Midsummer Recipes

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Midsummer Recipes

 

 

 

APFELPFANNKUCHEN (German Apple Pancake)

2 large Apples, any cooking variety1/4 cup Butter1 cup Flour1 cup Milk1 teaspoon Vanilla Extract1/2 teaspoon Salt1/4 teaspoon Nutmeg, Confectioners sugar

Preheat oven to 475.Peel, core and very thinly slice the apples: you should have approximately1-1/2 cups. Melt 3 Tablespoons of the butter over medium low heat in asmall fry pan, and saut=C8 the apples until they are just tender. Keep

apples warm while preparing the batter. Place a 9 or 10 inch cast-ironskillet in the oven to heat for at least 5 minutes--the pan has to be veryhot for this to work. When it is well heated, add the remaining 2 T sp. of

butter to melt and put the skillet back in the oven; the butter should bevery hot buy not brown when you add the apples and the batter. Place theflour, milk, vanilla, salt and nutmeg in a blender and whirl until smooth.

Remove the skillet from the oven, quickly arrange the warm apple slicesover the melted butter, and pour the batter evenly over all. Bake for 15min., reduce heat to 375 and bake 10 minutes longer. The pancake will puff

and climb up the sides of the pan. Sprinkle with confectioner's sugar, thencut in wedges and serve with maple syrup.FRESH BROCCOLI SOUP IN BREAD BOWLS

Round sour dough bread loaves, halved1/2 pound Broccoli, fresh1/4 cup Onion, chopped1/4 cup Margarine1/2 cup Flour3 cups Water

4 teaspoons Chicken Bouillon granules2 cups Milk1 teaspoon Worcestershire sauce1 cup Sharp Cheddar Cheese, shreddedSteam broccoli in small amount of salted water for 10 minutes or untilcrisp-tender; coarsely chop. In large saucepan, saut=C8 onion in margarine

until tender but not brown. Blend in flour. Add water, chicken bouillon,milk, and Worcestershire sauce. Cook and stir until mixture slightlythickens. Add chopped broccoli. Bring to boiling and stir in shredded

cheese until melted. Serve soup in individual hollowed out bread loafhalves. Leftover soup freezes well.HERBED ROAST CHICKEN

1/2 cup Dry white wine1 Lemon (juice of)1 teaspoon garlic, minced1/2 teaspoon Dried oregano4 pounds Chicken, quartered

1/2 cup Olive oil1/2 cup Tomato sauce1 Onion, minced1 Green pepper, minced1/2 teaspoon Garlic powder1/2 teaspoon CuminIn a shallow dish combine wine, lemon juice, garlic, 1 /4 teaspoon oregano

and pinch of salt. Add chicken, turning to coat well and marinate for 1hour. Preheat oven to 350 degrees F. In a saucepan combine remainingingredients and 1/4 teaspoon oregano and bring to a simmer. Cook for 15

minutes. Put chicken in a baking dish and top with sauce. Bake for 1-1/2hours, or until done.CUCUMBER SOUP WITH LEMONGRASS AND SPINACH

2 Tablespoons Unsalted Butter2 Ribs Celery, strings removed; chopped1 small Onion, minced2 stalks fresh Lemongrass, tender middle chopped

2 medium Cucumbers, peeled & seeded - chopped2 cups Chicken stock or broth1 1/2 cups Spinach leaves1/4 cup Fresh Cilantro leaves3 Tablespoons Whipping creamfresh ground Black Pepper to taste

Melt butter in a large saucepan. Add celery, onion and lemongrass. Cookgently until onion is tender, 15 minutes. Add cucumbers and stock. Heat toa boil; reduce heat, cover and simmer until cucumber is tender, 10 minutes.

Strain solids from liquid, reserving both. Puree solids with spinach andcilantro in a blender or food processor. Add reserved liquid, cream, saltand pepper; mix until smooth. Serve warm or chilled. Makes 4 ~ 1 1/2 cup

servingsGOOSEBERRY FOOL

4 cups Gooseberries1/4 cup Water2 cups SugarWhipped creamCook gooseberries in water until done (or you may use the equivalent of

canned gooseberries). Mash gooseberries in blender or food processor. Beatsugar into hot gooseberries. When cold, mix with stiffly whipped cream andpour into sherbet glasses for serving.

