Dukkah Recipes

Dukkah Stuffed Chicken Breasts

Boneless chicken breasts (one per person)
Dukkah (use your favorite flavor)
Butter, oil or non stick cooking spray
Salt and pepper
Allens hill farm apple cider molasses or smokey apple glaze (optional)

Preheat oven to 400°F or fire up your grill. Lay a chicken breast flat on a cutting board and carefully fillet open the breast by slicing parallel to the cutting board. Do not cut all the way through. You want to be able to open up the breast like a book. Lay the chicken open. Sprinkle with dukkah. Roll up the breast and tuck the seam underneath. If grilling, use a toothpick or two to keep it together.

If roasting, spray roasting pan with cooking spray and place breast seam side down. Brush with butter, oil or spray with cooking spray. Salt and pepper. Cook about 30 minutes until you reach an internal temperature of 165°F. If using molasses or glaze brush on now. Remove from oven and let stand for a few minutes. Slice across the roll and serve.

Dukkah Wings

Whole Chicken Wings (at least 3 per person)
Dukkah Hazard
Honey
Salt and pepper
Bamboo skewers

Crank up your grill. Skewer the wings, 3 per skewer. Sprinkle liberally with salt and pepper. Grill wings until well done ( minimum internal temp 165°F) and skin is crisp. Remove from grill and brush lightly with honey. Sprinkle with Dukkah Hazard. Enjoy with an ice cold beverage.

Dukkah Broiled Fish

You favorite fish fillet or steak
Down under Dukkah
Butter, oil, or cooking spray

Preheat oven to 450°F with rack in top third of oven. Spray roasting pan and place fish into pan. Brush fish with either melted butter, oil or spray with cooking spray. Sprinkle on Dukkah. Add about 1/8 inch of water to roasting pan being careful not to wash off topping. Cook until fish is done. (firm to touch, flaky, no longer translucent; “white is right”). Thin fillets like tilapia will take only a few minutes. Thicker fillets and steaks may take 10 minutes or more. (check thicker fillets for internal temp of 165°F).

Apple Cider Molasses Dressing from our Autumn House Salad
(Compliments of Brown Hound Bistro, Naples, NY)

Ingredients:
1 cup Allen's Hill Farm's Apple Cider Molasses
1/2 cup apple cider
2 tbsp lemon juice
2 or 3 pieces of pickled ginger

Blend these 4 in a food processor.
Add 1/2 tsp each cinnamon and allspice.
Still processing, add 1/2 cup vegetable oil, then salt & pepper to taste.
Gretta likes to add a drop of chili oil!
Use this on salads or as a glaze on chicken or pork!

French Apple Dressing and Marinade

Combine in a blender:
1/4 cup apple cider molasses
1/4 cup apple cider vinegar
1 tsp paprika
1/8 teaspoon allspice
1/2 tsp black pepper to taste
1/2 tsp salt to taste
1 teaspoon dry mustard
1 tablespoon dried chives
1/4 teaspoon granulated garlic

Blend together. With the blender still running in a thin stream add 3/4 cup of vegetable oil.

Apple Cider Molasses™ Gingerbread
1/2 cup soft butter
2 cups all purpose flour
3/4 cup sugar
1 1/2 tsp. baking soda
3/4 cup boiling water
1/2 tsp. salt
2 eggs
2 tsp. ginger powder
1/2 cup Apple Cider Molasses™

Preheat oven to 350°F. Grease and flour 9" round cake pan. Cream butter and sugar. Add eggs. Beat until fluffy. Add boiling water and molasses, beat well. Mix together remaining dry ingredients. Add to wet mixture and combine well. Pour into pan and bake 35-40 minutes or until toothpick inserted in center comes out clean. Cool on wire rack. Allow to mellow overnight before serving for a wonderful full apple flavor!

