I made a ton of crackers using a small scalloped cookie cutter.  Crackers are actually simple to make – make a dough with flour and water, roll out, and bake!  The nuttiness of minimally processed grain really shines here.

Mushroom Bruschetta
Based on Jamie Oliver’s recipe from “Jamie at Home” 

1. Finely chop mushrooms, garlic, and herbs in a food processor.
2. Put a large heavy frying pan, big enough to hold all the mushrooms in one layer, over heat and add about 1-2 tbls. olive oil.
3. Add a pinch of salt and pepper and the crumbled chili, add to the pan and fry gently for a few minutes. If the mixture becomes dry, pour in a little more oil.
4. Once the mushrooms have started to turn a golden color, after about 3-4 minutes, add the butter and a nice squeeze of lemon juice(not too much) and toss again.
5. To finish this off and make it into a creamy sauce, spoon 2-3 tablespoons of water into the pan. Simmer for a little longer, until you have a nice simple sauce that just loosely coats the mushrooms.
6. Serve on top of buttered and toasted crostini, or on crackers (great recipe here).  Alternatively, you could simmer the mixture with 1/2 cup white wine, then add 1/2 cup cream; serve this on linguini. 

Local Sources:

Castle Valley Mill – polenta and whole wheat flour
Ely Pork Products – Makefield cheese
Mainly Mushrooms – mushrooms
Fresh herbs from the garden!

A crowd pleaser at both the BCFA benefit and a recent team picnic, this coffeecake stays moist the next day (sliced on the right).  I’ve also made it as muffins with extra streusel in the middle.  Refrigerate if you have any leftover after 24 hours or you may end up with an unwelcome fermentation on your counter. 

Apple Cinnamon Streusel Coffeecake (Based on a Cook’s Illustrated recipe)
Makes 1 9×13 pan

Streusel

1/3 cup packed light brown sugar
1/3 cup granulated sugar
1 tablespoon ground cinnamon
1 tablespoon unsalted butter, melted and cooled
1 cup pecans, almonds, or walnuts, chopped coarse

Cake

3 cups flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon table salt
1 3/4 cups buttermilk OR yogurt
1 cup packed light brown sugar
1 cup granulated sugar
3 large eggs
7 tablespoons unsalted butter, melted and cooled
 
2 cups of peeled cored apples, diced into ¼ inch chunks.

1. For the streusel: Mix sugars, cinnamon, and melted butter together in medium bowl until mixture resembles wet sand; stir in nuts and set aside.

2. For the cake: Adjust oven rack to middle position and heat oven to 350 degrees.   Grease a 9×13 baking pan.

3. Mix flour, baking powder, baking soda, cinnamon, and salt together in large bowl. Whisk buttermilk, sugars, eggs, and melted butter in separate bowl until smooth.  Using rubber spatula, gently fold egg mixture into flour mixture and stir until batter looks smooth and well combined.  Fold in apples.

4. Sprinkle streusel evenly over batter. Bake until streusel is golden and toothpick inserted into center comes out with just a few crumbs attached, 40-45 minutes.  Cool on wire rack.

Local Sources:

Castle Valley Mill – whole wheat flour
Flint Hill Farm – yogurt and buttermilk
Lima Family Farm – eggs

Castle Valley Mill Cornbread

1 ½ cups CVM stone ground cornmeal
½ cup CVM stone ground flour
1 Tablespoon baking powder
3 Tablespoons sugar
½ teaspoon salt
1 Tablespoon crushed dried rosemary OR leaves from 2 fresh rosemary sprigs, minced
½ cup milk
½ cup sour cream OR yogurt
2 Tablespoons melted butter
2 Tablespoons olive oil
2 large eggs, lightly beaten
1 cup creamed corn (to make fresh with 2 corn cobs – grate kernels off 1 and slice kernels off other; combine)

Preheat oven to 400º. Grease 8 inch square baking pan.
Combine dry ingredients in a bowl. Mix well with a fork.
In a separate bowl, combine remaining ingredients except the creamed corn.
Add wet mixture to dry, stirring with a wooden spoon until just combined. Stir in creamed corn.

Scrape batter into prepared pan and bake until the top of the bread is golden brown—about 45 minutes.

You would think that was enough excitement for one month, but the grand finale was this past weekend at a benefit raising money for the Bucks County Foodshed Alliance.

