we may never cook duck breast any other way again. vive le grilling!
this is one our whole family enjoys. i collect, blanch & freeze bunches of the stuff for the winter, we make our kefkedes and smoothies with it, some of us just eat it right off the plant. and our animals love it too.
As a side note, I am a huge fan of the blanching process. The act of boiling a green thing in very salty water for a short time, then shocking it in a bowl of ice water sets and brightens color so much you will think the greens on our photos have been messed with; they’re not. If you take nothing else from this post, remember to blanch your green veggies before storing or cooking them.
Check out Jennifer’s post for delicate cold-infused rose petal honey and delicious heat-infused Grindelia honey.
I myself recently made some infused honeys: wild peppermint, pineapple weed (a local chamomile) and Grindelia from our local beach (my favourite).
the original recipe was called a “slump” although technically it was a cobbler; we turned it into a pandowdy. mostly because we liked the name, and because we rolled the dough. we’re going to call this recipe pandowdy from now on, even if it’s a cobbler with dropped dough, just because it’s so much fun to say.
the recipe works beautifully with 12 hours souring: just replace the 3/4 cup buttermilk with 1/2 cup sourdough starter and, depending on how moist you need to make it (i.e. rolling vs dropping the dough) either omit further moisture (rolling) or add up to 1/2 cup milk or mylk or water (dropping). we used lard (we raise pigs) but coconut oil works great for vegan option; butter for non-piggy option. [edit: to sour, cut fat into dry flour & oats, gently incorporate the sourdough. next day, add the leavening agents right before cooking / baking]
K can’t do rhubarb, so we used strawberries from our garden, plus blueberries.
we also omitted the applesauce (didn’t have any) and it worked out just fine. we baked ours so the topping would get crispy. it was very nummy.
sadly, I neglected to take a photo of the finished product. they were very pretty. something like this:
but more golden than orange this time, and piped in a swirl (not very well). sigh… it was K’s birthday, and I was somewhat focused on getting out the door than documenting my brilliance.
this one just about nails them all on the head:
✔ vegan (well, the cupcakes are, if not the frosting; that could likely be made vegan)
✔ wheat free (can be gluten free with appropriate sourdough starter)
✔ sourdough (nourishing traditions)
✔ no artificial colours
✔ natural sweeteners (other than whatever’s in the cream cheese! – will try home-made next time!)
sourdough beetroot cocoa cupcakes with carrot cream cheese frosting
carrot reduction 4 – 5 carrots blendered with juice of one valencia orange, filter through nut mylk bag, reduce until thickened like light syrup
roasted 3 medium beets (from Makaria Farm’s CSA), combined with some of carrot reduction as it cooked, and carrot pulp, used stick blender to puree; use 1/2 cup for recipe, reserve rest (freeze in 1/2 cup batches for future cupcakes!)
wish I could show you the final results, but they looked good, and tasted great. yay, me!