Monday, November 16, 2009
Wednesday, October 7, 2009
Get $5 off your Mac Apples!
Can't get to the orchard to pick the apples yourself? That's ok, we did the hard work for you! We will ship 16 tart and tangy Mac Apples to your friends, family or coworkers so they can enjoy a yummy snack or make an apple pie!
Use the promo code RUMAFIVE at check out and take $5 off your order!
Monday, September 21, 2009
Delicious Plum Ricotta Pancakes for the weekend
Get your ingredients ready now, and come Saturday morning, you can whip up these delicious pancakes and enjoy a leisurely weekend breakfast!
Plum Ricotta Pancakes
Plum Compote
• 3 lb. mixed plums (1.35 kg)
• 1 fresh vanilla bean, split and seeds scraped
• 1/4 cup unsalted butter (60 ml)
• 1/2 cup honey (125 ml)
Preheat an oven to 500°F. Pit the plums and cut each into thick wedges. Add the vanilla seeds and toss.
Melt the butter over high heat in a large sauté pan. When hot, add the plums and toss to coat with the butter.
Pour in the honey and toss to combine. Put the pan into the preheated oven and roast for 10 minutes. Remove the pan from the oven and over high heat, reduce the liquid for 5 minutes or until slightly thickened.
The plum compote can be served either hot or at room temperature. The compote will thicken as it cools.
Ricotta Pancakes
• 4 large eggs, separated
• 1 1/3 cup ricotta cheese (320 ml)
• 2/3 cup all-purpose flour (150 ml)
• 1/4 tsp salt (1 ml)
• 1 1/2 tsp baking powder (7 ml)
• 3/4 cup homogenized milk (175 ml)
• 4 tbsp unsalted butter (60 ml)
In a bowl, whisk together the egg yolks, cheese, flour, salt, baking powder and milk. The batter can be prepared to this point in advance of serving.
In an electric mixer, beat the egg whites until they hold stiff peaks.
Fold the egg whites into the batter. Melt 2 tbsp of butter in each of two non-stick sauté pans, over medium-high heat.
Pour 2 oz portions of batter in each of the pans to form pancakes.
Cook the pancakes until a lot of bubbles form on the uncooked surface of the pancake and the underside is golden. Flip and continue to cook for several minutes longer. Serve the ricotta pancakes topped with the plum compote.
Plum Ricotta Pancakes
Plum Compote
• 3 lb. mixed plums (1.35 kg)
• 1 fresh vanilla bean, split and seeds scraped
• 1/4 cup unsalted butter (60 ml)
• 1/2 cup honey (125 ml)
Preheat an oven to 500°F. Pit the plums and cut each into thick wedges. Add the vanilla seeds and toss.
Melt the butter over high heat in a large sauté pan. When hot, add the plums and toss to coat with the butter.
Pour in the honey and toss to combine. Put the pan into the preheated oven and roast for 10 minutes. Remove the pan from the oven and over high heat, reduce the liquid for 5 minutes or until slightly thickened.
The plum compote can be served either hot or at room temperature. The compote will thicken as it cools.
Ricotta Pancakes
• 4 large eggs, separated
• 1 1/3 cup ricotta cheese (320 ml)
• 2/3 cup all-purpose flour (150 ml)
• 1/4 tsp salt (1 ml)
• 1 1/2 tsp baking powder (7 ml)
• 3/4 cup homogenized milk (175 ml)
• 4 tbsp unsalted butter (60 ml)
In a bowl, whisk together the egg yolks, cheese, flour, salt, baking powder and milk. The batter can be prepared to this point in advance of serving.
In an electric mixer, beat the egg whites until they hold stiff peaks.
Fold the egg whites into the batter. Melt 2 tbsp of butter in each of two non-stick sauté pans, over medium-high heat.
Pour 2 oz portions of batter in each of the pans to form pancakes.
Cook the pancakes until a lot of bubbles form on the uncooked surface of the pancake and the underside is golden. Flip and continue to cook for several minutes longer. Serve the ricotta pancakes topped with the plum compote.
Tuesday, July 7, 2009
Mmmm... peachy cinnamon toast!
Peachy Cinnamon Toast
You need:
* 16 1/2-inch thick slices of crusty Italian or French bread
* 2 tablespoons of melted unsalted butter or margarine
* 3 tablespoons sugar, divided
* 1 tablespoon ground cinnamon, or to taste
* 2 cups peeled and finely chopped peaches
* 1/3 cup plain yogurt
* 1/2 cup honey for drizzling
Directions:
1. Preheat oven to 375°F.
2. Arrange bread slices in one layer on baking sheet and bake 10 minutes until golden.
3. Brush toast with butter on one side.
4. In a small bowl, stir two tablespoons sugar and cinnamon and sprinkle evenly over buttered side of toast.
5. Preheat broiler.
6. Broil toast about five inches from heat for one minute or until tops are bubbling and then cool.
7. Stir together remaining one table spoon of sugar and peaches.
8. Mound about two tablespoons of peaches on each piece of toast.
9. Top each toast with one teaspoon yogurt and drizzle with honey.
You need:
* 16 1/2-inch thick slices of crusty Italian or French bread
* 2 tablespoons of melted unsalted butter or margarine
* 3 tablespoons sugar, divided
* 1 tablespoon ground cinnamon, or to taste
* 2 cups peeled and finely chopped peaches
* 1/3 cup plain yogurt
* 1/2 cup honey for drizzling
Directions:
1. Preheat oven to 375°F.
2. Arrange bread slices in one layer on baking sheet and bake 10 minutes until golden.
3. Brush toast with butter on one side.
4. In a small bowl, stir two tablespoons sugar and cinnamon and sprinkle evenly over buttered side of toast.
5. Preheat broiler.
6. Broil toast about five inches from heat for one minute or until tops are bubbling and then cool.
7. Stir together remaining one table spoon of sugar and peaches.
8. Mound about two tablespoons of peaches on each piece of toast.
9. Top each toast with one teaspoon yogurt and drizzle with honey.
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