Rosemary & Concord Ginger Shortbread with Fairy Dust

October 3rd, 2013 § 0 comments § permalink

2013-10-03 12.14.41

Makes 6 dozen cookies

Ingredients

2 ¼ cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon coarse salt
1  teaspoon fresh rosemary, chopped fine
10 tablespoons (1 ¼ sticks) unsalted butter, softened
1 cup sugar
2 tablespoons extra-virgin olive oil
2 tablespoons heavy cream
2 tablespoons Concord Grape Ginger Jam ( Recipe Follows)
1 large egg
Rosemary Fairy Dust  for sprinkling ( Recipe Follows)

Directions

Preheat oven to 350ËšF. In a large bowl, whisk flour, baking soda, salt and chopped rosemary; set aside.

Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until pale and fluffy, about 5 minutes. Mix in olive oil. Reduce speed to low. Mix in flour mixture. Add cream;  concord jam and mix until well combined, about 2 minutes. Add egg and mix until just combined.

Shape dough into ¾ inch balls and space 2 inches apart on baking sheets lined with parchment paper. Flatten slightly with fingers and sprinkle with Rosemary Fairy Dust

Bake cookies, rotating sheets halfway through, until edges are golden, about 13 minutes. Let cool 10 minutes on sheet or wire racks. Store in airtight container.

2013-10-03 11.49.302013-10-03 12.16.51

Rosemary  & Ginger  Cinnamon Concord Jam

Makes 1 cup of jam

Ingredients

2 pounds concord grapes, chopped finely in a food processor ( do not discard juices)
1 tablespoon fresh ginger, peeled and chopped
2 cups turbinado sugar
1 tablespoon lemon juice
1 teaspoon lemon zest
2 cinnamon sticks
½ teaspoon ground cinnamon
2 teaspoons fresh rosemary leaves, chopped fine
Pinch of cracked black pepper
¼ teaspoon salt

Directions

Place all the ingredients in a heavy bottom pan and place on medium heat.  Bring the mixture to a boil and then reduce to a simmer and cook for about 30 minutes or until the mixture is thick.  Allow to cool. Refrigerate for up to 2 weeks.

Rosemary Fairy Dust

Makes ½ cup of fairy dust

Ingredients

½ cup turbinado or sugar in the raw
2 teaspoons of fresh rosemary, leaves, chopped fine
½ teaspoon lemon zest

Directions

Using a mortar and pestle, grind up all ingredients until a fine powder is created, like a dust.  Store in an airtight jar for up to a few weeks, un-refrigerated.  Alternatively, use a (clean) coffee grinder or a rolling pin on a cutting board.

Salsify Orange Negroni

January 5th, 2013 § 0 comments § permalink

Ingredients

1 ounce Seneca Drums Gin (Finger Lakes Distilling Co.)
1 ounce Cynar
½ ounce *Salsify Orange Syrup
½ ounce Amberthorn Dry Vermouth (New York Astby Co)
Oven Dried Salsify Stick Garnish

For the Salsify Orange Syrup:
2 salsify roots, chopped
1 cup water
Juice of 1 orange
Zest of 1 orange
½ cup sugar

Directions

In an old fashioned glass filled with ice place the gin and the cynar, add the syrup and vermouth and stir, garnish with a dried salsify stick.

*Salsify Orange Syrup- Combine two chopped salsify roots in a medium saucepan with 1 cup of water, the juice of 1 orange, the zest of 1 orange and ½ cup of sugar. Bring to a boil and reduce heat and simmer for about 8-10 minutes. Take off heat and cool. Chill.

El Romero- Italian Celery Root Citrus Coolers

January 5th, 2013 § 0 comments § permalink

Ingredients

1 lemon, halved and sliced thin
1 lime, halved and sliced thin
1 orange, halved and sliced thin
1 mandarin, halved and sliced thin
8 kumquats, halved
1 medium celery root, peeled and cubed small
2-3 kaffir lime leaves
1 bottle Dorothy Parker Gin (New York Distilling Co.)
*Rosemary Sugar Salt
*Rosemary Syrup
Fresh pink grapefruit juice
Aperol

For the Rosemary Sugar Salt:
1 tablespoon turbinado sugar
2 tablespoons pink Himalayan salt
1 tablespoon fresh rosemary leaves

For the Rosemary Syrup:
1 large handful fresh rosemary leaves
½ cup water
½ cup sugar

Directions

In a large mixing bowl mix together the citrus slices, kumquats, celery root, and kaffir lime leaves. Distribute the mixture equally into two large mason jars and fill with gin. Let stand in an ambient temperature dark place for about a week to infuse the flavors.

