Wise Traditions



Beef Liver, Mushroom & Bacon Pate Pateserves 10 as an appetizer1 lb ground beef liver3/4 lb ground beef1/2 lb ground bacon1 cup minced shallots1/4 cup bacon fat1/2 lb mushrooms, chopped1/4 cup brandy2 eggs, lightly beaten3 garlic cloves2 tsp salt2 1/2 tsp dried thyme1 1/2 tsp allspice1 tsp ground black pepperMelt bacon fat in a heavy skillet over medium heat. Add shallots and saute until translucent, add mushrooms and saute until most of the moisture is evaporated. Remove from pan and deglaze with brandy. Set aside to cool.In a bowl combine the remaining ingredients, the cooled shallot and mushroom mixture and brandy from pan. Fold in eggs last.Line a loaf pan with parchment. Using your hands, lightly and evenly press the meat into the pan. Cover pan tightly with foil (or use a Sil Pat as a “lid”) and place in a larger baking pan, filling this with boiling water to make a “Bain de Mer”. Bake at 350 oven about 1 1/2-2 hours, until the pate begins to pull away from he sides of the pan and it is firm.Best served cooled, refrigerated, and then brought to room temp. Serve with good mustard and cornichons.Grass-fed Organ Meatloaf serves 6-81 lb grass-fed beef chuck1/4 lb pureed grass-fed beef liver1/8 lbpureed grass-fed beef heart2 eggs, lightly beaten1/2 cup ground pork rinds3 TbspUmeboshi Plum Vinegar2 Tbsp butter, melted1 cup diced white onion1/2 cup diced celery1/2 cup diced carrots1/2 cup minced fresh parsley1 1/2 Tbsp minced fresh rosemary1 Tbsp minced fresh thyme1 Tbsp ground coriander 1 tsp ground white pepper1 tsp salt1/4 tsp fresh ground black pepperOptional: 1/2 cup organic or homemade ketchup, or tomato pastePreheat the oven to 350. Melt the butter in a medium size sauté pan, sauté the onions for a few minutes, then add carrots and celery and sauté til tender and slightly browned, add the herbs and sauté another minute bine eggs, beef & liver, pork rinds, vinegar, and spices. Mix well but do not overwork. Chill overnight if possible (not absolutely necessary, but enhances the flavor). Push mixture into a 9 x 5 loaf pan, bake in the center of the oven for 30 minutes. Remove and spread ketchup or tomato paste over top. Put back in the oven and bake for an additional 15-30 minutes until a thermal probe inserted in the center registers 160 deg. Do not overcook, should still be moist. Meatloaf or Meatballs serves 8-102# ground beef (or half beef, half pork)1/2 cup powdered pork rinds1 medium yellow onion, chopped4 cloves garlic, minced2 eggs1/2 cup stock (preferably beef or pork)1/2 cup grated parmesan or romano cheese2 tsp anchovy paste1 Tbsp each thyme & marjoram2 Tbsp soy sauce2 tsp minced capers1 tsp ground mustardTopping: 2 cups tomato purée, 1 Tbsp tomato unami, 1/2 cup grated sharp cheese (romano, cheddar, provolone), 1-2 Tbsp honeyMix first 10 ingredients together, shape into a loaf, or meatballs. Cover with toppings, bake @ 375 for 40 minutes.Chicken Liver Pate? cup chicken fat? cup lard and/or butter1 large onion, chopped1 ? # chicken livers, soaked in lemon juice and rinsed, drained2 Tbsp brandy or dry sherry2 tsp salt2 bay leaves? tsp black pepper? tsp thymeMelt fat in a sauce pan, add the seasonings. ?Cook for 5 minutes. Add chicken livers and simmer until browned, add brandy or sherry, cool. Discard bay leaves. Grind mixture twice, cool overnight.Brine for Roasted Chicken (or turkey):5 gallons warm water3 3/4 cup coarse Celtic Sea Salt3 3/4 cup Tamari3 1/3 cup honeyWalnut, Lemon, and Herb Chicken Roulade (serves 6 as an appetizer)? cup arugula or watercress? cup parsley? cup mint? cup walnuts1 Tbs lemon zest? cup lemon juice? cup olive oil, plus more for brushing? tsp salt2 boneless and skinless chicken breasts, butterfliedIn a food processor, blend all ingredients except the chicken into a paste. Sprinkle both sides of the chicken with salt. Spread the paste over the butterflied chicken. Roll the chicken and tie into a roulade; brush the roulades with olive oil. Bake until chicken is just cooked through. After resting, slice crosswise into thick pieces.Gremolata (for Roasted Marrow Bones)? cup minced parsley2 tsp lemon zest2 tsp garlic2 Tbs sauerkraut or pickle juice? cup olive oilCoconut Chicken Curry with Cashews and Cilantro serves 4Grind together and set aside:1 ? tsp whole cumin seeds, toasted1 Tbs coriander seeds, toasted1 whole star anise, toasted2 whole cloves? tsp black peppercorns, toasted? tsp ground cinnamon? tsp grated nutmeg? tsp ground turmericSeeds from 1 cardamom pod? cup coconut oil1 large onion, minced4 cloves garlic, minced1 Tbs ginger, minced1 small red or green chili, minced? tspcayenne? cup cashew nuts, divided? cup dried, toasted shredded coconut, divided1 whole chicken, cut into