Spring in Jersey - Fresh Strawberry Muffins

Mornings have always been a special time for me, as they were for my father. As a child, I was always up at the break of dawn, as soon as the sun was up and I could hear the birds singing. I grew up without air conditioning, so we slept with the windows open, so it was easy to hear the birds singing very early. There was nothing like having the birds to wake you up every morning. 

I can remember well one of my dad's favorite sayings which he quoted to us often. It was, "early to bed, early to rise. Makes a man, healthy, wealthy and wise." Something I'm sure that he got from his father who was a farmer. As a farmer, it is a must to get up early, even before the sun comes up, to get a head-start on all of the chores that need to be done before the hot temperatures of the afternoon.

Now a days, I love the smell of a steaming, hot cup of fresh brewed coffee when I wake up, something my husband gets going while I am still asleep, and I still love the sound of the birds singing to start my morning. It is also nice to have a fresh baked muffin or bagel to go with that hot cup of fresh coffee. 

This year when the Jersey strawberries came out, I decided that I wanted to put them in muffins, which is not something I have done before. The result was amazing. They were delicious. They were good just plain the way they were after baking them, but they were also delicious grilled with butter. They were quite simple to make, and well worth the effort. Give them a try with your morning coffee. 😋☕

What you will need: 1 cup of all-purpose flour - 1 cup of whole wheat flour - 1/2 cup of sugar - 1 1/2 tsps. of baking soda - 2 eggs - 1 cup of Stonyfield whole milk vanilla yogurt (or any brand of vanilla yogurt of your choice, this is just my preference) - 1/4 cup of butter, melted - 1/2 tsp. of vanilla extract - 1 cup of chopped fresh strawberries

How to Make: Preheat oven to 375 degrees. In a bowl, mix together flours, sugar, and baking soda. In another bowl, mix eggs, yogurt, butter, and vanilla. Toss strawberries into the flour mixture. Then pour yogurt mixture into the flour mixture and stir. Spoon batter into a 12 muffin greased muffin tin, or use 12 cupcake liners. Bake for 20 - 25 minutes, until tops are golden brown, and knife inserted in center comes out clean. 

Spring in Jersey - Citrus and Asparagus Salad

Well, I must tell you. I have never microwaved asparagus before! Until now! One day about a week ago, when I found out the asparagus was out, I wanted to run down and get some, and wanted to try it in a salad. Which also I have never done. I was running short on time, and also did not want the asparagus over-cooked for a salad. So I thought, maybe I could microwave it to save time. So I looked up online about how to microwave it, because I was just not sure how much time to cook it. Well, the results are in, and the results are, that I may never go back to cooking it another way again! It came out absolutely perfect. Not to crisp, not to tender. And oh so flavorful! And the process is so simple. You simply trim up your fresh asparagus, rinse it, and pile it onto a damp paper towel, and roll it up in the paper towel, then pop it in the microwave, and cook on high for 4 minutes. (That time is for 1 pound). You can eat it after cooking this way, or any way that you like, but I used it as a salad. To make this salad, you are going to want to make up the salad dressing a bit in advance, at least 2 hours, to  give the flavors a chance to blend. I must say, this salad is oh so delicious!!! Perfect for a light lunch, or as a starter for dinner. 

For the dressing you will need: 1 orange - 2 Tbsps. of white balsamic vinegar - 1 Tbsp. of honey - 1/3 cup of oil, (I used vegetable oil) 

To make the dressing: grate 1 and 1/2 tsps. of orange zest (save some for garnish) - squeeze out 2 Tbsps. of juice from the orange - Then in a cruet or ball jar, whatever you have, whisk together vinegar, honey, orange juice, 1 tsp. zest, and salt and pepper. Last add 1/3 cup of oil. Shake or whisk well. 

To serve: I thought it was pretty to slice up my orange in thin slices and spread them out on the plate. Then top with the asparagus. Pour dressing over all, then garnish the top with fresh raspberries and the remaining orange zest.  

Spring in Jersey - Blueberry Lemonade Sangria - Bellview Winery 

 The weather in the spring here in Jersey is so beautiful, that you just want to be outside. It is the perfect time and season to visit all of the beautiful wineries that our state has to offer. One such winery is the Bellview Winery. This winery is located in Atlantic County in south Jersey. While not as scenic as some others, it is still a nice place to visit. It is surrounded by farm fields, which makes it a relaxing place, and there is usually always a nice breeze blowing in the openness. And if it is a breeze you are looking for, I do not advise that you sit on the veranda. Although charming, the wall of the building puts a stop to your feeling the breeze that you feel when you are sitting at one of their tables out on the lawn. 

