A Misty Walk at Dark Hollow and Ramp Mushroom Ravioli!

Dark Hollow Trail: Salisbury, CT

A slow steady rain was starting- undeterred, we put on our raincoats and water proof hiking boots and set out for a misty early spring hike on the Dark Hollow Trail in Salisbury.

As we walked up the trail, the air was damp and fragrant with pine and rich humus and we saw many early woodland wildflowers peeking hesitantly out of the soil.

Enthralled, we saw the first trilliums of the season!

Fiddlehead ferns were slowly unfurling on their stalks and tiny leaf buds glistened with moisture.

Through the mist from a vantage point high on the trail, we could see a home in the village.

Early spring is the time of year for wild ramps.

Wild Ramps Next to Trillium Flower

I had always heard about ramps and their delicate onion/garlic flavor, but had never tried them. Luckily, our dear friends Thomas and Fran are avid ramp foragers and they offered to take us to harvest ramps from one of their sources.

According to Spruce Eats:

Ramps–a cousin of onions, leeksscallions, and shallots–grow in low mountain altitudes from South Carolina to Canada. In many areas, they’re considered a spring delicacy and a reason for celebration. Harvesting ramps has a long tradition in the Appalachian region of the United States, with West Virginia particularly well known for its many festivals and events. Ramp festivals are also held in Tennessee, Virginia, and North Carolina. There are many ways to enjoy ramps: raw, sautéed, roasted, grilled, and pickled too.

On Mother’s Day we set off for a beautiful hike at the New Marlborough Land Trust- then we went off to find ramps at an undisclosed location!

New Marlborough Land Trust

Not far from the side of the road, we came upon a sizeable patch of ramps. Next to a swampy area, thousands of ramp plants were clustered together in the woods. Paul called them a “run of ramps”!

Paul had found a recipe for vegan ramp ravioli from Meatless Makeovers and I decided that this would be a perfect use for our foraged treasures. When we returned home in the late afternoon, I thought I might make the pasta dough and then prepare the filling and form the ravioli the next day. But, after the inspiring walks and ramp adventure with our friends, I found myself full of energy and decided to make the raviolis for dinner. I listened to Stile Antica on Pandora and found myself in cooking heaven.

The original vegan recipe calls for pasta dough made with ground flax seed instead of egg, but I decided to go with rich golden organic egg yolks, a wise decision; the pasta was tender and full of flavor! I also added mushrooms and a few seasonings: dried thyme, nutmeg, red pepper flakes and salt & pepper to taste. The flavor of the ramps was just as I had imagined; subtle and delicate and they blended beautifully with the mushrooms and vegan ricotta. I think that you could also make the raviolis with leeks and scallions for a similar flavor.

These are definitely a dish for company. We will serve these soon for a group that includes our favorite ramp foragers!

ENJOY!!

Wild Ramp and Mushroom Ravioli (almost vegan)

FILLING:

  • 3 cloves garlic (Minced)
  • 1 bunch ramps (chopped with white stems separated from leaves)* Note
  • salt and freshly ground pepper to taste
  • 1 teaspoon dried thyme
  • 4- or 5 mushrooms finely chopped
  • pinch of ground nutmeg
  • pinch of red pepper flakes
  • Vegan Ricotta ( I used Kite Hill plant based ricotta)

SAUCE:

  • 2 Tbsp vegan butter (I used Kite Hill Vegan Butter and it had a nice flavor, although you could just use unsalted butter)
  • 3 cloves garlic (sliced)
  • 15–20 sage Leaves
  • 2 Tbsp walnuts (chopped)
  • 1 ramp (chopped with white stems separated from leaves)

Ingredients for Pasta Dough

Makes enough dough for 24 ravioli or cappellacci

1 cup cake flour (not self-rising)

1/4 cup all-purpose flour

1/2 teaspoon salt

2 large egg yolks

1 1/2 tablespoons extra-virgin olive oil

1/4 cup water

Blend together all dough ingredients in a food processor until mixture just begins to form a ball. Knead dough on a lightly floured surface, incorporating only as much additional flour as necessary to keep dough from sticking, until smooth and elastic, 6 to 8 minutes. Wrap dough in plastic wrap and let stand at room temperature 1 hour.

Cooks’ note:

Dough can be made (but not rolled out) 1 day ahead and chilled, tightly wrapped in plastic wrap. Bring to room temperature before rolling out.

  1. Prepare the Ramps: Meanwhile chop the ramps completely, separate the chopped leaves from the white ends. Mince the garlic.
  2. In a skillet over medium heat, add 1 Tbsp olive oil. Place the chopped white part of the ramp first and allow to cook for 2 minutes.
  3. Next, add the chopped ramp leaves, mushrooms and the garlic. Cook, stirring frequently for 3 minutes. Transfer to a bowl and set aside.
  4. Making the Ravioli: Once the dough has rested, cut it into 8 equal pieces. Working in batches roll out the dough on a floured surface. Your dough should be about 3mm thick after rolling.
  5. Dollop 1 tsp vegan ricotta cheese about 3 inches apart along your rolled out dough. Place 1 tsp of the ramp filling onto each dollop of ricotta.
  6. Place another rolled out piece of dough over the filling piles. Carefully press out any trapped air and seal your ravioli tightly using your finger and cut them out with a knife or with a ravioli cutter. Dust your fresh ravioli with flour and set aside.
  7. Put a large pot of water on the stove to boil.
  8. Make the sauce:  In a skillet over medium/low heat, melt the butter. Stir the butter frequently until it has a slight golden brown color. Approx. 4 minutes.
  9. Add the garlic, white part of the ramps, and the walnuts. Cook stirring constantly until garlic begins to brown. Approx. 3 minutes.
  10. Remove the sauce from the heat, add the ramp greens and sage leaves to the sauce and set aside.
  11. Once your water is boiling, place a few ravioli into the water at a time. Allow them to boil for 3-4 minutes.
  12. Serve: Plate the ravioli and spoon the sauce over them. Garnish with red pepper flakes, black pepper, or grated vegan parmesan, if desired. Serve immediately and enjoy!
  13. Store uncooked ravioli in the fridge for up to 3 to 4 days or freeze for up to 3 months.
  14. * Note: Make sure to wash ramps very well with plenty of cold water. They are quite gritty! After I washed the ramps, I spun them dry in a salad spinner.
  15. ENJOY!

AND: Here is I think, an appropriate “Tree of the Week!”


“I think I Smell Something Good”!

HAPPY SPRING!!

