Showing posts from October, 2014

Autumn Recipe - Sweet Potato Pecan Pie with Olive Oil Crust

Rancho AyO Sweet Potato Pecan Pie with Olive Oil Crust 

Makes 1 pie
Preheat oven to 325 degrees

For the crust: 1/3 Cup olive oil 1/4 Cup water 1 Cup unbleached flour 2 tsp. baking powder 1/2 tsp. salt
Place oil and water in a medium saucepan and bring to a boil.  Add your combined dry ingredients and stir quickly until a ball of dough is made.  Place in a pie pan and press.
Sweet Potato Filling: 1 large sweet potato (enough for one cup) cube, place in Pyrex with a little water, cook until fork                     tender;  1/4 Cup packed light brown sugar 2 Tbsp. sugar 1 small egg, beaten 1 tsp. heavy cream 1 Tbsp. unsalted butter 1 Tbsp.vanilla 1/4 tsp. salt 1/2 to 1 tsp. ground cinnamon (to taste) 1/2 to 1 tsp. ground allspice (to taste) 1/2 to 1 tsp. ground nutmeg
Combine all ingredients in a mixing bow.  Beat on medium speed untill batter is smooth.  Set aside;
Pecan Pie Syrup: 3/4 Cup brown sugar 3/4 Cup dark corn syrup 2 small eggs, beaten 1 1/2 Tbsp. melted butter (salted) 2 Tbsp. of…

Tuscan Breakfast Strata

Since everyone is busy with fall activities, I thought this might be a nice recipe to revisit and try since it is the prettiest time of year and it would be great to start a weekend day with a delicious Tuscan Breakfast Strata, some fruit salad, some muffins, and perhaps a little pumpkin coffee.

This recipe is courtesy of Celest Carducci of McClelland-Priest Bed & Breakfast Inn.
Tuscan Breakfast Strata Serves 10 Preheat oven to 375 degrees Ingredients: 2 loaves French bread 1 dozen eggs 3 cups of 2% milk 8 oz. shredded cheddar 4 oz. of Monterey Jack or Parmesan 4 oz. can sliced green olives 4 oz. can sliced black olives 1 small can pimentos Chopped Italian parsley 1 sliced green onion 1/4 tsp. garlic powder 1/4 tsp. Italian herb seasoning Olive oil for drizzling Optional:  Chopped Italian salami, ham, bacon, (or AyO's twist, baked prosciutto)
Oil large baking dish; line bottom with 10 pieces of sliced French bread (cut off crust); layer bread with shredded cheddar, then a layer of…

"If the olive trees blossom in April, you'll have enough to collect them with barrels; if they bud in May, you'll have enough to fill a small measure; but if as late as June, you'll only be collecting handfuls." (Sicilian Proverb)

Using the Sicilian proverb as our guiding principle, we should have barrels of olives this year -- barrels.  Our drought produced a decent enough growing year that we had a decent budding and a beautiful blossom, but then we received only our second storm of the year, and it was at the end of April, right when all the blossoms were on the tree.  We even got hail, right when we didn't need it, and then there was no more rain this year.

Sadly, the next day, we saw all of the olive blossoms laying on the ground under the trees and came to the sad realization that we would probably not have any olives this year.  So this was the way it was going to be.

Meanwhile, we attempted to manage a very ambitious construction schedule, tend to our table and wine grapes, get last year's olive oil bottled, labeled, make our spring and summer jams and jellies, get the grapes netted in July, and keep things moving forward.

If you read this blog, you may remember an epic war we waged with the …