Drying Fresh Herbs Articles & Resources

The Machamers' canned goods are the star attraction of what Amy and Susan call, simply, their "tastings," multi-course meals served periodically throughout the growing and harvest seasons. A smorgasbord of petite dinner portions embellished with Hurd Orchards' jams, chutneys, and other products, the tastings have proved to be a successful marketing opportunity. Equally important, they've become the Machamers' vehicle for sharing their passion for old-fashioned ways in the kitchen--a sort of living classroom where visitors can literally digest the teachers' latest experiments and be inspired by their example. One observer, who'd like to dress up his own food gifts, takes an inventory of Machamer flourishes: hang tags that seem so elegant compared to stick-on labels. Artful wrapping papers that adorn jars. A poem to personalize a box of preserves.

More than 80 diners will gather at Hurd Orchards in November for each of the Machamers' much-anticipated Thanksgiving tastings. At the first of seven such evenings, friends and patrons are greeted by Susan, then led from the farm store to the barn and directed to candlelit tables. Most of the folks are returning guests, delighted to be part of the Machamers' extended farming community and anxious for a sampling.

They'll not be disappointed. The Machamers deftly season the evening's dishes with historical tidbits. The fennel vinegar used in the dressing for the slaw is typical of the way 17th century cooks would have tapped flavor from the winter herb garden. "Herbs mellowed in vinegars are a wonderful way to preserve flavors," says Amy.

The Machamers don't consider themselves interior decorators. But it's evident from the profusion of natural arrangements scattered about that their artistry is not limited to the kitchen. They don't mind telling you, either, that they're as likely to find inspiration in the dormant, monochromatic landscape of November as in the lush fields of summer. And when time is short? Keep it simple, says Susan: "I often make an autumn still life with nothing more than branches, twigs, and pods I'll find on a walk. Red osier, beech, and autumn olive branches--they look gorgeous layered in a shallow garden basket."

Ultimately, the Machamers say, Hurd Orchards is not just about the products they sell--much as these things matter. It's about a process--a vision that must be constantly nurtured and managed. It's about connections with people, made possible by delectable foods lovingly preserved. And it's about knowing, when someone asks, the best way to deal with a big Hubbard squash.

Harvest Buffet

The Thanksgiving tasting menu at Hurd Orchards wouldn't be complete without Herbed Mashed Potatoes, heady with garlic and fresh herbs, such as parsley, chives, oregano, thyme, and rosemary. You can make them ahead, as Susan and Amy do, and keep them warm in a slow cooker.

Hurd Orchards' Raspberry Apple-sauce and Pear Almond Preserves make easy, no cook, go-alongs for almost any holiday dish, especially the Pear-Glazed Roast Turkey. The irresistible turkey is served with pears that go into the roasting pan the last 10 or so minutes of roasting.

Susan and Amy always present their tasting dishes on antique pine boards set atop collectible linens. The pared-down, yet sophisticated look makes the food all the more inviting.

Rosehip Table Wreath

Rosehips are a seasonal favorite--delicious in jam but very pretty in a holiday table wreath. Amy wires them to a grapevine base, highlighting her wreaths with her favorite late-blooming roses and other seasonal blossoms, berries, leaves, and even colorful twigs.

Amy loves to add drama to her tasting tables by hanging her handmade wreaths so that they quietly hover just above the center of the table. Often she attaches her wreaths using satin ribbons that enhance the colors of her linens and dinnerware.

Harvest Candle Rings

These candle rings bring together the best of the rosehip harvest at Hurd Orchards. To make them using the harvest finds in your area, Amy recommends you start in your own backyard and gather what is beautiful and lush. It doesn't take much gathering to fill a small grapevine base or a piece of an old coat hanger shaped into a small circle. Using string or wire, twine the pieces to the base and add your favorite open roses or seasonal flowers.

Pear-Glazed Roast Turkey

This turkey needs no stuffing: The glorious pear glaze adds flavor to
the drippings. It also enhances the color of the roasted bird. Serve
the turkey with Pear Almond Preserves from Hurd Orchards or enjoy it
with your own favorite chutney.

