. Boil for ten minutes until jell stage is reached. Remove from heat and allow to cool slightly, checking for thickening.

Pour into hot, clean jars, seal, and process in water bath canner for 10 minutes. Alternately, I am told you can skip the processing if your jars have been boiled and sterilized. A friend does it this way:

... when I do jelly and jam I try to take the jars out of hot water or dishwasher and fill with boiling jam. Then put on lids and invert on counter for five minutes and then turn right side up and wait for ping. I don't use a canner for jelly or jam as the product is hot and sterile, the jar is hot and sterile, and the lids are hot and sterile and they seal nicely. Never lost a jar this way, only in pressure canner.

While the jam is cooling, go check the laundry. Stretch your arms up high. Breathe in the goodness.

Images and content copyright (c) 2015 Susannah Eanes. All rights reserved.

A Handful of Breakfast

"Handful of Breakfast" Bars

Yield: 9 bars
Pre-heat oven to 375 and prepare baking sheet with light coating of vegetable oil


Into large bowl, sift together:
1 c whole-wheat flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg

Add in and combine:
1 1/4 c old-fashioned oatmeal
2 tbsp whole flax seed
1/3 c currants
1/3 c blanched almonds
1/2 c toasted pepitas
1/4 c brown sugar
1/3 c mini chocolate chips (optional)

In separate smaller bowl, blend:
1/2 c. plain greek yogurt *or* regular yogurt
2 eggs
1/4 c apple juice

Add all together and mix well.

Form by handfuls into small rectangular flat loaves and place on oiled baking sheet. Bake at 375 degrees for 18-20 minutes. Remove from pan immediately and place on waxed paper to cool. Wrap individually to store.

Old-fashioned Desserts

Chocolate Chess Pie
Adapted from The Harmony Grove Cookbook

2 large eggs, beaten
2 tbsp. unsalted butter, melted and cooled
1/2 c. whole milk
2 tbsp. plain or vanilla yogurt
1/2 tsp. vanilla
2 tbsp. unbleached flour
2 1/2 tbsp. Dutch cocoa powder
1 c. unbleached pure cane sugar
1/4 tsp. salt

Beat eggs into melted butter, milk, yogurt, vanilla; set aside.
Sift flour, cocoa powder, and salt into sugar in a separate bowl.
Add all at once to egg-butter-milk mixture, stir to mix thoroughly.
Pour into prepared pie shell and bake at 375 degrees for about 40 - 45 minutes.



Chowning's Tavern Apple Cake
Adapted from Celebrate Virginia! Cookbook                                                          Preheat oven @350


Melt 1 cup unsalted butter and allow to cool in dish until warm to touch but not hot.  

Into a separate large bowl: core, slice and chop 4 ripe, medium sized apples into 1/4" - 1/2" size bits; cover with 2 cups unbleached granulated cane sugar and set aside.

Beat 2 large eggs well and add to butter, beating until smooth and slightly glossy. 

Blend sugar with apples, stirring to coat. Add 3/4 c. chopped walnuts and mix well. Set aside again.

Place in sifter: 1 c. whole wheat flour, 2 c. unbleached all-purpose flour, 1 tsp. cream of tartar, 2 tsp. baking soda with spices: 2 tsp. cinnamon, 1/2 tsp. mace, 1/2 tsp. allspice, 1/2 tsp. coriander. 
Sift all to mix thoroughly into a 3rd bowl.

Blend 2 c. sour milk with egg and butter mixture. If you do not have sour milk you may substitute 
scant 2 c. whole milk mixed with 1/4 c. strained (or greek) yogurt. Blend liquid ingredients well and add to flour & spices in large bowl. Then mix apples, walnuts and sugar into batter, folding in to coat and distribute all well.

Pour into buttered 12-cup dish(es) (9 x 13 rectangular, round bundt, or two 8 x 8 square pans). Bake @ 350 for 45 - 50 minutes or until wooden pick inserted in center comes out clean. 

Let cake stand in pan for 15 minutes, then invert on wire rack to cool.

You may drizzle a glaze of cider and sugar over cooled cake, or serve with ice cream.

 


 
 

Sunday Night Dinner

The cold wet wraps around the house like a blanket. Nestled inside we are warm as toast, about to tuck into a simple dinner of soup and muffins.

