A dutch baby is a cross between a pancake and a pop over, and it happens to be a super easy and quick breakfast treat! They are made with ingredients that are common in just about everyone’s home,  but for our version we added our delicious Vanilla Pear Butter as well as fresh local pears! The Vanilla Pear Butter adds a wonderful rich pear flavor, a perfect decadent breakfast on a fall morning!

Vanilla Pear Dutch Baby Pancake

2 Eggs

1/2 Milk

1/2 Sifted Flour

3 Tablespoons Butter

1 Teaspoon Vanilla

1/2 Cup Oregon Growers Vanilla Pear Butter

1 Fresh Local Pear, like Bartlett peeled and sliced thin

Pinch of Salt

Place a 10 inch cast iron skillet in the oven and preheat at 450 degrees. In a bowl, whisk together the milk, eggs, Vanilla Pear Butter and vanilla until blended. Gradually add in the flour and salt. Remove cast iron skillet and reduce oven temperature to 400 degrees. Add the butter to the skillet, completely coating with butter. Add batter and top with sliced pears, and return to oven for 13-15 minutes, should be puffy and lightly golden. Serve immediately with a coat of powdered sugar, more Vanilla Pear Butter or whatever accompaniment of your choosing! Enjoy!

So salad probably doesn’t immediately come to mind when thinking of something delicious to prepare your dad on Father’s Day, but as far as salads go this one is pretty manly! A wedge of crisp iceberg lettuce, oven roasted tomatoes, pepper bacon (which of course it makes everything better) and creamy dressing made with our Pendleton Barbeque Sauce will make any dad a happy (and full!) one this Sunday!

Barbeque Wedge Salad With Oven Roasted Tomatoes & Pepper Bacon

Serves 4

1 Head of Iceberg Lettuce, washed and cut into quaters

6-8 Strips of Pepper Bacon, cooked and crumbled

Oven Roasted Cherry Tomatoes (recipe below)

Cornbread Croutons (or your favorite croutons)

1/2 Cup Shredded Sharp Cheddar Cheese

For the Dressing

1/2 Cup Oregon Growers Pendleton Barbeque Sauce (your choice of Original or Mesquite)

1/2 Sour Cream

1/4 Cup Mayonnaise

2 Tablespoons of Lemon Juice

Green Onions, chopped with some reserved

Salt & Pepper to taste

For the Oven Roasted Tomatoes

Preheat your oven to 350 degrees. Coat 1/2 lbs of cherry tomatoes with salt and pepper and a few tablespoons of olive oil. Cook on a baking sheet lined with parchment paper for 45 minutes. Let cool.

For the Dressing

Combine all the ingredients in a mixing bowl and whisk to combine. Chill until ready to serve.

To Assemble

Place each wedge of iceberg lettuce on it’s side on a plate and top with crumbled bacon, oven roasted tomatoes & cornbread croutons and drizzle dressing. Finish with shredded cheddar cheese and reserved chopped green onions.

Enjoy Dads!

If you are in the mood to celebrate Madi Gras on March 8^th, then these beignets are a must try! In New Orleans, these deliciously light and fluffy fried doughnuts are part of the city’s culinary legacy, and it just wouldn’t be Madi Gras without them!

This recipe is super easy, and is made without the yeast for those who tend to shy away from recipes that call for it! We’ve paired it with an easy Strawberry Pinot Whipped Cream for dipping, made with Oregon Growers Jamand a hint of orange zest. A must have for your Madi Gras party!

Beignet Ingredients

5 Tablespoons of sugar

2 Egg yolks

3 Tablespoons whipping cream

2 Teaspoons of orange zest

1 Teaspoon vanilla extract

1 Teaspoon baking soda

1 ½ Cups flour

1 Tablespoon vegetable oil, plus more for frying

Pinch of salt

Powdered Sugar for dusting

Strawberry Pinot Whipped Cream Ingredients

1 Cup whipping cream, cold

1/3 Cup Oregon Growers’ Strawberry Pinot Noir Jam

1 Teaspoon Orange Zest

1 Tablespoons powdered sugar

Combine the first six ingredients together in a mixing bowl, add the 1 tablespoon of oil and whisk to blend. Add the flour ½ cup at a time, mixing until a very thick dough forms. Place on lightly floured surface and knead until no longer sticky, just a few minutes. Roll out into a 10×12 rectangle, cut into three strips then crosswise into ¾ inch wide strips.

