Melt butter in saucepan. Saute onion in melted butter until soft, but not brown. Add celery and stir well. Add 2 cups bouillon mixture. Bring to a boil. Cover and simmer for 10 minutes.
Place bread cubes into large mixing bowl. Add eggs, salt, pepper, sage, thyme and marjoram. Add onion and celery mixture. Combine thoroughly. If still too dry, add more chicken broth. Makes enough to stuff a 10 to 15 pound turkey.
To bake dressing out of the turkey, place in a battered baking dish and bake at 350 degrees Fahrenheit for 45 minutes or until the top is lightly browned. More broth may be needed for this method to keep it from drying out.
1 bag of Kin’s fresh local cranberries
1/2 cup white sugar
1 cinnamon stick
3/4 cup orange juice
DIRECTIONS:
In a medium sized pot, add cranberries, sugar, orange juice and cinnamon stick. Stir over medium heat to get berries bubbling for 10 minutes, then reduce the heat to low.
Cook slowly for about 10 minutes until berries are soft. If you want more of a jam-like taste, cook longer and remove cinnamon stick once the sauce is chilled.
You can make this cranberry sauce a week in advance and store it in the fridge for up to 3 weeks. Serve in a small clear bowl and add a sprig of rosemary or any herb to finish.
*For a nice kick, you can substitute orange juice for Grand Marnier or a combination of both.
Mix the flour and the butter together with your hands, until the dough comes together into a ball. Add water, butter or flour as necessary in order to develop the right consistency. Spread the dough on a 9 inch round tart pan. Lightly beat the egg white and spread on top of the dough with a brush. Make sure to remove the excess and place the quiche shell in the refrigerator for half an hour.
Preheat the over to 350 degrees Fahrenheit and while the shell hardens in the fridge, you can prepare the filling. Beat the eggs and milk with salt and pepper until fluffy. Place bacon, onion, and bell pepper on the bottom of the quiche shell, cover it with the shredded cheddar cheese, and then cover it with the milk and egg mixture.
Place it in the oven for about 45 minutes to one hour, or until you stick a knife in it and it comes out clear.
Serve it with a side green salad and a glass of Chardonnay.
Peel the papaya, remove the seeds and cut into small pieces. Put in a blender along with the ice cream and puree until smooth.
Drizzle the Creme de Cassis or blackcurrant syrup around the inside of a glass. Pour the papaya cream into the glass and top with the whipped cream, coconut and cherry.
4lbs (2kg) of oranges
2 lemons
15 cups granulated sugar
DIRECTIONS:
Cut an 8-inch square of double thickness cheesecloth; set aside.
Scrub oranges and lemons; cut out stem and blossom ends and any blemishes. Cut in half crosswise; squeeze out juices, dislodging seeds. Strain through sieve into large Dutch oven.
Place seeds and any membranes in centre of cheesecloth; bring up sides and tie with string. Add to pan.
On cutting board, stack about 3 halves of oranges and lemons; cut into 3 parallel strips. Cut crosswise into slightly less than 1/4-inch (5mm) thick strips. Add to pan along with any accumulated juices. Repeat with remaining halves.
Add 16 cups water; bring to a simmer over medium heat. Simmer, stirring often and pressing seed bag to release pectin, until peel turns to mush when pressed between fingers, 2.5 to 3 hours. Remove seed bag and let cool; squeeze juices into pan. Mixture should measure 15 cups; if not, add water to make up the difference or boil until reduced to this amount.
For each batch, in clean Dutch oven, bring 5 cups of the sugar and fruit mixture to full rolling boil, stirring. Boil vigorously, stirring constantly., until free of foam, thickened and setting point is reached, about 8 minutes.
Pour into sterilized 1-cup canning jars, leaving 1/4-inch headspace. Seal with prepared discs and bands. Process in boiling water for 10 minutes.
INGREDIENTS:
1 Maui Gold Pineapple, peeled and cut into chunks
1-1/2 cup of granulated sugar
1-1/2 cups of grated cheddar cheese
1/4 cup (1/2 stick) cold butter, sliced thin
1-1/2 sleeves of crushed Ritz crackers
¾ cup of water
INSTRUCTIONS:
Preheat oven to 350˚F and butter a 1-quart casserole dish.
Add the sugar to the water, and heat over medium high, stirring regularly, until a syrup is formed. Add pineapple to the mixture and stir.
Place a layer of 1/2 of the pineapple mixture, then top it with 1/2 of the crushed Ritz crackers, and thinly slice 1/2 of the butter over the top, then sprinkle on 1 cup of the cheese. Repeat layers, ending with the butter; reserve the remaining 1/2 cup cheese.
Bake uncovered for 25 to 30 minutes (or until golden brown and bubbly).
Remove the dish from the oven, add remaining cheese on top and place it in the oven just until cheese has melted.
Serve as a side dish with pork, ham or turkey. This is a great cranberry sauce replacement.
INGREDIENTS:
1 tbsp balsamic vinegar
2 tbsp olive oil
1 tbsp maple syrup
mixed salad leaves
6 fresh brown figs, cut into quarters
8 slices prosciutto
blue cheese, crumbled
salt and pepper
handful of walnuts (optional)
INSTRUCTIONS:
Mix together oil, vinegar, salt and pepper in a small bowl. Set aside.
Arrange the salad leaves, figs and prosciutto on a serving plate.
Top with blue cheese and walnuts, then drizzle the dressing over.
INSTRUCTIONS: Combine butter and cream cheese with an electric mixer at a low speed. Gradually beat in flour until mixture can be shaped into a ball. Cover with plastic wrap, and chill for two hours. Shape the tarts either into a large round pan, or into smaller tarts. Sprinkle the bottom with the pecans. Preheat oven to 400˚F and bake for 10 to 12 minutes, until lightly browned. Cool for one hour. To serve, combine preserves, lemon zest, and 1/4 tsp nutmeg. Add the filling to the tart, and top with peach slices and almonds. Sprinkle remaining nutmeg on top.
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