Ok here they are, Enjoy! There are 5 Recipes (long post)
#1: Vegetable Hot Pot with Cheese Triangles
The main dish of our feast, this dish captures the joy of the harvest season all in one pot.
It’s taken from the book: “Vegetarian the best-ever Recipe Collection” pg. #210 by Linda Fraser
2 T. Oil (Olive or Corn)
2 Garlic Cloves, crushed
1 Onion, roughly chopped
1 tsp mild Chili Powder
1 lb potatoes, peeled and roughly chopped (I keep the skins on mine)
1 lb Celeriac, peeled and roughly chopped (Also known as Celery Root, Celeriac has a mild and sweet flavor similar to Celery with a hint of parsley. It is in the Celery family. It can also be hard to find. Most grocery stores with order it upon request. The first year I made it, I used turnips instead, and it was equally as good)
12 oz Carrots, roughly chopped
12 oz Leeks, roughly chopped (white and light green parts only)
8 oz Brown Capped Mushrooms, halved
4 tsp Plain flour
2 ½ C Vegetable Stock
1 14 oz can Tomatoes, chopped
1 T. Tomato puree (or ½ T. Tomato Sauce + ½ T. Tomato Paste)
2 T. Fresh Thyme, chopped
1 14 oz can Kidney Beans, rinsed and drained
Salt and Fresh Ground Pepper to taste
Sprigs of fresh Thyme for garnish (optional)
8 T. Butter
2 C self- rising Flour
4-6 oz white Cheddar Cheese, grated
2 T. fresh Chives, snipped into ½ inch pieces
5 T. Milk
*** 1) Pre-heat oven to 350 degrees F. Heat the Oil in a large flameproof casserole (Dutch Oven) and fry the Onion and garlic for 4- 5 minutes, or until beginning to brown. Stir in Chili Powder and cook for an additional 1-minute. 2) Add the Potatoes, Celeriac, Carrots, Leeks, and Mushrooms. Cook for 3-5 minutes. Stir in the flour and cook for 1 minute. 3) Gradually stir in the Vegetable Stock, Chopped Tomatoes, Tomato Puree, Thyme. Season with plenty of Salt and Pepper. Bring to a boil while stirring. Cover and bake in the Oven for 30 minutes. 4) Meanwhile make the topping. Rub the Butter into the Flour. Stir in half the Cheese with the Chives and plenty of Salt and Pepper. Add just enough Milk to make a smooth dough. 5) Roll out the dough to 1-inch thickness. Cut into 12 triangles and brush with milk. 6) Remove the casserole from the oven and stir in the Kidney Beans. Place the dough triangles on top and sprinkle with remaining Cheese. Return to the oven, uncovered for 20-30 minutes. Serve garnished with Fresh Thyme sprigs, if using.
#2 Garlic and Sage Roast Turkey Breast (and or legs)
*Nothing says harvest time and thanksgiving like Roast Turkey. Feel free to use a whole Turkey here, just be sure to cook the bird until completely done. (About 3lbs. per hour)*
A Turkey breast and or legs
Sea Salt and Fresh cracked Pepper to taste
3-4 Garlic Cloves, crushed and minced
Handful of fresh Sage leaves, chopped (reserve a few whole leaves for garnishing)
Red, green, and or purple grapes to garnish
*Place Turkey in a roasting pan, drizzle olive oil over meat and rub it in. Add the rest of the ingredients (except the garnishes) Make sure to get the oil and spices under the skin, if you keep the skin on. Bake, covered at 400 degrees for 15 min then reduce temperature to 350 degrees and continue to bake for an additional 45-60 minutes until meat is done. During the last 30 minutes, bake uncovered and brush with Olive Oil, now and then, to brown the skin or meat. Total bake time is about 1 ½ hours depending on the volume of meat.(refer to the above introduction) Transfer to a serving dish and garnish with the Sage leaves and Grapes. Beautiful, and very tasty.
#3 Aidann’s Harvest-tide salad
4-5 C. Mixed greens
½ - ¾ Red Onion, finely sliced
1-2 Apples, cored and chopped (depending on taste)
1-2 Pears, cored and chopped (depending on taste)
1 C. whole grapes (green, red, and or purple)
¾ C. Walnuts, chopped
½ C. Crumbled Feta Cheese + ¼ C. to dress
Fresh cracked Black Pepper to taste
Balsamic Vinegar and Olive Oil to taste
Toss the first 7 ingredients in a large bowl to combine. Dress each individual serving with additional Feta Cheese, Black Pepper, Balsamic Vinegar, and Olive oil.