High Ledges and a Passover Delicacy

High Ledges- Shelburne, Massachusetts

It was a windy chilly early spring day with the unusual occurrence of Easter, Passover and Ramadan taking place over the same weekend. We took a walk with breath taking views on the High Ledge Wildlife Sanctuary Trail in Shelburne, Massachusetts. From the top of the trail one can see the Deerfield River weaving gracefully through the hills with Mt. Greylock in the distance.

The trail climbed gently through peaceful pine woods and passed a gentle gurgling stream. In no rush, we stopped to listen to the beautiful sounds.

From the vantage point at the top, looking down almost 1,000 feet, we were treated to a cookie cutter view of the village of Shelburne Falls. To the left of the village not too far off, nestled in the hills, is our newly purchased land!

This year was our first in person Passover Seder since 2019. What a wonderful feeling to get out our fancy tableware and set the table for our guests! Although, I had lost track where the serving platters and large bowls were stored away. I needed to recalibrate how much food to prepare; I had gotten so used to cooking for two people!

One of the best things about hosting a Passover dinner again was that I could prepare Smoked Whitefish Gefilte Fish! When you mention gefilte fish to most people, there is a bit of eye rolling; we have a collective memory of cold gloppy fish that came from a jar with a strange after taste complete with an unappealing gooey gelatin. Mostly I think we ate it because we were starved after the long Seder service!

I found the recipe several years ago on Epicurious from an April 2002 issue of Bon Appetit Magazine. I love it when a person tastes the dish; skeptically the first time and then a look of delight crosses their face! A request has been made for a summer version of the dish; perhaps with a glass of chilled rose wine and served with tender baby lettuce with fresh peas from a local farm stand!

Each year, a few weeks before Passover, I make my annual pilgrimage to Zabars on Manhattan’s Upper West Side to purchase the freshest smoked whitefish; one of the ingredients for the gefilte fish. I do believe this is what makes the dish so special. I always enjoy watching the rude irreverent countermen carefully slice nova and other smoked fish. As I stand in a long line waiting for my turn, Mozart is playing softly in the background accompanied by the aroma of smoked fish and freshly baked bagels in the air. I listen to the back and forth banter between the customers and countermen. Then, I take my treasure home and keep it in the freezer for a few weeks until it is time to prepare the dish. The fish can be made up to 2 days before serving.

It had been several years since I had made the recipe and I needed to read the directions carefully. This recipe is a bit of a slog, but the result is well worth the effort! I hope you will try this recipe!!

Smoked Whitefish Gefilte Fish with Lemon-Horseradish Sauce

Ingredients

Makes about 24 dumplings

Gefilte fish

3/4 cup thinly sliced peeled carrots

1/4 cup matzo meal

2 tablespoons olive oil

1 cup chopped onion

1 cup chopped green onions ( reserve a small amount to garnish the fish)

4 large eggs

1 tablespoon fresh lemon juice

1 1/2 pounds mild white fish fillets (such as sole or flounder), cut into small pieces

2 cups flaked smoked whitefish (about 8 ounces), carefully boned

3/4 teaspoon salt

1/4 teaspoon ground black pepper

Sauce:

2 garlic cloves

1/4 cup prepared white horseradish

2 tablespoons fresh lemon juice

1 cup mayonnaise ( I use vegannaise)

salt and freshly ground pepper to taste

For gefilte fish:

Step 1

Cook carrots in pan of boiling salted water until very tender, about 8 minutes. Drain, reserving 1/2 cup cooking water in small bowl. Stir matzo meal into water; let stand 10 minutes. Place carrots in processor. Heat olive oil in heavy medium skillet over medium-low heat. Add onion and sauté until soft, about 5 minutes. Add green onions and stir 1 minute. Add onion mixture to carrots in processor. Add matzo meal mixture; blend until mixture is pureed and smooth. Using electric mixer, beat 3 eggs and lemon juice in large bowl until foamy and slightly thickened, about 4 minutes. Stir in mixture from processor; do not clean processor bowl.

Step 2

Blend fish fillets, smoked fish, salt, and pepper in same processor bowl until fish is finely chopped. Add remaining egg and blend to coarse paste. Add fish mixture to matzo meal mixture and mix thoroughly. Cover and refrigerate until very cold, about 2 hours.

Step 3

Line large baking sheet with waxed paper. Using wet hands, shape 1/4 cup fish mixture for each dumpling into egg-shaped oval. Place on prepared sheet. Cover with waxed paper and chill before steaming.

Step 4

Set vegetable steamer rack in large pot. Fill pot with enough water to meet, but not cover, bottom of rack. Line rack with parchment paper. Arrange 8 fish dumplings on parchment paper. Bring water to boil. Cover pot and steam dumplings until cooked through and firm to touch, about 25 minutes. Steam remaining dumplings in 2 more batches. Cover and refrigerate gefilte fish until cold, at least 6 hours. (Can be prepared 2 days ahead. Keep refrigerated.)

For Sauce:

Step 5

Mince garlic and place in small bowl. Mix in horseradish and lemon juice. Gradually whisk in mayonnaisse. Season sauce with salt and pepper. Adjust seasonings adding more lemon juice or horseradish to taste. Cover; chill up to 1 day. The flavors develop overnight!

Serve fish on a large platter sprinkled with remaining chopped scallions.

ENJOY!!

As is the tradition, at the end of the Seder, we opened our door to let Elijah enter. As dusk was falling we could hear the sounds of the birds tucking in for the evening and peepers calling from the pond across the street. I always imagine at this time of the year that a hungry bear enticed by the aroma of smoked whitefish gefilte fish, matzo ball soup and roast chicken may enter the door instead of Elijah! What a joy it was to be gathered around our table with dear friends once again!

AND, here is the “Tree of the Week”:

“It’s been a whirlwind of a year so far!”

HAPPY SPRING AND STAY SAFE!

The Return of the Fungi and Chicken Pesto Meatballs!

Bray Road Buckland, MA

March 28th– Walking through our land in Buckland, Massachusetts, the snow has all melted away and I am amazed to see a colorful show of fungi that seems to have reappeared like magic!

Fountain Pond State Park: Great Barrington, MA

Many years ago our land was originally a sheep farm, then it was logged; a good deal of brush was left behind. As the wood decayed, a moist fertile environment for mushrooms and fungi was created. I love walking through the land; although I have to be careful stepping over the brush so I don’t fall! Moving slowly this way, my attention is drawn towards the ground and I discover strange, colorful and intricate fungi!

