Stuffed Mini Pumpkins

Stuffed Mini Pumpkins

Stuffed Mini Pumpkins

 

8 mini pumpkins (white or orange)

4 T. unsalted butter

½ onion, peeled and diced

½ carrot, peeled and diced

5 sprigs fresh thyme, stems removed, plus more for garnish

Coarse salt and freshly ground pepper

½ tart apple, cored and unpeeled

8 ounces sausage, casings removed

1½ C. crumbled cornbread

1 egg, beaten

 

Cut off and reserve tops of mini pumpkins; scrape out and discard seeds. Preheat oven to 350°F. Heat butter in a large skillet over medium-low heat. Add onion, carrot, and thyme, and cook until translucent, about 5 minutes. Season with salt and pepper to taste. Add sausage and apples and cook until browned, about 5 minutes. Turn off heat, and stir in cornbread. Let cool a few minutes, then stir in egg quickly. Fill each pumpkin with a mound of mixture. Place them in a casserole dish, along with pumpkin tops. Bake 35 to 45 minutes, until stuffing is browned and pumpkin flesh on top edge is fork-tender.

Spiked Snickerdoodle Sugar Cookie

Spiked Snickerdoodle Sugar Cookie

Spiked Snickerdoodle Sugar Cookie

 

2 C. (450 grams) softened butter

2 C. (402 grams) granulated sugar

2 large eggs

2 T. (29.5 milliliters) vanilla extract

¼ C. (59 milliliters) bourbon, Screwball Cookie Dough Bourbon preferred (optional)

6 C. (750 grams) flour

3 T. (23.4 grams) cinnamon

¼ C. (30.5 grams) cornstarch

For the topping

1 T. (8.3 grams) cinnamon

2 C. (400 grams) brown sugar

 

Preheat oven to 350° F. Cream butter and sugar until blended. Add eggs, extract and, if using, bourbon. Mix until well incorporated. Blend dry ingredients in a separate bowl then add 1 C. at a time, mixing between each cup. Dough should cleanly pull away from the sides of the mixing bowl. If not, add ¼ C. of flour. Take a generous portion of dough out of mixing bowl to roll out between parchment paper. Fluff the brown sugar-cinnamon mixture with a fork to evenly incorporate. With the dough rolled out, generously sprinkle the brown sugar-cinnamon mixture over it by hand. Roll dough upon itself like a cinnamon roll. Then re-roll the dough, sprinkle again and cut out your preferred shapes. Repeat this process until all dough is used. Bake cookies on parchment paper-lined baking sheet for 9 to 12 minutes as ovens may vary. Baking time is based upon dough flattened to a 3/8-inch thickness. If rolled thinner, reduce baking time.

Apple-Glazed Holiday Ham

Apple-Glazed Holiday Ham

Apple-Glazed Holiday Ham

 

1 spiral-sliced fully cooked bone-in ham (7 to 9 lbs.)

½ C. packed brown sugar

½ C. unsweetened applesauce

½ C. unsweetened apple juice

¼ C. maple syrup

¼ C. molasses

1 T. Dijon mustard

Dash ground ginger

Dash ground cinnamon

 

Place the ham on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 2 hours. In a small saucepan, combine the remaining ingredients. Cook and stir over medium heat until heated through. Brush the ham with some glaze; bake for 30-60 minutes longer or until a thermometer reads 140°, brushing occasionally with the remaining glaze.

Cinnamon Vanilla Chia Seed Pudding

Cinnamon Vanilla Chia Seed Pudding

Cinnamon Vanilla Chia Seed Pudding

 

2½ C. almond milk or any milk of choice

1/3 C. chia seeds

1.5 tsp. vanilla extract

1 tsp. ground cinnamon

1 scoop vanilla protein powder

1 T. honey or maple syrup (optional)

 

In a blender, add all ingredients and blend for about 25 seconds until smooth and creamy.

Pour in little glass bowls and top with any nuts, granola, or fruit you prefer. This will serve 2-4 people.