Chicken with Apple Onion Glaze

1 chicken 1 cup minced onions 2 tbls butter or veg oil 1 garlic clove minced 1/2 cup Apple Cider Molasses™

1/2 tsp thyme 1 tbls parsley 1/4 tsp cinnamon 1/8 tsp cayenne salt and pepper

Preheat oven to 350°F. Clean and cut up a whole chicken (or use any pieces you prefer). Mince one onion (about 1 cup). Cook in a small saucepan with the oil until very soft. Add seasonings and Apple Cider Molasses™. Bring to a boil then simmer for 5 minutes. Use a blender to puree the onions and make a semi-smooth sauce. Brush on the chicken and place into the oven. Brush on additional sauce every 15 minutes until the chicken reaches an internal temperature of 165°F.

Apple Cider Molasses™ Cornbread

3/4 cup cornmeal 1 cup all purpose flour 1/4 cup sugar 1/2 tsp. salt 2 tsp. baking powder 1 tsp. baking soda

1 egg, beaten 1 cup milk 1/4 cup oil 1/4 cup Apple Cider Molasses™

Mix dry ingredients together in a mixing bowl. Add remaining ingredients and blend well. Pour batter into a 8" x 8" pan. Bake at 425°F for 20-25 minutes or until a toothpick inserted in center comes out clean. For best apple flavor, when cool, cover, allow to mellow overnight before serving.

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Sweet and Spicy Wings
1 dozen whole chicken wings
Spiced apple glaze
Salt and pepper

Rinsed wings and pat dry. Skewer 3-4 wings per skewer. Sprinkle with salt and pepper. Grill or bake wings until they reach a minimum internal temperature of 165°F and skin is crisp. Brush wings liberally with spiced apple glaze and cook a few more minutes until glaze is hot.

Spiced Veggies
Spiced apple glaze can perk up your veggies. If you grill veggies, just brush the glaze on when they are done. If you steam, just toss a tablespoon or two on top and toss until well coated.

Roast Pork with Spiced Apple Glaze
Prepare your favorite roast of pork as usual. About halfway through cooking begin to brush on Spiced apple glaze about every 20 minutes. This will form a wonderful caramelized glaze.

Spiced Glazed Ham
About 30 minutes before ham is done, brush top of ham liberally with Spiced apple glaze. Increase oven temperature to 400°F. Cook about 30 minutes more until outside is crisp and browned.

If you can grill it, you can glaze it!
Spiced apple glaze is great on almost anything you can grill. Pork, lamb, chicken, seafood...you decide. Just grill until done. Brush with glaze and cook a couple minutes more to make the glaze nice and hot.

No more bland beans!
If you like baked beans, but they taste a bit bland, stir in a tablespoon or two of Spiced apple glaze. The difference in flavor will be amazing.

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Real Old-Fashioned Oatmeal
2 1/2 cups water
1/4 tsp salt (optional)
1 cup thick oats

Bring water to boil in saucepan. Stir in oats and salt. Cover and reduce heat to simmer. Cook about 20-25 minutes until water is absorbed. Let sit covered about 5 minutes. Serve as desired: plain or with milk, yogurt, fresh fruit. Excellent with Allens Hill Farm apple cinnamon syrup.

8 Grain Rolls
4-5 cups Allens Hill Farm 8 grain flour
1 cup milk
1/3 cup sugar (or Apple Cider Molasses™)
1/2 cup warm water
1 tsp salt
1/4 cup butter or oil
2 tbls dry yeast
1/2 cup gluten (optional)

Scald milk. Add butter, sugar, salt and cool to lukewarm. Dissolve yeast in warm water with a pinch of sugar. When yeast is foamy and to lukewarm milk mixture in a bowl. Beat in flour until it forms a stiff dough. Knead a few minutes. Let rest 10 minutes, then knead until elastic. (Adding the gluten to the flour will make a more elastic dough.) Put dough in greased bowl and let rise until double in bulk. Punch down and form into rolls. Cover and let rise until double in bulk. Bake at 425°F 12-15 minutes or until done.