PREP: 15 MINUTES ROAST: 2 3/4 HOURS STAND: 15 MINUTES OVEN:
325[degrees]F

1 10- to 12-lb. turkey
1 Tbsp. butter, melted
1 recipe Pear Glaze
1 recipe Pan Gravy (optional)
Roasted Pear Halves
Pear Almond Preserves from Hurd Orchards,
 or your favorite fruit chutney or relish

1. Preheat oven to 325[degrees]F. Rinse inside of the turkey; pat dry with paper towels. If desired, season body cavity with salt. Pull the neck skin to the back; fasten with a skewer.

2. Tuck the ends of the drumsticks under the band of skin across the tail. If there is no band of skin, tie the drumsticks securely to the tail. Twist wing tips under the back.

3. Place turkey, breast side up, on a rack in a shallow roasting pan. Brush with the butter. Insert an oven-going meat thermometer into center of an inside thigh muscle. The thermometer should not touch bone. Cover loosely with foil.

4. Place turkey in 325[degrees]F oven. Roast for 2 3/4 to 3 hours. During the last 45 minutes of roasting, remove foil and cut band of skin or string between drumsticks so thighs cook evenly. During the last 15 minutes of roasting, brush twice with the Pear Glaze. Roast until the thermometer registers 180[degrees]F. (The juices should run clear and drumsticks should move easily in their sockets.)

5. Remove turkey from oven. If preparing Pan Gravy, reserve drippings. Cover turkey; let stand for 15 to 20 minutes before carving. Garnish platter with Roasted Pear Halves. Carve turkey. Serve with Pear Almond Preserves or desired fruit chutney or relish and Pan Gravy. Makes 8 to 10 servings.

PEAR GLAZE: In a small saucepan whisk 1 cup pear nectar, 2 tablespoons packed brown sugar, 1 tablespoon Dijon-style mustard, 1 tablespoon Worcestershire sauce for poultry, 1/4 teaspoon salt, 1/8 teaspoon ground nutmeg, and 1/8 teaspoon cayenne pepper. Add 1 tablespoon butter. Bring to boiling; reduce heat. Boil gently, uncovered, for 5 to 8 minutes or until glazing consistency.

PAN GRAVY: While turkey stands after roasting, pour pan drippings into a large measuring cup. Scrape the browned bits from the pan into the cup. Skim and reserve fat from the drippings. Pour 1/4 cup of the fat into a medium saucepan (discard any remaining fat). Stir in 1/4 cup all-purpose flour. Add enough chicken broth to remaining drippings in the measuring cup to equal 2 cups; add broth mixture all at once to flour mixture in saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Season to taste with salt and black pepper.

ROASTED PEAR HALVES: To prepare the Roasted Pear Halves used as a garnish, halve small Bosc or other pears. Add pear halves to pan with the turkey the last 10 to 20 minutes of roasting, brushing pears with some of the drippings.

EACH SERVING: 512 cal., 17 g total fat (5 g sat. fat), 283 mg chol., 315 mg sodium, 9 g carbo., 0 g fiber, 77 g pro. Daily Values: 2% vit. A, 9% vit. C, 8% calcium, 27% iron.

Pecorino Shortbread with Rhubarb Sauce

Match these big-flavored, rich shortbread rounds with Hurd
Orchards' Spiced Rhubarb Sauce or your favorite cherry,
cranberry, or blueberry chutney or thick jam.

PREP: 30 MINUTES BAKE: 15 MINUTES CHILL: 2 HOURS
OVEN: 325[degrees]F

3/4 cup butter, softened
2 cups grated Pecorino Romano or
 Parmesan cheese
1 1/2 cups all-purpose flour
2 Tbsp. hot or sweet paprika
2 tsp. finely shredded lemon peel
1/4 to 1/2 tsp. cayenne pepper
1/2 to 1 cup Spiced Rhubarb Sauce from Hurd
 Orchards, or desired fruit chutney or jam

1. Preheat oven to 325[degrees]F. In a medium bowl beat butter with an electric mixer on medium speed for 1 minute. Stir in cheese. Stir in as much flour as you can with a wooden spoon. On floured surface, gradually knead in any remaining flour until smooth.

2. Shape dough into a 2 1/2- to 3-inch diameter roll, about 8 inches long. In small bowl combine paprika, lemon peel, and cayenne pepper. On waxed-paper-covered surface, roll dough in paprika mixture, pressing into dough. Wrap in plastic wrap or waxed paper. Chill 2 to 48 hours. Cut dough into slices 1/2 inch thick. Place 1 inch apart on ungreased cookie sheet.