Prosciutto Wrapped Apple with Cheddar Cheese and Arugula

Prosciutto Wrapped Apple with Cheddar Cheese and Arugula

Prosciutto Wrapped Apple with Cheddar Cheese and Arugula

 

2–3 apples

8 ounces sharp white cheddar

1 bunch/package arugula

1 package/several slices

dry cured prosciutto

 

Use as many apples and cheddar slices as desired. One apple will make approximately 8 bites. Slice apples thinly, leaving on the skin for color. Slice cheddar cheese into ½-inch thick slices to fit on top of apple slices. Assemble by laying cheese onto apple slices, then arugula on top of the cheese. Wrap prosciutto around middle of apple, cheese and arugula. These can be kept in the fridge for up to 8 hours. Take out and let sit at room temperature for 15 minutes before serving.

Sheet Pan Roasted Lemony Parmesan Cabbage and Bacon

Sheet Pan Roasted Lemony Parmesan Cabbage and Bacon

Sheet Pan Roasted Lemony Parmesan Cabbage and Bacon

 

4 C. (1 pound) green cabbage, chopped into 3 x ½ inch strips

½ pound applewood smoked bacon, sliced into ¼ inch pieces

1 medium white onion, thinly sliced

4 ounces grated parmesan cheese

2 T. lemon zest

1 tsp. kosher salt

¾ tsp. pepper

3 T. olive oil or neutral vegetable oil

1 tsp. crushed red pepper flakes (optional)

2 T. fresh chives, finely chopped

 

Preheat the oven to 400°F. Coat a rimmed sheet pan (13” x 18”) with nonstick cooking spray. Layer all ingredients evenly across the pan and place into the preheated oven. Roast the cabbage and bacon for 40 minutes, stirring halfway through for even cooking. Once the tips of the cabbage are brown and the bacon is crisp, remove the pan from the oven and serve immediately.

Pumpkin Cookies

Pumpkin Cookies

Pumpkin Cookies

 

1 small (about 1½ pounds) pie pumpkin

7 T. unsalted butter, softened at room temperature

⅔ C. (packed) brown sugar

1 large egg, separated

½ tsp. cinnamon

Grated zest of 1⁄2 lemon

¼ tsp. salt

2½ C. all-purpose flour

Coarse turbinado or sanding sugar, for finishing

 

Remove the pumpkin stem and cut in half; remove seeds. Cut each half into 3 pieces. Place in a steamer basket set over simmering water; cover and steam for about 15 minutes or until very tender. Cool, then scoop out flesh and mash; measure ½ C. of pumpkin. In a mixing bowl, cream butter and brown sugar together. Add egg yolk and mix well, then mix in pumpkin. Add cinnamon, lemon zest and salt; blend well. Add flour and mix well. Transfer dough to a work surface. Divide in half and roll each half into a log about 1½ inches in diameter. Wrap in plastic and refrigerate until firm, at least 2 hours or overnight. Preheat oven to 350°F; line a baking sheet with parchment. In a small bowl, whisk the egg white to blend. Brush dough with egg white, then roll in sugar to coat. Slice into rounds about ½ inch thick. Transfer cookies to baking sheet. Bake for about 20 minutes, until golden brown.

Maple Onion and Thyme Jam

Maple Onion and Thyme Jam

Maple Onion and Thyme Jam

 

2 medium yellow or red onions

2 T. butter

2 T. fresh lemon thyme leaves (regular thyme is a good substitute if you cannot find lemon thyme)

2 T. maple syrup

Salt and pepper

2 T. red wine vinegar

 

Peel the onions, cut off the root end and slice in half from root to tip. Place a cut side down on your cutting board and slice along the ridges on the outside of the onion so that you are left with julienned onion rather than rainbow-like slices. Continue with the three other halves. In a nonstick pan over medium heat, melt the butter. When it has melted, add the onions and cook, stirring occasionally, until the onions are translucent and starting to take on a golden color overall with some caramel-colored edges on some pieces—about 7 to 8 minutes.

Caramelized Garlic and Onion Bisque

Caramelized Garlic and Onion Bisque

Caramelized Garlic and Onion Bisque

 

2 T. salted butter

2 T. extra-virgin olive oil

1 C. garlic cloves, peeled

8 C. onions—a mixture of reds, yellows, whites, shallots, and leeks— thinly sliced

1 1/2 C. yellow potatoes, peeled and chopped into 1/2-inch cubes

1/4 C. sherry

1 T. dried rosemary, crumbled

6 C. chicken or vegetable broth

1/2 C. whipping cream

1/2 C. sour cream

Salt

Freshly ground pepper

 

In a dutch oven, melt butter with oil over low heat. Add onions and garlic, stirring occasionally for 35–40 minutes or until golden brown. Stir in potatoes, sherry, and rosemary; cook for 2 minutes. Add broth to the mixture and bring to a boil. Reduce heat and simmer, uncovered, until potatoes are tender, about 20 minutes. Puree mixture in batches in a blender and pour back into dutch oven. Over medium heat, return to a simmer. Stir in whipping cream and sour cream and cook for 1–2 minutes longer, being careful not to let the soup boil. Season with salt and pepper to taste. Serve immediately. Note: For garnish, use crispy onions, rosemary, or edible flowers.

