Tag: recipes

Black Raspberry Coulis

To go with our smoked lamb, I made a coulis with maple syrup and black raspberries Anya picked and froze last year. Easy recipe — a pint of black raspberries (thawed) and about 1/3 cup of maple syrup (this would be a “to taste” kind of thing!). Boil for about ten minutes to break down the berries a bit, run it all through a blender, then use fine mesh cloth to strain out the seeds. It will set up as a jam once it cools, but it’s a nice sauce to drizzle over food whilst it is still hot.

Grilled Lamb

For Mother’s Day, we grilled lamb steaks. Anya made a garlic sauteed corn, and we had some cherry whiskey (since there was cherry wood in the wood fire … figured that would match). Quick salt and pepper on the steaks, then seared over the fire and cooked for about 20 minutes. Rested inside, and we had a delicious meal.

Yamitsuki Shio Cabbage


1.5 tbsp sesame oil
1 tbsp sesame seeds
1/2 tsp Chinese-style chicken bouillon powder
1/2 tsp grated garlic clove
1/4 tsp ground black pepper
half of a green cabbage, sliced into squares


Mix together everything except the cabbage. Mix into the cabbage and allow to sit for a few hours in the fridge. Serve.

Kale Flower Salad

The flowering tips of a kale plant are nice, crispy bites with a broccoli flavor. We’ve been having a lot of kale flower salads — kale, flowering tips, dried cranberries, pecans, croutons, pickled beans, garlic, pickled green tomatoes, a little cheese, and garlic vinaigrette. Very tasty! Anya has perfected her salad recipe!

Cat Treats – With Pumpkin!

We grew pumpkins last year, and I wanted to make something for the cats too


8 oz cooked tuna
1 egg
1 oz shredded carrot
1 oz cooked pumpkin, mashed
1 oz olive oil
1 pinch catnip
7 oz oat flour

Preheat the oven to 350F

Mix everything except the oat flour together, the slowly stir in the flour to form a dough.

Spread on baking tray about 1/2″ thick & cook for 10-15 minutes. Cut into small rectangles and allow to cool. Serve to happy kittens!

Low Effort Duck Confit

Although this takes a long time to cook, it’s very low effort and delicious.

Pat duck legs dry. Score the skin and salt liberally. Let rest for about an hour.

Put duck legs, skin side up, into a small casserole dish — you don’t want too much space because the fat renders out and fills the dish. Place in an oven and heat to 285F. Cook for about two hours. The duck should be partially submerged in the oil.

When the duck is tender, raise heat to 375F and cook for about 15 minutes to crisp the skin.

Let rest for about 15 mins and serve.


To go with the smoked lamb, I made pita and tzatziki sauce. The pita was a basic dough recipe (although fairly wet dough!)

2 1/2 tsp active dry yeast
1 2/3 cups warm water about 95 degrees F
1 tsp maple syrup
1 1/4 tsp kosher salt
4 cups unbleached all purpose flour

Maple and water were mixed together & yeast added. The mixture sat on the counter for about twenty minutes and was really frothy. Salt and flour combined in the mixer, then the liquid added and dough kneaded for about ten minutes. Left to rise for about an hour, then split into eight balls, rolled out, and baked at 500F until puffed (4-5 minutes).

Garlic Scape Marinaded Lamb


  • 1/2 cup olive oil

  • 1 Tbsp salt

  • 2 tsp ground pepper

  • 1/2 cup garlic scapes

  • 1/2 tsp dried rosemary

Blend everything until emulsified and bright green

Rub over lamb and allow to marinade for at least an hour

We grilled the lamb over cherry and oak wood — it cooked a lot quicker than expected! Then allowed to rest for 10 minutes.

Sliced and served with salad and cherry wood whiskey.