Easy 8 Grain Muffins yields 12 muffins

2 cups Allens Hill Farm 8 Grain Pancake Mix
1/2 cup sugar (more or less to your taste)
2 eggs
1/4 cup oil or melted butter
3/4 cup water

Option: add 1/2 cup chocolate chips, fresh fruit or berries, dried fruit and 1 tsp baking powder if desired.

Preheat oven to 375F. Prepare muffin pan with baking papers or coat with non stick cooking spray. Mix together dry ingredients. Add eggs, oil and water. Mix just to moisten; dont over stir. Spoon into muffin cups about 3/4 full. If desired sprinkle with sugar. Bake about 15 minutes until toothpick inserted in center comes out clean. Remove muffins from pan and cool on rack.

Peanut Butter Frosting

1/2 cup butter
1 cup smooth peanut butter
4 cups confectioners sugar
1/3 cup milk or cream
2 teaspoons vanilla

Beat together butter and peanut butter until light and fluffy. Slowly beat in 2 cups of the sugar, then add most of the milk. Beat in remaining sugar. Add more milk if needed to achieve desired consistency.

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Baked apples
4 large apples
sugar
apple cinnamon syrup

Preheat oven to 375°F. Peel and core the apples (Cortland, Ida Red). Place in baking pan with about 1/2 inch of water in bottom. Sprinkle with sugar (about 1/4 cup). Bake until tender about 1 hour. Cool to room temperature. Drizzle with apple cinnamon syrup and serve with ice cream or whipped cream.

Breakfast
Buckwheat Crepes with Eggs
Prepared crepes (2 per person)
Eggs (2 per person)
Breakfast meat cooked (thinly sliced ham, bacon, or crumbled sausage)
Shredded cheese (swiss, gruyere, cheddar, or your favorite)

Preheat oven to 400°F. Scramble eggs and cook until done, but still moist. Put a crepe on a buttered baking sheet, darker side down. Place a slice of ham or bacon on crepe. Add one scrambled egg, a sprinkle of cheese and a sprinkle of pepper if desired. Roll up and place seam side down on pan. When all crepes are rolled up, place in oven and bake about 5 minutes. Serve immediately.

Variation:
Use any of your favorite omelet fillings (mushrooms, peppers, asparagus, onions) and add to the scrambled eggs. You may omit the meat if desired as well as the cheese.

Lunch and Dinner
Crepes are one of the great ways to use either the freshest of ingredients, or to dress up the leftovers in your refrigerator. If you have crepes, cooked meat or vegetables and some white sauce, the possibilities are limitless.

Poultry or Seafood Crepes

12 savory buckwheat crepes 4 tbls butter 2 tbls minced scallions or shallots 4 tbls flour 1 cup hot chicken broth

3 tbls wine (white for poultry, sherry for seafood) 1/2 cup light cream or evaporated milk 2 cups cooked chicken, turkey, or seafood 2 tbls fresh parsley Salt and pepper to taste

Preheat oven to 350°F. Butter a baking dish. Sautee the scallions in the butter for a couple of minutes. Add flour and cook a couple of more. Slowly stir in the hot stock stirring until thick and smooth. Add cream and wine. Cook for 5 minutes. Add poultry or seafood and parsley. Salt and pepper to taste. Roll about 3 tbls of filling into each crepe and place seam side down in pan. When all are completed top with remaining sauce and bake about 25 minutes.

Variation:

• For quicker preparation, roll filling into warm crepes. Top with warm sauce and serve.
• Add 2 cups of sliced mushrooms to butter and cook until done. Proceed with recipe above
• Mushroom Crepes: Omit seafood or poultry and increase butter to 5 tbls. Saute 1 1/4 pounds of mushrooms in butter and proceed with recipe.

