Peanut Butter - Banana - Bran Muffins

• 1 cup whole wheat flour
• 1 cup Bran cereal (not flakes)
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup canola oil
• 1/2 cup firmly packed brown sugar
• 2 large eggs, room temperature
• 1 cup mashed, very ripe bananas (about 2 medium)
• 1/2 cup natural peanut butter
• 1/2 cup milk
•  peanuts for topping muffins, optional

• PREHEAT OVEN to 400 DEGREES.

   In a small bowl, mix together the flour, bran, baking powder and the salt.  In a large bowl, beat the oil with the sugar to blend.  Add the eggs, bananas and peanut butter and beat until well-mixed; add milk.  Stir the dry ingredients into the liquid, just until moistened.  Spoon batter into 12 greased or lined muffin cups.  Press several peanuts gently onto the tops of the muffin batter.  Bake on a rack placed in the center of the oven for 20-25 minutes.

This apple crisp recipe is from my mother.  She would make it often throughout apple season.  I will also use the "crisp" topping during the summer months to cover baking dishes filled with nectarines and blueberries, but truly, nothing can beat a gratin piled high with tart, local apples and served with a healthy drizzle of heavy cream.  The only change I have made to this recipe is to sprinkle about a cup of tart, dried cherries throughout the apple layers.  Try to eat it fresh out of the oven.  And then just try to stop after one helping.

                                MY MOTHER'S APPLE CRISP

• 5 to 6 pared and sliced tart apples (I use Minnesota Haralson when in season
• 1 cup flour
• 1 cup sugar
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 1 unbeaten egg
• 1/3 cup melted unsalted butter
• 1/2 teaspoon cinnamon
• addition butter for greasing dish
• approximately 1 cup of dried, tart cherries

   Mix together flour, sugar, baking powder, and salt in a bowl.  Using a fork, stir the egg into the flour mixture until crumbly.  Spoon this over the sliced apples that have been mounded in a lightly butter baking dish.  Slowly pour the melted butter evenly over the topping.  Sprinkle with cinnamon.  Bake in the middle of a 375 degree oven for approximately 40 minutes, or until nicely browned.  Serve with your choice of heavy cream, cinnamon whipped cream or vanilla-bean ice cream. 

   This month's Daring Bakers Challenge is the first challenge to be vegan and/or gluten free.  Alternative Daring Bakers:  Natalie from Gluten A Go Go, and co-host Shel, of Musings from the Fishbowl, chose the savory recipe for Lavash Crackers from Peter Reinhardt's The Bread Baker's Apprentice.

The Challenge:  Make Lavash Crackers and create a salsa/spread/dip or relish to accompany it.
The Rules:  The Lavash Crackers can be made either with all-purpose wheat flour or gluten free, and can be topped with any variety of spices/seeds or salt.  All salsas/spreads/dips or relishes must be vegan and gluten free.
What I Learned from the Challenge:  I need to make these crackers regularly.  They are easy, fast , taste delicious, and (a BIG and) cost so much less than the Lavash Crackers I have been buying at Whole Foods.

   I served the crackers with the assigned "toppings of my choice".  I made a spicy apple chutney from 128 Cafe in St. Paul, Minnesota, and served it as 128 does, with roasted whole heads of garlic and a mild goat cheese.  Yes, the goat cheese is not vegan, but I need the cool blandness of the goat cheese along with the spicy chutney.  It's a great combination...  squeeze a sweet, roasted garlic clove onto the cracker and spread, then top with the chutney and goat cheese; a fantastic appetizer!

                                         LAVASH CRACKERS
                 from The Bread Baker's Apprentice by Peter Reinhart

Makes 1 sheet pan of crackers

•  1 1/2 cups unbleached bread flour
•  1/2 teaspoon salt
•  1/2 teaspoon instant yeast
•  1 tablespoon agave syrup or sugar
•  1 tablespoon vegetable oil
•  1/3 to 1/2 cup + 2 tablespoons (3 to 4 ounces) water, at room temperature
•  Poppy seeds, sesame seeds, paprika, cumin seeds, caraway seeds, or kosher salt for toppings

