(adapted from KASHI™ recipe)

I happened upon this recipe when browsing through magazines at Hairy Canary getting my hair cut.  It looked really enticing and prompted me to go and buy the ingredients on my way home.  Since then, a couple weeks have passed and I’ve already made this salad three times with great reviews from family and friends.  I’ve simplified it so this is a modified version still made with Kashi™ Whole Grain Pilaf which comes in a box and can be found in Wegman’s health foods section  The box holds three packets each with about a cup of pilaf.  It’s a chewy flavorful blend of whole grain oats, brown rice, rye, hard red wheat, triticale, buckwheat, barley and sesame seeds.  In case you don’t know what Triticale is, (and I didn’t) the Kashi folks explain that it is “a natural cross between durum wheat and rye with higher protein than both.  A ½ cup serving contains 6 grams of fiber and 6 grams of protein.

Indonesian Pilaf

EARLY SEASON FOR CHERRIES!!!

It’s a better season this year for cherries despite the rains.  Picking starts this week in most places and Littletree is already open for sweet and sour cherry picking!

Littletree Orchards: Open 10-6:00   7 days/week

345 Shaffer Rd.
Newfield, NY 14867607-564-9246

Grisamore Farms:  Sweets start tomorrow June 21st and sours will be available for picking in a couple of weeks. 

1347 Goose St.
Locke, NY
315-497-1347

 Cobblestone Farm Winery & Vineyard: June 26th for sweet and sour cherries

5102 State Rt. 89
Romulus NY 14541
315-549-8797

Sawmill Creek Vineyards:  Open for picking June 23rd

State Rt. 414
Hector, NY 14851
607-546-6777

Dalrymaple Farms:  Opens for picking on June 24th at 7am.  $1.75/pound

3768 Ball Diamond Rd.
Hector, NY 14841
607-546-4891

Davis Farms:  Very limited picking today.

5260 Peach Orchard Point
Hector, NY 14841
607-546-6022

Wickham’s Twin Oak Farms:  Small crop.  Opens June 25th for picking.  Dawn until dusk.  Bring you own containers.

5557 State Rt. 414
Hector, NY 14841
607-546-5511

It’s time for strawberry picking.  Listed below are area strawberry growers.   Some are now open for business:  Silver Queen, Brookside Berry Farm, and Indian Creek are open now.  Grisamore is hoping to open on Saturday and Allison’s Acres will open this Thursday.  Call to get the start date for picking. 

U-PICK STRAWBERRIES FARMS

This panna cotta is my invention since I found nothing close to what I had in mind.  The creaminess and slightly sweet and tangy flavor of the panna cotta works perfectly with the sourness of the rhubarb.  Play around with the amount of sugar and spices you want with the rhubarb.

 I used Goya Guava juice because we always have it around.  It’s great for smoothies!  But you can try this with another juice as well.  Or just use more wine..  Keep an eye on the rhubarb so it isn’t overcooked.  It should keep some of it’s texture.

This is an elegant and refreshing summer dessert.  It has met with rave reviews every time I’ve served it.

GOAT CHEESE PANNA COTTA WITH RHUBARB SOUP

Rhubarb soup

1 pound rhubarb cut into ½  inch pieces

½ cup sugar

1 cup white wine

1 2 inch cinnamon stick

1 cup guava juice

1 star anise (optional)

Strawberries washed and cut into small dice for garnish

Preheat oven to 350? F

In a baking casserole, combine rhubarb and sugar.  Bake, stirring occasionally for 15 minutes or until softened but still holding its shape.  I like to broil it for a few minutes until just beginning to brown. 

Meanwhile, boil wine, juice cinnamon stick and star anise for 5 minutes and then let it sit.  Pour over the baked rhubarb and chill in refrigerator.

PANNA COTTA

1 cup heavy cream

1 cup buttermilk

½ cup creamy goat cheese such as Chevrie

I packet gelatin

1 vanilla bean

1.       Bring heavy cream, ½ cup buttermilk and sugar to a simmer in a small saucepan.  Split bean lengthwise and scrape the seeds into the simmering cream mixture.

2.      Meanwhile, sprinkle gelatin over two tablespoons water in a medium sized bowl and leave for 10 minutes.

3.      When the cream has just started to simmer add to the gelatin and mix until the gelatin has dissolved. 

4.      Add remaining buttermilk and goat cheese and mix until creamy.

5.      Divide the panna cotta into 6-6 ounce custard cups and chill for several hours or overnight until set.

TO ASSEMBLE:

When ready to serve discard the cinnamon and star anise and divide the soup into 6 bowls.   Run a thin knife around the edge of the ramekins and release them gently unto the soup. 

Garnish with the diced strawberry.

The black specks in the panna cotta are from the vanilla bean.

                                                              ROSEMARY RAISIN PECAN CRISPS (BISCOTTI)

    At a recent party I attended at my friend Marcy’s house another guest brought a most unusual appetizer.  They were very thin savory biscotti.  Mary served them with an herbed marscapone spread but I liked them best unadorned.  These are really extraordinary and unusual little crisps. 

You can serve them alone as an appetizer, with a goat cheese or cream cheese spread or in a bread basket to accompany a soup or salad.  I tracked down the maker of the "crisps" who turned out to be Mary and she not only agreed to part with the recipe, she also allowed me to publish it.

Rosemary Raisin Pecan Crisps

2 c flour 2 t. baking soda

1 t. salt

2 c. buttermilk

¼ c. brown sugar

¼ c. honey

1 c. raisins or cranberries or currants (I use currants)

½ c. chopped pecans

½ c. toasted pumpkin seeds

¼ c. sesame seeds

¼ c. flax seeds

1 t. chopped rosemary

350 ? oven

1. Stir together flour, soda and salt. Add buttermilk, brown sugar, honey and stir. Add raisins, pecans, pumpkin sesame flaxseed and rosemary. Stir until well blended.
2. Pour into 2 greased loaf pans. Bake 45 min.
3. Cool on rack and let sit a day or two.
4. Slice thinly (1/4 inch tops). Spread on cookie sheets and bake @300 for 15 min. Turn and bake another 15 min until crisp. Watch carefully and do not overcook.  It should just start getting brown.  It will continue to crisp up after you take it out.  But it can burn very quickly.

Variations:

Pumpkin, flax, sesame, poppy, molasses

Cranberries, pumpkin seeds, hazelnuts, flax, honey, brown sugar, sesame seeds

Figs, pumpkin seeds, flax, kalamata olives, sesame seeds, brown sugar, honey

 SENECA LAKE WINE TRAIL

 

1. Combine the broth ingredients and bring to boil in large pot. Reduce heat and simmer, covered for an hour.  Strain and check for seasoning, adding salt and pepper as necessary.
2. Meanwhile, combine ingredients for the marinade, add turkey and coat with marinade. Refrigerate.
3. Fry onions in oil or butter until soft and lightly brown and set aside.
4. Fry mushrooms in butter or olive oil until lightly browned and set aside.
5. Add barley to the strained broth and cook for 45 minutes. If necessary, add more water or broth.
6. Add carrots and celery (and turkey meat if it is uncooked) and cook another 15 minutes, checking to make sure there is enough liquid.
7. Add browned onions, cooked turkey, rice wine, browned mushrooms and grated ginger and cook another 15 minutes or until the vegetables are soft.
8. Taste for seasoning and add more broth if necessary and a little sesame oil to taste.