We recently reached out to our friends at Circle M Fruit Farms and ended up discussing how we each prepare for our table on Thanksgiving. John Maccherone who is the fourth generation family farmer shared with us an item that we felt others should absolutely know about. Along with us having to try it for ourselves. So after discussing with his mother who holds the secret recipe she agreed to share it with us all. It was first discovered within the family by John’s grandmother when she first arrived here from Italy. Although it is not an Italian recipe per se I feel this would fit in well with a hot Italian roast coffee on a cobble street in Italy.
If the description below sparks your curiosity as much as it did ours, stop in today and pick up the ingredients. While in the store be sure to try one of Circle M Fruit Farms great items that we currently have on our shelves; Peachy BBQ Sauce or the Plum Cider. Also be sure to check out the photos of the tour we took this past summer at Circle M Fruit Farms during their peak season of peaches. To view photos CLICK HERE.
“She called it a biscotti cookie, but we called it biscotti even though it wasn’t as dry as a normal biscotti. As children, we loved it because of its sweet cranberry center and the adults loved it because it went great with their coffee or espresso.” – John Maccherone (Circle M Fruit Farms)
These biscotti are not twice baked.
6 cups flour
6 teaspoons baking powder
½ pound butter (2 sticks)
1 can of cranberry sauce
glaze (confectioner’s sugar and milk)
Combine the butter and sugar. Beat until creamy.
Add eggs one at a time.
Add a pinch of salt and 1 teaspoon of vanilla.
Add baking powder and flour.
Divide the dough in half.
Roll out dough on a floured surface in the shape of a rectangle.
Spread cranberry sauce.
Fold up sides and pinch down the center (shape of biscotti log).
Bake at 350 degrees for 20 minutes.
Frost with sugar glaze (confectioner’s sugar and milk)
Sprinkle with nonpareils.
Ashley Cully, MS, RD
1 pound delicata squash (about 1 large)
2 tablespoons extra-virgin olive oil
1 tablespoon apple cider or apple juice
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup chopped dried apricots
1/4 cup dried cranberries
2 tablespoons finely chopped chives
2 tablespoons toasted sliced almonds
1) Cut squash in quarters lengthwise; scoop out the seeds. Very thinly slice crosswise.
2) Bring 1 inch of water to a boil in a saucepan fitted with a steamer basket. Steam the squash until just tender, 5 to 7 minutes.
3) Whisk oil, cider (or juice), salt and pepper in a large bowl. Add the squash, apricots cranberries and chives; toss to coat. Serve sprinkled with almonds.
Per serving: 171 calories; 9 g fat (1 g sat, 6 g mono); 0 mg cholesterol; 25 g carbohydrates; 4 g added sugars; 2 g protein; 5 g fiber; 151 mg sodium; 435 mg potassium.
Nutrition Bonus: Vitamin A (225% daily value), Vitamin C (26% dv).
Carbohydrate Servings: 1
Exchanges: 1 starch, 1/2 fruit, 2 fat