Posts from the ‘Seasonal’ Category

ROASTS FOR SPRING HOLIDAYS

As spring approaches our natural inclination is to eat lighter. In warmer weather we need less fat and fortifying carbohydrates to sustain us. Of course the prospect of summer around the corner is motivation to cut back on calories and eat less too. The recipe suggestions in Spring Roasts for Easter and Passover, are selected for holidays, occasions or simply dinners at this season.  I’ve written several posts with different excerpts from this book specifically on April 5, 2012,   April 21, 2014, March 22, 2015,   March 22, 2018, April 1, 2019,  March 25, 2020 each with different takes on the book and one on brunch options  on March 23,2016.  The past few years, with holiday and event gatherings so dependent in size on the current situation, menu options are a real consideration.

The basic point is that spring roasts are smaller, more tender, than the hardy stars of fall and winter feasts. Also, in keeping with the season, spring roasts are treated in a lighter manner and/or presented in a more delicate cut, such as a rack rather than a leg, and are often served au jus rather than with thickened gravy. They are meant to be accompanied by and compliment the fresh, young produce of spring not overpower it.

Foods have changed with the times as well. They aren’t so seasonally specific. For example pork, formerly associated with colder weather is found on menus all year, offering an economic option. Summer squash and asparagus are available in fall and winter. I deal with this subject in my post on Spring Roasts for March 22, 2018.  Incidentally, that post lists different entrée recipes than this, so you might want to check it out. I quote from it here. 

“Beef is welcome, but in cuts like fillet mignon, London broil and a seasoned brisket. Pork too is acceptable, as loin, tenderloin or the elegant chop display of a crown roast filled with steamed spring vegetables. Lamb is making a comeback as a mature animal because it’s sustainable, but the legs are larger and chops in racks are becoming favorites. Poultry is still popular and turkey has joined the line-up but as a Hotel Breast not a full bird. Ham, cured over the winter has always been popular too.

Spring Roasts does contain recipes for veal, which is still available in specialty butcher shops but recipes for veal, turkey, chicken and pork are interchangeable. There are also lots of recipes for sides and desserts. There are many menu options and available selections cover a wide price range resulting in a huge variety of possible presentations. This book offers suggestions for the complete entrée as well as tips on seasonal upgrades. For example, if you feel comfortable with your own method of roasting, say a chicken, there are ways to perk it up for spring.

1.Rub the roast with oil and sprinkle inside and out with a dried herb of choice

2.Instead of potatoes, roast whole carrots, onions or lightly blanched fennel quarters around the roast. About 40 min. before it’s done, add the vegetables with a bit of canned, condensed broth, baste them a time or two.

3,Forget thickening gravy. Use the rest of the broth to deglaze the roasting pan at the end, adding a little wine or herbs to make a sauce to pass at table.

4.Try one of the easy stuffings below. I suggest the rice because it’s lighter than bread. The first 2 recipes can be made ahead, frozen and thawed for use on the day

In general, for spring meals, I like to go easy on the carbs and serve several vegetable dishes,
including a leafy salad with fruit. If I’m catering to big or growing appetites, muffins, especially fruit ones or focaccia with a flavored topping are great fillers.” However, there is a selection of spring carb recipes in last week’s post on March 31, 2022. Additionally, if you prefer stuffing, or want to roll a roast, there are seasonal options for that in Spring Roasts as well. Some examples are below:

RECIPES

Apricot Glazed Cornish Hens

 4 Cornish Hens
1 cup apricot nectar
4 Tbs. apricot jam
1 tsp. butter – melted
Marinate the hens in a plastic bag with the nectar, in the refrigerator for at least 2 hr. turning often. Remove the hens, reserving marinade, and place in a pan breast side up. Bake in a 350 deg. oven basting with marinade often during first 40 min. Mix butter with jam and baste the hens a final time. Bake 20 min. more or until hens are tender. Deglaze pan drippings with a bit of white wine or apple juice and serve with the hens.

Duck with Cherries

4lb. duckling
2 cups white wine or apple juice
Salt, pepper, powdered ginger –
2 Tbs. flour
(1) 20 oz. can pitted Bing cherries in syrup
Clean the duck, trim the fat and remove the oil gland. Place the duck on a rack in the sink, prick the skin with a fork all over and pour 2-4 cups of boiling water over the duck. This shrinks the skin and helps it crisp. Sprinkle with the seasonings and put the duck, on the rack in a pan into a preheated 450 deg. oven for 15 min. reduce heat to 350 deg. and cook for 20 min. per pound until tender. Baste often with the wine or juice, using all. When duck is done, keep warm. Strain fat from pan drippings. Mix the flour with the drippings and cook until smooth and thickened. Add the cherries with syrup and heat through. Spoon some of the sauce over each portion as served and pass the rest.

