This year, seems like the transition from summer to fall happened overnight, huh? Many of you have packed your shorts and swimsuits away and have been rediscovering your cool-weather clothes. If you’ve put on that favorite old sweater already, you’ve probably noticed the cooler air, the changing colors in the trees and autumn decorations just about everywhere. And pumpkin spice. Yep. That’s just about everywhere, too. These days, as you feel that extra nip in the air, you may be dreaming of the fall foods that make you feel cozy. You may also be dreaming of bright orange-y Persimmons and vivid green Pistachios. They
These rich scones, featuring Bella Viva Orchards’ Organic Zante Currants, are easy to make – and even easier to eat! We’ll bet this recipe will find its way to your kitchen for many breakfasts and tea breaks. Yields: 6 scones Prep time: 10 minutesCook time: 20-25 minutesTotal Time: 30-35 minutes Ingredients: 1 ¾ cups all-purpose flour2 ½ teaspoons baking powder¼ cup granulated sugar¼ teaspoon fine sea salt¼ cup cold unsalted butter, cut into small cubes½ cup Bella Viva Orchards Organic Zante Currants½ cup whipping cream1 large egg plus 1 large egg yolk (reserve the egg white for egg wash), lightly beatenTurbinado sugar, for sprinkling
When you think of holiday baking, we’ll bet you think about nuts and dried fruits. That’s great, ‘cause we have your holiday baking essentials right here! While there are too many to mention, we’re highlighting just a few of our faves here! Holiday recipes calling for flour get healthier when you use our Almond Flour, which is tasty and has all the benefits of Almonds including being gluten-free, higher in protein and lower in sugar than wheat flour. Substitute it or combine it with wheat flour for extra goodness. Also, perfect for fruitcakes and more, our Natural Dried Muscat Raisins are plump and have
Description This recipe was adapted by Katie G. from a recipe originally found on Epicurious. She recommends stuffing and wrapping the roast at least 24 hours in advance. Instructions: Stuffing: ¼ pound Bella Viva Dried Apricots, cut into ½-inch pieces ¼ pound Bella Viva Dried Zante Currants 2/3 cup ruby port 1 medium onion, finely chopped 1 small shallot, finely chopped 2 cloves of garlic ¾ stick unsalted butter 1 tart apple such as Granny Smith, peeled and cut into ½-inch pieces Roast: 1 6 pound bone-in pork loin roast (10 ribs), frenched, at room temperature 1 hour 9 or 10 bacon slices Port
