Summer Sorbet

Ingredients

• 1 cup water
• 1 1/4 cup granulated sugar
• 1 lb. summer fruit, frozen/fresh (berries, peaches, etc.)
• fresh herbs, spices, zest, or other flavorings to taste
• 2 T lemon juice

Preparation

• Measure fruit and place in a 2 qt, container.
• Add lemon juice to the fruit.
• In a small sauce pan, bring sugar and water to a boil.
• Allow to boil for 1-2 minutes and turn off heat.
• Add flavorings such as fresh herbs, spices, and/or zest and allow to steep for several minutes.
• Strain sugar water into fruit container, removing the herbs, etc.
• Puree fruit with flavored sugar water using a hand held blender until smooth; if the fruit was frozen you may need to wait a few minutes until it thaws.
• Depending on fruit used it may be necessary to strain this pureed sorbet before freezing to remove seeds (blackberries, raspberries).
• Transfer sorbet to a freezer safe container and freeze. You may use an ice cream freezer or simply place in freezer and stir occasionally over the next several hours if you are not in a rush.
• Freezing time will vary based on the temperature of your freezer, so it is usually best made the day before.

Comments

• This recipe is quick to prepare, just make sure to allow time for freezing.
• It is a fruit heavy recipe with a denser consistency than a lot of juice only recipes
• We have made many combinations of fruit and flavorings with this versatile recipe
• Some combinations that worked well are raspberry lemongrass, blackberry rosemary, peach mint, strawberry lime, and blueberry orange zest.
• This recipe will make approximately 4 cups depending on the fruit used.
• This is a great finish to a summer evening all by itself, paired with some fresh fruit and nuts, or in a specialty cocktail with club soda.
• Have fun playing with all the different fruits and flavor combinations this summer!

Peppercorn Pork Tenderloin

Ingredients 

• 1 ½ -2 pounds pork tenderloin
• 1 T each of black, green, and pink peppercorns, freshly ground
• 1 T Kosher salt
• Charcoal & Grill

 Preparation 

• Remove silver skin from pork with sharp knife.
• Apply seasoning to pork tenderloin generously and refrigerate for a minimum of 1 hour or up to overnight. May reserve some of the seasoning depending on the size of your pork.
• Preheat charcoal in grill according to package instructions. Lightly oil grill surface.
• Grill pork on medium heat, browning on all sides and then continue cooking on low heat until desired temperature is reached.
• Remove from the heat and allow tenderloin to rest for 10 minutes, then slice thin and serve.

 Comments

• I like to leave just a hint of pink in our pork tenderloin. When you think it is getting close, cut tenderloin in half to check, or using a meat thermometer, remove once internal temperature reaches about 135-140F.  It will continue cooking for several minutes once removed from the heat.
• One pork tenderloin will usually serve three folks a pretty generous helping.
• A coffee grinder works great on those peppercorns or other spices; might want a small one just for spices. My wife does not like her coffee to taste like peppercorns!
  
• We serve this with apple chutney, Picatta sauce or a Bourbon cream.  
  
• This has become a weekend and wedding favorite, enjoy!

Shoofly Pie

Ingredients

• 1 9" pie shell
• 1 1/2 cups all purpose flour
• 1 cup packed brown sugar
• 1/4 cup butter
• 3/4 t baking soda
• 1/8 t ground nutmeg
• 1 pinch ginger
• 1 pinch cinnamon
• 1 pinch cloves
• 1/4 t salt
• 3/4 cup molasses
• 3/4 cup hot water

Preparation

• Preheat oven to 450F
• Combine flour & brown sugar in mixing bowl. Cut in butter until mixture is crumbly.
• In a separate bowl, combine baking soda, spices and salt. Stir in molasses, then hot water until smooth.
• Sprinkle a layer of crumb mixture into pie shell, then cover with a layer of the molasses mixture. Alternate in this way ending with crumb mixture covering the top.
• Place pie on a tray in case of overflow.
• Bake in 450F for 15 minutes then reduce heat to 350F and bake an additional 20-25 minutes.
• Pie should be done when it does not jiggle.
• Cool, slice, and eat!

Comments

• This is an interesting Pennsylvania Dutch pie that is sure to make for fun conversation. It is really like no other pie. The topping reminds me of our cobbler topping, but it bakes up like a cake with the baking soda in there.
• Winter at the farmers market can sometimes seem a little bare, but you are sure to find some local molasses and this is a great way to use it.
• We serve this with a little sweetened whipped cream!
• Enjoy!

For many more recipes and video tutorials, CLICK HERE!

New Years Eve Coconut Rice Pudding

Ingredients

• 1 cup cooked Jasmine rice
• 1 cup whole milk
• ½ cup heavy cream
• ¾ cup coconut milk
• 2 oz. sugar
• ¼ teaspoon ground cardamom (or other favorite spices)
• 1/3 cup golden raisins
• 1/3 cup unsalted pistachios or almonds, chopped

Preparation

• In large non-stick saute pan placed over medium heat, combine rice and milk. Heat until mix begins to boil. Decrease the heat to low and cook at a simmer until the mixture begins to thicken, stirring frequently (5 min).
• Increase heat to medium, add cream, coconut milk, sugar, and cardamom. Continue to cook until it begins to thicken again (5- 10 min). Use a whisk to help prevent the cardamom from clumping.  
• Once the mix begins to thicken, remove from the heat and stir in the raisins and pistachios.
• Transfer mix into individual serving dishes or glass bowl and place plastic wrap directly on the surface of the pudding.  
• Serve chilled or at room temp. 

