In a little less than a week, our Westport executive chef, Joe Wolfson, will be one of four chefs preparing a Whole Hog dinner in support of our friends at Wholesome Wave, and their programs to increase access to fresh, healthy foods in historically underserved communities.

The Whole Hog
Thursday, May 24, 2012
6:30P

64 South Main St.
South Norwalk, CT

For more information or to reserve your place for dinner with four of the Westport area's most celebrated chefs, please visit http://wholesomewave.org/getinvolved/ For friends of terrain, Wholesome Wave has generously offered two tickets for the price of one, by calling 203-226-1112 and mentioning terrain.

In the meantime, Chef Wolfson wanted to share this preview of what's to come. In addition to two unusually delicious pork dishes, this Southern transplant will be preparing his famous skillet cornbread to share.

 

Jalapeno Apple Cornbread

1 lb butter plus additional for greasing your pan
2 1/2 cups white sugar
8 eggs (room temperature)
4 cups buttermilk
2 teaspoon baking soda
4 cups cornmeal
4 cups all-purpose flour
9 teaspoons salt
1 cup shredded yellow cheddar, plus 1/4 cup
4 jalapenos roughly chopped, plus 1 additional
3 Granny Smith apples peeled and medium diced

Directions

1. Preheat oven to 375 degrees F. Grease a cast iron skillet or bread pan with butter.

2. Melt 1 lb. butter in large skillet. Remove from heat, add sugar, and whisk until melted. Add in the eggs and buttermilk, and beat until well blended. Stir in baking soda, cornmeal, flour, and salt, along with one cup of the cheese and four of the chopped jalapenos. Whisk until well blended. Pour batter into the prepared pan and top with the remaining peppers and cheese.

3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

4. Allow to cool before removing from pan, and serve warm.

 

No winter would be complete without a hearty helping of kale - this week we're craving this recipe for Kale Panini from Andrea Reusing's Cooking in the Moment.

Kale Panini
serves 4

Billy Cotter devised this delicious meaty sandwich for his vegetarian wife, Kelli, at their restaurant Toast, in downtown Durham.

2 big bunches of curly kale (about 1 pound total), stemmed, leaves torn into pieces
1 1/2 tablespoon kosher salt
1 tablespoon olive oil, plus more for grilling
1 tablespoon red wine vinegar
8 slices rustic sandwich bread
10 ounces farmer's cheese or other crumbly fresh cheese, such as queso blanco or feta, broken into chunks
Pickled Chile Peppers (*recipe follows)
Freshly ground black pepper

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Chef Alexandra Jamieson's dairy-free, wheat-free contribution to the Green Market Baking Book should take you all of about 15 minutes to make - these little rolls are the perfect, healthy, on-the-go sweet little treat!

Coconut Date Rolls
makes 20 small rolls

You've probably seen something like these fabulous coconut date rolls in your local natural foods grocery store. make them yourself for a fraction of the cost! They are good for you, easy to make, and delicious. Enjoy! 

2 cups fresh pitted dates, such as the Medjool variety (If you can't find fresh dates, use dried dates. They'll still be delicious!)
1 cup unsweetened shredded coconut

In a food processor, chop the dates by pulsing 20 times.
In a mixing bowl, combine the dates and coconut with a wooden spoon.
Spoon out 2 tablespoons at a time and roll the dough into log shapes with your hands.
Store in an airtight container in the refrigerator for up to a week. Serve cold or at room temperature.

Green Market Baking Book by Laura C. Martin. Illustrations by Laura C. Martin. Sterling Publishing, $17.95.

Homemade petite pizzas topped with wild arugula and creamy Casciotta d'Urbino - it's the perfect activity-turned-snack for an afternoon hibernating from the dreary winter. Taken from Chester Hastings' The Cheesemonger's Kitchen, this recipe is just one of 90 recipes - from savory to sweet, tarts to entrees - that will reinvent your appreciation for all different types of cheese.

Pizzette with Arugula/Rocket Pesto and Casciotta d'Urbino
makes 12 pizzettes

For the dough:
1-1/2 cups lukewarm water
1/4 oz. active dry yeast
1/2 tsp salt
1/2 tsp sugar
3-1/2 cups all-purpose flour/plain flour
5 tbsp extra-virgin olive oil

For the pesto:
3 cups (packed) wild arugula/rocket leaves
1/4 cup freshly grated Pecorino Romano cheese
1/4 cup extra-virgin olive oil

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Rich in whole grains and nutritious greens, this recipe from Terry Walters' Clean Start yields a delicious and healthy bite-sized snack for any day of the week.

Simple Stuffed Mochi with Bitter Greens
makes 12 stuffed mochi squares

Mochi is made from pressed sweet brown rice and comes in a variety of flavors, including cinnamon raisin, plain and even chocolate (which is difficult to find but worth the effort!). Keep mochi in your refrigerator to use when you don't have time to prepare whole grains or as a nutritious alternative to bread. Mochi makes a great pocket for leftovers, chopped dried fruits and nuts and, of course, sautéed greens and vegetables, as I've done here.

