Bakewell Tart

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Have you been searching for a Thanksgiving-worthy dessert that strays away from the classics? Look no further than this recipe for the British staple, the Bakewell tart. This tart is filled with frangipane, which is a delightful almond confection, plus a layer of sweet-tart raspberry jam. Topped with sliced almonds and wrapped in a sweet pastry crust, it’s sure to keep your guests saving room for dessert this holiday season. 

 

Ingredients for the crust:

1 ½ cups all -purpose flour

¼ cup granulated sugar

8 T butter, cold

1 egg yolk (save the white for the filling)

2 T cold water (as needed)

 

Ingredients for the filling:

8 T butter, softened

½ cups granulated sugar

¼ tsp salt

1 cup almond flour

¼ cup all-purpose flour

1 egg white

1 egg (whole)

1 cup raspberry jam

1 T vanilla extract

1 cup sliced almonds

 

Instructions:

Line a 10-inch tart pan with a removable bottom using butter. Set aside. 

To make the tart crust, add your flour and sugar to a large mixing bowl. Whisk together to combine. 

Cut your cold butter into small cubes and add them to the bowl. Mix them together using your hands, or a fork if your hands are too warm. Work it into the flour until there are no lumps and the dough becomes a sandy mixture. 

Add your egg yolk and work it into the dough until incorporated. 

If your dough is not coming together after working in the egg yolk, add a tablespoon of cold water. Once most pieces of the dough are lumping together, it’s ready. 

Press the dough into your prepared tart pan in an even layer. Put it in the freezer and set a timer for 30 minutes. 

Preheat your oven to 400 F. 

Once your crust is done freezing, bake it for 15 minutes. 

When your crust has baked, remove it from the oven and spoon an even layer of your raspberry jam on top of it. 

Reduce your oven temperature to 350 F. 

Begin making the frangipane filling by adding your almond flour, sugar, salt and flour to a large mixing bowl. Whisk the ingredients together to combine. 

Cut your softened butter into chunks and add it to your mixing bowl. Mix the butter until well combined on low speed with a hand mixer. 

Add your egg white, whole egg, and vanilla extract. Mix on low speed until everything is incorporated and smooth. 

Spoon your frangipane onto your tart in an even layer. Be careful not to mess up your raspberry jam layer as you do so. 

Cover the top of the frangipane layer with your sliced almonds. 

Bake your tart for 35-40 minutes. You’ll know it’s ready when the edges are brown, the frangipane is golden, and a fork inserted in the center comes out clean. 

Allow it to cool and remove it from the tart pan. Serve and enjoy!

Sage Bird Ciderworks Hot Mulled Cider Recipe

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Embrace the cozy embrace of autumn with Hot Mulled Cider! Crafted with the magic of Sage Bird Ciderworks and a blend of mulling spices, this warm elixir will wrap you in a comforting hug. Heat gently on the stove or let it simmer in a crockpot for an aromatic hour, infusing it with the zesty allure of sliced orange rounds, vibrant cranberries, and rustic cinnamon sticks. Pour this liquid warmth into your cherished mugs and savor the heartwarming essence of the season

Ingredients:

1 Bottle of Your Favorite Sage Bird Cider – we recommend Winesap or Wickson!

Mulling Spices

1 Orange, sliced into rounds

1/2 Cup of Cranberries

1-2 Cinnamon Sticks

 

Instructions: 

Follow directions on mulling spices and add to your favorite Sage Bird Ciderworks cider.

Heat on the stove on medium for ~5-7 minutes, or in a crock pot for an hour.

Add sliced orange rounds, cranberries, and cinnamon sticks to the pot.

Serve in your favorite mugs!

Slow Cooked Shredded Beef

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It could just be me, but when I cook shredded beef with all the fixin’s, it’s finally Fall. This recipe is perfect for when the weather begins to get a little milder, and you’d like something warm and hearty. Better yet, you can adjust it based on how many people you’ll be feeding and how big your crock pot is. On top of that, it freezes beautifully, so you can tuck some away to enjoy later if you make too much. 

 

Ingredients:

2-4 lbs.* Boneless Strip Loin Roast or Chuck Roast

Shenandoah Valley Spice Company’s Butcher’s Blend

1-2 cups water

*We recommend ½ lb. of meat per person, so the size roast you’ll be using for this recipe depends on how many you’re serving

 

Instructions:

For this recipe, you’ll need a slow cooker or crockpot. 

 

This recipe takes about 8 hours to cook completely. Keep this in mind when you start the process to ensure it will be ready by the time you’d like to eat it.

 

Cut up your roast into large chunks and put them into your crock pot or slow cooker. 

