Battered Squash Blossoms
1 cup flour
1/2 cup cornstarch
1/2 tsp salt
1 c fat-free milk, beer or water chilled
coconut or canola oil for frying
1/4 c ricotta cheese
1 garlic clove, minced
1/4 tsp salt, pepper
1 shittake mushroom, finely chopped
1 tsp fresh oregano
16 squash blossoms
Prepare the batter first, sift together dry ingredients, then whisk in milk until smooth. cover and set in the refrigerator for 30 minutes.
Prepare the stuffing, with a dab of oil cook the shiitake, garlic til tender, then mix the salt, pepper, ricotta and oregano, open blossoms and spoon in mixture, avoid overfilling. Refrigerate for 15 min. Heat about 1/2 inch oil in skillet. Oil should be hot enough to brown batter with seconds
Dip each blossom into the batter, then place in the skillet, cook on each side until golden, then transfer with a slotted utensil to a paper towel to drain. Eat them HOT!
Jim Day, Timbertop Farm
Best Buttermilk Pancakes Ever
* 1 3/4 cups flour
* 2 teaspoons sugar
* 1 teaspoon salt
* 1 1/2 teaspoons baking powder
* 1 teaspoon baking soda
* 2 eggs, well beaten
* 2 cups buttermilk
* 2 to 4 tablespoons butter, melted
1. Sift flour before measuring; then re sift with sugar, salt, baking powder and soda.
2. Mix eggs with buttermilk.
3. Combine the dry and liquid ingredients with a few quick strokes; then add butter.
4. Mix ingredients well but with as few strokes as possible.
5. Batter will be lumpy.
6. Bake on hot griddle until browned on both sides.
7. Yields about 20 4 inch cakes.
Roben Mounger, Columbia, TN
Blackberry Cheesecake Ice Cream
2 c sugar
1/2 c fresh lemon juice
2 tsp lemon zest
1/8 tsp salt
1 quart buttermilk
Combine sugar, juice, zest, salt and buttermilk in a large bowl and stir until sugar dissolves. Chill thoroughly, then freeze ice cream freezer according to manufacturer's directions. When ready to serve, scoop into parfait glasses and top with fresh blackberries.
Yield: 6-8 servings
Blueberry Corn Bread
1 cup yellow cornmeal
1 cup sifted all-purpose flour
1/4 cup sugar
4 teaspoons baking powder
1 cup milk
1/4 cup shortening
1/2 teaspoon salt
1 cup fresh blueberries, rinsed and drained
Preheat oven to 425 F.
In large bowl, sift cornmeal, flour, sugar, baking powder and salt.
Add egg, milk and shortening. Beat with rotary mixer 1 minute or until smooth.
In small bowl, mix 1 tablespoon flour and 1 tablespoon sugar.
Gently toss blueberries with flour and sugar mixture until berries are evenly coated.
Fold blueberries into batter. Pour batter into well greased 8 x 8 x 2 inch baking pan.
Bake for 20 minutes or until golden brown.
Nutrition Information: Calories: 151 Fat: 6g Dietary Fiber: 1g
The North Carolina Department of Agriculture and Consumer Services
Main Ingredients: vanilla bean, bing cherries, almonds, eggs
, brown sugar, flour, salt, milk
, almond extract, vanilla extract, brown sugar, butter
•1/2 vanilla bean, seeds scraped out
•2 cups fresh bing cherries, pitted and cut in quarters
•1/4 cup sliced almonds
•4 large eggs
•3/4 cup white sugar
•1/4 cup brown sugar
•2/3 cup all-purpose flour
•1/8 teaspoon salt
•1 cup milk
•1/2 teaspoon almond extract
•1 teaspoon vanilla extract
•2 Tablespoons brown sugar
•2 Tablespoons flour
•1 Tablespoon butter, softened
Clafouti is a quick & easy cherry dessert that must be served warm.
Preheat oven to 350 degrees F. Spray an 8? X 8? baking dish or similar size pan with vegetable spray. Scrape seeds out of the vanilla bean and set seeds aside. Discard pod. Pit the cherries. If the cherries are too large, chop them in quarters. Mix with almonds and sprinkle on the bottom of the prepared baking dish.
In a medium size mixing bowl, with a hand whisk or electric mixer, whip eggs, white sugar, brown sugar, flour and salt together until light and frothy. Add milk, vanilla bean seeds and extracts, and mix well. Pour gently over the cherries and almonds, being careful not to disturb fruit, and bake for 30 minutes.
While the cherry clafouti is baking, mix 2 Tablespoons brown sugar, flour and butter together to make a streusel. Remove clafouti from oven and sprinkle streusel on top.
Return to oven and bake for an additional 15-20 minutes or until knife comes out clean and clafouti is light brown and slightly puffed. It will fall during cooling time and is normal. Cool on a wire rack for 30 minutes. Dust with powdered sugar and serve warm with fresh whipped cream.
Franklin Farmers Market
Creamy Chard and Potatoes
8 to 10 small new potatoes (about 2 lbs)
1 pound of Swiss chard
1 tsp salt, divided
¼ cup of minced onion
¼ cup of butter
3 tbsp of all-purpose flour
2 cups of milk
¼ tsp of pepper
* Cook new potatoes in boiling water until tender (approx. 15 to 20 minutes), drain and cool slightly. Cut potatoes in half and keep warm.
* Remove and discard ribs from Swiss chard. Rinse chard with cold water, drain and shred.
* Cook chard, ¼ tsp salt and onion in boiling water for 10 minutes; drain and return to pan. Add potatoes and keep mixture warm.
* Melt butter in a heavy saucepan over low heat; whisk in flour and cook, whisking constantly for 1 minute. Gradually whisk in milk; cook over medium heat and continue to whisk mixture until it is thickened and bubbly
* Stir in the remaining salt and pepper. Pour over potatoes and chard and toss gently. Serve immediately.
Franklin Farmers Market
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