We are thrilled to share our feature story on my Grandpa Raab’s cranberry bog was published in this fall’s edition of Sift magazine. I was so happy to see my grandpa’s face as I showed him the magazine article. He looked so proud, of himself or me, I couldn’t tell. He said, “I am gonna put this in the safe,” because I think he treasures it so much. I really should give him another copy so he can have one out to look at.
The day of the harvest I woke up and headed out to the bog because I wanted to capture the morning sunlight hitting off the cranberries. I thought for sure I would be the first one out there. However, grandpa was already out there on his tractor. Shortly after several family members showed up for this annual event. I remember that insanely beautiful fall day standing around taking photos as the rest of my family was sweating profusely working so hard harvesting the cranberries. I encourage you to check out the original post here to view extra photos of this event.
As my family continued to work, I headed back to the house where my grandmother sat and copied her favorite cranberry recipes from her recipe cards to mine. I am grateful that my cards will forever be in her handwriting. Little Rusted Ladle based the recipes featured in the story off of “Grandma Raab’s Cranberry Sauce” Jim and I shot some of our most loved recipes for this story. They are delicious as they are beautiful.
Here is a link to the full story posted here in 2013.
Click here to buy the Sift magazine by King Arthur Flour.
I love getting together with my family even if it is to work our butts off. Yes, even I, who took no part in the actual farming, was sweating the day of the harvest going back and fourth, standing, siting, lying down, running around the bog to get the best angles.
The flavors of fall sing like the most talented choir. Nothing beats the anticipation of knowing that very soon we will be delving into all the incredible ingredients that mother nature provides for us this time of year. Ingredients that transform into delicious recipes. Fall recipes are searched more than any other season for a reason. It’s the same excitement that comes with all the other activities in fall. Leaves morphing into beautiful tones of orange, yellow, red and browns. The smell of burning wood. Football games every weekend and with them comes tailgating and football parties. But what links those events is food. Glorious fall food. Can you imagine fall without all the incredible apple recipes like pie, cider, doughnuts, apple sauce, or caramel apples? How about perfectly tart cranberries or the perfect bowl of chili? The thought of eating cheesy french onion soup on a crisp fall day makes me giddy with anticipation. Eating a creamy cheese spread while enjoying a Packer or Badger game with friends and family is as traditional as it gets. The smell of fresh baked bread just coming out of the oven waiting to be slathered with real butter. Fall vegetables like acorn squash, parsnips and brussels sprouts, roasted to perfection. Yes, these are just a few of the reasons why fall is king when it comes to food. We may be sick of these flavors come next March, but right now, they are awesome!
When looking back over the last three and a half years that Jena and I have been doing this, we realized how much we loved some of the fall food shots we’ve done. They bring back wonderful memories of the moments in which they were made. The apple article we did a couple of years ago and that incredibly delicious apple upside down cake.
The wonderful cranberry article about Jena’s family that was recently featured in Sift Magazine showing off the popovers with cranberry butter, which is one of my favorite shots ever!
Here is the slush recipe to go along with that apple pie infused bourbon. Drink up!
The Pork Chops we did as part of the apple series that took all of about fifteen minutes to shoot because they were so perfect right out of the oven! My girlfriend Judi still calls that meal one of the best I’ve ever made for her, and believe me, there have been quite a few. We decided to repost some of these shots to get everyone as excited for fall as we are. We hope you enjoy them as much as we did making them. We will try to create some more very soon.
We would like to conclude this article with an apology for our infrequent posts. However, you may not be that disappointed because we’ve been very busy writing and photographing tons of new recipes for our NEW COOKBOOK!
That’s right, we are thrilled to let our fans know that Little Rusted Ladle will have a new cookbook coming out next spring. We will be done with it in about a month, after which we will resume our articles. Stay tuned for how you will be able to order a copy or where and when it will be available. We are really excited about it and know you will be too. Enjoy fall, family and friends. Until next time, cook with love and live to cook.
Here is one last taste of summer! We went to the Maule’s family farm, Hawkeye Farms, where they take care of chickens, pigs, goats and last but not least… BEES! Take a look at all the fun we had making this Honey Peach Mint Lemonade. Plus have fun with your own last lemonade stand for the summer. Use these amazing free printables designed by the talented Jesse Maule himself. He designed the graphics for the sticker labels, banner and a poster for you!
“Raspberry beret, the kind you find in a second hand store. Raspberry beret and if it was warm she wouldn’t wear much more. Raspberry beret I think I love her.” Come on sing it with me. Let me guess, you’re kind of wondering what the heck I’m singing a Prince song for? Well, Jena and I were working on a recipe shot for this little project we are doing. It’s top secret, so I can’t tell you, but we will let all our fans know very soon, so stay tuned. Anyway, while making a drink for the shot which had the herb known as burnet in it, Jena said “hey, why don’t we put raspberries in it and we can call it raspberry burnet?” Clever huh? So that is why I’m singing that song. You can’t help it, it just comes out of your mouth.
