a few recipes

[Guest guest]

These are from Diamond Organic's online newsletter. Haven't made them, but they sure sound good for special occasions!

 

 

 

 

 

 

 

 

 

Corn Pancakes with Fruit & Maple Syrup

1 1/3 cups organic cornmeal 1 1/4 teaspoons salt 1/2 teaspoons baking soda 1/4 cup flour 1/4 cup butter 2 cups buttermilk 1 egg

1. Mix together the cornmeal, salt, soda, flour and butter until the mixture resembles coarse meal. Add buttermilk and egg. Stir to moisten and form a batter.

2. Cook pancakes on preheated pancake skillet.

3. Combine your favorite fruits, such as berries, peaches, and nectarines with maple syrup and serve with the pancakes.

Serves 4

 

Cucumber, Grape Tomato and Dill Salad

 

1 large shallot, finely minced 1 tablespoon Dijon mustard1/4 cup balsamic vinegar3/4 cup olive oil1 seedless, skinless, cucumber, halved lengthwise and cut into 1/4 inch half moons1 bunch fresh dill, trimmed and mincedLightly toasted fennel seeds1 serrano chile, seeded and chopped1 pint grape or cherry tomatoes

Put shallot, mustard, and vinegar in a blender, and blend. With the motor running, slowly drizzle in oil. Toss cucumber and dill in the vinaigrette with fennel seeds and chile. Fold in the tomatoes.

Serves 2 to 4

Wayne Harley Brachman

 

Fennel & Potato Gratin 1 large celery root, about 1 pound, peeled and thinly sliced2 baking potatoes, like russets, peeled and thinly sliced2 fennel bulbs, thinly sliced1/2 cup unbleached all-purpose flour1/2 teaspoon salt1/2 teaspoon freshly ground black pepper1 quart milk12 ounces Gruyere (or Swiss cheese), shredded (3 cups)

1. Preheat oven to 350 degrees. Lightly butter a 3-quart baking dish. Place the celery root, potatoes, and fennel in a large bowl and toss well.

2. In a large measuring cup, combine the flour, salt, and pepper. Whisk in the milk.

3. Layer 1/3 of the vegetables in the prepared baking dish. Sprinkle with 1/3 of the cheese. Repeat layering, reserving the last 1/3 of the cheese.

4. Pour the milk mixture over all, pressing the vegetables to coat them. Sprinkle the remaining cheese on top. Bake for 1 hour, or until the vegetables are very tender.

Serves 8

by Jesse Cool

 

 

 

 

Baked Carrots with Cumin, Thyme, Butter and Chardonnay

1 pound baby organic carrots, scrubbed and left whole, tops removed1/2 teaspoon cumin seeds, crushed1 handful fresh thyme leaves4 tablespoons butterSalt and freshly ground black pepper1 glass Chardonnay (about 5 ounces)

1. Preheat the oven to 425 degrees F.

2. Tear off about 5 feet of kitchen foil and fold it in half to give you double thickness. Place everything but the wine and seasoning in the middle of the foil.

3. Bring up the sides of foil and pour in the white wine. Season well with salt and pepper. Fold or scrunch the foil together to seal.

4. Cook in the preheated oven for 45 minutes until the carrots are tender. Note: You may need to cook it for longer if the carrots are bigger than baby ones

Serves 4

Jamie Oliver

 

Upside-Down Pear Chocolate Cake

1 3/4 cups whole-grain pastry flour1 3/4 cups sugar3/4 cup unsweetened cocoa powder2 teaspoons baking soda1 teaspoon baking powder3/4 teaspoon salt2 eggs3/4 cup brewed strong coffee, cooled3/4 cup buttermilk1/2 cup vegetable oil1 teaspoon vanilla extract2 to 3 large pears, peeled, cored and sliced

1. Preheat the oven to 375 degrees. Lightly oil a 10-inch cake pan. Line the pan with parchment or waxed paper and lightly oil the paper.

2. In a medium bowl, combine the flour, sugar, cocoa, baking soda, baking powder, and salt.

3. In a large bowl, whisk together the eggs, coffee, buttermilk, oil, and vanilla extract. Gradually stir the flour mixture into the egg mixture. Mix until thoroughly blended.

4. Line the bottom of the cake pan with the pears in a circular design. Pour the batter on top of the pears. Bake for 55 minutes, or until a wooden pick inserted in the center comes out clean.

5. Place on a cooling rack and let stand for 10 minutes. With a butter knife, cut around the edge of the cake, loosening the sides. Invert the pan onto a plate. Using the handle of the knife, vigorously tap the top of the pan, even shaking it a bit, to loosen the cake. Leave the pan over the cake for 15 minutes. Remove the pan and let the cake cool completely.

Serves 10

by Jesse Ziff Cool