Recipes
Broiled peach split sundae recipe
Ingredients
- 4 broiled peaches (below)
- Ice creams of your choice (I like Ben and Jerry’s Willie Nelson Peach Cobbler and Häagen-Dazs strawberry)
- Raspberry sauce (below)
- Ginger caramel sauce (below)
- 1 cup heavy cream, whipped
- Almonds, toasted, to taste
- 4 fresh cherries (Rainier, preferably)
Raspberry Sauce:
Ingredients
- 1 pint basket of raspberries
- 2 tablespoons sugar
- 1 tablespoon Chambord (optional)
- ¼ cup water
Directions
- Wash raspberries and place in a saucepan with water, sugar and Chambord. Bring mixture to a boil, stirring often with a whisk, and turn down to a simmer. Taste, and add more sugar if the sauce seems sour, but I like it a little tart to rescue the sundae from cloying sweetness. The thing I wanted to taste most was the raspberries. Cook to thicken juice slightly; you want a nice, runny consistency for drizzling.
- Purée the sauce in a blender, then place a sieve over a bowl or jar and pour in the purée. This will strain out most of the raspberry seeds.
Caramel Ginger Sauce
Ingredients
- 1/2 cup sugar
- 1/4 cup water
- 1/4 cup whipping cream
- Approximately 1 teaspoon fresh grated ginger
Directions
- Measure the sugar and water into a saucepan and grate the ginger into it over medium heat, and you want to have a wire whip at hand. Caramelizing takes quite a while, but right at the end, the sugar turns golden brown with amazing speed, and from there it progresses to burned brown very quickly, which can taste bitter, so pay close attention. (When you’re caramelizing sugar, attention must be paid for your safety. This is not a moment for multitasking. Burns from caramelized sugar hurt like a mo-fo. The voice of experience speaketh! But accidents can be avoided if you keep your mind on the job.)
- Cook the sugar until the water evaporates, and the syrup is bubbling thickly. Keep a close eye on the sugar as it begins to turn color, swirling the pan carefully to even the coloration. When it turns a rich golden brown, add the cream and stir, stir stir until you have a nice, smooth sauce. The sauce will bubble up when you add the cream to the hot sugar, so do it carefully. Add a little more cream if it seems too thick. Store in a canning jar in your fridge.
Broiled peaches
Ingredients
- 4 peaches
- Brown sugar, to taste
Directions
- Bring a pot of water to a boil, and drop in one peach for each sundae you’re making. Boil fruit for one minute, then put in cold water. Peach skin should slide off easily.
- Quarter the peaches, removing the pit, and sprinkle brown sugar over each piece before popping them under a hot broiler. You want to warm the peach, but not cook it through.
Assemble the sundaes
This would be a good sundae for sundae bar assembly, letting guest make their own. Put two peach quarters at the bottom of the bowl with some raspberry sauce, add the ice cream and the remaining two peach quarters, then drizzle on some of both the sauces. On top of that, add a nice mound of whipped cream, the chopped toasted almonds, more drizzles of both sauces, and a Rainier cherry to go with the peach and pink color scheme.
Kale-filled crepes recipe
Ingredients
Kale filling
- 1 tablespoon olive oil
- ½ red onion (chopped)
- ⅔ cup stock
- 2 cloves garlic (chopped)
- 1 cup kale (chopped)
- 1 cup turnip greens (chopped)
- 2 tablespoons fresh parsley (chopped)
- 2 petite summer squash (chopped)
- Salt to taste
- 8-10 nasturtium blossoms
Salal Raspberry Syrup
- ½ cup wild black raspberries
- ½ cup salal berries
- ½ cup water
- 1 tablespoon butter
- 4 tablespoons raw sugar
Crepes
- 1 cup sifted white flour
- ¼ teaspoon salt
- ½ cup milk
- ½ cup water
- 3 tablespoons butter (melted)
- Bacon grease
Felisa Rogers studied history and nonfiction writing at the Evergreen State College and went on to teach writing to kids for five years. She lives in Oregon’s coast range, where she works as a freelance writer and editor. More Felisa Rogers.