The BCFA is a fantastic organization that works to provide a network among farmers and consumers to educate and promote the value of local farming to a sustainable, healthy food system.  A favorite summertime weekend activity is visiting one of their two farmers markets and having a Flint Hill yogurt smoothie or Solebury Orchards cider donut for breakfast, while filling up my bags with Blooming Glen produce, Purely Pastured and Lima Farm meats, and Mainly Mushrooms fancy mushrooms and shallots.  Find out more at http://www.buckscountyfoodshedalliance.org.

Not only was I privileged to take part in organizing this event, but I was put in charge of what else?  Food!  I got to play caterer for a day for over 175 attendees (well over our target).  It was a great opportunity to network with farmers that provided a wealth of fantastic ingredients, plan a complete hors d’oeuvres menu around local food, get a great idea for Christmas presents (pumpkin chutney), and cook – with ample help – for my biggest party ever.

Me with BCFA Director Jane Magne

We couldn’t ask for a better turnout.  The event took place at Hortulus Farm in Wrightstown, a 100-acre dairy farm that over the last 30 years has been converted to an amazing horticultural center with fountains, unusual pheasants and peacocks, and swan-filled ponds.  One of the owners, Jack Staub, gave a vegetable tour during a short rain shower and afterwards we were gifted with a beautiful rainbow right over the barn.

I’ll be posting the recipes this week to give you some fall nosh inspiration and appreciation for all that is still around on the farm this time of year!

The seemingly neverending food line

Wines from Buckingham Vineyards, Wycombe Vineyards, and Rose Bank Winery

The Coffee Scoop and Flint Hill Farm represent!

I’m always looking for something sweet after dinner – it’s one of my big vices.  Luckily summer is bursting with fruit options so I don’t covet cake and cookies.  Ice cream is another story.

S’mores are one of our go-to desserts since they are quick, satisfying, and not as many calories as other things we could eat.  I just came home from a visit with my sister-in-law for the weekend, and she has gluten intolerance.  I was therefore inspired by this recipe as it provides a complete, luscious dessert, contains marshmallow-like goodness, without any gluten (unless you want it) or dairy.  It’s also a chance to take advantage of the incredible peaches we get from Manoff Market Gardens in Solebury, PA.

Caramelized Peaches with Meringue

Adapted from Epicurious with some modifications: http://m.epicurious.com/recipes/food/views/Peaches-Under-Meringue-354492

Peaches at this time of year are so sweet the meringue doesn’t need too much sugar.  To me, the more meringue, the better!

Makes 2 large or 4 small servings

2 ripe peaches, halved and pitted
2 tablespoons plus 1 teaspoon sugar, divided
2 large egg whites
1 sheet graham crackers or 2 gingersnaps, crushed (optional) 

Garlic scapes are the curly tops of garlic bulbs that show up a few weeks before the bulbs are ready to come out of the ground.  They have a mild garlic flavor and are great in salads and sautees.

Since they are so abundant in late spring/early summer, it’s hard to think of a lot of recipes to use them all up.  So when I told some of our farmers I was going to trying frying them, eyes lit up.  A couple of comments were “Oh my god what a great idea!!!” “I love our CSA shareholders!”  Encouraged by the reaction, Hubby and I dragged out our giant tub of oil (which rarely gets used so you know he was excited) and got to work.  The scapes were the perfect foil to a fresh heirloom tomato salad.  Save the extra scapes and aioli for dipping!

Fried Garlic Scape and Heirloom Tomato Salad

Makes 2 large main course servings

For the salad:
1 1/2 pounds heirloom tomatoes, sliced 1/2 inch thick
10 basil leaves, sliced into thin ribbons (julienne)
1 cup pea shoots
1/4 cup aioli (recipe follows)
2 fried garlic scapes (recipe follows)

Layer tomato slices, aioli, pea shoots and basil.  Top with garlic scapes.  Serve with additional scapes and aioli on the side.

For the scapes:
3 cups canola oil
1/2 cup all purpose flour
1/2 cup cornstarch
1/3 cup medium-bodied beer, such as Yuengling
10 garlic scapes, rinsed and dried, tops removed
Salt

Heat canola oil in a heavy 2 quart saucepan on medium high until it reads 325 degrees on an instant thermometer.  You want to maintain the temperature between 325 and 350 degrees so decrease/increase the heat as needed.  Have ready a plate with a double layer of paper towels.

