Summer Gems

As I've continued on this summer with my involvement in the Boulder Country Farmers' Markets, there have been lists of recipes that I have been wanting to share with you.  With every Saturday there are tablefuls of overflowing produce from different farmers' that are just screaming "eat me! cook with me! get creative with me! pleaaaase!"  And to these pleas we must respond.

So, for now, I have two recipes for you that have been very popular with market-goers when we have sampled them at our table this summer.  Plus, they involve Summer's two ultimate gifts from the soil; sweet corn and heirloom tomatoes.  These two ingredients are of course amazing by themselves, but are also star team players in a mixed dish.  

What I love about these two recipes - a Salsa Cruda and Herbed Corn and Zucchini Succotash -  is that they can be served like a dip, a condiment, a salsa, a side dish, AND be a great base for any other addition your mind could wander to - beans, rice, quinoa, lettuce mixes, soups, etc.  So get shoppin' and choppin'!  These garden gifts will only be available to us for a short time longer... 

Salsa Cruda

Ingredients:  2         med.     tomatoes, peeled, seeded and chopped (1 3/4 cups) 1         cup       loosely packed chopped cilantro leaves 1          med.    onion, peeled and chopped (3/4 cup) 1          small   cucumber,  peeled, seeded and chopped (3/4 cup) 4          ea.       scallions,  washed, trimmed and sliced (1/2 cup) ¼         cup      red wine vinegar 5-6       cloves garlic, peeled crushed and finely chopped (1Tbs.) 1           ea.       jalapeno pepper, seeded (if desired) and chopped (1Tbs.)) ½         tsp.      salt ¼         tsp.      black pepper Method: In a medium bowl, mix all the ingredients.  For a smooth salsa puree the ingredients in a food processor or blender. Cover and store in the refrigerator for up to 2 weeks.

Herbed Corn and Zucchini Succotash

(Here we used summer squash!)

Ingredients: 6                   Ears of corn 2 Tbsp.          Extra virgin olive oil 2                   Large cloves of garlic, minced 1                   Red pepper, diced 1                   Medium red or yellow onion, diced 1                   Medium zucchini (or summer squash), diced 2 Tbsp.          Cream (optional) 2 Tbsp.          Flash leaf parsley, chopped 2 Tbsp.          Fresh basil or cilantro or mint    chopped Kosher salt and pepper to taste Method: 1. Using a knife remove the corn from the cob and set aside. 2. Heat oil in a large skillet over medium heat, add peppers and onions and sauté for 3 minutes. Add fresh corn and sauté an additional 3 to 5mintues. Add garlic and sauté for 2 more minutes. 3. Add zucchini to skillet and cook until vegetable begins to turn soft, about 2-3 minutes. 4. Add cream, herbs and heat through. Add salt and fresh ground pepper to taste.

Ms. Meg's Mint-Chocolate Cupcakes

Once Upon a Plate is pleased to announce it's first guest author; my cousin Meg!  She is a 15 year old spitfire who is not only a talented student, athlete, and kind-hearted lady, but man can she make an incredible cupcake!  Her story and recipe are below...and dont wait too long to make these, they will soon become your staple dessert-  Enjoy!

----------------------------------------

I love cupcakes. They are definitely the most adorable and delicious kind of cake! So, when Aunt Jane invited us over for dinner in Maine, I decided to make some to bring. After thinking about lots of different flavors, I chose mint and dark chocolate because they would look pretty and taste really good together! So off to Hannaford’s we went to get cupcake materials for some minty Maine madness. 

The night before, I made the cake part of the cupcakes and left them covered overnight. They were really moist and yummy and it was interesting to use dark chocolate instead of regular chocolate. The next day was frosting day, the best part. The peppermint extract smelled bad by itself but when it got mixed in with everything else it tasted really good…so we ate tons of it while frosting the cupcakes! 

Lizzy appeared on her kayak just in time to help out with piping the frosting and making chocolate curls with a dark chocolate bar. In the end, they were a success! The frosting and the cake went really well together, and of course there is no better time to eat a cupcake than after a delicious lobster dinner on a beautiful summer night in Maine!

Mint-Chocolate Cupcakes

Dark Chocolate Cupcakes

2 cups sugar

1 ¾  cups all-purpose flour

¾ cup Hershey’s dark chocolate cocoa

1 ½ teaspoons baking powder

1 ½ teaspoons baking soda

1 teaspoon salt

2 eggs

1 cup milk

½ cup vegetable oil

2 teaspoons vanilla extract

1 cup boiling water

Line muffin cups with paper baking cups. Heat oven to 350º.