12 fresh shiitake mushrooms
1 leek, sliced widthwise
1 tablespoon extra virgin olive oil
1 tablespoon Braggs Liquid Aminos or more as needed
1 cup grated carrots
1 cup grated daikon
1 tablespoon mirin
1 large bunch lacinato kale, chopped into bite-size pieces
1 tablespoon toasted sesame seeds
1 12.5-ounce package garlic or onion mochi, cut into squares

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The perfect Dark & Stormy is hard to find, so this week we're sharing a recipe from our friends at Morris Kitchen so that you can make your own. We love the idea of ringing in the New Year with a round of this spicy-yet-sweet cocktail, don't you?

Dark & Stormy Cocktail
serves 1

2 oz dark rum
½ oz Morris Kitchen Ginger Syrup
1 oz lime
3 oz seltzer water

Pour seltzer, syrup and lime over ice. Stir and let drink settle.
Slowly add rum on top. Serve over ice in a highball glass. 
Garnish with a lime wheel.

Morris Kitchen's Ginger Syrup can be found in-store at terrain at Styer's and will be available online next week.

With all the gifts wrapped neatly beneath the tree, our minds are drifting to the kitchen... Hosting Christmas dinner can be as easy and enjoyable as you want it to be. Whether you're hosting a party of four or fourteen, our kitchen specialist Susan Schu has a few tips to make it both memorable and stress-free!

• Plan your menu and make as much food ahead of time as possible. Keep in mind any special dietary needs and don't forget about the kids. Soup is always a great option to have warming on the stove, and "table ready" appetizers such as dips or finger foods are always appreciated by arriving guests.
• Create a mix of new and traditional for your menu. One simple idea: combine the Blaak Onion Jam with a plated cheeseboard for an unexpected twist.
 • Be Merry. Pick out your favorite holiday album to play in the background, be flexible, and have fun!

If you're looking to spruce up this year's menu without adding too much to your plate, we love this recipe for Cauliflower in Bread Crumbs from Vegetables from an Italian Garden as an appetizer or a side.

Cauliflower in Bread Crumbs (Cavolfiore al Pangrattato)

Preparation time: 30 min
Cooking time: 10 min
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Yvette van Boven's Middle Eastern spin on classic bruschetta is a wonderfully easy-to-make, savory dish. We love the idea of bringing this plate to share at holiday potlucks and gatherings - just remember to make enough for everyone!

Bruschetta with Marinated Eggplant and Mint

Immersed in oil, the preserved eggplant can easily be kept for 2 weeks. It will become more oily, but the flavor will be more intense!

2 eggplants
1 cup extra-virgin olive oil and a little extra
2 tbsp honey
2/3 cup red wine vinegar
Salt and freshly ground pepper
1 green bell pepper
1 bunch fresh mint leaves, cut into strips
4 slices of course Italian bread
1 clove garlic

Cut the eggplants into slices approximately 1/8-inch thick. Heat a broiler to high. Brush the slices on both sides with a thin coat of olive oil. Broil the eggplant on both sides until done. Save until used.

Stir the honey through the vinegar. Beat in a trickle of olive oil until the dressing thickens. Season with salt and pepper. Halve the bell pepper, remove the seeds, and finely chop. Stir two-thirds of the mint through the dressing. Stir the dressing into the eggplant and leave to stand for at least 30 minutes.

Before serving heat the broiler. Broil the bread slices on both sides until brown. Trickle the olive oil and rub the garlic clove on the bread. Cover with a few eggplant slices. Garnish with the fresh mint and freshly ground pepper, and serve with the remaining eggplant.

Home Made by Yvette van Boven. Photography by Oof Verschuren. Stewart, Tabori & Chang, $40.

Sweeten up your holiday trim with this recipe for Iced Star Cookies from the classic winter cookbook Long Nights and Log Fires. We love thinking of these pretty treats either dangling from the tree or set out on a plate awaiting Santa's arrival.

Iced Star Cookies
yields about 24 cookies

1-¼ sticks unsalted butter, at room temperature
½ cup superfine sugar
Finely grated peel and freshly squeezed juice of 1 lemon
1/3 cup cream cheese
2-¼ cups all-purpose flower
1 teaspoon apple pie spice
A good pinch of salt
cookie cutter
several baking sheets

To decorate
Glacé icing* or writing icing pens, edible silver balls, twine, or ribbons

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In anticipation of chef Hugh Acheson's visit to terrain on December 11th, this week we're sharing a zesty and savory salad from his celebrated cookbook, A New Turn in the South.

For our friends in the Philadelphia area, mark your calendars for next Sunday, 12/11, and stop by terrain at Styer's for an afternoon book signing and tasting with Hugh.

Roasted Carrot and Beet Salad with Feta, Pulled Parsley, and Cumin Vinaigrette
serves 6

1 teaspoon salt
1 pound baby carrots, peeled, 1/2-inch of green top left on
1 pound baby beets, cleaned but not peeled
1/4 pound feta
1 tablespoon extra virgin olive oil
1/4 cup Cumin Vinaigrette (recipe follows)
1 cup pulled flat leaf parsley leaves

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A sweet and spicy treat to top off the Thanksgiving feast, from the baking classic Baked Explorations.

