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Fall 2007 Recipes
Please visit our Resources page or click here for a guide to local sources for our Thanksgiving menu.
CAPULA CORN WITH MEXICAN MINT MARIGOLD BUTTER
by Lucinda Hutson
1/2 c. unsalted, softened
2 green onions with tops, chopped
1/2 t. dried chile árbol, ground
Salt and pepper to taste
2 T. minced Mexican mint marigold
Zest of a lime
2 t. fresh lime juice
Combine ingredients in a small bowl. Chill for several hours, or overnight. (Keeps several days in fridge.)
For each ear of unhusked corn:
1 T. Mexican mint marigold butter
A few sprigs Mexican mint marigold
Sprinkling of salt and pepper
Green onions, chopped
Pinch of dried red chile árbol
Preheat grill or oven. Peel back corn husks and remove corn silk, but don’t remove husks. Spread about 1 tablespoon of butter on each ear of corn, then close the husk around the kernels. Wrap each ear tightly with foil, and grill or bake until tender (15 to 20 minutes).
PASS TEQUILA SHOTS AND PLAY RANCHERA MUSIC!
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FRIJOLES NEGROS EN OLLA
by Lucinda Hutson
recipe adapted from The Herb Garden Cookbook
A ceramic bean pot, or olla imparts a subtle earthiness and makes these black jewels taste even better. The anisey-flavor of Mexican mint marigold adds its distinct flavor made even better with festive fall condiments! Serve with hot corn tortillas.
1 pound dried black beans, sorted and rinsed
Water or broth to cover about 2 inches above beans in pot
3 Tablespoons bacon fat or olive oil
1 whole onion, quartered (each quarter studded with 1 whole clove)
4-6 cloves garlic
1 Tablespoon Lucinda's Festive Fall Seasoning
2 fresh bay leaves
2 whole dried ancho chiles
2 Tablespoons fresh Mexican mint marigold, chopped (or 2 teaspoons dried)
Salt to taste
Note:
1/2 bottle (or more) Mexican beer such as Bohemia
If mint marigold is not available, add 1 teaspoon anise seeds along with the spices, and substitute oregano and fresh mint
For garnish:
Chopped green and/or red onions
Crumbled bacon
Mint marigold sprigs and golden flower petals
Fresh corn kernels
Chopped tomatoes
Cover beans with cold water or broth, removing any beans that float. Add oil or fat, onions, garlic, spices, and chiles. Bring to boil, then lower to simmer, partially covering pot with lid. Cook for about 1 hour, adding warm water or room temperature beer as needed. When beans are nearly tender, add salt and mint marigold. Cook another 15 minutes or until most of the liquid has absorbed.
Garnish and serve.
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LUCINDA'S FESTIVE FALL SEASONING
by Lucinda Hutson
This is one of my favorite dried spice blends, especially for the holidays because it's redolent of fragrant spices. It's versatile and delicious as a dry rub or ingredient to marinades for pork, beef, fish, or chicken, Thanksgiving turkey or wild game. Let it enhance your autumn soups, stews, beans, and cooked salsas. Colorful, lively, and full of Southwestern spirit! Bouquet garni sabroso!
1-2 whole dried chile de árbol or 1/2 teaspoon dried cayenne
1 Tablespoon whole coriander seeds
1 teaspoon whole black peppercorns
1 teaspoon whole allspice
1 Tablespoon dried Mexican mint marigold
Grind first four ingredients in a spice grinder, but do not over-process. Add the Mexican mint marigold at the end for color and texture. Store in an airtight container, but best made as needed.
Note:
To dry Mexican mint marigold, simply hang small bunches upside down in a dark but well-ventilated area. Once dried, remove leaves from stem and store in airtight containers.
Delicious sprinkled over roasted vegetables, in salads, and with fish and poultry. Makes a tasty tea (some say it cures a hangover…or a cold!)
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TEXAS TARRAGON VINEGAR
by Lucinda Hutson
recipe adapted from The Herb Garden Cookbook
The strong flavor of Mexican mint marigold is reminiscent of tarragon, but with a pronounced anise flavor. Because it grows better in Austin than does tarragon, I call it "Texas tarragon". This zesty vinegar enhances vinaigrettes and marinades (especially those made with honey and whole grain mustard), pickled veggies, seafood salads, and homemade mayonnaise.
