We went through the back issues of Spring Lake Ranch newsletters to bring you these wonderful recipes from the SLR Kitchen throughout the years. Bon Appétit!
Slow-Cooked Maple Cider Brisket
- 4 to 5 pounds beef brisket
- 2 cloves garlic cut into thin slivers
- 1/2 pound maple-smoked bacon cooked and crumbled, optional
- 3 tbsp bacon drippings or grapeseed oil
- 2 onions halved and thinly sliced
- 3 cloves garlic very finely chopped
- 1 tbsp garlic very finely chopped
- 1 tbsp kosher salt
- 1 tsp dried oregano
- 3/4 tsp freshly ground black pepper
- 1/4 tsp ground cayenne
- 2 tbsp tomato paste
- 1 cup strong brewed coffee
- 3/4 cup apple cider vinegar
- 3/4 cup maple syrup
- 1/2 cup chicken broth
- 1 tbsp dijon mustard
- Preheat the oven to 350° F.
- Using a paring knife, cut small slits all over the brisket, inserting a sliver of garlic into each slit as you cut it. Place the brisket into a large Dutch oven or roasting pan fitted with a lid.
- In a large sauté pan or saucepan, heat the bacon drippings over medium heat. Add the onions and cook, stirring occasionally until golden, about 6 to 7 minutes. Add the garlic, salt, oregano, pepper, and cayenne and stir for 1 minute. Add the tomato paste and cook, stirring continuously, for 1 minute. Stir in the coffee, vinegar, maple syrup, broth and mustard. Bring the ingredients to a boil.
- Pour the contents of the sauté pan over the brisket in the Dutch oven. Cover the pan with the lid and place it into the oven. Bake for 30 minutes. Decrease the heat to 300° F and bake, basting the meat with the pan sauce once or twice, until the brisket is fork tender, about 3 hours. Allow the meat to rest for about 15 minutes. Slice the meat across the grain using an electric knife or sharp carving knife. Place the sliced meat into a large, ovenproof serving container with lid. Remove the fat from the surface of the sauce. Pour the sauce over and around the meat. Cover the container with the lid.
- Place the container with the brisket back into the oven for 30 minutes. Garnish with the crumbled bacon (if using). Serve immediately.
Maple Sweet Potato
- 4 medium sweet potatoes
- 1 tsp olive oil
- 1/2 cup chopped white onion
- 1 1/2 cups drained & rinsed canned kidney beans
- 2 medium tomatoes, diced
- 2 cloves garlic, chopped
- 2 tbsp maple syrup
- 2 tbsp apple cider vinegar
- 1 tsp chili powder
- 6 slices cooked bacon, finely diced
- 1/4 cup chopped peanuts
- Salt and pepper to taste
- Preheat oven to 400. Poke a few holes in the sweet potatoes & bake for 25-50 minutes. Set aside to cool.
- Prepare chili bean filling: Heat oil in a sauté pan over high heat. Add onions and cook, stirring, until they become translucent, 2 to 3 minutes.
- Add the remaining ingredients except bacon and peanuts to pan and reduce to medium-high. Cook & stir until liquid is absorbed, 3 to 4 minutes. When it is thickened & warmed through, fold in bacon and peanuts. Season to taste and removed from heat.
- Slice a slit down each sweet potato center and fill with bean mixture.
Succotash Over Quinoa
- 1 cup dried chickpeas
- 2 tbsp olive oil
- 1 large onion, finely chopped (2 cups)
- 1 large red bell pepper diced (2 cups)
- 1 12-oz bunch rainbow Swiss chard, stems and leaves chopped separately (2 cups stems, 4 cup leaves), divided
- 1 1/2 cups fresh or frozen corn kernels
- 1 cup vegetable broth
- 2 large carrots diced (1 1.2 cups)
- 3 cloves garlic, minced (1 tbsp)
- 2 tsp dried tarragon
- 1/8 tsp dried red pepper flakes, optional
- Place chickpeas in large bowl; cover with 1 1/2 inches water, and soak overnight. Drain, and transfer to large saucepan. Cover with 2 inches of water, and bring to a boil 5
- Reduce heat to medium-low, cover and summer 4 minutes to 1 hour, or until tender. Drain and set aside.
- Heat oil in large saucepan over medium heat. Add onion, bell pepper, and Swiss chard stems, and sauté 5 to 7 minutes, or until softened. Stir in remaining ingredients and season with salt and pepper, if desired. Cover, and simmer 5 minutes. Uncover, and cook 3 to 5 minutes more or until carrots are tender.
Maple Shortbread Cookies
- ¾ cup light brown sugar
- 1 cup unsalted butter, softened
- ½ cup pure maple syrup
- 1 teaspoon vanilla
- 1 egg yolk
- 3 cups unbleached, all-purpose flour
- ¼ teaspoon salt
- Beat together the sugar and butter with an electric beater on high speed for about 3 minutes.
- Add maple syrup, vanilla, egg yolk and mix for 1 minute.
- Sift the flour and salt directly into the butter/sugar mixture.
