by development | Sep 12, 2019
Move over zucchini bread, there’s a new fall favorite in town. This dense, delicious bread is perfect with your morning cup of coffee or as an afternoon snack. We love using spicy and sweet Bosc pears for this recipe—and it’s the perfect time of year to enjoy them!
Directions
- Grease two 9×5 loaf pans and preheat oven to 350 degrees F.
- Combine eggs, sugar, oil, applesauce, and vanilla.
- In a separate bowl, mix flour, baking powder, cinnamon, nutmeg, baking soda, and salt.
- Slowly combine flour mixture into wet ingredients.
- Stir in pears and walnuts.
- Pour batter into pans and place in oven.
- Bake for 1 hour, or until a toothpick inserted in the center comes out clean.
- Cool for 10 minutes before removing to a wire rack.
by development | Sep 12, 2019
Fall is upon us, and that means it’s time to break out your slow cooker and whip up some cozy recipes! One of our favorite beverages to snuggle on the couch with is hot apple cider.
We think the best apples to use in a cider are our sweet, tart Honeycrisps. Make this delicious cider for the perfect Fall afternoon!
Directions:
- Peel, core, and quarter apples and place in slow cooker. Peel orange and add to slow cooker.
- Add cinnamon, cloves, and salt to slow cooker.
- Add enough water to cover fruit.
- Cook on low for 6-7 hours or on high for 3 hours.
- Using a potato masher, crush all the fruit into small pieces.
- Cook on low for 1 more hour.
- Using a mesh strainer, separate the solid pieces of fruit from the cider.
- Serve warm or chilled. Leftover cider will keep in the fridge for 5-7 days.
by development | Aug 21, 2019
Pears are great this time of year and can be used in many dishes, including savory ones. We love to couple our sweetest pears with a salty, cheesy risotto. The saltiness of the Parmigiano Reggiano complements the sweetness of our Bosc, Comice, or Starkrimson pears.
Pairing sweet with salt is a real treat! Top your risotto with the roasted pears and serve alongside a grilled pork chop or Portobello mushroom for a beautiful dinner.
Directions for risotto:
- Warm your broth in a medium saucepan.
- While broth is warming, melt butter in a high-sided sauté pan. Once melted, add shallot and a pinch of salt. Cook until fragrant and beginning to soften,
- Add rice to melted butter and shallots. Stir rice around and ensure it is all covered with butter. Toast rice for about 2 minutes—you should be able to smell the rice but avoid browning it.
- Add a splash of wine to pan and stir rice thoroughly for about 2 minutes. Add the rest of the wine and bring to a simmer, stirring constantly until wine has completely reduced and pan is almost dry, approximately 3 minutes.
- Start adding in the broth ½ cup at a time. Stir regularly. Wait until rice has soaked up almost all of the broth before adding more. Adding the broth in increments is crucial to the rice releasing its starch. Taste after approximately 12 minutes to see if it’s close to your desired texture. Rice should be al dente.
- If needed, add 1-2 more tablespoons of butter and the cheese. Feel free to add walnuts for texture. Serve immediately.
by development | Aug 21, 2019
Apple season is coming right up! If you’d like a little fall flavor in your meals, gorgeous Galas are a delicious late-summer arrival. One of our favorite ways to include apples in more dishes is to add them to salad.
This apple and pecan salad is refreshing and light. The lemon vinaigrette provides the perfect acidic compliment to the sweet apples. Add some protein to the top to make it a full meal.
by development | Jun 24, 2019
Directions:
Heat the oven to 350°F. Mix flour, sugar, butter, and nuts. Place apples in an non-greased rectangular pan (13″x 9″ x 2″). Top with apricots. Sprinkle flour mixture over the top. Bake uncovered for 35-40 minutes or until apples are tender. Server warm with ice cream, and enjoy!
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