Autumn harvest time is the perfect time to enjoy Raincoast Crisps. Photo by Angie Windheim.

Autumn harvest time has arrived. The Global Aviation Catering Department has the perfect appetizer to enjoy this fall, Raincoast Crisps. Elaine Frances, Global Aviation’s Executive Chef, plans to serve them warm with the season’s perfectly ripened pears and a robust cheese course.

A nice bottle of wine will round out these special hors d’oeuvres. “Chardonnay pairs nicely with the soft cheeses, Sangiovese with hard cheeses and a nice Port is perfect with the blue cheeses,” says Frances.

Global Aviation provides charter and premium in-flight catering to the Portland area from the Hillsboro HIO Airport

Raincoast Crisps are wonderful warm with cheeses and fresh fruit.

The recipe is inspired by a recipe found on the Dinner with Julie website. Global Aviation catering makes some adjustments with whole wheat flour, more rosemary and reduced brown sugar. They also mix it up by sometimes using cranberries, fresh thyme, walnuts, almonds, dried figs, lemon zest or hazelnuts.

“You can use any nuts, seeds, dried fruit or herbs you like, but keep the same quantities,” suggests Frances.

Frances also recommends keeping a supply of the Raincoast logs on hand. Bake and then freeze the logs whole. You can then slice and warm the crisps on demand.

Ingredients List 

– 2 cups whole wheat flour

– 2 tsp baking soda

– 1/2 tsp salt

– 2 cups buttermilk

– 1/8 cup brown sugar

– 1/4 cup honey

– 1 cup raisins

– 1/2 cup chopped pecans

– 1/2 cup roasted pumpkin seeds (optional)

– 1/4 cup sesame seeds

– 1/4 cup flax seed, ground

– 2 Tbsp chopped fresh rosemary

Directions

Step 1: Preheat oven to 350° F.

Step 2: In a large bowl, stir together the whole wheat flour, baking soda and salt.

Step 3: Lightly stir in the buttermilk, brown sugar and honey.

Step 4: Add the raisins, pecans, pumpkin seeds, sesame seeds, flax seed and rosemary and stir just until blended.

Step 5: Pour the batter into two lightly greased 8×4” loaf pans. Bake for 35-40 minutes so loaves are golden and springy to the touch. Remove from the pans and cool on a wire rack. Another option is to use four “mini” loaf pans, baking for just 25 minutes.

Tip: The cooler the bread, the easier it is to slice really thin. You can even make them a day ahead or put the cooled, whole loaves in the freezer.

Step 6: Slice loaves very thinly. Bake slices on an ungreased cookie sheet at 300° F for 15 minutes. Turn the crisps over and bake for another 10 minutes or until golden.

More from Global Aviation’s October 2014 Newsletter…

 

© 2012 Global Aviation. All Rights Reserved.