Stir together sugar, flour, cocoa, baking powder, baking soda, and salt in a large bowl. Add eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin). Fill cups 2/3 full with batter.

Bake 22-25 minutes.

Makes 30.

Mint Buttercream Frosting

2 sticks butter

4-5 cups powdered sugar, sifted

¼ cup milk

1/8 teaspoon all natural peppermint extract

Beat butter until creamy, scrape bowl.

Add 4 cups of powdered sugar, the milk, and the peppermint extract. Beat until combined. 

Gimme mah Pancakes!

One day, a few weeks ago, I was blindsided by a craving.  You know, one of those cravings you don't even see coming, and then BAM, suddenly you cannot be satisfied until you find something like bread and butter pickles or honey mustard pretzels.  No, you don't have to be a pregnant woman to want a certain food, and to want it made right...and right now.

For me, it was pancakes.  There was something in me that needed that fluffy texture, a buttery edge, and a healthy dousing of that good 'ol Vermont Maple Syrup in my life.  When the feeling never subsided, I knew nothing else would do.

After much wait and anticipation, last weekend I was finally able to make this Pancake Daydream a reality.  While perusing new recipes for inspiration, I found this recipe on one of my favorite go-to Inspriation Food Blogs; Smitten Kitchen.  Recently, the author had made these pancakes and I knew I had to have them.  Then, the Whole Wheat Raspberry Ricotta Scones recipe caught my eye, and, surprise surprise, I had to have and make those too (and added lemon zest to boot).  The recipe is so simple it's silly, and only requires one bowl, one fork, and one sheet pan.

It was a breakfast of champions, a feast for the eyes, and a craving satisfier like you wouldn't believe.  Go take advantage of Blueberry/berry season and make these for yourself and the people you care about!  And add the freshly whipped cream and breakfast sausage to the spread....you wont regret it.

Blueberry Yogurt Multigrain Pancakes

Makes 12 to 14 4-inch pancakes

2 large eggs
1 cup plain, full-fat yogurt
2 to 4 tablespoons milk
3 tablespoons butter, plus extra for buttering skillet
1/2 teaspoon lemon zest
1/2 teaspoon vanilla extract
1/2 cup (62 grams) whole wheat flour
1/2 cup (68 grams) all-purpose flour
1/4 cup (32 grams) barley or rye flour
2 tablespoons sugar
1 tablespoons plus 1 teaspoons baking powder
1/2 teaspoon table salt
1 cup blueberries, rinsed and dried


Melt half of butter. Remove from heat and stir in second tablespoon of butter until melted. This keeps your butter from being too hot when you next want to add it to the wet ingredients.

Whisk egg and yogurt together in the bottom of a medium/large bowl. If you’re using a thin yogurt, no need to add any milk. If you’re using regular yogurt, stir in 2 tablespoons milk. If you’re using a thick/strained or Greek-style yogurt, add 3 to 4 tablespoons milk. Whisk in melted butter, zest and vanilla extract. In a separate, small bowl, combine flours, sugar, baking powder and salt. Stir dry ingredients into wet only until dry ingredients are moistened. A few remaining lumps is fine.

Preheat your oven to 200°F and have a baking sheet ready (to keep pancakes warm). Heat your skillet or saute pan to medium. If you’ve got a cast-iron skillet, this is my favorite for pancakes. Melt a pat of butter in the bottom and ladle a scant 1/4 cup (about 3 tablespoons) batter at a time, leaving at space between each pancake. Press a few berries into the top of each pancake. The batter is on the thick side, so you will want to use your spoon or spatula to gently nudge it flat, or you may find that pressing down on the berries does enough to spread the batter. When the pancakes are dry around the edges and you can see bubbles forming on the top, about 3 to 4 minutes, flip them and cook for another 3 minutes, until golden underneath. (If you listen closely, after a minute you’ll hear you blueberries pop and sizzle deliciously against the pan.) If pancakes begin cooking too quickly, lower the heat. Transfer pancakes to warm oven as they are done cooking, where you can leave them there until you’re ready to serve them.


Serve in a big stack, with fixings of your choice. Do not anticipate leftovers.





Whole Wheat Raspberry Ricotta Scones

The trickiest thing about these is the dampness of the dough. Yet that same trickiness is they bake into something that seems impossibly moist for a scone, and especially a whole wheat one. Keep your counter and your hands well floured and you won’t have any trouble getting them from bowl to counter to oven to belly, which, after all, is the whole point.

