Rhubarb Cobbler
Rhubarb is in season, which means I am serving rhubarb for dessert. I spiced-up my Peach Cobbler recipe slightly and came up with a very satisfying treat.
I started with 6-8 stalks of rhubarb (tops cut off) and coarsely chopped them into bite-sized chunks. I added these to a sauce pan on medium heat and cooked them down with 1/4 cup maple syrup until they were softened. I did not cook this until it was a completely mushy mess because it needed to be baked. I just got it started and incorporated some maple into it.
I poured it into a Pyrex pie pan and topped it with a mixture from my peach Cobbler Recipe.
Then I baked it at 350 for approximately 30 minutes until it looked ready to eat. I let it cool a bit… patiently.
I served it with homemade maple whipped cream.
Maple Mustard Mushrooms
- At June 5, 2010
- By megan
- In Grilled, Hazel Dell, Maple, Mushrooms, Savory Spice Shop
1
These gorgeous mushrooms from Hazel Dell are a favorite of mine. After reading The Omnivore’s Dilemma, I really started to look at mushrooms differently. With Hazel Dell mushrooms available at Boulder’s Wednesday and Saturday Farmers’ Market, I am making an effort to eat mushrooms at least once each week.
I topped these with a marinade I made of:
- 2 TB olive oil
- 1 TB grade B Vermont maple syrup
- 1 TB dijon mustard
- 2 tsp Worcestershire
- 1.5 tsp soy sauce
- 2 tsp minced dried white onion
- 1 tsp granulated garlic
- 1 tsp Urfa red pepper flakes
The last 3 ingredients: the onion, garlic, and pepper flakes, all came from Savory Spice Shop.
The mushrooms went on the grill for a few minutes on each side.
Banana Maple Walnut Smoothie
A banana, some yogurt, a handful of walnuts, and a splash of maple syrup. Love it.
Fresh Butter Blue Corn Bread
I love baking blue corn bread, and now that I no longer bake with packaged butter, I am in the process of an experiment where I remake all of my baked dishes with fresh, homemade butter. I adapted my Chunky Corn Bread recipe for fresh butter, and, guess what? It turned out fantastic! (If I may say so myself…)
Ingredients:
- 1 cup blue corn meal
- 1 cup whole wheat flour
- 2 tsp baking powder (a little less if at altitude)
- 1/2 tsp baking soda (little less at altitude)
- pinch of sea salt
- 1/4 cup heavy whipping cream
- 1/4 cup maple syrup
- 2 eggs
- 1 cup buttermilk
Preheat the oven to 400. Combine the dry ingredients in a bowl and toss with a whisk or fork to mix a little more evenly.
Next, make your fresh butter. Pour the heavy whipping cream into your KitchenAid mixer bowl, and whisk with the wire whisk attachment on speed 10 for a few minutes until you have freshly whipped butter. I like to take out just enough to butter my baking pan. Then, add the maple syrup, mix on speed 2 for a minute, the eggs, mix again another 30 seconds, and the buttermilk, and mix another minute.
Slowly add the dry ingredients into the wet and mix until it is all combined.
Pour into a buttered baking dish, pan, muffin tray, or whatever you are using, and bake at 400 until a toothpick or knife inserted into the center comes out clean. Baking time will vary depending on the size of your pan: muffins might be done in 10 minutes or so, mini loaves in 15, and full-sized pans in 25. When it is nicely golden brown, remove from oven and let cook in the baking dish for 10 minutes or so before removing to cool completely on a wire rack. Enjoy.
Let’s get Social