Skip to main content Skip to navigation
Fall 2018

Recipe

Summer 2012

Recipes: Raspberries

Raspberries can add a tartness and zing to any number of dishes. Try out these recipes from the Washington Red Raspberry Commission, and visit their website for more recipes, health and nutrition information, and storage and cooking tips.

 Read about raspberries in the Summer 2012 In Season.

Raspberry Frozen Custard

Makes about 1 quart or 8 to 10 servings

Call it frozen custard, call it gelato—by any name this smooth and intensely flavored frozen dessert is fantastic. You can freeze the custard in an old-fashioned ice cream maker using ice and salt, but it’s absolutely effortless in one of the … » More …

Spring 2012

Recipe: Swiss Chard with Garlicky Chickpeas

It was hard to pick just one recipe from Tender. But given the winter season, the ingredients (chickpeas, chard and garlic) that we’ve recently featured in our magazine, and the smart simplicity of this dish, we chose this one to share.

Serves 4 to 6

Garbanzo Beans

1 cup or more garbanzo beans, drained (canned are fine)
5 garlic cloves, peeled
1 sweet onion or 2 large shallots, sliced thin
2 bay leaves
Extra-virgin olive oil to coat

Swiss chard

2 bunches of Swiss chard
2 tablespoons of extra-virgin olive oil
2 garlic cloves, peeled and crushed
» More …

Fall 2011

Recipes: Pumpkins

Pumpkin Ice Cream

2 cups milk

3 eggs

1 cup sugar

1 cup cream

1 tsp. vanilla

1 cup pumpkin, canned or baked and pureed

½ cup crystalized ginger, chopped to your liking

Whisk together milk and eggs. Stir in sugar. Cook over medium heat until slightly thickened. Mixture will coat spoon.

Let cool.

Add cream, vanilla, pumpkin, and ginger. Place in refrigerator for a few hours to chill.

Freeze.

—

Coming soon: Gluten-free Pumpkin Bread

Send us your pumpkin recipes!

Read more about pumpkins.

Food and drink pairings with fudge

Fresh fruit is always a winner. I love anything in season when it’s flavor is at it’s peak. Other than that, any kind of fruit works great; strawberries, raspberries, blueberries and pineapple are a few of my favorites.

Red Wine!! Any full-bodied red will do. Favorites are so subjective. Two Washington Syrahs that work are “Haystack Needle” or “Lick my Lips”. Another fun pairing is an Italian Negroamaro by Palama. It has fabulous notes of spice like cassis and pepper, also dark cherry and plum. Amazing with chocolate!!

Bread!! Think… pain au chocolat… Yum!! The simple version is to let the fudge sit at room … » More …

Summer 2011

Carrots

Although a wine and carrot pairing is not immediately obvious, it is intriguing that carrots and wine grapes appreciate the same environmental conditions. In fact, Horse Heaven Hills, Washington’s newest viticultural region, is also home to the bulk of our carrot production, the carrots thriving on the same soil and warm days and cool nights that produce such great wine grapes.

Rob Mercer ’91, president of Mercer Canyons, oversees the production of nearly 2,000 acres of carrots, which represents a good chunk not only of state, but national carrot production. A planting density of a million seeds per acre or more translates to a … » More …

Winter 2010

Chickpea recipes

Recipes from Paradise Creek Brewery in Pullman, created by Chef Mike Hayton ’91

[Directions to Paradise Creek Brewery]

Sun Dried Tomato Hummus

2 cups Hinrichs Trading Company Garbanzo Beans
1/8 cup Olive Oil
1/8 cup Water
¾ cup Sundried Tomato with Oil
3 Tbl Minced Garlic
1 Tbl Cumin
1½ Tbl Paprika
2 Tbl Lemon Juice
3 tsp Minced Fresh Parsley
Salt & Pepper to taste

In food processor, mix garbanzos, water, and oil until smooth and transfer to mixing bowl. Process garlic and sundried tomatoes until it turns into a nice paste. Add to … » More …