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<title>Heirloom Table : Blog Posts</title>
<link>http://www.heirloomtable.com</link>
<pubDate>2012-05-19</pubDate>
<description>List of Latest Blog Posts at Heirloom Table </description>
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<isc:store_name><![CDATA[Heirloom Table ]]></isc:store_name>
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<title><![CDATA[IRENE'S Shrub & Stormy - Sharp and Refreshing as a Storm Surge in the Face]]></title>
<link>http://www.heirloomtable.com/IRENES-Shrub-Stormy--Sharp-and-Refreshing-as-a-Storm-Surge-in-the-Face_b_9.html</link>
<pubDate>2011-08-26</pubDate>
<description><![CDATA[ HH Fridays: IRENE'S Shrub &amp; Stormy - Sharp and Refreshing as a Storm Surge in the Face ]]></description>
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<content:encoded><![CDATA[HH Fridays: IRENE'S Shrub &amp; Stormy - Sharp and Refreshing as a Storm Surge in the Face]]></content:encoded>
<isc:description><![CDATA[HH FRIDAYS: IRENE'S Shrub &amp; Stormy - Sharp and Refreshing as a Storm Surge in the FaceHurricane's a coming, are you ready?This Friday we are doing what we can to ensure that the hype stays low. We blended some tasty dark rum, some sparkly bubbles, and our sweet, spicy, tangy Tait Farm Ginger Shrub for a drink that will make 90 mph winds out side your window feel like just another day aboard your pirate crew's sloop. Our Star Ingredient: Tait Farms Ginger ShrubYield: 1 CocktailIngredients1oz Dark Rum2 oz Sparkling Mineral Water or Club Soda2 tsp Tait Farm Ginger ShrubFresh LimePreparation1. Fill cup with ice and pour in the first 3 ingredients2. Give it gentle stir, counterclockwise in accordance with hurricane etiquette3. Squeeze the wedge of lime, drop it in, clink glasses with your pirate crew, and give the darkening skies a good YARRR!Shrub &amp; Stormy Ingredients]]></isc:description>
<isc:productid><![CDATA[9]]></isc:productid>
<isc:author><![CDATA[Margot]]></isc:author>
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<title><![CDATA[Unbridled Wild Rice with Summer Corn and Mushroom]]></title>
<link>http://www.heirloomtable.com/Unbridled-Wild-Rice-with-Summer-Corn-and-Mushroom_b_8.html</link>
<pubDate>2011-08-24</pubDate>
<description><![CDATA[ Dish it out WEDNESDAYS: Unbridled Wild Rice with Summer Corn and MushroomsThis Wednesday's recipe is triply WILD because we combined wild Manoomin Rice, wild Shitake mushrooms, and some wild kitchen theatrics to shimmy this dish together. ]]></description>
<guid isPermaLink="false">http://www.heirloomtable.com/Unbridled-Wild-Rice-with-Summer-Corn-and-Mushroom_b_8.html</guid>
<content:encoded><![CDATA[Dish it out WEDNESDAYS: Unbridled Wild Rice with Summer Corn and MushroomsThis Wednesday's recipe is triply WILD because we combined wild Manoomin Rice, wild Shitake mushrooms, and some wild kitchen theatrics to shimmy this dish together.]]></content:encoded>
<isc:description><![CDATA[Dish it out WEDNESDAYS: Unbridled Wild Rice with Summer Corn and MushroomsThis Wednesday's recipe is triply WILD because we combined wild Manoomin Rice, wild Shitake mushrooms, and some wild kitchen theatrics to shimmy this dish together. This is one of our more involved recipes, but the result is an unbelievably rich mix of heartiness and freshness. The wild rice brings a mushroomy, earthy aroma that is enhanced by the aromatic shitake mushrooms. We further complimented it the freshness of chopped parsley and corn kernels that pop with sweetness in your mouth. Using Zinfandel Agrodolce Vinegar we added sweetness and depth to the