Recipe of the Month,
September, 2017

and
Garlic Festival Recipes
                   
                    Garlic Panko Stuffed Cape Cod Bay Scallops

1 pound fresh or frozen bay scallops
1 cup Panko bread crumbs
6 tablespoons unsalted butter, melted
6 cloves garlic, finely chopped*
1 teaspoon chopped fresh thyme or 1/2 teaspoon dried
1/2 teaspoon Kosher salt
Zest of one large lemon

Lemon wedges and freshly chopped parsley for garnish

8-10 Scallop shells or small ramekins

Preheat oven to 400 degrees.

Defrost scallops as recommended on the seafood package. Place them
in a colander to drain. Meanwhile, combine Panko bread crumbs with
melted butter, chopped garlic, thyme, Kosher salt, and lemon zest and
mix with a fork until well incorporated.

Place scallops in a small bowl and add 1/2 cup of the Panko mixture
and gently toss with a spoon until mixture is evenly distributed.
Spoon scallop mixture into individual shells. Sprinkle remaining
mixture over each filled scallop shell. Gently press remaining
mixture onto the scallops, being careful not to push too hard.
Place on a sheet pan and bake in the oven for 8 to 10 minutes,
until bread crumb mixture is brown and scallops are just done.

Remove from oven and carefully place on individual serving plates
or a large platter. Garnish with lemon wedges and chopped parsley.
Serve immediately.

*You can add or subtract the amount of garlic based on your
preference.

Makes 8-10 servings.


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       ROASTED GARLIC COWBOY COOKIES À LA LAURA BUSH

1 1/4 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups light brown sugar
12 tablespoons unsalted butter, melted and cooled
1 large egg
1 large egg yolk
1 teaspoon pure vanilla extract
1 head roasted garlic
1 1/4 cups old-fashioned rolled oats
1 cup pecans, toasted and coarsely chopped
1 cup sweetened shredded coconut
2/3 cups semi-sweet chocolate chips

Adjust oven rack to middle position. Preheat the oven to 350°. Line two
cookie sheets with parchment paper.

Whisk flour, baking powder, baking soda, and salt together in a bowl and
set aside.

Whisk sugar, melted butter, egg and yolk, roasted garlic, and vanilla in a
large bowl until combined. Stir in the flour mixture until combined. Add
in the oats, pecans, coconut, and chocolate chips and fold in until all of
the ingredients are fully combined. The mixture will be sticky.

Lightly spray a 1/4 cup measuring cup or ice cream scoop with vegetable
oil spray. Drop level portions of dough onto prepared sheets, staggering
8 portions per sheet-spacing them 2 1/2” apart.

Bake the cookies 1 sheet at a time, until the edges are browned and set
and centers are puffed with pale, raw spots. About 15-17 minutes,
depending on your oven. Rotate the cookie sheets halfway through the
baking process. Do not overbake.

Let the cookies cool on the sheet for 5 minutes then transfer them to a
wire rack to cool completely. Store in an airtight container.

Makes about 16 cookies.
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                         AUTUMN HARVEST APPLE SLAW
DRESSING
2 tablespoons cider*                                 2 tablespoons roasted garlic
2 tablespoons cider syrup*                        1/4 cup extra-virgin olive oil
A small shallot, minced                             1 tablespoon lemon juice
2 tablespoons cider vinegar*                      Salt & pepper to taste

SALAD
1 bunch kale, stemmed, washed                  2 carrots, grated
 and torn into one inch pieces                    2 crisp, tart apples, grated*
1/2 head radicchio, sliced                          3/4 cup toasted walnuts
                                                                  (optional)
1/2 head napa cabbage, sliced                    1/2 cup shredded cheddar    
                                                                   cheese (optional)

Put the kale into a salad bowl and vigorously massage it until the leaves
have darkened and are slightly wilted (about 5 minutes).  Add the
radicchio, carrots and napa cabbage and mix vegetables together.  

Make the dressing by whisking the cider, cider syrup, shallot, vinegar,
and roasted garlic together.  Add 1/4 teaspoon each of salt and pepper
and whisk again.  Slowly drizzle in the olive oil, whisking constantly.  
Stir in the lemon juice. Taste and add more salt & pepper if needed.

Drizzle half of the dressing over the salad ingredients and mix well.  
Add more dressing if needed.  Add the walnuts and cheddar if desired
and serve.

*We use the wonderful cider, cider syrup, cider vinegar and heirloom
applies available at New Salem Preserves & Orchards.  
Newsalempreserves.com