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September Recipes


Savory Stew

1 lb pork shoulder; lean, trimmed of fat
3/4 teaspoon salt; 1/4 inch thick
1/4 teaspoon black pepper; ground
2 tablespoon flour; all-purpose
4 teaspoon vegetable oil
2 cup onions; chopped
2 teaspoon garlic; minced
1/2 teaspoon thyme; dried
1/2 teaspoon rosemary; dried
1 cup apple cider
2 cup water
1 lb carrots; 2 pieces
1 lb red potatoes; 1 chunks
24 oz white turnips
2 tablespoon coarse mustard

Trim pork of all visible fat and then cut in 1-inch pieces.
Sprinkle pork with 1/4 tsp. of the salt and the pepper. Toss with the flour until coated.
Heat 2 tsp. of the oil in a 5 quart pot over medium hight heat. Shake excess flour from pork and add 1/2 to pan. Cook until browned, turning pork often, about 3 minutes. Remove to a plate. Repeat with remaining oil and pork.
Reduce heat to medium and add onoin to saute pan. Saute until softened and light brown, about 5 minutes. Stir in garlic and cook 1 minute. Add pork, thyme, rosemary, cider, remaining 1/2 tsp. salt and one cup of the water. Bring to a boil, reduce heat, cover and simmer 1 hour and 15 minutes or until pork is just tender.
Add carrots, red and sweet potatoes, turnips and remining 1 cup water, Bring to a boil, reduce heat, cover and simmer until vegetables are tender. Remove 1 cup vegetables with broth. Put in a food processor or belnder with the mustard and puree until smooth. Gently stir into stew.

Crockpot Directions: (This can be prepared the night before and refridgerated in the crockpot liner. Before leaving for work in the morning, toss the liner into the heating unit and don't forget to turn it on!)
Brown meat and saute onions and garlic in oil as directed. While these are browning, prepare the vegetables and put in bottom of crockpot. Add the browned onion and garlic and then the meat (on top). Sprinkle seasonings over alL. Pour the cider on, and cover and cook for 10 or 12 hours on low, until meat and vegetables are tender.
15 minutes before serving, check the amount of liquid in the stew. Quite a bit should have accumulated, but add some or all of the water to make as much sauce as desired. Thicken with pureed vegetables and liquid as directed, turning the crockpot to 'high' after returning the vegetable thickener to the mixture.

Pumpkin Spread

1 cup pumpkin puree
1/4 cup water (or more)
1 tablespoon nutritional yeast
1/2 teaspoon marjoram
1/2 teaspoon dried parsley
1/4 teaspoon mustard powder
1/4 teaspoon garlic salt (or salt), or to taste

Mix all ingredients and serve. More water can be added for a thinner, "dipping" sauce.

Sour Cream Blueberry Cake

1 1/2 cup flour
1/2 cup white sugar
1 1/2 teaspoon baking powder
1/2 cup butter
1 egg
1 teaspoon vanilla
4 cup blueberries
2 cup sour cream
1/2 cup white sugar
2 egg yolks
1 teaspoon vanilla

Blend first four ingredients, then add egg and vanilla. Pat in a 10" springform pan. Place blueberries on top of cake. Mix remaining ingredients and pour over berries. Bake at 375°F approxiamtely 60 to 70 minutes, or until edges are lightly brown. Serve with whipped cream.

Pear Mince Meat

7 lb ground pears
3 lb sugar
3 lb ground raisins
1 1/2 cup sugar
1 tablespoon cinnamon
1 tablespoon ground cloves
1 tablespoon salt
1 tablespoon nutmeg
1 tablespoon allspice
1 lemon; juice of

Combine all ingredients and cook for 10 minutes. Add lemon juice and continue to cook until pears are soft. Put in sterilized jars and seal.

Pecan Cake

2 cup coarsely chopped pecans
1/4 cup packed light brown sugar
2 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 cup unsalted butter
2 teaspoon plus 2 tsp vanilla extract
2 cup sugar
3 cup sifted all-purpose flour
2 teaspoon baking powder
1 cup plus 2 tbsp milk
3 egg whites

Grease and flour three 8" round cake pans (1 1/2" deep). Place the pecans in a large ungreased roasting pan. Roast nuts at 425°F for 10 minutes, stirring occasionally. Watch, carefully, lower heat, if necessary. Meanwhile, in a medium size bowl, combine brown sugar, cinnamon and nutmeg. Then, mix in 4 tbsp of butter. Add 2 cups roasted pecans to the butter mixture. Coat them thoroughly. Return mixture to the pan and roast for 10 minutes more, stirring once or twice. Stir in 2 tbsp vanilla extract and roast 5 minutes more. Remove from oven and set aside. In a large bowl of an electric mixer, cream 3/4 cup butter and 1 1/2 cups sugar on high speed until very light and fluffy, about 6 to 8 minutes. In a separate bowl, sift together flour and baking powder. In a third bowl, combine milk and remaining 2 tsp vanilla extract. Add the flour mixture and the milk mixture, alternately, to the butter, beating on high speed until well blended and scraping the bowl sides between additions. Stir in the pecans. In a separate bowl, whip the egg whites on high speed until frothy, about 30 seconds. Add remaining 1/2 cup sugar and continue beating until mixture holds peaks, about 2 minutes. Gently, fold egg white mixture into the batter, one third at a time. Spoon batter into prepared cake pans and spread batter so that it is slightly lower in the center. Bake @ 350 degrees until a toothpick inserted near the center comes out clean, about 40 minutes. Let cool 1 minute, then carefully remove from the pans and place on a wire rack. Cool thoroughly. Glaze. Spread generously with frosting between layers and on top and sides.

