Pumpkin Waffles with Warm Cinnamon Apples

These pumpkin waffles are legendary in my family. My father and mother host an annual Pumpkin Waffle breakfast at their house around the holidays. We all look forward this family breakfast tradition and to digging into these incredible waffles. They are the perfect breakfast for this time of year since winter squash and apples are abundant in all the winter markets.

Ingredients for the waffles:

• 2 Eggs
• 1/2 Cup Canola Oil
• 2/3 Cup Firmly Packed Brown Sugar
• 1/2 Cup Cooked Pumpkin or Butternut Squash *
• 1 Tbsp Maple Syrup
• 1 1/4 Cup Water
• 1/2 tsp Vanilla
• 2 1/4 Cups Flour
• 1 Tbsp Baking Powder
• 1 tsp Cinnamon
• 1/2 tsp Freshly Ground Nutmeg
• 1/2 tsp Ground Ginger
• 1/2 tsp Salt
• 1/4 tsp Ground Cloves

Directions:

Beat the eggs, oil and sugar together. Blend in the pumpkin, maple syrup, water and vanilla.
In a separate large bowl, whisk together the flour, baking powder, salt and spices. Pour the wet ingredients into the bowl with the flour and mix until just combined. Don’t overwork it.
Pour the batter into a preheated waffle iron and cook until crisp on the outside.

Ingredients for the Apples:

• 4 Small Apples – peeled, cored and sliced thinly
• 2 Tbsp Butter
• 1/4 tsp Cinnamon
• 1/4 tsp Freshly Ground Nutmeg
• 1/4 Cup Pure Maple Syrup

Directions:

Place a large skillet over medium heat and melt the butter. Add the apple slices, toss to coat them with the butter and cook until softened, about 5-6 minutes, turning them occasionally. Sprinkle the cinnamon and nutmeg over the apples and toss to coat. Stir in the maple syrup and continue to cook for another minute.
Serve each waffle with a spoonful of the apples over the top.
* Directions on how to cook Butternut Squash.

Sources:

• Eggs – Quattro's Poultry Farm
• Butternut Squash – Migliorelli Farm
• Maple Syrup – Oliverea Schoolhouse Maple
• Soft White Winter Wheat Pastry Flour – Wild Hive Farm
• Empire Apples – Mead Orchards 
• Butter – Ronnybrook Farm

Tomato, Basil & Mozzarella Frittata

We are enjoying the last few weekends of summer with a farm fresh frittata out on the deck. 

Recipe

Ingredients:

• 8 Eggs
• Salt & Pepper
• 1 Tbsp Olive Oil
• 2 Shallots - finely sliced
• 1 Cup of Fresh Mozzarella - diced
• 1/2 Cup of Parmigiano-Reggiano - grated
• Several thin slices of Ripe Tomato 
• Several Fresh Basil leaves - chopped

Directions:

Preheat the oven to 425 degrees. Arrange one rack in the middle of the oven and one rack several inches below the broiler. 

Whisk the eggs together with a pinch of salt and a few grinds of black pepper. 

Heat the olive oil in a non-stick skillet over medium-high heat. Add the shallots. Sprinkle with a little salt & pepper, saute until soft and golden, 4-5 minutes. 

Pour the eggs over the shallots and stir to combine. Evenly distribute the cheeses over the top of the eggs. Tilt the pan and lift the edges of the frittata to allow the eggs to run underneath. Cook until the edges are set but the center is still jiggly, 2-3 minutes. Arrange the tomato slices over the top of the eggs and place the skillet into the oven on the middle rack for 8-10 minutes or until the frittata has puffed up slightly and almost completely set in the center.

Change the oven setting to turn the broiler on, move the skillet to the top rack for 2 minutes or until the center of the frittata is completely set and the top is lightly browned. Remove from the oven. Slide a spatula around the edges and slide (or invert) the frittata onto a wood cutting board or a plate.

Season the tomatoes with a bit of salt, sprinkle the basil over the top. Slice and serve. 

Makes 8 servings.

Sources:

• Eggs - Feather Ridge Farm
• Olive Oil - Dancing Ewe Farm
• Shallots - Brittany Hollow Farm
• Fresh Mozzarella - Quattro's Poultry Farm, also available at Migliorelli Farmstands
• Tomatoes - Montgomery Place Orchards
• Basil - Migliorelli Farm

Black Raspberry Ice Cream

Black Raspberry Ice Cream has always been my favorite ice cream. I can remember ordering it at our neighborhood ice cream joint, Moxie's when I was a kid and I still order it whenever I see it on a list of flavors. But it seems that you don't see it listed as much anymore, so when I saw Black Raspberries at Mead Orchards' stand at the Rhinebeck Farmers' Market this past Sunday, I decided I'd try making my own. 


I bought a copy of The Perfect Scoop by David Lebovitz last year and much to my delight, he had a recipe for Raspberry Ice Cream. Perfect indeed.

Rhubarb Johnnycake

Rhubarb is in season in the Hudson Valley so I decided to test a version of my Peach Johnnycake using Rhubarb in place of the peaches. I brought the cake to a committee meeting for the Woodstock Farm Festival and they all gave it the thumbs up. Just substitute 2 cups sliced rhubarb for the peaches and swap ground ginger for the cinnamon. Since rhubarb is tart, add another tablespoon of sugar when you toss the sliced rhubarb with the sugar and ginger.


I think the corn flour from Wild Hive Farm is really the star of this recipe. It's so light and makes the most delicate cakes but packed with cornmeal flavor. I highly recommend it.

Shop Local: Gifts from the Farm

Since the holiday shopping season is officially underway, I thought I'd re-post this list of gifts from our local farms and farmers' markets. Winter Markets are popping up all over the Hudson Valley. Stop by the Rhinebeck WINTER Farmers' Market for many of these items.

Chile Pepper Wreath from The River Garden

Also available: Chile Pepper Sprays, Wheat Wreaths, Dried Lavender Sachets and more.

Garlic Braids from Free Bird Farm

Give one of these garlic braids to the cook on your list. They are beautiful and practical…that’s my kind of gift.

Clinton Vineyards Cassis 

This cassis is one of Clinton Vineyards best…and the kind of gift that would make me real happy. It’s great on its own, in a Kir or Kir Royale or even drizzled over vanilla ice cream.

Gourd Birdhouse from Osma Acres Farm

For the birds!

Hand Dipped Beeswax Candles from Ray Tousey

Ray Tousey is a beekeeper in Germantown, NY. He sells these handmade beeswax candles as well as honey products including comb honey and creamed honey.

Sheepskin Pelts from Awesome Farm

These pelts are so soft. I like to keep one by the fire so I can plop down on it to relax with a nice cup of cocoa. My almost brother-in-law is a pedi-cab driver in New York City, he keeps one in his pedi-cab so his riders can stay cozy….so many uses.

Tuthilltown Spirits

Why not add a little kick to the holiday eggnog? Tuthilltown Spirits is a small batch distillery in Gardiner, NY that uses locally grown ingredients.

Oliverea Schoolhouse Maple Syrup

Ahh, Pure Maple Syrup is one of nature’s precious gifts but it can be a little pricey so it’s always nice when it comes as a gift.

Mohair Socks from Buckwheat Bridge Angoras

Again, I think the best gifts are the little luxuries that most people are reluctant to splurge on for themselves.

The fiber for these comfy and colorful socks was grown, spun and knit on a small family farm and spinning mill in Germantown, NY that is powered with wind and solar power. The dyes are all environmentally friendly.

 

Local Cheeses: Berkshire Blue and Hudson Red can be found at Julia & Isabella

Hudson River Valley Farms by Joanne Michaels

This is a wonderful book with gorgeous photos that celebrate the farms and farm families of the Hudson Valley.