 

For every 1 lb. of meat you’re cooking, add 1 ½ tablespoons of the Shenandoah Valley Spice Company’s Butcher’s Blend into the pot. 

 

Add enough water to cover the meat most of the way. It’s ok if a little is poking out of the very top, as long as most of it is submerged. 

 

Turn it on low heat and cook for 8 hours. 

 

Once it’s done, remove the chunks of meat and transfer them into a bowl. Shred them apart using a fork, then put the meat back inside. 

 

Serve with your favorite sides and enjoy!

Vegan Pumpkin Muffins

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The pumpkin muffin is an essential baked good for the fall season, and we’ve made a vegan version that doesn’t skimp on the deliciousness of this classic treat. It’s fluffy and moist, with warm spices to compliment the rich pumpkin and crumbly streusel topping. We hope you enjoy these muffins as much as we enjoyed perfecting them.

 

Ingredients:

1 ¾ cups all-purpose flour

1 tsp baking soda

1 tsp baking powder

2 T ground cinnamon

¼ tsp ground cloves

¼ tsp ground nutmeg

1 cup white sugar

½ cup brown sugar

1 15 oz can pumpkin puree

½ cup neutral oil (ex: canola or sunflower)

1 tsp vanilla extract

 

For the Topping:

3 T brown sugar

3 T all-purpose flour

1 T neutral oil

 

Instructions:

Prepare your muffin tins. This recipe makes about 12 muffins. To get the best rise and to keep your muffins looking wonderfully baked, I recommend spacing out your muffins. Only put a muffin liner in every other space to keep the muffins from squishing each other as they puff up while baking. 

 

Preheat your oven to 400F°.

 

In a medium bowl, add your all-purpose flour, baking powder, baking soda, cinnamon, cloves, and nutmeg. Whisk them together until incorporated and set it aside. 

 

In a separate, large bowl, add your pumpkin puree, white sugar, brown sugar, oil and vanilla extract. Whisk together until well combined. 

 

Add your dry ingredients to your wet ingredients and mix until just combined.

 

Scoop a generous spoonful of batter into each muffin liner. If you’ve filled all 12 and still have some batter left, go back and add extra to each one until it’s all used up. 

 

Make your streusel topping. Add your all-purpose flour, brown sugar, and oil to a small bowl. Whisk together with a fork until well combined. Sprinkle it on top of each muffin until you run out. 

 

Put your muffins in the oven and bake for 20-22 minutes, depending on your oven. I recommend setting a timer for 20 minutes and seeing how much they need after that. They should be puffed up and golden brown, especially on the edges. 

 

Allow them to cool and enjoy!

Vegan Zucchini Bread

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If your backyard garden is filled to the brim with zucchini, baking some fresh zucchini bread is a classic and delicious solution to handle the surplus. Perfect for sharing with friends and neighbors, it makes a wonderful treat. Doll it up with some walnuts and chocolate chips, make it plain, or customize the fillings to your liking. Serve it up for breakfast, as an afternoon snack, or just because. 

 

Ingredients:

1 cup brown sugar

⅔ cup non-dairy milk

½ cup neutral oil (canola, vegetable, avocado, grapeseed, sunflower, safflower or peanut)

T lemon juice

1 ¼ tsp ground cinnamon 

¾ tsp salt

2 cups coarsely grated zucchini (about 2 medium sized zucchini)

2 cups all-purpose flour

1 tsp baking powder

½ tsp baking soda

1 cup dairy-free chocolate chips (optional)

1 cup chopped walnuts (optional)

 

Topping:

1 T turbinado sugar

 

Instructions:

 

Preheat your oven to 350°F. 

 

Prepare an 8 ½ inch by 4 ½ inch loaf pan by spraying it with cooking spray or butter it with vegan butter. 

 

Cut a piece of parchment paper to line the widest part of your loaf pan. Leave a little extra parchment paper sticking out of the pan so you’ll have a little tab you can use to pull the bread out of the pan once it’s finished baking.  

 

Grate your zucchini and transfer it into a dish towel or cheesecloth. Squeeze the zucchini while it’s inside of the cloth to drain the excess moisture.

 

In a large mixing bowl, add your drained zucchini. 

 

Whisk your brown sugar, non-dairy milk, oil, lemon juice, cinnamon and salt into the large bowl with the zucchini until everything is well combined. 

 

In a separate large mixing bowl, add your flour, baking powder, baking soda and whisk them together until incorporated. 

 

Add the dry ingredients to the wet ingredients, along with your walnuts and chocolate chips. 

Fold everything together until just combined, then transfer it to your prepared loaf pan. 

 

Smooth out the top of the batter to make it even and sprinkle your turbinado sugar on top.

 

Bake for 50 to 65 minutes depending on your oven, until the top of the bread is golden brown and the bread is puffed up and fluffy. 

