Maple Walnut Pie

This is one recipe it just doesn't make sense to bother with unless you use the best ingredients.  First, only the freshest nuts, this season's, preferably gathered from a neighbor's tree.  Second, you want real maple syrup, the dark full-flavored Grade B type.  Third, real apple cider vinegar is a lot milder and mellower than the acidulated corn syrup with added artificial flavors that is marketed these days as cider vinegar.  Fourth, beyond that this recipe is easy . . . as pie.  In seven simple steps.

Prepare half a batch of Best Pie Crust.  Roll out and fit pie crust into pie pan.  Preheat oven to 375.

Beat together thoroughly

3 eggs 

1 cup sugar 

1/2 tsp salt 

1/3 cup melted butter 

1 cup real Grade B maple syrup 

1 Tbs real apple cider vinegar 

1/2 tsp cinnamon 

1/8 tsp freshly ground nutmeg

Stir in

3 cups very fresh walnut pieces, reserving a few unbroken             halves to decorate the top
1 tsp real vanilla extract

Pour filling into pie shell.  Bake pie 50 minutes or until an inserted knife comes out clean.

Delicious warm with good vanilla ice cream.  Delicious cooled with a dab of cream.  Not half bad all by itself the day after.

Thanksgiving Crescent Rolls

I've tried this old family recipe with fresh milk and it just doesn't taste as good. I have no idea why. But I do not argue with results. So the dried milk stays. Every other improving tweak toward whole, fresh and local has been an improvement to my palate: honey for sugar, olive oil for melted shortening. I usually make half a batch of whole wheat and half a batch of white. Our family prefers the white but I almost like the wheat ones better, especially after the big Thanksgiving feast with a little blue cheese spread beneath a moist bit of turkey and dollop of Cranberry Orange relish. Makes 24 large rolls or 48 smaller rolls. 

Reconstitute

2/3 cup dried milk

in

2 cups lukewarm water

Dissolve

1/2 cup honey
2 Tablespoons dry yeast

in the just barely warm milk.  When yeast becomes active, add

2 eggs, well-beaten

and about

3 cups flour 

- just enough to make a medium batter. Beat and let sit until bubbles begin to form.  Beat in

2 teaspoons salt
½ cup extra virgin olive oil

and just enough of

4 more cups whole wheat flour (or white) 

to make a light dough - the secret of this dough is the use only enough flour to be able to handle it, almost sticky. Knead until smooth and elastic (10 min in mixer, 15 min by hand). 

Place in an oiled bowl and cover with a damp cloth. Let rise until double in bulk, then punch down well. Let rise again.

When it has again doubled in bulk and is light and airy, divide into two  balls (for large rolls)  or four balls (for smaller rolls). Let rest 15 minutes.

Now the fun part!  Forming the rolls. There is no wrong way and no wrong shape, but it just seems unAmerican in this house to make anything but crescents.  Here's how:

• roll small balls out on oiled countertop with a rolling pin
• cut into twelfths with a pizza cutter or sharp knife
• starting from the fat end of resulting triangles, begin rolling in toward the point
• make sure the thin point is securely underneath the resulting roll
• curve ends of the roll in to make a crescent

Let the rolls rise on greased pans until light.

Bake at 375° 12-18 minutes.  Brush the tops of the rolls lightly with olive oil while still hot.

French Country Beans

 Lemon, thyme, and sage.

Need I say more?

2 cups dried small white navy beans, picked over, washed, and soaked overnight

8 cups water

2 Tablespoons olive oil

1 large carrot, finely chopped

1 onion, finely chopped

1 celery stalk, finely chopped

½ cup fresh parsley, finely chopped

4 cloves garlic, crushed and minced

4 sprigs fresh thyme 

6 fresh sage leaves 

3 strips lemon zest

2 cups chopped fresh or canned tomatoes

Salt and freshly ground black pepper to taste

  

1. Drain the beans.
2. Cook beans in water—cover and bring to a boil.
3. Reduce the heat, partially cover, and simmer until the beans begin to be tender—about 30 minutes to 1 hour.
4. In a large saucepan, heat the oil over medium-high heat.  Add the carrot, onion, celery, parsley, and garlic, and sauté until limp, about 4 minutes.  Add to the soup pot.
5. Add thyme, sage, lemon zest.  Begin checking after 1 hour.  Skim off any foam that rises to the top of the pot.
6. Remove the herbs and lemon zest.
7. Add the tomatoes. 
8. Season generously with salt and pepper.

6-8 servings

based on a recipe from 366 Delicious Ways to Cook Rice, Beans, and Grains by Andrea Chesman (ISBN 0-452-27654-3)

To adapt to crockpot:  Cook beans 1- 2 hours on high alone.  Add sautéed carrot, onion, celery, parsley and garlic and add to crockpot.  Cook on high 4-6 hours (on low 6-8).  The last hour add the other ingredients (excluding tomatoes and salt and pepper which you’ll add right before serving).