Rinse stems of Mexican mint marigold and pat dry. Remove leaves from stem. Fill a glass jar 1/2 full of fresh Mexican mint marigold leaves and cover with best quality white wine or apple cider vinegar, bruising leaves with the back of a wooden spoon to release flavor. Cover jar with non-metal lid and allow to steep for a week, stirring occasionally and making sure all leaves are immersed in the vinegar.
Strain into sterilized glass bottles using paper coffee filters. Place a fresh, unbruised stem of Mexican mint marigold in each jar. Store away from direct light to preserve flavor.
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TEXAS TARRAGON VINAIGRETTE
by Lucinda Hutson
recipe adapted from The Herb Garden Cookbook
2 cloves garlic, minced
1 small shallot, minced
2 Tablespoons whole-grain mustard
1 1/2 Tablespoons agave syrup or honey
1/2 cup Texas Tarragon Vinegar
1 Tablespoon fresh Mexican mint marigold leaves, removed from stems and chopped
1 dried chile de árbol, freshly ground (or about 1/4 teaspoon dried cayenne)
1/2 cup olive oil
1/4 cup walnut oil
salt and freshly ground pepper to taste
Mix ingredients together, whisking in oils to emulsify.
Chill before serving. For a scrumptious holiday salad, place organic arugula and field greens on chilled plates. Mound with roasted turkey, pork medallions, or grilled salmon with avocado slices. Sprinkle with mint marigold petals, chopped green onions, and pomegranate seeds.
Lucinda Hutson's book, The Herb Garden Cookbook, is loaded with gardening advice and lively recipes and makes a special holiday gift. (University of Texas Press, 2003)
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TANGERINE GLAZED DUCK
by Jesse Griffiths
1 duck
Salt and pepper
Juice of 1 tangerine
3 T. unpasteurized soy sauce
3 T. local honey
Preheat the oven to 500°. Allow the duck to come up to room temperature. Remove the giblets, heart and liver from the duck and reserve for the rice. Rinse and dry the duck very well and season with salt and pepper. Place the duck on a roasting rack, or directly on the oven rack with a pan (see roasted root vegetables) below it. Roast at 500° for 10 minutes, rotate the duck, and roast for 10 more minutes. Turn the oven down to 300° and roast the duck for 2 hours, or until the legs are tender and the skin is nicely browned, occasionally basting with the rendered fat. Spoon off a little of the fat and reserve for another use. Remove from the oven and allow to rest until ready to serve, at least 30 minutes. Mix together the juice, soy and honey. Turn the oven back up to 500°, brush the duck liberally with the glaze and roast for 4 more minutes, turning the duck once to glaze the bird evenly. Serves 4–6.
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STANDING RIB ROAST OF BISON WITH HERBS
by Jesse Griffiths
Being a lean and very flavorful meat, bison should usually be cooked medium rare. Beyond this, it tends to be a bit dry. Letting the meat rest allows the interior juices to redistribute, making for a more tender, flavorful roast.
1 Thunder Heart Bison rib roast
Salt and pepper
1/4 c. chopped fresh herbs, such as oregano, thyme, rosemary, savory and parsley
Preheat the oven to 450°. Remove the roast from the refrigerator and allow it to come up to room temperature. Dry the roast very well and season liberally with salt, pepper and the chopped herbs. Place the roast directly on the oven rack with a pan below it, or on a roasting rack and roast for about 1 ½ hours, or until a meat thermometer inserted in the thickest part reads 120° (for medium rare) or 130° for medium. Allow the roast to rest, loosely covered with foil, for at least 30 minutes before carving. Serves 8–10.
The leftover bones from the duck and bison should be made into a delicious stock. Cover them with cold water, add a couple of peeled onions, some carrot and a bay leaf and simmer gently for as long as you can stand, up to 8 hours. Skim the foam and fat that rises to the surface, pour through a fine strainer and freeze in small batches for future soups and sauces.
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PUMPKIN, MUSHROOM AND COLBY GRATIN
by Jesse Griffiths
This rich, earthy gratin could stand on its own at a meatless Thanksgiving celebration as well as being a perfect foil for roasted bison. Make this a day ahead and reheat it when you’re ready to serve. Serves 8.
