One morning before school, a few horses from the barn across the way got loose. I think we were all shocked to discover that they were in our backyard, feasting on the harvest from our one and only apple tree. My brother’s friend went into her backyard and picked a bunch of carrots for the horses out of her family’s garden.
The horses aren’t the only ones tempted by New England’s bounty. In the spring, summer, and fall, berries, peaches, apples, pears, and pumpkins are ripe for the picking in many locations throughout New England. The warmth of spring and summer plumps strawberries and raspberries, but as soon as the crisp autumn air hits my skin, I know it’s time to visit local orchards for freshly harvested apples, winter squash, and pumpkins. We drive throughout New England during the fall to absorb all the brilliant colors Mother Nature created and the simple pleasures of the autumn season.
Enjoy a ride on a hay-filled wagon at one of the local farms in New England to select the perfect pumpkin. Or pick the crispest fresh apples right off the tree. If you don’t want to pick the fruit yourself, many of the farms have done the work for you. Their farm stands offer freshly harvested fruits, veggies, and farm-made products. It simply couldn’t be fresher. Buying local ensures that you are getting the freshest produce possible and reducing fossil fuel consumption, all while supporting your local farmer.
In the winter, trudge through the newly fallen snow and pick out a fragrant Christmas tree that the entire family can enjoy. There is nothing quite like having a fresh evergreen in your home, bringing nature indoors and intense life to your living room. Don’t forget to pick up a handmade wreath for your front door at the same farm! You can also create your own handmade wreath with fresh evergreens.
Ricker Hill Orchards , in Turner, Maine, offers a wonderful selection of locally grown produce, including 40 different varieties of apples, fresh cranberries, and many baked goods. The family-run orchard has been growing apples since 1803 and is now in its tenth generation of operation. One of my favorite features of the orchard is their charming country gift store and bakery, where you can pick up everything from farm-made jams, freshly baked apple pies, maple syrup, local honey, and Vermont-made wooden toys. They also offer freshly harvested Maine-grown Christmas trees and wreaths during the holiday season. The farm has an entertaining play yard for the kids, featuring a corn box to dig in, hay bale and corn mazes, bounce houses, and miniature golf. Our kids love this farm and orchard as much we love their wonderful fresh apples and farm-fresh produce.
Through meticulous research around New England, here’s a guide to the best orchards and their farm stand offerings:
Alyson’s Orchard in Walpole, New Hampshire, is a 500-acre working orchard. Their family-run farm is one of the finest heirloom apple orchards in New England. They produce 50 varieties of apples along with berries, grapes, peaches, plums, and pears. Their attractive farm stand is open early summer to late fall and offers a tempting selection of fresh produce, freshly baked pies, unpasteurized apple cider and their own farm-made fruit wines. They are also available to host your wedding or special event in their beautiful Orchard Room, which can comfortably seat up to 250 guests. Alyson’s also offers three different lodging sites for your weekend getaway in any season. During the summer, you can go camping, canoeing, hiking, fishing, or swimming; in the winter you can ski the slopes nearby.
Verrill Farm sits in the historic town of Concord, Massachusetts. The farm stand is beautiful and was recently renovated. The farm originally started as a dairy farm and now has a greenhouse and working bakery, offering prepared foods and freshly harvested produce. Their impressive store is spacious, clean, and stocked full of rustic baskets filled daily with incredible produce. Refrigerated coolers line back walls with locally made ice creams, eggs, dairy items, pies, and more.
Applecrest Farm in Hampton Falls, New Hampshire, is the oldest and largest apple orchard in New Hampshire, as well as the oldest continuously operated orchard in the United States. Their farm store is situated in a rustic 200-year-old barn. Here you will find all the goodies of New England, including freshly pressed apple cider, sweet corn, berries, seasonal vegetables, milk in glass bottles, and hot apple cider donuts. Their farm store is open seven days a week, May through December.
Averill Farm, in the quiet town of Washington Depot, Connecticut, has for many years operated as a dairy farm. Drive down a winding and narrow gray pebble driveway to their quaint farm stand set in the heart of the apple orchard. Today the farm grows 86 different varieties of apples on the 250-acre property. The farm is now in its ninth generation of operation, a legacy that began in 1746. Susan Averill fills their farm stand with homemade jams, jellies, donuts, and other locally produced products such as maple syrup and honey. Bring the kids in October to select the perfectly ripe pumpkin for their jack-o-lanterns or for making homemade pumpkin pie. The farm also offers cut-your-own Christmas trees, specializing in fragrant blue spruce, white spruce, and firs.
