CREAM OF LETTUCE SOUP

Posted on by October 13, 2017

4 Tbs. butter
2 cloves garlic, minced (3-4 garlic scapes, chopped)
2 Tbs. minced fresh parsley
1 Tbs. minced fresh tarragon
1 medium onion, chopped
1 lb. romaine lettuce, finely shredded
1 bunch watercress (or Komatsuna), minced
1 qt. beef or vegetable stock
2 egg yolks
2 c. half and half
salt and pepper to taste

Heat butter in saucepan over medium-high heat; add garlick parsley, tarragon, and onion. Cook until onion is translucent. Add lettuce and watercress. Stir over low heat 5 minutes. Stir in the stock and simmer uncovered 30 minutes. When ready to serve, beat the egg yolks and the cream together with several tablespoons hot soup, then pour in, stirring constantly over low heat until the soup thickens slightly. Stir in salt and pepper and serve. Serves 6.

(Farm-Fresh Recipes by Janet Majure)

RUTABAGA PUFF

Posted on by October 13, 2017

2 cups mashed, cooked rutabaga
1 cup soft bread crumbs
1 Tbsp. sugar
¼ tsp. ground mace
1/8 tsp. ground ginger
¼ tsp. salt
½ cup milk
1 egg
1 Tbsp. butter, in small pieces

Combine mashed rutabaga with bread crumbs, sugar, mace, ginger, and salt. Beat milk and egg together; stir into rutabaga mixture. Pour into greased casserole dish and dot with butter. Bake at 350 degrees until top is lightly browned, about 45 minutes. Serves 2-3.

(From Asparagus to Zucchini: A Guide to Farm-Fresh, Seasonal Produce by Madison Area Community Supported Agriculture Coalition—1st edition)

SAVORY-SWEET RUTABAGA PUDDING

Posted on by October 13, 2017

1 large rutabaga (about 2 pounds), peeled, diced into 2-inch pieces
1 1/2 teaspoons salt, divided
butter for greasing the baking dish
2 eggs plus 1 egg yolk, beaten
1/4 cup heavy cream
1/4 cup dried bread crumbs
1 tablespoon maple syrup
pinch freshly grated nutmeg
1/3 cup raisins, plumped in hot water for 15 minutes and drained (optional)
freshly ground black pepper
2 tablespoons butter

Bring a large pot of water to boil. Add the rutabaga and 1 teaspoon salt, partially cover, and cook until the rutabaga is very soft, 30 to 45 minutes. (You will need to reserve 1/2 cup of the cooking water.) Preheat the oven to 350° F. Coat a 2-quart baking dish with butter. Beat the eggs and egg yolk in a medium bowl. Stir in the cream, bread crumbs, maple syrup, and nutmeg. Drain the rutabaga, reserving 1/2 cup of the cooking water. Mash the rutabaga thoroughly with a potato masher or run it through a food mill. If the mixture seems dry, add a little of the reserved rutabaga water as you mash. Add the egg mixture, raisins, remaining 1/2 teaspoon salt, and a few grindings of pepper; stir to combine. Transfer the rutabaga pudding to the prepared baking dish. Smooth the top and dot with butter. Bake until lightly golden on top, about 45 minutes. Serve hot. Serves 6 to 8.

(from Farmer John’s Cookbook by John Peterson)

APPLE-SAUCED RUTABAGA

Posted on by October 13, 2017

2 1/2 lb. rutabagas, peeled, cut into 1/2 inch cubes
2 Tbs. butter, softened
1/2 c. heavy or whipping cream
3/4 c. Lemon-Rum Applesauce (recipe follows)
salt and freshly ground pepper

Cook the rutabagas in boiling salted water until very tender, about 30 minutes. Drain. Preheat the oven to 350 degrees. Mash rutabagas in the butter and cream until smooth. Beat in the applesauce. Add salt and pepper to taste. Transfer the mixture to a baking dish. Bake for 15 minutes before serving.

Lemon-Rum Applesauce
2 large green apples, peeled, cored, sliced
1/2 tsp. finely slivered lemon peel
1/4 c. packed brown sugar
1/8 tsp. ground cinnamon
1 Tbs. dark rum

Cook apple slices, lemon, sugar, and cinnamon in a medium saucepan, covered, over low heat. Stir occasionally, until tender about 30 minutes. Mash until smooth. Stir in the rum and butter.

(Greene on Greens by Bert Green)

MASHED RUTABAGA AND POTATOES

Posted on by October 13, 2017

3 pounds rutabaga, peeled and cut into 2-inch pieces
2 to 2 1/2 pounds potatoes, peeled and cut into 2-inch pieces, about 5 or 6 medium
2 tablespoons butter
2/3 cup milk
1/4 teaspoon pepper
1/4 teaspoon nutmeg, or to taste
2 teaspoons chopped parsley, optional

Cook rutabaga and potatoes in salted water in separate saucepans. When both are tender, remove from heat. Rutabaga will take about 30 minutes, and potatoes will take about 20 to 25 minutes. Drain; puree or mash rutabaga well, then mash the potatoes. Combine mashed rutabaga and potatoes; add butter, milk, pepper, and nutmeg. Beat well. Taste and add more salt if necessary. Garnish with chopped parsley, if desired. Serves 6 to 8.

