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Category Archives: Boosey recipes

Autumn Feast: Pumpkin Seed Pesto Caramel Apples and Apple Turnover Recipe

Autumn Feast: Pumpkin Seed Pesto Caramel Apples and Apple Turnover Recipe

I had the pleasure of joining my friend Lise and her husband at their property in Tahoe a couple of weeks ago. Lise had never been to Apple Hill in Placerville, and I wanted her to experience it, so she invited me up to her property after. After that excursion, we spent a couple of days cooking together, eating out at local restaurants, entertaining and exploring the cute town of Genoa Nevada.

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Carl and Lise at Walley’s Restaurant and Saloon

I met Lise while hiking the trails of Mount Diablo a few years back. She is a nutritionist and I love learning more about the health advantages of food. We can talk for hours about recipes and baking. And of course, we walked a lot while on this vacation. Sadly, my husband couldn’t join us because of his work.

 

First off, we stopped at Boa Vista Farms, where we bought decadent blueberry dumplings, blackberry dumplings, apple turnovers, and this is where we watched these caramel apples being made. Here’s the blog I wrote on my first trip there. They have everything apple. It’s quite a fun place to visit. Lots of activities for the kids and plenty of fresh fruit to purchase. My friends loved it so much that they wanted to go back to explore more farms on the way home.

 

Next, we drove to Carl and Lise’s home. It was lovely and we promptly took their cute dog for a walk around the neighborhood. For dinner that night we ate at David Walley’s Restaurant and Saloon. I had their French Dip and green salad and my friends had the ribs. It amused me to experience eating at a saloon. My friends told me that ordering a meal at the bar is much cheaper than eating at the restaurant especially if it is happy hour. And the food was really good. I had a beer on tap served with sliced oranges, my go to drink. I would recommend this place to anyone who needs to fuel their bodies and they have a resort on site for people that need a place to stay.

 

The next morning, Lise and I proceeded to take the family dog on a jaunt before cooking up a storm. The neighborhood is still being developed and  cottontail bunnies, jack rabbits, coyotes, rattlesnakes and scorpions are known to be living in the vicinity as well. This information made me a little on edge, since I’m not a huge fan of snakes. Luckily, we only came across one baby one in the middle of the road and he was harmless.

 

So when packing for the trip, I grabbed a few ingredients that I had in my fridge. I brought along plenty of fresh tomatoes, jalapeno peppers, canned olives, fresh corn, roasted beets, goat cheese, mandarin oranges, pistachios, bib lettuce, some of my homemade apricot jam, cheese and crackers for a cheese platter, refried beans,tortilla chips, sour cream, candied pecans, and herbs from my garden. I never leave the house without plenty of food.

 

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Little did I know, Lise had invited guests over for dinner, so my provisions came in handy. We spent the morning making corn salsa, a bean dip, zucchini quesadillas with pistachio-pumpkin seed pesto, and coleslaw. Oh my! The food we made was over the top stupendous. Lise’s guests were blown away by our appetizers, beet salad and main dish quesadillas. All of it was made with love and you could taste it in the food.

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Roasted beet salad w pistachios, mandarin oranges and goat cheese

Before the day got away from us, we headed town to tour Grover Hot Springs where we hiked around for a while. Feeling a bit hungry we stopped for lunch at The Pink House Cheese and Charcuterie Shop & Restaurant. We were amazed by their Fall menu selections as well as their selection of specialty foods smartly displayed on cute wooden shelves. Not only was this place located in an old victorian building, but their dishes were outstanding. I had their pork meatball on top roasted spaghetti squash and marinara, and Lise enjoyed their salmon burger with coleslaw, green salad and potato leek soup. Our waiter bragged about the chef from Philadelphia who was known for his meatballs. I found them a little bland, but they served it with a herbed goat cheese on top which made perfect sense.

 

Next was a quick stroll through the town of Genoa, where we walked by their country store, and Nevada’s Oldest Saloon where they have Sunday entertainment called porch parties. Of course there was an antique shop and my favorite store Sierra Chef Italian Pastries, (Purveyors of Bently Ranch Meats), which served coffee, tea plenty of goodies. You can also take cooking classes there! I was thrilled to see all of their ingredients stored on shelves in glass jars and their spices were stored in huge glass bottles. They must go through a lot of seasonings.