3. Bake for 15 to 20 minutes or until set. Remove and cool on wire rack. Serve with Spiced Rhubarb Sauce. Makes about 18.

TEST KITCHEN TIP: To get the same fine texture of purchased grated Parmesan when using Pecorino Romano, cut the Pecorino into chunks. Place in food processor. Cover and process until finely grated.

EACH SERVING: 155 cal., 11 g total fat (6 g sat. fat), 31 mg chol., 183 mg sodium, 11 g carbo., 1 g fiber, 4 g pro. Daily Values: 14% vit. A, 4% vit. C, 10% calcium, 4% iron.

Hubbard Squash Soup

PREP: 35 MINUTES COOK: 25 MINUTES

3 Tbsp. butter
3 Tbsp. extra-virgin olive oil
1 large onion, sliced (1 cup)
2 tsp. curry powder
5 lb. Hubbard *, butternut, or acorn squash,
 peeled and cut into 2-inch pieces
 (about 11 cups)
6 cloves garlic, minced
3 cups chicken stock or broth
1 1/2 cups water
1 tsp. salt
3 2- to 3-inch cinnamon sticks
Poached Lady Apples (optional)

1. In a 4-quart Dutch oven or pot heat the butter and olive oil over medium heat. Add sliced onion and curry. Cook and stir for 5 minutes or until onion is just tender. Add the Hubbard squash pieces and minced garlic. Cook, uncovered, for 10 minutes, stirring occasionally. Add the chicken stock or broth, water, salt, and cinnamon sticks. Bring to boiling; reduce heat. Simmer, covered, for 25 to 30 minutes or until squash is just tender.

2. Remove and discard cinnamon sticks. Using a potato masher, mash mixture. Or, cool slightly and transfer in batches to food processor. Cover and process until nearly smooth. Return to pot; heat through. Top with Poached Lady Apples. Serves 8 to 10.

POACHED LADY APPLES: Cut 2 Lady Apples or small apples each into 6 wedges. Core and stem, if desired. In medium skillet combine 1/2 cup water and 2 tablespoons sugar; bring to boiling, stirring to dissolve sugar. Add apples; cover and cook 5 minutes or until tender. Remove with slotted spoon.

* NOTE: A huge Hubbard squash can be difficult to cut up. See the tip, page 210, to break the squash safely into smaller, more manageable pieces.

EACH SERVING: 173 cal., 10 g total fat (3 g sat. fat), 13 mg chol., 701 mg sodium, 21 g carbo., 3 g fiber, 3 g pro. Daily Values: 52% vit. A, 34% vit. C, 7% calcium, 8% iron.

Winter Herb and Fennel Slaw

Leftover portions of this wintry slaw are delicious on turkey
or ham sandwiches. Add a splash of Fennel Vinegar from Hurd
Orchards for extra flavor.

PREP: 25 MINUTES CHILL: 2 HOURS

2 medium fennel bulbs with tops
1 medium head cabbage, shredded
 (about 8 cups)
3 cups fresh Italian parsley leaves
1 cup mayonnaise or salad dressing
1/4 cup sugar
1/4 cup Fennel Vinegar or cider vinegar
1 Tbsp. dry mustard
1/4 tsp. salt

1. To prepare the fennel, remove and snip green leafy tops from fennel bulbs. Set tops aside. Cut off and discard upper stalks from fennel. Remove any wilted outer layers from bulbs. Cut a thin slice from each fennel base; discard. Thinly slice fennel bulbs, removing the core.

2. In 2 very large bowls combine half of each of the sliced fennel, snipped fennel tops, cabbage, and parsley leaves. In a small bowl stir together mayonnaise, sugar, vinegar, mustard, and salt until well combined. Add half of the mayonnaise mixture to cabbage mixture in each bowl, tossing to coat evenly. Cover and chill for 2 to 8 hours before serving. Makes 12 to 14 servings.

TEST KITCHEN TIP: If you only have one very large bowl, use a Dutch oven or foil pan to mix the salad.

EACH SERVING: 173 cal., 15 g total fat (2 g sat. fat), 13 mg chol., 186 mg sodium, 9 g carbo., 2 g fiber, 1 g pro. Daily Values: 27% vit. A, 62% vit. C, 5% calcium, 7% iron.

Herbed Mashed Potatoes

Cook the garlic along with the potatoes, then stir in the fresh
herbs before mashing. You can use any combination of herbs
you have on hand.