Chicken with Herb Butter
6 lb. oven roaster
5 cloves garlic – mashed
1 cup mixed chopped fresh herbs- rosemary, thyme, sage & parsley OR ¼ cup mixed dried herbs
¼ lb. butter softened
Salt and pepper
2 cups water or broth –   more if needed
1 Tbs.cornstarch

Mix herbs, butter and garlic. Gently lift the breast skin on the chicken and spread about ¼ the butter mixture under the skin on each side. Put the chicken in a roasting pan breast side up. Gently dot some of the butter over the top and pour about ¼ cup both in the pan bottom. Put the chicken in a preheated 350 deg. oven and roast 30 min per pound dotting with the remainder of the butter and adding broth to keep the pan drippings fluid during roasting. Don’t baste unless it looks dry. Remove the chicken to a serving plate and tent with foil to keep warm. Mix broth with the pan drippings to equal 2 cups. Whisk in the cornstarch and stir over medium heat until slightly thickened. Serve with chicken.

Chicken with Fruit Stuffing.
6 lb. oven roaster
¼ cup diced onion
¼ cup diced celery
1 large cooking apple like Granny Smith, peeled, cored and in large cubes
1 orange cut in half and segments removed—rind zested and reserved
1/3 cup raisins\
½ tsp. each dried thyme, rosemary and sage
1 egg
6 slices cinnamon raisin bread – lightly toasted and torn in 1 inch pieces OR 6 slices white bread lightly toasted with ½ tsp. cinnamon added to the mix
@ 3 Tbs. orange juice or apple juice – more if needed to just moisten stuffing
Salt and pepper to taste
Chicken broth
1 Tbs. cornstarch

Mix all the ingredients above except the broth and cornstarch, adding only enough fruit juice to moisten. Stuff the chicken and put it in a roasting pan breast side up, with ½ cup broth in the bottom. Cook 30 min. per pound, adding broth to keep pan drippings fluid. When chicken is golden and juices run clear, remove to a serving plate and add enough broth or, optionally, broth and fruit juice to pan to equal 2 cups. Whisk in cornstarch and stir over medium heat until slightly thickened. Serve with roast.

Rack of Lamb: Allow 1 chop per serving
Number 1
2 racks of lamb
½ cup mint jelly
2 Tbs. vinegar
Trim the meat well and place fat side up in a roasting pan. Brush with jelly melted with vinegar and roast 375 deg. 15-20 min per pound. Brush with rest of the jelly mix just before finished. Serve on a platter and divide into servings at table.

Number 2
2 racks of lamb
½ cup panko- lightly crushed
2 tsp. garlic powder
2 tsp. chopped fresh chives
3 tsp. chopped fresh mint
1 Tbs. lemon juice
1 tsp. lemon zest
Water
4 Tbs. butter
SAUCE
1 Tbs. lemon juice
½ cup white wine
2 Tbs. mint jelly
4 Tbs. butter
Mix the panko and next 6 ingredients in a bowl using just enough water to bind. Trim lamb and press breading into meat, Place bones down in a pan, drizzle with butter and roast 375 deg. for 15-20 min per pound. MAKE SAUCE by deglazing pan with lemon juice and wine, add a bit of water if more liquid is needed. Dissolve first jelly then butter in pan to make sauce. Serve drizzled on plates when carving.

Leg of Lamb with Mint Sauce

5-7lb. leg of lamb
½ cup of mint sauce – a vinegar based sauce, not mint jelly. For recipe see p.28*
¼ cup of cider vinegar
1 cup chicken broth
1 cup beef broth
3Tbs. flour
Trim all the fat from the lamb, rub with the vinegar and place in a roasting pan with ¼ inch of water. Pour about ¼ cup of mint sauce over the lamb and put in a 325deg. oven. Roast 13-15 min. per pound for rare, 16-18 min for medium After 15 min. pour over the other ¼ cup of mint sauce. Baste frequently with drippings, adding water as necessary to maintain the liquid level. Meanwhile, dissolve the flour in 1 cup broth. When meat is done, remove to a plate and keep warm. Use I cup of broth to deglaze pan add to the cup with the flour in a saucepan. Bring to a simmer and stir until thickened. Serve hot with the meat and pass mint jelly on the side.
* Mint Sauce:
Per bunch of fresh mint- I use spearmint;  Cut off the thickest part of the stems and any root tendrils. Wash the leaves well. Place in a stockpot and just cover with apple cider vinegar. Bring to a simmer and add sugar to a sweet-sour taste. Don’t over sweeten. You may use sugar substitute. Cook until stems are soft—about 5-8 min. Cool and blend or process until mint is almost a powder. Pour into glass bottles. Leave to cool completely and screw on tops. I use well cleaned 8oz.salad dressing bottles. Store in a dark place at room temperature.  Keeps for months.

Rub this over the leg of lamb before roasting and add a bit to pan drippings to baste. I make gravy of the pan drippings and 2 beef plus 1 chicken bouillon envelopes and 2 cups water mixed with ¼ cup mint sauce, pan drippings and about 5 Tbs. flour or 2 ½ Tbs. cornstarch.

For broiled lamb chops, or lamb patties, I pour a light covering of mint sauce over them before cooking.

Sauce can also be used for flavoring in Sheppard’s Pie, stews, soups etc.

Excellent over fresh fruit and vegetables.