Belltown Hill Orchards in South Glastonbury, Connecticut, is one of the prettiest farm stands and orchards in Connecticut. As you drive into the narrow driveway and park your car, the serene views of the orchard will take your breath away. You can either pick your own or purchase fruits that are already harvested inside their adorable farm store. Handmade goat milk soaps, wool yarn, farm-made jams, and other confections are all offered in their beautiful, manicured store. You’ll also find refrigerated coolers filled with locally made ice cream, eggs, pies, and cheeses.
Barden Family Orchard , situated in North Scituate, Rhode Island, has been in operation since 1931 with a dark rooster-red building and covered porch overlooking the farm. Their farm store has a very spacious feel with its high ceilings and earthy, exposed natural wood beams. They are open July through Thanksgiving and offer an assortment of beautiful vegetables, fruit, pumpkins, and mums. You’ll also find a large selection of jams, jellies, baking mixes, and locally made cheeses. The orchard offers a great selection of apples and their own apple cider.
The Apple Barn in Bennington, Vermont, has a stunning deep-red barn with white painted trim and a pebble pathway to the entrance. The farm stand is beautifully landscaped and full of Vermont-made products. Wooden shelves and farmhouse style tables are stocked full of jams, jellies, applesauce, and baking mixes. You can schedule a tour of their farm, which sits high above the 300-acre apple orchard.
Cold Hollow Cider Mill in Waterbury Center is one of Vermont’s largest cider mills. They press cider the old-fashioned way with a traditional rack-and-cloth press that was built in the early 1920s. During the fall, watch apple cider being pressed, or in the summer observe the frolicking bees making honey. Be sure to visit their gift shop for all of Vermont’s finest confections, like an array of incredible preserves.
Karabin Farm, located on the back roads of Southington, Connecticut, is a family-run farm with a petting zoo, where you can cut your own Christmas trees and pick your own fruits as well as purchase their pure maple syrup. Diane Karabin and her sister make sure their country-style farm store is fully stocked with a wide array of specialty foods, produce, and handcrafted rustic furniture. They are one of the best farms in Connecticut to visit for the highest-quality annuals and amazing hanging baskets grown right in their own greenhouses, with a unique twist offered up each growing season. Their farm stand also offers a wide variety of locally made jams, honey, and cheeses along with country furniture. Grab one of their Radio Flyer wagons and tour the farm with the kids. During the fall, visit their farm for the freshest crisp apples and delicious apple cider donuts made right at their farm. During the holiday season, walk the fields to harvest the freshest-smelling Christmas tree. Stop by the store and bring home a stunning poinsettia or pick from a wonderful selection of handmade gifts.
Schartner Farms in Exeter, Rhode Island, sits on 150 acres of pristine farmland dating back to 1902. They offer a wide variety of locally grown produce, baked goods, gourmet foods, and preserves. The farm originally produced bulk potatoes for Wise and Frito-Lay until the retail stand opened in 1972. If you want to tempt your taste buds, don’t miss the deli, which offers homemade soups, sandwiches, and salads. When in season, pick-your-own strawberries and blueberries are available.
Rogers Orchards in Southington, Connecticut, began 200 years ago. Their open-air-style markets are rustic with concrete floors and shelves filled with all you’ll ever need (plus the smells of sweet produce heaven grace your nose as you walk into the store). Now with two locations, they offer a wide variety of farm-made pies, apple coffee cake, and incredible freshly harvested fruits. They grow 26 different varieties of apples, along with peaches, pears, nectarines, and sweet corn. People wait in line for fresh, hot apple cider donuts rolled in granular sugar on a busy weekend during the fall. The farm also offers local honey, maple syrup from Connecticut and Vermont, and their own private label jams and jellies. The Sunnymount location offers a duck pond for the kids to visit and breathtaking views that overlook the mountains.
Rose’s Berry Farm has been farming the hills of South Glastonbury, Connecticut, for 100 years, striving to produce the finest berries in Connecticut on more than 100 acres of land. Weather permitting, Rose’s Berry Farm is one of the best places to have Sunday brunch. During their harvest season, sit outside to absorb tremendous views and sample traditional breakfast food, all served with the farm’s freshest berries. They offer pick-your-own baskets for fruits and berries such as apples, blueberries, raspberries, and pumpkins, or you can purchase fruit, jams, pies, and other homemade treats in their farm store.
