Lloyd measures maple syrup for his coleslaw. My neighbor Scott Purinton is currently boiling sap night and day. Scott informed me recently that much of his Grade B maple syrup is purchased by Lloyd and Suzanne Crawford for their Stump Sprouts lodge. High on a hill in Hawley, the Crawfords house and feed cross-country skiers, small conferences, family reunions, and other groups.
Lloyd and Suzanne are committed to sustainability. They have enough sunlight to generate their own solar electricity. Of course, they serve their guests home-grown and local foods as much as possible.
I asked Lloyd whether he would share one of his maple recipes. He came up with this clever, sweet-and-sour way to use two of my favorite ingredients, maple syrup and rhubarb. I can’t make it myself for a couple of months since unlike Lloyd and Suzanne I wasn’t smart enough to freeze small batches of rhubarb puree last spring! I can hardly wait to make a big batch in May.
Lloyd and Suzanne are committed to sustainability. They have enough sunlight to generate their own solar electricity. Of course, they serve their guests home-grown and local foods as much as possible.
I asked Lloyd whether he would share one of his maple recipes. He came up with this clever, sweet-and-sour way to use two of my favorite ingredients, maple syrup and rhubarb. I can’t make it myself for a couple of months since unlike Lloyd and Suzanne I wasn’t smart enough to freeze small batches of rhubarb puree last spring! I can hardly wait to make a big batch in May.
Note from Tinky much later: I FINALLY got around to making this recipe when rhubarb season rolled along. It has a light refreshing feeling with a little Oriental tang, thanks to the sesame oil………
Gifts from a frequent guest who is a potter, these bowls adorn the kitchen at Stump Sprouts.Ingredients:
1/2 cup extra virgin olive oil
1/2 cup red wine vinegar
1-1/2 tablespoons toasted sesame oil
1/3 cup stewed, unsweetened rhubarb
3 to 4 tablespoons maple syrup
salt and freshly cracked pepper to taste
1 finely shredded cabbage
toasted sunflower seeds to taste
Instructions:
In a jar, combine the olive oil, vinegar, sesame oil, rhubarb, maple syrup, and salt and pepper. Cover and shake well. Toss this dressing together with the cabbage 20 minutes to 2 hours before serving. Garnish with the sunflower seeds.
This recipe may be cut in half or even in quarters. The coleslaw will be edible for a day or two before it gets too wet.
Serves 12 to 15.
Originally posted 27 March 2009:
ReplyDeleteI’ve seen rhubarb chunks sold in the frozen food section. I’m putting it on my list to buy so I can try this immediately. Thanks.
Great idea! I’ll have to look for them next time I’m in the store…….
ReplyDeleteTinky, your blog reminds me a lot of Chris Kimball of America’s Test Kitchen (one of my favorite shows). I think I’ll pass on the Rhubarb, though. It’s one of the few veg I do not like - along with turnips. On my blog today I wrote about the Big Library Book Sale at our main branch. I found The Way To Cook, Mastering the Art of French Cooking, both by Julia Child, and Julia Child and More Company. I also found Beard on Bread - $1.00 each! I’m a happy woman today!
ReplyDeleteI used to feel that way about rhubarb–but now it’s one of my favorite foods. And I’m beginning to like turnips. So maybe you will one day, too. Meanwhile, congratulations on your finds!
ReplyDeleteThe liquid ingredients seem like a strange combination but I’ll bet this is good when it all melds.
ReplyDeleteI’ll bet it is, too. I’ll be sure to put in an update when I finally get to try it……
ReplyDelete