The O-town Scene

November 18, 2010

The O-town Scene - Oneonta, NY

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Thanksgiving dishes from the Americas Those sweet Canadians Maple Syrup Tarts Cree, Assiniboine and Anishinabe people of central Canada have prepared this dessert in pie form for centuries. It is quite sweet and very rich. Small tart shells provide a good one-bite Tickle me mushroom Pickled Mushrooms Steps Makes 4 to 5 cups (8 to 10 servings) Ingredients 1 teaspoon dried Mexi- can oregano or marjoram 2 tablespoons corn oil 1/2 medium white onion, cut in half, then into very thin slices 1 pound mushrooms, stemmed, used whole or cut into 1/3-inch slices 3 sprigs thyme 3 bay leaves 3 medium cloves garlic, cut into thin slices if desired 4 serrano peppers, seeded and ribs removed if desired, cut in half lengthwise and then cut into slivers 1 cup apple cider vinegar 3/4 teaspoon sugar Pinch sea salt or kosher salt Pinch freshly ground black pepper 16 O-Town Scene Nov. 18, 2010 Mushrooms are a traditional food throughout the Americas, but it was native Mexicans who perfected the art of preserving them through pickling. These mush- rooms provide a bright counter- point to braised, pit-cooked or grilled meats. Adapted from "Foods of the Americas: Na- tive Recipes and Traditions," by Fernando and Marlene Divina (Smithsonian In- stitution, 2004). Heat a small saute pan over medium heat. Add the oregano and toast for 3 to 5 minutes, stirring constantly. Heat the oil in a large saute pan over medium-high heat. Add the onion and cook for 2 to 3 minutes, until softened; do not let the onion brown. Add the oregano, mushrooms, thyme and bay leaves. Cover tightly and cook for about 12 minutes, until the mushrooms begin to soften. Add the garlic and serrano peppers; cook for 3 minutes, then add the vinegar, sugar, salt and pepper. Bring to a boil and cook for 2 minutes. Remove from the heat and allow to cool completely. Cover and refrigerate for 2 to 3 days before serving. Discard the bay leaves. Bring the mushrooms to room temperature before serving. NUTRITION: Per serving (based on 10 servings): 45 calories, 2 g protein, 3 g carbohydrates, 3 g fat, 0 g saturated fat, 0 mg cholesterol, 35 mg sodium, 0 g dietary fiber, 2 g sugar For the crust 1 cup whole-wheat flour, plus more for dusting 1/4 teaspoon salt 1/4 cup shortening 1 1/2 to 2 Tbs ice water For the filling 1/4 cup unbleached all- purpose flour 1 large egg 1/2 cup milk or water 1 cup pure maple syrup 2 Tbs unsalted butter, at room temperature 12 small pecan halves, toasted serving of the whole-wheat tart shells and filling. Adapted from "Foods of the Ameri- cas: Native Recipes and Traditions," by Fernando and Mar- lene Divina (Smithsonian Institution, 2004). Steps For the crust: Stir together the flour and salt in a mixing bowl. Add the shortening; use a pastry cutter or 2 forks to combine the mixture until a coarse meal forms. Sprinkle 1 1/2 tablespoons of the water over the mixture and work it in with your hands. Add water as necessary to form a firm, almost crumbly dough. Pat the dough into a disk and smooth the sides. Wrap in wax paper and refrigerate for at least 20 minutes or overnight. Preheat the oven to 400 degrees. Have a mini tart pan at hand and a 2-inch round cookie cutter. Remove the dough from the refrigerator and leave at room temperature for 5 minutes. Lightly flour a work surface. Sprinkle some flour over the dough and dust a rolling pin with flour. Roll out the dough to a thickness of no more than 1/4 inch. Use the cookie cutter to cut out 12 small rounds of dough. Press a round into each mini tart well; if the dough cracks or develops a small hole, do not worry; use dough scraps to press and patch as needed. Bake for 5 to 7 minutes, until lightly browned. Remove from the oven and allow to cool completely before filling. For the filling: Place the flour in a heavy saucepan. Whisk the egg in a medium bowl, then whisk in the milk and syrup. Add to the flour, using a wooden spoon to combine well. Place the pan over medium heat and cook for 10 to 12 minutes, stirring constantly, until the mixture is thickened and smooth. Remove from the heat and stir in the butter. Let cool. Divide the filling among the tart shells, filling them to the top. (Using a pastry bag fitted with a large star tip creates the design shown in the accompanying photo.) Top each tart with a small pecan half, if desired. (You might have a little filling left over; refrigerate or freeze for another use.) Refrigerate for at least 4 hours or overnight. Bring to room temperature before serving. NUTRITION: Per tart: 170 calories, 2 g protein, 24 g carbohydrates, 7 g fat, 3 g saturated fat, 20 mg cholesterol, 60 mg sodium, 1 g dietary fiber, 13 g sugar

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