Easiest Apple Strudel

October 14th, 2014

Easiest Apple Strudel

I made this apple strudel recipe on Saturday for brunch and  it was so simple and yummy! It’s a win with children and adults. This recipe makes two but can easily be cut in half if you prefer.  Quick Tips- Thaw your puff pastry in the fridge over night and don’t take it out until  your apple filling mixture is cooling.

Apple filling:
6 med size apples
1 tsp lemon juice
1/2 cup sugar, depending on sweetness of apples, to taste
2-3 teaspoons cornstarch
1/2 -1 teaspoon cinnamon
1/4 cup apple juice or water

*Dried fruit optional– I added a handful of dried cranberries.

Peel, core and chop apples to bite size pieces, sprinkle lemon juice over apples to prevent browning.
Add all apple filling ingredients to sauce pan , bring to a quick boil so the cornstarch thickens but apples are still firm. Remove from heat and cool

**This happens quick so stay close. Remove filling from pan and pour on to a plate to cool it quicker. Lastly, I used cranberry juice as my liquid and it worked just fine!

For pastry:

2 puff pastry sheets thawed (One package)

1 egg yolk

1 tsp milk

Course sugar for sprinkle on top


For strudel, thaw out puff pastry  in the parchment that in comes in. Move to lightly flowered surface and thin and smooth it out a bit with rolling pin.

Place pastry on a rimmed baking sheet, cut slits approximately one inch apart on both of the outer sides. Leave the center column whole to hold all the apple filling. Close up the strudel by pulling every other strip over the filling, like your making a braid.

Mix the egg and milk to make an egg wash,  brush egg wash on top of strudel with pastry brush and sprinkle with course sugar, bake at 400 till golden brown.


Fresh Tomatillo Salsa recipe

September 26th, 2014

Fresh Tomatillo Salsa recipe

4 small tomatillos– husked and rinsed

1 large tomato

1 large garlic clove

1 tbsp chopped jalapeno (with or without seeds)

2 tbsp chopped cilantro

Roughly chop the tomatillos and tomato, then puree with remaining salsa ingredients  and a 1/2  teaspoon of salt until smooth. Serve with tortilla chips or  on top of your favorite tacos!


Slow Roasted Tomatoes

September 26th, 2014

Slow Roasted Tomatoes

Vine ripened tomatoes, washed
Olive oil

Preheat oven to 275 degrees. Line a baking sheet with parchment paper. Cut the tomatoes in half horizontally. Rub with a tiny bit of olive oil and sprinkle with salt. Bake seed side up for 3-5 hours, or until they look nearly sun dried. Store in a jar with olive oil in the fridge.  Or place in freezer safe bags and freeze up to six months!

**These slow roasted tomatoes are incredibly flavorful and amp up just about any recipe. Puree into soup, add to sandwiches and salads.  Add to pasta salads hot or cold or simply serve with some good crusty bread and your favorite cheese.  Make these once and I promise you will make them over and over again :)


Marinated Heirloom Tomatoes with Mustard and Herbs

September 26th, 2014

Marinated Heirloom Tomatoes  with Mustard  and Herbs

1 tablespoon chopped fresh herbs

2 tablespoons Dijon mustard

2 teaspoons  lemon zest

1 teaspoon fresh lemon juice

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

2 pounds large heirloom tomatoes, cut into wedges

Combine the first six ingredients together  in a large bowl.  Add tomato wedges and toss to coat, let sit for about ten minutes. Enjoy salad as is, with pasta or over fresh grilled chicken or fish.


Panzenella Salad ( Keewaydin Farms Style)

August 27th, 2014

Panzenella Salad ( Keewaydin Farms Style)


  • 1 small loaf of Sourdough or crusty Bread ( I stumbled upon the book “Artisan Bread in 5 minutes a Day “by Jeff Hertzberg and it was life changing. The Master Boule recipe. Trust me, try it, love it. Thank me later)
  • 1 pint of Cherry Tomatoes
  • 1 or 2 small Onions
  • 2 small Peppers*
  • 2 Garlic cloves
  • Fresh Mozzarella or Feta cheese
  • Balsamic Vinegar
  • Honey
  • Salt
  • Herbs of choice( I recommend Thyme and Oregano) and Fresh Basil to garnish
  • Fresh Ground Black Pepper
  • Extra Virgin Olive Oil
  • 1/2 stick of Butter