Apple and Spicebush Bud Fizz

Apple and Spicebush Bud Fizz

Apple and spicebush bud fizz

 

2 ounces spring spicebush twigs

1½ pounds apples, cut up, not cored or peeled

1 C. sugar

4 C. water

 

To make the ferment: Combine the ingredients in a clean glass jar. Close the jar and tilt back and forth until the sugar dissolves. Remove the lid. Tie cheesecloth over the jar’s mouth with string. Place on a counter and stir daily. It will start bubbling within about 24 to 48 hours. On day 7 or 8, when it is good and fizzy, strain the liquid. Strain it again through cheesecloth. Bottle, and keep in the fridge. (Left out in the warmth, a still-fermenting bottle can explode).  To make vinegar: Return the strained ferment to the jar, cover with cheesecloth, and wait, swirling daily until a vinegar mother forms (it may not). When it smells and tastes like vinegar it is vinegar (3 to 5 weeks, generally). Transfer to narrow-necked bottles and seal.

Spicebush Apples

Spicebush Apples

Spicebush Apples

 

1 Apple (peeled or unpeeled, depending on personal preference)

2 T. Salted Butter

2¾ T. Brown Sugar

1/16 tsp. Ground Cinnamon

2 Fresh Spicebush Berries

 

Decide whether or not you want to peel your apple(s). Apples with the peel left on take a while longer to cook through.  Chop your peeled or unpeeled apple into slices. Put them in a small pot, then add the butter, brown sugar, and cinnamon. Chop the spicebush berries in half, and add them to the pot.  Place the pot on a burner set on low to medium-low. Stir occasionally as butter melts, then cover and leave to simmer until apples are preferred level of softness. Stir every so often as you wait. A sweet sauce will naturally be made as the apples release juice and the other ingredients melt and combine together. The time it will take depends on such things like how big your apple was, the size of your slices, if you left the peel on or cut it off, and so on, so there’s no real hard number for how long to cook them. Test the apples every so often by stabbing them with a fork.

Cider Spice Muffins

Cider Spice Muffins

Cider Spice Muffins

 

1 1⁄2 C. apple cider

Cooking spray

1 3⁄4 C. all-purpose flour

1 1⁄4 tsp. baking powder

1 tsp. fine sea salt

1 tsp. ground cinnamon

1 tsp. ground cardamom

1⁄2 tsp. ground nutmeg

Zest of 1 orange

10 T. butter (11⁄4 sticks) at room temperature

3⁄4 C. light brown sugar, lightly packed 1⁄4 C. granulated sugar

2 large eggs at room temperature

1 tsp. vanilla extract

 

To finish:

6 T. butter (3⁄4 of a stick), melted

1⁄2 C. granulated sugar Zest of 1 orange

 

Place 1 1⁄2 C. apple cider in a small saucepan. Over medium heat, bring to a boil and reduce until it is 1⁄2 cup. Let cool while assembling other ingredients. Heat oven to 350°F. Grease your 12-C. muf- fin pan generously with the cooking spray. In a medium bowl, mix the dry ingredients from the flour through the orange zest. In the bowl of a stand mixer, cream the 10 T. of butter, add the sugars and beat on medium speed until light and fluffy. Add the eggs 1 at a time, scraping the bowl as necessary until well mixed. Add the vanilla and mix thoroughly. Add the flour mixture and mix just until well combined. With the mixer running low, add the reduced apple cider until well combined, scraping the sides and bottom of the bowl. Divide batter evenly among the 12 muffin C. and bake for 15–20 minutes, until the center bounces when lightly touched and a toothpick inserted comes out clean. Melt the 6 T. butter, put aside, and mix together the sugar and orange zest in a small bowl. Brush each hot muffin generously with butter and divide the sugar evenly on the top of muffins. Drizzle with any remaining butter and allow to cool somewhat before removing from the pan. These are great served warm, and they also keep for several days in a tightly lidded container.

