Tag: recipes

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).

55 Days of Grilling: April 7 – Naan and Hummus

Today, I made naan on the grill.

The bread recipe is:

  • 2 1/4 tsp active dry yeast
  • 1/2 cup warm water
  • 2 tsp sugar
  • 2 1/2 cup all-purpose flour
  • 1/2 c Greek yogurt
  • 1 tsp salt
  • 1 T oil

The yeast and sugar were placed in the warm water and allowed to sit for ten minutes. All ingredients were combined and kneaded until a soft dough formed. The bowl was covered with a wet cloth and allowed to rise for four hours. Once the dough was ready, I placed a cast iron pan into the grill and set the grill to 600F.

The dough ball was split into four pieces and rolled out into rounds about 1/3″ thick. The rounds were sprinkled with salt and rubbed with additional oil (to keep them from sticking to the pan).

Once the grill and cast iron pan reached 600F, two naan were placed on the pan.

They cooked for 2 minutes on each side. They didn’t bubble and blister like naan is meant to — I think that’s a combination of thickly rolled dough and a temp way under the 900 or so recipes usually specify.

But they were quite tasty! I buttered each one when it came out of the grill, so we had soft, salty naan with our hummus.

Stuffed Crust Pizza Redux

I tried making another stuffed crust pizza. I rolled the crust out into a rectangle a few inches larger than the pan. We had picked up a block of mozzarella that’s not the soft, watery fresh mozzarella. We cut it into rectangular prism and lined the inside of the pan rim with cheese. This worked a lot better than shredded cheese. I then folded the excess crust over the cheese and pressed the edge together to seal it up.

Topped with tomato sauce, cheese, and way too much pepperoni. Baked at 550F for about 14 minutes

The crust was cheesy, but it was still too much bread. I’m thinking the crust would be rolled out to the pan size and then cut laterally with a bread lame. Then the crust wouldn’t be doubly thick.

But I’ve also thought it would make sense to add sauce to the cheese inside the crust. But … that’s kind of silly. It’s a pizza roll surrounding a pizza. A lot of effort without any real benefit. Pizza is cheesy and doughy already. I think that’s the end of the stuffed crust experiment. But, if we do it one more time, I’m trying the lame.

Maple Cinnamon Rolls

I made an enriched bread (4c flour, 3/4c milk, 1/4c maple syrup, 1T yeast, 1 double-yolk egg, 1/4c butter, and 1t salt). Let it rise overnight, then rolled it out into a sheet about 1/4″ thick.

Then spread about 1/3c of softened butter across the entire thing.

Sprinkled 1T of cinnamon over it.

Then sprinkled 2/3c of maple sugar over it.

Then rolled it to form a log.

I pressed the seam to seal the log.

Then sliced rounds from the roll.

Each round is placed into an orange shell. They’re going to rise in the fridge overnight, and tomorrow we’ll cook them on the grill. 400F for about 15 minutes.