The Rip Van Wrinkler, XXIV, Issue 2, May 2020

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"So well behaved. . ." is the NEW Contest!
Enter stories &/or PHOTOS by July 1st.


Kelly Peterutti photo of Karen Christensen's Rip, Tutu and Rose.

Lisa Marshall's Brady.

Baxter and Cybele Armen.

Chez Ghetti, in Italia.


Farfalle, arugula & feta
by S K-M

This is simple food. You put the organic arugula in a bowl. Add some diced or crumbled feta, a few capers, some good olive oil (not too much) - cook the pasta al dente & in this case I cooked some chopped red peppers in the same pot - you don’t need them. You drain the cooked pasta and put it over the other stuff in your bowl. Stir with a serving fork and spoon. Add copious fresh ground pepper. You won't need to add any salt.

Sweet Potato Latkes with Spiked Apple Sauce.

Author Alissa

For the Sweet Potato Latkes

1 tablespoon Ener-G Powdered Egg Replacer
1 cup filtered water
1/2 cup ground chia seeds
1 onion
2 sweet potatoes, about 1 1/2 pounds, peeled
1 russet baking potato (about 1/2 pound), peeled
Kosher salt and freshly ground black pepper
2 tablespoons rice flour
2 tablespoons chia seeds
10 fresh chives, finely chopped, plus more for garnish
Expeller pressed canola oil, for frying

For the Spiked Applesauce
3 Gala or Fuji apples, peeled, cored and coarsely chopped
3 Granny Smith apples, peeled, cored and coarsely chopped
Juice of 1 lemon
2 tablespoons light brown sugar, or to taste
2 cinnamon sticks
1/8 teaspoon kosher salt
2 tablespoons brandy or unfiltered apple juice

Make the Sweet Potato Latkes
Preheat the oven to 250°F. Put a wire rack on a baking sheet and place in the oven.
Whisk the egg replacer, water and ground chia seeds in a bowl until they have the consistency of beaten eggs. Set aside.
Using the large shredding blade of a food processor, shred the onion into long, thin ribbons. Transfer to a mixing bowl. Shred the sweet potatoes and russet potato in the food processor and add them to the bowl. Toss the potatoes with the onions as you go to keep them from discoloring. (If you do not have a food processor with a large shredding blade, use the large holes of a box grater, grating down the length of the onion and potatoes to get long strands.)
Wrap the shredded potatoes and onion in a large square of cheesecloth or a dish towel and twist it tightly to wring out the excess liquid. Put the potatoes and onion in a clean bowl and season generously with salt and pepper. Fold in the egg replacement mixture, along with the flour and chives, to bind the mixture together, making sure the ingredients are thoroughly combined.

Put a large cast-iron or nonstick skillet over medium heat, add 1/4 inch of oil and heat until hot. Working in batches, spoon about 1/4 cup of the potato mixture into the hot oil for each latke, pressing lightly with a spatula to for 4-inch pancakes that are about 1/4 inch thick. Take care not to overcrowd the pan.
Fry, turning once, until crispy and golden, 3 to 4 minutes on each side. Transfer the fried latkes to the rack on the pan in the oven to keep warm while you cook the remaining batter, adding more oil as needed.

Make the Spiked Applesauce
Put the apples in a Dutch oven or other large pot and set over medium heat and add the lemon juice, sugar, cinnamon, and salt. Cover the pot and simmer, stirring occasionally to mash up the apples, until the apples release their juices and completely break down, 20 to 25 minutes. If the apples seem dry, add a few tablespoons of filtered water and continue to cook until tender. Taste the applesauce for sweetness: it should be tart-sweet, but if you want it sweeter, add more sugar.
Stir in the brandy (or apple juice) and simmer for a few more minutes to cook off the alcohol. Remove from heat and discard the cinnamon sticks.
Mash the apples with a potato masher or puree with an immersion blender until smooth. Serve warm, at room temperature, or cold.

Raspberry Corn Muffins
from Barefoot Contessa


3 cups all-purpose flour
1 cup sugar
1 cup fine cornmeal, such as Quaker
2 tablespoons baking powder
2 teaspoons salt
1½ cups whole milk
½ pound unsalted butter, melted
2 extra-large eggs
¾ cup good raspberry preserves
Preheat the oven to 350 degrees. Grease the top of a muffin pan and fill each cup with a paper liner.

In a large bowl, combine the flour, sugar, cornmeal, baking powder, and salt. In a separate bowl, combine the milk, melted butter, and eggs. Pour the wet ingredients into the dry ones and stir with a rubber spatula just until the ingredients are blended. Set the batter aside for 10 minutes to allow the ingredients to rest. With a standard ice cream scoop (you can also use a spoon), place a rounded scoop of batter into the paper liners, filling each one to the top. Bake for 25 to 30 minutes, until the tops are lightly browned and a toothpick comes out clean. Cool slightly and transfer the cupcakes to a cooling rack. Allow to cool for 10 minutes.

Spoon the raspberry preserves into a pastry bag fitted with a large round tip. Push the tip of the bag through the top of the muffin and squeeze 1 to 2 tablespoons of preserves into the middle of each muffin. Serve warm or at room temperature.

Top with fresh raspberries (optional) and cut into rectangles or wedges.

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