1. food and drink
2. desserts and baking

Try fundraising: local marketing
through community fundraising
Constellation will help control
your energy costs
good things
Fall 2012
bacon
cheeseburger
grilled cheese
academy
short ribs
pork pairings
{
Fall recipes inside
{
roasted pork tenderloin with apple ginger
sauce, the pilgrim grilled cheese sandwich
and short ribs with sweet chili sauce
table of
contents
3
freshness, safety and
consistent quality
quality assured throughout the
supply chain
4
short ribs
try these three melt-in-your-mouth
short rib recipes on your menus
6
try fundraising
marketing yourself, strengthening
communities while gaining “new
business”
build the perfect burger
9
restaurant menu ideas for kids
tips for creating kid-approved menu new items
10
pork pairings
change up your fall menus with these CAB Natural Texture Formed
Ground Beef Patty
30/5.33 oz. 1541434
24/8 oz. 1542838
Features:
• Made with 100% Certified Angus Beef® cuts.
• Frozen, lightly-seasoned patties
• Unique gentle-pressure forming technology
• Natural ground beef appearance
Sysco Reliance Sliced
Bacon Slab 16/18 ct. Grill Fresh
1/15 lb. 1486644
designs
recipes: roasted pork tenderloin with apple ginger sauce; orange-grilled pork
sandwiches with apricot sauce & pineapple curried pork chop
13
festive fall drinks
from hot teas to frozen shakes, these recipe ideas will add to your drink menus
14 grilled cheese academy
nothing better than a delicious grilled cheese sandwich on a crisp fall night. These recipes take grilled cheese to the next level
16
pennsylvania seasonal produce
pennsylvania has plenty of rich, lovely farmland and a range of crops to match.
Naturally hickory smoked & sugar cured. Produced
strictly from fresh pork bellies resulting in less shrinkage
when cooked.
19
fall crisps & crumbles
enjoy these two tasty desserts: apple
For more burger recipes, visit
www.cheeseandburger.com
20
control your energy costs
Constellation can help to control your 2
cherry crisp and plum tart with almond crumble
energy costs and give you great rates on natural gas and electricity
freshness, safety
and consistent quality
We have just the right recipe for assuring product integrity—
and it involves numerous procedures and requirements that are
rigorously enforced throughout the entire Sysco supply chain.
quality assured throughout the supply chain
Supplier Approval Process
Receiving
Delivery
Suppliers must pass strict audit and inspection before approval to supply Sysco
brand products, including:
• Chilled docks
• Customized transportation system
keeps track of every case
• Audits of food safety programs (HACCP,
sanitation, pest control, allergen control, foreign materials prevention, etc.)
• Additional requirements for high-risk
products, including ground beef and
fresh produce, that exceed government
standards
• Mandatory inspection upon receipt
• Thorough equipment inspection before
and after load door is opened
Warehousing
• State-of-the-art radio frequency (RF)
technology
• Continuous monitoring of storage
temperature and products
• RF barcoded labels on every product
• Immediate product verification
short ribs
short ribs with sweet chili sauce
4 oz. short ribs 6335485
4 oz. long grain and wild rice 5848056
1 oz. sweet chili & wing sauce 8878429
2 oz. diced yellow onions 7750243
3 oz. green beans 1706142
2 tbsp. sliced almonds 5963848
2 oz. olive oil 7264361
short rib stir fry
Cook rice blend per directions.
3 oz. short ribs 6335485
Pour 1 oz. olive oil in hot pan. Add 2 oz.
of onions; sweat until clear. Add short rib
pieces. Heat until 165º F. Add sweet chili
sauce.
4 oz. lo mein noodles 9213513
Add 1 oz. olive oil to hot pan and add
almonds. Cook almonds until slightly
brown. Add blanched green beans.
Season with salt pepper, if desired.
4
3 oz. stir fry vegetable blend 1874817
2 oz. stir fry sauce 3848868
1 oz. olive oil 5847011
In hot sauté pan, add oil, stir fry vegetable blend,
lo mein noodles and beef.
braised provencale short ribs with
creme fraiche mashed potatoes
2 tbsp. olive oil 4497301
6 lbs. meaty boneless beef short ribs cut
into 1 1/2 inch cubes 6427175
1 large onion, finely chopped 8878589
1/2 cup finely chopped carrots 1048354
1/2 cup finely chopped celery 1908284
12 garlic cloves, peeled 1048172
2 Tbsp. all purpose flour 8378111
1 Tbsp. herbs de Provence 4590485
1 bay leaf 5285275
2 cups dry red wine
Cover pot and place into the oven. Bake
until ribs are very tender, about 2 1/2
hours.