Orecchiette with White Beans and Spinach

Orecchiette with White Beans and Spinach

Orecchiette with White Beans and Spinach

 

2 T. extra-virgin olive oil

4 cloves garlic, finely chopped

2 tsp. vegetable bouillon base (we used Better Than Bouillon)

12 oz. orecchiette or other short pasta

2 tsp. fresh thyme leaves

1 can small white beans, rinsed

2 c. baby spinach

1/2 c. finely grated Parmesan

Freshly ground black pepper

 

Heat oil and garlic in a large deep skillet over medium heat until garlic is lightly golden brown, about 2 minutes. Remove from heat, add 4 C. water and whisk in bouillon base. Add orecchiette and thyme and bring to a boil. Reduce heat and simmer, stirring frequently, until orecchiette is firm-tender, 10 to 12 minutes. Fold in beans, spinach, Parmesan, and1⁄2 tsp. pepper and cook until beans are heated through, about 2 minutes.

Quick Salmon & Couscous with Cilantro Vinaigrette

Quick Salmon & Couscous with Cilantro Vinaigrette

Quick Salmon & Couscous with Cilantro Vinaigrette

 

1 (10-ounce) box plain couscous (1 1/2 cups)

1 (10-ounce) salmon fillet, skin removed and cut in 2 pieces

1/2 tsp. sumac

Salt and pepper

3 T. olive oil

1/4 C. cilantro, chopped

2 scallions, thinly sliced

2 T. lemon juice

 

Cook couscous according to package directions. Season salmon with sumac, salt, and pepper. Heat 1 T. oil in a nonstick pan over medium high heat. Add salmon and cook 3 to 4 minutes on each side. Combine cilantro, scallions, lemon juice, and remaining 2 T. olive oil. Season with salt and pepper to taste. Serve salmon over couscous, drizzled with vinaigrette.

Peppery Nasturtium Vinegar

Peppery Nasturtium Vinegar

Peppery Nasturtium Vinegar

 

2 C. nasturtium blossoms, washed and dried

1 C. nasturtium leaves

¼ C. chopped chives

2 sprigs rosemary

2 T. black peppercorns

4 C. white wine vinegar

 

Place flowers, leaves, chives, rosemary, and peppercorns in a jar; add vinegar. Cover with lid (if metal, put a sheet of plastic wrap in between the lid and jar). Steep for 2–3 weeks. Strain through cheesecloth into a bottle. Store in a cool, dark place.  NOTE: Add this peppery, flower- and herb-infused vinegar to stews and soups, or use it to make vinaigrette.

Spicy Pickled Rainbow Chard Stems

Spicy Pickled Rainbow Chard Stems

Spicy Pickled Rainbow Chard Stems

 

1-2 bunches rainbow chard, stems removed, cleaned

¼ C. distilled white vinegar

1 C. unseasoned rice wine vinegar

1½ tsp. kosher salt

4 T. sugar or raw honey

½ tsp. dill seeds

½ tsp. celery seeds

½ tsp. whole mixed peppercorns

½ tsp. yellow mustard seeds

½ tsp. crushed red pepper seeds

2 small cloves garlic, cut in half

 

In a small saucepan, combine vinegars, salt and sugar. Bring to a boil and stir until dissolved. Remove from heat. Combine seeds, peppercorns and garlic and divide mixture in half. Place into two jars. Cut stems to fit into pint-size mason jars about 1 inch from the lip. Pack stems tightly into each jar. Pour the prepared brine over chard stems and cover jars with secure lids. Refrigerate for at least 4 hours and up to 2 days to allow the flavors to develop fully. Pickled stems will keep in the refrigerator for one month.

Ginger Turmeric Tea (Tonic)

Ginger Turmeric Tea (Tonic)

Ginger Turmeric Tea (Tonic)

 

4 1/2 C. filtered water

1 2 1/2-inch piece ginger root (about 2 T. chopped)

1 2 1/2-inch piece turmeric root (about 1 1/2 T. chopped)

2-3 dashes cayenne pepper

1 lemon, juiced (about 2 tablespoons)

4 tsp. local raw honey

 

In a medium saucepan, combine water, ginger, turmeric and cayenne and bring to a simmer over medium heat. Lower heat, cover and simmer for 15 minutes. Remove from heat and cool slightly, leaving the lid on. Using a fine-mesh strainer, strain into quart-size glass container. Pour into clean saucepan and reheat. Add lemon juice and honey, stirring until it dissolves. Serve warm or cold. Store in the refrigerator for up to three days.

