Special to The Sun
OKLA. CITY —
Break out your sweaters and rakes, because fall is officially here and the Made in Oklahoma Coalition has some tasty recipes for the cool weather.
The Maple-Pecan Salad with Plum Vinaigrette, Peppercorn Filet of Beef with Peppercorn Cream Sauce and Apple-Cranberry Upside Down Cake include ingredients from the following Made in Oklahoma Coalition members: Shawnee Milling Company, Hiland Dairy Company, Griffins, Braum’s Ice Cream and Dairy Stores, Clements Foods Company and Chef’s Requested Foods.
Maple-Pecan Salad with Plum Vinaigrette
Salad Ingredients:
Four cups salad greens
One-half cup goat cheese crumbles
One cup pecan halves
One-fourth cup Griffin’s Original Syrup
Salad Direcions:
Wash salad greens and place in a large bowl. Top with goat cheese crumbles.
In a small sauté pan over medium-high heat, cook pecans with Griffin’s syrup until pecans are slightly toasted, about five minutes.
Let pecans cool before adding to salad greens. Top the salad with Plum Vinaigrette.
Plum Vinaigrette Ingredients:
One-fourth cup Garden Club Red Plum Jam
One-fourth cup balsamic vinegar
Two-thirds cup olive oil
Salt and pepper, to taste
Plum Vinaigrette Directions:
Combine jam and balsamic vinegar, whisking vigorously.
Add a teaspoon of hot water to help dissolve the jam, if necessary. Continue to whisk while slowly adding the olive oil.
Season with salt and pepper.
Peppercorn Filet of Beef with Peppercorn Cream Sauce
Ingredients:
One (16 – 20 ounce) Chef’s Requested garlic peppercorn-style filet of beef
One tablespoon whole peppercorns, crushed
One tablespoon Hiland or Braum’s butter
One tablespoon flour
One-fourth teaspoon salt
One-fourth cup brandy or substitute 1/4 cup beef broth
Two-third cup Hiland or Braum’s whipping cream
Directions:
Coat a small baking dish with cooking spray. Heat oven to 450 degrees.
Place filet of beef in dish.
Bake for 30 minutes for medium doneness.
For medium-well, cook 40 minutes. Let rest for 10 minutes prior to slicing.
While the beef is cooking, make the sauce. First, to crush the peppercorns, place them on a cutting board and crush with a meat mallet or a heavy-bottomed sauté pan.
Set aside. In a small saucepan, heat butter on medium heat. Once melted, add flour, cooking through until combined.
Add salt and peppercorns. Add brandy, standing back in case of a flame from the alcohol.
Whisk the brandy to thoroughly incorporate.
Cook one minute.
Add whipping cream. Bring to a boil and then continue to whisk and cook for 5 minutes or until sauce is reduced by half.
Apple-Cranberry Upside-Down Cake
Yield: 24 (one-ounce) bites
Ingredients:
One-half cup sugar
One-half teaspoon cinnamon
One-fourth teaspoon allspice
One-half cup Hiland or Braum’s butter
One-half cup sugar
One egg
One teaspoon vanilla
One-half cup Hiland or Braum’s sour cream
One and one-fourth cups Shawnee Mills flour
One and one-half teaspoons baking powder
One-fourth teaspoon salt
One-half cup Hiland or Braums’ milk
One Granny Smith apple, sliced
One cup fresh or frozen cranberries
Directions:
In a mixing bowl, stir together all the ingredients and shape into one-inch balls. Bake for 15 minutes at 375 degrees.
You can find these recipes and more on the MIO website, www.miocoalition.com, or download the free MIO iPhone app to find recipes, restaurants and more by visiting miocoalition.com/mioapp.
