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Growing chamomile for tea

I planted chamomile one year and have had it every summer since.

Its said to spring up in the yards of wise women.

I’ll take it! And stay calm about the weeds in the garden, thanks to my nightly cup of chamomile tea.

MAKING CHAMOMILE TEA

Gather the flowers on a hot sunny morning. This allows the oils in the plant to maximize. Use fresh, or allowing to dry in a dark, airy place.

Use spring water for your tea and boil it. Pour it over the flowers and cover to steep. Strain and relax!

You’ll sleep like a baby!

Violet Simple Syrup

VIOLET SIMPLE SYRUP/ MAKES A PINT

  • 2 CUPS WILD VIOLET PETALS, rinsed, no roots, calyx or stems
  • 2 cups WATER, distilled
  • 2 cups WHITE SUGAR

A heavy bottomed pot.

Combine the water and sugar, set the water on to boil.

Add the sugar, whisking until dissolved.

Take off the heat, add the violet flowers and let infuse overnight. You should get a lovely deep color.

The next day, strain off the petals through a wore mesh strainer.

Refrigerate. This will stay viable for up to a month!

AVIATION COCKTAIL made with homemade violet simple syrup

INGREDIENTS

  • AVAITION GIN, 2 OZ.
  • 1/2 OZ VIOLET SYRUP
  • 3/4 OZ FRESH LEMON JUICE
  • 1/2 OZ. MARASCHINO CHERRY SYRUP/ LUXARDO

COMBINE ALL

  1. SHAKE LIKE CRAZY WITH ICE.
  2. STRAIN INTO A COCKTAIL COUPE
  3. GARNISH WITH A VIOLET!

Drink Responsibly!

Fresh Horseradish

If you’ve got horseradish growing on your land, you will always have horseradish. Like comfrey, it’s often found around old farmsteads and the distinctive plants tend to thrive forever!
 
The good news, or further good news ,is that once the ground is soft ( we also call this MUD SEASON in Maine) you can dig some of it up, wash it and bring it into your kitchen to grind. If you haven’t any on your property, it can be found as an early offering at a farm stand.
 
Preparing fresh horseradish is easy. I prefer to make it in small quantities and more often. Using fresh horseradish will improve so many things you already love. Trust me.
 
INGREDIENTS

  • 4 OZ HORSERADISH ROOT.
  • 2 TB. WATER, OR AS NEEDED
  • 1 TB WHITE VINEGAR, MORE AS NEEDED
  • A PINCH OF SEA SALT
 
METHOD with food processor
  1. SCRUB THE ROOT AND DRY IT.
  2. USE A PEELER TO PEEL THE ROOT.
  3. DICE INTO LARGE PIECES.
  4. PULSE, ADDING WATER TO PROCESS, UNTIL WELL GROUND. ( KEEP THIS AWAY FROM YOUR EYES!)
  5. ADD THE VINEGAR AND SALT AND MIX WELL.
  6. STORE IN A TIGHTLY COVERED CONTAINER . THIS WILL KEEP A LONG WHILE.
TIPS: WHEN USING, I OFTEN SQUEEZE SOME OF THE WATER OUT  THROUGH A SIEVE SO AS NOT TO GET WATERY COCKTAIL SAUCE, FOR EXAMPLE.
 
This fresh horseradish will take your Sunday Bloody to the next level….Enjoy responsibly!

Irish Soda Bread

Add this recipe to your list of easy fixes.

Four ingredients and just minutes to mix together.

Great right out of the oven, or day old and toasted, we enjoy it with soups and stews….and not just on St.Patrick’s day!

Like any quick bread, please don’t overmix for tender results. Baking soda is the leavening agent, so, no need to proof this bread.

INGREDIENTS

This recipe used, baking soda, salt, flour an buttermilk.

METHOD

  1. Preheat your oven to 400 degrees.
  2. Mix all ingredients lightly ( we like raisins and caraway too)
  3. Place on a greased sheet pan.
  4. Score the top.
  5. Bake immediately until a pick comes out clean.

You don’t even need the luck o’ the Irish to make this a successful addition to dinner!

Making Truffles

 

SAVOY TRUFFLE “you’ll have to have them all pulled out after the Savoy truffle” the Beatles

Truffles are easy and decadent.

Simply, melted chocolate ( choose the best!) mixed with cream and butter. Chill, roll and coat.

THIS RECIPE CAN BE MADE IN THE MICROWAVE

MAKES 24 TRUFFLES

10 OZ DARK CHOCOLATE ( COOKING chocolate, not baking chocolate)
2 TB UNSALTED BUTTER
1/2 CUP CREAM

Combine in a non metallic bowl. Cover and micro wave in several short bursts. Stir until smooth, this is called a GANACHE.