Sweet Potato Muffins

Simply replace the banana in a banana muffin recipe with an equal amount of mashed, cooked sweet potato. Delish!

Split-Pea Soup with Rice and Carrots




To six cups chicken stock add 2 c. dried peas, 1 c. rice, 3 carrots (sliced), 1/2 c. chopped onion. Heat thoroughly over medium heat, stirring occasionally to keep from sticking, for about 45 minutes. Salt and pepper to taste. Serve immediately.

Recipe: Cassoulet Provençal

Cassoulet Provençal  (French Country-Style White Bean Soup)

French provincial cooking is typically savory and slow-roasted in a medium oven, with the distinctive flavors of olive oil, fresh herbs (rosemary, thyme, parsley, tarragon), piquant spices such as clove and mace, and a good dash of garlic.

To make the Soup:

Start with the base of white beans, adding liquid broth, then when softened add browned meat(s), season with garlic, parsley, and clove, and cook for several hours until flavors meld. Chop “les trois soeures” (three sisters – celery, onion and carrots) and add with chopped red or green sweet pepper.  Finish cooking and serve topped with croutons and parmesan cheese.

1 lb. dry white beans (Great Northern, Cannelini, Navy, etc.) 

4 – 6 c water (to cover)

Soak, then cook overnight until beans are soft in dutch oven or crock pot.

Brown 6 whole mild sausages (I use a free-range chicken/beef blend from Jones Farm in Winston-Salem) in 1 tbsp olive oil. Chop sausages, then add to soup. Reserve pan drippings.

Add:

1 pint vegetable or beef broth

1 tsp garlic

2 tsp parsley

1 tsp ground cloves

Cook 30 minutes or so.

Add:

1 whole carrot, chopped

1 stalk celery, chopped

1 small red sweet pepper, chopped

Cook several hours until flavors are well developed and blended.

In reserved pan drippings (from cooking sausage), add 2 ¼ c. water, ¾ c. brown whole-grain rice and ¼ cup wild rice. Cover & bring to boil, reduce heat to simmer and cook 50 minutes until liquid is absorbed. [Alternative to rice: 2 ½ c. dry whole wheat or whole-grain bread crumbs or croutons, browned in 1 tbsp butter]

Add rice [or breadcrumbs] to soup, cook at least 45 minutes more.  Serve warm with dry brown bread or crackers. Top with grated Parmesan Cheese.

Cathead Biscuits

Bryson City Cathead Biscuits (original recipe)

2 1/2 c. flour

1/3 tsp. baking soda

1 tsp. salt

2 tsp. baking powder

5 tbsp. lard

1 c. buttermilk

Sift and mix dry ingredients then blend with lard. Add buttermilk. For each biscuit, pinch off a portion of dough about the shape of a large egg and pat out with your hands. Bake in a 350 degree oven in wood stove about 10 minutes. In a modern electric or gas stove, bake at 475 to 500 degrees.

This recipe is found on page 115 in the chapter entitled, "Biscuits," in the book Smokehouse Ham, Spoon Bread, and Scuppernong Wine, by Joseph E. Dabney (Cumberland House, Nashville, TN 1998).

I've made a few adjustments over the years, starting with the substitution of shortening for lard. I do not adjust the amount and have good results. I choose a quality unbleached all-purpose flour such as King Arthur or Hodgsons Mill Organic. Also, when I do not have buttermilk, I substitute 1 c. whole milk plus 1 tbsp. plain yogurt. The texture of the biscuits is fluffy and light, and they brown nicely in a hot oven - however, I've found that generally the temperature does not need to be more than 450.

Serve warm with jam, honey, or just good butter. This recipe is also suitable to use for dumplings.

The Greening of the Willow

Willows Lit Up by the Sun, Shishkin

So many things come bubbling up this time of year - and for some reason we seem to want to share them all, with someone, anyone, anywhere.  As the sap rises, so does the mind, so does the blood.  We feel a warm breeze, the air is scented with freshly mown grass, we hear birds twittering on the fencepost, we see the sky blue as paint and studded with wisps of cloud; we point and say, "Look, over there. Do you see it too?"  And we are happy for no particular reason. Like Lorraine DiSabato of Hoarded Ordinaries writes, "the simple experience of awareness, communication, and connection is enough."