pieces and generously salted2.5 cups coconut milkSalt to taste1/4 cup fresh juice from 3 to 4 limes1/2 cup fresh cilantro leaves and tender stems, coarsely choppedHeat oil in a large saucepan over medium-high heat until melted (or until oil is shimmering). Add the chicken pieces, skin side down and brown both sides. Remove the chicken and add onion, garlic, ginger, and chili. Cook, stirring frequently, and scraping bottom of pan until brown, about 10 minutes. Add cayenne, ? cup cashews, ? cup shredded coconut, and half of spice mixture. Cook, stirring constantly until fragrant, about 30 seconds. Blend the mixture and return to heat. Add chicken back, then just enough chicken broth to come up halfway up the level of the meat. Braise with a lid to cook the chicken through. Add coconut milk and bring to just a bare simmer. Stir in lime juice, and remove from heat.Serve garnished with remaining cashews and shredded coconut and cilantro.Herbed Sunflower Seed-Tahini Dip (for crudite)1 cup hulled sunflower seeds1 cup smooth liquid tahini ? cup sunflower oil?cup lemon juice1 large, or 2 small garlic cloves1 Tbs maple syrup Salt and freshly ground black pepper to taste1 cup any combination of mixed herbs (dill, chives, basil, mint, cilantro, parsley)Glorified Caesar Salad Dressing2 cloves garlic, minced 1 1/2 tsp fresh lemon juice, brine from sauerkraut or other ferment, or white wine vinegar1 1/2 tsp juice from kraut, pickles, or other fermented condiment8 anchovy fillets2 whole eggs (may add extra yolk)3 Tbsp. freshly grated parmesan and/or Romano cheese 1 Tbsp olive tapenade (opt.)1-2 tsp honey1 tspdijonmustard1 ripe avacado1/2 cup sour cream1/4-1/2 cup quality olive oil or combination olive & sunflower oilsWith an immersion blender or in a Vita Mix combine the anchovy fillets and lemon juice/ferment brine. Let rest for 5 minutes to neutralize “fishy-ness”. Add the rest of the ingredients but oil, combine well. Add the olive oil in a slow stream while blending, until the desired consistency and flavor is reached.Creamy Cucumber Salad serves 104 cups cucumbers, diced1/2 cup sour cream or Greek yogurt1 Tbsp white wine vinegar, or juice from fermented pickles or kraut2 Tbsp chopped fresh herbs such as mint, basil, or marjoram1 tsp salt1/2 tsp ground pepperLemon-Lime Tartlets serves 10-12Crust:2 cups crispy almonds1 cup dates2 eggs1/4 cup melted butter or gheeFilling:1 cup fresh juice of lemons and/or limesZest of 3-6 lemons and/or limes1 1/2 cup butter, in chunks3 cups coconut sap sugar6 large or 8 medium-sized eggs1/4 tsp saltClotted Cream:1 cup heavy cream1/2 cup sour cream1-2 tbsp coconut sugarTo make the crust, process ingredients in a food processor to crumbles. Press into a tart pan, tartlet pan, or individual ramekins.In a heavy pan or a water bath, combine well all but the butter of the filling ingredients with a whisk. Gently heat over medium heat, stirring constantly until set. Drop in the butter last, fold in. Divide between crust-lined dishes and chill.Whip the clotted cream ingredients. When ready to serve, pipe or drop the clotted cream onto each tartlet. Embellish with a slice or tiny wedge of fig.Pumpkin Panna Cotta serves 8-102 1/2 cups cream (dairy or coconut milk & cream)1 cup puréed pumpkins1/2 cup maple syrup4 tsp gelatin1/2 tsp cinnamon1/4 tsp nutmeg?Soften the gelatin over 1 cup of the cream. When soft, gently heat until dissolved.Meanwhile combine the remaining ingredients, add the gelatin mixture, and pour into serving dishes, cover, and chill.?Apple-Pear Crisp serves 86 cups sliced, firm apples and pears2 cups butter1/2 cup honey1/2 cup coconut sap sugar1/2 ?cuplucama powder (optional)1/2 cup crispy almond flour (may be part coconut flour)1 cup rolled oats2 tsp cinnamon1 tsp nutmeg1/2 tsp cloves1/2 tsp saltLayer apple slices in a baking pan. Combine remaining ingredients and spread over the top. Bake at 350 for about 35 minutes.Traditional Wise Traditions Conference CheesecakeProcess the following in a food processor to a fine crumb:2 cups soaked & dried blanched almonds1 cup pitted dates2 eggs, lightly beaten? cup soft ghee or butterPress into a ? sheet baking pan and bake crust in a 350 deg. Oven for 10 minutes, cool1 cup whole milk1 Tbsp gelatin4 eggs, separated4 cups soft cream cheese? cup honey 1 Tbsp vanillaSoften the gelatin in the milk for 5 minutes, then gently warm to dissolve the gelatin. Add the remaining ingredients and blend well. Pour over the cooled crust and chill, covered, at least 4 hours until well set. Top with a dollop of fruit compote or organic jam, if available. ................
................

In order to avoid copyright disputes, this page is only a partial summary.

Google Online Preview   Download