1 cup (120 grams) whole wheat flour
1 cup (125 grams) all-purpose flour
1 tablespoon baking powder, preferably aluminum-free
1/4 cup (50 grams) granulated sugar
1/2 teaspoon table salt
6 tablespoons (85 grams) cold unsalted butter
1 cup (136 grams or 4 3/4 ounces) fresh raspberries
3/4 cup (189 grams) whole milk ricotta
1/3 cup (79 ml) heavy cream

Preheat oven to 425 degrees. Line a large baking sheet with parchment paper. In the bottom of a large, wide-ish bowl, whisk flours, baking powder, sugar and salt together.

With a pastry blender: Add the butter (no need to chop it first) and use the blender to both cut the butter into the flour mixture until the biggest pieces are the size of small peas. Toss in raspberries and use the blender again to break them into halves and quarter berry sized chunks.

Without a pastry blender: Cut the butter into small pieces with a knife and work the butter into the flour mixture with your fingertips until the mixture resembles a coarse meal. Roughly chop the raspberries on a cutting board and stir them into the butter-flour mixture.

Both methods: Add the ricotta and heavy cream together and stir them in to form a dough with a flexible spatula.Using your hands, gently knead dough into an even mass, right in the bottom of the bowl. Don’t fret if the raspberries get muddled and smudge up the dough. This is a pretty thing.

With as few movements as possible, transfer the dough to a well-floured counter, flour the top of the dough and pat it into a 7-inch square about 1-inch tall. With a large knife, divide the dough into 9 even squares. Transfer the scones to prepared baking sheet with a spatula. Bake the scones for about 15 minutes, until lightly golden at the edges. Cool in pan for a minute, then transfer to a cooling rack. It’s best to cool them about halfway before eating them, so they can set a bit more. I know, way to be a big meanie, right?

Do ahead: Scones are always best the day they are baked. However, if you wish to get a lead on them, you can make them, arrange them on your parchment-lined sheet and freeze them. If you’re prepping just one day in advance, cover the tray with plastic wrap and bake them the day you need them. If you’re preparing them more than one day in advance, once they are frozen, transfer them to a freezer bag or container. Bring them back to a parchment-lined sheet when you’re ready to bake them. No need to defrost the froze, unbaked scones, just add 2 to 3 minutes to your baking time.

Strawberry Pie with Rosemary-Orange Crust

Do you know one of the main reasons I love food?

Flavors.

I know.... it sounds stupidly simple. But, here's the thing;

Flavors are why we eat (well, besides the whole maintaining life thing). Flavors entertain us, they please us, they add variety to our lives. Without flavors, why would we love food?

Let's say you have a base flavor that you love. Say...strawberries.

You love the flavor of strawberries. It is a unique taste only owned by a strawberry, and it is delicious and pure in its natural, untouched form.

Then, one day you have an experience where your familiar strawberry flavor meets another, and transforms into an experience.

Say, you were in Spain. An Ecuadorian woman, who is married to a Frenchman, just served you a dessert of the finest french cheeses paired with a strawberry and rosemary salad on the side.

Let's just say.

At that moment, two separate but familiar flavors come together and completely transform each other into more than the sum of their parts. A new flavor is born.

Because of flavor experiences like this (combining familiar yet uncommonly paired tastes together like rosemary and strawberry), you find yourself in a constant search to discover more of them. Not only that, but once these combinations are discovered, it also becomes an on-going challenge to apply them in even more unexpected places.

Like in a pie.

In a series of fortunate events, I found myself at the doorstep of creating this recipe. First, it started in Spain (okay, maybe the hypothetical Ecuadorian woman story a was a true, personal story); A flavor combination was born. Then, a friend moved into a new house; A pie had to be made. After, a conversation was held with a dear friend, coworker, and Baking Empress; Creative genius was piqued. Then, multiple flavor combinations formed into one big harmonious new flavor, in a completely foreign dessert setting; A recipe was born.

Strawberries and rosemary...rosemary and orange...orange and fig balsamic vinegar...fig balsamic vinegar and strawberries...

Yes, it had to be done. And yes, it is good. A homerun, high-fivin', 'no way!', 'what the...', 'this is cool', head back, eyes closed, rockin' good pie. And a one-way ticket to Flavor Town.

