Rutkowski Farm » Recipes

Blueberry-corn Muffins

Paul — Sun, 19 Jul 2009 21:01:29 +0000

Ingredients:

5 tablespoons unsalted butter, melted
1 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 cup yellow cornmeal
1 cup sugar
1 cup milk
1 large egg
1 cup blueberries

Preheat the oven to 400º F. Grease a standard 12-hole muffin tin.

Whisk together the flour, baking powder, and salt in a large bowl. Add the cornmeal and 2/3 cup of the sugar (although I use almost the whole cup and do not sprinkle the sugar on top), then whisk until well mixed. Set aside. In a separate bowl, combine the milk, butter, and egg and beat to blend. Add the wet ingredients to the dry and stir with a wooden spoon just until the mixtue is moistened. Do not overmix. Add the blueberries and gently fold them in. Spoon the batter into the muffin tin. Sprinkle the muffin tops with the remaining 1/3 cup sugar. Bake un the center of the oven for 20-24 minutes, until the muffins are golden brown.

Taken from the recipe book “True Blueberry” by Linda Dannenberg.

Blueberry Buckwheat Pancakes

Paul — Sun, 19 Jul 2009 13:15:01 +0000

It’s finally blueberry season!

Here’s our favorite blueberry pancake recipe. It honestly takes just a minute or two more than any box mix you might buy and it tastes far, far better.

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Serves 3-4

1 Egg
1 Cup Buttermilk*
2 Tbsp. Vegetable Oil
1/2 cup All Purpose Flour
1/2 cup Buckwheat Flour
1 tbsp. Sugar
1 tsp. Baking Powder
1/2 tsp. Baking Soda
1/2 tsp. Salt
1 Cup Blueberries (fresh or frozen).

Combine and Mix Wet ingredients in a Medium Bowl.

*A note on the Buttermilk…we often don’t have it on hand so I splash a little bit of Vinegar in a measuring cup and make up the rest of the cup with milk. I let that sit for a minute or two before putting it in.

Put in the dry ingredients and mix.

Finally, mix in the blueberries. In the case of frozen blueberries, we microwave them for just a bit to thaw them before putting in the pancakes. Our winter pancakes tend to be greenish purplish because of the blueberry juice…

Spicy Squash Casserole

Paul — Tue, 14 Oct 2008 17:15:54 +0000

This recipe is a simplification of the Arabian Squash Casserole that’s in the Moosewood Cookbook by Mollie Katzen.

In our version, we take out the topping as well as the yogurt. It’s also very important that you have a nice sweet squash to use. We’ve found pumpkin to be far too bland. Hubbard’s the best, but butternut comes in a close second. The sweet and spicy, stick to your ribs goodness of this dish is hard to beat. This is also one of those dishes that tastes even better as leftovers as the spices have had time to sink in.

Yield: 4 to 5 servings
Preparation time: About 1 hour, after the squash is cooked and puréed.

Ingredients

4 cups cooked hubbard or butternut squash.
mashed or puréed
1 Tbs. olive oil
1-1/2 cups chopped onion
1 tsp. salt
2 small bell peppers (one red and one green, if possible) minced
1 medium head of garlic (5-6 cloves), minced
Black pepper and cayenne, to taste
1 cup crumbled feta cheese

Preparation

Preliminary: Preheat oven to 375 degrees F.

Place the mashed or puréed squash in a large bowl.
Heat the olive oil in a medium-sized skillet. Add onion, and sauté over medium heat for about 5 minutes. Add salt and bell peppers. Sauté about 5 minutes, or until the peppers begin to get soft.
Add garlic, black pepper, and cayenne, and sauté a few more minutes.
Add the sauté, along with feta, to the squash, and mix well. Spread into an ungreased 9-inch square baking pan.
Bake uncovered for 25 to 30 minutes, or until bubbly.

- Credit where it’s due. If you don’t own it, it’s worth buying the Moosewood Cookbook.