Honey: How Sweet It Is

Ingredients 

• 4 cups fresh strawberries, hulled and halved 
• 1½ cups water
• 3/4 cup sugar 
• 2 T. cornstarch
• 1 3-oz. box strawberry Jell-o
• 1 pie crust, baked and cooled 
• 1 pint heavy cream, whipped

Preparation

Combine water, sugar and cornstarch in a pan, and bring to a boil over medium-high heat. Boil until clear. Remove from heat and add Jell-o.

Arrange strawberries in baked pie shell and pour warm Jell-o over berries. Chill for several hours. Serve topped with whipped cream.  

More desserts

Whether we country cooks get them from the tree in the backyard or from the grocery store, we can choose from a bright array of luscious and aromatic oranges, tangelos, tangerines, clementines, mandarins, blood oranges, grapefruits, lemons and limes to liven up food for a winter gathering. 

Ingredients

• 1 cup butter
• 2 1/4 cups flour
• 3/4 cup sugar
• 1 1/2 tsp. finely grated lime peel
• 2 T. freshly squeezed lime juice, strained to remove pulp and seeds
• 1 tsp. vanilla

For topping:

• 2 T. lime juice
• 1/4 cup sugar
• 1/2 cup powdered sugar

Preparation
Beat butter on medium-high for 30 seconds. Add the sugar, lime zest, lime juice, vanilla and half the flour, beating until thoroughly combined. Beat in remaining flour.

Roll into one-inch balls and place on ungreased cookie sheet. Bake at 325 degrees for 20 to 22 minutes or until bottoms are lightly browned. Remove from baking sheet immediately and cool on wire racks.

For topping, stir together lime juice and sugar until sugar is dissolved. When cookies are cool, brush mixture on tops of cookies. Let set for 10 minutes, then sift powdered sugar over tops. Makes 3 dozen.

This maple cream makes a delicious spread–A memorable seasonal treat!

Ingredients

• 1 envelope unflavored gelatin
• 2 ¼ cups milk
• ¼ tsp. salt
• 3 eggs, separated
• ¾ cups maple syrup
• 1 tsp. vanilla

Preparation
Soften gelatin in milk in the top part of a double boiler. Place over hot water and heat to scalding. Beat together salt and egg yolks; stir in syrup, then add to milk. Cook over simmering water, stirring until mixture just begins to thicken. (Do not overcook; the mixture won’t be very thick.) Remove from heat and cool; add vanilla.

Beat egg whites until stiff and fold into maple-milk mixture. Pour into 1 ½-quart dish and chill until firm. Serves six.

By Michelle Bender

The hardy, versatile apple is such a valuable farm staple that the Pilgrims brought seeds with them to the New World in the early 1600s. Settlers (including Johnny Appleseed – yes, there really was such a man!) took the seeds west, crossbreeding and grafting their favorites to get the astounding number of varieties available in the United States today. Wherever you run across the site of an old farmstead, you’re sure to find some apple trees.

If you’ve eaten your fill of fresh apples from your harvest, set some aside in a cool, dry spot to enjoy later, and still have plenty left over, try the recipes below to take advantage of your orchard’s bounty.

Apple and Brie Soup

Ingredients:
¾ cup chopped onion
½ cup thinly sliced leeks
1 ½ lb. tart apples, peeled, cored, and cut into 2-inch chunks
6 cups chicken broth
2 bay leaves
1 tsp. dried thyme
8 cups heavy cream
6 small red potatoes, peeled and diced in ½-inch chunks
1 whole branch fresh rosemary
1 lb. Brie cheese, softened, rind removed, and cut into chunks

Salt and white pepper to taste

For garnish: 1 tart apple; fresh rosemary sprigs

Preparation:

In a heavy-bottomed stock pot, heat onions, leeks and apples over medium-low to medium heat. Stirring often, stew the mixture in its own juices until the onions are soft. Add the broth, bay leaves and thyme. Increase heat and bring to a gentle boil; cook until onions are completely tender. Remove bay leaves.

