APPETIZERS & SMALL PLATES
Caramelized Leeks and Apples
A sweet and savory side dish.
2-3 medium sized leeks
1 T brown sugar or maple syrup
1 T olive oil
salt and pepper
1½ T butter or margarine
Roughly ½ cup honey mustard (optional)
1 hot pepper (optional)
2-3 apples
Trim off the root and top edges of the leeks, leaving the middle part intact. Half the middle and chop into 1 inch rounds. Heat the olive oil and butter; when melted add the leeks and toss well. Cook slowly for about 10 minutes or until the leeks start to soften. Add sugar continue to cook for about 15 minutes, adding a small amount of hot water if the mixture starts to stick.
Slice apples into circles and arrange on a plate. Mix mustard with minced hot pepper and spread atop apple. Top with a spoonful of caramelized leeks.
From Red Fire Chef Kristen Schafenacker, 2007.
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EASY EDAMAME
1 plant worth of edamame pods or more,
salt
Boil enough water to cover all the bean pods. You can salt the water before or the beans after (or both) and they will take 5-10 minutes after the water comes to a boil to cook. You eat them by popping the beans out of the shell with your teeth.
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Fresh Mozzarella, Fennel and Celery Salad
(adapted from a recipe by Martha Holmberg, FOODday)
Makes 2 appetizer servings
8 ounces fresh mozzarella, cut into 1/4-inch slices
Kosher salt and freshly ground black pepper
Half a fennel bulb
½ celery head, sliced as thinly as possible
1 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
3 tablespoons extra-virgin olive oil
1/2 teaspoon ground toasted fennel seed (see note)
2 tablespoons finely sliced fresh mint leaves
Arrange the mozzarella slices on 2 plates and season lightly with salt and pepper.
Core fennel, trim the top and peel the fibrous outer layer with a vegetable peeler; slice crosswise as thinly as possible. Add to a large bowl with the celery, lemon zest, lemon juice, olive oil, ground fennel seed and salt and pepper to taste. Distribute the salad over the cheese, sprinkle on the mint and serve within 15 minutes.
Note: To toast seeds, spread on baking sheet and bake in a 350-degree oven for 3 to 5 minutes or until brown. Grind using a spice grinder or mortar and pestle.
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Here's a tasty seasonal snack recipe from Elaine in Longmeadow, one of our CSA members:
ZUCCHINI APPETIZER SQUARES
4 c thinly sliced zucchini *
1 c buttermilk baking mix
4 eggs – beaten to blend
½ c chopped onion
½ c freshly grated parmesan cheese + more to sprinkle on top
½ c plain yogurt
2 T chopped fresh parsley
1 clove garlic minced
½ t chopped oregano
½ t salt
Ground pepper to taste
Directions:
1. Preheat oven to 350
2. Butter 9 x 13 ovenproof glass baking dish
3. Mix together ingredients
4. Spread into prepared dish, sprinkle with additional parmesan cheese
5. Cook until tester comes out clean – 30 – 45 min.
6. Cut into squares and enjoy hot or at room temperature.
* you can use baseball bat sized zucchini for this – just remove the seeds and slice it thin.
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