Let it cool in the refrigerator for a few hours.

When cool, roll into bite sized balls and place back in the fridge while you assemble the coatings: cocoa or powdered sugar are popular, I use cocoa with a bit of chili!

Keep the mixture super cold while coating, then place immediately back into the fridge until time to serve…..share and enjoy!

Family Egg Nog Recipe


Ring in the New Year Right! Serves six, this recipe doubles well and is pretty quick to pull together.

We like whiskey in our egg nog, not the traditional rum. So, that’s how we serve it at home.

I’ve tried it both ways and I much prefer my eggnog “not completely raw”, We use backyard eggs and separate the yolks, beating them with sugar and FRESH nutmeg, and a dash of mace, then cooking them over low heat until you achieve a simmer. Then temper the hot egg mixture into the raw eggs slowly, so as not to curdle. Here’s the recipe:

INGREDIENTS

  • 6 eggs, separated, beat the whites till stiff peaks, set aside
  • 1/2 cup sugar
  • 1 cup whipping cream
  • 2 cups whole milk
  • 1/2 tsp freshly ground nutmeg, pinch salt and vanilla optional

METHOD

  1. Whisk the eggs and sugar, vanilla, salt in a medium sized bowl until creamy.
  2. In a sauce pan, over medium heat stir together milk, cream and nutmeg/mace until a simmer is achieved.
  3. Slowly add the hot milk to the eggs mixture ( this is tempering)a spoonful at a time, then return the mixture to the stove.
  4. Whisk constantly until thickened a bit ( minute or two), then allow to cool.
  5. When cooled we fold the stiffly beaten whites into the mixture and let everyone add their spirit of choice or this is also delicious “virgin”. Top with a grate if fresh nutmeg

Best enjoyed around the fireplace with loved ones. Cheers!

The Snickerdoodle

The Snickerdoodle is a Maine favorite all year round, but they really hit their stride at the holidays.

Tangy, chewy and tasting warmly of cinnamon, they’re just plain good. Basically a sugar cookie, I’ve heard them referred to as an Amish sugar cookie and were first documented in the mid-18th century by the Moravians. Cookie historians suspect the name “snickerdoodle” was a bastardization of the German “schneckennudel”, which is a cinnamon spiced dessert.

What makes my recipe a little different is the addition of freshly ground nutmeg, which always is a winner at my house”

The technique is the same as for any cookie.

METHOD

Sift the dry ingredients.

Cream the sugar, eggs and vanilla until very light. This is where I grate in the fresh nutmeg to taste.

Combine the two and chill covered before you form into small balls, which then get coated in cinnamon sugar.

Bake at 350 degrees , preheated, and I would double pan mine.

INGREDIENTS
Here are the amounts needed:

  • 1 c unsalted softened butter
  • 1 1/2 c granulated sugar
  • 2 large eggs
  • 1 tb. Vanilla
  • 2 3/4 AP flour
  • 1/2 tsp. Baking soda
  • 1 1/2 tsp. Cream of tartar ( for tang and rise)
  • Dash of salt
  • Cinnamon and sugar for rolling the raw cookie balls in.

After they are baked, remove to a cooling rack, they should be crinkly, crispy at the edges and with a chewy interior.

A great addition to any cookie exchange!

~ HAPPY BAKING AND HAPPY HOLIDAYS!

Dress Up The Groaning Board for Thanksgiving!

Tasked with elevating the Thanksgiving table, especially the sweet finish, try my tried and true PUMPKIN GINGERBREAD.

I like to add a few unusual things to make mine extra spicy. Here at Laura cabot Catering we double down on the powdered ginger, grind fresh pepper, chop candied ginger and break out the dry mustard powder as welcome additions to spiciness.

It comes out of the oven trailing pumpkin spiciness and just begs for a hot mulled cider to go with it.

Fast, easy, warming and so fragrantly delicious you’ll want to throw a party!

A TERRIFIC “GO TO” RIGHT THRU NEW YEAR. GREAT FOR HOLIDAY GIFTING.

PUMPKIN GINGERBREAD, 2 LARGE LOAVES

INGREDIENTS

  • 31/2 c. AP FLOUR
  • 2 TSP. BAKING SODA
  • 1/2 tsp. SALT
  • 2 tsp. CINNAMON
  • 2 TB GROUND GINGER
  • 1tsp. CLOVE ,ground
  • 2tsp. Freshly grated NUTMEG
  • 1/4 tsp. FRESH BLACK PEPPER
  • 1/c cup chopped candied ginger a few RAISINS, optional
  • 4 LARGE EGGS1-15 OZ Can of ONE PIE PUMPKIN PUREE
  • 1 1/2 C. SUGAR
  • 1 CUP DR, BROWN SUGAR
  • 1 CUP VEG OIL, I PREFER OLIVE OIL
  • 1/4 CUP. MOLASSAS
  • 1 TPS. FRESH GRATED GINGER
  • 1TP. VANILLA EXTRACT

PREHEAT OVEN TO 350 DEGREES

COMBINE DRY INGREDIENTS, THEN WET IN SEPERATE BOWLS

COMBINE THE TWO. BEAT UNTIL COMBINED.

