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Crockpot Apple Pear Butter with Maple Syrup
So easy! So fragrant! We use two great Upstate fruits, plus pure NYS maple syrup- double yum!
Four pounds NYS cooking apples and pears, peeled, cored, and sliced 1/2 cup NYS Maple Syrup 1/2 cup white sugar 1/2 cup brown sugar 1/3 cup water or apple cider 2 tablespoons cider vinegar 2 teaspoons cinnamon 1/4 teaspoon ground nutmeg 1/8 teaspoon allspice 1/8 teaspoon ground cloves
Place all ingredients in large crockpot, stir, cover and cook on High for 5-6 hours. At the end of cooking, mash ingredients and stir again. Place in jars or freezer safe containers. Will keep refrigerated for three weeks, or for a year in the freezer. Great on Savor New York Scones!
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Smoky Apple Sweet Potato Bites
These wonderful potato apple patties can be made ahead of time and re-heated in the oven. They can also be made larger to make an excellent side dish.
1 1/4 pounds sweet potatoes, peeled and grated 2 tart cooking apples, peeled, cored and grated 1 cup finely chopped onions 1 pound lean smoky bacon, diced and crisply cooked
4 eggs, well beaten 1 1/2 tablespoons sour cream 1/2 teaspoon Tanna’s Tuscan Sea Salt, or to taste
1 1/2 cups all-purpose flour
Oil for frying
Combine all ingredients in a large mixing bowl. Stir in beaten eggs and sour cream (or plain Greek yogurt). Add salt, and fold in flour, a few spoons at a time.
Heat oil in a frying pan and add a little reserved bacon fat for flavor, if you like. Drop small spoonfuls of apple potato mixture in hot oil and fry for a few minutes on each side. Drain on several thicknesses of paper towels. If using later, place on cookie sheet and reheat for 5-10 minutes at 375 degrees.
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Upstate Italian Bake
What’s for dinner? Here’s a quick, easy, and delicious answer. No chopping! All the produce and herbs are in the jars; the spices are in the sausage.
1 pound bulk sweet Italian sausage, lamb or pork 1 pound pasta shapes (we like radiatore - “little radiators” from Maria’s Pasta Kitchen, available at Savor New York) 1 jar Heller’s Fresh Garden Salsa 1 jar Carmella’s “Cali” Sauce (from Carmellas’ Cafe of New Hartford, also available at SNY) 1 cup melting cheese, like Byler’s Mountainiere, diced or shredded
Cook pasta in briskly boiling salted water, drain and place in large bowl. Drizzle with a little olive oil to keep from sticking.
Cook and crumble sausage in large pot. Drain excess fat. Add Heller’s Salsa and Carmella’s Sauce and stir to combine. Stir sauce and pasta together and place in a baking dish. Top with cheese and bake at 350 degrees for about 30 minutes, until cheese is melted and pasta is heated through.
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Winter Medley Soup
This colorful, vitamin rich soup is a great use for leftover baked squash! Mix or match squash ingredients, depending on what you have on hand, or what’s plentiful at the Market.
2 butternut squash 1 acorn squash 4 tablespoons butter 1 yellow onion, chopped 2 large cloves garlic, chopped 1 teaspoon ground sage (or 1 tablespoon chopped fresh sage) 2 parsnips, peeled and chopped 2 pears, peeled and chopped 2 quarts vegetable or chicken broth Half-cup dry white wine or white vermouth, optional
Cut squash in half lengthwise and scoop out seeds. Place face down on a foil lined cookie sheet and bake at 350 degrees until tender, about 30 -45 minutes.
While squash bakes, melt butter in large stockpot. Add onion and sage; gently saute for a few minutes. Add parsnips, pears, half the broth, and wine if using. SImmer until parsnips are tender.
Scoop squash from rinds and add flesh to soup, along with remaining broth. Use an immersion blender to smooth all ingredients. Add more liquid if necessary and salt and pepper to taste.
Serving suggestion: Top steaming bowls of this beautiful soup with a dollop of plain Chobani Greek Yogurt (made in Otsego County!) and a sprinkling a crumbled Kale Chips.
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