Apple Oat Crumble with Ice Cream

Apple Oat Crumble with Ice Cream

The combination of apples and cinnamon baking together is one of Fall’s greatest fragrance. Perfect to get you in the mood for fall or as a way to stay warm on a crisp fall day. We think it’s best served with a side of vanilla ice cream or gelato.

For the Apples
3 fuji apples – peeled, cored, and sliced
3 granny smith green apples – peeled, cored, and sliced
2 tablespoons sugar
½ teaspoon ground cinnamon

Toss apples, sugar, and cinnamon in a medium bowl until coated. Pour into a 9-inch square baking dish.

For the Crumble
1 cup brown sugar
1 cup old-fashioned oats
½ cup flour
2 teaspoons ground cinnamon
½ cup cold butter cut into tablespoons
Vanilla Ice Cream or Gelato

Preheat oven to 350 degrees F. Mix brown sugar, oats, flour, and 1 teaspoon cinnamon in a separate bowl. Use a pastry cutter, cut the cold butter into the oat mixture until the mixture resembles coarse crumbs; spread evenly over the apples to the edges of the baking dish.
Place in the preheated oven and bake until golden brown and sides are bubbling, about 40 minutes. Let cool slightly and serve in bowls with a scoop of vanilla ice cream or gelato.

Grilled Eggplant with Basil Pesto and Pasta

Grilled Eggplant with Basil Pesto and Pasta

Getting the most we can out of the remaining vegetable season with our abundance of basil and eggplant. Sliced thin and grilled, we added our eggplant to this delicious blender-made basil pesto sauce and pasta.

Basil Pesto
4 cups fresh basil leaves (no stems)
1/2 tablespoons toasted pine nuts
2 large cloves garlic
1/2 cup extra-virgin olive oil
1/2 cup freshly grated parmesan cheese

Add the pine nuts and garlic to a high-speed blender. Top with the basil leaves and process until very finely minced. With the machine running slowly add the oil and process until the mixture is smooth. Add the cheese and process just long enough to combine. Set aside.

Grilled Eggplant
2 medium eggplants
Kosher salt for sprinkling
1/3 cup olive oil

Heat a charcoal or gas grill to medium-high heat. Cut the eggplant into 3/4-inch thick slices on the diagonal.
Lay the slices on a large baking sheet. Brush one side with olive oil and sprinkle with salt. Place on the grill. Carefully brush the top sides of the slices with oil and sprinkle them with salt. Close the grill and cook for 5 minutes or until grill marks strongly appear.
Open the grill and turn the slices over, close the lid of the grill again, and cook until grill marks appear on the other side and the eggplant is very tender; about 5 more minutes.
Remove, cover and keep warm.

Assemble the dish
One pound Pasta
Grated Fresh Parmesan Cheese

Following the package directions, cook the pasta. Strain and add back to the pot. Stir in the basil pesto to coat the pasta. Serve warm in bowls topped with the grilled eggplant and topped with grated fresh parmesan cheese.

Sous Vide Salmon, Baked Corn & Cheese Grits with Caper Sauce

Sous Vide Salmon, Baked Corn & Cheese Grits with Caper Sauce

A sweet summer corn cheese grit casserole goes perfect with buttery sous vide salmon with crispy-seared skin. We topped the dish off with a tangy caper, baby cherry tomato and fresh corn sauce.

Cheese Grits & Fresh Corn
2 cups Half and Half
2 cups water
1 cup quick-cooking grits
2 cups fresh corn slice off the cob
1 ¼ cups shredded sharp Cheddar cheese
1 large egg
½ teaspoon salt

Heat oven to 375ºF. Lightly coat a shallow 2-quart baking dish with nonstick spray.
Add the water and Half and Half to a 3-qt saucepan and bring to a gentle boil. Slowly whisk in the grits. Reduce heat and simmer, stirring often, 5 to 7 minutes until thickened. Remove from heat, then stir in corn, 1 cup cheese, egg, and salt. Pour into prepared dish. Bake, uncovered, 15
minutes. Sprinkle with remaining 1⁄4 cup cheese and bake 15 minutes more until set. Let stand 10 minutes before serving.

Caper Sauce
¼ cup fresh chives cut in ½” pieces
Lemon zest from one lemon
1 tablespoon Lemon Juice
2 tablespoons capers
¼ cup baby cherry tomatoes, cut in half
¼ cup olive oil
¼ cup fresh corn, cut from the cob

Combine all ingredients in a small bowl. Set aside.

Sous vide Salmon
4 pieces of salmon
Olive oil

Heat the immersion circulator in the water bath to 130˚F. Add a salmon piece with a light coating of olive oil to sous vide bags. Top with a light sprinkle of salt and vacuum to seal. Place in the water bath and cook for 1 hour. Remove from the bag and dry the salmon.
To sear, heat up a thin layer of oil in a skillet over medium-high heat until shimmering. Add salmon skin side down, gently pressing on it with a fish spatula so it makes good contact with the pan. Sear until the skin is browned and crisp, about a 1 1/2 minutes.

To Serve
Place a scoop of the grits to a plate. Lay the salmon over the grits and top with the Caper Sauce.

Shaved Ice Fruit Syrups

Shaved Ice Fruit Syrups

Our shaved ice treat is made with all-natural fresh fruit syrups and is perfect for cooling off during the hot Labor Day weekend. We used seasonal favorites – strawberry and blue-raspberry, giving this treat a patriotic vibe. Don’t have an ice shaver? Try our blender version below.

Blue Raspberry
½ cup blueberries
½ cup raspberries
1 cup water
1 cup sugar

Place the berries, water and sugar into a small saucepan and bring to a simmer over medium heat. Simmer for 3 minutes. Turn off the heat and blend with an immersion blender or place in a blender and blend until smooth. Strain with a fine mesh strainer into a squeeze bottle. Chill until very cold.

1 cup strawberries
1 cup water
1 cup sugar

Place the strawberries, water and sugar into a small saucepan and bring to a simmer over medium heat. Simmer for 3 minutes. Turn off the heat and blend with an immersion blender or place in a blender and blend until smooth. Strain with a fine mesh strainer into a squeeze bottle. Chill until very cold.

Blender Ice
Blend 2 cups crushed ice in a blender for 30 seconds.

White Chocolate Blondies with Dark Chocolate, Banana & Caramel

White Chocolate Blondies with Dark Chocolate, Banana & Caramel

For the chocolate lovers, these white chocolate Banana Blondies have a flavor kick with both white and dark chocolate. Layered in is a mix of caramel, dark chocolate chips then topped with a smooth layer of dark chocolate ganache. Try them served in a pool of caramel!

12 tablespoons (175g) unsalted butter
¾ cup (125g) white chocolate, chopped
4 ripe medium bananas, (about 400g peeled weight)
3 large eggs, beaten
1½ tsp vanilla extract
1 cup (175g) light brown sugar
1-1/2 cups (175g) flour
½ tsp baking powder
½ tsp salt
½ cup (85g) large chocolate chunks or chips
¼ cup homemade or quality store-purchased caramel sauce, plus more for serving
Chocolate ganache icing – recipe follows

Preheat the oven to 350°F, and line the base and sides of a 8” square pan with parchment paper.
Melt the butter in a medium saucepan then let it bubble for a minute or two. Put the white chocolate in a large heatproof mixing bowl and pour in the hot butter over the chocolate to cover it. Rest for about 5 minutes, stir until the chocolate has completely melted then set aside to cool for 10 minutes. Meanwhile, mash the bananas to a soft pulp in another bowl. Add in the eggs, vanilla and sugar, mixing until combined.

When the chocolate mixture has cool slightly, slowly add in the banana mixture in three batches. In a large bowl, sift together the flour, baking powder and salt. Fold together into the banana chocolate mixture until just mixed. Stir in the chocolate chips. Pour into the prepared pan and smooth the top. Add the salted caramel in random dollops then gently marble the caramel into the mixture.

Bake for 35-45 minutes until set on top, and a toothpick comes out with a few baked bits stuck to it.
Remove from the oven and cool completely in the pan. When cooled, make the ganache icing and spread evenly over the top. Cool completely, then refrigerate until ready to serve. Cut into squares and serve on a plate with a drizzle of more caramel.

Chocolate Ganache icing
1 cup (255 g) Semisweet chocolate, chopped into small pieces
1 cup whipping cream
2 tablespoons (29 g) unsalted butter

Place the chocolate in a larger bowl. Add the cream and butter to a small sauce pan and place over medium heat. Whisk until the butter is melted and the mixture is combined and heated through. Pour over the chocolate in the bowl covering it. Rest 5 minutes, then whisk to combine. Let the ganache cool slightly then pour over cooled brownies, smoothing the top. Refrigerate before cutting.