We recently called on our Twitter community to share their favorite ways to enjoy our Thanksgiving flavors — and boy, did they deliver! From incorporating cranberry jam into stuffing to smearing it on a leftover turkey sandwich, the ideas had us salivating.
There was one suggestion, however, that really intrigued our palates; Suz (Twitter @suzhowells) squished her recipe down to 140 characters: “Toss acorn squash wedges w/melted Cranberry jam, minced red chili & garlic, S&P. Roast @450, 25 min.” We sent her our Thanksgiving Jam 2-Pack straightaway, and she sent us the full recipe:
Jam-Glazed Acorn Squash
Preheat oven to 450.
Sweat 1-2 cloves of finely minced garlic in 1T olive oil over low heat until fragrant & translucent. Add one minced red serrano, kung pao or thai chili. Add 1/3 -1/2 C jam (I’m thinking the Rosemary Damson would be awesome. I’ve used your Bergamot for this in the past). Heat until jam melts and blends with garlic & chili.
Wash, seed and slice 1-2 acorn squash into wedges. Put in bowl with warm jam mixture. Toss until all the pieces are coated, place in a single layer on a 1/2 sheet lined with parchment. Salt & pepper generously. Roast for about 25 minutes, or until squash is fork tender and carmelized.
The Blue Chair Fruit team is so excited to participate in a recipe swap hosted by Christianna of Burwell General Store. Kate met Christianna at BlogHer Food in May; proof that the world is indeed small, Christianna had worked on the FoodCrafters episode featuring Blue Chair Fruit! She kindly invited us to participate in her monthly recipe swap, and we gladly accepted.
This month’s recipe was Potato Donuts, for which Rachel developed a Bourbon-Pecan Doughnut recipe. Here’s Rachel’s take on her recipe development:
I am crazy about doughnuts and was hence extremely excited to discover that this month’s Recipe Swap selection was an old-fashioned classic: Potato Doughnuts. Upon researching potato doughnuts a bit further in my eclectic cookbook collection, I realized that this doughnut nearly always follows a set proportion of ingredients and tends to be a bit on the sweet side. Since I love bourbon in my baked goods, I decided to transform this classic recipe into a salty-sweet version, studded with toasted pecans and flavored with fresh nutmeg. It is really delicious, especially with some dark steaming coffee on the side.
These doughnuts are a true delight: redolent of Southern sensibilities, they offer a comforting pastry with a subtle twist. Needless to say, the whole team has enjoyed snacking on Rachel’s delicious results! As for jam pairing? Well, these doughnuts are downright tasty with a bit of Red Raspberry & Rhubarb Jam.