In a separate heavy-bottomed pot, combine cream, potatoes and a whole rosemary branch. Heat to a gentle boil over medium-high heat and simmer on medium-low heat until potatoes are completely cooked. Remove the rosemary branch.

Combine ingredients of both pots. Working in batches, puree mixture in blender, adding cheese bit by bit. Season with salt and white pepper to taste.

To serve, heat through over low heat (do not boil). Garnish individual servings with very thin slices of tart apple and sprigs of fresh rosemary. Makes 3 to 4 quarts.

Curried Apple and Onion Sauté

This simple, somewhat sweet side dish is a wonderful complement to roast pork or turkey.

Ingredients:
4 firm, tart apples, cored and cut into wedges
1 medium yellow onion, peeled and thinly sliced
3 to 5 T. butter
1 to 2 T. mild curry powder (depending on taste)

Salt and freshly ground black pepper to taste

Preparation:
In a heavy-bottomed sauce pan over medium heat, melt the butter, add onions and sauté until they become translucent. Add the apples and continue sautéing, adding one or two more tablespoons of butter if necessary, until apples are not quite tender (do not overcook). Add the curry powder, salt and pepper; toss to coat. Makes 4 side-dish servings.

Apple Bread

Ingredients:
¼ cup shortening
1 cup sugar
2 eggs, well-beaten
2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 cups coarsely grated raw, peeled apple (any kind)
1 T. finely grated lemon peel
2/3 cup chopped walnuts

Preparation:
Heat oven to 350 degrees, and grease and flour an 8- by 5-inch loaf pan.

Cream shortening and sugar together until fluffy; beat in eggs. Sift together flour, baking powder, soda and salt; gradually add to egg mixture, alternating with portions of the grated apple. Stir in lemon peel and walnuts. The batter will be stiff.

Spoon into prepared pan and bake for 50 to 60 minutes, until toothpick inserted in middle comes out clean and top is nicely browned. Cool thoroughly; do not slice until cold.

Canned Apple Pie Filling

This tasty pie filling comes in handy for fast wintertime desserts–use it to make apple pie or apple crisp, or serve warm over ice cream, pancakes or waffles.

Ingredients:
Peeled, cored and sliced apples (any kind) to fill 6 one-quart jars
4 ½ cups sugar
1 cup cornstarch
2 tsp. cinnamon
½ tsp. nutmeg
10 cups water
3 T. lemon juice

Preparation:
Pack apple slices tightly into the hot, sterilized quart jars. Measure sugar into a heavy-bottomed Dutch oven or stock pot. Sift together cornstarch, cinnamon and nutmeg; stir well to combine with sugar. Gradually add water, whisking vigorously to remove lumps. Cook over medium-high heat, stirring often, until thickened and bubbly. Remove from heat and stir in lemon juice.

Using a ladle and canning funnel, pour syrup over packed apples in jars, leaving a ¾-inch headspace. Slide a butter knife between mixture and sides of jar to remove any air bubbles; add more syrup if necessary. Wipe rims of jars, seal with prepared lids and rings, and process in a boiling water bath for 20 minutes. Makes 6 quarts.

*These recipes first appreared in the September/October 2005 issue of Hobby Farms magazine.

Pasta Tips You can create pastas you can’t find in the store by adding chopped herbs, roasted red peppers, curry powder, puréed spinach, ground black pepper and more. The sky’s the limit! Kitchen gadgets such as food processors, pasta makers and pasta drying racks can make the project go more quickly, but aren’t necessary to turn out great pasta.

If you have chickens that have been prolific in their egg production and you’ve had just about all the omelets you can stand, try using the eggs in homemade pasta.

Making your own pasta offers all kinds of interesting possibilities!

