Archive | Recipes 2011

Hot Buttered Holiday Rum

HOT BUTTERED HOLIDAY RUM

By Dan Oskey

In Irish Coffee Mug, add:

2 ounces of Kilo Kai Spiced Rum
½  ounce Grand Marnier
½ ounce Licor 43 (Spanish vanilla bean liqueur)
1 teaspoon Honey

Top off contents with hot chamomile tea (about 4 ounces).

Top entire drink with 1 tablespoon butter.

Allow butter to melt and serve.

A larger batch of Hot Buttered Holiday Rum can be made by making large batch of tea and extending other ingredient amounts, leaving on low heat and adding butter as serving requires.

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Scotch Pie (drink)

SCOTCH PIE (drink)

By Dan Oskey

In a pint glass filled with ice, add:

2 ouncesDewar’s scotch
½ ounce Domain de Canton Ginger Liqueur
½ ounces Apfelkorn (German apple schnapps)
½ ounces Cherry Heering
1 teaspoon Rosemary/Maple Syrup (recipe below)

Shake contents and strain into cocktail (martini) glass.  Garnish with brandied cherry.  

(Rosemary/Maple syrup: Bring to simmer 1 cup of real maple syrup and 1 tablespoon of finely chopped rosemary.  Cool and strain.)

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Butternut Flip

BUTTERNUT FLIP

By Dan Oskey

In a pint glass filled with ice, add:

2 ounces Butternut squash-infused bourbon (recipe below)
¼ ounce Tuaca
¼ ounce St. Elizabeth Allspice Dram
½ ounce Cynar (Italian bitter liqueur)
1 whole raw egg

Shake vigorously and strain into cocktail (martini) glass.  Garnish with pinch fresh ground allspice.

(Butternut bourbon: Removing skin and seeds, cut one large butternut squash into 1/2 inch cubes.  Leave raw.  Add to large glass vessel and add 3 bottles of chosen bourbon.  [Jim Beam works fine.]  Let sit for 4 days or until desired squash flavor has infused.  Strain.)

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The Brimley

THE BRIMLEY

By Dan Oskey

In a pint glass half filled with ice, add:

2 ounces Old Overholt Rye Whiskey
½ ounce Luxardo Abano (Italian Bitter Liqueur)
1/2 ounce Velvet Falernum (clove and almond liqueur with a touch of citrus)
Pinch of ground cinnamon

Shake ingredients and pour entire contents into a lowball glass.  Garnish with a brandied cherry or cinnamon stick.

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Homemade Yogurt, Creme Fraiche, and Cultured Butter

These recipes were created and have been used over the years by author Anna Hewitt.

Homemade Yogurt

One half-gallon whole milk, not ultra-pasteurized
¼ cup plain yogurt

Pour the milk into a heavy-bottomed pot and place over medium heat. Heat the milk to 180 degrees, stirring occasionally to prevent scorching. If you don’t have a thermometer, heat the milk until it is very hot and steamy but not quite boiling. If it does start to boil, just remove it from the heat. Let the milk cool to 120 degrees or very warm but not too hot to touch. When the milk reaches 120 degrees, stir in the yogurt, whisking to evenly distribute it. Pour the milk into two clean quart sized jars and cover. Place the jars side by side in a warm spot and cover with several tea towels. You want to keep the yogurt warm, but not hot, so the cultures can do their work. After 4-6 hours the milk should have thickened and set with the whey slightly separated. It can now be refrigerated and used. Save ¼ cup of this batch to start the next one.

If you prefer thicker yogurt, place a strainer lined with cheesecloth or a clean thin tea towel over a bowl. Let the yogurt drain until it has reached your preferred consistency. Plain yogurt can be sweetened with fruit, honey or maple syrup or used in savory dishes. Use within 7-10 days.

Crème Fraiche

2 cups heavy cream, not ultra pasteurized
¼ cup cultured buttermilk

Pour the heavy cream into a clean jar or bowl. Stir in the buttermilk until the two liquids are completely combined. Cover and let sit at room temperature. It will take 12-24 hours for the cream to thicken and develop a tangy, complex flavor. Keep refrigerated and use within a week.

Cultured Butter

1 batch crème fraiche, at room temperature
salt

Pour the crème fraiche into a quart-sized jar and tightly screw on the lid. Shake the jar up and down. After about five minutes the crème fraiche will become very thick. It will clump into a yellowish mass and the liquid buttermilk will separate out. Pour out the buttermilk and place the butter in a larger bowl. Add enough cold water to cover the butter and press the butter together with a fork. The water will become cloudy as the milk solids leave the butterfat. Pour out the water, add more clean cold water, and continue pressing the butter. Repeat this process until the water is clear. Pat the butter dry. Mix in salt if desired. It is best used as soon as possible but will keep, tightly covered, for 4 or 5 days.