 

We were tempted by all the freshly baked goods, but don’t forget I was with a nutritionist. And we still had plenty of pastries left from Apple Hill.

 

Last stop was the Courthouse Museum where Lise and I browsed antique quilts, dolls, teddy bears, jail cells from 1865, the post office and the Genoa courthouse. I felt like I was back in an old western movie seeing how the small community lived way back when.

 

Back at the house, Lise and I prepared the remaining dishes for her friends who were about to arrive. Among the appetizers were corn salsa with avocado, candied pecans, bean dip with tortilla chips, and a cheese platter with my apricot jam and pineapple pepper jelly. Lise’s dinner entree of zucchini quesadillas with pumpkin seed pistachio pesto was exceptional and my roasted beet, goat cheese, mandarin orange and pistachio salad was delicious too. The evening went by too quickly for us all, but good memories were made.

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Lise’s zucchini quesadillas and pumpkin seed pistachio pesto

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Lise, Carl and their neighbors enjoying our Fall feast

High Hill Ranch was our destination before heading home where we collected apple and pumpkin donuts and a huge box of Autumn Glory Apples. They have been going fast in my house mostly because I love apple turnovers. Recipe below.

 

Fun was had by all during my mid week excursion in Tahoe. Lise and Carl were generous to let me stay with them and I’m thankful for their hospitality.

If you haven’t been to Apple Hill yet, it’s a must this time of year. Go hungry and take a few friends. They won’t be disappointed.

 

Apple Turnovers

Ingredients for filling:

3 or 4 Apples thickly sliced (depending on size about 3 or 4 cups)

1 C crushed Flaked Corn Cereal

1 C Granulated Sugar divided

1 t cinnamon (Penzey’s brand is best)

½  t ground ginger

½ t ground cardamom

½ t ground cloves

1 stick of unsalted butter (1/2 Cup) Cold cut into chunks

2 T Rum or Brandy

1 egg whisked in a small bowl

 

Mix ½ C sugar with spices and set aside.

Put cut apples in a bowl and pour rum or brandy over. Set aside.

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Pastry:

3 C Flour

3 T granulated Sugar

1 tsp kosher salt

8 Tbsp cold unsalted butter (1 stick)

¼ C. Shortening

3 Tbsp  H2O

1 egg, lightly beaten

2 tsp white distilled vinegar

Directions for making Pastry

  1.  In a  large bowl combine flour, sugar and salt. Using a pastry blended and working quickly to prevent butter from melting into flour, cut in butter and shortening until mixture resembles coarse crumbs. (or put mixture in food processor and pulse until combined) Another pie recipe here:Strawberry pie
  2. In a small bowl combine water, egg, and vinegar. Stir to mix. With a fork, mix egg mixture into flour just until dough clumps together and moist enough to pat together. If dough is dry and crumbly, add more water 1 Tbsp at a time. Dough should not be wet or sticky. (I use the food processor and pulse until combined.)
  3. Wrap and place in fridge for 30 minutes to rest.
  4. Turn out dough onto a lightly floured surface and roll with pin to flatten and cut into rounds about the size of the palm of your hand.
  5. Sprinkle each round of pastry with 1 T sugar, then 1 T crushed corn flakes. Lay 4 or 5 slices of apples on center of sugar. Sprinkle again with 1 T cinnamon, sugar mixture. Bless each turnover with 1 T butter and fold over pinching the seams. Place on a sheet pan lined with parchment paper. Proceed to make all turnovers until all pastry is gone and no apples are remaining. Brush with whole egg and sprinkle again with sugar.
  6. Bake in preheated 400 degree oven for about 15-22 minutes until brown and bubbly.

Serve warm with vanilla ice cream.

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Enjoy! If you liked this blog, please sign up and follow me to receive more recipes and any new posts. Thank you for reading as always.

Teri

 

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Tastes Like Vacation in Carneros and Biscotti

Tastes Like Vacation in Carneros and Biscotti
https://letsmakemudpies.wordpress.com

Grapes just picked at Heirs of my Dream Winery Sonoma

 

Took a vacation day trip out to the Sonoma area last week. I’ve been wanting to check out the new Hanson Distillery along Hwy 12 in the Carneros Valley for some time. I’ve been passing this place and dying to go in, but I usually have my Dad in the car and he doesn’t want to stop at these places. While out and about, I also had the pleasure of walking around Homewood Winery, Troika Wines, and Ceja Vineyards. Of course I took advantage of checking out Domaine Carneros,  Napa’s Stanly Lane Smokehouse Deli, their pumpkin farm next door, and Starmont Winery and Vineyards.

