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This recipe is from Stacy’s college roommate and Stacy usually makes it as an appetizer for her daughter’s birthday which is in early November.  It makes quite a bit, so feel free to cut it in half or further.  Apples or pears are especially good paired with this dip, as are gingersnap cookies. 

Pumpkin Cream Cheese Dip

4 c. powdered sugar

2  8oz cream cheese, softened

30 oz pumpkin puree (about 3 ¾ C)

2 tsp cinnamon

1 tsp ground ginger

 Blend sugar and cream cheese; add remaining ingredients.  Serve with apples, pears, or spicy cookies.

Caramel Apples

Caramel Apples

1 c. sugar

1/8 tsp salt

3/4 c. white corn syrup (Karo syrup)

1 (14 oz) can sweetened condensed milk

Combine all ingredients in a heavy sauce pan.  Cook over medium heat.  Stir gently but constantly to 230 degrees on candy thermometer (about 30 minutes).  Remove, cool slightly, stir in 1/4 C. butter and 1 tsp. vanilla.  Spread over apples (Jonagold, Cameo, small Honeycrisp, Gravenstein, or other crunchy/slightly tart apples work well).

 Yield: covers about 8-10 apples

Roasted Squash and Green Beans with Soy Sherry Vinaigrette (serves 8-10)

  • 2lbs green beans, preferably haricots verts, trimmed
  • 4lbs butternut squash, peeled, seeded & cut into ½” French-fry style sticks
  • ¼ cup olive oil, split
  • ¼ tsp salt
  • ¼ tsp freshly ground black pepper

For dressing:

  • ½ stick unsalted butter (1/4 cup)
  • ¼ cup extra virgin olive oil
  • 1 ½ tsp sherry vinegar *
  • 1 ½ T soy sauce
  • Salt and black pepper to taste

 Preheat oven to 425°F.  Pre-blanch green beans in a 4-qt saucepan of boiling well-salted water until just tender, 3-4 minutes per batch.  Transfer with tongs to a bowl of ice and cold water to stop the cooking.  When cool, drain beans and pat dry.

  1. Toss squash with oil, salt and pepper in a large bowl.  Spread on a large baking sheet with side and roast about 10-15mins.  Drizzle beans with remaining tablespoon of olive oil and roast, uncovered, stirring occasionally, for about 15-20 minutes, until beans are heated through.
  2. Meanwhile, melt butter with olive oil, vinegar and soy sauce in a small saucepan over moderately low heat, whisking until well blended.  Season with salt and pepper and set aside.
  3. To serve: Transfer roasted vegetables to a dish.  Drizzle with sherry soy butter and toss gently.  Recipe adapted from the Gourmet Cookbook, 2004.
  4. CROP NOTE: when green beans are gone, you can take kale, chard or any other dark leafy green and make a bed of sautéed green to go under the beautiful squash.  Just tear out the spine, thinly cut the leaves into ribbons.  Heat a tablespoon of olive oil, add a minced shallot, and sauté until the greens are soft.  Salt and pepper to taste and line your platter with the greens.  Delicious!

Tonnemaker Notes:

* We have used apple cider vinegar instead of sherry vinegar and it substitutes well.

Also, you can use just about any squash instead of butternut, if butternut is not available.  Stay away from super-juicy pumpkins (Cinderella), though as they will be too wet.  Jarrahdales and Pink Bananas substitute well.

 Recipe from Naomi Kakiuchi, RD, CD, CCP.  NuCulinary (www.nuculinary.com)

If you like Starbucks’ pumpkin cream cheese muffins, these are the closest we’ve found.  This recipe is from Recipezaar.com (recipe #189156).  You can substitute the oil for unsweetened applesauce.

Pumpkin Cream Cheese Muffins

 3 C. flour

1 tsp cinnamon

1 tsp nutmeg

1 tsp ground cloves

4 tsp pumpkin pie spice

1 pinch cardamom (optional)

1 tsp salt

1 tsp baking soda

4 eggs

2 C. sugar

2 C. pumpkin puree

1 ¼ C. oil

8 oz cream cheese, soft

Chopped pumpkin seeds, walnuts or pecans (all optional)

1.  Preheat oven to 350 F.

2.  Put the entire brick o cream cheese on a piece of wax paper or parchment paper and shape it into a log.  Place the log in the freezer while you ix and fill the pans, up to an hour.  Unwrap and cut with a sharp knife so each cream cheese disk equals 1-2 tsp.  If the cream cheese disks are too big around, cut thick slices and then cut them in half.  This lets you push it down into the batter easier.