Rub the rim of a tall glass with a citrus segment and dip into the *Rosemary Sugar-Salt. Place 2 ounces of the infused gin in the glass and add ½ ounce *Rosemary Syrup. Fill with fresh pink grapefruit juice and add a splash of aperol.

*Rosemary Sugar Salt– Mix together 1 tablespoon turbinado sugar with 2 tablespoons pink Himalayan salt. Place the salt and sugar mixture on a cutting board and add 1 tablespoon fresh rosemary leaves. Chop the rosemary together with the salt until a fine, granular mixture comes together.

*Rosemary Syrup-Combine 1 large handful of fresh rosemary leaves together with ½ cup water and ½ cup sugar and bring to a boil. Reduce heat and simmer for about 6-9 minutes. Take off heat, cool and strain. Chill.

Fresh Apple Shrub

January 5th, 2013 § 1 comment § permalink

Ingredients

2 tart apples, peeled and chopped
½ cup raw or turbinado sugar
2 tablespoons dark brown sugar
1 teaspoon caraway seeds
¾ cup apple cider vinegar

Directions

Mash together the apples, sugars, and caraway seeds until a rough applesauce has been formed. Place the mixture in a mason jar and let sit over night in the refrigerator. Add the apple cider vinegar, shake and keep refrigerated for another 5-7 days.

Swedish Apple-Rottabagge

January 5th, 2013 § 0 comments § permalink

Ingredients

1 bottle of aquavit
1 rutabaga, cubed (about 2 cups worth max)
Lemon juice
*Caraway Syrup
Fresh Apple Shrub
Soda Water
Apple Slice Garnish

For the Caraway Syrup:
2 tablespoons caraway seeds, toasted
1 piece lemon peel
½ cup water
½ cup sugar

Directions

In a large mason jar, combine the aquavit and the rutabaga. Let stand in an ambient temperature dark place for about a week to infuse the flavors.

In a shaker filled with ice, combine 2 ounces of the infused aquavit, ½ ounce of lemon juice, 1 ounce caraway syrup, 1 ounce of apple caraway shrub and 1 ½ ounce of soda water and shake vigorously. Strain into a highball glass filled with ice. Garnish with a slice of apple.

*Caraway Syrup- In a small sauce pan, combine 2 tablespoons toasted caraway seeds, a lemon peel, ½ cup water, and ½ cup sugar and bring to a boil. Reduce heat and simmer for about 6-9 minutes. Take off heat, cool and strain. Chill.

Sweet Potato Mash

January 5th, 2013 § 0 comments § permalink

Ingredients

1 sweet potato, peeled and cubed small
1 vanilla bean
1 cinnamon stick
1 bottle Basil Hayden’s Bourbon Whiskey
*Balsamic Syrup
*Black Pepper Sugared Pecans

For the Balsamic Syrup:
½ cup balsamic vinegar (high quality)

For the Black Pepper Sugared Pecans:
1 tablespoon butter
½ cup pecans
1 tablespoon raw or turbinado sugar
2 teaspoons black pepper, cracked

Directions

In a large mason jar, place the sweet potato, vanilla bean and the cinnamon stick, fill with the bourbon. Let stand in an ambient temperature dark place for about a week to infuse the flavors into the bourbon.

In a rocks glass pour 2 ounces of the infused bourbon and a tiny drizzle of the balsamic syrup. Garnish by adding a black pepper sugared pecan.

*Balsamic Syrup-Place the balsamic vinegar in a small sauce pan on medium high heat. Reduce by about half until a thick syrup is created, about 6-8 minutes. Set aside and allow to cool to room temperature.

*Black Pepper Sugared Pecans-In a small sauté pan on medium heat, melt the butter, add the pecans and sauté about a minute. Sprinkle the sugar and black pepper over the buttered pecans and continue to stir and sauté for another minute. Place on a plate and allow the sugar to harden and the pecans to cool completely.

