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Archive for Fruits, Nuts & Seeds

RECIPE: Apple Crisp With Ambrosia Apples

Contributing Editor Rowann Gilman returned from picking Ambrosia apples in Washington’s Wenatchee Valley, glowing over the food and restaurants there. If you didn’t catch her report on the apples, here it is.

She brought back an apple crisp recipe that she can’t wait to have again. Since fall is prime apple crisp season, it arrives just in time.

If you don’t know the difference between a crisp and a cobbler, crumble, betty and other kin, THE NIBBLE has spelled it out below.
 
RECIPE: OLD-FASHIONED APPLE CRISP

Try this old-fashioned recipe with new-fashioned Ambrosia apples. It’s from Chef David Toal of Ravenous Catering in Cashmere, Washington.

Ingredients For 6 to 8 Servings

For The Crumb Topping

  • 1 cup old-fashioned rolled oats (do not use quick cooking oats)
  • 1 cup flour
  • 1 cup dark brown sugar
  • 1 teaspoon baking powder
  • ½ teaspoon cinnamon
  • Pinch of salt
  • 2/3 cup butter, cut into small chunks
  •  
    For The Ambrosia Apple Filling

  • 6 to 8 large Ambrosia apples, peeled and thinly sliced
  • 2 tablespoons freshly squeezed lemon juice
  • Zest from one lemon
  • ¼ cup flour
  • 1 teaspoon vanilla extract
  • ½ cup dark brown sugar
  • 1 teaspoon cinnamon
  • Pinch of salt
  •  
    Plus

  • Vanilla ice cream
  •    

    Apple Crisp A La Mode

    Ambrosia Apples

    TOP PHOTO: A crisp is has a crumb or streusel topping. The crumbs can be breadcrumbs, breakfast cereal, cookie or graham cracker crumbs, flour or nuts. Photo courtesy Ambrosia Apples. BOTTOM PHOTO: Ambrosia Apples. Photo by Rowann Gilman | THE NIBBLE.

     
    Preparation

    1. PREHEAT the oven to 375°F. Butter a 13×9-inch baking dish or 6 to 8 individual ramekins and set aside.

    2. COMBINE the oats, flour, brown sugar, baking powder, cinnamon and salt in a medium bowl; toss well to combine. Using a pastry blender or fork, cut the butter into the dry ingredients.

    3. STIR together all of the filling ingredients in a medium bowl. Mix thoroughly to combine. Transfer the filling to the prepared baking dish or ramekins. Top the filling with the crumb topping.

    4. BAKE for 30 to 40 minutes, or until the top is golden brown and bubbly around the edges. Let cool for 15 minutes before serving.

    5. SERVE with a scoop of vanilla ice cream and drizzle some of the juice from the baking dish over top.
     

     

    applecrisp-themeaningofpie-230

    blueberry-cobbler-top-melissas-230

    TOP PHOTO: In our book, it isn’t apple crisp
    if it isn’t topped with vanilla ice cream. Photo
    courtesy TheMeaningOfPie.com. BOTTOM
    PHOTO: A cobbler has a dropped dough
    topping that bakes up to resemble
    cobblestones (hence, the name). Photo
    courtesy Melissas.com.

     

    PAN-BAKED FRUIT DISHES

    Most people use these terms interchangeably. Even Produce Pete called a crisp a cobbler in last week’s episode on NBC. If you really care about food, you’ll care about knowing the differences among pan-baked fruit dishes.

  • BETTY, or brown betty, alternates layers of fruit with layers of buttered bread crumbs. Some modern recipes use graham cracker crumbs.
  • BIRD’S NEST PUDDING is a bit different: A pan of fruit is covered with a batter that bakes into an uneven top with the fruit poking through. It’s served in a bowl topped with heavy cream and spices.
  • BUCKLE, very similar to the French clafoutis (often spelled clafouti in the U.S.), adds fruit, usually berries, to a single layer of batter. When baked, it becomes a cake-like layer studded with berries. It is topped with a crumb layer (streusel), which gives it a buckled appearance. Alternatively, the cake, fruit and crumbs can be made as three separate layers.
  • COBBLER has a pastry top instead of a crumb top. Biscuit pastry is dropped from a spoon, the result resembling cobblestones.
  • CRISP is a deep-dish baked fruit dessert made with a crumb or streusel topping. The crumbs can be made with bread crumbs, breakfast cereal, cookie or graham cracker crumbs, flour or nuts.
  • CROW’S NEST PUDDING is another term for bird’s nest pudding. In some recipes, the fruit is cored, the hole filled with sugar, and the fruit wrapped in pastry.
  • CRUMBLE is the British term for crisp.
  • GRUNT is a spoon pie with biscuit dough on top of stewed fruit. Stewed fruit is steamed on top of the stove, not baked in the oven. The recipe was initially an attempt to adapt the English steamed pudding to the primitive cooking equipment available in the Colonies. The term “grunt” was used in Massachusetts, while other New England states called the dish a slump.
  •  

  • PANDOWDY or pan dowdy is a spoon pie made with brown sugar or molasses. It has a rolled top biscuit crust that is broken up during baking and pushed down into the fruit to allow the juices to seep up. It is believed that the name refers to its “dowdy” appearance. Sometimes it is made “upside down” with the crust on the bottom, and inverted prior to serving.
  • SLUMP is another word for grunt.
  • SONKER or ZONKER, a North Carolina term for a deep-dish cobbler made of fruit or sweet potato.
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    PRODUCT: Ambrosia Apples

    THE ORCHARD OF EDEN

    No one is sure about which apple variety Eve might have plucked from the tree of knowledge, causing all hell to break loose. In the millennia gone by though, the rest of us have gone from fig leaf to overalls trying to re-create the paradigm of that luscious, lascivious fruit.

