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Recipes from Our Oregon Merchants
Recipes Contributed by:
Jacksonville Mercantile

Dear Fellow Foodies:

Be sure you look us up on Facebook and become a fan of the Mercantile. We will soon be posting cooking demonstration schedules that will be happening in the store and other Foodie news. Also, we want you to share some of your favorite recipes with us. Hope to see you in person or on-line soon. All of us at The Jacksonville Mercantile wish you a safe and delicious Thanksgiving!

Happy Cooking and Baking Everyone!
Constance Jesser
Jacksonville Mercantile “A Delicious Discovery”
120 E. California Street
Jacksonville, OR 97530
541-899-1047

Fall Fruit & Vegetable Crisp
Olive Oil Wafers
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Grilled Ratatouille
Chicken with Grilled Figs
Pearls Before Swine
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Chilled Creamy Cucumber Soup
Roasted Cornish Game Hens with Chutney
Secret Ingredient Chocolate Chip Cookies
Key Lime Coconut Tart
Green Bean Chanterelle Salad
Pork Tenderloin with Drunken Prunes
Roasted Brussel Sprouts
Porchini and Black Olive Chicken Stew
Meyer Lemon Panna Cottas
Carrot Souffle Bundles
Cornish Hen under a brick
Pumpkin Crème Cannoli
Pumpkin Polenta with Chantrelle Mushrooms and Asiago Crust
Crème Fraiche Apple Pie with Hazelnut Crumble topping
Rogue Valley Pear and Hazelnut Salad with Hazelnut Vinaigrette
 

 

Fall Fruit & Vegetable Crisp

Sometimes the side dishes are more of a star than the entrée at Thanksgiving. My brother never liked sweet potatoes and the following recipe is one that he actually enjoyed at our family table. After he found out it had sweet potatoes in it he had to rethink the fact that he never ate them.

1 large Granny Smith Apple - peeled, seeded and cubed
1 large Bosc Pear - seeded and cubed
2 large Sweet Potatoes - peeled, seeded and cubed
1 sweet onion - cut into large dice
1 large turnip - peeled and cubed
3 Large Carrots, peeled and cut into large slices
2 Tablespoons Butter
Sea Salt and Pepper
Nutmeg
Panko (Japanese Breadcrumbs)

Place the sweet potatoes with the carrot in a steamer and cook until al dente. Heat the butter in a large pan. Add the onion and cook until soft but not brown. Add all the rest of the vegetables (including the steamed potato and carrot) and cook until just lightly brown. Mix this with the apple and pear, salt, pepper and nutmeg and place in a large casserole dish. Sprinkle with Panko and bake in a 350F oven for approximately 30 minutes covered. Remove cover and continue to cook for another 15-20 minutes until the breadcrumbs are brown and the mixture is soft and bubbly. Serve Hot.

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Olive Oil Wafers

More new goodies we have in the store are Olive Oil Tortas from Matiz of Spain. These happily addictive wafers are so perfect with cheese or just a nice cup of tea or coffee it is scary. Want to try your hand at making them? Try this recipe. If this seems too much, just come in and buy a package or two.

1 1/2 cups and 2 T flour
1/4 cup sesame seeds
3 T sugar
1 T fennel seeds
1 tsp baking powder
1/2 tsp salt
1/2 cup olive oil
1/4 cup plus 2 T ice water
2 egg whites, beaten until foamy

Extra sugar or finely ground rosemary and additional sesame seeds for savory

Preheat the oven to 400 degrees F. Mix first 6 ingredients in blender. Combine olive oil and ice water; add to blender until just combined. Shape into golf-ball size rounds, placing two at a time on a rolling board, 6 inches apart. Place wax paper over top (or use silpats on top and bottom). Roll out into thick (approximately 1/4 inch thick) 8×4 inch ovals. Transfer to cookie sheet with a silpat on it, brush with egg white and sprinkle with some sugar or if making savory ones, use finely ground fresh rosemary and more sesame seeds. Bake 6-8 minutes. Cool completely; store up to 4 days wrapped in wax paper.

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