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Heritage Products: Recipes using Heritage Products

Pumpkin Carrot Soup with Slivered Almonds

 Herb Pistachio Pesto Pasta

Turkey Sandwich with Cranberry Slaw

Bread Pudding with Dried Fruits & Nuts

~ Ingredients and cooking procedures after the jump ~

Pumpkin Carrot Soup with Slivered Almonds

Vegetable Stock Ingredients:

1 tbsp olive oil

2 white onions, quartered

3 stalks of celery, roughly chopped

3 cloves of garlic

2 tbsp light brandy or white wine

8 cups water

1 bayleaf

1/2 tbsp whole black peppercorns

3 parsley (stalks only)

3 basil (stalks only)

salt & pepper

Soup Ingredients:

1 tbsp olive oil

2 white onions, diced

2 large carrots, diced

4 cups diced pumpkin

2 cloves of garlic

1 tbsp light brandy or white wine

1/4 cup Heritage slivered almonds, blanched

4-5 cups vegetable stock salt & pepper

pinch of grated nutmeg

 

 

Ingredients for Herb Pistachio Pesto Pasta

1/2 cup Heritage pistachio, toasted

4 cloves garlic, minced

1/3 cup tightly packed mint leaves

1/2 cup tightly packed fresh flat-leaf parsley

1/3 cup tightly packed fresh basil

1/2 lemon, juiced

1/2 to 3/4 cup parmesan powder (dependinhg on your preference)

1/4 cup olive oil

water, a few tbsp

salt & pepper

pasta of your choice

 

 

Turkey Sandwich with Cranberry Slaw

Ingredients for Cranberry Jam:

1 cup Heritage Dried Cranberry, re-hydrated and chopped

1 cup white sugar

2 star anise

3 cardamom pods (optional)

1 cinnamon stick

6 tbsp water

Ingredients for Turkey Sandwich:

6 slices of whole wheat bread or sourdough bread, toasted

softened butter

sliced tomato

2 tbsp mayonnaise

2 tbsp cranberry jam

1 cup shredded red & green cabbage (combined)

sliced turkey

cheese of your choice, sliced

 

Ingredients for Bread Pudding with Dried Fruits & Nuts:

1 day old challah bread or loaf bread; cubed into 1 inch chunks

1 cup milk

3 tbsp butter, melted

5 large eggs, lightly beaten

1-1/2 cups granulated sugar

2 tsp vanilla extract

2 tsp rhum or light brandy

1/2 tsp ground nutmeg

1 tsp ground cinnamon

3 tbsp dried Heritage raisins

3 tbsp dried Heritage cranberries

1/4 cup toasted Heritage walnuts, chopped

1 tbsp powdered sugar + 1 tsp ground cinnamon for dusting

extra butter to grease the pan

vanilla ice cream

 

 

Procedure for Vegetable Stock for Pumpkin Carrot Soup with Slivered Almonds 

Heat pan then add oil. Saute onions, celery, carrot, garlic and leek for a few minutes on medium heat. Take care not to brown the vegetables

Add the brandy and cook off the alcohol

Once the alcohol is cooked off, add water, herbs and peppercorns

Gently simmer for 15-20 minutes uncovered

Remove from heat and strain; let cool

 

Procedure for the soup for Pumpkin Carrot Soup with Slivered Almonds

– Heat pan then add oil. Saute onions and garlic on medium heat. Add pumpkin, carrot and almonds. Saute for a few minutes until the vegetables sweat. Season with a pinch of salt & pepper; Stir

– Add the brandy and cook off the alcohol

– Once the alcohol is cooked off, add stock and gently simmer for 25-30 minutes covered

– Remove from heat and strain. Let it cool for 15 minutes. Using a food processor or blender, puree the vegetables with the stock in batches

– Return the puree to the pan then add a pinch of grated nutmeg and season to taste. If the consistency is too thick, add a ladle of vegetable stock

 

Procedure for Herb Pistachio Pesto Pasta:

– In a food processor, pulse pistachio with garlic until coarsely ground. Add watercress, basil, parsley, parmesan, salt and pepper. With motor running, add oil in thin steady stream until smooth

– Season with salt and pepper. For the consistency of the pesto, you can adjust it by adding oil or water depending on your preference.

– Cook pasta & drain; toss in pesto sauce and you can serve this topped with grilled shrimp or chicken

 

Procedure for Turkey Sandwich with Cranberry Slaw:

– In a bowl, mix yogurt, cranberry jam and shredded cabbage; set aside

– Butter four slices of toast on one side On two bread slices, place the cranberry slaw, then the sliced tomatoes, then the turkey slices, then add the cheese last. Use the other two slices of bread to cover the sandwich

– Slice in half and serve

 

Procedure for Bread Pudding with Dried Fruits & Nuts:

– Preheat oven at 350 degrees farenheit; grease a 9×13 baking pan with butter; set aside

– In a bowl, mix milk and bread; bread should be soaked with milk

– In another bowl, mix melted butter, eggs, sugar, vanilla extract, rhum, walnuts, nutmeg, cinnamon, raisins and cranberries; combine to bread mixture

– Pour mixture to the pan and bake for 45 minutes at 350 degrees farenheit until the liquid has set and the edges are brown; remove from oven and set aide to cool

– In a bowl, combine powdered sugar and cinnamon and use it to dust the top of the pudding; slice and serve with vanilla ice cream

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