We’ve been harvesting some turkey tail mushrooms — I’ve marinaded some in a jerky sauce and that made an interesting, chewy mushroom jerky.
We picked up some sweet and hot Hungarian peppers at the farm market — some of the hot peppers, I stuffed and baked. But the rest I added to what’s quickly becoming the normal pickling recipe — 1c water, 1c vinegar, 2T salt, 1/4c maple syrup. These were super tasty, and I stored a lot of seeds to grow lots of peppers next year. Hopefully we’ll be able to pickle a peck next time!
- 1/4 cup dark balsamic vinegar
- 2 tbsp honey
- 1/2 cup olive oil
- 1-2 Tbsp salt
- 1-2 large cloves garlic
- Slice garlic into thin slices.
- Whisk vinegar and honey into oil.
- Add salt and whisk.
- Add in garlic slices. Coat meat or vegetables and let sit in fridge to marinade.
This worked really well when grilling — the honey vinegar combination caramelized very nicely.
- 1 15 oz can coconut milk plus enough water to make 3 cups
- 1/2 cup maple syrup
- 1 cup long-grained white rice
- 1/8 tsp salt
- 2 eggs
- 1 Tbsp vanilla extract
- 1/2 cup raisins
- Put coconut milk, water, maple syrup, rice, and salt into pressure cooker. Pressure cook on High for 3 minutes. Let set for 10 minutes (natural steam release).
- In a bowl, whisk the eggs. A teaspoon at a time, add hot liquid from pressure cooker into eggs to temper. Once hot enough, mix eggs into rice pudding. Heat for about three minutes — it will thicken up.
- Add vanilla and raisins. Stir to combine.
- 1 ¾ cups white whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
- ⅓ cup melted coconut oil
- ½ cup maple syrup
- 2 eggs
- 1 cup plain Greek yogurt
- 2 teaspoons vanilla extract
- 1 cup blueberries
- 2 tablespoon maple sugar for sprinkling on top
- Preheat the oven to 400 F.
- Combine flour with baking powder, baking soda, salt and cinnamon. Mix with a whisk.
- Combine the melted coconut oil and maple syrup. Beat together with a whisk.
- Add the eggs and beat well, then add the yogurt and vanilla. Mix well.
- Pour the wet ingredients into the dry and mix until combined (a few lumps are OK).
- In a small bowl, toss the blueberries with a teaspoon flour to prevent the blueberries from sinking. Gently fold the blueberries into the batter.
- Divide the batter evenly between the 12 muffin cups. Sprinkle the tops of the muffins with maple sugar.
- Bake the muffins for 16 to 19 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
Scott and Anya had picked blueberries at a local farm — I made muffins and jam using the fresh berries. I made a double batch of these muffins, vacuum sealed some (it’s better if you freeze them first … otherwise the vacuum sealer compresses the muffins) in the freezer. A minute in the microwave, and we’ve got fresh muffins again.
- 1 3/4 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 3/4 cup well-shaken buttermilk
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 stick unsalted butter, melted and slightly cooled
- Preheat the waffle iron to medium-high.
- In one bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
- In a separate bowl, whisk together the buttermilk, eggs and vanilla.
- Whisk the wet ingredients into the dry ingredients. Do not overmix — a few lumps are OK.
- Pour some batter into waffle iron and cook for about five minutes.
These are great for breakfast, but I’ll make these as a quick sandwich bread when we’re out of bread too. Add savory add-ins like green onion and cheddar cheese.
Maple Blueberry JamCuisine: AmericanDifficulty: Easy
5 cups of fresh blueberries
1/4 cup lemon juice
zest of one lemon
1/2 cup maple syrup
1 tsp cinnamon
2-4 Tbsp tapioca powder
- Add blueberries, lemon juice, zest, and maple syrup to pan and heat over medium heat.
- Add cinnamon and stir. Add tapioca and stir.
- Heat for about 20 minutes. Transfer into jars and seal.
We made switchel today — it’s a quick drink to cook up, but it takes a while to cool off. A couple of cups of water in a pot, add in a cup of maple syrup and 1/2 cup of grated ginger (we used a large microplane grater). Simmered it for ten minutes, then pulled out the ginger pulp and drained it into the pot. More water was added to make one gallon of water, and a cup of apple cider vinegar was added. This cooled it off enough that it could be transferred into a container and refrigerator. When serving, we add extra water because it’s a little powerful and not well balanced. Next time, I think we’ll use the same ingredients but get close to 2 gallons of water.
Buttermilk Corn BreadCourse: SidesCuisine: AmericanDifficulty: Easy
1/2 cup salted butter
2/3 cup sugar
1 cup buttermilk
1/2 tsp baking soda
1 cup cornmeal
1 cup all-purpose flour
1/4 tsp salt
- Preheat oven to 375 F and grease an 8″ square pan
- Melt butter. Stir in sugar. Add eggs and beat until well blended. Combine buttermilk with baking soda and stir into butter mixture.
- Add cornmeal, flour, and salt. Blend until well mixed (may be a few lumps remaining). Pour into prepared pan.
- Bake 30 – 40 minutes.
In the pressure cooker pot, melt 4 Tbsp of salted butter. Add in 6-8 cloves of garlic (cut into small chunks). When you can smell garlic, add 1 1/2 cups of long-grain white rice and stir around to coat with butter. Add 2 1/2 cups of broth and pressure cook on ‘high’ for 3 minutes. Allow to rest for ten minutes (natural steam release).
- 4 Tbsp butter
- 8 cloves of garlic
- 1.5 cups rice
- 2.5 cups broth