FRESH HERB SOUP

1 Tablespoon Butter or margarine, unsalted2 Tablespoons Fresh chives, minced2 Tablespoons Fresh chervil, minced2 Tablespoons Lemon sorrel leaves, minced

2 teaspoons Fresh tarragon, minced1 cup Celery ribs -- finely chopped4 cups Vegetable brothSalt and Pepper1 pinch Sugar4 slices Whole wheat bread , toasted1 dash Freshly ground nutmegGrated cheddar cheese

Melt the butter over medium heat in a large heavy pot. Add the herbs andcelery and cook, stirring, until wilted and soft, about 3 minutes. Add thebroth, salt, pepper, and sugar. Bring to a boil, reduce the heat to low,

cover, and simmer for 20 minutes. Place a slice of toast in each soup bowland pour the soup over. Dust with nutmeg and sprinkle with grated cheese.ORANGE HONEY BUTTER

 

2 Tablespoons Grated Orange Rind3 Tablespoons Powdered Sugar1/2 cup Unsalted Butter, at room temperature1 Tablespoon honey

Combine the orange rind, powdered sugar, butter and honey in a small bowland blend until well mixed. Chill slightly and serve with scones or=biscuits.HERBAL LEMON COOKIES

 

1 cup Butter or margarine2 cups Sugar, divided2 large Eggs1 teaspoon Vanilla extract2 1/2 cups Flour2 teaspoons Baking powder

1/4 teaspoon Salt1/3 cup Lemon Grass / Lemon Balm / Lemon Basil - choppedCream the butter and 1-3/4 cups sugar. Add the eggs and vanilla. Beat well.Combine the flour, baking powder, salt, and herbs. Add to the creamed

mixture and mix. Drop dough by teaspoonfuls, 3 inches apart, on a greasedcookie sheet. Flatten slightly with a fork or cup bottom. Sprinkle lightlywith the remaining sugar. Bake at 350 degrees for 8 to 10 minutes or until

barely browned. Cool slightly, then remove to a rack.METHEGLIN

5 pounds of honey1 gallon of water1 lemon1 sprig of rosemary1 sprig of balm3/4 ounce of yeastSimmer the herbs and thinly sliced lemon rind for twenty minutes in the

gallon of water. Strain the liquid and pour onto the honey, stirring well.When lukewarm, add the juice of the lemon and the yeast. Cover and leavefor twenty-four hours, then stir and leave in a warm place until

fermentation ceases. Strain the meade into bottles and keep them in a cool,dark place for one year.BUTTERMILK SCONES

3 cups Flour1/3 cup Sugar2 1/2 teaspoons Baking Powder1/2 teaspoon Baking Soda3/4 teaspoon Salt2 Tablespoons Butter

1 cup Buttermilk3/4 cup Currants1 teaspoon Grated Orange Rind1 Tablespoon Heavy Cream1/4 teaspoon Cinnamon2 Tablespoons SugarPreheat oven to 425 degrees.Use an ungreased baking sheet. Combine the flour, sugar, baking powder,

baking soda and salt in a mixing bowl. Stir well with a fork to mix andfold air into batter. Add the butter and cut into the flour mixture, usinga pastry blender or two knives, or work in, using your fingertips, until

the mixture looks like fresh bread crumbs. Add the buttermilk, currants andorange rind. Mix only until the dry ingredients are moistened. Gather thedough into a ball and press so it holds together. Turn the dough out onto a

lightly floured surface. Knead lightly 12 times. Pat the dough into acircle 1/2-inch thick. Glaze: In a small bowl combine the cream, cinnamonand sugar; stir to blend. Brush the dough with the glaze. Cut the dough

into 18 pie-shaped pieces. Place the scones 1 inch apart on the bakingsheet. Bake for about 12 minutes or until the tops are browned. Serve hotwith Orange Honey= Butter.ZUCCHINI BREAD

 

3 eggs1 Tablespoon vanilla2 cups sugar1 cup oil2 cups flour2 teaspoon baking soda1/2 teaspoon salt1 Tablespoon cinnamon

1/4 teaspoon baking powder2 medium, grated, unpeeled zucchini1 cup chopped walnutsPreheat oven to 350 degreesIn mixing bowl, beat eggs till frothy. Beat in sugar, oil & vanilla untilthick & lemon colored. Sift in flour, cinnamon, baking soda, baking powder,

& salt. Fold in zucchini & walnuts. Pour mixture in 2 greased & flouredloaf pans. Bake at 350 degrees for 1 hour.ZUCCHINI WALNUT TOSS

3 medium zucchini1/2 cup walnuts, chopped1 Tablespoon butter or margarine4 Roma tomatoes, chopped2 Tablespoons grated Parmesan cheese

Cut zucchini in half crosswise; cut each half into 6 spears. In largenonstick skillet over medium heat, spread walnuts into single layer. Cook,stirring constantly, for about 3-4 minutes, or until nuts are fragrant and

start to brown. Immediately remove from pan; set aside. In same skilletover medium-high heat, melt butter. Add zucchini and cook, stirringconstantly, until crisp-tender, about 4-5 minutes. Stir in tomatoes and

toasted walnuts; cook just until heated through. Top with parmesan cheese.