Suburban Homestead Store
Archive for the ‘In the Kitchen’ Category
Making Maple Butter
Spring temperatures are rising, sap is flowing and that only means one thing…its Maple Syrup Season. It’s during this time of year that the warmth of spring pushes the maple tree sap up into the branches to nourish the leaves, making it the perfect time to capture the sweet juice.
Sap is collected by boring holes in each maple tree and inserting a spout. As the sap moves through the tree the sap drips from the spout into a waiting bucket. The buckets are collected and the rich golden sap is taken to a sugar house where it is boiled down, allowing all the water to evaporate. What’s left is super concentrated natural syrup that’s perfect on pancakes and waffles, muffins and toast, as a glaze for meats and even in baked goods.
No offense to the goodies above, but my favorite way to eat maple syrup is in a creamy, delicate Maple Butter. Slathered on fresh baked cornbread, partnered with peanut butter in a sandwich or spread on piping hot dinner rolls just out of the oven, it is a sinfully delicious way to enjoy the changing of a season all year long.
To make your own Maple Butter try this easy recipe.
Maple Butter
¾ cup softened homemade or pure butter (not margarine or buttery spreads)
1 cup pure maple syrup
• In a heavy pan heat maple syrup until it reaches about 240 degrees and begins to foam; about 10 minutes.
• Stir in butter
• Pour mixture into a glass mixing bowl and beat until thick and creamy, about 10 minutes.
• Store in a canning jar in the fridge.
If you are lucky enough to have a sugar maple, black maple or red maple tree on your property then you’re lucky enough to have the main ingredient for making your own pure maple syrup. To learn more about tapping maple trees and making maple syrup check out this bulletin by the University of Maine
photo credit: PhoTones_TAKUMA
Blueberry French Toast Casserole
This coming month will be a busy time for our little homestead. Not only has spring finally arrived with all the chores and planting that goes along with its warmer weather, but a bounty of garden tours, workshops, lectures, festivals and gatherings are planned. Each weekend will be an opportunity to meet new friends, catch up with old ones and to show off what the season has to offer with a colorful array of potluck dishes. I love these kinds of gatherings, elegant and simple, yet unpretentious, with lots of time spent in gardens bursting with color and a peak at things to come. It’s a great way to shake off what has been an unpredictable winter that lasted weeks longer than normal.
It’s prime blueberry season in our neck of the woods and there’s nothing better than a weekend brunch marked by blueberries bursting with flavor. And the compliments for arriving with a clever dish that catches people’s eye and has them asking, “Can I get the recipe” ain’t bad either.
I came across a recipe for Blueberry French Toast Casserole and with a few adjustments it’s too wonderful and yummy to keep to myself. Here’s how you can make your own splash at a weekend brunch and have them coming back for more:
Blueberry French Toast Casserole
12 slices egg bread or Brioche, cut into 1-inch cubes
16 oz. cream cheese, softened
2 cups fresh local organic blueberries
12 farm fresh eggs
2 cups whole organic milk
1/3 cup pure Vermont maple syrup
1. Butter a 9”x13” baking dish.
2. Cut or tear bread into ½” cubes, spreading half the bread in the baking dish.
3. Cut cream cheese into 1” cubes and layer over bread. Top with blueberries and remaining bread.
4. In a large bowl, mix together eggs, milk and syrup. Pour mixture over layered bread. Use a spatula to press bread down into liquid.
5. Cover pan with foil and refrigerate for 8 hours or overnight. Set on counter 30 minutes before cooking. Preheat oven to 350F.
6. Bake for 45 minutes. Uncover and bake until top is golden brown and egg mixture is set in the middle, about 25-30 minutes more. Use a knife to check.
To make this dish even more decadent, serve it with a bit of Blueberry Sauce, which can be made while the casserole is baking.
