Buckwheat Flour, Buckwheat Pancake Mix, Stone Ground Grits
 
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Cheese Grits
1 cup Wade's Mill stone ground grits mixed with 1 1/2 cups cold water
1 1/2 cups salted boiling water
4 T Butter
1/2 cup crumbled Gorgonzola cheese
1 Cup heavy cream

Slowly add grits and cold water to boiling water, stirring. Cook, stirring every three or four minutes for 20 minutes. Beat in 4 T butter and 1/2 cup crumbled Gorgonzola cheese and 1 cup heavy cream. Season lightly with Tabasco and a little nutmeg and white pepper. Serve hot.

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Traditional Virginia Spoonbread
Stir 1 cup stone-ground Wade's Mill cornmeal into1 pint of boiling water, which contains _ teaspoon salt. Stir 1 minute, remove from the fire and add 2 tablespoons butter. Beat well, add 4 beaten eggs and beat in 1 cup cold milk. Beat again and pour into a hot buttered baking dish. Bake 25 minutes in a hot (400°) oven and serve from the baking dish.

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Cracked Wheat and Smoked Turkey Salad
Put in a large bowl 4 cups cooked cracked wheat (see directions below).
Add:
  • 1 pound smoked turkey (see directions below) shredded in bite-size pieces
  • 2 medium avocados, peeled, pitted, cut in large dice and tossed in lemon juice to prevent discoloration
  • 5-6 fresh Roma tomatoes, peeled, seeded and chopped
  • 5-6 oil packed sun-dried tomatoes, chopped
  • 3-4 scallions, shredded including some green part

Whisk together:

  • 1 tablespoon mustard
  • into 1/4 cup lemon juice
  • into _ cup olive oil

Toss sauce with other ingredients. Mix well and serve immediately. Makes 8-10 servings.

Cracked Wheat
Put in a bowl and soak 20 minutes: 1 cup cracked wheat (previously parched, see directions, following), 1 teaspoon salt, boiling water to cover.

To parch cracked wheat: To 1 cup of cracked wheat add 1 cup of water, cook at high heat in the microwave for 2 minutes. Dry in the oven at 250° for 20 minutes.

Turkey
Use a smoker grill, as directed, and smoke a whole turkey for about 3 to 4 hours. If all you have is a conventional kettle grill you can approximate the results by putting the coals to the side, oven style, and putting a pan of water in the middle and putting several pieces of water soaked fruit, hickory or mesquite wood on the coals. It helps to soak the wood in water for 10 minutes before putting on the coals.

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Puree of Fall Vegetables
I
n a large, thick-bottomed soup pot, melt 1/4 cup butter

Add:

  • 3/4 cup onion, finely minced
  • 4 ounces mushrooms, sliced

Saute until soft and add:

  • 1 pound carrots, peeled, chopped
  • 1 pound parsnips, peeled, chopped
  • 1 apple, peeled, cored, chopped
  • 3 cups chick stock
  • 1 tablespoon fresh thyme

Bring to a boil, then lower the heat to a simmer, cover and cook for 30 minutes or until the vegetables are soft. Add more stock if the soup seems to thick or to prevent burning. Cool slightly and then puree in a food processor or through a food mill.

Add:

  • 1 1/2 cups light cream
  • 1/2 cup fresh apple cider
  • 1/4 teaspoon ground nutmeg
  • Black pepper, to taste

Blend and warm the mixture over low heat. Serve immediately. Serves 6-8.

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Apple (Tart Tatin) Pie, serves 8
  • 2 pounds apples (tart for cooking)
  • 1/2 cup sugar
  • 2 tablespoons butter
  • Calvados Creme Fraiche (recipe follows)

Prepare caramel (see below). Peel, core and slice in eighths the apples. Make a ring of apples over the caramel in the frying pan, rounded sides down. Make another circle of apples in the center (if apples are large you may have to cut off tips, if so distribute the tips in the center so it will be slightly higher). Set the pastry, see recipe below, on top of the fruit. Let it stand until softened a bit and push is down between and fruit and the side of the pan. Bake in a preheated 400° oven for 30 to 35 minutes, or until the apples and the pastry are cooked. Remove from the oven and let stand a minute or two to firm slightly, then set a serving plate upside down on top of the pan. Lift together and turn quickly so the juice doesn't spatter. If some of the fruit has stuck just rearrange it on the tart. Serve with creme fraiche while still warm.

Caramel
Put 1/2 cup sugar and 2 tablespoons butter in a 9-inch black iron frying pan or a tinned copper pan. Heat over medium to high heat, stirring constantly. The mixture will thicken and then begin to color. When it is light brown, take it from the heat and continue stirring it until it doesn't color any more. It should be rich golden brown when it is finished. If it needs further cooking to be the right color, put it back on the heat, but use caution, always remembering that it continues to cook off the heat.