sauteed mushrooms. Finally we topped the whole thing off with the Meyer Lemon Olive Oil to bring out the creaminess and a lasting kick of zesty flavor.Our Star Ingredients:Manoonin Wild RiceKATZ Zinfandel Agrodolce VinegarKATZ Organic Meyer Lemon Olive OilYeild: about 4 servingsIngredientsRice1 cup Manoomin Wild Rice3 cups Water1 tsp SaltVeggies2 ears of Fresh Summer Corn or 1 cup of corn kernels2 tb butter3 cups Chopped Shitake Mushroom Caps (about 12 medium sized caps)2 tb KATZ Zinfandel Agrodolce Vinegar1/4 cup Chopped Spring OnionsFinishing1/4 cup Chopped Parsley1/4 c HazelnutsKATZ Organic Meyer Lemon Olive OilPreparationRice1. Put the rice, water, and salt in a 2 quart saucepan and bring to a boil2. Once boiling reduce to a simmer for about 15-20 until rice is cooked through, but not all grains are split open3. If not all water has cooked away, drain the rice, but retain the cooking water and set both asideCorn3. If using fresh corn: while the rice is cooking, boil pot of water that would fit the two ears of corn, while water is boiling husk and de-silk cornIf using frozen corn, follow instructions on package to dethaw and slightly heat corn - do not over cook4. Put fresh ears of corn in boiling water for 1-2 minutes, just to blanch them but still retain the crispness5. Remove corn from pot and put whole ears in a bowl of ice water to cool6. Cut the kernels from the ears of corn and put asideMushrooms and Spring Onions7. Put 1 tb of the butter and melt over medium heat, add the chopped shitakes8. Once the mushrooms have started to brown and sweat add the vinegar and stir mushrooms as it cooks off9. Add in the chopped spring onions and the rest of the butter10. Once onions have become translucent add the corn, stir corn to ensure it is heated11. Add rice to the pan and stir ingredients togetherFinishing12. Finely chop the hazelnuts and put in a pan over medium heat, stir or shake the pan until they have started to brown slightly (make sure they don't burn!)13. Once they have started to brown on the edges, remove from heat 14. Stir the toasted hazelnuts and the chopped parsley in with the rice and veggies (but keep some of each aside for garnish), if the mixture is dry, add some of the reserved rice cooking water15. Drizzle a generous topping of the Meyer Lemon Olive Oil , give it a final stir, garnish with the extra nuts and parsley, and serve! Fresh Vegetables               Pantry Ingredients The Final Unbridled Wild Rice (Slightly Bridled by a Ramekin)]]></isc:description>
<isc:productid><![CDATA[8]]></isc:productid>
<isc:author><![CDATA[Margot]]></isc:author>
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<title><![CDATA[Honey Lemon Rosemary Vinaigrette Salad Dressing Recipe]]></title>
<link>http://www.heirloomtable.com/Honey-Lemon-Rosemary-Vinaigrette-Salad-Dressing-Recipe_b_5.html</link>
<pubDate>2011-08-22</pubDate>
<description><![CDATA[ Get Dressed MONDAYS: ROSEMARY HONEY LEMON VINAIGRETTE SALAD DRESSING RECIPEon an Heirloom Tomato, Organic Avocado, &amp; Chickpea Salad ]]></description>
<guid isPermaLink="false">http://www.heirloomtable.com/Honey-Lemon-Rosemary-Vinaigrette-Salad-Dressing-Recipe_b_5.html</guid>
<content:encoded><![CDATA[Get Dressed MONDAYS: ROSEMARY HONEY LEMON VINAIGRETTE SALAD DRESSING RECIPEon an Heirloom Tomato, Organic Avocado, &amp; Chickpea Salad]]></content:encoded>
