Harvest Apple Spritz

Ginger-tangerine simple syrup:
1 cup sugar
1 cup roughly chopped peeled fresh ginger
Peel of 2 tangerines, removed with a vegetable peeler
A few sprigs of rosemary (optional)
1 cup water
 
About 8 cups apple cider
1/4 cup fresh lemon juice
Fresh tangerine juice, from 2 tangerines above
4-6 cans (12 ounces) sparkling water
 
Lemon and apple slices, for serving
 
For the ginger-tangerine simple syrup:
Put the sugar, ginger, tangerine peel, and 1 cup water in a small saucepan. Bring to a simmer over low heat, lightly muddling the solids and stirring until the sugar dissolves. Let cool completely, then strain, discarding the solids.
 
For the drink:
In a large pitcher, combine the syrup, cider, lemon and tangerine juices. Chill until ready to serve.  Add the sparkling water just before serving. Garnish with lemon and apple slices, if desired.

From Half-Baked Harvest blog, with many changes, and simple syrup recipe from FoodNetwork.com

Orange Blossom Candied Cranberries

1 cup water
2 teaspoons orange blossom water
2 1/2 cups granulated sugar, divided
1 cup fresh cranberries

Bring water, orange blossom water, and 1 cup of sugar to boil in a saucepan.  Stir until the sugar dissolves, then remove from heat.  Cool the sugar syrup for 10 minutes, then add the cranberries to the saucepan and allow to cool completely.

Transfer the cranberries and syrup to an airtight container and refrigerate for at least 8 hours and up to 24 hours.

Spread the remaining sugar on a plate.  Drain the soaked cranberries very well (but don't forget them and let them dry out or the sugar won't stick).  Working slowly by the small handful, toss a few cranberries at a time in the sugar, coating well.  Put the sugar-coated cranberries on a baking sheet and allow to dry for at least an hour before serving.

Candied cranberries keep in an airtight container for 2 to 3 days before getting soft.

From Food52.

Maple Cream Soda

1 cup maple syrup
1/2 cup water
1 vanilla bean, split and seeds scraped out
1 2-inch wide slice of lemon rind (not including the white pith)
1 teaspoon vanilla paste

Add the maple syrup, water, vanilla bean and seeds, lemon rind, and vanilla paste to a saucepan.  Bring to a boil, then reduce heat to medium and simmer for 5 minutes.  Remove from heat, cover, and let sit until the syrup cools to room temperature.  To store, remove the lemon rind and pour into a lidded jar (including the vanilla bean).  Refrigerate.  Best if kept overnight before using, for more intense, blended flavor.

To make the soda, add 2-3 tablespoons maple-vanilla syrup to an 8 ounce glass, then add seltzer.  Also delicious with a scoop of vanilla ice cream.

From Food52.

Banana Pancakes

1 1/2 cups all purpose flour, spooned into measuring cup and leveled off
2 tablespoons sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 small overripe banana, peeled
2 large eggs
1 cup plus 2 tablespoons low-fat milk
1/2 teaspoon vanilla extract
3 tablespoons unsalted butter, melted
1-2 tablespoons vegetable oil
1 tablespoon unsalted butter
Maple syrup, sliced bananas, confectioner's sugar for serving

In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
In a small bowl, mash the banana with a fork until almost smooth.  Whisk in the eggs, then add the milk and vanilla and whisk until well-blended.  Pour the banana mixture and the melted butter into the flour mixture.  Fold the batter gently with a rubber spatula until just blended; do not over-mix.  The batter will be thick and lumpy.

Set a griddle or non-stick pan over medium heat until hot.  Put a pat of butter and one tablespoon vegetable oil onto the griddle and swirl it around.  Drop the batter by 1/4-cupfuls onto the griddle, spacing the pancakes about 2 inches apart.  Cook until a few holes form on top of each pancake and the underside is golden brown, about 2 minutes.  Flip the pancakes and cook until the bottom is golden brown and the top is puffed, about 1 to 2 minutes more.  Using the spatula, transfer the pancakes to a serving plate. 

 
Wipe the griddle clean with a paper towel, add more butter and oil, and repeat with the remaining batter.  Serve the pancakes while still hot with maple syrup, sliced bananas, and confectioner's sugar if desired.

Makes 12 4-inch pancakes.

From Once Upon a Chef blog

Poached Salmon Fillets with Tarragon Sauce

Poaching liquid:
3 cups water
3 sprigs fresh parsley
2 4-inch sprigs fresh tarragon
2 4-inch sprigs fresh lovage, or 1 rib celery, coarsely chopped
1 bay laurel leaf, fresh or dried
3/4 cup of dry white wine
1/2 teaspoon salt

2 pounds salmon fillet, about 1 inch thick

Sauce:

4 tablespoons unsalted butter, at room temperature

1 small shallot, finely chopped (about 3 tablespoons)

1/4 cup dry white wine

1/3 cup fresh tarragon leaves

2 tablespoons coarsely chopped fresh parsley

2 teaspoons freshly squeezed lemon juice

1/4 teaspoon salt

Freshly ground white pepper

Make the poaching liquid:

Bring the water to a boil in a wide 3-quart saucepan or deep 10-inch skillet.  Add the parsley, tarragon, lovage or celery, and bay leaf.  Remove the pan from the heat, cover, and let it steep for about 10 minutes.  Add the white wine and salt.

Prepare the salmon:

While the herbs are steeping, prepare the salmon.  Remove any bones, and cut away the skin and any gray fat next to the skin.  Cut the fish into 4 equal pieces.

Begin the sauce:

Melt 1 tablespoon of the butter in a small saucepan over medium-low heat.  Add the shallot and cook until softened but not browned, less than 1 minute.  Add the wine and gently boil uncovered until all of the liquid is evaporated and the shallot makes sizzling noises.  Remove from the heat and set aside.

