I don’t mean to sound negative….but I have officially reached the point where I can honestly say….I am sick of winter! Fortunately, I don’t have to get out in it, don’t have to shovel snow, don’t have to walk the dog; I just have to stay in and stay warm. But the truth is, I am bored. Unfortunately, I am one of those people who eat when they are bored….I stand in the middle of the kitchen and try to figure out what I want to eat next. So far, I have resisted baking a cake and covering it with warm fudgy ganache. I have ignored my desire to whip up a batch of sugar cookies. I have fought off the urge to make a 10 pound pan of warm and cheesy lasagna. However, I lost the battle with the bag of horribly stale store bought cookies. Dipped in a cup of hot tea, they weren’t all that bad.
I figure by spring thaw, I will have an additional 50 pounds to lose. Depressing, isn’t it?
So, today, in honor of the New Year, I have given up eating and have turned my attention to the new cookbook I am working on. I am hoping that writing about food won’t make me gain weight.
For the last 6 years, both Cindy and I have promised our harvest crews and friends of the vineyard that there would be a Somerset Ridge Vineyard and Winery cookbook. We have declared we would, indeed, include all of the recipes that have been served at harvest events and gourmet dinners.
There seems to be a tradition at some vineyards to feed their harvest crews brisket, baked beans and potato salad. Boring! At Somerset Ridge, harvest event menus include dishes like French Braised Pork with Rosemary Cannellini Beans, or Wild Boar on a bed of Soft Polenta.
Our menus have always consisted of gourmet dishes, prepared with fresh locally grown foods whenever possible. The garden at Somerset Ridge provides us with fresh vegetables, all organically grown, just as our grapes are. We grow our own shallots, tomatoes, squash, cucumbers, pumpkins….all lovingly tended by Mae Reynolds.
Our meats include buffalo from a local herd. Our baked goods are full of beautiful fresh eggs from Annie, our egg lady. Our homemade Ricotta cheese is made from rich creamy goat’s milk from right down Somerset Road.
Yes, this is going to be a very special cookbook. I’ll keep you posted on our progress.
In the meantime, here is a recipe that is on the list to be considered for the cookbook. Hope you try it!
Polenta-Pecan Apple Cobbler
1/2 cup all-purpose flour
1/3 cup quick-cooking polenta mix or yellow cornmeal
2 tablespoons granulated sugar
1 teaspoon baking powder
1/8 teaspoon salt
3 tablespoons butter
1/2 cup chopped pecans
2 tablespoons brown sugar
1/4 teaspoon ground cinnamon
8 cups cubed, cored, peeled cooking apples (8 medium)
1/2 cup dried tart red cherries
1/3 cup packed brown sugar
1 tablespoon lemon juice
1/4 teaspoon ground cinnamon
1/4 cup cold water
1 tablespoon cornstarch
1/3 cup half-and-half or light cream
For topping, in a small bowl stir together flour, polenta mix or cornmeal, granulated sugar, baking powder, and salt. Using a pastry blender or two knives, cut in butter until mixture resembles coarse crumbs; set aside.
In another small bowl combine the pecans, the 2 tablespoons brown sugar, and 1/4 teaspoon cinnamon; set aside.
For filling, in a large saucepan combine the apples, cherries, the 1/3 cup brown sugar, the lemon juice, and 1/4 teaspoon cinnamon. Bring to boiling, stirring constantly; reduce heat. Cover and simmer about 5 minutes or until fruit is almost tender, stirring occasionally. Combine cold water and cornstarch; add to saucepan. Cook and stir until thickened and bubbly. Keep hot.
Add the 1/3 cup half-and-half or light cream to topping mixture, stirring just to moisten. Transfer filling to a 2-quart square baking dish. Using a spoon, immediately drop topping into small mounds onto filling. Sprinkle with pecan mixture.
Bake in a 375 degree F oven 30 to 35 minutes or until a toothpick inserted into topping comes out clean. If desired, serve with additional ice cream, half-and-half, or light cream. Makes 8 servings
I figure by spring thaw, I will have an additional 50 pounds to lose. Depressing, isn’t it?
So, today, in honor of the New Year, I have given up eating and have turned my attention to the new cookbook I am working on. I am hoping that writing about food won’t make me gain weight.
For the last 6 years, both Cindy and I have promised our harvest crews and friends of the vineyard that there would be a Somerset Ridge Vineyard and Winery cookbook. We have declared we would, indeed, include all of the recipes that have been served at harvest events and gourmet dinners.
There seems to be a tradition at some vineyards to feed their harvest crews brisket, baked beans and potato salad. Boring! At Somerset Ridge, harvest event menus include dishes like French Braised Pork with Rosemary Cannellini Beans, or Wild Boar on a bed of Soft Polenta.
Our menus have always consisted of gourmet dishes, prepared with fresh locally grown foods whenever possible. The garden at Somerset Ridge provides us with fresh vegetables, all organically grown, just as our grapes are. We grow our own shallots, tomatoes, squash, cucumbers, pumpkins….all lovingly tended by Mae Reynolds.
Our meats include buffalo from a local herd. Our baked goods are full of beautiful fresh eggs from Annie, our egg lady. Our homemade Ricotta cheese is made from rich creamy goat’s milk from right down Somerset Road.
Yes, this is going to be a very special cookbook. I’ll keep you posted on our progress.
In the meantime, here is a recipe that is on the list to be considered for the cookbook. Hope you try it!
Polenta-Pecan Apple Cobbler
1/2 cup all-purpose flour
1/3 cup quick-cooking polenta mix or yellow cornmeal
2 tablespoons granulated sugar
1 teaspoon baking powder
1/8 teaspoon salt
3 tablespoons butter
1/2 cup chopped pecans
2 tablespoons brown sugar
1/4 teaspoon ground cinnamon
8 cups cubed, cored, peeled cooking apples (8 medium)
1/2 cup dried tart red cherries
1/3 cup packed brown sugar
1 tablespoon lemon juice
1/4 teaspoon ground cinnamon
1/4 cup cold water
1 tablespoon cornstarch
1/3 cup half-and-half or light cream
For topping, in a small bowl stir together flour, polenta mix or cornmeal, granulated sugar, baking powder, and salt. Using a pastry blender or two knives, cut in butter until mixture resembles coarse crumbs; set aside.
In another small bowl combine the pecans, the 2 tablespoons brown sugar, and 1/4 teaspoon cinnamon; set aside.
For filling, in a large saucepan combine the apples, cherries, the 1/3 cup brown sugar, the lemon juice, and 1/4 teaspoon cinnamon. Bring to boiling, stirring constantly; reduce heat. Cover and simmer about 5 minutes or until fruit is almost tender, stirring occasionally. Combine cold water and cornstarch; add to saucepan. Cook and stir until thickened and bubbly. Keep hot.
Add the 1/3 cup half-and-half or light cream to topping mixture, stirring just to moisten. Transfer filling to a 2-quart square baking dish. Using a spoon, immediately drop topping into small mounds onto filling. Sprinkle with pecan mixture.
Bake in a 375 degree F oven 30 to 35 minutes or until a toothpick inserted into topping comes out clean. If desired, serve with additional ice cream, half-and-half, or light cream. Makes 8 servings
