Dehydrated Asian Pears-a Sweet Fall Snack

 

This is the year we were happy to drive to the farmer to find seasonal produce. Asian Pears grow in West Virginia, though a late frost dampened local harvest. On a pretty October day, we drove some 140 miles to an orchard in the eastern part of our state to score a peck of the just picked fruit.

Asian Pears keep for several weeks if stored in a cool place. They are a firm fruit, full of moisture and fiber.  

Dehydrating these pears intensifies the flavor, producing a sweet and chewy snack. Because the skin of the fruit is strong, the pears are easy to slice. My oven has a dehydrating function that sets the temperature down to 150 F. An electric dehydrator circulates the air, producing the same result. I dehydrate the pears for 4 or 5 hours, so they are still moist but oh so sweet! I store in air tight containers, leaving only one at a time at room temperature. It is such a treat to open the container and grab a handful of the finished pears.

Here's how I prepare them:

 

 

Wash and core the fruit.

 

Slice thin slices, 1/8-1/4 inch thick.

Place on parchment lined baking sheets. Season with cinnamon and nutmeg.

 

 

Place trays in oven. Baked at 150 F for 4-5 hours. Rotate trays. Turn fruit with spatula midway.

Cool slightly and store in air right containers.

Picnic Preparedness

Though the origin of the word means "of little importance" a "picnic" to us is so much more. Our picnics are excursions, out of town retreats to parks with flowers, birds, views and a table to dine outdoors in beautiful surroundings.

Our picnic basket stands ready through three seasons. Inside are two portable utensil sets, salt and pepper, crackers and hand sanitizer. Nearby are enamelware plates and foil packs of salmon and tuna. For two seasons, I canned jello jars of baked beans and applesauce, favorite sides for al fresco dining.

Seasonal soups are perfect additions to pring and fall picnics. We keep it hot in a thermos preheated with boiling water, emptied just prior to adding the heated soup. I choose vegetable based soups that stay at a safe temerpature for our 60-90 minute trip.

We packed some seasonal produce and salads in insulated containers with ice packs. Greek salad, corn relish, potato salad and pickles were packed. We cut the fresh tomatoes at table side and packed olive oil non-refrigerated.

Besides the foil packed seafood, we often cooked hard cooked eggs for protein or added some thin sliced deli turkey and Swiss cheese.

Protein Foods

Cheese, turkey, hard cooked eggs, roasted chicken, tuna or salmon foil packed, baked beans, bean salad.

Seasonal Sides

Asparagus soup, corn soup, vegetable soup, Greek salad, pickles, cherry tomatoes, potato salad, applesauce, melon.

Whole Grains

Whole grain crackers, cornbread, corn relish.

Beverages

Low sodium V-8 juice, water, coffee

Baked Beans

(7-4 ounce jelly jars)

Cook beans. Drain, reserving cooking liquid. 

8 ounce dried navy beans

3 cups water

 

Combine beans with 1/2 cup reserved cooking liquid, onion, sugar, salt, dry mustard, molasses, vinegar, paprika and chili powder.

1 small onion, diced

3 tablespoon brown sugar

1/4 teaspoon salt

1 teaspoon dry mustard

3 tablespoon black strap molasses

2 teaspoon balsamic vinegar

1/2 teaspoon smoked paprika

1/2 teaspoon chili powder

1/2 cup reserved cooking liquid from beans

 

Portion hot beans and sauce into hot jars, leaving 1/2 inch headspace. Remove air bubbles. Clean jar rim. Center lid on jar and adjust band. Place jars in pressure canner containing simmering water to cover jars by 1 inch. 

 

Place lid on canner and turn to locked position. Adjust heat to medium-high. Vent steam for 10 minutes. Put weighted gauge on vent; bring pressure to 10 pounds (psi). Process for 10 minutes. Turn off heat; cool canner to zero pressure. After 5 minutes, remove lid. Let jars cool 5 minutes. Remove from canner. Cool and check lids.

 

The best picnics are those we prepare together!
 