Joe Froggers, or Ginger Rum Molasses Cookies
yields 36-48 cookies, depending on the size of the cutter

4 cups all-purpose flour
1 1/2 teaspoons salt
1 1/2 teaspoons ground ginger
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground cloves
1 teaspoon baking soda
4 tablespoons (1/2 stick) unsalted butter
1/4 cup vegetable shortening
3/4 cup firmly packaged dark brown sugar
1/4 cup granulated sugar
1 1/4 cups molasses
3 tablespoons dark rum
Course sugar for decor
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Few sweets are better this season than pumpkin ice cream, so there was much excitement around terrain when Mark and Jenna of Whimsy & Spice sent their recipe, which is sure to be a constant in our kitchens through the holidays.

Whimsy & Spice Pumpkin Spice Ice Cream
(makes 1 quart)

1-1/2 cups milk
3/4 cup heavy cream
8 whole cloves
1 whole cinnamon stick
8 whole black peppercorns
1/2 vanilla bean, split in half
1/2 teaspoon ground ginger
1 cup light brown sugar
3 egg yolks
1 cup pumpkin puree (canned organic pumpkin works well)

Bring the milk, cream and spices just to a boil in a medium saucepan, remove from the heat.
Whisk the brown sugar and egg yolks together in a heatproof bowl, then gradually whisk in the hot milk mixture. Whisk in the pumpkin puree. Chill completely, then strain though a fine meshed strainer into a container. Process the mixture in an ice cream maker according to the manufacturer's instructions, then freeze for several hours before serving.

*Photo courtesy of Whimsy & Spice. Find the Chocolate Gingersnaps pictured here at our Glen Mills store! 

When it comes to thoughtful, delicious recipes to bring family and friends together, Maggie Beer never disappoints. This recipe for Chocolate Cake with a Fig Centre and Ganache makes for the perfect finale to any family gathering.

Chocolate Cake with a Fig Centre and Ganache
serves 8-10

This is an amazingly luscious cake that is best made with figs picked ripe from the tree. The base recipe is in fact Simone beck's Very Rich Chocolate Cake with Cherries from Simca's Cuisine, an old favourite; the page in my copy is very fingered and chocolate-splattered! This cake is rich rather than sweet, so is perfect for my taste.

For the cake
450g (approximately 2 cups) bitter chocolate, chopped
1 tablespoon best-quality instant coffee granules
1/2 cup brandy or fruit liqueur
4 free-range eggs, separated
150g (approximately 2/3 cup) unsalted butter, chopped
1/3 cup plain flour
Pinch salt
1/3 cup (75 g) castor sugar
8 plump, ripe figs, peeled and chopped

For the ganache
225g (approximately 1 cup) bitter chocolate, chopped
150 ml (approximately 5 ounces) cream
2 teaspoons best-quality instant coffee granules

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A culinary celebration of the bounty of the American Midwest, Heartland: The Cookbook embraces the spirit and flavors of the modern farmhouse. These Pumpkin Patch Muffins are, as author and chef Judith Fertig explains, addictive for breakfast, lunch, or dinner, with their soft and moist crumb and spicy streusel topping.

Pumpkin Patch Muffins
makes 12 muffins

Streusel Topping
1/2 cup (1 stick) unsalted butter, softened
1/2 cup granulated sugar
3/4 cup unbleached all-purpose flour
1/4 teaspoon salt
1/2 teaspoon ground cinnamon

Muffins
1/2 cup (1 stick) unsalted butter, melted and slightly cooled
3/4 cup roasted and pureed or canned pumpkin (not pie filling)*
1/2 cup yogurt or sour cream
2 large eggs
1 teaspoon vanilla extract
2 cups unbleached all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup brown sugar
1/2 cup granulated sugar

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This fairly simple recipe for homemade potato chips is a tasty alternative to the ever-tempting store-bought bag. With hardly any prep or cook time, this snack can be whipped up for impromptu gatherings any day of the week. And for a special Halloween twist, try sprinkling our Black Hawaiian Sea Salt on top.

Chock-full of recipes for both the beginner and intermediate chef, acclaimed chef Thomas Keller intends for every dish in Ad Hoc At Home to bring family & friends together at the table, year-round.

Fingerling or Sweet Potato Chips
serves 6

Fingerling potatoes sliced lengthwise make visually unusual, appealing chips. For bigger chips, we like to fry sweet potatoes, which are very crunchy and flavorful. These go perfectly with a grilled cheese sandwich or hamburgers, but they'd also be an elegant side for a quail dish.

1 pound large fingerling potatoes, scrubbed, or 1 large sweet potato, peeled
Peanut or canola oil for deep-frying
Kosher salt

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Remember to set aside enough time to make this savory recipe from The Beekman 1802 Heirloom Cookbook, as the dough needs to be refrigerated overnight.

If you're in the Philadelphia area, we hope to see you this Sunday, October 16th, for our Heirloom Recipe Celebration with the Beekman Boys. Bring along your favorite family recipe to share, meet the Beekman Boys, and have your copy of their newest release signed.

And if you haven't yet, remember to enter our Heirloom Recipe Contest & Giveaway for a chance to win some fabulous prizes, sponsored by terrain, Bon Appetit magazine, and the Beekman Boys.

Pumpkin Cheese Bread
makes one loaf

If there were ever a snack hearty enough to stand up to a hearty stout, this is it. A beautiful deep orange from both the pumpkin and the cheddar, this savory loaf has autumn written all over it.

