Onion and Sage Mashed Sweet Potatoes
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Sparkling Apple Cider
1 bottle Apple Juice 2 cups cold water 1 bottle Champagne (I used a Brut) Splash of Gravenstein Apple Balsamic Ice Sliced Apples Mix all together, champagne last Garnish with
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Blackberry Ginger Fall Punch
24 oz Red Wine (I used the Pinot Noir Bota Box) 12 oz Citrus Vodka (I used Hanson of Sonoma Meyer Lemon Vodka) 24 oz Pomegranate Juice 3 oz Blackberry
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Herbes de Provence Olive Oil Popcorn
1 cup popcorn Herbes de Provence olive oil 1 tsp Herbes of Provence Parmesan Cheese Salt Put popcorn, herbs, salt and 2 Tbsp olive oil in brown paper bag Twist
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Gravenstein Apple White Balsamic Mustard
1/2 cup + 3 tbsp yellow or brown mustard seeds 1/4 cup plus 2 tablespoons (1 1/4 ounces) mustard powder 1/2 cup Gravenstein Apple White Balsamic vinegar 1/2 cup flat hard apple cider 1 1/2 tsp kosher
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Strawberry Balsamic Bruschetta
2 tbsp Basil, fresh 2 cup Strawberries 1 Strawberry Balsamic 1 tsp Black pepper 2 tsp Kosher salt 1/3 cup Olive Oil 1 Baguette, cut into 1″ slices 2 cup Ricotta Preheat oven to 400°. Place baguette slices
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