 

 

 
 

Flourishing with Fresh Figs

They're a symbol of prosperity, brought from Spain to the United States by missionaries. Fresh figs have a soft flesh and tiny seeds. They are very low in calories and good sources of fiber and antioxidants. 

I was so pleased to get a pint of fresh figs grown by my farmer's market friends. Their two fig trees grow right outside the front door . The tiny fruit grows upside down on stalks with large leaves. Mike and his Mom make jelly from the various bushes and small trees that grow in their yard. They share the goodness of the fresh figs by selling some in pint baskets while they are plentiful.  

While figs are delicious as is, I was happy to find a 6 page feature of recipes in the Taste of the South Magazine September issue.

Here's my version of Figgy BBQ Pork:

Figgy BBQ Pork

(Serves 12)

Pork Rub

Place paprika, chili powder, cumin, black pepper and dry mustard in a large zipper bag. Shake to mix. Place pork tenderloin in the bag and cover thoroughly with the spice mix. 

16 ounce raw pork tenderloin

3/4 teaspoon paprika

1/2 teaspoon chili powder

1/2 teaspoon cumin

1/4 teaspoon black pepper

1/8 teaspoon dry mustard. 

Place seasoned pork in slow cooker.

 

Mix warm broth with jam. Stir to dissolve. Pour over pork into slow cooker.

2 tablespoon fruit jam (Mike was out of fig jam, so I used his Goumi jam)

1 cup chicken broth

 

Surround pork with onions and figs.

1 small onion, sliced thinly

8 fresh figs, halved

 

Cook on high for 3-4 hours until internal temperature reaches 145 F.

 

Remove pork and shred. (I shred mine in a mixer with paddle blade attachment.) Return pork to cooker. Add BBQ sauce to broth in cooker. Stir and heat.

BBQ Sauce

2/3 cup ketchup (without high fructose corn syrup)

2 tablespoon balsamic vinegar

4 teaspoon molasses

I made mini versions of a spice cake similar to the one in the Taste of the South Magazine. It does not contain fresh figs though the cake includes the fruit jam. Mine has a ricotta, mascarpone icing.

 

In the winter, I savor the dried version of the fruit, ground in cornbread stuffing for turkey and mixed into whole grain breads.

 

Figs are good with cheese, ice cream, honey, oranges, walnuts and balsamic vinegar. 

 

 

 

 
 

Adept Autumn Apple Butter

No need to imagine me out in the yard over a large kettle stirring the apples for hours. My last batches were put in a slow cooker on high, cooked till reduced by half and blended.  Apples, cinnamon, allspice and cloves are the only ingredients-no sugar is needed. The smaller batches cook in just a few hours, giving enough for one recipe and leftovers to mix in yogurt or spread on toast.

Apple butter makes an excellent sauce for meatballs. Here is my link for those we made for the local farmers market demonstration a few years ago. These meatballs are made with Italian Sausage, but you can make them with beef or poultry.

The Apple Butter Cinnamon Rolls have only 4 grams of added sugar per roll. I topped the dough with just a little brown sugar and no butter. The apple butter oozed out the dough when rolled up and cut prior to baking, so the process was messy but the results after baking were superb. 

Apple Butter

Mix all ingredients in slow cooker.  Cook on high for 3 hours or until reduced by 1/2.  Blend until smooth.
12 apples, peeled and chunked
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon allspice

Egg Dough

(Makes 24 filled rolls)

Combine whole wheat flour, dry yeast (active dry or bread machine) and sugar in bowl of electric mixer with dough hook in place.

1 cup whole wheat flour

1 tablespoon yeast

2 teaspoon sugar

Slowly add warm milk to the bowl and beat for 2 minutes on medium speed.

1 cup skim milk, heated to 125F.

Add flours, oil, egg and salt to bowl.  Beat on medium speed for 2 minutes, scraping bowl down.