3-1/2 to 3-3/4 cups all-purpose flour, spooned and leveled
1 tablespoon light brown sugar
2-1/4 teaspoons (1 envelope) rapid-rise yeast
1-1/4 teaspoons salt
1/8 teaspoon cayenne pepper
3/4 cup canned unsweetened pumpkin puree (not pumpkin pie mix)
1 cup (4 ounces) shredded medium or sharp yellow cheddar cheese
1 tablespoon unsalted butter, softened
1 large egg yolk, lightly beaten with
1 teaspoon water

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Enjoy the seasonal bounty of pumpkins with this recipe for Pumpkin Flan, taken from the impressive kitchen resource, Vegetables From an Italian Garden.

Pumpkin Flan
Preparation time: 45 minutes, plus cooling
Cooking time: 1 hour 10 minutes
Serves 4

For the flan:
2 tablespoons butter, plus extra for greasing
1 quantity béchamel sauce*
1 onion, sliced
1 x 2 1/4 lb pumpkin, peeled, seeded, and diced
2/3 cup grated Parmesan cheese
2 egg yolks
1/3 cup pine nuts
Salt and pepper

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If you can't wait until this Saturday's Brown Betty Pop-Up Shop to experience the divine sweetness of Brown Betty's desserts, try this recipe for rice pudding for a sneak peek at what's in store.

Rice Pudding
courtesy of Brown Betty Dessert Boutique
yields 15-20 servings

What you'll need:
3 tablespoons unsalted butter, plus more for greasing the pan
3/4 cup white rice
5 cups whole milk
5 egg yolks
2 teaspoons vanilla extract
1/2 teaspoon salt
1 cup white sugar
1 1/2 teaspoons cornstarch
1 teaspoon grated lemon zest
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup heavy cream
Raisins, optional

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Seasoned veterans in the kitchen, Christopher and Melissa of Canal House, never cease to amaze us with their thoughtful and tasty dishes in every volume of their self-published series, Canal House Cooking.  Mixing in ginger and potatoes, this recipe is the duo's take on traditional creamed spinach and is their favorite comfort food for fall.

Come say hello to Christopher and Melissa this Saturday, 9/24 at our annual Autumn Bounty Festival where they will be sharing samples of their savory paella. For more information on our Autumn Bounty Festival, please click here.

Creamed Spinach
Serves 2-4

Potatoes thicken this creamy spinach, and ginger brightens its green flavor.

For the ginger-garlic paste:
1 5-inch finger fresh ginger, peeled and chopped
6 cloves garlic
Salt
Really good extra-virgin olive oil

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As a special treat, Yvette van Boven, our friend and author of Home Made, sketched us this recipe for her take on peanut butter made right in your own kitchen. The results are simple and sweet with a spicy kick. Thanks again Yvette!

In her celebrated title, Maggie's Harvest, Australia's best-loved cook Maggie Beer shares countless seasonal recipes, stories, and inspirations for the kitchen. Taken from the Autumn chapter, these instructions for smoked mushrooms are simple to follow and heed a flavorful snack.

Smoked Mushrooms with Rosemary and Thyme

Smoked mushrooms have a wonderfully intense flavour, and are delicious served as a light appetiser with rosemary and thyme. An easy way to smoke your own mushrooms is using a large wok lined with foil.

Soak a few handfuls of vine cuttings or bought wood chips in water for half an hour, then place them in the bottom of the wok, and position a small 'cooling' rack over them.

Heat the wok over high heat on the stove until the cuttings or chips begin to smoke (this should take about 10 minutes), then place your mushrooms on the rack, cover the wok with a lid and smoke for about 2 minutes (the mushrooms won't be cooked all the way through).

Garnish with rosemary and thyme as desired.

Maggie's Harvest, by Maggie Beer. Photography by Mark Chew. Penguin Global, $125

Before summer comes to a close, here are a few quick ideas from our kitchen specialist, Susan Schu, for setting the table with fresh herb-infused treats.

Fruit Salad with Rosemary
Mix together your favorite combination of fresh, ripe fruit. Drizzle with honey and sprinkle with freshly chopped rosemary.

Balsamic Strawberries with Basil
Hull and wash fresh strawberries; arrange along the rim of a serving platter. Drizzle the strawberries with high quality balsamic vinegar. Sprinkle with freshly grated pepper and cover with freshly chopped basil leaves.

Mint-Ginger Caipiroska
Muddle 3 slices of fresh ginger with 1 1/2 teaspoons superfine sugar. Add 5 mint sprigs. Muddle altogether until fragrant. Add 4 oz. vodka and ice. Garnish with mint.

One of our favorite sources for seasonal meal planning, Canal House Cooking, Vol. 6 has this take on the classic tarte Tatin, and it happens to be exactly what we’d like to eat on a September evening.

Apples Tatin
Serves 4-8

This is a homey version of the French classic tarte Tatin. We use sweet, juicy, Braeburn apples which hold their shape when they’re cooked.

For the pastry:
1 cup pastry flour
6 tablespoons butter, cut into small pieces
1 egg

For the apples:
¾ cup sugar
4 tablespoons butter, cut into small pieces
6-7 apples, such as Braeburn, peeled and thickly sliced

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Our friends Matt and Renato of Baked stopped by for a visit recently, bringing with them a half-dozen beautiful, not to mention delicious, cakes. Light and sunny, this Lemon Drop was a definite favorite.

