Anyone in the mood for a delicious treat that might be a bit less calories then the doughnuts I posted earlier this week? Try this out, hot off the press from our chefs in the kitchen!
Banana Marscapone Ice Cream
Place Bananas in freezer for 2-3 hours or overnight. In a food processor place 4 frozen bananas, one container of Marscapone cheese, 1/2 - 1 cup of confectioners sugar (to taste) 1 meyer lemon or regular lemon, and 1 tsp of vanilla extract. Pulse until Banana is blended. Mix until all ingredients are smooth. Freeze for one hour.
Place ice cream in between Brownies for a Brownie Banana Ice Cream Sandwich or serve on pound cake or just plain works too. Less calories and less fat then ice cream. It's awesome!
Part of summer in Chester County is going to a local fair, eating a few things we would never admit to eating, and knowing the smell of freshly baked Goshen Fair Doughnuts! Think about the line of people waiting for doughnuts, and the worst part is during that wait, you crave them so badly from the smell of them being made, it makes you buy more to take home, so now instead of a few to enjoy at the fair with your family you buy 2 dozen thinking you will give some to neighbors, family, but we all know that never happens.
For those of you who forgot, the fair at Goshen Fire Company is this entire week 6pm-?? So go out and support one of our local fire companies. Even if you don't live in Goshen, remember if you live anywhere in this area and have a fire, more then your local company comes out, and Goshen might just be one of those companies that comes to your rescue!
Here is my third and final YUM recipe.. for those of you checking in late, YUM is my own personal nickname for cinnamon. This recipe also was found on www.kitchendaily.com
Cinnamon Sugared Doughnut Holes with Green Apple Compote
Ingredients: 1 stick unsalted butter 1/4 cup superfine sugar 1/2 cup cold water pinch kosher salt 1 cup flour 4 medium eggs 3/4 gallon peanut or vegetable oil, for deep-frying 1 cup superfine sugar 2 teaspoons ground cinnamon
FOR COMPOTE: 1 tablespoon unsalted butter 6 large Golden Delicious apples 2 tablespoons Calvados 2 tablespoons lemon juice 1/2 cup water 1/3 cup superfine sugar 1 vanilla bean, split in half and scraped 1/2 teaspoon ground cinnamon
Directions
Prepare cinnamon sugar by combing sugar and cinnamon in a flat, rimmed dish and mix well with a fork.
Prepare dough by combining butter, sugar, salt and water in a medium saucepan and set over high heat. Bring to a boil then remove from heat and dump in the flour all at once. Using a wooden spoon stir well until the mixture comes together as a ball. Add eggs, 1 at a time, ensuring each is fully incorporated before adding the next – the dough should be nice and glossy when finished.
To fry, heat oil in a heavy based pot (like a dutch oven) to 365 degrees F. Using a 2-inch ice cream scoop, carefully drop a few balls at a time into the oil. Work in batches so as to not overcrowd the pot. Cook until golden and puffy – about 6 minutes. Use a mesh strainer or slotted metal spoon to remove from oil and place directly onto dish of cinnamon sugar. Roll around to coat evenly all over. Serve doughnuts warm with apple compote.
FOR GREEN APPLE COMPOTE:
1. Peel apples, remove core and cut into a small 1/2 inch cubes. Set a large sauté pan over high heat and add butter and apple cubes. Sauté for 2-3 minutes so you get a little color on the apple. Remove pan from heat and carefully add Calvados (be careful as it may flare up if you are using an open gas flame i.e. flambé).
Return the pan to the heat and add remaining ingredients. Cook for 8-10 minutes until apples are very tender. Remove from heat and refrigerate for up to 3 days if not using immediately. Serve warm or room temperature with cinnamon sugared doughnuts
Well now when you get that urge, you make a substitute for those Goshen doughnuts!
Day 2 of my YUM recipes! This recipe reminds me of autumn, so might be something that you want to preview for your fall parties! Another recipe that I found on www.kitchendaily.com Tomorrows recipe will be a tribute to Goshen Fair's Famous Doughnuts!!
Roasted Butternut Squash Soup with "YUM" (Cinnamon) Crema serves 4
Soup Ingredients:
2 1/2 pounds peeled and cubed butternut squash (approx 2 large squash)
1/2 medium yellow onion, diced
1/4 cup extra virgin olive oil
2 stems fresh thyme
1 teaspoon kosher salt
4-6 turns Freshly ground black pepper
1 cinnamon stick
1 quart low-sodium chicken stock (use vegetable stock to make a vegetarian recipe)
Cinnamon Crema Ingredients:
1 cup sour cream
2 tablespoons honey
1/4 teaspoon ground cinnamon
2-3 turns Freshly ground black pepper
Directions: Set a large heavy based pot or dutch oven over medium heat and add oil, thyme and cinnamon stick. As the oil heats up, the cinnamon stick will unfurl and infuse the oil.
Add squash to the pot along with diced onion and saute for 7-8 minutes until you have a little caramelization on the squash. Season with salt and pepper.