It’s a very easy drink, and quite refreshing. Fresh raspberries, burnet, fresh lime juice, and sparkling water with a little lemon lime soda. What’s burnet you ask? Burnet is a very cool looking perennial herb that tastes a lot like cucumber. Since craft cocktails using cucumber are in vogue right now, I thought making a drink with an herb that tasted like cucumber would be a little different. That and we had to use it so we could sing that song while we photographed it.
Think mojito without the rum and substitute the burnet for the mint. Prince was reported to not be a fan of alcohol, so Jena and I thought we would make the Raspberry Burnet Soda Pop non-alcoholic. Also, did you notice it’s called soda pop? That’s to allow for both sides of the age old question do you call it “soda” or “pop”? Everybody is happy. Besides, It reminds me of a time gone by. The old soda fountain, where they would add the flavoring and carbonation right in front of you before there was bottled soda. We both thought it would be good with vodka or even gin, but you can try that on your own. To make this soda pop, place about 4-5 fresh raspberries each in two rocks style glasses. Add about two sprigs of fresh burnet into each glass, topped with a teaspoon each of fresh lime juice and a teaspoon of simple syrup. You can buy simple syrup at a liquor store, or simply combine one cup of water and one cup of sugar in a small saucepan and cook on medium heat until the sugar dissolves. Let it cool, then transfer it to a bottle or jar to use when you have a recipe that calls for it. Muddle the raspberry burnet mixture with a muddler or the back of a fork. Add ice, then add sparkling water to three quarters full and top with lemon lime soda. Stir and serve. Enjoy your summer. P.s., don’t forget to play the song while you make it. You can’t help but be in a good mood afterwards. See you soon. Remember to cook with love and live to cook.
This simple and refreshing beverage has the tart flavor of raspberries and lime and the subtle flavor of cucumber that comes from the herb burnet. Prince would be proud.
Author: Little Rusted Ladle
Recipe type: Drinks
8-10 fresh raspberries
2 tsp. fresh lime juice
4 sprigs fresh burnet
2 tsp. simple syrup
8 ozs. sparkling water
2-3 ozs. lemon-lime soda
Divide raspberries, lime juice, burnet and simple syrup between two rocks glasses. Muddle raspberries and burnet with a muddler or the back of a fork. Fill to halfway with ice. Add water and lemon lime soda. Stir and serve.
If you’re like Jena and I, every summer means having to come up with some appetizer or dish to bring to a friend’s party at the last minute. Sometimes that’s not so easy. Between cutting the grass, planting flowers, getting kids to summer events, and the endless parade of weddings, graduation parties or family summer excursions, those dishes to pass can sometimes cause us stress. Forget about the concept of creating something people will remember, or trying to make it healthy as well. Until now that is.
Jena and I were working on a project for a client that involved creating a shot of multiple kinds of appetizers on different trays. We thought we were getting many choices, but only had a couple, so I had to come up with some more options and do it quickly. We had many ingredients to choose from, but nothing that seemed to really add any kind of visual excitement. Sometimes when in that kind of situation, you have to just trust your creativity and go with it. We had some cool dried apple crisps on hand, which were nothing more than dehydrated apple slices that were cut very thin and were very flat. My guess is they were weighted down to prevent curling. In addition to these, we had an assortment of cheeses, various dried fruits, nuts, and some fresh herbs. No breads were available and crackers seemed mundane, Dips or spreads were not an option because they needed to be finger foods. That’s when it hit me. Why not use the apple slices in place of a baguette slice or cracker and make a healthy, gluten free bruschetta appetizer? Kind of a portable salad.
With the apple slice chosen as the edible canvas, we simply needed some color, texture and smell and flavor to give this canapé some life. What goes good with apples? Cheese. Blue cheese to be more specific. So do nuts and lettuce. By putting a few crumbles of blue cheese on the apple slice, we added a big punch of flavor. A whole almond added texture and a nice crunch, a few crumbles of freeze dried raspberries added great color and some tartness, a slice of dried apricot for more color and some sweetness, and a few fresh herb micro greens for the smell and splash of green to finish it off. What a great combination of flavors. Simple, fancy, yet achievable. In order to re-create them for this article, Jena dried some thin apple slices in the oven overnight, which only took about 10 minutes to prepare. All the other items we found in the grocery store or our gardens. The micro greens can be an easy find in the spring by simply planting a packet of fresh basil or cilantro seeds in a pot of soil and watering them everyday. Make sure they are in direct sun. When they start growing, you can use them as garnishes for cute appetizers like these. Feel free to substitute other chopped fresh greens or herbs for the micro greens if you want. Like everything we do here, there are no rules, so do whatever you want. Just think with your tastebuds about what each ingredient will taste like.
A platter of these simple but healthy canapés is a beautiful statement for your next party. Your friends will be asking for the recipe. Tell them you got the recipe from LRL, or tell them you came up with it on your own. It doesn’t matter. You’ll be happy you delivered a fun appetizer that is perfect for the last minute summer party when seven layer dip from the deli just doesn’t cut it anymore. Enjoy the summer and don’t forget to cook with love and live to cook.