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Recipes

BOBO’S MOUNTAIN SWITCHEL

Tina Hartell

Switchel is a hot-afternoon drink, a cooling beverage that replenishes electrolytes (or cations for the chemists) and warms a body that has been hard at work outside on a blistering early July afternoon.

  • 4 cups cold well water
  • 1 teaspoon ground ginger (you can use fresh too making for strong ginger flavor)
  • 1/4 cup Bobo’s Mountain maple syrup
  • 1/2 cup cider vinegar

Mix, shake, and keep cold for a few hours in the fridge. Then, my preference is to dilute 50% switchel / 50% ice water and add fresh mint.

Switchel migrated from the Caribbean and was originally made with molasses, a byproduct of the Caribbean sugar production. In Vermont, it became the hay-maker’s drink: a 19th-century Gatorade. The cider vinegar adds an unfamiliar punch – something our palates aren’t used to – but it acidifies the drink in a part of the country where lemons and limes weren’t readily available.

PAMELA’S MAPLE BALSAMIC DRESSING

Tina Hartell

This comes from Pamela Mainville, cook at the Mountain School of Milton Academy. This is Bobo's go-to dressing. 

  • 1 cup balsamic vinegar
  • 1 cup canola oil
  • 1/4 cup Dijon mustard
  • 1/2 cup Bobo’s Mountain Maple syrup
  • 5 medium garlic cloves
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Whisk all together and store in fridge. Make a lot. It goes fast.

GREEN BEANS WITH MAPLE BALSAMIC VINAIGRETTE AND PECANS

Tina Hartell

1 cup pecans

1 tbsp butter

4-5 cups green beans with ends cut off

1/4 cup olive oil

2 tbsp red wine vinegar

2 tbsp Dijon mustard

2 tbsp Bobo’s Mountain maple syrup

Salt

Pepper

Coasrely chop pecans and in a medium pan, melt the butter and saute the pecans until toasted 5-8 minutes. Bring a large pot of water to boil. Add the green beans and cook 4-5 minutes or until tender. Drain and cool under cool water. In another bowl, whisk together oil, vinegar, mustard, maple syrup, 1/2 tsp salt, 1/4 tsp pepper. Add the green beans, pecans, toss and serve. For a colorful, fruity twist, add 1/4 cup dried cranberries.

Adapted from Martha Stewart.

SARAH’S APPLE AND/OR GREEN TOMATO CHUTNEY (CAN ALSO BE MADE WITH PEARS INSTEAD OF APPLES)

Tina Hartell

The following series of recipes are courtesy of guest chef, Martha's Vineyard resident, and Bobo's cheerleader Sarah Andresen. Thank you Sarah! You're the best!

1 seeded, chopped lemon

1 skinned, chopped clove garlic

5 cups firm peeled chopped apples or pears or green tomatoes (I use a mixture of both fruit and tomatoes)

1 cup brown sugar

3/4 cup Bobo’s Mountain Sugar

1/2 cup raisins, and  1/2 cup dried cranberries

3 oz. chopped crystallized ginger

1 1/2 tsp. salt

2 cups cider vinegar

2 chopped red peppers, seeds and membranes removed  (optional)

Mix all ingredients together in a large Dutch Oven or similar pot over medium heat until fruit is tender.

Put the finished chutney into 8 oz. jars and follow canning instructions.

this is wonderful poured over cream cheese on served with  crackers as an appetizer, or served with any cooked meat, such as pork or lamb.  Try some on a chicken salad sandwich – YUM!

SARAH’S WALNUT ORANGE CAKE

Tina Hartell

1 1/2 cup chopped walnuts, toasted (350 degree oven – 10 minutes)

1 cup flour

1 Tbl. baking powder

1/2 tsp. salt

4 eggs

3/4 cup Bobo’s Mountain Sugar

1/2 cup fresh orange juice

1 Tbl. grated orange peel

 1/2 cup olive oil (I use the “light” version)

Line a 9″ cake pan with waxed or parchment paper and grease lightly

Grind walnuts in a food processor, using pulses, until finely chopped.  Combine with the flour,  baking powder and salt.  Beat eggs until frothy (2 mins.),  add syrup and beat until combined. Gradually add flour mixture, then OJ, orange peel and oil.  Beat just until combined.  Pour into pan, place on a cookie sheet, and bake one hour, checking after 50 minutes.

