Although we can’t be together this year for Hospital Fair Day, that doesn’t mean you can’t sample some great Fair Day food. Here are a few recipes to get you started. Enjoy!
Curried Red Lentil Salad
3 c. corn oil
1/2 c. wine vinegar
2 tbsp. sugar
2 tsp. salt
2 tsp. pepper
1 tsp. ground cumin
1 tsp. dry mustard
1/2 tsp. turmeric
1/2 tsp. mace
1/2 tsp. coriander
1/2 tsp. cardamom
1/4 tsp. cayenne
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
1/4 tsp. ground cinnamon
1 lb. dried red lentils
1 c. currants
1/3 c. capers
1 1/2 c. finely chopped red onions
In large bowl, whisk together all ingredients for dressing. Set aside.
Wash lentils. Cook in boiling water 5-6 minutes or until just tender. Rinse and drain well, combine with dressing and let sit overnight. At least 2 hours before serving, add capers, currants and onions to lentils. Serve chilled or at room temperature.
I’ve never served this without being asked for the recipe – and I serve it a lot. It’s always a hit at the Fair Day Gourmet Booth!
– Andrea E. Seaton, Executive Director
- Prep time: 25 minutes
- Yield: Serves 8
- 1 bottle Spicy Hot V8 Juice (or use regular V8 if you prefer)
- 2 ripe tomatoes peeled and chopped
- 1 red or yellow onion, finely chopped
- 1 cucumber, peeled, seeded, chopped
- 1 sweet red bell pepper seeded and chopped
- 2 green bell pepper, seeded and chopped
- 2 stalks celery, chopped
- 2 cloves garlic, minced
- 1/4 cup red wine vinegar
- 1/4 cup extra virgin olive oil
- 1 tablespoon freshly squeezed lemon juice
- 1 tsp. Vermont maple syrup
- Salt and fresh ground pepper to taste
- 1 teaspoon Worcestershire sauce (omit for vegan or vegetarian option)
Combine all ingredients and chill. Can be refrigerated for 2 days before serving.
It’s a salad in a soup, and it’s best served well chilled with croutons on top!
-Andrea E. Seaton
Vermont Salad Dressing
- 1 cup olive oil
- 1/3 cup Sherry Vinegar
- ¼ cup Vermont (of course) maple syrup
- ¼-1/3 cup Dijon mustard
- Salt & pepper to taste
- Add shredded Parmesan cheese, if desired
Mix and pour over lettuce for a delicious green salad!
-Andrea E. Seaton
Quick and Easy Beer Bread
This is a quick way to make bread, and it’s oh-so-delicious, with a crunchy, buttery crust on top:
- 3 cups of sifted flour (MUST sift; don’t use self-rising flour or, if you do, omit baking powder and salt from recipe)
- 3 tsp. baking powder
- 1 tsp. salt
- ¼ cup sugar
- 12-oz can or bottle of dark beer (Guinness is great for this)
- ½ cup melted butter
Preheat oven to 375 degrees.
Mix dry ingredients and beer until just mixed and everything is moistened.
Pour (or spoon – the mixture will be thick) into a greased loaf pan.
Pour melted butter over mixture.
Bake 1 hour, remove from pan and cool for at least 15 minutes. Slice and serve. It will “disappear” incredibly fast!
-Andrea E. Seaton
So this recipe will work without preparing simple syrup (which is for large quantities). Everything pretty much depends on taste, sweetness, etc.
Makes about 10 servings
- 4 cups water
- 2 cups sugar
- 2 cups cold water
- 1 3/4 cups fresh squeezed lemon juice or bottled lemon juice such as Real Lemon green bottle
- ice for pitcher and glasses
Mix together the water, sugar, and lemon juice and pour over ice in a tall glass!