Quick Pickled Turnips

January 5th, 2013 § 0 comments § permalink

Makes 3 cups

Ingredients

2 cups water
¾ cup white vinegar
3 tablespoon kosher salt
2 fresh bay leaves
1 tablespoon coriander seeds, cracked
3-4 turnips, peeled and chopped
1 turnip, peeled and sliced in wheels
1 red beet slice
3 cloves garlic, peeled and sliced thin

Directions

In a small sauce pan combine the water, vinegar, and salt and heat until the salt dissolves. To the salt brine add the bay leaves, coriander seeds, turnips, beet slice, and garlic. Bring to a boil and then reduce heat and simmer for 3- 5 minutes or until the turnips are just beginning to be tender. (The beet slice will give the pickled turnips a pink hue, in order to keep the hue white omit the beet slice.) Allow the mixture to cool, place in a large jar and refrigerate overnight. Shake the jar periodically.

The Dirty Turnip

January 5th, 2013 § 0 comments § permalink

Ingredients

3 ounces gin
½ ounce dry vermouth
½ ounce pickled turnip brine
Pickled Turnip Wheels
Cilantro leaves for garnish

Directions

In a glass filled with ice, add the gin and vermouth and stir. Add the turnip brine liquid and strain into a martini glass. Place one pickled turnip wheel to float on the top with a cilantro leaf on top of the wheel.

Ginger-Beet Cava with Fresh Tarragon Orange Zest

January 5th, 2013 § 0 comments § permalink

Ingredients

2 orange beets, peeled and chopped
1 sprig of fresh tarragon, a few leaves reserved
Juice of 1 orange
1 tablespoon of orange zest
¼ cup sugar
½ cup water
Champagne or sparkling wine
1 navel orange for garnish

Directions

Combine the beets, tarragon, orange juice, zest, sugar, and water in a medium saucepan and bring to a boil. Reduce the heat and simmer for about 8-10 minutes. Take off the heat and allow to cool. Strain and refrigerate the syrup until ice cold. Place ½ an ounce of the syrup in the bottom of a champagne flute and fill with champagne. Garnish with one tarragon leaf and an orange-peel twist, releasing the oils over the flute while twisting.

Maple & Roasted Parsnip Champagne with Rosemary Dust

January 5th, 2013 § 0 comments § permalink

Ingredients

2 parsnips, chopped
¼ cup turbinado or raw sugar
3 tablespoons maple syrup
2 tablespoons fresh rosemary leaves
1 cup water
Champagne or sparkling wine

Directions

Pre-heat oven to 390°F. In a mixing bowl combine the parsnips, sugar, maple syrup and 1 tablespoon of rosemary leaves, then toss together until coated and mixed. Arrange the parsnips on a baking sheet and roast for about 10-12 minutes or until lightly browned. Scrape the baking sheet and all its remnants into a sauce pan and add water. Bring to a boil and then reduce heat and simmer for about 5-7 minutes. Take off heat, cool, strain and refrigerate until syrup is ice cold. Place ½ an ounce of the syrup in the bottom of a champagne flute and fill with champagne. Place a tiny pinch of *Rosemary Dust over the top of the glass.

*Rosemary Dust-In a spice grinder, coffee grinder or with a mortar and pestle, grind up 1 tablespoon fresh rosemary leaves and 2 tablespoons sugar until a fine powder is created.

Sprouted Corn Roasted Squash Breakfast Tacos with Peruvian Cilantro Sauce

November 23rd, 2012 § 0 comments § permalink

Serves 6-8

Ingredients

2 cups winter squash, cubed ½ inch
½ red onion, chopped medium
½ red bell pepper, chopped small
1 chipoltle chili pepper, crumbles
Salt and pepper
Avocado oil
2 cups spinach leaves
6 eggs
Sprouted corn tortillas
Peruvian Cilantro Sauce

Directions

Pre heat oven to 400° F. In a large bowl, toss together the squash, onion, bell pepper, chipotle, salt and pepper with some avocado oil. Place on a large baking sheet and bake for about 20 minutes or until the items are soft and starting to char. Take out of the oven and toss together in a large bowl with the spinach. Arrange the mixture back on the baking sheet flat and crack 6 eggs all over the top of the baking sheet. Crack the yolk if you want that cooked through. Place in the oven and bake another 4-5 minutes or until the eggs are cooked. Heat the sprouted corn tortillas over a gas stove and place some of the squash, spinach and egg mixture over the top and drizzle a little cilantro sauce on top!

