Freeze it Now to Enjoy Later.

Now every home cook and baker have come to this point in time.  A recipe is found that seems to be a must-do.  The ingredient list is short, the preparation is simple enough, and then it hits.  As the gathering of ingredients begins, holy moly, I am out of…?  For the majority of folks, hopping into a vehicle, or walking a few streets, gets us to a food store.  Nowadays though, when we get there, what are we finding?  Either the shelves have been emptied due to a multitude of reasons that boggle the mind, or the prices have super inflated suddenly.

Alright, once again, I still feel that we are all being pushed to practice self-sufficiency, and making America self-sustaining.  I will not apologize for repeating this, as my goal is to get people to think outside of their cozy little box.  Think of it this way, growing, processing and storing your own food is certainly more tangible than cryptocurrency which is based on faith, and nothing concrete.

Apples, I do not know anyone who does not enjoy a good, crisp apple to munch on.  The varieties seem to be increasing yearly with enticing names such as Cosmic Crisp, Pink Lady, Envy or even to make us imagine a trip far away…Rome.  Each apple has its use in the cooking/baking world dependent upon sweet/sour/tart, or texture such as firm/crisp/semi-firm.  Depending upon a recipe, some call for a specific type, such as Granny Smith is the ultimate pie making apple, to Gala or Braeburn for cake baking.

Back to how to avoid not having availability.  While many can do canning, not everyone has the want to do, or the storage space to have, jars of preserved goods.  I have mentioned dehydration in a few past articles, but it is timely, and dehydrators may be pricey.  Freezers though are a great investment for food storage; whether it is vegetables, fruits, processed hunting game, or even baked goods.  Wrapped appropriately, labeled and dated, many items can last six months to one year.

So, how can apples be frozen?  When peeling apples, metal upon the fruit will begin an oxidation process, and brown spots or mottling will begin.  Make sure to have a bowl of cold water plus lemon juice readily available (1/4 cup lemon juice to every gallon of water).  Core the apples, peel and either chop into small to medium chunks, or slice thinly.  Make sure to have a plan of attack…what do you need, for what recipe? 

When done, drain the apples and spread them across a pan, lined with wax paper; make sure they are in a single layer.  Freeze for one hour, peel off the wax paper and drop into a freezer bag that has been labeled and dated.  Seal the bag, and squeeze out as much air as possible; the bags can be stacked, in the freezer.  When the apples are needed, use frozen, but your baked good might take longer to make; or thaw in the fridge.  Do not drain any excess water, that’s good apple flavor right there, so adjust liquid in the recipe itself.   

 

 

 

Need apple pie filling?  Slice the apples, mix with sugar and spices, and freeze directly inside a gallon sized bag.

 

 

 

 

 

 

 

Alright, now you are saying, “But Mary, summer is almost here and who is really thinking about baking in the heat?”  Imagine, it is hot, you have just finished mowing the lawn, you just want something cold.  How about popping a couple of frozen apple chunks into your mouth?  As they thaw, from the heat of your own body, the cool liquid flows and the taste of apple makes you smile.  Pop some of those apple chunks into your iced tea, instead of ice cubes; they will not water down your drink, and you have a little snack to boot.

Now here’s an apple cake recipe; one bowl, two baking pans, and you can freeze them for up to 3 months.  Easy-peasy 1-2-3!

 

One Bowl Apple Cake

 Ingredients:

2 large eggs

1 and ¾ cups sugar (or equivalent in sugar substitute)

3 tsp. cinnamon

1 tsp. nutmeg

½ cup canola oil

1 and ½ lbs. (about 6 medium size) apples (Gala or Braeburn are my choice)

2 cups all-purpose flour (high altitude, add 3 Tbsp.)

2 tsp. baking soda

Preparation:

Preheat oven to 350F.  Spray 2–9-inch baking pans with non-stick baking spray.

 

In a large bowl, whisk together eggs, sugar, cinnamon, nutmeg and oil.  After coring, peeling and slicing each apple, add immediately into bowl, and coat with liquid mixture.

 

Sift together flour and baking soda; mix gently into the apples until thoroughly incorporated.

 

 

 

 

 

 

Divide between the two baking pans; bake for 50-55 minutes, or until a toothpick comes out cleanly from center.

 

Makes two cakes.

Notes:

I am terrible at dividing up between pans, so used two bowls, putting half of each item into each bowl. 

Storage:  In refrigerator, wrap in plastic, or place inside plastic storage bag.  In freezer, wrap tightly inside two layers of plastic wrap; label, date and will last up to 3 months.  Thaw in refrigerator.

These cakes, whether freshly eaten, or after thawing from freezer, are moist, full of spicy apple flavor, and have the texture of a streusel coffee cake without having to use a brown sugar topping.

Mary Cokenour

 

 

 

 

 

 

 

 

 

 

 

Jackalope Trading Company Portrays the Southwest.

