October in Cape Ann | New England Apple Picking | East Gloucester Square
Jarlsberg Vegetable Bisque & Scicilian Sourdough Bread from Robyn, Plum Cove Cottage
This Sicilian Sourdough Bread is my best sourdough recipe. I make it time and again and it goes wonderfully with soup and salad. Jarlsberg Vegetable Bisque is a variation on regular vegetable soup and broccoli cheese soup. The vegetables are chopped small and remain chunky while using Jarlsberg cheese for a distinct flavor. The added cream thickens it up to make a hearty fare for fall evenings!
Jarlsberg Vegetable Bisque Recipe
Melt 3 tbl butter
Add 3 tbl flour, 4 c veg broth
Bring to boil
Add 2 c chopped broccoli, ¾ c chopped carrot, ½ c celery, 1 small onion, 1 garlic, ¼ tsp thyme, salt, pepper and simmer 10 mins.
Blend 1 c cream, 1 egg yolk and spoon in some hot soup
Return mixture to soup and stir and cook til thick
Blend in 1 ½ c Jarlsberg Cheese
Scicilian Sourdough Bread Recipe
Dissolve 3 tbl yeast in 2 c warm water.
Stir in 4 tsp salt.
Add 2 c flour, 2 cups sourdough starter
Starter: 2 c flour, 1 tso salt, 3 tbl sugar, 1 tsp yeast, 2 c warm water.
Sit in warm place 1 week (see below)
Add more flour and knead. Let rise in greased bowl
Divide in two. Roll into 36” rope and with scissors slit along the rope at 1 inch intervals Coil inwards from each opposite end
Place on cookie sheet sprinkled with cornmeal
Brush with egg white and sprinkle with sesame seeds
Let rise. Place pan of 1 inch water in bottom of oven
Bake 375 degs for 45 mins
Makes 2 loaves
Sourdough Starter Recipe
2 cup lukewarm water
1 tbl yeast
2 cup flour
1 tsp salt
Stir together in non aluminum container
Cover with saran or lid with hole for air
Let sit in warm place for 2 – 3 day
Refrigerate covered with air
Take out 1 cup starter, 1 cup flour, 1 cup warm water and let sit in warm place 24 hrs before baking recipe. Return 1 cup to Starter. Refrigerate and repeat as you use it. If it turns pink or orange toss…gray is okay just stir…
Fall Meal | Jarlsberg Vegetable Bisque, Scicilian Sourdough Bread & Rustic Apple Cake
Rusic Apple Cake from Memory, East Gloucester Square
This year, for some reason, we apple picked twice in one week. The result? About a quarter million apples in the fridge. We are slowly baking with them, eating and juicing them. At Russell Orchard
in Ipswich, Ma, there is apple, peache, pear, and berry picking….there are farm animals, cider donuts, pumpkins, flowers…it’s endless and the amount of hours you can spend there is plentiful. On searching around, I found this recipe and adapted it to what I had in my cupboards, and it came out light, breakfast-y, and great later on for dessert, heated up on the microwave. (my husband ate it cold too). Because it turns out to be slightly egg-y, it should be refrigerated, if there is any left.
Rustic Apple Cake Recipe
1/4 cup olive oil
3/4 cup dark brown sugar
1 teaspoon vanilla
3-4 apples, peeled and thinly sliced
1/2 cup flour
2 teaspoons baking powder
1/2 cup milk
powdered sugar, optional
In a bowl, beat eggs and sugar for 2-3 minutes.
Stir in oil, and vanilla and combine. Then stir in flour and baking powder alternating with the milk. Stir in apples, coating every piece with batter. Pour batter into prepared pan. It will be very loose batter
Bake for 55-65 minutes or until cake pulls away from pan and is brown on top, like in the picture.
Cool for 20-30 minutes before serving. Sprinkle with confectioner’s sugar.
October in Cape Ann | New England Apple Picking | Memory | East Gloucester Square