PREP: 25 MINUTES COOK: 20 MINUTES STAND: 5 MINUTES

4 lb. round red or white potatoes
3 cloves garlic, minced
6 Tbsp. butter
1 cup water
1 tsp. salt
2 Tbsp. snipped fresh parsley
2 Tbsp. snipped fresh chives
2 Tbsp. snipped fresh oregano
2 Tbsp. snipped fresh thyme
2 Tbsp. snipped fresh rosemary
1/4 cup mayonnaise
1/4 cup dairy sour cream
Half-and-half, light cream, or milk
Salt and ground white or black pepper
Snipped fresh herbs (optional)

1. Peel potatoes, if desired, and cut up. In a Dutch oven combine potatoes, garlic, 4 tablespoons of the butter, water, and salt. Bring to boiling; reduce heat. Simmer, covered, for 20 to 25 minutes or until tender. Stir in the snipped parsley, chives, oregano, thyme, and rosemary. Let stand 5 minutes.

2. Using a potato masher, mash mixture until nearly smooth. Stir in mayonnaise and sour cream. Add enough halt-and-half (about 1/2 cup) to desired consistency. Season to taste with salt and pepper (about 1/2 teaspoon each).

3. Melt the remaining 2 tablespoons butter and drizzle over potatoes. Sprinkle with additional snipped fresh herbs. Makes 8 to 10 servings.

TEST KITCHEN TIP: The mashed potatoes can be prepared ahead and kept warm up to 2 hours in a slow cooker. Transfer prepared potatoes to slow cooker, then drizzle with butter and sprinkle with herbs. Cover; keep warm on low-heat setting.

EACH SERVING: 269 cal, 15 g total fat (7 g sat. fat), 35 mg chol., 568 mg sodium, 31 g carbo., 3 g fiber, 5 g pro. Daily Values: 11% vit. A, 48% vit. C, 6% calcium, 14% iron.

Carrots with Grape and Port Glaze

If you can't find carrots with tops, small, slender carrots
without the tops will work nicely as well.

PREP: 30 MINUTES COOK: 8 MINUTES

2 lb. small whole carrots with tops
4 6-inch sprigs fresh rosemary
2 Tbsp. butter
1/3 cup Wild Grape and Port Jelly *

1. Trim and peel or scrub carrots, leaving about 1 1/2 inches of carrot tops, if present. Halve any thick carrots lengthwise. Place in a 4-quart Dutch oven along with the rosemary sprigs. Add water to cover. Season with salt. Bring to boiling; reduce heat. Simmer, covered, 8 to 10 minutes or until crisp-tender.

2. Drain in a colander; remove and discard rosemary sprigs (some rosemary leaves will remain). Add butter to Dutch oven; heat just until butter is melted. Return carrots to Dutch oven and toss to coat. Arrange carrots on serving platter. Top with some of the jelly. Pass remaining jelly. Makes 8 to 10 servings.

* NOTE: To substitute for the Hurd Orchards' Wild Grape and Port Jelly, in a small bowl whisk together 1/4 cup grape jelly and 1 tablespoon port, grape juice, or apple juice.

EACH SERVING, 102 cal., 3 g total fat (2 g sat. fat), 8 mg chol., 95 mg sodium, 18 g carbo., 3 g fiber, 1 g pro. Daily Values: 221% vit. A, 8% vit. C, 4% calcium, 2% iron.

Leeks Au Gratin

While the turkey stands before carving, pop this vegetable dish
into the oven. For an extra golden color on top, you may wish
to broil for 1 to 2 minutes in a broiler-safe dish. Watch carefully
to avoid burning. And, to save prep time, cook the eggs ahead
and keep them chilled in the refrigerator.

PREP: 35 MINUTES BAKE: 10 MINUTES COOK: 10 MINUTES
OVEN: 450[degrees]F

8 hard-cooked eggs, peeled *
10 medium leeks
6 Tbsp. butter
2 Tbsp. all-purpose flour
1 1/2 cups milk
1/2 cup white cheddar cheese, shredded (2 oz.)
1/4 cup grated Parmesan cheese (1 oz.)
1/4 tsp. cayenne pepper
Salt and ground black pepper

1. Preheat oven to 450[degrees]F. Quarter eggs lengthwise. Arrange in a single layer in a broiler-safe 1 1/2- to 2-quart round or oval au gratin dish or 10-inch round quiche dish; set aside.