Whisk flour and cornstarch until blended.  Slowly whisk in beer until smooth and the texture of egg yolks – add beer or more dry ingredients if needed. 

Dredge each garlic scape in batter completely; add to the frying oil.  Fry 2-3 at a time until batter puffs and is light brown.  Drain on paper towel-lined plate and sprinkle scapes with salt.

For the aioli (makes 1 cup):
2 egg yolks, very fresh
Juice of 1/2 lemon
2 garlic cloves, minced and ground to a paste with 1 tsp salt
1/2 cup olive oil

Whisk egg yolks until thick, pale yellow, and triple the volume.  Whisk in lemon juice and garlic.  Add olive oil slowly and whisk until completely emulsified into a thin mayonnaise consistency; add additional oil if too thick.  Store in fridge until ready to use – use within 1 day.

The first time I had grits for breakfast was as an intern in North Carolina. I remember being so excited and so disappointed in the bland, dry, tasteless rubber that was served.

Since then, I stuck to using this ingredient as a savory medium for lunch and dinner. Here in the North, grits are more commonly known as polenta and I find it creamier. I love Parmesan, rosemary, garlic, and chicken broth mixed in as a nice base for braised short ribs or bolognese – that’s a different post.

This morning after my early walk (shooting for 10000 steps a day!) I found us down to one egg in the fridge and lots of bread, so decided to be a little different for breakfast. Polenta is actually full of nutrients and complex carbs, so this recipe is pretty healthy.  It is also amazingly delicious and creamy.  It doesn’t hurt to have on hand the best polenta milled right across town by Castle Valley Mill who now sells at the Doylestown Farmers Market, and awesome newcomer Rocky Ridge Maple Syrup in Wellsboro who you can find at the Wrightstown Farmers Market and comes from a line of maple tappers!

Maple Polenta
Makes one serving

1/4 cup polenta
1 cup water
1 tsp maple syrup
Blueberries, peaches, or other fruits for topping

Bring polenta and water to a boil on high heat, whisking constantly. Add syrup. Lower heat to medium high and continue to whisk until creamy and soft, about 5 minutes. Whisk in more water, 1 tablespoon at a time, if polenta starts to look dry. Serve topped with fruit.

Either way, my MIL found this recipe in the local paper and while I prefer to do my recipe hunts on the web, this one was particularly intriguing.

What does smoked cream taste like?  Would it taste burned?  Can I smoke some nut flavor into it?

Answers: decadently rich reminiscent of goat cheese, no, not the way I did it

This is a sinful pie, made richer-tasting with the smoked cream.  Even in a 9″ pie pan, it makes at least 12 servings.  Then watch your visitors waddle away in happiness.

The store ran out of peeled hazelnuts and I didn’t want to deal with the hassle of peeling them.  But next time, I will incorporate some ground hazelnuts into the crust and put more on top instead of almonds.  I also used 2% milk and more heavy cream than the original called for.

Smoked Chocolate Cream Pie
adapted from Hedy Goldsmith of Michael’s Genuine Food and Drink in Miami

We are unfortunate enough to have an electric stove, so we smoked hickory chips in a large Dutch oven fitted with a rack with the bowl sitting on top.  Beware of burns as Hubby has some nice battle scars.  I used Ghirardelli cocoa powder and Valhrona 72% dark chocolate – don’t skimp with Hershey’s and Nestle, now.

1 1/2 cups heavy cream
1 1/2 cups whole milk

1/2 cup sugar
3/4 tsp salt
1 split vanilla bean
2 T dark unsweetened cocoa powder

5 large egg yolks

10 oz. dark chocolate, finely chopped
3 T butter

Prebaked 9″ pie crust

Line stovetop smoker (or a roasting pan fitted with a baking rack and lid) with damp smoking chips and heat over low-medium flame.  When chips are smoldering, place bowl containing heavy cream and whole milk on rack and cover.  Reduce heat and infuse for 20 minutes or until cream is smoky.  (Err on the side of intensity: Adding chocolate will diffuse the smoky flavor.)