Pork Loin and Beets: Serves 4- from Bon Appetit.com
¼ cup walnuts
3 Tbs. plus ½ cup olive oil
1 ½ pounds pork tenderloin
Kosher salt
2 medium onions, coarsely chopped
3 medium golden beets, scrubbed, cut into bite-size pieces
Freshly ground black pepper
4 garlic cloves, chopped
2 cups sauerkraut, plus ½ cup brine
1 cup low-sodium chicken broth
½ cup dry white wine
4 Tbs. fresh lemon juice, divided
½ cup finely chopped mint”
½ cup finely chopped parsley
¼ cup finely chopped dried tart apricots
Toast walnuts in a skillet or on a rimmed baking sheet, in a 350 deg. oven, tossing once, until golden brown, 7–10 minutes. Let cool, and chop. Heat 3 Tbs. oil in a large skillet over medium-high. Season pork loin with salt and cook until browned on all sides, 10–15 minutes. Transfer pork to a platter. Add onions and beets to same skillet and cook, stirring often, until onions are slightly translucent and browned, 10–12 minutes; season with salt and pepper. Add garlic, sauerkraut, brine, broth, wine, and 2 Tbsp. lemon juice and bring to a simmer. Cover skillet, reduce heat to low, and cook until beets are fork-tender, 25–30 minutes. Return pork to skillet and push down into liquid. Turn heat up to medium and simmer, uncovered, turning occasionally until instant-read thermometer inserted into the thickest part of loin registers 150 deg., 20–30 minutes. Transfer pork to a cutting board and let rest 5 minutes before slicing.
Meanwhile, mix walnuts, mint, parsley, apricots, remaining 2 Tbs. lemon juice, and remaining ½ cup oil in a small bowl; season with salt and pepper. Spoon beet mixture onto plates and arrange sliced pork on top. Spoon a generous amount of walnut sauce over.

Spinach Stuffed Pork Loin: Serves 6
3 lb. boneless pork loin
(1) 4 oz. can mushroom stems and pieces
½ cup diced shallots
1 garlic clove-minced
2 Tbs. brandy
1 Tbs. butter
(1) 10 oz. box frozen, chopped spinach-thawed
1 Tbs. oil
Salt and pepper to taste
2 cups condensed canned chicken broth + more if needed
¼ cup white wine
Mix the broth and the wine. Butterfly the pork by lengthwise slicing almost through. Open it like a book and make similar slices down each half. Cover with plastic wrap and pound the meat to an even thinness. Sauté the shallots and mushrooms in the butter until golden, remove to a bowl. Add the oil to the pan and toss the spinach over with the garlic, remove to the bowl with the shallots and add seasonings. Save any pan juices and add to the broth mix. Spread the vegetable mixture on the meat to within a about an inch of each edge. Roll the meat around the stuffing, starting with a long side and secure with string. Pour over about ½ cup of broth mix and cook in a 350 deg. oven about 1 hr.45 min. >2 hrs. adding more broth mix as necessary. Deglaze the pan with the rest of the broth mix and pass at table.

Baked, Glazed Ham: For those on restrictive diets, Smoked Turkey can be substituted for the ham. The GLAZE is an old family recipe

1 ham, shank or butt 7-10 lbs.
½ cup molasses
2 Tbs. cider vinegar
@24 whole cloves
2 cups apple juice + more if needed
1 small can pineapple rings
4-5 Candied or Maraschino cherries + equal number of toothpicks
½ cup raisins
Trim all fat from the ham, lightly score the top and dot it with cloves.  Put the ham in a roasting pan with 1 cup of apple juice to prevent sticking, and set it in a 350 deg. oven. After about 20 minutes, or when the scoring opens, baste it with ½ the glaze and add more juice to the pan, if needed. Allowing 15min. per pound, halfway through the cooking, add a bit more juice to the bottom of the pan to deglaze and baste with that, then spoon ½ the remaining glaze over the ham. 30 min. before it’s finished,  open a small can of pineapple slices and, reserving the juice,  place 4 slices on top of the ham, centering each with a cherry on a toothpick, then spoon the remaining glaze over them.
Raisin Sauce

Meanwhile, combine the reserved pineapple juice and enough apple juice to make 2 cups, with 2Tbs. cornstarch and ½ cup raisins. Stirring constantly, I bring the mixture to a boil in a small saucepan until it thickens and clarifies. Add the pan drippings and stir to incorporate. To make a delicious Raisin Sauce!

STUFFINGS –Stuffing with egg tends to puff and rice spills out. An easy way to keep the stuffing in a bird is to flatten a piece of bread with a can or rolling pin to compact it and place it over the cavity opening secured with a couple of poultry pins or skewers.

Apricot and Herb Stuffing: Yield 3 cups-Adapted from Memorable Roasts published by Konemann
1 cup chopped dried apricots
1 onion chopped
1 stalk celery chopped
¾ cup raisins
1 Tbs. dried parsley
¼ tsp. EACH dried sage, thyme, rosemary
About ¼ cup milk*
3 cups fresh breadcrumbs*
1 egg beaten*
Mix all the ingredients adding just enough milk to hold it loosely together and seal in a freezer bag or covered container. To use, thaw and stuff bird, cook as directed.
*Replace these ingredients with 3 cups cooked rice—suggestion brown rice.