4 lbs. pumpkin or winter squash, such as butternut, peeled and thinly sliced
1 lb. Kitchen Pride mushrooms such as crimini and oyster, sliced
1 lb. Full Quiver Colby cheese, grated
1 stick butter, preferably organic, softened
1 handful of fresh sage leaves, chopped
1 qt. heavy cream, preferably organic or raw
Nutmeg
Salt and pepper
Preheat the oven to 400°. Heat the cream over low heat and keep warm while you assemble the gratin. Butter a large gratin dish and set aside. In a large sauté pan, melt 2 tablespoons of the butter over high heat. As the butter foams, add 1/3 of the mushrooms and toss to coat. Season with salt and pepper and add 1/3 of the sage. Allow the mushrooms to cook, undisturbed, until browned on one side, about 3 minutes. Stir the mushrooms and allow to brown further. Set the cooked mushrooms aside and proceed with the remaining mushrooms. Assemble the gratin: Layer ¼ of the sliced pumpkin, slightly overlapping, in the bottom of the gratin dish, seasoning with salt, pepper and a few gratings of nutmeg. Scatter 1/3 of the mushrooms and ¼ of the grated cheese on top. Repeat this, ending with a layer of squash. Pour the warm cream over the top, filling the gratin just below the last layer of squash and add the last of the cheese. Cover with foil and bake for 1 ½ hours, or until the pumpkin is tender when pierced with a thin knife. Remove the foil and brown the top for 20 minutes. Serve immediately.
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SAUSAGE, DUCK AND RICE STUFFING
by Jesse Griffiths
This rich stuffing is very nice with the roasted duck and some chutney. Be sure to make plenty for leftover fried rice (see below) for breakfast the next day. Cook the rice while you cook the duck, that way you can add the delicious caramelized bits from the roasting pan (and a bit of the duck fat—it’s Thanksgiving!) to the rice as it bakes.
3 T. duck fat
1 lb. Peach Creek pan sausage
1 onion, diced
Chopped fresh herbs, such as sage, rosemary and thyme
4 c. organic brown Texmati rice
1 c. white wine
9 c. homemade or good-quality chicken stock or water
Salt and pepper
Reserved duck giblets, livers and hearts
In a large, heavy-bottomed pot with a lid or Dutch oven, heat 2 tablespoons of the duck fat over medium heat. Add the sausage, breaking apart with a wooden spoon. Cook for 5 minutes and add the chopped onion and herbs. Continue to sauté the sausage and onion until the onion is translucent and the herbs are aromatic, about 5 minutes longer. Add the rice and stir well, coating the rice grains with the sausage, onions and herbs. Cook for about 2 minutes. Turn the heat up to high and add the wine, cooking until completely evaporated. Add the chicken stock or water, season with salt and pepper, and bring to a boil. Immediately turn the heat down to a low simmer, put the lid on the pot and cook for 45 minutes, until the rice is tender. Meanwhile, heat the remaining tablespoon of duck fat in a small pan over high heat. Add the giblets, liver and hearts and sauté until just browned on one side, then flip and brown the other side. Cool slightly, roughly chop, and set aside. Once the rice is cooked, allow it to sit for about 10 minutes, then stir in the giblets, etc. Pour the rice into a large baking dish and stir in any caramelized bits from the duck-roasting pan, along with any juices accumulated from the resting duck. Place in the 500° oven (when you glaze the duck) and brown the top, about 10 minutes.
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DUCK FRIED RICE
by Jesse Griffiths
Per person, the next day:
1 t. duck fat
Leftover, cold rice stuffing, about 1 c.