“Baja Style” Spicy Purple Kale Pesto Sauce

November 23rd, 2012 § 0 comments § permalink

Makes 2 cups pesto

Ingredients

¼ cup pumpkin seeds, toasted
2 cups purple kale, stems removed and chopped
2 cloves garlic
¼ cup red onion, chopped fine
½ cup avocado or olive oil
Zest of 1 lime, juice of two
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cumin seeds
1 jalapeño, chopped (seeds and all for hot, seeds removed for less hot)
3 tablespoons mayonnaise

Directions

Place all the ingredients except the mayo in a food processor and process until extra smooth. Add the mayo and process a few seconds until mixed and smooth.

Pan Fried (Herbal) Cod Tacos with “Baja Style” Spicy Purple Kale Pesto Sauce and Pickled Red Cabbage

November 23rd, 2012 § 0 comments § permalink

Serves 6-8

Ingredients

2 cups red cabbage, shredded
Juice of 2 limes
2 teaspoons salt
4 pieces of cod, local & sustainable
Salt and pepper
2 eggs, beaten
2 tablespoons fresh cilantro, chopped superfine
1 tablespoon fresh chives, chopped superfine
½ cup whole wheat flour
1 cup panko bread crumbs
Canola oil
Dried Red Chili
“Baja Style” Purple Kale Pesto Sauce (recipe follows)
Flour tortillas
Lime wedges

Directions

Place the shredded cabbage in medium bowl and toss together with the lime juice and salt. Let stand for about 30 minutes.

In the meantime season the cod with salt and pepper and set aside. Prepare three breading bowls: one with the beaten eggs mixed with the fresh herbs, the next with flour and the next with panko. Heat a large skillet with oil and the dried chili to a medium to high heat. Dip the cod in the egg mixture making sure it is well coated. Next dip it in the flour and make sure it gets well coated. Dip it in the egg again and then the panko, again you must make sure the entire fish is coated with each item before moving to the next. Place the fully breaded fish in the pan and cook for about 4 minutes per side or until golden brown on each side. Repeat with all the fish. Let excess grease drain off by placing fish on paper towels. Heat the tortillas over a gas stove flipping and charring a little. Break the cod up into large pieces and place a few pieces on the tortilla. Place a spoon full of the pesto sauce over the top and a little bit of the red cabbage.

“Baja Style” Spicy Purple Kale Pesto Sauce

Makes 2 cups pesto

Ingredients

¼ cup pumpkin seeds, toasted
2 cups purple kale, stems removed and chopped
2 cloves garlic
¼ cup red onion, chopped fine
½ cup avocado or olive oil
Zest of 1 lime, juice of two
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cumin seeds
1 jalapeño, chopped (seeds and all for hot, seeds removed for less hot)
3 tablespoons mayonnaise

Directions

Place all the ingredients except the mayo in a food processor and process until extra smooth. Add the mayo and process a few seconds until mixed and smooth.

Roasted Carrot & Parsnip, Beef & Sundried Tomato Tacos with Red Chili Parsley Chimichurri

November 18th, 2012 § 0 comments § permalink

Serves 6-8

Ingredients

1 pound skirt steak
2 medium carrots, cut into thin 2 inch strips
2 medium parsnips, cut into thin two inch strips
½ medium white onion, halved and sliced
½ cup sundried tomatoes, chopped fine (good quality ones)
1 teaspoon salt
1 teaspoon smoked paprika
1 teaspoon black pepper, cracked
1 teaspoon cumin
1 teaspoon cumin seeds
¼ cup fresh parsley leaves, chopped fine
Avocado oil or canola oil
Whole what tortillas
Red Chili Parsley Chimichurri (recipe follows)

Directions

Preheat oven to 375° F.