Sweet Lemon and Saffron Poached Pears

Sweet Lemon and Saffron Poached Pears

Sweet Lemon and Saffron Poached Pears

 

6 medium Bosc pears

15 cardamom pods

1 bottle white wine

1¼ C. sugar

2 large pinches saffron

The zest of 2 lemons removed in thin strips

 

Peel the pears, leaving the stalks intact. Cut off the very bottom of the pears so that they can stand up straight on a flat surface. Use a melon baller to remove the core from the bottom of the pears. Crush the cardamom pods.  Combine all the ingredients in a saucepan with 3 C. of warm water, bring to a simmer, and gently poach the pears for about 2 hours or until tender. Remove from heat, allow to cool, then refrigerate overnight to steep. Before serving, transfer 4 pears to wide soup bowls and set aside to bring to room temperature.  Boil the saffron syrup until reduced by half, 12–15 minutes. Drizzle about 2 T. of syrup over each pear, then serve with a little heavy cream poured over the top of the pear. Store the leftover poached pears in the remaining syrup for up to a week.

Taco Hand Pies with Cilantro Cream

Taco Hand Pies with Cilantro Cream

Bento Taco Hand Pies with Cilantro Cream

Cilantro Cream

 

1 C. fresh cilantro

½ fresh lime, squeezed

¼ C. whole-fat yogurt

2 T. heavy cream

1 tsp. cumin

½ tsp. garlic powder

Salt and pepper to taste

Sfenj Donuts

Sfenj Donuts

Sfenj Donuts

 

4 C. all-purpose flour

2 tsp. instant yeast

1 tsp. fine sea salt

1 T. sugar

2 large egg yolks

1 ½ C. lukewarm water 90°

Avocado oil as needed

Powdered sugar or honey for topping

 

Place flour, yeast, salt, and sugar in a mixing bowl and stir to combine. Add egg yolks and slowly drizzle in water while mixing. Knead until the mixture comes together as a sticky, smooth, and soft dough. Spray dough with cooking spray and cover bowl with plastic wrap. Let dough rise at room temperature for 2 hours. Coat a large baking sheet with avocado oil. Divide dough into 15 parts, roll each piece into a ball, and place them on prepared baking sheet. Cover balls of dough with a slightly damp linen towel and let them rise for 30 minutes. Pour avocado oil into a large, deep skillet until it is one-third to halfway full and warm it to 375°. Using your forefinger and thumb, make a hole in the center of each dough ball and gently slip them into the hot oil. Fry until lightly golden brown all over, turning as necessary. Drain on a paper bag. Top sfenj with powdered sugar or honey and enjoy immediately.

Zucchini Ricotta Pound Cake

Zucchini Ricotta Pound Cake

Zucchini Ricotta Pound Cake

Cooking spray

1 ½ C. all-purpose flour

2 tsp. baking powder

½ tsp. salt

1 ¾ C. whole-milk ricotta cheese at room temperature

1 C. sugar

¾ C. butter at room temperature

3 eggs

1 tsp. vanilla extract

½ tsp. almond extract

1 C. shredded zucchini about 1 medium zucchini

 

Preheat the oven to 325°. Spray or grease an 8 1/2- by 4 1/2­ inch loaf pan. Line the bottom of the pan with parchment paper. Whisk together the flour, baking powder, and salt in a small bowl until thoroughly combined, about 30 seconds. Use an electric mixer to cream together the ricotta, sugar, and butter in a large bowl until light and fluffy, 6–7 minutes. Beat in the eggs one at a time, beating well after each addition. Continue beating until smooth, about 2 minutes more. Stir in the vanilla and almond extracts. With a silicone spatula, fold half of the dry ingredients into the wet ingredients until just combined. Repeat with remaining dry ingredients, scraping the bottom of the bowl to incorporate any hidden flour. Fold in the zucchini. Pour the batter into the prepared pan, smooth the top, and tap the pan lightly on the counter to release any air bubbles. Move the pan to a baking sheet and bake for 70–75 minutes, until a knife inserted in the center comes out nearly clean, with just a couple of crumbs. Cool the cake in the pan for about 30 minutes, loosen from the pan by running a knife around the edges, and invert onto a wire rack to cool completely before serving.

