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Coffee Granita

6/26/2019

Serves: 4
Time: 15 minutes, plus 3 to 4 hours freezing

3 cups freshly brewed strong coffee or espresso
½ cup brown sugar
1 teaspoon chocolate syrup
2 teaspoons vanilla extract
Chocolate covered coffee beans
Lightly sweetened freshly whipped cream

Stir coffee, sugar, vanilla and syrup together; taste and add more sugar if necessary.
Pour mixture into shallow metal or glass pan or bowl. Freeze about 30 minutes, or until ice crystals begin to form at the edges. Gently stir the crystals back into the liquid, not breaking them up entirely.
Continue to stir and break up clumps of crystals every half-hour or so. When the entire mixture has the texture of soft crushed ice, it’s ready to eat.
Scoop individual portions into serving dishes or glasses. Top with whipped cream, sprinkle with a few chocolate-covered beans and serve.

NOTE: Recipe can be doubled.

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Rhubarb-Bacon Jam

6/19/2019

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Makes: 1¾ cups
3-5 slices bacon
2 cups chopped fresh rhubarb
2 cups finely chopped red onion
⅓ cup pure Connecticut maple syrup
3 tablespoons apple cider vinegar
1 lemon (1 teaspoon zest; 1 tablespoon juice)

Heat a large skillet over medium. Add bacon; cook about 6 to 8 minutes or until brown and crisp.
Remove the bacon to drain on paper towels. Reserve 2 tablespoons of the bacon drippings in the skillet.
Add onion to skillet, stirring to scrape up any browned bits.
Reduce heat to medium-low; cook 8 to 10 minutes or until onion is soft and slightly caramelized, stirring occasionally.
Meanwhile, chop cooked bacon.
Return the chopped bacon to the skillet.
Stir in rhubarb, maple syrup, and vinegar. Continue cooking over medium-low 5 to 8 minutes or until rhubarb is soft, stirring occasionally.
Stir in lemon zest and juice. Use a potato masher or a ricer to mash the mixture slightly.

NOTE: Recipe can readily be doubled.

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Mixed Mushrooms Roasted in Savory

6/12/2019

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Serves 4 to 5 as a side dish
2½ to 3 lbs. mixed mushrooms, Portabello, Shitake, Maitake, any combination
½ cup good green olive oil
1 clove of garlic, pressed or minced
⅓ cup savory leaves, minced
¼ cup minced chives
Salt and freshly ground pepper to taste
1 cup dry white wine, divided

Heat oven to 450°.
De-stem and wipe mushrooms clean.
In a sealable jar, mix the oil, garlic, savory, chives, salt & pepper and half the white wine. Close the jar and shake vigorously until well blended.
Arrange the mushrooms in a roasting pan sufficiently large to allow each surface to be available to the basting solution and the heat of the oven.
Baste the mushrooms with the oil herb mixture. Pour ¼ cup of the remaining wine into the bottom of the pan.
Place roasting pan in the oven for 20 minutes.
Remove the roasting pan and baste again with the oil herb mixture. Add the final ¼ cup of wine to the bottom of the roasting pan.
Return the mushrooms to the oven and roast for another 10 minutes.
Place mushrooms in a serving dish and serve.

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Bok Choy Roasted in Sesame Oil and Ginger

6/5/2019

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Serves 2

1 medium bunch of bok choy cleaned and separated
2 tablespoons lite soy sauce or Tamari
1/2 tablespoon fresh ginger, minced
2 tablespoons sesame oil
1 tablespoon white sesame seeds, toasted

1. Preheat oven to 350 degrees
2. In a sealable jar, mix the soy sauce, ginger and the sesame oil. Shake vigorously.
3. Place the whole stems of the bok choy outside up in a roasting dish.
4. Sprinkle half the contents of the shaken jar over the bok choy.
5. Place it in the oven for about 8 minutes.
6. Remove the dish from the oven and turn each stem over so that the "spoon" side is now up.
7. Sprinkle the remaining half of the shaken jar over the stems and leaves. Return to the oven for another 4 to 5 minutes.
8. Serve hot or at room temperature.

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Coffee Granita

Rhubarb-Bacon Jam

Mixed Mushrooms Roasted in Savory

Bok Choy Roasted in Sesame Oil and Ginger

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