Little Cowpokes

As fair season is quickly approaching, I thought Zac William’s Little Cowpokes Cookbook would be the perfect selection for June’s quirky cookbook article. If you have little ones in your life that love farming, westerns, or rodeos, this book is full of recipes they’ll adore. With images and design ideas to accompany each recipe, it’s a great book to help you out with “Wild West parties, chuck wagon cookouts, sagebrush get-togethers, and rodeoroundups”. Some fan favorite dishes include Pioneer Honey Taffy, Get Along Pretzel Doggies, and Slow-Cooked Smokey Brisket. You can find this title under the call number, “J 641.597 Wil” at the Bremen Public Library, or on our free digital resource – Hoopla. Additionally, if you’re a fan of William’s book, he has a dozen other cookbooks geared towards the juvenile demographic you can check out!

Campari & Orange Granita

 

Ingredients

· 1 cup sugar

· 3 cups freshly squeezed orange juice

· 1 cup Campari

· 1/4 cup freshly squeezed lemon juice

 

Steps

1) For the syrup, combine the sugar and 1 cup water in a small saucepan, bring to a boil, and cook just until the sugar is dissolved.

2) Pour the sugar syrup into a 10x13x2-inch ceramic (non-metal) dish and stir in the orange juice, Campari, and lemon juice. Place the dish on a level surface in the freezer and freeze for one hour. Rake the entire mixture, including the edges, with the tines of a dinner fork and freeze for another 30 minutes. Continue raking and freezing the granita every 30 minutes, until it’s firm and granular. It should take 2 to 3 hours total. The granita is best served within a few hours. Spoon the granita into pretty bowls or steamed martini glasses and serve frozen.

 

From: Cook Like a Pro: Recipes & Tips for Home Cooks

By: Ina Garten

 

Zucchini Fries

 

Ingredients

· 3 medium zucchinis

· Pinch of saffron

· 1/2 cup water

· 1 quart neutral oil, such as peanut, for frying

· 1 cup semolina

· 1/2 cup all-purpose flour

· Sea salt

· Dried marjoram, to serve

 

Steps

1) Finely julienne the zucchini with a mandolin or julienne peeler and put them into a large bowl.

2) Season the zucchini with plenty of salt to release the water.

3) Using a mortar and pestle, grind the saffron to a powder and sprinkle it over the zucchini. Add the water, stir well, and set aside for 10-15 minutes.

4) Meanwhile, pour the oil into a large heavy-based saucepan and place over medium-high heat.

5) Mix the semolina and all-purpose flour together in a large bowl.

6) Once the oil has reached 350°F, lift a handful of the zucchini from the water and toss them in the flour mixture until lightly coated. Fry them in the hot oil until golden and crisp. Using a slotted spoon, transfer them to a plate lined with paper towels. Repeat this step with the remaining zucchini.

7) Transfer the fries to a serving bowl and season with salt and the marjoram before serving.

 

From: Quick and Delicious: 100 Recipes to Cook in 30 Minutes or Less

By: Gordan Ramsay

 

Roast Beef with Blue Cheese and Bacon

 

Ingredients

· 4 slices bacon

· 2 Ciabatta Rolls or 2 store-bought Italian rolls

· 2 ounces Goronzola Dolce or other spreadable blue cheese

· 8 thin slices rare roast beef

· Freshly ground black pepper to taste

 

Steps

1) Heat a panini or sandwich press according to the manufacturer’s instruction. Cook the bacon in the press until crisp, 5 to 8 minutes. Transfer to a paper towel-lined plate to coo slightly.

2) Split the rolls in half with a serrated knife. Spread the bottom half of each roll with the Gorgonzola Dolce. Arrange the roast beef on top of the cheese and sprinkle with black pepper. Arrange the bacon on top of the roast beef. Place the top halves of the rolls on top of the bacon.

3) Put the sandwiches on the press, pull the top down, and cook until the cheese is just melted and the outsides of the rolls are warmed, 2 to 4 minutes. Carefully remove from the press and serve immediately.

