Cranberry Sauce - image courtesy of the Cape Cod Cranberry Growers' Association

Cranberry Juice was also adopted as the official State Beverage of the Commonwealth on May 4, 1970.

Ingredients for 5-Minute Cranberry:

• 3 cups fresh or frozen cranberries
• ¼ cup water
• 2 cups sugar
• fresh lemon juice (1/4 lemon)

Directions for 5-Minute Cranberry:

1. Gather all ingredients.
2. Place cranberries in a saucepan with ¼ cup of water and cook over low heat until cranberries are soft and begin to pop.
3. Add the sugar and mix well.
4. Let simmer until mixture begins to thicken.
5. Remove from heat and stir in the lemon juice.
6. Place in serving dish, cover with plastic wrap and let cool.
7. Serve cold.

Source: Cape Cod Cranberry Growers’ Association

“All Scuppernongs are Muscadines, but not all Muscadines are Scuppernongs.”

Cider - Photo by Angela Trevithick

Ingredients for Scuppernong Cider

• 1 quart NC Scuppernong grape juice
• 2 (4-inch) sticks cinnamon
• Dash of ground allspice
• 1 lemon, sliced
• 1 orange, sliced

Directions for Scuppernong Cider

1. Combine all ingredients in a saucepan.
2. Bring to a boil; reduce heat, and simmer 5 minutes.
3. Serve warm or cold over ice.

Yield: 8 half-cup servings.

Learning Links on the Scuppernong Grape

Scuppernong Grape – North Carolina’s State Fruit
Learn more about the history of North Carolina’s state fruit.
Source: ClassBrain’s State Reports

Tasty Scuppernong Treats for You

Scuppernong Cider 32 oz List Price: $8.95 Sale Price: See details»

Blue Ridge Jams: Scuppernong Jelly, Set of 3 (10 oz Jars) List Price: Sale Price: $19.50 See details»

Blue Ridge Jams: Habanero Scuppernong Jelly, Set of 3 (10 oz Jars) List Price: Sale Price: $19.50 See details»

Scuppernong List Price: Sale Price: See details»

Scuppernong List Price: Sale Price: See details»

Kumquats are a primary agricultural citrus product of the state of Florida.

Ingredients For Tilapia with Kumquat Citrus Butter:
Makes four servings

Tilapia with Kumquat Citrus Butter - Photo by Susan Russo for NPR

• 1 1/2 tablespoons softened butter
• 4 de-seeded kumquats with rinds, minced until pulpy
• 1 teaspoon orange zest
• 1 teaspoon lemon zest
• 1 teaspoon minced fresh ginger
• Salt and freshly ground black pepper, to taste
• 4 or 5 fresh mint leaves, minced, plus a couple more for garnish

Ingredients for Cooking the Tilapia

• 4 (4-ounce) tilapia fillets
• 2 teaspoons butter
• 2 teaspoons olive oil

Directions For Tilapia with Kumquat Citrus Butter:

1. Combine all ingredients for the citrus butter in a small bowl and mix with your fingertips, ensuring that the fruit and seasonings are incorporated into the butter. Set aside.
2. For the fish, melt butter with olive oil in a large skillet over medium-high heat.
3. Rub fish fillets on both sides with half of the citrus butter and place in the hot skillet.
4. Cook fillets for 4 minutes, then flip once and cook an additional 2 to 3 minutes, or until opaque and slightly browned.
5. Melt remaining half of the citrus butter in the microwave or on the stovetop and drizzle on top of the cooked fish before serving. Garnish with additional mint, if desired.

Note: To de-seed kumquats, slice the fruit into rounds with a sharp paring knife. Using the tip of the knife, gently pluck the tiny seeds from the slices.

BY: Susan Russo for NPR

PHOTO BY: Susan Russo for NPR

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Melissa's Fresh Kumquats, (2 lb) List Price: Sale Price: See details»

]]> http://coast2coastrecipes.com/2010/05/tilapia-with-kumquat-citrus-butter/feed/ 9 http://coast2coastrecipes.com/2010/04/raspberry-granita/ http://coast2coastrecipes.com/2010/04/raspberry-granita/#comments Thu, 08 Apr 2010 19:53:24 +0000 admin http://coast2coastrecipes.com/?p=455

Raspberry Granita courtesy of the Washington Red Raspberry Commission

Red Raspberries – Top Washington Agricultural Crop

Granita is an Italian version of ice or sorbet, but with large, crunch crytals. It’s very easy and great for a simple dessert. We’ve given the traditional recipe an update by freezing the fruit blend in a zip top plastic bag instead of in a shallow pan. Just squeeze the bag several times during the freezing process to break up the large ice crystals.