Simply combine ½ cup sugar and a tablespoon of corn starch in a small saucepan. Add to it ½ cup of water and boil for 3 minutes. Then add ½ cup of fresh local organic blueberries and simmer until the berries begin to burst. This will take about 8 to 10 minutes. Take pan off the stove and stir in one teaspoon of nutmeg.
To serve your blueberry dream, cut into squares or spoon out portions onto a plate and drizzle blueberry sauce over the top. You can even add a shake or two of powered sugar.
Feeling a little adventurous with the coming of summer? Try making this casserole with other summer time berries like strawberries, blackberries, Olallieberries, or Logan berries.
photo credit: Florida Magazine
Homemade Granola Bars
My daughter is crazy for granola bars. Between sports workouts and working her show lambs granola bars are her snack of choice for a quick energy packed pick-me-up. Unfortunately, most of the store bought granola bars are nutritionally no better than candy. Their cleverly designed packaging only makes them look like they are natural. The few that are truly natural are so tasteless it’s like eating cardboard and they cost like the dickens.
So, out of sheer necessity I was on the hunt again for a homemade alternative to a store bought item. After a bit of research and a few experiments I think I’ve found an unbeatable recipe for homemade granola bars. The list below is the core ingredients for the recipe, but it can be easily changed to accommodate personal tastes and preferences.
The cost of making your own nutritious flavor-packed granola bars is pennies on the dollar compared to their store-bought counterparts. But what’s even better than their low cost and high food value is that these bars are truly delicious — as any snack food (nutritious or otherwise) should be in order to make the list of favorites. Read the rest of the story »
Frittatas
We all know that when life gives you lemons you make lemonade. But, what about when life give you too many eggs? I pondered that question this afternoon when I pulled a basket full of eggs out of the chicken coop. I couldn’t believe it, there were eggs in every nesting box. And, we have ten. I looked at the pile, then looked at the hens and wondered what kind of super human – I mean super chicken – effort did such a feat take. Then I wondered what the hell I was going to do with all those eggs.
After a few quizzical moments it came to me – Frittata.
Frittatas are similar to quiches on the inside, but don’t have a crust. They are firm and thick like omelets and can contain any variety of chopped meat or vegetables. They are the Italian version of an omelet.
Now I was on a mission. I took the eggs into the kitchen and set them on the counter. When I opened the fridge, staring me in the face were three dozen more eggs to go along with today’s haul. What the hell were my hens eating or doing that they produced this many eggs. Or, was it that we were not eating eggs often enough. How could that be though? I have eggs and toast almost every day for breakfast. Moving on with my mission, I rummaged through the fridge and pulled out parmesan cheese, spinach, asparagus, and onion. This would be the base for my frittata. I would use bacon instead of ham, fry up some potatoes and have toast with homemade blueberry jam. It was beginning to sound like breakfast for dinner, but didn’t care. I was going to use up at least 6 eggs, maybe even 10.
The basic recipe I used is below. Any combination of ingredients can be added with success. Even the cheese can be changed. Try Monterey Jack, White Cheddar or Swiss. Frittatas are a great way to use veggies and small amounts of meat to make a nutritious and satisfying meal. For a wonderful weekend brunch pair your Frittata with a nice green salad. Read the rest of the story »
Lemon Aide
Lemons can be found in most American homes these days. From fresh and frozen, to their essence in cleaning supplies and beauty products, the diversity of these bright, tangy, tart, yellow fruits is limitless. And, thanks to the Mediterranean like climates of California and Arizona, lemons are available throughout the year, accounting for 95% of the U.S. lemon production.
Originally found in Northern India, and prized for their unique flavor, lemons enhance culinary delights around the world, and were once referred to as the “golden apple”.
Check out some tips on how to use this amazing fruit around your home:
- A bowl of fresh lemons will add fragrance and color to a room for days.
- Add a slice or two of fresh lemon to a glass of water. It has visual appeal and makes the water taste and smell better.
- If you are reducing your sodium or fat intake, try squeezing a wedge of fresh lemon on salads, steamed vegetables, soups and stews. You’ll never miss the salt or butter!