(from www.southernfood.about.com)

PERSIMMON PUDDING

Posted on by October 13, 2017

Ripe persimmons (enough to make 2 cups of persimmon pulp)
3 cups milk
2 cups sugar
2 eggs
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla extract
Dash of cinnamon
1/2 cup chopped nuts (optional)
Whipped cream

Heat the oven to 350 degrees. Remove the skin and seeds from the persimmons and puree the pulp in a blender or food processor. In a large bowl, combine the pulp, milk, sugar, eggs, flour, baking soda, baking powder, vanilla extract, and cinnamon until well mixed. Stir in the chopped nuts, if desired. Pour the mixture into an ungreased 9- by 13-inch baking pan and bake for 70 minutes or until a knife inserted into the center comes out clean. Serve warm with whipped cream. (Serves 8)

PERSIMMON COOKIES

Posted on by October 13, 2017

1 c. sugar
3/4 c. butter
2 eggs
1 c. persimmon pulp
1 tsp. baking powder
1 tsp. vanilla
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
2 c. flour
1/2 c. raisins
1/2 c. nuts

Dissolve soda in the pulp. Cream sugar and butter. Add vanilla and beaten eggs. Sift dry ingredients together. Add with pulp. Then add raisins and nuts. Drop cookies by teaspoon on ungreased cookie sheet. Bake until puffed and golden brown, 350 degrees.

ROASTED BUTTERNUT SQUASH AND PEAR SOUP

Posted on by October 13, 2017

1 large or 2 small butternut squash, 3-4 pounds total
1 tablespoon vegetable oil (Olive oil works, too!)
2 cups chopped onion
1 chopped shallot, about 2 tablespoons
1 tablespoon chopped fresh ginger
1 1/4 teaspoons salt
1/4 teaspoon black pepper
2 ripe pears, peeled, cored and cut into chunks, about 2 cups
6 cups reduced-sodium chicken broth
1 tablespoon honey
1 teaspoon fresh thyme
1/4 cup heavy cream

Roast squash: Preheat oven to 400ºF. Cut squash in half lengthwise and place cut side down on a nonstick baking pan. Pour 1/4 cup water into pan and roast for 45 minutes or until squash is tender when pricked with a fork. Remove from oven and allow to cool. (This step may be done the day before preparing the soup). Prepare soup: remove seeds and peel from roasted squash. Place cooked squash in a medium bowl and mash coarsely. Set aside. In a 6 quart saucepan, heat oil and add onion, shallot, ginger, salt and pepper. Cook over medium-high heat until onion is soft and begins to turn light brown, about 10 minutes. Add pears and cook another 5 minutes. Measure three cups of cooked, mashed squash and add to the saucepan. Stir in broth, honey and thyme and bring to a boil. Reduce heat and simmer, covered for 15 minutes. Puree in batches in a blender or food processor, then return the soup to the saucepan. Stir in the cream and keep warm. Do not boil. Serve warm. Makes 9 Cups.

(October 2000 ed., Country Living magazine)

HONEYDEW AND CUCUMBER SALAD WITH SESAME

Posted on by October 13, 2017

1 tablespoon plus 2 teaspoons rice-wine vinegar
1 tablespoon minced peeled fresh gingerroot
2 teaspoons tamari or soy sauce
1 1/2 teaspoons sugar
1 teaspoon Asian (toasted) sesame oil, or to taste
1/4 teaspoon dried hot red pepper flakes, or to taste
1/4 cup vegetables oil
1 seedless cucumber, halved lengthwise and slice thin (about 2 cups)
2 cups 1-inch cubes of honeydew melon
2 scallions, minced
1 tablespoon sesame seeds, toasted lightly and cooled

In a bowl whisk together the vinegar, the ginger root, the tamari or soy sauce, the sugar, the sesame oil, the red pepper flakes, and the vegetable oil until the dressing is combined well. Add the cucumber, the melon, and the scallions, toss the salad until it is combined well, and sprinkle it with the sesame seeds.

(Gourmet, June 1993)

HONEYDEW IN ROSEMARY SYRUP

Posted on by October 13, 2017

1/2 cup water
1/2 cup white wine
1/2 cup sugar
a 3-inch strip of orange zest
1 tablespoon chopped fresh rosemary leaves plus rosemary sprigs for
garnish
1 teaspoon whole black peppercorns
1/4 cup fresh orange juice
4 cups melon balls cut from a honeydew melon, cantaloupe, Persian
melon, or casaba, chilled

In a small saucepan stir together the water, the wine, the sugar, the zest, the chopped rosemary, and the peppercorns, boil the mixture, stirring, until the sugar is dissolved, and simmer it for 4 minutes. Strain the syrup through a fine sieve set over a bowl, pressing hard on the solids, and chill it, covered, until it is cold. Stir the orange juice into the syrup, in a serving bowl toss the melon balls with the syrup, and garnish the dessert with the rosemary sprigs.

(Gourmet, June 1993)