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Recipe Mutiny steals recipes from food blogs and recipe sites. Then we publish them. With credit (Naturally).
Friday, September 21, 2018
Balsamic Risotto with Tomatoes and Basil
This Balsamic Risotto is rich and tangy with Parmesan cheese and balsamic vinegar, and a great way to use garden tomatoes and basil!
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7 Unusual Ingredients to Forage for This Fall
Ever since the words New Nordic Cuisine became a part of our culinary lexicon, foraging emerged as the most popular activity attached to this concept. New Nordic Cuisine focuses on cooking in a contemporary way while incorporating the principles of sourcing locally and adhering to a region’s traditions.
The good news is that foraging isn’t an activity reserved for rockstar Nordic chefs sporting fluffy beards and leather and tweed aprons. Foraging is something any home cook can do with a little know-how about how to forage what’s in season around you.
Foragers should be sensitive to the environment that surrounds them. Do not over-forage in order to leave some behind for others and for the earth and also be sure that the area where you’re foraging has not been sprayed with pesticides or is contaminated with other chemicals.
Tread lightly and do not pull the plant out by its roots. Also be cautious about the ingredients you’re foraging because toxic berries, mushrooms, and other items sometimes look very similar to those that are benign. Bring an identification book with you until you get to know what you’re foraging by sight and smell alone.
There is something available to forage during every season of the year. Whether you live by the seaside, in the mountains, or in a cooler or warmer temperature zone will determine what is available for foraging. Here are seven ingredients that are available this fall in many regions of the United States and Europe. Tread lightly, be cautious, and happy foraging.
Maitake Mushrooms
Many mushrooms are abundant for harvesting from the woods in fall, but you should never take your chances if you’re not 100 percent sure what you’re picking (so do rigorous research, or enlist the help of a seasoned mushroom hunter—or both). Maitake mushrooms, which grow on oak trees, are not only one of the most prized varieties, but one of the safest to forage, since they don’t really have dangerous look-alikes. They can be hard to spot since they blend in so well with bark and foliage, and some specimens can reach massive cluster proportions (up to 100 pounds), but they’re worth the work. They’re also called “hen of the woods,” but are not the same as bright orange “chicken of the woods” mushrooms (which are also wonderful, but a bit trickier to forage, since some extremely dangerous fungi look very similar to them).
Pawpaw
Pawpaws never seem to get their due. The fruit born from the pawpaw tree was so appreciated by Thomas Jefferson that he planted them abundantly at Monticello and even had their seeds shipped to France when he was a minister there. Native Americans have always appreciated the pawpaw fruit, which is native to the United States and grows throughout the southern, eastern, and Midwestern states. They are high in antioxidants, have a creamy mouthfeel with a slightly tangy flavor and are lovely in pies, breads, stir-fries, or enjoyed on their own.
Chickweed
Chickweed has the same dark green color and thick texture as arugula but it’s more delicate in flavor than its peppery counterpart. It flourishes throughout most of the United States and grows in a similar patchy way as spinach or lettuce. Its leaves, stems and blossoms are all edible and it’s the perfect addition to a salad, either on its own or in a fall blend. It’s also tasty in frittatas, sandwiches, herbal tea, and in pesto and dressings. Chickweed has been used for centuries throughout China to treat skin ailments like dermatitis and as an anti-inflammatory.
Burdock Root
Shutterstock
Burdock looks like a cross between a carrot, horseradish, and parsnip but its robust, earthy flavor is entirely its own. Burdock root is available from spring to fall but it’s most enjoyable in the autumn when its creamy white flesh and blonde skin are at their most flavorful. Burdock is native to Europe and East Asia but it now flourishes in abundance throughout temperate regions of the United States. It can be used in the same way you would incorporate carrots or parsnips into your recipes. It is also a noted treatment for digestive issues and skin ailments.
Hawthorn
Let’s get this out of the way first: Hawthorn seeds are toxic. They contain an enzyme called amygdalin, which is cyanide bonded with sugar that can cause acute stomach pain and is sometimes fatal when consumed in high doses. The good news is that the berries can be cooked with their seeds and as long as the seeds are discarded after this process and not consumed, the bright red flesh of the berry is as benign as the jams, chutneys, and syrups it’s transformed into each fall by foragers.
The hawthorn bush is a member of the rose family and its bright red berries flourish along the hedgerows of Europe and throughout America. Their sweet-sour flavor is appealing in both dessert and savory dishes with the added bonus of being heart-healthy and a cure for gastrointestinal ailments.
Persimmon
Wild persimmons are smaller than those most commonly found in supermarkets but they are no less delicious. Vibrant orange in color and bursting with tart flavor and a velvety texture, persimmons are at their best in late fall and early winter when their sugar levels are at their highest and their flavor is the most complex. Persimmon trees flourish throughout the entire coast of the eastern United States, Texas, and the Midwest and are noted for their black and grey craggy tree bark. They are excellent in both savory and sweet recipes or on their own as a fall afternoon pick-me-up.
Acorns
Acorns have been appreciated as a culinary ingredient by Native Americans for centuries. It is often eschewed by home cooks because its bitter nature is a result of its high tannic properties when not prepped correctly. It takes some time but it’s well worth it due to its flavor and also because of its abundance in the autumn months.
