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
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 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!