Hilltops Black Walnut Salad

Hilltops Black Walnut Salad

The walnuts are falling along with the leaves…let celebrate with a fall flavored salad.

From the Kitchen of Terri Bergman

Hilltops Black Walnut Salad

SERVES: 6
LEVEL: Presto!

INGREDIENTS
Apple Balsamic Dressing
:
1/2 cup Olive Oil
¼ cup Apple Cider
¼ Balsamic Vinegar
2 Tbs pure maple syrup
¼ tsp
Pummull Spice
Salt/Pepper to taste


Salad Mix:
10 cups of torn red oak lettuce
2 Granny Smith apples, peeled, cored, cut into matchstick-size strips
6 Stilton or Goat cheese rounds/slices
1 Tbls Amazing Rub (for  Black Walnuts)
½ c *Spicy Candied Black Walnuts, broken
(to candy*dip in egg white wash, roll lightly in Amazing Rub and baked in hot oven for 5-7 minutes

DIRECTIONS
FOR DRESSING:  Whisk apple cider, maple syrup, balsamic vinegar in medium bowl to blend.  Gradually whisk in oil until mixture thickens.  Season to taste with Pummull Spice, salt and pepper.  (Dressing can be prepared 3 days ahead.  Cover and refrigerate.  Re-whisk before using.)

FOR SALAD:  Toss greens, apples, walnuts in large bowl to combine.  Toss with enough dressing to coat.  Divide salad equally among plates. Garnish with Stilton or goat cheese round, a few walnuts. 

Peach Pie

Peach Pie

“in shareable pies for 2!”
The end of summer in northern Ohio brings forth the most glorious ripe, sweet and juicy peaches anyone can buy. These beauties become the star in the small, sharable pies that bring out the best in these local peaches.

From the Kitchen of Terri Bergman

Peach Pie

SERVES: 12 (in 6 petite pies)
LEVEL: PRESTO (easy)

INGREDIENTS
Base:
We are starting with your favorite pie dough recipe or for a quick fix use the Pillsbury Pie Crust roll outs (in the grocer refrigerator section)

Filling:
½ Peck or 15+ Ripe peaches, peeled and thinly sliced
1/2 Fresh lemon squeezed over peaches immediately
3 Tbsp. Corn Starch
1 tsp. Pummull Spice *KB’s signature 7 Spice Cinnamon Blend!
1 cup sugar
Egg **for egg washing the dough
Sparkling coarse sugar (if desired 3 tsps.)

DIRECTIONS
Mix Corn starch, Pummull Spice and sugar into peach slices (lemon juice already in!)

In 6 small pie or cheesecake forms (that have been sprayed with oil), line with pie dough to cover bottoms/sides and extra inch or so to fold over top. Place 1.5 cups of peach mixture in each pie form, fold dough border over top. Mix egg in cup and lightly brush the exposed top dough and sprinkle lightly with sparkling sugar and pinch of Pummull Spice.

Bake in preheated 375 degree over for 15 mins., reduce heat to 325 and bake 30-35 additional minutes. Remove from oven when golden brown and set aside.  If using cake forms with removable sides carefully run butter Pknife sides to dough, to gently release pie from sides.

Peach Pie begs for vanilla ice cream and a drizzle of caramel sauce completes the sweet ending!

Enjoy!