For those of you who don’t live in Maine or New England, this month’s issue of Yankee Magazine might be a harder to come by, but if you can get your hands on a copy, do it! Amy Traverso, accomplished writer, has given the Riggin wonderful kudos and Mark Flemming, photographer extraordinaire, adds a lovely balance to her words.
Recipes included in the article are Pecan Sticky Buns, Cornish Game Hens with Smoked Shrimp and Brandy Stuffing, Zucchini Gratin, and Lime Pie Jars. You can also find these recipes in At Home. At Sea – The Red Book, 2nd Edition.
This is one of the best articles we’ve seen on our sweet girl and you should check it out. #boatmagic!
Because we have a thriving bed of asparagus, it’s on the menu much of the time right now – chilled with a shallot and lemon vinaigrette when it’s warm outside and served bright green and piping hot when it’s chilly. Snapping the fat tops off the green and purple-hued stalks was one of the daily “chores” for the girls, although they fought over who got to do it, rather than the more usual, “It’s not MY turn!”
An asparagus bed is fairly maintenance free once the roots are in and settled. Just keeping it fed and weed-free is all it takes to produce enough sweet, grassy fronds until you almost tire of them and are looking forward to another vegetable to become your fascination. It takes three years before the plants are strong enough to handle a harvest. One can’t be greedy with an asparagus bed – clear cutting is a sure way to weaken a bed quickly. Some must always be left. These stalks then grow tall and fern like, with red berries dotting their fronds and are cut down in the fall.
When the bed first sprouts, the stalks are thick, the width of a strong man’s thumb and then, as the energy diminishes, they become thinner and easier to overcook. If there ever was a case to be made for al dente vegetables, asparagus is it. Err on the side of undercooked, if they are even a little over done they become unpleasantly mushy.
Enjoy the gray, chilly days of warm soups and bread, the days of hot kitchens will be here soon enough.
Pork, Potato and Parsnip Hash with Poached Eggs and Asparagus
Hash is usually made with leftover meat or fish from a previous meal. Feel free to substitute beef, pollock, or other flavorful fish in place of the pork. This recipe was originally published in my cookbook, Sugar & Salt: The Orange Book.
1 1/2 cups diced parsnips, cut into 1/2-inch dice; about 2 parsnips
1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1/2 inch dice
3 tablespoons olive oil
1 cup diced onions; about 1 small onion
1 teaspoon minced garlic; about 1 clove garlic
1/2 teaspoon kosher salt
several grinds fresh black pepper
1 pound cooked pork shoulder or other tender pork meat, pulled apart with a fork into bite sized pieces
1 pound asparagus, ends cut or snapped off; about 1 bunch
8 large eggs
Herbed Salt (below)
Place the parsnips and potatoes in a wide saucepan and cover with salted water. Bring to a boil and boil for 5 minutes or until tender when poked with a fork. Remove from water with a basket strainer or slotted spoon and set aside. Keep the water hot for the asparagus. In the meantime, heat a large skillet over medium-high heat and add the olive oil and onions. Sauté until translucent, about 10 minutes. Add the garlic and sauté for 30 seconds to 1 minute. Add the potatoes, parsnips, salt, and pepper and cook until the potatoes begin to brown. Add the pork and sauté until the pork is warm. Remove from heat and cover.
Add the asparagus to the boiling water and cook for 1 minute or until the asparagus is tender. Timing will vary with the thickness of the stalks. Remove from water with tongs, transfer to a platter and cover. To the same pot of water, add the vinegar and poach the eggs ever so gently. Plate the hash, asparagus, and poached eggs and sprinkle the eggs with a pinch of Herbed Salt.
1 tablespoon kosher salt
1/2 tablespoon freshly ground black pepper
1 tablespoon minced fresh dill
In a small bowl, combine all of the ingredients and set aside.
Makes about 2 tablespoons
My mom sent me a recipe for my Nana’s Lemon Sauce via email, which was a little odd. Normally, when I ask for a recipe, it comes by mail – photocopied recipe card complete with my Nana’s handwriting. Even though I bless the convenience of computers every day, there is something a little sad inside of me that misses the recipe written in her own hand, stained with drops of milk and string of egg white.
I remembered the sauce well from my childhood when my Nana would don a ruffled gingham apron and create a tiny bit of magic in her small kitchen. I loved that space, not much bigger than my own kitchen now, with really tall cabinets, an old-fashioned oven complete with warmer and a small aluminum-edged table in the middle of it all where everyone gathered. For the big meals, we ate in the dinning room, but the real heart and action happened in that small kitchen.
The sauce itself was silky, tart, lip-smacking… but I didn’t remember how she served it. After questioning my mom, the reason became clear. My Nana served it with fruit cake – never my favorite on the best of days. I went to bed that night thinking about what would go well with my Nana’s Lemon Sauce and how I could reinvent fruit cake into something not only palatable, but actually yummy. That is how this recipe was born.
My Nana always called it Butter Sauce, but I always remember calling it Lemon Sauce. When I think of butter sauce now, it brings to mind a Creme Anglaise, and this sauce is much like that, only less smooth vanilla and more punch of lemon.