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Ginger Zinger

GINGER ZINGER

Make up a big batch of ginger syrup and you’ll be ready for cocktails or a quick hot toddy if a cold starts lurking about.

Ginger Syrup recipe:
3 cups water
3 cups sugar
4 inches of fresh ginger peeled and sliced into thin coins

Bring the water and ginger to a boil.  Allow to simmer for approximately 20-30 minutes (longer for spicier syrup).  Stir in the sugar and allow to dissolve completely.  Simmer for another 5-10 minutes.  Strain out the ginger. (Bonus: You now have the beginnings of homemade candied ginger.  Enjoy!) Cool.  The syrup will store for at least a month in a mason jar in the fridge.

The Ginger Zinger will warm you up and cure what ails you.

6 ounces hot water
2 tablespoons ginger syrup
1 lemon wedge
Add a little bit (very little bit) of cayenne for more kick.

Combine the hot water and syrup in a mug. Squeeze in a lemon wedge and taste. Add a pinch of cayenne if your day needs a little zing.

This drink can easily be spiked with a shot of whisky for a warming hot toddy.

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Toam Yum Soup

Toam Yum Soup

By Supenn Harrison
Servings: 4
Our daughter, Jennifer, has loved this soup since she was about 10. The herbs in it make it good for you, helping to prevent colds in winter.
–Supenn Harrison

2 cups chicken stock or broth
1 teaspoon chili paste (nam prig paw) (chili paste with bean oil)*
12 ounces beef, chicken, shrimp or pork, cut fine
8 fresh mushrooms, sliced
1 small onion, chopped
1 stalk fresh lemongrass*
3 kaffir leaves*
¼ teaspoon salt
Dry red pepper to taste**
2 tablespoons fish sauce*
½ lemon, squeezed
1 stalk coriander (cilantro), chopped
1 stalk green onion, sliced
Cooked rice

*These ingredients available at Asian food markets
**Use 1/3 teaspoon for mild-to-medium heat, ½ teaspoon for medium, and 1 teaspoon for hot (for Minnesota, that is)

Heat the broth in a soup kettle; stir in chili paste.
Add meat of your choice along with mushrooms, onion, lemongrass, and kaffir leaves. Season with salt, chili pepper, fish sauce, freshly squeezed lemon juice. Add coriander and green onion. Cook 5 to 10 minutes, until meat and vegetables are done.
Serve with cooked rice.

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Swedish Pancakes

Swedish Pancakes

By Lucia Watson
Servings: About 6-8 people

Make these for Christmas morning before you open presents! My Dad used to make them about the size of a silver dollar. I like them with Tim Fishers delicious bacon, melted hot butter and a local fine maple syrup! We also like them with wild blueberry preserves or frozen berries from our summer cabin on Rainy Lake.
–Lucia Watson

4 eggs
4 cups milk
2 1/2 cups all purpose flour, unsifted
1/2 cup sugar
pinch salt
1/4 teaspoon vanilla
1 stick butter, melted

Lightly beat the eggs together and add the milk, flour, sugar, salt, and vanilla, gently stirring until completely blended. Stir in the butter. Cover the batter and let sit overnight in the refrigerator. Heat a lightly greased griddle and pout the batter into a small circle. Cook a few minutes, flip and cook until done.

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Gravlax

Gravlax

By Soile Anderson

Salmon cured with dill, salt, and pepper is one of Anderson’s favorite dishes:

1 pound fresh salmon fillets
¼ cup sugar
2 tablespoons coarse salt
1 tablespoon black peppercorns, coarsely crushed
4 tablespoons fresh dill, chopped or dried dill weed
1 tablespoon of Finlandia Vodka

If the salmon is fresh, rinse and pat dry, wrap the fillets separate in heavy duty foil and freeze for 48 hours. If using frozen salmon proceed with next step without thawing the fish.

Combine the sugar, salt, and peppercorns. Remove fish from the freezer, unwrap the fish, and place foil in a shallow glass dish. Lay the fish fillets, skin-side down, on top of the foil. Sprinkle with dill, then the sugar mixture. Drizzle with Vodka leaving one fillet skin side down, top it with the second fillet, skin-side up, sandwiching the seasonings in between.  Close foil securely using a drugstore wrap and place board and weights on top of the fish. Refrigerate for at least 48 hours, turning packet several times.