Bray Road Buckland, MA

An interesting fact from an article written from bountea.com: “Life in the Winter Soil.”

 “With soil rich in humus, bacteria can hibernate through the cold weather well protected within their carbon habitats. Soil that drains well and has humus content around 10% is an ideal environment for overwintering microbes.

Spring arrives slowly in the Northeast.

Sheffield, MA

The other day on a walk at Hunger Mountain in Monterey, MA, the blue grey sky was spitting snowflakes. We were treated to views of the distant misty mountains peeking through the still bare trees.

Hunger Mountain: Monterey, MA

As I get ready to publish this blog, it is greening up rapidly outside, but there are still weeks of cool weather left to make hearty dishes that simmer for hours on the stove!

For many years, I watched my late mother- in-law Dolores DePaolo make her legendary meatballs and tomato sauce. As she cooked, she regaled me with stories from her rich Italian American family history, always complete with a demonstration of a rude hand signal; a dismissive fleck of the hand in the air to use if someone was being disrespectful. I listened carefully as she showed me her techniques to coax the most flavor out of a sauce and to make the meatballs tender. As she aged, others in the family started to cook more; then at one holiday meal, the ultimate compliment was made; a smile and a look of approval! To mix up cultural references a bit here; in her eyes, I had become a true balabusta (a Yiddish expression for a good homemaker.)

I remember clearly a few tips: 1. mix the ingredients for the meatballs thoroughly and when you form them into balls handle the mixture gently, don’t over pack them. 2. Heat the olive oil in the pan to a high temperature then and brown the meatballs all over. 3. Place the meatballs into the sauce, add water to the pan and stir up all of the browned bits in the pan. Add this to the sauce. 4. Simmer the sauce and meatballs gently for hours.

I have experimented making meatballs with ground beef, ground turkey and adding other ingredients like chopped kale. I have made vegetarian meatballs with ground nuts, onions, garlic, egg and breadcrumbs. My latest rendition is with ground chicken, pesto, garlic, egg, bread crumbs and kale. I hope you enjoy Chicken Pesto Meatballs!

Chicken Pesto Meatballs

Ingredients for Sauce:

1 large can organic crushed tomatoes

1 small can organic tomato paste

1/2 onion finely chopped

2 large garlic cloves finely chopped

1 bay leaf

1 teaspoon dried thyme

2 teaspoons dried basil

2 teaspoons dried oregano

a good glug of red wine

salt and freshly ground pepper to taste

3 tablespoons extra virgin olive oil

water

To make sauce:

Heat olive oil in a large heavy pot, add onion and saute for about 5 minutes until onions are soft and translucent. Add garlic and cook briefly.

Add all other ingredients except wine and bring to a boil. Add wine, let it cook down for a minute and then reduce to a simmer. Cover pot and cook over a low heat while you prepare the meatballs.

Ingredients for Chicken Pesto Meatballs:

1 pound ground chicken

1 egg

1/2 cup whole wheat bread crumbs

2 cloves garlic finely chopped

2-3 tablespoons basil pesto

1/4 cup finely chopped lacinato kale ( you can also Italian parsley, I used dandelion greens one time!)

1 teaspoon salt

freshly ground pepper

pinch of red pepper flakes

1 teaspoon dried thyme

1 teaspoon dried basil

1 teaspoon dried oregano

To make meatballs:

In a large bowl, mix all ingredients well together.

In a large non stick pan, heat 2 tablespoons olive oil.

Wet hands and add loosely formed meatballs to hot oil. Saute on all sides until nicely browned.

Place meatballs into sauce.

Place about 1/2 water into pan where the meatballs were browned and stir up any loose bits. Add this to the sauce.

Bring the sauce to a boil and then reduce to a simmer and cover. Cook about 2 hours.

I like to serve the meatballs with whole wheat spaghetti and a side of steamed broccoli with lemon and extra virgin olive oil. Serve with either freshly grated parmesan or pecorino cheese and a good Italian red wine!

ENJOY! Or, as my mother-in-law would say MANGIA!

AND, Here is the Tree of the Week!

“So you say!!”

HAPPY SPRING AND STAY SAFE!!

The New Museum: An Excellent Art and Food Adventure!

While driving to teach at Hofstra University a few months ago, I heard an interview on WNYC about an art exhibit by the African American artist, Faith Ringgold at the New Museum in Lower Manhattan. Her work and life story sounded fascinating and compelling and I made a mental note to visit the museum soon!

Faith Ringgold: American People

Recently, I had a free Saturday morning before an afternoon rehearsal and saw that Faith Ringgold’s exhibit was still at the New Museum. I headed down in my car to the Lower East Side and ended up parking not far from one of my all time favorite places DiPalo’s Fine Foods, also close to the venerable Italian pastry shop Cafe Roma; this was going to be a wonderful food and art expedition!

The New Museum opened in 1977 and was the first museum devoted to contemporary art created by New York City artists. The mission statement of the museum says: “the museum is a catalyst for a broad dialogue between artists and the public by establishing an exhibition, information, and documentation center for contemporary art made within a period of approximately ten years prior to the present.”

Designed by Tokyo-based architects Kazuyo Sejima and Ryue Nishizawa/SANAA the museum is a seven-story, eight-level structure located at 235 Bowery between Stanton and Rivington Streets in Manhattan’s Lower East Side.

Faith Ringgold at 91, has enjoyed a long career as an artist, writer, educator and activist. She was at the center of the Harlem Renaissance and her works document her struggles for social justice and equality.

I found the exhibit to be inspiring on many levels; as I viewed the works of art, I felt the rich legacy of black history. I also learned about the activism that Ringgold engaged in during her life in New York City.

I chatted briefly with one of the guards, a middle aged African American woman; she seemed eager to talk about the art work with me and seemed to show a special pride for the exhibition. She also shared information about a recent visit that Ringgold had made to the museum for a reception held in her honor.

Faith Ringgold: American People

I enjoyed viewing a series of works called story quilts that depicted the stories of important figures in the 20th century.

The Sunflowers Quilting Bee at Arles- Faith Ringgold

In “The Sunflowers Quilting Bee at Arles”, a quilt is surrounded by famous black luminaries including Rosa Parks and Harriet Tubman. To the right stands Van Gogh holding a bunch of sunflowers!

In the story quilt, “Dinner at Gertrude Stein’s” from the French Collection, Part #9 991, the black writers Langston Hughes and Richard Wright sit along side Toklas, Gertrude Stein, Picasso and Ernest Hemingway.