Walnut and Ham Stuffing: Yield 3 cups- Adapted from Memorable Roasts published by Konemann
1cup finely chopped ham
½ cup chopped walnuts
½ cup chopped mushrooms
¼ cup chopped parsley
About ¼ cup milk*
2 cups chopped breadcrumbs*
1 egg beaten*
Mix all the ingredients adding just enough milk to hold it loosely together and seal in a freezer bag or covered container. To use, thaw and stuff bird, cook as directed.
*Replace these ingredients with 3 cups cooked rice—suggestion brown rice

Fruit Stuffing for Duck: Yield about 3 cups
2 apples, peeled, cored and diced
½ navel orange sectioned + 1Tbs. slivered orange peel OR (1) 8oz. can mandarin oranges, drained
About ¼ cup orange juice or milk
1/3 cup raisins
1 small onion chopped
1 stalk celery chopped
1 tsp . dried sage
3 slices raisin bread toasted-torn in1 inch pieces
Mix all the ingredients adding just enough liquid to hold it together. Stuff bird and cook as directed

CARBOHYDRATES FOR SPRING

With the first signs of spring, our thoughts, food wise, focus on a desire to eat lighter and we anticipate the arrival of fresh spring produce. However, those crops present a menu problem, because, save for the small fresh peas, tiny new potatoes and possibly baby carrots, none of them contain the carbohydrate density to give a meal enough sustenance to stave off hunger for more than a couple of hours. There are no legumes or starchy spuds and sturdy stuffings and rich, filling sauces for pasta and grains seem too heavy. (For recipes using spring vegetables, see last week’s posting Mar. 24, 2022. It also contains a full listing of past posts on the subject.)

The answer to finding nourishing carbohydrates for spring to balance our dinner menus is to devise seasonal ways to prepare the old standards, pasta, grains, bread and to make-over a few vegetables from other seasons. Using delicate pastas with light sauces, mixing fruits and vegetables into grains and even bread stuffings, serving beets cold or as filled nests are all solutions.

The recipes below are tasty examples of this type of created carbohydrates for spring menus. Moreover, they all illustrate how to personalize carbohydrate side dishes to compliment your specific menu for any season by adding different ingredients, vegetables, fruits, herbs or spices. They’re great outlines for your imagination.

It seems simpler to present the basic carbohydrates categorically, with notes, to show the variations for clarity, rather than just listing the recipes. So here goes….

RECIPES

Pasta is a good place to start because it highlights how small changes can make the difference. As stated above, use the___14 light and/or delicate shapes.
Cappellini con Agilo e Formaggio (Angle Hair with Garlic an Cheese) Serves 4
4 oz. pasta cooked
2 Tbs. Extra Virgin Olive Oil-this is important because here it is a taste factor
Salt and freshly ground pepper to taste
Grated parmesan or Romano cheese to taste
Drain the hot pasta, toss with the oil and add the seasonings. Top with the cheese and serve at once.

Orzo with Lemon and Parsley: 4 servings- Also for Stellini, Rissoni, Anelli pasta shapes
Amount of pasta as directed on box for 4 servings
½ tsp. olive oil per serving
1 tsp. fresh lemon juice per serving
1 Tbs. chopped fresh parsley per serving, or cilantro

Couscous: Packaged couscous is an excellent time saver. Fast cooking, it comes flavored and is open to any amount of add-ins, which can be stirred into the pot after cooking and before fluffing
Mediterranean Couscous: Serves 6- From https://www.foodnetwork.com/recipes/packages/couscous-recipes  This dish is wonderful with poultry, a favorite meat in spring.
2 Tbs. olive oil
1/2 medium red onion, diced 
1/4 cup chopped dried apricots 
13/4 cups Israeli couscous 
3/4 cup beef broth 
1 ½ tsp. salt 
Heat olive oil in a medium pot over medium heat. Add the onions and sauté for a few minutes, until softened. Add apricots and couscous, and cook for 2 min. to toast the couscous. Add 1 ¼  cups water, beef broth and salt, and bring to a boil. Turn the heat down to low, cover and cook, stirring occasionally, until the liquid is absorbed and the couscous is tender, 10 to 12 min. serve warm.

RICE: Rice and pasta are inter-changeable in most recipes but be sure of the cooking times of all the ingredients. Caterers often prefer minute rice because of its lighter, fancier appearance and quick cooking time. Brown rice is preferable to white due to its higher fiber and protein content but be aware of the difference in types of rice. The choice can result in big changes in the appearance and texture of the finished dish.
1. Long grain rice cooks up fluffy and separates easily
2. Medium grain rice is more moist and tender, but becomes stickier the longer it cools
3. Short grain rice is almost round. Moist and tender, it has a high starch content and becomes very
sticky when cooked.

