Glazed Zucchini Bread
Makes one 9x5-inch or three 5 1/2x3-inch loaves
Adapted from The Bread Bible by Beth Hensperger
6 T. vegetable oil
6 T. applesauce
1 1/2 c. sugar (or xylitol)
3 large eggs
1 t. vanilla extract
2 c. grated zucchini
2 c. unbleached all-purpose flour
1 1/2 t. baking soda
1 t. baking powder
1/4 t. salt
1 t. ground cinnamon
1 t. ground cloves
1 c. (4 oz.) walnuts, chopped, or raisins (dark or golden), plumped and drained
1/4 c. sugar (or xylitol)
1/4 c. brandy or cognac
Preheat oven to 350 degrees F. Grease and flour loaf pans. In a medium bowl, using a whisk or electric mixer, combine oil and sugar. Beat hard until light colored and creamy about 1 min. Add eggs and vanilla and beat again until well combined. Fold in grated zucchini and stir until evenly distributed. In a large bowl, combine flour, baking soda, baking powder, salt, cinnamon, cloves, and walnuts or raisins. Add zucchini-egg-mixture and stir to combine. Beat just until batter is evenly combined and creamy in consistency, about 1 min. Spoon batter into pan. Place pan in center of oven; bake 65-75 min. for large loaf, 40-50 min. for small loaves, or until tops are firm, loaves pull away from sides of pans and knife/skewer inserted into center comes out clean. Let loaves stand in pan(s) 5 min.
To prepare glaze: Combine sugar and brandy in a small saucepan. Cook over low heat just until sugar dissolves. Set aside. Pierce hot loaves, top to bottom with a bamboo skewer or metal cake tester about 10 times. Pour on the warm glaze immediately. Cool in pan 30 min. before removing to finish cooling on rack. Wrap tightly in plastic wrap and refrigerate overnight before serving.
|Spicy Dill Carrots|
Onion and Fennel Relish
Makes 6 half-pints
2 lbs. large onions, peeled and cut into eighths
A 2-inch piece gingerroot, peeled and coarsely chopped
3 medium-sized fennel bulbs, trimmed, outer layer removed if discolored
1 t. fennel seeds
1 t. crushed dried rosemary
1/2 c. sugar (or xylitol)
1/2 c. rice wine vinegar or white wine vinegar
1/2 c. water
1 T. dried tarragon
In small batches, combine onion, ginger, and fennel in a food processor and pulse rapidly until finely chopped. Transfer to large pot, add fennel seeds, rosemary, sugar, vinegar, and water, and bring to a boil over medium heat, stirring occasionally. Cover, reduce heat, simmer 15 min. Uncover, stir in tarragon, and cook until most of liquid has evaporated, about 15-20 min. While relish is cooking, prepare jars, lids, and bands for canning. Fill each jar with relish, leaving 1/4-inch headspace. Pack relish into jars, remove air bubbles and wipe rims. Place lids and rings on jars and process for 10 min. in a hot water bath canner. Cool, check seals, label, and store.
Urban Ecology Center, Matt Flower. (With a name like that he's destined to study nature--kind of like my dad's college geology teacher, Dr. Lava or my college wine professor, Dr. Vine. Reminds me of how our European ancestors earned their last names based on their trades.) I'm hoping to get a response soon so I can return to the park to harvest. I'm currently consulting my wild edible food guides and online resources to no avail.
It feels like it will be a chilly weekend. I'm looking forward to planting more fall greens in the garden to accompany the arugula, beets, mustards, and lettuce I seeded on Wednesday. Sunday we have plans to host some Chicago friends for Sunday brunch. More details on that after the weekend. Enjoy the weather!