Raspberry Rhubarb Jalapeno Jam

This was the wonderful spicy jam that Elly brought to the May luncheon.  Elly found the recipe on ChocolateMoosey.com

Raspberry Rhubarb Jalapeno Jam
3 C Raspberries - thawed if frozen
1 C chopped Rhubarb
1 or 2 large Jalapeno Peppers - seeds and membrane for heat.  Elly did not use the seeds for the jam she brought to the luncheon.
3/4 C granulated sugar
1 Tbsp Lemon Juice


Place a small dish in freezer for testing the jam.
In large deep skillet, add all ingredients.  Heat until boiling.
Boil and stir until it thickens (about 10 minutes).
Put a spoonful on the freezer plate and wait 30 seconds.  Tilt the plate.  If it slides too fast, keep cooking.  Test every minute or two.  Do not overcook.
Spoon into jar.  Store in fridge for up to 2 weeks.

Asian Inspired Cole Slaw

Here's the recipe that our new member Annette brought to the May luncheon.   Annette used the recipe from The Food You Crave by Ellie Krieger, but she made several modifications, changing some of the veggies in the recipes.  Experiment & Enjoy.

Asian Inspired Cole Slaw
1/2 head green cabbage, shredded
1/4 head red cabbage, shredded
1/2 lb daikon radish, shredded
4 carrots, shredded
1 red bell pepper, chopped
1/3 lb snap peas, halved
1 orange, cut in segments
1/2 bunch cilantro, chopped
1/2 bunch chives, chopped
4 grilled chicken breasts
4 Tbsp raw almonds, sliced


Dressing
1/3 C rice vinegar
6 Tbsp soy sauce
4 Tbsp sesame oil
2 Tbsp maple syrup
3 tsp sriracha sauce
3 tsp toasted sesame oil
3 cloves garlic, minced
Small piece fresh ginger, minced


Grill chicken breasts and slice when cooled.
Shred or cut all vegetables.
Whisk together all ingredients for dressing.
Combine all ingredients together.  Salad will keep in fridge for a day.

Fenway Farms' Kale Salad

This is the recipe that Mary brought to the May luncheon.  Another great recipe.  She got this out of Vegetarian Times and make some modifications, which are in blue below. 

Fenway Farms’ Kale Salad

 

Salad

¼ c raw pecan halves

1 10-oz. bunch kale, stems removed, leaves cut into thin strips or chiffonade

1 generous pinch sale

1 small fennel bulb, trimmed, thinly sliced, and submerged in ice water (2 cups)

1 Granny Smith apple, cored and julienned

1/2 c dried cranberries

4 oz. fresh goat cheese, crumbed ( I used feta cheese, because that’s what I had)

 

Dressing

¼ c pure maple syrup

2 Tbs. lemon juice

1 Tbs. Dijon Mustard ( I used about 2 tsp Grey Poupon Country Dijon)

1 small shallot, chopped (1 Tbs.)

2 tsp chopped fresh thyme ( I used lemon thyme)

6 Tbs. olive oil

 

1.       To make Salad: Preheat oven to 350 degrees. Spread pecans on baking sheet and toast 7 min. or until light brown and fragrant stirring frequently. Cool, then roughly chop.  (I toasted the pecans in a cast iron pan on top of stove)

2.       To make Dressing: Combine maple syrup, lemon juice, mustard, shallot, and thyme in small bowl. Slowly whisk in oil. Season with salt and pepper if desired.

3.       Place kale in medium bowl, and massage with salt. Drain fennel, and add to kale. Stir in apple, cranberries, goat cheese, and toasted pecans. Toss with dressing.

 

Parmesan & Poppy Seed Crackers

This is the recipe that Shirley brought to the May luncheon.  Unfortunately, I didn't take pics of the individual food that we have recipes for, but at least you'll have the delicious recipes to try. 


Parmesan and Poppy Seed Crackers
1 2/3 C all-purpose flour, plus extra for dusting
1/2 tsp baking powder
1/2 tsp paprika
Pinch of cayenne pepper
Pinch of salt
1/2 tsp freshly ground black pepper
2/3 C unsalted butter, at room temperature
6 oz parmesan cheese, freshly grated
1/2 C plus 1 Tbsp poppy seeds
1 egg, beaten


To make dough: sift together flour, baking powder, paprika, and cayenne into bowl.  Add salt & pepper.  Set aside.  In large bowl, mix softened butter and parmesan until well blended (mix  by hand with spatula or in stand mixer with paddle attachment).  Add dry ingredients.  Continue mixing until a soft dough is formed.

To shape logs:  Turn dough out on well-floured work surface.  Divide in half.  Using plenty of flour on hands and work surface, roll each piece into 1 1/4 - 1 1/2 inch thick log.  Wrap each log in plastic wrap.  Place in refrigerator for 30 minutes or until firm.


To season logs:  Scatter poppy seeds over flat plate or tray.  Brush logs with beaten egg.  Roll logs in poppy seeds until covered.  Refrigerate for 1 hour or wrap logs and freeze.


To bake:  Preheat oven to 325 degrees.  Line baking sheet with parchment paper.  Cut logs into 1/4 - 1/3 inch thick slices.  Arrange on baking sheet 1 1/4 inches apart.  Bake for 12 minutes or until dark golden and fragrant.  Cool completely before serving or storing in air tight container. 


Recipe from In the Kitchen, St. Paul Pioneer Press