Quick and easy to prepare (don’t let all the instructions fool you), this recipe can be prepared up to several days ahead of time and is delicious served with vanilla ice cream or sweetened whipped cream.
Heat oven to 350°F; butter a 9” square baking pan. Set aside.
Pour the milk and cream into a small saucepan and cook over medium heat stirring occasionally until small bubbles form around the edge of the pan, just before the mixture comes to a boil. Remove saucepan from the heat.
Place the eggs, vanilla, pumpkin pie spice, brown sugar and pumpkin puree in a medium bowl and whisk to combine. Add the hot milk mixture and whisk to combine.
Place the bread cubes in a large bowl and add the pumpkin/milk mixture, cranberries and liqueur. Stir to combine. Allow to sit, stirring occasionally, until it absorbs most of the liquid, about 20 minutes. Transfer the bread mixture to the prepared baking pan.
Make a water bath by placing the baking pan in a larger pan and place water in the larger outer pan so that it comes halfway up the side of the smaller pan. Bake the bread pudding in the water bath until it is set and golden, 40 to 45 minutes.
Carefully remove the smaller pan from the water bath and place the pan on a wire rack to cool for 30 minutes. Serve warm. Yields 1- 9" square pudding.
Chef’s Notes: Don’t skimp on the type of bread for cubes here; I like to use a good, bakery quality sourdough or other type of artisan bread
Recipe courtesy of Bev Shaffer
Quick and easy to prepare, this recipe is perfect to substitute for your Friday night pizza and it's even more enjoyable on a cool fall evening!
Slice baguette lengthwise then cut in half.
You will be left with 4 large slices. Butter the bread slices and sprinkle slices evenly with half of the dip mix. Cover the bread slices with cheese then top with the remainder of dip mix. Bake in the oven until cheese is melted and bread is toasted, approximately 10 minutes.
Chef’s Notes: Substitute your favorite cheese for all or part of the mozzarella. Try using cheddar and fontina!
Recipe courtesy of Wind & Willow
Thick creamy and spicy—this soup uses the bounty of fall.
Cut pumpkin in half top to bottom and remove seeds. Cut the halves into chunks that will fit in your veggie steamer and steam them for 20 to 30 minutes or until they are very soft. (You may also steam, covered, in the microwave.)
Bring the broth to a boil in a medium soup pot. Add the leeks, chilies, ginger, garlic and salt. Cook on medium low heat for about 30 minutes. Add the collard greens and cook for 15 to 20 minutes, stirring occasionally.
Scoop out the pumpkin pulp, place in a blender or food processor, and process until smooth. Add a small amount of the broth as needed to facilitate processing. Combine the blended pumpkin with the rest of the soup. Stir in the coconut milk, lime juice, thyme and allspice. Taste and add additional salt if needed.
Cook for about 5 additional minutes, until heated through and serve. Yields 6 servings.
Recipe courtesy of Bev Shaffer
Chef’s Notes: Allspice is a cured, unripe berry from a tropical evergreen tree; when ground, it releases aromatic notes reminiscent of cloves, cinnamon and nutmeg.
1 jar Robert Rothschild Farm Raspberry Honey Mustard Pretzel Dip
2 oz. prosciutto, thinly sliced
12 asparagus spears
Salt and pepper to taste
Thaw puff pastry and roll out sheet onto cutting board. Brush Raspberry Mustard Pretzel Dip onto puff pastry sheet.
Cover with one layer of the thinly sliced prosciutto. Using a very sharp knife, slice into thin strips about 1/2 in wide. Wrap each strip in a spiral around each asparagus spear. (Make sure very end of asparagus is cut off to remove hard stalk).
Place onto parchment lined baking sheet and season with salt and pepper. Bake in 400 degrees F oven for 12-15 minutes. Yields 12 asparagus puffs.