Rice, Spinach and Peas with Almonds: Serves 4**
1 cup long grain rice
3 cups water
1 envelope beef or chicken bouillon granules
1 small bunch spinach
4 Tbs. butter OR 2 Tbs. butter and 2 Tbs. oil
2 cloves garlic minced
2/3 cup fresh or frozen peas thawed
Salt and pepper
¼ cup toasted sliced almonds
Cook rice in water with bouillon until tender, about 14 min.; rinse in cold water and drain well. Remove tough stems from spinach and cut leaves in 1 inch strips. Heat 1 Tbs. butter and 1Tbs. oil, if using, or 2 Tbs. butter, in a skillet over medium low heat. Add spinach and garlic and sauté until spinach wilts about 1 min. Add peas, rice and seasonings and toss. Add remaining butter and oil, cover and allow butter to melt, about 5 min. Toss again gently with almonds and serve.
NOTE: This can be made a few days ahead and kept chilled, covered, without the almonds. Reheat in the microwave and toss with the nuts before serving.

Scented Rice: Serves 4
1 cup long grain rice
2 cups broth-chicken or beef
1 Tbs. butter
¾ tsp. flavoring spice or herb*
¼ tsp. other herbs or spices*
1 large onion diced—preferably red
1 bell pepper diced
½ cup peas- thawed if frozen
1 Tbs. oil
Salt to taste
Sauté the rice in the butter until it’s shiny and a bit golden. Add the flavorings and/or spices with the broth, bring to a broil, reduce heat, cover and simmer until rice is cooked and liquid is absorbed, about 20 min. Sauté the onion, peas and peppers in the oil, then add to the cooked rice. Adjust seasonings. Serve hot, but can be made ahead and stored covered in the refrigerator for several days and reheated in the microwave.
*This rice dish can be altered to fit any ethnic menu by altering the spices, herbs and flavoring in quoted amounts or to taste. For example: Mexican=3/4 tsp. cumin + ¼ tsp. EACH oregano and chili powder; French=substitute powdered rosemary for the cumin and marjoram and thyme for the oregano and chili powder; Italian –use basil, oregano and garlic. A simpler, but tasty combination is to forget all the herbs etc. and add 1-2 Tbs. fresh lemon juice and 2 Tbs. fresh chopped parsley to the cooked rice.

Grains: The recipes below are really more outlines than written in stone. The add-ins and flavorings can be changed to better compliment the rest of the menu, even so far as substituting fruits for vegetables. The grains can be altered to fit your preference, so long as you calculate the cooking times to avoid overdoing the additions

Taboule: Serves 4 — This is a traditional dish and though the basic preparation is the same, the optional choice of add-ins can change its presentation. I’ve had it with only tomatoes and lemon juice, although mint is usually present as well. I marked the optional add-ins in this recipe (*) but feel free to add any others you like.
½ cup bugler
1 medium tomato –diced
2 Tbs. fresh lemon juice
2 Tbs. olive oil
1/8 tsp. dried oregano
½ cup chopped fresh mint
Kosher salt and freshly ground pepper to taste
½ cucumber-diced*
1/3 cup diced onion or thinly sliced scallions*
½ green bell pepper –diced*
¾ cup chopped fresh parsley*
¼ cup fennel- diced*
Cover the bugler with water and soak for 45 min. Drain well and squeeze in a towel to be sure it’s dry. Drain the tomato, and cucumber, if using, and pat dry if needed. Gently toss the bugler with the chosen vegetables and herbs and store covered in the refrigerator until ready to use. Mix lemon juice, oil, oregano, salt and pepper in a small jar and store chilled. When ready to serve, gently toss bugler, vegetables and herbs with dressing. Can be served cold or at room temperature.

Bugler with Mushrooms: Serves 4 – This is excellent with all roasts
1 cup beef broth
1 cup bugler
3 Tbs. butter
1 Tbs. oil
12 button mushrooms- caps and stems sliced
1 large shallot-diced
1 Tbs. thyme-fresh minced or 2 tsp. dried
Salt and pepper
Combine bugler and broth in a bowl and soak about 45 min. until tender then drain in a sieve to lose excess broth. Sauté mushrooms in oil and 1 Tbs. butter until starting to brown, about 8 min. add the rest of the butter and the shallot and sauté 5 min. more. Add bugler and thyme, seasonings and heat through. Serve at once or cover and freeze. To reheat thaw and use the microwave.
NOTE: With the addition of 1/3 cup thinly sliced celery sautéed in 2 Tbs. butter and 2 Tbs. chopped fresh parsley, this can be used as a stuffing.

NOTE: Any of 4 recipes above can be made with cooked orzo or couscous following the same directions for preparation, storing and reheating.

Bread Stuffings may seem out of place in spring, but this is light and wonderful with duck and also chicken, both favorite roasts for the season.

