INGREDIENTS:3 large sweet potatoes, peeled and diced 2 large pears, peeled and diced 1 large red onion, peeled and diced 6 oz apple butter 4 oz Lucky Penny Feta crumbles 3T apple cider vinegar 3T honey 2T kosher salt 1T black pepper Hot sauce (Tabasco) to taste 3 T extra-virgin olive oil 2 loaves French bread, split in half lengthways and toasted in oven METHOD: Step #1:…
Share a Quick Bite with Abbe and 89.7-WKSU NPR radio host Vivian Goodman, as Abbe demonstrates how to make mozzarrella cheese. This radio interview, first aired on October 17, 2014, is part of a special series of shows highlighting what's happening in the Northeast Ohio food scene.http://www.wksu.org/news/feature/quickbites/40701
- Heat oil or butter in a skillet over medium heat and add onions.
- Add salt so that onions will 'sweat.'
- Cook until onions are translucent, stirring occasionally.
- Add sausage, breaking up with the back of a spoon into very small pieces.
- When the sausage had just lost its pink color, add the apples. Cook, stirring occasionally, until the apples are crisp-tender.
- Remove the pan from the heat.
- Stir in the honey and the goat cheese, stirring to thoroughly mix.
- Fill tart shells with mixture and serve warm.
- Melt butter in a large saucepan or dutch oven over medium heat.
- Add leek, salt and pepper and cook, covered, until very soft, about 10 minutes, stirring occasionally.
- Add garlic and curry powder and cook for another minute.
- Add vegetable stock and pumpkin puree and mix well.
- Bring to a boil, cover and turn down the heat. Cook for 10 minutes.
- Remove soup from the heat and add goat cheese.
- Puree soup in a food processor, blender or with an immersion blender.
- You may need to puree the soup in batches.
- Make sure to vent the food processor or blender while processing.
- Return the soup to the pot. Adjust seasoning with salt and pepper if necessary.
- Serve warm.
- Mix softened goat cheese with lavender in small bowl and set aside.
- Chop dried cherries into small pieces and combine with honey, compress and set aside.
- Retrieve goat cheese/lavender mixture and roll cheese into two equal balls.
- Slightly flatten balls and place on top of each an equally divided amount of cherry/honey mixture.
- Add lavender sprigs for garnish.
- Chill if not serving immediately. Will keep for one week in refrigerator.
This salad is a variation on the traditional Waldorf salad, but is much lighter with the sparkling tang of cranberries. Try to use local produce if you can, and make sure the apples are crisp and sweet. Good, local Red Delicious apples go very well in this salad, as do many other sweet varieties. Toast nuts by placing them on a baking sheet and heating in a 375-degree oven for 5 minutes.
Preheat the oven to 400 degrees Fahrenheit. Blend the dressing ingredients together until smooth. Mix the goat cheese with dill until smooth. Make balls of the cheese mixture using 2-3 teaspoons each. Mix the pecans and breadcrumbs in a shallow pan. Coat the cheese balls with the pecan breadcrumb mixture. Bake the cheese on a lightly…