Cultural affairs

The yogurt-loving folks at Stonyfield Farm are urging people to “cook with culture,” and their recipe for Crepes with Fresh Fruit is enough to seal the deal. To make them, prepare filling by mixing 2 cups Stonyfield Farm low-fat vanilla yogurt with 1/4 teaspoon each ground cinnamon and nutmeg. Chill and reserve. To make the crepes, sift together 1 cup all-purpose flour and 1/4 cup confectioners’ sugar in a mixing bowl. Add 2 eggs, 1 cup milk, 3 tablespoons melted butter, 1 teaspoon vanilla extract and 1/4 teaspoon salt. Beat until smooth. Add 3 tablespoons of batter to a lightly greased 6-inch skillet. Tilt skillet so that batter spreads to almost cover the bottom of skillet. Cook over medium heat until lightly browned, then turn and brown the other side. Repeat process with remaining batter, oiling skillet as needed. Place finished crepes aside, until ready to assemble. Fill crepe with a combination of fresh fruit and yogurt, then roll. Top with yogurt and fresh fruit.

Word up

Wondering how to use Stinking Willy? Muddling your mushrooms? Never fear, “The Cook’s Essential Kitchen Dictionary” is here. Billed as “a complete culinary resource,” this tome has more than 4,000 food and beverage entries, so you’ll never wonder about wormwood again. The book costs $14.95 and is available at bookshops or online at www.amazon.com.

Taste and sea

If you?re fishing for new menu ideas, check out ?Celebrating Aquaculture,? a cookbook that highlights farm-raised seafood from Maine. Written by Chance Nalley, a University of Maine student with a flair for food, the cookbook features eclectic recipes such as Lime and Pepper Atlantic Cod and Honey Hickory Halibut and Mussels. The book is available from the Maine Aquaculture Innovation Center at 581-2215, or can be downloaded from www.maineaquaculture.org/

whatsnew/CelebratingAqua.pdf.

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