    Leave it to a maverick bee. Rather than head for the usual haunts, this one took a tour of British Columbia, picking up some pollen from this apple blossom and leaving it on that apple blossom en route.

    One day, a lucky apple grower noticed a stranger in his orchard: an apple that didn’t look like the others. Without so much as a snake to tempt him, he bit. Ahhh. Ambrosia!

    Indeed, Ambrosia is the recently coveted variety of apple that Washington State apple growers have been perfecting for several years, and now it’s freshly harvested and making its way to markets far and wide, including yours.

    What has made Ambrosia sprint to the top 10 varieties of apple sold in 2015? It has everything going for it:

  • It’s thin-skinned, crisp as a potato chip, honey-sweet, and so juicy that you’ll have to lick your fingers now and then.
  • It’s shapely and has a blemish-free, enviably blushed complexion.
  • It cooks and bakes up beautifully, although eating one out of hand is enthusiastically recommended.
  • Add the just-100 calories per apple factor and Ambrosia truly takes away the cake for health-savvy snackers craving something sweet.
  •  
    A visit to Washington State’s McDougall & Sons, the family-owned and operated orchard that is currently the exclusive grower of Ambrosia apples in the U.S., reveals the intensely detailed hand labor required to produce such perfection.

     

    Ambrosia Apple Tree

    Apple Bath

    TOP PHOTO: Like the Garden of Eden: a tree brimming with Ambrosia apples. Photo courtesy AmbrosiaApples.com. BOTTOM PHOTO: After picking, apples are sorted and get a bath prior to packing and shipping. Photo by Rowann Gilman | THE NIBBLE.

     
    From root stock to loading dock, every apple is hand-picked, graded, sorted and even x-rayed for imperfections so that each one that reaches you is Garden of Eden-worthy.

    The process takes an entire year, after which the fruit is cold-stored for shipping to markets from September through July. Ambrosia are harvested with an ideal sugar/starch balance in mind rather than color as other apples are, and because of that you can always spot Ambrosia in a crowd: The pretty patterns arrayed around their stems and cheeks are creamy yellow where leaves have shaded them from the sun.

    GENERAL TIP: Select apples that have stems intact. The stem acts as a “cork,” making sure moisture and flavor do not dissipate.

    To become an Ambrosian, just look for the label in the photo below.

    Discover more at MySweetAmbrosia.com.

    —Rowann Gilman

     

    Ambrosia Apples

    label-ambrosia-apples-stemit-230

    TOP PHOTO: Fresh off the tree. BOTTOM
    PHOTO: Look for the label. Photos courtesy
    Ambrosia Apples.

     

    THE HISTORY OF APPLES

    Apples seem like the universal European fruit. But they first grew wild in the Tien Shan mountains of Kazakhstan, in Central Asia, millions of years ago.

    Those early apples were likely smaller and more sour than modern apples—more like crabapples.

    By about 6500 B.C.E., travelers were carrying cultivated apple seeds west, to West Asia, and east to China. Charred remains of apples have been found at a Stone Age village in Switzerland. (The Stone Aged spanned 6000 B.C.E to 2000 B.C.E.) [Source]

    The Greeks grew several varieties of apples by the third century B.C.E.; the ancient Romans also grew and loved the fruit.

    Around 100 C.E., the Roman Legions brought apples with them as they advanced north through Europe. Gaul (ancient France) became a fertile region for apple cultivation. Brittania (England) also grew the Roman-brought apples. Centuries later, following the Norman conquest in 1066, new varieties of apple from France were introduced to England.

    Apples were a boon to Europeans. They ripened just as it was getting cold and they could keep all winter, a valuable food source when nothing else was growing. Apples were also sliced, dried and stored. And bitter varieties were pressed to make cider.

    Apples arrived in the New World in 1607, with the Jamestown settlers. The seeds and cuttings they brought from Europe were not all suited for cultivation in Virginia, but they began to mutate to new varieties of American apples.

    Many of these apples were fairly bitter—not hand fruit, but important for making cider, which was more valuable than hand fruit or cooking fruit.

     
    Most colonists grew their own apples. Due to unhealthy water supplies, most people, including children, drank beer or hard cider instead of water (the same was true in Europe).

    Apples were being grown in Massachusetts as early as 1630. Mutation was continually creating new breeds. The McIntosh mutation was discovered in 1796 (by a farmer named John McIntosh).

