Apple Cider Sangria OR Warm Mulled Apple Cider Spiced Wine

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3 cinnamon sticks (plus more for garnish)

2 honey crisp apples, chopped

1 orange, thinly sliced

1 (750 ml) bottle red wine (I suggest a light-bodied Spanish variety)

2 cups Crampton’s Apple Cider or store-bought

1/2 cup brandy

1/4 cup orange juice (or juice from 2 medium oranges)

Juice from 1 lemon

Club soda, to taste

Place the cinnamon sticks, apples, and orange slices in a large pitcher. Add wine, apple cider, brandy, orange juice, and lemon juice. Allow to sit in the refrigerator for 6 – 24 hours. (Not: if you’d like it to be sweeter, add 1-2 Tablespoons granulated sugar, honey, or agave, or even a small bit of stevia)

Fill a glass with ice, pour in the sangria with fruit and add a splash of club soda (this unsweetened fizz is wonderful with the sangria!). Garnish with a cinnamon stick, if desired. Cheers!

Sangria is the perfect make-ahead cocktail since it must sit for at least 6 hours. You can also make it one day in advance.

*****NOTE: You can make this into a delicious mulled wine as well. Follow the directions below (omit the chopped apple and club soda):

Add wine, cider, ¼ cup honey, orange, orange juice, and lemon juice to a 3-quart or larger slow cooker. Stir to combine. Add the 5 whole cloves, 4 green cardamom, pods, 2 cinnamon sticks, 1 tsp vanilla extract (or half a vanilla bean) and 1 star anise. Cook on low until warm, 30 minutes to one hour, depending on your slow cooker. Stir in the brandy.

Ladle into mugs and serve with an orange slice and cinnamon sticks, if desired. To keep the wine warm, leave the slow cooker on the “keep warm” setting. If your slow cooker does not have a warm setting, alternate between “low” and off.

Hot Buttered Rum Apple Cider

12 tbsp unsalted butter, softened
1 tsp vanilla paste or extract
1 tsp ground cinnamon
1/2 ginger
1/4 tsp nutmeg
1 1/2 liters Crampton’s Apple Cider
1 1/2 cups golden rum
Whipped cream for serving, optional
Bring the applce cider to a simmer in a saucepot over medium low heat. Remove from the heat, and whisk in butter, vanilla, cinnamon, ginger, and nutmeg. Stir in rum.  (OR you can portion the rum into each cup and pour over warm apple cider) Serve with whipped cream if desired!
Serves 8-10 people.

Spiced Apple & Pumpkin Crumble

This is a great “make ahead” desert for Thanksgiving or Christmas; in fact it tastes even better the next day! To reheat, just simply pop into a warm oven and heat to the middle! YUMM!!!
Crunchy Oat Topping
2.5 cups oats
1.5 cups brown sugar
1 cup flour
1 cup melted butter
Pinch of salt
Spiced Apple and Pumpkin Filling
8 cups apple, peeled and sliced thin (about 10 fist-sized apples)
4 cups pumpkin, peeled and sliced thin
3/4-1 cup white sugar
Juice of 1 lemon
1 tbsp cinnamon or pumpkin pie spice
2 oz dark rum
1 tsp vanilla
Combine topping and set aside. Combine apples, pumpkin, lemon juice, cinnamon, rum, and vanilla and pour into a baking dish. Top with crumble topping. Bake at 350 for 45-60 minutes, or until the apples and pumpkin are soft and the crumble is crisp. Serve warm with vanilla ice cream, caramel sauce, or yogurt.

Winner of Crampton’s First Annual Chili Cook Off! Sarawak Chorizo Chili

Chili

3 MB tomatoes

2 sweet potatoes. diced
1 MB jalapeno, de-seeded
3 MB garlic cloves
1 MB red pepper, de-seeded
2 16oz cans black beans, drained and rinsed
1 tbsp olive oil
1 MB chorizo sausage, sliced
1 MB cooking onion, diced
1/2 tbsp cumin
1 tsp paprika
1 tsp Sarawak white pepper
1 tsp cinnamon
1.5 cups chicken stock
1 cup MB Fred corn
2 tbsp tomato paste
1 tbsp corn starch
Pinch of salt & pepper
Topping
1 avocado
Juice of 1 lime
1 tsp cumin
Salt & Pepper
Garnish
Green onions, chopped
Goat cheese, crumbled
Directions
1. Roast tomatoes, sweet potatoes, peppers and garlic at 350 degrees for 40 minutes
2. Blend tomatoes, peppers and garlic in a food processor
3. Fry chorizo slices in non-stick pan with olive oil
4. Add onions to pan and saute for 2 minutes
5. Stir in tomato mixture, stir for 2 minutes
6. Add all ingredients to pan except chorizo and bring to a boil for 3-5 minutes
7. Turn down to simmer, add chorizo, simmer for 40 minutes
Topping Directions
1. Mash avocado
2. Add other ingredients, taste-testing often!
Serve hot, garnish with avocado mixture, green onion and goat cheese.