They do hold weddings and private events, regularly have live music, and they are pet and family friendly. 

The inside of the building where you make your purchase is more store like than relaxing. There is no fireplace to sit next to, and not many tables to sit at either. Their wines are good though, and very reasonably priced. They also make fruit wines (apple, blueberry and cranberry) which are good. Also, Bellview is distinctive in that they make dandelion wine, which only a handful of wineries in New Jersey make. Of course they have a range of wines from sweet to dry, and also middle of the road between sweet and dry. One of their middle of the road wines that I found to be totally delightful is their Sunrise, which is a white wine blend. It is not sweet, nor totally dry, and it is delicious. This is the wine that I chose to take home and  make up a new Sangria. I love the flavors of blueberry and lemonade together, so wanted to try this flavor combo as a Sangria. 

What you will need for the sangria: Fresh blueberries - 1 lemon, sliced - 1 bottle of Bellview Sunrise (or any other semi-dry to dry white wine) - 1/4 cup of Knudsen's Just Blueberry juice (or any blueberry juice of your choice, but I prefer this one) - 2/3 cup blueberry flavored vodka (I used Stoli) - 2 cups of lemonade (homemade is best, but if you don't have, Simply Lemonade is a good choice)

To make: Muddle a handful of fresh blueberries with 1/4 cup of the blueberry juice in a pitcher. Add all other ingredients and stir well. Let sit about 3 hours for flavors to blend. Pour in individual wine glasses and top with a few blueberries and a slice of lemon. If you like your sangria on the bubbly side, feel free to top with some Prosecco. I prefer my sangria smooth, so I usually don't add the fizz. But either way, it is delicious. As always, Salute' my friends.  

Spring in Jersey - Spring Sangria -  Autumn Lake Winery 

 

When you think of wine, growing grapes and beautiful wineries, you are most likely going to think of Napa Valley, and some other sprawling wineries in Tuscany Italy. But actually, Jersey is home to quite a few beautiful wineries, that make delicious wines. New Jersey is actually the 7th largest producer of wine in the country. We grow Chardonnay, Pinot Grigio, Cabernet Sauvignon, and many others. We actually grow 80 different varieties. Most of the popularity of producing wine here, is due to the hybridization of North American and European grapes. 

One of such of these wineries, is right here in South Jersey. It is named, Autumn Lake winery, and can be found in Williamstown. This winery is named such because of the beautiful lake that sits next to all of the luscious grape vines. It is absolutely a beautiful landscape to relax in. The lake measures 16 acres and the vineyards 9. The winery sits on 115 acres, and it was established in 2012. They have a very good selection of wines, from sweet to dry, and most are moderately priced. I found their wines to taste very good. 

I love the entrance because their sign is made from one of the wine barrels. Some parts have a lot of trees with a woodsy feel, while the vineyard is totally open with lots of sunshine. It truly is a beautiful place to visit, and to go and relax for a couple of hours. At select times they have live music, with the stage being set up right in front of the lake, and an area in front of the stage with fire pits and comfy chairs to relax in. I thoroughly enjoyed my visit there, and it was hard for me to leave that day. It was a warm spring day, with a slight breeze blowing, and the live music was fantastic. They are dog friendly, which is really nice. There are also walking trails if you want to do a little hiking, where you can see native wildlife. 

They also have a new building that houses their wine sales, with a totally relaxed and comfy vibe. It has a large fireplace for those crisp, fall days, and pub style tables and chairs. The staff was very knowledgeable about the wines and very helpful. 

They also hold events. Weddings and private parties. The vineyard is a stunning back drop for wedding pictures. This winery is a must visit. 

So after relaxing at the winery, we always take a bottle or two home to enjoy later. From this winery, I chose their Barrel Reserve Vidal Blanc. It is a white wine, more dry than sweet. I chose this wine, knowing I was going to use it to make a pitcher of sangria. When the weather starts to warm up, I so enjoy sitting outside on my porch, thumbing through a colorful magazine, reading a good book, or just listening to some tunes. I have been cooped up all winter, and it is time to get outside. I am sure you all agree. 

This spring sangria, that I have made up, has a nice citrus flavor to it. I also add sliced strawberries, not only for sweetness, but for color. Just in time for those sweet, plump, Jersey strawberries that I have told you about on many occasions. You get to support your local farms, and Jersey strawberries are simply the best. (In my opinion, anyway). 