Raisin and Fruit Bread Stuffing: This is estimated for a 5-6 lb. bird and can be used with chicken or duck.
5-6 slices raisin bread-toasted and torn in ½ >1 inch pieces
½ small onion –diced
1 smaller inside rib of celery- stalk thinly sliced and leaves chopped
1 cooking apple, cored, peeled and sliced-slices cut in half
1 orange
1 tsp. sage
Salt and pepper
1 egg
milk
Put the bread, apple, onion and celery in a bowl with the seasonings. Cut the orange in half and add the meat from one half to the bowl and the juice from the other half. Mix in the egg and enough milk to keep the stuffing easy to toss but not wet or sticky. Fill bird, both neck and body cavities if there is enough stuffing. Any extra can be cooked covered in a dish, for half the time the bird roasts. Follow regular cooking directions, according to the size of the bird.
** Recipes adapted from ones in the U.S.P.C.A. files

New Potatoes:  These are wonderful just boiled and served with butter and chopped fresh parsley, or peeled in a band around their midsection and popped in the oven with a roast.

New Potatoes and Asparagus: Serves 4**
6 new potatoes—red or other colors preferred over brown
2 lb. asparagus—fresh preferred
1 roasted red bell pepper slivered-jarred is O.K.
2 Tbs. fresh lemon juice
½ cup olive oil
2 Tbs. Dijon mustard
1 small shallot in fine dice
4 Tbs. chopped chives
Salt and pepper
Boil potatoes until tender, drain cool and quarter. Cook the asparagus in 1/2 cup water in the microwave until crisp tender about 4-8 min. depending on thickness, drain and cut in 1 ½ inch pieces. Toss potatoes, asparagus and pepper together. Whisk mustard, oil, lemon juice and shallot in a small bowl and pour over the vegetables; toss gently. Serve at room temperature garnished with chives.
Note: Can be kept for a few days covered in the fridge. Lightly microwave to warm for serving.

My Nana’s Stuffed Potatoes: Serves 4–If the new potatoes aren’t in regular ones can be used. I like to peel brown skins, but redskins or other colors are decorative if left on. 

4 potatoes
1 medium onion
4 slivers of butter—depending on roast and size of potatoes
Wash and prepare potatoes if peeling. Cut a sliver off the bottom so they stand up. Using an apple corer or vegetable peeler, scoop out the center of the potatoes, leaving at least ½ inch margin. Grate the onion (I use a mini-chopper) and stuff the potatoes making sure they are packed solid. If the roast is quick cooking and the potatoes are large, bake the potatoes, topping each with a sliver of butter, in a pre-heated 375 deg. oven until beginning to brown but be sure they have at least 30 min. in the pan with the roast being basted to finish. Otherwise, simply bake the potatoes with the roast.

Red Beets: Beets are an example of vegetables from another season which can be served in spring without seeming out-of-place. In fact their color fits right in. Zucchini, yellow squash and broccoli rabe, not broccoli, are others compatible with spring menus.

Pickled Beets: This can be made using freshly cooked beets or canned
Place cooked, peeled and/or sliced beets in a pot, covered in their juice. Remove half the juice and replace with vinegar. Add sugar and salt to taste. (Optionally other flavorings are added according to ethnic recipes, also to taste, cloves, caraway, peppercorns, allspice sliced onions and horseradish.)
Bring to a simmer, reduce heat and cook until the sugar dissolves and beets are heated through. Remove and allow to cool. Store covered in a cool place and allow to marinate for at least 36 hrs. These will keep for months properly stored. Serve well drained.
NOTE: After the beets are eaten the juice is a wonderful marinade to devil hard-boiled eggs. Put the eggs in a jar, covered with the juice and allow to pickle for at least 5 days. They should be a purple color. They are eaten whole, deviled and chopped into a salad. Don’t worry if they feel hardened, that’s to be expected.

Beets with Herbs: Serves 4
12 small cooked and peeled beets- canned-drained will do(save the juice to devil eggs)
4 Tbs. butter
½ cup sliced scallions
¼ cup chopped parsley
1 Tbs. fresh tarragon = 1 tsp. dried
1 ½ Tbs . sugar
¼ cup white wine vinegar
Salt and pepper
Leave whole or slice the beets. Melt the butter in a saucepan; add the beets and the other ingredients and heat through. Serve hot.
OPTIONALLY: Add 1 cup sour cream at the end and just heat through.

Beet Baskets: Per portion
The amounts vary with the choice of ingredients and the size of the beets, depending on their intended use. Small ones make canapés, medium ones are for sides and large ones can be entrees.
Boil and peel the beets, slice off a sliver of the bottom so they stand upright. Then hollow out the center, leaving at least a ½ inch shell on the large ones.
For 6 Servings:
6 medium beets prepared hollowed out- pulp reserved and chopped
1 cup chopped cooked beet greens*
1 hardboiled egg-chopped
1 slice of cooked bacon-diced
1 Tbs. chopped onion
1 Tbs. melted butter
Salt and pepper
Parsley for garnish
Mix all the ingredients but the parsley and stuff the beets. Place them in a flat bottom pan in a preheated 350 deg. oven and heat them through. Garnish with parsley and serve hot.

