Tag Archives | Fall 2015 Recipes

Apple Crisp

Serves 6

Prep time: 15 minutes; bake time: 40 minutes

4 green apples, peeled and thinly sliced
½ cup brown sugar
½ cup flour
½ cup oats
¾ teaspoon cinnamon
¾ teaspoon nutmeg
6 tablespoons butter

Heat oven to 375°. Grease bottom and sides of a square 8” x 8” pan. Arrange apples in pan. Mix remaining ingredients in a bowl. Sprinkle the mixed ingredients over the apples. Bake about 40 minutes, or until topping is golden brown and apples are tender.

Recipe courtesy of boston.mommypoppins.com

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Pumpkin and Chocolate Bread Pudding with Applejack Butterscotch and Pumpkin Spice Milk Foam

pumpkinChocBreadRecipe

Courtesy Katie Pultz, Pastry Chef, Huntley Taverne

Serves 4–6 (fills an 8-inch loaf pan)

APPLEJACK BUTTERSCOTCH

4 ounces (1 stick) unsalted butter
1½ cup light brown sugar
Pinch of salt
1/3 cup heavy cream
2 tablespoons Laird’s applejack (add more to taste)

Melt butter in a small saucepot. Add the brown sugar and heat, whisking every 30 seconds until the sugar is completely dissolved. Add salt and heavy cream. Bring to a slow boil for about 30 seconds. Remove the pot from the heat and stir in the applejack. Allow to cool to room temperature before serving.

PUMPKIN SPICE MILK FOAM

1 teaspoon cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
2 cups whole milk
¼ cup glucose syrup (can be found in the cake decorating section of most arts and crafts stores)

Line a baking sheet with parchment paper or a nonstick baking mat. Mix the spices together in a small bowl and set aside.

In a small pot, heat the milk and the glucose together until just under a boil. Remove from heat and froth the milk with a hand blender. Skim the foam off and place on the baking sheet. Repeat a few times. Gently dust the spice mix on top of the milk foam.

Bake in a 200° oven until the foam feels crispy to the touch. This can take up to 6 hours, depending on how thick the foam is. Check after 1 hour.

BREAD PUDDING

1 cup heavy cream
1¼ cup puréed roasted cheese pumpkin (I recommend roasting and puréeing your own pumpkins, always)
¼ cup granulated sugar
¼ cup light brown sugar
3 fresh eggs
1 teaspoon vanilla extract
1¼ teaspoon cinnamon
½ teaspoon ginger
½ teaspoon ground cloves
8 cups ½-inch cubed day-old soft bread such as brioche, challah or potato rolls
¾ cup chocolate chunks

Preheat oven to 325°. Grease an 8-inch loaf pan and set aside.

In a large mixing bowl, whisk together heavy cream, pumpkin purée, sugar, eggs, vanilla and spices. Toss in the cubed bread and allow to sit for 30 minutes to absorb the liquid.

As you fill the loaf pan with the bread pudding, sprinkle the chocolate chunks in. Save some chunks for the top.

Bake for 55 minutes, until custard is set. Allow the bread pudding to cool a significant amount before slicing. Serve warm.

Slice the loaf and place each slice in a bowl. Drizzle with the butterscotch and sprinkle with broken-up pieces of milk foam. Vanilla gelato on the side is highly recommended.

Bread pudding can be stored in the refrigerator for about a week.

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Superfood Truffles

Courtesy Nicole Schaldone, The Clean Plate Kitchen, Clinton

Makes 30 truffles

¾ cup virgin coconut oil (warmed to liquid form)
½ cup raw cocoa powder
¼ cup maple syrup (add to desired sweetness)
Pinch of Himalayan sea salt
½ cup shredded coconut
2–3 teaspoons turmeric powder

Whisk liquid coconut oil, cocoa powder, maple syrup and salt together.

Place in refrigerator for about 1 hour (check occasionally for thickness). Desired thickness is malleable enough to roll into balls.

Blend turmeric and shredded coconut in separate bowl. Add more turmeric for stronger color and taste.

Roll chocolate mixture into balls, about 1 tablespoon each (this will be messy and the balls will melt quickly; place back in fridge if they start to melt).

Roll chocolate balls in coconut-turmeric mixture. You can press more on by hand for extra coating.

Store in fridge and serve chilled.

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Fresh Bok Choy Salad

seasonBokChoy

Courtesy Alec Gioseffi

2 heads bok choy
1 onion
3 cloves garlic
2 tablespoons minced ginger
1 bunch fresh cilantro or any other fresh herb on hand
1/3 cup raw apple cider vinegar
1/4 cup olive oil
Juice of 1 lime
Salt and pepper to taste
2 apples (if in season)

Dice the bok choy stems and the onion. Chiffonade the bok choy leaves. Mince the garlic, ginger, and cilantro (or other herb).

Mix together in a large mixing bowl and add vinegar, oil, lime juice, salt and pepper.

If apples are in season, dice 2 apples and add to the above salad.

Courtesy of
Alec Gioseffi, farm manager, Cooperative 518
15 County Rd. 518, Princeton
732.606.2375
cooperative518.com

There are only a few annual crops that are capable of growing year-round in New Jersey, and most are in the Brassicaceae family. Brassicas include broccoli, Brussels sprouts, cauliflower, kale, cabbage, radishes, turnips, mustard and Asian greens. Out of this large list of cultivars, I find bok choy to be the most delicious and satisfying of the brassicas. The stems are crunchy and have a higher water content than celery, but lack the chewy fibrousness. When fresh, the leaves are soft and delicate like spinach. Between varieties, colors vary from deep red and purple to pale key-lime green. We usually enjoy bok choy raw in a salad or lightly sautéed with some onions and fresh herbs. —Alec Gioseffi, farm manager, Cooperative 518

 

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