Recipes from Chef Kim Sandker
CHIPOTLE CRANBERRY SAUCE
12 – 14 oz. of fresh/frozen cranberries
1 c sugar
1/3 c honey
3 Tbs lime juice
2 chipotle chilis, chopped
1 garlic clove, minced
1/4 tsp cinnamon
1/4 tsp cumin
METHOD: Combine all ingredients except spice in a small sauce pan, simmer until cranberries pop. Continue stirring until slightly thick, add spices, stir 5 minutes, cool.
MAKES 2 CUPS
SOUTHERN STYLE STUFFING
1 large whole wheat loaf cut into
1 inch cubes (about 10 cups)
2 Tbs vegetable oil
1 1/2 lbs breakfast style pork sausage
2 c chopped yellow onions
1 c chopped celery
3 c chopped collards
1 tsp minced fresh thyme
1Tbs minced fresh sage
2 large eggs
3 c chicken stock
1 tsp fresh ground black pepper
METHOD: Preheat oven to 350, toss bread cubes in vegetable oil. Spread cubes on a baking sheet, season with salt and pepper. Bake until crispy, 10 – 15 minutes. When finished, place cubes in a large mixing bowl, set aside. In a large skillet, brown sausage, add onions, celery, herbs, and collards over medium heat for ten minutes. Add this mixture to the bread cubes, along with the chicken stock. When cooled, add 2 beaten eggs. Mix well, place in buttered glass pan (13x9x2) baking dish. Cover, bake for 25 minutes. Uncover, bake until golden brown (about 20 minutes longer) SERVES 8 - 10
Recipe from Baker Dahna Labelle
APPLE CRANBERRY CRUMB PIE
1 universal pie crust
4 c sliced apples
1 1/2 c cranberries
1 1/2 c sugar
2 Tbs tapioca
1 tsp cinnamon
1/4 tsp nutmeg
CRUMB TOPPING:
1 c universal whole wheat crust
1/2 tsp cinnamon
1 Tbs butter
METHOD: Prepare pie crust. In a large mixing bowl, combine apples and cranberries with tapioca, 1 tsp of cinnamon, nutmeg and sugar. Pour this mixture into prepared pie crust. Dot with butter, then sprinkle the whole wheat crust mixture on top. Cover and bake at 325 degrees for 1 hour.
Recipe from Baker Ted Parrish
CHALLAH
1 c WARM water
1 1/2 Tbsp yeast
1 egg, lightly beaten
2 egg yolks, lightly beaten
1/4 c vegetable oil
1/4 c plus 1 1/2 tsp sugar
4 c bread flour
2 tsp salt
1/2 c egg wash
1/2 c poppy seeds
cornmeal
METHOD: In a large bowl, sprinkle the yeast over the water. Add the egg, egg yolks, oil, sugar, flour and salt. Mix until the dough comes away from the side of the bowl.
Remove mixture from bowl to a floured work surface and knead. Add more flour if the dough is too sticky or too soft. Knead the dough until it is smooth and elastic.
Transfer to an oiled bowl, turn to coat the dough, then cover and let rise until tripled in size. Punch the dough back down, cut in half, cover and let rise for 15 more minutes.
Punch down again, then on a lightly floured surface, roll the pieces into two ropes. Cut each rope into 3 equal pieces and braid. Brush the braided loaves with egg wash, sprinkle with poppy seeds.
Place the two loaves on a baking tray that has been dusted with corn meal. Set aside in a warm area to rise till doubled in size.
Pre heat oven to 350. Bake for 35 minutes or until the highest part of the braided loaf is firm. Let cool on a wire rack.
YIELD: Makes two loaves.
Recipes from Chef/Baker Jenny Nundahl 
JENNY’S DUMPLINGS
1 c flour
1 1/2 tsp baking powder
2 Tbs shortening
1/2 tsp salt
1/3 c milk
1 egg, beaten
METHOD: Combine dry ingredients in one mixing bowl.
Combine wet ingredients in another mixing bowl.
Gently fold wet ingredients into dry ingredients.
Drop by teaspoon into your favorite chicken or potato soup.
STUFFED BUTTERNUT SQUASH
1 lb butternut squash
1/2 lb firm tofu
1 c broccoli florets
2 c sliced button mushrooms
1 onion, medium dice
1/2 c bread crumbs
1/4 c cheddar cheese, grated
2 Tbsp parmesan cheese, shredded
1 Tbsp olive oil
METHOD: Cut the squash in half lengthwise, remove seeds. Place meat side down on a baking tray with ½ inch of water, cook at 350 for 45 minutes.