Thai Noodle Salad with Peanut Sauce
- 6 ounces dry noodles (brown rice noodles, pad thai style rice noodles, soba noodles, linguini)
- 4 cups mix of cabbage, carrots and radish, shredded or grated
- 1 red bell pepper, finely sliced
- 3 scallions, sliced
- ½ bunch cilantro, chopped (or sub basil and mint)
- 1 tablespoon (or less, or more) jalapeño, finely chopped
- ¼–½ cup roasted, crushed peanuts( garnish)
Thai Peanut Sauce: ( tip! make a double batch and save the rest for another use)
- 3 thin slices fresh ginger- cut across the grain, about the size of a quarter.
- 1 fat clove garlic
- ¼ cup peanut butter ( or substitute almond butter!)
- ¼ cup fresh orange juice ( roughly ½ an orange)
- 3 tablespoon fresh lime juice ( 1 lime)
- 2 tablespoons soy sauce
- 3 tablespoons honey or agave
- 3 tablespoons toasted sesame oil
- ½ –1 teaspoon cayenne pepper ( or a squirt of sriracha sauce)
- ½ teaspoon salt
- Cook Noodles:Cook pasta according to directions on package. Drain and chill under cold running water.
- Blend the Peanut Sauce: while noodles are cooking, blend the peanut sauce ingredients together using a blender until smooth.
- Toss: Place shredded veggies, bell pepper, scallions, cilantro and jalapeño into a serving bowl. Toss. Add the cold noodles to the serving bowl and toss again. Pour the peanut sauce over top and toss well to combine.
- Taste: Adjust the salt (to your liking), add chili flakes if you want and serve, garnishing with roasted peanuts, fresh chopped cilantro and a lime wedge.
Bok Choy Salad
- ½ cup canola oil
- ½ cup white sugar
- ¼ cup red wine vinegar
- 2 tablespoons soy sauce
- ¼ cup butter
- 2 tablespoons white sugar
- 2 (3 ounce) packages ramen noodles including flavor packet (such as Top Ramen®)
- ½ cup sesame seeds
- 3 ounces slivered almonds
- 1 tablespoon soy sauce
- 2 large heads bok choy, chopped
- 6 each green onions, chopped
- Combine canola oil, sugar, red wine vinegar, and 2 tablespoons soy sauce together in a bowl.
- Melt butter in a saucepan over low heat; add sugar and stir until dissolved. Crumble ramen noodles; stir into butter mixture. Stir ramen seasoning packet, sesame seeds, almonds, and soy sauce into noodle mixture; cook until lightly toasted, stirring constantly to prevent burning, 2 to 3 minutes. Remove from heat.
- Toss oil and vinegar mixture, ramen mixture, bok choy, and green onions together in a large bowl.
Diane’s Grilled Corn on the Cob
Remove a few of the outer husks, and the silk.
Soak in water for 30 -60 min.
Preheat the grill to medium-high.
Shake off excess water before placing on the grill.
Cook 15-20 min, turning occasionally.
Once done, remove from the grill and peel off the husks.
Serve with your favorite flavoring – butter, salt, paper, parmesan cheese, herbed butter, BBQ butter, etc.
Pesto Pasta Salad
Ingredients for Salad:
- 1 can peas
- 1 can artichoke hearts (chopped)
- 3 cups cooked orzo pasta
- 1/2 cup Pesto recipe below Parmesan to garnish
- Basil to garnish
Ingredients for Pesto:
- 2 cups basil leaves
- 3/4 cup Parmesan
- 1/2 cup olive oil
- 1/2 cup pine nuts
- 2 garlic cloves
- 1/4 cup lemon juice
- 1/2 tsp salt
- 1/4 tsp pepper
Add all the Pesto ingredients to food processor and combine until smooth. Season to taste. Reserve 1/2 cup to dress salad and refrigerate any unused portion.
- Cook orzo as directed
- Add peas and artichokes to pasta as it’s cooking to heat
- Drain and place into serving bowl
- Add pesto and stir
- Garnish as desired
- Can be served alone or with chicken or shrimp for a tasty dinner
Yield: 3-4 servings of 1/2-3/4 cup