Suddenly we believe in the simple act of renewal and rebirth.  We are reminded that nothing is forever lost, evidence is all around proving the point.  Indeed, our senses are assaulted with proof.

We move in and out of doors, laundering and airing out linens, boxing up winter's woolens, sweeping out the cobwebs from the corners. Baskets of ripe fruit appear in the markets, our nostrils twitch at the smell of baking bread. We sink our fingers into the warm, pliant earth, crumble in a few seeds, pat the soil back in place, and wait for the soft spring rains to come. New calves stagger after their mothers grazing in the meadows; Venus glows with luminous allure in the heavens of early evening.

Use up the last of winter's baking supplies with these easy cookies. Perfect with slowly steeped green tea perfumed with honey and a small dish of frozen yogurt.

Winter Begone Bars

3/4 stick butter, softened
1 tsp. vanilla
1 tbsp molasses
1 1/2 c. sugars - you can mix white, brown, and confectioner's sugars if you like
1 egg
1 c whole or lo-fat milk

Cream together thoroughly in medium bowl and set aside.

1 1/4 c. whole, rolled oats
1 1/2 c. unbleached flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/3 c. chopped nuts (walnuts, pecans, almonds or variety)
1/2 c. Ghiardelli chocolate chips
1/3 c. flaked coconut
1/3 c. whole raisins, currants, cranberries (or a mixture)

Combine dry ingredients in order in large bowl, mixing thoroughly after each addition.
Add butter-sugar mixture to large bowl, stir well to mix.

Pour into greased 13x9x2-inch glass pan.  Bake 35-40 minutes at 350 degrees F until done.  Cut into 2" squares.

Variation:  For an alternative taste, reduce milk to 1/2 cup, omit chocolate chips and add 3/4 c. canned pumpkin and pumpkin seeds or sunflower seeds to batter.

Apple Ginger Pancakes

Yes, it's a pancake morning!  The rain isn't letting me get out and take care of the yard today so we'll be doing things inside.  Here's what's for breakfast:

Apple Ginger Pancakes

3/4 c. whole wheat flour
1/2 c. unbleached white flour
4 tsp. granulated organic cane sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon

Blend together dry ingredients, set aside.
~
Place 2 tbsp. all-vegetable shortening in pan to melt.
~
1/2 c. plain yogurt
1 c. all-natural unfiltered apple juice
1 egg
1/4 c lowfat milk

Blend wet ingredients well with wire whisk.  Add melted shortening from pan, stir to mix.

Pour liquid mixture into bowl with dry ingredients, stir to mix well.

Drop by 1/4 cupfuls into hot frying pan, turn when ready.  Serve warm with maple syrup.
Makes about 12 3 1/2" size pancakes.

These are luscious and good for you as the ginger, yogurt, and whole grain wheat flour work wonders for your digestion, and if you top them with molasses instead of syrup, almost as well as a spring tonic! Enjoy!

Snowflake Cake

On a day when I wake up after a quiet peaceful night and see the world is covered in a white blanket, I have to make Snowflake Cake.  It's easy and you can see where it gets its name - the white sugar dusted over the top looks a lot like a drift of soft snow. Eaten warm right out of the oven, it's a very special treat!

This cake is also excellent for when you need a speedy take-with dish to a potluck or after-work celebration.  It takes 35 minutes from start to finish and contains only a few basic ingredients.  It's delicious, light, and airy, in spite of its somewhat dense chocolate texture.  People won't believe you made it entirely from scratch!

You will need:
Large mixing bowl
Smaller bowl
Spatula and wire whisk
9x13 baking dish, greased or sprayed with olive oil

3 c. King Arthur unbleached all-purpose flour
2 c. unbleached cane sugar
1/2 c. unsweetened baking cocoa (Ghiardelli is best)
1 tsp. sea salt
2 tsp baking soda

Mix dry ingredients together well with wire whisk in large bowl and set aside.

Pour 2 c. cold water, 1 tbsp. apple cider vinegar, 1/3 c. vegetable oil, 1/3 c. unsweetened applesauce, and 1 tsp. vanilla into small bowl.  Blend well, and add to dry ingredients in large mixing bowl.

