Photos © Steve Lee, Home Econmist: Sian Davies
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Ryck and Merry Caplan’s place, Merry Wood Cottages in Tylertown, Mississippi, is ideal for a relaxing weekend getaway. Set in secluded woodland, these delightful little cottages combine modern amenities with the beauty and tranquility of nature.
After a day spent hiking, bird-watching or browsing in local antique stores, guests are treated to Chef Brian K. Booth’s splendid evening repasts. For a taste of Merry Wood, try these delicious recipes. For visitor information, call 1-866-222-1415 or visit MerryWoodCottages.com.
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Mission Figs & Strawberries
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Potato & Celery Root Gratin
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1 pint (450 g) fresh strawberries, washed and cored
4 medium mission figs, washed, stemmed and quartered
2 oz. (50 ml) balsamic vinegar
3 Tbsp. sugar
2 Tbsp. fresh mint, roughly chopped
4 to 6 sprigs fresh mint
• Place all the ingredients, except for the mint sprigs, in a medium bowl and toss together gently. Refrigerate for 20 to 30 minutes. Served chilled. Garnish with fresh mint sprigs.
 One cup of strawberries gives you 3.6 grams of fiber, 22 mg of calcium and 90 mg of vitamin C.
8 medium sized strawberries contain 140% of the recommended daily allowance for vitamin C.
Strawberries are fat free and low in calories.
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1/2-1 cup (100-200 ml) ~olive oil
5 baking potatoes, peeled and cut into 1/8-inch slices
3 celery roots, roots removed, peeled and cut into 1/4-inch rounds Salt and freshly ground pepper, for seasoning
10 shallots, peeled and sliced
1 pint (175 g) herbed bread crumbs (recipe follows)
2 lbs. (900 g) string beans, trimmed and blanched
• Brush a 9-inch-by-11-inch casserole dish with olive oil. Layer the potatoes and celery root, starting with three layers of potato and one layer of celery root. Press each layer down, brush with olive oil and season with salt and pepper. Repeat, ending with a layer of potatoes. Cover with foil and bake at 350ºF for 40 minutes. Remove the foil and continue baking until golden brown. Let cool. Sauté the shallots in olive oil until golden.
• Cut the gratin into 12 squares., place on an oiled baking sheet and top with bread crumbs. Return to the oven until golden brown. Toss the beans gently with shallots, salt and pepper. Surround each square with string beans and shallot rings.
1- 1/2 cups (175 g) bread crumbs
2 Tbsp. fresh thyme, chopped
1 Tbsp. each fresh oregano and parsley, chopped Kosher salt and freshly ground black pepper, to taste
2 Tbsp. olive oil
• In a small bowl, mix the bread crumbs and the fresh herbs. Season lightly with salt and pepper and fold in the olive oil to moisten the bread crumbs.
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Lentil Salad with Frisé
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Lemon Vinaigrette
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1 1/2 cups (250 g) green lentils
2 garlic cloves, minced
1/2 small yellow onion, finely diced
1 bay leaf
2 tsp. fresh mint, chopped
1 Tbsp. each fresh parsley,
marjoram and oregano
1/2 cup (75 g) roasted red peppers, finely diced Kosher salt and freshly ground pepper, to taste
1 small head frisé, core removed and rinsed in cold water
5 oz. (125 ml) lemon vinaigrette (recipe follows)
• Rinse the lentils and cover with cold water. Add the garlic, onion and bay leaf and bring to a boil. Reduce to a simmer and cook until tender, but firm. Drain. Let cool slightly. Remove the bay leaf and fold in the herbs and half of the peppers.
Season with salt and pepper. Set aside.
• Put the frisé in a small bowl and toss lightly with the lemon vinaigrette. Spread a spoonful of lentils on a plate. Top with a small amount of frisé and the remaining peppers.
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Juice of one lemon
1/4 tsp. paprika
Pinch of cayenne pepper
1 garlic clove, minced
1/4 tsp. kosher salt
6 Tbsp. olive oil
• In a small bowl, whisk all the ingredients until well blended.
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