ALL RECIPES by Forsyth Woman Foodie, LAUREN SEPHTON
GINGER-MISO BAKED SALMON
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
- 3-4 oz. Salmon Fillets (the sauce is enough for up to 4 salmon fillets)
- 1 T Miso
- 1 T Fresh Ginger, grated or finely minced
- 1 T Maple Syrup
- 1-2 tsp. Low-Sodium Soy Sauce (optional)
- 2 Garlic Cloves, finely minced
- 1/4 tsp. Sea Salt
- 1/2 tsp. Black Pepper
- Preheat oven to 450F.
- Line a baking tray with parchment paper or lightly grease with olive oil, then add the salmon fillets skin-side down in a single layer.
- In a small bowl, whisk together the miso, minced ginger and garlic, maple syrup, salt and black pepper. Stir in the soy sauce, or substitute with water.
- Evenly coat each salmon fillet with the sauce.
- Bake for 12-13 minutes, then broil 2-3 minutes (or until fully cooked). Enjoy!
CRISPY GARLIC & THYME STACKED POTATOES
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
- 1 3/4 lb. Yukon Potatoes
- 1/2 cup Parmesan Cheese, grated or shredded
- 2 1/2 T Extra Virgin Olive Oil
- 3 Garlic Cloves, crushed or finely minced
- 1 T Thyme Leaves
- 1/2 tsp. Salt
- 3/4 tsp. Black Pepper
- Preheat oven to 400F.
- Lightly grease a 12-cup muffin pan with a little extra virgin olive oil. Sprinkle a dash of salt in the bottom of each cup, as well.
- In a small bowl, mix together 1/4 cup parmesan cheese, thyme leaves, salt, black pepper and garlic. Set aside.
- Thinly slice each potato to be 1/8″ – 1/16″ thick (using a mandoline is easiest to achieve the 1/16″ thickness).
- In each cup, add 4-5 sliced potatoes, then brush with the oil mixture, then continue stacking until each cup is filled to the top with potato slices. Add any remaining oil mixture on the top of the potato stacks, as well as the remaining 1/4 cup parmesan.
- Bake the potatoes for 35-45 minutes, until your desired crispiness. Sprinkle with flaky sea salt and serve warm. Enjoy!
MINT, GRAPEFRUIT & ROSEMARY SODA / SPRITZER
Prep Time: 5 minutes
Cook Time: 10 minutes
Cooling Time: 10 minutes
Total Time: 25 minutes
- 2 Grapefruits, zest & juice
- 1/4 cup Cane Sugar, or Maple Syrup
- 1/2 cup Water
- 3 Rosemary Sprigs
- 3 Mint Springs, about 1/4 cup
- 4 cups Pineapple Chunks, about 1/2 pineapple
- Sparkling Water, for serving
- White Wine, for spritzer (optional)
- In a saucepan over medium high heat, stir together the pineapple chunks, grapefruit juice, cane sugar, rosemary sprigs, mint sprigs and water. Bring to a boil, then simmer for 10-15 minutes.
- Stir in the grapefruit zest, then allow the simple syrup to cool completely, then strain the pulp.
- To serve: Add 1-part simple syrup with 1-part sparkling water. Garnish with a slice of fresh grapefruit and fresh rosemary or mint leaves.
Crispy Baked Garlic & Parmesan Brussel Sprouts
Welcome to The Fancy Fork! Your hub for seasonal produce insight and farm-style recipes that are made to satisfy.
While the season has been cold, the abundance of Brussel sprouts is in blossom. Brussel sprouts are a cruciferous vegetable that not only makes a delicious side dish but also fuels your body with key nutrients. Being low in calories, Brussel sprouts are high in minerals, protein, fiber, vitamin C, and vitamin K. Especially during these cold months, it’s important to have proper consumption of vitamin C as it helps support immune functions, tissue repair, and iron absorption to fight those viruses. In addition, just a half cup of cooked Brussel sprouts has over 2 grams of fiber which helps to promote a healthy digestive system by feeding the beneficial gut bacteria.