- Beat at medium speed for 2 minutes.
- Shape the dough into a ball, wrap in plastic, and refrigerate overnight.
- Preheat oven to 350° F.
- Grease two baking sheets Divide the dough into two equal portions.
- Working with 1 portion at a time, roll out on a lightly floured surface to about 1/8-inch thick.
- Cut out shapes with a cookie cutter and place on prepared cookie sheets, about 1 inch apart.
- Gather scraps, re-roll and cut out as many additional cookies as possible.
- 1 ½ cups heavy whipping cream
- 8 oz. light cream cheese, softened
- ½ cup sugar
- ¼ cup lemon juice
- In a large bowl, beat whipping cream (using a mixer) until it forms stiff peaks. Transfer into another bowl and set aside.
- Place cream cheese and sugar into a large bowl and blend with mixer until well blended.
- Gradually pour in lemon juice while mixing until mixture is light and fluffy.
- Gently fold in reserved whipped cream until well combined.
- Pour into individual bowls and refrigerate for at least 1 hour. If you make them the day before, be sure to cover containers or the mousse will dry out on top.
Makes 5 ½-cup servings.
- 1 cup beef broth
- ½ cup soy sauce
- ½ cup brown sugar
- 4 garlic cloves
- 1 tablespoon sesame oil
- 1 tablespoon rice wine vinegar
- 1 tablespoon grated ginger
- 1 teaspoon Sriracha (or more to taste)
- 1 cup diced onion
- ½ teaspoon ground pepper
- 3 pounds beef chuck (cut into 1” cubes)
- 2 tablespoon cornstarch
- 1 teaspoon sesame seeds
- 2 green onions (thinly sliced)
- In a large bowl, whisk together beef broth, soy sauce brown sugar, garlic, sesame oil, rice wine vinegar, ginger, Sriracha, onion, and pepper.
- Place beef chuck into pot; stir in beef broth mixture until well combined.
- Cover; bring to a boil before turning temperature down to simmer and cook 2-3 hours, until meat is fork-tender.
- In a small bowl, whisk together corn starch and ¼ cup water; stir mixture into the pot and cook until thick.
- Garnish with green onions and sesame seeds.
Corn and Chickpea Patties with Avocado Buttermilk Dressing
- Oil for sautéing
- 1 onion, chopped
- 1 cup corn
- 2 cups cooked chickpeas, drained and rinsed
- ½ cup bread crumbs
- 1 teaspoon Dijon mustard
- ½ teaspoon honey
- ½ teaspoon ground cumin
- Salt and pepper to taste
Avocado Buttermilk Dressing
- 1 avocado peeled and mashed
- ½ cup sour cream
- 1 ½ teaspoon Dijon mustard
- ¼ cup lemon juice
- Sauté onion in small amount of oil until soft.
- Place corn in food processor.
- Add onion and the next 5 ingredients and pulse until well combined but not pasty.
- Transfer to mixing bowl and blend.
- Season with salt and pepper to taste.
- Shape into 4 patties.
- Broil patties until brown about 6 minutes. Flip and brown other side.
- Serve with avocado buttermilk dressing
Coconut Blueberry Cheesecake Bars
- 1/2 cup butter
- 3/4 cup finely crushed graham crackers
- 1/2 cup all-purpose flour
- 1/2 cup flaked coconut
- 1/2 ground pecans
- 1/4 + 2/3 cup sugar
- 12 oz. cream cheese
- 4 eggs
- 1 tablespoon milk
- 1 teaspoon vanilla
- 2 cups blueberries
- Preheat oven to 350 degrees
- Lightly grease a 13×9 inch baking pan and set aside.
- For crust, in a small saucepan heat butter over medium heat until the color of light brown sugar; remove from heat and set aside.
- In medium bowl stir together graham crackers, flour, coconut, pecans, and 1/4 cup sugar; stir in butter until combined
- Evenly press on bottom of prepared pan; bake 8-10 minutes or until lightly browned.
- Meanwhile, in large mixing bowl beat cream cheese and 2/3 cup sugar on medium until combined
- Add eggs, milk and vanilla; beat until combined
- Pour over hot crust and sprinkle with blueberries.
- Bake 18-20 minutes or until center appears set; cool in pan on rack; cover and refrigerate then cut into bars.
Spicy Marinated Tomatoes
- 4 cups cubed red tomatoes
- 1/3 cup thinly sliced green onions (about 4)
- 4 garlic cloves, minced
- 1 jalapeño pepper, minced
- 1/3 cup white balsamic vinegar
- 1 tablespoon light brown sugar
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons minced peeled fresh ginger
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- Combine first 4 ingredients in a large bowl.
- Combine vinegar and remaining ingredients in a small bowl; stir until blended.
- Pour vinegar mixture over tomato mixture, tossing to coat.
- Serve at room temperature.
