Midsummer
Recipes
ApfelPfannkuchen
(German Apple Pancakes)
Fresh Broccoli Soup in Bread Bowls
Herbed Roast Chicken
Cucumber Soup with Lemon-Grass and Spinach
GooseBerry Fool
Fresh Herb Soup
Orange Honey Butter
Herbal Lemon Cookies
Metheglin
ButterMilk Scones
Zucchini Bread
Zucchini Walnut Toss\
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ApfelPfannkuchen
(German Apple Pancakes)
2 large apples, any cooking variety
1/4 cup butter
1 cup flour
1 cup milk
1 tsp. vanilla extract
1/2 tsp. salt
1/4 tsp. nutmeg
confectioner's sugar
Preheat oven to 475°. Peel, core and very
thinly slice the apples: you should have approximately 1-1/2 cups.
Melt 3 Tbsp. of the butter over medium low heat in a small fry pan, and sauté
the apples until they are just tender. Keep apples warm while preparing the
batter. Place a 9 or 10 inch cast-iron skillet in the oven to heat for at
least 5 minutes - the pan has to be very hot for this to work. When it is well
heated, add the remaining 2 Tbsp. of butter to melt and put the skillet back in
the oven; the butter should be very hot buy not brown when you add the apples
and the batter. Place the flour, milk, vanilla, salt and nutmeg in a
blender and whirl until smooth. Remove the skillet from the oven, quickly
arrange the warm apple slices over the melted butter, and pour the batter evenly
over all. Bake for 15 min., 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, then cut in wedges and serve with maple syrup.
Fresh Broccoli Soup
in Bread Bowls
Round sour
dough bread loaves, halved
1/2 pound Broccoli, fresh
1/4 cup Onion, chopped
1/4 cup Margarine
1/2 cup Flour
3 cups Water
4 tsp. Chicken Bouillon granules
2 cups Milk
1 tsp. Worcestershire sauce
1 cup Sharp Cheddar Cheese, shredded
Steam broccoli in small amount of
salted water for 10 minutes or until crisp-tender; coarsely chop. In large
saucepan, sauté onion in margarine until tender, but not brown. Blend in flour. Add
water, chicken bouillon, milk, and Worcestershire sauce. Cook and stir until
mixture slightly thickens. Add chopped broccoli. Bring to boiling and stir in
shredded cheese until melted. Serve soup in individual hollowed out bread loaf
halves. Leftover soup freezes well.
Herbed Roast Chicken
1/2 cup Dry
white wine
1 Lemon (juice of)
1 tsp. garlic, minced
1/2 tsp. Dried oregano
4 lbs. Chicken, quartered
1/2 cup Olive oil
1/2 cup Tomato sauce
1 Onion, minced
1 Green pepper, minced
1/2 tsp. Garlic powder
1/2 tsp. Cumin
In 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 1 hour. Preheat oven to 350°. In a saucepan combine remaining ingredients 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 1-1/2 hours, or until done.
Cucumber Soup with
Lemon-Grass and Spinach
2
Tbsp.Unsalted Butter
2 Ribs Celery, strings removed; chopped
1 small Onion, minced
2 stalks fresh Lemongrass, tender middle chopped
2 medium Cucumbers, peeled & seeded - chopped
2 cups Chicken stock or broth
1 1/2 cups Spinach leaves
1/4 cup Fresh Cilantro leaves
3 Tbsp. Whipping cream
fresh ground Black Pepper to taste
Melt butter in
a large saucepan. Add celery, onion and lemongrass. Cook gently until onion is
tender, 15 minutes. Add cucumbers and stock. Heat to a boil; reduce heat, cover
and simmer until cucumber is tender, 10 minutes. Strain solids from liquid, reserving both.
Pureé solids with spinach and cilantro in a blender or food processor. Add
reserved liquid, cream, salt and pepper; mix until smooth. Serve warm or
chilled.
Makes 4 ~ 1 1/2 cup servings
GooseBerry Fool
4 cups
Gooseberries
1/4 cup Water
2 cups Sugar
Whipped cream
Cook
gooseberries in water until done (or you may use the equivalent of canned
gooseberries). Mash gooseberries in blender or food processor. Beat sugar into
hot gooseberries. When cold, mix with stiffly whipped cream and pour into
sherbet glasses for serving.
