Wednesday, July 23, 2014

Seasonal Plate

did not have the food photo placed with recipes. It was located at end of page so I decided to post the entire submission for easier viewing.   
Remember the blog posting in May about our neighbor who made his own maple syrup and gave us a bottle? 

Since that time I have made these wild rice blueberry pancakes so often we are now out of syrup. So I promptly returned the bottle just like he suggested making sure we will be on his 2015 list. 

People will forget what you said, People will forget what you did, But people will never forget how you made them feel. –Maya Angelou

Minnesota brunch recipes that are sure to please your lake guests. Pair the meal with Prosecco, an Italian sparkling wine or Mimosas. Serve a fruit compote as a side with bacon or sausage.
Wild Rice and Blueberry Pancakes
Cook's notes: Wild rice and buttermilk give these hearty pancakes a nutty texture and blueberries are a flavorful addition. Cook wild rice according to package directions using water and do not add salt. How much wild rice used is a personal preference so begin by adding 1-1/2 cups cooked wild rice to the batter, add more as needed. Cooking wild rice the day before is a time saver as it takes about 50 minutes to cook. Any leftover rice can be used in making a salad. Using cake flour makes a lighter, fluffier pancake. Makes 2 dozen pancakes

  • 3 cups flour or cake flour 
  • 3 TB. sugar 
  • 3 tsp. baking powder 
  • 1-1/2 tsp. baking soda 
  • 3/4 tsp. salt 
  • 3 cups buttermilk 
  • 1/2 cup 2% milk 
  • 3 eggs 
  • 1 TB. vanilla 
  • 1 tsp. cinnamon 
  • 5 TB. melted butter 
  • 1-2 cups cooked wild rice 
  • 2-3 cups fresh blueberries, rinsed and patted dry on a paper towel 
  • Warm oven to 350 degrees and turn oven off. Cooked pancakes can be kept warm on a baking sheet in oven as you continue making pancakes. 
  • In a large bowl combine flour, sugar, baking powder, baking soda, salt and cinnamon. Whisk to combine, make a well in the center of the ingredients and set aside. 
  • In a separate bowl beat buttermilk, 2% milk, eggs, melted butter and vanilla. 
  • Pour the wet mixture into the well of the dry ingredients and use a rubber spatula to combine. Add wild rice and blueberries and mix folding in until just blended. Do not over stir; the batter will be slightly lumpy. 
  • Heat a griddle over medium high heat (dial at 400). You can flick water across surface and when it beads up and sizzles the griddle is ready to go. 
  • Pour 1/3-cup batter on the griddle for each pancake. 
Zucchini, Tomato & Mozzarella Tart
Cook's notes: This dish is versatile because it can be served as a brunch item or as an appetizer. Also the tart makes good use of readily available summer produce. The twist in this recipe is using puff pastry for the crust rather than a traditional piecrust. Use a firm tomato like plum or Roma as it holds up better for baking. The tart can be served warm or at room temperature.
It tastes like a cross between a quiche and pizza and is sure to be a crowd pleaser.
The recipe has been adapted from Pepperidge Farm
· 1 package of Puff Pastry Sheets, thawed
· 1-1/2 cups shredded mozzarella cheese
· 3/4 cup freshly grated Parmesan cheese
· 1/3 cup finely sliced fresh basil leaves
· 1/3 cup finely chopped green onions
· 2 cups zucchini slices
· 2-3 Roma tomatoes, sliced
· 2 large eggs 
· 1 cup half and half
· 1/4 tsp ground pepper
· 2 tsp. dried Italian herbs

· Preheat oven to 400 degrees
· Unfold one pastry sheet onto a lightly floured surface (wax paper). Roll pastry sheet to a 13 inch square removing corners to form more of a circle. Press pastry into the bottom and up sides 2 inches in a 9-inch springform pan. Note: I found one pastry sheet was not quite enough to bring sides up 2 inches. You may need to press in some of the second pastry sheet to cover the sides of the pan.
· Layer mozzarella cheese, 1 cup Parmesan cheese, basil and green onions over bottom pastry. Sprinkle with 1 tsp. Italian herbs.
· Pat zucchini and tomatoes dry on a paper towel.
· Alternate the zucchini and tomatoes in a concentric circle over bottom layer.
· In a bowl whisk together eggs, half and half and pepper in a bowl with a whisk. Pour egg mixture over the vegetables. Sprinkle ½ cup Parmesan cheese and 1 tsp. Italian herbs on top. Fold the sides down towards the filling.
· Bake 35-40 minutes or until set. Let tart pan cool on a wire rack 20 minutes but first remove the sides of the spring form pan. Use a butter knife to loosen inside edges.

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