Season the skirt steak with a little salt, pepper, and cumin and set aside. In a medium bowl toss together the carrots, parsnips, onions, sundried tomatoes and spices with the oil until the items are mixed and coated with the oil. Lay the vegetable mixture across a baking sheet and place. Bake for about 20 minutes until the vegetables are just about tender. Place the skirt steak across the top of the vegetables and bake for another 8 minutes, 4 minutes per side or until desired cook stage. Take out of the oven, let the meat rest for a few minutes and then slice it up in thin slices. Heat up the whole wheat tortillas on a gas grill. Place some meat and some vegetables on the tortilla and drizzle on some Chimichurri over the top!

Red Chili Parsley Chimichurri

Makes 1 ½ cups

Ingredients

1 cup fresh parsley leaves, chopped
½ cup fresh oregano leaves, chopped
4 cloves garlic, chopped fine
1 medium red shallot, chopped fine
Juice and zest of 1 lemon
1 fresh red chili, chopped fine, seeds and all
½ cup avocado oil or olive oil
¼ cup red wine vinegar (good quality)
1 tablespoon smoked paprika
1 teaspoon salt
1 teaspoon cracked black pepper

Directions

Mix together all ingredients and let stand for at least two hours before serving.

Roasted Cauliflower & Spinach Whole Wheat Tacos with Tomatillo Sauce

November 18th, 2012 § 0 comments § permalink

Serves 6-8

Ingredients

2 tablespoons olive oil
1 tablespoon cumin
2 teaspoons cumin seeds
1 teaspoon salt
1 tablespoon lime juice
1 teaspoon lime zest
2 cups cauliflower florets (bite size)
1 medium red onion, halved and sliced
2 cups baby spinach
Whole wheat tortillas
Sharp cheddar cheese (I use a local raw jalapeno)
Lime Wedges or tomatillo sauce ( I used my frozen tomatillos from the summer, which I freeze whole in zip lock bags)

Directions

Preheat oven to 375° F.

Whisk together the oil, spices, salt, lime juice and zest and mix together with cauliflower florets. Place on a baking sheet and bake until tender and slightly browned about 35 minutes. In a sauté pan heat a little olive oil and sauté red onions for a few minutes, add the roasted cauliflower and baby spinach and sauté until the spinach is wilted but not overly cooked. Heat the tortillas up on a gas stove (preferably) or in the oven. Place a few spoonfuls of the cauliflower mixture in each tortilla and top with grated cheese. Squeeze a little lime juice on it along with tomatillo sauce and serve!

Pumpkin Taquitos with Dried Cherry Mole Sauce

November 18th, 2012 § 0 comments § permalink

Serves 6-8

Ingredients

2 cups fresh pumpkin, cubed about 1 ½ inches
1 small red shallot, chopped
1 dried chipotle chili (preferably mecca variety), crumbled
1 teaspoon cinnamon, freshly grated
1 teaspoon nutmeg, freshly grated
1 teaspoon salt
1 teaspoon black pepper, freshly grated
Avocado oil
16 soft corn tortillas, small
Maldon salt
Fresh local ricotta cheese
Dried Cherry Mole Sauce (recipe follows)

Directions

Preheat oven to 400°.

Toss together the pumpkin, shallots, chilies, and spice in a large bowl. Toss in a few tablespoons avocado oil until lightly coated. Place on a greased baking dish and bake for about 20 -25 minutes or until the pumpkin is soft and the shallots are beginning to char. Place the pumpkin mixture in a shallow bowl and mash coarsely.

Steam the tortillas or dip in hot water before rolling the Taquitos. Place a few spoonfuls of the pumpkin mixture in each tortilla and roll tightly without cracking tortilla. Place seam side down on the baking sheet (no need to clean the baking sheet first!) Repeat until all the tortillas are used. Place in the oven and bake for another 15 minutes or until golden brown. Remove and sprinkle with a little maldon salt.

To serve, place two taquitos on a little plate with a dollop of local fresh ricotta, drizzle the Dried Cherry Mole Sauce over the top.