Strawberry Pie with Rosemary-Orange Crust

Crust:

2 cups all-purpose flour

1 cup whole wheat pastry flour (you can use all AP flour)

3 tablespoons sugar

1 teaspoon salt

1 ½ teaspoons orange zest

1 ½ teaspoons minced fresh rosemary

1 cup unsalted butter (2 sticks), cut up into ½” cubes and thoroughly chilled

½ cup ice cold water

Filling:

2 pounds strawberries, hulled and quartered

2/3 cup sugar (or less depending on sweetness of strawberries)

4 tablespoons cornstarch

1 1/2 tablespoons flour

2 tablespoons fig balsamic vinegar (you can use regular balsamic, but the fig is just that much more sweet and unique)

1 tablespoon freshly squeezed orange juice

Finish:

1 egg, slightly beaten with a splash of water or milk

Coarse sugar

To make the crust:

Pulse flours, sugar, salt, orange zest, and rosemary in a food processor until combined. Add cold cubed butter and pulse until the mixture resembles coarse sand. Add the ice water, 1-2 tablespoons at a time, until the dough just comes together and you can squeeze it in your hand to form a mold without it falling apart. The amount of water needed will depend on the day.

Turn the dough out onto the counter and press down with your palm, smearing the dough out in a few different directions before bringing it together and forming a loose ball.

Divide the ball in two and form each piece into a flattened dish about 1” thick. Wrap each in plastic wrap and chill in the refrigerator for at least one hour.

To make the pie:

Preheat your oven to 425 degrees 10 minutes before taking out your first dough disk. Once chilled, take one dough disk out of the fridge and roll it out with a rolling pin - …or, if you’re me…a wine bottle… - to 1” beyond the edge of your pie pan. Press the dough into the pie pan, making sure it is an even thickness and height all around the pan. Trim any excess dough, leaving a bit on the rim for the top crust to eventually adhere to.

Place a piece of tinfoil over the crust and fill with pie weights, uncooked beans,

- or…if you’re me…rocks that you’ve gathered (and washed and dried) from the patio outside. This is to prevent your crust from puffing up too much and to maintain its shape.

Blind bake (that is what it’s called when you bake your bottom crust before adding a filling) your bottom crust for 20 minutes. Remove from oven and reduce temperature to 375 degrees.

Meanwhile, combine all of the ingredients for the filling and roll out your second pie disk, making sure to keep it cold if there is a time gap. Pour filling into the bottom crust and brush exposed edge with egg wash. Cover with the top rolled out crust. Crimp edges to form crust rim.

Brush egg wash all over top crust and sprinkle with coarse sugar. Cut small slits in middle of pie with a sharp paring knife.

Place the pie back in the oven at reduced temperature of 375 degrees. Bake until golden brown and bubbly, about 40 minutes longer. If the outer crust gets too brown in the middle of baking, cover just the edge with thin strips of foil and continue baking.

Let cool almost completely before diving in. This is the most difficult part of the recipe.

Curried Sweet Potato Pie with Veggie Crust

Whenever I am stuck for what to make myself for dinner, I always default to a 'vegetable medley' (as I like to refer to it).  I chop up whatever veggies my fridge and pantry have to offer, throw them in a skillet, saute them up, season it somehow, probably add some vinegar or citrus juice in the end, an herb of some sort, and voila, dinner in a bowl.  Thrilling, I know.

But it's always good to make sure veggies make it onto your meal plate, and the more often they appear as a starring role the better.  I like to incorporate spinach whenever I can, or whichever hearty green for that matter, since they are packed with nutrients.  Adding a starch adds a nice balance, and sweet potatoes are bursting with color, flavor, and not to mention Vitamin A, C, E, iron, and beta carotene.  These are two of my 'go-to's' for Vegetable Medleys, and I am always trying to find ways to spice them up.

That's why I became so excited as I was looking over a friend's collection of Moosewood Cookbooks one day and saw their different flavor combinations and applications of certain wholesome ingredients.  After piecing different ideas together, I came up with this Curried Sweet Potato Pie with a Veggie Crust recipe concoction.  It takes a Vegetable Medley from a mundane saute to a sophisticated dish without much more effort, but lightyears more satisfaction.

The curry pairs beautifully with the sweetness of the sweet potato, and the creaminess of the coconut milk adds body and just enough richness to the filling, along with the two eggs that make it part-souffle.  The fresh lime juice adds the necessary brightness to it all, and the toppings of what will come out as toasted pecans and coconut flakes just put it over the top.  And the crust?  Earthy spinach, carrot, and parsnip, ground the spicy and exotic filling so well that you'll never miss a buttery crust of a quiche.

