Here is a quick overview of the recipes we’ll be making today at the fair! Photos added below:
Fall Crostini
Ingredients:
- Fresh Baguette–pick up something yummy from your local bakery or grocery store
- Goat cheese–we love the cheese from Tieton Farms Creamery
- Pears & plums–the plums came from Doug & Mandi’s tree and the Asian pears from Johnson Orchards
- Honey–also from Central Washington
- Cinnamon
Turn your oven on broil. Slice baguette & brush with melted butter. Place in oven for a few minutes–you’ll want to keep your eye on the progress and pull out once the tops are lightly browned.
Top with goat cheese & thin slices of pear & plum.
Drizzle with honey & sprinkle a light amount of cinnamon.
Mini Pumpkin Pancakes (recipe from allrecipes.com)
Ingredients:
- 1 1/2 cups milk
- 1 cup pumpkin puree
- 1 egg
- 2 tablespoons vegetable oil
- 2 tablespoons vinegar
- 2 cups all-purpose flour
- 3 tablespoons brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Warm Cinnamon Apples (recipe from myrecipes.com)
Ingredients:
- 4 apples, peeled and sliced (about 2 lb.)
- 1/2 cup firmly packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons water
- 1 tablespoon butter
Toss together first 4 ingredients in a large zip-top plastic bag, tossing to coat apples.
Cook apple mixture, 2 Tbsp. water, and 1 Tbsp. butter in a medium saucepan over medium heat, stirring occasionally, 8 to 10 minutes or until apples are tender.
Salted Caramel Ginger Bourbon Cider (recipe adapted from There Will Be Bourbon)
- 2 oz. Bourbon
- 3 oz. apple cider–look for local, freshly-pressed cider
- 1.5 oz. ginger beer
- Salted caramel sauce (buy a delicious one, like our favorite Copper Pot Caramel Sauce, or make your own)
Place a small amount of caramel sauce on a plate. Microwave for 10 seconds if the caramel has a harder consistency. Once the caramel is liquid, dip the rim of your glass (champagne classes work well) in the caramel.
Mix Bourbon and cold apple cider in a cup (or use a cocktail shaker filled with crushed ice). Pour into the glass.
Top with cold ginger beer. Taste and adjust. I like a little extra ginger beer–it adds fizz and cuts the sweetness of the Bourbon & cider.
Note: remove the Bourbon and this makes an excellent non-alcoholic beverage!
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