Tag Archives | Fall 2012 Recipes

Salted Caramel

Salted Caramel

Courtesy of Cerulean Restaurant, adapted by Tara Swartzendruber-Landis

I enjoyed this fantastic caramel one night at Cerulean Restaurant, in Winona Lake, Indiana. It does not get hard and therefore blends well with the soft ice cream. This recipe will make two batches of ice cream with some left over. The caramel keeps well for 3–4 weeks in the fridge or several months in the freezer, so feel free to save any excess after making the ice cream and use it on top of sliced apples, in brownies or simply eat it out of the jar.

1-1⁄2 cups white sugar

2⁄3 cup corn syrup

2-1⁄4 cups heavy cream

1-1⁄2 tablespoons kosher salt

1 tablespoon vanilla extract

1 tablespoon caramel extract

Combine sugar and corn syrup in a heavy saucepan. Cook over medium heat until it turns a deep caramel color (about 15–20 minutes). Stir every few minutes to keep from burning on the bottom.

In a separate saucepan, combine the heavy cream, salt, vanilla and caramel. Whisk until well combined. Bring to a boil.

Once the sugar mixture is browned, whisk the hot cream mixture into the sugar mixture in 3 or 4 batches. Do this very carefully as

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Ice Cream

Ice Cream

Recipe by Tara Swartzendruber-Landis

1-1⁄2 cups heavy cream

1-1⁄2 cups whole milk

3⁄4 cup sugar

1 teaspoon vanilla extract

1 cup salted caramel (recipe below)

Combine the cream, milk, sugar and vanilla in a container. Place in the refrigerator for 2–3 hours to chill.

Freeze mixture in an ice cream machine accord- ing to manufacturer’s directions. When the ice cream is almost set up (looks like ice cream) add the caramel and continue to freeze in the ice cream machine for another 5 minutes.

Remove the ice cream paddle and gently mix in the caramel until the ice cream is a fairly uniform color. Place the mixture in the freezer for 1–2 more hours to continue to set.

Serve with the Pumpkin Pound Cake.

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Pumpkin Pound Cake

Pumpkin Pound Cake

Recipe by Tara Swartzendruber-Landis


2 cups white sugar

1-1⁄3 cup brown sugar

3⁄4 cup unsalted butter, room temperature

3 eggs

2 egg yolks

1 (15-ounce) can pumpkin

5 tablespoons heavy cream

1 tablespoon maple syrup

1 teaspoon vanilla extract

23⁄4 cup unbleached flour

1 tablespoon baking powder

13⁄4 teaspoon ground cloves

1⁄2 teaspoon salt (kosher or sea salt)

1⁄4 teaspoon ground nutmeg

Preheat oven to 350°. Spray or grease a Bundt pan thoroughly. Set aside.
Cream the white sugar, brown sugar and butter in a large mixing bowl. Add eggs and egg yolks one at a time. Beat after each addition. Add the pumpkin, heavy cream, maple syrup and vanilla; beat thoroughly.
In a separate bowl, mix the flour, baking powder, cloves, salt and nutmeg.
Add the dry mixture to the pumpkin mixture in three batches. Mix at low speed. Make sure to scrape the bottom of the bowl so that all ingredients are incorporated. Pour the entire batter into the Bundt pan. Place in the oven and bake for 80–90 minutes, until a toothpick inserted in the cake comes out clean. Remove the cake from the oven and let set for 5–10 minutes. Run a Read More
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Minted Poached Pears with Parmesan

Minted Poached Pears with Parmesan

Reprinted with permission from Whatever Happened to Sunday Dinner? © 2012 by Lisa Caponigri, Sterling Epicure, an imprint of Sterling Publishing Co. Photographs by Guy Ambrosino

Spiked with the bright flavor of fresh mint, these red- wine-hued pears make a refreshing end to the meal.

2 cups red wine

1 cup sugar

1 lemon

6–8 (1 inch) sprigs fresh mint or 11⁄2 teaspoons dried mint

8 firm pears with stems

8 ounces Parmigiano-Reggiano cheese, cut in large nuggets

8 springs fresh mint for garnish

In a saucepan large enough to hold all the pears standing upright, combine the wine, sugar and 2 cups of water. Bring the mixture to a boil, stirring until the sugar dissolves. Cut the zest from the lemon in long strips and juice the lemon. Add the lemon juice and peel and mint to the wine mixture and remove the saucepan from the heat. Leaving the stem attached, peel each pear and cut a thin slice off the bottom so the pear will stand upright. Stand the pears in the wine mixture. Place the pan over medium-high heat and bring the liquid to a gentle simmer. Adjust the heat as necessary
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Quinoa with Honey & Apricot Vinaigrette


Quinoa with Honey & Apricot Vinaigrette

Courtesy of Cara Matheis

This dish is delicious as an afternoon cold salad—slightly sweet, textural and crunchy. This also works well if you substitute couscous for the quinoa.

7 cups cooked quinoa or 1 (10-ounce) box couscous

1⁄4 cup apricot preserves

2 tablespoons honey

2 tablespoons white wine vinegar

3 tablespoons olive oil

5 green onions, chopped

1⁄4 cup sliced almonds

1⁄2 cup dried cranberries or cherries

Cook quinoa (or couscous) according to instructions on package and set aside in serving bowl. In a small bowl, combine preserves and honey and microwave until bubbling. Stir in vinegar and oil and whisk together. Season with salt and pepper to taste and set aside.  Fluff quinoa and then stir in the vinaigrette. When well combined, fold in the green onions, almonds and cranberries.