Ingredients

• 2 eggs, beaten
• 1 tsp. olive oil
• 1/2 tsp. salt
• 1 1/2 cups flour
• 1 T. water
• 1 T. flour for rolling out dough
• 3 quarts boiling water

Preparation
Place flour and salt in large bowl and make a well in center. Add eggs and oil, and mix until well blended. Place dough on floured board and flatten with palm.

Roll out dough as thin as possible. Let dough dry slightly, then fold in thirds lengthwise. (If it sticks when folded, it hasn’t dried long enough.) With sharp knife, cut into desired width. Let dry about 30 minutes before cooking.

To cook, add pasta to boiling, salted water and cook for 2 minutes. (Makes just over one pound.)

Photo by Stephanie Gang

To lighten up this wrap recipe, use cooking spray instead of butter, egg whites instead of whole eggs, low-carbohydrate wraps and reduced-fat cheese.

Ingredients

• 3 T. butter, divided into two portions
• 1/4 cup red or yellow bell pepper, seeded and diced to a scant 1/2-inch square
• 1/4 cup onion or green onions, diced small
• 1 1⁄4 cup turkey ham, diced into
• 3/4-inch squares
• 3 eggs
• 2 T. milk
• 4 8-inch flour tortillas or wraps (such as spinach, multigrain, etc.)
• 2/3 cup shredded cheese of your choice (Swiss, cheddar, pepper jack, etc.)
• 2 T. chopped fresh cilantro
• 1 medium tomato, finely diced
• Salt and pepper to taste

Preparation
Bring tortillas or wraps to room temperature or slightly warmer than room temperature so they’re flexible.

In a medium saucepan, melt one portion of the butter over medium-high heat. Add diced pepper and onion, and sauté until vegetables are beginning to soften.

Add diced turkey ham and continue sautéing until ham is heated through and just starting to brown and vegetables are tender. Season with salt and pepper to taste. Remove from heat. If necessary, drain and discard any
liquid that collected during cooking. Set vegetable-ham mixture aside.

Using a whisk or fork, beat eggs and milk together in small bowl until well-blended and airy. In a small saucepan over medium or medium-high heat, melt second portion of butter. Tilt pan to coat surface evenly.

Before adding the eggs, the butter should be melted, but not browned, and pan should be hot, but not smoking.

Pour in egg-milk mixture and let it cook without stirring until the edges are well-set and the top is starting to firm.

Make three to four firm slashes through and around the eggs with a spoon or spatula to turn and scramble the eggs into large chunks; avoid over-stirring as you do not want many small pieces of egg. Once no raw egg is visible (a matter of seconds), remove pan immediately from heat.

Using one portion of ingredients for each wrap or tortilla, assemble in the following order.

• Sprinkle shredded cheese and cilantro evenly across tortilla or wrap, stopping 11⁄2 inches from the sides.
• Then, horizontally across the tortilla or wrap’s center, place a line of scrambled egg chunks, stopping where the cheese stops.
• Mound vegetable-turkey ham mixture in a line atop eggs.
• Finish with a line of diced tomato.

To wrap or roll, fold sides in at the point where ingredients stop. Use your third, fourth and fifth fingers on each hand to keep the folded-over sides in place. Use your thumbs and forefingers to bring the bottom portion of the tortilla or wrap up and over the line of ingredients. Still keeping the sides in place, tuck this edge gently under the line of ingredients. Next, for a rectangular wrap, fold the whole thing forward once. For a burrito-style roll, roll it forward to take up the rest of the wrap or tortilla.

Wrap each in foil or place each on a plate seam side down. Serve with salsa, pico de gallo, guacamole and/or sour cream as accompaniments. Makes 4 wraps.

Wrap-making Tips
Making wraps that hold together while they’re being eaten is a matter of using ingredients cut into small, uniform pieces, layering elements in the right order and tucking the sides in firmly before rolling or folding the whole thing.

In addition, wraps that involve eggs hold together better when the eggs are not over-handled and over-cooked into many small crumbles, but rather are scrambled gently into large, tender pieces.

More recipes using turkey

Top