According to the Washington Red Raspberry Commission:

Washington red raspberries are delicious and nutritious, packed full of ellagic acid, vitamins, antioxidants and fiber, and produced on some of the most beautiful farmland in the United States. Washington accounts for nearly 95 percent of the U.S. production of processed red raspberries, at about 70,000,000 pounds per year.

Ingredients for Raspberry Granita

• 2 (12-ounce) bags IQF Washington raspberries
• 1/2 cup sugar or honey
• 1/2 cup cranberry-raspberry juice
• 1 lemon, zested and juiced

Directions for Raspberry Granita

1. Process all ingredients in food process or blender just until mixed.
2. Spoon into zip top freezer bag and place bag flat in freezer.
3. After 30 minutes, remove bag and squeeze to break up large ice crystals.
4. Repeat until completely frozen.
5. Stir with fork to break into smaller chunks to serve. Spoon into serving glasses to serve.

Makes 6 to 8 servings

Nutrition Information per serving: calories 91, fat 0.05g, saturated fat 0.0g, % calories from fat 1%, protein 1.14g, carbohydrates 22g, cholesterol 0mg, sodium 7.29mg, fiber 2.27g.

Recipe and image courtesy of the Washington Red Raspberry Commission

Tasty Raspberry Treats for You

Ghirardelli Caffe Gourmet Coffee Chocolate Raspberry, Light Roast Ground Coffee, 12-Ounce Bags (Pack of 3) List Price: $30.72 Sale Price: $17.95 See details»

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Fischer & Wieser Razzpotle Roasted Raspberry Chipotle Sauce, 20-Ounce Bottles (Pack of 6) List Price: $64.56 Sale Price: $49.66 See details»

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Ghirardelli Caffe Gourmet Coffee Chocolate Raspberry, Light Roast Decafinated Ground Coffee, 12-Ounce Bags (Pack of 3) List Price: $35.82 Sale Price: $27.55 See details»

Slow Cooker Idaho Potato Casserole courtesy of the Idaho Potato Commission

The Idaho potato is the official state vegetable of the state of Idaho.

From Aristocrat in Burlap:

In certain ways, the mighty Snake River is the mother of Idaho’s potato industry. It has, through the centuries, transported and deposited much of the silt that farmers cultivate today in lower-lying fields along the river course. It provides much of the water that makes possible the growing of a plant that needs soil moisture of 80 percent for ideal growth. As it plunges a mile downward in elevation along its course, the Snake generates electrical energy that makes pumping from deep wells possible, and most of the potato-growing areas in the state lie contiguous to the Snake River Valley as it twists its way in a 550-mile arc across southern Idaho.

Ingredients for the Idaho Potato Casserole:

• 2 cups chopped onions
• 2 cups chopped red bell peppers
• 4 pounds Idaho® potatoes, peeled and cut into 1/2-inch cubes
• 1 cup chopped zucchini
• 1 teaspoon dried thyme leaves
• 1 cup water
• 1/4 cup fat free milk
• 2 teaspoons cornstarch
• 7-ounce package reduced fat shredded Mexican-style four cheese blend (about 1 3/4 cups total)
• 1/4 cup butter
• 2 teaspoons salt or to taste
• 1/2 teaspoon black pepper

H3>Directions for the Idaho Potato Casserole:

1. Coat a 6-quart slow cooker with cooking spray. Add potatoes, zucchini and thyme.
2. Coat a large nonstick skillet with cooking spray, place over medium high heat until hot.
3. Add the onions, coat with cooking spray; cook 4 minutes or until translucent, stirring frequently.
4. Add the bell peppers to the onions in the skillet, coat with cooking spray, cook 4 minutes or until onions are brown on edges, stirring frequently.
5. Pour the water into the skillet and stir until well blended and beginning to boil.
6. Pour onion mixture evenly over the potatoes. Do not stir. Cover and cook on high setting 3 1/2 hours or until potatoes are tender when pierced with a fork.
7. Combine the milk and cornstarch in a small bowl; stir until cornstarch is completely dissolved.
8. Gently stir into the potato mixture with 1 cup of the cheese, the butter, salt and pepper.
9. Cover and cook on high setting 10 minutes to thicken slightly.
10. Spoon the potato mixture into a large pasta bowl or 13-inch by 9-inch casserole dish. Sprinkle with the remaining 3/4 cup cheese.