Remove pot from oven. If sauce appears
thin, remove ribs from sauce and bring
sauce to a boil , uncovered, over medium
high heat until sauce thickens. Return ribs
to sauce to heat through.
Creme Fraiche Mashed Potatoes
Add the creme fraiche and season with
salt and pepper.
1 – 14 1/2 oz. canned diced tomatoes in
juice 4113460
2/3 cup creme fraiche 0531517
Working in batches, add short
ribs to pot and brown well
on all sides. Remove ribs from
pan and set aside.
Pour off all but 2 Tbsp. of the
drippings (if needed add
more oil if needed to equal
2 Tbsp.) and add onion,
chopped carrots, celery and
garlic and cook over medium
high heat until onion is
translucent and vegetables
are tender.
Add flour and herbs de
Provence and stir. Add the
wine and stock and bring to a
boil, scraping up the browned
bits on the bottom of the pan.
Add the tomatoes and bay
leaf and return ribs to the pot
along with any accumulated
juices. Make sure the liquid is
sufficient to barely cover the
ribs. If short, add additional
water.
Heat potatoes over medium heat until
dry.
Turn off heat and add butter, stirring until
absorbed.
3 1/2 lbs. Yukon Gold potatoes, peeled
and cut into chunks 1450204
Preheat oven to 325 degrees.
In a large dutch oven heat
2 tbsp. olive oil over medium
high heat. Season the ribs
with salt and pepper.
Boil potatoes until tender and drain,
returning potatoes to pot.
Serve over Creme Fraiche Mashed
Potatoes.
2-1/2 cups beef stock 5568233
1/2 cup water
In a large pot, place the potatoes in the
pot and cover with water and season
generously with salt. Bring potatoes to
boil.
1/4 cup butter, cut into chunks 5925987
Taste and adjust seasoning.
try fundraising!
Marketing Yourself, Stengthening
Communities While Gaining “New Business”
It’s a Win-Win for Everyone!
Local Marketing Through
Community Fundraising
A Personal Notification of Opportunity
(XYZ Restaurant) is a locally owned and operated business
that has been a large part of the community for years. We
are happy to serve and contribute to the community any
way we can. We have recently begun to offer a fun and
exciting fundraising program to help your local organization
come together and raise money for a common cause.
Creating a Win-Win-Win
Marketing Plan
Facts of How It Works
What’s in it for you?
• ??% of all proceeds will be donated
(You decide how this can work for both parties)
• More customers – more sales – more community
• More first time visit customers
• Building business during your slowest days and shifts
• Being a proud, respected and more visible part of your community
• Let others do your marketing for you
6
Here Is How It Can Work
• Available to all local organizations
• Select a date at least one month out that can be agreed upon and will bring in at least 50 people
• Only available to dine-in customers
• Carry-out excluded
• Take advantage of the daily specials
• Involvement by the group is encouraged: host, serve, etc. by the teachers, coaches, etc.
Hit the Streets Marketing
A restaurant night is a very popular fundraiser for small
groups like school PTO/PTAs, scout groups, sports teams
and other groups with a good size member base but few
volunteers. While the potential for large profits from this
fundraiser aren’t very likely it can provide a steady source of
income for those group with very little effort.
What should you take when you hit the
streets marketing your new endeavor?
Here are some of the best places to go
to get started with signing up groups
to host fundraisers?
• Churches/Synagogues
• Local Public & Private Schools
• Local Rec Council
• Sports Leagues
• Clubs
• Business Cards
• Community Centers
• Flyers
• Child Care Facilities
• Food Samples: Take a small sample tray of goodies you have on the menu for people to try. If they can try the food they are more likely to sign up.
• Anywhere you can help each other!
These days fundraisers use and to advertise. If both parties advertise it will be the most effective communication to all of your fans and theirs.
