Grandma Mott’s Dandelion Greens Shared by Jeanna Neefe Matthews (Massena, NY)
We were very excited to have Jeanna Neefe Matthews (Massena, NY) at the TAUNY Kitchen to share her family food stories and demonstrate making her grandmother's dandelion greens with sweet and sour bacon gravy over potatoes on June 25th. Here is the recipe if you missed the event!
This recipe and kitchen demonstration are presented as part of the Grow and Tell Project, which is made possible by a grant from the @Cloudsplitter Foundation. Thanks also to littleGrasse Community Farm for contributing produce and more for the Grow and Tell Project programs.
Pistachio Semolina Cake with Roasted Strawberry Sauce
“It’s all about the strawberries!” So we were told when wondering what to whip up for this month’s “Savor the Season” recipe, and so we knew ourselves as well, from the moment we saw their bright tones in the cooler at Nature's Storehouse, to when we couldn’t resist a fresh bite right away, to when the incredible aroma of them roasting wafted through The TAUNY Center, to when we tasted the layers of flavor they added to this unusual and delicious cake!
This Pistachio Semolina Cake with Roasted Strawberry Sauce is based on a recipe submitted by Marion McIntosh a few years back for our Dairy Princess Buttermilk Baking Contest. Inspired also by another seasonal favorite, strawberry shortcake, and by regional Italian food traditions we’ve been learning more about for the Grow and Tell Project, we substituted a roasted strawberry sauce for the vanilla sauce in the original recipe and changed the shape of the cake for a wider canvas on which to play with the beautiful red, white, and green color combo of the topping. For a simpler version, you can skip the whipped cream, fresh strawberry, and pistachio layer on top (that is, if you can manage to resist it!).
Pistachio Semolina Cake with Roasted Strawberry Sauce
(Cake recipe submitted by Marion McIntosh, from the “Buttermilk Cookbook: The Rest of the Carton” by Susan Costello and Anna Heller. Strawberry Sauce and toppings suggested by the Folk to Table Kitchen.)
½ cup softened butter
1 cup sugar
1 cup semolina flour*
¾ cup all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
2 eggs + 1 egg yolk*
⅔ cup buttermilk
¾ cup natural, unsalted, shelled pistachio nuts, whole or roughly chopped as you prefer*
Preheat the oven to 350.
Grease and line a 9”x13” baking pan with parchment paper.
In a large mixing bowl, cream butter and sugar. Add flours, baking powder, baking soda, salt, eggs, and egg yolk. Mix well. Stir in buttermilk. Fold in nuts. Pour into prepared pan.
Bake 25-30 minutes. While cake is baking, make the strawberry sauce and prepare the other toppings (see below). When cake is done (an inserted toothpick comes out clean), either let cool in pan, or turn it out onto a cooling rack or desired serving dish and peel off parchment paper. Let cool for 10 minutes and then add toppings (see below).
Roasted Strawberry Sauce:
(Recipe by Amy Johnson, shewearsmanyhats.com)
1 pound (we used a little more) fresh strawberries, hulled and sliced*
1 tbsp white sugar
1 tsp vanilla
Preheat oven to 400.
Line a baking sheet with parchment paper, leaving a generous margin all around to contain the juices.
In a medium bowl, combine strawberries with sugar and vanilla.
Let rest a few minutes.
Spread on lined baking sheet and roast for 15 minutes, stirring once.
1 pint heavy/whipping cream*
1-2 tbsp white sugar to taste
1 pound strawberries, hulled and sliced*
¼ cup natural, unsalted, shelled pistachio nuts, chopped as fine as you like*
To whip the cream, use an electric mixer. Combine heavy cream and sugar in mixer bowl. Using whisk attachment, mix at medium speed until it forms stiff peaks.
When the cake is done, you can layer the toppings right on while it’s still in the pan. Or, if you’re feeling fancy, you can use the parchment paper to turn it out on a serving dish or cutting board and decorate the free-standing version from there.
Either way, let it cool for 10 minutes, then poke holes all around the top with a toothpick.
Spread the roasted strawberry sauce in a layer across the top. I drizzled the juice first and then spread the strawberries. The sauce might not cover the whole surface, but just aim for good distribution.
Spread whipped cream in a layer over the top of the strawberry sauce and the sides of the cake. I still had a fair bit left over after doing this, which I was not upset about.
Decorate to your heart’s content with sliced strawberries and chopped pistachios.
This monthly “Savor the Season” recipe series is sponsored by Nature's Storehouse (Canton, NY), and starred ingredients were donated for this recipe. Check out these and other special seasonal items, and let us know if you give this cake a try, or share your own favorite way to use strawberries this time of year!