Cool for a few minutes on rack – then turn onto plate and, if you want to, sprinkle with conf. sugar.

I also have spooned a simple mixture of maple syrup and orange juice over it while still warm.  Very Good!  Serve with vanilla- maple ice cream  (recipe to follow) – or not.

SARAH’S MAPLE-VANILLA ICE CREAM

Tina Hartell

This recipe is adapted from the recipe booklet that came with my Cuisinart Ice Cream maker.  Who knew it was so easy to whip up a batch of the best vanilla ice cream ever??

This recipe is adapted from the recipe booklet that came with my Cuisinart Ice Cream maker.  Who knew it was so easy to whip up a batch of the best vanilla ice cream ever??

1 1/2 cups whole milk

1/2 cup Bobo’s Mountain Sugar

3 cups heavy cream

1 1/2 Tblsp. pure vanilla extract

Combine milk and syrup in a med. bowl with a whisk until combined.  Add the heavy cream and vanilla.  Turn on your machine, add mixture to the freezer bowl and let mix until thickened – about 20-25 minutes.   At this point the ice cream will be like soft serve.  I usually spoon it into a glass or plastic container with a lid and put it in the freezer.  Take it out a bit before you are serving it so it isn’t rock hard.   *A note to the wise:  Do NOT use cheap artificially flavored vanilla – it just isn’t nearly as good.  Spring for the good stuff.

SARAH’S UPSIDE-DOWN PEAR CAKE

Tina Hartell

I suppose you could make this with other fruits such as plums, peaches, or thinly sliced apples.  

1/4 plus 1/2 cups Bobo’s Mountain Sugar

1 large or two smaller pears, cored and sliced in 1/4 inch widths

1 1/2 cups  flour

1 tsp baking powder

1 tsp cinnamon

1/2 tsp ground cardamom

1/2 tsp salt

1/4 tsp baking soda

2 large eggs

1/2 cup whole milk plain Greek yogurt, or other thick yogurt

1/3 cup butter, melted and slightly cooled

1 1/2 tsp vanilla

2 – 3 Tblsps finely chopped crystallized ginger  (opt.)

 

Heat oven to 375 degrees.  Pour 1/4 cup of the maple syrup into an 8″ cast iron or other ovenproof skillet and place over low heat. Place the pear slices in an overlapping pattern starting in the center of the pan and working your way out in a circle until the bottom of pan is covered.  Cook for about 3 minutes until fruit is soft and syrup is warm.  Remove from heat.

Whisk together the flour, baking powder, cinnamon, cardamom, baking soda and salt.  Separately, whisk eggs, yogurt, butter and remaining 1/2 cup maple syrup and vanilla.  Pour wet ingredients into dry, sprinkle crystallized ginger bits over the top  if using, and stir until just combined.

Pour batter over the pears and smooth so pan is covered.  Bake in preheated oven for 20 – 25 minutes.  Watch carefully so as to not over cook.  Test with toothpick  to make sure batter is cooked.  Loosen edges with a knife and lay a plate on top of skillet.  Flip so that the cake falls onto  the plate.  Scrape any reluctant bits and spread on cake.

Delicious plain, with a cup of tea or coffee – or dress it up with a scoop of vanilla or a spoonful of whipped cream.

SARAH’S LEMON MAPLE RICOTTA PANCAKES

Tina Hartell

Utterly delicious – light and fluffy!

3/4 cups whole-milk ricotta

3 large eggs, separated

1/2 cup milk

2 Tblsp Bobo’s Mountain Sugar

3/4 cups flour (all purpose or whole wheat pastry flour)

1/2 tsp baking powder

1/4 tsp salt

Grated zest from 1/2 lemon (when using zest, try to find organic lemons.)

Fresh berries or sliced fruit for serving with more Bobo’s, of course

Combine ricotta with egg yolks, milk and maple syrup.  In separate bowl whisk together flour, baking powder, salt and lemon zest.

Pour the wet ingredients into the dry and blend with spoon until just moistened and combined.

Whip the egg whites until stiff.  Add 1/4 of the beaten whites into batter, folding gently.  When incorporated, fold in remaining whites.

Cook pancakes in a buttered skillet or griddle over medium low heat,  about 2 minutes per side.  Serve with any kind of berries or sliced peaches or other fruit.    I like to heat about 1/2 cup of Bobo’s with some butter to top these goodies – YUM!