7
8
restaurant menu ideas for kids
Tips for Kid-Friendly Designs
Eating out is something people from a
wide range of demographics enjoy –
this includes children. In fact, with kids
becoming more attuned to the whole
experience of eating where they have
some say over what they’re having for
dinner, (which is likely to NOT be brussel
sprouts or broccoli) restaurant owners
are starting to notice them as important
consumers. This is one reason why many
establishments, and not just fast food
places, try to come up with restaurant
menu ideas for their young diners.
Layouting kids’ menus can be really fun
because you get to play around with
colors (even more than usual), and add
a sense of whimsy to the entire project.
Of course, there are still a few things
to consider when trying to create the
funnest menu ever.
Creating Kid-Approved Designs
One good thing to keep in mind is that
kids don’t like to be kept waiting just
like everyone else, but this is especially
true for children. Anyone who’s heard
“Are we there yet?” 746,000 times while
en route to grandma’s can attest to that.
Restaurant owners can make the wait
easier and more enjoyable for the kids
with the menus made especially for them.
Placemat
Menus are best
for toddlers who
will like solving
the mazes and
drawing on
the menus.
Folded
Menus are
sort of like “real”
menus and are better for older
kids (ages 5 and up) who are likely to have
some say on what goes on the table.
What’s Inside the Menu?
Here are some tips:
As the designer, it is your job to create an
awesome menu but how should you do
it? Here are some tips that can help you
make a menu that kids can enjoy, and can
help their parents relax.
• Having photos of the special or favorite
menu items on the children’s menu is
a good idea. Some young visitors may
not read too well yet, and pictures can
help them choose their food.
Placemat-Type or Folded-Type?
• Menus are mostly expected to make
good use of colors but this rule is
emphasized in kids’ menus because
children generally love colorful things.
There are two particularly popular types
of menus: the flat placemat variety
which commonly has some puzzles and
activities, and the folded menus with
multiple pages.
• Activities are what kids like best.
Coloring pages, mazes and connectthe-dots are great for really little kids
while older ones might like spot-the-
difference, tic-tac-toe and trivia games.
If you’d rather have reusable menus,
you can add hidden objects or magic
eye games.
• Restaurants with their own mascots
can include their own comic or story in
the menu. A cute character can help
endear the place to children. Funny
stories will have kids giggling as they
wait for their meal while stories with
lessons in them will make sure they
take home more than just satisfied
stomachs.
Remember, if you have trouble coming
up with designs, try consulting your inner
child – he or she will be a really big help!
pork pairings
roasted pork tenderloin with apple ginger sauce
2 pork tenderloin 0376071
2 medium carrots, peeled and bias-sliced
1/4 inch thick 9588757
2 medium onions, peeled and each cut
into 6 wedges 1094721
1 medium sweet potato, peeled, halved
lengthwise and sliced 1/2 inch thick
7154370
1 small turnip, peeled and cut into 1/2
inch cubes 1039296
1/8 tsp. salt 6040760
1/4 tsp. ground ginger 5228887
1/8 tsp. ground black pepper 6255659
Apple-Ginger Sauce:
2/3 cup apple cider 0790651
1/3 cup chicken broth 5568241
2 tbsp. water, cold
1 tbsp. brandy
1-1/2 tsp. cornstarch 4073441
10
1 tsp. cider vinegar 4188645
1/2 tsp. butter 5925987
1/8 tsp. ground ginger 5228887
Olive oil cooking spray 1227236
1 tbsp. chopped fresh chives (optional)
1287341
Heat oven to 425º F. Coat inside of
large shallow roasting pan with olive
oil cooking spray. Combine carrots,
onions, sweet potato and turnip in pan.
Coat vegetables with olive oil cooking
spray; sprinkle with 1/8 tsp. salt. Roast in
heated oven for 10 minutes. Meanwhile,
combine 1/2 tsp. salt, ginger and pepper;
sprinkle and rub evenly over surfaces of
tenderloins. Lightly brown one tenderloin
over medium-high heat for 2-4 minutes
in large heavy skillet coated with olive
oil coating spray. Transfer tenderloin to
cutting board or plate. Remove skillet
from heat and recoat with olive oil
cooking spray. Lightly brown remaining
tenderloin. Stir and push vegetables to
edge of roasting pan; place tenderloins in
center of pan. Continue roasting for 20-25
minutes or until internal temperature of
pork tenderloins reaches 155º F. While
tenderloins are roasting, prepare sauce.
