This delicious pie baked by Eileen Poppleton was the first-place winner of the 2010 Annual Harvest Festival and Apple Pie Baking Contest at the Aptos Farmers Market at Cabrillo College. INGREDIENTS: 1 recipe for 9-inch double-crust pie 1/2 cup unsalted butter 3 tablespoons all-purpose flour 1/4 cup water 1/2 cup white sugar 1/2 cup packed...Read More
INGREDIENTS: Crust: Use your favorite recipe Filling 1 1/4 cups sour cream 3/4 cup granulated sugar 1/4 cup all-purpose flour 1/4 teaspoon salt 2 teaspoons vanilla 1 egg 6 cups Granny Smith apples, peeled, cored, and sliced 1/4″ thick Topping 1/2 cup all-purpose flour 1 cup chopped walnuts 1/4 cup granulated sugar 1/4 cup packed...Read More
This is a vintage recipe for old fashioned Persimmon pudding, an American classic. You must use completely ripe persimmons — you will know they are fully ripe when they are soft and the pulp has an almost jelly-like consistency. INGREDIENTS: 6 to 7 very ripe Hachiya persimmons 1 3/4 cups all-purpose flour 1 1/2 teaspoons...Read More
Burdock and salsify look quite similar and are frequently confused and mislabeled. I find, when correctly labeled, salsify has a subtler taste than burdock. Burdock, also known as gobo (the Japanese for it), has a more assertive, “root-ier” taste. INGREDIENTS: Juice of 1/2 lemon 1/2 pound burdock root 2 cups stock (vegetable or chicken, or...Read More
INGREDIENTS: 1 1/2 pounds small Brussels sprouts, trimmed and halved 3 tablespoons extra virgin olive oil 3/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 tablespoon balsamic vinegar 1 teaspoon honey or maple syrup METHOD: Preheat oven to 425°F. Line a shallow baking sheet with aluminum foil. Place Brussels sprouts in a large mixing...Read More
The perfect warm winter drink to welcome guests for holiday festivities on a cool evening! INGREDIENTS: 4 cups water 2 cups cranberry juice 12 whole cloves 2 cinnamon sticks 2 tablespoons sugar 4 teaspoons loose black tea METHOD: Place water, cranberry juice, cloves, cinnamon sticks, and sugar in a saucepan. Cover and bring to a...Read More
This piquant finishing sauce is very good on salads, especially greens with ripe figs and goat’s cheese, but it’s also dynamite drizzled over poached or sautéed chicken or roasted lamb. INGREDIENTS: 1 cup balsamic vinegar 1 cup ruby port 1 large vanilla bean* 1/2 cup sugar Additional pure vanilla extract to taste* METHOD: In a...Read More
This fresh tasting, jewel toned salsa is very easy to make and a nice change from tomato based salsas. Serve with your favorite corn chips or use as a topping for broiled salmon. INGREDIENTS: 1 1/3 cups diced peeled avocado (about 2 avocados) 3 tablespoons fresh lime juice 2 cups clementine sections (about 6 clementines)...Read More
Serve this chutney with roast chicken, turkey, or pork. It’s especially nice delicious for turkey sandwiches. We like it as a nice change from the usual cranberry sauce served at Thanksgiving. INGREDIENTS: 2 cups water 1 cup sugar 1/2 cup cider vinegar 1 medium onion, chopped 1 large garlic clove, minced 1 teaspoon cinnamon 1/4...Read More
