Tag Archives | Fall 2012 Recipes

lastSangria

LAST SIP: SUNSET SANGRIA

lastSangria

Local fruit and wine stir up a refreshing fall drink

PHOTOGRAPH BY JULIE PRYMA

New Jersey is fortunate to have two raspberry seasons. The tasty berry helps us welcome in the Garden State bounty in early summer and then returns for a late season harvest, usually lasting until mid-October.

Celebrating the mighty berr y as well as another star of the fall harvest season, wine, this sangria features Unionville Vineyards’ Lafayette’s Pride, a dry rosé made from the bleed juice of the Pinot Noir grape.The wine’s heady aroma conveys the heart of the grape, showcasing the wine’s character and balance, while its bright acidity complements the delicate sweetness of the fruit.

The drink’s inviting hues are another part of its appeal.

  • Suzanne Moran of Unionville Vineyards created this sangria to “match the beautiful colors of the sunset over the vineyards and the Delaware Valley.” —N. Painter
  • 1 (750 milliliter) bottle Unionville Vineyards Lafayette’s Pride, or other rosé wine
  • ½ cup brandy
  • ½ cup Triple Sec, or other orange liqueur
  • 2 cups cranberry juice
  • Orange slices
  • 2 cups ginger ale
  • Raspberries

Combine the wine, brandy,Triple Sec, cranberry juice and oranges and chill overnight. Just before serving, add the ginger ale, raspberries and ice.n

Editor’s Note: This recipe is one of more than thirty recipes featured in Edible Jersey’s Farmers’ Market Cookbook. It was shared by the Rutgers Garden Farmers’ Market where Unionville Vineyards is a regular vendor.

Purchase a copy of the cookbook for $7.99 at ediblejersey.com or at your favorite food shops and farmers’ markets statewide.

lastSangria2

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Fluffy Chocolate Mousse Torte

Get help from your parents to make this cake. It’s flourless, chocolaty and super delicious!

  • 1½ cups Fair Trade bittersweet chocolate
  • ½ cup (1 stick) unsalted butter, plus more for pan
  • 9 large eggs, separated
  • 1 cup Fair Trade granulated sugar

Preheat the oven to 350°. Cut the stick of butter into 1-inch pieces. Put the chocolate and butter in the top of a double boiler over 1 inch of boiling water, stirring gently until both are melted. Set aside. In a medium bowl, whisk the egg yolks with the sugar until fully combined. Drizzle the chocolate mixture, little by little, into the egg mixture while you mix with an electric mixer set on medium-low. Set aside. Wash the beaters from the mixer. In a large bowl, using the mixer, beat the egg whites into stiff peaks. Using a rubber spatula, fold both mixtures together. Grease a 9-inch pan* with butter. Pour mixture into pan. Bake for 20 to 25 minutes or until a toothpick inserted into the cake comes out clean. Let cool and serve.

*If possible, use a springform pan. It will make it easier to remove the cake from the pan after baking.

Camila Tellez, a sophomore at The Lawrenceville School, co-chairs the Fair Trade Princeton campaign and serves on the Princeton Environ mental Film Festival committee. Earlier this year, she received the Sustainable Princeton Leadership Award in recognition of her efforts to promote and educate about fair trade in Princeton.

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recipeCarciofi

Carciofi alla Romana (Roman-Style Artichokes)

recipeCarciofi

  • ½ small bunch fresh mint leaves
  • 5 cloves garlic, peeled and smashed
  • salt and freshly ground black pepper
  • ½ cup dry white wine
  • ½ cup water
  • ¾ cup extra-virgin olive oil
  • 6 artichokes, halved and trimmed of coarse outer leaves, choke removed

(Editor’s note: Keep artichokes in lemon-acidulated water, a bowl of water mixed with the juice of half a lemon, until use.)

In a small, nonreactive pot, combine the mint, garlic, salt and pepper, wine, water and olive oil. Add the artichokes. Cover and simmer on the stovetop for 20–30 minutes depending on the size of the artichokes (they are done when they are tender at the base of the artichoke; check by piercing with a small knife). Serve at room temperature.

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BREAKFAST SMOOTHIE

Move Over Cereal!

Dr.Gingsburg tries to change her patients’ perspective when it comes to breakfast, encouraging them to look beyond the typical options.Here are two of her favorite recommendations.

  • 1 cup dairy or non-dairy milk (Coconut is delicious and can be combined with a nut milk)
  • 1 scoop high-quality protein powder
  • 1/3 banana
  • 1/3 cup frozen blueberries
  • 1/2 cup of another favorite fruit, or fruits, frozen
  • 2 tablespoons flaxseed meal
  • 2 ounces non-GMO tofu (only use tofu three times per week)
  • 2 teaspoons peanut butter
  • 1 teaspoon cinnamon
  • 1/4 California avocado
  • 1 teaspoon Nutrex Hawaiian Spirulina (a nutritious, natural energy-booster)

Combine all ingredients and blend until smooth. Serve immediately after blending, while the mixture still has a bubbly milkshake- like (and kid-appealing!) consistency.

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recipeGrilledChorizo

Grilled ChorizoWraps with Pumpkin, Goat Cheese, Onions and Pine Nuts

recipeGrilledChorizo

Hearty, spicy wraps like these are a delicious addition to a party buffet; scaled back, they’re a warming weeknight supper.

(Recipe can be adjusted for the number of servings.)

  • 8″ wraps
  • Pine nuts, about ¼ cup per person
  • 2 tablespoons olive oil or hot pepper oil
  • Yellow onions, sliced, about ½ an onion per person
  • Chorizo, fully-cooked, about 1 sausage per person
  • Pumpkin purée*, room temperature, about
  • ½ cup per person
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Dried sage, to taste
  • Crumbled goat cheese, about 1/8 cup per person

In a large skillet over low heat, warm the wraps, turning once when slightly browned. (Depending on how many you are feeding, you may need to do this in batches.) Keep warm on a lined cookie sheet in a low oven.

In the same skillet over low heat, add the pine nuts. Toast 1 minute, shaking the pan every now and then to prevent burning.

Place in a small bowl and set aside.To the same skillet over medium heat, add oil and the onions. Sauté, stirring, until browned.

Add to a small bowl.

Slice the chorizo lengthwise, and then in half. Grill (or sauté, or broil) until browned and aromatic. Into purée, add salt, pepper and sage to taste. Onto each wrap spread purée to edges. Pile onions, chorizo, cheese and nuts onto one half of wrap. Fold over and serve immediately.

*For Purée:

Set oven to 375°. Wash the pumpkin and dry it. Using a sharp chef ’s knife, slice the pumpkin in half (horizontally or vertically). Remove the stem, if there is one. Scoop out the seeds and put aside for roasting later (optional).

Place the pumpkin halves face-down on a cookie sheet (preferably lined with parchment or a silicone liner) and bake for ½ hour to 45 minutes, or until a knife inserted into the flesh goes in smoothly, as if inserted into a stick of butter. When cooked, remove from oven and set on a rack until cool.

With a spoon, scoop out the flesh and blitz in a food processor until smooth. Pour pumpkin in a fine-meshed sieve and place over a bowl to drain for a few hours.The pumpkin purée is now ready to use for cooking or to be frozen for later use.

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