Beat well with spatula for 300 strokes, turning bowl from time to time and scraping sides until all is well blended.  The batter will be smooth, creamy, and will gleam like satin with little bubbles that form from the interaction of the soda and vinegar.

Bake at 350 degrees for about 30 minutes.  Cake is done when it smells done, or when the top springs back to a light touch.

Remove from oven, allow to cool, dust with confectioner's sugar, and cut immediately into squares.  Serve warm or cold with fruit, whipped topping, or ice cream.

Pie oh Pie oh PIE

On Friday I had a craving for Lendy's Strawberry Pie that just wouldn't quit.  I found a great recipe for this delectable marvel on SouthernPlate.com - see?  Clicky here for Fresh Strawberry Pie!

Yeah.  Oh man.

Stirring the jello, sugar, and water as it heats on the stove.  Why yes, it is fuschia.

So I made some.  You can follow the recipe at the link; here are some pics of how mine went.

I made Christy's easy-peasy Mix in the Pan piecrust which means now that I've discovered this, I'll never buy another frozen pie crust again.  Sheesh how easy and PERFECT.  \0/\0/\0/

I like to slice my strawberries into pieces about 1/4" thick or so to let the juices out.

The syrup gets redder and eventually turns translucent.

Easy-Peasy Pie Crust!

...and Berries...

... add Syrup Mixture ...

My son isn't a fan of whipped cream, so instead I made a creamy delicious topping that's actually good for you out of yogurt and ricotta cheese (recipe below).

PIE!

Seriously.  Nothing better!

Okay, now the recipe for my alternate topping, so named because the taste almost reminds me of cheesecake:

Easy-Peasy Not!Cheesecake Topping

1 c plain yogurt, drained

1 c confectioner’s sugar

1 c ricotta cheese

1/4 tsp (dash) cream of tartar

Blend together with a whisk or hand beater until soft peaks form.  Spoon onto cooled pie.  Chill for 2 hours until set.  Also great on chunks of melon, ambrosia, blueberries, or other chilled summer fruit dishes.

Comfort Food

Chardin, Grace Before a Meal

Looks like more rain is heading this way; the view outside is dank and drippy.  True to form I want to head to the kitchen to put something together that tastes good, is easy to prepare, and brings a satisfied warmth to the bellies in my house.

Here are a few of our favorites.

Bubble & Squeak

`Now, cheer up, Toad,' she said, coaxingly, on entering, `and sit up and dry your eyes and be a sensible animal. And do try and eat a bit of dinner. See, I've brought you some of mine, hot from the oven!'    

It was bubble-and-squeak, between two plates, and its fragrance filled the narrow cell. ..and Toad, between his sobs, sniffed and reflected, and gradually began to think new and inspiring thoughts: of chivalry, and poetry, and deeds still to be done; of broad meadows, and cattle browsing in them, raked by sun and wind; of kitchen-gardens, and straight herb-borders, and warm snap-dragon beset by bees; and of the comforting clink of dishes set down on the table at Toad Hall...   

Bubble and Squeak has a somewhat negligible reputation amongst foodies, which must be due to the fact that traditionally it was made up of leftover mashed potatoes and old cabbage boiled down in a pot to muculent ignominy.  We've made our version of delectably seasoned Virginia pork sausage, fresh cabbage, and new potatoes.  Quite the rainy day fare!

Take half a head of fresh green cabbage, wash thoroughly, and slice into 1/2" thick sections, chopping these in half again, and set aside in a bowl into which you've poured about 1 c. ice-cold water.  Wash and cube about 4 medium russet potatoes, leaving skins on, into pieces 3/4" - 1" in diameter.  Brown 1 lb. local sausage (Valleydale, Weinberg's, Neese's are all good choices, depending upon where you live) in a large skillet until down, lift out and let drain; pour off most of the sausage grease from pan, leaving crisp drippings.  Place the cubed potatoes in the skillet with 1 tbsp. unsalted butter and 1/4 c. water, cover and cook over medium low heat 15 minutes.  Add sausage and cabbage, layering over potatoes, cover again and steam about 10 more minutes just until cabbage is lightly done.  With spatula, lift and turn over the mixture to blend, cover tightly and remove from heat and let sit about 10 more minutes.  Serve with piping hot biscuits and butter or cornbread.  So good.


