Seasonal Local Recipes
Here are a few seasonal, locally-sourced recipes based on winter in New York.
Sweet Turnip Casserole
Makes 6 servings
3 large carrots, cubed
1 large turnip, cubed
3 tablespoons softened butter
1/2 teaspoon salt
1/4 cup all-purpose flour
1/4 cup white sugar
1/2 cup milk
2 tablespoons white sugar
1/4 teaspoon ground cinnamon
1. Preheat oven to 350 degrees F. Coat a 2-quart casserole dish with cooking spray or butter.
2. Add carrots and turnips to a large pot of salted boiling water. Bring to a boil and then reduce heat to bring to a simmer. Place a lid on pot and cook for about 20 minutes, or until tender. Drain vegetables and let dry for a few minutes.
3. Put turnips and carrots back in pot and begin mashing. Add butter, salt, flour, and 1/4 cup of sugar. In a separate bowl, whisk together eggs and milk and then pour into vegetable mixture, mashing in.
4. Pour mixture into casserole dish. Combine 2 tablespoons of sugar with cinnamon and sprinkle over casserole. Bake about 45 minutes or until golden on top.
Fried Cabbage and Onions
Makes 4 servings
1 head cabbage (red or green), shredded
1 onion, chopped
2 strips bacon, fried and drained
3 tablespoons water
1. Coat a large skillet with olive oil. Add cabbage, onion and bacon. Cook over medium heat, stirring until it begins to brown.
2. Pour water into skillet and continue cooking until all of the water has cooked out. Serve with thick crusty bread or over thin spaghetti.
Makes 4 dozen cookies
1-1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon nutmeg
1/2 cup butter
1 cup brown sugar, firmly packed
1 cup all bran breakfast cereal
1 cup apples, finely chopped
1/4 cup milk
1 cup raisins
1 cup chopped nuts
1. Preheat oven to 375 degrees F. In a large bowl, combine flour, baking powder, salt, cinnamon, cloves and nutmeg.
2. In a second bowl, beat butter and brown sugar together. Beat in egg. Mix in cereal, apples and milk until fully combined. Stir in raisins and nuts.
3. Spoon batter onto cookie sheets by the tablespoonful and bake about 10 minutes or until golden. Transfer to wire racks to cool.