Yield: 14 servings (3/4 cup per serving)

Estimated Nutritional Analysis per Serving: 160 calories, 5 g total fat, 2.5 g saturated fat, 0 g trans fat, 15 mg cholesterol, 470 mg sodium, 3 g fiber, 8 g protein, 22 g carbohydrate

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Tasty Potato Treat for You

Idahoan Scalloped Casserole Potato Mix, 20.35-Ounce Units (Pack of 4) List Price: $24.50 Sale Price: See details»

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Osem Heat & Serve, Mashed Potatoes, 4.6-Ounce Packages (Pack of 12) List Price: $35.88 Sale Price: $30.62 See details»

]]> http://coast2coastrecipes.com/2010/04/slow-cooker-idaho%c2%ae-potato-casserole/feed/ 1 http://coast2coastrecipes.com/2010/02/sauteed-black-bass-with-basil-mustard-butter-sauce/ http://coast2coastrecipes.com/2010/02/sauteed-black-bass-with-basil-mustard-butter-sauce/#comments Sun, 07 Feb 2010 17:43:51 +0000 admin http://coast2coastrecipes.com/?p=328

Photo courtesy of Mike Fleming -Flickr cc

According to the Kentucky Secretary of State:

The state fish is the Kentucky Spotted Bass, Micropterus punctulatus. The bass was adopted by the state on February 27, 1956. The Kentucky Bass is acclaimed for its gameness and fighting qualities. It also a prized dish to eat.

This simple method of preparation is excellent for all types of fish fillets,especially perch, cod, salmon and all varieties of flat fish.

• 1-½ lbs.Black Bass or other fish fillets
• ½ cup Seasoned Flour, for dredging
• 2 Tbsp. Vegetable Oil
• 1 Tbsp. Shallots, minced
• ¼ cup White Wine
• 2 Tbsp. Fresh Lemon Juice
• 1/3 cup Heavy Whipping Cream
• 4 oz.Unsalted Butter, cut in pieces
• 2 Tbsp. Dijon Mustard
• 2 Tbsp. Fresh Basil, chopped
• Salt and White Pepper to taste
1. Preheat a large skillet.
2. Dredge the fish fillets in the seasoned flour.
3. Add the oil to the pan and heat. Lay in the fillets and cook over medium heat approximately 2-3 minutes on each side. Fish should yield to the touch when fully cooked.
4. Remove the fish from the pan and keep warm.
5. Add the shallots and sauté briefly.
6. Add the wine and lemon. Reduce to ½ of its original volume.
7. Add the cream and continue reducing until slightly thickened, about 2 minutes.
8. Slowly whisk in the butter 1 piece at a time.
9. Add the mustard, basil and season to taste. Ladle over the fish and serve immediately.

Serves 4
by Chef Kirk Williams, CEC, CCE

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Tasty Bass Treats for You




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'Lubina a Punto' - Whole Sea Bass by La Tienda List Price: Sale Price: $18.00 See details»

Neon Sign - Sushi with Bass Fish Extra Large 20" x 37" List Price: $323.70 Sale Price: $249.00 See details»

Chilean Sea Bass - 5 lbs of 10 oz portions List Price: Sale Price: See details»

]]> http://coast2coastrecipes.com/2010/02/sauteed-black-bass-with-basil-mustard-butter-sauce/feed/ 0 http://coast2coastrecipes.com/2010/02/baked-apples/ http://coast2coastrecipes.com/2010/02/baked-apples/#comments Sat, 06 Feb 2010 18:09:52 +0000 admin http://coast2coastrecipes.com/?p=294

Photo courtesy of sleepyneko -Flickr

According to the New York State Library:

The apple was adopted as the State fruit in 1976. Apples are sweet and crisp, and many varieties are grown in New York.



Apples were introduced in the 1600s by European settlers who brought seeds to New York. Dried apples were a staple for colonists and hard apple cider was a popular drink.

In addition to New York, the following states have also designated the apple, or a specific apple variety as their state fruit: Minnesota, Rhode Island, Vermont, Washington, West Virginia.

Ingredients for Baked Apples



• 4 medium apples
• raisins
• 1 cup water
• 1⁄2 teaspoon cinnamon

Directions for making Baked Apples:

1. Preheat oven to 350 degrees F
2. Remove the core from the apples, leaving 1⁄2 inch of the core at the bottom of the apple. Peel top 1/3 of apple.
3. Arrange apples in baking pan. Then fill the core of the apple with raisins, and sprinkle with cinnamon.
4. Pour water into pan.
5. Bake 45 to 60 minutes or until tender. Spoon liquid from pan over apples one or two times during baking.