Thimbleberry rosemary simple syrup
Ingredients
- ½ cup of honey
- ½ cup of water
- 1 cup of thimbleberries
- 1 lime
- Three sprigs of fresh rosemary (chopped)
Directions
- In a small saucepan, heat honey and water. When liquid comes to a boil, add berries. Stir. Remove from heat.
- Add lime juice and rosemary. Leave to steep for 3-4 hours.
- Strain. If necessary, press berry mash against strainer to release liquid.
- Chill and serve.
Felisa Rogers studied history and nonfiction writing at the Evergreen State College and went on to teach writing to kids for five years. She lives in Oregon’s coast range, where she works as a freelance writer and editor. More Felisa Rogers.
Wild berry champagne barbecue sauce
Ingredients
- ¼ cup of olive oil
- 1 tablespoon of chopped garlic
- 1 cup fresh huckleberries
- 1 cup fresh salmonberries (thimbleberries or raspberries also work)
- ¼ cup spumante champagne
- 2 tablespoons of honey
- 2 tablespoons of ketchup
- ¼ teaspoon of salt
- dash of Worcestershire
Directions
- In a saucepan, sauté garlic in olive oil.
- Add remaining ingredients.
- Bring to a boil.
- Reduce heat and simmer 15 minutes or until slightly thick.
- Remove from heat; cool.
- Place mixture in a blender; process until smooth.
- Use as sauce over pork, steaks or poultry.
Felisa Rogers studied history and nonfiction writing at the Evergreen State College and went on to teach writing to kids for five years. She lives in Oregon’s coast range, where she works as a freelance writer and editor. More Felisa Rogers.
Pasta with mussels and cream sauce recipe
Ingredients
- 8 oz. fettuccini (cooked al dente)
- Parmesan cheese and pepper
-
Group 1
- 30-40 mussels
- 1 cup water
- ½ cup white wine
Group 2
- 1 cup oyster mushrooms
- 2 tablespoons butter
- 3 cloves garlic
- 2 green onions
- 3 tablespoon white wine
- Mussels (sans shell)
- 1 teaspoon chopped parsley
Group 3
- 1 tablespoon butter
- 1½ tablespoons flour
- ½ cup half and half
- ¼ cup stock
- ¼ teaspoon salt
- ½ lemon
Felisa Rogers studied history and nonfiction writing at the Evergreen State College and went on to teach writing to kids for five years. She lives in Oregon’s coast range, where she works as a freelance writer and editor. More Felisa Rogers.
Dolmas with tzatziki sauce recipe
Michelle’s Dolmas
Ingredients
- Cooked rice
- Olive oil
- Garlic (minced)
- Carrot (grated)
- Zucchini (diced)
- Fresh dill or fennel (diced)
- Salt
- Feta cheese (optional)
- Water
- Lemon juice
Directions
- Cook rice.
- Sauté onion, garlic, grated carrot, little pieces of zucchini and little pieces of fresh fennel. Add dill or fennel, more olive oil, and feta cheese. Turn off heat.
- Remove a grape leaf from your jar and spread it flat on a cutting board. Take a spoonful of the rice and vegetables and plop it in the center of the grape leaf. Fold up the bottom of the leaf first, then fold the sides in and roll.
- Put the dolmas in a big saucepan. (You want to fill up the bottom of the saucepan with dolmas.) Add water until the water level is about halfway up the dolmas. Add lemon juice.
- Set a kitchen plate on top of the dolmas to hold them down during the steaming process. Put a lid on the pot and bring the water to a boil.
- Minimize heat, and steam the dolmas for 30 minutes on the stove top. Keep an eye — the dolmas should be ready when the liquid is gone.
- Drizzle with olive oil and serve with tzatziki sauce.
Felisa Rogers studied history and nonfiction writing at the Evergreen State College and went on to teach writing to kids for five years. She lives in Oregon’s coast range, where she works as a freelance writer and editor. More Felisa Rogers.
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