Recipe courtesy of Robert Rothschild Farm
1/4 cup warm water
1 teaspoon salt
1 pkg. active dry yeast
1/2 teaspoon baking soda
1 cup cottage cheese
2 Tablespoons sugar
2 1/4 cups flour
1 Tablespoon minced onion
2 Tablespoons melted butter
2 1/2 teaspoon dill weed
1 Tablespoon salt or sugar
4 Tablespoons unsalted butter
Sprinkle yeast over warm water and set aside. Heat cottage cheese until just warm then add to a mixing bowl. Stir in sugar, onion, 2 Tablespoons butter, dill weed, salt, soda, egg and yeast mixture. Add flour to form a stiff dough. Knead several times on a lightly floured flat surface. Cover and let dough rise until doubled. Punch down, divide into 2 halves. Place each in a greased loaf pan and let rise until doubled again. Brush tops with melted butter and sprinkle with the salt or sugar depending on your sweet tooth! Bake at 350° F for 30-35 min.
I adore angel food cakes...they're light and airy and make the perfect canvas for seasonal fruit, fresh herbs and a large (or small) dollop of freshly whipped cream.
When it comes to actually making angel food cakes at my home, my husband, John, is the far better baker of these delicacies than I. His are always billowy and crusty on top, with a soft texture and fabulous crumb...what can I say, the man knows how to whip those egg whites to perfection!
Not to be outdone, I do occasionally "gussy it up" and make an angel food cake so flavorful and exquisite ~ one that sounds "girly" but isn't ~ that even stops the guys in their tracks.
Intrigued? Gather up that remaining fresh basil on the porch (purple or sweet) and some organically grown rose petals (being sure they're organically grown) to infuse a sweet aroma and flavor and heat that oven.
If you feel like splurging, serve this cake with warm vanilla custard. Oh my!
Fresh from the Garden Angel Food Cake
1 cup sifted cake flour
1/2 cup sifted confectioners' sugar
1/4 teaspoon salt
1 1/2 cups egg whites (about 12 large eggs), room temperature
1 1/2 teaspoons cream of tartar
1 teaspoon vanilla extract
1 cup granulated sugar
3 Tablespoons chopped purple basil or sweet (regular) basil
1 cup chopped organically grown rose petals
Heat oven to 350 degrees F. In a medium bowl, combine the flour, confectioners' sugar and salt.
In a large bowl with an electric mixer on high speed, beat the egg whites and cream of tartar until frothy. Add the vanilla extract and beat until soft peaks form. Gradually beat in the granualted sugar, 1/4 cup at a time, until glossy, stiff peaks form and the sugar dissolves. [To be sure that the sugar has dissolved, rub the beaten whites between your fingers. They should not feel granular.]
Gently fold the flour mixture into the egg white mixture in 4 batches. When the last bit of flour mixture is to be folded in, add the basil and rose petals.
Gently spoon the batter into an ungreased 10" tube pan. Bake for 45 minutes, or until the top is golden brown and a wooden pick inserted in the center comes out clean. Remove from the oven and invert, allowing to cool completely in the pan. When the cake is cool, run a thin knife between the cake and the pan. Turn out onto a plate and serve. Makes 8 servings.
In the mood for a glaze? Combine 1 cup sifted confectioners' sugar, 1 teaspoon vanilla extract and 1 to 2 Tablespoons milk. Add the milk gradually until it's of a spreading consistency. Glaze the cake and garnish with additional organic rose petals.
Recipe Courtesy of Chef Bev Shaffer
Makes 4 side dish servings
5 cups torn mixed greens
½ cup halved yellow or red cherry tomatoes
3 Tablespoons snipped fresh mint
2 ounces thinly sliced fresh mozzarella
¼ cup Greek olives, pitted (optional)
2 Tablespoons dry white wine
2 Tablespoons balsamic vinegar or red wine vinegar
1 Tablespoon extra virgin olive oil
1/8 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
Gently toss together the mixed greens, tomato halves, mint and mozzarella in a large mixing bowl. If desired, add olives.
Stir together wine, vinegar, olive oil, salt and pepper in a small bowl. Pour dressing over salad mixture; toss gently. Serve immediately with fresh baguette slices.
Recipe courtesy of Chef Bev Shaffer