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Harvest Recipes You'll Have On Repeat

New Harvest Recipes: Healthy and Fresh to Cozy + Sweet

We are entering harvest season - my favorite time of year to try new recipes and romanticize the shift from Summer to Fall.

Here's a look at some of my favorite recipes using our Finch & Fennel products.

Harvest Totty: 

Dip the rim of a glass into one of our Finch + Fennel Caramel Sauces (Bourbon Butter is my top pick), then into the new Sugar + Spice blend. Fill your cup with apple cider and enjoy hot or cold. Make it boozy by adding champagne or whiskey!

Hot Honey Chicken Bowls:

Rice bowls are one of my favorite ways to get a dinner filled with protein and veggies. This is one of my go-to recipes that is bursting with flavor and easy to keep for leftovers throughout the week.

The Chicken:

Cube boneless, skinless chicken breast and add to a mixing bowl.  Coat with our Finch + Fennel Hot Honey. Sprinkle in seasoned panko breadcrumbs (I like 4C, but you can use any seasoned option). Spread on a baking sheet coated with avocado or olive oil and bake at 400 degrees until cooked and crispy (approximately 15-20 minutes).

The Carrots:

I used Wegmans organic tri-color mini carrots - but you can slice any carrots into coins or fries for this recipe.

In a mixing bowl, coat with avocado or olive oil, salt & pepper.  Spread on a baking sheet and cook in a 400 degree oven for 15 minutes.  Remove from oven and drizzle with our Finch+ Fennel Hot Honey and cook an additional 5-10 minutes.

These also make a great side dish - I make a big batch and keep them in my fridge for snacking throughout the week.

Optional Aioli Sauce:

2 tbsp avocado mayo

1 teaspoon chili & onion spread (you can also just use crushed red pepper flakes)

1 tbsp Finch + Fennel Roasted Garlic Mustard

2 tbsp coconut aminos (you can also use soy sauce)

Combine in a bowl using a fork or whisk.

Make your bowl:

I use either brown or jasmine rice for the base (both can be found in organic at Wegmans), add the chicken, carrots, and any other veggies. Drizzle with the aioli for extra creamy flavor.

The BEST Salad Topper - Sourdough Croutons

Ingredients:

Organic Sourdough Bread

Olive or Avocado Oil

Finch + Fennel Seasoning Blend (That's Amore or Kick in The Pants)

Grated Parmesan Cheese (optional)

Directions:

Cube sourdough into 1" cubes. Add to a mixing bowl and coat generously with oil & seasoning. Spread on a baking sheet and bake at 400 degrees for 7-9 minutes. Remove from oven and add to your favorite salad.

For an explosion of flavor, drizzle your salad with one of our infused balsamics- for this one I topped with Finch + Fennel Meyer Lemon White Balsamic Glaze which pairs perfectly with the shaved parmesan and arugula in the salad.

ATTENTION PUMPKIN LOVERS!

Our best-selling Finch + Fennel Pumpkin Butter Jam is back for the season.  Our Impossible Pumpkin Cupcakes were a customer favorite last year - so I had to bring them back! I also wanted to try pumpkin pancakes using the butter, and they did not disappoint.  

Impossible Pumpkin Cupcakes

INGREDIENTS:

  • 1 15oz can pumpkin puree
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 2/3 cup flour
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup evaporated milk
  • 2 tablespoons F+F Pumpkin Butter
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda

Whipped Cream Topping

  • One pint heavy whipping cream
  • 2 Tablespoons F+F Pumpkin Honey Butter
  • OPTIONAL - One tablespoon powdered sugar for a sweeter cream

DIRECTIONS:

  1. Preheat oven to 350 degrees.
  2. Grease a 12-cup muffin tin or use foil/silicone cupcake liners with butter or cooking spray. (Paper liners make it difficult to remove the cupcakes).
  3. Mix the pumpkin, sugar, brown sugar, eggs, vanilla extract, pumpkin honey butter, cinnamon, and milk in a large bowl. Once blended add in flour, baking powder and baking soda and still until all ingredients are combined.
  4. Fill each cup evenly - approximately 1/2-3/4 full.
  5. Bake for 20 minutes.
  6. Cool cupcakes fully in fridge for at least 30 minutes before adding whipped cream.
  7. While cupcakes are cooling, combine whipped cream topping ingredients with an electric mixer until cream is very still.
  8. Top with whipped cream- use a pastry bag or a ziplock bag with a trimmed corner for a swirl look.

Fluffy Buttermilk Pumpkin Pancakes:

Note: This recipe is from scratch - if you want a shortcut, simply add our Finch + Fennel Pumpkin Butter to our New Hope Mills Pancake Mixes.

Ingredients:

1 1/4 cups all purpose flour

2 tablespoons baking powder

1/4 teaspoon baking soda

Sprinkle of cinnamon, sprinkle of salt

2 tablespoons sugar

1/2 cup Finch + Fennel Pumpkin Butter Jam

1 cup buttermilk (or 1 cup milk + 1 tablespoon vinegar, rested 5 minutes)

2 large eggs

2 tablespoons melted butter

1 teaspoon vanilla extract

Directions:

  1. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon and sugar.
  2. In a second bowl, whisk the pumpkin butter, buttermilk, eggs, melted butter and vanilla.
  3. Pour dry ingredients into the wet. Stir gently with a spatula until combined. Do not over mix.
  4. Let the batter rest for approximately 5 minutes allowing the learners to activate.
  5. Heat a non-stick skillet or pan over medium heat. Lightly grease with butter. 
  6. Pour 1/4-1/3 cup batter per pancake.  Cook on each side. NOTE: lower heat after first batch to avoid burning.
  7. Serve with butter, maple syrup or additional pumpkin butter.

If you try these recipes, be sure to tag us on social media with your photos! 

@blushsenecafalls

If you'd like to see recipes using any of our artisanal food items, send me a message at blushsenecafalls@gmail.com

Happy Harvest!

-Christine

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