Local Recipe Roundup: Week 1

As promised, here are the most requested local recipes of the week:

 

Maple Ice Cream

Everyone in the family could agree that this was the best thing ever.  And it really could not be any simpler.

2 large eggs
¾ cup maple sugar (Warren Farm & Sugarhouse sells it)
2 cups heavy cream
1 cup milk

Whisk the eggs in a medium bowl, 1-2 minutes.  Whisk in the maple sugar, a little at a time, and then continue whisking for another minute.  Pour in the cream and milk, and whisk to blend, making sure all of the sugar has dissolved.  Pour into bowl of ice cream machine and follow instructions (usually something like, spin for 25 minutes).  Then pour into a container and freeze. 

Source: Adapted from Ben & Jerry’s Ice Cream and Dessert Book (because they’re local).  This is actually their simple sweet cream base with maple sugar substituted for the white sugar.  The result is a creamy, understated penuche flavor with a texture that doesn’t ice up too much.

 

Sausage, Potato, and Crabapple Hash

A local alternative to corned beef hash.  Unless you have a local source for corned beef.  Do you have a local source for corned beef?

2 Tbsp. oil
1 onion, chopped
3-4 small potatoes, scrubbed, quartered (don’t bother to peel them)
1 lb. breakfast sausage, out of casing (or chopped up, if you prefer)
6-8 small crabapples, lobes cut off the core and sliced into little wedges
Salt and pepper

Heat oil in a medium sauté pan over medium heat.  Cook onions 2-3 minutes, until translucent.  Meanwhile, add potatoes to blender.  Cover potatoes with water (about halfway up).  Pulse blender once or twice until you have small potato shards suspended in water (NOT potato soup).  Pour unholy mixture through strainer.  Now, all you have are tiny pieces of potato that take no time to cook.  Add to onions and sauté for a few minutes.  Then, add sausage meat and toss until almost cooked through.  In the last minute or so, add the crabapple wedges.  Stir and season with salt and pepper.  Hash is done when the sausage and potatoes are cooked, but before the crabapples lose all of their crispness.  Serve with local eggs.

Comments

[cookiecrumb]

I have a local source for corned beef. Last spring I cured a local brisket. Pink salt and all. Fun.

But enough about me.
You are doing amazing things! I love that your homemade ice cream doesn't even use sugar. "Penuche," indeed. I don't even know what that means, but I want one in my mouth. :D

[Tammy]

CC: Wish granted. I'll post my penuche recipe sometime around the holidays. It will change your life. As for corning your own beef, you are in an Eat Local league of your own. Maybe next year.

[Janet]

I made maple ice cream for a party this weekend. Very tasty! I used maple syrup instead of maple sugar. Didn't think it would have much flavor, especially frozen, but it was fine. Pecans or walnuts would go well in it, but not during Eat Local month.

Thanks again for posting the recipe.