Gopher Bars Recipes

SPECIAL TEA PARTY-INSPIRED BREW

Steps:

• Bring 8 cups water to a boil in a large pot or teapot. Remove from the heat and add the tea, tarragon sprigs and leaves, and cloves. Let steep for 3 to 5 minutes.
• Serve with lemon slices and honey or sugar.

WHITE WINE SANGRIA

Steps:

• Add the white wine, grape juice, rum, grapes, apple, lemon and pear to a large pitcher and stir to combine. Refrigerate for at least 1 hour and up to overnight, so the flavors have time to develop.
• Stir in the sparkling wine before serving.

FARRO SALAD WITH RADISHES, ARUGULA AND FETA

Steps:

• Bring a large saucepan of salted water to a boil. Add the farro and cook until tender, about 20 minutes. (If cooking whole-grain farro, it will take 30 minutes.) Drain well.
• Combine the olive oil and red pepper flakes in a large serving bowl. Add the tomatoes, mint, parsley, radishes, cucumber and lemon juice and stir to combine with the oil. Toss in the farro while still slightly warm. Add the arugula and toss. Top with the feta and season with salt and pepper.

BIG SLAB BROWNIE BARS

Steps:

• Preheat the oven to 350 degrees F. Spray a 26-by-18-by-1-inch baking sheet with nonstick spray and line with parchment paper, leaving a 1-inch overhang over the sides. Spray the parchment with nonstick spray.
• In a large bowl, whisk to combine the flour, cocoa powder, baking powder and salt; set aside.
• In a stand mixer, beat the butter and sugars together on medium-high speed until light and fluffy, about 3 minutes. Reduce the speed to low and beat in the eggs 1 at a time, then the vanilla extract until completely incorporated. Add the flour mixture a cup at a time and beat until combined.
• Remove the bowl from the stand and use a rubber spatula to fold in the chocolate chips and cherries. Press the dough evenly into the prepared pan and bake until cooked through, about 30 minutes. Cool on a rack to room temperature, about 20 minutes.
• Pour the Chocolate Ganache over the brownies and let cool. Cut into 32 rectangle-shaped cookie bars.
• Put the chocolate chips in a medium bowl and set aside. In a small saucepan, heat the heavy cream over medium heat until small bubbles form around the edge of the pan, about 3 minutes. Pour the heavy cream over the chocolate and stir until completely melted and smooth.

DARK CHOCOLATE NUT BARS

Steps:

• Preheat the oven to 350 degrees F. Brush an 8-by-8-inch dish with 1 teaspoon of the coconut oil and set aside.
• Combine the coconut flakes, hazelnuts, walnuts, cashews, trail mix and flaxseed and spread into an even layer on a baking sheet. Toast until lightly golden, 10 to 12 minutes, then transfer to a large heatproof bowl. Set aside.
• In a small saucepan, combine the maple syrup, honey and 1/2 teaspoon salt and bring to a boil over medium-high heat. Cook, stirring occasionally, until the temperature on a candy thermometer reads 260 degrees F, about 5 minutes. Immediately pour over the nut mixture and stir to coat. Use a rubber spatula to press the mixture into the prepared dish and let cool until set, about 30 minutes.
• To make the chocolate drizzle, combine the chocolate chips and remaining 1 teaspoon coconut oil in a medium heatproof bowl and place over a small pot of simmering water. Heat, stirring, until melted and smooth. (Alternatively, combine the chocolate and oil and microwave in 15-second intervals, stirring often, until melted and smooth.)
• Drizzle the chocolate over the mixture. When set, cut into bars and serve.

GOPHER STEW

Steps:

• 1. Carefully clean the gopher wash and drain.
• 2. Fry down the salt pork in a big pot add gopher meat and brown.
• 3. Take out the meat and drain on paper towels. Add onion, celery , and bell pepper to salt pork grease and saute until tender
• 4. Add tomatoes and a bit of water if needed and cook down to a pulp,On low heat 2 hours.
• 5. Add gopher meat 19 cups water and the 2 whole jalapeno peppers salt and pepper to taste
• 6. Cook another 1 1/2 hour or until the meat is tender.
• 7. Add potatoes the last 1/2 hour of cooking. Mix browned flour with water into a glass jar and shake vigorously. Bring stew back to a boil and thicken with flour mixture.
• 8. Serve over beans or rice
• 9. TIP: To brown flour add the 5 tablespoons to a iron skillet and stir until browned.