“Dinner at Gertrude Stein’s from The French Collection, Part #9 1991: Faith Ringgold

Bessie’s Blues- Faith Ringgold

“Bessie’s Blues” portrays the jazz singer Bessie Smith. For this exhibit, the work is own loan from the Art Institute of Chicago. I was drawn to the bold colors and patterns and found this description talking about the parallels between art and music compelling:

Faith Ringgold employed thick lines and forms to portray the singer Bessie Smith, also known as “Empress of the Blues.” The deliberate dissonance between Smith’s melodies and their musical accompaniment finds a visual echo in Ringgold’s pared-down portrait of the glamorous Smith (known for bespangled dresses and sparkly jewelry). The subtle variations among the repeated portraits hint at the variations in pitch and rhythm in the choruses of Smith’s songs“. Art Institute of Chicago

There was a stunning view of Lower Manhattan from the 7th floor of the museum with the Freedom Tower in the distance. I reflected on our fragile democracy and on it’s resilience. Even with all of it’s flaws and challenges, change is possible; made so clear this past week with the confirmation of Ketanji Brown Jackson!

After experiencing such a beautiful and uplifting exhibit, my spirits were soaring and I was full of energy; ready for the well anticipated culinary part of my expedition!

I headed towards Grand and Mulberry Streets and to Dipalos Fine Foods, which has served the freshest Italian cheeses since 1925.

I love the homey atmosphere of the store; customers range from ultility workers, tourists and fellow foodies! On this particular day, owner Lou Dipalo’s wife brought out a tray of freshly made riggatoni, Italian sausage and tomato sauce. A delicious aroma wafted into the air and there was a collective sigh of appreciation by all of us customers standing in line.

Big hunks of cheese line the counters. Before the pandemic, customers were often treated to tastes of each cheese that they ordered. I ordered my usual; parmesan reggianno and freshly grated pecorino.

The next step was to get a Bubble Tea across the street from DiPalo’s at Ya Ya’s Tea. Often times Bubble Tea is too sweet for my taste, but here they made freshly brewed camomile tea sweetened with a bit of honey. I ordered a large with plenty of ice and with the addition of chewy pearl tapioca bubbles it was irresistible!

My next stop was to Mimi Chengs Dumplings on Broome Street. The plan was to get some dumpling to take home for dinner; I ordered chicken and zucchini and vegetable dumplings; some made it home!

Almost directly across the street is one of the best Italian pastry shops in the city; Cafe Roma. The day had gone so well, I thought I would treat myself to a pastry to eat on the way home.

As I entered the cafe, I was greeted by the heady scent of espresso and pastries. There was quite an assortment of Italian delicacies, but this day I was drawn to the flaky sfogliatelle that sat on top of the counter.

There is a story that the pastry originated on the Amalfi coast and was created by a nun at convent with left over semolina, lemon liqueur, sugar and dried fruit.

Driving home, I enjoyed my sfogliatelle immensely. I bit into the crispy buttery crust; filled with ricotta cheese, semolina and flavored with vanilla and small pieces of lemon citron, it was one of the most delicious things I have ever tasted! I have to say, I did make a bit of a mess; the front of my jacket was covered with powdered sugar and bits of crisp flaky pastry!

Often times when I am walking, my thoughts turn to what I might make for dinner that evening. I will think about what ingredients are on hand and then go from there. On one cold blustery early spring day, I was thinking of making a middle eastern fish stew. I had a nice piece of cod and some oil cured black olives. But when I started to cook, my mood started to shift towards Italian spices and a way to use some of my pungent grated pecorino cheese that I had just purchased from DiPalos. I saw a jar of capers in the fridge and imagined my stew served over whole wheat linguini and in a flash Fish Soup ala Pantelleria was born!

Fish Stew Ala Pantelleria

Ingredients:

1 pound cod

1 can diced fire roasted tomatoes

1 medium red potato cut into small pieces

1 onion finely diced

2 cloves garlic finely chopped

4-5 mushrooms sliced

handful of green beans cut into small pieces

handful of lacinato kale, tough core removed and cut into small pieces

1/4 cup pitted oil cured black olives

1 bay leaf

2 tablespoons extra virgin olive oil

1/4 cup capers , rinsed and drained

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon dried thyme

salt and freshly ground pepper to taste

red pepper flakes to taste

water to cover casserole

1/2 box whole wheat linguini

freshly grated pecorino cheese

To Make Fish Stew:

Rinse cod and cut into medium size chunks- set aside.

In a large heavy cast iron pot, add olive oil and heat. Add onions and saute until softened and then add garlic, cook briefly for a minute or so.

Add all other ingredients except the fish and then cover with water. If you have a good white wine on hand, you could add a cup or so here! Bring to a boil, cover and reduce to a simmer. Cook about 30-40 minutes until the vegetables are soft.

Add fish and cook just a few minutes more until fish flakes easily. Do not overcook the fish!

Prepare linguini.

Serve with freshly ground pepper and grated pecorino.

ENJOY!!

AND: Here is the “Tree of the Week”

” Oh My, What a Crazy World”

HAPPY SPRING AND STAY SAFE!!

A Sunny Trek at Thousand Acre Swamp and Ukrainian Dried Fruit Strudel!

March 14, 2022 Thousand Acre Swamp- New Marlborough, MA

Winter really is over, the sun felt warm on our faces and the sky was a brilliant blue; a lovely day for an invigorating walk with friends at Thousand Acre Swamp in New Marlborough , MA. The trail meanders gently through a forest of hemlock and black cherry trees with views of Thousand Acre Swamp.

How quickly the weather changes this time of year. We returned yesterday and the landscape was completely different; although a brisk chilly wind reminded us that winter has only just left us!

Thousand Acre Swamp- March 21, 2022

We crossed a rickety suspension bridge. The strong wind whipped the water underneath into interesting patterns and made the bridge sway back and forth with a motion that was a bit unsettling to say the least!

In my last blog entry, I talked about the family history on my father’s side. They came from the section of Russia that at the time included Poland and Ukraine; around 1914. My Grandpa Sam wrote a detailed and poignant account about growing up in a small poor town rife with antisemitism and their eventful trip to the United States. I don’t have the same documentation for my Grandma Bella, who came from the same area of the Ukraine. But, I do have rich memories; I remember her deep throaty voice with a heavy Russian accent. She had intelligent bright brown eyes and she rubbed her tiny worn hands energetically together as she listened avidly to other’s conversations. She did not have much formal education and spent her life taking care of a small dark apartment in St. Louis; I remember the plastic covered sofa and the scent of mothballs and schmalz in the air. I imagine that in different circumstances she would have been an excellent journalist or lawyer.