Comments

• This is one of my favorite desserts ever! I always make sure it is a part of our New Years Eve dessert buffet.
• Serve with a little sweetened whipped cream or homemade caramel to really set their Christmas sweaters on fire!
• Try different spices. I do not always have cardamon around so will use ground ginger, cinnamon, cloves, or nutmeg too.
• Raisins are easy to leave out, but substitute some dried cranberries or other dried fruit. 
• Also experiment with your favorite nuts. I like the almonds or pistachios the best though.
• This recipe will serve 4-6. If you include cooking the rice first, the entire process is about one hour to get it in the fridge. I do like it slightly chilled, but it is great warm too.
• Garnish with a few maraschino cherries, fresh pineapple or mango. Enjoy, and Happy New Year from Evins Mill! 

For many more recipes and video tutorials, CLICK HERE!

Headless Horseman

Ingredients

• 1 1/2 oz Pickers Vodka (going to be your new favorite)
• 1/2 oz ginger syrup (recipe below)
• juice from 1/2 lime
• dash of bitters
• club soda
• ice

Preparation

• Prepare ginger syrup by bringing 1/2 cup sugar, 1/2 cup water, and 1/2 cup fresh ginger peeled and thinly sliced to a boil in a small saucepan. Reduce heat and simmer for 10 minutes. Remove from heat and allow to cool. Strain syrup and keep refrigerated.
• We start with a shaker of ice then add 1 1/2 oz. of Tennessee's Pickers vodka.
• Add 1/2 oz of your ginger syrup, juice from 1/2 of a lime, and a dash of bitters.
• Shake well and strain into a Collins glass with ice.
• Finish filling the glass with club soda and garnish with a lime!

Comments & Credit

• Any vodka will work, but as with any recipe; the better the ingredients, the better the finished product. Pickers has been our new favorite this year; it has the quality of a vodka 3-4 times more in cost! Super smooth.
• The ginger syrup will keep refrigerated for a couple of weeks; it could also be frozen.
• A big thanks to our bartender, Benjy for working on this great drink and letting me be the taste tester! Benjy is also responsible for the awesome photography above.
• This has been an addictive drink at Evins Mill this fall; enjoy!   

For many more recipes and video tutorials, CLICK HERE!

Spaghetti Squash

Ingredients

• 1 5-7 pound spaghetti squash
• 2T Olive oil
• 1 cup diced, fresh tomato
• 1t chopped garlic
• salt and pepper to taste
• fresh or dried herbs to taste

Preparation

• With a large knife, cut both ends off of the squash; then standing it on one end, cut squash in half lengthwise
• Scoop out seeds with a spoon and discard
• Lay squash flat in a baking dish, skin side up
• Add enough water to the baking dish to cover the bottom 
• Bake in a 350F oven for 1-2 hours or until squash is soft to the touch
• Remove from the oven and allow to cool
• Once cool, scoop out the flesh away from the skin and save; discarding the skin. This should come away from the skin fairly easy and in what looks like strings of spaghetti, thus the name
• Heat olive oil in a saute pan or cast iron skillet to medium high
• Add tomato and garlic, salt and pepper and herbs
• Saute for about 1 minute or until garlic starts to brown
• Add squash and reduce heat to medium low; cook, stirring occasionally for 3-5 minutes
• Taste for additional seasoning and serve

Comments

• Spaghetti squash is a great fall vegetable that few it seems know what to do with. 
• It does take a little time to get the squash ready to saute, but this part may be done in advance so you will only be minutes away from dinner.
• This goes great as a side with just about anything, or even on its own as a vegetarian option.
• The size given in the ingredients for the squash seems to be about the average you will find; this will feed 6-8 as a side dish. 
• Total time will be around 2 hours including the baking of the squash, but the remainder of dinner can be pulled together while this is happening!

For many more recipes and video tutorials, CLICK HERE!

Summer Pesto

Ingredients

• 2qt fresh basil leaves, packed (app. 12oz)
• 3 cloves fresh garlic, (app. 2-3t)
• 1 cup shredded Parmesan cheese
• 1/2 cup sliced almonds
• 1 1/4 -1 1/2 cups extra virgin olive oil
• kosher salt and cracked black pepper to taste

Preparation

• Combine all ingredients into a food processor or blender; this may need to be done in batches depending on the size of your food processor or blender
• Puree until smooth or desired consistency
• Remove and place in a container for the fridge or freezer

Comments

• Fresh pesto is a favorite to sneak into all sorts of dishes from pasta salad, salsa, dips, sauces, sandwich spreads...anything!
• We tend to use almonds the most, but try out different seeds and nuts. Traditionally the pine nut is used, but they all work pretty well.
• The better the cheese...the better the pesto. Same with the olive oil.
• Additions such as sun dried tomato, olives, and roasted garlic are fun...make it your own.
• Pesto will turn brown when left exposed to the air, so it will be normal for the surface to discolor in your container. Pour a little extra oil on top after putting the pesto in; this will help.
• Pesto will keep well in the fridge for a week or more, but also freezes well so we tend to freeze in small batches so we can pull out what we need when we need it.
• Enjoy this seasonal treat, but freeze some away so you can reminisce this winter! 

For many more recipes and video tutorials, CLICK HERE!