Now when I make this sangria, I just go ahead and add the soda to the pitcher. Some people don't like to do that, because if they have left overs, they are worried about the soda becoming flat. So they just top off each glass with the soda, after pouring the sangria into each glass. However, I am not afraid of this, it does not bother me if the soda goes flat. I simply store the pitcher in the refrigerator, and the soda just adds to the sweetness and the flavor. But it is totally up to you. 

To make this sangria: Use 1 bottle of white wine - 1 cup of Cointreau (orange flavored liqueur) - 2 cups of lemon lime soda (I use Sprite) - 1 orange sliced - 1 lemon sliced - 6 whole strawberries sliced 

Salute' my friends! 

Fall in Jersey - Old Fashioned Pumpkin Pie 

Pumpkin pie has been a staple on my Thanksgiving table for many, many years now. As a matter of fact, I cannot even think of having a Thanksgiving dinner without it. But when I was growing up, pumpkin pie was not even on the menu. Which prompted me to wonder when and how the pumpkin pie was created, and when did it become a Thanksgiving staple. Through my search, I found a few historical facts that were quite interesting. For example, I did not know that for many years, pumpkin pie was most strictly a Yankee food! It did not even become a thing in the south until the 20th century! It actually turns out that pumpkin pie was quite political after the civil war, with southerners viewing it as a "cultural artifact" of the Yankees! It was during the 1800's, and the New Englanders wanted to end slavery in the south, and compared their pumpkin farms to the plantation farms of the south, so farming and eating pumpkins became a matter of politics. ( I know, crazy right? ) When then President Abraham Lincoln declared a day of Thanksgiving, the confederates said that it was just a political ploy, and a way for New Englanders to try and tell the Southerners how to live. Pumpkin pie and Thanksgiving were refused by some Southerners even after the Civil War because they were both considered strictly Yankee!

But actually, New Englanders do not get the credit of being the first ones to use pumpkin in pies. That credit goes to the English, who had long been making pies, even since the 1500's, as they had a specialized and highly developed pie making skill. And pumpkins were actually brought to Europe from the Americas in the 1500's, and that is when the English started to grow them. The English called them "pumpions." 

Pumpkin pie today is considered by some to be just as important to the Thanksgiving dinner as the turkey itself. And at our house, it is no different. Thanksgiving would not be Thanksgiving without my Old Fashioned Pumpkin Pie. My pie has the old fashioned taste of tasting the spices as well as the pumpkin. Some people like to make the classic version of pumpkin pie, in which you do not taste much of the spice, tasting basically just the pumpkin. But if you want to taste the pumpkin and the spice, a very earthy and old fashioned taste, you will love this version. I don't make it any other way. My family and I just love it. Topping each slice with a dollop of whipped cream, will have you begging for another slice. 

What you will need: 1 large can ( 1 lb. 13oz.) pumpkin ( just 100% pumpkin, not the pumpkin pie filling) - 1 cup of either light or dark brown sugar - 1 cup of white sugar - 1/4 tsp. of ground cloves - 3 tsps. of ground cinnamon - 2 tsps. of ground ginger - 1 tsp. of salt - 4 eggs, beaten - 1 cup evaporated milk - 1 cup of heavy cream - 2 unbaked, 9" pie shells

Directions: Preheat oven to 350 degrees. Combine the first 8 ingredients, and mix well. Combine evaporated milk and heavy cream in a saucepan. Heat to scalding point, but do not boil. ( This step is very important. Do not pour cold milk into pumpkin mixture. It must be heated to scalding before adding ) Once milk is hot, add it to the pumpkin mixture, and mix well. Pour into pie shells. Bake for 1 hour, or until knife inserted comes out clean. 

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Fall in Jersey - Pumpkin bread

Fall in Jersey - Pumpkin Bread

New Jersey farmers plant approximately 2,500 acres in pumpkins each year, with 100 percent of that going to the fresh market. The average yield is 11 tons per acre. New Jersey has weighed in at the top 15 percent of pumpkin producing states. New Jersey has a contribution of about 5 percent to the total U.S. production. 

With 100 percent of the pumpkins grown going to the fresh market, none of the pumpkins are being sold to canning houses for selling canned pumpkin, rather people are buying and using for decoration, or cutting up and using fresh to cook with, or canning themselves at home. 