2. Remove green portion from leeks. Halve leeks lengthwise. Wash thoroughly; pat dry. Remove roots from leeks; cut leeks lengthwise into thin strips (you should have about 5 cups.) Heat 4 tablespoons of the butter in a large skillet over medium heat; add leek strips. Cook leeks until tender, stirring occasionally. Spoon leeks over eggs in dish.

3. Melt remaining 2 tablespoons butter in skillet; whisk in flour. Add milk; cook until thickened and bubbly, whisking to make smooth. Whisk in 1/4 cup of the white cheddar cheese, the Parmesan cheese, and cayenne pepper. Season to taste with salt and ground black pepper. Pour sauce over the leeks and eggs in dish. Sprinkle with remaining 1/4 cup white cheddar cheese. Bake, uncovered, about 10 minutes or until edges are bubbly and top begins to brown. Makes 8 to 10 servings.

* TEST KITCHEN TIP: To hard-cook eggs, place 8 eggs in a single layer in a 2-quart saucepan. Add enough cold water to cover 1 inch above the eggs. Bring to rapid boil over high heat (water will have large rapidly breaking bubbles). Remove from heat, cover; let stand for 15 minutes; drain.

Run cold water over the eggs or place them in ice water until cool enough to handle; drain. To peel eggs, gently tap each egg on the countertop. Roll the egg between the palms of your hands. Peel off eggshell, starting at the large end.

EACH SERVING, 333 cal., 22 g total fat (11 g sat. fat), 141 mg chol., 200 mg sodium, 32 g carbo., 2 g fiber, 4 g pro. Daily Values: 181% vit. A, 4% vit. C, 8% calcium, 10% iron.

Pumpkin Custards

This recipe is a favorite of Susan Machamer's mother, Betty. At
Hurd Orchards, these pumpkin custards are enjoyed warm
from the oven or cold with a dollop of whipped cream. Either
way, your family will enjoy this dessert as much as
traditional pumpkin pie.

PREP: 15 MINUTES BAKE: 45 MINUTES OVEN: 350[degrees]F

3 eggs, slightly beaten
1 15-oz. can pumpkin
1 1/2 cups whipping cream, half-and-half, or light
 cream
2/3 cup packed brown sugar
1 tsp. pumpkin pie spice
1/2 tsp. salt
1/3 cup coarsely chopped pecans, toasted
1/4 cup maple syrup

1. Preheat oven to 350[degrees]F. In a large mixing bowl combine eggs, pumpkin, cream, brown sugar, pumpkin pie spice, and salt; mix well with a whisk. Divide mixture among eight 6-ounce custard cups. Place in a roasting pan. Pour hot water into pan around custard cups to a depth of 1 inch. Bake for 45 to 55 minutes or until set. * Remove cups from water. Cool slightly on a wire rack.

2. In a small bowl combine chopped toasted pecans and maple syrup; spoon on top of warm custards. Serve warm or chilled. Makes 8 servings.

* TEST KITCHEN TIP: Check the custards at the end of 45 minutes. Remove any custards that are already firm in the center and continue baking the remaining custards, if necessary.

EACH SERVING: 333 cal., 22 g total fat (11 g sat. fat), 141 mg chol., 200 mg sodium, 32 g carbo., 2 g fiber, 4 g pro. Daily Values: 181% vit. A, 4% vit. C, 8% calcium, 10% iron.

Dried Fruit Tart

This holiday tart combines dried red cherries with Red Currant
Jam from Hurd Orchards for a regal red top.

PREP: 35 MINUTES BAKE: 33 MINUTES STAND: 30 MINUTES
COOL: 1 HOUR CHILL: 1 HOUR OVEN: 450[degrees]F/350[degrees]F

1 recipe Almond Pastry (below)
1 3-oz. pkg. cream cheese, softened
1/2 cup ricotta cheese
1 egg
1 Tbsp. sugar
1 tsp. finely shredded orange peel
1/2 cup dried tart red cherries, dried
 cranberries, and/or dried blueberries
1/4 cup boiling water
1/2 cup Red Currant Jam or jelly

1. Prepare and chill Almond Pastry. Preheat oven to 450[degrees]F. Use your hands to slightly flatten pastry dough on lightly floured surface. Roll dough from center to edge into an 11-inch circle. Wrap pastry around rolling pin. Unroll into ungreased 9-inch fluted tart pan with removable bottom. Ease pastry into pan, being careful not to stretch pastry. Press pastry into fluted sides. Trim edge. Line pastry with double thickness of foil. Bake 5 minutes; remove foil. Bake 5 minutes more or until edge is light brown. Transfer to rack. Reduce oven temperature to 350[degrees]F.