    Sweet apples for eating were grown as well (and today they’re grown in every state). Thomas Jefferson had a part in the development of the Fuji apple.

    As the story goes, the French minister to the United States gave Jefferson a gift of apple cuttings; Jefferson donated them to a Virginia nursery which cultivated them as the “Ralls Genet.” In 1939, Japanese apple breeders crossed the genes from the Red Delicious apple with the Ralls Genet, resulting in the now-ubiquitous Fuji apple. [Source]

      

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    PRODUCT UPDATES

    blue-diamond-sriracha-230

    FSTG_bean-chips-generalmills-230

    TOP PHOTO: Almonds with a sriracha kick.
    Photo courtesy Blue Diamond. BOTTOM
    PHOTO: Bean & Tortilla Chips from Food
    Should Taste Good.

     

    Brands we enjoy and have previously reviewed are busy launching new lines. Here’s what we tasted lately.

    BLUE DIAMOND BOLD SRIRACHA ALMONDS

    Companies that have jumped on the “hot” bandwagon have figured out how to make products hot enough to please hotties, but not so hot that they loses sales from the other segments.

    These “bold” roasted almonds are delightful, and not as intense as the can indicates, or we would not have been able to eat them (medium salsa is the hottest we go).

    Consider them as stocking stuffers. Almonds are a healthful nut, so this is a guilt-free snack. The line is certified kosher by OK. More information.
     
    FOOD SHOULD TASTE GOOD BEAN CHIPS

    Our favorite line of tortilla chips, known for deftly combining other foods with corn-based tortilla chips, is now adding beans to the mix.

    Food Should Taste Good Black Bean Chips and Pinto Bean Chips combine nutritious, fiber-filled beans to deliver real bean flavors.

    Food Should Taste Good Bean Chips are gluten free, have zero grams trans-fat and are certified kosher by OU. More information.

    We must shout out to the line of tortilla chips in flavors galore. Beyond Cantina chips, there are Cheddar, Falafel, Guacamole, Harvest Pumpkin, Jalapeño, Jalapeño With Cheddar, Kettle Corn, Lime, Multigrain, Olive, Sweet Potato, The Works and White Cheddar.

    Love those chips!

     

     

    NASOYA CHIPOTLE BAKED TOFU

    Who says tofu isn’t flavorful? Nasoya, the country’s largest producer of tofu, has added a new flavor to its line of TofuBaked.

    Chipotle TofuBaked is ready to eat, sliced cold into salads or sandwiches, or heated for scrambles, omelets and Tex-Mex favorites (burritos, fajitas, tacos). Recipes on the website include Seven Layer Chipotle Dip, Southwest Breakfast Bake and Chipotle Tortilla Soup.

    We’re also fans of Ginger TofuBaked.

    The product is USDA certified organic and certified kosher by Star K.

    More information.
     
    POPCHIPS CRAZY HOT

    Quite hot, if not crazy hot, these chips are also quite tart, with as much vinegar as heat.

    In addition to red chili pepper flavor, there are hints of Cheddar cheese. We think it’s a winner for hot stuff lovers.

    The line is certified kosher by KOF-K and certified gluten free. More information.
     
    RUNA ICED TEA

    Runa Clean Energy has no sugar added iced teas, which, thanks to the guayusa from which the tea is brewed, has a natural sweetness as well.

    The line is certified kosher by OU, Fair Trade Certified and a Certified B Corporation.

    In 8.4-ounce/250 ml cans, flavors include Berry, Orange Passion and Original. More information.

     

    chipotle-tofu-nasoya-230

    popchips-crazy-hot copy-230

    TOP PHOTO: Spicy tofu, ready to eat from Nasoya. BOTTOM PHOTO: More hot stuff, this time in crunchy potato chips from Popchips .

     

      

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    FOOD FUN: Halloween Mummy Apples

    mummy-apples-marcicoombs.com-230s

    I want my mummy! Photo courtesy Marci Coombs.

     

    Here’s a fun Halloween treat that makes a nutritious apple even more attractive than a piece of candy.

    All you need are apples, gauze and candy eyes. Here’s how Marci Coombs did it.

    You can set the apples out in a glass bowl, use them as place settings, or wrap them in cellophane bags as gifts or party favors.

     

     
      

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    TIP OF THE DAY: Pears At Every Fall Meal

    Who doesn’t like to bite into a perfectly ripe pear, soft to the touch, dripping with juice? Whether in a packed lunch or as a grab-and-go snack, pears are one of the delights of fall.

    But pears don’t have to be ripe to be delicious. Hard pears can be baked, cooked (especially poached), even grated as a garnish onto cake, pudding, pancakes and yogurt.

    Here are suggestions from USA Pears, the national trade association, for incorporating pears into cooked recipes. There are many delicious pear recipes on the organization’s website.

    At the least, treat yourself to pear purée, the pear version of applesauce that can be served at any time during the day, as a condiment, side, topping or dessert. You can also use it in pear-accented cocktails. Peartini, anyone?

    Here’s a quick recipe to try with a ripe pear. A hard pear can be cooked first.

