Rhubarb, Grapefruit and Thyme Cocktails

• 2 fl oz (60 ml) Rhubarb-Grapefruit syrup (recipe follows) 
• 2 fl oz (60 ml) vodka 
• 2 fl oz (60 ml) freshly squeezed grapefruit juice 
• ice

Rhubarb-Grapefruit Syrup

• 2 cups (220 g) rhubarb chopped into ~2-inch pieces 
•  rind of half a grapefruit, peeled into ~2-inch strips 
• 5 sprigs of fresh thyme 
• 1/2 cup (100 g) granulated sugar 
• 1 1/2 cups (375 ml) water 

Place the syrup, vodka and grapefruit juice into a cocktail shaker filled with ice and shake for 15 seconds. Strain the mixture over ice into two glasses. Garnish with the grapefruit zest and thyme sprigs, if desired.  

To make the syrup combine all the ingredients in a small saucepan. Cook over a high heat stirring just until the sugar has dissolved. Bring to the boil then turn down the heat and leave to simmer until the rhubarb is falling apart. Push the mixture through a fine-mesh strainer placed over a bowl. Discard the pulp left in the strainer and transfer the pink syrup to a clean jar fitted with a lid. Store in the fridge until needed.

Serves 2.

VERDICT:  These are fantastic--more grapefruity than rhubarby, sweet and a little tart.  We used rhubarb and thyme from the garden.  From Top With Cinnamon.  Keep.  

Eggs and Morels Baked in Cream

• 1 tablespoon unsalted butter, plus more for dishes
• 1 small shallot, finely chopped
• 8 fresh morel mushrooms, (about 1 cup), halved lengthwise
• Coarse salt
• 1 cup heavy cream
• 4 large eggs
• Freshly ground pepper
• 1 tablespoon finely chopped fresh chives
• Crusty bread, for serving

Preheat oven to 375 degrees. Melt butter in a medium skillet over medium-low heat. Add shallot. Cook, stirring constantly, until shallot has softened, about 2 minutes. Add mushrooms and a pinch of salt. Cook, stirring occasionally, until mushrooms have softened, about 5 minutes. Add cream; bring to a simmer. Immediately remove from heat, and let mushroom mixture cool 5 minutes.

Butter four 6-inch shallow baking dishes (such as gratin dishes). Place dishes on a rimmed baking sheet. Crack 1 egg into each baking dish, keeping yolks intact, and season with salt and pepper. Pour the mushroom-cream mixture into dishes, dividing evenly, and sprinkle with chives. Bake on baking sheet until the egg whites are just set, 9 to 12 minutes. Serve with bread, for dipping. 

 

Serves 4.

 

VERDICT: We didn't have a shallot at the same time we had morels, so we used a little leftover green onion.  Not an intense flavor, but good.  Keep.

Roasted Beet, Fennel, and Walnut Salad

Salad:

• 6 beets
• 1 1/2 teaspoons canola oil
• 2 (1 1/4-pound) fennel bulbs with stalks
• 2 cups sliced Belgian endive (about 2 small heads)
• 1/3 cup coarsely chopped walnuts, toasted
• 1 (6-ounce) package fresh spinach (about 8 cups) 
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper 

Dressing:

• 3 tablespoons red wine vinegar
• 3 tablespoons honey
• 1 teaspoon grated orange rind
• 2 tablespoons fresh orange juice 
• 2 tablespoons chopped fresh basil
• 2 teaspoons extravirgin olive oil 
• 2 teaspoons Dijon mustard
• 1/2 teaspoon kosher salt

Preheat oven to 400°.

To prepare salad, leave root and 1 inch of stem on beets; scrub with a vegetable brush. Peel and cut beets into 1/2-inch-thick wedges. Place beets on a jelly-roll pan. Drizzle with canola oil; toss well to coat. Bake at 400° for 45 minutes or until beets are tender, stirring every 20 minutes.

Trim the tough outer leaves from fennel; mince feathery fronds to measure 2 tablespoons. Remove and discard stalks. Cut fennel bulbs in half lengthwise; discard cores. Cut the bulbs into 1/4-inch slices. Combine fennel slices, endive, and next 4 ingredients (through pepper) in a large bowl; toss gently.

To prepare dressing, combine vinegar and remaining ingredients, stirring well with a whisk. Drizzle dressing mixture over fennel mixture. Add beets to bowl; toss to combine. Sprinkle with chopped fennel fronds. Serve immediately.

Serves 12; 87 calories.

VERDICT:  I fudged a little on this and bought pre-cooked beets.  I also skipped the pricey endive.  I probably shouldn't judge, since it probably would have been better as written, but toss.  It tasted like I just threw a bunch of things in a bowl, not like ingredients chosen to go well together.
 

Pumpkin-Black Bean Soup

• 1/2 cups drained diced canned tomatoes
• 2 (15-ounce) cans black beans, drained and rinsed
• 1 teaspoon olive oil 
• Cooking spray 
• 1 1/2 cups finely chopped onion
• 1 teaspoon ground cumin
• 3 garlic cloves, minced
• 3 cups fat-free, less-sodium chicken broth
• 2 tablespoons sherry vinegar
• 1/2 teaspoon freshly ground black pepper 
• 1 (15-ounce) can pumpkin
• 2 tablespoons dry sherry
• 1 cup (4 ounces) crumbled queso fresco
• 1/2 cup sliced green onions
• Pumpkinseed kernels (optional)

Place tomatoes and beans in a food processor; process until about half the beans are smooth. Set aside.

Heat oil in a Dutch oven coated with cooking spray over medium-high heat. Add onion to pan; sauté 5 minutes or until lightly browned. Add cumin and garlic; sauté 1 minute. Add bean mixture, broth, and next 3 ingredients (through pumpkin); bring to a boil. Cover, reduce heat, and simmer for 20 minutes. Stir in sherry. Ladle about 1 cup soup into each of 6 bowls; sprinkle each serving with about 2 tablespoons queso fresco and about 1 tablespoon green onions. Garnish with pumpkinseed kernels, if desired.

Serves 6; 175 calories.


VERDICT:  Very good, and reheats well.  The cheese on top is delicious.  Keep.
 

Maple Egg Cream

• 3 cups cold whole milk
• 6 cups cold seltzer
• 1 1/2 c. pure maple syrup

Divide the milk among 8 tall glasses, letting it foam up the sides. Add seltzer, dividing equally among the glasses. Pour 3 tbsp. maple syrup into the center of each glass. Gently stir in the syrup, moving your spoon only at the bottom of the glass so you don't disturb the foam.

Serves 8.

VERDICT: Delicious!  I had leftover whole milk and club soda, which turned out to be fine in a pinch.  Keep.