Black Bean and Corn Salad
- 3 cups black beans
- 2 cups cooked corn
- 1 small red onion diced small
- 1 cup red pepper diced small
- ½ cup chopped cilantro
- ½ cup chopped parsley
- 1tsp. crushed red pepper
- 3 cloves garlic finely chopped
- ½ cup lime juice
- ½ cup canola oil
- 2 tsp cumin
- 1 tsp salt
- Combine beans, corn, onion, pepper, cilantro, parsley, crushed red pepper and garlic.
- Mix lime juice, canola oil, cumin and salt.
- Add to bean mixture.
- 2 cups fresh blueberries
- 2 cups water
- ⅓ cup granulated sugar
- 1 tsp brown sugar
- 1 cinnamon stick
- 1 lemon thinly sliced
- 2 cup plain yogurt
- 1 cup apple juice
- Place blueberries, water, sugars, cinnamon, and lemon in saucepan.
- Bring to a boil and turn down to simmer for fifteen minutes uncovered.
- Drain through a sieve into a bowl underneath.
- Chill the sieved liquid.
- Just before serving, whisk in yogurt and apple juice.
- Garnish with blueberries. Enjoy!
Hungarian Mushroom Soup
- 12 ounces fresh mushrooms — sliced
- 2 cups water (or vegetable stock)
- 2 cups chopped onions
- 4 tablespoons butter
- 3 tablespoons flour
- 1 cup milk
- 1‐2 teaspoons dried dill (or 2-3 tablespoons fresh minced dill)
- 1 tablespoon Hungarian paprika
- 1 tablespoon Tamari soy sauce
- ½ cup sour cream
- 2 teaspoons fresh lemon juice
- ¼ cup fresh chopped parsley
- 1 teaspoon salt fresh ground black pepper to taste
- Sauté the onions in 2 Tbs. butter over medium heat, salt lightly.
- After a few minutes, add mushrooms, 1 tsp. dill, ½ cup water (or stock), soy sauce and paprika.
- Cover and simmer for 15 minutes.
- Next, make a white roux in a separate large saucepan. Start by melting the remaining 2 Tbs. butter over medium heat. Whisk in flour until it forms a thick paste. Continue whisking as the roux bubbles and cooks for about 5 minutes. Reduce heat to low, add milk and cook, stirring frequently for about 10 minutes — until thick.
- Stir in mushroom mixture and remaining water (or stock). Adjust the consistency as desired, thinning the soup by adding more stock or milk. Cover and simmer 10-15 minutes.
- Just before serving, stir in salt, pepper, lemon juice, sour cream, and if desired, extra dill. Serve garnished with parsley.
Barbara’s Blueberry Crumble
- 8 cup blueberries
- 2/3 cup sugar
- 4 tbsp. cornstarch
- 2 cup flour
- ½ cup sugar
- 1 tbsp. baking powder
- 1 tsp. salt
- ½ cup butter
- 1 cup half n’ half
- 1 egg
Maple Whipped Cream:
- 1 cup cold whipping cream
- ½ cup maple syrup
- Preheat the oven to 375.
- Mix the filling ingredients in a 13” x 9” pan, and bake until bubbly (about 20-30minutes).
- Now, mix the dry ingredients in a large mixing bowl.
- Next, blend in the butter.
- Once blended, lightly mix in the half n’ half and the egg.
- When filling is done, drop the crumble topping by heaping tablespoons onto the filling.
- Heat the oven to 425, and bake the whole crumble for 20-25 minutes.
- The crumble topping should be golden brown.
- Use an electric mixer to whip the maple syrup and whip cream. Continue whipping the mixture until it holds semi-firm peaks.
- Serve the maple whipped cream on the blueberry crumble
- 2 cups white flour
- 1 tablespoon baking powder
- 2 tablespoons sugar
- 1 teaspoon salt
- ¼ teaspoon cream of tartar
- 7/8 cup sour cream
- ½ cup vegetable shortening (Crisco)
- 1/8 cup milk
- Mix dry ingredients in a bowl.
- Add ½ cup shortening and mix until crumbly and pea-size pieces form.
- Add 7/8 cup sour cream and 1/8 cup milk and mix lightly
- Turn out onto a floured board and fold over 4 or 5 times.
- Pat to 1½” thick and cut with floured biscuit cutter or small round glass.
- Place on ungreased cookie sheet ½” apart.
- Bake at 425⁰ for 15-18 minutes.
- Serve with butter and maple syrup or chicken and gravy.
Sesame Pineapple Chicken
- 4 fresh pineapple slices
- 3 tbsp pineapple juice
- 1 ½ toasted sesame seeds
- 3 tbsp honey
- ¼ tsp rubbed sage
- 4 boneless/skinless chicken breasts
- cooking spray
- Combine pineapple juice, sesame seeds, honey, and sage.
- Stir well.
- Place chicken on a broiler pan that has been coated with cooking spray.
- Brush chicken with juice mixture.
- Broil 8 inches from heat 6 minutes.
- Turn chicken, and baste again. Broil 4 minutes.
- Baste pineapple slices with sesame mixture and broil 5 minutes, turning once.
- Transfer chicken to serving platter.
- Cut pineapple slices in half and arrange on each chicken breast.