Butternut Squash and Sage Mac & Cheese

1/2 medium butternut squash, cooked, pureed, strained

1/2 pound elbow macaroni OR your favorite pasta

4 tablespoons butter

1 small leek or onion, finely chopped

2 cloves garlic, finely chopped

1/2 chili pepper, finely chopped (optional)

4 tablespoons flour

2 1/2 cups milk

1 tablespoon fresh chopped sage

2 cups shredded cheese (whatever you have on hand, cheddar, mozza, gouda, parmesan, etc)

3/4 cup panko breadcrumbs

2 tablepsoon melted butter

Cook macaroni according to package directions, drain well. Set aside. In a medium saucepot over medium heat, add the butter. When the butter is melted add onion or leek, garlic, and chili pepper (if using). Saute lightly until soft and fragrant, then whisk in the flour. Cook for 2 – 3 minutes, stirring constantly. Add 2 cups of milk and whisk until mixture is smooth. Turn heat to high and bring to a boil while continuing to whisk. After sauce has thickened, turn heat to low and whisk in butternut squash mixture. Stir in the fresh sage, and season with salt and pepper. Add the cooked macaroni to the pot and stir until the macaroni noodles are well coated. Add the cheese, and a touch of milk if the mixture is too thick.

Grease a 2 quart casserole dish. Pour half of the macaroni noodles into the pan. In a separate bowl, mix together melted butter and breadcrumbs. Sprinkle breadcrumbs on top. Place the pan in the oven and bake for 25-30 minutes at 375F, or until macaroni and cheese is bubbling. Remove from oven and let rest for 5 minutes. Serve warm.

 

How to Roast a Whole Squash or Pumpkin

1. Cut the squash or pumpkin in half and scoop out the seeds.

2. Smear butter or olive oil over the flesh and sprinkle sea salt and pepper.

3. Roast flesh up on a baking sheet at 425F degrees for 1 hour, until flesh is soft. (If flesh is getting to dark, flip over so the skin faces up)

4. Serve hot as a side dish OR allow to cool completely. Scoop out flesh into a food processor and pulse until completely smooth. Strain slightly if the flesh is to moist. Use this puree in soups, cakes, biscuits or creamy sauces. This puree also freezes beautifully!

How to Roast Cubed Butternut Squash, or any firm squash that are easy to peel

1. Peel the skin, then cut the squash in half and scoop out the seeds.

2. Cube the squash and toss onto a baking sheet with melted butter or olive oil, sea salt, and pepper.

3. Roast at 425F degrees for 45 minutes – you can go less time if you want more “bite” to your squash.

TIPS: Dress up your roasted whole or cubed squash with maple syrup, honey, brown sugar, herbs, or a pinch of chili pepper!

Roasted Carrot & Cumin Soup with Carrot Top Pesto

Roasted Carrot Soup

1 small leek, finely sliced, white and light green parts only

1 small onion, chopped

3 cloves garlic, chopped

2-2.5 lbs carrots, peeled and chopped

1 lb potatoes, scrubbed, chopped (don’t bother peeling them!)

1/2 cup olive oil

1 tsp ground cumin

1/2 tsp ground coriander

1/4 tsp chile flakes, or ancho chile powder

6 cups chicken or vegetable stock OR 4 cups stock and 2 cups milk

Sea salt and pepper

1/2- 1 cup 18% cream, optional

Carrot Top Pesto

2 cups carrot top leaves, packed

1 cup basil

3/4 cup olive oil

2 cloves garlic

1/4 cup pistachios, optional (you can also use walnuts, almonds, pine nuts)

2 tbsp parmesan cheese

1 tbsp red wine vinegar or lemon juice

Good pinch of sea salt and pepper

 

Roasted Carrot and Cumin Soup

This soup is PERFECT for fall! Play around with different spices and herbs in this recipe, such as cinnamon or curry powder! It also freezes wonderfully because there is no flour used to thicken the soup. YUMM!!!
1. Preheat oven to 400 degrees.

