Apple, Walnut and Blue Cheese Triangles

2018-10-11T02:38:50+00:00

YIELD: 12 pieces Recipe Development and Photography By: Williams-Raines INGREDIENTS 12 sheets of phyllo dough 1/4 cup walnuts, chopped 1/2 cup Medjool dates, pitted and chopped 1 cup Gala apple, peeled, cored and diced 1/2 teaspoon fresh lemon juice 1 teaspoon honey pinch of freshly grated nutmeg 6 oz. crumbled blue cheese or gorgonzola 1/4 teaspoon fennel seeds, crushed (optional) Melted butter or baking spray for brushing dough METHOD For frozen phyllo dough defrost in the refrigerator overnight or follow the package instructions for defrosting. Preheat the oven to 375 degrees Fahrenheit. Combine the walnuts, dates, apples, lemon juice, honey, nutmeg, [...]

Apple, Walnut and Blue Cheese Triangles2018-10-11T02:38:50+00:00

Pear Crisp Stacks

2018-10-11T02:38:55+00:00

These pear stacks are so much fun to assemble, they are like a puzzle. A great Christmas project for kids! YIELD:  1 pear stack per recipe Recipe Development and Photography By: Williams-Raines INGREDIENTS 1 pear, ripe but firm (Anjou or Bosc) 1/2 cup granulated sugar 1/2 cup chocolate chips for melting, semi sweet or dark Powdered sugar for dusting METHOD Preheat the oven to 320 degrees Fahrenheit, or 275 degrees for a convection bake setting. Slice the pear horizontally into very thin slices, about 1/16th of an inch thick, as close to the top as you safely can. If your pear [...]

Pear Crisp Stacks2018-10-11T02:38:55+00:00

Pear Gingerbread Cake with Caramel Sauce

2018-10-11T02:39:05+00:00

A whole poached pear baked into the center of this low-fat gingerbread cake makes a very festive presentation in a mason jar, and is a ready to eat treat. Recipe Development and Photography By: Williams-Raines INGREDIENTS Poached Pears 4 Bosc pears, ripe but firm, peeled with stem intact 1 bottle of white wine (or substitute 2 cups of apple cider + 1 cup of water) 1 cup of sugar 1 cup of water 2 cinnamon sticks 8 cardamom pods Gingerbread Cake 2 3/4 cups whole wheat pastry flour (or substitute regular whole wheat or white all purpose) flour 2 teaspoons baking [...]

Pear Gingerbread Cake with Caramel Sauce2018-10-11T02:39:05+00:00

Chocolate Dipped Fruit

2018-10-11T02:39:10+00:00

Giving fruit and nuts for the holidays has been a tradition for centuries. For an updated version, we are dipping pears and apples in chocolate and coating them in assorted toppings, giving them a festive flair. Recipe Development and Photography By: Williams-Raines INGREDIENTS Assorted varieties of apples and pears, preferable cold (so the chocolate will setup quickly) Bags of chocolate chips for melting; chose either dark, milk chocolate or white chocolate, or one of each for variety. Assorted topping suggestions: Chopped nuts Mini chocolate chips Mini marshmallows Flaked coconut Prepared caramel sauce Crushed peppermint candy or candy canes Other Supplies: Ribbon [...]

Chocolate Dipped Fruit2018-10-11T02:39:10+00:00

Sparkling Pear Cocktail with Ginger and Fresh Rosemary

2018-11-28T17:13:33+00:00

YIELD: 4-6 cocktails Recipe Development and Photography By: Williams-Raines INGREDIENTS 1/2 cup of honey 1 1/2 cups water 1 pear, cored, peeled and diced 1 inch slice of ginger, peeled 1 sprig of fresh Rosemary 1 bottle of Prosecco or sparkling wine, chilled Additional rosemary sprigs and pear slices for garnish if desired METHOD Combine the honey and water in a sauce pan over medium heat, cook until the mixture comes to a gentle simmer, turn heat to low. Add the diced pears, ginger and rosemary, continue simmering on low until the liquid has reduced slightly, about 20 minutes. Strain the [...]

Sparkling Pear Cocktail with Ginger and Fresh Rosemary2018-11-28T17:13:33+00:00

Apple Cranberry Cake with Walnuts (GF)

2018-10-11T02:39:28+00:00

An updated version of a holiday fruit cake, this cake is loaded with sweet and tart fruit and nuts in a delicate, moist cake. Perfect for giving or serving to guests. YIELD: 1 9x13 inch cake, or five 4-inch spring form pans Recipe Development and Photography By: Williams-Raines INGREDIENTS 1 cup almond flour 1 cup oat flour 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon nutmeg, preferable freshly grated 1 teaspoon salt 2 eggs 1/2 cup pure maple syrup 1/2 cup coconut oil, melted 1 teaspoon pure vanilla extract 2 cups Gala apples (or similar variety), diced 2 cups [...]

Apple Cranberry Cake with Walnuts (GF)2018-10-11T02:39:28+00:00

Superfood Crunch Salad with a Honey Dijon Vinaigrette

2019-07-11T19:29:05+00:00

This crunch holiday salad is packed with healthy antioxidants, Omega 3s and micronutrients! YIELD: 4-6 servings Recipe Development and Photography By: Williams-Raines INGREDIENTS 2 tablespoons honey 1 tablespoon Dijon mustard 1 tablespoon minced shallot 3 tablespoons apple cider vinegar 1/4 cup neutral tasting oil, such as grapeseed or canola Salt and pepper 1 bunch of curly kale, sliced into thin shreds 1/2 of a head of Napa cabbage, sliced into thin shreds 1 cup of spinach leaves, sliced into thin shreds 1 large Granny Smith apple, cored and sliced thin 1/2 cup pomegranate seeds 1 celery stalk, sliced crosswise 1/4 toasted [...]

Superfood Crunch Salad with a Honey Dijon Vinaigrette2019-07-11T19:29:05+00:00

Stuffed Acorn Squash

2018-10-11T02:39:41+00:00

YIELD: 6 servings Recipe Development and Photography By: Williams-Raines INGREDIENTS 3 small acorn squash 2 teaspoons, plus 1 tablespoon of olive oil 2 tablespoons of pure maple syrup 1 cup of wild rice medley 2 1/2 - 3 cups unsalted or low sodium vegetable stock 1/2 small onion, diced 1 shallot, diced 2 celery stalks, diced 1/4 cup white wine (optional) 1 tablespoon fresh thyme leaves, plus sprigs for garnish 1 medium Gala apple, cored and diced 1/4 cup dried cranberries 1/2 cup toasted pecans, chopped Salt and pepper METHOD Roast the squash; preheat the oven to 400 degrees fahrenheit, cut [...]

Stuffed Acorn Squash2018-10-11T02:39:41+00:00

Pear and Gorgonzola Flatbread

2018-10-11T02:39:47+00:00

YIELD: Two 8” or one 12” flatbread, serves 6-8 people as an appetizer Recipe Development and Photography By: Williams-Raines INGREDIENTS 1 (16oz) prepared whole wheat pizza dough 2 tablespoons olive oil, plus more for brushing on crust 2 large sweet onions, thinly sliced (about 5-6 cups) 2 tablespoons balsamic vinegar 1 large Bosc pear, firm but ripe, thinly sliced 1/2 cup crumbled gorgonzola cheese 2 teaspoons fresh thyme leaves, plus more for garnish 1/4 cup walnut halves, roughly chopped Salt and pepper METHOD If you have a pizza stone, place it in the middle of the oven, preheat to 400 degrees [...]

Pear and Gorgonzola Flatbread2018-10-11T02:39:47+00:00

Raw Vanilla “Cheesecake” with sautéed Pears and Salted Caramel Sauce

2018-10-11T02:39:53+00:00

This dessert does not require baking and can be made ahead, making it an easy addition to your holiday table. YIELD: One 9 inch spring form pan, 8-10 servings Recipe Development and Photography By: Williams-Raines INGREDIENTS Crust: 1 cup walnuts (almonds can also be used) 1/2 cup pecans 1 cup Medjool dates, pitted Pinch of salt Filling: 3 cups raw cashews, soaked for 6-8 hours, drained and rinsed 1 cup full fat coconut milk 1/2 cup fresh lemon juice 2/3 cup coconut oil, melted 1/2 cup agave syrup 1/2 cup maple syrup, or honey (or use 1 cup of agave instead) [...]

Raw Vanilla “Cheesecake” with sautéed Pears and Salted Caramel Sauce2018-10-11T02:39:53+00:00

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