3/3/2012 Basket - Garden Salad, Salt Potatoes, and Apple Cinnamon Crepes

Garden Salad
Uses from this basket: Butter lettuce, Anaheim pepper
Other produce: Red onion, tomato


Wash lettuce and tear into bite-size pieces. Top with diced tomato, diced Anaheim pepper, diced red onion, crumbled blue cheese, and sunflower seeds. Serve with your favorite salad dressing.


Salt Potatoes
Uses from this basket: Gold potatoes


Salt Potatoes are originally from Syracuse, New York (right around where my husband is from). If you haven't tried them before, you really need to make this recipe. It's not healthy at all, but definitely worth splurging every once in a while (as with most unhealthy things). The inside of the potatoes gets SO creamy, they are just to die for.

• 8 cups water
• 1 1/2 cups kosher salt
• 3 pounds well scrubbed gold potatoes (or other small potatoes), as uniform in size as possible
  
• 1 stick butter, cut into pieces
• pepper

Bring salt and water to a boil and add potatoes. Cook until tender, about 25 minutes.

Drain potatoes in a strainer. Place pot back on stove over medium heat and add butter. When just melted, add potatoes and black pepper. Stir to coat and serve immediately.

Apple Cinnamon Crepes
Uses from this basket: Apples

• 4 tsp granulated sugar
• 1 tsp cornstarch
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 2 cups diced apple
• 1/2 tsp lemon juice
• 4 T (2 oz) cream cheese, room temperature
• 2 cups whipped topping, thawed from frozen
• 1 1/2 cups flour
• 1/4 tsp salt
• 4 eggs
• 1 1/2 cups milk
• melted butter
  
• powdered sugar

In a small nonstick pot on the stove, combine sugar, cornstarch, cinnamon, and salt with 2 tablespoons of cold water. Stir to dissolve. Add apples and lemon juice and stir. Bring to medium heat and cover. Cook until the apples have softened and liquid has thickened, about 5 minutes, uncovering often to stir.

Remove the pot from heat and transfer the mixture to a bowl. Allow it to cool for several minutes. Thoroughly stir in cream cheese. Fold in whipped topping. Keep in fridge until ready to use.

Mix flour and salt in a mixing bowl. Use a spoon to create a well in the center. Crack the eggs into the well and add 3/4 cup milk. Whisk in small circles in the well, slowly incorporating the flour until you have a thick mixture. Whisk in the rest of the milk until smooth. Strain the batter to remove any lumps.

Brush the cooking surface with melted butter. Pour a small amount of batter onto the pan (or dip your crepe maker into the batter if you have one), making sure it covers the surface. Cook for about 2-3 minutes (depending how you like your crepes).

Put about 1/4 cup filling into each crepe and roll it up. Sprinkle with powdered sugar and enjoy!