Back to Butter: A Traditional Foods Cookbook - Nourishing Recipes Inspired by Our Ancestors (12 page)

TO MAKE THE GREEN OLIVE HUMMUS: Add the green olives to the bowl of the food processor. Process for 5 seconds until just chopped. Using a spatula, scrape the olives into a small-size bowl. Complete the traditional recipe above, then add the olives back into the bowl and pulse to combine.

TO MAKE THE SUN-DRIED TOMATO HUMMUS: Soak the sun-dried tomatoes in the hot water for 10 minutes. Drain and reserve
1
/
2
cup (120 ml) of the soaking liquid. Add the sun-dried tomatoes to the bowl of the food processor. Process for 30 seconds or until just chopped. Using a spatula, scrape the tomatoes into a small-size bowl. Proceed with the traditional recipe above, but substitute the soaking liquid for the water. Add the sun-dried tomatoes back into the bowl and pulse to combine.

TO SERVE: Drizzle with extra-virgin olive oil and serve with sliced vegetables or seed crackers.

YIELD: 3 CUPS (675 G)

The French know how to use butter, as this pâté recipe wonderfully highlights. If you’ve never made or tried one before, a pâté is a spread made by combining a cooked meat with a fat. In this case, we feature two of the most nutrient dense foods available—butter and organ meat. The result is an amazingly smooth and tasty delight that is perfect spread on our Multi-Seed Crackers (
page 76
). See for yourself how delicious liver can be!

1 pound (454 g) chicken liver, washed and connective tissue removed

1 thick (
1
/
2
-inch, or 12 mm) slice sweet onion

4 large cloves peeled garlic, whole

8 tablespoons (112 g) butter, at room temperature, cut into 8 chunks

3
/
4
cup (75 g) Parmesan

3
/
4
teaspoon sea salt

1
/
4
teaspoon black pepper

Place liver in a large saucepan. Add the onion and garlic and cover completely with water. Bring to a boil, cover, and simmer gently for 5 minutes, turning down heat as required. Remove from heat and let stand, covered, for 10 minutes.

Drain liver mixture well. Roughly cut onion into large chunks, then place the drained liver, cut onion, and garlic into the bowl of the food processor. Process for 25 seconds, or until the mixture is smooth.

With motor running, add butter, one tablespoon (14 g) at a time, through the mouth of the processor. Allow each piece to fully incorporate into the warm liver before adding the next.

Once all the butter has been incorporated, remove lid and add Parmesan, then season with salt and pepper. Process the mixture for about 10 additional seconds to combine.

Transfer mixture to a 9-inch (23 cm) tart dish or several individual ramekins, as desired. Refrigerate for 1 to 2 hours, uncovered, before serving. Once thoroughly chilled, serve with crackers or fresh vegetables. Store leftovers in covered container in fridge.

YIELD: 2
1
/
2
CUPS, OR 8 TO 10 SERVINGS

Multi-Seed Crackers

If you don’t own a dehydrator (
page 51
), this recipe may sound a bit complicated and intimidating. But once you have one, you will take to this recipe with ease. The technique is basic, and the yield is high, making the effort worth the result. You can keep the crackers at room temperature for a week, or store in the freezer for several months. This recipe features golden flaxseed, though traditional brown flaxseed is also suitable if you can’t locate the lighter variety. Note that there is a minimum of 12 hours of advance prep time.

2 cups (288 g) raw golden flaxseed

2 cups (288 g) raw hulled sesame seeds

2 cups (288 g) raw hulled pumpkin seeds

2 tablespoons (36 g) sea salt, plus more to taste, divided

1
/
2
cup (80 g) diced shallot (about 2 medium)

1 tablespoon (6 g) minced garlic

1
/
4
teaspoon cayenne pepper

In a medium-size ceramic or glass bowl, combine the flax-seed with 4 cups (940 ml) water. Stir, cover, and set aside for 12 hours. In a larger ceramic or glass bowl, combine the sesame seeds, pumpkin seeds, 1 tablespoon (18 g) of the sea salt, and enough water to cover by 2 inches (5 cm). Stir, cover, and set aside to soak for 12 hours.

After soaking, drain and rinse the pumpkin and sesame seeds in a mesh strainer. Set aside. Do
not
rinse the flaxseed.

Once soaked, the flaxseed will be gelatinous and have absorbed most of the liquid. The gelatinous nature of soaked flax is needed to bind the cracker. To the flaxseed, add the shallot, garlic, remaining 1 tablespoon (18 g) sea salt, and cayenne pepper. Stir with a wooden spoon to combine.

Using a food processor, grind the flax mixture in two batches, 1 minute per batch. Most seeds will be broken down, but some will remain whole. Into a large-size bowl, recombine both batches and add the pumpkin seeds and sesame seeds. Using a spatula, fold the mixture together until thoroughly combined.

