Ingredients: ¼ c blanched Alstede Fresh peas Reserve: ½ cup fresh raw peas 2 garlic scapes cut into 1” pieces 3-4 sprigs fresh parsley ½ c whole milk or part skim ricotta cheese Zest from ½ lemon 2-3 chives chopped fine 1-2 T chopped capers 1 T parmesan Salt and pepper to taste Instructions: Prepare …
To make the crepes, bring the batter to room temperature. Place a nonstick or seasoned 9-inch crepe pan over medium heat. Swab the surface with the oil, then add about 3 tablespoons batter and swirl to cover the surface. Cook until the bottom just begins to brown, about 1 minute, then carefully lift an edge …
Wash cranberries and pick through, discard anything that is soft. Boil 1/2 cup cider and ½ cup honey. Add the container of cranberries and zest from 1/2 an orange. Boil until cranberries start to pop. Reduce to a simmer. Mixture will Chill and serve. Quick cider note: If you want to freeze cider. Pour off a little from the …
8 ounces cream cheese (room temperature) 1 jar pumpkin butter (9 to 12 ounces) 1/4 cup packed light brown sugar 1/2 teaspoon ground cinnamon 2 cups whipped topping (thawed, and more for serving) 1 prepared graham cracker crust Beat cream cheese until light and fluffy. Add the pumpkin butter, brown sugar, and cinnamon and beat on medium …
1 large beet, peeled and julienned 1 – 2 carrots, scrubbed and cut in slices 1 tablespoon plum, sauce 1 tablespoon soy sauce 1 slice candied ginger, diced 1 tablespoon teriyaki sauce 1 tablespoon orange juice 1 pinch ground ginger 1 pinch cinnamon Blanche the beets and carrots for a few minutes until tender crisp. Drain …
Oven Fries: 5 pounds Russet potatoes, peeled and cut into 6-8 wedges each or any in the share 1/2 cup olive oil (approximately) 1 tablespoon onion powder 1 tablespoon garlic powder salt and freshly ground black pepper, to taste Aioli: 4 cups fresh basil leaves 2 jalapeno peppers, seeded if desired 1 1/2 cups mayonnaise …
3-6 Asian pears, cored and cut horizontally into 1/2-inch-thick rings 2 tablespoons plus 1/2 cup granulated sugar, divided 1/4 teaspoon fine sea salt 1/4 teaspoon ground cinnamon Canola oil for frying 1 cup plus 2 tablespoons unbleached all-purpose flour 1 cup cornstarch 1 (12-ounce) bottle beer (preferably a lager or pilsner) Directions Position a rack …
Filling: 3 Cups Strawberries, chopped 3 Cups Rhubarb, chopped into 1″ inch slices Up to 1 Cup Sugar (if you have really sweet strawberries, maybe try about ¾ cups) 3 Tablespoons Corn Starch ¼ Teaspoon salt Crumble Topping: ¾ Cups Rolled Oats ¾ Cups All Purpose Flour ½ Cup brown or granulated sugar 6 Tablespoons …
50 minutes to make Serves 8 Crust: 1 cup flour Heaping ¼ cup powdered sugar ½ cup butter, softened in the microwave almost to melting point Filling: 2 eggs, beaten 1½ cups sugar shopping list ¼ cup flour ½ teaspoon salt 2 cups finely chopped rhubarb Cream together all crust ingredients – dough will be …
An effective mosquito repellent includes vinegar and catnip. Crush the leaves of 2 cups of catnip and combine with 3 cups of rice vinegar or white vinegar into a quart mason jar. Close the jar with a lid and store in a dark cabinet for two weeks. Shake the mixture every day. At the end …
3 loosely-packed cups of fresh herbs of your choice, parsley, oregano, basil, mint, cilantro, thyme, rosemary, and/or dill are all great choice. ½ cup coarse salt Wash the herbs and remove coarse stems and any discolored leaves. Dry thoroughly.Place the herbs and salt in a food processor and pulse until you have a coarse grind. …
