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Archive for February, 2011

Cherry Amaretto Jam

One of our customers at the Country Village Farmer’s Market passed this recipe on to us.  A few of the Tonnemaker crew make it at least once a year, if not more.  Our frozen sweet cherries work well for this recipe, though it calls for Sweetheart cherries. 

Cherry Amaretto Jam

1 Qt pitted & chopped Sweetheart Cherries (if using Tonnemaker frozen cherries, buy 2lbs)

1 pkg powdered pectin

1/4 C. Lemon Juice

1/4 C. Almond Liqueur

1/2 tsp. each Ground Cinnamon & Ground Cloves

4 1/2 C. Sugar

Combine all ingredients, except sugar, in a large sauce pan.  Bring to a boil, stirring constantly.  Add sugar, stirring until dissolved.  return to a rolling boil.  Boil 5 minutes, stirring constantly.  Remove from heat.  Skim foam if necessary.  Ladle hot jam into prepared jars, leaving 1/4″ headspace.  Adjust two-piece caps.  Process 10 minutes in a water bath (boiling water) canner.

Yield: about 6 half-pint jars

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A customer shared this recipe with us.  It is originally from Epicurious.com (http://www.epicurious.com/recipes/food/views/Quinoa-with-Moroccan-Winter-Squash-and-Carrot-Stew-233714)
 
Quinoa with Moroccan Winter Squash and Carrot Stew

Stew
  • 2 tablespoons olive oil
  • 1 cup chopped onion
  • 3 garlic cloves, chopped
  • 2 teaspoons Hungarian sweet paprika
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon cayenne pepper
  • Pinch of saffron
  • 1 cup water
  • 1 14 1/2-ounce can diced tomatoes, drained
  • 2 tablespoons fresh lemon juice
  • 3 cups 1-inch cubes peeled butternut squash (from 1 1/2-pound squash)
  • 2 cups 3/4-inch cubes peeled carrots
Quinoa
  • 1 cup quinoa*
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1/2 cup finely chopped onion
  • 1/4 cup finely chopped peeled carrot
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon turmeric
  • 2 cups water
  • 1/2 cup chopped fresh cilantro, divided
  • 2 teaspoons chopped fresh mint, divided

For stew:
Heat oil in large saucepan over medium heat. Add onion; sauté until soft, stirring often, about 5 minutes. Add garlic; stir 1 minute. Mix in paprika and next 8 ingredients. Add 1 cup water, tomatoes, and lemon juice. Bring to boil. Add squash and carrots. Cover and simmer over medium-low heat until vegetables are tender, stirring occasionally, about 20 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and chill.)

For quinoa:
Rinse quinoa; drain. Melt butter with oil in large saucepan over medium heat. Add onion and carrot. Cover; cook until vegetables begin to brown, stirring often, about 10 minutes. Add garlic, salt, and turmeric; sauté 1 minute. Add quinoa; stir 1 minute. Add 2 cups water. Bring to boil; reduce heat to medium-low. Cover; simmer until liquid is absorbed and quinoa is tender, about 15 minutes.

Rewarm stew. Stir in half of cilantro and half of mint. Spoon quinoa onto platter, forming well in center. Spoon stew into well. Sprinkle remaining herbs over.

*A grain with a delicate flavor and a texture similar to couscous; available at natural foods stores.

 

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Cheese Apple Crumble

This recipe is from Fran, one of our “vetran” employees.

Filling: Topping:
8 C. Sliced Apples (usually peeled) 1/2 C. Sugar
1/2 C. Sugar 1/2 tsp Salt
1 tsp Cinnamon 1 1/2 C. Grated Cheddar Cheese
2 T Water 1/2 C. Butter (melted)
1 1/4 C. Flour

Directions:
Preheat oven to 325 F.
Place apples in flat 3qt baking dish (9×13…or use less apples for 9×9 pan). Combine sugar & cinnamon; mix into apples. Sprinkle water over apples.
In a separate bowl, combine flour, sugar, salt & cheese. Pour melted butter over mixture and stir. Crumble over apples.
Bake at 325 F for 45 minutes.

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