TURN INTO A GREASED LOAF PAN AND SPRINKLE THE TOPS WITH SUGAR.

BAKE UNTIL THE LOAF TESTS CLEAN.

ENJOY WITH FRIENDS! HYGGE!

Pumpkin Roll with Mascarpone Cream Cheese Filling

Let’s take the mystery out of creating this “go to” fall dessert, which is easy, yet has so much star power! This rolled cake takes a half hour to prep and not very long to bake, since it’s so thin. It’s spicy, moist and easy to produce ( don’t tell!). I like to add some Mascarpone cheese to my cream cheese for a bit of tang, but if you can’t find it, this comes out equally well without it for the filling.

INGREDIENTS

  • 3/4 CUP SIFTED AP FLOUR
  • 1 TSP BAKING POWDER
  • 1/2 TSP BAKING SODA
  • 1 TB GROUND CINNAMON
  • 1/2 TB FESHLY GROUND NUTMEG
  • A SMIDGE OF MACE AND CLOVE, DASH OF SALT
  • 3 LARGE EGGS, BEATEN
  • 2/3 CANNED PUMPIN PUREE( WE LIKE ONE PIE BRAND)
  • 1/2 CUP LIGHT BR SUGAR
  • 1/2 CUP WHITE SUGAR
  • 1 TB VANILLA

HAVE SOME POWDERED SUGAR ON HAND TO ROLL THE CAKE

METHOD

  1. PREHEAT OVEN TO 350 DEGREES
  2. GREASE A 10 BY 15 INCH SHEET PAN, THEN LINE WITH PARCHMENT PAPER.
  3. SIFT ALL DRY INGREDIENTS AND SET ASIDE
  4. MIX ALL WET INGREDIENTS
  5. COMBINE THE TWO, STIR UNTIL WELL COMBINED.
  6. SPREAD BATTER EVENLY INTO PREPARED PAN. BAKE FOR 15 TO 18 MINUTES.
  7. SPREAD OUT A CLEAN TEA TOWEL AND SPRINKLE WITH POWDERED SUGAR.
  8. WHEN CAKE IS DONE BAKING, INVERT IMMEDIATELY ONTO THE TOWEL, PEEL OFF PARCHEMENT PAPER CAREFULLY.
  9. ROLL THE CAKE UP SLOWLY AND CAREFULLY AND ALLOW TO COOL FOR A COUPLE OF HOURS, WHILE ROLLED UP.

PREPARE ICING

  • 1/4 CUP SOFTENED BUTTER
  • 5 OZ SOFTENED CREAM CHEESE, 2 OZ MASCARPONE
  • 1 1/2 CUP CONFECTIONERS SUGAR
  • VANILLA TO TASTE

BEAT ALL TOGETHER IN A MIXER UNTIL CREAMY, SET ASIDE.

TO FILL

  1. GENTLY UNROLL THE CAKE, FLATTENING IT OUT CAREFULLY.
  2. SPREAD FROSTING EVENLY LEAVING A SHALLOW BORDER AROUND ALL EDGES.
  3. ROLLUP AGAIN TIGHTLY AND PLACE UNDER REFRIGERATION FOR 20 MINUTES.

TO SERVE

SLICE AND SERVE WITH WHIPPED CEAM AND CANDIED GINGER DUST! NOW GO LOOK AT SOME COLORFUL LEAVES!

7 Ingredient Jalapeno Relish

Ingredients:

  • YOUR BUMPER CROP OF JALAPENOS. 3 CUPS, DICED SMALL
  • RED ONION, FINE DICE
  • SUGAR, 3/4 CUP
  • SALT 1 TSP
  • PEPPER, TO TASTE
  • VINEGAR, WE USE WHITE 1 CUP
  • CELERY SEED, 1 TSP. TOASTED

Method Basically, combine all ingredients. Stir, then simmer lightly for ten minutes. It will thicken slightly as it cools. At this point, you may choose to can it with a hot water bath, or simply place it in a sterile glass jar, tightly lidded, after it cools ( 20 minutes) This will hold in your fridge for a few weeks.

We love this on a grilled fish taco or a burger….You can’t lose!