Hudson Valley Mediterranean by Laura Pensiero

Laura Pensiero is the force behind Gigi Hudson Valley which includes Gigi Trattoria in Rhinebeck and Gigi Market in Red Hook. This is a lovely book filled with mouth watering recipes that are built around the bounty of the Hudson Valley.

Art Pack Heirloom Seed Collection from Hudson Valley Seed Library

A great gift for gardeners…The Hudson Valley Seed Library has put together a collection of sixteen heirloom seeds packets each featuring the artwork of a Hudson Valley artist. The Gift Basket itself is a functional seed-starting tray made of recycled papers with recycled shred, twine and biodegradable cellophane wrapping. Plus, each basket contains a packet of edible seeds dipped in a vegan chocolate coating. I love this gift!

Autumn Lasagna with Butternut Squash, Spinach & Sage

I recently made this dish again for a small party and everyone wanted the recipe. So, here it is. I think it's a perfect way to kick off the fall season.

Recipe

Ingredients:

• 1 Medium Butternut Squash - about 1 pound
• 1 Tbsp + 2 Tbsp Olive Oil
• 2 lbs Leafy Greens - such as Kale, Spinach or Swiss Chard
• 1/4 cup Water
• 30 Fresh Sage Leaves - minced
• 1 Cup Parmesan or Local Hard Grating Cheese - grated
• 1 Cup Pecorino Cheese - grated
• 1 8oz Package No Cook Lasagna Noodles
• 6 Tbsp Butter
• 1 Small Onion - diced
• 2 Garlic Cloves - minced
• 4 Tbsp Flour
• 1 Quart Whole Milk
• Salt & Pepper

Directions:
Preheat the oven to 400 °. Cut the butternut squash in half lengthwise, scoop out the seeds (save them to roast for a snack) brush the cut sides of the squash with 1 Tbsp olive oil. Place them cut side up on a baking sheet and roast on a sheet pan in the oven until fork tender, about 40 minutes. Reduce oven temperature to 350°. Remove the squash from the oven and allow it to cool. Remove and discard the skin. Cut the flesh into small cubes. Set aside.

Remove the stems from the greens, fold the leaves in half lengthwise and slice them into long thin strips. Heat a large skillet over medium heat. Add 2 tbsp of olive oil. Add the greens to the pan, toss gently and sprinkle with a pinch of salt and pepper. Cook 2-3 minutes until wilted. Add 1/4 cup of water, toss the greens again, cover and let them steam for 5 minutes or until wilted but still bright green. Remove from heat and set aside.

Make the sauce by heating a saucepan over medium-high heat. Add the butter. When it sizzles, add the onions and garlic with a pinch of salt and pepper. When the onions are translucent, whisk in the flour, stirring until for 1-2 minutes until golden. Slowly whisk in the milk, a little at a time. Add the sage and bring to almost boiling, then reduce to a simmer, continue stirring and allow to thicken. Season with salt and pepper. Set the sauce aside.

Combine the 2 cheeses together and set aside.

Butter a 9" x 13" baking dish. Then start assembling the lasagna by placing a layer of the noodles on the bottom of the dish. Then add a layer of cubed roasted squash, then a layer of the cooked greens, top with some of the grated cheese and then pour a layer of the white sauce. Continue layering noodles, squash, greens, cheese and sauce. Top with grated cheese and then cover and bake for 45 minutes. Uncover and bake for 15 minutes more until lightly browned on top.

