Tuesday’s Taste Tempters 6.22.10
Posted: Tuesday, June 22, 2010 8:01 pm
Today’s recipes come from the cookbook “The Complete Root Cellar Book: Building Plans, Uses and 100 Recipes” (ISBN: 978-0-7788-0243-3/$24.95) by Steve Maxwell and Jennifer MacKenzie.
Spinach Salad with Apples, Celery and Coriander Seed Vinaigrette
1⁄2 cup vegetable oil
2 tablespoons cider vinegar
2 tablespoons unsweetened applesauce
1 1⁄2 teaspoons coriander seeds
1⁄2 teaspoon granulated sugar
1⁄2 teaspoon Dijon mustard
Salt and freshly ground black pepper
1 bag (10 ounce) baby spinach (about 10 cups)
4 stalks celery, thinly sliced on the diagonal
2 apples, thinly sliced
In a blender or in a tall measuring cup using an immersion blender, combine oil, vinegar, applesauce, coriander seeds, sugar and mustard; blend until well combined and seeds are cracked. Season to taste with salt and pepper.
In a large bowl, toss spinach with just enough of the dressing to coat the leaves lightly. Divide among individual serving plates or transfer to a large serving bowl.
In a small bowl, combine celery, apples and about 1⁄4 cup of the remaining dressing. Arrange on top of spinach and season to taste with salt and pepper. Serve extra dressing to drizzle over top, if desired, or reserve for another use.
Rhubarb Streusel Coffee Cake
Preheat oven to 350 degree
9-inch springform pan, bottom lined with parchment paper
1⁄3 cup all-purpose flour
1⁄3 cup packed brown sugar
1⁄3 cup quick-cooking rolled oats
1⁄2 teaspoon ground cinnamon or ginger
1⁄4 cup butter, melted
1 1⁄2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon or ginger
1⁄2 teaspoon baking soda
1⁄4 teaspoon salt
2⁄3 cup packed brown sugar
1⁄2 cup butter, softened
2 teaspoons vanilla extract
3/4 cup plain yogurt (not fat-free)
2 cups chopped fresh rhubarb, divided
For the streusel: In a bowl, mash together flour, brown sugar, oats, cinnamon and butter until crumbly. Set aside.
For the cake: In a bowl, combine flour, baking powder, cinnamon, baking soda and salt.
In a separate bowl, using an electric mixer, beat brown sugar and butter until fluffy. Beat in egg and vanilla until blended. Using a wooden spoon or rubber spatula, stir in flour mixture alternately with yogurt, making three additions of flour and two of yogurt. Gently stir in half the rhubarb. Spread into prepared pan, smoothing top.
Sprinkle the remaining rhubarb over batter in pan, then sprinkle with streusel. Bake in preheated oven for 50 to 60 minutes or until a tester inserted in the center comes out clean. Let cool in pan on a wire rack for 20 minutes. Run a knife around the edge of the cake and remove ring.
Serve warm or let cool completely.