Dried Cherry Mole Sauce

Makes 2 cups

2-3 dried ancho chilies
2 dried guajillo chilies
2-3 cloves garlic
1 medium yellow onion
½ cup raw almonds
3 whole cloves
1 tablespoon black peppercorns
1 teaspoon coriander seeds
1 teaspoon cumin seeds
4 tablespoons sesame seeds
¼ cup raw pumpkin seeds
1 teaspoon salt
½ cup dried cherries
2 tablespoons duck fat or pumpkin seed oil
1 cup duck stock
1 ounce dark chocolate, chopped

Directions

Preheat oven to 425ËšF.

In a large bowl combine, chilies, garlic, onion, almonds, cloves, peppercorns, coriander, sesame seeds, and pumpkin seeds, salt and dried cherries and toss with duck fat. Place in oven and allow the ingredients to char a bit about 5 minutes, watch it carefully. Place all charred items in a medium saucepan and add the stock. Bring to a boil and reduce heat, simmer for 20 minutes or until all items are soft. Take off heat and add chocolate pieces. Place in blender and blend until smooth.

Concord Grape Jack O’Lantern Punch

October 10th, 2012 § 0 comments § permalink

Makes 1 big pumpkin’s worth of punch

Ingredients

2 cups turbinado or raw sugar
2 cups water
2 cups fresh concord grapes, smashed
3 cardamom pods, crushed
2 cinnamon sticks, cracked
2 teaspoons nutmeg, freshly grated
1 inch piece of ginger, sliced thin
Large Jack O Lantern, seeds removed and cleaned but not carved ( just top)
1 -2 liter seltzer water
Concord Grapes for Garnish
*Concord Grape Balsamic Syrup and Vodka for the adult version

Directions

In a medium saucepan combine sugar, water, grapes, and spiced and stir. Bring to a boil and then reduce to a simmer for about 10 -15 minutes. Take off of heat and allow to cool. Push the liquid through a fine sieve strainer until all liquid moves through. Pour the liquid in the cleaned out pumpkin filled with ice and fill with seltzer water.  Garnish with fresh concord grapes.


*Concord Balsamic Vinegar- In a medium sauce pan, combine  ½ cup water, ½ cup sugar, 1 -2 handfuls of sage leaves, 1 tablespoon lemon zest, ½ cup concord grapes, 1 tablespoon black peppercorns (crushed coarsely) and 1 cup balsamic vinegar.  Bring the mixture to a boil and allow to boil gently for about 10 minutes. The mixture should reduce by about one fourth.  Turn off the heat and allow to cool completely.  Strain and chill.

DARK CHOCOLATE PUMPKIN TRUFFLES WITH SPICED PUMPKIN SEEDS

October 10th, 2012 § 0 comments § permalink

Makes about 30 truffles

Ingredients

½ cup heavy cream
1 teaspoon vanilla extract
2 tablespoon ground spiced pumpkin seeds
¼ cup pumpkin puree
½ teaspoon ground ginger
½ teaspoon ground cinnamon
½ teaspoon ground nut meg
½ teaspoon ground white pepper
8 ounces semisweet or bittersweet  dark chocolate, chopped
cocoa powder mixed with a little pumpkin pie spice, for dusting

Directions

In a heavy bottom saucepan, heat the heavy cream, vanilla, pumpkin seeds, spices  and pumpkin puree to a simmer, about 3 minutes, using a rubber spatula to scrape the side of the pan where the cream builds up. In a separate metal bowl, place the chocolate. When cream is warm, pour it over the chocolate, let sit for about 1 minute, and then stir until smooth and chocolate is melted and incorporated evenly. Place the metal bowl in the refrigerator for about 2 hours. Spoon small amount into hands, and roll into a little ball. Do not handle the chocolate ganache too much as the heat from your hands will melt the chocolate. Place the balls on a baking sheet lined with parchment paper. Place in refrigerator overnight. Roll in cocoa powder/pumkin pie spice mixture..

*Spiced Pumpkin Seeds : mix 2 cups raw pumpkin seeds with ¼ cup melted butter,  ¼ cup turbinado sugar and 1 teaspoon of the following spices: black pepper,, ginger, cinnamon, nutmeg and all spice.  Bake in a 400° oven for about 15-20 minutes or until browned and crisp.  Allow to cool before grinding.  Grind seeds as needed into a course grind like black pepper.


