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♦ WEDNESDAY, OCTOBER 31, 2007
4D
Ending one season, beginning another
lam sharing some winter and
holiday drink recipes this
week. I love a good hot cup of
cider or spiced tea when it is cold.
Make it ahead
of time so it is
ready when you
are, or when a
guest drops by.
Wassail
2 quarts apple
juice
2 1/4 cups
pineapple juice
**
Jean Rea
Cooking with
Jean
2 cups orange
juice
1 cup lemon juice
1/2 cup sugar
1 (3 inch) stick cinnamon
Root vegetables have always been a southern favorite
Our weather has been so
warm, it is hard to believe
winter is almost here.
In this century, summer vegeta
bles are available year round even
if we pay a monetary and environ
mental cost for
them.
However,
before one could
buy vegetables
shipped in from
California or
South America,
our forebears
kept root cel
lars. There, dur
ing the barren
days of winter,
. JSs|||
Yvonne
Sutherland
yvonnes@windstream.net
they could draw on an abundance
of root vegetables. P *
otatoes, sweet potatoes, turnips,
rutabagas, onions, beets, parsnips
and carrots were probably the
most common.
Root vegetables still make up
a large part of the winter diet in
northern Europe.
Although potatoes, sweet pota
toes, carrots and onions are con
sumed at just about every
Southern table, beets, parsnips,
turnips and rutabagas are less pop
ular. That is unfortunate because
they are packed with nutrients and
provide a pleasant change of pace.
They can be prepared and sea
soned in a variety of ways.
Turnips and Rutabagas
Turnips were a staple in Europe
before the potato was introduced
and were often prepared as we
would potatoes. They are great
mashed.
The rutabaga was probably ere-
RECIPES
From page iC
1 frozen prepared pie shell,
baked
1 cup whipping cream
1 banana
12 California Walnut
halves, toasted
In a large bowl, using a
wooden spoon, quickly stir
together ice cream, mashed
bananas, walnuts and tof
fee bits until smooth. Spread
evenly into baked pie crust
and freeze immediately until
solid, about 4 hours and up
to 2 days.
In a bowl, whip cream
until it is light and fluffy. Cut
banana into 12 slices. Spread
whipped cream evenly over
frozen pie. Top with walnut
halves and banana slices.
Chefs tip: To soften ice
cream, place container in the
refrigerator for 30 minutes.
Makes 12 servings.
California Walnut
Streusel Apple Pie
This walnut-apple pie has
a streusel topping that
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1 teaspoon whole cloves.
Combine all ingredients in a
Dutch oven. Bring to a boil. Cover.
Reduce heat and simmer for 30
minutes. Remove cover and sim
mer an additional 30 minutes.
Strain and discard spices. Serve
hot.
Creamiest Eggnog
1/2 cup sugar
Dash allspice
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
3 eggs separated
2 cups milk
1 cup light cream
Combine first four ingredients.
In another bowl beat egg whites at
high speed until soft peaks form.
ated by crossing turnips with cab
bage plants. While turnip flesh is
white, rutabagas have a buttery
colored flesh.
They are often called Swedes
because of their popularity in
Scandinavia.
1 first prepared these because my
husband grew them in the garden.
I found some recipes that called for
a sugar and vinegar dressing and
some that called for bacon. Then
it occurred to me, why not prepare
them with both as you would hot
German potato salad?
2 1/2 pounds turnips or rutaba
gas
6 bacon slices, chopped
1/2 cup finely chopped red onion
1/2 cup white wine vinegar
1/2 cup water
2 teaspoons Dijon mustard
2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon ground black pep
per
1/4 cup snipped fresh dill
Pare the turnips or rutabagas
and cut into 1/2 inch cubes. Place
them in a sauce pan and cover with
water. Cook for 10 minutes or until
tender. Drain.
Cook the bacon in a large skil
let over medium heat until crispy,
about 3 minutes. Using a slot
ted spoon, transfer the bacon to
paper towels. Discard all but 2 1/2
tablespoons of the drippings. Heat
the drippings in the skillet over
medium heat.