Lemon Drop Cake
Yield: 1 (8-inch) cake

For the Lemon Drop Cake Layers
2 ½ cups cake flour
¾ cup all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
¾ teaspoon salt
½ cup (1 stick) unsalted butter, softened
½ cup vegetable shortening, at room temperature
1 ¾ cup sugar
1 tablespoon pure vanilla extract
Grated zest of one lemon
1 large egg
1 ½ cups ice cold water
3 large egg whites, at room temperature
¼ teaspoon cream of tartar

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Just the thing to garnish a brunch Bloody Mary, these pickled green beans come from Jam It, Pickle It, Cure It.

Pickled Green Beans
Makes 3 pints

A Bloody Mary without this must-have garnish would be a lonely brunch cocktail, aching for the snap, salt, and brine of these crisp and piquant pickles. The ingredients for this recipe aren’t complicated- you probably have the spices on hand-and in a few short minutes of assembly you’ll have fresh, flavor-forward pickles on hand for weeks to come. If green beans aren’t your thing, you can use this recipe to pickle cucumber spears, carrot sticks, small cauliflower florets, or- for the bold and zesty amount you- whole garlic cloves.

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Few things are better for dessert on a fall evening, from one of our favorite books on preserving, Tart and Sweet.

Apple Spice Cake

3 cups whole wheat flour
1 ¼ cups canola oil
3 large eggs
¼ teaspoon ground cloves
2 cups sugar
1 teaspoon kosher salt                                              
1 teaspoon baking soda                                            
1 teaspoon ground cinnamon
2 apples, peeled, cored, & cut into ½” dice
1 cup Apple Maple Butter
¼ teaspoon ground ginger                                        
½ whole nutmeg, grated
Demerara or granulated sugar

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From Skinny Dips, one of our favorite cookbooks for party hors d’oeuvres, this spicy spread is perfect to pair with cocktails.

Indian Tomato Eggplant Dip
Yields 1 ½ cups
Serving Size 2 tablespoons

Friends won’t be able to stop eating this dip at cocktails. It’s completely addictive. The ingredients meld into a course but velvety deeply burnished puree with tiny flecks of green from the cilantro / fresh coriander leaves. It’s a lovely blend of tomato or eggplant/aubergine that you can revisit all night long, because it’s low in calories and nearly fat free. 

1 eggplant/ aubergine, halved lengthwise
1 tablespoon canola oil
1 cup finely minced walla walla or other sweet onion
1 teaspoon garlic
1 teaspoon ginger
¾ cup finely chopped plum tomatoes
2 teaspoon tomato paste/ tomato puree
2 to 3 teaspoons chili powder
2 teaspoon kosher or sea salt
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon turmeric
2 tablespoon finely minced cilantro/ fresh coriander leaves
¼ cup water
1 tablespoon low-fat plain yogurt

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A quick cool weather salad for a weekday lunch, from one of our newest, For Cod and Country.

Maine Shrimp with Radicchio and Orange-Cashew Dressing
Yields 4 servings

Maine shrimp are difficult to serve as an entrée course because they are so small. But here they provide great flavor and a bit of bulk to a nice mix of colorful bitter greens.

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A favorite fall meal atop a nutritionally-packed grain, from Quinoa 356: The Everyday Superfood.

Apple-Glazed Pork Chops on Quinoa
Yields: Four to six servings

This is a simple, family-friendly recipe. The flavor is best if marinated overnight before barbecuing. Great served with fresh steamed green beans or Brussels sprouts.

1 cup apple juice
¼ cup vegetable oil
3 tablespoons soy sauce or gluten-free tamari
1 teaspoon minced fresh garlic
1 ½ teaspoons grated fresh ginger
¼ teaspoon salt
6 pork loin chops
3 cups water
1 cup quinoa
¾ cups packed brown sugar
2 tablespoons cornstarch
1 teaspoon sesame seeds

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Heidi Swanson’s recipes endlessly inspire us in the kitchen. This one, from Super Natural Every Day, is exactly what we’d like to eat for lunch on any given day.

Ravioli Salad with Black Olives & Pepitas
Serves 4 to 6

This pasta salad is right at home at just about any potluck or party—and it’s particularly happy parked next to a bowl brimming with a leafy green salad. I made it for my sister’s baby shower, and a dozen times since. As far as choosing the right type of ravioli, I keep red pepper ravioli with chard filling on hand (in the freezer) just for this salad. I like the play between red pepper and the zesty lemon-cilantro pesto. But you can take the idea in a number of directions, and both spinach and whole wheat ravioli are worthy substitutes. If you can imagine the filling going well with the cilantro pesto, you’re probably in safe territory.

1/3 cup pepitas, toasted
1 cup lightly packed cilantro leaves and stems
1/3 cup freshly grated parmesan cheese
3 cloves garlic, peeled
2 tablespoons fresh lemon juice, plus more if needed
2/3 cup extra-virgin olive oil
Fine- grain sea salt
16 ounces fresh or frozen ravioli
½ cup oil-cured black-olives, pitted and torn or chopped
Thyme or chive flowers, to garnish (optional)

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A crumbly treat for dessert or, even better, for breakfast, from Rose Bakery’s Breakfast Lunch Tea.