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No-Knead Dutch Oven Bread

No-Knead Dutch Oven Bread

Recipe by Roger Doiron, reprinted with permission from Mother Earth News

Photo by D. Lucas Landis

Mark has enjoyed making this crusty, no-knead bread in his lidded ceramic casserole dishes. When the dough sets for 12 to 18 hours, as suggested, it takes on a lovely sourdough quality.

1⁄4 teaspoon yeast

1-1⁄2 cups warm water

3 cups all-purpose flour, plus more for dusting (1⁄2 cup of wheat flour can be substituted for white)

1-1⁄2 teaspoon salt

Cornmeal or wheat bran for dusting

(1) 2-1/2 – 3 quart ceramic lidded casserole dish

In a large bowl, dissolve yeast in water. Add the flour and salt, stirring until blended. The dough will be shaggy and sticky. Cover bowl with plastic wrap. Let the dough rest at least 8 hours, preferably 12 to 18, at warm room temperature, about 70°.

The dough is ready when its surface is dotted with bubbles. It will be very sticky at this point, but don’t add more flour. Lightly flour a work surface. Wet your hands with water and pick up the dough. Place it on the floured work surface. Sprinkle with a little more flour and fold it over on itself once

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Versatile Curry

Versatile Curry

Courtesy of Suzanne Ehst

photo by D. Lucas Landis

3 tablespoons butter
1⁄2 cup chopped onion

3 teaspoons curry powder

1⁄4 teaspoon ground ginger

1⁄4 teaspoon allspice

2 tablespoons flour

3⁄4 teaspoon sugar

3⁄4 teaspoon salt

1 cup chicken or vegetable broth 1 cup milk

1 tablespoon lemon juice

In a saucepan, melt the butter over medium heat. Add the on- ions and sauté until translucent.Mix together the curry, ginger, allspice, flour, sugar and salt. Add to the onion mixture and stir. Cook briefly, about 1 minute.  Add the broth and milk and stir. Re- duce heat to low and simmer, stirring often, until thickened, about 6 minutes. Remove from heat and add the lemon juice.

Suggestion One: Spoon the finished sauce over rice and serve with bowls of fresh fruit, dried fruit and nuts for top- ping. (We like fresh apples, raisins and cashews).

Suggestion Two: Preheat oven to 400°. Cube 4 cups of root vegetables such as fingerling potatoes, beets (peeled), parsnips and/or carrots, about 1-inch cubes. Toss the vegetables with 1⁄4 cup olive oil and spread in a single layer on a baking sheet. Bake in the oven for 30–40 minutes, stirring occasionally. … Read More

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Coconut-Ginger Braised Greens

Coconut-Ginger Braised Greens

Kate Lind makes these braised greens regularly with produce from her Three Rivers, Michigan farm.  The coconut oil gives the greens a subtle nutty flavor and combines nicely with the ginger and soy or fish sauce for a rich Southeast Asian – influenced dish.


1 tablespoon coconut oil

1 clove garlic, minced

1 small onion, chopped

1 inch ginger root, minced

¼ teaspoon red pepper flakes (optional)

1 pound chopped fresh greens (Kate recommends kale, tatsoi, Sustainable Greens braising mix, Swiss chard or, if available, purslane, red amaranth, or lamb’s quarters)

2 tablespoons vegetable or meat stock or water

Soy sauce or fish sauce to taste (you can substitute salt if desired)

Sauté garlic, onion, ginger and pepper flakes in coconut oil over medium high heat for 2–3 minutes. Add greens and stock or water. Cover pan and cook over medium heat for about 5 minutes, until greens are tender. Season to taste with soy or fish sauce

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Autumn Olive Jelly (Large Batch)

Autumn Olive Jelly (Large Batch)

Courtesy of Fritz Miller

7 cups autumn olive juice1 tablespoon lemon juice

1 package of Pomona’s Universal Pectin (available at Maple City Market in Goshen or fromPomonaPectin.com)

9 cups sugar

Prepare your jelly jars, rings and lids. Juice 1.5 gallons of berries. One way to juice the berries is with aVictorio Steam Juicer (victoriokitchenproducts.com/product.php?id=41) Place 7 cups of autumn olive juiceand 1 tablespoon lemon juice in a large cook pot with pectin. Measure out 9 cups sugar and set aside. Heatthe 7 cups of juice and pectin until it comes to a boil that you can’t stir down—then add sugar while stirringconstantly. Cook until it comes to full rolling boil again and let it continue to boil, stirring constantly, for 1minute. Remove from stove and pour into sterilized jelly jars. Put them in the canner for 4 minutes.

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Autumn Olive Jelly (Small Batch)

Autumn Olive Jelly (small batch)


Reprinted with permission from Cooking with Wild Berries &Fruits by Teresa Marrone (Adventure Publications)

3 cups autumn olive juice

1 tablespoon lemon juice

Half of a 1.75-ounce box powdered pectin

½ teaspoon butter, optional (helps reduce foaming)

3¼ cups sugar

Prepare half-pint canning jars, bands and lids. Measure thesugar and set aside. Combine autumn olive and lemon juice ina non-aluminum saucepan that holds at least four times theamount of juice you’re using. Whisk in powdered pectin untildissolved, adding butter if using. Heat to boiling over highheat, stirring frequently. When mixture comes to a full rollingboil, that can’t be stirred down, add the sugar. Cook, stirringconstantly, until mixture comes to a full, foaming boil. Boil forone minute, stirring constantly. Remove from heat, and stir fora minute or two to settle the foam; if there is still foam on top,skim with a clean spoon and discard. Pour into prepared jars,leaving 1/4 inch headspace; seal with prepared lids and bands.Process in boiling-water bath for 10 minutes, or cool and storein refrigerator.
Makes 4 half-pints

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