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Recipes from Locavore Table, January 2012

Below: Lemon-Thyme Shortbread | Lavendar Shortbread | Boston Brown Bread

Lemon-Cornmeal Sheet Cookie

You bake this in a single flat sheet and then break into jagged pieces.
* Local ingredients

¾ cup all-purpose flour *
¾ cup fine ground yellow cornmeal *
1 tsp. anise (or cardamom)
¼ tsp. baking powder
¼ tsp. coarse salt
3 Tbs. unsalted butter at room temp *
½ cup plus 1 Tbs sugar *
1 large egg plus one egg white for egg wash *
2 tsp. finely grated lemon zest
2 Tbs. slice almonds
parchment paper

Preheat oven to 350.
Whisk together flour, cornmeal, baking powder, anise seeds, and salt in medium bowl.
Beat butter and ½ cup sugar with mixer on medium until pale and fluffy, about 2 minutes.
Beat in whole egg and zest.
Reduce speed to low and beat in flour mixture.
Press dough into an even ¼ inch thickness cookie on parchment-lined baking sheet.
Brush with egg wash, sprinkle with almonds and remaining tablespoon sugar.
Bake until golden, 22-25 minutes. Cool on wire rack, then break into pieces.

Guala Lauzzana via Martha Stewart

Printable PDF version

Lemon Thyme Shortbread

1 stick butter, softened
1/3C powdered sugar
1C flour, unsifted
3T chopped Lemon Thyme, fresh (or 2t dried)
½ t. fresh lemon juice

Prepare shortbread pan or 8x8 baking pan: Use cooking spray or butter bottom of pan.
Preheat oven to 325.

Cream butter until light; mix in powdered sugar, lemon thyme and lemon juice. Mix well
and add flour.

Firmly press dough into pan. Prick entire surface w/ fork and bake 325 for about 30-35
min. Cool in pan 10 min before removing from pan. Cut into serving pieces while still
warm.

Lavender Shortbread

3/4C Butter, softened
1/2C Confectioners sugar
½ tsp Vanilla
1 ½ C flour
¼ tsp salt
2 ½ tsp finely ground lavender*
¼ tsp lemon zest.

Preheat oven to 325. Grease 8x8 pan.

Cream butter and sugar until light. Add vanilla, cream some more. In separate bowl, mix
together flour, salt, lavender. Mix flour mixture into butter mixture (in food processor).
Pat dough into prepared pan and cut into squares before baking. Bake until just barely
brown (20 min or so) Take out of pan and cool.

*Use home-grown and unsprayed lavender or purchase culinary lavender.

Shortbread Recipes from Merrill Crockett

Printable PDF version

Boston Brown Bread

1 cup plus 1 tablespoon whole wheat flour
1 cup graham flour
½ cup cornmeal
½ teaspoon salt
¾ cup molasses
2 teaspoons baking soda, dissolved in 1 tablespoon hot water
2 cups well-shaken buttermilk
1 cup raisins

Two 16-ounce coffee cans
Aluminum foil
Kitchen string
8-quart pot
Rack or trivet to set inside the pot

Generously butter coffee cans.

Sift together 1 cup whole wheat flour, graham flour, cornmeal, and salt into a large bowl.
Heat the molasses to lukewarm in a small saucepan. Remove from heat and stir in baking soda
mixture and buttermilk. Add to flour mixture and stir until just combined.
Toss raisins with remaining 1 tablespoon flour, shake off excess, and stir into batter.
Divide batter between the coffee cans until each can is about 2/3 full.
Cover the cans with buttered foil. Tie the foil securely onto each can with kitchen string.
Place cans on a rack or trivet set into a pot containing enough boiling water to come halfway up
around the sides of the cans.

Cover and steam the bread at a low boil for 1 ½ hours.
Transfer cans to a rack and cool loaves for 1 minute. Run a thin knife around each loaf, carefully
slide bread out of cans, and cool, upright, on the rack.

