Kiana is a steadfast family friend. She adopted all of us in her own fashion. Meaning a beautiful latte spitfire from LA came to Boston to study art and wrangled my mass of mostly "Cranky Yankee" family members to her liking. We hardly resisted since the feelings and festivities were mutual. Today on the last day of 2016 Kiana is arriving in Scotland to pursue her Masters. I'm in my kitchen cooking, contemplating the new year, my next quilting project and Kiana's adventure. These Cranberry Oatcakes are adapted from a J. Levak blog recipe who in turn adapted these "Pictou County Oatcakes" from "Out of Old Nova Scotia Kitchens"by Marie Nightingale. I liked the idea of combining a Scottish staple with our own New England cranberry for Kiana.
Kiana's Cranberry Oatcakes
Makes 12
3c. oatmeal
2 1/2c. oatflour
1/2c. cane sugar plus extra for sprinkling on top of oatcakes
1t. sea salt
1/2 c. semi solid coconut oil
1t. baking soda
1t. almond extract
3/4c. boiling water
1 1/2c. fresh cranberries
1/3c measure, parchment paper, cookie sheet
Combine all the dry ingredients except for the baking soda. Add coconut oil and rub into the oat mixture with a wooden spoon breaking up any large clumps with your fingers. Combine baking soda and boiling water, add to dry mix, stirring well.
Stir in Cranberries. To shape oatcakes press mixture into a 1/3 c. measuring cup including a few cranberries in each cake.
Tap the the measuring cup face down on the counter to release the oatcake. Place oatcake into a parchment lined cookie sheet
Tap the the measuring cup face down on the counter to release the oatcake. Place oatcake into a parchment lined cookie sheet. Sprinkle each oatcake with a little sugar.
Bake in a 400 degree oven for 30-35 minutes.
Cooks Note: I thought about chopping the cranberries finer but decided to leave them whole. It makes the oatcakes a litter harder to shape. I'm glad I didn't. When we tasted them the texture of the oatcake in one bite and then a cranberry taste bomb in another seems a perfect reminder of Kiana. Look out Scotland!
When I need a winter food stash for a salad, a meal, or a snack, I break out a heartier version of my simple lentil salad to buy myself some "Quilting Time". I don't want to work too hard in the kitchen but want wonderful results when I do. I like something comforting and versatile to look forward to. Something that I can take to my studio or have quickly after a late night of teaching or sewing and still feel satisfied.
Winter Lentils with Bacon &Tomato
Serves 4-6
1lb. or 2c. French green lentils
8c. water
1 yellow onion roughly chopped
6oz. good bacon chopped into a 1/2" dice
1/2c. moist sun dried tomatoes snipped
2T. red wine vinegar
1t. sea salt
1/2 t. coarse ground black pepper
1. Cook rinsed lentils in 8c. water until tender 30-35 minutes. Drain and place in a medium mixing bowl. Stir in the red wine vinegar, salt and pepper.
2. Saute bacon and onion until lightly browned and beginning to crisp.
3. Add snipped sun dried tomatoes to bacon mixture stirring for 1 minute. Drain into a fine mesh sieve to remove excess bacon fat.
4. Toss with lentil mixture.
Serving Suggestions:
A snack- serve at room temperature spooned onto crisp bread or toasted french bread rounds
A salad- serve warm or cold piled on mixed greens
A meal - serve warm over brown rice
You need very little to accompany this dish, a glass of red wine at dinner, or a poached egg on top of a salad is perfect for addition for extra guests who pop hungry for lunch.
It's a wintry blustery day and I have a million things to do toward putting away our Christmas treats and trimmings. Part of me wants to take down the tree before the needles invade every crevice and carpet versus enjoying it's fleeting piney scent. What do I do? Nothing! I head to the kitchen to make Mushroom Soup. Now with my bowl of soup I spread out my quilting magazines that have been tempting me since Thanksgiving and enjoy the possibilities of what to make next.
Mmmm...Mushroom Soup
Serves 4
4T. butter
4T. flour
4c. Chicken or Vegetable Stock
1 medium onion finely chopped
10 oz. white mushrooms sliced
1/3c. sherry
1c. whole milk
2t. dried thyme
1t. sea salt
1/4t. ground black pepper
1. Melt butter in a heavy bottomed stock pot. Add chopped onion and saute 7-9 minutes until soft.
2. Stir in flour until onions are coated. Add 1c. of the stock stirring until well blended. Add mushrooms, the remaining 3c. of stock and the sherry. Simmer for 15- 20 minutes or until the mushrooms are tender.
3. Add the milk, thyme, salt and pepper. Simmer another 5 -10 minutes until milk is warm but not boiling.
Cooks Note: I used goat butter and goats milk in this recipe which I find easier to digest than regular cows milk and butter. I have substituted and served this and similar cream soups to many guests with compliments.
