Holiday Gifts: To Share and To Enjoy

I love the opportunity to give some type of gift from my kitchen for the holidays...something that says I took the time and made this for you (and yes, it's delicious!).

At every opportunity during a fall or winter demo at Uncle John's Plant Farm, I loved discussing and sampling this Spiced Apple Pear Butter. It's a sumptuous, cinnamon-scented spread that goes with anything and, in a word, it's heavenly!

Photos courtesy of John R. Shaffer

Smooth and silky with the perfect blend of textures and spices, it's delicious on a warm English Muffin (in those nooks and crannies) or served as part of a very special cheese and cracker assortment.

Give yourself some time to make this...it takes a little effort but is not difficult to make...and sorry, shortcuts don't work. The reward for your time, however, is a jar full of goodness!

SPICED APPLE PEAR BUTTER

2 1/2 pounds baking apples, peeled, cored and coarsely chopped
2 pounds ripe pears, peeled, cored and coarsely chopped
1 cup apple cider or apple juice
1/4 cup fresh lemon juice
1/2 cup granulated sugar
1/3 cup firmly packed light brown sugar
2 teaspoons ground cinnamon
1/4 teaspoon freshly grated nutmeg
3 x 1/2 inch strip orange peel (orange part only)

Position rack in center of oven and heat to 350F.  In a large saucepan, combine the apples, pears, cider and lemon juice. Bring to a boil; reduce heat to a simmer then cover. Simmer until fruit is very tender, about 35 minutes. [This will depend entirely on how ripe the pears are...it may take an hour or so if pears are firm.]

Carefully and in batches puree hot fruit in food processor. Mix in sugars, cinnamon and nutmeg.

Transfer mixture to baking dish (preferably glass) and add orange peel. Bake, uncovered, until mixture is dark and thick, stirring often, about 2 hours or more. [You are looking for a consistency that's thick and similar to apple butter.] Remove from oven and carefully remove and discard orange peel.

Transfer "butter" to a wide bowl and allow to cool completely. [May be made 1 week ahead; once cool, cover and chill until ready to serve.] Makes about 3 1/2 cups.

I hope to see you at Uncle John's in 2011...for a demo or shopping in the Gift Barn. Happy holidays!

Chef Bev Shaffer  www.bevshaffer.com  is the author of six cookbooks and a frequent guest on television and radio.

Pumpkins and cookies and chocolate, oh my!

Pumpkins and pumpkins and gourds make the perfect fall scene

 photo courtesy of John R. Shaffer

Fall is without question my favorite time of year.  The crispness in the air draws me in to the kitchen to create new and delicious things...like these Pumpkin Chocolate Chip Cookies.  I love these because they're not too sweet, and warm from the oven the chocolate chips are soft and wonderful!


Why not bake up a batch today, and enjoy them on your next hayride.

Pumpkin Chocolate Chip Cookies

recipe by Chef Bev Shaffer

[It goes without saying that you should use the very best ingredients for the very best cookies!]

1 cup canned pumpkin [not pumpkin pie mix]

1 cup granulated sugar

1/2 cup LIGHT extra virgin olive oil or canola oil

1 large egg

1 cup unbleached, all purpose flour

2 teaspoon baking powder

2 teaspoons ground cinnamon

1/2 teaspoon salt

1 teaspoon baking soda

1 teaspoon milk

1 Tablespoon vanilla extract

2 cups semisweet or dark chocolate chips, best quality for maximum impact!

1/2 cup toasted, chopped walnuts

Heat oven to 350F.

In a large bowl combine the pumpkin, sugar, oil and egg. Set aside.

In a separate bowl, whisk together the flour, baking powder, cinnamon and salt.

Quickly dissolve the baking soda into the milk; add to the pumpkin mixture.

Add the flour mixture to the pumpkin mixture and mix well to combine. Stir in the vanilla, chocolate chips and nuts.

Scoop (about Tablespoonful size) on to parchment paper lined cookie sheets [leaving room for some spreading of the batter]. Bake for 10 minutes or until lightly brown around edges and cookie tops are firm when gently touched. Makes about 3 dozen.

Chef Bev Shaffer www.bevshaffer.com is the author of six cookbooks and frequent guest on television and radio.