 

Today’s drive was spontaneous and last minute. Never enough time to schedule a pal to go along with me, so I decided to go by myself. It’s so much fun to explore these hidden gems especially this time of year. The colors are changing on the vines, the weather is cooler, and there is a crisp breeze which makes me want to drive to the wine country.

First was a tour of Heirs of my dream Winery by Ellie. She showed me around the quaint property letting me get a glimpse into her world. I was attracted to this property because I heard a man singing loudly while cleaning out wine barrels. This property is perfect for weddings and parties. Have I mentioned it is brand new? Their website is barely up, but they are doing exciting things.

 

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Gorgeous venue.

 

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Krzystof and Hanson’s vodka

 

Next was a mango, habanero vodka cocktail at Hanson’s Distillery carefully prepared by a Polish guy named Krzystof. I learned all about the Hanson family who are passionate about vodka and originally from Marin. They are the first non-GMO distillery in the US and make their vodka from grapes. They have many flavors: cucumber, ginger, mandarin, habanero, and limited varieties of espresso and boysenberry. The drink was delicious, a bit spicy too because of the habanero vodka and their Tajin Clasico Chili Lime Seasoning rimmed glass. The espresso had a bold rich flavor with notes of chocolate. The property is adorned with a pond and gorgeous romantic trees. It’s quite an experience if you are looking for a fun getaway.

 

On the same estate was Ceja Vineyards, but they were closed. Troika Wines were right next door and were offering tastings, but I had to decline since I was at my limit after drinking the cocktail. Across the road was Homewood Winery, but I chose to move on.

I’ve always wondered what the enormous breathtaking beautiful chateau was that is along Hwy 12 on the hill, and was pleasantly surprised to find Domaine Carneros. Reservations were required, but I was happy enough to walk around the premises. It seemed a bit stuffy for my taste, but I’m sure well worth the tasting if you are looking for sparkling wine and pinot noir.
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Fancy Pumpkins in wheel barrow

On the way back to Hwy 29 on the left was Stanly Lane Smokehouse Deli and I was getting plenty hungry by then. The family run business owned by Wilcoxson’s are best known for their authentic pit smoked meats. Pulled pork, chicken, tri tip and brisket sandwiches are served just to name a few. I didn’t stay, since I was intrigued by their pumpkin farm adjacent to the restaurant. I’m quite the farmer, and appreciate what goes into growing these crops. This atmosphere is family friendly and a must see for locals and travelers alike.

My last stop in the Carneros Valley was paying a visit to the 50 acres of  Starmont Winery and historic Stanly Ranch. Gargantuan eucalyptus trees grace the property which draw you in and make you want to see more. It was quiet yet inviting and a nice place to spend a couple of hours. Since I was driving, I didn’t partake in their tastings, but will go back someday.

I enjoyed my day trip to the Carneros Valley. The habanero vodka cocktail is something I’d like to make for friends in the future. I will probably make one of my famous cheese platters to go with them as well. Included will be my pineapple pepper jelly from my homegrown organic serrano peppers. I also enjoy my blenheim apricot jam to accompany the brie and blue cheese.

So I hope I’ve inspired you to make a trip to the Carneros Valley with a few friends or loved ones. I know I will be finding my way back there soon also. But until then, here is my recipe for ginger, apricot, pistachio biscotti. They are chewy, not like an ordinary biscotti and a real treat.

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Candied Ginger Apricot Pistachio Biscotti

 

Ingredients:

2 C All Purpose Flour

1 C Granulated Sugar

1 tsp Baking Powder

3 eggs

2 T Sambuca (an Italian Licorice flavored liquor)

2 T Grand Marnier

1 tsp Vanilla

1 tsp Anise Extract

1 C whole Pistachios

1 T fresh Orange Zest

1/2 t  Saltverk Licorice Salt (found in iceland) or substitute 1/2 t Kosher

½ C chopped Crystalized Ginger

¾ C Mariani Dried Apricots

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Instructions:

Preheat oven to 325 degrees and line baking sheet w parchment paper or a silpat.

