By Estella Tullgren | Photographed by Deb Peterson
In this issue I want to give you some recipes that will take you into the start of the fall and holiday season. Don’t forget to check out your local farmers’ markets for seasonal fruits and vegetables. I hope you will try these recipes and let me know what you think.
SMOKED SALMON DIP
Makes 2 cups
Probably the reason I like this so much is because of the fresh dill. I love just about anything with fresh dill. Serve with fresh veggies or crackers.
8 ounces cream cheese, room temp
1/2 cup sour cream
1 tablespoon freshly squeezed lemon juice
1 tablespoon minced fresh dill
1 teaspoon prepared horseradish, drained
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/4 pound (4 ounces) smoked salmon, minced
Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth. Add the sour cream, lemon juice, dill, horseradish, salt and pepper, and mix. Add the smoked salmon and mix well. Chill and serve.
SUSIE’S BLACK BEAN SOUP
Serves 6
Our cousin, Susie Norys, shared this with us many, many years ago and we love it! It is a great vegetarian dish.
1 1/2 cup finely chopped onion
3 garlic cloves, minced
1 jalapeno, minced or 1/4 teaspoon cayenne pepper
2-3 tablespoons oil
1 teaspoon cumin powder
1/3 cup water
1 28-ounce can undrained diced canned tomatoes
2 16-ounce cans undrained cooked black beans
1/4 cup chopped fresh cilantro
Sour cream or yogurt for garnish
In soup pot, sauté onions, garlic and jalapeno in oil for about 5 minutes. Add cumin, 1/3 cup water, and canned tomatoes. Cover and bring to a boil. Lower heat and simmer, covered, for 5-10 minutes.
Add the black beans and their liquid and continue to simmer for 10-15 minutes. Stir in cilantro and remove from heat. Using a measuring cup, dip about half of the soup mixture into a blender and puree. (Mixture can be very hot, so be very careful in pureeing mixture.) Return pureed mixture to soup pot. If soup is too thick, add water, tomato juice or chicken broth. Reheat gently. Serve each bowl with a dollop of yogurt or sour cream.
ORANGE BROWNIES
Makes 24 squares
Since my hubby, Chris, stays away from caffeine, I’m always looking for non-chocolate desserts. Well…I’m here to tell you that this one is one of his favorites. These brownies are fabulous!!!
1 1/2 cups all-purpose flour
2 cups sugar
1 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
4 eggs, room temp
2 teaspoons pure orange extract
1 teaspoon grated orange zest
Glaze:
1 cup confectioners’ sugar
2 tablespoons orange juice
1 teaspoon grated orange zest
Preheat oven to 350. Grease a 13×9-inch pan and set aside. In a mixing bowl, stir together flour, sugar, and salt. Add butter, eggs, extract, and zest, and beat with a handheld mixer until well blended. Pour batter into prepared pan and bake for 30 minutes or until light golden brown and set. Remove from oven and pierce top of entire cake with a fork.
Glaze: Combine all ingredients in a bowl, stirring until smooth. Pour glaze over cake. Cool cake and cut into squares. I have sometimes doubled the glaze recipe—makes for a very moist brownie. For parties, cut the squares into bite size—you may get 60-70 little bites, perfect for a party tray.
FAMILY FAVORITE CRANBERRY RELISH
Approx. 3 cups
This was my mother’s recipe. We had this at every Thanksgiving and Christmas dinner. I like it so much because it tastes so fresh. When I see that first bag of cranberries at the grocery store, I can’t resist making the first batch of the season. It is also great with pork. Plus it is just about the easiest recipe to make. Try it once and you will be hooked.
1 bag cranberries, rinsed and drained
1 large navel orange
1 large red apple
1 cup sugar
Place cranberries in bowl of food processor. Chop apple and orange in chunks, peelings and all, and put on top of cranberries. Pulse several times until you have a coarse mixture, making sure everything is chopped well. Put contents in a bowl and add 1 cup sugar. Mix well and refrigerate overnight. This freezes well so you can make an extra batch when the berries are in season.
M! ON 2013
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