Cooking with Edible Wasatch

i15-cvr-thumbOne of my favorite local publications, actually one of my favorite publications period, is a little magazine called Edible Wasatch. This seasonal magazine is packed full of bios and stories about local farmers, restaurants, chefs and producers. The best part of the magazine though, is the local recipes. 

Every time a new issue of Edible Wasatch hits the shelves I rush over to my local cafe and snatch my copy up and head right home to get cooking. The recipes featured are always exciting and easy and accessible for all to make. The directions are never complicated but the end result is always something fantastic.

The first recipe I tried was the mackerel pate and as luck would have it,  I had been holding on to a can of fancy mackerel for months just waiting for the perfect recipe to inspire me to crack it open.  I truly wish I would have ordered more cans of this little fish because the spread was  amazing.  I substituted aiolo where  it called for creme fraiche and added just a pinch of cayenne for a little kick.

The second recipe I tested was polenta with meatballs and tart cherries. I was planning on making something using the last of my ground turkey for dinner so I substituted the pork in this recipe for that and the cherries with the cranberries I had on hand. I had never used fruit in my meatballs before and the added sweetness was so delightful. On their own, each dish is lovely but together the polenta and meatballs really make something special .

Head over to http://www.ediblewasatch.com/ to find these recipes and more. I will be trying out their kombucha cocktails this weekend from their feature ‘The mother of all cocktails’, how cute!

EdibWasa Winter 2014.clipular (1) EdibWasa Winter 2014.clipular

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Chocolate zucchini cupcakes & chocolate bacon frosting

GEDSC DIGITAL CAMERAToday we got a taste of spring sunshine and I was really in the mood for a picnic. Sadly it was still too cold to actually sit outside so my daughters and I had an indoor tea party with all of their little Russian dolls and these yummy chocolate zucchini cupcakes.

The best part of zucchini cupcakes  ( besides being delicious) is of course getting a little extra veggies in the kiddos diet without a fuss. Luckily my kids love veggies but even they can be stubborn about eating sometimes.  These are lightly sweet and oh so yummy and the frosting has a hint of salty bacon in it making them a little extra special.

What you need

Cupcakes

  • 1 medium-large zucchini
  • 1/2 c coconut oil
  • 1/2 c honey
  • 1 cup whole wheat flour
  • 1/2 c cocoa powder
  • 1/2 tbsp baking powder
  • 1 tsp baking soda
  • 2 eggs
  • pinch of salt

Frosting

 

  • 4 tbsp coconut oil
  • 4 tbsp honey
  • 1 heaping tablespoon of bacon grease ( you can use chopped cooked bacon for ‘sprinkles’!)
  • 4 tablespoons cocoa powder
  • 1 tbsp corn starch
  • A few drops of water as needed

 

How to make it

Cupcakes

  • Preheat oven to 350
  • in one bowl mix flour, cocoa powder,  baking powder & soda and salt together and set aside
  • Grate zucchini finely
  • in a bowl mix zucchini, eggs and honey
  • Melt coconut oil
  • Add coconut oil to dry ingredients and mix well
  • add zucchini mixture to flour mixture and mix well
  • add batter to a greased muffin tin
  • reduce oven to 300 and bake for 15 minutes or until done

Frosting

 

  • In a kitchen aid or in a bowl with a mixer whisk together cocoa powder and corn starch until fully blended
  • add coconut oil and honey slowly and whisk in
  • whisk in bacon grease
  • add a few drops of water if needed until consistency is like frosting
  • Place in the fridge for at least 15 minutes
  • (coconut oil may clump together once cooled, just whisk again to blend or not if you don’t care )