Sweet, slow cooked and back-to-the-womb satisfying, Indian Pudding is a New England classic. This version is adapted from an old James Beard recipe, using maple syrup instead of molasses along with local milk and freshly ground local flint corn. I used dried corn kernels from my Pioneer Valley Heritage Grain CSA share, which was [...]
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Posted on March 25th, 2010
A week in Oaxaca inspired me to mingle the maple season here with a classic Mexican dessert — flan with a New England twist. Fried from my trip but blog-faithful, I preheated the oven and laid out the ingredients. Then I remembered something — a fabulous custard recipe from Lindsey Shere’s Chez Panisse Desserts. [...] Posted on February 19th, 2010
Moist, sweet and laced with tart cranberries, these staved off my winter blues by perfuming the house with their spices. They’re a relative of pumpkin bread, but with the locavore edge — local butternut, eggs, butter, apple and regional cranberries — all widely available during the cold months. (I even threw in some [...] Posted on December 24th, 2009
My challenge? With guests arriving and meals planned, forage the house for local bounty for a simple but festive breakfast. This French toast, using nutty whole wheat bread, and other household staples — local eggs, maple syrup, apples, cider, milk and regional cranberries — makes it easy. 2-3 servings, easily doubled 1 large [...] Posted on December 18th, 2009
Some of the best recipes are born out of desperation. This is one, created when I had to come up with yet another wrap for my book, Wrap it Up, now out of print. But here it is — a warm wrap reborn with melty local cheese, apples, shallots and regional cranberries. Serve as [...] Posted on December 9th, 2009
Little input, great results. This quick ‘n easy crowd pleaser is ideal for those who hate to bake or are pressed for time. Serve it to holiday guests or at pot luck meals. I especially like it for brunch. Better yet, top it with whatever fresh, local fruit is in season. Yesterday I [...] Posted on November 20th, 2009
You don’t have to wait until Thanksgiving to enjoy regional cranberries, but they sure are swell with turkey, especially in those day-after sandwiches. Here, I paired dried and fresh cranberrries for a varied texture and extra oomph. If you prefer an alternative to the neutral sweetener of sugar, try adding local maple syrup or [...] Posted on November 11th, 2009
Pumpkin pie has become a generic holiday dessert, a blah crust that offers nothing to its slightly gelatinous canned filling. So here’s an alternative, a family favorite that’s a welcome twist on the classic. Fresh roasted butternut squash is spun into a pudding-like filling with local cream and eggs, then housed is a [...] |
Also by Amy CotlerThe Farm to School Cookbook
USDA approved school-tested local food recipes and a supplement for educators. |
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Copyright © 2012 Amy Cotler The Locavore Way - All Rights Reserved |
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