Grandma Bella

Her life revolved around her family and she often sent us packages of her homemade strudel. I regret that I never watched her prepare the pastry; I was an impatient teenager. I didn’t have the chance to listen to her family stories about the old country, although perhaps she would not have been comfortable talking about the hardships that she had endured.

I have never tasted any other strudel like my grandmother’s. Most strudels that I have tried had a flaky almost phyllo like pastry and were filled with either apples, cherries or poppy seeds. Grandma Bella’s strudel had a pastry covering that was very thin, more like the pastry for rugelach or a thin pliable pie crust. The filling had dried apricots, raisins and walnuts and was flavored with cinnamon.

I did a google search for Ukrainian/Russian strudel and although some of the ingredients were different, the recipe sounded a great deal like her strudel. I decided to make strudel and this is what I came up with. It was remarkably similar and was delicious. I liked it way too much and tried to give away as much as possible. I think Grandma Bella would have approved!!

Ukrainian Dried Fruit Strudel

Ukrainian Dried Fruit Strudel ( from Food Network; based on a recipe by Wayne Harley Brachman)

Sour Cream Pastry:

1 1/2 cups all-purpose flour

12 tablespoons (1 1/2 sticks) cold unsalted butter cut into pea sized bits

1/2 cup sour cream

Dried Fruit Filling:

1 cup pitted organic prunes

1/2 cup organic prune juice

1 teaspoon vanilla

1 cup golden raisins

1/2 cup dried cherries

1 cup coarsely chopped walnuts

cinnamon for dusting top of strudel

1 egg

2 tablespoons water

Directions

  1. Put the flour in the bowl of an electric mixer. On slow, mix in the butter until it looks like very coarse meal. Mix in the sour cream until it masses together to form a dough. Pat into a rectangle, wrap in plastic and refrigerate for 1 hour or overnight.

Dried Fruit Filling:

  1. Filling:
  2. Coarsely chop the prunes. In a small saucepan, cover the prunes with the prune juice and sugar. Bring to a simmer for 3 minutes. Place in a food processor with the vanilla and puree to a paste. Mix in the raisins, cherries and walnuts. Refrigerate for 1 hour. Preheat the oven to 400 degrees. On a lightly floured surface, roll the dough out into a square 16 by16 inches. Place the filling in a log running along the bottom and roll up. Pinch the ends closed. Place on a parchment lined cookie sheet, seam side down. Mix the egg and water together to form a wash and paint the strudel. Dust lightly with cinnamon. Bake for 30 minutes until crisp and golden. Let cool on a rack, then slice into 1 inch pieces. Wait until very cool to slice; use a serrated bread knife.

This week, I have strayed from my trusty “Tree of the Week” and morphed to stone! No fear, the trees will be back shortly. This rock caught my eye and I imagined a face with a crooked sly smile and one tooth sticking out the corner of it’s mouth!

Thousand Acre Swamp New Marlborough, MA

HAPPY SPRING!!

Ukrainian/Russian Roots

From: The Dansker Family Memories by my grandfather Sam Dansker

It is always terrible and disturbing to hear news about war torn countries. Learning about the horrific invasion of Ukraine brought up intense feelings of outrage and disbelief. I realized that this was especially difficult because these are my roots. This morning I received an email with an urgent update from the the World Union for Progressive Judaism from a rabbi that is presently in Kyiv.

My father’s family is from Russia; I have heard stories my whole life and this is what I know: the family was very poor, my grandfather had 9 siblings; they all made it to America except one child who died at the age of 3. They were devout orthodox Jews and were constantly under the threat of attack by Russian Cossacks, they were able to leave in 1914.

From The Dansker Family Memories

This week, I reread a memoir that a cousin helped my grandfather Sam put together in the 1980’s and this is what I have discovered: I knew that both of grandparents were born in Russia, but I never knew from what part of the country. Grandpa Sam was born in a small town in Ukraine called Bazalya, not far from Kyiv. I learned that in the 1900’s, Volhynia Province in Ukraine was part of the former Russian Empire that included Lithuanina and Poland. I learned that my great grandfather played the fiddle and that in addition to Russian, they spoke Yiddish. Between 1910 and 1914 all Jews were expelled from their villages; my grandfather was 13 at the time. They were lucky to have family in St Louis and passage was bought for their harrowing trip to America.

Cleaning out my vegetable bin, I was trying to decide what to toss out and place in our compost bin. In the back of the vegetable drawer was a sad bag of red beets with the greens rotted and an old ignored head of cabbage with the core starting to mold. I thought about our family before they left Russia and how food insecure they were; I didn’t want to waste any food. It was easy to wash away the old leaves and I decided a hearty Ukrainian Borscht would be the thing to cook!

It was interesting to me that this week the NYT Cooking Column said they were getting a lot of requests for Borsht recipes. Sam Sifton said in his article: “The letters are a reminder that cooking is a cultural act: a way to feel connected, to support, to acknowledge the world and perhaps to understand it better.” NYT Cooking

I listened to Bach Cantatas as I chopped up the vegetables; making the soup was deeply soothing and seemed to be best way to channel my thoughts and prayers for the Ukrainian people.

Ukranian Borscht

Ingredients:

1 stalk celery chopped

1 medium onion chopped

3 or 4 red beets- peeled and cut into small cubes. The beets are easier to peel if you cook them in a pot of water for about 20 minutes. Save the liquid they were cooked in and use in the soup pot. Make sure to wear an apron, this is a messy job!!

3 garlic cloves peeled and finely chopped

2 red potatoes cut into small pieces

1/2 head cabbage cut into thin slices

2 carrots peeled and cut into small pieces

2 bay leaves

Serve with chopped fresh dill and sour cream

1/2 small can diced tomato

honey to taste

1-2 tablespoons white vinegar to taste

salt and freshly ground pepper to taste

2 tablespoons extra virgin olive oil

Serve with chopped fresh dill and sour cream– I used plain yogurt.

To Make Borscht:

Heat a large soup pot and add olive oil. Saute onions until soft, add garlic and cook briefly.

Add all other vegetables and other ingredients.

Cover ingredients with water, chicken or beef stock (use enough water or stock to come up almost to the top of the pot.)

Bring to a boil and then reduce to a simmer. Cover pot and cook for about 2 hours.

