Winter recipes from the Old Farmer’s Almanac

2/17/16 Cook’s Corner
Betty Kaiser

 I discover all kinds of trivia from “The Old Farmer’s Almanac”. For over 200 years this little paperback book has been publishing useful and sometimes humorous articles that readers can put to use every day. Weather predictions are the #1 reason people read the almanac. Sometimes they miss the mark but the information is still helpful.

Recently I decided to check out the www.almanac.com website. What fun! It has a 24 hour webcam that changes every minute. It was 19° with snow on the ground at noon on the day that I checked. The buildings and grounds in New Hampshire look like something out of a Norman Rockwell painting. So picturesque I wanted to move there!

The first thing that I noticed when I cracked the spine of the 2016 book edition is that this is Leap Year (we get an extra day) and also the 240th year of American Independence. So happy birthday to all of you Leap Year babies and our beloved USA.

For gardeners, there’s a section on straw bale (not hay) gardening. If you’re a fisherman, it suggests the best fishing days. If you’re interested in astronomy there’s a treatise on the Super Moon. And there are always both fiction and non-fiction stories to entertain. My favorite this year is about the bonding of “Jellybean” (a donkey) and Mr. G. (a goat). Really sweet.

I also discovered a recipe for Cranberry Bean Soup. I had never heard of cranberry beans. The almanac says they are beige colored with red spots and have a taste all their own. Reviews say they are sweet, nutty and buttery. I was intrigued.

Here are some berry-bean fun facts: They are not related to cranberries. They are not new or exotic and have been part of Italian diets for years. They resemble the pinto bean but do not taste like them. When cooked, the cranberry color disappears and they become a boring brown color. They are highly nutritious, high in fiber a good source of vegetable protein and tasty.

Unfortunately, I did not have time to search for the beans locally but I discovered that Bob’s Red Mill sells them online in 27 ounce bags. You can order directly from them for less than $5. The soup base is made with a ham hock and I have one in the freezer. So I’m going to buy me some cranberry beans soon.

All of today’s recipes are from the almanac including the Lemon Chess Pie.  If you like lemon, you’ll love this. I think it’s way better than the too rich Chocolate Chess Pie. And I can wholeheartedly recommend that you try the Maple Mustard Glazed Salmon recipe. It’s very similar to others I’ve tried—just better. Enjoy!


CRANBERRY BEAN SOUP
2 cups dry cranberry beans (or a substitute bean)
1 cup whole dry peas
1 meaty ham bone
2 bay leaves
1 onion stuck with 4 cloves
3 quarts water (less if beans aren't drained)
5 potatoes, peeled and chopped
2 carrots, peeled and chopped
4 leeks, white parts only, chopped, or 3 onions, peeled and chopped
3 cloves garlic, minced
Garnish: grated Parmesan cheese

Instructions
Soak beans and peas overnight in water to cover. (Drain or not, as you prefer.) Place in soup kettle with bone, bay leaves, and onion. Add enough water to make 3 quarts. Bring to a boil, reduce heat, cover, and simmer 2 hours or until beans are tender. Remove bone, chop meat into small bits, discard bone and return meat to kettle. Add potatoes, carrots, leeks, and garlic. Simmer, partially covered, 30 minutes or until vegetables are tender. Garnish with grated Parmesan cheese. Serves 6-8

Grilled Salmon With Maple Mustard Glaze

GLAZE:
2 tablespoons olive oil
¼ cup Dijon-style mustard
2 tablespoons maple syrup
2 teaspoons soy sauce
Juice of ½ lemon
1 tablespoon peeled and chopped fresh ginger

SALMON:
4 salmon steaks, 1-inch thick
Salt and pepper, to taste

For glaze: In a small bowl, combine the oil, mustard, maple syrup, soy sauce, lemon juice, and ginger and whisk to blend. Pour half of the sauce into a small, nonreactive casserole.

For salmon: Blot the salmon with paper towels to remove surface moisture. Lightly salt and pepper both sides, and lay the salmon on the sauce in the casserole. Spoon the remaining sauce over and spread evenly. Cover with plastic wrap and refrigerate for 1 hour.
Prepare the grill. Cook the salmon over medium-hot coals for 5 to 6 minutes, per side, turning once. Makes 4 servings.



Sandy's Lemon Chess Pie

1 9 Inch Pie Crust
1-1/2 Cups Sugar, granulated
3 Medium to Large Eggs
2 Tablespoons All Purpose Flour
Dash Salt
2 Teaspoons Lemon Extract
2 Teaspoons Lemon Juice, Pompeii's
3 Tablespoons Butter, room temperature
1/3 Cup Evaporated Milk

Pre heat your oven to 350 degrees.

Take a fork and poke holes in the bottom of your pie shell. Bake the pie shell for 12-14 minutes. Inspect the pie shell at 6 minutes to make sure it hasn’t puffed up, pat down with a fork if it has. Remove from the oven when it’s golden brown.

In a large mixing bowl, combine the sugar, eggs, flour and salt, then mix at a medium speed for one minute. Add the lemon extract, lemon juice and the butter and mix for another minute. Add the evaporated milk and mix on high for a minute.

Pour the mixture into your pre-baked pie shell and bake for another 25 minutes.

Remove from the oven and sprinkle with powdered sugar and let cool. Serves 6-8

Keep it simple and keep it seasonal! Betty Kaiser’s Cook’s Corner is dedicated to sharing a variety of recipes
that are delicious, family oriented and easy to prepare.