Oat and Apple Betty
Serves 6

Bettys are traditionally made with breadcrumbs, but this one is a cross between a crumble and a Betty.

¼ cup unsalted butter, plus extra for greasing
4 large cooking apples or 8 medium apples, peeled, cored and sliced
Grated zest of 2 lemons
2 tablespoons marmalade
Double (heavy) cream or Crème Aglaise

For the topping:
¾ cup plain all purpose flour
1  cups rolled oats
½ cup cold unsalted butter
Pinch of ground cinnamon
Pinch of salt  
½ cup demerara sugar

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In search of new ideas for savoring her favorite jams, Bonnie Shershow gathered recipes from cookbooks and friends around the world, and created a few of her own as well. We’re happy to share two of her favorites for an autumn dinner.

Roast Duck with Apricot Glaze
Serves 6–8

This recipe for a festive dinner is easier than it appears to guests, and the presentation of these golden creatures is stunning. I make it for a friend’s birthday every year and always get rave reviews. My local butcher procures meaty and delicious fresh Long Island ducklings, which usually serve with a wild rice mixture that includes some jasmine rice and farro.

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Our chef, Keith Rudolf, shares his recipe for a Cherry & Almond Mostarda using one of our favorite spicy mustards.

Cherry & Almond Mostarda

This is a favorite flavorful condiment that we like to pair with our local cheese platter.

2 cups sugar
½ bottle port wine
½ bottle burgundy
2 tablespoons cracked black pepper
½ cup mustard seeds
¼ cup Miss Amy’s Blue Point Mustard
1 quart dry cherries
½ quart toasted sliced almonds

Combine sugar, port, burgundy, mustard seeds, mustard and cracked black pepper in a pot and bring to a boil. Once it boils turn down to a simmer. Reduce liquid until it becomes syrupy, something like the consistency of maple syrup. Be sure to stir occasionally so the sugar doesn’t burn on the bottom of the pan.
Once you have the syrup consistency add the cherries and cook them until they are soft, about 8 minutes. Pull off the heat, and add your almonds. Cool the mixture down and enjoy!

 

Creator of Bonnie’s Jams shares her favorite recipe for apricot jam.

Apricot Jam
Makes six 8 oz. jars

Making a simple basic jam is much easier than people think. Today so many of us go to local farmers’ markets. And many more people are interested in learning to make jam with jam classes taking place all summer in most parts of the country. A renewed understanding of healthy production and products, has sparked a new interest in jams as they used to be—made without pectin and just a little sugar. In fact all you need to make a very delicious jam are three ingredients: good fruit, sugar, and lemon juice.

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A quick and easy cashew milk, from BluePrintCleanse founders Zoe Sakoutis and Erica Huss and their book, The 3-Day Cleanse.

Easy Cashew Milk
Yields: one 16-ounce drink

½ cup raw cashews, soaked for one hour in one cup of water
2 cups filtered water
1 ½ teaspoon extra virgin coconut oil
¼ teaspoon vanilla extract
2 teaspoons agave
Pinch sea salt

Drain the nuts. Combine all the ingredients and blend until completely smooth. Store in a refrigerator for up to 5 days. Shake well before use.

The 3-Day Cleanse by Zoe Sakoutis and Erica Huss. Wellness Central, $15.99

A spicy snack, from Tart and Sweet.

Chili Pear Fridge Pickles
Yield: 2 Quarts

Heat processing raw pears can make their texture grainy, so I prefer to refrigerator pickle them. They’ll keep, refrigerated, for 2 months or so once opened. This recipe works best with pears that are a little underripe, as they stand up to the brine without getting mushy. -Kelly

4 cups apple cider vinegar
2 cups water
¼ cup packed light brown sugar
3 tablespoons kosher salt
2 pounds pears, peeled, quartered, cored, 7 cut into ¼” slices

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A fine way to end the week, from Carroll Gardens’ Brooklyn Social and The New Brooklyn Cookbook.

Riposto
Makes 1 drink

Brooklyn Social, Carroll Gardens
Brooklyn social is arguably the granddaddy of the borough’s modern cocktail scene – and it only opened in 2004. This drink is named after Societa Riposto, a social club that occupied the smith Street space before the bar took over. Riposto was the Sicilian hometown of its members.

Leaves from a short sprig of fresh rosemary, plus a sprig for garnish
2 or 3 segments of peeled tangerine
Splash of Triple Sec
2 oz. vodka

Muddle the rosemary leaves and tangerine with the triple sec in a cocktail shaker. Add the vodka and shake with ice. Serve on the rocks in an old-fashioned glass. Garnish with sprig of rosemary.

The New Brooklyn Cookbook, by Melissa Vaughn & Brendan Vaughan. Photography by Michael Harlan Terkell. William Morrow, $40

Their Bloody Mary mix of course makes a delicious brunch cocktail, but Bob McClure recently let us in on a secret… Stirred in with a handful of fresh shrimp, the spicy mix also makes the base for a tasty gumbo.

McClure’s Spicy Shrimp

1 jar McClure’s Bloody Mary Mix
½ cup uncooked rice
Shrimp, a handful
Lime, cilantro, and tortilla chips for garnish

Empty a jar of McClure's Bloody Mary Mix into a small pot. Heat and simmer, allowing the mixture to reduce a bit. Cook a half cup rice separately and sautee a handful of shrimp. Once rice and shrimp are finished, add to bloody mary mix. Continue to simmer until a bit more reduced or gumbo-like. Remove from heat. Serve with a squeeze of fresh lime and a small amount of chopped cilantro. Add crushed tortilla chips and enjoy.