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Wild Rice & Apple Salad

Wild Rice & Apple Salad
Serves 4 to 6

This recipe, submitted by Minneapolis-based food writer Beth Dooley, makes great use of leftover wild rice for a light luncheon salad or hearty side dish. It holds up nicely on a holiday buffet

2 cups cooked wild rice
1 large tart apple, cored and cut into 1/4-inch chunks
1 stalk celery, coarsely chopped
1 small red onion, peeled and coarsely chopped
1/4 –cup craisins (dried cranberries)
1/4-cup Cider Vinaigrette (see below)
Salt and freshly ground black pepper to taste
1/4-cup toasted walnuts*, chopped

In a large bowl, toss together the wild rice, apple, celery, onion, and craisins with the vinaigrette. Season to taste with salt and freshly ground black pepper. Scatter the toasted walnuts over the top.

 

Cider Vinaigrette
Makes 1/2-cup (leftovers store in the refrigerator indefinitely)

1 tablespoon apple cider
1 tablespoon cider vinegar
1 teaspoon Dijon style mustard
1 teaspoon honey
1/4 –cup walnut or vegetable oil

In a small bowl, whisk together the cider, cider vinegar, mustard and honey. Whisk in the oil in a slow, steady stream.

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Basic Wild Rice

Basic Wild Rice
Serves 6 to 8

This recipe, which comes to Edible via Minneapolis-based food writer Beth Dooley, calls for “hand harvested” rice, available in most grocery stores, natural food co-ops and farmers markets. It’s so tasty you don’t really need more than a pat of butter and a few chopped herbs. Leftovers freeze nicely.

1 cup wild rice, well rinsed under cold running water
3 cups water or stock

In a large saucepan combine the rice and water or stock. Set over high-heat and bring to a boil. Reduce the heat and simmer the rice until tender but not mushy, about 20 to 30 minutes.

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Rhubarb Ketchup

Rhubarb Ketchup
Makes 6-7 cups

This is the recipe used by Lanesboro’s Bethlehem Lutheran Church youth group every year at the Rhubarb Festival. It is great on hot dogs.

4 cups diced fresh or frozen rhubarb
3 medium onions, chopped
1 cup white vinegar
1 cup packed brown sugar
1 cup white sugar
One 28-ounce can of diced tomatoes, undrained
2 teaspoons salt
1 teaspoon ground cinnamon
1 tablespoon pickling spice (tied in a cheesecloth bag or place in a strainer ball)

Mix all ingredients in a large non-reactive pot. Bring to a boil, then simmer about 1 hour until thickened. Remove pickling spice bag. Cool. Refrigerate in covered containers.

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Rhubarb Coffee Cake

Rhubarb Coffee Cake

A classic.

1 cup white flour
1 cup whole wheat pastry flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
½ cup butter
½ cup brown sugar
¼ cup white sugar
1 egg
1 teaspoon vanilla
1 cup buttermilk
2 cups chopped rhubarb
1 cup chopped walnuts (optional)

In a medium bowl, mix together the white and wheat flour, baking powder, baking soda, salt, and cinnamon.

In a large, bowl, cream together the butter, brown sugar, and white sugar. Mix in egg and vanilla.

Add a little of the flour mixture to butter mixture, alternating with a little buttermilk until all is incorporated, then fold in rhubarb. If desired, add up to one cup chopped walnuts—black walnuts are nice if you have them.

Spread batter in a greased 9 x 13 pan.

Optional streusel topping: Mix together ¼ cup brown sugar, ¼ cup flour, ¼ cup butter and 1 teaspoon cinnamon until crumbly. Sprinkle on top of cake batter.

Bake at 350 degrees for about 35–45 minutes until lightly browned and a cake tester comes out clean.

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Rhubarb Sauce

rhubarb saucewebRhubarb Sauce
Makes about one quart

This is on the tart side. You can always add a bit more sugar to taste. I do not add any water, because I prefer my rhubarb sauce on the thick side. If you want a thinner sauce—or a soup—just add 1⁄2 to 1 cup of water or even orange juice.

8 cups rhubarb, cut into ½-inch pieces (You can substitute chopped strawberries for about 2 cups of rhubarb. Add those near the end of cooking.)

1½ cups sugar

Two ¼-inch slices fresh ginger (optional)

Mix together rhubarb and sugar in a nonreactive cooking pot. Let stand about half an hour. (The rhubarb and sugar turns a little juicy.) Stir a few times and add the ginger if you are using it. Slowly bring to a boil and then turn down the heat. Simmer gently just until rhubarb is tender. Best served chilled.

This will keep in the refrigerator for 2 weeks. It is good eaten plain or served on top of plain cake or ice cream. It can also be the fruit base for a cobbler or simply spread on toast.

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