2. Meanwhile, in a medium mixing bowl beat cream cheese, ricotta cheese, egg, and sugar with an electric mixer until combined. Stir in orange peel. Spread into partially baked pastry. To prevent overbrowning, cover edge of tart with foil.

3. Bake about 15 minutes or until filling is slightly puffed on edges and center is set. Cool on a wire rack for 1 hour.

4. Meanwhile, place dried fruit in a small bowl. Add the boiling water. Cover and let stand 30 minutes. Stir Red Currant Jam into dried fruit mixture. To serve, remove sides of tart pan. Spread fruit mixture over cooled tart. Cut into wedges. Makes 8 to 10 servings.

ALMOND PASTRY: Preheat oven to 350[degrees]F. Place 1/3 cup slivered almonds in a shallow baking pan. Bake, uncovered, for 8 to 10 minutes or until toasted, stirring occasionally. Let cool. Place almonds in a food processor. Cover and process until finely ground. In a medium bowl stir together 3/4 cup all-purpose flour, the ground almonds, 1 tablespoon sugar, and 1/4 teaspoon salt. Using a pastry blender, cut in 1/4 cup cold butter until the pieces are pea-size. Sprinkle 1 tablespoon milk over part of the flour mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat, moistening flour mixture with 1 to 3 tablespoons additional milk until all the flour mixture is moistened. Form dough into ball. Cover with plastic wrap; chill 1 hour or until easy to handle.

EACH SERVING: 293 cal., 15 g total fat (7 g sat. fat), 62 mg chol., 178 mg sodium, 33 g carbo., 2 g fiber, 6 g pro. Daily Values: 9% vit. A, 4% vit. C, 7% calcium, 6% iron.

Quince Pudding

Although it's called a pudding, this Hurd Orchards' favorite will
remind you of a warm fruit cobbler topped with cinnamon
roll-like dumplings.

PREP: 45 MINUTES BAKE: 50 MINUTES OVEN: 350[degrees]F

2 1/4 cups sugar
2 cups water
1/2 cup butter
1/2 tsp. ground cardamom
2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
3/4 cup butter
2/3 cup milk
3 cups peeled, cored, and chopped quince *

1. For sauce, in a large saucepan combine 2 cups of the sugar, water, the 1/2 cup butter, and 1/4 teaspoon of the cardamom. Bring to boiling; reduce heat. Simmer, uncovered, for 25 minutes (you should have about 2 cups sauce). Set aside to cool slightly.

2. Preheat oven to 350[degrees]F. For dough, in large mixing bowl combine flour, baking powder, and salt. Using a pastry blender, cut in 3/4 cup butter until pieces are pea-size. Make a well in center. Add milk all at once. Stir just until moistened. Knead dough on a well floured surface for 10 to 12 strokes or until nearly smooth. Roll into a 12x10-inch rectangle.

3. For filling, in large bowl combine quince, the remaining 1/4 cup sugar, and remaining 1/4 teaspoon cardamom. Sprinkle quince mixture evenly aver dough. Roll dough into a spiral, starting from a long side. Pinch seam to seal. Using a serrated knife, cut roll into twelve 1-inch-thick pieces. Place cut sides down in a 13x9x2-inch baking pan. Pour sauce over slices. Bake about 50 minutes or until golden.

4. To serve, carefully separate and remove slices and sauce with a wide spatula and place on a large serving platter. Spoon sauce around slices. Serve warm or at room temperature. Makes 12 servings.

* TEST KITCHEN TIP: If quinces are not ripe, let them sit at room temperature until there are no signs of green on the fruit.

EACH SERVING: 409 cal, 21 g total fat (10 g sat. fat), 55 mg chol., 289 mg sodium, 55 g carbo., 1 g fiber, 3 g pro. Daily Values: 13% vit. A, 6% vit. C, 4% calcium, 6% iron.

Joyce's Pecan Pie

The Lard-Crust Pastry is incredibly flaky and easy to roll out,
but a purchased pastry works if you're in a shortcut mood.