Lemon Prune Cake with Nana’s Lemon Butter Sauce
3 cups all-purpose flour
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
2 1/2 cups sugar
1 1/4 cups milk
3 large eggs, beaten
1 cup vegetable oil
Zest from one lemon
1/4 cup lemon juice (juice from about 1 lemon)
2 teaspoons vanilla extract
2 teaspoons lemon extract
1 cup diced prunes
Preheat oven to 350 degrees. Grease a 9 x 13 inch pan. In a large bowl, sift together the flour, salt, baking powder and sugar. Make a well in the center and add the remaining ingredients. Stir until just well mixed. Pour into prepared cake pan using a spatula to scrape the sides of the bowl.
Bake until cake springs back when lightly pressed in the middle and the edges have pulled away from the sides of the pan, about 1 hour. Remove from oven and let cool in the pan before serving either warm or room temperature with Nana’s Lemon Butter Sauce.
Nana’s Lemon Butter Sauce
2 egg yolks
1/3 cup sugar
1/3 cup (5 1/3 tablespoons) unsalted butter
1 tablespoon grated lemon rind
2 tablespoons lemon juice
Pinch of salt
1/3 cup heavy cream, whipped
In a medium double boiler heat egg yolks until they lighten in color, whisking fairly consistently. Gradually add sugar, continuing to heat and whisk. Remove from heat and add butter, lemon rind, juice, and salt. Fold in whipped cream. Chill and serve on top of warm cake.
Makes enough to serve with cake plus extra — have a spoon ready.
The house is smelling of honey, vanilla, and oats as the batches of granola become gifts for your family and friends. Monday, the aroma of coffee will greet us as we package up the famous and fabulous Rock City Coffee to the far reaches of the United States.
But there’s more! All kinds of jams and preserves, mugs and photos from the ship store, and classy nautical jewelry.
For more details and prices, click on over to the Ship Store Page. Below are just a few of the items available.
Wondering what to bake for the mail man and your kids’ teachers? This pound cake, filled with the fragrant, fruity flavors of apricot and orange could be just the thing.
While the apricot and orange extracts might not be readily on hand in your pantry, they make all the difference. I’ve seen them at my local grocery store and have also had some happy luck on Olive Nation with some seriously delicious extracts that have kept my creative baking spirit happy all summer long on the boat.
This recipe was given to me by an exceptional family that sailed with us several years ago. They own a bakery in Amish country and the original recipe is one of their top sellers. I’ve, of course, changed some of the extracts, due in large part to running out rather than because the recipe needed a single tweak. Thank you Beiler family for your gift of the original recipe.
Apricot Orange Pound Cake
If you end up doubling the recipe, then use five eggs instead of four. I’ve found the recipe works just a wee bit better.
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 1/2 cups sugar
2 large eggs
1 1/2 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup whole milk
2 teaspoons orange zest
1 teaspoon vanilla extract
1/2 teaspoon apricot extract
1/2 teaspoon orange extract
1/2 cup sugar
1/4 cup water
1/2 teaspoon vanilla extract
1/2 teaspoon apricot extract
1/2 teaspoon orange extract
Preheat oven to 350 degrees. Grease one, 9 x 5 inch, loaf pan.
In a large bowl, cream together the butter and sugar, then add the eggs. Add the flour, baking powder and salt to a sifter. Measure the milk and add the extracts. Sift half of the flour mixture and add half of the milk mixture to the butter and sugar and mix until incorporated. Repeat and pour into the prepared loaf pan. Bake for about 1 hour and 15 minutes, until a fork inserted in the center of the cake comes clean.
Bring all the glaze ingredients to a boil; pour it over the cake just as it comes out of the oven. Let the cake cool a bit before removing it from the pan.
Potatoes are the one leftover which needs to be used up before it is relegated to the compost pile. They don’t freeze well, so think of ways to incorporate this Thanksgiving leftover into another meal sooner rather than later.
Of course, mashed potatoes can easily become a side for another meal. And I’ve already mentioned that roasted potatoes could become Turkey Hash. But there are a myriad of other ways that these versatile spuds can take root in another dish (see what I did there?).
Potato Cakes – Combine the mashed potatoes with some bread crumbs and an egg or two. Dredge them in more bread crumbs or in grated Parmesan cheese and pan fry them in a little oil or butter. Serve along-side grilled hanger or skirt steak or for breakfast with eggs and toast.
Potato Bread – Add mashed potatoes to your favorite bread recipe, reducing the liquid by half. For example, if the recipe calls for 1 cup of water, add 1 cup of mashed potatoes and 1/2 cup of water. Add dill, fennel or caraway seeds as an optional flavor.
Potato Leek Soup – Sauté onions and leeks in butter, salt and pepper. Add white wine and stock. Stir in mashed potatoes and adjust for salt and pepper.
So many leftovers, so little space in the belly. This is day two of Thanksgiving leftover ideas and turkey hash is one of my favorites. Especially so when combined with greens – a much needed addition after a bit of fat and carb overload.
I’ve pared this hash with Brussels sprouts greens after discovering that they are just as delicious as any kale or broccoli leaves. I’m lucky enough to still have some in the garden and will need to cull the rest shortly before it succumbs to a really sustained frost.
Cut turkey and roasted potatoes into 1/2-inch pieces. Sauté onions and celery in a large skillet and add the turkey, potatoes and any vegetables or squash that you like. Add salt, pepper, Dijon mustard and maybe some horseradish to the pan. Sauté until the ingredients are warmed through and are beginning to brown on the bottom. Serve with poached eggs and roasted Brussels sprout leaves (or kale or broccoli leaves).