Transfer pork tenderloins to clean cutting
board. Loosely cover with foil; let rest
for 5 minutes. Turn oven off. Stir and
return vegetables to oven to keep warm.
To serve, cut one pork tenderloin into
1/4-inch thick slices. Serve with roasted
vegetables and sauce. Garnish with chives.
To Make Apple-Ginger Sauce: Combine
apple cider and chicken broth in small
saucepan. Bring to a boil; reduce heat.
Simmer, uncovered, until mixture is
reduced to 1/2 cup. Combine water,
brandy and cornstarch. Slowly stir
cornstarch mixture into broth mixture
using a wire whisk. Cook and stir for 2
minutes. Remove from heat; stir in vinegar,
butter and ginger. Serve with roasted pork
and vegetables.
orange-grilled
pork sandwiches
with apricot sauce
1 lb. boneless pork loin 0375889
1/2 cup apricot preserves 4186425
6 tbsp. Madeira
2 tsp. Dijon-style mustard 4164978
1 clove garlic, crushed 1048172
1/2 tsp. black pepper 5229356
1/2 cup orange juice 8216699
1-1/2 tsp. orange zest, grated 7412604
1/2 tsp. fresh ginger, grated 1185545
4 slices French bread, 1-inch thick, toasted
4427860
4 green onions, chopped 7350788
4 tbsp. fresh cilantro, chopped 1679950
In a small bowl, stir together preserves, 2
tbsp Madeira, mustard, garlic and pepper,
cover and refrigerate until needed. Place
pork in self-sealing bag; add orange juice,
remaining 1/4 cup Madeira, orange zest
and ginger; seal bag and toss to coat
pork. Refrigerate 8-24 hours. Remove
pork from marinade, discarding marinade.
Grill pork over indirect heat on charcoal
grill for 30-40 minutes, until internal
temperature on a thermometer reads
150º F. Remove roast from heat; let rest
until temperature reaches 160º F, about
10 minutes. Thinly slice pork and place
on toasted bread; top with apricot sauce;
sprinkle with onion and cilantro.
pineapple curried pork chops
4 pork chops
5741521
1 8-3/4 oz. can crushed pineapple,
undrained 4087391
1 tsp. vegetable oil
4119061
1/4 tsp. salt 6040760
1/8 tsp. pepper 5331048
2 tsp. butter
5925987
1/2 cup chopped
onion 7750243
1 garlic clove,
crushed 1048172
1 tbsp. curry powder
5228747
12 oz. apple juice
6050116
Heat oil in heavy skillet; brown chops on
both sides. Remove chops from pan and
set aside. Melt butter in pan; sauté onion
and garlic until light brown, about 5-6
minutes. Stir in curry powder, apple juice
and pineapple; bring to a boil. Return
chops to pan. Cover and simmer 6-8
minutes or until tender. Salt and pepper
to taste.
11
12
festive fall drinks
hot cranberry tea
8 bags tea 4202214
1/2 cup brown sugar 1854694
4 cups boiling water
1 cinnamon stick 5228648
2 cups unsweetened cranberry juice
6783013
1/2 tsp. ginger 5228887
2 cups apple cider 0790651
cranberries 1167279
4 cloves 5228663
Make strong tea with the teabags and
boiling water. Add cranberry juice, apple
cider, brown sugar and spices. Stir until
sugar dissolves. Garnish with fresh
cranberries, a cinnamon stick and serve.
4 medium plums, pitted & sliced
1385303
750 ml fruit white wine
Place cloves and vanilla bean in
cheesecloth bag. Put in pitcher with
cranapple juice and plums. Chill 4-24
hours. Add wine just before serving.
winter fruit sangria 4
6 dried Calimyrna (light) figs, sliced
4824142
6 dried apricots, cut into slivers 7811019
autumn punch 5
1/2 cup dried cranberries 7102403
2 tbsp. whole cloves 5228663
1/4 cup brandy
1/2 vanilla bean split lengthwise 5757481
2 tbsp. honey 78826893
64 oz. cranberry 0477194 and
apple juice 6782924 mixed
750 ml merlot
1/2 cup raisins 9387317
10 oz. club soda 4286423
In a saucepan, stir together dried fruits,
brandy and honey. Cook over mediumlow heat until simmering. Remove
from heat; cool slightly. Add wine; stir.