 

Remove from the oven and allow it to cool in the pan for 15 or so minutes before removing it to cool completely.

 

Slice it up as you see fit and enjoy!

Lunchbox Bahn Mi Sandwich

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Sometimes, the typical sandwich options feel so drab, and you’re craving something different. Why not spice things up with this recipe? Inspired by the classic banh mi, we’ve made this sandwich packed-lunch friendly without sacrificing any taste or freshness. You can put it together for your lunch first thing in the morning before work or school, or even take it for a picnic. Make it spicy if you’d like, or leave it plain savory. Either way, you’re sure to enjoy this delicious and easy sandwich. 

 

Ingredients:

1 French baguette 

1 package ham cold cuts of your choice (unsweetened varieties work the best)

 

For the pickled vegetables:

1 small carrot, shredded

1 small cucumber, sliced thin

1 T green onions, thinly sliced

1 T unseasoned rice vinegar

1 T sugar

¼ tsp salt

 

For the sauce:

¼ cup mayonnaise

1 tsp hoisin sauce

1 tsp soy sauce

1 tsp sriracha (optional)

 

For garnish:

Chopped cilantro

Chopped mint (optional)

Sliced jalapenos (optional)

 

Instructions:

 

Before you get started making your sandwich, quick-pickle your vegetables. 

 

Shred your carrots, slice your cucumbers and green onions. Put them in an airtight container with your rice vinegar, sugar and salt. Set them aside for 30 minutes before you add them to your sandwich. (Note: If you’re packing this sandwich for your lunch, I recommend putting a serving of the quick-pickled vegetables in a separate container and adding them to your sandwich before you eat it. This will keep your banh mi from being soggy by the time you sit down for lunch.)

 

In a small bowl, whisk together your mayonnaise, hoisin sauce, soy sauce, and sriracha. Set it aside. 

 

Slice your baguette lengthwise and add a dollop of your sauce onto both sides of the bread.

Layer your ham on the bottom, then add your quick-pickled vegetables. (Or pop them in a small container for later)

 

Roughly chop your cilantro and sprinkle it on top. Do the same with your mint and slice up your jalapeno to add on top, if desired. 

 

Close the sandwich and slice it into sections, I recommend 2 or 3 depending on how long your baguette is.

 

Wrap up your banh mi however you like. I like to use a beeswax wrap for mine, which keeps everything really fresh. Enjoy!

Local Cherry Tomato Focaccia Bread Recipe

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Our summer gardens are bursting with cherry tomatoes, and we’re always looking for a delicious new way to use them. This focaccia makes a great snack and we’ve had it for breakfast on more than one occasion. It’s bready, salty, crunchy and has a wonderful savory-sweet kick when you bite into the perfectly salty tomatoes on top. It’s worth the trouble of turning your oven on, even in the summer heat. 

 

Ingredients:

4 cups all-purpose flour or bread flour

1 ½ Tsp active dry yeast

2 T salt 

2 T of extra virgin olive oil 

2 cups warm water (under 100°F)

 

Toppings:

A generous amount of olive oil 

A generous sprinkling of Maldon sea salt flakes

2-3 T fresh rosemary, divided

Local cherry tomatoes, halved lengthwise

 

Instructions:

If you’re using a cast iron skillet for this recipe, make sure it’s oiled up and ready to go. If you’re using a regular pan, make sure it has tall sides and that it’s well oiled. Set it aside, but close by for a quick transfer of dough. 

 

In a large measuring cup, add your warm water and active dry yeast. Don’t stir it and let the yeast bloom while you get your other ingredients ready. 

 

Chop half of your rosemary roughly and add it to a large mixing bowl. 

 

Add your flour and salt into the bowl and stir lightly to combine.

 

Pour the yeast mixture and 2 tablespoons of olive oil into the bowl and mix until roughly combined. I like to start with a wooden spoon until the dough starts to get some resistance and most of the dry flour is absorbed. Switch to using your hands to mix the rest. This is more of a wet dough, but feel free to add more flour if the liquids aren’t incorporated. 

 

Leave the dough in the bowl and cover it with a towel.

 

Set it somewhere warm to rise for 40 minutes. 

 

Cut your cherry tomatoes lengthwise while you wait. 

 

Preheat your oven to 425°F.


After the 40 minutes are up, turn out your dough into your cast iron or pan. Pour a generous helping of olive oil on top, about 2-3 tablespoons or more if needed. 

 

Use your fingers to shape the dough to the cast iron or pan, and lightly poke the dough all over the top to create little pockets of oil. 

 

Press your cherry tomatoes into the dough, skin side down. Make sure to really press them in there, otherwise they might get burnt later. 

