Monday, June 06, 2011

Recipe of the Week

Since it's been so long since I've posted a recipe,
I've decided to go wild and post two!

This year the bf, a few friends and I have bought into a
CSA and we got our first box this past week.
We received a bag of greens, white radishes,
spinach, and the reddest rhubarb that I've ever seen.
It matches my cutting board!

I had already made a rhubarb pie earlier in the week so
I needed another plan for this new bunch. After extensive
rhubarb recipe hunting, I decided on a rhubarb strawberry compote.

...and then I also decided to make corn bread. Which made for a delicious combo.
I highly recommend this for a nice snack.

Rhubarb Strawberry Compote

*bunch of rhubarb-7 or 8 thin stalks or 4 thicker stalks
cut lengthwise then cut into 1" pieces
*1 lb strawberries
*1/2 cup sugar
*1/4 cup apple juice
*1 tbsp grated orange or lemon zest
*1/2 tsp pure vanilla extract

In a large heavy bottomed pot combine the rhubarb, strawberries,
sugar, apple juice, orange zest and vanilla. Bring to a simmer over medium heat.

Reduce heat and continue to gently simmer for 50-60 minutes or until
the mixture has reduced and thickened.

**This can be used warm, room temperature or chilled.
I transferred my compote to a metal bowl and put that onto an ice bath to
cool it down a little quicker.

Put it into a jam jar or glass container and it should keep in the fridge
for a week or so..if you don't eat it all before then..

Buttermilk Cornbread

*1 stick of butter (melted)
*1 1/2 c yellow cornmeal
*1 1/2 c all purpose flour (spooned and leveled)
*1/4 c sugar ** I used just a spoonful, so use what you like**
*2 tsp baking soda
*2 tsp salt
*3 large eggs
*2 1/2 c buttermilk

Preheat oven to 425F coat the sides of a 13x9" pan with butter or
non-stick spray.

In a medium bowl whisk together the cornmeal, flour, sugar, baking soda,
and salt. In a large bowl whisk together eggs and buttermilk;whisk in melted butter.
Stir cornmeal mixture into buttermilk mixture until just combined.
Do not overmix.

Pour the batter into the prepared pan and bake for 15-20minutes or until a skewer comes
out clean and the top has turned golden brown. Let cool in pan at least 15 minutes before slicing.

 Now you combine the two and stuff your face full of rhubarb/berry/cornbread goodness.

1 comment:

Rebecca said...

Yum! Yum! I knew you would make good use of that rhubarb!