Pecan Cake Frosting

1 1/2 cup granulated sugar
3/4 cup water
8 egg yolks
1 1/2 cup margarine, softened
2 1/2 cup powdered sugar
4 1/2 teaspoon vanilla extract
2 1/2 cup pecans; coarsely chopped

Use margarine rather than butter in this frosting because butter tends to melt out of the frosting as the cake sits awhile. Roast pecans until dark, then cool. Combine the granulated sugar and water in a 1 quart saucepan. Cook over medium heat to soft thread stage (230 degrees on a candy thermometer), about 15 minutes. Do not Stir. In a large bowl of an electric mixer, beat egg yolks on high speed just slightly, about 5 seconds. Gradually, add the hot sugar water mixture. Beat until thoroughly cool, thick, shiny and very pale, about 10 minutes. Start at low speed so it won't splash; then go to high speed. If crystal sugar builds up around the sides of the bowl, don't scrape it into the mixture, it will make the frosting lumpy and you will have plenty of frosting without it. Gradually, add the margarine and mix on medium speed until completely blended and very smooth, about 5 minutes. Blend in the powdered sugar and vanilla extract on low speed until smooth, then, add the pecans. Beat on high speed until thoroughly mixed and very thick. If frosting is too thick, thin with a little cream, milk or water.

Pecan Cake Glaze

1 cup water
1/2 cup sugar
1 teaspoon vanilla extract

For The Glaze: Combine water and sugar in a small saucepan; bring to a boil. Remove from heat and stir in the vanilla extract. Immediately, brush the glaze over the top of each cake layer with a pastry brush, a little at a time, using all the glaze.

Spiced Pickled Chicken

4 chicken breasts; skinned
4 dried red chillies
2 bay leaves
2 inch stick of cinnamon
1 oz ginger root; peeled
1 teaspoon cloves
1 teaspoon coriander seeds
1/2 teaspoon black peppercorns
1 pinch ground mace
1 pinch salt
10 oz white wine vinegar

Arrange the chicken in a shallow dish so that the pieces do not overlap. Put the remaining ingredients in a large pan and bring to a boil; simmer 5 min. Remove from the heat and let cool. Pour over the chicken and marinate 3 days.
Transfer everything to a large saucepan and slowly bring to a boil,then immediately remove from the heat. Leave the chicken to cool in the vinegar mixture. Remove when cold, wrap in cling wrap and refrigerate til eaten. Keeps up to a week.
Recipe From: The Perfect Pickle Book By: David Mabey and David Collison

Pork with Apples

1/3 lb boneless pork tenderloin
1/4 teaspoon garlic powder
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon ground white pepper
1/4 cup unsweetened apple juice
1 teaspoon soy sauce
1 teaspoon cider vinegar
1 teaspoon cornstarch
1 teaspoon vegetable oil
1 apple; unpeeled - cored and sliced
1 cup hot cooked rice

Cut pork across grain into very thin slices. Blend spices and sprinkle over pork; set aside. Blend apple juice, soy sauce, vinegar and cornstarch in small bowl; set aside. Heat oil in medium skillet over medium-high heat. Add pork and cook, stirring constantly, 4 minutes or until browned. Remove pork from skillet. Add apple to skillet; stir and cook until apple is lightly browned. Return pork to skillet; add apple juice mixture and cook, stirring, until sauce is thickened. Serve over rice.
Microwave Oven Instructions: Combine oil and pork in medium microproof baking dish. Cover and cook on HIGH (maximum power) 1 minute. Stir and cook on HIGH one more minute. Add apples; cover and cook 2 minutes. Add apple juice mixture, stir, and cook uncovered on HIGH power 1 minute. Pour liquid into 1-cup glass measuring cup. Cook uncovered on HIGH 1 minute; pour over pork mixture. Let stand 2 minutes. Serve over rice.

Potato Doughnuts

3 1/2 cup all-purpose flour
4 teaspoon double-acting baking powder
1 teaspoon salt
2 teaspoon ground cinnamon
1 teaspoon freshly grated nutmeg
2 large eggs
3 tablespoon unsalted butter; melted
3/4 cup sugar
1 1/2 cup mashed cooked russet; (baking) potatoes
1/2 cup milk
2 teaspoon freshly grated orange zest if desired
1 teaspoon vanilla
1 vegetable oil for frying

Coating:
1/2 cup sugar
1/2 teaspoon ground cinnamon; or to taste

Into a bowl sift the flour, the baking powder, the salt, the cinnamon, and the nutmeg. In a small bowl whisk together the eggs, the butter, the sugar, the potatoes, the milk, the zest, and the vanilla until the mixture is combined well, add the potato mixture to the flour mixture, and stir the dough until it is just combined. Chill the dough, covered, for 1 hour, or until it is cold and can be handled easily. Roll out half the dough 1/2 inch thick on a well-floured surface and with a 3- to 3 1/2 inch doughnut cutter cut out doughnuts, reserving the center pieces. With the other half of the dough either cut out round doughnuts in the same manner or shape the dough into crullers. For the crullers, roll the dough into a 1/2-inch-thick rectangle about 14- by 5-inches and cut into 5- by 1/2 inch strips. To form each cruller twist 2 strips of dough together and pinch the ends to secure them. Fry the round doughnuts, the reserved doughnut centers, and the crullers in batches in 2 inches of 375°F. oil, or until they are golden, transferring them as they are fried to paper towels to drain.
While the doughnuts are still warm roll them, 1 at a time, in the sugar mixture, coating them well. The doughnuts keep, wrapped in plastic wrap, for 1 day.
Make the coating:
In a shallow bowl stir together the sugar and the cinnamon.
Makes about 20 doughnuts.




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