1.  In a mixing bowl, stir together the flour, salt, yeast, agave syrup or sugar, oil, and just enough water to bring everything together into a ball.  You may not need the full 1/2 cup + 2 tablespoons of water, but be prepared to use it all if needed.
2.  Ferment at room temperature for 90 minutes, or until the dough doubles in size.  (You can also retard the dough overnight in the refrigerator immediately after kneading or mixing).
3.  Mist the counter lightly with spray oil and transfer the dough to the counter.  Press the dough into a square with your hand and dust the top of the dough lightly with flour.  Roll it out with a rolling pin into a paper thin sheet about 15 inches by 12 inches.  You may have to stop from time to time so that the gluten can relax.  At these times, lift the dough from the counter and wave it a little, and then lay it back down.  Cover it with a towel or plastic wrap while it relaxes.  When it is the desired thinness, let the dough relax for 5 minutes.  Line a sheet pan with baking parchment.  Carefully lift the sheet of dough and lay it on the parchment.  If it overlaps the edge of the pan, snip off the excess with scissors.  
4.  Preheat the oven to 350 degrees Fahrenheit with the oven rack on the middle shelf.  Mist the top of the dough with water and sprinkle a covering of seeds or spices on the dough (such as alternation rows of pappy seeds, sesame seeds, paprika, cumin seeds, caraway seeds, kosher or pretzel salt, etc.)  Be careful with spices and salt -- a little goes a long way.  If you want to precut the cracker, use a pizza cutter (rolling blade) and cut diamonds or rectangles in the dough.  If you want to make shards, bake the sheet of dough without cutting first.
5.  Bake for 15 to 20 minutes, or until the crackers begin to brown evenly across the top (the time will depend on how thinly and evenly you rolled the dough).
6.  When the crackers are baked, remove the pan from the oven and let them cool in the pan for about 10 minutes.  You can then snap them apart or snap off shards and serve.

                                    SPICY APPLE CHUTNEY

•  1 cup brown sugar
•  1/2 cup rice or white wine vinegar
•  1 stick cinnamon
•  1 tablespoon minced fresh ginger root
•  1 tablespoon fresh garlic
•  1/4 teaspoon cayenne pepper
•  1 teaspoon kosher salt
•  1 cup golden raisins
•  4 Granny Smith apples, peeled & diced
•  1 tablespoon fresh mint
•  2 cups Roma tomatoes, diced

1.  In a 6-quart sauce pot over medium heat, combine the brown sugar and the rice or white wine vinegar and cook down until syrupy.  Add cinnamon stick, ginger, garlic, cayenne pepper and salt.  Reduce for 5 more minutes, then add golden raisins.
2.  Add the apples to the pot and cook for 8 minutes over medium heat until the apples are slightly tender.  DO NOT overcook.
3.  Carefully strain the apple raisin mixture and reserve the liquid.  Once the apple raisin mixture has cooled, add the diced tomatoes.
4.  Put the liquid back into the saucepot and reduce over medium heat for 5 minutes or until thick but not caramel-like.  Remove cinnamon stick.  Add this thickened liquid back into the apples, and stir in the fresh mint.
                                        MAKES 5 CUPS
                    

To Roast Garlic:  Remove some of the papery covering of the garlic half-way down the bulb.  Place garlic in a small oven-proof dish that is just large enough to hold the garlic.  Drizzle with olive oil and sprinkle with kosher salt.  Cover tightly with aluminum foil and place in a preheated 375 degree oven.  Bake until, when tested, garlic is soft.  Use immediately by squeezing each individual garlic clove from its papery exterior. 

     FLANK STEAK with GRILLED MANGO and WATERMELON CHUTNEY
                          adapted from Cooking Light Magazine

STEAK:
• 1 tablespoon brown sugar
• 1 teaspoon salt
• 3/4 teaspoon ground cumin
• 3 garlic cloves, minced
• 1 (1 1/2-pound) flank steak, trimmed
• Cooking Spray
CHUTNEY:
• 2 peeled ripe mangoes, each cut into quarters
• 1 teaspoon olive oil
• 1 cup thinly vertically sliced onion
• 1 tablespoon minced peeled fresh ginger
• 1/3 cup cider vinegar
• 2 tablespoons brown sugar
• 2 tablespoons fresh lime juice
• 1/4 teaspoon salt
• 1/4 teaspoon ground red pepper
• 2 cups finely diced seedless watermelon
• 1 1/2 tablespoons chopped fresh cilantro
• 1 1/2 tablespoons shopped fresh mint

1.  Prepare grill.
2.  To prepare steak, combine first 4 ingredients.  Sprinkle steak evenly with sugar mixture.  Place steak on grill rack coated with cooking spray; grill for 8 minutes on each side or until desired degree of doneness.  Let stand 10 minutes.  Cut steak diagonally across grain into thin slices.
3.  To prepare chutney, place mango on grill rack coated with cooking spray, grill 4 minutes on each side.  Cool and chop.  Set aside.
4.  Heat oil in a small saucepan over medium-high heat.  Add onion; sauté 4 minutes.  Add ginger; sauté 1 minute.  Add vinegar, 2 tablespoons sugar, lime juice, 1/4 teaspoon salt, and red pepper; cook 5 minutes or until liquid almost evaporates.  Stir in mango; cook 1 minutes,  Remove from heat.  Stir in watermelon, cilantro, and mint. 