<isc:description><![CDATA[Get Dressed MONDAYS: ROSEMARY HONEY LEMON VINAIGRETTE on an Heirloom Tomato, Organic Avocado, &amp; Chickpea SaladWe could live on the sweet, juicy heirloom tomatoes growing locally this summer, so what better way to showcase them with a simple, flavorful salad? The ripe avocado adds a delicate butteriness and the chickpeas add some texture and heartiness. To top it all off, we created a dressing that brings out the honeyed acidity of the tomatoes while drawing you in with the aroma of fresh rosemary. We can't get over the rich flavors of the KATZ Organic Meyer Lemon Olive Oil and Honey Agrodolce vinegar. They bring fantastic aroma without the overpowering bitterness. P.S. Its 100% Vegan! (Shout out to 50G :)Yield: Makes about 4 small salads or 2 large saladsIngredientsDressing4 tb KATZ Meyer Lemon Olive Oil2 tb KATZ Honey Agrodolce Vinegar1 tsp Georgia Tupelo Honey1tsp coarse ground mustard1 1/2 tsp Finely Chopped Fresh Rosemary1tb Water1/4 tsp Black PepperSalad1 large Sliced Heirloom Tomato (we used Purple Cherokee)1/2 Sliced Organic Avocado1/2 cup Canned Chickpeas, drained and rinsedLettuce Greens (a crisp, milder lettuce is ideal)Sea salt to tastePreparation1. Whisk together the salad dressing ingredients until fully combined2. Arrange a bed of lettuce on each plate and then place alternating slices of tomato and avocado on the lettuce3. Sprinkle a handful of chickpeas over each salad4. Sprinkle or grind a healthy dose of sea salt on the tomatoes &amp; avocados5. Drizzle the dressing on top and serve! Notes: Fresh rosemary really makes this salad incredibly aromatic, so, if preparing the dressing in advance, we recommend only adding the rosemary to the dressing just before serving. Shop our Star Products:KATZ Meyer Lemon Olive OilKATZ Honey Agrodolce VinegarGeorgia Tupelo HoneyVinaigrette Ingredients           Final Vinaigrette Whisked in Bowl  ]]></isc:description>
<isc:productid><![CDATA[5]]></isc:productid>
<isc:author><![CDATA[Margot]]></isc:author>
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<title><![CDATA[The Raspberry Shrubdriver - a Hot Friday Rescue]]></title>
<link>http://www.heirloomtable.com/The-Raspberry-Shrubdriver--a-Hot-Friday-Rescue_b_7.html</link>
<pubDate>2011-08-19</pubDate>
<description><![CDATA[ We have the ultimate in energy, courage, and cancer prevention right here in a glass:The Raspberry Shrubdriver ]]></description>
<guid isPermaLink="false">http://www.heirloomtable.com/The-Raspberry-Shrubdriver--a-Hot-Friday-Rescue_b_7.html</guid>
<content:encoded><![CDATA[We have the ultimate in energy, courage, and cancer prevention right here in a glass:The Raspberry Shrubdriver]]></content:encoded>
<isc:description><![CDATA[The sun is setting and you?re counting the minutes until you walk out that door onto the 85-degree oven of a street. All week long you?ve told yourself that Friday was when you would finally dance the night away, but alas, all your sizzling brain cells can simper is Nap!. Fear not! We have the ultimate in energy, courage, and cancer prevention right here in a glass:The Raspberry ShrubdriverThis drink may look simple, but at the test kitchen we take our mixology very seriously: Energy - Vitamin C and natural fruit sugars from your fresh squeezed OJCourage - from your dose of 9 times distilled Tito's vodkaCancer Prevention - found the concentrated phytochemicals within your Raspberry Shrub!See Our Featured Ingredient: Tait Farm Raspberry ShrubYeild: 1 cocktailIngredients1 oz Vodka (we like Tito's for its small batch quality and non-transcontinental carbon footprint)2 oz Fresh Squeezed Orange Juice1 tsp Tait Farms Raspberry ShrubClub Soda or Sparkling Mineral WaterPreparation1. Fill a tumbler with ice (Friday relief is no time for stemware.)2. Pour the first three ingredients over the ice and stir a few times3. Top with Club Soda or Sparkling Mineral Water for that added hydration and pick-me-up4. Garnish with a lemon twist or wedge, give it one final stir, and cheers to the freakin' weekend!Raspberry Shrubdriver Ingredients &amp; Tools]]></isc:description>