This dish is so incredibly flavorful and satisfying, you'll never think of it as 'just vegetables'.




Curried Sweet Potato Pie with Veggie Crust

Ingredients

1 3/4 lb sweet potatoes
1/3 lb green beans, cut into 1/2 inch pieces
1-2 tablespoons butter
3/4 cup chopped leeks
1/2 cup diced Anaheim chiles
2 teaspoons curry powder
1 1/4 tsp salt
2 eggs
1/2 cup coconut milk
1/4 cup fresh lime juice (juice of one big lime)
1 Veggie Crust, baked (recipe below)
Salt and pepper to taste
1/4 cup chopped pecans
3 tablespoons shredded unsweetened coconut
Minced scallion or chives for garnish

Method


Preheat the oven to 350 degrees.

Roughly chop the sweet potatoes into large chunks (peel them first if you desire, though I never do).  Place them in a large pot and cover with water.  Bring to a boil and cook until very soft, then drain and place in a medium sized bowl.  Mash well and set aside.

Cook the green beans for 1 minute in boiling salted water until bright green.  Drain and run them under very cold water or place in a bowl full of water and ice to maintain their color and crunch.  Set aside.

Meanwhile, melt butter in a skillet over medium heat.  Add the leeks and cook until wilted, about 5 minutes.  Add the Anaheim peppers, curry, and salt and cook for another 5 minutes.  Add to sweet potatoes.

Beat together the eggs and coconut milk.  Add this to the sweet potato mixture, along with the green beans.  Add the fresh lime juice, and salt and pepper to taste.  Mix well, and spread the filling evenly over the cooked veggie pie crust.

Bake for 30 minutes, then sprinkle with the chopped pecans and coconut if desired.  Bake for an additional 15 minutes after adding the toppings.  Once out of the oven, sprinkle with a garnish of thinly sliced scallions.  Serves 4-5.



Veggie Crust


Ingredients 

2 ten-ounce packages of frozen spinach, thawed
3/4 cup grated carrot
3/4 cup grated parsnip
1/3 cup flour
1/2 teaspoon salt
dash of nutmeg

Method

Preheat the oven to 375 degrees.  Grease a 9- or 10- inch pie pan, or equivalent baking vessel.

Squeeze out all of the excess water from the spinach.  Transfer to a medium bowl and add remaining ingredients.  Mix well.

Transfer veggie mixture to the pie pan and push the mixture onto the sides and bottom of the dish to form a crust shape (fingers or spoon or fork work well).

Bake for 40 minutes, brushing the crust with oil or melted butter half way through the baking time.  You do not need to cool the crust before filling it.

Asparagus Dip

There is only a small window of time in the year in which we can all enjoy the wonders of fresh asparagus. Yes, I know, it is one of those food items we can find in a regular grocery store all year round – I get it. But it is also one of those food items that, when harvested and eaten fresh and in-season, completely blows the always-available version out of the water. I want you all to experience this difference. And now is our window.

First, find local asparagus at your nearest Farmers’ Market. Buy a double amount that you think you want or need. Then, prepare the first half so simply it seems silly. Olive oil, salt, pepper, in the oven or on the grill only long enough until it just turns bright green. Munch. Devour. Be blown away.

Then, you can get a bit more creative with your second half since you’ll be hooked. Enter: Asparagus Dip. This involves a similar very quick cooking process as it was with your first batch. Only here, the asparagus is placed in boiling water and cooked just until bright green and then dunked into ice water to stop the cooking process and retain that beautiful color (this is called ‘blanching’). Then, you add that and a lot of other easy and delicious ingredients into a food processor, turn it on, and voila; Dip.

At the market (see the Spiced Rhubarb Chutney post for more details about my Farmers' Market season) I was describing this dip as a “lighter, cheaper, and local guacamole”. It’s delicate, but still bright with flavor, and would be a star on an appetizer plate with veggies and crackers. I myself was craving it on a burger with lettuce, tomato, and cheddar cheese. But that’s just me. Give it a taste and your tongue will tell you what it wants to pair it with.

Do whatever you see fit with this dip, but at least do me the favor of making it and serving it up for Memorial Day celebrations. Seasonal Eating Haven has arrived, and we have to kick it off right.