   My daughter asks for this frequently.  Even though our cupboards are full (it seems that way to me anyway), there isn't anything in the house to eat unless it's exactly what she is hungry for at that moment.  Yesterday it was guacamole that she was hoping to find when she opened the refrigerator door.  Sorry... not a single avocado in the house.  This morning I ran out first thing to the grocery to stock up. 
   This guacamole is adapted from Ina Garten's (a.k.a. Barefoot Contessa) recipe.  I'm a big believer in adding as much of your favorite ingredients as you want in this recipe.  I go heavy on the chopped tomatoes when I have them available to me in my garden. 

                                             GUACAMOLE
                   very loosely adapted from a recipe by Ina Garten

•  4 ripe avocados
•  a good squeeze of fresh lemon juice
•  1 large clove of garlic, minced
•  8 drops of Tabasco sauce
•  half of a red onion, chopped
•  one fresh tomato or several cherry tomatoes, chopped
•  salt, to taste
• a handful of cilantro, chopped

   Pit the avocados and scoop out the flesh into a bowl.  Squeeze lemon juice over the avocados.  Add garlic and Tabasco.  Mash all together with a whisk.  Gently stir in the remaining ingredients.  Eat immediately or chill, covered, in refrigerator.

My sister Susan flew into town this weekend to spend a couple of days with me.  We've spent the the past two days hitting the antique malls (disappointing), walking (she did not bring the right shoes) and eating (I've been in the kitchen, cooking, a lot).  I made a sweep of my vegetable garden and last night we were able to have a fresh tomato tart and everyone's favorite, tomato risotto, along with baguettes I made yesterday.  Tonight dinner will be grilled beef tenderloin fillets with Maytag Blue Cheese and a roasted beet salad (with more Maytag Blue!). 

This morning I made fresh apple scones for breakfast.  This recipe has always been one of my favorites.  They disappeared quickly.

                                         APPLE SCONES

• 1 1/4 cups flour
• 4 tablespoons brown sugar, divided
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 cup unsalted butter
• 1/4 cup sour cream
• 1 egg
• 1 cup finely diced apples
• 1 tablespoon sour cream
• 1/4 teaspoon cinnamon

1.  In the bowl of a food processor, combine flour, 3 tablespoons brown sugar, salt, soda and baking powder.  Process briefly.  Cube cold butter and add to the flour mixture.  Pulse until the butter resembles peas.  In a large bowl, combine 1/4 cup sour cream and egg and mix until blended.  Stir in diced apples.  Add the flour mixture and stir until combined.  Gather the dough together into a ball in the bowl, and with floured hands, knead lightly 5 times.
2.  Divide the dough in half and place on a baking sheet that has been lined with parchment paper or Silpat.  With floured hands, press each into a disc about 5-inches in diameter.  Using a floured knife, cut each disc into four wedges and separate the wedges slightly.  Brush top of dough with remaining 1 tablespoon sour cream.  Sprinkle with mixture of remaining 1 tablespoon brown sugar and cinnamon.  Bake at 400 degrees for 20-25 minutes, or until done.

                                    HEALTHY SLOPPY JOES
                          adapted from Cooking Light Magazine
• 1 teaspoon olive oil
• 2 cups chopped mushrooms
• 1 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1/4 cup chopped celery
• 1/4 cup chopped carrot
• 2 garlic cloves, minced
• 6 ounces ground turkey breast
• 6 ounces ground round
• 1/4 cup ketchup
• 1 tablespoon red wine vinegar
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 8-ounce can tomato sauce
• 4 hamburger buns, toasted

1.  Heat oil in a large skillet over medium-high heat.  Add mushrooms and next 7 ingredients; sauté 5 minutes until meat is browned, stirring to crumble.  Stir in ketchup and next 6 ingredients; bring to a boil.  Cover, reduce heat, and simmer 20 minutes, stirring occasionally.  Serve on toasted buns.  Served here with sweet potato fries. 
                                     YIELD:  4 servings

This week we picked our Edleweiss grapes; a variety developed by the University of Minnesota.  The rush is on when they have finally ripened to get them off the vines before the birds and squirrels eat them.  A couple of years ago we admired our grapes one night and woke the next day to find not a single grape on any of our plants.  At first we thought it was a cruel joke played on us by a neighbor, but soon enough realized it had been the community of wild animals outside our back door that robbed us of our Edleweiss. 

By my account, I'd say we ended up with about 2 bushels of very fragrant grapes. 

Growing up in Amana, my aunt had a large trellis covered with Concord grapes.  At the end of each summer she would make Trauben Saft or a concentrated grape juice to which we would add water.  I used  the Amana recipe for saft this morning to make a white grape version.