Nutrition info for 1 serving:
Calories: 110 • Total Fat: 0 g • Saturated Fat: 0 g • Cholesterol: 0 mg
Carbohydrates: 27 g • Protein: 1 g • Sodium: 5 mg

provided by University of New Hampshire Cooperative Extension

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Java Giant Coffee and Espresso Gift Set List Price: Sale Price: $59.99 See details»

eBabka.com Large Apple Babka, 1 Pound 12 Ounces List Price: $19.95 Sale Price: See details»

]]> http://coast2coastrecipes.com/2010/02/baked-apples/feed/ 7 http://coast2coastrecipes.com/2010/02/apple-popcorn-brittle/ http://coast2coastrecipes.com/2010/02/apple-popcorn-brittle/#comments Sat, 06 Feb 2010 13:53:57 +0000 admin http://coast2coastrecipes.com/?p=288 According to the Illinois State Museum:



Apple Popcorn Brittle courtesy of the Popcorn Board


There are 333 Illinois farms that grow popcorn on 47,000 acres, making Illinois the third largest grower of the product.



Corn probably originated in Mexico about 5,000 years ago. It is estimated that Native Americans in Illinois started growing corn about 100 A.D.



Popcorn pops because its kernel contains a small drop of water that suddenly expands when exposed to high heat. The kernel turns inside-out as it explodes.



The Symbol
Second and third grade students and their teacher, Fran Hollister, at Cunningham Elementary in Joliet proposed popcorn and were sponsored by State Senator Larry Walsh. The Official Illinois Snackfood was voted a State Symbol in 2003.

Ingredients for Apple Popcorn Brittle

• 1 quart popped popcorn
• 2 cups apple and cinnamon flavored cereal
• 1 cup cocktail peanuts
• 3/4 cup apple juice
• 1 cup sugar
• 1/4 light corn syrup
• 1/2 teaspoon vinegar
• 1/4 teaspoon salt

A different Kind of Popcorn Recipe




Directions for Apple Popcorn Brittle

1. In a bowl, toss together popped popcorn, cereal and peanuts. Set aside. Butter sides of a heavy 2 quart saucepan.
2. In saucepan, combine apple juice, sugar, corn syrup, vinegar and salt.
3. Cook over medium heat, stirring constantly until sugar dissolves and mixture begins to boil.
4. Cook to hard ball stage (250 degrees Fahrenheit on a candy thermometer).
5. Remove from heat. Pour syrup over popcorn-cereal-peanut mixture; toss to coat.
6. Spread in a buttered 15 1/2 by 10 1/2 by 1-inch baking pan. Cool until hardened.
7. Break into pieces.

Notes

3/4 cup apple pop wine may be used instead of apple juice.

Recipe and photo courtesy of The Popcorn Board

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Tasty Popcorn Treats Just for You




Great Northern Popcorn, 2.5-Ounce Portion Packs (Pack of 24) List Price: $34.95 Sale Price: $17.24 See details»

Paragon Bulk Bag Yellow Corn (12.5-Pounds) List Price: $16.99 Sale Price: $9.99 See details»

Great Northern Popcorn, 4-Ounce Portion Packs (Pack of 24) List Price: $39.95 Sale Price: $22.50 See details»

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Pop Secret Homestyle Flavor, Microwavable Popcorn, 10-Count, 35-Ounce Box (Pack of 2) List Price: $19.16 Sale Price: $9.95 See details»

Great Northern Popcorn, 8-Ounce Portion Packs (Pack of 24) List Price: $49.95 Sale Price: $26.80 See details»

ACT II Popcorn, 94% Fat Free Butter Flavored, 6-Count Boxes (Pack of 6) List Price: Sale Price: $19.37 See details»

Great Northern Popcorn, 6-Ounce Portion Packs (Pack of 24) List Price: $44.95 Sale Price: $25.83 See details»

Crimson Jewell Premium Popcorn List Price: Sale Price: $14.95 See details»

Gourmet Popcorn Variety 3-Pack List Price: Sale Price: $15.95 See details»

]]> http://coast2coastrecipes.com/2010/02/apple-popcorn-brittle/feed/ 21 http://coast2coastrecipes.com/2010/02/bombay-popcorn/ http://coast2coastrecipes.com/2010/02/bombay-popcorn/#comments Sat, 06 Feb 2010 08:03:20 +0000 admin http://coast2coastrecipes.com/?p=283

Popcorn was designated the State Snack of Illinois on 01/01/04.
Bombay Popcorn is a tasty alternative to plain popcorn that you may be used to eating.

