Thursday, December 28, 2017

Salty-Sweet Spread

Equal amounts: dried figs and pitted Kalamata olives
Pita bread triangles

Puree figs and olives together. Serve as a spread with pita bread triangles (toasted if you like).

Chef Tom Douglas, Entertaining, Daytona Beach News-Journal, Dec. 24, 2017

Saturday, November 25, 2017

Switchel (Haymakers' Tea)

1 gallon water
2 c. sugar
1 c. molasses
1 c. cider vinegar or hard cider
1 t. ground ginger

Mix well and serve chilled.

[This is supposed to be a refreshing drink that helps the hands cope with the heat while haying.]

Makes about 20 8-oz. servings.

From The Nine Seasons Cookbook, p. 95.

Sugarbush Spring Chicken

1 broiler-fryer chicken, cut into parts
1/4 c. butter
1 large onion, chopped
1 garlic clove, minced
2/3 c. catsup
1/3 c. white distilled vinegar
1/4 c. pure maple syrup
2 t. dry mustard
1 t. salt
1 t. ground ginger

Place the chicken, skin side up, in a single layer in a large, shallow, greased baking pan.

To make the sauce, melt the butter in a medium-size saucepan over low heat. Add the onion and garlic and saute for about 5 min., or until the onion is translucent. Add the remaining ingredients and stir. Heat to boiling and pour over the chicken.

Bake, uncovered, at 350 degrees, basting occasionally, for 1 hour, or until a fork can be inserted into a chicken piece with ease. Serve hot.

Serves 4.

From The Nine Seasons Cookbook, p. 54.   

Maple Butter

1/2 c. butter, softened
2 T. pure maple syrup
1 T. brandy

Whip the butter, maple syrup, and brandy together. Pack into a crock, if desired, and store in the refrigerator. Serve on sweet potatoes, winter squash, or hot muffins.

Makes 5 oz.

From The Nine Seasons Cookbook, p. 40. 

Mushroom & Potato Casserole

1 lb. potatoes
1/2 lb. mushrooms
Butter
1 garlic clove, chopped
Salt and pepper
2/3 c. light cream
2/3 c. heavy cream
1/4 c. water
1/4 c. grated Parmesan cheese

Peel the potatoes and slice thinly. Slice the mushrooms thicker than the potatoes. Using lots of butter, grease a 1-1/2-qt. baking dish. Sprinkle the garlic on the bottom.

Arrange half the potato slices in overlapping rows on the bottom of the dish. Season with salt and pepper. Arrange the mushrooms on top of them and season with salt and pepper. Top it off with a layer of potatoes.

Stir together the light cream, heavy cream, and water. Pour on top. Sprinkle with the Parmesan cheese and dot with more butter.

Bake for about 1 hour at 350 degrees, or until potatoes are tender and the top is crisp. Remove from the oven and let stand 5-10 minutes. Serve at once.

Serves 4.

Adapted from The Nine Seasons Cookbook, p. 30.