Mix flour, sugar, baking powder together in a large size bowl. In another bowl whisk eggs, both liqueurs, vanilla, anise, orange zest and salt.

Add egg mixture to flour mixture and stir until combined. Fold in pistachios, ginger and apricots.

Divide dough in half and transfer onto parchment paper into two 2.5 inch wide logs with floured hands.

Bake until golden in color, firm and dry about 20 minutes.

Remove from pan and slice loaf on a diagonal into ¼ in to ½ in thick slices. Arrange cookies cut side down onto a sheet pan and bake again for about 8 to 10 minutes.

Enjoy! Do you have a favorite biscotti recipe? This is one I’ve adapted from a culinary class taken at Diablo Valley College’s pastry program.

And here is a terrific recipe for scones dipped in dark chocolate.

 

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Cinnamon Rolls with a Boosey Twist Recipe and (Bay Area Restaurant Reviews)

Cinnamon Rolls with a Boosey Twist Recipe and (Bay Area Restaurant Reviews)

 

A couple of weeks ago my husband and I went for a bike ride into downtown Walnut Creek for Valentines Day. I had issues with my Apple iPhone that needed to be resolved so we decided to enjoy the day by riding into “the Creek.” It was a beautiful Spring like day and we both needed some exercise. Since we are practically empty nesters we aren’t running our kids to basketball games, soccer practice or baseball tournaments anymore. Instead we can leisurely take our time on the weekends and go on a hike or bike ride together. Last weekend was no different. The photos above were taken while I worked as a preschool teacher at Tassajara Learning Center.

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After our iPhone appointment, we took a chance for a quick bite to eat at True Food Kitchen. This place is usually packed, but we got lucky and landed two spots at the juice bar. I have heard great things about their restaurant from my hiking friends who frequently come here to celebrate birthdays. Excited to learn about the menu, the bartender walked us through the gluten free, naturally organic vegetarian, and vegan menu offerings explaining that they focus their food on anti inflammatory dishes. Dr Andrew Weil believes that by eating this healthy diet, people can avoid Alzheimer’s, heart disease and many cancers. I’m all for that.

What I was most excited to learn more about was their fresh juice drinks. They actually have a hangover drink  that has fresh pineapple juice, orange juice, honey, and coconut water. I have no idea if that would help a hangover, but I bet it is a big seller. Of course, I saw plenty of a few Bloody Mary’s being served which looked gorgeous with watermelon radishes used as a garnish.

I ordered the “Bright Eyes” which consisted of fresh pear, ginger root, beet, pineapple, turmeric and carrot juice, and it didn’t disappoint. We also tried the Inside Out Quinoa Burger made with hummus, tzatziki, tomato, butter lettuce, cucumber, red onion, feta and avocado. It is served alongside a generous portion of roasted butternut squash which my husband loved. I tried the Toast with winter squash, brussel sprouts, caramelized onion, lemon, saba and roasted hazelnuts. It was an unexpected delight being crunchy and yet sweet from the squash that was probably roasted with honey or maple syrup. Yum. I had to order light so I could make it back up the hill to our house on my bike!

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Chicken Pita w Greek village Salad

I have to say, I’m usually not a huge proponent of these restaurants since I think they are a “fad” or “trend” to for the younger generation. After all, I love a good burger. But it’s nice to eat extra healthy once in a while and my husband was thrilled with his Mediterranean dish. We found Opa Restaurant last week for a quick weeknight dinner. Ken was so happy to find this place because they serve lamb, chicken and beef sandwiches in a warm pita bread with tzatziki sauce tomatoes, onions and mint. He said it was his very favorite new place and that says a lot because he can be finicky. 

While I’m at it, I may as well give a review of a fairly new restaurant located in Danville called Harvest. My friend Barbara and I met there a few weeks back after quick jont on the Iron horse trail. This place does things right. Barb and i met several years back when we our kids were at San Ramon Valley High School together in the choir. We also were both involved in the Vista Oak Chapter of the National Charity League. She volunteering with her daughter Lauren and me with my niece Jasmine. We had many good times together when our kids were young and now continue to meet up and have an occasional lunch or breakfast together. Barb recommended Harvest so we gave it a try.

