HomeDirectionsRecipesOf The Field

Corn and Tomato Scramble
Mexican Grilled Corn (Elote)
Fresh Corn Salsa
Caprese Appetizer Skewers

Plum Kuchen

2 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar, divided
1/2 cup butter, divided
1 egg
3/4 cup milk
4 cups pitted and quartered plums (approx. 2 pounds)
1 teaspoon cinnamon
1/2 teaspoon nutmeg
whipped cream or vanilla ice cream

Heat oven to 400 degrees F. Grease a 13x9x2 inch baking pan, set aside.

In mixing bowl, combine flour, baking powder, salt, and 1/4 cup sugar. Cut in 6 tablespoons butter, blend until crumbly.

In another bowl, beat together egg and milk; stir into flour mixture. Blend well.

Pour batter into prepared pan.  Arrange plum quarters, overlapping on top.  Melt remaining  butter and drizzle over plums.  

Mix remaining sugar with cinnamon and nutmeg; sprinkle over plums. 

Bake for 40 minutes.

Cool for at least 30 minutes.  Serve with whipped cream or vanilla ice cream, if desired.

Autumn Chicken Salad with Honeycrisp Apples and Candied Walnuts on Buttery Brioche Toast

6 chicken tenderloins (or 2 smaller skinless, boneless chicken breasts), cooked and cooled, then diced
1/4 cup mayonnaise
1 teaspoon Dijon mustard
1 tablespoon chopped, flat-leaf parsley
1 tablespoon chopped tarragon
1/3 cup candied walnuts, roughly chopped
1 small Honeycrisp apple, unpeeled and diced finely
pinch salt
pinch black pepper
1 teaspoon honey
4-8 slices brioche bread, toasted
lettuce or greens

Add the chicken and the rest of the ingredients up to and including the honey to a medium-large bowl, and toss gently to combine well; set aside, or keep covered in the fridge if preparing ahead.

Add a leaf or two of your favorite type of greens to the bottom piece of toasted brioche bread, then add a generous amount of the chicken salad over the greens, topping with another pieced of toasted brioche bread, and serve with chips, a salad, or fresh fruit.

Schmidt's Garlic Mashed Potatoes

6​-8 medium sized redskin potatoes (chopped, peeling optional)
2-3 cloves garlic
2 tablespoons butter
1/2 cup milk or cream
1/2 teaspoon salt
1/4 cup Parmesan cheese

Boil potatoes and garlic until potatoes are soft (approx. 15-20 minutes) and then drain.

Blend/mash and add in milk or cream, Parmesan cheese, butter, and salt.

For a richer flavor, try adding sour cream and parsley.