Barden Family Orchard has been picking farm-fresh produce since 1931 in North Scituate, Rhode Island. Walk into their new farm market to find freshly picked fruits, vegetables, and other items such as jams and maple syrup. If you can’t venture to their farm, don’t worry; you can locate their produce and products at one of the many farmers markets. Not only do they have the very best apples—many different varieties to satisfy everyone’s palate—but there are also freshly picked sweet corn, raspberries, nectarines, and a variety of squash.
Cook’s Farm Orchard in Brimfield, Massachusetts, is a fascinating farm and a great excuse to experience summer or autumn at an authentic old-fashioned New England family farm. With their stand situated in a rustic New England barn, the summer offerings include blueberries, apples, fruit preserves, farm-made applesauce, homemade pies, and baked goods. In the fall, their farm is filled with plump orange pumpkins, and fall festivals bring a petting zoo, wagon rides, and a hay maze.
Bartlett’s Apple Orchard in Richmond, Massachusetts, has been plucking the juiciest apples from their trees since 1947. The farm stand is open 7 days a week year-round, offering 18 different varieties of apples grown right on their farm. Bring your family to watch cider being pressed and take home a gallon to enjoy later, or sip spiced hot cider and soak in the aromas of the crisp autumn air. Their country store boasts locally made items like jams, jellies, fudge, maple syrup, natural peanut butter, and other wonderful New England–made specialties. You can also pick up local fresh eggs, milk, and ice cream.
Everything You Need to Know about Honey
Andrew’s Local Honey, located in Norwalk, Connecticut, has been producing honey since the late 1800s. Andrew’s honey is 100% pure, raw, local, and kosher, and their vast array of honey products—honey, bee pollen, honeycomb, and more—are found at local farmers markets and in specialty food stores. But if you buy the finest in honey, make sure you know how to use and keep it fresh.
Never refrigerate honey. Should the honey crystallize, simply boil a small pot of water, shut the burner off, and set the container of honey into the hot water.
Honey should not be fed to infants less than one year of age. Honey is safe for older children and adults.
Locally produced honey can combat seasonal allergies since your body builds immunity to area plants that you would otherwise be allergic to. If you are using honey to combat allergies, be sure not to put the honey into anything hot, as it will kill the natural enzymes and bacteria that are good for you. Another way to combat seasonal allergies is with bee pollen; collected by the bees, it is three times more powerful than honey.
Honeybees are actually European in origin and were transported to North America along with the earliest settlers.
Bees collect 66 pounds of pollen per year, per hive; they also account for 80 percent of all insect pollination. If not for the honeybee transferring pollen from one flower to another, many of our foods simply would not grow and develop.
Rustic Berry Tart
This tart will melt in your mouth and is the perfect addition to any gathering. It can be made as one large tart or individual petite tarts to serve at a party, so each person can have their own dessert. You can make the dough ahead of time and refrigerate. Just be careful not to overwork the dough.
Serves 6 to 8
For the crust:
1-1/4 cups all-purpose flour
2 tablespoons granulated sugar
1/4 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, chilled
4 ounces cream cheese, chilled and cut into 1/2-inch pieces
2 teaspoons freshly squeezed lemon juice
1 to 2 tablespoons ice water
For the filling:
2 pints (4 cups) blueberries, washed and patted dry
2 pints (4 cups) raspberries, washed and patted dry
2 tablespoons small pearl tapioca
1 tablespoon freshly squeezed lemon juice
1/4 cup granulated sugar, plus more for sprinkling
1 large egg, beaten
Homemade whipped cream, for serving (optional)
Preheat the oven to 400 degrees F. Line a half baking sheet with parchment paper and set aside.
In a large bowl, add the flour, sugar, and salt, stirring to combine. Cut the butter and cream cheese into the flour with a fork until mixture resembles small peas, without overworking the dough. Sprinkle the lemon juice and 1 tablespoon water over mixture. Use your hands to fold the dough, thoroughly mixing in liquid until dough holds together when squeezed. Add a little more cold water if necessary (just enough to bring the dough together). The dough will be slightly sticky. Turn dough onto a lightly floured work surface and gather into a ball. Flatten into a round disk and wrap in plastic wrap. Refrigerate dough for at least 30 minutes.
Using a knife, cut the dough into 6 equal-size wedges. On a lightly floured surface, roll each section of dough into a circle. Place dough circles on the baking sheet. In a medium bowl, combine the berries, tapioca, lemon juice, and 1/4 cup sugar. Place a few spoonfuls of the berry mixture inside each circle. Fold in the dough towards the center, pinching it.
Brush the tart crusts with the beaten egg and sprinkle with sugar. Bake until crust is lightly golden brown, about 30 to 35 minutes. Cool on a baking rack for about 10 minutes. Serve with whipped cream.
Oatmeal Raisin Filled Baked Apples
Coming from a family who always had to serve dessert, these are a simple yet tasty treat. My mom made these yummy flavorful treats every fall for apple harvest season. The autumn spices will make you want a second helping.
Serves 6
6 large apples
2 cups rolled oats
1/2 cup raisins
1/2 teaspoon cinnamon
1/2 cup granulated maple sugar
1/2 cup firmly packed brown sugar
1/4 cup chopped pecans (optional)
Vanilla ice cream, for serving (optional)
Preheat the oven to 375 degrees F.
Wash and core the apples, making sure not to break through the bottom. Place apples in an oven-safe baking dish.
In a medium bowl, add the oats, raisins, cinnamon, maple sugar, brown sugar, and pecans. Mix together. Scoop filling into the centers of the apples. Bake for 30 minutes, or until the sugar is bubbly. Serve warm with ice cream.
Strawberry-Topped Cheesecake
Ever since I can remember, my mother was a genius in the kitchen. She was always baking breads, cakes, homemade pizza, and more—all from scratch. My mother has made this cheesecake for years. It has a wonderfully creamy texture and is simply delicious.
Serves 6 to 8
For the cheesecake:
12 ounces cream cheese, softened
3/4 cup granulated sugar
2 large eggs
1 cup sour cream
1/2 cup heavy cream
1/2 teaspoon pure vanilla extract
2 teaspoons freshly squeezed lemon juice
For the graham cracker crust:
1 (13.5-ounce) package graham cracker crumbs
2/3 cup melted butter
1/2 cup granulated sugar
For the fruit topping:
2 cups frozen sliced strawberries with sugar
1 (3.4-ounce) package strawberry Jell-O
3/4 cup strawberry jam
Preheat the oven to 350 degrees F.
In a large bowl, use a spatula to mix together the cream cheese and sugar. Add the eggs one at a time and combine. Add in the sour cream, heavy cream, vanilla, and lemon juice and mix thoroughly to incorporate.
In a small bowl, combine the graham cracker crumbs, butter, and sugar. Pat the crumb mixture into the bottom of a 9-inch springform pan. Pour the cheesecake mixture into the pan and bake for 1 hour. After 1 hour, turn off the oven. Leave the cheesecake in the oven for 2 hours, making certain not to open the oven during this time.
In a medium saucepan over low to medium heat, add the strawberries, Jell-O, and jam, and cook for about 10 minutes, stirring frequently, until berry mixture is thickened. Carefully transfer mixture to a food processor, and purée. Cool mixture to room temperature. After the 2-hour mark, remove the cheesecake from the oven and remove the top portion of the pan. Top cheesecake with the strawberry mixture, and refrigerate until ready to serve.
Variation: Substitute 2 cups whole raspberries and raspberry Jell-O for the frozen strawberries and strawberry Jell-O. You can use raspberry jam or mix raspberry and strawberry for more flavor.
Apple Streusel Cake
Warm cinnamon and freshly harvested apples in this wonderfully moist cake will leave you wanting more. Look at your local orchard for an apple that’s in season, tart, and bakes well.
Serves 6 to 8
For the streusel:
1 cup firmly packed brown sugar
1 cup cored, peeled, and chopped apples
1 cup chopped pecans (optional)
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 tablespoons unsalted butter, melted
For the cake:
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup (1 stick) unsalted butter, softened
1/2 cup granulated sugar
3 large eggs
1 teaspoon pure vanilla extract
1/2 cup plain yogurt
For the glaze:
2 cups confectioners’ sugar
1 teaspoon vanilla extract
2 to 3 tablespoons milk
Preheat the oven to 350 degrees F. Using a pastry brush, grease a 9- or 10-inch tube pan or a Bundt pan with vegetable shortening and set aside.
