Cara Cara Orange Compote

Tart, sweet and lively with bright citrus flavor, this compote is excellent on our biscuits.

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.

Feels Like Fall Recipes

Crisp apples, sweet-and-mellow pears, vibrant peppers and more: Fall is officially here! As the weather starts to cool, the farmhouse kitchen is heating up as we incorporate this bounty of produce into dishes indicative of this culinary-friendly season. Tie on an apron and get started in your own kitchen this week with ingredients for a cozy autumn brunch: Certified-organic buckwheat flour for incredible crêpes, both Snohomish Bakery granola and cinnamon-raisin bread, smoky bacon and farm-fresh eggs, plus Italian prosecco and a quartet of locally-crafted cocktail shrubs—cheers to fall!

Here are a few recipe ideas for the week:

Buckwheat Crêpes
Once you perfect the technique here, start playing with your favorite fillings. This week we suggest a helping of cinnamon-kissed orchard fruit, quince-ginger compote or savory bacon!

Sautéed Fall Orchard Fruit
Kissed with fragrant cinnamon and brown sugar, these are sublime on waffles, pancakes or crêpes.

Quince-Ginger Compote
Another fantastic filling option for this week’s crêpes.

Roasted Potatoes, 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.)

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

Slow-Roasted Celery
This unexpected side is sure to be a new favorite.

Quince-Ginger Compote

Another fantastic filling option for this week’s crêpes.

Ingredients:
3 cups off-dry white wine, such as Riesling
1½ cups water, plus more if needed
1½ cups sugar
12 thin slices peeled fresh ginger (from one 2-inch piece)
3 pounds just ripened quince (about 4), peeled, cored, and cut into ½ -inch wedges
1 tablespoon fresh lemon juice

Method:
1. Bring wine, water, sugar, and ginger to a simmer in a medium saucepan over high heat. Cook, stirring, until sugar dissolves, about 5 minutes. Add quinces. (Add more water if needed to cover fruit.) Reduce heat, and simmer gently until quinces are tender, 25 to 45 minutes depending on ripeness of fruit.

2. Transfer quinces to a bowl using a slotted spoon. Bring liquid in saucepan to a simmer, and cook until slightly syrupy, about 5 minutes. Remove, and discard ginger. Stir in lemon juice. Pour syrup over quinces. Let stand until cool. Refrigerate if desired.

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