Harvest Herb Tea

I've been in love with tea ever since Lindsay turned me onto them with a birthday present many years ago. I love Zhena's Gypsy Tea because they are made with biodegradable bags and they are USDA Certified Organic and Fair Trade Certified .

Many people do not understand the importance of "Fair Trade Certified" and will purchase whatever tea they can find in their local grocery store. Without going on an Anthropological-Anti-Capitalism rant, I will link a definition from ye old Wikipedia.

"Fair trade is a financial relationship between producers, sellers, and consumers based on the principle of equity within the exchange of goods. There are nine main principles by which all fair trade abides: create opportunities for marginalized producers, develop transparent relationships, build capacity, promote fair trade, pay promptly and fairly, support empowering working conditions, ensure children’s rights, cultivate environmental stewardship, and respect cultural identity."

So far I have purchased the Raspberry Earl, Egyptian Mint, Gingerbread Chai, Pumpkin Spice, Black Forest Berry Green Tea, Kiwi Peach Green Tea, Acai Berry Tea, Papaya Mango Tropical Tea and a cute stackable Black Tea sampler (Peach Ginger, Coconut Chai, Raspberry Earl, Gypsy Rose).

The Egyptian Mint is my favorite for when I have a headache. I'm currently sipping on Pumpkin Spice for obvious holiday reasons. I'm tempted to buy the Pomegranate Cider but am waiting for funds to magically appear in my bank account... or my boyfriend to catch onto my hints.

http://www.gypsytea.com/

Pork Loin Roast With Carolina Apple Compote

Prep Time: 20 minutes
Cook Time: 1 hour 46 minutes
Other: 2 hours 15 minutes
Yield: Makes 8 to 10 servings

Ingredients (Pork):

• 3 garlic cloves, minced
• 3 teaspoons dried Italian seasoning
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 1 (3-lb.) boneless pork loin roast
• Kitchen string
• 2 teaspoons canola oil

Compote:

• 2 pounds Gala apples, unpeeled
• 1 tablespoon lemon juice
• 1 cup apple cider
• 5 tablespoons sugar
• 2 1/2 teaspoons orange zest
• 1/2 teaspoon ground cinnamon
• Pinch of ground cloves
• 1 tablespoon butter

Preparation

1. Combine first 4 ingredients. Rub mixture on all sides of pork roast. Tie pork with kitchen string, securing at 1-inch intervals. Cover and chill 2 hours.

2. Preheat oven to 375°. Brown roast in hot oil in a large skillet over medium-high heat 2 to 4 minutes on all sides. Place pork on a lightly greased rack in an aluminum foil-lined roasting pan.

3. Bake at 375° for 1 hour or until a meat thermometer inserted into thickest portion registers 150°. Cover roast with foil, and let stand 15 minutes before slicing.

4. Meanwhile, cut apples into bite-size pieces; sprinkle with lemon juice.

5. Add cider and next 4 ingredients to skillet. Cook, over medium heat, stirring occasionally, 10 minutes or until slightly thickened. Add apples, and cook, stirring occasionally, 20 minutes or just until apples are tender and liquid is absorbed. Stir in butter until melted, and remove skillet from heat. Stir any accumulated pan juices from roast into compote. Serve compote immediately with pork.

Southern Living, DECEMBER 2008

Williams-Sonoma Pumpkin Loaf Pan

I lost my Williams-Sonoma virginity today. I have never ventured in there for fear of shameless running around and petting their handcrafted copper cookware and Kitchen Aid mixers. They were having a 15% off sale so it wasn't QUITE as $$$$ as expected.

I purchased a Pumpkin Loaf Pan and a Giant Cupcake Pan. Considering doing the Giant Cupcake for my brother's 21'st birthday on the 19th but may save it for

other occasions. I have something extra special in mind for his surprise.

Christien and I made the pumpkin bread recipe in the new pan and it turned out very well. Forgot to mention - bought their brand of baking spray. I, like a moron, didn't know the difference in baking vs cooking spray. Probably why my first pumpkin bread in class stuck to the pan so much. The baking spray worked stupendously and the bread was delicious.

We also cooked tie-dye cupcakes with butter cream icing, rainbow sprinkles and a cherry. Don't know what came over me today but all I've wanted to do is bake bake bake!

We dropped the cupcakes and bread off at his work so he and his coworker's Saturday night will hopefully be brightened with a bit of baked goods.

The recipe for the pumpkin bread is further down on my blog and the tie-dye cupcakes are under "Rainbow Tie-Dye Cake." It can be used for 8''x 12'' cakes, or 2 8'' cakes stacked, or cupcakes. Very moist, very colorful and aesthetically pleasing.

Vanilla Poached Pears

Ingredients

• 1 (750-ml) bottle white wine, Riesling or Viognier
• 1 cup water
• 5 ounces vanilla sugar, approximately 3/4 cup
• 1 whole vanilla bean, split and scraped
• 4 firm Bartlett, Anjou or Bosc pears, peeled leaving the stem intact

Directions

Place the white wine, water, sugar and vanilla bean and pulp into a 4-quart saucepan over medium-high heat and bring to a boil.

Core the pears from the bottom. Decrease the heat to medium low and place the pears into the liquid, cover and cook for 30 minutes or until the pears are tender but not falling apart. Maintain a gentle simmer. Remove the pears to a serving dish, standing them upright, and place in the refrigerator.

Remove the vanilla bean from the saucepan, increase the heat to high and reduce the syrup to approximately 1 cup of liquid, approximately 20 to 25 minutes. Do not allow the syrup to turn brown. Place the syrup in a heatproof container and place in the refrigerator until cool, approximately 1 hour.

Remove the pears from the refrigerator, spoon the sauce over the pears and serve.

Jenn's Rum Cake

For the cake:

• 1/2 cup chopped nuts of your choice
• 1 box butter recipe Duncan Heinz cake
• 1 package French Vanilla instant pudding
• 1/2 cup light rum (Aristocrat cheap crap. Tastes better in the end!)
• 1/2 vegetable oil
• 1/2 cup water
• 4 eggs

Cook the cake:

Preheat oven to 350 and grease/flour a bunt pan.

Put nuts into the bottom.

Combine the pudding mix and cake mix in a large bowl.

Add all other ingredients and mix for two minutes.

Pour into pan and cook for 45-60 minutes. Test with a toothpick to see when done.

For the Glaze (I made this during the last 20 minutes of cake cooking)

• 1 cup sugar
• 1 stick of butter
• 1/4 cup rum or more ;)
• 1/4 water

Making the Glaze

Bring all ingredients to a boil over medium high heat. Let boil for 3 minutes.

Pour glaze over hot cake and let sit for at least 30 minutes. Turn cake out onto a serving patter to cool the rest of the way.

Pumpkin Butter

Wolfgang Puck's Recipe

Ingredients:

• 1 1/2 cups pumpkin puree (blended until smooth in blender or food processor)
• 1 cup firmly packed light brown sugar
• 1 Tbs. freshly squeezed lemon juice
• 1 Tbs. ground cinnamon
• 1 Tbs. ground cloves
• 1 Tbs. ground nutmeg
• 1 Tbs. ground allspice

Directions:

Place all ingredients in a small, heavy pot.

Cook over very low flame for approximately 1 hour stirring constantly.

Serve with your favorite breads, pancakes or use to make a pumpkin roll filling.

Makes approximately 3-4 cups.