To make the streusel, in a medium bowl add the brown sugar, apples, pecans, flour, cinnamon, and nutmeg. Stir to combine. Pour in the melted butter, using a fork to incorporate it with the other ingredients. Set aside.
To make the cake, in a medium bowl add the flour, baking powder, and baking soda, mixing together to combine. In a large bowl, add the butter and sugar, using a hand mixer to cream mixture together until light and fluffy, about 6 to 7 minutes. Add the eggs, one at a time, mixing after each egg is added. Add the vanilla and stir to combine. Alternate adding the yogurt and the flour mixture into the cake batter, mixing together on low speed. Pour half the batter into the prepared pan, and then sprinkle half the streusel over the batter. Top with the remaining cake batter, and use a butter knife to swirl batter and streusel together to create a marble pattern. (Be careful not to touch the bottom of the pan with the knife or pan will scratch.) Bake for 15 minutes. Remove cake and sprinkle remaining streusel mixture evenly over the top. Return cake to oven and bake 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Remove cake from the oven and allow to cool on a wire rack.
Make the glaze by whisking together the sugar, vanilla, and milk in a medium bowl. Drizzle over the cooled cake and serve.
Cranberry-Orange Scones
Cranberries are an important piece of our New England heritage. Native Americans were the first to find the berry and realize its versatile uses. Today, farmers in the United States grow more than 40,000 acres of cranberries. The mix of orange and cranberries in this scone will tempt your every taste bud and are perfect for breakfast or afternoon tea.
Makes 12 scones
2-3/4 cups all-purpose flour
1/4 cup granulated sugar
1 teaspoon kosher salt
1 tablespoon baking powder
1/2 cup (1 stick) unsalted butter, very cold
2 large eggs
2 teaspoons pure orange oil
Zest of 1 orange
2/3 cup buttermilk
1 cup dried cranberries
Heavy cream
Sugar crystals
Line a sheet pan with parchment paper and set aside.
In a large bowl, whisk together the flour, sugar, salt, and baking powder. Put the bowl into the freezer for about 30 minutes to chill the flour mixture. Using a stand mixer, add the cold butter to the dry ingredients and mix just until crumbly. In a separate measuring cup or bowl, whisk together the eggs and orange oil. Add the liquid ingredients to the dry ingredients and stir until everything is moistened and holds together. Gently fold in the dried cranberries.
Turn dough out onto a lightly floured surface and flatten down with your hands. Place dough in a plastic bag and refrigerate for 3 to 4 hours. Turn the dough out onto a lightly floured surface, and roll it out into a rectangle shape about 3/4 inch thick. Cut diagonally to make triangles. Place the triangle-shaped scones onto the prepared sheet pan, leaving a little bit of space between them. Place the scones in the freezer for 1 to 2 hours. You can freeze scones for up to 2 weeks, until you are ready to bake them.
Preheat the oven to 425 degrees F. Brush the scones with heavy cream and sprinkle with sugar crystals. Bake for 20 to 25 minutes, or until golden brown. They should not be soft when you press on the centers. Let the scones cool on a baking rack for 5 to 10 minutes. Enjoy warm or allow to cool completely before putting into a plastic bag for storage.
Yellow Cake with Mixed Berry Jam
This is a cake recipe I developed in the commercial kitchen of my family’s sugar house. We had just started hosting farm-to-table dinners for our wholesale customers, and I decided to make mini desserts for the occasions. While I created the mixed berry jam recipe for the sugar house, I wanted to merge it into a recipe for spring or summer entertaining.
Serves 6 to 8
For the cake:
2-3/4 cups all-purpose flour
1 teaspoon kosher salt
2-1/2 teaspoons baking powder
3/4 cup (1-1/2 sticks) unsalted butter, softened
1 cup granulated sugar
3/4 cup granulated maple sugar
2 teaspoons pure vanilla extract
5 large eggs
1-1/2 cups half-and-half
1 12-ounce jar mixed berry jam
For the icing:
1-1/2 cups confectioners’ sugar
1 tablespoon freshly squeezed lemon juice
2 tablespoons whole milk
Preheat the oven to 350 degrees F. Spray a large Bundt pan with cooking spray and set aside. Line a baking sheet with parchment paper and set aside.
In a large bowl, stir together the flour, salt, and baking powder; set aside. In another large bowl, use a hand mixer to cream together the butter, granulated sugar, maple sugar, and vanilla on low speed until mixture is fluffy, 4 to 5 minutes. Add the eggs to the creamed sugar one at a time. Alternately add the flour mixture and the half-and-half to the sugar and egg mixture, using a spatula to scrape the sides of the bowl so all the ingredients are combined.