Submitted by Connie McGuire

Printable PDF version

Recipes from Locavore Table, April 2011

Below: Raw apple, almond and cinnamon cookies | Tomato cake | Cream cheese frosting

Raw Apple, Almond and Cinnamon Cookies

2 lbs. red apples, cored and peeled (5-6 apples, such as Fuji or Gala)

1 cup Agave Nectar

1-3/4 cups almonds, ground in food processor

1-3/4 cups raisins

1/8 cup cinnamon

In a food processor, slice half oft he apples with the slicing ring. Transfer the sliced apples to a mixing bowl. Slice the remaining apples in the food processor with the shredding disc, then add the shredded apples to the sliced apples in the mixing bowl. Add the agave nectar, ground almonds, raisins, and cinnamon to the bowl, and mix well.

With your hands, press the mixture into about 20 round, flat cookies, approximately 3 inches thick, and lay them on dehydrator sheets. Dehydrate at 105F for approximately 24 hours. Enjoy!

Tomato Cake

Ingredients
1 c brown sugar
2/3 c butter (Calder Dairy)
2 large eggs (Local Farm)
3 c all-purpose flour (Westwind Mill)
2 tsp baking powder
1 tsp baking soda
1 tsp nutmeg & cinnamon
1 tsp salt
2 c ripe tomatoes, peeled and chopped (My Freezer)
1/2 c nuts chopped
1 tsp vanilla
1/2 c raisins

Mix cream sugar and shortening.
Add eggs.
Add sifted dry ingredients, mixing well.
Stir in tomatoes, nuts, dates, and raisins.

Put into greased and floured 9x13 inch baking pan. Bake in preheated 350'F oven for 35 minutes or until cake tests done.

Cream Cheese Frosting recipe

• 8oz. cream cheese
• 5 TBS unsalted butter
• 2 cups +/- powdered sugar

In a medium mixing bowl, beat together the cream cheese and frosting until smooth

Printable pdf version (all 3 recipes)

Recipes from Auction Dinner, June 2010

Below: Vegetarian Lasagna | Maple Balsamic Vinaigrette| Cream of Asparagus Soup

Rhubarb Cake

Preheat oven to 350 degrees. Grease 9 x 13 baking pan.

Topping:
1 cup chopped nuts
1/2 cup granulated sugar
2 Tbs. unsalted butter, melted
1 tsp. ground cinnamon
Combine ingredients in a small bowl. Set aside.

Cake:
1 1/2 cups packed light brown sugar
4 Tbs. unsalted butter
1 large egg
1 cup plain yogurt
2 cups all purpose flour (I used whole wheat pastry flour)
1 tsp. baking soda
1/2 tsp. salt
1 pound rhubarb cut in 1 inch pieces
Beat the brown sugar, softened butter and egg with a mixer until well blended. Beat in yogurt.
Add the flour, baking soda and salt to the butter mixture and stir to blend.
Fold in the rhubarb and spread the batter in the prepared pan.
Sprinkle on the topping.

Bake for 35 - 40 minutes, until the center springs back when gently pressed. Let cool on wire rack for 10 minutes before cutting.

Vegetarian Lasagna

Ingredients

• 2 c. grated zucchini
• 2 c. grated carrot
• 1 lb fresh spinach
• 9 lasagna noodles, cooked
• 1 c. grated Parmesan cheese
• 3 c. spaghetti sauce (Homemade or jarred)
• 3 large eggs
• 1 15 oz. container cottage or ricotta cheese
• 3 C. shredded mozzarella cheese
• Directions

1. Saute zucchini, spinach and carrots separately in 1/2 Tbsp. oil each until tender and crisp.
2. Combine eggs, ricotta or cottage cheese, spinach and Parmesan cheese.
3. Layer as follows into 9 x 13 inch pan:

   1/3 of sauce 3 lasagna noodles 1/3 egg mixture 1/2 carrots 1/2 zucchini 1/3 of Mozzarella 3 lasagna noodles 1/3 of sauce

   1/3 egg mixture 1/2 carrots 1/2 zucchini 1/3 Mozzarella 3 lasagna noodles 1/3 egg mixture 1/3 sauce

4. Cover with foil. Bake at 350 degrees for 20-30 min
5. Remove foil and sprinkle with remaining Mozzarella. Bake 10 min longer
6. Cool 10 min before cutting.

