March 2015 Kitchen Share Newsletter

Posted on March 12, 2015  /   Posted in 2015 Newsletters, Newsletter

Dear Cooking & Eating Friends:

“The discovery of a new dish does more for the happiness of mankind than the discovery of a star.”
Brillat-Savarin, 1838

This is the time of year when my cooking needs a creative nudge. While the sun may be warm and bright, the garden is still buried in snow. The root vegetables in the cellar are looking dreary: both sprouting tops and growing hairs. Freezer vegetables don’t inspire me, and fresh herbs from the greenhouse are still hard to come by. Even my husband remarked that our meals were getting boring!

Time for a new condiment to the rescue: Carrot Ginger Marmalade! Often all it takes is a new flavor to charge the culinary juices and inspire great things. Some cutting-edge farmers here in Maine are growing gingerroot, typically a plant from tropical regions. This particular root, also known as young ginger (or spring ginger), has a pale, thin skin. It is very tender, with a milder flavor. It freezes well, and grates easily for cooking.

Spring is the time for us all to refresh our cuisine. Soon, the markets will be teeming with bright greens, new eggs, maple syrup and more. Simple Maine ingredients, grown by the best farmers in the world, artfully combined with respect to color, taste & texture, now this is real food!

Enjoy the stars and happy cooking!

Cheryl

MARCH SHAREHOLDER SPECIAL ITEMS

CARROT GINGER MARMALADE: Marmalade is a new culinary adventure, and the beautiful fresh ginger grown by Snakeroot Organic Farm and New Beat Farm inspired this recipe. King Hill Farm carrots are ground with fresh ginger, and then combined with honey, cane sugar, candied ginger, chopped lemons and water. The mixture is slowly cooked and simmered in the kettle for about 4 hours until it reaches the set point. I love the flavor: not too sweet, a touch of citrus and healthy. I’ve been using this on grilled chicken and fish, to make a salad dressing, plus slathered on Irish Soda Bread. YUM!

BLUE BOG BLEND: Our primary juice here at Rabbit Hill is Barbour Farm apple juice. While apple juice is delicious and nutritious, it does get boring every morning. So I’m trying some new combinations. This “concentrate” is a blend of cranberry puree (made with Pat & Mike’s cranberries), wild blueberry puree (made with Blue Hill Berry Company’s wild Maine blueberries). We add just a touch of our apple cider to aid in pouring, and a smidge of sugar. This is a concentrate, so a bottle goes a long ways. Enjoy and send me your recipes!

Balsamic - Carrot Dressing
This distinctive dressing tosses well with spring greens. Add your favorite goat cheese & shaved roots with Toasted nuts or seeds
Balsamic - Carrot Dressing
This distinctive dressing tosses well with spring greens. Add your favorite goat cheese & shaved roots with Toasted nuts or seeds
Ingredients
  • 2 tablespoons Carrot Ginger Marmalade
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons apple juice or orange juice
  • ¼ cup extra-virgin olive oil
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh chives
  • sea salt and fresh pepper to taste
Instructions
  1. Whisk ingredients together in a small bowl. Store in a glass jar in the refrigerator. Makes about ¾ cup dressing.
Recipe Notes

Nutritional analysis per tablespoon: 51 calories, less than 1 gram protein, 3 grams carbohydrates, 4.5 grams fat, 10 grams sodium, less than 1 gram fiber.

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Irish Soda Bread
Irish Soda Bread
Enjoy this hearty bread with sweet, fresh butter and marmalade.
Irish Soda Bread
Enjoy this hearty bread with sweet, fresh butter and marmalade.
Irish Soda Bread
Ingredients
  • 2 cups all purpose flour
  • 1 cup whole-wheat flour plus more for shaping
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 tablespoons sugar
  • 3 tablespoons cold unsalted butter, cut into pieces
  • 1/3 cup sesame seeds
  • 1/3 cup sunflower seeds
  • 1/3 cup raisins plumped in hot water
  • 1 egg
  • cups buttermilk
Servings: slices
Instructions
  1. Preheat oven to 400 degrees. Generously butter a cookie pan or 10-inch cake pan.
  2. In a large bowl, whisk together the flours, baking soda, salt and sugar. Using a pastry blender or your fingers, cut in the butter until well incorporated. (A food processor works well for this also). Stir in the sesame seeds, sunflower seeds and raisins. In a 2 cup measure, whisk together the egg and buttermilk. Add to the dry ingredients and stir.
  3. Turn the mixture out onto a well-floured surface and sprinkle the top of the dough with flour. Using a dough scraper, shape the dough into a 10-inch circle and transfer to the baking pan. The dough will be very soft, and the loaf will look rustic. Mark the top with a cross-shaped indentation. Bake in the center of the oven until the bread is well browned and sounds hollow when tapped on the bottom, 35 – 45 minutes. Let cool on a rack. To serve, cut into quarters and slice the quarters with a sharp bread knife. Yield: 16 or more slices
    Soda Bread Dough
Recipe Notes

Nutritional analysis per serving: 167 calories, 5 grams protein, 24 grams carbohydrates, 6 grams fat, 328 mg. sodium, 2 grams fiber.