Shrimp & Grits
Nathalie Dupree, Charleston chef and former SC Senatorial candidate, has written an entire cookbook on this delectable concoction.  Being from Virginia, I'd never heard of it until I moved to South Carolina.  After my first bite I honestly wondered how I'd actually lived up to that point.  Never fails to lift my spirits, no matter how bummed I may be or how difficult the day has been.  Pure heaven defined in a china bowl.  Serve with green salad and hot tea.

Cook grits according to package directions using milk instead of water for a creamy consistency (Generally, measure 1-1/4 c. grits to about 4 c. milk, heat slowly on medium-low heat, add 1 tbsp. butter and 1 tsp. salt, stirring often until mixture is thoroughly cooked and thickened but not lumpy.  Keep covered.  Takes about 20-25 minutes). 
While grits are cooking, brown 3 - 4 slices fresh bacon on both sides, remove, drain, crumble, set aside, reserving pan drippings.  Add a bit of olive oil if necessary to make about 1/3 c. total in pan.  Wash, peel, de-vein about 1-1/4 lb. fresh medium-sized shrimp and remove tails.  Place shrimp in pan on medium heat, turning quickly but gently with spatula as the shrimp heat thoroughly, and as they are finishing, replace crumbled bacon in pan and lower heat.  Add a splash of white wine or apple juice, 1 tbsp fresh chives, 1 clove fresh minced garlic, fresh ground black pepper, dash tabasco or other flavorful hot pepper sauce to taste.  Cover and remove from heat, let this mixture sit for about 3-5 minutes so that the flavors continue to meld.  Serve up grits in large round cream soup dish with shrimp mixture ladled over the top.  Serves 4-5 admirably.


Bean & Bacon Soup

A childhood favorite.  Great with a grilled cheese sandwich and a nice dill pickle or two.  Using freshly dried herbs gives this a monumental flavor that will bring them back for second helpings every time.

1 lb. pkg. Navy or Great Northern Beans, washed & drained
1/2 lb. smoky sliced bacon strips, cooked according to package
2-3 medium carrots, peeled & chopped
1 small white or yellow onion, minced and cooked in bacon drippings until clear, drain and set aside
1 8 oz. can tomato paste
6-8 c. water
2 cloves garlic, peeled & minced
1/2 tsp ground sage
1/2 tsp ground thyme
1 tsp snipped rosemary
dash turmeric, ground black pepper, salt to taste

Cook beans according to package directions in large soup pot or dutch oven until tender.  Add cooked bacon, crumbled, along with about 2 tbsp pan drippings from bacon, and mix thoroughly to distribute.  Add carrots, cooked onion, tomato paste, water to desired consistency, and seasonings.  Cover and cook thoroughly on medium-low heat for about an hour.  Serves 10-12.

Comfort on a Rainy Evening

It may be cold and wet outside, but one way to warm up is with a spot o' tea and these amazing muffins.  If the name doesn't bring a smile to your face, wait 'til their spicy goodness melts on your tongue.  Enjoy them guilt-free 'cause there's nothing but goodness inside!

Yield:  18, and they freeze well.

Sunshine Muffins


2 eggs
3/4 c. vegetable oil
1/3 c. milk
1 tbsp. plain yogurt
2 tsp. vanilla
2 tbsp. molasses
2 c. unbleached all-purpose flour
1 c. organic cane sugar

2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. ground cardamom
2 tsp. ground cinnamon
1/4 tsp. nutmeg
1/4 tsp. ground cloves
1 1/2 c. shredded carrots (2-3 medium)
1 c. shredded apple (Rome or McIntosh are best - use 1 large or 2 small.  Alternately use 1 red and 1 Granny Smith apple for a nice alteration.)
1/2 c. shredded or flaked coconut
1/2 c. raisins, dried currants, or other dried fruit of your choice
1/3 c. sunflower seeds

Pre-heat oven to 350 degrees F.  Place paper baking cups in 18 regular sized muffin cups, or alternately grease with shortening or cooking spray.
In large bowl, beat together eggs, oil, milk, yogurt, molasses, and vanilla with wire whisk until well blended.  Sift together flour, baking soda, salt; add to mixture and blend.  Add sugar and all spices, stir together with wooden spoon until just blended.  Set aside.