Local ingredients include:

Zucchini, Carrots, & Spinach- Ypsilanti Downtown Farmers' Market
Lasagna Noodles- Pasta e Pasta- Ann Arbor Farmers Market
Eggs
Mozzarella- Zingermanns Creamery- Ann Arbor Farmers Market
Cottage Cheese- Guernsey Cottage Cheese- Plum Market
Sauce- My own tomatoes frozen last year + Romano's Marinara Pasta Sauce or Monique's Marvelous Marinara Sauce
Herbs- My garden

Maple Balsalmic Vinaigrette

Ingredients

1 large shallot or 3 green onions, peeled & chopped

2 teaspoons fresh ginger, peeled

1 clove garlic

2 teaspoons Dijon mustard

1 cup balsamic vinegar

1/2 cup maple syrup

2 cups canola oil

salt and pepper to taste

Combine shallots, ginger, garlic and mustard in a food processor and chop until fine.

Add vinegar and maple sugar to mixture and turn on food processor.

Add oil to processor by drizzling the oil slowly until mixture is emulsified.

Add salt and pepper to taste.

Cream of Asparagus Soup

This recipe should make 4-6 servings, with approx. 8 ounces/serving.

Ingredients:

1 1/2pounds of asparagus, chopped into 1 - 2 inch long pieces

3cups liquid (2 cups water reserved from cooking the asparagus + 1 cup chicken broth - *note: vegetarian version used 3 cups reserved asparagus water & NO chicken broth)

1/2 cup Guernsey whole milk + 1/2 cup half & half (or 1 cup Guernsey whole milk)

1 medium leek, chopped fine (or 1 medium onion)

1/4 cup butter

1/4 cup flour

1/2 tsp salt

1/4 tsp nutmeg

Preparation:

Break off tough ends of asparagus spears, wash & drain asparagus & cut into 1-2 in. pieces; bring the water to a boil and add asparagus pieces, cook 6-8 mins until tender; reserve 2 cups of the boiled asparagus water and add 1 cup of chicken broth to it.

Cook finely chopped leek/onion in 1 cup of melted butter until the leeks/onions are soft. Stir in flour and seasonings; let mixture cook until pasty.

Add 1 cup milk to3 cups of reserved (water/chicken broth) liquid. Add the liquid slowly to flour mixture, cooking and stirring until thickened to desired consistency.

Blend or processthe cooked asparagus pieces in a food processor or blender. Add the processed asparagus by stirring into the thickened liquid and heat through. To reduce the onions/leeks to the same consistency as the asparagus you will need to use an immersion-type blender to fine chop the onions/leeks in the bottom of the soup pot.

Salt to taste and garnish with chopped fresh chives if desired.

Featuring: Maple Syrup!

Desserts: Maple Nut Bread | Maple Syrup Brownies | Apple Maple Pudding

Main Courses: Maple Chicken Breasts | Pork with Shallots with Maple Syrup

Side Dishes: Maple-Baked Turnips, Carrots or Parsnips | Squash Casserole | Squash, Onion & Apple Gratin

Also: Recipes from Michigan Maple Syrup Association

Maple Syrup Brownies

2 Michigan eggs (People's Food Co-op/Farmers' Market)
¾ cup Michigan beet sugar (bulk at Co-op)
1 tsp. vanilla
½ cup Michigan maple syrup (Farmers' Market)
6 Tbs. Michigan butter (Calder's Dairy, bought at Co-op)
2 1-ounce squares unsweetened chocolate
¾ cup Michigan whole wheat flour (bulk at Co-op)
½ tsp. baking powder
¼ tsp. salt
½ cup chopped walnuts
sifted powdered sugar on top

