CORNMEAL CRUST:

Mix all dry ingredients in a food processor and then add the butter and mix until pebbly. Then add water and process until the dough sticks together. Wrap in plastic wrap and chill for about an hour. Roll out the dough between two sheets of wax or parchment paper and lay it in a tart pan, ideally lined with parchment paper. Trim edges, doubling over and tidying as necessary. Pre-bake tart shell for about ten minutes at 375ºF. Do not permit to over-brown as the crust will be baked additionally with the topping.

TOPPING:

Beat eggs until light-colored. Gradually beat in sugar until the mixture is slightly thickened. Add the half jar of filling and water, beating until thoroughly mixed. Pour into pre-baked shell. Add blueberries if you like at this point or bake approximately 30 minutes at 350ºF. Filling will rise as it cooks, so do not overfill. Once tart has cooled, arrange fresh or frozen blueberries on top, pressing lightly into the cooked filling. For a “Red, White, & Blue” Dessert: Serve tart on a plate and drizzle Raspberry Coulis on the plate for the “red” decoration. Add a generous squirt of whipped cream –

For simplicity sake, this is equal amounts of three ingredients:

First, peel the peach and then purée it in the food processor. Chill a couple of hours in the refrigerator.  When ready to serve, add the purée to each glass, then add Passionate Peach Wine, and top with sparkling wine of choice.  Serve immediately.

In the Spring, when May Wine is available, you can also substitute our Sparkling Traminette for our May Wine. If you chose this variation, we recommend using orange juice instead of Peach juice. 

This is Chef and writer Peter Bierly’s recipe for Roasted Garlic Hummus. Great hors d’oeuvre that is gluten-free; serve with celery sticks, carrots, or even snap peas.

Preheat the oven to 350ºF. Toss the garlic with a teaspoon of the oil, wrap in a piece of foil, and roast for one hour.

While the garlic roasts, combine the remaining 1⁄4 cup oil with the onion in a small pan and cook over medium heat for 3 to 4 minutes, stirring until the onion softens. Reduce the heat to low and add the coriander, cumin, black pepper, turmeric, and cayenne. Cook gently for 3-4 minutes. Remove from heat.

When the garlic is done, remove it to a plate to cool. Squeeze the pulp from the skin directly into the onion mixture.

In the bowl of a food processor fitted with a metal blade, combine the onion mixture, chickpeas, lemon juice, and salt. Puree until smooth, adding a bit of the chickpea cooking liquid or water if necessary to achieve desired consistency.

Serve chilled or at room temperature with toasted pita, sliced cucumbers, and other vegetables. Makes a great spread for wraps. Sun-dried tomato oil or other flavored/herbed oil can be drizzled on top of this hummus to great effect.

1. Grind or grate cheese and set aside. Grind nuts and set aside. Wash and spin dry oregano leaves (not the stems unless they are very tender).
2. Have your food processor ready for this next step. Heat oil in large pot and add cleaned garlic cloves, each cut into about three pieces. After about one minute, add the oregano leaves and quickly stir until they have been “blanched” for about 30 seconds – you really don’t want it cooked, which will make them and the pesto brown. Pour all of the contents of the pot into the food processor, add a pinch of ascorbic acid or a bit of lemon juice and pulse until puréed.
3. Roughly measure the green pesto as you transfer it from the food processor to a bowl.  Add the same quantity of nuts and the same quantity of cheese.   The amount of nuts and cheese to use are a personal preference – as is the quantity of olive oil. If you want the pesto to be thinner, add more. I sometimes wonder if this isn’t just a vehicle for Parmesan cheese! You may also make the pesto WITHOUT the cheese and add it when serving. I put the pesto in small glass jars – not too full so that I can put them in the freezer.  Will keep for about one week in refrigerator or months in the freezer.

Notes:

• I usually use half a good quality extra virgin and half a neutral baking olive oil.  Have extra on hand to
• Different nuts give the pesto a slightly different flavor. Walnuts make a pesto great for pork, while the almonds and cashews give a lighter taste which is nice for toast. I generally don’t bother to use pine nuts (yikes, $35/lb) – while creamier in texture, it doesn’t seem to do much for the flavor.

Serving Ideas:

• Best on crunchy or wholegrain bread
• Grilled vegetable pizzas, bruschetta
• With polenta, served with a dollop of goat cheese and a dollop of oregano pesto
• Stuffing for pork loin
• Stuff large cherry tomatoes with a mixture of pesto and goat cheese

Preheat oven to 275°F. Line a large baking sheet with parchment paper.

Combine chili powder, cumin, coriander, paprika, brown sugar and garlic powder in a small bowl. Toss pecans and Worcestershire sauce in a large bowl. Sprinkle the spice mixture over the pecans, tossing to coat. Spread the spiced nuts on the prepared baking sheet.

Bake the pecans, tossing every 8 to 10 minutes, until lightly browned and very fragrant, about 35 minutes. Transfer to a bowl; sprinkle with salt and toss well. Let cool.

Tip: Refrigerate chili pecans in an airtight container for up to 1 month.