Heat olive oil in a large skillet over medium heat. Add onion. Cook until translucent, add mushrooms and broccoli. Saute’ until tender.
Scoop out cooked squash, combine in a mixing bowl with tofu, breadcrumbs, parmesan and veggie mixture. Season with salt and pepper to taste. Place this mixture back into squash rinds and cover with cheddar cheese. Bake at 350 for 15 minutes.
This year at the VFC we’re super excited to be getting our first 
regular direct deliveries from Hoch Orchard of LaCrescent, MN. As a primarily wholesale orchard without an on-farm store or U-pick, Harry & Jackie Hoch sell most of their apples to food co-ops in the Twin Cities (although you can find them at farmers’ markets in La Crosse).
In the past we’ve been able to get some of their apples and cider through a cooperative distributor in St. Paul, MN but this year Hoch offered us a once a week direct delivery, giving us access to dozens more varieties of apples than we could get in the past.
I (Dani Lind) hadn’t ever been to Hoch Orchard, so this fall I invited myself (as the VFC produce buyer) out for a tour. Harry had my husband and I come out on a Saturday in mid-October when they were having some potential interns for next year visiting. He plied us with hospitality, good homemade wine, and gave us an extensive tour of his home, packing, washing, and cider facilities, and ridiculously gorgeous expanse of fruit farm and orchards.
A family run affair, Hoch Orchard lies on a ridge top about nine miles out of LaCrescent and encompasses 25 acres of apple orchards (over 8,000 trees and 50 varieties!), over 2 acres of raspberries and strawberries, 2 acres of wine grapes, and additional acreage in gardens, other fruit trees (including cherries, plums, apricots, and peaches) and fruit nurseries. Most of the orchard is newly certified organic through MOSA, with the rest in transition. They use a variety of cultural practices to produce beautiful fruit organically, including planting disease resistant varieties, introducing beneficial insects, pest traps, applying clay-based, sufur and neem oil sprays, bird houses, and soil management. They’ve also experimented over the years with running geese, ducks, & chickens through the orchards & berry patches to assist with weeding and pest control.
Harry and Jackie also produce an impressive amount of value-added products made on-farm from their own fruit. Their delicious fresh cider is filtered and run through an ultraviolet light “pasteurizer.” Some kind of pasteurization is necessary for selling cider retail - traditional pasteurization uses high heat to sanitize the cider, destroying nutrients, enzymes and fresh flavor in favor of safety and a longer shelf life. In contrast, the Hoch’s method kills any pathogens that may exist while keeping the cider cool, thus preserving the enzymes and flavor that people desire from fresh cider. They also produce fruit sauces, jellies, & preserves, partially sweetened with their own apple cider.
With so much going on at the orchard, Harry and Jackie employ up to 7 interns - many of them through international programs - and a couple of employees. Interns live, work, and eat on the farm with the family and help pick, wash, sort, and pack the fruit and make the value-added products (and wine!).
We hope you enjoy Hoch’s local apples, cider, and other products throughout this holiday season! I’ve always enjoyed their apples, but after seeing their operation I am truly impressed by their ingenuity, hard work, and dedication to their product!
Try one of their red apple varieties in the following elegant Apple Almond Torte recipe.
Apple Almond Torte
Crust:
1/2 c salted butter, softened
1/3 c sugar
1 tsp. vanilla extract
1 c all-purpose unbleached flour
Filling:
8 oz. neufchatel/cream cheese, softened
1 egg
1/2 tsp almond or vanilla extract
1/4 c sugar
Topping:
4 medium sized red apples, cored & sliced very thin (don’t peel)
1/3 c sugar
1/2 tsp cinnamon
1/3 c sliced or slivered almonds
Grease a 9” springform pan. Preheat oven to 400 degrees.
Process butter, sugar, & vanilla for crust in a food processor. Add flour & pulse a few times. Press into greased pan, forming a 1” lip on the sides. Bake for 5 minutes. Remove & cool while you prepare the remaining ingredients.
Combine sliced apples, sugar, & cinnamon in a bowl, toss to coat, & set aside. Process filling ingredients to a smooth consistency. Pour filling into crust & carefully spread apple slices over it, overlapping in a spiral design. Reserve any remaining liquid in bottom of bowl.
Sprinkle almonds over the top. Bake for 10 minutes, pour reserved liquid over the top, reduce heat to 350 degrees and bake for another 15-20 minutes, until apples are softened & filling is firm. Cool before serving.
Written by dani lind, produce manager