Refrigerate up to 24 hours. Strain sangria
into a pitcher. Add ice and club soda. Stir
gently.
grilled cheese academy
For more grilled cheese recipes, visit the website at
grilledcheeseacademy.com
the pilgrim
3 tbsp. cranberry sauce 7896659
Mix butter with sage until smooth.
3 tbsp. Dijon mustard 4064978
Heat large skillet or sauté pan over
medium heat. Spread 1 side of each bread
slice with sage-butter. Place
6-8 tbsp. butter, at room temp. 5925987
4-5 fresh sage leaves, chopped 1680016
4 slices butter-side down in pan and
spread each with 1 tablespoon cranberry16 slices Wisconsin Gouda cheese 2382570 mustard. Top with 2 slices Gouda,
2 ounces turkey, and 2 ounces spinach.
8 ounces turkey breast, sliced 1960434
Top with 2 more slices Gouda and
8 ounces fresh spinach leaves 1675925
bread slice, butter-side up. Grill, turning
sandwiches once until bread is golden
and cheese is melted. Serve remaining
In small bowl, mix cranberry sauce and
cranberry-mustard on the side.
Dijon mustard. Set aside. (Or use
purchased cranberry-mustard.)
8 slices honey wheat bread 0493502
14
wisconsin gouda
Wisconsin cheesemakers proudly
carry on the tradition of making
fine Gouda, a cheese first produced
more than 800 years ago in Holland.
Both the age and flavor of Gouda
can be determined by the color of
the wax casing: Red wax suggests
mild; yellow or clear wax suggests
aged or flavored; and black or brown
wax suggests smoked. Wisconsin
produces Gouda in many varieties:
plain, caraway, smoked, reduced fat,
and endless—a version that is easier
to slice.
FLAVOR: Light, buttery, and nutty.
GOES WELL WITH: Crackers, apples,
pears, peaches, apricots, cherries,
and nuts.
PAIRS WITH: Beaujolais, Bock,
Brandy, Brown Ale, Champagne,
Chardonnay, Lager, Pale Ale, Pinot
Gris, Porter, Riesling, Scotch, and
Stout.
the sergeant pepper
2 tbsp. butter 5925987
1 head cauliflower, cut in small pieces
1243724
Salt and pepper 6040760 / 3893013
1⁄2 cup flour 8378111
1⁄2 cup rice flour 4638441
2 tbsp. cornstarch 4236105
1 cup cold seltzer water (club soda)
4286423
Vegetable oil for frying 4119061
2 yellow onions, thinly sliced 8877383
8 slices sourdough bread 0104455
4 tbsp. extra virgin olive oil 4497301
4 slices Wisconsin Pepper Jack cheese
7238512
4 slices Wisconsin Cheddar cheese
1131388
For batter: Whisk together flours,
cornstarch, and a pinch of salt and
pepper. Whisk in cold seltzer water
until smooth. (Water MUST be cold for
tempura-type batter.) Store batter in the
refrigerator until ready to fry.
Heat large sauté pan over high heat. Add
butter and cauliflower; sauté on high
until brown, stirring so cauliflower doesn’t
burn. Season with salt and pepper;
remove to plate lined with paper towels;
drain.
Heat 3-4 inches vegetable oil to 350ºF in
fryer or deep pan. Dip onion slices into
the batter to cover and fry until golden
brown. Drain on paper-towel-lined plates
and season with salt and pepper.
Heat grill over medium. Drizzle 1 side of
each slice of bread with 1⁄2 tablespoon
olive oil; place 4 slices, oil-side down, on
grill (or use panini press). Top each slice
with Pepper Jack, cauliflower, fried onions,
and a slice of Cheddar, in that order.
Place remaining 4 bread slices on top
of sandwiches, oil-side up. Grill, turning
once, until the bread is golden and the
cheese is melted.
