Recipes

Fangboner Farms Apple Pie

Fangboner Farms Apple Pie

It's Fall. And come on, who doesn't love the smell and taste of warm apple pie. It smells like the season and tastes amazing. The perfect comfort food with a little fresh whipped cream or vanilla bean ice cream.

So here's my take on it. I add vanilla - and I haven't seen that in many recipes. It brings out the flavor more and gives an earthy feel to the pie.Try it and see if you like it.

Fangboner Farms Apple Pie

Ingredients

  • Double-Crust Pastry (you can use refrigerated or make your own. I make my own but not ready to share my recipe yet :)
  • 1/2 cup sugar
  • 1/4 cup all-purpose flour
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 tsp ginger 
  • 1 tsp vanilla 
  • 1/8 tsp salt
  • 8 cups thinly sliced peeled tart apples (8 medium and I prefer Granny Smith)
  • Splash of lemon juice on the apples (1/8 of a cup)
  • I egg
  • 1 Tbs Turbinado sugar

Directions

Heat oven to 400ºF.

Spray inside of pie plate with non stick oil and line it with the bottom crust.

Mix sugar, flour, cinnamon, nutmeg, ginger and salt in large bowl.Set aside.

Stir apples with splash of lemon juice and vanilla in a separate bowl.

Mix the apples in with the dry ingredients and gently blend. 

Turn into pastry-lined pie plate. Trim overhanging edge of pastry 1/2 inch from rim of plate.Top with remaining pie crust. I like to scrunch the edges together to make a thicker crust edge. Take a fork and puncture the top crust all over to allow it to vent. 

Whip egg with a fork in a cup and use a brush to give the crust an egg wash and sprinkle the turbinado sugar on top.

Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust. The top crust will turn golden brown from the egg wash and sugar. Serve warm if desired.

 

Peach Rosemary Pork Roast

Peach Rosemary Pork Roast

This month's recipe is perfect for Fall. It also takes advantage of another recipe I posted last month - the Peach Rosemary Freezer Jam.

My sisters were coming up for the weekend and I usually make dinner. I had just canned a bunch of the Peach Rosemary Jam - but some didn't set up as well as I hoped. So I used it for cooking sauce on a pork roast. It rocked! So dig out your jam from the freezer and try this. My sisters loved it and you will too.

Roast Pork with Peach Rosemary Jam

  • 3-4#Pork Shoulder Roast (you can use a tendorloin if you want but I used the cheapest cut and it cooked up and shredded really well)
  • 1 8oz. container of Peach Rosemary Jam
  • 1/2 C water
  • salt & pepper

Preheat oven to 325.

Salt and pepper the roast. Sear it on top of the stove in a dutch oven until brown on both sides.

Place in the dutch oven with the water. Spread the jam over the top of the roast, flip it over and again on the top. Place the lid on the pot and slow roast it for 4 hours or until is easily shreds. 

Enjoy!

 

 

Peach and Rosemary Freezer Jam

Peach and Rosemary Freezer Jam

I love homemade jam.And I really love it when someone else makes it. But I broke down and dug out an old recipe of my grandmother's and have "herbed" it up a bit. The blend of peaches and rosemary is one of those sweet, tangy and earthy mixes that is so unusual that you just can't stop eating it. It's also good on vanilla ice cream. I plan on making some for sale in our Farm Market at the holidays but here's a freezer version you can try.

Peach and Rosemary Freezer Jam (makes about 5 8oz. jars)

Ingredients

  • 2½ pounds fresh, ripe peaches
  • 2 tablespoons lemon juice
  • 1½ cups sugar
  • 3 tsp finely chopped dried rosemary
  • 5 tablespoons instant pectin

Peel and coarsely chop the peaches. Place them in a bowl of a food processor and pulse until you reach a chunky puree. You should end up with about 3½ cups of puree.

Pour the puree into a large bowl and add the lemon juice and stir well.

Add the sugar and stir until dissolved. Add the ground rosemary and blend

Gradually add the pectin to prevent lumps and stir very, very well.  Spoon the jam into clean jars with tight fitting lids ensuring you leave about ½ inch of space at the top of the jar to allow for expansion in the freezer.

Allow the jars to sit a room temperature for 30 to 45 minutes to set. Store the jam in the refrigerator or the freezer. The jam will last in the refrigerator for 3 to 4 weeks and in the freezer for about a year.