Pour in chicken stock, bring to a boil, then reduce to a simmer and cook for 20 minutes until squash is very tender. Discard cinnamon stick and thyme stems then puree within a blender (use an immersion blender if you have one). Give it a final taste and season it once more with salt and pepper to taste.
Meanwhile in a small mixing bowl, combine sour cream, honey, cinnamon, and black pepper. Stir well with a whisk. Serve soup in a shallow bowl, with a spoonful of Crema swirled into each. Garnish with fresh thyme buds, a splash of olive oil and a sprinkle of cinnamon if desired.
~Enjoy~
Autumn is on it's way!
Tomorrow's recipe will be in honor of Goshen Fair Doughnuts!! Stay tuned!! ~Ally Wilson www.thebistroatourtown.com
As you all know, I love food, but one of my favorite staples in my pantry is CINNAMON!! I add cinnamon to everything! Including cereal, toast, fruit, chicken, anything that needs a little touch of, well I call it "YUM". So cinnamon is my touch of "YUM" I know I must not be the only one like this, as I seem to be convinced that cinnamon is as American as Apple Pie...see even Apple Pie has cinnamon..or at least the ones I make or eat! :)
So I was looking for some awesome unique cinnamon inspired recipes and found a bunch that sound delicious that I want to share with you! These were found on www.kitchendaily.com I will share a new Cinnamon recipe daily this weekend!
4 medium sized pears, ripe but firm (Bosc or Anjou work well)
3 cups port wine
2 cups water
1/2 cup sugar
1 lemon
2 cinnamon sticks
1/2 teaspoon vanilla extract
1/4 teaspoon ground allspice
1 quart vanilla bean ice cream
Directions:
Begin by creating the poaching liquid. In a medium saucepan combine wine, water, sugar, and spices. Using a vegetable peeler remove 1 strip of zest from the lemon and add to the pot. Cut lemon in half and squeeze juice into the pot also. Set over high heat and bring to a boil as you stir.
Take a sharp knife and cut off a small slice from the bottom of the pear so it has a stable base. Using an apple corer, or the tip of a paring knife, carefully remove the core from the bottom. Peel the pears but leave the stems attached.
Place the pears in the poaching liquid and reduce heat to a simmer. Cook for 10-12 minutes until just tender and the tip of a paring knife goes through with a little resistance. Stir occasionally so the pears color and cook evenly all over. The cooking time will vary depending on the ripeness of the pears. Shut off heat and allow pears to cool in the poaching liquid. Once pears have cooled removed them from liquid. Pour half of the liquid into a container and reserve for another use. Bring the remaining liquid back to a boil on stove top and reduce by half. Serve warm or place all in an airtight container and refrigerate for up to 2 days.
Serve pears standing upright in a bowl with a scoop of vanilla bean ice cream and a ladle full of the reduced poaching liquid.
Find out about one of our newest vendors and take advantage of a special discount!
Naomi Cook began Open Doors as a way of helping others create the home environment they have been longing for. The name came from her desire to continuously check out the area she had just organized. Starting young, she used to organize the pantry in her childhood home and when she got to college, helped her friends organize their belongings in small dorm rooms. With a passion for design as well, she attended school for Interior Design and earned an Associate’s Degree in 2001. Since then she has worked in both commercial and residential realms. By interacting one-on-one, Naomi gets to know her clients and their tastes. Once she knows what they are looking for, she goes on a mission to find the right solutions at the best possible prices. Open Doors is located in Chester County, Pennsylvania serving the Greater Philadelphia Area.
Naomi is a Member of the National Association of Professional Organizers
For a limited time receive a 20% discount on organizing and design services when you mention Bistro!
Contact Naomi now to set up your complimentary consultation! Open Doors, LLC
Don't forget tonight is Tuscan Table! Call NOW to reserve your space 484-872-8793
And just had to mention these girls who had a fabulous time at The Bistro's Tuscan Table last week! We try to please all, so I hope they enjoyed their night as much as we enjoyed having them!
Girls--let us know what your favorite item was!
~See you tonight Ally Wilson www.thebistroatourtown.com
From someone who didn't personally know Kevin, I have been so extremely touched at the generosity of The Bistro's customers. After reading stories, hearing memories, and sharing personal moments from some people through email, I feel as I know Kevin a bit without ever haven met him in person.
Starting in July we deemed the entire month Kevin Mengel Jr Month and for those who came in and mentioned his name, we would donate 50% of the bill to Kevin Mengel Jr's Children's Trust Fund and also would give the patron 50% off their bill. I can't stress enough how positive this benefit has been. I hope we can continue to raise funds for this family. We have been very pleasantly surprised by a visit by Kevin's father and I must tell you, that truly put an entirely new emotional connection to this event for all of us. I again this morning received an email from a friend of Kevin's, thanking us for what we were doing. Is it wrong that I really felt like thanking him? For allowing us to be a part of this, and for allowing us to help these children? I feel so lucky to do something, small in the scheme of things but at least I hope meaningful non the less.
So please continue to come in and help raise money for Kevin's children. So many of you have refused the 50% discount off your meal, but we have saved those funds and will be donating them to Kevin's fund too!
I will update everyone a the end of the month with the total funds raised.
Thank you again and never forget to "Pay it Forward"
