Sweet and savory treats featuring Bloomfield Farms!

We’ll be announcing 2015 event information soon and we’re excited to tell you… there’s definitely going to be a little bit of food involved! Lots of “treats”, too. But we’ll stop with the clues… and give you some recipes that feature one of our vendors from last year, Bloomfield Farms!

Whether you like sweet (biscotti!) or savory (onion rings!)… we’ve got you covered.


Cranberry-Walnut Biscotti with Maple Glaze

Biscotti is simple to whip up and infinitely adaptable to suit your tastes and dietary needs. Try swapping the cranberries and walnuts for an equal amount of add-ins, or mix-up the maple extract with any flavor of your choice.

Makes about 16 biscotti

For the biscotti:
1 1/2 cups plus 2 tablespoons Bloomfield Farms All Purpose Baking Mix
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon fine sea or Himalayan salt
2/3 cup granulated sugar
6 tablespoons unsweetened applesauce
1 1/2 tablespoons mild olive oil
1 teaspoon vanilla extract
1/3 cup walnuts, toasted
1/3 cup dried cranberries

For the glaze:
1/2 cup icing sugar, sifted
1 teaspoon maple extract
Nondairy milk, as needed

Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper or a Silpat.

Put the baking mix, baking powder, cinnamon, and salt in a medium bowl. Whisk well to combine.

Put the sugar, applesauce, olive oil, and vanilla extract in a large bowl or the bowl of a stand mixer. Using a hand mixer or the stand mixer, beat until well combined. All the flour mixture. Beat until well mixed. Stir in the walnuts and cranberries.

Using lightly floured hands, transfer the dough to the baking sheet. Form a large log, about 4 by 12 inches. Bake for 25 to 30 minutes, until firm to the touch but not hard. Let cool for 10 minutes.

Once it has cooled for 10 minutes, cut the log into 1-inch slices using a sharp chef’s knife. Remove the parchment paper or Silpat from the baking sheet, and set a wire rack on the sheet. Put the slices bottom-side down on the rack on top of the baking sheet. Bake for 20 minutes, checking after 10 minutes, until toasted and firm. Transfer the biscotti to a wire rack to cool completely.

To make the glaze, put the icing sugar and maple extract in a small bowl. Mix to combine, adding just enough nondairy milk to make a thick, but runny, glaze. Drizzle the glaze over the biscotti. Let stand until the glaze has firmed before storing.


Crispy Onion Rings

One taste of these crispy onion rings, and you’ll be over-the-moon with delight. Not a big onion ring fan? This batter offers tons of versatility and can be used to make delicious chicken tenders and beautifully battered vegetables. 

For the batter:
1 1/2 cups of Bloomfield Farms Pancake & Waffle Mix 
1 teaspoon of seasoning salt (or alternatively, 1/4 teaspoon each of garlic powder, onion powder, pepper, and salt)
1/4 cup of liquid (can be any combination you like: water, non-dairy milk, gluten free beer, or egg)

For onion rings:
1 large sweet onion, such as Vidalia, cut into rings

Mix dry ingredients together and place in a medium sized bowl.

In a shallow dish, pour 1/4 cup of liquid.

Add onion rings to liquid. Place soaked rings into dry mixture and fully coat. For best results, repeat steps twice to double-coat the onion rings.

Deep fry onion rings in 3-4 inches of oil for 2-3 minutes or until golden brown. Alternatively, brush with extra virgin olive oil and bake in an oven at 400 degrees Fahrenheit for 25 minutes or until golden brown.

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