    RECIPE: NO-COOK SIMPLE PEAR PURÉE

    Ingredients For 1 Serving

  • 1 ripe pear
  • Dash of lemon juice
  • Optional: cinnamon or added sweetener, to taste
  •  
    Preparation

    1. PEEL and core the pear. You can leave the skin on the pear; it will provide vibrant flecks of color in the purée.

    2. CUT into chunks and purée in a food processor or blender until smooth. The splash of lemon juice helps prevent the purée from browning.

    3. TASTE and adjust for sweetness as needed. Add a dash of cinnamon as desired.

       

    Pear-Butternut Squash Soup

    /home/content/p3pnexwpnas01_data02/07/2891007/html/wp content/uploads/pear puree usapears 230

    TOP PHOTO: Pear-Butternut Squash Soup. BOTTOM PHOTO: Pear Purée (like applesauce). Images courtesy USA Pears.

     
    Preparation For Hard Pears

    Poach the pears before pureeing. Pears can be poached in red and white wine, fruit juice, beer, sake, coconut milk or water. Add some spice to your poaching liquid: cloves, cinnamon, salt, black pepper, vanilla bean, orange zest, nutmeg, cardamom.

    1. PEEL THE pears, leaving stem and core intact. Heat the poaching liquid over medium heat until it starts to simmer. Reduce the heat to low and continue simmering while fully immersing pears into the poaching liquid. Simmer until pears are soft and easily pierced with a fork, 5 to 15 minutes depending on the size of the pear.

    2. REMOVE the pears from liquid and let cool. Core the pears, remove the stems, cut into chunks and purée in a food processor or blender until smooth. Taste and adjust sweetness; add spices as desired.
     
    PEAR RECIPES FOR BRUNCH

  • Cheddar Pear Scones (recipe)
  • German Pancake with Caramelized Pears (recipe)
  • Pear and Maple Breakfast Sausage (recipe)
  • Pear and Quinoa Breakfast Custard (recipe)
  • Pear-Stuffed French Toast (recipe)
  •  
    PEAR RECIPES FOR LUNCH

  • Curried Butternut Squash & Pear Bisque (recipe)
  • Curried Pear & Chicken Salad (recipe)
  • Ham, Brie & Pear Sandwich (recipe)
  • Pear & Cabbage Slaw (recipe)
  • Pear & Quinoa Salad With Greens (recipe)
  • Pear, Sausage & Fontina Calzones (recipe)
  • Pear, Spinach & Parmesan Salad (recipe)
  • Red Wine Poached Pear Salad (recipe)
  • Shaved Pear & Beet Salad (recipe)
  • Shrimp Tacos With Pears & Slaw (recipe)
  • Turkey Burgers with Caramelized Pears and Sweet Onion (recipe)
  •  
    PEAR RECIPES FOR COCKTAILS & HORS D’OUEVRE

  • Feta & Pear Crostini (recipe)
  • Pear, Blue Cheese & Walnut Flatbread (recipe)
  • Pear Hummus (recipe)
  • Pear Martini With Pear Purée (recipe)
  • Walnut Pesto Toast with Sliced Pears and Gorgonzola Cheese (recipe)
  •  

    /home/content/p3pnexwpnas01_data02/07/2891007/html/wp content/uploads/pear hummus usapears 230

    poached-pears-in-chocolate-sauce-usapears-230
    TOP PHOTO: Pear hummus. BOTTOM PHOTO: Pears Belle Hélène (poached pears with chocolate sauce). Images courtesy USA Pears.

     

    PEAR RECIPES FOR DINNER

  • Braised Pork with Pears and Sherry Vinegar (recipe)
  • Grilled Pork Chops with Pears and Rosemary Butter (recipe)
  • Korean Barbecue Beef (recipe)
  • Pear Barbecue Sauce (recipe)
  • Pear and Sesame Glazed Beef (recipe)
  • Penne With Roast Pear & Feta (recipe)
  • Pizza With Pears, Shaved Ham and Fresh Basil (recipe)
  • Soba Noodles With Tea-Poached Pears (recipe)
  •  
    PEAR RECIPES FOR SIDE DISHES

  • Anjou Pear and Red Potato Gratin (recipe)
  • Grilled Pears Stuffed With Mascarpone & Bacon (recipe)
  • Braised Cabbage With Pears (recipe)
  • Pear Purée (recipe)
  • Savory-and-Sweet Ham, Pear, and Gruyère Strata (recipe)
  • Quinoa Pilaf With Carrots, Ginger & Pears (recipe)
  •  
    PEAR RECIPES FOR DESSERTS

  • Cider & Bourbon Poached Pear Tart (recipe—note that the recipes says “torte,” but it’s actually a tart. A torte is a cake. Torte means cake in German.)
  • Cider-Poached Pears With Pound Cake (recipe)
  • Pears Belle Hélène (recipe)
  • Pear-Caramel Galette (recipe)
  • Pear Cranberry Bread Pudding (recipe)
  • Pear Sorbet (recipe)
  • Pear & Frangipane Tart (recipe—also delicious with chocolate sauce)
  • Pumpkin Ale-Poached Peas In Caramel Sauce (recipe)
  •  

    THE HISTORY OF PEARS

    Pears are one of the world’s oldest cultivated and beloved fruits. The trees thrive in cool temperate climates, and there is evidence of pears as food since prehistoric times. Many traces of it have been found in Switzerland’s prehistoric lake dwellings. [Source]

    In the pear genus Pyrus, some 3,000 varieties are grown worldwide, The tree is thought to have originated in present-day western China, and to have spread to the north and south along mountain chains. In 5000 B.C.E., one Chinese diplomat was so enamored of them that he resigned his post to develop new varieties.

