Serves 8
3/4 cup packed light brown sugar
4 tablespoons unsalted butter, softened, divided
2 pounds fresh red plums - halved
3/4 cup whole-wheat pastry flour
3/4 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon
Read MoreAll American Dinner Redux: pizza, spaghetti, hamburger and tacos!
We started with charcuterie and cheese from DeLaurenti’s – I had help from Yost and he was terrific. Everyone loved the soft cheese with Blossom Nectar Cider and the meats and harder cheeses with Wild Washington Apple Cider. I had help from some of my favorite cookbook authors. Jamie Oliver’s Italian book has the best pizza suggestions, and I love the
Read More
Berry GaletteServes 6
When I learned to cook, the hardest and the last feat for me to conquer was pie crust. And after I found one that I could make, I continued to make it. The recipe that follows is so good and makes my old recipe pale. Use this recipe for galettes, double crust pie – make and
Serves 4 – 6
One ¼ ounce envelope unflavored gelatin
1/3 cup organic sugar
½ cup cider
1 ½ cups sparkling cider – I used Blossom Nectar
2 tbls fresh lemon juice
1 to 1 ½ cups of fruit cut or sliced into small pieces
Cider is a new beverage to many people and they don’t know what to serve it with. When we started discussing what enclosures to design for our cider shipments, I asked our graphics designer, Anna Marie Farmer, what she would want to see listed in our brochure, and she said, “Pairings!” If we suggested pairings then we had to ask people what foods they liked with which ciders thus the pairing dinners were conceived.
I cooked several entrees and everyone had 4 glasses of cider and each entrée had to be tasted with each cider, and a worksheet to
Read More