Adjust seasonings.- add more vinegar or honey to taste. The soup is best if it sits for a day before eating to let the flavors meld together.

Serve with plenty of chopped fresh dill and a big dollop of yogurt or sour cream.

The soup is wonderful with fresh buttered rye bread!

ENJOY!!

My grandma Bella made a strudel that I have never seen elsewhere in Europe; Austria, Germany, Hungary or the Czech Republic. The pastry was not flaky, but more like a pliable soft dough that would be used for Rugelach. The dough was rolled out thin and I remember that it was filled with chopped dried fruit, raisins, walnuts and it was dusted with cinnamon sugar. I regret that I never made strudel with her. I went on a google search and found a Russian style mixed/dried fruit strudel. It sounds very similar and this will be my next baking experiment. Stay tuned!!

AND, as always, here is the “Tree of the Week”! I imagine that the caption is being read by a strong Ukrainian woman!

“Don’t Even Think of It!!”

Stay Safe and Warm!!

Vibrant Colors and Albanian Bureks!

New York Botanical Garden- September 2021 Exhibit KUSAMA: Cosmic Nature
Beaver Dam Road Salisbury, CTFebruary 2022

The contrast could not be more stark. The colors on a recent walk were mono chromatic; I felt as if I was in an old black white film. Time to write about a trip to the New York Botanical Garden in September 2021, when I viewed the eccentric, whimsical and boldly colorful work of the contemporary Japanese artist, Yayoi Kusama.

Yayoi Kusama New York Botanical Garden

Pre-pandemic, my usual routine was to commute to New York on Fridays to teach at Hofstra University and then if I did not have a rehearsal scheduled for Saturday, I would excitedly plan a food/art/ethnic neighborhood exploration. I had great fun finding unusual places and small out of the way Mom and Pop ethnic restaurants. This all ended abruptly in March of 2020.

Last September, during a lull in the covid case rate, I started teaching in person again at Hofstra and felt safe enough to go on one of my Saturday excursions. I decided to return to an area of the Bronx and The New York Botanical Garden that I had last visited in 2019. I had the wonderful fortune to view Yayoi Kusema’s featured exhibition. Before I headed up to the Bronx, I made a visit to Zabars, a beloved Westside fancy food store selling the freshest cheeses, the best smoked fish, coffee, breads, etc.; complete with rude but skillful countermen at the smoked fish counter. I loved listening to their sarcastic banter as they expertly sliced nova lox, whitefish and sable; I had missed the aroma of lox and freshly baked bagels mingling in the air with Mozart playing softly in the background.

Kusama: Cosmic Nature

When I arrived at the Botanical Gardens, proof of vaccination was required and we were asked to wear masks at all of the indoor locations. I felt completely safe and even though there were crowds of people, it felt almost normal!

Yayoi Kusama’s wildly colorful and playful sculptures were placed throughout the gardens; some outside and others inside galleries and the Haupt Conservatory.

The artist wrapped trees with dotted fabric and this moved in perfect lockstep with my love of anthromorphizing trees, one of which became a favorite “Tree of the Week”.

” I felt like getting dressed up today!

I was also touched by the artists’s compelling bio; this is from her website:

Yayoi Kusama dazzles audiences worldwide with her immersive “Infinity Mirror Rooms” and an aesthetic that embraces light, polka dots, and pumpkins. The avant-garde artist first rose to prominence in 1960s New York, where she staged provocative Happenings and exhibited hallucinatory paintings of loops and dots that she called “Infinity Nets.” Kusama also influenced Andy Warhol and augured the rise of feminist and Pop art. She has been the subject of major exhibitions at the Museum of Modern ArtCentre PompidouTate Modern, and the National Museum of Modern Art in Tokyo. In 1993, Kusama represented Japan at the Venice Biennale. Today, her work regularly sells for seven figures on the secondary market. Throughout her disparate practice, Kusama has continued to explore her own obsessive-compulsive disorder, sexuality, freedom, and perception. In 1977, Kusama voluntarily checked herself into a psychiatric hospital in Tokyo, where she continues to live today.

Continuing on my walk through the gardens, I was also fascinated by plants and giant lily pads in the pond outside of the Haupt Conservatory.

After walking quite a distance through the gardens, not wanting to miss any of the installations, I became quite hungry. It was time to revisit Dukagjini Burek, I had last been there in 2019. Only a five minute drive from the Botanical Gardens, I was delighted to discover that the small Albanian restaurant located at 758 Lydig Avenue had made it through the pandemic! I was also heartened to learn that my aggressive instinct for finding parking spots in NYC had not disappeared! As I entered the small restaurant, that for the time being is only open for takeout, the hard working counter person and a few customers were speaking Albanian. To my ear, the soft lilting sounds fell somewhere between Greek and Slavic.

Counter Worker cutting Bureks

The small menu includes three kinds of bureks; meat, spinach and cheese. I ordered a slice of the spinach burek and a small plastic container of plain yogurt; nothing fancy here! I took my treasures back to my car a few blocks away and had a lovely picnic. The crisp buttery crust of the burek had the texture of phyllo dough with a bit more heft to it and the spinach filling was mixed with bits of soft onion, feta and herbs. The yogurt complimented the richness of the pastry and filling; simply put- totally delicious! I think it would be well worth a trip to the Bronx just for bureks!!

The days are visibly brightening up, the sun is stronger and I hear the sweet sounds of bird song ; some hearty souls that have made an early return!

Kelsey Road- Sheffield, MA

Still, the weather is cold and bracing and calls for hearty comfort food. Paul recently showed me a recipe that he saw on a website called Little Spice Jar for Pesto Chicken Meatball Soup. It sounded delicious and this is the version that I came up with! If you have the time to make a batch of home made chicken broth, this is great, but store bought will also work in a pinch.

Pesto Chicken Meatball Soup

Ingredients

2 quarts chicken stock

6-7 pieces of lacinato kale- tough centers removed and cut into ribbons

1/2 cup small dried pasta (any small shape is fine)

2 tablespoons extra virgin olive oil

Chicken Meatballs

  •  1 pound ground chicken
  •  ½ cup panko breadcrumbs (add more if mixture seems too soft)
  •  1 large egg
  •  2 tablespoons minced Italian parsley
  •  2 tablespoons prepared pesto
  • 2 small garlic cloves finely chopped
  •  1 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • few grinds of freshly ground pepper

To Make Meatballs:

Combine all of the above ingredients and mix well.

Heat olive oil in a large skillet.

With wet hands, form mixture into medium size meatballs and saute in olive oil until nicely browned on all sides.