Add the onion and saute 2 min
utes. Whisk in the vinegar, water,
sugar, mustard, salt and pep
per. Simmer until the mixture is
makes it extraordinary.
Serve alone or accompanied
with a scoop of vanilla ice
cream, custard or a sliver of
aged cheddar.
Streusel topping:
1 cup old fashioned oats
1 cup roughly chopped
California Walnuts
1/4 cup brown sugar
2 tablespoon all-purpose
flour
1 teaspoon each ground
cinnamon and ginger
1/2 cup butter, melted
Filling:
8 cups thinly sliced
apples (Golden Delicious or
Northern Spy)
1/2 cup granulated sugar
2 tablespoons lemon juice
1 teaspoon each ground
cinnamon and ginger
19-inch deep-dish prepared
pie crust
In bowl, use a fork to
mix together oats, walnuts,
brown sugar, flour, cinnamon
and ginger. Drizzle with but
ter and combine to form a
coarse crumb mixture. Set
aside.
In bowl, toss apples with
sugar, lemon juice, cinnamon
BIG
deals
Gradually add 1/2 cup sugar and
beat until stiff. In a small bowl,
beat egg yolks until lemon col
ored. Gradually fold yolks into egg
whites, add milk and cream and
mix well. Serve immediately.
Holiday Punch
1 quart cranberry juice
1 cup sugar
2 cups orange juice
1 cup pineapple juice
3/4 cup lemon juice
2 cups ginger ale.
Combine fruit juices and sugar.
Chill. Add chilled ginger ale just
before serving.
Hot Chocolate Mix
1 cup sugar
reduced to 2/3 cup, about 4 min
utes. Remove from the heat.
Add the turnips or rutabagas to
the skillet and toss to coat with
the dressing. Let stand 3 minutes.
Crumble the bacon over all and
add the fresh dill; toss to mix.
Taste and adjust the seasoning.
Transfer to a serving platter. Serve
warm.
Borscht with Beef
Beets have never been one of my
favorite vegetables. Their earthy
taste is just a bit too earthy for me.
However, I love them in borscht.
They are so good with the other
vegetables, beef and broth all sea
soned with dill, and they give this
classic Eastern European soup a
beautiful color.
3 tablespoons vegetable oil
1 pound lean beef, cut into
cubes
2 cloves garlic, minced
2 teaspoons dried dill, divided
1 teaspoon dried thyme
1 bay leaf
2 quarts water
6 beef bouillon cubes
3 cups coarsely chopped cabbage
1 medium potato, diced
2 carrots, diced
1 stalk celery, coarsely chopped
1 onion, chopped
1 14-ounce can diced tomatoes
2 14-ounce cans sliced beets
3 tablespoons lemon juice
salt and pepper to taste
Sour cream
Over medium high, heat the oil
in a large soup kettle. Add the
beef and saute until it is brown
ing, add the garlic and continue
and ginger.
Arrange apples in prepared
pie crust. Sprinkle walnut
streusel over top, completely
covering the apples.
Bake pie on a baking sheet,
covered loosely with foil in
centre of a 375 degree oven
for 50 minutes. Remove foil
and bake until streusel is
golden and apples are tender,
about 10 minutes more. Let
sit 15 minutes before serving
warm.
Makes 6 to 8 servings.
Oatmeal Walnut
Sensations
Children and adults alike
will love the sweet chocolate
caramel surprise tucked in
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FOOD
the middle of this delicious
cookie. Using a package of
cookie mix makes this recipe
super simple to prepare and
the addition of walnuts and
oatmeal make them nutri
tious too.
1 package oatmeal cookie
mix
2 cups California
walnuts, finely chopped
1/4 cup all purpose flour
1/2 cup butter, softened
36 squares of caramel choc
olate bar
36 California walnut
halves
In bowl, whisk together
oatmeal cookie mix, chopped
walnuts and flour. Stir in
butter to form stiff dough.