With that being said, I have used fresh pumpkins that I cleaned and cooked myself to use for pumpkin pie, but to be honest, I don't find a lot of difference in the taste from canned pumpkin. So pretty much any time I make something with pumpkin, like my pumpkin bread, I use canned pumpkin which does not come from Jersey. All of the canned pumpkin is good, and of course I use Jersey pumpkins for all of my decorating. Which I do a lot of. 

This pumpkin bread can be eaten just the way it is, but I like mine with a spread of cream cheese on it. It just adds that little extra oomf, because cream cheese pairs so well with pumpkin. And of course after it is baked, you can always heat up a slice in a pan with a little bit of butter. Any way you have it, it is so nice with a steaming hot cup of coffee. 

What you will need: 1 cup of canned pumpkin - 1/2 cup of sugar - 1/4 cup of vegetable oil - 1/2 cup of applesauce - 2 eggs - 1 1/2 cups of flour - 1 tsp. of baking powder - 1 tsp. of baking soda - 1 tsp. of cinnamon - 1/4 tsp. of salt - 1/2 cup of raisins

Directions: Preheat oven to 350 degrees. In a large bowl, stir together pumpkin, sugar, oil, applesauce and eggs. In a separate bowl, combine remaining ingredients, except raisins. Add flour mixture to the pumpkin mixture. Stir until moist. Stir in raisins. Pour batter into a greased loaf pan. Bake for 1 hour and 10 minutes. This loaf makes about 8 servings. Enjoy. 

FALL IN JERSEY

Fall In Jersey

 

What comes to mind when you think of fall? Crisp air, cold nights? Colorful leaves? Sweaters, hot chocolate? Surely if you live in the southern portion of the United States, or any other warm place, none of these things would come to mind. But here in Jersey, all of these things happen. Believe it or not, even in August, when it is still hot here in Jersey, there is a change to the air that tells you, fall is right around the corner. September is still warm when the kids head back to school, and the nights get a little cooler, but not until the month of October, is there a significant change. We still have warm days in October, but no more warm nights. The nights are chilly, and sometimes down right cold. The leaves on the trees are just starting to turn color, but sometimes they are not in all of their fall splendor until the month of November. There are many things that come to my mind when I think of fall. Cool crisp days with shades of yellow, orange and crimson red, against a backdrop of the bluest skies ever, cold nights, but then the biggest, brightest, warmest sun during the day. I think of big, orange pumpkins, beautiful chrysanthemums in almost every color imaginable, dried corn stalks, apples, hay rides, apple and pumpkin picking, scare-crows, toasty fires and bonfires, toasting marshmallows and raking leaves.

Many people love to travel in the fall to go leaf peaking. The array of colors on the trees is nothing short of magnificent. Here in Jersey, we have such a variety of trees, that we get the most beautiful of colors. With oaks, maples, sugar maples, pines and everything in between, we can't help but have a spectacular fall show. And with so many trees, there comes the chore of raking up those leaves that finally fall from the branches when it is time for the trees to become dormant. But who says that chores can't be fun too? Most kids still love the idea of someone raking up a big pile of leaves and then allowing them to jump in them! A very fond fall memory from my childhood, is when my dad would rake up a big pile of leaves as he was cleaning up the yard, and then tell us that we could jump in them. I can feel the excitement, hear the laughter, and see my sibling's arms in the air and leaves flying everywhere just as if it were yesterday. The days of our youth provide some of the fondest memories that we will ever have in our lives. 

One of my best childhood fall memories, is of the time that my dad taught us how to make teepees from dried cornstalks. We just thought that this was the coolest thing ever. My father always planted corn in his garden, the silver queen variety to be exact, so we always had left over dried corn stalks. We would gather so many of the stalks, and make those teepees in the field, and we would be able to go inside of them. We even made seats in them out of dirt! So many happy hours of play and imagination in those dried up old corn stalks! Those were the days, when children used their imaginations and played outside a lot, not like children today who sit inside on computer devices. We would be so tired at the end of the day, from all of the hours of running and playing in the fresh air and sunshine. 

I now take my grandchildren to as many outdoor autumn festivities that I can, so that they too, can experience some semblance of fall days gone by. New Jersey is so beautiful in the fall, so if you do not live here, I hope you will make a visit during this most colorful time of year. New Jersey offers so many family friendly outdoor activities, such as apple picking, pumpkin picking, hay rides and the like. You will be so glad you made the trip.