Fresh Herb Soup
1 Tbsp.
Butter or margarine, unsalted
2 Tbsp. Fresh chives, minced
2 Tbsp. Fresh chervil, minced
2 Tbsp. Lemon sorrel leaves, minced
2 tsp.Fresh tarragon, minced
1 cup Celery ribs -- finely chopped
4 cups Vegetable broth
Salt and Pepper
1 pinch Sugar
4 slices Whole wheat bread , toasted
1 dash Freshly ground nutmeg
Grated cheddar cheese
Melt the
butter over medium heat in a large heavy pot. Add the herbs and celery and cook,
stirring, until wilted and soft, about 3 minutes. Add the broth, 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 bowl and pour the soup over.
Dust with nutmeg and sprinkle with grated cheese.
Orange Honey Butter
2
Tbsp. Grated Orange Rind
3 Tbsp. Powdered Sugar
1/2 cup Unsalted Butter, at room temperature
1
Tbsp. honey
Combine the orange rind, powdered
sugar, butter and honey in a small bowl and blend until well mixed. Chill
slightly and serve with scones or biscuits.
Herbal Lemon Cookies
1 cup Butter
or margarine
2 cups Sugar, divided
2 large Eggs
1 tsp. Vanilla extract
2 1/2 cups Flour
2 tsp. Baking powder
1/4 tsp. Salt
1/3 cup Lemon Grass / Lemon Balm / Lemon Basil - chopped
Cream 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 greased cookie sheet. Flatten
slightly with a fork or cup bottom. Sprinkle lightly with the remaining sugar.
Bake at 350° for 8 to 10 minutes or until
barely browned. Cool slightly, then remove to a rack.
Metheglin
5 plbs. of
honey
1 gallon of water
1 lemon
1 sprig of rosemary
1 sprig of balm
3/4 oz. of yeast
Simmer 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 leave for 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 Flour
1/3 cup Sugar
2 1/2 tsp. Baking Powder
1/2
tsp Baking Soda
3/4 tsp Salt
2 Tbsp Butter
1 cup Buttermilk
3/4 cup Currants
1 tsp Grated Orange Rind
1 Tbsp Heavy Cream
1/4 tsp Cinnamon
2 Tbsp Sugar
Preheat oven
to 425°. Use an un-greased baking sheet.
Combine the flour, sugar, baking powder, baking soda and salt in a mixing bowl.
Stir well with a fork to mix and fold air into batter. Add the butter and cut
into the flour mixture, using a pastry blender or two knives, or work in, using
your fingertips, until the mixture looks like fresh bread crumbs. Add the
buttermilk, currants and orange rind. Mix only until the dry ingredients are
moistened. Gather the dough 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 a circle 1/2-inch thick.
Glaze: In a small bowl combine the cream, cinnamon and 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 baking sheet. Bake for about 12
minutes or until the tops are browned. Serve hot with Orange Honey Butter.
Zucchini Bread
3 eggs
1 Tbsp vanilla
2 cups sugar
1 cup oil
2 cups flour
2 tsp baking soda
1/2 tsp salt
1 Tbsp cinnamon
1/4 tsp baking powder
2 medium, grated, unpeeled zucchini
1 cup chopped walnuts
Preheat oven
to 350°.In mixing bowl, beat eggs till
frothy. Beat in sugar, oil & vanilla until thick & lemon colored. Sift
in flour, cinnamon, baking soda, baking powder, & salt. Fold in zucchini
& walnuts. Pour mixture in 2 greased & floured loaf pans. Bake at 350° for 1 hour.
Zucchini Walnut Toss
3 medium
zucchini
1/2 cup walnuts, chopped
1 Tbsp butter or margarine
4 Roma tomatoes, chopped
2 Tbsp grated Parmesan cheese
Cut zucchini in half crosswise; cut
each half into 6 spears. In large nonstick 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 skillet over medium-high heat, melt butter. Add zucchini and
cook, stirring constantly, until crisp-tender, about 4-5 minutes. Stir in
tomatoes and toasted walnuts; cook just until heated through. Top with parmesan
cheese.
