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Full Measure: Harmons Fall Harvest Recipes

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Fig and Apple Crostata. (Photo: KUTV)

(KUTV) We were joined by Chef Freyka Nunez Del Prado from Harmons Traverse Mountain Cooking School to learn some delicious fall recipes.

Picarones

A tender dough that resembles a rustic doughnut. Picarones came from Arabic origins to Spain. After the conquest of the Americas and during Colonial times picarones began to be made by the African people, who substituted the flour with what they had more available, flour was not yet a cheap ingredient.

Recipe by Chef Freyka

Serves 40

Prep Time 3 hours

Cook Time 2 minutes per portion

Ingredients:

  • 1 lb. Peeled sweet potatoes Sliced in 1-inch pieces
  • 1 lb. Cooked pumpkin Pureed
  • 2 tsp. Anis seed
  • 2 pieces Cinnamon sticks
  • 6 each Cloves
  • 5 tbsp. White sugar Divided
  • 4 cups Water To cook the sweet potatoes
  • 1 ¾ tbsp. Active dry yeast
  • ¼ cup Cooking water Warm, to dissolve yeast
  • 1 lb Flour, all-purpose
  • Canola oil For frying


For the syrup:

  • 2 cups Molasses
  • 2 pices Cinnamon sticks
  • 6 each Cloves
  • 1 each Fig-leaf
  • 2 each Star anise
  • 1 slice Fresh pineapple
  • 1 each Orange Orange-peel
  • 1 cup Orange juice


Directions:

1. In a medium size stock pot, over high heat, add the anis seed, cinnamon, cloves, 1 tbsp. sugar, and the water. Bring to a boil.

2. Boil for 5 minutes. Add the sweet potatoes, cook over medium-high heat, until sweet potatoes are soft when pierced.

3. Drain, setting aside ¼ cup cooking water. With the help of a potato-ricer, rice the sweet potatoes and combine with the pumpkin to form a puree.

4. Cool the reserved water to lukewarm. In a small bowl combine the cooking water, the sugar; add the active dry yeast, stirring until dissolved. Cover and let rest for 10 minutes in a warm place, until it forms a sponge.

5. Put the potato and pumpkin puree in a large bowl; add the yeast mixture, flour, and mix with your hands until the dough is no longer sticky, and feels soft and silky. Cover with a kitchen towel and let rest in a warm and quiet place, until double or triple in volume, at least two hours.

6. For the syrup:

  • In a saucepan, over medium-low heat, combine the molasses with cinnamon sticks, cloves, fig leaf, star anise, pineapple peels, orange peel, and orange juice. Stir occasionally until it looks like a thick syrup.
  • Strain discarding the solids, cool to room temperature to pour over picarones.


7. When the dough is ready, heat the oil in a large cast iron Dutch oven, to deep-fry the picarones.

8. This is a fundamental step and requires skill and training. With practice, you will get there. Have a bowl with cold water nearby; with one wet hand, take a portion of dough, and quickly try to make a ring shape with your thumb while you put it in the hot oil. With a long wooden stick, turn the picarones around (you can use a kitchen fork to do this).

9. Drizzled with syrup and serve. A usual serving is form of 3 rings.


For the syrup:

  • In a saucepan, over medium-low heat, combine the molasses with cinnamon sticks, cloves, fig leaf, star anise, pineapple peels, orange peel, and orange juice. Stir occasionally until it looks like a thick syrup.
  • Strain discarding the solids, cool to room temperature to pour over picarones.


  1. When the dough is ready, heat the oil in a large cast iron Dutch oven, to deep-fry the picarones.
  2. This is a fundamental step and requires skill and training. With practice, you will get there. Have a bowl with cold water nearby; with one wet hand, take a portion of dough, and quickly try to make a ring shape with your thumb while you put it in the hot oil. With a long wooden stick, turn the picarones around (you can use a kitchen fork to do this).
  3. Drizzled with syrup and serve. A usual serving is form of 3 rings.


Apple & Fig Crostata

Italian free form pie; if figs are not in season use softened dry figs.

Recipe by Chef Freyka

Serves 8-10

Prep Time 50-minutes

Cook Time 40-minutes

Ingredients:

  • Pie Crust
  • 1 ¼ cups Flour, all-purpose
  • 1 tbsp. Sugar
  • ¼ tbsp. Salt
  • 4 oz. Butter, unsalted Diced
  • 2 large Egg yolks divided
  • 3 tbsp. Whole milk Cold/divided
  • Filling
  • 10 large Figs Quartered
  • 1 large Apple Thin wedges
  • ½ each Lemon
  • ¼ cup Flour, all-purpose
  • 2/3 cup White sugar Extra for garnishing


Directions:

1. Make the pie crust:

  • Place dry ingredients in the food processor. Pulse a couple of times.
  • Add the butter, pulse until it resembles corn meal.
  • Combine 1 egg yolk with 2 tbsp. of milk. Incorporate milk-yolk mixture while pulsing at the same time; stop pulsing as soon as the dough forms into a ball. Carefully, remove the dough from the food processor.


2. Shape into a disc and wrap with plastic wrap. Place in the refrigerator for 30 minutes.

3. Preheat oven to 400°F.

4. Make the filling:

  • In a medium bowl, toss the figs and apples with the lemon juice.
  • Add the sugar and flour; gently combine until fruit and dry ingredients are evenly coated.


5. Roll the chilled dough, over a floured board, into a 9-inch circle. Transfer to a sheet pan lined with parchment paper.

6. Assemble crostata

  • Mound the fruit in the center of the dough, leaving about 2 inches on the edges.
  • Carefully, fold the edges over the filling, overlapping to create a contention edge.
  • Combine the second egg yolk with the remaining milk. Brush the edge of the crostata; sprinkle with the remaining sugar.


7. Bake the crostata; bake for 30-40 minutes.



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