Fresh from the Garden Angel Food Cake by Chef Bev Shaffer

I adore angel food cakes...they're light and airy and make the perfect canvas for seasonal fruit, fresh herbs and a large (or small) dollop of freshly whipped cream.

When it comes to actually making angel food cakes at my home, my husband, John, is the far better baker of these delicacies than I.  His are always billowy and crusty on top, with a soft texture and fabulous crumb...what can I say, the man knows how to whip those egg whites to perfection!

Not to be outdone, I do occasionally "gussy it up" and make an angel food cake so flavorful and exquisite ~ one that sounds "girly" but isn't ~ that even stops the guys in their tracks.

Intrigued? Gather up that remaining fresh basil on the porch (purple or sweet) and some organically grown rose petals (being sure they're organically grown) to infuse a sweet aroma and flavor and heat that oven.

If you feel like splurging, serve this cake with warm vanilla custard. Oh my!

Fresh from the Garden Angel Food Cake


1 cup sifted cake flour
1/2 cup sifted confectioners' sugar
1/4 teaspoon salt
1 1/2 cups egg whites (about 12 large eggs), room temperature
1 1/2 teaspoons cream of tartar
1 teaspoon vanilla extract
1 cup granulated sugar
3 Tablespoons chopped purple basil or sweet (regular) basil
1 cup chopped organically grown rose petals

Heat oven to 350 degrees F. In a medium bowl, combine the flour, confectioners' sugar and salt.

In a large bowl with an electric mixer on high speed, beat the egg whites and cream of tartar until frothy. Add the vanilla extract and beat until soft peaks form.  Gradually beat in the granualted sugar, 1/4 cup at a time, until glossy, stiff peaks form and the sugar dissolves. [To be sure that the sugar has dissolved, rub the beaten whites between your fingers. They should not feel granular.]

Gently fold the flour mixture into the egg white mixture in 4 batches. When the last bit of flour mixture is to be folded in, add the basil and rose petals.

Gently spoon the batter into an ungreased 10" tube pan. Bake for 45 minutes, or until the top is golden brown and a wooden pick inserted in the center comes out clean. Remove from the oven and invert, allowing to cool completely in the pan. When the cake is cool, run a thin knife between the cake and the pan. Turn out onto a plate and serve. Makes 8 servings.

In the mood for a glaze? Combine 1 cup sifted confectioners' sugar, 1 teaspoon vanilla extract and 1 to 2 Tablespoons milk. Add the milk gradually until it's of a spreading consistency. Glaze the cake and garnish with additional organic rose petals.

A beautiful rose, in another hemisphere...
photo taken in South Australia by John R. Shaffer

A Dilly Delight of a Salad! by Chef Bev Shaffer

Dill always seems to me to be the herb of summer...so I couldn't wait another week to share!

It's perfect for refreshingly dressing salads, cucumbers and salmon, not to mention it's the perfect co-star for pickles. Both dill's seeds and weeds (or fronds) are usable, the weed packing the more flavorful punch when added to sauces, cheeses and fish. The seed, although more subtle, imparts a distinct flavor when added to soups, stews and casseroles. (Hey, everyone has a starring role here!)

Dill can impress you with health attributes as well. It's rich in calcium, iron and magnesium and a noteworthy recommended aid for indigestion and insomnia.

So, let's pay homage to this herb worth celebrating with one of my favorite summer recipes:

Smoked Salmon Salad with Dill Vinaigrette

1/2 pound smoked salmon, cut in to small pieces
3 Tablespoons finely chopped red onion
1 1/2 Tablespoons capers, drained well
2 Tablespoons fresh lemon juice
1 1/2 Tablespoons extra virgin olive oil
freshly ground black pepper to taste

Dill Vinaigrette:
2 Tablespoons Dijon mustard
1 Tablespoon white wine vinegar 
5 Tablespoons extra virgin olive oil
2 teaspoons milk, whole or 2%
pinch of sugar
2 Tablespoons chopped fresh dill (fronds)

4 cups mixed greens

In a medium bowl combine the salmon, onion, capers, lemon juice, olive oil and pepper and mix gently but thoroughly to combine.

To make the vinaigrette: whisk the mustard and vinegar together. Add the olive oil and whisk again.

Slowly add the milk, sugar and dill and whisk. Taste and adjust seasoning.