The trick when cooking with acorns is to leach out their tannins before incorporating them into recipes. This can be done by removing their shells, grinding the nuts using a mortar and pestle or a mill and then soaking them in water before incorporating them into all manner of fall favorites including bread, soups, cookies, braises, and stews. Go ahead; channel your inner squirrel and forage for a few acorns on your next fall walk through the forest.
Here’s what to make with your foraged foods.
Mayernik Kitchen
This simple pesto recipe incorporates chickweed and pine nuts for a vibrant green sauce for your salads, roasted vegetables or grilled fish. Swap out your favorite toasted nut for the pine nuts and omit the nutritional yeast if it proves too difficult to source. Get the recipe.
Pham Fatale
Caramelizing persimmons coaxes out their natural sugars while retaining their autumnal orange color. This recipe makes an excellent side dish but is also good when combined with roasted duck breast or chicken. The olives add a little brininess while the raisins keep it sweet. Get the recipe.
Cedar Mountain Herbs
Hawthorns infuse this chutney recipe with their vibrant flavor and bright red color. The berries are combined with a variety of spices to create a chutney just as at home on your next Indian curry as it is slathered over the crispy skin of a roasted chicken. Swap it out for cranberries this Thanksgiving and send the extras home with your guests in Mason jars for a chutney gift that keeps on giving. Get the recipe.
Ueong Jorim (Korean Braised Burdock Root)
Korean Bapsang
Burdock root takes center stage in this Korean recipe where it is braised with a variety of flavorful spices. The best thing about it besides its tastiness is that it can be eaten as is or used as a stuffing for dumplings or sandwiches. Get the recipe.
SF Gate
Acorns are not just for squirrels. They are nutritional flavor bombs that are at their best when tucked into recipes that coax out their earthy virtues like this bread recipe which also includes molasses, flaxseed, and coconut oil to really drive its healthful virtues home. Get the recipe.
Pawpaw Cake with Bourbon Frosting and Pecans
Friends Drift Inn
This is the perfect cake to serve at the end of an autumn meal or to conclude a fall afternoon tea party. The cream cheese bourbon frosting with its cream cheese base is the ideal dancing partner for the fluffy cake infused with creamy pawpaw pulp. Get the recipe.
Maitake Mushroom Alfredo Pasta
Cooking with Cocktail Rings
Seared maitake mushrooms make for a meaty vegetarian pasta, with a crème fraîche-based sauce with a bit of tang, plus plenty of parmesan cheese and fresh herbs. Get the recipe.
Related Video: How to Clean Mushrooms
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Thursday, September 20, 2018
Friday Food Finds: Pink Cranberry Juice, Doughnut Protein Bars, Apple Cider Tea, and More!
I saw my first jack-o-lantern on the way to work this morning and wanted to throw up. While fall is my favorite season, the thought of pumpkin-themed anything in September is Ugg-wearing sorority girl levels of basic. And I’m just not ready for it. In protest, I brought a bevy of goodies to The Taylor Strecker Show that are delicious year-round (with the exception of one drink). Per usual, we sampled with Naughty Gossip‘s Rob Shuter, gave our honest feedback, and rounded up our final thoughts below. Enjoy!
Ocean Spray Pink Cranberry Juice
I had the luxury of traveling to Massachusetts to check out one of Ocean Spray’s cranberry bogs and this new juice is legit. If you’re a fan of cranberry‘s flavor profile, but not a fan of its tartness, this special pink batch strikes a happy medium. Taylor and Rob raved about it, as well as the company’s decision to donate a part of their proceeds to breast cancer research. Vodka cranberries for a cause? I’ll drink to that.
Cape Cod Pink Himalayan Salt and Red Wine Vinegar Potato Chips
Salt and vinegar chips get an upgrade with another product that’s giving back. We already know that Cape Cod reigns supreme when it comes to chips, but these are next-level good. In fact, Taylor demanded that I surrender the bag before leaving and I’m now crying at my desk and regretting this decision.
Oh, Pringles. Just when we think you can’t possibly come up with another delicious flavor iteration, you more than deliver. This chip tastes exactly like seven-layer dip! The recipe developers were also brilliant enough to utilize corn flour as its base to imitate a tortilla. But what would happen if you used one of these chips to dip into seven-layer dip? So meta.
Annie’s Gluten-Free Cheddar Bunny Tails
These are just okay. As a gluten-free alternative to mainstream crackers like Cheez-Its and Goldfish, they certainly hold their own, but are we going to go out of our way to incorporate these into our daily snacking rituals? Probably not. They sure are adorable and perfect for kids, though.
Sound the alarms. We may have found a protein bar that we actually like! Firstly, the packaging is beyond adorable…and also hunger-inducing with flavors like Daydreaming About Donuts and Zamn Good Zesty Lemon. While we’re not huge fans of the sugar content, these bars—which taste like they’re iced in frosting—pack a protein punch at 12 grams and are completely plant-derived. Yum!