3.  Mix all ingredients together (except cream cheese and nuts).

4.  Fill tins (greased or paper cups) half full.

5.  Put cream cheese disc in the middle, pressing down.

6.  Sprinkle with 1 tsp chopped nuts

7.  Bake at 350 F for 20-25 minutes, until a toothpick comes out clean from the muffin part.

8.  Let cool in pans for 5 minutes, then remove to racks to cool completely  Do not touch cream cheese until it cool.

 Yield:  2 dozen muffins

Tomatillo Salsa Verde

Beyond being good for chips and salsa, you can also use this sauce as a maranade for pulled pork or over cheese enchiladas.

Tomatillo Salsa Verde

Servings: 5 pints

5 cups tomatillos, chopped
2 cups habañero chilies, chopped
4 cups onion, chopped
1 cup lemon juice
6 cloves garlic, chopped
1 tablespoon cumin, ground
3 tablespoons oregano
1 tablespoon salt
1 teaspoon black pepper

Combine all ingredients in a large pot and stir frequently over high heat till mixture starts to boil. Reduce heat. Simmer 20 minutes, ladle into hot pint jars. Leave ½ inch headspace. Adjust lids and process in boiling water bath 15 minutes at 0-1000 ft. altitude, 20 minutes at 1001-6000 feet, 25 minutes above 6000 feet.

You can also freeze this sauce into 1 quart freezer bags instead of canning it.

Tonnemaker Explosion Salsa (canned salsa)

8 cups super ripe heirloom tomatoes, chopped coarsely
6 jalapenos, seeded and chopped
6 cayenne peppers, seeded and chopped
oil for sautéing the peppers
2 cups onions, chopped
3 cups sweet peppers, chopped
7 cloves garlic, chopped
1 cup tomato sauce
1 teaspoon ground cumin

½ teaspoon paprika
½ teaspoon salt
2 teaspoons apple cider vinegar
1 teaspoon cayenne pepper
½ cup cilantro, fresh, chopped
juice of 3 limes

1.  Sauté onions, garlic, hot peppers, sweet peppers in a little oil for a few minutes.

2.  Throw in tomatoes and all the juice that’s running off the cutting board.

3.  Simmer on medium-heat, uncovered for 15 minutes. Stir often.

4. Meanwhile, mix up tomatoes sauce, cumin, paprika, vinegar, salt and cayenne. Add to the simmering tomato mixture. Continue to cook for another 10 minutes.

5.  Remove tomato mix from stove and add cilantro and lime juice. Pull out prepared jars and fill with hot salsa.

6.  Top with boiled, hot lid. Tighten and set in prepared hot water bath.

7.  Boil in hot water bath for 15mins.  Remove jars & rings (when sealed) and wash.

Yield: 6-8 half pint jars

Tonnemaker Peach or Nectarine Salsa

 

6 cups prepared peaches or nectarines, about 12 medium or 3 pounds
1 ¼ cups chopped red onion
4 jalapeno peppers
1 red pepper, chopped
½ cup loosely packed finely chopped fresh cilantro
½ cup apple cider vinegar
2 tablespoon liquid honey
1 clove garlic, finely chopped
1 ½ teaspoon ground cumin
½ teaspoon cayenne pepper

Wash, pit and chop peaches. Measure 6 cups.

Combine peaches or nectarines, onion, peppers, cilantro, vinegar, honey, garlic, cumin and cayenne pepper in a large stainless steel or enamel saucepan. Bring to a boil, stirring constantly to prevent scorching. Boil gently, stirring frequently, 5 minutes.

Ladle salsa into a hot jar to within ¼ inch head space.

Wipe jar rim removing any stickiness. Place jar in canner.

Cover canner; return water to a boil; process 10 minutes at altitudes up to 1,000 ft (305 m). Remove jars. Cool 24 hours. Check jar seals.  Remove screw bands. Wipe jars, label and store jars in a cool, dark place.

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