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Farm-To-Table Recipe of the Week: Beet-Red Velvet Brownies

9/13/2015

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Those of you who visit us at the Argyle and/or Blanchardville Farmers Markets know that we love to make up Veggie Muffin recipes for whatever bake-able crop is in season. And if you've been to a Farm-to-Table Dinner out here, you know we like to do the same with rich cake desserts. This week, we took our Farm Kitchen on the road - well, really just down the street - to Folklore Village outside of Dodgeville. We made the final dinner at their recent Sustainability Festival and we put this stunning dessert dish on the table for our finale!

The Beet-Red Velvet Brownie itself is pretty amazing - almost more like a fudge or flourless torte, though it does contain some flour. And here we floated it on a bed of Aronia Coulis and topped it with Raspberry Puree and Lemon Zest Goat Cheese. Yeah, a bit over the top - but why not!? There was a square dance following the meal at Folklore Village so everyone worked it off.


Once baked, this stunning fuschia batter turns a bit more chocolate-colored, but here's the proof that this delicious dessert is, in fact, mostly beets!

Of course, beets are naturally pretty sweet, which allowed us to come up with a quite low-sugar recipe. Also - we knew we'd load this up with raspberries and aronia syrup, so we wanted a not-so-sweet base. We started with a Martha Stewart Mahogany Velvet Cupcake recipe and removed sugar, added cocoa and nearly doubled the beets.  We also roasted them first for more beet flavor and less water. Turned out quite well.
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BEET-RED VELVET BROWNIES

1 c flour
3/4 c sugar
1/3 c unsweetened cocoa
1/2 t salt
1 1/2 t baking soda
1/2 c buttermilk or yogurt
1/4 c olive oil
2 lg eggs
1 tsp white vinegar
2 c roasted beets, chopped in 1 inch pieces

Toss flour, sugar, cocoa, salt and baking soda together in large bowl. In food processor, whiz together remaining ingredients until beets are quite smooth. Add liquids to powders and mix just until combined. Pour in 9 by 13 pan (or a smaller one if you want thick cake) and bake at 350 for about 20 minutes until more or less done.  Cool completely before attempting to remove, unless you want to eat it warm and doughy, which is totally legit. This recipe would work well in a 10-inch springform pan if you want to serve it whole rather than plated.  Texture would be a bit similar to a cheesecake if you stopped baking at 20 minutes.

Enjoy topped with fruit puree, whipped cream, ice cream or frosting.  I sourced aronia berries from my neighbors at Barham Gardens . I cooked down several quarts of berries, mashed and strained them and added enough sugar to make a syrup.

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BnB Guest Recipe of the Week: Tomato Jam!

9/4/2015

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For the past few weeks our bed and breakfast morning spread has included an heirloom tomato bar - sometimes with feta cheese and basil, sometimes with blue cheese crumbles, sometimes just plain like this with a little olive oil, a good balsamic vinegar, and coarse sea salt. Wouldn't it be great if we could eat like this all year long? Alas, tomato season is fleeting in Wisconsin, even if it is rather rambunctious while it's happening. One of our recent BnB guests passed on a great recipe for preserving the juicy flavors of summer's tasty heirloom tomatoes - Jam!

I love this recipe for so many reasons - first, it's not ridiculously sweet. Second, you use ALL of the tomato, even the skin.  (you might want to remove large cores) Third, I love that it's got onions and apples in it as well. I might throw in some of the hot peppers we've got so many of in the hoophouse right now!

Many thanks to Julia for this delightful way to capture some of summer in a jar.

Sweet & Savory Tomato Jam
Makes 1 ½ pints
Just enough sweetness to tow the line between a condiment for roasted and grilled meats and a treat to slather on toasted baguette, this is a great way to preserve summer’s bounty.

3 1/2 lbs tomatoes, coarsely chopped
1 small onion, diced
1/2 cup brown sugar
1 1/2 cups sugar
1 tsp salt
1/2 tsp coriander
1/4 tsp cumin
1/4 cup cider vinegar
Juice of 1 lemon
1/2 cup finely diced tart green apple 

Put all ingredients in a 2-quart pot. Bring to a gentle boil, then reduce heat to a simmer. Cook until thickened and jam-like consistency, about 3 hours. Transfer to sterilized glass jars and store in refrigerator for up to two weeks, or use a hot-water canning bath for 15 minutes for long-term storage.

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Box 7 Recipe of the Week: Aronia Lime Jam

9/4/2015

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One of the things I love about aronia berries is that they have insignificant seeds and skin - I most often use them raw, blitzed in the food processor with a little honey or maple syrup. This simple concoction gets served to my bed and breakfast guests over waffles, goat cheese and brie for the duration of Aronia season. But it might be nice to have some of those berries to eat when the harvest season has past.

My good friend, neighbor and fellow Soil Sister Betty Anderson helped some local farms with their aronia harvests this year, in exchange for berries. This is her suggestion for a unique, easy way to preserve these super fruits for winter eating. She got the recipe from blazerfarmz online, but says you can reduce the sugar even more, if you like. Enjoy!

Another great source for Aronia recipes is the quite excellent cookbook recently published by the Midwest Aronia Association. Look for it on Amazon, or ask our neighbor and the source of our berries, Roberta Barham of Barham Gardens to get you one.  You can also buy more berries from her!

ARONIA LIME JAM

- 4 1/2 cups crushed aronia berries

- 1 package of fruit pectin (1 3/4 oz.)

- 5 cups sugar

- 1 (tbs.) of grated lime peel

- 1/3 cup of fresh lime juice

Directions: Wash fruit and cover with water, simmer 15 minutes. Pour measured amount into a 6-8 quart non-reactive kettle such as enamel or stainless steel. Add lime juice and peel, pectin and stir. Bring to a boil, add sugar, stir, and bring to a full rolling boil. Boil exactly two minutes. Skim and pour into clean, hot jars. Seal.    Yields: 4 pints of Aronia Lime Jam.




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