VARIATIONS:

Cold peas and chopped celery mixed with mayonnaise, or another creamy or boiled dressing

Chopped hard-boiled egg and chopped sweet pickle mixed with French dressing and a dash of mustard

Chopped hard boiled eggs mixed with tarragon chives and mayonnaise

The beet pulp chopped and mixed with chopped sautéed onions

Cheese flavored rice

Canned herring or mackerel can be combined with any of the above stuffings

Horseradish can be added to any of the stuffings where acceptable and horseradish dressing can be substituted for any suggested ones.

*NOTE: Beet greens are a wonderful vegetable by themselves, much like any other leafy green such as spinach and kale and like them 1lb. =2 servings.
1) Wash the greens well and briefly blanch them in boiling water. Drain them well and sauté them in melted butter with 1 Tbs. lemon juice and garnish with a pinch of nutmeg.
2) Wash and blanch them as above, then sauté in oil with chopped garlic.

SPRING VEGETABLES

Planning a menu with Spring Vegetables runs into the same problem with the weather as do the fruits. The crops simply may not be ready when desired. Nowadays most spring vegetables are available all year, thanks to transportation and freezing methods. However, here again, though they may be a treat out-of-season, in season these options seem artificial compared to fresh local produce.

The thing which sets spring vegetable apart from those of other seasons is that they are best while young and tender, rather than ripe and fully matured. Youth and freshness are key to both appearance and taste. Preparation is focused on maintaining and conveying these qualities, so cooking them is a case of less is more. A pinch of salt in the water, a dab of butter when plating them is often enough. For Spring Vegetable recipes see posts on  May 17,2014,   Apr. 9, 2015,   Mar. 3, 2016,   Mar. 31, 2016,   Apr. 6,2016,   Apr. 20, 2017,   Mar. 15, 2018,   Mar. 29, 2018,   Apr. 2, 2020,   Mar. 25, 2021.

On the other hand, this is the saving grace if you’re forced to depend on regular market offerings. The door is open to doctor them a bit to taste like the real thing. Not by using the sauces, syrups or bolder herbs and spices which are used on vegetables of other seasons, but with the delicate addition of herbs and spices also associated with spring. Mint, parsley and dill are prime examples. Ginger root is considered a light spice, and a squeeze of fresh lemon juice, though not seasonal, always brightens taste. I’ve written several posts giving recipes to use as examples, 

The recipes below illustrate how this is done, and, hopefully, give you ideas for serving spring vegetables. Oh, and do try the radishes. They’re delicious!

RECIPES

Green Beans with Shallots: Serves 4 – From- https://www.onceuponachef.com/recipes/french-string-beans-with-shallots.html
2 Tbs. olive oil or unsalted butter

2 large shallots, thinly sliced

1/2 cup water

3/4 pound (12 ounces) French string beans (haricots verts), trimmed

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

Pinch sugar

Heat the oil in a large skillet over medium-low heat. Add the shallots and cook, stirring frequently, until soft and translucent, about 8 min. Do not brown. Add the beans, salt, pepper and water; bring to a boil. Cover the skillet, reduce the heat to low, and cook for 8 min. Remove the lid and increase the heat to high. Cook, stirring frequently, until the liquid is evaporated, the beans are tender, and the shallots are jammy, about 6 min. Taste and adjust the seasoning with salt, pepper, and a pinch of sugar. Serve warm.

Peas and Mint Serves 4-6

1 lb. fresh or frozen peas

¼  cup. chopped fresh mint.

2 Tbs. butter

Steam or lightly boil the peas until crisp tender about 5 min or as stated on package. Drain, add mint or butter and toss to coat and mix, Serve at once.

Gingered Carrots: Serves 4

1 lb. carrots sliced on an angle

2 Tbs. oil

1 inch fresh ginger grated

1Tbs. poppy seeds

Lightly boil the carrots until just tender 8-10 min; drain well… Sauté in a pan with the oil, ginger and poppy seeds until glossy and just tender. Don’t allow to burn. Serve hot.
2) Prepare the carrots as above. Sauté them with 2 Tbs. melted butter, ½ cup maple syrup, 1 tsp. cinnamon until tender and glossy. Season with salt and pepper if needed. Serve hot.
3) Proceed as above and sauté the carrots in 2 Tbs. butter, ½ tsp. nutmeg, juice of 2 oranges and zest of 1 orange until glossy and tender. Add freshly ground pepper to taste.
4) Proceed as above, using 3 Tbs. butter and ¼ cup honey. This may need a drop of lemon juice.
Carrots roast well tossed with a bit of oil, 1 tsp. of balsamic vinegar and dusted with herb of choice, they take about 30 min. at 350 deg. just watch that they don’t shrivel.
2) They can also be baked. Cut them in sticks and lay the raw carrots in a shallow pan. Pour over 1 cup stock or broth and sprinkle with 2 Tbs. fresh or 1 Tbs. dried herb of choice, thyme, rosemary, sage, marjoram or dill. Dot with 2 Tbs. butter and bake 350 deg. for 30-35 min. until stock is absorbed Taste for salt and pepper if needed. Serve hot.