Your dreams of *safely* eating cookie dough directly from the bowl have been fully realized with this delicious product from Just (the makers behind my favorite Sriracha mayo.). Frankly, the only problem is portion control. I sampled the birthday cake variety and polished off half a jar within 10 minutes. Needless to say, it was worth rescheduling my physical this morning.
I enjoyed this drink immensely (what’s not to love about seasonal cider?), but Taylor and Rob had a slight aversion to its smell and super-sweet taste. Those looking for an unsweetened and bagged variety should purchase my go-to tea: Celestial Seasonings’ Cinnamon Apple Spice. But if you don’t have the nose of a bloodhound are looking to celebrate fall early, this is a completely fine option and one that would definitely taste delicious with alcohol.
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Make Fall Exciting with These Unusual Spiked Warm Drinks
First, let me officially wish you a happy fall! Since I am just about as basic as they come, I am so excited for all things autumn: cooler weather, warmer clothes, more artsy Instagram posts, and—of course—fall flavors. Apple, pumpkin, and cinnamon are coming back into season, and I, for one, am most thrilled about warm fall drinks. Ugh, what I wouldn’t do for a glass of hot apple cider or coffee with Irish cream. If you’re anything like me, you get bored with the same old flavors and you’re looking for fun new drinks to try. Well, look no further. Here are some unusual ways to spike your warm fall drinks. Enjoy and drink responsibly!
Mounds Bar Hot Chocolate
Now, the normal way to spike a hot chocolate would be with some Irish cream. But, normal is boring. Try this hot chocolate recipe spiked with Malibu. It’s like drinking a Mounds Bar.
Red Wine Hot Chocolate
Can’t decide between mulled wine and hot chocolate? Have both! This recipe for red wine hot chocolate is an interesting yet tasty take on spiked hot chocolate. Plus, it’s wine and chocolate in one mug—what more could you possibly want?
Hot Tea with Orange Liqueur
I love the fall because I am 95-years-old and I get genuine joy out of wrapping myself in a blanket and clasping a hot cup of tea in both hands. I personally love a fruity tea, so I’m psyched to try this tea spiked with orange liqueur (among other things). Some say this recipe also gives off a subtle blueberry flavor, but we’ll just have to see for ourselves.
Salty Maple Buttered Cider
Serious Eats
Sick of the same old fall drink? Well this recipe takes all the fall drinks and flavors you could possibly think of and combines them into one super drink. Hot buttered rum? In here. Cider? In here. And don’t even get me started on how many flavors are in this drink (maple, vanilla, and apple, just to name a few). Out of everything on the list, I’m most excited to try this drink. It literally sounds like fall in a glass.
Jack Daniel’s Hot Tennessee Toddy
Unfortunately, with cooler weather comes cold season. But there’s no reason to avoid a spiked fall drink just because you’re a little under the weather. Now, a classic hot toddy is usually just a spirit, hot water, and honey. But kick your cold to the curb by adding some lemon to it like in this hot toddy recipe. This is basically hot lemonade with honey and whiskey—the stuff cold medicine is made of. Also, if I can make a recommendation, I think honey-flavored whiskey would really amplify the flavors in this drink.
Warm Woolly Sheep Cocktail
Mix That Drink
I know what you’re thinking: What the hell is a warm woolly sheep cocktail and what could it possibly have to do with fall? Just bear with me, because this drink actually sounds incredible. Remember how you were never tired as a kid and your mom would make warm milk, and that just knocked you out cold for 10 hours? This drink is the adult version of that. Warm milk is spiked with Drambuie for a honey flavor and scotch for that cozy and sleepy feeling that comes with the fall. Not to mention, it sounds delicious.
Spiked White Mint Hot Chocolate
If there are three things in this world that I love, it’s white chocolate, mint hot chocolate, and alcohol. Luckily, this seasonal drink contains a healthy dose of all three! Make sure you stock up on peppermint candies and whipped cream for a garnish!
Italian Coffee
Leave the Bailey’s behind and opt instead to spike your coffee with Strega, a strong Italian liqueur referred to by some as “the witches’ liqueur.” Perfect for Halloween, this spookily-strong coffee tastes great topped off with whipped cream and nutmeg.
Mulled Wine Margarita
You may be thinking that mulled wine is already alcoholic and doesn’t need to be spiked, but don’t think negative thoughts like that. There’s no such thing as a drink that doesn’t need to be spiked, and tequila has never made anything taste worse. With this mulled wine margarita recipe, you can enjoy the warmth and fall flavors of a mulled wine with even more booze. Don’t forget the salt on the rim!
Maple Apple Cider
A Beautiful Mess
Flavored liquor will be your best friend in terms of experimenting with spiking your drinks. To add an extra flavor to your favorite hot apple cider, try spiking it with maple-flavored whiskey like in this recipe. The flavor of the liquor will be complemented by the sweetness of the maple, and your drink will be all the better for it.
Hot Absinthe Tea
Yup, you read that right. The last spiked drink on the list gives a whole new meaning to “spiked.” This is straight up tea with absinthe (number 10 on the link’s list). Cranberry, cinnamon, and honey flavors give the tea a fall vibe, and the absinthe gives it a certain special kick.
Related Video: German Mulled Wine
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