Homefront Recipes

Recipe compliments of the Michigan Apple Committee
www.michiganapples.com

INGREDIENTS:

• 2 medium red Michigan Apples
• 2 tablespoons lime juice
• 1/2 cup chopped orange segments
• 1/2 cup finely chopped onions
• 1/2 cup finely chopped green pepper
• 1 finely chopped jalapeno
• 1 clove garlic, minced
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon cider vinegar
• 1/2 teaspoon ground cumin
• 1 teaspoon vegetable oil

Core and dice apples into 1/4 inch pieces. Toss immediately with lime juice.
Stir in remaining ingredients. Chill 2 hours before serving over fish, chicken or turkey.

Suggested Michigan Apples to use: Empire, Gala, Ida Red, Jonagold, Jonathan, McIntosh, Red Delicious, or Rome.

By Margaret Hyre

• 2 c. flour
• ½ c. sugar, divided
• 2 tsp. baking powder
• ½ tsp. salt
• 1 c. milk
• 1 egg, beaten slightly
• ¼ c. melted butter
• 12 strawberries, hulled and sliced from top to bottom

Preheat oven to 425°. Combine the flour, 1/4 c. sugar, baking powder and salt in a large bowl. Stir in milk, egg, and butter, stirring only enough to dampen all the flour; the batter should not be smooth. Spoon into buttered muffin cups filling about 2/3 full. Press strawberry slices in to batter, pointed sides up. Sprinkle each muffin with a tsp. of the remaining sugar. Bake until golden brow for 15- 18 minutes. Makes 12 muffins.

from Tecumseh resident, Carol Hayes

1/8 c sugar
1/8 tsp salt
1 1/2 tsp sesame seeds
3/4 tsp grated onion
1/8 tsp paprika
1/8 tsp worcestershire sauce
1/4 c vegetable oil.
1 lb asparagus
1 pint strawberries/sliced
1/4 c blue cheese
pine nuts (optional)

Combine dressing ingredients, chill one hour. Boil asparagus 5 minutes, cool and add strawberries. Add dressing and sprinkle with blue cheese. Add pine nuts. Serves 6-8.

Featured Recipe by The Boulevard Market

• 1 ½ cups Chicken Stock
• ½ cup Sherry Vinegar
• 4 cups heavy cream
• 12 ounces Brie cheese, rind removed cut in 1 inch pieces
• 1 clove garlic, minced
• Sprig of fresh thyme
• Sprig of fresh basil
• Salt and pepper to taste
• Basil or thyme for garnish

In a saucepan over high heat, bring stock and vinegar to a boil. Reduce heat and simmer about 15 minutes until liquid is reduced to about 1 cup. Keeping on low heat, add rest of ingredients and cook and stir about 8 minutes until cheese is completely melted. Strain using a fine mesh sieve and garnish with freshly snipped basil and crusty Ciabatta bread serve immediately.

Find this recipe and more online at
www.blvdmarket.blogspot.com

• 2 tsp Rooibos tea
Apple Amaretto or Cinnamon Spice might be nice
(Available at British Tea Garden)
• Honey or sugar to taste
• Rind of 1 lemon
• 2 cinnamon sticks
• 1/2 tps ground cloves
• 1 bottle red wine

Prepare 2 cups of strong Rooibos using 2 teaspoons. Add honey or sugar, lemon rind, cinnamon and cloves and boil the Rooibos mixture for 2 minutes. Add red wine and bring mixture to boiling point. Remove tea, cinnamon and lemon rind. Will serve 8 glasses.

Featured Recipe by The Boulevard Market

Dough:
1/3 cup all purpose flour
2 tablespoons cornmeal or Polenta
1 tablespoon sugar
1/4 teaspoon salt
1/4 cup cold butter
1 tablespoon shortening
1-3 tablespoons cold water

Mix dry ingredients in a medium mixing bowl. Using two forks or a pastry cutter, cut shortening and butter into dry ingredients until mixture resembles coarse bread crumbs, then add enough water until soft dough forms. Do not over mix or crust will be tough. Form into a disk and refrigerate for about 30 minutes.

Filling:
8 ounce tub of Mascarpone
2 tablespoons honey
1 quart fresh figs, remove stems & quarter

Preheat oven to 375 degrees. Roll the dough into about a 12" circle, fold into quarters and transfer to a parchment paper lined baking sheet.

Spread cheese somewhat evenly on dough leaving a good 2" margin around the edge. sprinkle evenly with figs and drizzle with honey.

Dampen edge of pastry with water and fold over once or twice to make a sort of rim. Bake about 20 minutes until pastry is cooked thru and galette is bubbly.

Start with a bed of crisp romaine lettuce
Add walnuts, crumbled feta cheese
Traverse City dried cherries
Top with tomato and
grilled chicken breast strips
Serve with raspberry vingagrette

Bed of your favorite salad greens
in a large serving bowl

1/2 cup ham - julienne
1/2 cup jicama - julienne
1/2 cup fresh pineapple chunks
1/2 cup mandarin oranges
1/4 cup coconut - toasted
1/4 cup sliced almonds - toasted
sliced red onion rings

Toss gently and serve with
citrus vinaigrette.

Citrus Vinaigrette

1 cup vegetable oil
1 cup red wine vinegar
1 cup orange juice concentrate
3/4 cup honey

Wisk all ingredients
until well blended.

Refrigerate
unused portion.

by Evans Street Station

2 oz. Belvedere Vodka
1 oz. Chambord Liqueur
2 oz. Cranberry Juice

Honey and Raw Cane Sugar (for rimming the glass)
2 oz. Champagne or Other Good Bubbly
(to top off the cocktail)

Chill a large martini glass. Lightly rim the glass with honey. (We suggest dipping the back of a spoon in honey and quickly drawing along the edge. If you dunk the rim in a pool of honey, it can get pretty messy!) Combine the vodka, Chambord, and cranberry juice with ice in a cocktail shaker. Mix well and strain into glass. Top with bubbly. Cheers!

Ingredients:
1⁄3 cup vegetable or canola oil
7 cups (1⁄2-inch) cubed, peeled butternut squash
1 1⁄2 cups (1⁄2-inch) cubed, peeled russet potato
1 1⁄2 cups chopped onion
1 teaspoon kosher salt
1⁄2 teaspoon freshly ground black pepper
1⁄4 teaspoon ground nutmeg
3 cups fat-free, low-sodium chicken broth
2 cups half-and-half

Chive Oil:
1⁄2 cup vegetable or canola oil
1 (1-ounce) package fresh chives

Preparation and Cooking:
Heat oil in a large Dutch oven over medium-high heat. Add squash, potato, onion, salt, pepper and nutmeg to pan; sauté 3 minutes, stirring occasionally.
Stir in broth; bring to a boil. Reduce heat and simmer 20 minutes or until vegetables are tender, stirring occasionally.
Remove from heat; let stand 15 minutes or until cooled slightly.
Place half of potato mixture and 1 cup half-and-half in a blender; process until smooth. Pour into a serving bowl. Repeat procedure with remaining potato mixture and half-and-half. Cover and keep warm.