Tuesday, October 13, 2020

What Settlers Do For Fun: Cider Weekend 2020-Style

Every fall one of our favorite things is making apple cider.  We've been getting a big group of families together to do this for years and years now, and it's always incredibly lovely and fun.  Here's what that looked like last year, in the before times. Things looked a little different this year.  But we still got to make some delicious cider, and most importantly, we got to hang out with a few good friends, both old and new.  One of my friends said:  "I am so glad to be here.  And after this year, I will never take being with people for granted again."  Amen.  Until we can get the whole crew together again, we persist in making the best of it, and finding moments of joy and connection, and in making a good life.  Bonus if that life involves squishing apples.

Tuesday, August 25, 2020

Settlers Eat: Corn Fritters with Herbed Yogurt Sauce


Oh hai.  It's been a while.  But we're back!  With all new and improved corn fritters!  One of my friends told me about this whole new corn fritter technique, which she said she got from America's Test Kitchen?  Idk, but she's real smart and corn's real in season, so we had to try it!  Typically, I did not look up a recipe, I just took what she said and kind of rolled with it.  These worked out spectacularly, though.  Please make these.  Feed them to the people you love.  Think about how good summer is. (Photos and sous cheffing by my daughter tonight).

Start by making your herb sauce.
Clean and stem 1 large bunch of parsley and 1 large bunch of basil. 
Add both to a food processor.  Then, add 1 large clove of garlic.
Add 1 cup of Greek yogurt and 1/4 cup lemon juice.
Add some salt and pepper.  

Blend on a high speed, and stream 1/4 cup of olive oil in.
Taste, and adjust for seasoning.

Set aside.

Rinse the food processor, but don't be fussy about it.
To the bowl of the food processor, add the kernels from 3 corn cobs, 2 whole eggs, 1/4 cup of flour, 1 Tablespoon baking powder, and salt and pepper.

Blend until relatively smooth.

Next, cut corn off of 4 more cobs.

In a large bowl, mix together the blended corn mixture and the raw corn. 

Pre-heat a griddle or cast iron pan to about 450 degrees --so, you know, hot.
Grease well with vegetable oil.
Ladle out corn mixture onto hot skillet or pan in about the size of pancakes.
Cook for 3-5 minutes or until solid and golden brown, then flip and continue cooking for 3 more minutes until browned on both sides.
Remove to a wire rack and season with finishing salt.

Serve atop a bed of your favorite greens, and topped with your herby yogurts sauce.

Corn Fritters with Herbed Yogurt Sauce Ingredients:

For the Sauce:

1 large bunch of parsley

1 large bunch of basil

1 clove garlic

1/4 cup lemon juice

1/4 cup olive oil

salt and pepper

For the fritters:

7 corn on the cob

1 clove garlic

2 eggs

1/4 cup flour

1 Tablespoon baking powder

salt and pepper

oil for frying

Serve with: