Sunday, October 27, 2013

10 Fitch Pumpkin Pudding with Gingersnap Granola Recipe - Fall in the Finger Lakes

Autumn is in full swing as I write this. Looking outside my office window which overlooks the backyard gardens, the wind is whistling through the trees causing brightly colored swirling leaves to fall to the ground blanketing the yard in a carpet of brilliant orange and gold.

I am working on our fall newsletter which will go out in a few days and in celebration of Autumn I thought it would be nice to share with you a recipe that is a fall favorite here at 10 Fitch Luxurious Romantic Inn.  If you come and visit us for a couple days now through the end of the year chances are that you may get to enjoy this delicious seasonal first course while you are here!

10 Fitch Pumpkin Pudding
Serves 6-8


    •    1 can (15 oz) pumpkin puree
    •    1 cup light brown sugar, packed
    •    1 1/2 teaspoons ground cinnamon
    •    1/2 teaspoon ground nutmeg
    •    1/4 teaspoon mace
    •    1/4 teaspoon ground ginger
    •    1 1/2 teaspoons vanilla extract
    •    3 large eggs, slightly beaten
    •    1 3/4 cups half-and-half or light cream


Directions:

Butter a 1 1/2 quart casserole.  Heat oven to 350 degrees

In a large mixing bowl, combine all ingredients and whisk or beat on low speed until blended.  Pour into the prepared casserole and back for 55-65 minutes, or until knife inserted in center comes out clean.  Serve with 10 Fitch Gingersnap Granola

10 Fitch Gingersnap Granola

    •    5 cups rolled oats
    •    1 cup raw pecan pieces
    •    1 cup raw, unsweetened coconut flakes
    •    1 cup sun dried banana chips, chopped
    •    4 teaspoons ground ginger
    •    2 teaspoon ground cinnamon
    •    1 teaspoon salt
    •    1 tablespoon water
    •    1/2 cup molasses
    •    1/3 cup packed brown sugar (light or dark is fine)
    •    1/3 cup vegetable, canola, olive, or nut oil that is suitable for cooking with medium-high heat.
    •    1 cup dried cranberries
    •    1/2 cup candied ginger, chopped into small pieces

Directions:

Preheat the oven to 325 degrees and get out a large rimmed baking sheet

In a large bowl, mix together the oats, nuts, coconut, banana chip pieces, ground ginger, and cinnamon. In a small saucepan over low heat, warm the water and stir in the salt until it's dissolved. Add the molasses, brown sugar, and oil, and stir until the brown sugar is melted. This should take under a minute. Using a wooden spoon, stir the oil/sugar mixture into the oat mixture until it's fully incorporated. Spread the granola onto the baking sheet in an even layer. Bake for about 40 minutes, stirring well every 10-15 minutes or so to prevent burning. Watch carefully until the granola reaches your preferred level of toastiness.

Remove from oven and, while the granola is still in the pan, stir in the chopped ginger and dried berries. Cool completely, stirring occasionally until completely cool. Store in an airtight container for several weeks, or keep it in the freezer to preserve its crunchiness. Serve this over 10 Fitch Pumpkin Pudding.



Saturday, October 19, 2013

Grilled Balsamic Honey & Feta Peaches Recipe - 10 Fitch Luxurious Romantic Inn

Grilling intensifies the flavor of the peaches and the combination of savory, sweet and salty make them a wonderful first course for breakfast here at 10 Fitch.  Chop up any leftovers and mix with some baby spinach and pecans for a nice little salad.
6-8 peaches
3/4 cup honey
1/4 cup balsamic vinegar
1/3 cup brown sugar
1/2 tsp nutmeg
1/3 cup crumbled feta cheese

Directions:

1. Wash and halve peaches - remove pit.

2. Combine honey, balsamic & nutmeg, set aside.

3. Oil your grill or spray with non-stick spray. Place peaches cut side down on heated grill.

4. Brush bottoms of peaches liberally with honey-balsamic glaze and grill until starting to turn tender and nice grill marks appear.

5. Turn peaches over onto bottoms and brush tops liberally with honey-balsamic glaze, then sprinkle with a little brown sugar.
6. Continue grilling until peaches are tender drizzling with more glaze if desired.

7. Immediately add crumbled feta to center of peaches.
    
Serve warm.
Peaches can be kept warm in 250 degree oven or toaster oven for up to 30 minutes.




When visiting the Finger Lakes we invite you to consider 10 Fitch Luxurious Romantic Inn as your romantic lodging escape and be sure and check out our packages to further enhance your experience.