Beat together eggs, sugar and vanilla. Add syrup, mix well. Melt butter and chocolate over low heat. Remove from heat, blend into egg mixture. Stir together flour, baking powder and salt. Stir into chocolate mixture. Stir in nuts. Spread in greased 9x9x2 inch baking pan. Bake at 350 degrees for 25 to 30 minutes. Cool, dust with powdered sugar. Makes 24. Printable pdf version

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Maple Nut Bread

¼ C butter (soft)
¾ C milk
1 C dried blueberries
2 C flour
4 teaspoons baking powder
½ teaspoon salt
¾ C pure (Michigan) Maple Syrup
1 egg well beaten
1 C chopped nuts (pecans)
½ teaspoon baking soda dissolved in 1 teaspoon hot water

Combine all ingredients in order given. Pour into greased loaf pan and allow to sit for 20 minutes. Bake 375 degrees F for 60 minutes. Printable pdf version

Squash, Onion and Apple Gratin

1) Cut the acorn squash in half and scoop out seeds. Cut each half into ¼” slices and carefully remove peel from each slice. Place slices cut side down

into a 9x13 baking dish or 3 qt. casserole forming 2 compact rows.

2) Core and peel apples, cut each apple in half and then into thin slices. Tuck apple slices randomly between squash slices in baking dish.

3) Peel and halve onion. Cut each half into thin slices. Tuck onion, cut side down, randomly between squash and apple slices. Sprinkle all with salt and

pepper.

4) In a small saucepan, combine butter, broth, maple syrup and cinnamon. Cook, stirring, over medium heat until butter is melted. Drizzle mixture evenly

over squash dish. Cover tightly with foil.

5) Bake in a 375 degree oven for 30 minutes. Uncover and continue baking 30

minutes more, or until squash is tender.

6) Sprinkle shredded cheese over top. Bake 3-5 minutes, until cheese is melted.

Serves 8-10

Printable pdf version

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Apple Maple Pudding

Preheat oven to 375 degrees.

Arrange apples in a greased 8-inch square baking pan. Pour ½ cup of the maple syrup over apples, stirring to coat well, and spread in an even layer.

In a bowl, combine beaten egg, butter, and lemon juice with remaining ½ cup maple syrup. In another bowl, combine flour, baking powder, and salt. Stir the dry ingredients into the egg mixture. Fold in raisins.

Pour batter evenly over apple pieces. Bake in oven for 30 to 35 minutes or until top is lightly browned.

Serve warm with whipped cream, if desired.

Printable pdf version

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Maple Baked Turnips, Carrots or Parsnips

Preheat the oven to 450 degrees.

Peel the vegetables and slice them ½ inch thick. Drop them into boiling salted water and cook until tender. Meanwhile, melt the butter in a shallow ovenproof dish. Stir in the mustard. Drain the cooked vegetables and pat dry; toss the slices in the butter‐mustard mixture, adding the maple syrup, a light sprinkling of salt, and a few turns of the pepper grinder. Sprinkle the crumbs over the top.

Bake in the oven 10 minutes, until bubbling hot.

Serves four.
Printable pdf version

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Pork Tenderloin with Shallots and Maple Syrup

Preheat oven to 375 degrees.

Heat butter in a frying pan until foaming. Sprinkle pork fillets with salt to taste and sear on both sides in hot butter until golden. Transfer to a buttered baking pan and bake for 10 minutes.

Add shallots and green onions to frying pan and cook just until softened. Deglaze pan with vinegar and reduce by half. Add maple syrup and stock; simmer for 10 minutes.

Slice each fillet and serve hot with shallot sauce.

Makes four servings.
Printable pdf version

Squash Casserole

4 pounds of butternut squash, cut into 1‐inch cubes (don't have to peel)

Mix together: 1/3 cup maple syrup, 1/2 cup water, zest and juice of one lemon, 1/2 teaspoon red pepper flakes, salt, and pepper.

Spread out squash in a pan, pour mixture on top, dot with butter, and bake at 350 degrees until done and syrup is caramelized, about 1 hour or so.

Baste about every 15 minutes.

Easy to serve because it's already in cubes.

Printable pdf version

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