    In The Odyssey, the Greek poet Homer lauds pears as a “gift of the gods.” Roman farmers documented extensive pear growing and grafting techniques. Pliny’s Natural History recommended stewing them with honey and noted three dozen varieties.

    Seventeenth-century Europe saw a great flourishing of pear cultivation, especially in Belgium and France. Many of the modern varieties began to emerge.

    Early colonists brought the first pear trees to America’s eastern settlements, where they thrived until crop blights proved too severe to continue widespread cultivation. Fortunately, pioneers had brought pear trees brought to Oregon and Washington in the 1800s, where they thrived in the agricultural conditions of the Pacific Northwest. It remains the major pear-growing center of the U.S.

      

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    TIP OF THE DAY: 20 Uses For Pumpkin Seeds (And Other Winter Squash Seeds)

    If you’re carving a jack-o-lantern, you may elect to discard everything inside. Separating the pumpkin seeds (pepitas in Spanish) from the sticky fibers may seem more trouble than it’s worth.

    In our childhood, we could spend an hour meticulously separating those seeds from the jumbo pumpkin, just for the joy of making homemade pumpkin seeds (the ones from the store were so over-salted). As a busy working adult, we realized the value of time and bought unsalted pumpkin seeds to flavor at home.

    But you can separate the seeds while watching TV, or delegate the task to the kids. The recipe for homemade toasted pumpkin seeds is below. And, good news for squash lovers: The seeds from all other winter squash—acorn or butternut, for example—can also be used.

    PUMPKIN SEEDS FOR BREAKFAST

  • Bagels: Sprinkle on top of the cream cheese.
  • Cereal: Toss on cold or hot breakfast cereal, or blend into granola.
  • Garnish: Atop cottage cheese, French toast, pancakes, waffles, yogurt.
  •    

    pumpkin-seeds-roasted-shell-enlightenedcooking-230

    Raw pumpkin seeds, cleaned and ready for toasting. Photo courtesy EnlightenedCooking.com.

  • Muffins: Add to muffin batter (apple, corn, pumpkin or spice muffins), or sprinkle on a buttered muffin.
  • Pancakes: Add to pancake batter.
  •  
    PUMPKIN SEEDS FOR LUNCH

  • Garnish: Add to salad, soup, yogurt.
  • Sandwich: Sprinkle on a sandwich or wrap, add to grilled cheese.
  • Squash salad: Top a green salad with roasted squash and garnish with the seeds. For an entrée salad, add grilled chicken or other protein.
  •  
    PUMPKIN SEEDS FOR DINNER

  • Garnish: Top pasta, rice and other grains, roasted/grilled vegetables, salad, soup.
  • Goat cheese log: Roll a log of fresh goat cheese in the pumpkin seeds, or a seed/nut/fruit mix with pistachios or chopped pecans, and small dried fruit of choice (chopped dried cherries, cranberries, raisins). Serve on a cheese tray, or cut into rounds and serve with a green salad.
  • Mole Sauce: For beef, chicken, tacos. Here’s a recipe.
  • Pesto Sauce: Substitute pumpkin seeds for the pine nuts.
  •  
    PUMPKIN SEEDS FOR DESSERT & SNACKS

  • As is.
  • Brittle: See the recipe below.
  • Candied Pumpkin Seeds:. A lighter alternative to brittle. Coat the seeds with brown sugar and butter plus cinnamon or pumpkin pie spice. Add a dash of salt and roast at 250°F oven for 45 minutes. Cool completely before serving.
  • Dip. Garnish store-bought hummus with whole seeds, or pulse the seeds and mix in smaller pieces. You can do the same with bean dip, Greek yogurt dip, spinach dip, etc.
  • Garnish: cakes, cupcakes, fruit salad, ice cream, pudding.
  • Mix-ins: Add to brownies, carrot cake, fudge, popcorn (and popcorn balls!).
  • Pudding: Add along with raisins or dried cherries/cranberries in rice pudding, or use them as toppings.
  • Trail Mix Or Chex Mix: Mix with Chex or Rice Squares, dried blueberries, cherries and/or cranberries; nuts, raisins, sunflower seeds
  •  

     

    /home/content/p3pnexwpnas01_data02/07/2891007/html/wp content/uploads/roasted pumpkin seeds elise simplyrecipes 2301

    Pumpkin seeds, toasted and seasoned. Photo
    courtesy Emily | SimplyRecipes.com. See photos of the step-by-step process.

