Recipes

Pumpkin Pie with Bacon Bourbon Brittle

by Rockin’ Dave of Rockin’ Dave’s Bistro & Backstage Lounge 661 NE Greenwood Ave. in Bend • 541-318-8177 1 Pie Crust (prebaked) Filling Recipe: 1/3 cup Sugar 1 tsp Cinnamon ¾ tsp Salt ½ tsp Ginger ¼ tsp Cloves ¼ tsp Nutmeg 2 Eggs + 1 Egg Yolk 2 cups Unsweetened Pumpkin Puree 2/3 cup Sweetened Condensed Milk 1/3 cup Cream 2 Tbsp Maple Syrup 2 tsp Vanilla Extract Whipped Cream: 1 cup Cream 1…


India Roasted Root Vegetables

by Bethlyn Rider of Bethlyn’s Global Fusion 1075 NW Newport Ave. in Bend • 541-617-0513 Ingredients Nonstick vegetable oil spray 1 pound red-skinned potatoes, unpeeled, scrubbed, cut into 1-inch pieces 1 pound celery root (celeriac), peeled, cut into 1-inch pieces 1 pound rutabagas, peeled, cut into 1-inch pieces 1 pound carrots, peeled, cut into 1-inch pieces 1 pound parsnips, peeled, cut into 1-inch pieces 2 red onions, cut into 1-inch pieces 2 leeks (white and pale…


Grandma Dee’s Bacon Wrapped Water Chestnuts Appetizer

This recipe comes from my mother and the kids liked helping stir the sauce and wrap the bacon around the water chestnuts. Ingredients 1 lb. Bacon — We buy a whole hog from Ryan and Kelsey of Hardpan Homestead (See facing page) 2 – 8 oz. cans whole water chestnuts Sauce 2 cup sugar 1 cups vinegar 1 cup water 4 teaspoons cornstarch Boil for 5 minutes. Instructions Cut your bacon in half and wrap…


Pumpkin Black Bean Soup

Ingredients 3 (15 ounce) cans black beans, rinsed & drained 1 (16 ounce) can diced tomatoes 1/4 cup butter 1 1/4 cups chopped onion 4 cloves garlic, chopped 1 teaspoon salt 1/2 teaspoon ground black pepper 4 cups beef broth or vegetable if you prefer. 1 (15 ounce) can pumpkin puree 1/2 pound cubed cooked ham 2 tablespoons sherry vinegar Sour Cream & Cilantro to serving Substitution Suggestions Apple cider vinegar instead of sherry Bacon…