½ cup whole wheat flour

½ cup olive oil

1 egg (warmed to room temperature)

2 teaspoon salt

Gradually add additional flour to the mix, beating on low speed after each addition until the dough forms a ball and leaves the side of the mixer.  Scrape down sides of bowl with a rubber spatula throughout the process to combine the flour.

1 cup all-purpose flour

Mist a large bowl (twice the size of the dough bowl) with an olive oil spray.  Turn the dough ball so that all sides are greased.  Cover.  Let rise until double in bulk, about 45 minutes.

Turn onto board sprinkled with flour. Divide dough in half,  Roll to 14 X 8 inch rectangle.  Brush apple butter over dough to about 1/2 inch from ends.
1 cup apple butter
Sprinkle with brown sugar and cinnamon.

1 1/2 tablespoon brown sugar

1/2 teaspoon cinnamon

Fold in short ends of dough. From long end of dough, roll and seal seam.  Cut roll into 12 pieces.  

 

Repeat with remaining dough.

 

Cut dough rounds can be arranged individually on a baking sheet or in a round cake pan.

 
Bake at 375F for 25 minutes.  Cool slightly on a cooling rack.

 

Mascarpone Icing

Process icing inn bowl of electric mixer with whip attachment, whipping until smooth.

5 tablespoon confectioners sugar, sifted

1 tablespoon milk

1/2 teaspoon vanilla

8 ounce mascarpone cheese

Store icing in refrigerator, spreading icing on rolls just prior to eating.

  

 

 

 

Tantalizing Tomatillos

Sometimes referred to as the "Mexican green tomato", the tomatillo has it's own distinct taste. I love the way it grows-beginning with a yellow bloom that hummingbirds love, extending into a parchment paper like packet where the fruit develops and expands to fill the covering. Here in West Virginia, they have a long growing season that extends into the cooler fall months. When picked and covering removed, they are have a sticky sweetness on the outside. Inside they are firm and acidic.

Tomatillos are often diced into salsas. Cooking softens the skin and enhances the taste. I like to combine them with other green vegetables (peppers, parsley and green onions) and saute before adding to enchiladas or casseroles. Some folks add these to guacamole. 

In this recipe, I highlighted the tomatillo uniqueness by inserting the green tomatillo sauce into the center layer of the tortilla casserole.

Chicken Tortilla Casserole with Tomatillo Sauce

(Serves 4)

Tomatillo Sauce

Combine vegetables in small saucepan on stove top. Saute over medium heat for 10 minutes. Drain.

5 ounce tomatillos, parchment covering removed and diced

1/4 cup green onions, diced

1/4 cup green pepper, seeded and diced

1 tablespoon garlic, minced

Grease a small baking dish (mine is 9 X 6 1/2 inch) with olive oil spray.

 

Bake chicken in a 325F oven for 20 minutes or until internal temperature reaches 165F. Dice.
9 ounce chicken breast, boneless, skinless

Rotisserie chicken is a speedy substitute!

On stove-top, heat tomatoes and spices.
2/3 cup canned diced tomatoes
1 teaspoon cumin
2/3 teaspoon chili powder
Dash oregano

Add corn and cooked diced or shredded chicken breast to pot.
1/2 cup corn
Cooked, diced or shredded chicken breast

Mix cornstarch into milk. Add milk to pot.  Heat over medium low heat until mixture begins to thicken, about 15 minutes.
2/3 teaspoon cornstarch, non GMO

1/2 cup skim milk 

 

Cut each tortilla into quarters.  Arrange 1/3 of tortillas in bottom of baking dish, greased with olive oil spray
 4 corn tortillas
Add 1/2 of vegetable-chicken mix. 

 

Cover with 1/3 of tortillas.  

 

Top with tomatillo sauce.

 

Add 1/2 of cheese.

3/4 cup shredded cheese (mine has parmigiana and cheddar)

 

Top with 1/3 of tortillas.

 

Add rest of vegetable-chicken mix, then remaining cheese.

 

Bake at 325 F for 30 minutes.

 

Tomatillos are rich in Vitamin A and contain a good amount of vitamin C.