Crepes with Fresh Greens
12 Buckwheat crepes (keep warm in 200°F oven)
4 cups of your favorite greens chopped (lettuce, spinach, endive, romaine, kale, etc)
4 tbls butter or olive oil
fresh minced garlic to taste
salt and pepper to taste
fresh herbs (dill, parsley, etc)
12 eggs

Sautee greens and garlic in butter with a bit of salt until greens are wilted. Scramble eggs and add to pan. Add herbs. Cook eggs until moist. Salt and pepper to taste. Roll into warm crepes and serve immediately.

Dessert Crepes
Fresh fruit, sweetened whipped cream and ice cream, and crepes are an instant elegant dessert sure to impress. Savory crepes are certainly acceptable, however dessert crepes are typically sweetened. Just add a couple of tablespoons of sugar to the batter. Or for a really unusual and wonderful taste add 1 or 2 tablespoon of Allens Hill Farm Apple Cider Molasses™ to the batter.

Fresh Berry Crepes
1 quart of your favorite berries cleaned and tossed with sugar
1/2 pint of heavy cream whipped and sweetened
prepared buckwheat crepes

Place berries on crepe. Roll up and serve topped with whipped cream.

Variation:
Fill crepes with softened ice cream. Roll up. Top with berries and whipped cream.

Warm Apple Crepes

Prepared crepes 5 large baking apples 4 tbls butter 1/2 cup sugar 1/4 cup raisins (optional)

dash of salt 1/2 tsp cinnamon 1/4 tsp nutmeg sweetened whipped cream or ice cream 1/4 cup rum or apple brandy (optional)

Peel apples and cut into 1/4" slices or 1/2" cubes. Melt butter over medium heat. Add apples and sugar. Sautee a few minutes until they begin to soften. (3-5 minutes) Add remaining ingredients and cook until a glaze forms (about 5 minutes). Spoon onto prepared crepes. Roll up and serve immediately with ice cream or whipped cream.

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Apple Cider Molasses™ Gingerbread
1/2 cup soft butter
2 cups all purpose flour
3/4 cup sugar
1 1/2 tsp. baking soda
3/4 cup boiling water
1/2 tsp. salt
2 eggs
2 tsp. ginger powder
1/2 cup Apple Cider Molasses™

Preheat oven to 350°F. Butter and flour a 9" round cake pan. Cream butter and sugar together. Add apple cider molasses™ and boiling water. Stir to melt butter. Sift together remaining dry ingredients. When liquid mixture reaches room temperature add dry ingredients and eggs. Mix thoroughly. Pour into pan. Bake 40-45 minutes until toothpick inserted in center comes out clean. Cool on rack.

Apple Cider Molasses™ Cornbread

3/4 cup cornmeal 1 cup all purpose flour 1/4 cup sugar 1/2 tsp. salt 2 tsp. baking powder 1 tsp. baking soda

1 egg, beaten 1 cup milk 1/4 cup oil 1/4 cup Apple Cider Molasses™

Preheat oven to 425°F. Grease an 8"x8" pan. Add dry ingredients to mixing bowl. Mix together. Add remaining ingredients. Stir to combine. Pour batter into pan. Bake 20-25 minutes until a toothpick inserted into center comes out clean.

Grandma's Molasses Cookies

1/2 tsp salt 1/2 cup brown sugar 3/4 cup apple cider molasses™ 1 stick (1/2 cup butter) 1/2 cup water 1 egg sugar for sprinkling raisins for garnish

3 cups all purpose flour 1/2 tsp ginger 1/2 tsp cinnamon 1 1/2 tsp baking soda 1/4 tsp cloves 1/8 tsp allspice 1/4 tsp nutmeg

Place salt, brown sugar, butter and molasses in a saucepan. Bring to a boil. Add water and let cool to room temperature. Combine remaining dry ingredients. Add to cooled liquid mixture. Add egg and mix thoroughly. Chill dough until firm (a few hours or overnight). Preheat oven to 375°F. Grease cookie sheets. Scoop dough into ball the size of large golf balls (about 18 each). Pat with floured hands into discs about 3/8" thick. Place onto cookie sheets maximum 6 per sheet, these get very big. Sprinkle with sugar and garnish with raisins if desired. Bake 8-10 minutes until center of cookie is firm. Cool on racks.