 

Sprinkle your rosemary and Maldon sea salt flakes all over the top.

 

Bake for 40-50 minutes, until the top is golden brown. Make sure to watch the middle, as it might take longer to cook than you think. Don’t be afraid to let it cook for an hour if it needs it. 

 

Once it’s done baking, remove it from the oven and let it cool in the pan.

Cut it into slices and enjoy!

Liquid Sunshine Mead Cocktail

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Mead is easily one of my favorite drinks year-round, but I’ve dressed it up a bit to make this refreshing summer cocktail. Sweet and bright, Liquid Sunshine” earns its name and an invitation to every backyard party or porch-sipping while the warm evenings last. Relax and enjoy the summer sunset with a sip of sunshine in your hand. 

 

Ingredients:

3-4 oz of plain mead (I used Thistle & Stag’s Golden Stag, but you could you any of the meads we carry)

1-2 T fresh lemon juice

4 oz sparkling water or tonic water

Peach slices

 

Instructions:

Slice your peach and add as many slices as you’d like into a cocktail glass with ice.

 

Add your lemon juice, mead and sparkling water or tonic water. Stir to incorporate.

 

Garnish with a peach slice if you’d like, and enjoy your delicious beverage.

Lemon Posset

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Nobody enjoys a hot kitchen during the peak of summer heat, but this recipe won’t have you making any sacrifices for a scrumptious treat. Similar to a pudding or custard, possets require little heat and some time in the refrigerator to become a creamy, tangy, refreshing dessert. Better yet, depending on the fruit you use, you can pour your posset into its own compostable container. 

 

Ingredients:

3 lemons (medium or large)

¾ cup heavy cream

1.3 cup granulated sugar

2 T lemon juice 

½ T lemon zest (or 1 T if you want stronger lemon flavor)

1 tsp vanilla extract

 

Instructions:

First, prepare your lemons. Cut them in half lengthwise and scoop out the flesh inside. Don’t throw them away, however, as you’ll use them later. 

Juice one of the lemons and set the juice aside.

Zest one of the lemons and set that aside also. 

In a saucepan, add your lemon zest, heavy cream and sugar. Bring it to a low summer for 3-4 minutes. Don’t allow it to boil.

Remove it from heat and add your lemon juice and vanilla extract. Stir well to combine

Run the posset through a fine mesh sieve to remove the lemon zest. 

Pour the posset into your hollowed-out lemons and allow it to set in the refrigerator for at least 4 hours, or overnight if possible. 

Garnish with cut fruit or extra lemon zest and enjoy!

Tzatziki Potato Salad

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This Greek-inspired potato salad has captured our taste buds this summer and we’re so excited to share it with you. This dish is perfect for any picnic, cookout, or lawn party and will help you beat the heat without being the least bit bland. Creamy and tangy, it has everything you want in a potato salad and much, much more. 

 

Ingredients:

2 lbs. red potatoes

1 large European cucumber

¼ cup fresh dill

1 red onion

2 cloves garlic

⅔ cups whole Greek yogurt

3 T mayonnaise 

2 T lemon juice (about 1 medium lemon)

Zest of ½ a lemon 

2 T salt, divided

½ tsp black pepper

 

Instructions:

Wash your red potatoes and remove any eyes or blemishes. Cut your potatoes in half, into chunks of your preferred size. 

 

Bring a large pot to a boil and add a tablespoon of salt to the water.

 

Once the water is boiling, add your potatoes. Set a timer for 14 minutes, stirring occasionally to keep any potatoes from sticking to the bottom. 

 

While the potatoes are boiling, you can work on vegetables. 

 

Have your largest mixing bowl on hand to dump your prepared vegetables into as you go. 

I prefer to peel my cucumbers, but you can leave the skin on. Chop the cucumber into small pieces and add to your bowl. 

 

Chop your red onion and mince your garlic if you’re not using pre-minced. Toss them into your bowl. 

 

Remove your dill from the stem and roughly chop it into smaller bits. Add it to your bowl. I find that most bunches of dill have far more than ¼ of a cup’s worth, so I like to chop the remaining dill and freeze it to avoid wasting it. 

 

Now cut your lemon in half and squeeze it into the bowl with your other vegetables. Zest one half into the bowl, in addition to your black pepper and salt. 

 

Finally, add in your Greek yogurt and mayonnaise. Stir everything until it’s well incorporated. 


By now, your potatoes are sure to be done boiling. They should be fork-tender but still holding their shape. Drain them and remove as much excess water as you can. 

 

Add your potatoes into your mixing bowl and stir until the potatoes are coated and everything is well incorporated. 

 

Set your potato salad in the refrigerator for 2-3 hours to cool completely in a covered dish. Enjoy!