Pour your oil into a large sauce pan, and heat oil to 350°F. Working in batches, twist each strip of dough several times and drop into oil. Fry until golden brown turning occasionally, about 2 minutes. Use a slotted spoon and transfer to paper towel to drain. Sift powdered sugar over and serve with our Strawberry Pinot Cream!

 For the Strawberry Pinot Whipped Cream

Combine all the ingredients and use hand held mixer or standing mixer with whisk attachment and whip cream until thick.

We are proud to offer a simple, delicious, and unique condiment we like to call Fruit Pâté. Our Fruit Pates distill the pure essence of our locally grown fruits.  Their bright flavor and subtle sweetness is the perfect counterpoint to artisan cheese. Our Fruit Pates are made from whole fruit with no additives or preservatives and are 100% natural and Gluten Free. We are offering three delicious flavors to pair with a variety of soft ripen to aged cow or sheep’s milk cheeses.

Our Pear Hazelnut Fruit Pâté is made with ripe Oregon bartlett pears and locally roasted hazelnuts are combined to create a delicious and unique condiment that will complement your favorite cheese. We recommend serving the Pear & Hazelnut Fruit Pâté with Blue Cheeses.

For our Strawberry Fig Fruit Pâté the bright flavors of ripe Oregon Strawberries are perfectly balanced by earthy figs to create a smooth and delicious condiment prefect for cheese plates. We recommend serving the Strawberry Fruit Pâté with soft ripened cow’s milk cheese.

Quince Fruit Pâté is similar to  Membrillo, a  traditional condiment from Spain that is often served with aged Manchego,  Spain’s flagship Sheep’s’ milk cheese.  Whole US Grown quince are cooked into a smooth puree. Sugar and a lemon are then added and cooked carefully for several hours so that the sugars gently caramelize adding a rich amber hue and gentle sweetness. We recommend serving with aged sheep or cow’s milk cheeses.

Ingredients

For the Crust

2- 8oz Packages of Shortbread Cookies, I used Walker Original Shortbread

1 Cup Oregon Growers Roasted Hazelnuts

For the Ganache

1 ½ Cups Bitter Sweet Chocolate

1 ½ Cups Heavy Whipping Cream

1 Teaspoon Vanilla Extract

Plus more Roasted Hazelnuts or Hazelnuts with Sea Salt to use for topping

Direction

Using a food processer, blend the shortbread cookies and hazelnuts until finely ground. Transfer to a lightly greased 9 x 13 inch baking dish and press an even layer on the bottom of the dish. Bake at 350 degrees in your preheated oven for about 10 minutes. Set cool completely.

In a small sauce pan, heat heavy cream just until it starts to boil. In a heat proof mixing bowl add the chocolate chips, and then pour hot cream over chips. Add vanilla and stir until silky smooth. Pour over cooled crust and spread evenly. Top with lots of roughly chopped or whole Roasted Hazelnuts, or top with our Roasted Hazelnuts with Sea Salt for a wonderful salty & sweet combo!

When completely cooled, cut desires size of bars, package in a clear bag or box tied with Christmas ribbon and let the gift giving season begin!

Happy Holidays!

-Stephanie Halici with Oregon Growers

Check out our brand new Designer Gift Box Trio, with three jars of our customer favorites! One jar of our Marionberry, Pear Hazelnut and award winning Strawberry Pinot Noir jams presented in a custom gift box with our beautiful original artwork by Hood River native Mark Nilsson! Only $16.95!

