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  RecipesBaked Apples Stonewall Kitchen A warm and wonderful treat anytime of year! Serves: 8 INGREDIENTS * 8 medium sized firm apples, washed, cored, partially peeled at the top (1/3 way down) * 2 cups quick oats * 1/2 cup brown sugar, packed * 1/2 cup dried apricots, diced * 1/2 cup dates, pitted, diced * 1 teaspoon fresh orange zest * 1/2 cup toasted sliced almonds * 1 jar Stonewall Kitchen Apple Cranberry Chutney * 4 tablespoons cold unsalted butter, cut into small pieces * 1 teaspoon fresh lemon juice * 2 tablespoons brandy, optional * 1 cup water, apple juice or apple cider DIRECTIONS 1. Place apples in a baking dish, evenly spaced away from each other. 2. Mix together the oats, brown sugar, Apple Cranberry Chutney, apricots, dates, orange zest, sliced almonds and brandy 3. Add cold unsalted butter pieces and toss well. 4. Stuff apples with mixture 5. Pour water, apple juice, or cider into baking dish 6. Cover with lid or foil 7. Bake at 350 degrees for 30 minutes 8. Uncover, baste with liquid, continue to cook until apples are easily pierced with a fork (about 10 minutes)  Fast-Cured Pork TenderloinStonewall Kitchen Serves: 4-6 INGREDIENTS * 2-3 pork tenderloin cutlets * 1 1/2 cups brown sugar * 1/2 cup sherry vinegar * 1/2 cup cooking sherry * 2 tablespoons honey * 1 tablespoons minced garlic * 1 orange * 1 lime * 2 teaspoons Stonewall Kitchen’s Apple Cranberry Chutney * salt, pepper & red pepper flakes to taste DIRECTIONS 1. In a small sauce pan, simmer all of the ingredients, except pork, until liquid begins to thicken slightly. Be sure to salt generously, since this is a cure. 2. Pour into a shallow container and cool. Add the pork, and marinate in the refrigerator for at least one hour. 3. Remove from marinade, pat dry and sear in a hot sauté pan. 4. Once you’ve browned them evenly on both sides, finish in a 400 degree F oven for 8-10 minutes. Recipe Tips Serve with the remaining apple cranberry chutney atop the tenderloins.  Baked Acorn Squash with Cranberry Horseradish SauceStonewall Kitchen Serves: 2 INGREDIENTS * 1 acorn squash, cut in half with seeds removed * 1/2 cup Stonewall Kitchen Cranberry Horseradish Sauce * 2 Tsp. butter * Salt and pepper to taste DIRECTIONS 1. Preheat oven to 350 degrees F. 2. Place squash halves in a baking dish, filled with 1/2" of water.Cover squash with foil. 3. Bake for 1 hour or until fork tender. 4. Scoop the pulp into a bowl, mash with the Cranberry Horseradish Sauce and butter. Add salt and pepper to taste. 5. Put the filling back into the squash shells and serve. Cappuccino Spice "Nice" from Savannah Cinnamon & Cookie Company DIRECTIONS: Blend 1/2 cup Orange Spice Mix, a shot of espresso & vanilla or chocolate ice cream together until smooth. Garnish with orange slice and shaved chocolate.  Cinnamon Apple
Teafrom Savannah Cinnamon & Cookie Company DIRECTIONS: Combine 4 cup apple juice, 2 cup water, and 1 cup Cinnamon Mix in a saucepan; heat to boiling. Pour mixture over 5 regular tea bags and steep for 5 minutes. Serve hot or over curshed ice.  Chunky Cheese
Dip with Hot Pepper Peach PreservesRobert Rothschild Farm INGREDIENTS * 2 cups Cheddar cheese, shredded * 5-6 tsp. Mayonnaise, more if you prefer * 1 jar Robert Rothschild Farm Hot Pepper Peach Preserves * 2 cup Pecans, chopped * 6 Green onions, chopped DIRECTIONS 1. Mix all ingredients except Hot Pepper Peach Preserves into a bowl. Put into a 9 inch pie plate. Refrigerate for 4-5 hours. Cover onto a plate. Spread Hot Pepper Peach Preserves on top. Serve with crackers. Enjoy!  What's Cooking In The ValleyFrom Stonecrest Farms * Cooking Fresh - Cooking Local Rajma (Red Kidney Bean Curry) Courtesy of Rajni Hatti, from Simply Delicious Indian www.deliciousindian.com  Makes 4 servingsMASALA PASTE: 1 large tomato, chopped into 2-inch pieces 1/2 of a medium size onion, chopped into 2-inch pieces 1 medium size Serrano green chili, roughly chopped 1 large garlic clove, roughly chopped 1/4 cup water RAJMA: 1 tablespoon vegetable or canola oil 1/2 of a medium size onion, diced 1 teaspoon ground coriander 1 teaspoon ground cumin 2 (16-oz) cans dark red kidney beans, drained and rinsed 2 tablespoons sour cream 11/2 teaspoons peeled grated ginger 11/2 teaspoons brown sugar 3 tablespoons tomato paste 11/2 teaspoons garam masala 1 teaspoon salt, adjust to taste 1/4 cup water 1/4 cup chopped cilantro 1. Combine all the ingredients for the masala paste in a blender and grind until finely pureed. Add a little more water if the paste is difficult to blend. Set aside. 2. Heat oil in a large pan over medium heat. Add onion, ground cumin, and ground coriander and stir occasionally until onions begin to brown. 3. Add the masala paste to the pan and mix to combine. Bring to a simmer for about 5 minutes to cook the paste. 4. Add kidney beans, sour cream, and ginger. Mix to combine. 5. Add brown sugar, tomato paste, garam masala, salt, and water. Add a little more water if the curry is too thick. Bring to a low simmer for about 7-10 minutes (curry will thicken slightly). 6. Garnish with cilantro. Serving Suggestion: Serve with rice. Indian-Style Fruit Salad Courtesy of Rajni Hatti, from Simply Delicious Indian www.deliciousindian.com Tropical fruits grow plentifully in India and are commonly used in desserts. This recipe livens up popular fruits with the use of fragrant Indian spices. Very ripe, sweet fruits are important for this dish; if ripe pears and peaches are not available, used the canned version. 2 tablespoons water 15-20 saffron threads, crumbled 2 cups chopped pears (about 2 pears) 2 cups chopped watermelon 2 cups chopped peaches (about 2 peaches) 1 cup chopped bananas (about 2 bananas) 1 (4.4-oz) package blueberries 1/4 cup sweetened condensed milk 1 tsp ground cardamom 1. Warm the water in the microwave and add the crumbled saffron. Set aside for about 10 minutes. 2. Put all the chopped fruits in a large serving dish. 3. Add the condensed milk and cardamom to the saffron water and mix thoroughly. Pour the mixture over the fruits and mix gently to combine. 4. Serve chilled. Variations: Any sweet, ripe fruits can be used in this dish. Other fruits to try are grapes, mango, papaya, or strawberries. |
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