1 t. soy sauce
1 poached (or fried) egg
Tabasco sauce
In a well-seasoned cast iron pan, heat the duck fat over medium-high heat. Add the rice, stirring occasionally to prevent sticking. Add a dash of soy sauce, stir well, and serve on a warm plate with a poached egg on top, with plenty of Tabasco sauce. Some chopped, roasted duck added to the rice wouldn’t be a bad idea…
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MASHED SWEET POTATOES WITH CANDIED KUMQUATS
by Jesse Griffiths
5 lbs. sweet potatoes, peeled and cut into large chunks
Butter, preferably organic (optional)
Cream, preferably organic and raw (optional)
Nutmeg
12 kumquats, sliced thinly and seeds removed
1/4 c. Rapadura or dehydrated cane juice sugar
1 c. water
Salt
Put the sweet potatoes in a large pot, cover with cold water and simmer over medium-high heat until tender. While the potatoes are cooking, combine the sugar, water and kumquats and boil until syrupy. When the sweet potatoes are tender, drain them well in a colander and return them to the pot. Season with salt and nutmeg and mash to your liking. Add butter and cream, again to your liking (I like mine without). Place the mashed sweet potatoes in a serving dish and scatter the candied kumquats on top. Any leftover syrup can join the duck glaze or be used in making chutney. This can be made the day before and reheated in the oven, uncovered, so a little crust forms. Serves 6.
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ROASTED ROOT VEGETABLES
by Jesse Griffiths
A good variety of vegetables from local farms is essential, making for a nice presentation as well as a mix of flavors. Don’t skip the beets—they’re wonderful with duck and bison, and they’re good for you, too. Use good extra-virgin olive oil or duck fat (since you have it) for this recipe.
Turnips, rutabagas, beets, carrots, parsnips, sweet potatoes and potatoes, peeled and cut into 1” pieces (about 1/2 lb. of vegetables per person)
Olive oil or duck fat
Salt and pepper
Rosemary leaves
Toss the diced vegetables with the oil or fat and season with salt, pepper and a few rosemary leaves. Put them in one layer on a large baking sheet and roast in the oven (under the duck, bison, turkey…) until tender, about 1 hour. If they’re starting to burn, stir them well and cover loosely with some foil.
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THE CHUTNEY METHOD
by Jesse Griffiths
Chutney is an all-encompassing and delicious use for leftover vegetables, bumper crops, or those big bags of fruit given to you as a gift. It can be made with anything. I prefer a mix of sweet fruit, some vegetables, raisins, sugar, vinegar and spices. The technique is nothing more than cooking everything down to a paste and seasoning to your liking to achieve that nice balance between sweet, spicy and sour. I have used apples, pears, green tomatoes, overgrown zucchini, plums, onions, kumquats, peaches and sweet potatoes with varying success. The great part is that you can make it a month ahead of time—it keeps well in the fridge and gets better with age.
Fruit (see above, but don’t be limited by that list)
Vegetables (same applies)
Fresh ginger, peeled
Raisins or currants
Spices and herbs, such as cinnamon, allspice, cloves, peppercorns, rosemary, thyme and bay leaves, wrapped in cheesecloth and tied with string
Sugar, honey, agave nectar, Rapadura—you get the picture
Vinegar (red wine, white wine, champagne or my favorite: Bragg’s apple cider vinegar)
Okay. Put everything except for the sugar and vinegar in a thick-bottomed pot over low heat with a splash of water to get it started and cook for a long time, stirring every once in a while to avoid sticking, adding a little more water if necessary. Once everything has reached a certain homogeneous mush, add sugar and vinegar to taste. Think “ketchup” as your reference, which is just tomato chutney, after all. Don’t be afraid to make it spicy with peppers, sweeter with pears or extra sour with citrus. The chutney pictured was made with apples, sweet potatoes, kumquats, currants and onions—things we just had lying around. Serve with the duck.
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THE 60 DAY SALAD
by Jesse Griffiths
The culmination of your late-summer planting stares at you from a bowl. What do you do? Treat it simply. The vinaigrette in this recipe is more acidic than normal to balance out a rich meal, but feel free to use less vinegar for a more subtle salad.
