Serves 4
1 cup hulled and sliced strawberries
2 teaspoons sugar
blanched julienne strips of orange rind for garnish (optional)
maple syrup
For the batter:
1 naval orange
3 large sugar cubes
1/3 cup fresh orange juice
1 cup plain yogurt
1 large egg
2 tablespoons unsalted butter, melted, and cooled, plus additional melted butter for brushing the griddle and pancakes
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon double-acting baking powder
1/4 teaspoon salt
In a bowl toss the strawberries gently with the sugar and let it stand for 30 minutes.
Make the batter: Rub the skin of the orange with sugar cubes until the cubes are a deep orange color. In a bowl dissolve the sugar cubes until the orange juice,
crushing them with the back of a spoon and stirring. Add 3/4 cup of yogurt, the egg, and 2 tablespoons of the melted butter, and beat the misture until combined well.
In a bowl sift together the flour, baking soda, baking powder, and the salt. Add the yogurt mixture and stir the batter until combined well. Note: The batter will be thick.
To make pancakes: Heat a heavy griddle or skillet over moderately high heat until hot and brush it generously with some of the additional melted butter. Spoon tablespoons of the batter onto the gridlle, spreading the batter with back of a spoon, to for 3 inch rounds, and cook the pancakes for 1 to 2 minutes, or until the undersides are golden brown and the tops are bubbly. Turn the pancakes and cook for 1 minute more, or until the undersides are golden.
Divide the pancakes among plates and garnish each stack with a dollop of the remaining yogurt and some berries. Sprinkle the blanched orange rind over the berries, if desired, and serve the pancakes with maple syrup, and warmed.
Serves 6
2 cups of wild rice, rinsed well and drained
1 1/2 teaspoons salt
6 cups cold water
3/4 stick (6 tablespoons) unsalted butter
1 large bunch of scallions, chopped, 1/4 cup of the green part reserved for garnish
Six 3/4 pound brook trout, cleaned, and boned, the heads and tails intact
pepper
1/2 lemon, cut into 6 wedges
1 cup fresh orange juice
2 teaspoons grated orange rind
6 thin slices of orange and 6 parsley sprigs for garnish
In a sauce pan combine the wild rice with the salt and the water, bring the water to a boil, and simmer the mixture for 35 to 45 minutes, or until the wild rice is just tender. Drain the wild rice if all the water has not been absorbed and toss it with 3 teaspoons of the butter, softened, and th scallions. Spread the wild rice evenly in a buttered large shallow baking dish.
Cut the remaining 3 teaspoons butter into 6 slices. Season the cavities of the trout with salt and pepper and stuff each cavity with a wedge of the lemon and 1 slice of butter. Arrange the trout on top of the rice, pour the orange juice over them, and bake the mixture, covered with buttered wax paper and foil, in a preheated 400 degrees F. oven for 30 minutes, or until the trout just flakes. Sprinkle the wild rice with the reserved 1/4 cup of scalliona and the orange rind, and garnish each trout with a twist of the sliced orange and a parsley sprig.