PUMPKIN CANNELLONI WITH CARAMELIZED PUMPKIN SPICED ONIONS AND CONCORD GRAPE SAUCE

October 10th, 2012 § 0 comments § permalink

Serves 6

Ingredients

2 tablespoon butter
1 tablespoon olive oil
1 medium yellow onion, chopped
2 cloves garlic, chopped
6 fresh sage leaves, chopped fine
½ cup hazelnuts, toasted
1 teaspoon fresh nutmeg
1 teaspoon cinnamon
2 cups pumpkin, prebaked, peeled and  pureed
½ cup parmesan cheese
12  premade  fresh pasta sheets
Melted butter
Pumpkin Spiced Caramelized  Onions (Recipe Follows)
Concord Grape Sauce (Recipe Follows)

Directions

Preheat oven to 350°F.

Bake the concord grapes according to the recipe below.

Use 1 tablespoon of butter and grease a casserole dish and set aside. In a medium size sauté pan over medium heat, add 1 tablespoon butter and olive oil and cook onion until translucent, 5 to 7 minutes. Add garlic and cook for 1 more minute. Remove from heat.
In a medium-size bowl, combine the onions and garlic with the  sage, hazelnuts, nutmeg, cinnamon , pumpkin and parmesan and mix together well until all ingredients are  fully incorporated and smooth. Take each pasta sheet and spoon on the filling down the middle of the sheet in a tube shape.  Roll up the sheet and place it seem side down in the casserole dish.  Repeat with remaining pasta sheets until all are snuggly together in the baking dish.  Brush with melted butter and sprinkle a little cheese on the top.  Bake for about 20 minutes.  In the meantime prepare the caramelized onion and finish the concord grape sauce according to the recipes.  Once the cannelloni has baked for 20 minutes take it out of the oven and lay the caramelized onions over the top.  Spoon the concord grapes sauce over the tops of each of the cannelloni and place in the oven to bake for 10-12 more minutes or until the pasta sheets begin to brown.  Serve.

Caramelized Pumpkin Spiced Onions
Makes 1 cup

Ingredients

3 tablespoons olive oil
1 large yellow onion, sliced
1 tablespoon fresh sage, leaves chopped
2 teaspoons pumpkin pie spice

Directions

In a large skillet over medium  to low heat, add 2 tablespoons olive oil.  Cook onions sage and spiced slowly until onions are soft and caramelized, about 20 minutes.

Concord Grape Sauce
Makes 1 cup


Ingredients

2 cups concord grapes, destemmed but left whole
3 cloves garlic, chopped
1 tablespoon chopped red shallot
2 teaspoons fresh thyme leaves
2 teaspoons salt
1 teaspoon black pepper, freshly cracked
2 tablespoons olive oil
¼ cup honey

Directions

Pre-heat oven to 400 ° F. In a bowl toss together the grapes, garlic, shallot, and thyme leaves and sprinkle with salt and pepper. Toss with the olive oil and honey until all the grapes are well coated. Place the mixture in a glass baking dish and place in the oven for about 30 minutes or until the grapes just begin to caramelize. Push the baked mixture through a mesh strainer using the back of a spoon to push through everything you can. The mixture should be thick and jammy.

PUMPKIN ICE CREAM WITH MAPLE & SAGE GLAZED PECAN NIBBLES

October 10th, 2012 § 0 comments § permalink

Makes 4 cups

Ingredients

2 cups whole milk
1 cup heavy cream
½ cup sugar in the raw
1 teaspoon fresh ginger, grated
1 teaspoon cinnamon, freshly grated
1 teaspoon nutmeg, freshly grated
1 teaspoon vanilla extract
½ teaspoon salt4 egg yolks, whisked
1 cup pumpkin puree
Maple & Sage Glazed Pecan Nibbles (recipe follows)

Directions

In a medium sauce pan combine milk heavy, cream, sugar, and spices and bring to just about a boil. Reduce heat to a medium simmer, so that milk is just bubbling but not boiling. Pour a little of the hot milk mixture into the egg yolk mixture and whisk gently.  Repeat this step.   Whisk in egg yolk mixture to the milk, making sure that the mixture stays smooth and creamy and that it does not boil. Take off heat and add a pinch of salt. Mix in the pumpkin puree and gently mix until well combined and smooth. Chill the mixture for a few hours in the refrigerator and then follow the instructions for your ice cream maker.

