Friday, May 23, 2014

Fresh flowers, fresh fish, happy Spring!

Life is so very abundant here in our little town. Babies are being born, flowers are blooming in every nook and cranny and in every color imaginable. The smell of lilacs wafts through the window as I type this. My peonies are just about to bloom and I'm giddy like a child before Christmas!

So with all this freshness, I've been really craving fresh flavors. Jicama salad, salmon baked atop fennel strands, bright and fresh raspberry rhubarb cobbler. Let's eat!

Jicama Salad
1 Jicama, peeled and cut into strips
2 Grapefruits cut into segments, squeeze the rest of the grapefruit and reserve juices for dressing
1 large hunk of ginger, finely grated
5t. agave nectar
1T. lime juice
1/2t. cinnamon

Toss the jicama, grapefruit and ginger together with grapefruit juice, agave nectar, lime juice and cinnamon. Serve immediately.

Baked Salmon
1 good salmon, non-fishy smelling. (make sure fish is gutted and cleaned properly)
Fennel strands
1 lemon
1 shallot
good olive oil
salt and pepper
Dijon mustard

Preheat oven to 420 degrees. Lay salmon on fennel strands, brush salmon with Dijon mustard and sprinkle with salt and pepper. Drizzle olive oil over fish and then arrange lemon slices in the cavity of the fish and on top. Cover with sliced shallots, a little more olive oil, salt and pepper and bake for approx.25-30 minutes.

Raspberry Rhubarb Cobbler
4 cups Chopped Rhubarb

2 pints fresh raspberries

1-1/2 cup Sugar

1/4 teaspoon Salt

2 Tablespoons Lime Juice

1t. cinnamon


3 cups All-purpose Flour

2 Tablespoons Sugar

1/4 teaspoon Salt

1 Tablespoon Baking Powder

1/4 cup Vegetable Shortening Or Lard

1/4 cup Butter

1/2 cup Whole Milk

1 whole Egg

Preheat oven to 400 degrees.
In a bowl, combine rhubarb, raspberries, sugar, 1/4 teaspoon salt, lime juice, cinnamon, and nutmeg. Stir and place in a greased 9x13 dish.
In a separate bowl, combine flour, 2 tablespoons sugar, 1/4 teaspoon salt, and baking powder. Stir together. Add shortening and butter, then cut together with a pastry cutter.
Beat egg and milk together. Pour into flour mixture and stir with a fork until just combined.
Tear off pinches of dough and drop it onto the surface of the fruit, creating a "cobbled" texture. Sprinkle additional sugar over the top.
Bake for 30 to 35 minutes

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