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Sausage Meatballs over Penne
Sausage Meatballs
These savory meatballs freeze well.
Sausage Meatballs
These savory meatballs freeze well.
Sausage Meatballs over Penne
Ingredients
  • 1 pound ground pork
  • ½ pound pork sausage (flavor of your choice we like garlic)
  • ½ cup chopped onion
  • ½ cup finely ground rolled oats or breadcrumbs
  • 2 teaspoons chopped garlic
  • ½ cup your favorite Pasta & Pizza Sauce
  • 1 tablespoon Raye’s grainy mustard
  • 1 egg
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • sea salt and fresh pepper to taste
Instructions
  1. In a large bowl, mix together the Pasta & Pizza Sauce, herbs, and chopped veggies. Add the egg and oatmeal. Stir well. Add the ground meat and mix well. (Use the paddle on your electric mixer or by mix well by hand) Cook up a small amount in a hot fry pan and taste. Correct seasonings and portion into meatballs on a sheet pan. Bake at 350 degrees until set and they give their water, about 10 – 15 minutes.
    Sausage Meatballs Simmering in Pasta Sauce
Recipe Notes

Yield: 36 – 1-ounce meatballs

Nutritional analysis per meatball: 60 calories, 4 grams protein, 4.6 grams fat, 1 gram carbohydrates, 75 mg. sodium, less than 1 gram fiber.

For a quick & nutritious meal, serve Sausage Meatballs heated in your favorite
Pasta & Pizza Sauce over whole-wheat penne pasta.
Complete the meal with steamed broccoli & Maine applesauce.

Another family favorite: Heat Sausage Meatballs in your favorite Pasta & Pizza Sauce and serve over toasted French bread for a Maine Meatball Sub!

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Cheryl Wixson's Kitchen
Apple Maple Custard
This recipe uses 4 Maine Local Twenty ingredients: Apples, maple syrup, yogurt & eggs. The Maine Local Twenty (developed by Cheryl Wixson and the Maine Organic Farmers and Gardener’s Association) are ingredients that Maine has the capacity to produce for its citizens to enjoy all year. Recipe courtesy of the apple crew at Super Chilly Farm, home of the “Out on a Limb apple CSA”.
Apple Maple Custard
This recipe uses 4 Maine Local Twenty ingredients: Apples, maple syrup, yogurt & eggs. The Maine Local Twenty (developed by Cheryl Wixson and the Maine Organic Farmers and Gardener’s Association) are ingredients that Maine has the capacity to produce for its citizens to enjoy all year. Recipe courtesy of the apple crew at Super Chilly Farm, home of the “Out on a Limb apple CSA”.
Cheryl Wixson's Kitchen
Ingredients
  • 2 cups peeled cored, and sliced apples
  • 4 eggs
  • ¾ cup maple syrup
  • 1 cup yogurt
  • 1 teaspoon vanilla
  • ½ teaspoon cinnamon
Instructions
  1. Preheat the oven to 375 degrees. Grease a 10-inch deep-dish pie plate or soufflé dish.
  2. Prepare the apples and arrange in the bottom of the pan. Using a blender or a bowl with a whisk, combine the eggs, maple syrup, yogurt, vanilla and cinnamon Pour the custard over the apples. If you like, you may sprinkle the top with some chopped nuts.
  3. Bake around 45 minutes, until it just sets. Let cool on a rack and enjoy at room temperature.
Recipe Notes

Makes eight servings.
Nutritional analysis: 151 calories, 5 grams protein, 26 grams carbohydrates, 3 grams fat, (0 grams trans fat), 60 mg. sodium, 1 gram fiber.

I love Apple Maple Custard for breakfast!

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Blue Bog (Cocktail)***
Blue Bog (Cocktail)***
Ingredients
  • 3 ounces apple juice
  • ounce Blue Bog Blend
  • ounce vodka or the spirit of your choice
  • 1 cup ice
  • 1 lime wedge
Instructions
  1. Combine juice, Blue Bog Blend and spirits over ice in a cocktail shaker. Shake and strain into a stemmed glass. Add a squeeze of fresh lime and serve.
Recipe Notes

* * * NAME THIS DRINK AND I’LL SEND YOU A CASE!

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Blue Bog Spritzer
Blue Bog Spritzer
Ingredients
  • 2 ounces Blue Bog Blend
  • 4 ounces sparkling water or club soda
  • lime wedge
Instructions
  1. Fill glass with ice. Pour in Blue Bog Blend. Add sparkling water and stir to blend. Garnish with lime wedge
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Cheryl Wixson's Kitchen
Blue Bog Punch
Blue Bog Punch
Cheryl Wixson's Kitchen
Ingredients
  • 10 ounce Blue Bog Blend
  • 1 quart apple cider
  • 1 liter sparkling water or club soda
  • Whole cranberries & thin lime slices
Recipe Notes

Pour ingredients over ice in a punch bowl. Garnish with whole cranberries & thinly sliced pieces of lime.

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Seared Maine Sea Scallops With Carrot Ginger Sauce
This recipe would also be good with boneless chicken breast, Maine haddock, or pork tenderloin
Seared Maine Sea Scallops With Carrot Ginger Sauce
This recipe would also be good with boneless chicken breast, Maine haddock, or pork tenderloin
Ingredients
  • 1 pound Maine sea scallops cleaned and muscle removed
  • 2 tablespoons butter
  • Sea salt and fresh pepper
  • ½ cup white wine
  • ½ cup Carrot Ginger Marmalade
Instructions
  1. Wash and clean the Maine sea scallops. Cut them in half on the diagonal. Season with sea salt and fresh pepper. Warm a platter in a 200-degree oven. Melt the butter in a large sauté pan over medium heat. Brown the scallops on both sides. Remove from pan to the platter in the oven. To prepare the sauce, deglaze the pan with the white wine. Simmer until reduced, then stir in the Carrot Ginger Marmalade and cook until syrupy. Spoon over the scallops and serve. Makes four servings.
Recipe Notes

Nutritional analysis per serving: 292 calories, 18.6 grams protein, 29 grams carbohydrates, 9.6 grams fat, 225 mg. sodium, less than 1 gram fiber.

To complete the meal: serve with French green lentils and broccoli steamed with onions and chopped celery.

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