 

 

  

 

 

 

Teff Cake in a Pumpkin

When I saw the Food Network Magazine cake baked in a pumpkin , I knew I'd have to try it.  The edible vessel seemed a perfect baking mold for my teff cake recipe, as it offers the gluten free cake a structure and adds moisture to an otherwise dry and crumbly pastry. My hunch proved right and the finished dessert was perfect. First my cake recipe, then a modified version of the magazine's butterscotch sauce and baking instructions.

Teff and Cocoa Sponge Cake

(10 servings)

Sift cocoa in bowl.  Mix with flour.
5 tablespoon unsweetened cocoa (not the Dutch processed kind)
1/2 cup teff flour

Combine eggs, sugar and salt in bowl of electric mixer with whisk attachment.  Beat on high speed 5 minutes.  
4 eggs
1/3 cup sugar
1/8 teaspoon salt

Heat buttery sticks, melt and pour into deep reserved bowl.
3 tablespoon vegan buttery sticks

Remove mixer bowl with whipped egg-sugar-salt mix.  Fold in 1/3 of the flour-cocoa mix.  Repeat with half the remaining flour, then the rest of the flour.  

Scrape 1/4 of the batter into the hot butter.  Fold until butter is completely blended.  Scrape batter over the remaining butter and fold just until blended. 

Spoon batter into prepared pumpkin about 3/4 full. Do not place lid on pumpkin! Bake at 350 F for 40 minutes. Reduce oven temperature to 300 F and bake for another 40 minutes. Allow to cool for 3-4 hours.

To prepare pumpkin for baking, cut off the top. Remove pulp and seed. Place pumpkin onto a baking sheet lined with parchment paper.

Butterscotch Sauce

Melt butter over medium heat. 
4 tablespoon butter

Add sugar.
1/3 cup brown sugar.

Cook for 2 minutes, stirring.

Whisk in the milk and cook for 10 minutes, stirring often.
1/2 cup evaporated skim milk.

Remove from heat. Stir in spice, salt, vanilla and bourbon.
1/4 teaspoon pumpkin pie spice
Pinch of salt
2 teaspoon vanilla
2 teaspoon scotch

Serve with vanilla ice cream.

 
 
 

 

Sourdough Dried Fruit Bread

The mixture of dried fruits is first ground, steeped in a spicy brew, drained then combined with the flours prior to making the dough. This prevents the fruit from floating or sinking and helps to keep the bread moist. This bread is whole grain, with whole rye, wheat and spelt flours. The softness of the spelt also helps keep the bread moist.

Aromatic Fruit

Grind fruits in mini food processor.
1 cup dried fruits (mine has apricots, raisins and dates)

Bring liquid to a boil.
2 tablespoon 2 teaspoon water
2 tablespoon 2 teaspoon wine
Add spices to the liquid.
1/2 teaspoon ginger
1 cinnamon stick
1 star anise
5 cloves
Pour spices and liquid over ground fruits.  Soak for 30 minutes. Drain fruit. Remove cinnamon stick, star anise and cloves.  Squeeze liquid from fruit. 

Bread

Mix together flours, sugar, baking powder and salt.
14 tablespoon whole rye flour
14 tablespoon whole wheat flour
1/2 cup spelt flour
1 teaspoon sugar
1 teaspoon baking powder
1/8 teaspoon salt 
Add lemon zest and drained ground fruit.
Zest from 1 lemon
Ground, soaked and drained fruit

Beat egg into sourdough starter.
1/2 cup sourdough starter
1 egg

Mix together milk and yogurt.
11 tablespoon nonfat milk
1/2 cup plain nonfat yogurt
Add melted butter to milk and yogurt.
3 tablespoon butter

Add flour blend to bowl with sourdough-egg mix, alternately with liquid blend. Mix only until dry flours are not visible.

Pour dough into prepared pan.
8 1/2 inch X 4 1/2 inch loaf pan, greased with olive oil spray.

Bake at 350 F. for 45 minutes. Remove from pan and cool on wire rack.