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Ginger Pear Cobbler with Caramel Sauce

I count myself lucky to have the kind of friends that give me their extra garden produce. I am especially lucky that one of these friends gave me a bag full of fresh Brookings-grown pears that were already peeled and sliced. Now that is a true friend! (Thanks Sarah!) After a bit of experimentation, I am pleased with this saucy pear cobbler with a not-to-sweet cakey topping. You could easily use apples or peaches in place of pears, though I think the ginger suits pears best. Don’t skip the caramel sauce! It’s from The Pioneer Woman and is so delicious.

Ginger Pear Cobbler

Pear Filling Ingredients:

  • 2 tbsp melted butter
  • 2 lbs peeled and sliced pears, about 4 cups
  • 1/2 cup brown sugar
  • 1/4 cup flour
  • 1/2 tbsp lemon juice
  • 1 tsp fresh grated ginger
  • 1/2 tsp cinnamon
  • 1/8 tsp cardamom
  • 1/8 tsp nutmeg

Cobbler Topping Ingredients:

  • 1 cup flour
  • 1/4 cup sugar
  •  2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp allspice
  • 3/4 cup milk
  • 2 tbsp melted butter
  • 1 egg, stirred to break the yolk
  • 1 tbsp coarse sugar

Instruction:

  1. Preheat oven to 375º. Pour first 2 tbsp of melted butter into the bottom of a 3 quart dish. Swirl around until the inside of the dish is covered
  2. Mix remaining pear filling ingredients in a medium mixing bowl. Stir until sugar dissolves into the pear juice. Pour into the prepared baking dish.
  3. Mix cobbler topping ingredients excluding coarse sugar in a medium bowl. Stir until just combined. Spoon over pear mixture. Sprinkle with coarse sugar.
  4. Bake for 35-40 minutes or until cobbler topping is set and golden brown. You may want to put a sheet pan under the baking dish to catch any drips when the pear filling starts bubbling.

Easy Caramel Sauce – From The Pioneer Woman

  • 1 cup brown sugar
  • 4 tbsp butter
  • 1/2 cup cream
  • 1 tablespoon vanilla
  • Pinch of salt

Instruction:

  1. Mix all ingredients in a medium saucepan over medium-low to medium heat. Cook while whisking gently for 5 to 7 minutes, until thicker. Turn off heat. Serve warm or refrigerate until cold.If sauce is thin, just continue cooking for a few more minutes.

Bread Pudding with Caramel Sauce

Bread Pudding:

  • 1 Cottleston Italian Loaf
  • 4 tbsp butter, melted
  • 5 eggs
  • 2 cups milk
  • 2/3 cup brown sugar
  • 1.5 tsp cinnamon
  • .5 tsp cardamom
  • 1.5 tsp vanilla
  1. Preheat oven to 350.
  2. Pull the loaf of bread into small chunks and place in a greased 4+ qt dutch oven or a greased 8.5×11 glass baking dish. Pour meted butter over the bread pieces and gently mix.
  3. Whisk together eggs, milk, sugar, cinnamon, cardamom, and vanilla. Pour over bread mixture and gently mix until most of the bread is moist.
  4. Cover cooking vessel with lid or foil and bake at 350º for 30 minutes. Remove cover and bake for an additional 20 minutes. Remove when top is toasted and pudding no longer jiggles when shook. Serve warm with caramel sauce.

Caramel Sauce:

  • 1 cup brown sugar
  • 4 tbsp butter
  • 1/2 cup heavy cream
  • 1.5 tsp vanilla
  1. Add all ingredients to a 2+ quart sauce pan on medium low heat. Whisk together. Stir occasionally until butter is melted and mixture is smooth.
  2. When butter is melted, increase heat to medium and whisk until the sauce thickens.
  3. Serve warm or refrigerate till cold. Sauce will thicken a bit as it sits.

Caramel Sauce recipe adapted from Pioneer Woman’s “Easy Caramel Sauce.”

Strawberry Salsa with Cinnamon Sugar Chips

Strawberry Salsa with Cinnamon Sugar Chips

Prep time:  10 minutes
Cook time:  10 minutes
Total time:  20 mins
Serves: 4 servings

INGREDIENTS:
Salsa:
1 pint strawberries, hulled and finely diced

2 kiwi, peeled and finely diced

1 Granny Smith apple – finely chopped
1 jalapeno, stem and seeds removed, finely diced
Half of a small red onion, peeled and finely diced (about 1/2 cup)
2/3 cup finely-chopped fresh cilantro, loosely-packed
Juice of 2 limes, about 4 tablespoons
¼ tsp salt

1 tsp Golden Fig brand basil pepper

Chips:
6 tablespoons unsalted butter, melted
1 tablespoon sugar
3/4 teaspoon ground cinnamon
12 flour tortillas (10 inches in diameter)

PS – if you don’t want to make your own – there are pre-packed cinnamon-sugar chips (Stacy’s pita chips) that are also delicious, or you could use a variety of graham crackers for dipping.  

DIRECTIONS:
Preheat oven to 350 degrees.  

Combine strawberries, kiwi, granny smith apple, jalapeno, red onion, and cilantro.  In a small bowl combine lime juice, salt and basil pepper – whisk to combine.  Pour over salsa and mix until combined.  Taste for seasoning – add additional salt and pepper, if needed.  Cover and refrigerate for 30 minutes.  This can be made a day ahead of time and refrigerated overnight. 


In a small bowl combine cinnamon and sugar.  Cover a baking sheet with parchment paper, set aside. Brush top of first tortilla with melted butter.  Sprinkle with cinnamon-sugar mixture.  Cut with a pizza cutter in half, then each half into 4 segments; you should have 8 wedges from each tortilla.  Arrange wedges in a single layer on baking sheet.  Bake until crisp, 10 to 12 minutes. Repeat with any remaining chips.  Let chips cool before serving.  Serve with chilled fruit salsa.  

Butternut Bacon Soup

IMG_0835

Warm up with some hearty fall soup! This bright soup has a prominent autumn flavor from the squash, nutmeg, and cinnamon, but also has a bit of smoke from the bacon. The vinegar helps cuts the sweetness by introducing a little sour. Overall, absolutely perfect for a blustery day as the seasons change.

IMG_0833

We used wild mushroom and sage olive oil and pumpkin spice white vinegar from our friends at Coteau des Prairies Olive Oil Co.

Recipes

Butternut Bacon Soup

IMG_0835

Warm up with some hearty fall soup! This bright soup has a prominent autumn flavor from the squash, nutmeg, and cinnamon, but also has a bit of smoke from the bacon. The vinegar helps cuts the sweetness by introducing a little sour. Overall, absolutely perfect for a blustery day as the seasons change.

IMG_0833

We used wild mushroom and sage olive oil and pumpkin spice white vinegar from our friends at Coteau des Prairies Olive Oil Co.