Goat Cheese Panna CottaBy 1859 MagazineBest Apple Honey CakeBy Fiona MaxOregon Truffle & Rabbit Pot PieBy 1859 Oregon's MagazineThe rabbit Pot Pie is hearty and baked to crispy perfection. This Recipe takes a more delicate approach to the traditional savory pie.Chocolate Hazelnut ButterBy Fiona Von MaxChar Grilled Poblano PeppersBy 1859 Oregon's MagazineTo make my version of a “kicked-up” jalapeño popper, I used Tumalo’s “Fenacho,” my favorite. The fenugreek seeds give the cheese a nutty, sweet flavor that balances beautifully the smoky and spicy grilled Poblano peppers and crunchy Oregon hazelnuts. Raisins add a sweet and chewy texture and tastes great with the melted goat cheese. Serve alone as an hors d’oeuvre or with a crunchy corn and jicama salad as a first course.Garlic Shrimp and Cucumber SaladBy 1859 Oregon's MagazineThis deliciously refreshing meal is perfect for a quick summer night dinner.