Finger Lakes Pretzel Factory & Bakery .::. Healthy Cooking with your Friendly Italians #56

Meet Laura and Paul Bentz, owners of the Finger Lakes Pretzel Factory & Bakery in Seneca Falls and Skaneateles. They discuss their process for making a delicious variety of pretzels, how they came to open their location in Seneca Falls, and the many additional items available including flavored soda and cheesecake.

Recipes mentioned in this episode…

CRUSTY ITALIAN BREAD
THANKS TO PETER KOCH

INGREDIENTS:
1 CUP ROOM TEMPERATURE SELTZER WATER, 1 TEASPOON SALT, 1 TABLESPOON HONEY, 1 TABLESPOON OLIVE OIL
21/4 CUP BREAD FLOUR, 3/4 CUP SEMOLINA.1!/2 TEASPOON MACHINE YEAST

PUT IN BREAD MACHINE ON DOUGH SETTING
WHEN BREAD MACHINE IS FINISHED, LEAVE IT SITTING IN THE BREAD MACHINE FOR ANOTHER 45 MINUTES

TAKE OUT OF BREAD MACHINE, PUNCH DOWN AND FORM INTO A LOAF AND PUT FORMED LOAF ONTO PIZZA STONE
OR CLOCHE WITH CORN MEAL SPREAD ON THE BOTTOM OF THE STONE OR THE CLOCHE

COVER WITH A TOWEL AND LET RISE FOR ANOTHER 45 MINUTES
WHEN IT HAS RISEN, PUT FIVE SLASHES IN THE TOP CROSSWISE ACROSS THE TOP AND SPRITZ LOAF WITH WATER

BAKE IN 450 DEGREE OVEN, UNCOVERED FOR 25 MINUTES. WHEN YOU PUT THE BREAD INTO THE OVEN,
TOSS ON A CUP OF ICE CUBES. IT MAKES IT CRUSTIER

HEIRLOOM TOMATO JAM
THANKS TO SHERI TILLETT

11/2 POUNDS HEIRLOOM TOMATOES CORED AND FINELY CHOPPED, DRAIN IN A COLANDER 1/2 HOUR, 1 CUP WHITE SUGAR
2 TABLESPOON FRESHLY SQUEEZED LIME JUICE, 1 TABLESPOON FRESHLY GRATED GINGER, 1 TEASPOON GROUND CUMIN
1 TEASPOON GROUND CINNAMON, 1/8 TEASPOON GROUND CLOVES, 1 TEASPOON KOSHER SALT PLUS A LITTLE MORE TO TASTE
2 SEEDED AND MINCED JALEPENO PEPPERS

ADD ALL INGREDIENTS TO A MEDIUM HEAVY BOTTOMED POT ( CAST IRON WORKS BEST) STIRRING TO COMBINE.
BRING MIXTURE TO A BOIL OVER MEDIUM-HIGH , REDUCE HEAT TO LOW AND SIMMER FOR 1 HOUR AND 15 MINUTES
THE MIXTURE WILL START OUT WATERY, BUT REDUCE TO A JAM-LIKE CONSISTENCY.
STIR OCCASIONALLY TO AVOID BURNING THE BOTTOM. SEASON TO TASTE WITH ADDITIONAL KOSHER SALT AND LIME JUICE.

LET COOL COMPLETELY, THEN TRANSFER TO AN AIRTIGHT CONTAINER. STORE IN THE REFRIGERATOR FOR 2 TO 3 WEEKS.

ZUCCHINI FRITTERS

1 POUND ABOUT 3 ZUCCHINI GRATED , SQUEEZE OUT THE MOISTURE WITH A CLOTH TOWEL
MIX WITH 1 CUP FINELY CHOPPED ONION, 1/2 CUP FLOUR, 1/4 CUP CHOPPED FENNEL STALKS 1 TEASPOON DRY DILL,
1 TEASPOON BAKING POWDER, 1/2 TEASPOON OREGANO , 1/2 TEASPOON NUTMEG
ADD TWO BEATEN EGGS , 1/2 TEASPOON SALT AND 1/4 TEASPOON PEPPER

MAKE INTO PATTIES 3 INCHES BY 1/4 INCH THICK

SAUTE INTO OIL 1TO 3 MINUTES
SPRINKLE WITH FETA AND SERVE

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