CHILDREN'S RECIPE: Crispy Cucumber Bites with Sunflower Butter and Rice Crispies
Ingredients:
2 English Cucumbers, sliced lengthwise
1 cup Sunflower Seed Butter (homemade or store bought)
1 cup Puffed Wild Rice, from family recipe
½ cup Honey
Method of Preparation:
The idea here is to have the kids use cool shaped cutters to make the cucumber bites. Punch the cucumber sheets with small cookie cutters. Spoon a small amount of the sunflower seed butter on each cucumber and top with a generous amount of the puffed rice. Drizzle with a little local honey and serve.
FAMILY RECIPE: Chilled Cucumber Soup with Puffed Wild Rice
Puffed Wild Rice:
Ingredients:
2 cups Vegetable Oil
½ cup Dry Wild Rice
Method of Preparation:
Heat two cups of vegetable oil over med/high heat until it reaches 400F. Be sure to use a tall-sided pot (2qt sauce pot works best) when the oil is at your desired temperature sprinkle the raw wild rice into the oil and let it puff for 20-30 seconds. Strain the oil from the rice and place the rice on an absorbent paper towel to remove the excess oil, season with salt.
Chilled Cucumber Soup:
Ingredients:
½ cup Shallots, chopped
½ cup Leeks, chopped
1 cup Onions, chopped
1 tbps Butter
2½ cups Russet Potatoes, peeled and 2” diced
1¼ qts Water
1 Sprig Thyme 1 Bay Leaf
1 cup Heavy Cream
1½ qts of Cucumber Trim, from children’s recipe
½ cup Basil Leaves
Method of Preparation:
In a large pot, sweat the shallots, leeks and onions in butter until completely soft. Add the diced potatoes and enough water to cover. Bring the water to a simmer and add the thyme and bay leaf then cook until the potatoes are tender. Add the cream and simmer another 10 minutes. Add the soup to the blender and purée until smooth.
Cut the cucumber trim into chunks, combine with basil leaves and put into a blender. Blend until it is thoroughly mixed, add potato soup mixture, blend thoroughly, until smooth Pour into bowl top with puffed rice. Ladle 6-8 oz of soup into your serving bowls and sprinkle with puffed rice and chopped basil.