If you’re looking for more of a variety, we offer two great gift boxes that have a little bit of everything! Our Hood River’s Finest Gift Box has a jar of our number one selling Marionberry Jam and our Wildflower Honey. Also a bottle our our tangy Pendleton Barbecue Sauce and one bag each of our Oregon Hazelnuts! We also have the Northwest Bounty, this one has it all! Our top selling  jams, sauces, and hazelnuts all in one of our beautiful hand crafted gift boxes! With all our gifts boxes ranging  from $13.95 to $59.95 we hope to have all price ranges covered!

With all the different Oregon Gourmet Gifts we offer, you’re bound to find the perfect one for your loved ones this Holiday Season!

Season’s Greetings!

Sincerely the Oregon Grower’s Family

Green Beans with Bacon and Oregon Hazelnuts

About 8 servings

1 1/5 lbs trimmed green beans

5-6 slices of thick cut bacon

1 large shallot, diced

1/3 Cup of Oregon Growers Roasted Hazelnuts, chopped

Salt & Pepper to taste

Have ready a large bowl of cold water and lots of ice cubes, set aside. Add trimmed beans to a pot of boiling water and boil for 3-4 minutes. Remove and drain and immediately add beans to the water bath and soak until cool, drain again and let dry.

In a large skillet cook bacon until crispy, set aside and crumble when cooled. Pour off the pan drippings, reserving just enough to coat the pan.  Sauté shallots until they start to soften, 2-3 minutes.  Add the cooked green beans, toss to coat. Sauté until tender-crisp, add chopped hazelnuts and bacon,  season to taste with salt and pepper! Enjoy and Happy Thanksgiving!

To taste this house specialty for yourself, click here to buy your jar of Apple Fennel Chutney, on sale now!

Well, here is a great recipe for Pan Roasted Chicken with Cherry Thyme Sauce,  a deliciously easy sauce made with our wonderfully tart Cherry Zinfandel Jam! Add lots of fresh thyme and shallots to accompany perfectly pan roasted chicken for a great quick meal ! So next time you have to think about dinner, don’t forget to get out that jar of jam in your refrigerator and see what you can come up with. It’s not just for PB&Js anymore! 

 Pan Roasted Chicken with Cherry Thyme Sauce

2 Servings

2 Boneless Chicken Breasts

½ Cup Oregon Growers’ Cherry Zinfandel Jam

1 Shallot, small diced

3 Sprigs of Fresh Thyme, 1 of the sprigs chopped fine

1 Cup Low-Sodium Chicken Stock

1 Tablespoon Flour

Salt & Pepper

Olive oil

Preheat Oven to 350 degrees.

Season the chicken on both sides with a generous amount of salt and pepper. Over medium heat, add about 2 tablespoons of olive oil in a sauté pan and add chicken, breast side down when the pan is hot. Cook for 5 minutes, when the skin starts to crisp, add 2 sprigs of thyme in the pan and put into the oven for about 12-14 minutes.

 Remove chicken & thyme from pan and set aside, cover loosely with foil. For the pan sauce, pour off all but a tablespoon of the pan liquids and return to medium low heat. Add the chicken stock to deglaze pan, then whisk in flour until dissolved. Add chopped shallots, chopped thyme and cherry zinfandel jam and whisk until combined. Let reduce until sauce thickens, about 5 minutes. Pour sauce over chicken and enjoy!

A perfect side: serve with a mixed green salad lightly dressed with olive oil, lemon juice, some of the minced shallots and salt & pepper!

Enjoy!

Using only the most fresh and highest quality ingredients that happen to include our Apple Butter, Marionberry and Oregon Strawberry jam, Pine State also highlights the seasonality of the Pacific Northwest. Every fall you can find their Chatfield biscuit sandwich, the perfect balance of sweet & savory, made with their fried chicken, bacon, cheese and our Apple Butter.  Kevin Atchley of Pine State Biscuits chose our Apple Butter not only because it “tastes like the fruit does” but because it embodies the “flavors of fall” making it the perfect addition to their menu every season.

The boy’s and crew at Pine State Biscuits serve the public 7 days a week at their two shop locations as well as where it all began, the downtown Portland Farmer’s Market. For their full menu and shop locations, check out their Pine State Biscuit’s website.