 

Their seasonal recipes are unfailingly delicious, and reliable for a weeknight dinner or a dinner party. This take on a Boston Cream Pie from Canal House Vol. 6 steals the show…

Boston Cream Pie
Makes two “pies”

This pie is actually a delicate cake and should be served “with plenty of good hot coffee”, according to Alan hooker, from whose recipe in “California Herb cookery” (Edwin House Publishing, 1996) we adapted this one.

For the cake
5 large eggs, at room temperature
1 cup sugar
1 cup cake flour, plus more for the pan
¼ cup pastry flour
1 teaspoon salt
¼ teaspoon nutmeg
2 tablespoons milk
½ teaspoon vanilla extract

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Take advantage of the last few nights of late-summer grilling with this Spanish delicacy from Rustica: A Return to Spanish Home Cooking.

Pulpo a la Plancha, or Octopus on the Grill
Yields eight small servings or six servings

The people you bump into! I met a fishmonger in the Cambados fish market, Josef Rei, who used to work as a cane-cutter in Northern Queensland. He missed the Galician winter and went back to live in Spain but was still thrilled to see an Australian. He wanted to give me some amazingly beautiful baby mackerel. I said I had nowhere to cook them, so instead he gave me this recipe for cooking octopus, which he referred to as “Galicia’s National Fish.” Its simplicity produces one of the most flavorful dishes. You lay the thick legs of the octopus on the hottest grill you can muster, then, cooked rapidly in its own juices under a heavy weight; it becomes tender and super intensely flavored. The juices from the grilled octopus are used to dress the salad.

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A cozy recipe for late summer apples, from The Country Cooking of Ireland.

Theodora FitzGibbon’s Apple Bread
Makes 1 loaf

This tea bread, says Theodora FitzGibbon, is “pleasant served warm, sliced with butter.”

1 ¾ cups of white flour
1 cup sugar
½ cup cold butter, cut into pieces, plus more for greasing
4 cooking apples, peeled, cored, and finely chopped
1 egg, beaten

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Our resource for everything from practical bee keeping to honey history, this recipe from The Beekeeper’s Bible is just one of many reasons to keep this beautiful book on hand.

Rack of Lamb with Thyme and Honey Glaze
Serves: 4

Tender young lamb coated in dark, rich, honey works well with thyme, but rosemary would also be suitable. Make sure the racks of lamb are well trimmed or “Frenched,” so there is not too much fat on the bones, and remember to rest the meat before carving.

1 tablespoon olive oil
3 red onions, peeled and thinly sliced
Seal salt and black pepper. Freshly ground
2 (1 to 1 ¼ lb) racks of lamb
1 tablespoon fresh thyme leaves or rosemary
4 tablespoon dark honey
¼ cup Marsala or vegetable stock, plus more as needed

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A healthy meal from that almost makes itself, from the Gourmet Vegetarian Slow Cooker.

Chickpea Fattet “Tostadas”

Hummus is everywhere in Mediterranean cultures. The basic formula is pretty simple: chickpeas (garbanzo beans), tahini (sesame butter), lemon juice, garlic, salt, and olive oil; blended in any proportions that suit your tastes. Play around with it and see what you get it. Fattet is a sort of Middle Eastern layered casserole or salad. Taking a left turn at traditional and mixing cultures, you can easily make a Middle Eastern “tostada”.

Serves 4

Hummus
1 cup dried chickpeas
4 cups water
4 cloves garlic
¼ cup fresh lemon juice
¼ cup tahini
¼ cup olive oil
Salt to taste

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A healthy and hearty Indian dish, from The New Complete Vegetarian.

Lentil Dal with Coconut Cream
Serves 4

Dal is a classic accomplishment to curries. It’s also delicious poured over lightly cooked root vegetables, turning them into a complete winter meal.

8 oz. split red lentils
3 cups water
1 bay leaf
2-inch stick of cinnamon
4 cardamom pods
2 teaspoon ground coriander
2 teaspoon cumin
¼ cup olive oil
2 onions, chopped
2 garlic cloves, crushed
1 tablespoon freshly squeezed lemon juice
¼ cup canned coconut cream
Salt and freshly ground black pepper

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A comforting cool weather meal from Yotam Ottolenghi’s Plenty.

Mushroom Ragout with Poached Duck Egg
Serves four

Here is my ideal solace for a gloomy winter night, even without the egg if you want to keep it simpler. If you can get fresh porcini (also called ceps) available during the autumn months, grab them with both hands and use as part of the mixed fresh mushrooms here.

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A classic Southern treat, from Canning for a New Generation.

Hot Chile Jelly

Rosy pink, spicy, sweet, and a little bit tart; it’s a beautiful and classic jelly. Serve with cream cheese and crackers, or Crème Fraiche and toasted English Muffin Bread,  or alongside pan-fried Kimchi and Pork Dumplings.

