The Edmond Sun

October 22, 2012

Made in Oklahoma Coalition offers recipes for fall chill


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.