Ingredients for Bombay Popcorn

• 8 cups popped popcorn, warm

3 tablespoons butter or margarine

• 2 teaspoons curry powder or hot curry powder
• 1/2 teaspoon kosher salt
• 1/2 teaspoon sugar
• 1/2 cup toasted coconut, golden raisins or sliced almonds, optional

Directions

1. Place popcorn in a large bowl.
2. Microwave butter 20 seconds or until melted; stir in curry powder until well blended.
3. Drizzle seasoned butter over popcorn and stir to distribute.

Sprinkle with salt, sugar and optional ingredients; stir gently until blended.

Recipe courtesy of The Popcorn Board
]]> http://coast2coastrecipes.com/2010/02/bombay-popcorn/feed/ 5 http://coast2coastrecipes.com/2010/02/quick-peach-cobbler/ http://coast2coastrecipes.com/2010/02/quick-peach-cobbler/#comments Sat, 06 Feb 2010 02:29:53 +0000 admin http://coast2coastrecipes.com/?p=276

Photo by arnold | inuyaki

South Carolina was the first state to choose the peach as their official state fruit in 1984. Georgia became known as the Peach State, and they chose the peach as their official State Fruit in 1995. Alabama also decided to designate the peach as their official state fruit in 2006.




According to the Acts of Alabama 2006:


The peach belongs to the family Rosaceae, a large family of herbs, shrubs, and trees distributed over most of the earth, and for plants of the genus Rosa, the true roses. The peach appears to have originated in China, where it was mentioned in literature several centuries before Christ. It was introduced into Persia before Christian times and was spread by the Romans throughout Europe. Several of its horticultural varieties were brought by the Spanish to North America, where it became naturalized as far north as Pennsylvania by the late 17th century. The numerous varieties of peaches under cultivation are generally distinguished as clingstone or freestone.



Thirty to forty varieties of peaches are grown commercially throughout Alabama. The harvest season begins in South Alabama in early May and is completed in North Alabama in early September.

Ingredients for a Quick Peach Cobbler

• 1 can (16 ounce) sliced peaches, packed in juice
• 1 egg
• 1/3 cup sugar
• 1/2 cup flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 Tablespoon softened margarine

Instructions for Quick Peach Cobbler

1. Preheat the oven to 375 degrees F.
2. Open the can of peaches. Pour the peaches and their juice into the casserole dish. Heat them on the stove-top until they bubble.
3. Slightly beat 1 egg.
4. In a mixing bowl, mix the egg, sugar, flour, baking powder, salt, and margarine.
5. Drop spoonfuls of this mixture on top of the hot, bubbling peaches.
6. Use pot holders to carefully remove the casserole dish from the stove.
7. Put the casserole dish in the oven. Bake for about 30-40 minutes.
8. Serve warm with ice cream (optional)

Recipe adapted from:
Pennsylvania Nutrition Education Network Program

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Tasty Peach Cobbler Treats




Sylvia's Peach Cobbler Mix, 9 Ounce Packages (Pack of 9) List Price: $19.26 Sale Price: $14.82 See details»

Calhoun Bend Mill Peach Cobbler Mix, 8-Ounce Bags (Pack of 12) List Price: $33.84 Sale Price: $25.44 See details»

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Coy's Peach Cobbler, 16-Ounce Boxes (Pack of 4) List Price: $24.00 Sale Price: $21.54 See details»

Peach Cobbler Baking Mix List Price: $5.95 Sale Price: $5.95 See details»

Bella's Confections: Jams & Jellies, Cranberry Sauce, Peach Cobbler Jam, Pumpkin Butter List Price: Sale Price: $18.95 See details»

Bella's Confections: Jams & Jellies, Peach Cobbler Jam, Apricot Jam, Pear Jam List Price: Sale Price: $18.95 See details»

Peach Cobbler Coffee, 1 lb. (Decaf) List Price: Sale Price: $12.49 See details»

Gerber 2nd Foods Peach Cobbler, 2-Count, 3.5 oz Units (Pack of 8) List Price: Sale Price: $32.95 See details»

Bella's Confections: Jams & Jellies, Peach Cobbler Jam, Pumpkin Butter, Pear Jam List Price: Sale Price: $18.95 See details»

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