Grate carrots and apple, mix in separate bowl with coconut, dried fruit and sunflower seeds.  Add fruit & nut mixture to large bowl and blend all ingredients well until combined.

Spoon by 1/4-cup measure into muffin cups.  Bake @ 350 for 20 - 22 minutes.  Serve hot with butter, honey, or molasses and a nice pot of Chai tea.


Adapted from "Glorious Morning Muffins" courtesy Gold Medal Flour.

Warm and Savory

No matter how you spend the months of winter, curled up by a warm fire with a book or engaged in brisk outside activities, it's hard to beat the universal appeal of homemade soup.  It's easy and so satisfying.  Feel free to experiment with whatever ingredients you have on hand; there are no hard and fast rules for soup and it's one of the best ways to use up leftover vegetables, rice, pasta, and roasted meats.

Winter Bean Soup
3 c. cold water
1 16-oz. package dried white beans or navy beans
1 med. butternut squash, peeled and diced into 1" chunks
1 onion, peeled & diced
1 clove of garlic, minced
1 tbsp. butter
3 1/2 cups chicken broth plus the meat from a roasted chicken
    (boil carcass to remove the bones from the meat, skim the fat)
1/2 tsp dried thyme leaves
1/2 tsp dried basil leaves
1 tsp. freshly ground black pepper
Sea salt to taste

Put water and beans into a dutch oven or crock pot, heat to boiling, then turn off and let sit for an hour.  Turn heat back up and cook beans until soft, adding water as needed to ensure beans do not dry out.  Add onion, garlic, butternut squash, chicken broth and chicken, cook on medium for a couple of hours.  When vegetables are soft and soup is of a good consistency, add herbs, salt and pepper, and simmer on low for another hour or so.  Serve with hearty bread and cheese or cornmeal muffins.


Soupe a la Reine
Never a fan of turnips, I was in a weird mood when I decided to try this... Said to be the favorite of Marie Antoinette, this recipe is adapted from one used in the artist Claude Monet's kitchen at Giverny, and two other 19th century recipes which mentioned the use of almonds in the broth.  It is positively decadently delicious, and should be placed right up there among the necessary indulgences with brie, ripe strawberries, and darkest, richest chocolate.

1 1/2 lbs. fresh turnips, washed, trimmed, and sliced
1/2 stick (4 tbsp.) unsalted butter
1 cup whole milk
1 cup sour cream (or substitute additional 1 c. whole milk, 1 tbsp butter, and 1/4 c. potato flakes)
1/2 cup almond milk (do not substitute soy milk, but skim milk or a bit of chicken broth would work)
1 tbsp. unbleached flour
Sea salt and pepper to taste

Cook turnips on medium heat in as little water as possible (no more than 3 to 4 cups but enough so that the turnips do not stick or scorch) until soft enough to mash with a fork.  Puree the turnips (or mash completely), add butter and continue heating on medium-low heat until butter is melted through the mixture.  Add milk and cream, stirring slowly until thickened slightly; small bubbles may appear at edge of pot, but do not boil.  Add flour to almond milk, salt, and pepper, whisk until completely dissolved, and add to soup mixture.  Heat thoroughly on low simmer.  Serve hot with table water crackers, tea, and fruit.

Preserving Summer Harvest

Chutney is a delectable, spicy preserve-like concoction that is made to be served with slowly-roasted beef, chicken, or pork but is also delicious embedded in an omelet or folded into a piquant casserole. Best when the freshest ingredients are used at the height of their summer goodness, it takes time and patience to chop, peel, skin, and dice all the fruits and vegetables that go into it, but when savoring your own prudent industry over a leisurely wintry meal, there’s simply nothing better to recall to mind the warmth and goodness of long summer days.

