Thursday, March 2, 2017

Appalachian Appetite-A Tasty Read

I happily agreed to preview a book that features foods and recipes from "the Heart of America".  I was particularly pleased to view the map defining Appalachia, realizing that my home state of West Virginia was the only state that was entirely enveloped in the Appalachia Region.  Once I opened the book, I did not lay it down.  The song lyrics, the story and the recipes all attract.  The after dinner read one night was followed by dinner the next night featuring recipes in the book.  The only ingredient I had to purchase was Kentucky Bourbon.  The local flank steak, egg and cornmeal were in my pantry.  I even "foraged" wild blackberries last summer on our hillside and preserved the sauce by canning!

Bourbon Flank Steak with Berry Sauce

(Serves 6)

1 pound flank steak
1/4 cup bourbon
1 tablespoon soy sauce, reduced sodium
1 tablespoon olive oil.
8 ounce home canned blackberry sauce (mine has honey and apple juice)
Zest from 1 orange
1/4 cup orange juice
1 1/2 tablespoon ketchup, no high fructose corn syrup
1/2 teaspoon chili powder
1/2 teaspoon balsamic vinegar
Fresh ground pepper

Cover steak with all ingredients.  Cook in counter top pressure cooker for 40 minutes.  Slice across the grain and keep warm in sauce.

Corn & Truffle Flan

(Serves 4)

Mix dry ingredients, flour, cornmeal, sugar, baking soda and salt.
2 tablespoon flour
1/4 cup whole grain cornmeal
1 1/2 teaspoon sugar
1/8 teaspoon baking soda
Pinch salt

Toast corn in dry skillet over high heat.
1 cup corn kernels

Mix melted buttery spread, yogurt and egg.  Add corn.
3 tablespoon Earth Balance Buttery Spread, melted
1 egg
1 cup nonfat plain yogurt

Stir cheese and truffles into corn mix.  Stir in dry ingredients.
1/2 cup Parmigiano Cheese, grated
1/2 ounce truffles, shaved

Divide mix among 4 greased ramekins.  Cover each with foil.
Place ramekins in baking pan.  Add boiling water to pan 1 inch deep.
Place pan in preheated 325 F. oven.
Bake for 35 minutes.
Remove pan to rack and cool 10 more minutes in pan.

"She's got a basement full of berry jams,
Hot cornbread, black-eyed peas.
You can eat as much as your please
'Cause it's never out of season!" 

The story of Susi Gott Seguret's heritage is delightful.  Her Dad was a banjo player and the book features lyrics of many classic Appalachian songs.

Anyone who loves ramps and wild mushrooms will love the book!
 
 
    
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