 

From: Panini Express: 70 delicious recipes hot off the press

By: Daniel Leader and Lauren Chattman

 

National Ice Cream Month

       What better way to celebrate the hottest month of the year, than with a cold, sweet treat? July is National Ice Cream Month, and here at the BPL, we take our desserts very seriously. While we definitely encourage you to celebrate all month long, some extra important days to look forward to include:

• July 1st - National Creative Ice Cream Flavors Day

• July 7th - National Strawberry Sundae Day

• July 16th - National Ice Cream Day

• July 17th - National Peach Ice Cream Day

• July 23rd - National Vanilla Ice Cream Day

• July 25th - National Hot Fudge Sundae Day

• July 26th - National Coffee Milkshake Day

In fact, on July 25th from 2:00 to 3:00, stop by the library to enjoy a hot fudge sundae and topping bar for the second year in a row! Can you tell we love our ice cream? 

       If you’re on the hunt for a fun, new way to eat your ice cream, BPL has the perfect selection of cookbooks for you. With dozens of recipes to choose from, these are sure to spice up your next frozen treat:

• Rose's Ice Cream Bliss By Levy Rose Beranbaum

• Rachael Ray 50: Memories and Meals From a Sweet and Savory Life By Rachael Ray

• Necessary Food By Briana Thomas

If you’re interested in any of these books, these titles can be found under the call number “641” in the Adult Department, and don’t forget to spend National Hot Fudge Sundae Day at your favorite library!

Nutty Seedy Breakfast Cookies

 

Ingredients

· 3/4 cup/90 grams walnuts, roughly chopped

· 1 cup/2 sticks/225 grams unsalted butter

· 1/2 cup/170 grams maple syrup

· 1 teaspoon pure vanilla extract

· 3 large eggs (about 150 grams), at room temperature

· 1 ripe banana, thoroughly mashed (about 1/3 cup/100 grams)

· 3/4 cup/100 grams raw unsalted pepitas (shelled pumpkin seeds)

· 3/4 cup/40 grams unsweetened flaked coconut

· 1/2 cup/45 grams raw shelled sunflower seeds

· 1/2 cup/50 grams flaxseeds

· 1/4 cup/50 grams millet

· 11/2 cups/150 grams rolled oats

· 1 cup/120 grams dried cranberries

· 2/3 cup/100 grams whole wheat flour

· 1/2 cup/100 grams dried cherries

· 1 teaspoon baking soda

· 1 teaspoon kosher salt

· 1/2 teaspoon ground cinnamon

· 1/4 teaspoon freshly grated nutmeg

 

Steps

1) Preheat the oven to 350°F and place a rack in the center of the oven. Place the walnuts on a baking sheet and toast for 6 to 8 minutes, until they are light golden brown and fragrant. Remove from the oven and set aside to cool.

2) Melt the butter, then place it in a medium bowl. Whisk in the maple syrup and vanilla until well combined. Whisk in the eggs and banana until the mixture is totally homogeneous. (The banana needs to be completely mashed so it whisks in smoothly.)

3) In a large bowl, stir together the pepitas, coconut, sunflower seeds, flaxseeds, and millet. Remove 1/2 cup/about 50 grams of the mixture and set it aside for topping the cookies. Add the walnuts, oats, cranberries, flour, cherries, baking soda, salt, cinnamon, and nutmeg to the bowl and stir well to combine. Make a well in the center and pour in the butter mixture. Stir well to combine — the dough will be more like a soft batter than a stiff cookie dough. Cover the bowl and refrigerate for at least 30 minutes or up to overnight, to allow the grains to absorb the liquid and firm up the batter.

4) When ready to bake the cookies, preheat the oven to 350°F. Line a baking sheet with parchment paper or butter it.

5) Wet your hands and use them to scoop about 1/4 cup of the dough from the bowl. Roll the dough into a rough ball, dip the top of the ball into the reserved seed mixture, and plop it seed side up on the prepared baking sheet. Repeat to form the remaining dough. Press the cookies down with the palm of your hand to make them flat. Bake for 20 to 22 minutes, rotating the baking sheet midway through the baking time, until the cookies are golden brown on the edges and firm when you press them in the middle.

6) Remove from the oven and let cool on the baking sheet on a wire rack.

7) Cookies can be stored in an airtight container at room temperature for up to 2 days.

 

 

From: Pastry Love: A Baker’s Journal of Favorite Recipes

By: Joanne Chang