Peruvian Pisco Sour (Peru)

January 18th, 2011 § 0 comments § permalink

Many of our products this time of year are coming from Peru including the mangoes, in light of this we thought we would add a little mango & basil to our pisco sours and top it off with some ginger bitters!

Makes one drink

INGREDIENTS

1½ ounces pisco
½ ounce lemon juice
½ ounce lime juice
1 ounce mango puree, recipe below
½ ounce basil syrup, recipe below
1 egg white
Ginger, clove, black pepper bitters

DIRECTIONS

Shake all the ingredients in a shaker and strain into a martini style glass. Add a few dashes of ginger clove black pepper bitters.

Mango Puree

Makes 1 cup

INGREDIENTS

1 to 2 mangoes, peeled and chopped
Water

DIRECTIONS

Place mangoes in blender and blend until smooth. If too thick, add water to make a thinner consistency.

Basil Syrup

Makes 1 cup

INGREDIENTS

½ cup water
½ cup sugar
½ cup basil

DIRECTIONS

In a medium sauce pan place all ingredients. Bring to a boil and reduce to simmer, let simmer for about 5 minutes. Let cool and strain.

Apple Walnut Butter

January 2nd, 2011 § 0 comments § permalink

INGREDIENTS

1 pound apples, peeled, cored and chopped fine
¾ cups apple cider
1 cup brown sugar
1 teaspoon lemon juice
½ cup chopped walnuts
1 teaspoon cinnamon
1 teaspoon fresh nutmeg, grated
1 egg white, for brushing tops of pop tarts
2 tablespoons soy or rice milk (vegan option), for brushing tops of pop tarts

DIRECTIONS

In a saucepan over medium heat add ingredients and cook until sugar is dissolved and mixture starts to thicken and reduce. Take off heat and let cool before using to fill pop tart.

Preheat oven to 350°F.

Lay one rolled piece of pie dough on a parchment lined baking sheet and place filling in the center.
Cover with another piece of dough and crimp edges closed. Brush top with egg white or soy or rice milk (vegan option) and sprinkle with topping of choice. Bake in preheated oven for 20 minutes or until golden brown. Serve warm.

Suggested Crust: Whole wheat, plain, cornmeal
Suggested Topping: Brown sugar butter glaze, chopped walnuts, flax seeds

Ginger Cardamom Pear Jam

January 2nd, 2011 § 0 comments § permalink

INGREDIENTS

1 pound pears, semi ripe, peeled, cored and chopped and put in lemon water (to keep from browning)
2 cups sugar in the raw
1 tablespoon lemon juice
2 tablespoons fresh ginger, chopped fine
1 teaspoon ground cardamom
1 cardamom pod, split and seeds removed
1 egg white, for brushing tops of pop tarts
2 tablespoons soy or rice milk (vegan option), for brushing tops of pop tarts

DIRECTIONS

In a saucepan over medium heat add ingredients and cook until sugar is dissolved and mixture starts to thicken and reduce. Take off heat and let cool before using to fill pop tart.

Preheat oven to 350°F.

Lay one rolled piece of pie dough on a parchment lined baking sheet and place filling in the center. Cover with another piece of dough and crimp edges closed. Brush top with egg white or soy or rice milk (vegan option) and sprinkle with topping of choice. Bake in preheated oven for 20 minutes or until golden brown. Serve warm.

Suggested Crust: Whole wheat, plain, cornmeal
Suggested Topping: Poppy seeds, sesame seeds, flag seeds

Dried Cherry Almond Cream Filling

January 2nd, 2011 § 0 comments § permalink

Ingredients

2 tablespoons butter
1 tablespoon almond paste
1 teaspoon vanilla
½ cup dried cherries, chopped
½ cup roasted almonds, chopped fine
Pinch of salt
1 egg white, for brushing tops of pop tarts
2 tablespoons soy or rice milk (vegan option), for brushing of pop tarts

Directions

Preheat oven to 350°F. In a small bowl, combine all ingredients. Lay one rolled piece of pie dough on a parchment lined baking sheet and place filling in the center. Cover with another piece of dough and crimp edges closed. Brush top with egg white or soy or rice milk (vegan option) and sprinkle with topping of choice. Bake in preheated oven for 20 minutes or until golden brown. Serve warm.

