Guest Author - Phyllis Doyle Burns
Where I live, there are still enough wintry, cold evenings to have a good hot soup or stew and a homemade desert for supper. When the family comes in from that biting cold it is so wonderful to sit down to a time of family and Warmth. Here are some great recipes to squeeze into what is left of your winter.
ALGONQUIN WILD NUT SOUP
24 ounces of Hazelnuts, crushed
6 Shallots, with tops, chopped
3 Tbsp Parsley, chopped
6 cups beef, vegetable, venison or chicken Stock
1 tsp Salt
1/4 tsp Black pepper
Place all ingredients in a large, heavy pot & simmer slowly over medium heat for 1 1/2 to 2 hours. Stir occasionally. Serve piping hot with fry bread and salad.
While the soup is simmering, make your fry bread:
FRY BREAD
2 cups flour
3 tsp baking powder
1 tsp salt
1 cup milk
Deep hot fat in cast iron skillet.
Sift together all the dry ingredients. Gently stir in milk. Add more flour as necessary to make a dough you can handle. Kneed and work the dough on a floured board with floured hands until smooth. Take lumps about the size of a tennis ball, shape them into a round flat circle. Fry in fat (about 375°) until golden and done on both sides, about 5 minutes. Drain on paper towels then gently wrap in cotton t-towels (with the cloth between each round) and place in a basket.
That soup should still be simmering, so go ahead and make your salad:
WILD GREEN SALAD
Assorted wild and cultivated greens
large bowl
1/4 cup vinegar
1/3 cup sunflower oil
1 to 2 tsp of dill weed, chopped
1 tbsp honey
Collect the greens (try dandelions and nasturtiums). Rinse the plants in cold water. Tear the plant parts into small pieces and put in a large bowl. Mix all the remaining ingredients in a small bowl. Using a wire whisk, blend well. Keep dressing at room temp and chill the greens till ready to serve. Pour dressing over the greens just before serving.
Now this next recipe will blow their socks off! Make sure you have lots of hot coffee or tea to go with this wonderful dessert. You might want to make this earlier in the day then warm it up just before serving.
GOOSEBERRY COBBLER
This recipe will serve six people.
2 cups Flour
1/2 cups plus 2 Tbsp Corn meal
1/2 tsp Baking powder
1 tsp Salt
3/4 cup Butter or margarine
3/4 cup Boiling water
2 Cans (15 oz) sweetened Whole gooseberries
1 tsp Honey
Juice of 1/2 lemon
Sift the flour with 1/2 cup corn meal, baking powder and salt. Using pastry blender or two knives, cut in the utter. Quickly add the boiling water, mixing well. Divide the dough in half, and pat half of it in a buttered 8"x8"x2" baking pan. Sprinkle with 1 Tb corn meal. Mash half of the gooseberries in their syrup, then stir in remaining gooseberries, honey and lemon juice; pour over the dough. Top with remaining dough; sprinkle with remaining corn meal. Bake in very hot oven (425F) oven for 30 minutes, or until top is lightly browned. Cut into squares and serve.
Enjoy your supper - enjoy your family! Till next time, may your moccasins and heart always find a happy path. Blessings and walk in Peace and Beauty.
Phyllis
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