Video Tutorial: How to Fold a French Fry Cup

We love the bistro look of french fries in a paper cone and a fancy stand, but it's not necessarily a practical presentation for the everyday cook.  However, we found that this super simple origami technique results in a more traditional french fry cup. You can customize the cups by using printed papers or decorating your own!  A standard 8.5 x 11" sheet of paper and a pair of scissors is all you'll need.  We made a simple text pattern available for download here >  

Pass out individual cups of fries at your next cocktail party, with a lazy susan for dipping sauce options.  Or, just serve them to the kids for a fun weeknight surprise!

If you prefer, see below image for a traditional origami illustration:

Recipe: Green Bean Dukkah Fries with Mango Chutney Dipping Sauce

or a unique flavor twist on traditional fries, we decided to try out green bean french fries which are all over Pinterest right now!  We thought that Gary & Kit's Classic Hazelnut Dukkah would make for an interesting seasoning paired with Virginia Chutney Mango Chutney as a dipping sauce.  These green bean fries are a vegetarians dream!  If you wanted to turn these fries into a more formal side dish, you could toss the cooked beans in mango chutney for a sweet coating.

Green Bean Dukkah Fries with Mango Chutney Dipping Sauce

• Fresh green beans, washed and trimmed  (or you can use frozen green beans, thawed)
• Dukkah Hazelnut spice mix
• Salt and pepper to taste
• Virginia Chutney’s Mango Chutney

1. Preheat oven to 425 degrees. Line a baking sheet with foil, and spray with non-stick cooking spray.
2. Place washed and trimmed green beans on prepared baking pan, making sure they aren't touching each other. Sprinkle dukkah evenly over green beans.
3. Place green beans in the pre-heated oven and bake for 10-15 minutes, or until golden brown and crispy! (For added crisp, broil for an extra 1-2 minutes before pulling them out of the oven).
4. All to cool for a few minutes, and serve with mango chutney as a dipping sauce!

Recipe: Parmesan Zucchini Fries with the Simplest Marinara

This week, we are exploring the vast world of alternative french fries - fries made out of something other than white potatoes!  We love this recipe for zucchini fries, but without a proper dipping sauce, what's the point?  Traditional ketchup didn't seem appropriate, but a marinara sounded just right.  We had some Sir Kensington Classic Ketchup on hand...after trying it we thought it was so close to a real tomato favor that with a little tinkering it could be transformed into a simple marinara dipping sauce - boy were we right!  This little dipping sauce is packed with delicious flavor and made from - that's right - ketchup. We wouldn't recommend trying this with just any ketchup, but Sir Kensington is rich enough in flavor that it works like a charm!

Zucchini Fries with Marinara Dipping Sauce

• 3 zucchini quartered lengthwise
• 1/2 cup grated Parmesean
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• salt and pepper to taste

1. Preheat oven to 350 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside.
2. In a small bowl, combine parmesan, thyme, oregano, basil, garlic powder, salt and pepper, to taste.
3. Place zucchini onto prepared baking sheet. Drizzle with olive oil and sprinkle with parmesan mixture. Place into oven and bake until tender, about 15 minutes. Then broil for 2-3 minutes, or until the crisp and golden brown.
4. Serve immediately, garnished with parsley, if desired.

For dipping sauce:

• 1/4 cup Sir Kensignton Classic Ketchup
• 1 tsp minced garlic
• tsp minced fresh basil
• 1/2 tsp dried oregano
• 1/4 tsp red pepper flakes
• pinch of salt and pepper to taste

Combine all ingredients in a small bowl and serve with zucchini fries. 

Recipe: "Make Ahead" Yogurt Parfaits

Whether you have a little on to get off to school or not, mornings can be hectic.  Anything you can do to prep for the morning makes it flow more smoothly.  That's why we're loving these "make ahead" parfaits.  A package of 12 8oz. mason jars is just under $10 at most grocery stores - cheaper than rubbermaid - and better yet, reusable and last a lifetime.

After some experimentation, we found that layering your fruit between the yogurt and granola keeps the granola from getting soggy.  And isn't that the whole point?  That CRUNCH!  Nothing worse than nabbing a parfait on the go only to have the granola be pure mush!  We made these and kept them in the fridge fro up to 3 or 4 days, depending on the ripeness of whatever fruit you choose.  Change it up and try a layer of jam or preserves if fresh fruit is unavailable!

"Make Ahead" Yogurt Parfaits

• 8 oz Mason Jars

• Greek or your favorite yogurt

• Augie’s Granola

• Fresh fruit, berries

• Catskill Provisions Raw Wildflower Fall Honey

1. Fill each jar with a half cup of yogurt (the measurements are right on the side of the jar if you use Mason jars!)

2. Drizzle with honey

3. Top with a layer of fresh fruit or berries

4. Finish with a handful of granola

5. Pop a lid on each jar and store in the refrigerator for up to 3 or 4 days depending on the ripeness of your fruit.

Recipe: Homemade Raspberry Poptarts

We sell lots of jam - Sarabeth’s Preserves, American Spoon, Scandinavian Delights, Les Moulins Jam, and Bathtub Gin - just to name a few!  Our customers are always asking us how to use jams and jellies - beyond toast.  I suggest using it for pound cake filling, fill and roll some puff pastry, or put it over some cream cheese for a dip on a cracker.  Since its “back to school” time for lots of folks young and old, I decided to share a simple homemade Poptart recipe.  You can use your favorite pie crust recipe or use a pre-made crust from the store, depending on how much time you have.  

I used Lucian Georgelin Seedless Raspberry Jam from France.  Silky and smooth, made in very small batches, this jam uses more fruit and less sugar and has a buttery finish.  

Homemade Raspberry Poptarts

• Favorite jam of your choice (I used  Lucian Georgelin seedless Raspberry Jam)
• Pie Crust (home made or store bought)
• Flour for rolling pin and work surface
• Confectioners sugar (optional)

1. Preheat your oven to 350.
2. Using a floured surface and rolling pin, roll out pie dough to about ⅛ thickness.
3. Trim edges to make a large rectangle.
4. Cut into smaller rectangles. (whatever size you want your pop tarts to be, mine were about 3"x6")
5. Spread jam onto half of the rectangles.  Cover each with the remaining dough rectangles.
6. Use a fork to press the edges of the dough closed.
7. Place on an ungreased cookie sheet and bake for approximately 12 minutes.  
8. Allow pop tarts to cool for 5-10 minutes before serving.
9. As a topping, I mixed some confectioners sugar into some jam to create an icing and spread on top of each pop tart.