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Cookbook 4-26

“Hummingbird Nectar”

Boil 1 c. cold water. Turn the heat off, stir in 1 c. sugar until completely dissolved. Add 3 c. cold water. Stir well.

Moberly caller

“Sweet Potato Oven Fries with Spicy Crema”

(fries)
1 1/2 lbs. sweet potatoes, preferably similar in size
3 T. olive oil
1/4 c. shredded Parmesan cheese
1/4 c. panko bread crumbs
1 T. brown sugar
1 1/2 tsp. salt
3/4 tsp. ground cumin
3/4 tsp. chili powder
1/8 tsp. cayenne pepper, or to taste
(crema)
1 c. sour cream
1 tsp. minced jalapeno pepper, or to taste
1/2 tsp. fresh lime juice
1/4 tsp. salt

For fries, preheat oven to 425. Get out a large baking sheet. Peel and cut sweet potatoes in half lengthwise, then cut into equal-size strips or wedges about 1/2 inch thick. Place sweet potatoes in a single layer on baking sheet. Drizzle with oil and toss to coat. In a bowl, combine Parmesan, bread crumbs, brown sugar, salt, cumin, chili powder, and cayenne. Sprinkle bread crumb mixture over the fries and toss to coat. Place in a single layer on baking sheet. Bake on center oven rack for 30 minutes, or until tender and well browned, turning once or twice during cooking. (for crema) In a bowl, combine sour cream, jalapeno, lime juice, and salt. Chill until ready to serve with fries. Makes 4 servings.

2020 Sweet Potato Recipe Contest Winner found in the Old Farmers Almanac Garden Guide
Bonnie Aeschliman, Collierville, Tennessee

-Recipe for cinammon rolls made at the old Gaslight Room

(Following recipes are from the “Taste and Flavour Cookbook”, a cookbook to inspire those experiencing changes in taste and smell as a result of Covid)
“Cracked Cucumbers”
(serves 2-3 as a snack)

1 cucumber, sliced into thick rounds
1 T. Odysea balsamic vinegar of Modena
1/4 tsp. sea salt
6 T. Everything Dressing
1 T. black sesame seeds or toasted pumpkin seeds
chilli flakes, to garnish

Tip the sliced cucumber into a large mixing bowl and sprinkle over the vinegar and salt. Leave the cucumber to marinate for 5 minutes, until it has slightly softened. Add the Everything Dressing to the bowl and toss the cucumber slices until fully coated, then spoon them on to a serving plate. Sprinkle over the black sesame seeds or pumpkin seeds, and the chilli flakes if using them.

“Everything Dressing”
(makes 1 medium jar)

1 T. dark miso
zest and juice of 1 lime
1 inch of fresh ginger, peeled and grated
2 tsp. English mustard
1 tsp. wholegrain mustard
6 tsp. rice wine vinegar (or malt if you prefer)
2 tsp. maple syrup
1 T. sherry vinegar (optional)
1 tsp. dried chilli flakes
4 T. Odysea extra-virgin olive oil
sea salt and freshly ground black pepper

Mix all the ingredients except the oil and seasoning together in a bowl. Then, little by little, add the oil until fully combine-the mixture should be dark caramel in color and the consistency of double cream. Season generously with sea salt and pepper and stir to combine.

 

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