                                         TRAUBEN SAFT
                      adapted from the cookbook Amana Recipes

• 2 cups water
• 3 quarts grapes, washed
• Sugar, 1 cup per quart of juice

   Heat water and grapes to boiling.  Cook slowly for 20 minutes.  Filter through jelly bag or cheese cloth.  Measure juice and add one cup of sugar for each quart of juice.  Bring to boil.  Pour into sterilized bottles.  To serve, dilute with equal amounts of sparkling water.

                               BLACK BEAN PUMPKIN SOUP
                           from Larry's Markets, Seattle, WA.

• three 15 1/2-ounce cans black beans
• 1 cup drained canned tomatoes, chopped
• 1 1/4 cups chopped onion
• 1/2 cup minced shallot
• 4 garlic cloves, minced
• 1 tablespoon plus 2 teaspoons ground cumin
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 stick (1/4 cup) unsalted butter
• 4 cups beef broth
• a 16-ounce can pumpkin purée
• 1/2 cup dry Sherry
• 1/2 pound cooked ham, cut into 1/8-inch dice
• 4 tablespoons Sherry vinegar

1.  In a food processor coarsely purée beans and tomatoes.
2.  In a 6-quart heavy kettle cook onion, shallot, garlic, cumin, salt, and pepper in butter over moderate heat, stirring, until onion is softened and beginning to brown.  Stir in bean purée.  Stir in broth, pumpkin, and Sherry until combined and simmer, uncovered, stirring occasionally, 25 minutes, or until thick enough to coat the back of a spoon.
3.  Just before serving, add ham and vinegar and simmer soup, stirring, until heated through.  Season soup with additional salt and pepper if needed.
4.  Serve soup garnished with sour cream.  Makes about 9 cups.

The other day a very good friend of mine brought me her NIKON D 70 SLR camera.  I've been talking about a new camera lately and she said I should try hers and see if I like it.  Well, that's sort of like an airline saying, we've upgraded you to first class on your international flight; see if you like it.  Yes, I've been having fun with this camera.  Yesterday I made gingerbread that I baked in oeufs en gelée molds.  I was so excited about photographing them that letting the cakes  cool adequately was never an option.  None of the cakes unmolded as they should have.  But they were still very, very good; especially when served alongside frozen lime cream. 

                                        GINGERBREAD
                     adapted from The Silver Palate Cookbook

• 1 2/3 cups unbleached all-purpose flour
• 1 1/4 teaspoons baking soda
• 1 1/2 teaspoons ground ginger
• 3/4 teaspoon ground cinnamon
• 3/4 teaspoon salt
• 1 egg, lightly beaten
• 1/2 cup granulated sugar
• 1/2 cup molasses
• 1/2 cup boiling water
• 1/2 cup vegetable oil
• Lime Glaze (recipe follows)

1.  Preheat oven to 350 degrees.  Grease and flour a 9-inch square baking pan.
2.  Sift dry ingredients together into a mixing bowl.  Add egg, sugar and molasses.  Mix well.
3.  Pour boiling water and the oil over mixture.  Stir thoroughly until smooth.
4.  Pour batter into the prepared pan.  Set on the middle of rack of the oven and bake for 35 to 40 minutes, or until top springs back when touched and the edges have pulled away slightly from the sides of the pan.
5.  While the gingerbread is still hot, pour glaze over top and cool in the
pan, set on a rack.

                                         LIME GLAZE

• 2/3 cup confectioners' sugar
• 3 tablespoons fresh lime juice

Sift sugar into a bowl; add lime juice and mix well.



                                     FROZEN LIME CREAM
                                from Eric Crouillere-Chavot

PASTRY CREAM
• 1/4 cup all purpose flour
• 1/4 cup sugar
• 3 large egg yolks
• 1 cup whole milk
• 5 tablespoons fresh lime juice
• 2 teaspoons grated lime peel

MERINGUE
• 1/2 cup plus 2 tablespoons sugar
• 3 tablespoons water

• 4 large egg whites

FOR PASTRY CREAM:  Whisk flour, sugar and yolks in medium bowl to blend.  Bring milk to simmer in heavy medium saucepan.  Gradually whisk hot milk into yolk mixture.  Return mixture to same saucepan.  Whisk over medium heat until pastry cream thickens and simmers, about 5 minutes.  Remove from heat.  Whisk in lime juice and peel.  Cool.
FOR MERINGUE:  Combine 1/2 cup sugar and water in heavy small saucepan.  Stir over low heat until sugar dissolves.  Increase heat; boil until thermometer inserted into mixture registers 240 degrees F, tilting pan to submerge bulb, about 5 minutes.
   Meanwhile, beat egg whites in large bowl until soft peaks form.  Add 2 tablespoons sugar; beat until stiff but not dry.
   Slowly pour boiling syrup into whites, beating until cool, about 5 minutes.
   Whisk 1/4 of meringue into pastry cream  Fold in remaining meringue.  Freeze lime cream until firm, about 8 hours.