- Add the grated zest of fresh lemon to recipes for added intensity in cakes and cookies.
- Sooth a sore throat by mixing lemon juice and honey with hot water.
- To whiten cloth napkins, linens, and even socks, fill a large pot with water, and drop in several slices of lemon. Bring to a boil, then turn off the heat. Add the linens, and let them soak for about an hour. Then launder as usual.
- Freshen and moisturize the air in your home on dry winter days. Place an enameled cast-iron pot or bowl on top of your wood-burning stove or stovetop, fill with water, and add lemon (and/or orange) peels, cinnamon sticks, cloves, and apple skins, and just simmer the water periodically.
- Neutralize cat-box odors, by cutting a couple of lemons in half and placing them cut side up, in a dish in the room, and the air will soon smell lemon-fresh.
BUT — even with all the attributes of this small oval fruit, my favorite use is still in Lemon Poppy Seed Muffins and a fiery Lemon-Rosemary Roasted Chicken. Check out the recipes below to make these treats for your family.
Lemon Poppy Seed Muffins Recipe
Making Juice with a Blender
At our house juice is consumed almost as much as water. It is the beverage of choice on hot days when we’ve been working hard in the garden or in the barn. It gives us a little extra burst of energy with all vitamins and natural sugar it contains. The problem is, commercially made juices are expensive and full of unwanted chemicals, corn syrup and preservatives; and juicing machines are more money than this frugal farmer wants to spend. The answer: making juice using my blender or food processor.
You can make virtually any kind of juice with your blender, and what’s more, a blender won’t separate the healthy fiber found in the peels and pulp like a commercial juicer can. The fiber in the peel and pulp helps your body regulate the absorption of sugar, vitamins and minerals.
Making your own blender juices is simple and fun, and allows you to combine several different fruits to make a juice blend.
To make your own homemade fresh juice:
- Wash fruit thoroughly.
- Remove thick peel on fruits such as pineapple, mango or papaya.
- Remove any large seeds. Smaller seeds can be strained out later.
- Rough chop fruit and add to blender with a small amount of water so it will blend easier.
- Flip the switch and blend away.
While the fruit is blending, place a strainer over a bowl or 4-cup measuring cup. When juice is blended well, pour it into the strainer, and using the back of a spoon mash the juice and pulp through, leaving the peel and seeds in the strainer. If you prefer a clearer juice, strain it again through a layer or two of cheesecloth.
The interesting thing is that you will get more juice and less pulp from the blender process than when using a traditional juicer. In fact, you may get as much as 50% less pulp.
If your juice needs a bit of sweetening add a small amount of honey or some apple juice. Apple is one of the sweetest fruits, and is perfect for adding natural sugar to your juice mix. Most juices can be kept in the refrigerator for a day or two. When making larger batches, freeze in small containers for later use.
There you have it…simple, fresh, homemade juice.
photo credit: taka_horri
Troubleshooting Bread Making Problems
Making homemade bread is almost as fun as eating a thick, warm slice smothered in creamy butter or drizzled with honey. But what happens when your bread making fun has trouble; little problems that affect the taste and texture or outcome of your bread.
It happens, folks – to everyone – at some point in their bread making career. If you’ve had trouble in the past, check out our problem-solving pointers to see what may be going wrong. You’ll be back to bread making success in no time at all. Read the rest of the story »
Organizing the Well Stocked Freezer
I opened the door to my freezer the other day, to get something out for dinner, and instead of finding what I wanted an avalanche of frozen meat came tumbling out and landed right onto my foot (%#@$), nearly breaking my toes. At that moment, amidst the pain and four-letter words I vowed to get my freezer organized and stay organized so something like this would never happen again.
I normally purchase frozen items when they are on sale and when I have a coupon for them. Meat from the discount bin and butter when it’s on sale at holiday time are big items. But, because they are not “planned for” purchases I usually have not made space for them in the freezer, so things are just shoved in where ever they will fit. Bad idea, as I came to discover.