1/2 cup dry creamer
1/2 cup nonfat dry mil
13 cup cocoa
Dash of salt
Sift together and stir well. Store
in airtight container. To use: place
2-3 heaping teaspoons in a cup and
add hot water.
Instant Spiced Tea
1 teaspoon ground cinnamon
2 cups Tang
1 1/2 cup sugar
1 teaspoon ground cloves
1 cup Instant Nestea
1 (10 oz) pkg. instant lemonade
Mix all ingredients well. Store
in airtight container. Use two tea
spoons tea per cup of hot water.
sauteing until the beef is nicely
browned. Add the herbs reserving
one teaspoon of the dill. Saute a
minute to develop the flavor. Add
the water and bouillon cubes and
heat to a boil.
Reduce the heat to medium low
and simmer until the beef is fork
tender, about an hour and a half.
Add the cabbage, potato, carrots,
celery, onion and diced tomatoes.
Cook about 20 minutes or until the
vegetables are tender and done.
Meanwhile, drain the beets and
add the juice to the pot. Cut the
beets into julienne strips and add
to the borscht. Simmer another 10
minutes and stir in the lemon juice
and reserved dill.
Taste and adjust the seasonings.
Serve with a dollop of sour cream
in each bowl.
Parsnips
I first saw parsnips when I lived
in Chicago. They looked like ivory
colored carrots and really intrigued
me. Naturally, I bought some hav
ing no idea what to do with them.
A few flips through a cookbook
later, I found that they can be
mashed or whipped just like pota
toes.
Parsnips are higher in nutrients
than carrots and they have won
derful, sweet, almost spicy flavor.
If you happen to come across some
this far south, I definitely recom
mend that you try them.
1 1/2 pounds parsnips, peeled
and quartered
2 tablespoons lemon juice
4 tablespoons butter
1/2 cup whole milk, warmed
Salt and freshly ground black
Shape a heaping tablespoon
of dough around chocolate
caramel pocket and arrange
on a parchment-lined baking
sheet 2-inches apart. Press a
walnut half onto each cook
ie.
Bake in the centre of a
350 degree oven until lightly
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Scott
TRANTHAM
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Bussian Tea
This is an old-time favorite for
Southern parties
1 tablespoon tea leaves
5 to 6 whole cloves
3 (1 inch) sticks cinnamon
3 cups boiling water
1/2 cup orange juice
2 tablespoons lemon juice
1/4 cup sugar
3 additional cups boiling water
Put the tea leaves, cloves and
cinnamon sticks in an earthen
ware or glass teapot. Cover with
three cups boiling water. Cover
and let steep for five minutes.
Strain into a large heatproof con
tainer. Add juices and sugar. Stir to
dissolve. Just before serving, add
three more cups boiling water.
pepper
Place the parsnips in a saucepan
with salted water to cover. Add the
lemon juice. Simmer for 20 min
utes or until very tender; drain.
Add the hot parsnips and butter to
a mixing bowl. Whip until blended.
Add the milk and whip again.
Season with salt and pepper to
taste and serve immediately. This
dish is pretty garnished with pars
ley sprigs.
Roasted Root
Vegetables
2 pounds assorted root vegeta
bles
Suggestion:
2 carrots
1 sweet potato
1 white potato
1 yellow onion
1 turnip or rutabaga
1/2 stick of butter
1 teaspoon garlic powder
1/2 teaspoon dried rosemary or 1
1/2 teaspoons fresh
Salt and pepper to taste
1/4 cup chicken stock
Cut the vegetables into 1/2 inch
pieces. Preheat the oven to 350
degrees.
Melt the butter in an oven proof
skillet or casserole dish. Add the
vegetables and season with salt
and pepper and rosemary. Pour
the chicken stock over the entire
dish. Stir well.
Roast one hour or until the veg
etables are done and turning a
golden brown.
golden, about 8 to 10 min
utes.
Let cool 1 minute before
transferring to rack to cool
completely.
Store in an airtight con
tainer for up to 3 to 5 days.
Freeze up to one month.
Makes 36 cookies.
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