Pork With Apple Onion Glaze

1 pork roast (any cut is fine) 1 cup minced onions 2 tbls butter 1 garlic clove minced 1/2 cup apple cider molasses™

1/2 tsp thyme 1 tbls parsley 1/4 tsp cinnamon 1/8 tsp cayenne salt and pepper

Preheat oven to 450°F. Mince one onion (about 1 cup). Cook in a small saucepan with the butter until very soft. Add seasonings and apple cider molasses™. Bring to a boil then simmer for 5 minutes. Use a blender to puree the onions and make a semi-smooth sauce. Place roast into pan and sprinkle with salt and pepper. Put roast into oven for about 15 minutes. Remove roast and reduce heat to 325°F. Brush on sauce and place back into the oven. Brush on additional sauce every 15 minutes until the pork reaches an internal temperature of 150°F. Let rest for at least 10 minutes before carving. Garnish with remaining sauce if desired.

Easy Non Fat Whole Wheat Bread
1 1/2 cups buttermilk
1/2 cup cornmeal
2 1/4 cups whole wheat flour
1 tsp salt
1 tsp baking soda
1/2 cup apple cider molasses™

Preheat over to 325°F. Lightly grease a loaf pan. Put dry ingredients into a mixing bowl. Stir to combine. Add liquid ingredients and mix until just combined. Pour into loaf pan and bake about 1 hour until a toothpick inserted in the center comes out clean. Cool on rack.

Caramel Apple Popcorn
Hint: I usually make a double batch since a single disappears so fast!

Popcorn
1/2 cup popping corn

Pop corn using whatever method you prefer. I like the taste better when using 2 tablespoons oil (popcorn oil if you have it) and 1/2 tsp salt (popcorn salt is great too). Put into large mixing bowl. Preheat oven to 225°F.

Caramel coating
1 cup brown sugar
1/2 tsp vanilla
1/2 cup apple cider molasses
1/2 tsp baking soda
1/2 cup (1 stick) butter
1 tsp salt

Place sugar, molasses, butter and salt into a heavy saucepan. Cook over medium heat until it comes to a boil. Reduce heat to keep a nice steady boil going and continue to cook for five minutes. Remove from heat and add vanilla and soda and stir until foamy. Pour over popped corn and stir until well coated. Bake for 90 minutes stirring every 15 minutes. When done, dump onto baking sheets to cool. Store in an airtight container.

Baked Winter Squash
2 small winter squash such as acorn, delicate, or carnivale
4 tablespoons butter
salt and pepper if desired
apple cider molasses

Preheat oven to 400°F. Cut squash in half and clean out seeds. Place on baking sheet. In the cavity, place a tablespoon of butter, lightly salt and pepper if desired and drizzle apple cider molasses over the top. Bake for an hour or until the flesh is tender.

Twice Baked Potato Casserole
This is a holiday favorite.

4 large baking potatoes (russets) 4 slices cooked bacon 1/2 cup sour cream 4 green onions sliced 1/4 cup milk or as needed

1 tablespoon parsley 1/2 tsp pepper 1/2 tsp seasoned salt 1/4 cup melted butter 1 cup shredded cheddar cheese

Bake potatoes in a 450°F oven until done, about an hour. ( This can be done a day ahead). When potatoes are cool enough to handle, scoop out the insides into a mixing bowl. Cut up skins into one inch pieces and add. Add remaining ingredients and stir until well combined. Add more milk if needed so that mixture just holds together. Pour into a greased casserole dish. Bake at 350°F until hot and top begins to brown.

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