By Marie Fagan Peart | marie@haldimandpress.com
Seasons are changing and so too are my food cravings. At this time of year, I start to yearn for roasted root vegetables, apple crisp, and fair food! It is also the time of year when people are busy putting aside food for the upcoming winter months.
Some make relishes, pickles, and jam, while others fill their freezers with local produce.
The recipes I am sharing are ones from my recipe files. Both the vegetable dishes use food readily available at our local farmers’ markets. You can easily divide these recipes into single servings and freeze for later.
What I like about the marble cookie recipe is the ability to mix the batter one day, refrigerate, and bake a day or two later. The rolled dough could also be frozen.
Wrap the dough in plastic wrap and place in an airtight freezer container. To use, place frozen dough in the refrigerator to thaw before baking. Use frozen dough within two months. Enjoy!
Maple Glazed Carrots
1 tablespoon unsalted butter
1 shallot, minced
¼ cup water
¼ cup pure maple syrup, dark or amber
½ teaspoon salt, or to taste
¼ teaspoon ground cinnamon
5 cups sliced carrots, 1/4 inch thick,
or in sticks
4 teaspoons apple cider vinegar
Heat butter in a large, heavy skillet over medium-high heat. Add shallot and cook, stirring, 1 to 2 minutes, until soft and browned.
Add water, syrup, salt, and cinnamon. Increase heat to high and bring to a boil, stirring occasionally. Add carrots and return to simmer, stirring occasionally.
Cover, reduce heat to medium to maintain a lively simmer, and cook, stirring once or twice, 4 to 6 minutes, until carrots are crisp-tender.
Remove lid and stir in vinegar. Increase heat to medium-high and continue cooking, stirring often, 3 to 5 minutes, until liquid has thickened and carrots are coated. Serve warm.
Author: Katie Webster
Roasted Beets ‘n’ Sweets
6 medium beets, peeled and cut into chunks
2½ tablespoons olive oil, divided
1 teaspoon kosher salt
1/2 teaspoon ground black pepper, or to taste
1 teaspoon sugar
3 medium sweet potatoes, cut into chunks
1 large sweet onion, chopped
Feta cheese (optional)
2½ tablespoons olive oil, divided
1 teaspoon kosher salt
1/2 teaspoon ground black pepper, or to taste
1 teaspoon sugar
3 medium sweet potatoes, cut into chunks
1 large sweet onion, chopped
Feta cheese (optional)
Preheat oven to 400°F.
In a bowl, toss the beets with ½ tablespoon olive oil to coat. Spread in a single layer on a baking sheet or a roasting pan.
Bake for 15 minutes.
Mix the remaining 2 tablespoons of olive oil, garlic powder, salt, pepper, and sugar in a bowl with a tight-fitting lid. Place the sweet potatoes and onion in the bowl.
Seal the bowl and shake to coat the vegetables with the oil mixture.
Add the potatoes and onions to the beets. Continue baking for 45 minutes, stirring after 20 minutes. Continue roasting until all vegetables are tender.
Marbled Cookies
½ cup butter, softened
¼ cup sugar
1 teaspoon vanilla
1/8 teaspoon salt
1¼ cups flour
2 tablespoons cocoa
¼ cup sugar
1 teaspoon vanilla
1/8 teaspoon salt
1¼ cups flour
2 tablespoons cocoa
In a large bowl cream butter, sugar, vanilla, and salt until fluffy.
Gradually stir in flour until blended.
Divide dough in half. With your hands, work cocoa into one half until well blended.
Roll each piece of dough into an 18-inch-long rope.
Roll each piece of dough into an 18-inch-long rope.
Twist ropes loosely together. Then fold in half and shape into one 9-inch roll.
Wrap with plastic wrap and place in an airtight container. Chill several hours or overnight.
Cut in ¼-inch thick slices. Place 1-inch apart on lightly greased cookie sheet.
Bake in a 350°F oven for 12 to 14 minutes until white part is golden. Remove to rack to cool. Makes 30-36 cookies
