Donuts & Cobbler

CHILDREN’S RECIPE: Almond Crunch Apple “Donuts”
Ingredients:
1 large Apple, sliced and cored
4 tbsp Almond Butter
4 tbsp Crunchy Almond Granola

Method of Preparation:
Fill core of apple “donut” with almond butter and top with a crunchy almond granola.

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FAMILY RECIPE: 20 Minute Apple Cobbler with Whipped Cream
Topping:
Ingredients:
1 cup Brown Sugar
¼ cup Water
1 tbsp Vanilla Extract
1 tsp Sugar
1 cup Almonds, slivered
6 tbsp Butter, melted
1 cup Flour

Method of Preparation:
Combine brown sugar, vanilla extract, water, sugar and almonds.  Add melted butter and mix with wooden spoon. Slowly add the flour. Place on a baking sheet, do not smooth. Bake at 350F for 20 minutes until golden brown and crunchy.  

Filling:
Ingredients:
¼ cup sugar/almond liquid, from topping recipe.
1 tbsp Cornstarch
4 cups Apples, peeled and chopped
1 tsp Cinnamon, ground
1 tsp Nutmeg, ground
½ cup Sugar
¼ Lemon, juice of
1 cup Whipped Cream 

Method of Preparation:
In a hot pot, add ¼ cup of the sugar and almond mixture that starts the topping. Mix in cornstarch, add apples, cinnamon, nutmeg, sugar and lemon juice and bring to a boil. Spoon topping over filling in small bowls, top with a dollop of whipped cream.

Brownies & Salmon

CHILDREN’S RECIPE: Red Kidney Bean Brownies
Ingredients:
1 can Red Kidney Beans, rinsed thoroughly
1 cup Sugar
½ cup Brown Sugar
¾ cup Flour
½ cup Cocoa Powder
1 tsp Salt
4 Eggs
½ cup Oil

Method of Preparation:
In a food processor, purée the beans with sugar to make a smooth paste.  In a mixing bowl, combine kidney bean purée, brown sugar, flour, cocoa powder and salt. Add eggs and mix well. Grease a 13x9-baking dish and bake at 350F for 20-30 minutes or until a toothpick comes out clean.

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FAMILY RECIPE: Pan Roasted Salmon over Red Bean Salad and Yuzu Dressing
Ingredients:
2 fillets Salmon, 6 oz each, skin on
Cumin, Smoked Paprika, Salt, Pepper to taste
1 Sweet Potatoes, cubed, roasted and skin on
1 can Red Kidney Beans, rinsed
½ Red Onion, diced
½ cup Sweet Peppers, diced
1 tbsp Parsley, sliced
1 tbsp Cilantro, sliced
2 tbsp Yuzu Juice or other citrus juice
2 tbsp Rice Vinegar
1/3 cup Extra Virgin Olive Oil
1 tsp Honey
Salt, Pepper to taste

Method of Preparation:
Score the skin of the salmon and season skin with cumin, paprika, salt and pepper.  In a medium high heat pan, place the salmon skin side down and hold for 10 seconds so the skin does not shrink. Season the flesh side of the salmon with the same seasonings. Place salmon directly in a 400F oven for 6-7 minutes. Remove from oven and flip skin side up to rest. Roast seasoned sweet potatoes at 400F for 10 minutes. In a hot pan, add oil, onion, peppers, kidney beans, sweet potatoes, parsley and cilantro. In a small bowl, combine citrus juice, vinegar and honey. Whisk oil in slowly to emulsify, beginning with just a few drops at a time. Season with salt and pepper.

Poached Pears & Salad

CHILDREN’S RECIPE: Cinnamon and Vanilla Poached Pears
Ingredients:
4 Cinnamon Sticks
2 tbsp Honey or Sugar
½ tsp Vanilla Extract
1 qt Water
2 Bosc Pears, semi ripe; halved

 
Method of Preparation:
In a small saucepan bring water, honey, cinnamon and vanilla to a boil. Place pears in pan, cover and reduce to a simmer. After about 5 minutes or until pears become slightly soft remove from heat and allow pears to cool in liquid.

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FAMILY RECIPE: Pear, Endive Salad with Goat Cheese, Walnuts and Balsamic Vinegar
Ingredients:
1 tbsp Dijon Mustard
1 tbsp Shallots, minced
3 tbsp Balsamic Vinegar
4 tbsp Olive Oil
3 heads Belgium Endive, sliced
2 Anjou Pears, sliced
1 tbsp Parsley, chopped
4 tbsp Walnuts, toasted
2 tbsp Goat Cheese, crumbled

Method of Preparation:
For dressing, whisk mustard, shallots and vinegar together. Slowly whisk in olive oil. In a separate bowl mix endive, pears and parsley. Add dressing and toss. Place dressed pears and endive on a plate. Garnish with goat cheese and walnuts.