Sources:

• Butternut Squash - Four Winds Farm
• Spinach - Migliorelli Farm
• Sage - My Garden
• Barat Cheese - Sprout Creek Farm
• Pecorino - Dancing Ewe Farm
• Butter - Ronnybrook Farm Dairy
• Garlic - Taliaferro Farms
• Flour - Wild Hive Farm
• Milk - Ronnybrook Farm Dairy

Strawberry Smoothie

It's strawberry season here in the Hudson Valley, so I couldn't think of a better way to start the day than with a strawberry smoothie. When I had my cafe', Black-Eyed Suzie's, we made a gazillion of these at the juice bar. The secret is the frozen banana. It makes a thick, creamy and cold smoothie without using ice. I think the ice dilutes the flavor and waters everything down. So, whenever I have bananas getting a little too ripe, I peel them and wrap them in plastic wrap and stick them in the freezer so they are ready to go when the weather and the season call for a nice cold drink.

Ingredients:

• 8 Fresh Strawberries - stems trimmed
• 1 Frozen Banana - cut into chunks
• 1/2 Cup Apple Cider or Apple Juice
• 1/2 Cup Milk

Directions:

Put all of the ingredients into a blender and blend until smooth.

Sources:

• Strawberries - Mead Orchard
• Apple Cider - Migliorelli Farm
• Milk - Creamline Milk from Ronnybrook Farm Dairy

Gemelli with Fresh Peas, Garlic Scapes, Ricotta & Tarragon

Garlic scapes are in season!

Garlic Scapes are the flower bud of the hard neck garlic plant. Around this time every year, farmers remove the bud along with its curvy stalk so that the energy that would have gone toward producing a flower instead gets directed downward to produce the garlic bulb that will be harvested in the fall.

Besides being beautifully curvatious, garlic scapes have a wonderfully mellow garlic flavor. I always pick some up when I see them. They are only around for a few short weeks, so you have to get them while you can.

 

 

I was passing by Julia & Isabella's booth at the Rhinebeck Farmers' Market on Sunday and noticed that the Toussaint cheese from Sprout Creek Farm look a bit different. I asked the vendor, Meri about it and she explained that the cheeses often turn out different from batch to batch. To me, that is the beauty of these small producers. So I asked for a little taste and was surprised by how dry and crumbly and remarkably similar to parmesan it was. I love the idea of having that wonderful parmesan flavor produced right here in the Hudson Valley.

Recipe:

Ingredients:

• 8 oz Gemelli Pasta - or any other pasta shape that you like
• 6 Garlic Scapes - shaved into ribbons or 2 Cloves Garlic - minced
• 1 Cup Fresh Shelled Peas - shelled and rinsed
• 2 Tbsp Olive Oil
• 3 Sprigs Fresh Tarragon - chopped (about 2 Tbsp)
• Zest of 1/2 Lemon - about 1 Tbsp
• 1/2 Cup Ricotta
• 1 oz Toussaint or Parmesan Cheese - shaved
• Salt & Pepper

Directions:

Bring a large pot of generously salted water to a boil.

Meanwhile, shave the garlic scapes into thin ribbons. I do this by laying the garlic scape on a cutting board and running a vegetable peeler along the stalk. This takes a little getting used to but I think it's worth the effort to retain the curvy shape of the garlic scapes.

Add the pasta to the boiling water and cook until al dente. Add the peas during the last 4 minutes of cooking time. Strain the pasta and peas, reserving 1/2 cup of the cooking water. Do not rinse. Set aside.

Heat the olive oil in a large skillet over medium heat. Add the shaved garlic scapes along with a pinch of salt and a few grinds of black pepper. Cook until the garlic scapes have softened and are golden on the edges, 2-3 minutes.

Add the pasta, peas and cooking liquid. Stir to combine. Stir in the tarragon and lemon zest. Cook, stirring for 2 minutes. Season with salt and pepper. Add dollops of ricotta cheese and top with shavings of Toussaint.

Serves 2

Sources:

• Garlic Scapes - Brittany Hollow Farm
• Fresh Peas - Migliorelli Farm
• Fresh Tarragon - Taliaferro Farms
• Ricotta - Dancing Ewe Farm
• Toussaint - Sprout Creek Farm