Tuesday, August 30, 2011

Never be ashamed to lick the bowl.....

Limes juiced and zested
Oh my goodness....and goodness it is.    Lime Ice Cream.   Probably some of the best of anything I've ever had.   This is adapted from a recipe by "Merrill" at food52.com
We serve this with fresh honeydew and a sprig of mint.  
I have just purchased a bag of lemons specifically to try lemon ice cream.  And won't that be great with roasted plums?


 INGREDIENTS

3/4 cup white sugar
1 1/2 cups heavy cream   (are you flinching yet??)
1/3 cup fresh lime juice
2 Tablespoons grated lime zest


 DIRECTIONS

Place everything in a food processor and blend until the sugar is dissolved.
Put in a container (I use an 8x8 glass baking dish) and cover with plastic wrap.
Place in freezer.
In the ice cream maker
Don't cheat and try before it freezes.   It won't be terribly hard but will have a wonderful consistency.



The William Henry Miller Inn
 http://www.millerinn.com
  Lynnette Scofield, Bed and Breakfast Foodie
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Sunday, August 28, 2011

Lancaster County Corn Fritters

Cutting it from the cobs after it is steamed and iced
I hit one of those moments last week  that was filled with memories and nostalgia. No surprise that it related to something foodie, but not quite what you think.  Summertime growing up was filled with weeding the garden, picking whatever happened to be ripe and freezing or canning said fruit or veggie for the upcoming winter.  The cellar was lined with floor to ceiling shelves loaded with beautiful glass jars filled with peaches, cherries, green beans, tomatoes and chow chow. 2 full sized freezers stood on the other side of the room loaded with sweet corn (emphasis on sweet!) lima beans ( a royal pain to shell), peas, apple sauce, strawberries, raspberries and the list goes on.  Meals  were understandably crafted from what was found on these shelves and man was it good.
The best part, counting the pints!
So, when my sister Joanna called and wanted to know if I “needed” corn and would I like to come cut corn, I was all over it.   As I thought of the whole process that, admittedly I have not done as much of since opening the Inn, I realized it was less about putting up food for the winter than it was about family and connection.  Years ago it was my elderly aunts and grandmothers who would show up with their freshly sharpened knives, corn pans  low and long to cut into and an good old apron.  Now it was me showing up with, you guessed it, newly sharpened knives, apron and pan, to help Joanna and the next generation, my nephew and his wife.  Babies played in playpens, lots of conversation under the tree on a perfect summer day.  Wait… does that mean I am now the elderly grandmother?!  Everything in perspective!
Let’s just say it was an ah hah moment. Not sure good or bad.  All that to say I am going to share my mother’s recipe for corn fritters, which is nothing more than a fresh corn pancake that we enjoyed with sticky bun syrup for supper.   Today we serve them in silver dollar size at the Inn as a side to a savory breakfast and rave reviews!

Lancaster County Corn Fritters


2 cups fresh corn grated, preferably yellow corn that is a bit older
2 eggs
1/4 cup flour
1 teaspoon salt
1 teaspoon pepper
1 teaspoon baking powder
2 tablespoons cream
2 tablespoons melted butter
2 tablespoons chopped fresh pepper (if you like hot use jalapeno)  optional


  DIRECTIONS
Grate the corn into a mixing bowl
Add beaten eggs, flour, baking powder, salt and pepper.
Add peppers if using
Add the cream and mix

On a griddle or greased frying pan bake silver dollar sized pancakes till bubbles show on the top
Flip and bake on the second side till browned.
Serve warm
the end... on the way to the compost pile
These hold well if you need to make them a bit ahead.
Frozen grated corn works beautifully. You can make these all year long.


  Swiss Woods Bed and Breakfast
 http://www.swisswoods.com
  Debbie Mosimann
Bed and Breakfast Foodie
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Friday, August 5, 2011

Nutty Fruit Bars--A Healthful Snack

This delicious and nutritious snack was created as a packable, easy energy bar for a two-day overnight kayaking trip on breath-taking Lake Ouachita in Arkansas. We paddled over 20 miles, and slept on an island. It was a fabulous experience, and everyone loved the Nutty Fruit Bars. Since then, I've been making these tasty treats for our guests, and even pack them in the "Grab-N-Go" breakfast bags for early departing guests.

INGREDIENTS

1/4 cup plus 2 Tablespoons whole wheat flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 cup plus 2 tablespoons dark brown sugar, packed
2 cups walnut pieces, chopped
1 cup dried apricots, chopped
3/4 cup dried cranberries
3/4 cup dried cherries or blueberries
1 large egg
1/2 teaspoon vanilla

DIRECTIONS
Preheat oven to 325 degrees. Coat 8 inch square pan with non-stick spray.
Whisk together in a large bowl the flour, baking soda, salt, baking powder, and brown sugar. Mix thoroughly. Add walnuts and the dried fruit. Mix the ingredients with your fingers until all the fruit and walnut pieces are coated with the dry mixture.

In a separate small bowl, whisk the egg with vanilla until slightly thickened. Using a spatula, thoroughly scrape the egg into the fruit/flour bowl. Once again, mix with your fingers until all of the fruit and nuts are coated with the batter. Spread into the prepared pan.

Bake at 35-40 minutes, until golden brown. Cool on a rack. Cut into 20 pieces.

Note: feel free to experiment with any variety of dried fruits.
 
Lookout Point Lakeside Inn
http://www.LookoutPointLakesideInn.com  
Kristie Rosset
Bed and Breakfast Foodie
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Monday, August 1, 2011

Fresh Mint, summer is here!

Sometimes the simplest things taste the best.
One of my favorite vendors at the Farmer's Market on Saturday had bunches of fresh mint, you could smell it an aisle away, so of course I had to buy some.  Nothing says summer to me like bunches of fresh mint.  So what to do with it.  This morning I made the simplest of  fruit salads.  We took fresh strawberries, a little brown sugar and mixed them up with some of the chopped fresh mint and let it sit for about 10 minutes.  We added some chunks of ripe cantaloupe, mixed it all together and let it all sit in the fridge for half an hour before serving.  Every single fruit bowl came back empty.  I would have taken a picture.....but we ate it all, down to the last little strip of mint.  Later this week we will be having melon mint soup, and glazed pineapple with raspberry mint sauce.  I can hardly wait!

Joyce Schulte
Chambered Nautilus Bed and Breakfast Inn
www.chamberednautilus.com
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