Pumpkin Bread

From Martha Stewart's Cookbook

Ingredients:

• 2 large eggs
• 1 1/2 cups pumpkin puree
• 1 cup packed light brown sugar
• 1/2 cup of unsalted butter, softened
• 1/2 cup vegetable oil
• 1 Tbs. Apple Pie Spice (mixture of cinnamon, nutmeg and allspice)
• 1 tsp. baking soda
• 1 tsp kosher salt
• 1 tsp. vanilla extract
• 1 tsp. apple cider vinegar
• 1 1/4 cups all purpose flour
• (Raisins, Cranberries and/or Nuts can be added)

Directions:

Mix dry ingredients and set aside. Mix butter and sugar until smooth, add eggs, pumpkin puree and oil. Gradually add the dry ingredients until all are thoroughly incorporated into the wet ingredients. Do not over mix.

Pour into loaf pan (or muffin pan) and bake at 350 degrees until done (approximately 45-50 minutes). Bread should spring back at touch.

Margo's Pumpkin Cheesecake

This is the only crust recipe when I've eaten the crust before the cheesecake. Its that good.

Serves 10 to 12.

Ingredients:

Crust

• 1/4 lb. gingersnaps (about 20 cookies)
• 1/3 cup pecans
• 1/4 cup firmly packed brown sugar
• 1/2 stick unsalted butter

Filling

• 3/4 cup firmly packed brown sugar
• 1 tsp. ground cinnamon
• 1/4 tsp. ground allspice
• 1/4 tsp. ground ginger
• 1/4 tsp. ground cloves
• 1 lb. cream cheese at room temperature
• 3 eggs
• 1 cup pumpkin puree

Topping

• 1/2 cup pecan halves
• 1 Tbs. unsalted butter
• 2 Tbs. granulated sugar

Directions:

Preheat over to 350 degrees F. Lightly butter a 9 inch springform pan.

In a food processor combine the gingersnaps and pecans. Process until crumbly. Add the brown sugar and butter, pulse for a few seconds to blend. Pat the mixture into the bottom and evenly up the sides of the pan. Refrigerate for 20 minutes.

In a small bowl stir together the brown sugar and spices. In a large bowl using a mixer beat the cream cheese on medium until smooth and creamy scraping down the sides as needed. Add the brown sugar mixture beating until smooth. Add the eggs one at a t ime beating well after each addition. Add the pumpkin puree, beating until smooth. Pour the batter into the chilled crust and smoothe the top.

Bake the cheese cake until set, 35 to 40 minutes. Transfer to a wire rack and cool completely.

To make the topping save 10 pecan halves and chop the rest. In a small fry pan over medium heat melt the butter. Add all of the pecans, sprinkle with granulated sugar and cook, stirring constantly, until the sugar melts and the nuts are toasted and caramel coated. Allow the nut mixture to cool completely and store in an airtight container until you are ready to serve the cheesecake. Arrange the pecan halves around the perimeter of the cake and sprinkle the chopped pecans over the cheesecake.

Fall Seasonal Brews

Cottonwood Pumpkin Ale

http://beeradvocate.com/beer/profile/354/6101

A+ - very pumpkin pie and nutmeg

Jack's Pumpkin

Spice Ale

http://beera

dvocate.com/beer/profile/29/26234

A - delicious

Saranac Pumpk

in Ale

http://beeradvocate.com/beer/profile/99/25608

B+ - more like pumpkin pie

America's Original Pumpkin Ale

Buffalo Bill's Brewery

http://beeradvocate.com/beer/profile/205/643

B- more spices, no real pumpkin flavor

Dogfish Head Punkin Ale

http://www.dogfish.com/brews-spirits/the-brews/seasonal-brews/punkin-ale.htm

B - more beer flavor

Ichabod

http://beeradvocate.com/beer/profile/335/1567

C- ... too much beer - gross (the boys liked it)

Samuel Adams Harvest Pumpkin Ale

http://beeradvocate.com/beer/profile/35/45844

Brooklyn Brewery's Post Road Pumpkin Ale

http://beeradvocate.com/beer/profile/45/74/

B- ... very bitter

Coastal K-9 Bakery

Have been volunteering here for the past couple weeks. I really enjoy it. I mostly ice cookies... ghosts, pumpkins, ribbons, dog cakes, holly leaves, christmas trees, "petzels", the list goes on.