     

    RECIPE: HOMEMADE TOASTED PUMPKIN SEEDS

    Ingredients

  • Raw pumpkin seeds
  • Olive oil (substitute canola oil)
  • Salt or seasoned salt
  • Optional savory seasonings: cayenne, cumin, curry, garlic, Worcestershire sauce
  • Optional sweet seasonings: allspice, cardamom, cinnamon, cinnamon sugar, vanilla sugar
  •  
    Preparation

    1. PREHEAT the oven to 350°F. Place the pumpkin seeds and clinging fibers in a colander and rinse them under cold water. Remove the seeds and pick off the remaining fibrous strands. Wipe the seeds with a damp towel and let air-dry as needed.

    2. SAUTÉ the seeds in a bit of oil until they are lightly browned. Transfer to a baking sheet.

     
    3. SPRINKLE with salt and other spices as desired (err on the side of less spice rather than more). Bake about 10 minutes, until crisp. Drain on paper towels. After they cool, you can store them in an airtight container in the fridge for up to one month.
     
    RECIPE: PUMPKIN BRITTLE

    Ingredients

  • 1/2 stick) unsalted butter, plus more for greasing
  • 1/2 cup light-brown sugar, packed
  • 1/4 cup honey
  • 1 cup toasted pumpkin seeds
  •  
    Preparation

    1. BUTTER an 11-by-17-inch rimmed baking sheet; set aside.

    2. MELT the butter in a small saucepan over medium heat. Stir in the sugar and honey. Bring to a boil and cook about 6 minutes, without stirring, until the mixture is a medium amber color and a candy thermometer registers 280°F.

    3. STIR in the pumpkin seeds. Cook until the mixture reaches 300°F about 2 minutes. Pour onto the greased baking sheet. When completely cool, break into pieces. Store in an airtight container.

    Adapted from Martha Stewart.

      

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    RECIPE: Blueberry Trail Mix

    blueberry trail mix

    A snack of different names: blueberry trail mix, snack mix, party mix. Photo courtesy U.S. Highbush Blueberry Counci.

     

    Are you astonished by the sudden jump in price of fresh blueberries?

    That’s because blueberry season is over. But there is a substitute: dried blueberries. Use them in and on:

  • Bundt and pound cakes, cookies, muffins
  • Cereal
  • green salad
  • Fruit salad
  • Pancakes
  • Sauces
  •  
    Make a blueberry trail mix snack with the recipe below. You can also use it to top desserts and cereal.
     
    RECIPE: BLUEBERRY TRAIL MIX

    Ingredients For 4 Cups

  • 1 cup dried blueberries
  • 1 cup chopped walnuts or other favorite nut
  • 1 cup thin pretzels, broken
  • 1 cup granola or other cereal
  • Optional: chocolate chips, mini M&Ms, other candy of choice, dried cherries or cranberries
  •  
    Preparation

    1. COMBINE the blueberries, walnuts, pretzels, granola and any optional ingredients in a large bowl. Toss to blend.

    2. STORE in an airtight container, but consume within a week.
     
    Find more blueberry recipes at BlueberryCouncil.org.

     
      

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    TIP OF THE DAY: Fall Fruits & Vegetables

    Have you seen a huckleberry up close and personal? The photo shows the fruit that gave Huckleberry Finn his nickname.

    It’s a fall fruit, a good choice for today, the first day of fall. As summer fades, so does the large assortment of fruits and vegetables. Rather than pay more for imported produce that is picked early for better travel (if not better flavor), look for the fruits and vegetables harvested in fall (the list is below).

    On a related note, October 6, 2015 marks the first National Fruit at Work Day, a celebration of the importance of healthy snacking in the workplace. In fact, more than 50% of one’s daily food intake is consumed at the office—and there’s too much temptation from foods that aren’t on the “good for you” list.

    This new annual holiday, observed on the first Tuesday in October, is devoted to honoring the food that successfully fuels a busy workday: fruit.

    The holiday was established by The FruitGuys, America’s first office fruit provider and part of the employee wellness movement since 1998. They use a large network of small local farmers to provide farm fresh fruit to workplaces nationwide.
     
    FALL PRODUCE

    Here’s what’s in season for fall. Not everything may be available in your area, but what is there should be domestic—not imported from overseas.

       

    huckleberries-wisegeek-230

    The huckleberry is in the same botanical family (Ericaceae) as blueberries and cranberries, and look similar appearance to blueberries. Their color may range instead from deep crimson to eggplant purple. Photo courtesy WiseGeek.com.

     
    Some of the items are harvested for only a few weeks; others are around for a while.

    So peruse the list, note what you don’t want to miss out on, and add it to your shopping list. To find the more exotic varieties, check international markets that specialize in Chinese, Latin American and other regional specialties. You can also look for online purveyors like Melissas.com.

    The produce list was created by Produce for Better Health Foundation. Take a look at their website, FruitsAndVeggiesMoreMatters.org, for tips on better meal planning with fresh produce.

    We’ve also featured their spring produce and summer produce recommendations, with the winter list coming in December.
     