Last August 23rd, dear husband and I managed to put up a very good batch of Peach Chutney that we adapted from a recipe in Linda Ferrari’s classic Canning and Preserving, and I took pictures intending to share the results with folks here at the blog. The local peaches and the peppers from the garden were especially plentiful - and juicy - last year. However, real life being what it is, I never got around to making the blog post. Some people may wonder why I’m bothering to do it now, but I’m of the mind that it really is never too late to recall and make a note of good things like this. Jason & I used to make Chutney a lot; in fact, one of our family jokes was to make this very British preparation in early July, and tongue-in-cheek to call it “Fourth of July Chutney,” ‘cause we’re awesome like that. But I digress.

Being in the kitchen is one of my favorite memories of life with this man, who is much more at home around the stove & countertop than I am. While at times it may have been a little awkward as we worked around each others’ idiosyncrasies (random grumbles and mutual harrumphs notwithstanding), as I look back over the years I feel a warmth rise in my chest remembering the way his hands moved, assuredly and with the skill of long practice, and the delectable meals he’s prepared. So - here ‘tis, a year late, but still kind of wonderful – and I’m not just talking about the tangible results. There’s something magical about working together and producing something fine that goes beyond the immediate; it’s a shared experience that underscores the importance of living in the moment while affirming that even when it’s a bit of a challenge, the future is an opportunity worth preserving. Try it with someone you love.


Peach Chutney

7 lbs. fresh peaches, blanched, skinned and chopped
1 large onion, minced
1 c. dried currants
Zest and juice of 1 lemon
1 large gingerroot, peeled and finely chopped
Several red, green, and yellow peppers, sliced, seeds removed, and minced
2 c. cider vinegar
2 c. brown sugar
½ c. granulated organic cane sugar
1 tsp. ground peppercorns
2 tsp. ground cinnamon
1 tsp. whole cloves
½ tsp. ground mace
¾ tsp. ground allspice

Prepare fruit and vegetables carefully. Blend vinegar, sugars, lemon juice, zest, ginger root, and spices in a large heavy pot placed on the stove. Add peaches, onion, currants, and peppers. Cook over medium-high heat, stirring constantly, until slow boil is reached. Lower heat and simmer until thickened to correct consistency.

Ladle into hot, prepared jars, seal, and process for 10 minutes in a water bath. Cool for several hours or overnight and check for complete sealing of jars.

Makes approximately 7-8 pints. Store in a cool, dark place.

Wild Grape Jam

My recipe, found & posted courtesy of RaeSofSunshine!


Wild Grape Jam
Recipe by Susannah Eanes
Yield: 4 12-oz jars jam, or approx. 6 half-pints

11 cups whole grapes (abt. 3-1/2 lbs.)

You will also need:
A stockpot and/or water-bath canner
Ladle
2 cups water
Sieve
Prepared Jars
4-1/2 cups sugar
Large, wide-lipped bowl (like a salad bowl)
Prepared Lids & Rims

Wash grapes, pick stems & leaves, wash again thoroughly but gently. Divide into two equal portions. Put half of grapes in large, heavy stockpot. Peel skins from other half, reserve skins, put pulp into stock pot with other half of grapes. Cook on medium temperature about 12-15 minutes until soft and skins start to split on their own. Grapes should mash very easily. Remove from heat.

Put grapes through sieve, reserving all pulp and juice. You should get about 3 cups. Discard cooked skins and seeds. Put pulp mixture back into stockpot with reserved skins and water. Bring to boil on med-high heat setting. Add sugar. Bring to boil again on medium-high heat setting (if the stove setting is too high, the jelly will stick and burn before it cooks properly). Stir frequently and test often for jelly consistency. I set atimer and be sure to check it at least once every 7-10 minutes, and stand over it once the temperature reaches 215 degrees.

Cook until mixture reaches 220 degrees and maintains this temperature for at least 5 minutes. This should take anywhere from 30 to 45 minutes. One way to be sure jelly stage has been reached is to observe mixture as it drips off a metal spoon, it should form little sheets as the drops run together off the edge. Watch to be sure two or three drops are combining into one sheet.

When jelly stage is reached, remove from heat and pour into large, wide-lipped ceramic bowl (like a big salad bowl). Cool for five minutes, then ladle into prepared, hot jars. Wipe rims and seal. Process in water-bath canner for 10 minutes. Remove and cool on towels. Check to be sure lids have sealed.

Enjoy!