First our server brought us a platter of their delicious wheat bread with a dollop of creamy butter with smoked sea salt and chives. I judge most restaurants by their bread and theirs  was to die for. For lunch, I ordered Di Stefano’s Burrata Toast cause I have to have burrata whenever I’m at a restaurant. This dish was the perfect balance of sweet, salty, creamy and chewy presenting the burrata along side prosciutto, figs and well dressed arugula. Delish! Barbara and I also shared the Harvest Cobb which the chef was nice enough to divide. The chicken was brined with a lemon sweet tea before it was flawlessly grilled and served with avocado, hard boiled egg, tomato and bacon. We passed on dessert even though their warm apple cobbler sounded appetizing. Over all, I have to give all three of these restaurants a thumbs up and we will definitely make it back for future visits.

It’s a good thing my phone is repaired and I’m back to blogging and taking photos again. I’d better get myself back home now and prepare a little something for the family.

But first here’s my recipe for Cinnamon Rolls with a Boosey Twist

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Ingredients

¾ C Sourdough starter (I made my own from 2 C pressed grapes in a tea towel, 2 C flour and 2 C water and let ferment for 1 week in a large glass bowl stirring every day) Not needed to make recipe, but adds a nice sour note to the recipe. Place in stand mixer fitted with flat beater. Mixes better than dough hook)

½ C warm water (warm to touch)

1 T yeast (Red Star Rapid Rise or regular dry yeast)

1 teas honey or 1 t granulated sugar

 

Mix these ingredients together in a small glass bowl with your fingers and let get bubb

 

1 egg

3/4 C Milk (warm on stove until luke warm, not hot)

2 T soft unsalted butter (plus 1 T to smear on glass bowl)(plus 1 T for baking dish)

1 T Kosher Salt (do not forget this!)

¼ c granulated sugar (plus 1 t more for yeast)

1 ½ C All purpose flour (maybe ¼ c more for kneading and rolling out)

1 ½ C bread flour

 

Filling for Cinnamon Rolls

½ C unsalted softened butter

½ C granulated sugar

1 C brown sugar

1 T cinnamon

1 t ground ginger

½ t Maldon Salt

½ t ground cardamom

½ t ground espresso powder

1 T tapioca flour

3/4 C toasted pecans

 

¼ C Grand Marnier

½ C water

¾ C black raisins (Dried cranberries, dried strawberries or dried blueberries make for a fun new breakfast treat)

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(Heat water in microwave in glass 2 c measuring cup and add grand marnier and soak raisins or dry berry fruit mix until soft) Drain and throw away liquid. This step allows the raisins stay moist and juicy in the cinnamon roll.

 

Glaze

1 T spiced rum

1 ½ C powdered sugar

¼ t Maldon salt

 

Directions:

 

After placing Sourdough starter in stand mixer, add bubbly yeast mixture.

Add milk, egg and mix. Add in 1 C flour, mix and let stand for 5 minutes.

Then add salt, sugar, softened butter and mix again.

 

Little by little add remaining flour and mix on low speed until combined. Keep mixing on med speed until dough is soft to touch and springs back when touched (about 6-8 minutes mix time) Or knead by hand until dough feels soft.

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Place in a warm spot and let rise for a few to several hours (overnight works well) in a buttered glass bowl covered tightly with plastic wrap.

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Assemble rolls:

Roll out dough on a lightly floured surface into a large rectangle until about ¼ t thick. Spread softened butter onto dough.

Sprinkle with both sugars evenly, cinnamon, ginger, cardamom, espresso powder, salt and tapioca flour.

Sprinkle soaked and drained raisins and pecans over dough.

Roll the dough tightly by starting at long edge and form into a long log. Cut with a pastry cutter or serrated knife into 1 Inch pieces. Place in a buttered baking dish or sheet pan with rolls touching. Let rise in a warm place, or fridge if you can possible wait.

Otherwise place in a preheated 400 degree oven and bake until brown and bubbly about 17-22 minutes.

Cool slightly and spread rum glaze over rolls. (if you prefer a cream cheese frosting use 4 oz or ½ pkg cream cheese, ½ C butter, 1 ½ C powdered sugar, ¼ t Maldon Salt, and 1 t vanilla- Or Rum!)

I especially enjoy making these boosey treats for my husband and son on a lazy Saturday or Sunday morning. They love waking up to the intoxicating smell of these yummy treats and I do too.

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Hope you try my recipe and leave me feedback about your results in the comments below. Thanks for stopping by and reading my blog. It means a lot!

Teri:)

 

 

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