Creamy Polenta with Asiago & Sage
Makes 6 servings Total time: 20 minutes

4 cups whole milk
4 tsp. chicken base or bouillon
1 cup polenta or yellow cornmeal
1/2 cup grated Asiago
2 tsp. rubbed sage
Salt and black pepper to taste

1.Measure 3 cups of the whole milk into a large glass measuring cup (or any microwave save container) and microwave until steaming (about 5 minutes).
2.While the milk is warming, add the remaining one cup of milk, cornmeal, sage and chicken base to a medium sauce pan and whisk together.
3.Add the microwaved milk to the saucepan and whisk constantly over medium heat until the mixture thickens and starts to boil.  Reduce heat to low and allow the polenta to cook for another 2-3 minutes whisking occasionally.  Remove from heat and stir in Asiago.  Season with salt and pepper if desired.

Recipes from our 2017 Harvest Home Celebration
Maple Pecan Vinaigrette
Makes about 1 cup

1/2 cup maple syrup
1/2 cup toasted* chopped pecans
5 Tbsp. cider vinegar
1 tsp. Kosher salt
1/2 tsp. ground black pepper
1 tsp. dry mustard
1/4 tsp. garlic powder
2 Tbsp. olive oil
2 Tbsp. canola oil

Combine the first 7 ingredients in a food processor or blender and process until very smooth.  With the processor running,  drizzle in the oils blending until incorporated.
*if starting with raw pecans, roast in a 300° F oven for about 8-10 minutes or until toasted.

Porcini Pork with bell peppers
Makes 6 servings

1 bone-in pork shoulder roast (3–4 lb.), seasoned with salt and black pepper
2 Tbsp. olive oil

2 Tbsp. minced fresh garlic
1 large sweet onion, cut into wedges
8 oz. sliced crimini (baby bella) mushrooms
3 sprigs fresh rosemary
1-1/2 cups dry white wine
1/2 cup water
1 Tbsp. chicken base (or bouillon)
2 Tbsp. red wine vinegar
1/2 cup each red and yellow bell pepper strips

2 Tbsp. unsalted butter
3 Tbsp. all-purpose flour

1.Preheat oven to 350° (unless using a slow cooker)
2.Sear roast in oil in a heavy Dutch oven over medium-high heat until browned on all sides, 10–12 minutes.  Remove the pork to a dinner plate. 
3.Add a little more oil to the pan and sauté the mushrooms until they are beginning to brown and any liquid is evaporated.  Add onions and sauté for about 3-4 minutes.
4.Add the wine and cook, stirring occasionally until the wine is nearly evaporated
5.Return the roast to the pan, add rosemary, water, chicken base and vinegar; cover the pan and place it in the oven to braise for about 3 hours or until the roast reaches an internal temperature of 200°.  (alternatively, transfer the roast and the rest of the contents of the Dutch oven to a slow cooker to braise.  Cover slow cooker and cook until roast is fork-tender (or reaches 200° internally); on high setting, 3–4 hours, or low setting, 4–5 hours.)
6.Once the pork is cooked, transfer to a plate and Strain slow-cooker liquid through a colander into a bowl. Discard the rosemary sprigs and transfer the mushroom mixture to the plate with the pork.  Degrease slow-cooker liquid, reserving liquid (use a gravy separator or skim the fat off the top of the liquid using a gravy ladle).
7.In the empty Dutch oven, sauté the bell pepper strips in 1 Tbsp. of olive oil over medium heat until just beginning to soften.  Transfer the peppers to the plate with the roast and mushrooms.
8.Melt butter in in the Dutch oven over medium heat.  Whisk in flour and cook 2 minutes.  Add reserved slow cooker liquid whisking constantly to break up lumps until the mixture thickens and begins to boil.  Season sauce with salt and black pepper to taste then return the pork, mushrooms and bell peppers to the Dutch oven.   Cover and keep warm while preparing the polenta.

Carrot Cake Blondies
with chai frosting

Makes 16 servings (one 9×13-inch pan) Total time: 1 hour + cooling

11/2 cups all-purpose flour
2 tsp. ground cinnamon
1 tsp. each baking powder and curry powder
1/2 tsp. table salt

11/2 sticks unsalted butter, sliced (12 Tbsp.)
11/2 cups packed brown sugar 3 eggs
2 tsp. vanilla extract

3 cups shredded carrots
3/4 cup chopped toasted pecans

4 Tbsp. unsalted butter, softened
3 oz. cream cheese, softened
2 Tbsp.milk
1 tsp.each vanilla extract and ground cinnamon
1/4 tsp. each table salt, ground ginger, allspice, cardamom, nutmeg, and black pepper
2 cups powdered sugar, sifted

1.Preheat oven to 350°. Line a 9×13-inch baking pan with foil.
2.Whisk together flour, 2 tsp. cinnamon, baking powder, curry powder, and 1/2 tsp. salt.
3.Melt 11/2 sticks butter in a large saucepan over medium heat. Whisk in brown sugar until it
4.Off heat, add eggs one at a time and whisk to incorporate, then whisk in 2 tsp. vanilla.
Add flour mixture to sugar mixture in two batches, stirring after each addition to incorporate.
5.Stir in carrots and pecans. Transfer batter to prepared pan.
6.Bake blondies until a toothpick inserted in the center comes out with only a few crumbs,
30–35 minutes. Let blondies cool to room temperature.
7.Beat 4 Tbsp. butter, cream cheese, milk, 1 tsp. vanilla, 1 tsp. cinnamon, 1/4 tsp. salt,
ginger, allspice, cardamom, nutmeg, black pepper, and powdered sugar with a mixer on
medium speed until fluffy.
8.Remove blondies from pan, frost, and serve.

Recipes were adapted from Cuisine at Home Magazine, online at: