Tag Archives | Fall 2015 Recipes

Blackberry Breakfast Bars


Makes 16 bars

1½ cups all-purpose flour
¾ cup firmly packed dark brown sugar
¼ cup granulated sugar
1¼ cups rolled oats
½ teaspoon salt
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon cinnamon
¾ cup unsalted butter
10 ounces blackberry jam

Preheat the oven to 350°.

Line a 13” x 9” pan with parchment paper and coatwith cooking spray or butter. (Greasing the parchment paper will prevent the bars from sticking to it.)

Combine the flour, brown sugar, granulated sugar, oats, salt, baking powder, baking soda and cinnamon in a food processor. Pulse until combined. Add the butter and pulse until loose crumbs form. Reserve 1 cup of this mixture and set aside.

Pour the rest of the mixture into the pan, using your hands to gently press it into the pan to create an even layer. Bake 12–15 minutes, until golden brown. Let cool on a wire rack for 15 minutes.

Spread the jam over the crust, creating an even layer. Top the jam layer with the reserved 1 cup of crumbs. Bake for 40–45 minutes, until the top is golden and the jam bubbles at the edges. Transfer to a wire rack. Let the bars cool completely. Cut into squares and serve with a glass of milk.

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Heather Marold Thomason’s Perfect Grilled Pork Chops with Peach Chutney Glaze

Feeds 2 hungry people


2 bone-in pork chops, about 1.5 inches thick, with a tasty fat cap
Lard, canola oil, or other neutral oil
Salt and pepper


1/3 cup peach preserves (such as Three Springs Fruit Farm)
1 tablespoon Dijon mustard
1 tablespoon minced shallot
1 tablespoon lemon juice
Red pepper flakes, to taste
Salt and pepper, to taste

Take the pork chops out of the fridge an hour or so before you’re going to start cooking to allow them to come to room temperature. Season them well with salt.

Prepare the peach chutney: In a mixing bowl, combine the peach preserves, mustard, shallots, and lemon juice. Whisk well to combine. Stir in red pepper flakes, salt, and pepper to taste.

Preheat the grill: Once the coals are hot, move them all to one side of your grill. If using gas, light one side of the grill on high heat and one side on low. Brush the grates with oil to avoid the meat sticking. Place the salted chops directly over the hot charcoal (or high heat). Sear them, turning once, until brown and crusted. (This should take about 2 minutes on each side.)

Smear a generous spoonful of the peach chutney over the chops, and transfer them to the less hot side of the grill. Close the lid, and roast until the pork chops are reach an internal temperature of about 135-140 degrees (they will continue to cook while resting). Transfer the chops to plate to rest a bare minimum of 10 minutes. Serve with the remaining peach chutney and enjoy.

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Yield: 9 cups

4 large Chioggia beets (4 pounds)
2 organic, preferably unwaxed, lemons, quartered
8 inches ginger, unpeeled, chopped
1 tablespoon coriander seeds
4 bay leaves
2 allspice berries
4 juniper berries
Up to 1½ tablespoons kosher salt, to taste (optional)
9 cups filtered water

Remove the crown and greens from the beets and reserve for another use. Trim any unattractive bits of root and any soft spots, but leave beets otherwise unpeeled.

Cut each beet into quarters or eighths, but make sure the pieces are at least 1 inch thick. Scrub and quarter the lemons. Place the ginger, coriander, bay leaves, allspice berries, juniper berries, and salt (if using) into a 1-gallon jar, add the beets and unsqueezed lemon wedges, and pour in the filtered water to fill to 2 inches below the rim. Place the lid on your jar but don’t fully tighten it so that carbon dioxide (a natural product of the fermentation process) can escape.

Leave it to ferment at room temperature for 7 to 10 days. Give the jar a little swirl every day to prevent surface yeasts from forming. Once you’re happy with the acidity and flavor, strain the liquid into a clean jar, cover and chill before drinking

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Substitute an equal amount finely shredded fennel for the cabbage in your favorite coleslaw recipe. Or make a tangy, lighter slaw by dressing your shredded fennel with a little fresh orange juice and olive oil. It’s the perfect side for grilled sausage.


Preheat the oven to 375°. Cut several small fennel bulbs into quarters and remove the cores. Toss the fennel with olive oil (just enough to coat) and season well with salt and pepper. Spread on a baking sheet and roast until brown at the edges, about 15 minutes. Serve with lemon wedges.


Preheat the oven to 350°. Dice a couple slices of bacon and cook until crisp. Toss the bacon and its rendered fat with 4 cups thinly sliced fennel. Butter a gratin dish, and fill with fennel. Drizzle cream over the mixture until moistened, and bake uncovered until the fennel is tender and the top brown and bubbly, about 40 minutes.


Don’t discard those frilly fronds—use them instead of basil the next time you whip up a batch of pesto for an unusual and seasonal take on the classic sauce. It works just as well with roasted meats as it does on pasta. You can also mince the fronds and use them as a final garnish for any of the other dishes on this page.

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