Strawberries with Rosemary and Balsamic Syrup
By: Lesley Stiles
2 pounds strawberries, hulled and cut in half
1 cup balsamic vinegar
1 cup red wine
1/4 cup honey
1 tablespoon chopped fresh rosemary
Mix vinegar, honey, red wine, and rosemary together in a small non-reactive saucepan. Bring to a simmer and reduce liquid by 3/4. Toss into strawberries and serve over pancakes or pound cake. Serves 6.
Fruited Autumn Romaine Salad
1 head Romaine lettuce
3 Kiwi fruit
2 oranges (preferably navel Variety, or any sweet citrus)
2 FuYu persimmons
2 small red onion, peeled & sliced in rings
Optional: toasted chopped walnuts or almonds
Walnut Oil Dressing
2 Tbsp. Herbed cider vinegar
1 Tsp. fresh lemon juice
1/4 tsp. salt
1/8 tsp. freshly ground pepper
3 Tbsp. walnut oil
1/3 cup light olive oil
Mix the vinegar, lemon juice, salt & pepper.
Whisk in oils to blend. Makes 2/3 cup.
Wash and chop or tear lettuce into bite-size pieces. Peel
and slice Kiwi fruit, persimmons and oranges. Arrange
sliced fruits and onion over lettuce and drizzle with
vinaigrette dressing of choice. Top with chopped
walnuts, if desired. Enjoy!
Winter Squash Casserole
by Ben Giordano
3 tbsp butter
1 large sweet onion, peeled & chopped
1 1/2 lbs winter squash, peeled & cut in large cubes (Butternut
recommended, Spaghetti or Acorn work)
1/2 cup crème fraiche, or heavy cream
1/2 cup parmesan cheese
salt, pepper, nutmeg
dry, coarse breadcrumbs tossed with a spoon of olive oil
Cook the onion in the butter over low heat until well-softened but
not browned. Add the prepared squash and a little salt and mix
well. Cook covered, over low heat, stirring often, until the squash is
tender and beginning to fall apart. Season to taste with additional
salt, freshly milled pepper and nutmeg.
Whisk the eggs together with the cream and 1/4 cup of parmesan.
Stir the egg mixture into the squash. Pour the mixture into a
buttered casserole, top with the remaining cheese and the
breadcrumbs. Bake at 375° F until set and lightly browned, about