    FALL FRUITS

  • Acerola/Barbados cherries
  • Asian pear
  • Black crowberries
  • Cactus pear (a.k.a. nopal, prickly pear, sabra)
  • Cape gooseberries
  • Crabapples
  • Cranberries
  • Date plum (a.k.a. Caucasian persimmon and lilac persimmon)
  • Feijoa (a.k.a. acca or pineapple guavas)
  • Huckleberries
  • Jujube (a.k.a. Chinese date, Indian date, Korean date or red date—see photo below)
  •  

    /home/content/p3pnexwpnas01_data02/07/2891007/html/wp content/uploads/jujubes FrankCMuller wiki 230r

    cardoons-turmericsaffron.blogspot-230

    TOP: In the U.S. Jujubes are a brand of hard gummy candies. In Australia and India the word is generic for a variety of confections. Here’s the real deal, cultivated in China for more than 4,000 years—and often eaten dried and candied. They may look like tiny dates, but are from an entirely difficult botanical family*. Photo by Frank C. Muller | Wikimedia. BOTTOM: Cardoons are wild artichokes. They look like celery, but with leaves that look like tarragon. Photo courtesy TurmericSaffronBlogspot.com.

     
  • Key limes
  • Kumquats
  • Muscadine grapes
  • Passionfruit
  • Pears
  • Persimmons
  • Pineapple
  • Pomegranate
  • Quince
  • Sapote
  • Sharon fruit (a variety of persimmon)
  • Sugar apple (a.k.a. sugar apple or sweetsop)
  •  
    FALL VEGETABLES

  • Acorn squash
  • Black salsify
  • Belgian endive
  • Broccoli
  • Brussels sprouts
  • Butter lettuce
  • Buttercup squash
  • Butternut squash
  • Cardoon
  • Cauliflower
  • Chayote squash
  • Chinese long beans
  • Delicata squash
  • Daikon radish
  • Endive
  • Garlic
  • Hearts of palm
  • Jalapeño chiles
  • Jerusalem artichoke (sunchoke)
  • Kohlrabi
  • Mushrooms
  • Ong choy water spinach
  • Pumpkins
  • Radicchio
  • Sunflower kernels
  • Sweet dumpling squash
  • Sweet potatoes
  • Swiss chard
  • Turnips
  •  

    *Jujube, Ziziphus jujuba, is a member of the buckthorn family, Rhamnaceae. Dates, Phoenix dactylifera, are a member of the palm tree family, Arecaceae.

      

    Comments

    TIP OF THE DAY: Apples & Honey

    /home/content/p3pnexwpnas01_data02/07/2891007/html/wp content/uploads/apples honey goodeggs 230

    Apples and honey, a Jewish New Year tradition, are a delicious snack or
    simple dessert on any day.

     

    Today is Rosh Hashanah, the Jewish New Year. One of the holiday traditions is dipping an apple in honey. But the tradition can be enjoyed year-round by anyone looking for a tasty snack or a simple dessert.

    All you need are honey and apples. Slice the apples and serve them with a dish of honey.

    TIP: While a bowl of honey lets more than one person dip at a time, a Honey Bear squeeze bottle or other squeeze bottle (with a dispensing tip) is much neater!

     
    WHAT IS THE MEANING OF THE APPLE & HONEY
    TRADITION?

    Apples are sweet, honey is even sweeter. Combine the two and it’s symbolic of a [hopefully] ultra-sweet new year.

    The apple symbolizes the Garden of Eden, which according to the Torah has the scent of an apple orchard, and in Kabbalah is called “the holy apple orchard.”

     

    So whether or not you’re celebrating anything today, pick up some crisp apples and honey, slice and dip. If you aren’t already familiar with this combination, you’ll wonder why it took you so long to put them together!
     
    VARIETAL HONEY

    There’s generic honey—a blend of inexpensive honeys from around the world, blended to a common denominator for American supermarket purchases.

    And then there’s varietal honey: single-source honey, such as Black Sage, Clover, Orange Blossom, Raspbery and Sage. There are hundreds of varieties, each made from the nectar of a different flower, bush or tree.

    Each varietal honey has a distinct flavor; thus, and each pairs well with specific foods. Check out our food and honey pairings.

    Consider these pairing tips from Rowan Jacobsen, an apple grower and author of Apples of Uncommon Character:

  • Gala apples with orange blossom honey
  • Granny Smith and other tart green apples with basswood honey
  • Honeycrisp apples with wildflower honey
  • Pink Lady or SweeTango apples with avocado honey
  • Pippin apples with apple blossom honey
  • Russet apples with tupelo honey
  •  
    Here’s the full article.

    Happy New Year to those who celebrate, and enjoy those apples and honey, to those who don’t.
      

    Comments

    TIP: Eat More Peaches ~ The Season Ends Soon!

    grilled-tomatoes-peaches-wmmb-230
    fontina_kronenost_rothkase-230

    Skillet photo courtesy Wisconsin Milk Marketing Board. Photo of Wisconsin Fontina courtesy Emmi Roth USA.

