Roasted Butternut Squash with Sage Check out other FALL recipes! Autumn Au Gratin Potatoes Cranberry Gelatin Salad Capay Organic Parsnip and Apple Soup Half Moon Bay Pumpkin Pots de Crème with Bourbon Maple Cream Topping Roasted Butternut Squash with Sage Curried Pumpkin Soup Chocolate Cream Puffs Brussels Sprouts with Pine Nuts Polenta with Mushrooms and […]
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Makes 8-10 servings Ingredients 1 tbsp. sweet butter 2 Granny Smith Apples (cored, peeled cut into 1/4 inch cubes) 1/2 cup dry cranberries (coarsely chopped) 4 tbsp. sugar (divided in 2) 2 cups all purpose flour 2 tsp. ground cinnamon (divided in 2) 1 tsp. salt 10 tbsp. sweet butter 1 tsp. baking powder 1/2 tbsp.
Rey’s Apple Cranberry Coffee Cake Read More »
Curried Pumpkin Soup Check out other FALL recipes! Autumn Au Gratin Potatoes Cranberry Gelatin Salad Capay Organic Parsnip and Apple Soup Half Moon Bay Pumpkin Pots de Crème with Bourbon Maple Cream Topping Roasted Butternut Squash with Sage Curried Pumpkin Soup Chocolate Cream Puffs Brussels Sprouts with Pine Nuts Polenta with Mushrooms and Rosemary Natural
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Bacon and Watercress Pesto Sandwich Check out other Summer recipes! Watermelon BBQ Sauce Stone Fruit with Toasted Almonds and Red Oak Leaf Lettuce Bacon and Watercress Pesto Sandwich Deep Dish Fruit “Pizza” with Vanilla Pineapple and Raspberry Puree Organic Baby Vegetables with Roasted Peppers, Wild Rice Pilaf with Almonds Balsamic Charred Grass-Fed Beef Tenderloin Organic
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Mixed Berry and Rhubarb Fool with Vanilla Bean Cream Check out other Summer recipes! Watermelon BBQ Sauce Stone Fruit with Toasted Almonds and Red Oak Leaf Lettuce Bacon and Watercress Pesto Sandwich Deep Dish Fruit “Pizza” with Vanilla Pineapple and Raspberry Puree Organic Baby Vegetables with Roasted Peppers, Wild Rice Pilaf with Almonds Balsamic Charred
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Sautéed Artichoke Hearts Ingredients: 8 medium artichokes, trimmed, peeled, and choke removed; soak artichokes in lemon water to prevent browning. 3 ounces extra virgin olive oil Kosher salt and fresh ground pepper Getting it done: For the Baked Falafel Use a pot with a tight-fitting lid. Add 1 inch of water and insert a steaming
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Rey’s Chocolate Flan with Kahlua Ingredients: Yield: 6 1/3 cup sugar 1/4 cup water 2 cups whole milk 3/4 cup grated chocolate (a Mexican brand like Ibarra or Abuelita is ideal) 1/2 cup sugar 1 inch cinnamon stick (a Mexican brand like Canela is ideal) 4 large eggs 1 tablespoon Kahlua 1/2 teaspoon pure vanilla
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Hot Fudge Pudding Cake Ingredients: Yield: 8 4 ounces espresso or strong coffee 2/3 cup processed cocoa powder 2/3 cup brown sugar 1 cup granulated sugar, divided 6 tablespoons sweet butter 2 oz. semi-sweet chocolate, chopped 3/4 cup all-purpose flour 2 teaspoon baking powder 1 tablespoon vanilla extract 1/3 cup milk 1/4 teaspoon salt 1
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Almond and Clementine Mandarin Polenta Cake Ingredients: Yield: 8-10 For the Glaze Juice from 4 Clementine mandarin oranges 3 tablespoons evaporated cane juice Getting it done: Preheat oven to 325 degrees. Oil bottom and sides of a 10-inch cake pan and line with parchment paper. Cream butter and cane juice in a mixer on high
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Chef Seann’s Molasses Spice Cookies Ingredients: 2 1⁄4 cups all-purpose flour 1 teaspoon baking soda 1 1⁄2 tablespoon ground cinnamon 1 1⁄2 tablespoon ground ginger 1⁄2 teaspoon ground cloves 1⁄4 teaspoon ground allspice 1⁄4 t teaspoon ground nutmeg 1⁄4 teaspoon ground black pepper 1⁄4 teaspoon salt 1 1⁄2 sticks (6 oz.) unsalted butter, softened 1/3
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