recipes

Apples baked in flaky pastry with cinnamon sugar...Doesn't get any better than that! Using frozen puff-pastry sheets makes this impressive dessert so simple and Vanilla Ice Cream served alongside the dumplings makes them irresistible.

1/2 cup sugar
1 teaspoon ground cinnamon
2 frozen puff-pastry sheets, thawed
2 eggs, lightly beaten
4 Gala, Fuji or Braeburn apples, peeled and cored
(check out the selections of Fall Apples at Bristol Farms Stores!)

Preheat the oven to 425°F. In a small bowl, combine the sugar and cinnamon and set it aside.

This Mediterranean vegetable stew originated in the area around present day Nice. The word Ratatouille comes from "touiller," which means to toss and it was originally a poor farmer's dish, prepared with fresh summer vegetables. It is the perfect one-pot family meal, vegetarian entrée or side dish.

5 tablespoons olive oil

1 onion, sliced thin

3 garlic cloves, minced

One 3/4-pound eggplant, cut into 1/2-inch pieces

1 zucchini, quartered lengthwise, and cut into thin slices

2 yellow crookneck squash, cut into slices

1 red bell pepper, chopped

1 (15-ounce) can diced tomatoes

This one-pot dessert is delicious served as a pudding (warm or cold!) or when used as a pie filling.

1 cup brown sugar, packed

3 tablespoons unsalted butter, chilled

Sift together the brown sugar, cornstarch and salt. Place the sifted mixture in a 1-quart saucepot. Add the beaten eggs and milk and whisk to combine.

1/2 cup sugar

1/2 cup water

One 2-inch-long piece fresh ginger, cut into pieces

2 medium mangoes, peeled and pitted

1/2 cup vodka

1 cup Ice

Candied Ginger slices, for garnish

Combine the sugar, water and ginger in small saucepan. Stir over medium heat until the sugar dissolves. Simmer for 5 minutes. Remove the syrup from the heat, cover it and let it steep for 1 hour. Strain the ginger syrup and refrigerate until ready to use.

Puree the mango flesh in a blender, then pour the puree into a measuring cup to measure 1 cup of puree (reserve any remaining puree for your next batch!). Place the 1 cup of mango puree back in the blender along with

1/2 cup ginger syrup, the vodka and the ice cubes. Blend until smooth then pour into 4 glasses. Garnish each with a slice of candied ginger.

Serves 4

Delicious and addictive…these are my new favorite holiday cookies! Mascarpone, Italian cream cheese, is a native of the Lombardy region of Italy, traditionally used in Tiramisu. Rather than being churned like butter, mascarpone is made by draining the moisture from heavy cream resulting in an extremely smooth, ultra-rich, slightly sweet, fresh cheese that is similar to Devon or Clotted Cream. Try a spoonful of Mascarpone over fresh berries for a simple, luscious dessert.

For the Cookies:

1 1/2 sticks unsalted butter

1 cup dark brown sugar, packed

2 eggs

1/4 cup molasses

Spring is Here!

Did you know peas are actually a fruit? If you’ve ever eaten a freshly picked raw green pea, then you’ll agree they are a fruit of the vine!

GLAZES, like barbecue sauces, are a quick way to add flavor to grilled chicken, meats and vegetables. The following glazes should be brushed on during the last few minutes of grilling so that they caramelize, but don't burn. Happy Summer Grilling!

Pineapple-Soy Teriyaki Glaze

Best when used as a finishing sauce for beef kabobs, steaks or pork chops.

1 cup pineapple juice

1 cup soy sauce

1/4 cup brown sugar

1 garlic clove, minced

1/4 teaspoon ground ginger

Salt and freshly ground pepper

Combine all of the ingredients in a small saucepot and bring to a boil

over medium heat. Reduce the heat to a simmer and cook the sauce

until reduced by half and thickened. Cool to room temperature and use

or refrigerate for up to 1 week.

Yields about 1 cup

Chipotle-Orange Glaze

This recipe combines the sweet flavor of oranges with the smoky heat of chipotle chilies. Delicious on chicken, pork and veggies.

2 cups orange juice

1/4 cup lemon juice

3 tablespoons brown sugar

1/2 tablespoon adobo sauce from a can of Chipotles in Adobo, or to taste

Salt and freshly ground pepper

Combine the orange juice and lemon juice in a small saucepan and bring to a boil over medium heat. Reduce the heat and allow the juice to simmer, about, 5 to 7 minutes, or until reduced by 1/2. Stir in the brown sugar, chipotle and salt, to taste. Cool to room temperature and use or refrigerate for up to 1 week.

Yields about 1 Cup

Maple Pecan Glaze

Use walnuts or almonds in place of pecans, depending on what you have in your pantry. Especially good when brushed on fish.

1/2 cup maple syrup

1/2 cup Dijon mustard

1/2 cup pecan pieces, finely chopped

Salt and freshly ground pepper

Combine the maple syrup, mustard, nuts, and seasoning. Use immediately or refrigerate for up to 1 week.

Yields about 1 Cup

Spicy Apricot Glaze

This hot-sweet glaze is always a crowd pleaser. Try it on chicken, shrimp or pork.

1 cup apricot nectar

1/4 cup fresh lemon juice

1/2 cup apricot preserves

1/2 teaspoon hot red pepper flakes, or to taste

Salt and freshly ground pepper

Combine all of the ingredients in a small saucepot and bring to a boil

over medium heat. Reduce the heat to a simmer and cook the sauce for

5 minutes. Cool to room temperature and use or refrigerate for up to 1 week.

Yields about 1 Cup

1 cup Maple Syrup (preferably Grade B)

4 tablespoons unsalted butter

In a small saucepan, combine the jam and all of the berries. Bring to a simmer over medium heat, then remove the pan from the heat. Stir to combine well.

Using a food processor, grind the granola into fine crumbs and pour it onto a large plate.