Apples at Juniper Hills Farm

Appetizer

Squashes
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  This is another fall favorite of mine. I love the combination of butternut squash, golden caramelized onions, melty cheese, musky sage and flaky pastry. This recipe lends itself to multiple change ups. Most any hearty vegetable can sub in for the squash; use your favorite cheese and change up the herbs as you like. […]

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Roasting Tomatoes
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Oven Roasted Summer Tomatoes makes about 4 cups 4 pounds Roma tomatoes, Heirloom tomatoes or any good, in season Summer Tomatoes, cut in half, lengthwise or quartered, depending on size 2 large sweet onions, cut into large chunks or quarters 10 garlic cloves, peeled, and left whole ¼ cup good quality olive oil 1 scant […]

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turnovers
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These turnovers are so delicious.  They can be made ahead of time and they reheat beautifully.  Great on a brunch spread or as a light lunch with a salad  Pear Leek Gruyere Turnovers makes 8 turnovers  2 tablespoons (1/4 stick) butter 1 1/2 cups chopped leeks 1 6- to 7-ounce firm but ripe pear, peeled, […]

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Roasted Chile
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  This is my favorite queso recipe, when I'm not in a hurry (think: velveeta). This is from Lisa Fain's Homesick Texan (love!) and it's obviously from the fabulously famous Austin Diner. You can add sausage or ground beef or chorizo if you want or need to meat it up. Use more or less jalapeños […]

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Pie Baking
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This is one of my favorite go to pie pastry recipes. It’s been around a long time. I found it in an old pie book, can’t recall where but I’ve tweaked it a bit here and there over the years. So slab pie is just a pie that is baked in a sheet pan–this recipe […]

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Pecans
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Great for snacking with bubbles for a fall party! I also use to garnish seasonal desserts.

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Fall Squashes
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These sweet biscuits can be made with leftover sweet potato puree or pumpkin puree. They are great for breakfast, brunch or dessert. I sometimes split them and make little ham and boursin cheese sammies.

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Pear Tart
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A savory tart fit for a company dinner or a holiday spread.

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bacon chive cheddar scones
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These scones are so great for breakfast or brunch or as a savory bread addition to a Southern dinner. These freeze beautifully so they work well for entertaining or for a lazy Sunday morning. Change up the cheddar and the chives with any herbs or cheese you have on hand. Smoked cheeses work especially well […]

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Frying Fritters
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Years ago, I originally made these fritters for a cooking demo at the Dripping Springs Farmer's Market–on the fly–using whatever I found in the stalls on arrival. These fritters are so versatile. Change up the veggies. Use ricotta, goat cheese or feta. Even though you are frying them, they don't soak up too much oil. […]

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Roasted Chicken
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Chicken Wings with Salsa Verde Italiano 5 pounds chicken wings, cut in half at the joint 2 tablespoons kosher salt 3 Tablespoons Mediterranean Spice Mix 1/2 cup Salsa Verde Italiano Kosher salt Place chicken wings in a large container and cover with water.  Add salt and stir.  Refrigerate for at least 2 hours and up […]

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Grilled Bread
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  Bruschetta with Salsa Verde Italiano
(“brooskayta”)   Bruschetta, mostly found in the Tuscan region, is considered to be a more casual and hearty fare than its more refined cousin, crostini.  Bruschetta makes a crusty base for moist toppings such as fresh tomato salsa, pesto, roasted peppers, grilled mushrooms, or of course, my Salsa Verde Italiano. Brush […]

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