BS: Harvest recipes

Subject: BS: Harvest recipes
From: RangerSteve
Date: 29 Oct 06 - 09:41 AM

I like to buy local produce when it's in season. Right now, it's sweet potatoes, apples, cranberries, squash and pumpkins. I'm looking for Mudcatter recipes for the above.

Here's one of mine:
Sweet potatoes, peeled and sliced.
One apple, peeled, cored sliced.
place in a pan, drizzle a syrup made of melted butter, brown sugar and maple syrup over it and bake at 350F until the potates are tender.

Subject: RE: BS: Harvest recipes
From: Rapparee
Date: 29 Oct 06 - 09:52 AM

Try a salad of sliced tart apples, good blue cheese, toasted or candied walnuts, cranberries, good mixed greens, and sliced smoked chicken.

Subject: RE: BS: Harvest recipes
From: bobad
Date: 29 Oct 06 - 10:39 AM

This is a dish I will be making for today's supper as an accompaniment to venison curry.

Braised Butternut Squash with Mustard Seeds, Chili, Curry Leaves, and Ginger
(Fricassee Giraumon)

From The New American Cooking by Joan Nathan. Published by Alfred A. Knopf, New York. © 2005 by Joan Nathan. Used with permission.

6-8 side-dish servings

    * 1 butternut squash (about 3 pounds)
    * 1/4 cup extra-virgin olive oil
    * 1/2 large Vidalia or other sweet onion, diced (about 3/4 cup)
    * 3 cloves garlic, chopped
    * 1 inch fresh gingerroot, peeled and grated (about 1 tablespoon)
    * 6 curry leaves (available in Indian stores)
    * 2 teaspoons black mustard seeds
    * 1-3 teaspoons hot pepper flakes or pequin chilies, to taste
    * 1 medium tomato, diced
    * Salt and freshly ground pepper to taste
    * 1 cup water
    * 3 tablespoons sugar
    * 1/2 cup chopped fresh cilantro

1. Slice the butternut squash in half lengthwise. Scoop out the seeds and the pulp with a spoon and discard them. Peel the squash and cut into 1-inch cubes. Heat the olive oil in a heavy Dutch oven or casserole over medium heat and sauté the onion, garlic, ginger, curry leaves, and mustard seeds until the seeds start to pop, about 3 minutes. Add the pepper flakes or chilies and continue cooking until the onion is translucent, about 3 more minutes.

2. Add the squash, tomato, salt, pepper, and water to the onion in the pot. Bring to a boil, then reduce the heat and simmer, covered, for 15 minutes. Uncover, stir, and mash the squash with a potato masher Add the sugar and cook until the water has evaporated and the squash is cooked through, about 5 to 10 minutes. Adjust the seasonings, sprinkle the cilantro over the squash, and serve in a large bowl.
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Subject: RE: BS: Harvest recipes
From: Metchosin
Date: 29 Oct 06 - 12:09 PM

I don't have an exact recipe, as I adjust depending on the number and size of sweet potatoes I use, but I make a casserole as a side dish, for special occasions, that according to family and guests is delicious. Myself I'm not that keen about sweet potatoes, but this is OK.

3 or 4 sweet potatoes or yams
1 med. to large onion finely chopped
4-5 strips of bacon cut into small pieces
dab of butter
1/4 C of demararra sugar packed or cut back slightly on the sugar and also add pure maple syrup to the mix
1 tsp of cinnamon
1/2 tsp of nutmeg
Salt to taste

Peel, dice and boil sweet potatoes until soft, then mash with butter. Meanwhile, sautee bacon and add onions and cook until mixture is golden. Add onions and bacon to drained and mashed sweet potato, add sugar, maple syrup and seasonings, turn out into casserole dish and bake at 350 for approx 30 minutes. Good one to do the day before and reheat. Its better IMO the second time around.

Subject: RE: BS: Harvest recipes
From: RangerSteve
Date: 29 Oct 06 - 12:51 PM

What exactly is demararra sugar? I've never seen it in the stores.

Subject: RE: BS: Harvest recipes
From: GUEST
Date: 29 Oct 06 - 12:57 PM

Brown sugar - as Jagger would say.

Subject: RE: BS: Harvest recipes
From: bobad
Date: 29 Oct 06 - 01:00 PM

raw sugar

Raw sugar is the residue left after sugarcane has been processed to remove molasses and refine the sugar crystals. With flavor similar to brown sugar, it should not be confused with brown sugar. Raw sugar contains molds and fibers which are considered nutrients, however, to be sold in the US raw sugar has been refined losing some of these properties. There are three popular types: Demerara sugar, a coarse-textured, dry, raw sugar from the Demerara area of Guyana; Turbinado sugar, a fine-textured moist raw sugar; and Barbados sugar, a raw sugar that has been steam cleaned.

It is usually found in health food stores.

Subject: RE: BS: Harvest recipes
From: bobad
Date: 29 Oct 06 - 01:01 PM

Indian cooking uses a type of raw sugar known as jaggery.

Subject: RE: BS: Harvest recipes
From: open mike
Date: 29 Oct 06 - 11:49 PM

roasted garlic..
i often go to
Italian cottage
restaurant for
cream of tomato garlic soup
and roasted garlic with bleu cheese and basil
on sour dough toast

i fart for days but love it anyway!!

garlic can be roasted in a ceramic vessel
created specilly for that purpose
(slice the top off of the garlic bulb
and drizzle with olive oil)
this can also be done on the barbeque
with a small pyrex custard cup holding the garlic
covered with aluminum foil

Subject: RE: BS: Harvest recipes
From: Janie
Date: 30 Oct 06 - 12:02 AM

I like to make mashed sweet potatoes or acorn squash, replacing the milk or cream with orange juice.

Somewhere on another thread I have posted a wonderful recipe for an apple cake that is very simple, fairly healthy and delicious. When I have more time, I can repost it here if some one would like it.

This is also the time of year to make pumpkin and sweet potato breads--which are delish with cranberries, walnuts or pecans added. They freeze well also, and make nice Christmas gifts. I can post a couple of recipes, but they are readily available in good cookbooks.

don't forget pumpkin soup!

Subject: RE: BS: Harvest recipes
From: KT
Date: 30 Oct 06 - 12:49 AM

A different apple pie....very good!


Melt 1/2 cup unsalted butter in a sauce pan. Stir in 3 tablespoons flour until smooth. Add 1/2 cup white sugar, 1/2 cup brown sugar and 1/4 cup water; bring to a boil then simmer gently for about 5 minutes.

Line a 9 inch pie pan with uncooked pastry crust. Fill crust with apple slices...(about 5 tart apples - cored and sliced) Put lattice crust on top.
Pour the sugar and butter mixture over the crust.
Bake 15 minutes at 425 degrees F (220 degrees C). Reduce the temperature to 350 degrees F (175 degrees C), and continue baking for 35 to 45 minutes.