Sweet Pastry Dough
Cut 1/4 pound very cold butter into small pieces and put in a mixing bowl or food processor. Blend with 1/2 cup confections' sugar. Add 2 egg yolks and mix thoroughly. Add 1 1/4 cups flour into egg/butter/sugar mixture (all at once if using food processor) gradually with 1/2 to 1 tablespoon ice water if by hand. Add just enough water so that the mixture holds together. Refrigerate for 1/2 hour, then shape and roll the dough

Creme Fraiche
In a jar with a lid, put:

  • 1 cup heavy cream
  • 1 tablespoon buttermilk

Shake well. Let stand at room temperature for 24 hours and then refrigerate for 24 more hours before using.

To use: Before serving, add 2 tablespoons calvados to mixture and shake well. May also be whipped, if desired.

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Old Virginia Batter Cakes with Smoked Trout and Horseradish Sauce
Using the basic batter cake recipe* (see below), make very small batter cakes (bite size or about 2 inches around). Put a piece of smoked trout on the batter cake and top with a dollop of apple horseradish sauce (recipe follows). Serve three on a small plate as a first course or serve on a platter to pass around as an appetizer.

* Or you could order a package of Wade's Mill Corncake Pancake Mix and follow the easy directions on the package, omitting the brown sugar.

Blend together:

  • 1-2 tablespoons horseradish, freshly grated or prepared horseradish, drained
  • 1 cup creme fraiche (recipe follows)
  • 2 apples, peeled, cored and grated

Creme Fraiche
In a jar with a lid, put

  • 1 cup heavy cream
  • 1 tablespoon buttermilk

Shake well. Let stand at room temperature for 24 hours and then refrigerate for 24 more hours before using.

Old Virginia Batter Cakes
Sift together in a large bowl:

  • 1/2 cup cornmeal (or polenta)
  • 3/4 cup flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda

Beat together gently:

  • 1 1/2 cup buttermilk
  • 2 tablespoons butter melted
  • 1 egg yolk

Gradually mix wet and dry ingredients and stir to mix well. Beat 1 egg white, until stiff and gently fold into batter.

Ladle spoonfuls onto an ungreased griddle over medium heat. Cook until golden brown, about 30 seconds on each side. About 1 tablespoon of batter will make a 3 inch cake; use a little more for larger cakes and less fro smaller cakes.

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Provencal Wheat Berry Salad, makes 6 servings
From a recent article in Richmond Times-Dispatch by Louis Mahoney

This recipe is one of Georgie's that brings the ultimate goodness of whole grain to the table. Not only are wheat berries nutritious, they also are a new pet of chefs.

Cooking wheat berries is not an exact science. Their hardness varies by variety. That's no problem, even for novices, who study with Georgie.

"You want wheat berries to have some body when you bite into them, a pleasant, slightly crunchy texture," Georgie says. "Basically, plan on simmering them in salted water to cover for an hour, give or take 15 minutes."

Wheat berries are the whole berries of the wheat. They have the same qualities as cracked whet. They are available from Wade's Mill, natural food stores, and with grains or natural foods in some large supermarkets.

This recipe is Georgie's basic for a summer produce-packed side-dish salad. To turn it into an entree, she often adds grilled chicken or salmon.

Dressing

  • 1/4 cup fresh orange juice
  • 1 tablespoon Dijon mustard, salt AND freshly ground pepper to taste
  • 1/2 cup olive oil

Combine orange juice, mustard, slat, pepper and olive oil; set aside.

Salad

  • 1 cup wheat berries
  • 3 cups salted water
  • 1 medium red bell pepper, diced
  • 1 medium green bell pepper, diced
  • 4 scallions, both white part and green, chopped
  • 2 medium tomatoes, seeded and diced OR 1 cup roasted cherry tomatoes
  • 2 tablespoons drained capers rinsed (optional)
  • 1/2 cup chopped fresh herbs, such as parsley, chives, basil, chervil, tarragon, dill, lettuce leaves (optional)

Testing after about 45 minutes, cook wheat berries in simmering salted water until chewy, but not tough, 45 minutes to 1 hour and 15 minutes. Drain wheat berries and toss with bell peppers, scallions, tomatoes, capers and herbs. Add the dressing and serve, if desired , on lettuce leaves.

Nutrients per serving
267 calories, 4 grams protein, 20 grams carbohydrate, 19 grams fat (65 percent total calories), no cholesterol, 3 grams fiber, 672 milligrams sodium.


This recipe is also included in our recently published
3rd edition cookbook.

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Wade's Mill Visitors Hours
Wednesday, Thursday, Friday, Saturday: 10 AM to 5 PM, and Sunday: 1 to 5 PM. We are open from April through Mid-December. Please note: We are closed on Sundays during June, July and August. and we will be closed on the fourth of July and Thanksgiving Day.

If you have any questions or would like more information, please contact us 800-290-1400, email us, or use our online request form.


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