Suggested Crust: Whole Wheat, plain, cornmeal
Suggested Topping: Chopped almonds, flax seeds

Red Onion Apple Caraway

January 2nd, 2011 § 0 comments § permalink

Ingredients

¼ red onion, chopped fine
1 cup apples, chopped
2 teaspoons caraway seeds
1 teaspoon brown sugar
1 teaspoon salt
¼ cup Manchego cheese, shredded
1 egg white, for brushing tops of pop tarts
2 tablespoons soy or rice milk (vegan option), for brushing tops of pop tarts

Directions

In a bowl, combine all ingredients and use to fill savory pop tart.

Preheat oven to 350°F.

Lay one rolled piece of pie dough on a parchment lined baking sheet and place filling in the center. Cover with another piece of dough and crimp edges closed. Brush top with egg white or soy or rice milk (vegan option) and sprinkle with topping of choice. Bake in preheated oven for 20 minutes or until golden brown. Serve warm.

Suggested Crust: Whole Wheat, plain
Suggested Toppings: Caraway seeds

Mushroom Herb Filling

January 2nd, 2011 § 0 comments § permalink

INGREDIENTS

1 tablespoon butter
1 tablespoon olive oil
2 tablespoons yellow onion, chopped superfine
1 clove garlic, chopped superfine
1 cup brown mushrooms, chopped fine
¼ cup red pepper, chopped fine
Salt
Pepper
1 tablespoon each of fresh chives, parsley and thyme, chopped fine
¼ cup parmesan cheese, grated
1 egg white, for brushing tops of pop tarts
2 tablespoons soy or rice milk (vegan option), for brushing tops of pop tarts

DIRECTIONS

In a medium sized sauté pan, add butter and olive oil. Sauté onion until translucent, about 5 minutes.
Add garlic, mushrooms, red pepper and cook, stirring occasionally, 7 to 10 minutes. Season with salt and pepper, remove from heat and add fresh herbs and parmesan cheese. Let cool before using to fill pop tart.

Preheat oven to 350°F.

Lay one rolled piece of pie dough on a parchment lined baking sheet and place filling in the center.
Cover with another piece of dough and crimp edges closed. Brush top with egg white or soy or rice milk (vegan option) and sprinkle with topping of choice. Bake in preheated oven for 20 minutes or until golden brown. Serve warm.

Lentil Spiced Snack Bars

January 2nd, 2011 § 0 comments § permalink

Makes 16 bars

Ingredients

1 large egg
1 large egg white
½ cup light brown sugar
½ cup honey
1 tablespoon canola oil
1 tablespoon ground cinnamon
1 teaspoon ground clove
¼ teaspoon salt
1 teaspoon vanilla extract
1½ cups toasted oats
1 cup chopped dried fruit (any of the following: cherries, apricots, dates, raisins, figs)
½ cup chopped pecans or walnuts
1 tablespoon whole wheat flour
1 cup lentils (any color), cooked and drained

Directions

Preheat oven to 325°F. Line an 8-by-11 inch pan with foil. Coat with cooking spray.
In a large bowl, whisk together egg, egg white, sugar, honey, oil, cinnamon, cloves, salt, and vanilla. Once combined, add the rest of the ingredients. Spread into prepared pan, and press down, making sure bars are even. Bake until golden brown, 30 to 35 minutes. Cool, and cut into bars with a lightly oiled knife.

Recipe property of Robin Simpson

Pisco Sour

October 14th, 2010 § 0 comments § permalink

Makes one drink.

INGREDIENTS

2½ ounces Pisco
½ ounce simple syrup
Juice of 2-3 limes
1 egg white
Bitters

PREPARATION

In a shaker filled with ice, combine all ingredients. Shake vigorously for about 20 seconds. Strain into a 6 ounce glass and drop a few drops of bitters on the top of the frothed egg whites.

Pisco Sour

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