Pour all of the cake batter into the pan, which should be about three-fourths full. Using a spoon, add spoonfuls of jam to the top of the uncooked cake. Place the Bundt pan onto a parchment paper–lined baking sheet. Bake cake for 55 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove the cake from the oven and allow to cool in the pan for 5 minutes. Flip the pan over onto the baking rack, remove the cake from the pan, and allow cake to cool completely.
In a medium bowl, add the confectioners’ sugar, lemon juice, and milk. Use a whisk to stir until a paste is formed. Drizzle the cooled cake with icing and enjoy.
Spiced Pumpkin Cupcakes
Autumn is one of my favorite seasons. It’s time to visit local fairs, enjoy clam chowder, sip hot cider, and soak in the autumn foliage. Of course, the season wouldn’t be complete without a trip to one of our local farms to pick some pumpkins. This is one of the moistest spiced pumpkin cupcakes you’ll ever have. Using a pinch of salt in sweet recipes, like the cupcakes and frosting, heightens the sweetness.
Makes 30 cupcakes
For the pumpkin cupcakes:
4 large eggs
3/4 cup shortening
2 cups granulated sugar
2 cups mashed pumpkin
1 cup whole yogurt
1 teaspoon pure vanilla extract
2-1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1-1/2 teaspoons cinnamon
1/2 teaspoon ground nutmeg
For the cream cheese frosting:
1 (8-ounce) package cream cheese, softened
3/4 cup shortening
4 cups confectioners’ sugar
2 teaspoons pure vanilla extract
1/2 teaspoon kosher salt
1/4 cup half-and-half
Preheat the oven to 350 degrees F. Line muffin pans with paper liners and set aside.
In a large bowl, add the eggs, shortening, sugar, pumpkin, yogurt, and vanilla. Mix with a spatula to combine. In a separate large bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Slowly add the dry ingredients to the pumpkin mixture, stirring to combine well. Divide batter evenly among muffin cups, filling each cup about two-thirds full. Bake (in batches if need be) until a toothpick inserted in the center comes out clean, about 25 minutes. Remove from oven and allow to cool completely before frosting.
In the bowl of a stand mixer, add the cream cheese, shortening, and confectioners’ sugar. Beat until fluffy, 6 to 8 minutes. Add the vanilla, salt, and half-and-half; continue to mix just until incorporated and smooth. Frost cooled cupcakes and serve.
Jalapeño Chili
Chili is wonderfully satisfying any cool night, especially during the fall or winter. I often will order Italian bread bowls from our local bakery to serve the chili in. Top it off with freshly shredded Vermont cheddar cheese and enjoy. Add jalapeño bacon from your local butcher to give it a little extra kick.
Serves 8
3 pounds 80% lean ground chuck
1/2 pound jalapeño bacon, finely chopped
1 large onion, finely chopped
1 large green pepper, finely chopped
2 cups apple cider
2 cups beef stock
1 (15-ounce) container fresh salsa verde
2 (15-ounce) cans beans, drained (black beans, kidney beans, or one of each)
2 beef bouillon cubes
1 tablespoon ground smoked paprika
1 tablespoon ground chili powder
Salt and freshly ground black pepper
Shredded cheddar cheese, for serving
In a large heavy-duty pot, cook the ground chuck over medium-high heat until browned, 8 to 10 minutes, stirring with a spatula to break the meat up. Remove the meat from the pot and reserve. Add the bacon, onion, and pepper to the pot, cooking over medium-high heat until the bacon is crispy, about 10 minutes. Add reserved beef to the pot, along with the cider, stock, salsa verde, beans, bouillon cubes, paprika, and chili powder. Season to taste with salt and pepper. Stir with a wooden spoon to combine. Reduce heat to low, and allow the chili to simmer for about 1 hour. Serve topped with cheddar cheese.
Brioche Sticky Buns
This brioche dough isn’t just for sticky buns: it can also be rolled out and cut into strips with added chocolate pieces or raspberry filling for wonderful breakfast pastries. This yummy French dough is relatively simple to make and boasts a super flakey and buttery texture.