To Make Soup:

Place chicken stock in a large pot and bring to a simmer.

Add meatballs, kale and bring to a boil.

Lower hear to a simmer and cook for about an hour.

Make Pasta

To Serve Soup:

Place a serving in each bowl, add desired amount of pasta

Top with grated percorino cheese and freshly ground black pepper

ENJOY!!

AND, here is the “Tree of the Week”!

Spring really is coming, I promise!!”

STAY SAFE AND WARM!!

Winterscapes and Lots of Chocolate!

Bray Road- Buckland, MA

I have never been the most athletically talented person, but I think I may have found my true winter calling- snowshoeing!! A friend suggested trying it out. I put on a borrowed pair the other day and duck footed, glided off! My own bright turquoise and gold pair will arrive next week. The snow shoes give me great balance; no fear of careening out of control down a hill on cross country skis and best of all I can traipse to my heart’s content through deep snow in the woods taking photos!

Bray Road- Buckland, MA

Walks on the last few weeks have been glorious, even with frigid temperatures. The contrast of light and shadows on the snow, water and sky has been breathtaking; some days with brilliant blue skies and others cloudy, misty and atmospheric.

I have picked some of my favorite photos for a slideshow:

SKY:

WATER:

SNOW:

All of this cold weather has made me crave chocolate even more than usual and put me in the mood for chocolate cake! I wanted to find a recipe that tasted fudgy and rich; without the fat and calories. I found this simple one bowl vegan chocolate cake recipe from allrecipes.com. For a low glycemic cake, I swapped out the sugar with Monk Fruit Sweetener and Coconut Sugar. To fancy up the cake, I made a dark chocolate pudding filling to sandwich between the layers and for the topping. I adapted the recipe for the chocolate pudding from a treasured old cookbook called fittingly, Chocolate Cake by Michele Urvater. With the addition of Lily’s Stevia Chocolate Chips and some toasted pecans for decoration, it was irresistible!

Snowy Day Chocolate Pudding Vegan Chocolate Cake

Cake Ingredients:

  • 1 ½ cups whole wheat pastry flour 
  • 1/4 cup coconut sugar
  • 1/4 cup monk fruit sweetener
  • ¼ cup cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ⅓ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon distilled white vinegar*- see note
  • 1 cup water

To Make Cake:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease and line one 8×10 cake pan with greased wax or parchment paper.
  • Sift together the flour, sugar, cocoa, baking soda and salt. Add the oil, vanilla, vinegar and water. Mix together until smooth.
  • Pour into prepared pan and bake at 350 degrees F (175 degrees C) for about 25-30 minutes. Do not overbake, the cake should remain soft and fudgy. Remove from oven and allow to cool.
  • Remove cake from pan, peel off wax paper and place on rack to cool.

Chocolate Pudding Filling– adapted from Chocolate Cake by Michele Urvater

Ingredients:

1/4 cup cornstarch

1/3 cup monk fruit sweetener ( this makes a very bittersweet pudding, feel free to add up to 1/2 to 3/4 sugar.)

1 1/2 cups unsweetened almond or soy milk

1/2 teaspoon almond extract

4 ounces dark chocolate chopped (I used Equal Exchange Extremely Dark chocolate, but you could semi or bittersweet chocolate for a sweeter taste)

To make the pudding:

In a small mixing bowl, with a fork or small whisk, combine the cornstarch with 1/2 cup of the milk.

In a small saucepan over low heat, bring the remaining 1 cup milk to a simmer with the sugar, stirring occasionally so the milk does not boil over. Remove the saucepan from the heat.

Whisk the cornstarch and milk in the bowl again to make sure the cornstarch is dissolved, and add this to the hot milk and sugar mixture. Return the saucepan to the heat and bring to a simmer until the mixture thickens, whisking constantly. Remove from the hear and add chocolate, stirring until chocolate melts into the mixture. Stir in almond extract. Put pudding in a bowl and refrigerate until cold.

To fill the cake:

Carefully slice cake with a serrated bread knife in half and place one piece on a plate. Spread half of pudding mixture and place other half on top.

Spread remaining pudding on top and sprinkle with Lily’s Stevia Chocolate Chips. Decorate with toasted pecans. This would also be nice to decorate with sliced strawberries or raspberries.

* I was curious to find out why vinegar was called for in the recipe. For the kitchen science geeks, it turns out that vinegar reacts with baking soda to create a chemical reaction that makes the crumb of the cake light and tender!

ENJOY!!

I have become more than a little obsessed with the Great British Baking Show and in one installment the contestants made rich molten chocolate puddings filled with peanut butter. I decided to make my own lighter version with the vegan chocolate pudding batter and they were delicious- also addictive!!

Vegan Chocolate Peanut Butter Muffins

To make muffins:

Pre-heat oven to 350 degrees

Lightly grease a muffin tin ( this recipe will make about 8 muffins)

1 recipe of vegan chocolate cake batter

Fill each muffin cup with the vegan chocolate cake batter about 2/3 of the way.

Place a heaping teaspoon of peanut butter in the center of each muffin.

Top each muffin with remaining batter.

Bake about 10-12 minutes. The centers should jiggle slightly and it’s better for these to be slightly under baked!

ENJOY!!

The other day as I sat carving oboe reeds in my study, my husband called excitedly from the living room. He had just come upon a poem, very appropriate for our time, by Percy Bysshe Shelley. Published in 1818, the famous poem describes how powerful men are destined to fade into oblivion. Very cheering to think that one un- named boastful tyrant we know only too well, will follow this route!!

Ozymandias

Percy Bysshe Shelley

I met a traveller from an antique land,
Who said—“Two vast and trunkless legs of stone
Stand in the desert. . . . Near them, on the sand,
Half sunk a shattered visage lies, whose frown,
And wrinkled lip, and sneer of cold command,
Tell that its sculptor well those passions read
Which yet survive, stamped on these lifeless things,
The hand that mocked them, and the heart that fed;
And on the pedestal, these words appear:
My name is Ozymandias, King of Kings;
Look on my Works, ye Mighty, and despair!
Nothing beside remains. Round the decay
Of that colossal Wreck, boundless and bare
The lone and level sands stretch far away.

AND: Here is the “Tree of the Week!

“Have I Got a Story for You!!”

STAY SAFE AND WARM!!

Bray Road- Buckland, MA

Mozart’s Starling and Bird Song!

Buckley Dunton Lake- October Mountain State Park Beckett, MA

It’s cold out there!!