<isc:productid><![CDATA[7]]></isc:productid>
<isc:author><![CDATA[Margot]]></isc:author>
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<title><![CDATA[Marmalade Grilling Dip Bonanza!]]></title>
<link>http://www.heirloomtable.com/Marmalade-Grilling-Dip-Bonanza_b_6.html</link>
<pubDate>2011-08-17</pubDate>
<description><![CDATA[ Dish it Out WEDNESDAYS: Marmalade Grilling Dip Bonaza! Two recipes for sweet and tangy dips that will go just perfectly with grilled meats.  ]]></description>
<guid isPermaLink="false">http://www.heirloomtable.com/Marmalade-Grilling-Dip-Bonanza_b_6.html</guid>
<content:encoded><![CDATA[Dish it Out WEDNESDAYS: Marmalade Grilling Dip Bonaza! Two recipes for sweet and tangy dips that will go just perfectly with grilled meats. ]]></content:encoded>
<isc:description><![CDATA[Dish it Out WEDNESDAYS: Marmalade Grilling Dip Bonaza!Two recipes for sweet and tangy dips that will go just perfectly with grilled meats.Yield: Approx 1/2 cup sauce per recipe, 4 servings totalSometimes we find, on a hot summer grilling day, that we put so much love and effort into getting the tastiest, tenderest, most free range of meats, but when we cook them up, none of the sauces in our fridge do them justice. This is where our Marmalade Dip Bonanza comes in. Our first sauce recipe, The Spicy Flamingo is named for its peachy color and fast kick. It combines the sweet and citrusy flavors of the Apple Meyer Lemon Marmalade but takes it up a notch with hot Sriracha and tart Gravenstein Apple Cider Vinegar. We then cool it down and bring it all together with some soothing - and very healthful - pro-biotic Keffir. Our second sauce recipe, The Tangy Patio, is named for its pebbly texture and earthy color. Here we combined our delightful Apple Meyer Lemon Marmalade with some coarse ground mustard and a little bit of Gravenstein Apple Cider Vinegar for a tangy, sweet, hotness that leaves just as quickly as it came. It's a great compliment to the sweeter Flamingo sauce - we kept going back and forth between the two, unable to pick a favorite and found they compliment each other perfectly. Both of these sauces are delightfully creamy, all natural, easy to make, and very, very low fat!IngredientsSpicy Flamingo Sauce2 Tb Organic Apple Meyer Lemon Marmalade2 Tb Plain Keffir or Plain Greek Yogurt (we used low-fat)1 1/2 Tsp KATZ Gravenstein Apple Cider Vinegar1 Tsp Sriracha (or other hot sauce)1/4 Tsp Sea SaltZesty Patio Sauce2 Tb Organic Apple Meyer Lemon Marmalade2 Tb Grainy Mustard1 1/2 Tsp KATZ Gravenstein Apple Cider Vinegar1/4 Tsp Sea SaltFresh Black Pepper to tastePreparation1. Mix all ingredients for each sauce in two separate bowls or dishes2. Serve them with your grilled meat! Note: Don't mind the Meyer Lemon peels in the sauces - they are all natural, taste like candy and add a great texture to that perfect forkful of meat. Serving suggestions: We paired our sauces with grilled chicken prepped dry rub and Italian vinaigrette, but these sauces will taste great with any white meat: grilled German sausages, hot dogs, grilled pork tenderloin, pork chops, or BBQ chicken thighs and drumsticks.Spicy Flamingo Sauce Ingredients      Zesty Patio Sauce Ingredients]]></isc:description>
<isc:productid><![CDATA[6]]></isc:productid>
<isc:author><![CDATA[Margot]]></isc:author>
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