Winter Session Week 3 Recipes

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(Recipes courtesy of Heather, Kailyard Kitchen)

Parsnip-Thyme Muffins with Caraway
2 cups all purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon ground caraway
2 tablespoons fresh thyme leaves removed from stems
1/2 teaspoon kosher salt
3 large eggs
3/4 whole milk yogurt
1/4 cup canola oil
1 cup sugar
3 medium parsnips, grated in a food processor (about 2 cups)

1. Preheat oven to 375°. Line a muffin tin with paper liners or spray with cooking oil.
2. In a mixing bowl, combine flour, baking powder, baking soda, caraway, thyme, and salt and whisk well.
3. In another mixing bowl, whisk eggs, yogurt, canola oil, and sugar until well combined.
4. Add parsnips and dry ingredients to the wet ingredients and mix well.
5. Ladle batter evenly into muffin tins. Bake for 25 minutes or until a toothpick comes out clean when poked in the center (always test a few muffins to be sure they have all cooked through).

 

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Home made Apple Cider Vinegar

2 organic apples, chopped into medium pieces
2 tablespoons sugar
About 2 cups water

1. Place Apple pieces in a very clean quart sized jar. In a separate container, dissolve sugar in water. Pour over apples to cover, leaving about an inch of room at the top. Cover with cheesecloth and a rubberband.
2. Place the jar in a warm place where it won’t be disturbed and let it sit for two weeks.
3. After 2 weeks, strain the liquid off the apples and place in a fresh jar. Discard the apple bits. Cover the jar of liquid with cheesecloth again and let it sit for another 4 weeks. It will begin to develop a funky blob or white scum – this is the vinegar “mother” which is converting the liquid into vinegar! If any blue, grey, or green scum develops, this is bad news and you’ll need to toss the whole batch.
4. After 4 weeks, begin tasting your vinegar. When it has a pleasant acidity, it’s ready to use!

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