Asparagus Dip

I fancied adding a bit of herbage to this base recipe - cilantro and chive. Parsley would work great here too.

Ingredients:

2 cups asparagus, about 1 lb. (my asparagus came from Thistle Whistle farm in Paonia, CO! I've written about Mark's amazing farm and vegetables in my 'An Unbeetable Meal' post both here, and on Local in Season)

2 tsp. lemon juice

3 tsp. onion chopped

1 clove garlic minced

1 tomato chopped

1 tsp. salt

1/2 tsp ground pepper

1/4 tsp. ground cumin

1/2 tsp. chili powder

1/3 cup sour cream

dash hot sauce

Method:

1. Blanch and shock asparagus.

2. Combine all ingredients in food processor and blend until smooth.

3. Transfer into another bowl and chill overnight.

4. Serve cold and enjoy.

Spiced Rhubarb Chutney

I have always thought of rhubarb as an exotic and mysterious food. Why, you ask? Well, first there's the often tomato-centered conundrum: fruit or vegetable? I know what youre feeling - the word fruit is on the tip of your tongue, but something stopped you from officially categorizing it as such. But is it a...vegetable?

Although it may feel strange to say...yes, yes it is! Go on, say it with confidence now. Rhubarb = vegetable. Although we often pair rhubarb with fruit, or apply it to fruit-like applications in cooking, it is actually a good 'ol veg. It's a beautiful, large-leafed plant that sprawls far and wide with the ruby sweet-tart stalks that we put in pies and jams.

Some people love it. Hooray for rhubarb! It signals the coming of summer and is versatile in its culinary applications. Some people, on the other hand, in the reaction to hearing the word 'rhubarb', or when presented with it's long, red stalk in front of their face, will only respond with; "What the...?" and feel slightly afraid. My conclusion? It's time to spread the word of rhubarb. Tis the season for it, and I'm here to tell you all about it's multifaceted - mysterious and exotic - personality.

That's right, I'm pushing your Rhubarb comfort zone. Although we love this fruit-disguised vegetable in our pies, muffins, cobblers, and preserves, it's savory side is too often ignored...or never even addressed! This recipe responds to Rhubarb's Other Side, and I think you will be delighted to get to know each other. Here it is made into a chutney; a sweet and savory condiment that hits your tongue on so many levels that you'll be thoroughly entertained with every bite. From fresh ginger to cloves to red onion to crushed red pepper and golden raisins...no flavor sensation is left behind.

I was able to share this recipe and chutney with the Longmont Market-goers last weekend, as I have the special opportunity to run the Farmers' Market booth for the Culinary School of the Rockies this season in both Boulder and Longmont, CO. We offer seasonal recipes every week to market shoppers, with one in particular that we make and of which we give out samples. The featured recipe always centers around a peak produce item that is shooting out of the soil at that moment, and is therefore flowing off of the farmers' booths at the market that week. Our visitors can therefore taste our dish, take the recipe with them, and continue to shop for the freshest ingredients right there to make the dish and wow their friends at home. It's seasonal cooking and eating at it's finest.

So go on, head to the next market nearest you and grab a double handful of rhubarb. You're allowed to make your pie, don't worry, but reserve some for a savory treat too.

All-Star Tasters!

Cut right from the soil of Grant Family Farms and Miller Farms

Spiced Rhubarb Chutney
This chutney is fantastic on grilled meats, my favorite being grilled or roasted pork. I also love it simply as a condiment, either in sandwiches, mixed into yogurt, or for breakfast as you'll see below; on toast over a good smear of creamy goat cheese.

Ingredients:

3/4 cup Sugar (feel free to adjust sugar levels to your liking)
1/3 cup Cider vinegar
1 Tb. Minced peeled fresh ginger
1 Tb. Minced garlic
1 tsp. Ground cumin
1/2 tsp. Ground cinnamon
1/2 tsp. Ground cloves
1/4 tsp. Dried crushed red pepper
4 cups Fresh rhubarb (about 1 ½ lbs.) cut into ½ inch cubes
1/2 cup Chopped red onion
1/3 cup Dried tart cherries or golden raisins (or both!)


Method:

Combine first 8 ingredients in a large heavy pot with lid. Bring to a simmer over low heat, stirring until the sugar dissolves. Add rhubarb, onion and dried cherries or raisins. Increase the heat to medium-high and cook until rhubarb is tender and mixture is slightly thickened, about 5 minutes. Let mixture cool completely.


Can be refrigerated. Bring to room temperature before serving.