1⁄3 cup caramel topping 4821591
1 cup pulled pork tenderloin 0376071
1⁄4 cup powdered sugar 5593900
Spread butter evenly on 1 side of each
bread slice. Heat griddle or large nonstick
skillet over medium. Assemble sandwiches
while skillet heats: On each of 4 slices of
bread, buttered-side down, layer 1 cheese
slice and then ¼ of the apple slices, caramel topping, and pulled pork, followed by
another slice of cheese. Top with remaining
4 bread slices, buttered-side up.
the state fair
4-5 tbsp. butter 5925987
8 slices firm white bread 0842971
8 1-1⁄2- to 2-oz. slices Wisconsin Sharp
Cheddar cheese 1131388
Place sandwiches (1 or 2 at a time) in heated skillet. Grill 2 to 3 minutes or until bread
is golden brown and cheese begins to
melt. Flip and cook until bottom is brown.
Repeat with remaining sandwiches.
1 medium Granny Smith apple, thinly
sliced 2795896
Place powdered sugar in sieve or sifter and
liberally dust tops of sandwiches with it.
15
pennsylvania seasonal produce
Pennsylvania has plenty of rich, lovely farmland and a range of crops
to match. See what’s in season when in Pennsylvania below. Exact crop
availability and harvest times vary year-to-year, but this summary will help
you know when to look for what at markets near you.
Apples are one of those fruits people
have forgotten have a season. But they
do, and in the Northern Hemisphere
they’re harvested late summer through
fall.
Cabbage is bright and crisp when raw
and mellows and sweetens the longer it’s
cooked. The cooler the weather when it’s
harvested, the sweeter it tends to taste
(this effect is called “frost kissed”).
Beets are in season in temperate
Carrots are harvested year-round in
climates fall through spring, and available
from storage most of the year everywhere
else. Fresh beets are often sold with their
greens still attached.
Broccoli can be grown year-round in
temperate climates so we’ve forgotten
it even has a season. It is more sweet,
less bitter and sharp when harvested in
the cooler temperatures of fall in most
climates.
16
temperate areas. Unusual varieties are
harvested during the carrot’s natural
season, which is late summer and fall.
True baby carrots - not the milled down
versions of regular carrots sold as “baby
carrots” in bags at grocery stores - are
available in the spring and early summer.
Locally grown carrots are often available
from storage through early winter even in
colder climates.
Cauliflower may be grown, harvested,
and sold year-round, but it is by nature a
cool weather crop and at its best in fall
and winter and into early spring.
Celery is at its best in the fall, with its
harvest continuing through winter in
warm and temperate climates.
Cranberries, native to North America,
are harvested in New England and the
Upper Midwest in the fall.
Edamame are fresh soy beans - look for
them in late summer and fall.
Mushrooms (wild) have different
seasons throughout the U.S. Most wild
mushrooms other than morels are inseason in summer through fall.
Okra (early fall) needs heat to grow, so a
nice long, hot summer in warmer climates
brings out its best. Look for firm, plump
pods in late summer and early fall.
Radishes (all types) are so fast-growing
Eggplant (early fall) comes into season
towards the end of summer, but bright
shiny heavy-feeling specimens stay in
season well into fall.
that they can be sown several times
during the growing season in most
climates. Fall marks the end of the season
for small red radishes and the beginning
of the season for larger daikon-type
radishes.
Fennel’s natural season is from fall
through early spring. Like most cool
weather crops, the plant bolts and turns
bitter in warmer weather.
Figs have a short second season in late
fall (the first harvest comes in summer)
just in time for Thanksgiving.
Shallots are harvested in late summer
and into fall, and are at their sweetest
when fresh.
Garlic is another produce item that we
Onions come from storage all year
round but most onions are harvested in
late summer through the fall.
Grapes (early fall) ripen towards the end
Parsnips look like white carrots and
have a great nutty flavor. Look for thinner
parsnips, since fatter ones tend to have a
thick, woody core you need to cut out.
forget has a season; fresh garlic is at its
plump, sweetest best in late summer and
fall.
of summer where they grow best; the
harvest continues into fall.
Green Beans tend to be sweetest and
most tender during their natural season,
from mid-summer into fall in most
regions.
Kale is like all hearty cooking greens cooler weather keeps it sweet.
Lettuce (in warmer climates), like other
greens, bolts and turn bitter when the
weather gets too warm, making it inseason somewhere in the U.S. year-round.
It can also be grown in low-energy
greenhouses in colder climates through
the winter.
Pears have a season that runs from midsummer well into winter, depending on
the variety and region.