Arrange the greens on individual salad plates (4 to 6). Spoon the salmon mixture over the greens and drizzle each serving with vinaigrette. Serve at once.
 

Serves 4 to 6.

A herbacious cook with some edible tidbits...

A herbacious cook with some edible tidbits…

Photo courtesy John R. Shaffer

By Chef Bev Shaffer

Herbacious Cook
When I consider cooking, I like to take full advantage of ingredients in season ~ at the time of year when they are most flavorful ~ and I hang on to summer for all it’s worth. Which brings me to this, my first blog post for EAT PLANTS.

Many of you have been to one of my seasonal demos and tastings at Uncle John’s Plant Farm over the last several years, and we’ve enjoyed each others company in the midst of the greenhouses. I remember my first demo there ~ airplanes from Cleveland Hopkins flying overhead and drowning out my voice (and yes, that’s a LOT of airplane noise) and the fragrance and color of hanging plants overhead. What a treat…

So, it’s with great pleasure that I share with you (on an every two week schedule) some tips and techniques and great tastes…all from plantings you’ve had the opportunity to nuture along the way. A collection of many of my favorite seasonal recipes (all made with my herb garden plants from Uncle John’s) that I have enjoyed cooking for family and friends who have gathered at my table over the years.

These are uncomplicated, ingredient-driven foods that are a pleasure to prepare, serve and eat. Read on and sip, savor, taste, enjoy…and comment ~ I love hearing from you.

Edible Tidbits
Nothing adds a sparkle of freshness to food prep like a handful of fresh herbs. Culinarily speaking, simple herbs can give a dish its cultural signature. For instance, basil and oregano declare a pot of vegetable soup to be Italian, while a finish of tarragon and maybe thyme shout French.

Treat fresh herbs like fresh flowers. Oh, sure, a bouquet of fresh basil just isn’t the same as a dozen roses…but just how many rose petals can one eat??!!

Trim the herb stems at a 45 degree angle, and place in a glass with two inches of water. Refrigerate for up to two weeks (cover the leaves with an unsealed plastic bag to minimize odor absorption), replacing the water if it gets cloudy. You can do this with basil by leaving it at room temperature; it's less likely to turn dark.

Photo courtesy John R. Shaffer

Minted Fruit
I’ve been enjoying local Ohio peaches beginning last week, and I love to mix and match room temperature, drop-dead-ripe stone fruits and melons with fresh mint. Try this recipe for your next picnic or a too-hot-to-bake-one-of-my-cakes dessert.

3 ripe peaches, peeled, pitted and sliced
6 small ripe plums, pitted and sliced
½ ripe melon (honeydew, cantaloupe) seeded and cut into ½ inch cubes (about 2 cups)
¼ cup chopped fresh mint (spearmint, chocolate mint or pineapple mint are favorites)
Place the peaches, plums, melon and mint in a large bowl and toss together. Refrigerate for about 2 hours.

Chef’s notes from Bev
Note that the flavor of mint intensifies over time. If you prefer a less minty flavor, add the mint to the salad about an hour before serving.

Next time: Smoked Salmon Salad with Dill Vinaigrette AND more herb insights

Everyone tired of watering the garden etc? It won't last...thats what I keep telling myself! Keep watering as those little plants will still reward us with great stuff! Everyone have bunches of tomatos and zuchinni? Nothing like a fresh tomato sandwich! MJ

Hello Uncle John's,
I can't believe how determined my morning glory plant is. I have a simple wire trellis and they have attacked it. A little scary to think if this was a really big plant and I fell asleep next to it!
Here is a photo. Is it natural for the plant to go to this extent?
Joan

Welcome to Uncle John's Plant Farm and Gift Barn Blog

Hello friends of Uncle John's Plant Farm and Gift Barn. We are updating our technology base and joining the world of blogging. Our experts in plants, herbs, vegetables, trees, shrubs and Gift Barn items, will be looking for your questions and comments to help you create and maintain your special corner of the world . Of special note: We are pleased to have Chef and Author Bev Shaffer, as our "resident" specialist talking about her recipes, providing cooking advice and helpful hints for your cooking and baking. We carry a complete line of her cookbooks for your purchase. We hope you will enjoy, benefit from, and participate in our new venture. We look forward to spending some fun moments with you.


Talk to you soon.

The staff of Uncle John's