Line 5 dehydrator trays with nonstick sheets (such as those used for fruit leather). Spread about 2 cups (320 g) of batter evenly onto each tray using an offset or rubber spatula. Spread to a
1
/
4
-inch (6 mm) thickness. Sprinkle with sea salt and dehydrate at 150°F (66°C) for 12 hours.

YIELD: 1-GALLON (3.7 L) SIZE CONTAINER OF CRACKERS

After 12 hours, remove and flip the crackers. Do this by laying the cracker sheet on an even surface and placing a mesh dehydrator liner on top. Invert the tray so it’s face down on top of the mesh liner. Carefully peel the top nonstick sheet from the cracker and return the flipped cracker, now on the mesh liner, to the dehydrator for another 6 hours at 150°F (66°C) to dry completely.

After 6 hours, turn off the heat, open the dehydrator, and allow the crackers to cool completely. Remove the crackers, break into large-size pieces, and store in an airtight container at room temperature for 1 week or transfer to a freezer for several months.

RECIPE NOTE

Try spreading one of these crackers with grass-fed butter and a spoonful of salty wild salmon roe (
page 216
), a delicious and nutrient-dense snack! Salmon roe was considered a sacred food among traditional cultures.

Hot Onion Dip

Having grown up in Atlanta, Georgia, I associate summer with sweet Vidalia onions, truly nature’s candy. The onions get their name from Vidalia, Georgia, where the low-sulfur soil gives them their uniquely sweet taste, perfect for this dip. If you can’t find Vidalia, substitute some other sweet variety, such as a Maui or Walla Walla.

Inspired by Jean Desvernine

3
/
4
cup (175 g) Simply Mayonnaise (
page 178
)

1 teaspoon minced garlic

1 teaspoon hot sauce

1 teaspoon minced horseradish

2 cups (320 g) small diced Vidalia onion

1
1
/
2
cups (165 g) grated Swiss cheese

Preheat the oven to 350°F (180°C, or gas mark 4). Have ready a 9-inch (23 cm) pie pan or an 8 x 8-inch (20 x 20 cm) glass baking dish (no need to grease). In a medium-size bowl, combine the mayonnaise, garlic, hot sauce, and horseradish. Add the onion and stir until fully incorporated. Add the Swiss cheese and stir again.

Pour the mixture into the dish and level with a spatula. Bake for 25 to 30 minutes, until the cheese is melted and the edges have turned golden brown.

Cool for 5 minutes and serve warm with crackers or veggies.

YIELD: 4 TO 6 SERVINGS, OR 2
1
/
2
CUPS (565 G)

Living on a farm with acres of avocado trees, I’ve had my fair share of guacamole. Although our livestock assistant, Flavio, still makes the best guacamole I know, my roasted corn version has its own fan following. Keep in mind that the lemon juice and avocado are combined in the very first step of the guacamole, because the acid prevents the avocado from turning brown. This attention to detail will preserve the beautiful green color of the dip.

1 tablespoon (14 g) butter

1
/
2
cup (75 g) corn

1/8 plus
1
/
4
teaspoon sea salt, divided

1/8 plus
1
/
4
teaspoon pepper, divided

2 avocados

4 teaspoons (20 ml) fresh lemon juice

1/3 cup (60 g) seeded and small diced tomato

1
/
4
cup (40 g) finely diced red onion

1 teaspoon minced garlic

YIELD: 1
1
/
2
CUPS (338 G)

Preheat the oven to 350°F (180°C, or gas mark 4). While the oven is preheating, put the butter on a small-size baking tray and place in the oven for 2 to 4 minutes to melt.

Once the butter is melted, remove the tray and place the corn on it. Sprinkle with 1/8 teaspoon of the sea salt and 1/8 teaspoon of the pepper and toss with a spatula to combine. Roast for 25 minutes, tossing once halfway through, until the corn is browned. Set aside to cool while prepping the remaining ingredients.

Peel and dice the avocados and combine in a small-size bowl with the lemon juice. Mash with a fork or potato masher, leaving the mixture slightly chunky. Add the tomatoes, red onion, garlic, remaining
1
/
4
teaspoon sea salt, and remaining
1
/
4
teaspoon pepper. Toss with a fork to combine, then fold in the roasted and cooled corn. Serve immediately.

RECIPE NOTES

• Fresh corn cut from the cob will supply the most flavor, but frozen corn may be substituted. If corn is frozen, it is best not to thaw before using.

• Guacamole oxidizes and turns brown quickly. If you need to store it, place the dip in a glass container and press a piece of plastic wrap down onto the top surface of the dip; the entire surface of the dip should be touching the plastic. Put the lid on top and refrigerate.