PREP: 25 MINUTES BAKE, 35 TO 40 MINUTES COOL: 2 HOURS
OVEN: 375[degrees]F

1 recipe Lard-Crust Pastry or your favorite
 single crust pastry
3 eggs, slightly beaten
1 cup light-colored corn syrup
2/3 cup sugar
1/3 cup butter, melted
1/2 tsp. salt
2 cups pecan halves

1. Preheat oven to 375[degrees]F. Prepare and roll out pastry for Lard-Crust Pastry. Line a 9-inch pie plate with the pastry. Trim; crimp edge as desired.

2. For filling, in a mixing bowl combine eggs, corn syrup, sugar, butter, and salt. Mix well. Stir in the pecan halves. *

3. Place the pastry-lined pie plate on the oven rack. Careful]y pour the filling into the pastry shell.

4. To prevent overbrowning, cover edge of pie with foil. Bake 25 minutes. Remove foil. Bake 10 to 15 minutes more or until knife inserted near center comes out clean. Cool on rack. Cover and refrigerate within 2 hours.

* If desired, prepare egg mixture as above; set aside 2 tablespoons of the mixture. Stir 1 cup of the pecans into the egg mixture and pour into prepared pie crust. Add remaining pecans to the reserved egg mixture; toss to coat. Arrange in a circular pattern on top of the filling. Bake as above.

LARD-CRUST PASTRY: In a medium bowl stir together 1 1/4 cups flour and 1/2 teaspoon salt. Using a pastry blender, cut in 1/3 cup lard until pieces are pea-size. Sprinkle 1 tablespoon of cold water over part of the flour mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat, moistening flour mixture, using 1 tablespoon of the water at a time, until all the flour mixture is moistened. (You will need about 3 to 4 tablespoons of water.) Form dough into a ball. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edges into a circle about 12 inches in diameter.

EACH SERVING: 611 cal., 38 g total fat (10 g sat. fat), 108 mg chol., 423 mg sodium, 67 g carbo., 3 g fiber, 7 g pro. Daily Values: 7% vit. A, 4% calcium, 11% iron.

Frost Bite Cookies

3/4 cup Sun-Maid Raisins
3 Tbsp. orange juice or
 orange-flavored liqueur
1/2 cup (1/4 lb.) butter or
 margarine, room
 temperature
3/4 cup sugar
1 large egg
2 tsp. finely grated
 orange peel
1 cup all-purpose flour
1 tsp. baking soda
1 1/2 cups rolled oats
8 oz. white chocolate
 baking chips
1 tsp. vegetable oil

Preheat oven to 350[degrees]F.

In a small bowl, combine orange
juice and raisins. Cover and
microwave on high for 1 minute.
Let cool, covered.

In a large bowl, beat butter and
sugar until fluffy. Beat in egg and
orange peel.

In a separate bowl, combine flour
and baking soda. Stir into butter
mixture. Add raisins, any soaking
liquid and oats; mix well.

Drop dough by rounded teaspoonfuls
onto greased baking sheets, spacing
2 inches apart, and flatten slightly.
Bake 10-12 minutes at 350[degrees]F.
Transfer to racks and cool completely.

Microwave chocolate and oil in a
small deep bowl for 3 to 4 minutes on
low power, stirring once. Let stand 2
minutes; stir until smooth.

Dip one-third of cookie in chocolate
and set on waxed paper-lined baking
sheets. Chill until chocolate is firm.

HURD ORCHARDS

The Hurd Orchards products (left) were featured in our recipes on these pages. You can use them or try the other delicious options we tested in our kitchens. (Clockwise makes Pecorino Shortbread all the more tempting. And, the Fennel Vinegar adds zing to Winter Herb and Fennel Slaw. Raspberry Applesauce and Pear Almond Preserves are delicious with roast turkey; Wild Grape and Port Jelly turns simple carrots to dazzling.

Hurd Orchards is a fruit and flower farm owned by Susan Hurd Machamer and Amy Machamer. Every product is created at the orchard and is a celebration of the Machamers' joy in their rural heritage. "Ours is a farm of hope and of possibility, and ours is a farm of faith in goodness," says the Hurd Orchards Catalog. For information and to order products or sign up for upcoming events, contact: Hurd Orchards, 17260 Ridge Rd., Holley, NY 14470-9353; 585/638-8838 or .com. Hurd Orchards sells its products in specialty stores across the United States and Canada. Call for a store near you. Products are available in multiple sizes, from $4 to $15.