4 pounds Granny Smith apples
4 ounces hot chiles, preferably red (about 8 medium jalapeños or 10 serranos)
1 red bell pepper, cored and roughly chopped (about 2 cups)
1 cup sliced black plums, 1 cup cranberries, or a handful of papery red-onion skins (optional)
1 lemon sliced
3 cups distilled white vinegar (5% acidity)
About 3 cups sugar

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A recipe that goes especially well with lamb, our chef, Keith Rudolf, shares his favorite lavender dish.

Organic Lavender Gremolata

2 tablespoons minced garlic
1 lemon, zested
3 tablespoons organic lavender leaves
Pinch chili flakes
Evoo, just enough to make a paste with the other ingredients

Mix first four ingredients, and add just enough Evoo to make a paste. Rub the mixture on your meat anywhere from an hour to a day before grilling or roasting.

We love this indulgent dessert from Willie’s Chocolate Bible for the rich, velvety chocolate to the tiny espresso cups these are served in.

Little Cups of Chocolate
Makes 8

These sensual petite desserts are full of delicate flavours. The geranium leaves and orange-blossom water give a fine fragrance to the chocolate. Try them with a garnish of Chocolate Candied Orange Peel.

100 ml full-fat milk
3 rose geranium leaves
300 ml double cream
150g Venezuelan Rio Caribe Superior 72% chocolate, chopped into small pieces
1 teaspoon orange-blossom water

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We asked TruBee's Laura Kimball for her favorite honey-related recipe, and she dished out this sweet concoction for Honey Vanilla Ice Cream - it's the perfect treat to end a long day!

Honey Vanilla Ice Cream

2 cups milk (I use 2%)
3/4 cup honey (wildflower honey, of course)
dash of salt
2 eggs beaten
2 cups (1 pint) heavy cream
1 tablespoon real vanilla extract

In saucepan, heat milk but don’t burn or “scald” it. Stir in honey and salt. Pour small amount of warm liquid into eggs; return to milk mixture and cook over medium-low heat for 5 minutes or less, stirring constantly. Cool thoroughly. Stir in cream and vanilla. Chill. Freeze in an ice cream maker according to manufacturer’s directions. Makes about 5 cups and is delicious on a hot summer evening!

Our chef, Keith Rudolf, shares the recipe for the lavender honey we use to make our well-loved butter at Styer’s Garden Café.

Lavender Honey

2 cups raw honey
6 teaspoons lavender buds

Heat the honey with the lavender in it. Do not boil. Bring the honey up to a simmer and pull pot off the heat. Allow the lavender to steep in the honey for 30 minutes. Strain, and enjoy.

This mildly sweet striped bass on a bed of scented rice is made for a fall evening spent cooking outdoors, from Campfire Cookeries’ adventurous collection of recipes.

Striped Bass with Grilled Fennel & Saffron-Citrus Pilaf
Provides 6 portions

It is said that Cleopatra enjoyed a saffron-spiked bath after a long day of berating slaves and writing love letters to Marc Anthony. We quite understand why—one whiff of the transcendent, floral spice loosens our limbs. We wish we could endorse scattering a pinch into the nearest spring for an end-of-day dip, but fret that it’s a terrible waste of provisions. Instead, we bring the sea to the saffron, serving meaty, mildly sweet striped bass atop a bed of scented rice. The result is akin to refined paella, smoky with fish and fennel, perfumed with spice.

The beauty of this dish is that one may prepare it all together for a luscious feast or make only one part (fish, fennel, or pilaf) to accompany other dishes.

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Fiona Beckett's Cheese Course is our most trusted resource for preparing a cheese tray. Take a peek at her suggestions for autumn pairings below.

IN THE FALL
Fall is the prime time for some of the ingredients that go best with cheese: apples, pears, grapes, figs, and nuts.

• Serve a wedge of ripe Camembert with sautéed apple slices and a glass of Pommeau
• A classic but none the worse for it: thin slices of Manchego with membrillo (quince paste) and a palo cortado sherry
• Try ripe pears, Pecorino, and chilled Poire William: clean and simple
• Fresh or broiled figs with Gorgonzola and a glass of Maury,  a sweet red wine from the Roussillon region of France
• Give your cheese and Indian twist: try a washed-rind cheese like Munster scattered with roasted cumin seeds, served with mango chutney, and strips of warm naan bread. Serve with Gewurtztraminer or a hoppy Indian pale ale.
• Two different blues - one cow’s milk, one sheep’s milk- with a mixed leaf and walnut salad drizzled with a walnut oil dressing. Surprisingly good with a full bodied Chardonnay.
• A cheese and jelly plate: Grape Jellies and Brie. Sauternes jelly and Stilton.

Fiona Beckett's Cheese Course, by Fiona Beckett. Ryland Peters & Small, $24.95

Just one of the many recipes we love from the part-cookbook, part-history of Pepper, these cool weather greens add bite to a weeknight meal.

Peppered Greens with Lemon and Coriander
Serves four as a side dish

White pepper gives this dish wonderful bite, balanced by the buttery juices and fresh flavours of lemon and coriander. When cut into ribbons and lightly steamed, the greens keep their colour and vitality.

2 heads spring greens, weighing about 1lb 7 oz. total
A generous knob of unsalted butter
Zest of 1 lemon, finely grated
3-4 tablespoons of coriander leaves
Large pinch of sea salt flakes
Freshly ground white pepper

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