http://www.coastalk9bakery.com/

I really love her business because she "uses only human-grade, organic and natural ingredients in our treats. We specialize in holistic treats that will meet your dog's dietary or allergy needs; be it wheat, corn, soy free or gluten free treats. Only the best ingredients are use

d with NO sodium, sugars, artificial colors, preservatives or animal fats. "

Jackie got the idea for the company because her dog Tippy suffered from terrible food allergies. She started making special treats for him that would adhere to his diet. He ended up passing away but his life was the inspiration for Jackie to provide healthy treats for dogs instead of the processed rubbish you can buy from Petsmart, etc.

She also has great dog food brands like California Natural (my dog loves the Grain-free Venison version) Innova and another kind I can't remember. Mattie used to eat Dick Van Patten's Natural Balance® L.I.D. Limited Ingredient Diets® Potato & Duck Dry Dog Food but I am working on switching her to the California Natural. I love these healthy foods for my darling but lord they are $$$.

Here are some pictures of things I've helped decorated and some she has done (my formatting had a heart attack):

She hosts a "Yappy Hour" every Saturday from 2-4 with Free Doggie Cakes and Daiquiris.

Pam's Cornbread

Ingredients:

• one box of jiffy cornbread mix
• 3 large eggs
• 1 8 oz carton sour cream
• 1/3 c vegetable oil
• small can cream corn

Directions:

Mix together all ingredients well.

Bake 375 for bout 35 min or until golden brown

Can broil at end if you want top more brown

Sweet Potatoes with Meringue

Ingredients

• 4 pounds orange sweet potatoes
• 1/2 teaspoon butter for pan
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon minced fresh thyme
• 4 egg whites
• 1/4 teaspoon cream of tartar
• 1/2 cup sugar
• 1/2 teaspoon vanilla extract

Preparation

Preheat oven to 375°. Peel sweet potatoes and cut into 1/4-in. slices. Butter an 8- by 8-in. pan and arrange slices in layers, sprinkling with salt, pepper, and thyme as you go. Cover with aluminum foil and bake potatoes until they are tender when pierced with a fork, 45 to 90 minutes.

Over high heat, bring 1 cup water to a boil in a medium pot. Reduce heat to maintain a simmer. Put egg whites and cream of tartar in a rimmed metal bowl just big enough to fit into pot over water. Set bowl over pot and whisk egg whites constantly until hot but not cooking, 3 to 5 minutes. Take off heat and beat until firm peaks form. Sprinkle in sugar and vanilla and beat into stiff, shiny peaks. Spread over cooked sweet potatoes. Put under a broiler until nicely browned and serve hot.

Cinnamon Stewed Apples

A terrific companion for ham or pork, this recipe can be doubled easily, and will keep in the refrigerator for about a week. The sauce is somewhat thin just after cooking, but it will thicken upon standing.

Ingredients

• * 6 cups chopped peeled Granny Smith apple (about 2 pounds)
• * 1/2 cup packed brown sugar
• * 1/4 cup apple juice
• * 1 teaspoon ground cinnamon
• * 1/8 teaspoon ground nutmeg
• * 1/8 teaspoon salt

Preparation

Combine all ingredients in a large, heavy saucepan.

Cover and cook over medium-low heat 45 minutes or until apple is tender, stirring occasionally.

Let stand 5 minutes.

Apricot-Apple Cider Sipper

Yield: Makes 21 cups


Ingredients

• * 1 gallon apple cider
• * 1 (11.5-ounce) can apricot nectar
• * 2 cups sugar
• * 2 cups orange juice
• * 3/4 cup lemon juice
• * 4 (3-inch) cinnamon sticks
• * 2 teaspoons ground allspice
• * 1 teaspoon ground cloves
• * 1/2 teaspoon ground nutmeg

Preparation

Bring all ingredients to a boil in a Dutch oven; reduce heat, and simmer 10 minutes. Remove cinnamon sticks. Serve hot.