Mushroom, Barley & Vegetable Soup

Ingredients
2 qt Beef Stock (substitute vegetable stock for vegetarian version)
1 pt whole Cremini mushrooms, sliced into 1/4 inch slices
1 c pearled barley
1/2 lb carrots, cleaned and cut into 1/2 inch pieces
1 medium yellow onions, pealed and chopped into 1/2 inch pieces
1 t sea salt
1 red bell pepper, cleaned and chopped into 1/2 inch pieces
1 green bell pepper, cleaned and chopped into 1/2 inch pieces
1 t dry thyme
1/2 t celery seed
1 t black pepper
1/2 t cayenne pepper
2 T olive oil
1 T butter (replace with more olive oil for vegetarian)
1/4 c water (for deglazing)

Instructions

Turn on a large crock pot to high and put in the stock, barley, and spices (except salt). Cover.

Place a saute pan on the stove set to medium high heat. Add oil and butter. When melted, add onions and sprinkle sea salt over them. Allow to saute for a few minutes until they begin to sizzle and start becoming translucent on the edges.

Add the peppers and carrots and mix. Allow to simmer for a few minutes.

Add the mushrooms and mix. Cover and allow to simmer for 5-8 minutes, stirring occasionally to prevent burning.

Remove and add all to the crock pot. Deglaze the pan with water, stirring up any brown bits and add to the crock pot as well.

Allow soup to cook on high in the crock pot for 2-3 hours. Stir every 30-45 minutes if you can.

Hard Cider Cheese Soup

Ingredients

• 4 Tablespoons unsalted butter
• 1 carrot, finely chopped
• 1 large yellow onion, diced
• 2 cloves peeled garlic, minced
• 2 T corn starch
• 1 cup milk
• 1 cup half-and-half
• 16 ounces beer (or upgrade to Springgate Vineyards' Hard Cider)
• 1 Tablespoon Dijon or stone-ground mustard
• 10 ounces white extra sharp cheddar, shredded
• 1/4 t turmeric
• Salt & Pepper

Instructions

1. Melt the butter in a large pot over medium heat.
2. Add the carrot, onion, and garlic; saute 10 minutes.
3. Cook, stirring frequently, for until onions are clear.
4. Combine the milk and half-and-half. Slowly pour into flour mixture, whisking constantly until combined.
5. Mix 4 oz of Springgate Hard Cider and corn starch in a separate container and add to pot.
6. Turn the heat up to medium-high and add the remaining beer and mustard. Bring to a boil, whisking frequently until foam subsides.
7. Simmer on low heat for 10 minutes until thick. Remove from heat and whisk in the cheese a handful at a time. 
8. Add turmeric and whisk in completely.
9. Taste and add salt and pepper as needed.

Serve immediately.

Serve with Springgate Hard Cider and Toasted Cheese Crostini Topped with Sauteed Apples & Onions in a Balsamic Reduction.

Toasted Cheese Crostini Topped with Sauteed Apples & Onions in a Balsamic Reduction

Apple & Onion Topping Ingredients
1/2 of a Granny Smith apple, cored, peeled and sliced into 1/8" slices
1/4 of a medium yellow onion, sliced lengthwise into 1/8" slices
1 t olive oil
2 T balsamic vinegar
1 t white sugar

Crostini Ingredients
6 slices of baguette sliced on a long bias making 4-5" slices 3/8" thick
6 thin slices of extra sharp cheddar

1. heat a small non-stick skillet over low heat
2. Add Olive oil when heated, spread evenly
3. Add onions first, then cover with apple slices
4. saute  until onions begin to soften, then add balsamic vinegar
5. allow to simmer for several minutes, softening the apples
6. Stir in sugar and continue to simmer on low for another 5 minutes. Balsamic should be reducing and getting slightly thicker. Stir occasionally and make sure heat remains low.
7. Place a cheese slice on each slice of baguette and toast in a toaster oven or in an oven broiler until the cheese is melted and the edges of the baguette slice begin to brown. Then remove from oven.
8. To server, place baguette slices on a plate and spoon apple/onion/balsamic mixture onto each slice, making sure to keep portions even.

Serve immediately.