Makes 18 to 20 brioche buns
For the brioche:
6 cups all-purpose flour
1/2 cup granulated sugar
1-1/2 tablespoons active dry yeast
1 teaspoon kosher salt
5 large eggs, at room temperature
1-1/4 cup whole milk, warm (115 degrees F)
1 cup (2 sticks) unsalted butter, slightly softened and cut into pieces
For the caramel sauce:
1 cup (2 sticks) unsalted butter
2 cups firmly packed brown sugar
1 cup corn syrup
1 (14-ounce) can sweetened condensed milk
1 teaspoon pure vanilla extract
For the cinnamon-sugar filling:
2 cups firmly packed brown sugar
1 cup (2 sticks) butter, melted
2 teaspoons cinnamon
1/2 cup chopped pecans, plus extra for sprinkling
To make the brioche, in the bowl of a stand mixer with a mixer attachment combine the flour, sugar, yeast, and salt. Add the eggs and the milk. With a spatula, scrape the bowl to thoroughly combine the ingredients. Change the attachment to the dough hook; mix for about 2 minutes. With the mixer on medium speed, add 1/2 cup butter. Scrape down the bowl and dough hook, and continue to mix for about 4 minutes, until the butter is incorporated. Add the remaining 1/2 cup butter and continue to mix for another 4 minutes or so. Scrape the bowl and dough hook again. Mix until the dough is smooth, shiny, and soft, about another 4 minutes. (The dough may look sticky and loose at this point, but resist the urge to add more flour, or your brioche may become tough.) Turn the dough out onto a lightly floured surface and knead a few times by hand to form a ball. Grease the mixing bowl with butter and place the dough back in the bowl. Cover loosely with plastic wrap. Let the dough rise until doubled, about 1 hour.
Turn the dough out onto a lightly floured surface and knead by hand a few times. Place the dough back in the mixing bowl with smooth side up. Cover with plastic wrap and let rise for an additional 1 hour, until doubled in size.
To make the caramel sauce, in a medium saucepan melt the butter, brown sugar, and corn syrup over medium heat. Once melted, add the condensed milk. Cook for 10 to 15 minutes, just until it comes to a boil, stirring occasionally with a wooden spoon to keep the sauce from burning. Remove from the heat and stir in the vanilla.
To make the cinnamon-sugar filling, mix together the brown sugar, butter, cinnamon, and pecans in a medium bowl.
To make the buns, prepare two half baking sheets or a 9 x 13-inch pan by brushing with softened butter. Pour the caramel sauce into each pan, just enough to cover the bottom. Sprinkle with a handful or two of pecan pieces.
Cut the dough in half. Place half the dough back in the bowl and cover with plastic wrap. With a wooden rolling pin, roll out the other half on a lightly floured surface into a rectangle shape, about 12 x 18 inches and 1/4 inch thick. Spread half of the cinnamon-sugar filling on the dough. Roll the dough up from long side. Cut into about 2-inch pieces and place in the prepared pans, leaving enough space between them for the rolls to rise. Repeat the same process with the remaining half of the dough. Cover the pans with plastic wrap and refrigerate overnight.
Preheat the oven to 375 degrees F. Meanwhile, let the buns rise on the counter for about 1 hour. Bake the sticky buns for 30 to 35 minutes, or until golden brown. Remove the pan from the oven and immediately invert onto a serving plate. Allow to cool for a few minutes and serve warm.
Sweet & Tangy Apple Cider Barbeque Sauce
This sauce is perfect over a pork roast or beef brisket for sandwiches. Making homemade barbeque sauce lets you control the ingredients. You’ll be amazed at how simple it is to make, as well as how flavorful it turns out.
Makes 3 cups
1/2 cup tomato paste
3/4 cup cider vinegar
1/2 cup apple cider
1/2 cup molasses
1/2 cup firmly packed brown sugar
1/2 cup honey
2/3 cup granulated sugar
1 tablespoon granulated onion
1 tablespoon ground mustard powder
1/4 teaspoon smoked paprika
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon ground cayenne pepper
In a medium pot over medium heat, add the tomato paste, vinegar, and cider, whisking to combine. Add the molasses, brown sugar, honey, granulated sugar, granulated onion, mustard powder, paprika, salt, black pepper, and cayenne, whisking to combine. Bring to a boil, reduce the heat to low, and simmer until desired thickness is achieved, stirring occasionally with a wooden spoon. To check the thickness, spoon a little bit of sauce into a small measuring cup, put it in the freezer for a few minutes, and taste.