Cara Cara Orange Compote

Tart, sweet and lively with bright citrus flavor, this compote would be excellent served atop Bluebird Grain Farms’ hot cereal, or, of course, a warm scone!

Ingredients:
2 Cara Cara oranges, peeled and separated, pith removed
6 tablespoons sugar
2 tablespoons brandy

Method:
1. In a small, heavy-bottomed pot over medium heat, combine orange sections, sugar, and brandy. Using the back of a wooden spoon, mash oranges as they heat up to release juices. Stir until sugar dissolves.

2. Bring to a boil, reduce heat, and simmer for 10 minutes, stirring occasionally. Remove from heat and let cool slightly.

Breakfast Scones

These scones are wonderful topped with butter, jam or even a little whipped crème fraîche.

Ingredients:
Scone mix
¾ cup, plus 2 tablespoons water

Method:
1. Preheat the oven to 425°. Combine the water and scone mix in a medium bowl. Stir with a spoon until blended. (Dough will be slightly sticky.)

2. Knead dough 5-6 times on a generously floured board, folding dough in half on top of itself each time. Divide dough into 3 pieces. Pat each piece into a 5-inch diameter dome, and cut each dome into 4 wedges.

3. Place the scones on an ungreased baking sheet. Bake 10-12 minutes or until golden brown. Serve scones warm from the oven.

Good Morning Recipes

Put on a pot of coffee and greet the day with warm, soulful brunch fare that stars our own cream biscuit mix, signature pear butter and farm-fresh eggs, plus a bevy of colorful fall produce to serve alongside like Chimayó chile peppers, fingerling potatoes and yellow onions incorporate into a cozy roasted veggie hash. Also included: Fresh multigrain bread, granola from Little Apple Treats and Cherry Valley Dairy’s silky-smooth butter with sea salt. Enjoy!

Here are a few recipe ideas for the week:

Breakfast Biscuits
These fluffy biscuits are extra-rich thanks to the addition of sweet cream.

Roasted Fingerling Potatoes, Chile Peppers & Onions
These easy roasted veggies are a great brunch side dish. (Or, try topping a hearty serving with a poached egg for a satisfying entrée.)

Sautéed Collard Greens
Try this traditional Southern favorite with a fried egg on top for breakfast!

Carrot & Apple Sauté with Rosemary
This beautiful combination sings with fresh flavor!

Cider-Braised Beets
These delightful beets from Rick Rodgers’ The Big Book of Sides are sure to be a new fall favorite.

Roasted Brussels Sprouts with Pears
This unique flavor combination is accented by salty pistachios.

Roasted Fingerling Potatoes, Chile Peppers & Onions

These easy roasted veggies are a great brunch side dish. (Or, try topping a hearty serving with a poached egg for a satisfying entrée.)

Ingredients:
2 pounds fingerling potatoes, washed and sliced into halves (if smaller) or quarters (if large)
3-4 Chimayó chile peppers, seeded and cut into large chunks
1 sweet onion, or 4 Tropea onions, peeled and sliced into large chunks
2 tablespoons olive or grapeseed oil
½ teaspoon sweet paprika (optional)
Sea salt and fresh ground pepper
Freshly-chopped parsley

Method:
1. Preheat oven to 425°. Place potatoes, peppers and onions in a baking dish large enough for vegetables to spread out into a single layer. (Don’t crowd, or the vegetables won’t have a chance to crisp and brown. If necessary, divide the vegetables onto two baking sheets.) Add oil and paprika and season generously with salt and pepper, toss all evenly to coat.

2. Roast in the oven for 30 minutes, stirring once or two during roasting, until potatoes are pierced easily with a fork. Remove from the oven, drizzle with about a teaspoon of olive oil and garnish with the fresh parsley.

this week's recipes
full of flavor

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hello, January!

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