*if batter seems too runny, the ricotta used might have held a lot of liquid.  Next time, drain ricotta in a cheesecloth lined sieve for 1/2 hour or so before using.

SARAH’S MAPLE GLAZED CARROTS

Tina Hartell

1 lb fresh carrots, med. sized – (about 4 servings) cut in half and then lengthwise into quarters

1/2 cups chicken broth

3 Tbl. Bob’s Mountain Sugar (divided)

1/2 tsp salt

1 Tbl. unsalted butter

3 tsp lemon juice

Fresh ground pepper

In a covered non-stick skillet, bring carrots, broth, 1 Tbl. syrup and salt to a boil over medium-high heat.  Turn heat to medium and simmer, covered, stirring once or twice until carrots are crisp-tender,  just about 5 minutes.  Take off cover, increase heat and cook until liquid is reduced to about 2 Tbl.  Add butter and 2 Tbl. syrup to skillet, stir to coat carrots and continue to cook, stirring,  until carrots are tender and glazed.  Remove from heat and quickly stir in lemon juice.  Pepper to taste, serve and enjoy!

*Variations on this recipe can be to add a Tbl. of grated fresh ginger with the broth, or 1 tsp lemon zest and 1 tsp fresh ch. thyme with the butter.  All three ways are delicious.

SARAH’S WINDFALL APPLE CAKE

Tina Hartell

In the fall the apple trees around here are amazing.  My good friend always invites me to pick whatever I can use.  With two horses in the pasture, that’s a blessing!  I never scorn the windfalls and pickup any apples that aren’t covered with ants, even the bruised ones.  I just cut off the bruised parts and peel and chop the rest to make this yummy cake.

1 cup all purpose or whole wheat pastry flour

1 tsp. baking soda

1/2 tsp. salt

About 4 apples (Cortland or Yellow Delicious, windfall or otherwise,  are good for cakes) peeled, cored and diced

1 egg

3/4 cup Bobo’s Mountain Sugar

1/2 cup chopped pecans or walnuts (go wild – use both)

2 brimming Tbl. oil (I use light olive oil)

1 tsp. cinnamon

1 tsp. vanilla

Whisk eggs with syrup and oil  in a large bowl.  Add apples, nuts, cinnamon and vanilla, stirring until combined.    In another bowl whisk together flour, soda and salt.  Add to wet ingredients until just moistened.  Spread batter in a buttered 8 ” square pan and bake at 350 degrees, 35 – 40 minutes – test with toothpick.  Cool in pan for 10-15 minutes .  Serve warmish with ice cream or lightly whipped heavy cream.  Great at tea-time with a lovely pot of Earl Grey tea.

BOBO’S MOUNTAIN GRANOLA

Tina Hartell

We go through a lot of granola in our house: for breakfast, snacks, and made into on-the-go bars. I like a nutty mixture but if nuts aren’t your thing, you can really use any combination of seeds, fruits, and chocolate that suits you.

Ingredients

Mix together in a bowl:

  • 5 cups rolled oats
  • 1 1/2 cups shredded coconut
  • 1/2 cup flax or sesame seeds
  • 1/2 cup pumpkin seeds or sunflower seeds
  • 1/3 cup almonds, pecans, and walnuts (whole, chunks, or sliced)

Note: If you like fruit in your granola, add 1/3 cup of any dried fruit you wish to the oat mixture before adding sweeteners.

Melt:

  • 1/2 cup butter
  • 1/2 cup apple cider/juice
  • 1/2 cup Bobo’s Mountain maple syrup
  • 1/2 cup local honey

 

Preparation

Pour melted butter and sweeteners over oat and nut mixture. Stir well to evenly coat. Spread into a large baking dish or cookie sheet.

Bake at 325F for 45 minutes giving it a stir every 10 minutes to keep from burning. Once you take it out of the oven, don’t stir it until completely cooled. Then eat immediately and store the rest in airtight jars or ziploc bags.

 

BOBO’S MOUNTAIN MARKHAM-ATTAN

Tina Hartell

3 shots Basil Hayden’s bourbon whiskey
1 shot Bobo’s Mountain Sugar maple syrup
1 shot sweet vermouth
Dash bitters
Squeeze lemon
Add ice and bruise like crazy. Shake. Shake. Shake.
Add maraschino cherry or frozen berry of choice (we like blueberries)
Cheers from all of us on Bobo’s Mountain.