#4 Sage’s Handmade Bread
Sage is the bread maker in the house. Here is his recipe:
“Just so you know I don’t measure. I just use my hands and eyes to look and feel if it’s the right constancy.” –Sage
4 C Wheat flour
1 tsp Baking soda
1 tsp Salt
2 T. Brown Sugar
3 T. Butter or Margarine
1 ½ C warm Water
1 Pkg. active-dry Yeast
* Pre-heat oven to 375 degrees. Add the Yeast to the Warm Water with a pinch of Sugar and set aside. (When the Yeast water foams a bit, it is ready to use.) In a large bowl mix all the dry ingredients. Add the Butter and Yeast Water. Flour your hands and mix the dough with one hand while you add more flour or water with the other depending on the consistency (it should feel elastic and stretchy). Kneed the dough for at least 5 minutes and form it into a ball. Dust it with flour and place a kitchen towel over the top in a warm dry place. Let rise for 1 hour. Punch the risen ball of dough down and kneed again until elastic. At this point you may add seed and herbs to the bread (Do not add salted seeds or nuts), dried cheeses such as Parmesan and Asiago, etc.. Cover again with the towel and let rise an hour more. Place the dough in a greased baking dish (pie plate for round, a loaf pan for rectangular, or free formed on a cookie sheet for a rustic look.) Bake in the oven for about 45-50 min. The last 10 min brush on an egg wash: melted butter and 1 egg white. (To brown and give the top a gloss) Thump the bread with your fingers to see if it is done, it should sound hollow. Let cool for with the towel on top. Enjoy!
#5 Aidann’s Harvest Apple Pie
4 –5 C. Apples, cored and sliced (I like Golden Delicious, but you may use any baking apple.)
1 c. White Raisins (optional)
½ C. Walnuts, chopped fine (optional)
½ C. Packed Brown Sugar (white sugar may be substituted)(add more or less sugar to taste)
1-2 T. Wheat Flour
1 Tsp. Cinnamon
Dash of ground Nutmeg
2 Homemade, or store-bought, Piecrusts. (1-top 1-bottom crust)
** Pre-heat oven to 350 degrees. In a large bowl combine all ingredients and set aside. Line a 9-inch pie pan with one crust and trim edges. Fill crust with the Apple mixture. Brush the lip of the crust with milk or water and lay the second crust over the top. Poke holes with a fork to vent, or cut shapes into the top. Trim the edges and finish off the lip to seal pie. (Press in a fork or flute the edges with your fingers.) Any remaining dough can be rolled out, and cut with a cookie cutter shape for the season. Simply brush milk or water onto the area you want to attach it. Bake for 50-60 minutes, until golden brown, if pie browns too early tent with foil to prevent burning.
*It depends on my work schedule.. to whether or not I make my own crust. I prefer it to store-bought. But I won’t kill myself over it. I find Pillsbury makes a good one. When I DO have time, my favorite crust for this pie is from the book: “Witch in the Kitchen” by Cait Johnson. This is an AWSOME book. I use many of its recipes! KUDOS CAIT!
Pg. 173 Wholemeal Crust:
½ C Whole wheat or graham flour
½ C unbleached White flour
Dash of Sea Salt
1/3 C chilled butter, cut into small pieces
2 to3 T. Ice Water
*Combine the whole wheat or graham flour, white flour, and a dash of sea salt in a bowl. Using a pastry cutter or two knives, mix in the chilled butter. Continue to blend, rubbing the dough with your finger if necessary, until the mixture resembles coarse meal. Add 2-3 T of ice water and mix with your hands until the dough forms a ball. Dust your surface with flour and roll out the dough until it forms a circle 1 inch larger than your pie pan.
Place it in the pan, pinching the edges if desired for a decorative finish. Then fill and bake as directed. Makes a great base for Quiches and sweet pies. Makes 1 crust, double the recipe for 2 crusts.
A happy and joyous Mabon to all!