This goes well as an accompaniment or appetizer for Cheese Soup and served with cold Springgate Hard Cider. 

Reuben Pizza

Ingredients
Dough
3 c rye flour
2 c white flour
1 1/2 tsp. salt
4 T olive oil
1/2 c molasses
2 pkgs. yeast (4 1/2 t bulk dry yeast)
1 1/2 c warm water
1 t light brown sugar

I added:
2 T expresso powder (for color)

Toppings
3 c shredded swiss cheese
1 c shredded corned beef
Thousand Island Dressing
Sauerkraut Latkes (here)

Instructions
1. Dissolve the yeast with the sugar in 1/2 c of warm water. Set aside for at least 5 minutes. 
2. Dissolve expresso powder in remaining 1 c of warm water.
3. Sift the rye flour and 1 1/2 cups of the white flour together with the salt in a large bowl. 
4. Add the olive oil, the molasses, 1 cup of warm water and the yeast mixture. Mix the ingredients together with your hands or in a mixer with dough hook. Knead for 10 minutes. Add more white flour as needed to keep the dough from sticking.
5. Coat the interior of a bowl with olive oil. Place the dough in the bowl and then turn it over so the top is coated as well. Cover and place in a warm, draft-free place for 1 1/2 hours. 

Preheat oven to 450 degrees
6. Roll out the dough onto a lightly oiled jelly roll pan or onto two pizza pans.
7. Sprinkle a light coating of shredded swiss cheese.
8. Add broken up Sauerkraut Latkes evenly over the surface.
9. Add shredded Corned Beef evenly over the surface.
10. Sprinkle a generous layer of shredded swiss cheese over all.
11. Bake in the oven for 12-15 minutes until cheese is melted and bubbly.
12. Remove from oven and drizzle top with Thousand Island Dressing.

Makes two large round pizzas (16"+)

Sauerkraut Latkes

Ingredients
1 can sauerkraut, drained (about 2 c)
2 eggs
4 T flour
salt & pepper

1/4" oil in frying pan

Instructions
Heat oil in pan on the stove - do not allow to smoke.
1. Combine all ingredients in a bowl and mix with your hands.
2. Form patties, squeezing out extra liquid - about 3/8" to 1/2" thick
3. Fry Latkes, browning well on one side before flipping to brown on the other.
4. Drain on paper towels.

Sausage, Onion, Pepper & Bean Curry

Ingredients
2 c white beans (soaked for 24 hours)
4 c sliced green peppers & onions (3 c peppers to 1 c onions)
3 c chopped cooked sausage (I used smoked sausage)
1 qt chicken stock
5 t curry powder
1 T corn starch in 1/2 c cold water

4 c rice
8 c water

Instructions
1. Put beans, peppers & onions, sausage, chicken stock and curry in a crock pot and mix well. Turn on low and let cook for 4 hours. Stir again. Raise temperature on the crock pot to high and mix in corn starch and water. Allow to cook for 4 more hours.

2. Put rice and water in a large pot, put on stove set to high. When it boils, move the pot askew and reduce heat to low. Set a timer for 15 minutes. DO NOT OPEN THE POT

3. When 15 minutes are up, remove the pan from heat and allow to sit for 20 minutes. DO NOT OPEN THE POT.

4. To server, put rice in a bowl and spoon curry mixture over top. Serve with Naan or Pita bread.

Caramel Sauce

INGREDIENTS

• 1 cup sugar
• 1/4 cup water
• 3/4 cup heavy cream
• 3 1/2 tablespoons unsalted butter

DIRECTIONS

1. In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves. Increase the heat and bring to a boil, without stirring. If necessary, use a wet pastry brush to wash down any crystals on the side of the pan. Boil until the syrup is a deep amber color (I look for the first hint of smoke and remove the pan from the heat immediately) -- about 5 to 6 minutes.
2. Remove the sugar from the heat and carefully whisk in the heavy cream. The mixture will bubble. Stir in the unsalted butter, and salt. Transfer the caramel to a dish and cool.

Based on a recipe I found at http://m.cookingchanneltv.com/recipes/kelsey-nixon/salted-caramel-sauce.html