Spinach, indeed, has a season. It
varies with your climate - year-round
in temperate areas, summer and fall in
cooler areas, fall through spring in warmer
regions.
Sweet Potatoes are often sold as
“yams.” They store well and are available
from local sources year-round in warmer
areas; from late summer through winter
other places.
Peppers (early fall) - both sweet and
Tomatillos look like small green
tomatoes with a light green papery husk.
Potatoes are excellent storage
Turnips have a sharp but bright and
sweet flavor. Look for turnips that feel
heavy for their size.
spicy- are harvested in late summer and
early fall.
vegetables, but most varieties are
harvested in the fall.
Pumpkins are the most common
winter squash and come into season in
September in most areas.
Winter Squash of all sorts comes into
season in early fall and usually last well
into winter.
Zucchini have a harvest season from
summer into fall in most climates.
17
18
fall crisps & crumbles
apple cherry crisp
4 cups apples (peeled and sliced) 2795896
1/2 tsp. ground cinnamon 5228614
2 cups frozen cherries (may use pitted fresh,
sweet or tart) 6189849
1 egg white 1394618
1/2 cup brown sugar 1854694
1 tsp. pure vanilla extract 5230040
1 tbsp. vegetable oil 4119061
1 tsp. quick cooking tapioca (not whole
pearl) 4378394
2 tbsp. orange juice 3865896
1-1/2 cups rolled oats (or grape-nuts cereal)
8562621
Preheat oven to 350º F.
1/4 cup unbleached white flour 8378345
1/2 cup brown sugar 1854694
In a bowl, mix together the fruit layer
ingredients. Pour the fruit evenly into a
non-reactive 10 inch pie pan or 9 inch
square baking dish and set aside.
In a large bowl, combine the oats, flour,
brown sugar and cinnamon.
In a separate bowl, whisk together the
egg white, oil, vanilla and fruit juice,
then stir into the dry ingredients until
thoroughly combined.
Carefully spread the topping over the
fruit. Be sure to cover the fruit entirely.
Cover and bake for 20 minutes, then
uncover and continue to bake for another
20-30 minutes, until the fruit is soft and
bubbly and the topping is crisp and
golden.
plum tart with almond crumble
For the Crust:
1 cup all purpose flour 8378345
3/4 cup sliced almonds 5963848
1/4 cup sugar 5087572
1/3 tsp. salt 6040760
1/2 cup (1 stick) chilled unsalted butter,
cut into 1/2-inch cubes 5926910
2 tbsp. chilled whipping cream 4828802
1 large egg yolk 1462100
Crumble:
3/4 cup all purpose flour 8378345
1/2 ground almonds 5963848
1/2 cup (packed) golden brown sugar
1854694
6 tbsp. (3/4 stick) chilled unsalted butter,
cut into 1/2-inch cubes 5926910
1/4 cup sliced almonds 5963848
For the Filling:
2-1/4 pounds plums (about 12), halved,
pitted, sliced 1385303
1/2 cup sugar 5087572
2 tbsp. plus 2 tsp. cornstarch 4236105
To Make the Crust:
Blend first four ingredients in processor
until nuts are finely ground. Add butter;
process until mixture resembles coarse
meal. Add cream and yolk. Blend, using
on/off turns, until dough comes together.
Press over bottom and up sides of
11-inch-diameter tart pan with removable
bottom. Pierce all over with fork. Chill at
least 2 hours and up to 1 day.
Preheat oven to 400°F. Bake crust until
golden, pressing with back of fork every
5 minutes if crust bubbles, about 25
minutes. Transfer crust to rack; cool.
Reduce oven temperature to 375°F.
To Make the Crumble:
Use food processor to thoroughly grind
almonds. Add sugar in processor and mix
thoroughly. Add butter and blend, using
on/off turns, until coarse crumbs form.
Transfer crumble to bowl; mix in almonds.
Combine plums with sugar and
cornstarch in medium bowl; toss to blend
well.
Sprinkle 3/4 cup crumble over cooled
crust. Top with plums. Sprinkle with
remaining crumble.
Bake tart until filling bubbles thickly and
top is golden, about 40 minutes. Cool 10
minutes. Push up pan bottom to release
tart. Cool. (Can be made 8 hours ahead.
Let stand at room temperature.)
Serve plain or with a dollop of whipped
cream.
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