2 t. Champagne vinegar
5 t. mild, extra-virgin olive oil
Your lettuce
Your radishes
Salt and pepper
Natural Gardener’s John Dromgoole's suggestions for fall varieties to plant for your salad:
CARROTS: Renee’s Garden French Baby Carrots—“Babette” variety (70 days). These may not be fully mature by Thanksgiving, but slender baby carrots can be harvested and eaten early. Sprinkle seeds on top of prepared soil about ½ inch apart in a row or broadcast across the bed. Push the seeds lightly into the soil (not too deep) and pat gently to firm the soil. Keep seedbed moist. The seeds should sprout in 10–20 days. Once the young carrots are up and growing, thin as needed to keep carrots about two inches apart. YIELD: 70 to 80 carrots per 10 feet of row
RADISHES: Renee’s Garden Rainbow Radishes “Easter Egg II” blend (28 days). Radishes are the vegetables that give us the most instant gratification. It takes less than a month to get a fully mature crop. Plant seeds ¼ to ½ inch deep and pat down the soil lightly. The seeds should sprout within 5–7 days. Harvest at the correct time; old radishes are dry and mealy. YIELD: 4–10 pounds per 10 feet of row
LETTUCE: Renee’s Heirloom Cutting Mix “Baby Leaf Lettuce” blend (40 days) and Renee’s Farmers’ Market Lettuce Blend “Sweet Greens & Reds” blend (35 days). In our area, leaf lettuce is easy and fast to grow, and can be harvested repeatedly. Plant the seeds ¼ inch deep. The plants should emerge within 7–14 days. To harvest, give the plant a “haircut” with scissors, or break off individual leaves, leaving enough leaves to continue growing. YIELD: 20–40 plants per 10 feet of row
ARUGULA: Seeds of Change “Arugula (Roquette Salad)” (35–45 days).
Plant seeds ¼ inch deep, thin the seedlings to 2–4 inches apart. The seedlings should emerge in 3–7 days. For best flavor in a salad, harvest leaves when young, 2–3 inches long. Allow arugula to produce flowers, which are edible, very nicely scented, and attract beneficial insects. In addition, the fallen seeds will grow again next year.
SWISS CHARD: Botanical Interests “Bright Lights” variety (50–60 days. This is a beautiful, multicolored variety of Swiss chard, with yellow, orange, pink, crimson and lavender stems. Very nutritious, Swiss chard may be eaten raw or cooked, and might be the only green that will be productive in the summer and fall. Plant the seeds ½ inch deep, in rows 12–18 inches apart. Plants should emerge in 5–10 days. Thin the seedlings to 8 inches apart. Harvest the tender outer leaves.
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PERSIMMON RUM CAKE
By Jessica Maher
Yield: one 9-inch round cake or bundt cake
2/3 c. currants
1/2 c. golden raisins
3/4 c. dark rum
2 1/2 c. ripe persimmon puree (use ripe hachiya persimmons)
2 c. granulated sugar
1 T. vegetable oil
1 1/2 t. vanilla extract
1 1/2 c. bread flour
1 1/2 t. baking soda
1 t. salt
1/2 t. ground cloves
1/2 t. nutmeg
1 1/4 c. chopped and toasted walnuts
3/4 c. whole milk
1 T. lemon juice
1/2 t. lemon zest
2 t. grated ginger juice
1. Combine currants, raisins and rum in a bowl and set aside.
2. Preheat oven to 325°.
3. Brush inside of pan with melted butter, then lightly flour, tapping out the excess.
4. Scoop out the ripe flesh from the persimmon fruit, discarding the skins.
5. Puree the persimmons with 1 tablespoon lemon juice, pass through a fine-mesh strainer to remove excess fibers, and set aside.
6. Sift together flour, salt, baking soda, clove and nutmeg.
7. Whisk together persimmon puree, sugar, remaining tablespoon of lemon juice, ginger juice, lemon zest, vanilla extract and vegetable oil.
8. Gently whisk together puree mixture and flour mixture, making sure not to over mix (over mixing creates a dense, chewy pudding).
9. Using a rubber spatula, fold in whole milk, walnuts, raisins and remaining rum until just combined.
10. Pour into prepared pan and bake for approximately 1 hour 15 minutes, or until the testing knife pulls clean.
11. Cool pudding completely in pan before removing, then cut into slices for serving, topped with crème fraiche and fresh kumquats.
Tip: Don’t overlook the simple efficiency of the wire whisk. You may dismiss it as hopelessly low-tech, but it’s easy to use, is less complicated to set up and clean than an electric mixer, and takes up little storage space. I use whisks for everything from whipping together pie fillings to the Herculean job of mixing brownies. There’s something magical about the physical labor of baking with simple, “unplugged” tools. It keeps you connected to what you’re making and, at least in my case, keeps my arms toned. With a busy bakery and cafe to run, who has time to go to the gym?