So, I set out to reorganize my 25 cubic foot upright. But, how?
Easy part first – The Freezer Door: This is the warmest part of the freezer. I use it to store soup base, butter, lemonade concentrate and half-gallon milk jugs filled with water to use in the ice crest or in the rabbit hutch on hot summer days.
When the door was finished I stood there staring at four large shelves and one pull-out drawer crammed full of chicken, lamb, beef, pork and a variety of other frozen staples like flour, rice, spaghetti sauce and pre-made soups. Where to begin? I scratched my head.
I knew I wanted everything “contained”, easy to locate, with older items close to the front so they would be used before newer purchases. After standing there for a few minutes I decided to use the same approach as I had when I organized my garage, plastic lidded bins. Only this time I wouldn’t need the lids. I measured the length and width of the shelves and determined what size bins to buy. One large bin would be too heavy when full, so I decided to buy two smaller bins that could sit side-by-side. I headed off to town and purchased eight 16-quart bins that measured 11”x16”. Perfect!
Fortunately for me the day was cold and I didn’t have to worry about spoiling what was in the freezer as I pulled packages out and sorted them. Shelf by shelf I sorted meat into bins and vegetables, soups, sauces and other items out of the way as I worked my way through the freezer. Now I have an individual bin for chicken, pork and beef. Since we butchered a whole lamb last fall I needed two bins for those packages. The bins also have a slight slant to them and when sitting on the shelf provide a nice little “cave” between them for oddball items or overflow. The bottom drawer is used for miscellaneous items like odd cuts of lamb we feed to the dogs, lamb salami I had made out of our ground lamb, and large roasting chickens that won’t fit in the bins.
The top shelf is stocked with rice, flour, vegetables, fruit, ice cream, pre-made soups and sauces. At a glance I can now see if I need to purchase more of a particular item, helping me take advantage of sales and coupon specials. I can also see what I may have too much of, enticing me to find new recipes in order to use it more quickly.
My organization project also showed me how woefully lax I have been at dating my meat and freezer containers, leaving too much to memory on when it was purchased or made. In the future, I’ll be more diligent about dating and labeling what goes into the freezer so I can use the oldest items first.
All-in-all it was a well used chilly afternoon.
photo credit: Cowgirl Jules
Stretching the Summer by Freezing Herbs
Most herbs are annuals and won’t last the winter in many parts of the country. But, you can extend your fresh herb season by freezing them.
Here’s the trick: pick the freshest, brightest, cleanest, most undamaged leaves, remove the stems, chop finely, and place in a bowl. (Cilantro can be chopped stems and all) Add enough olive oil or vegetable oil to just cover, and then spoon the mixture into an ice-cube tray and freeze; when the cubes are solid, store in a re-useable freezer container. Frozen herbs can be stored for up to 3 months.
Herbs like mint, basil and cilantro can liven up a simmering pot of soup, a savory sauce or even a hearty stew; just drop a frozen cube into the pot. Or, you can first defrost the cube and strain out the herbs. Don’t be wasteful though – the seasoned oil can be used in salad dressings or on steamed veggies.
photo credit: ashleycoombsphotography
Homemade Popsicles
Summertime means one thing – fresh fruit – and lots of it. Once you’ve made jams and jellies, chutneys and compotes why not try a few frozen treats. Ice pops made with real fresh fruit beats anything you’ll find in a store or on an ice-cream truck— and they only take a few minutes to make. Here’s how:
Place 2 cups of chopped fruit or hulled berries into a blender with ½ cup of sugar and puree until smooth. Pour into a fine-mesh sieve, pressing fruit with a spoon or spatula to strain out any skin or seeds, and into a glass measuring cup. If you like your pops with pulp you can skip the straining part.
Pour mixture into Popsicle molds, insert sticks and freeze until firm, at least 4 hours. Store up to one week – if they can last that long.