Jackalope Trading Company  

188 South Main Street

Monticello, Utah, 84535

Phone: (435) 459-1107

Hours and days of operation are Tues-Thurs (9am-6pm), Fri-Sat (10am-8pm), Closed Sun-Mon.

The Jackalope, aka The Warrior Rabbit, was first encountered by John Coulter, the first white man to set foot inside, what is now known as, the State of Wyoming.  By the 1940s, Douglas, Wyoming was known as the “Jackalope Capital of the World” being overrun by the pesky critters.  The legislators knew a good legend, and tourist draw, when they saw it, so in 2005, the Jackalope became Wyoming’s “Official Mythical Creature”.  These creatures are most definitely not on the endangered species roll, so the Douglas Chamber of Commerce issues thousands of Jackalope hunting licenses; despite rules specifying that the hunter cannot have an IQ higher than 72 and can hunt only between midnight and 2 a.m. each June 31st.

Now for those of you (yes, the two of you) who have no clue as to what a Jackalope is, it is a species of antlered rabbit, mostly brown in color (genetics does produce other colors occasionally), between 3 to 5 pounds in weight, and can travel up to a speed of 90…yes, 90, miles per hour.  They’re said to be a cross between a pygmy deer and a vorpal bunny (ala Monty Python and the Holy Grail), therefore, extremely aggressive and vicious.  This species is not North American specific, but has cousins in Germany (wolperdinger) and Sweden (skvader) with illustrations depicted in 16^th century scholarly works!  Then, of course, there are those who have to take the fun out of the legend by stating a virus called papillomatosis, or Jackalopism, creates certain growths, caused by a parasite, to harden on the top of a rabbit’s head, resembling horns.

Local artisan, Melinda Redd (formerly of Michigan) and husband, Adam Redd (born and raised in Monticello, Utah) have taken the Jackalope, the historical concept of the trading post, and the aura of the Southwest to create a unique shop.  Jackalope Trading Company opened in June 2017 after many months of renovation, persistence and hard work.  Entering inside, you are greeted with warm, welcoming smiles; southwestern/blue grassy music plays in the background.  The wood plank flooring and log beams; antique furniture and goods for sale throw you back to the 1800s when the West was being won. 

Melinda Redd is a renowned photographer, artist and jeweler; her crafts are displayed around the shop and upon the walls.  This was her inspiration, to show and share her craftsmanship with locals and visitors alike.  However, Jackalope is not just all about Melinda; local artisans of San Juan County, or Utah, are seen, “Buy Utah” is the main theme in goods for sale.  Native American jewelry, with certificates of authenticity, are carefully watched over by one of the Warrior Rabbits.  The Free Trade program is exhibited in the beautifully crafted baskets from Africa and Vietnam; a good cause to help these countries develop business and employment.  There are food items also, such as dried sausage and sweetly delicious licorice (my favorite!).

Visiting Monticello and can’t carry all your purchases with you?  Melinda and Adam will gladly ship it to your home, or other location, even if they’re a gift.  Special orders are a pleasure to create!    A small town shop that will certainly succeed with the support of Monticello’s small town community, and visitors, like you!

Mary Cokenour

Eat Like a Real Local, Anywhere.

In my short lifetime (only 58, have plans to age 200), whenever I have traveled, it was always important to find local eateries to experience the food.  Why?  Basically, how would I learn about different cuisines, if all I ever ate was what I already knew about?  If I didn’t like it, seaweed salad for instance, then no loss to me if I never ate it again.  What if it was something absolutely amazing, soft shelled crab sandwich (yep, you eat the shell and all with this crab), and I missed out?  Alright, I hear, “Well if you never tried it, how could you ever miss it?”   While that might be a good point for those who are complacent, have no curiosity or spirit of adventure; it’s definitely not good enough for me. 

Think of it this way, you heard about Aunt So and So, never met her; saw photos, heard about how great she was.  Suddenly, you hear that she passed away and feel an emptiness inside; a sadness, not just for her passing, but that you missed out on meeting this wonderful person.  That’s what people should feel about life in general; don’t let it pass you by while you make excuses; or are afraid you won’t like an experience.  You never know definitely, if you hide in a cocoon indefinitely.

My initial experience with Southwestern and Mexican cuisines were, sadly, chain restaurants who supposedly offered up authentic recipes.  Imagine my surprise, moving to the Southwest, finally dining on the “real stuff”, and pondering what the chains were serving.  Even ingredients, such as chile peppers, refried beans, black beans and hominy were novelty items in the supermarkets’ “international aisle”.  That’s why, with the recipe I am giving, it contains Lima beans, not white pinto beans aka Great Northern beans; didn’t find those till I came out to Utah.  I also wanted a brighter color to break up the monotony of red and black beans mixed together in a red sauce.  Since an Amish favorite is “Barbecued Lima Beans”, I certainly thought they would be a delicious addition to my version of Southwestern Beans.  Served with roast beef, barbecued ribs or chicken; along with fluffy buttermilk biscuits or cornbread, this recipe is a perfect side dish.