Poach the salmon:

Return the poaching liquid to a simmer.  Slide in the fish fillets and turn the heat to very low.  The poaching liquid should just cover the fillets; if not, add more water.  Cook the fish very gently, below the simmering point, uncovered, until just barely translucent at the center, 8 to 10 minutes.  Lift the pieces of fish from the liquid with a slotted spatula and carefully transfer them to warm serving plates.  Blot up any poaching liquid that collects on the plate with a paper towel.

Finishing the sauce:

Put the tarragon and parsley in a blender (or container if using a hand blender) and set aside.  Ladle 1/4 cup of the fish poaching liquid into the saucepan with the shallot mixture and bring to a simmer over medium heat.  Rapidly whisk in the remaining 3 tablespoons butter, 1 tablespoon at a time, allowing each addition to melt before adding the next.  Add the lemon juice and salt and continue to whisk the sauce over heat until it comes to a boil.  Immediately pour the sauce over the herbs in the blender or container and blend on high speed until it is smooth and bright green, at least 30 seconds.  Taste and season with pepper and salt if needed.  Pour the sauce around the salmon fillets.

Serves 4.

From The Herbfarm Cookbook by Jerry Traunfeld

Creamy White Bean Soup with Rosemary Bacon

4 slices thick cut bacon, chopped
1 tablespoon chopped rosemary
 
1 yellow onion, chopped
1-2 cups cubed butternut squash
1 red bell pepper, chopped
4 carrots, chopped
4 celery stalks, chopped
2-4 cloves garlic, chopped
2 tablespoons fresh thyme leaves (or 2 teaspoons dried)
1 tablespoon dried basil
1 tablespoon dried oregano
1 teaspoon smoked paprika
Chili flakes, to taste
1 pinch kosher salt
1 pinch black pepper
2 tablespoons tomato paste
1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
4-5 cups low sodium vegetable broth
2 russet potatoes, peeled and diced
2 cans (14 ounces) white beans, drained
4-6 cups roughly chopped kale
1/2 cup whole milk or heavy cream
1/3 cup grated parmesan cheese
 
Cook the bacon in a large pot over medium heat until crisp, 5 minutes. Add the rosemary, cook another minute, then remove the bacon. If there's excess bacon grease, drain off all but 1 tablespoon.
 
Add the onion and cook 5 minutes, until golden. Add the butternut squash, bell pepper, carrots, celery, garlic, thyme, basil, oregano, paprika, chili flakes, and a pinch each of salt and pepper. Cook another 5 minutes, until fragrant. Stir in the tomato paste.
 
Pour in the wine and broth, and add the potatoes. Simmer over medium heat for 20-30 minutes, until the squash is tender.
 
During the last 15 minutes of cooking, stir in the beans, kale, cream, and parmesan.
 
Serve the soup topped with the reserved rosemary bacon, additional parmesan, and fresh oregano, if desired.

Serves 6.

From Half-Baked Harvest blog, with some changes
 

Red Lentil and Cauliflower Soup

1 1/2 cups red lentils or masoor dal
2 tablespoons of ghee, or vegetable oil or butter (or a combination)
1 large yellow onion, chopped
Salt
3 cloves of garlic, minced
1/2 inch slice of ginger root, minced, or more to taste
1 tablespoon curry powder
1 teaspoon freshly toasted and ground cumin
1 teaspoon ground coriander
3 cups chicken stock
2 bay leaves
3 medium carrots, peeled or scrubbed, and cut into ½ inch slices
1 head of cauliflower, trimmed and broken into bite-sized florets
2 tablespoons coarsely chopped cilantro
Juice of a lime
Freshly ground pepper, to taste
 
Consider stirring in:
Mint and/or cilantro chutney
Cucumber raita (or crème fraiche, sour cream, Greek yogurt, almond or cashew milk)
 
Rinse the red lentils several times in cold water. In a large bowl, cover them by at least two inches of boiling water. Allow them to sit while you do the next two steps.
 
Heat your soup pot.  Add the ghee or oil or butter, wait a few seconds, and then add the onion with a pinch of salt. Cook for a few minutes over medium heat, stirring frequently to prevent the onion from browning too much or burning.
 
When the onion is translucent, add the ginger and garlic and the ground spices to the cooked onion. Stir frequently as you cook over medium heat, for about 1 1/2 minutes.
 
Pour the lentils and soaking water into the soup pot, then add the stock and the bay leaves. Bring to a boil, then turn the heat down so that the soup simmers. Add the carrots and continue to cook, stirring occasionally and taking care not to let the lentils stick to the bottom of the pot. Add more water if the soup gets too thick.
 
After about ten minutes, give the soup a good, thorough stir, and add the cauliflower pieces. If you want to add some sliced cabbage or some roasted winter squash, this is the time to do it. Add more water if the soup seems to be drying out. Turn the heat to low, give the soup another good stir (but gently, please), then cover the pot, and cook for at least 20 minutes, stirring every five minutes or so.
Check for salt and correct if necessary, taking into account that the chutney and raita, if you plan to use them, may also have salt in them.
 
Turn off the heat and let the soup sit, covered, until ready to serve. (Refrigerate it though if you won’t be serving for several hours or more.)
 
Stir in the lime juice and chopped cilantro. Serve with freshly ground pepper and cucumber raita.
 
Serves 4.
 
From Food52
 
Note:  In the summer, you can add chunks of summer squash and fresh peas right at the end, and in the autumn and winter, can stir in a cup or two of thinly sliced cabbage, or of leftover roasted butternut squash or pumpkin. This can easily be adapted for vegans by substituting oil for the ghee, using vegetable stock, and stirring in some almond milk and an extra squeeze of lime at the end, instead of a yogurt-based raita.