Harvest Festival Recipes

by Beth

We had a great day cooking outdoors at the Harvest Festival. Nice, nice people and lots of little arms to help crank the apple peeler for Apple Cider Sauce. As promised, here’s the recipes! Loved meeting all of you! Thanks so much for sharing your time with me!

If you have a picky eater at home, be sure to like the facebook page as we are having a month-long Picky Eater Awareness event. Daily tips and recipes, we’ll be doing a drawing from five of our new “likes” to get a copy of the book.

Apple Cider Applesauce (also in our book)

You can put this through the food mill, but why? The old-school chunky texture is great. If your family does not like things spicy or is not fond of the flavor of anise, omit the cardamom and star anise. For kids who are not used to spice, try adding just a little bit and let them get used to the new flavor. Over time you can build up the spice profile.

4{1/2} pounds apples (we recommend Gala), peeled, cored, and sliced

2 cups no-sugar-added apple cider

1 cinnamon stick

1 star anise (optional)

2 tablespoons lemon juice, plus more if desired

{1/4} cup sugar

{1/4} teaspoon ground cinnamon

pinch salt

{1/4} teaspoon ground cardamom (optional)

1. Combine the apples, cider, cinnamon stick, star anise (if desired), and lemon juice in a large Dutch oven. Bring to a boil, then reduce the heat and simmer, covered, for 25 minutes, until the apples are tender.

2. Remove the star anise and cinnamon stick. Mash to the desired consistency with a potato masher, then simmer, uncovered, for 10 to 15 minutes longer, until the mixture is the desired thickness.

3. Remove from the heat and mix in the sugar, ground cinnamon, and cardamom, if desired. Adjust the level of tartness with additional lemon juice if desired.

Serves 12. Freezes well also.

Pumpkin Pie Gnocchi, this one is an update to the recipe in the book, and I like it better. It was an accident, a can of pie filling bought instead of regular pumpkin!

1 cup pumpkin pie filling (or 1 cup pumpkin puree, plus 1/2 tsp. salt, 3/4 tsp. cinnamon, 1/4 tsp. ginger, 1/4 tsp. cloves, and 1/4 cup sugar)

1-1/2 cups flour, or whole wheat pastry flour for added whole grain, plus a bit extra for dusting hands and board.

1 egg, beaten

Salted water, boiling.

1/2 stick butter, 1 Tbs. torn sage leaves for sauce.

Place the puree (or pie filling) on a work surface, making a well in the center of the mound to hold the egg. Add the egg in the center. Add the flour 1/2 cup at a time. Mixing with hands just until the dough is well mixed, but not over mixed.

Using 1/4 of the dough at a time, roll into a 1/2 inch round “snake.” Cut 1/2 inch pieces off. If you are freezing for later, place these on a cookie sheet, not touching, and freeze 30 minutes before putting in a baggie. Back in the freezer for an easy weeknight meal another time.

If you are serving tonight, toss them into the water and boil for 18 minutes.

For the sauce, melt the butter over medium heat until it browns and gets a nice nutty aroma. Add the sage and let sizzle. Now, STAND BACK, and add a few tablespoons of the starchy gnocchi cooking water to “tighten” up the sauce. The water hitting hot oil will splatter, so take care. Give this about a minute more, stirring.

With a slotted spoon, remove the gnocchi to a platter, draining excess water. Drizzle with the sauce. Shave over a bit of parmesan.

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One Response to Harvest Festival Recipes

  1. Cheryl says:

    I found you old blog while I was doing some looking around at some farmhouse kitchen decor. I happened upon an old blogpost about canning tomatoes and you were wondering why your tomatoes were floating. Here is a tip about preventing floating tomatoes. HOT PACK. The floating doesn’t bother me and I find hot packing a pain in the butt so I generally cold pack. You can pack in water or tomato juice. Heat up the water/juice then put the tomatoes in the water/juice until just below boiling, then with a canning funnel pour into the jars, wipe the rim, put on the lid and ring and process in a hot water bath for 45 minutes (add 5 min for every 1000ft above sea level). If botulism concerns you, add 2tbsp of lemon juice to each jar before you add the tomatoes. If you don’t like the bitterness of the lemon juice you can add a bit of sugar too. The lemon juice raises the acidity of the tomatoes. Tomatoes are one of those borderline items.

    Since it has been 4 years since you blogged about canning tomatoes you probably know much of this by now, but I thought I would share with you just in case.

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