What better time to write about birds and their elegant and exquisite songs to get us through this stretch of winter and to help harbor thoughts of spring!

I start with my own talented little Cockatiel Lucy, who learned to sing a snippet from the Mozart Clarinet Quintet when he was a baby!

I was delighted to discover that my little genius was in good company with no less than a starling that was Mozart’s dear pet! I have been reading a charming book; Mozart’s Starling written by eco philosopher and naturalist Lyanda Lynn Haupt.

Today, starlings are considered to be nuisance birds; a species that is aggressive and invasive. In Mozart’s time, starlings were endearing and delightful household pets.

In her book, Lyanda Lynn Haupt describes a beloved starling that Mozart bought in a pet shop in Vienna in 1784. The story goes that as Mozart entered the store, the starling sang a snippet from a piano concerto that Mozart had completed a few months before but was yet to be performed in public! He ended up purchasing the bird, naming it Vogelstar, which means starling in German. He became so attached to his pet, that when it passed away 3 years later, he held a small funeral for Vogelstar and wrote a short elegy:

Here rests a beloved fool,
A starling bird.
Still in his prime
did he experience
the bitter pain of death.
My heart bleeds
when I think about it.
Oh, reader! Shed a tear for him.
[…]
I bet he is up above
to praise me
without payment
for this act of friendship.
Since while he, unsuspecting,
bled to death
he thought not at all of the man
who can write such good rhymes as these.

Countless works have been composed that depict bird song and much has been written about the practical use of bird song. Is it for the creation and defense of territory, declaring sexual maturity and attracting a mate or simply beautiful music? When we are treated to the throaty and lyrical song of a wood thrush as dusk falls at the end of a long summer day, I prefer to think of the latter!

Wood Thrush-Kathy Porter (C)- Mass Audubon

The talented young composer Alexander Liebermann has transcribed intricate and complicated birdsongs into musical notation. In this video, you can follow the complex rhythm and remarkable pitch of a thrush nightingale!

Coming back inside from the bracing cold calls for comfort food and Chicken Potpie Cornbread Muffins fit the bill! I adapted this dish from a recipe written by Scott Hocker from a recent Food and Wine Magazine article. What can be better than both chicken potpie and cornbread muffins; in one meal! The house smelled heavenly as they baked and they were delicious for dinner along with a green mesclun salad with slices of pear, chunks of parmesan cheese and toasted pecans.

Chicken Potpie Cornbread Muffins

Ingredients

Cornbread:

  • 1 1/2 cups cornmeal
  • 1/2 cup whole wheat pastry flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 large egg
  • 1 1/2 cups unsweetened soy or almond milk

Filling:

  • 2 tablespoons extra-virgin olive oil
  • 1 small onion, chopped finely
  • 1 small celery, cut into medium dice
  • 1 small carrot, cut into medium dice
  • 4-5 mushrooms cut into small pieces
  • 1/3 cup frozen peas defrosted
  • Kosher salt to taste
  • Freshly ground black pepper to taste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried sage
  • 1 tablespoons all-purpose flour
  • 3/4 cup chicken stock or low-sodium broth
  • 1/2 cup cooked chicken cut into small pieces

Directions

Make the cornbread:

  • Step 1 In a bowl, stir together the cornmeal, flour, 3/4 teaspoon salt, baking powder and baking soda. Whisk the egg and soy or almond milk into the cornmeal mixture. Fill 12 (1/2-cup) greased muffin tins about 2/3 full with the cornbread batter. Preheat the oven to 350°F.

Make the filling:

  • Step 2 In a large cast-iron or heavy skillet, heat the oil over medium high heat until hot, then saute the onion until it softens. Add carrots, mushrooms, celery, salt and pepper to taste, thyme and sage. Cook, stirring occasionally, until golden, 8 to 10 minutes. Stir in green peas. Stir in the flour and cook, until incorporated, about 2 minutes. Pour in the stock and bring to a boil, then stir in the chicken. Season the filling with salt and pepper to taste. Place 2 to 3 tablespoons of the filling over each batter-filled muffin tin.
  • Step 3 Bake the muffins until golden around the edges, about 25 minutes. Let the muffins cool slightly and then run a table knife around the edges of the muffins. They will be easier to remove if you wait a bit, although this may be hard to do!!
  • ENJOY!!

I decided to use a tree of the week from a trip that I took to the New York Botanical Gardens last fall. I thought a bit a greenery would be appropriate! The tree was part of a whimsical and eccentric exhibit, Kusama: Cosmic Nature by the contemporary Japanese artist Yayoi Kusama; more about the exhibit in my next blog!

“Tree of the Week” from NY Botanical Garden- 9/12/21

“I Decided to Get Dressed Up Today!”

STAY WARM AND SAFE!

Bobcat prints! New Marlborough, MA

Coming Soon: “Bird Songs and Mozart’s Starling”!

Wood Thrush perched on a limb singing.

My next blog will be all about intricate bird songs, Mozart’s love of birds and his talented starling, my own talented Cockatiel Lucy and more! In the meantime on this frigid and blustery day, here is a recipe for Blue Corn Waffles.

At the start of the pandemic, we made a mail order for organic blue corn flour. The order was huge and I squirreled away large bags of it in our freezer. One of my New Year’s resolutions is to find a use for all of this flour; not a hard resolution to keep! Yesterday, I made Blue Corn Blueberry Banana Muffins!

Blue Corn Flour Waffles

Yield: 5-6 waffles

Ingredients:

3/4 cup whole grain spelt flour

3/4 whole wheat pastry flour

1/2 cup blue corn flour- *Note

1 teaspoon salt

2 teaspoons baking powder

4 tablespoons canola oil

1 large egg

1 1/2 cups unsweetened soy or almond milk

For Topping:

1 1/2 cups wild frozen blueberries (I like the Wyman brand)

Cook blueberries in microwave about 2 minutes until soft and syrupy.

To make waffles:

Heat a waffle maker

In a medium sized bowl, mix together dried ingredients.

Add oil, egg and soy or almond milk and mix together.

For each waffle, place about 2 large spoonfuls of mixture in center of waffle maker and cook until light brown and crisp on the edges.

Serve with blueberry sauce, plenty of maple syrup and we enjoy a dollop of Oatley Oatgurt; creamy and totally delicious!

Note: Blue Corn Flour can be hard to find. We found a source on the excellent Milk Street Store site!

ENJOY!!

Norbrook Brewery: Colebrook, CT

STAY SAFE AND WARM!!