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September 2008 Savvy Host Recipes

Following recipes provided by Mill City Farmers Market.

Galia Melon Coolers (or Mimosas) with Mint

Serves 8

1 medium Galia or Ananas melon
2 c. ice cubes
1 c. water
1 Tbsp. honey (suggested: Ames Farm Melon or Dandelion honey)
1 750 ml. bottle chilled champagne or sparkling wine
1 tsp. fresh lemon juice
1 bunch fresh mint

Cut melon into wedges; remove seeds and rind. In a blender, combine half of each remaining ingredient and blend until very smooth. Pour juice into a pitcher and repeat procedure with remaining ingredients. If serving juice alone, stir in lemon juice, to taste. If serving mimosas, fill 8 champagne flutes halfway with melon juice and top off with champagne or sparkling wine. Garnish each with a fresh mint sprig.
 

Zucchini Latkes

Serves 8 as a starter or light lunch

1 medium zucchini, halved crosswise
1 large baking potato, peeled and coarsely grated
1 small onion, peeled and coarsely grated
½ c. matzo meal
1 large egg, lightly beaten
1 tsp. fresh lemon juice
½ tsp. freshly ground pepper
3 scallions, green part only, thinly sliced
2 Tbsp. vegetable oil
½ c. sour cream
1 8 oz. jar Lucille’s Kitchen garden pepper jelly or preserve
1½ tsp. salt
3 oz. skinless smoked trout or salmon fillet, coarsely chopped (optional)

Cut zucchini flesh off seedy center and coarsely grate in a food processor. Squeeze dry grated zucchini, potato, and onion. Let stand for 2 minutes and squeeze again. Transfer vegetable mixture to large bowl. Add matzo meal, egg, lemon juice, salt, and pepper; stir to combine.

In a medium skillet, heat vegetable oil until shimmering. Drop packed teaspoons of zucchini mixture into skillet and flatten each with the back of a spoon.

Cook latkes over moderately high heat until edges are golden on both sides. Drain. Arrange latkes on a platter and top each with a dollop of sour cream, 1 tsp. of pepper jam or preserve, and smoked fish (if using). Sprinkle with scallion greens and serve warm.

Beet Salad

Serves 8

1 lb. spring mix, or baby spinach
2 handfuls of fresh herbs (parsley and oregano)
4 bunches greentop beets, thinly sliced
2 carrots, shredded (try different colors!)
½ lb. of Shepherds Way Farms blue cheese, Prairie Hollow Farm feta or chevre, diced into ½-inch cubes
balsamic vinaigrette (recipe follows)

Trim beet ends and tops. Reserve green tops for salad. Steam beets for 15 minutes, or until soft. While beets are steaming, wash and gently dry lettuce leaves, baby greens, and beet tops in a salad spinner. Tear large leaves into smaller pieces and place in a large bowl. Finely mince herbs and toss with greens.

Place hot cooked beets on greens. Add cheese, carrots, and other desired garnishes. Lightly drizzle salad with balsamic vinaigrette. Serve immediately.
 

Balsamic Vinaigrette

1 c. olive oil
½ c. aged balsamic vinegar
2 tsp. Dijon mustard
2 tsp. honey or pure maple syrup
8 tsp. minced shallots
2 pinches salt

Combine vinegar, mustard, honey/syrup, shallots, and salt in a medium-sized bowl. Whisk in olive oil in a slow, steady stream. Adjust seasonings to taste.
 

Duck Egg Frittata

Serves 4–6

10 oz. fresh spinach or mild greens, washed
1 Tbsp. butter, divided
1 medium red potato, scrubbed, quartered lengthwise, and thinly sliced
1 small scallion or spring onion, thinly sliced
4 Mystic Prairie duck eggs, thoroughly beaten
4 oz. Prairie Hollow jack cheese, grated pinch of sea salt
freshly ground black pepper, to taste
1 tsp. ground chile (optional)

Remove tough stems from spinach or greens, and tear large leaves into smaller pieces. Cover and cook spinach or greens in an 8-inch non-stick pan or iron skillet over medium heat just until it wilts. Empty into a strainer to cool. Wipe out pan, return to heat, and melt ½ Tbsp. butter. Add potato and fry until fully cooked and golden. Add scallion and cook for about 1 minute. Empty potato mixture onto a plate to cool. In a medium bowl, beat eggs thoroughly. Add cheese, salt, pepper, and chile. Squeeze cooled spinach to release as much moisture as possible. Add it and cooled potato mixture to eggs. Mix together well. Return pan to heat. Melt remaining ½ Tbsp. of butter, tilting the pan to coat sides. Pour in egg mixture and distribute evenly. As it begins to cook, loosen cooked egg and fold toward middle of frittata, tilting pan so that uncooked egg can run over pan surface. When frittata is about 80 percent set, finish under broiler, or with a culinary torch, until it is set up completely. Gently run a spatula around edges of frittata and slide it onto a large plate. Let frittata rest for a minute or two. Cut into wedges; serve.