2. In a bowl, combine 1/4 cup oil, carrots, cumin, coriander, and chile.

3. Toss to combine, and pour on a parchment lined baking sheet.

4. Roast for about 20 minutes, or until the carrots are tender. Remove from the oven.

5. In a pot over medium, add remaining olive oil. Saute leek, onion, and garlic until soft and fragrant.

6. Add potatoes and stock. Simmer for about 20-30 minutes or until the potatoes are very soft.

7. Add the carrots, and simmer another 10 minutes.

8. With a hand blender or stand blender, blend until smooth and creamy.

9. Add cream if desired. (This adds another level of creaminess, but not necessary)

10. Reheat slightly and season with salt and pepper. Serve with pesto!

 

Carrot Top Pesto

1. Combine all ingredients in a food processor, and pulse until a nice paste forms.

2. Add more olive oil if needed, and season with salt and pepper.

3. Serve on soup as a garnish!

Lemony Beet Hummus

1. 1 cup chickpeas, drained

2. 1 cup roasted beets, peeled (about 4-5 small beets)

3. 1 tbsp lemon zest

4. 2 lemons, juiced

5. 4 small garlic cloves

6. 2 tbsp tahini

7. Sea salt and pepper to taste

Preheat oven to 400F. Wrap your cleaned beets in tinfoil and roast for 20-30 minutes, or until a fork can easily pierce them. Remove from oven, allow to cool slightly and then remove the skins. It should slide off pretty easily, but use a knife if needed.

Add all ingredients to food processor and process until the hummus is smooth and combined evenly. If the hummus is too thick for your liking, add a little water or extra lemon juice to thin it out. Adjust flavouring by adding salt and pepper to taste.

Serve as a dip for your fresh garden veggies, or with your favourite crackers or tortilla chips.

Sweet Corn Soup with Cilantro and Lime

Ingredients
1. 1 cup diced potato, skin on (1/4 inch cubes)
2. 4 cups fresh corn (4-5 ears)
3. 2 tablespoon butter or olive oil
4. 2 cup diced sweet onion (1 large onion)
5. 2 cloves garlic, halved
6. 1 jalapeño, chopped
7. 1 tablespoon fresh thyme
8. 4 cup chicken stock ( or veggie stock)
9. ½ tsp ground coriander
10. ½ tsp ground cumin
11. Juice of 1 lime
12. salt and pepper to taste
13. ¼ cup fresh cilantro
14. ½ cup crumbled queso fresco cheese, or any fresh cheese
In a large stock pot, heat butter or olive oil. On medium heat, sweat onions and garlic until fragrant. In a bowl, cut off fresh kernals of corn so you have about 4 cups. Add the corn and diced potatoes to the pot and sautee lightly. Add jalapeno. Season with salt and pepper, and add chickens stock. Bring to a gentle boil, and simmer for about 20 minutes until potatoes are cooked and tender. Remove the soup from the heat, and use a hand blender or blender to puree the soup until smooth. (You can strain the soup if you like a smoother texture).  Pour the soup back into the pot and return to the heat, and add coriander, cumin, thyme, and season with more salt and pepper to taste (if you need it).  Remove from heat, and add the juice of one lime to add freshness. Serve hot with fresh cilantro and crumbled cheese!

Watermelon Lime Salsa

The easiest and tastiest salsa of the Summer!
1. 2 cups diced watermelon
2. 2 cups diced red onion
3. 1 cup diced cucumber
4. 1 cup diced tomato
5. 1/3 cup chopped cilantro
6. 1/4 cup minced jalapeno
7. Juice of 1 lime
8. Sea salt and pepper, to taste
Combine all ingredients in a bowl, and allow to refrigerate for 20-30 minutes until chilled. Serve with tortilla chips!

Cherry Tomato & Garlic Summer Pasta

Ingredients:

  1. 4 cups cherry tomatoes, cut in half
  2. 12 garlic cloves
  3. 1/4 cup extra virgin olive oil
  4. 1 tablespoon basil, roughly chopped
  5. 1/2 teaspoon salt
  6. 1/4 teaspoon chill flakes
  7. 1/4 teaspoon fresh ground pepper
  8. 1 lb pasta (we love Nature’s Farm Wild Garlic Linguine)
  9. 1/4 cup flat leaf parsley, chopped
  10. freshly grated Parmesan to taste
  1. In a bowl toss sliced tomatoes, sliced garlic, oil, basil, salt, chili flakes and ground pepper, place in a 9 X 13 metal cake pan and roast at 400°F for approximately 30 minute. Tomatoes should be shriveled and the garlic tender.
  2. Cook pasta in a pot of salted boiling water while tomatoes and garlic are cooking. Drain and return pasta to pot.
  3. Add garlic tomato mixture and parsley, tossing to coat.
  4. Serve with sprinkle freshly grated Parmesan cheese (or whatever hard cheese you have in the fridge!)