Rhubarb Crumble Ice Cream
From the TAUNY Folk to Table Kitchen
Buttermilk Brown Sugar Ice Cream Base:
1 ½ cups buttermilk
2 cups heavy cream
1-2 teaspoon vanilla or 1 vanilla bean
5 large egg yolks
½ cup brown sugar
¼ cup white sugar
Pinch of salt
Combine the buttermilk, heavy cream, and vanilla or scraped out seeds of vanilla pod in a sturdy sauce pot. Heat over medium high heat until just scalding, when it’s just starting to simmer and little bubbles are forming around the edges. Don’t allow the mixture to boil, so the buttermilk doesn’t curdle.
While that’s heating, combine sugars, egg yolks, and salt in a medium bowl and whisk together.
Once the buttermilk mixture is scalding, whisk it into the egg mixture. Return the full mixture to the sauce pot and reduce heat to medium low, to turn this into custard. Cook the custard, stirring constantly, until it coats the back of the spoon well enough that when you draw a finger across, the line holds. (This will take at least several minutes.) Check with a cooking thermometer to make sure it’s gotten to 180 degrees. Do not let the mixture boil.
Strain the mixture into a bowl, cover tightly, and put in the fridge to chill for at least 3-4 hours or better yet overnight.
When ready, run the custard through your ice cream machine according to the instructions. While it’s chilling (or whenever convenient beforehand), make your other mix-ins. See recipes for those components below.
After it’s completed mixing in the machine, hand-stir about 1 ½ cups (or more or less to taste) of the chilled shortbread crumbles into the soft ice cream mix. Pour half the mixture into a freezer-safe container, such as a loaf pan. Spread a thin layer of the chilled jammy rhubarb compote over the ice cream. Scoop the rest of the soft ice cream over that and spread to the edges as well as possible. Spread a line of compote down the middle of the pan. Draw a knife back and forth through the ice cream to spread the rhubarb compote into a ribbony swirl. I prefer the swirl effect, but it’s also an option to mix the rhubarb compote thoroughly into the ice cream for a more uniform rhubarb flavor, in which case do that before mixing in the rhubarb crumbles.
Enjoy soft right away, or cover with saran wrap, pressing the saran wrap lightly onto the surface of the ice cream to make a seal, and chill further in the freezer for 2-4 hours to set into hard ice cream. Once it’s fully set, put it in the fridge for 10-15 minutes to re-soften a bit before scooping.
1 cup salted butter, room temperature
½ cup brown sugar
Scant ¼ cup white sugar
Pinch of salt
1 cup quick oats
1 ½ cups flour
Preheat oven to 350. Line a baking sheet with parchment paper.
Using a pastry blender and/or your hands, mix all ingredients together until it’s forming pea-sized or bigger crumb bits.
Pour onto prepared cookie sheet in a layer, retaining the crumb shape rather than pressing in.
Bake 20-25 minutes, till just starting to show light browning. Check the bottom periodically.
Remove from oven and, when cool enough to handle, use a spatula to break up the coarse crumbles, on the high end of the size you’d want for a fruit crumble or coffee cake topping.
It’s up to you how much of this to add to the ice cream when it’s ready. I like to add about 1 ½ cups of crumble for a proportion that gives you a crumble in every bite. The remaining crumble can be enjoyed on its own and/or sprinkled on as a topping when serving the ice cream.
Jammy Rhubarb Swirl:
About 3 lbs/8 cups chopped rhubarb
¾ cups white sugar*
½ cup brown sugar*
A few drops vanilla
Sprinkle of cardamom
*You can use more or less sugar to taste. I like this amount for the ice cream swirl to balance the ice cream flavor, but less if I were making this just as a compote to retain more tartness.
Chop 2-3 lbs or about 8 cups rhubarb into roughly ½ inch pieces.
Combine all ingredients in a large saucepan.
Cook over medium heat until rhubarb starts to break down, stirring regularly.
If you like, take out a portion of the mix to save and use as compote on the ice cream and anything else you like.
Continue cooking the rest, or all if you don’t take any out, until it thickens into a jammy consistency and needs to be stirred pretty constantly not to stick. The idea is to cook out as much of the water as possible so that the rhubarb swirl in the ice cream doesn’t get icy.
Once it is cooked down to a thick jammy consistency, remove from heat, transfer to a storage container, and chill in the fridge until ready to add to ice cream. This will make more than you need for the ice cream (makes about 2 ½ cups total), but the rest is great to have around as a jam or topping, while it lasts!
This monthly “Savor the Season” recipe series is sponsored by Nature's Storehouse (Canton, NY), and starred ingredients were donated for this recipe. Check out these and other special seasonal items, and let us know if you give this ice cream recipe a try, or share your own favorite way to use rhubarb!
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