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BOURBON PUMPKIN TART WITH STREUSEL TOPPING
By Rebecca Rather
Reprinted from "The Pastry Queen: Royally Good Recipes from the Texas Hill Country’s Rather Sweet Bakery & Café" by Rebecca Rather, Pulished by Ten Speed Press
Yield: 8 to 10 Servings
1 unbaked tart crust
Pumpkin Filling
1 15-oz. can of pure pumpkin (*see below for season alternative to canned pumpkin)
3 large eggs
1/2 c. granulated sugar
1/4 c. firmly packed, dark-brown sugar
1/4 t. salt
1 t. ground cinnamon
1 t. ground ginger
1/2 t. ground cloves
1 T. all-purpose flour
1/2 c. heavy whipping cream
1/4 c. bourbon
Streusel Topping
3/4 c. all-purpose flour
1/3 c. granulated sugar
1/3 c. firmly packed, dark-brown sugar
1/4 t. ground cinnamon
1/2 t. salt
1/2 c. (1 stick) chilled, unsalted butter)
Line a 10-inch tart pan with the tart dough. Preheat oven to 350°.
To make the filling:
Spoon the pumpkin into a large bowl. Whisk in the eggs, one at a time, until thoroughly incorporated. Add both sugars, salt, cinnamon, ginger, cloves and flour; whisk vigorously about 30 seconds. Whisk in the cream and bourbon.
To make the topping:
Combine the flour, both sugars, cinnamon and salt in the bowl of a food processor fitted with a metal blade. Cut the butter into small cubes and add to the flour mixture. Pulse 3 to 5 times, until the mixture is crumbly.
Pour the pumpkin mixture into the prepared tart crust. Spoon the streusel topping evenly over the pumpkin mixture. (Don’t worry, it won’t fall to the bottom of the tart.) Bake for 45 to 50 minutes, until the filling is set. Let the tart cool at least 1 hour before serving. Serve warm or at room temperature.
*Butternut Squash Puree:
3 medium butternut squash
5 T. melted butter
1/4 t. whole (?) cloves
1/4 t. ground ginger
1/4 t. cinnamon
1/8 t. ground nutmeg
1/2 t. salt
Preheat oven to 350 degrees. Cut each squash in half, lengthwise, and remove seeds with a spoon. Combine spices, melted butter and salt and liberally brush on the interior of the squash. Put squash, cut-side up, on a sheet tray lined with aluminum foil and roast in oven until fork tender, or approximately 1 1/2 hours. Allow to cool, almost completely, then scoop out flesh with a spoon and puree (should have about 15 ounces). Continue with recipe as follows.
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PECAN MILK
By Amy Crowell
Enjoy this subtly sweet and largely unknown drink warm or iced, with a shot of your favorite espresso or whiskey. My one-year-old found the leftover nutmeal particularly yummy in his morning cereal.
1/3 c. shelled pecans
2 1/2 c. water, almost boiling
2 T. maple syrup (or try a flavored Agasweet syrup)
Pour all ingredients into a blender and blend until frothy. Pour through a fine mesh strainer and enjoy.
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MESQUITE BEAN JELLY
Jeanice Zinsmeyer, my grandparents’ longtime D’Hanis, Texas, neighbor, makes this jelly every year. Adapted from Claudia Abbey Ball’s recipe, it turns a beautiful honey-brown color and is perfect for spreading over toast or biscuits.
3 c. mesquite bean juice (see directions below)
1/4 c. lemon juice
4 1/2 c. sugar
1 box Sure-Jell
Gather mesquite bean pods when they begin to fall from the tree. Break pods into smaller pieces. (Some foragers recommend immersing the pods in water for several minutes to allow any bugs to crawl out.) Put bean-pod pieces into a pot and cover with water, a few inches over the beans. Boil for 5 minutes. Turn off heat and let steep about 30 minutes. Strain. Put pod juice, lemon juice and Sure-Jell into a pot and bring to a full rolling boil, stirring to dissolve the sugar; let boil about 1 minute. Pour hot jelly into sterile canning jars, leave a 1/4” headspace, and seal with lids. Boil in hot water bath for 10 minutes.
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