Cucumber Bites & Soup

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.

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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.   

Puree & Soup

CHILDREN’S RECIPE: Baby Food
Ingredients:
Butternut Squash
Water/Breast Milk/Formula to taste; check with your doctor about water in your area
Basil, Oregano or Rosemary to taste; as baby’s palate develops

Method of Preparation:
Cut butternut squash in half, scoop out the seeds and lay skin side up in a casserole dish filled with one inch of water. Bake at 400F for 40 minutes. Squash will be tender when the skin puckers. Place the flesh in a food processor or blender and purée until smooth. You may add water, breast milk or formula for desired consistency. May be stored in refrigerator or freezer. Basil, oregano or rosemary may be added as baby progresses.

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FAMILY RECIPE: Butternut Squash Soup with Fried Goat Cheese
Butternut Squash Soup:
Ingredients:
3 tbsp Olive Oil
1 Butternut Squash, peeled and chopped
3 Shallots, peeled and chopped
2 Leeks, cut lengthwise
½ cup Celery Root, peeled and chopped; optional
1 qt Water
Sea Salt to taste

Method of Preparation:
Add olive oil to a hot pot. Once oil is hot, add butternut squash and cook until a little brown. Then add the shallots, leeks and celery root. Cook until the shallots and leeks are soft. Add water, salt and cook for 10 minutes. Strain the liquid from the solid. Purée the solid vegetables in a blender and add the liquid until smooth.

 
Fried Goat Cheese:
Ingredients:
½ cup Goat Cheese
½ cup Flour
1 Egg, whisked
1 cup Bread Crumbs
2 cups Olive Oil

 
Method of Preparation:
In three bowls, one each for flour, egg and bread crumbs. Form goat cheese into a cake. Dredge in the flour, egg and last the bread crumbs. Bring the olive oil up to 325F and fry the goat cheese until crispy. Pour the bisque in to a bowl and top with cheese crouton.