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FareShare Gazette -- November 2011 Recipes

A home-style FareShare Gazette -- November 2011 Recipes made with Butter, Sugar, Milk, All Purpose Flour, and Salt. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1/4 cup
• 1/2 cup
• 1/2 cup
• 3/4 cup
• 1/2 tsp
• 1/2 tsp
• 1/2 tsp
• 1 cup
• 2 cup
• 1 tsp
• 1 cup
• 1 tsp
• 1/4 tsp
• 1 cup
• 2 tbsp
• 1 tbsp
• 4 tbsp
• 1/2 tsp
• 1/3 cup
• 1/4 cup
• 1 1/2 tbsp
• 1/4 tsp
• 1 tbsp
• 1 tbsp
• 3 lb
• 2 clove
• 1/2 cup
• 1 cup
• 1 1/2 tbsp

Method (preview)

1. 1

   Sift together the flour, salt, soda, ginger and cinnamon. Add them to the creamed mixture, alternately with the milk/molasses mixture.

2. 2

   Stir in the breadcrumbs until well mixed then pour into a greased and lightly floured 8-inch tube pan.

3. 3

   Bake at 375F for 30 to 35 minutes. Unmould onto a cake rack; cool and sprinkle with icing (powdered) sugar.

4. 4

   Preheat the oven to 350F (180C). Grease an 8 x 8 x 2-inch pan.

5. 5

   Beat the molasses and egg together well and add to the crumb mixture. Add the buttermilk; mix well and pour into the prepared pan.

6. 6

   For the topping, spread the very soft butter lightly over the top.

7. 7

   Mix together the flour, sugar and cinnamon or ginger; sprinkle on top of the buttered batter.

8. 8

   Put the cabbage in a large bowl.

9. 9

   If using a food processor, switch to the grating disk and grate the carrot and celery root or cut it into very thin (julienne) strips by hand; you should have about 2-1/2 cups total.

10. 10

    Add the carrot and celery root to the cabbage, along with the onion and 1 Tbs. kosher salt and toss.

11. 11

    Pack the slaw into a colander.

12. 12

    Lay a plate that fits inside the colander on top of the slaw and set a heavy can or jar on top of the plate.

13. 13

    Drain the slaw in the sink or over a bowl for 2 hours.

14. 14

    Coarsely chop the garlic.

15. 15

    Sprinkle the garlic with a large pinch of kosher salt and mash it into a paste on a cutting board with the side of a chef's knife.

16. 16

    In a small bowl, mix the mashed garlic, buttermilk, olive oil, lemon juice, chives, parsley, celery seeds, and 1/8 tsp. pepper.

17. 17

    Heat the oven to 350 degrees F. Lightly coat a gratin dish with butter.

18. 18

    In a large skillet over low heat, melt the butter with the oil.

19. 19

    Add the onions and the sage.

20. 20

    Cover and cook over low heat while you prepare the squash.

21. 21

    Put the squash in a steaming basket and set over simmering water.

22. 22

    Cover and let steam until the squash is tender, about 10 minutes.

23. 23

    Put the squash in the prepared dish with the garlic and 3/4 teaspoon salt. Toss gently to combine.

24. 24

    Continue to cook the onions, stirring frequently, until they caramelize, about 25 minutes total.

25. 25

    Season with salt and pepper and add them to the gratin dish, mixing them with the squash.

26. 26

    Pour the warm cream over the vegetables.

27. 27

    Toss the breadcrumbs with the melted butter and sprinkle the crumbs evenly over the gratin.

28. 28

    Bake until the top is browned and bubbling, about 40 minutes.