Fun fact: Did you know that this nutrient-dense vegetable really is named after the capital of Belgium? Brussel sprouts were first introduced in Louisiana during the 18th century by French settlers. They became quickly adored as this little vegetable was established as a commercial crop in California by the early 1900s. Today, the U.S.A produces nearly 70 million pounds of Brussel Sprouts every year.
- 1 lb. Brussel Sprouts
- 2 tbsp. Olive Oil
- 3 Garlic Cloves, crushed
- 4 tbsp. Parmesan, grated
- 1/2 tsp. Salt
- Preheat oven to 400F. Line a baking pan with parchment paper.
- Trim and halve the Brussel sprouts. Toss into a large bowl with 3 tablespoons grated Parmesan, olive oil, crushed garlic, and salt.
- Evenly spread onto the prepared baking pan, then sprinkle with the reserved one tablespoon grated parmesan.
- Bake for 15 minutes, flip the Brussel sprouts, then bake an additional 10-15 minutes, until crispy. Enjoy warm!
Now that you’ve mastered the art of roasting Brussel sprouts, it’s time to grab your fork and enjoy the warmth of Winter season delights!
Carrot Cake Loaf with Ermine Frosting
A super moist crumble with toasted walnuts and a little spice to deepen the flavor, this carrot cake loaf is a scrumptious gift to wrap up for friends or serve after family dinner.
History of Carrot Cake
Did you know that President George Washington served carrot cake at White House parties? While many baker folktales have labeled carrot cake as a sweet treat during times of rationing, it was actually enjoyed amongst the rich in history. Originally, carrot cake was developed in Medieval palaces when the chefs slowly cooked the carrots to highlight their natural sugars. To add richer flavors, the chefs stirred in a variety of warm spices, then flour and eggs to create a carrot pudding. As time went by, the carrot pudding evolved into a fluffy cake that was complemented with a velvety cream cheese frosting to be enjoyed.
Carrot Cake Loaf:
- 2 cups all-purpose flour
- 1 tsp. baking powder
- 2 tsp. ground cinnamon
- ¾ tsp. baking soda
- ½ tsp. ground cloves
- ½ tsp. salt
- 1 ½ cups carrots, grated
- 2 large eggs, whisked
- 1/3 cup brown sugar
- 1/3 cup applesauce
- ¼ cup olive oil, or melted butter
- ¼ cup maple syrup
- 2 tsp. vanilla extract
- ½ cup walnuts, crushed and toasted (optional)
- ½ cup whole milk
- ½ cup unsalted butter
- ½ cup granulated cane sugar
- 2 ½ T flour
- ½ tsp. vanilla extract
- pinch of salt
Carrot Cake Loaf:
- Preheat oven to 350F. Grease and line a loaf pan with parchment paper.
- In a large bowl, mix together the flour, baking powder, cinnamon, baking soda, ground cloves and salt.
- In a separate bowl, whisk together the grated carrots, maple syrup, brown sugar, applesauce, whisked eggs, olive oil and vanilla extract. Pour into the flour mixture to mix just until combined. Fold in the walnuts.
- Pour the batter into the prepared loaf pan.
- Bake for 55-65 minutes, until a toothpick inserted into the center comes out clean.
- Allow the loaf to cool in the pan for five minutes before transferring to a wire rack to cool completely.
- In a saucepan over medium heat, whisk together the flour and milk. Bring to a simmer, stirring frequently until thick like pudding. Remove from heat, stir in the vanilla extract and salt, then set aside to cool completely. Place plastic wrap on the surface to keep it from becoming hard.
- In the bowl of a stand mixer, cream together the butter and sugar until fluffy, about 4-5 minutes. On medium speed, pour in the cooled flour mixture, then beat until light like whipped cream. Add the frosting on to the cooled loaf cake to enjoy.
A decadent breakfast, a lightly sweet dinner or a simple gift to loved ones, it’s time to grab your aprons and begin baking deliciousness!