During the last 20 minutes of the ice cream formation, add about ½ to 1 cup of the Maple & Sage Glazed Pecan Nibbles and allow to finish freezing.

Sage Glazed Pecan Nibbles

Makes 2 cups

Ingredients

2 cups raw pecans
2 tablespoons butter, melted
3 tablespoons maple syrup
2 tablespoons fresh sage leaves, chopped fine
1 tablespoon turbinado sugar
½ teaspoon salt

Directions

Preheat oven to 400° F.  Toss all of the items together in a large bowl until the pecans have absorbed all the butter and the mixture is well combined.  Place on a baking sheet, evenly distributed and bake for about 10 -12 minutes or until golden brown and crispy.  Let cool completely before using.


Cornmeal Crust Ricotta Fig Tartlets

September 25th, 2012 § 0 comments § permalink

Makes 6 Tartlets

Ingredients

1 batch cornmeal crust, refrigerated
1 pound fresh ricotta cheese
2 eggs¼ cup raw sugar
2 tablespoons honey
1 teaspoon fresh rosemary leaves, chopped
Pinch of cinnamon
1 teaspoon orange zest
1 pint of fresh figs, cut in half
½  teaspoon lavender flowers (optional)

Directions

Make sure the batch of cornmeal crust if cold and in the refrigerator.

Pre heat the oven to 375° f.

In a large mixing bowl beat together the ricotta, eggs, sugar, honey, herbs , zest and cinnamon until smooth and creamy. Set in the refrigerator while you embark on the next steps.  Roll out your cornmeal crust into 6 rounds on two baking sheets, making sure they have enough room.  Place a few dollops of the ricotta mixture in the center of each  and spread the mixture evenly leaving room on the side to roll up the crust.  Gently place a few of the fresh figs on top of each and roll or fold the sides of the crust to create an open faced mini pie or crostata.  Place a few more fresh figs on the tops where needed and sprinkle a few lavender flowers on each. Sprinkle with a bit more raw sugar if desired. Place the tartlets in the oven and bake until golden brown or about  20 -25 minutes.

Mango Negroni

July 6th, 2012 § 0 comments § permalink

2 ounces mango infused gin*
1 ounce campari
1/2  ounce sweet vermouth
Mango slice garnish

In a rocks glass stir together the gin, campari and sweet vermouth.  Fill with ice and garnish with a slice of mango.

*Mango infused Gin-Place one ripe mango (chopped)  in a mason jar and fill with gin and allow to infuse for 3-4 days.


Quick Herb Rolls

November 15th, 2011 § 0 comments § permalink

Ingredients

2 cups all-purpose flour
1 T baking powder
½ tsp baking soda
1 tsp salt
1 stick cold unsalted butter cut into cubes
¾ c -1 c buttermilk
¼ cup fresh herbs of choice, chopped fine

Directions

Preheat oven to 425°F and lightly grease a baking sheet. Into a large bowl mix together flour, baking powder, baking soda, and salt. Add cubed butter and mix with hands or fork until the mixture resembles a course meal, add buttermilk and mix until combined. At this stage add your  fresh herbs or whatever other ingredients you wish. Transfer mixture to a lightly floured surface and knead a few times until a smooth dough is formed. Roll out dough to about a ½ inch thick and cut with cutters in whatever shape you want your rolls. Place on baking sheet, sprinkle with salt and herbs if you choose. Brush with melted butter. Bake for about 15-20 minutes or until golden brown in color.

Orange Thyme Cranberry Sauce

November 15th, 2011 § 0 comments § permalink

Makes 3 cups

Ingredients

2 cups fresh cranberries
1 cup light brown sugar or turbinado sugar
Zest of 1 orange
Juice of one orange
½ cup fresh thyme leaves
1 cinnamon stick
½ cup water

Directions

Place all ingredients in a sauce pan over medium heat and cook until cranberries begin to burst. Reduce heat to medium low and simmer until sauce is thick and chunky, about 25 minutes. Remove the cinnamon stick. This can be kept chunky or blended until  completely smooth.

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