Heat oven to 400 degrees. While heating, slice onions, peppers, and place in a shallow baking dish or metal pan with tomatoes and herbs. Drizzle with Olive Oil, Balsamic vinegar, honey and a dash of salt and pepper.Place in oven. Slice bread into bite size chunks. Melt butter and grate garlic into it then toss over bread with addition herbs and salt and pepper to taste. Place in oven until golden brown and toasted. Check tomatoes and vegetables after about 20 minutes, you can tell they are ready when the tomatoes are bursting and the peppers and onions are softening up. Remove from the oven and set aside. When the bread is toasted and smelling great, toss with the warm vegetables and enjoy soon before the bread becomes completely soggy!  I always garnish with fresh Mozzarella and Basil before serving, and maybe an additional sprinkling of grated parmesan if you have it. OH! And don’t forget the Wine!

   *feel free to add additional veggies such as baby zucchini or spinach


Roasted Tomato Jam (adapted from food52 blog)

August 20th, 2014

2 cups sugar

3 pounds ripe tomatoes, cored and thinly sliced (1/4 inch)

Large pinch salt

Grated zest of 1 lemon

Juice of 1 lemon

1 cinnamon stick

1/2 teaspoon fennel seeds, lightly crushed

2 dried red chiles or 2 tablespoon chili flakes

Pour 1/3 of the sugar over the base of a 12-inch braising pan or other baking dish. Layer half the tomatoes, overlapping the slices, in the pan. Sprinkle with 1/3 cup sugar, and top with the lemon zest, lemon juice, cinnamon stick, fennel seeds, and chiles. Top with the remaining tomatoes, followed by the rest of the sugar. Let sit for 30 minutes. Heat the oven to 400 degrees F.

Place the pan, uncovered in the oven and let cook for 1 hour. The tomato juices should simmer actively. Check every 20 minutes, spooning the juices over the top tomatoes, and removing the chiles if they char.

Continue roasting and checking every 20 minutes — the tomato juices should begin to gel at 2 hours, but it could happen a little sooner or later. Test the juices by spooning a little onto a plate, letting it cool, and running your finger though it. If it holds the line, the jam is ready. Remove the jam from the oven and put it into jars and keep it in the fridge.


The Ugly Apple

November 5th, 2009

Another year has come around and things are quieting down out here in the boon docks. No local food season is complete without some wild apples. Don’t get me wrong they are as ugly as they come and I know what those who don’t read the newsletter will be saying “what the heck are these things?” But lets look beyond the skin, for me apple season is the best because we get to roam from tree to tree tasting the many different varieties. The two we settled on this season have a strong juicy flavor, just peal off the skin and enjoy.

The truth is it is difficult to grow a blemish free apple in Wisconsin. It can and is being done but mostly non organically. Because of our relatively humid weather and high pest load apples require a mix of chemicals to control issues. With wild apples they are left to their own device and many thrive with bumper crops of apples ready for the picking.

Usually we will take our wild apples and crush them into a cider which we drink through the winter, or bake them in a pie. Whatever you do just give them a try

New Ways to Toast Winter Squash Seeds

October 5th, 2009

Sweet & Spicy Pumpkin Seeds
1 egg white
1/4 cup natural cane sugar
1/2 teaspoon cayenne pepper
scant 1/2 teaspoon fine grained sea salt
1 cup fresh pumpkin seeds

Preheat oven to 375. In a medium-sized bowl whisk together the egg white, sugar, cayenne and salt. Add the pumpkin seeds and toss well. Drain off any excess egg white (using a strainer) and place seeds in a single layer across a baking sheet. Bake for about 12 minutes or until seeds are golden. Sprinkle with a bit more sugar and cayenne pepper when they come out of the oven. Taste and season with more salt if needed. Makes one cup.

Curried Pumpkin Seeds
1 egg white
2 teaspoon curry powder
scant 1/2 teaspoon fine grained sea salt
1 cup fresh pumpkin seeds

Preheat oven to 375. In a medium-sized bowl whisk together the egg white, curry powder and salt. abuse contacts . Add the pumpkin seeds and toss well. Drain off any excess egg white (using a strainer) and place seeds in a single layer across a baking sheet. Bake for about 12 minutes or until seeds are golden. Sprinkle with a bit more curry powder when they come out of the oven. Taste and season with more salt if necessary.