Asparagus
Break off the woody part of the stems and put the spears in a microwave proof dish in one layer, if possible, no more than two, or cook in batches. Microwave on high 3 to 9 min. depending on the thickness of the stems. If marinating, put drained spears on a serving plate, pour marinade over and allow to infuse as the asparagus cools, then refrigerate or serve. If saucing, shock spears with cold water, chill them and sauce before serving or sauce and serve hot.
For Marinating: A vinaigrette of choice is best
For Saucing: A plain white sauce is good or optionally for 4 servings combine

1 cup cooled cooking water

1 Tbs. cornstarch

Lemon pepper to taste

Dissolve the cornstarch in the liquid and bring to a simmer, stirring constantly until thickened. Add seasoning to taste. For a richer sauce, add 1 beaten egg yolk to the cooled sauce and reheat, over low, stirring constantly until sauce is quite thick. Check to adjust seasoning.  
Garnishes: Asparagus loves to be decorated and will accept many things: sliced or chopped roasted or fresh peppers, chopped eggs, toasted chopped nuts and seeds, anchovies, capers, herbs crumbled bacon, even breadcrumbs.

Braised Fennel: Serves 4

2 heads fennel – stalks removed and quartered
1 Tbs. butter
1 Tbs. oil
Enough broth to partially cover
Salt and pepper
Sauté the fennel in the butter and oil until golden on one side and slightly translucent about 5 min. Pour over broth, cover pan and simmer until tender about 15- 20 min. Season and serve hot. 

Fennel also combines well with radishes, cucumber, cabbage, celery, pears, apples, grapes and most nuts citrus fruits, pieces, zest or juice spark its flavor as does a bit of vinegar in the dressing. Because of fennel’s unique flavor, some may think it’s hard to be creative in using it, but the opposite is true. Aside from braised, fennel doesn’t like to be alone and readily combines with other foods.  Actually, it’s an excellent place to learn to be creative, and salads are a good platform, especially the newer ones combining many ingredients, including grains and seeds.

Spring Spinach Salad: Serves 6-8—depending on size of bag OR
7-12 oz. . fresh, spring spinach
4-6 red radishes= 1 per serving
¼ cup toasted, chopped walnuts
4-5 fresh strawberries per serving – halved if large
½ cup crumbled feta cheese—optional for garnish
Vinaigrette dressing of choice—Raspberry suggested
Wash greens snap off hard stems, wash and hull berries, wash and thinly slice radishes, discarding greens. Chill all ingredients, in water if necessary. Drain and divide the spinach among plates, scatter radish slices, then berries, nuts and cheese over. Drizzle with dressing

Nana’s Hot Boiled Dressing
This dressing is an old, favorite family recipe. It’s wonderful cold in place of mayonnaise for sandwiches and salads like potato, chicken, tuna and salmon. Hot it gives a new dimension to spinach and, if you can get them, dandelions. Young spring spinach is best but the “baby” found pre-packed in bags all year is acceptable. Just make sure all greens are well washed and the hard part of the stems is snapped off. Either salad can be garnished with crumbled bacon. Used cold with the addition of quartered hard boiled eggs it can make a meal of the spinach version.
Recipe: Makes about 2 cups
3 Tbs. sugar
½ tsp. dry mustard
1/8 tsp. paprika
1 Tbs. flour
1 tsp. salt
1 Tbs. butter
½ cup cider vinegar
½ cup water
2 eggs – well beaten
Using the top of a Bain Marie or double boiler, whisk together the first 5 ingredients. Whisk in the next 3 and place top pot over bottom in which the required amount of water is boiling. Cook, constantly stirring, until smooth and butter is melted. Pour a little into the beaten eggs, stirring to prevent curdling, pour the rest of the hot liquid into the eggs. Then return the mixture to the top of the double boiler and cook constantly stirring until mixture is thick and smooth.
Serve hot over chosen cleaned greens. Do not use over lettuces. All greens will wilt with the heat and lettuces don’t stand up well.
NOTE: Chill leftover and use as mayonnaise or a salad dressing.

Sautéed Spinach and Garlic: Serves 4

1 ½ lb. baby spinach or 1 large bunch field spinach
6 cloves garlic -chopped
2 Tbs. oi

Salt and freshly ground pepper to taste
Fresh lemon juice-optional
Trim stems of field spinach if using. Wash spinach and spin almost dry. In a large skillet, sauté garlic in oil over medium heat, 1 min. but don’t allow to brown. Add all the spinach, salt and pepper and stir with a wooden spoon to coat with oil. Cover pot and cook for 2 min. to wit spinach evenly. Uncover and continue cooking and stirring until spinach is tender and garlic is fragrant, about 2-5 min. more. Serve at once with an optional squeeze of lemon.

Sautéed Radishes: Serves 4- from 500 3-Ingredient Recipes by Robert and Carol Hildebrand.
1 lb. radishes-trimmed and split lengthwise
1 Tbs. minced garlic
1 Tbs. rice vinegar or other light, flavored vinegar
¼ cup olive oil
Salt and pepper
Heat the oil in a sauté pan over medium heat, add the radishes, season and add garlic. Cook 5-6 min. gently tossing. Add the vinegar and stir to incorporate. Serve at once.