Legacy

After the political turmoil of the last week, I have been turning to activities that require my full attention. I have been tuning out from all media, even my beloved NPR, and focusing to clear my head and calm my heart. To be honest, my admissions work is in high gear as well so I actually do need to get things accomplished as well as deadlines loom, but the work has been a welcome respite.

With Thanksgiving almost upon us, I have turned to planning a menu, trying to keep it simple yet full of family favorites. I will also try to use as much of the produce that arrives in our CSA share at the end of the week. I find such a focus on the harvest is true to the intent of the holiday. Thoughts of gratitude this time of year, always bring me back to Grandma's Pie Crust Mix and the baking of pies. 

Pies are certainly a part of our nation's culinary heritage and none more so than pumpkin pie. I will bake one next week to be eaten with real whipped cream and think of all the pie bakers that have come ahead of me, my daughters' long-term legacy: those who came as immigrants, who scraped up from poverty and hunger, who knew war had no victors, who experience the Great Depression as well as World War, who worked when work was not only physically hard but dangerous, who broke barriers and endured, who only looked beyond self to community and understood our social contract to one another began with selflessness, humility, and respect, 

I will set my moral compass to this legacy and feel deep gratitude for my innumerable blessings. And, I will contemplate these questions over pie and a large cup of strong coffee with hot milk and a bit of sugar: Do you see your success as, at least in part, a community endeavor? And, in some small way, the failings of your community as also your own?

Happy Thanksgiving, friends. Build legacy that will make generations proud. Thanks, Grandma!

Sweet Corn

Even though the days of buying sweet corn at the farmer stand are long gone, autumn and its accompanying holidays seem the perfect time to make "Sweet Corn" Bread. Corn bread is the perfect pairing for a pot of stew or chili or vegetable soup. It also completes a breakfast of eggs and sausage. As for Thanksgiving? You won't regret adding this recipe to your menu of sides. 

"Sweet Corn" Bread began as another recipe passed down from a friend, who got it from another friend years ago. The best recipes withstand the test of time as well as a bit of tweaking and please the palate again and again in my book. As the title states, this corn bread is sweet and rests on raw corn kernels along with the prerequisite corn meal -- use frozen corn, if fresh corn cobs are out of season.

"SWEET CORN" BREAD

2 cups unbleached all-purpose flour

2 cups cornmeal

2 tablespoons baking powder

1 teaspoon sea salt

1 cup (2 sticks) unsalted butter, at room temperature

1 cup granulated sugar

¼ cup honey

4 eggs

2 cups buttermilk

1 cup fresh raw corn kernels sliced off the cob (about 2 ears of corn)

1.      In a medium bowl, combine flour, cornmeal, baking powder, and salt. Set dry ingredients aside.

2.      In a large mixing bowl, beat butter and sugar until light and creamy. Add honey. Add eggs, one at a time, and buttermilk. Combine thoroughly.

3.   Fold dry ingredients into batter; mix in corn kernels until fully combined.

4.   Butter one 9-inch-by-13-inch baking pans. Spread batter evenly in pan, smoothing the top.

5.   Bake in a 350ºF oven for 30 to 35 minutes, until light brown and springs back in center.

6.   Let cool slightly in pan before cutting. Eat immediately or store tightly sealed to retain moistness.

Yield: 16 large pieces

Quick Breads

Quick breads remain a staple comfort food in our house. They offer ease and contentment in a loaf. My recipe for Whole Wheat Olive Oil Produce Quick Breads tends towards health and flexibility. Use this recipe, if you have some overripe bananas on the counter, a bumper crop of zucchini, or an extra bag of cranberries at Christmas. Soon, I will be cooking up plenty of Pumpkin Puree at my house after all the pumpkins I bought for decoration this fall have served their purpose -- I specifically buy only a few pumpkins for carving and try to fill out the rest of my needs with edible pumpkins for this very reason. If a rainy day or sore throat or busy week are leaving you dragging, prepare a loaf of quick bread to your liking and feel the comfort in both body and soul. Note: You can also use this dough to make regular or mini muffins as directed below. See? Flexible!

Whole Wheat Olive Oil Produce Quick Breads

4 eggs
3/4 cup olive oil
3/4 cup low-fat buttermilk or plain yogurt
1 cup granulated sugar
1/4 cup brown sugar
2 teaspoons vanilla extract

2 cups grated zucchini or
2 cups grated carrot or
2 cups coarsely chopped cranberries or
1 1/2 cups pumpkin puree or mashed ripe bananas

2 cups unbleached all- purpose flour
1 cup whole wheat pastry flour
1/2 cup flax seed meal or oat bran or wheat bran
2 teaspoons ground cinnamon or combination of spices to taste (see below)
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt

Optional: add spices to taste. I suggest --
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cardamom
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg

1 cup chocolate chips or coarsely chopped pecan or walnuts or unsweetened coconut, optional

1. Grease and flour two 8-by-4 inch loaf pans or line muffin pans with baking cups for 24 regular size muffins or 48 mini muffins.
2. In a large bowl, beat eggs. Beat in oil, buttermilk or yogurt, sugars, and vanilla until light and fluffy. Mix in produce or choice. Set aside
3. In a separate bowl, combine flours, flax seed meal or bran, cinnamon or spice mix of choice, baking powder, baking soda, and salt. Stir flour mixture into egg mixture until just combined.
4. Fold in chocolate chips or nuts, if desired.
5. Divide batter into prepared pans.
6. For bread: bake at 350°F for 60 minutes or until a tester inserted into the center comes out clean. For regular muffins: bake at 350°F for 30 minutes or until a tester inserted into the center comes out clean. For mini muffins: bake at 350°F for 20 minutes or until a tester inserted into the center comes out clean.
7. Cool completely. Store in an airtight container.

Yield: 2 loaves or 24 regular-size muffins or 48 mini muffins