     

    Soon, juicy peaches will be gone from the shelf. Even if you’ve had a few, as hand fruit or in recipes, seek them out in the next few weeks and enjoy peaches while you still can.

    Our personal favorite is peach ice cream, the favorite flavor of our childhood that has fallen out of favor. While some artisan ice cream producers make it, we haven’t seen a pint in our area in decades: We have to make it. And it’s worth it: Here’s a peach ice cream recipe.

    But first up, in our featured peach recipes, is a delicious appetizer, side dish or snack with wine from Eat Wisconsin Cheese.

    RECIPE: GRILLED TOMATOES & PEACHES WITH FONTINA

    You might not think to combine tomatoes with peaches, but they are very complementary—especially when grilled and topped with melted Fontina cheese, as in this recipe.
     
    Ingredients For 4-6 Servings

  • 1 baguette, sliced
  • Olive oil
  • 1 cup grape tomatoes, halved
  • 1/2 medium peach, cut into 1/2-inch pieces
  • 2 cups (8 ounces) Fontina cheese, shredded (substitute
    Emmenthal, Gruyère or Provolone)
  • 1/2 cup (about 2 ounces) Parmesan cheese, grated (substitute
    Asiago, Grana Padano or Pecorino Romano)
  • 1 tablespoon fresh rosemary, chopped
  • Black pepper, freshly ground
  •  

    Preparation

    1. HEAT a gas grill to medium, or prepare a charcoal grill for indirect heat.

    2. DRIZZLE the baguette slices with olive oil and grill, until toasted, turning once.

    3. DRIZZLE the tomatoes and peaches with olive oil; toss. Place in well-seasoned cast iron skillet. Cook on grill 10 to 12 minutes, stirring occasionally (but do not over-stir).

    4. ADD the Fontina and Parmesan and cook for 2 to 3 minutes, until the cheese is melted. Remove from the grill and sprinkle with rosemary and black pepper. Serve immediately with baguette slices and spreading knives.
     
    WHAT IS FONTINA?

    Fontina is a semisoft cow’s milk cheese which has been made since the Middle Ages in Valle d’Aosta, in the Western Alps of northwest Italy. It has PDO status (protected domain of origin), which means that cheese called Fontina can only be made in this area.

    The Italian cheese is mild when young and pungent when aged, when the rind turns an orange-brown color. The texture of PDO Fontina is semi-soft, rich and creamy with eyes (holes). It belongs on a cheese plate, and is an excellent melting cheese.

    In the U.S., the cheese called Fontina is typically sold on the younger side, when it has a buttery, nutty taste. Danish Fontina is pale yellow with a mild, slightly sweet flavor; it is often used as a sandwich cheese. These differences illustrate the importance of authenticity labels like PDO and AOC (Appellation d’Origine Contrôlée) is the French version of PDO) if you’re looking for the original experience.

     

    RECIPE: PEACH SHORTCAKES WITH ICE CREAM OR
    WHIPPED CREAM

    You’ve likely had strawberry shortcake, but what about peach shortcake?

    In this recipe is from Annalise of Completely Delicious for Go Bold With Butter, the conventional whipped cream that tops the fruit is replaced with ice cream. Annalise specifies vanilla, but we used peach ice cream.

    Prep time is 15 minutes, cook time is 25 minutes.
     
    Ingredients For 6 Servings

    For The Biscuits

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, cold and cut into cubes
  • 2/3 cup buttermilk, cold
  • 1 large egg + 1 teaspoon water (the egg wash)
  •  
    For The Topping

  • 4 peaches, ripe but firm
  • 2 tablespoons butter, melted
  • 2 tablespoons maple syrup
  • 6 scoops vanilla ice cream
  •  

    /home/content/p3pnexwpnas01_data02/07/2891007/html/wp content/uploads/ice cream shortcake goboldwbutter 2301

    In this peach shortcake recipe, ice cream replaces the traditional whipped cream. Photo courtesy Go Bold With Butter.

     
    Preparation

    1. PREHEAT the oven to 400°F. Line a sheet pan with parchment paper or butter well.

    2. MAKE the biscuits: Combine the flour, baking powder, baking soda, salt and sugar in medium bowl. Add the cold cubed butter and cut it into the dry ingredients with a pastry blender or two forks, until butter is size of small peas. Add the buttermilk and mix until the dough begins to come together. Place it on a clean surface and knead a few times to incorporate all of the dry bits. Do not over-handle (it toughens the dough).

    3. PAT the dough to about 1 inch thick. Use a 3- or 4-inch round cookie cutter to cut the dough. Place the rounds on the prepared sheet pan. Brush them with the egg wash and bake until golden, about 15-20 minutes.

    4. PREHEAT a grill to medium low heat. Halve the peaches and remove the pits. Brush with melted butter and place them cut side-down on the grill. Grill 3-4 minutes until the peaches have grill marks and have softened somewhat. Transfer them to a plate and drizzle with maple syrup.

    5. ASSEMBLE: Slice the biscuits in half. Top with ice cream and grilled peaches. Serve immediately.

     
    KNOW YOUR PEACHES

    Check out these peach facts: the history of peaches, types of peaches and more.

      

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