Panko-Parmesan Summer Squash

Recipe from Food52.com

Husband-Tested in Alice’s Kitchen

Here’s a great way to use up the plethora of summer squashes.  Dip them in buttermilk, then egg whites, then whole-wheat breadcrumbs and parmesan cheese and then fry ‘em up.  These went really well as a decadent side to healthful Salmon Burgers with Dill Sauce and brown basmati rice.    

3-4
 summer squash (zucchini and yellow squash)

2
 cups panko whole-wheat breadcrumbs

3/4
 cups freshly grated Parmesan or Asiago cheese

2
 teaspoons kosher salt

3
 eggs (whites only)

1½ 
cup buttermilk

1
 cup vegetable oil

Removing ends, slice squash into ¼ inch disks.

Add next three ingredients in small bowl and mix.

Separate egg whites into their own bowl, and buttermilk as well, respectively.

Dip disks into buttermilk, then egg whites, and finally panko crumbs/cheese mixture. Get aggressive with your dredging to make sure squash disks are at their panko-max.

Heat 3/4 cup of vegetable oil in a heavy skillet. When hot, carefully add squash disks. Turn when browned, about 3 minutes on each side. Remove and drain on plates covered in paper towel. Do in batches, and cover finished squash to keep warm. Add more oil if necessary.

100% Whole Wheat Blueberry Muffins

Makes 1 dozen (See Tip for making mini muffins)

Recipe from King Arthur Flour

Husband-Tested in Alice’s Kitchen

These muffins are moist, tender, and delicious with a cup of hot coffee or tea.  No one will guess that they are 100% whole wheat and much better for you than regular muffins!  For a quick breakfast, whisk the dry ingredients and store in the fridge the night before.  Then in the morning, pour in the wet ingredients and the blueberries, stirring just to combine and then pop them in the oven.  Bake while you get ready for the day and in no time at all, you’ll have a great breakfast. 

2¼ cups King Arthur White Whole Wheat Flour or Premium Whole Wheat Flour

1 cup brown sugar

¾ teaspoon salt

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon ground cinnamon, optional

1 cup blueberries, fresh or frozen

1 teaspoon vanilla extract

⅓ cup vegetable oil or applesauce

1½ cups buttermilk or plain (not Greek) yogurt or 1 1/4 cups liquid whey* (*The liquid drained from plain yogurt when you make thick, Greek-style yogurt.)

Cinnamon-sugar or coarse white sparkling sugar for topping, optional

Preheat the oven to 400°F. Lightly grease the cups of a standard muffin pan; or line with paper baking cups.

Whisk together all of the dry ingredients, including the blueberries.

In a separate bowl, whisk together the vanilla, vegetable oil, and buttermilk or whey.

Pour the liquid ingredients into the dry ingredients, stirring just to combine.

Spoon the batter into the prepared muffin cups, filling them nearly full. A slightly heaped muffin scoop of batter is the right amount.

Sprinkle the tops of the muffins with coarse sparkling sugar or cinnamon sugar, if desired.

Bake the muffins for 18 to 20 minutes, until a toothpick inserted into the middle of one of the center muffins comes out clean.

Remove the muffins from the oven, and after 5 minutes (or when they're cool enough to handle) transfer them to a rack to cool. Serve warm, or at room temperature. Store leftovers loosely wrapped at room temperature.

Tip: This recipe will make about 3 dozen mini muffins. Bake in a preheated 400°F oven for 9 to 10 minutes, or until a toothpick inserted into the center of one of the muffins comes out clean.

Sweet Potato Rolls

Makes 3 dozen

Bon Appetit October 1991

Adapted and Husband-Tested in Alice’s Kitchen

If you love to bake, you'll love making these beautiful rolls.  They have a lovely color, which would go nicely on your Thanksgiving table. They are a great choice when you want something more interesting than the standard plain white dinner roll. Use these rolls to make a great mini sandwich with leftover turkey, some Havarti cheese and mango chutney, all of which are available at the Lost River Market & Deli. Be sure to buy our local wildflower honey and eggs for these rolls! You can even purchase the whole-wheat flour from our bulk section.

1 ½ pounds sweet potatoes, peeled, quartered
2 envelopes fast-rising yeast
¼ cup sugar
1 cup (2 sticks) unsalted butter, melted, divided
¾ cup honey, divided
¼ cup vegetable oil or sunflower oil
2 large eggs, beaten to blend
2 teaspoons Kosher salt
3 cups all-purpose flour
4 cups (about) whole-wheat flour or white whole-wheat flour
2 cups graham cracker crumbs or amaretto cookie crumbs

Cook potatoes in large saucepan of simmering water until tender, about 20 minutes. Drain, reserving 1 cup cooking liquid. Place the potatoes in a food processor bowl. Transfer reserved cooking liquid to large bowl; cool to 120°F. to 130°F.
Sprinkle yeast and sugar over reserved warm liquid; stir to dissolve. Let yeast mixture stand until foamy, about 5 minutes. Add ½ cup melted butter, ½ cup honey, oil, eggs and salt to the potatoes in the food processor. Blend until smooth. Add to yeast mixture. Mix in all-purpose flour. Gradually stir in enough whole wheat flour 1/2 cup at a time to form soft, slightly sticky dough. Turn dough out onto lightly floured surface and knead until smooth and elastic, adding more whole wheat flour if sticky.
Lightly oil a large bowl. Add dough, turning to coat entire surface. Cover bowl with kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 30 minutes.
Preheat oven to 400°F. Grease three 9-inch-diameter cake pans. Punch dough down. Turn dough out onto lightly floured surface and knead until smooth. Divide dough into thirds. Cut each third into 12 pieces. Roll each piece into ball. Mix remaining ½ cup melted butter and ¼ cup honey until well blended. Dip each dough ball into honey mixture and then roll in graham cracker crumbs to coat. Place 12 balls in each prepared pan, arranging close together. Let stand 10 minutes. Bake until golden brown, about 25 minutes. (Rolls can be prepared ahead. Cool completely. Wrap tightly and refrigerate 1 day or freeze up to 1 month. Reheat rolls before serving.) Serve warm. 

Zucchini Fritters

Serves 4 (2 each)

Recipe from Everyday Food

Husband-Tested in Alice’s Kitchen

We had our friend, Debbie, over for a quick dinner and a rented movie last night.  I made No Ho-Hum Tuna Salad, which is quite good, but wanted to add a little something special to go along with it.  These fritters took no time to make.  They rounded out the meal quite nicely.

1 pound (about 2 medium) zucchini, coarsely grated

Kosher salt and freshly ground pepper

1 large egg

2 scallions, finely chopped

scant ½ cup all-purpose flour, (spooned and leveled)

vegetable oil

Sour cream and/or hot sauce, for serving

Place zucchini in a colander set in the sink, and toss with 1 teaspoon salt; let drain 10 minutes. Press out as much liquid as possible.

Whisk egg in a large bowl; mix in zucchini, scallions, flour, and 1/4 teaspoon pepper until combined.

Heat oil in a large skillet over medium heat. Cook fritters in two batches: Drop six mounds of batter (2 tablespoons each) into skillet; flatten slightly. Cook, turning once, until browned, 4 to 6 minutes. Transfer to a paper towel-lined plate; sprinkle with salt. Repeat with remaining batter. Serve immediately, with sour cream.