NW Bounty Bruschetta- from Babs

Here's the link to the apple-cherry-hazelnut-cheese spread that Babs (C2!!!) brought to Mona's last night.

• YIELD: Serves 10
• COURSE: Appetizers

Ingredients

• 1 sourdough baguette (8 oz.), sliced 1/4 in. thick
• 3 tablespoons olive oil, divided
• 1/3 cup chopped onion
• 1 cup peeled and chopped Granny Smith apple
• 1 teaspoon maple syrup
• 1/4 cup dried tart cherries
• 1 1/2 teaspoons prepared horseradish
• 2/3 cup crumbled blue cheese
• 1/3 cup chopped hazelnuts

Preparation

• 1. Brush bread with 2 tbsp. olive oil and broil until golden, turning once, 5 minutes.
• 2. In a frying pan over medium heat, sauté onion with remaining oil until golden. Add apple and syrup; cook 5 minutes. Let cool slightly. Stir in cherries, horseradish, and cheese; spoon over toasts. Top with nuts.

Margee Berry, Trout Lake, WA, Sunset 
NOVEMBER 2008

Nutritional Information

---

• Amount per serving
• Calories: 173
• Calories from fat: 50%
• Protein: 4.5g
• Fat: 9.7g
• Saturated fat: 2.5g
• Carbohydrate: 18g
• Fiber: 1.2g
• Sodium: 267mg
• Cholesterol: 6.8mg

Ali's Borscht was knock-your-socks off... MAGENTA!

Because this was SO good; I had to type out the whole thing from the link, Ali provided (just in case that link ever "breaks down).

yield: Makes 2 quarts

active time: 45 minutes

Borscht is one of those soups that has dozens of variations. This version of the classic Russian beet soup uses lots of vegetables and a touch of bacon for extra flavor. You can leave the bacon out and use vegetable broth if you prefer a vegetarian soup. Grating the beets into the soup releases maximum beet flavor. Though this recipe calls for the borscht to be served hot, it is also delicious when served cold.

ingredients

• 2 quarts beef, chicken, or vegetable broth
• 1 tablespoon vegetable oil
• 2 onions, diced
• 2 garlic cloves, minced
• 1 teaspoon dried marjoram
• 2 celery stalks, trimmed, thinly sliced
• 2 parsnips, peeled, thinly sliced
• 1 carrot, peeled, thinly sliced
• 1 leek, white and light green parts, thinly sliced
• 1/2 head savoy cabbage, shredded
• 1 bay leaf
• 1 teaspoon salt, or to taste
• 1/2 teaspoon freshly ground black pepper, or to taste
• 2 beets, peeled, grated
• 1/4 cup dill, minced
• 2-3 tablespoons red wine vinegar, or as needed
• 1/2 cup sour cream

preperation

Bring the broth to a simmer while you peel and prepare the vegetables. Heat a large soup pot over medium heat with the oil. Add the onions and garlic. Cook, stirring frequently, until the onions are tender and golden, about 5 minutes. Stir in the marjoram.

Add the celery, parsnips, carrot, leek, and cabbage. Cover and cook over low heat, stirring occasionally, until the vegetables are slightly tender, about 8 minutes

Add the broth and the bay leaf. Season to taste with salt and pepper. Bring the soup to a simmer and cook, partially covered, for 10 minutes before grating the beets directly into the soup. Simmer, partially covered, until the soup is flavorful and the vegetables are completely tender, about 15 minutes. Stir in the dill. Add the red wine vinegar, salt, and pepper to taste. Garnish the soup with sour cream and serve.

Tasty "Jewish" Borscht

Instead of retyping the recipe I will just provide you with the link to the epicurious page. I hope that you enjoy!

http://www.epicurious.com/recipes/food/views/Borscht-357129

Easy Apple Cheddar Cobbler

Here's the Cobbler recipe for you'all:

2 lb apples, peeled and cubed
1/4 cup brown sugar
2 TBSPs flour
1 tsp cinnamon

1 3/4 cup flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
1 cup grated sharp cheddar cheese
6 TBSP chilled salted butter, cubed
1 1/2 to 2 cups buttermilk
3 TBSP brown sugar

Preheat oven to 375. In a 2 qt baking dish, toss applies, sugar, flour and cinnamon. In a medium bowl, combine flour, baking powder, salt, baking soda, and butter. Mix in butter so it is in pea-sized chunks. Toss in the cheddar. Make a well in the middle of the mix and add the buttermilk. Mix gently to combine, just until incorporated. Drop the mixture on top of apples. Sprinkle sugar over the top and bake for 45-50 mins until topping is golden and baked thru.

Enjoy!

For January SOWL

As a reminder for those new to the evening, "Heritage SOWL" derives it's name from the founding principles that guide the delectable dishes that we share together: Heritage recipes (old family secrets), Seasonal, Organic, With Wine & Women, and Local. The concept is to share our recipes and connect, as women, around food.


some foods NOW in SEASON:

Vegetables
Beets
Broccoli
Brussels sprouts
Burdock
Cabbage
Cauliflower
Celeriac
Horseradish
Leeks
Parsley root
Parsnips
Rutabagas
Turnips

Wild Mushrooms & Truffles

Fruits & Nuts
Apples
Chestnuts
Cranberries
Hazelnuts
Pears
Persimmons
Walnuts

Greens
Arugula
Asian greens
Borage
Chard
Chicories
Cress
Kale
Mache
Radish greens
Rape
Salsify
Turnip

Meat & Seafood
Aquaculture oysters
Dungeness crab
Grass-fed lamb and beef

Herbs
Chevril
Mint
Wild fennel
Fenugreek
Parsley
Winter savory

Storage Crops
Dry beans
Garlic
Onions
Popcorn
Potatoes
Winter squashes

Laura's Thai Cucumber Salad for July 14th

Here's the cuke salad recipe....

Thai Cucumber Salad

Dressing:
1/2 cup brown rice vinegar
2 tsp sugar
1 tsp curry powder
1 lrg clove garlic
2 stalks lemongrass, white part only (minced). (I used one large one)
1/2 tsp salt

Combine above ingredients

Salad:
2 lbs cucumbers, thinly sliced
1 jalapeno pepper, seeded and minced
3 scallions
1/4 cup cilantro
3/4 cup dry roasted peanuts

Combine above ingredients (except nuts) in a large bowl. Add dressing
and marinate for 15-20 mins. Roughly chop peanuts and sprinkle over
top before serving

Yum!

- Show quoted text -

Amy Wheeler's Banana Oatmeal cookies

Amy told a great story about why she chose this recipe.
I won't do it justice here, but I'll offer the gist.
She knew she had to work all day; so she needed something that would store well and was quick n' easy to make. She recalled (yet again) her mother's fine ol' recipe. Here, here for "Heritage" recipes!



1 1/2 C sifted flour
1 full C. sugar
1/2 t. baking soda
1 t. salt
1/4 t. nutmeg
3/4 t. cinnamon
1 1/2 sticks butter
1 egg
2 mashed bananas - very ripe
1 3/4 C.quick cooking oats
1 C. chopped pecans

sift together dry ingredient in a large bowl, cut in butter, add bananas, egg, oats and nuts - drop tsps.on an ungreased cookie sheet

bake at 400 about 15 minutes