In a small saucepan, combine cream mixture with sugar, salt, vanilla bean, and cocoa powder.  Whisk over medium heat until simmering.  Meanwhile, whisk egg yolks in a small bowl.  Stir 1 cup warm cream mixture into yolks to temper, then add both back into the saucepan over medium heat.  Whisk constantly until temperature reaches 170 degrees.  Remove mixture from heat and pour through mesh strainer into bowl.  Whisk 10 oz. finely lchopped dark chocolate and 3 T butter into warm custard until well incorporated.  Pour mixture into a pre-baked 9″ pie crust.  Chill 3-4 hours or until set.  Serve topped with whipped cream and toasted hazelnuts.

Pie crust – that’s with an “e” – has been one of my arch-nemeses since I started baking.  I watched my BILs crank out one perfect pie after another from their family recipes with (un)guarded jealousy.  Mine would be dense, bland, shrunken – once my apples completely dissolved into mush!  I gave up pies for awhile, especially double-crust ones, in frustration, especially since my family didn’t warm much to them (except every once in awhile I graced my neighbors with a delicious scratch-roasted pumpkin pie – who knows how I manage to get those done).  I also didn’t like the flavor shortening imparted in crust – it certainly didn’t seem to help me with my flakiness problem.

This season, however, I came across a recipe for smoked chocolate cream pie (recipe to come) that brought all inspiration back.  Problem was, there was no pie crust recipe.  Determined to find an all-butter recipe, I attempted one from a very credible source (will not name for sheer embarrassment for my results) and at her suggestion, stuck to cutting with two knives instead of the food processor.  Failure – several hand cramps later, my butter lumps were still too big so when baked, it started frying the dough to oblivion.  I could have probably turned it into a Christmas ornament it was so solid.

Another search, and this super simple AllRecipes recipe saved my future with pie (and Thanksgiving dessert!):

All-Butter Pie Crust
adapted from AllRecipes.com with adjustments and baking instructions

I just added a touch more salt and added instructions for a food processor.  Also, I found that chilling butter in the freezer, then the crust once rolled out, increases flakiness and reduces shrinking.

1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup butter, diced and chilled in freezer for 15 minutes
1/4 cup ice water

In the bowl of a food processor, combine flour and salt.  Sprinkle butter pieces over flour mixture and pulse until mixture resembles coarse breadcrumbs.  Alternatively, cut in butter with two knives, a pastry blender, or your fingers.  Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for at least 1 hour or up to 3 days.

Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.  Trim off excess and make preferred decorative edge.  Freeze for 30 minutes.

To pre-bake
Preheat oven to 350 degrees F.  Line crust with aluminum foil and pie weights or dry beans.  Bake for 20 minutes.  Remove foil and pie weights and bake for 15 minutes or until golden brown.  Cool and use in your favorite single crust pre-baked recipe.

I love gorgeously-wrapped presents with handmade fabric bows, simple kraft paper, and custom tags.  You can imagine now that it’s holiday time the volume of such images on Pinterest.  Brain explosion!!!

I came across a number of images featuring salt dough tags and ornaments.  They were so charming I decided to make them on a whim at 9:30PM on a weeknight.  Of course, starting after an already exhausting day resulted in a doubling of water and therefore, a doubling of dough.  3 hours and a passed-out Hubby later, we had a fairly cute assortment of salt dough tags that once sealed should last for a couple of Christmases to come.

A number of them bubbled up – I’m not sure if I was supposed to prick holes in the back or roll them thinner.  It could also be that I ran out of table salt and had to use coarse Kosher salt.  It made it really difficult to stamp post-bake except for the tiny letters, although I’ve seen other images with successful stamping.  Let me know if you’ve had experience making them before.

Salt Dough Gift Tags
The common recipe

1/2 cup water
1/2 cup table salt
1 cup flour

Makes 2 cups of dough

Preheat oven to 325 degrees F.  Have ready a cookie sheet lined with parchment paper or silpat.

Mix ingredients together with fork in large bowl until combined.  Knead until smooth – add additional flour if needed, it should be the consistency of clay.

Lightly flour counter.  Roll dough to 1/4-inch thickness.  Cut out desired shapes and prestamp (or wait to stamp with color afterwards).  Place on baking sheet and bake for 30 minutes or until very lightly brown and firm.

Dry overnight and seal with varnish, acrylic, or other sealer.