Why wonder what you’re missing out on, go find out!

 

Southwestern Beans

 

Ingredients:

2 medium onions, chopped

2 large Jalapeno peppers, seeded and diced
1 (12 -16 oz.) package thick cut bacon, cut into 1 inch pieces
1 tsp. ground black pepper
2 Tbsp. minced garlic
3 (15 oz.) cans red kidney beans
3 (16 oz.) cans butter beans aka Lima beans
2 (15 oz.) cans pinto beans
2 (15 oz.) cans black beans

(Beans – drain, do not rinse)

2 (18 oz.) bottles barbecue sauce (smoked hickory flavored)

Preparation:

Spray 6 quart crock pot with nonstick cooking spray.  Layer onions, Jalapenos, bacon, black pepper and garlic in bottom.

  
 

Add layers of beans separately; or mix beans together and then place inside crock pot.  Pour barbecue sauce overall; cover; set on low for 5 hours.

 

Makes 20 – one cup servings.

 

 Bonus Recipe – Baked Barbecue Chicken Leg Quarters

 Ingredients:

4 chicken leg quarters (leave skin on)

½ cup olive oil
1 Tbsp. salt
2 tsp. ground black pepper
1 (12 oz.) bottle brown sugar barbecue sauce

Preparation:

Preheat oven to 450F; line jelly roll pan with aluminum foil; spray foil with nonstick cooking spray.

Place chicken on pan, drizzle olive oil over all; sprinkle salt and pepper over all.  Roast for one hour; remove pan, brush on half bottle of barbecue sauce over chicken.  Place back in oven for 10 minutes; repeat.

Makes 4 servings.

Note: the high temperature will melt the fat on the chicken, leaving the skin crispy, yet sealing juices into the chicken.

Mary Cokenour

Twin Rocks Gets a Facelift.

Twin Rocks Cafe and Gift Shop

913 East, Navajo Twins Drive

Bluff, Utah, 84512

Phone: (435) 672-2341

Website: http://www.twinrockscafe.com/

 

 

 

 

For a few weeks, Twin Rocks Café, down in Bluff, was closed for reconstructive surgery.  Seems this old established restaurant was looking for a younger, fresher look; so popular in today’s society of Botox and collagen injections.  After hearing they had reopened, we hightailed it down to Bluff to see the new do; but alas, the bandages still covered the façade.  The wintery weather, all of San Juan County was experiencing, was making the healing process go slow.

 

At one time, the interior dining area was “L” shaped, but now it was a three sectioned area; great for closing off a private party area when needed.  Where patio seating used to be, it was now enclosed with large picture windows to allow in more light, and outdoor viewing.  During cold weather, or rainy days, diners would be comfortably warm, and dry, while enjoying Twin Rocks’ fresh made meals.  The patio tables and chairs outside had been moved further down towards the gift shop; good strategy to entice those outside to come in and buy.

 

 

It was a Saturday night and the specialty was Prime Rib (12 or 16 ounce) with potato, grilled vegetables and choice of soup or salad.  Two of us went for this goodie; tender beef perfectly cooked to your desired taste; fluffy baked potato, or homemade, red skin, mashed potatoes; an assortment of grilled vegetables with just a touch of seasoning.  My husband, Roy, ordered the Country Fried Steak which he described as “just right”; breaded coating not too light, but not too thick.  A mildly peppered gravy which enhanced the taste of the steak and mashed potatoes, instead of hiding their flavor.  Our good friends, Amy, and her father, Richard Watkins were with us; he ordered the Fish and Chips which was lightly bread, flaky fish and crispy, fluffy French fries.  Dessert, not tonight, as we had pigged out on Twin Rocks’ deliciously addicting Chicken Wings and Onion Rings for appetizers.

Prime Rib

Country Fried Steak

 

Fish and Chips

Chicken Wings Appetizer

 

Onion Rings Appetizer

 

Homemade Chicken Noodle Soup

 

Dinner Salad with Honey Mustard Dressing

Service at Twin Rocks Café is always welcoming, friendly and with a smile; any concerns are taken cared of immediately.  Dining is leisurely; no one rushed out just to get a high turn around rate.  Happy diners are a must; no matter if the person is a local, or visitor from another area, the management wants everyone to come back!!!  Locals come from all over San Juan County to eat the mouthwatering American and Navajo cuisines offered on the menu.  Thrilled voices hailing greetings to friends and neighbors filled the air; even former mayor of Monticello, Doug Allen, and his family were there. 

Former Monticello, Utah mayor, Doug Allen and family.

The finished workmanship on the dining area will be a site to see; but truthfully, everyone goes for the great food.  Twin Rocks Café, now that’s good eats!

 



Sunset View from Dining Room.

Mary Cokenour

 



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