Baked French Toast with Streusel Topping

Baked French Toast with Streusel Topping

Baked French Toast with Streusel Topping

 

1 loaf of bread torn into pieces

8 eggs

2 C. milk

½ C. heavy cream

¾ C. sugar

1 T. vanilla extract

½ C. pastry flour

½ C. Maine Grains sifted whole wheat flour

½ C. brown sugar

1 ½ tsp. ground cinnamon

¼ tsp. salt

Maple syrup to serve

 

Butter a large ceramic baking dish with butter. Place torn bread in it. In a large measuring cup, combine eggs, milk, cream, sugar, and vanilla. Pour the mixture over the bread. Cover pans and refrigerate them overnight.

When ready to bake, preheat the oven to 350°. Remove pan from the refrigerator and uncover. Combine 4 T. butter, flours, brown sugar, cinnamon, and salt in a food processor. Pulse until the streusel topping looks granular. Sprinkle the topping over the bread. Bake until the custard is set and the topping is lightly browned, 30–35 minutes. Serve hot with maple syrup.

Egg Roulade with Leeks, Parmesan, Lobster, and Sherry Butter

Egg Roulade with Leeks, Parmesan, Lobster, and Sherry Butter

Egg Roulade with Leeks, Parmesan, Lobster, and Sherry Butter

 

8 eggs

2 C. plus 2 T. heavy cream

1 tsp. salt

2 T. extra-virgin olive oil

3 large leeks washed and thinly sliced

1 8-ounce package cream cheese

1 tsp. Worcestershire sauce

Juice from ¼ lemon

1 stick plus 3 T. butter

1½ C. shredded Parmesan cheese

½ C. medium-dry sherry

16 ounces fresh cooked lobster meat, cut into small chunks

1 10-ounce package baby spinach, washed and dried

Fresh chopped chives for garnish

Fresh cracked pepper

 

Preheat the oven to 350°. Grease a rimmed heavy-duty half-sheet pan with butter or vegetable oil, then line with parchment paper and grease the parchment, making sure to press it flat to the surface of the pan. Leave at least an inch overhang. In a blender, mix the eggs, 2 C. of cream, and ½ tsp. salt on high speed for 4 to 5 seconds. Pour the mixture into the lined baking sheet. Bake until you begin to see the surface of the egg start to lightly brown, about 25–30 minutes. Remove and let cool. While egg is cooling, heat the olive oil in a pan over medium-high heat. Sauté the leeks, covered, until soft, about 10 to 12 minutes. Add the cream cheese, Worcestershire sauce, the remaining 2 T. of cream, lemon juice, and the remaining ½ tsp. of salt and stir. When the cream cheese is thoroughly incorporated, add 3 T. of butter, mix in and remove from heat. Let cool for a few minutes. Dollop small amounts of the leek filling onto the egg. Using an offset spatula, carefully spread the mixture over the entire egg sponge, trying not to tear the egg as it is very delicate. Sprinkle Parmesan over the filling. With the short edge of the pan closest to you using the parchment as a guide, roll the egg up onto itself (like a jelly roll) until you end up with the egg seam on the underside of the roll. Keep the egg covered with the parchment after rolling as it will help keep it moist. Cover the entire roll with aluminum foil and bake for another 20 minutes. While the egg bakes, melt the remaining stick of butter in a pan with the sherry and cook for about 5 minutes, allowing much of the alcohol to burn off. Then add the lobster, lower the heat, and cover. Simmer for 3–4 minutes. To serve, place a pile of fresh baby spinach on a plate. Slice the roulade into 6 slices, layer onto the spinach, and top with a couple spoonsful of the lobster butter. Garnish with fresh chives.

Local Honey Taffy

Local Honey Taffy

Local Honey Taffy

 

Unsalted butter

1 C. local honey, raw is best

½ C. heavy cream

¼ tsp. baking soda

Flaky sea salt

 

Cut wax paper into 30 (3- by 3-inch) pieces and set aside. Generously grease the bottom and sides of a baking dish with butter. Combine honey and cream in a heavy-bottom pot, place pot over medium-high heat, and bring the mixture to a boil. Once the mixture comes to a boil, stop stirring. Place a candy thermometer in the pot and cook the mixture to 275°. Turn off heat, add the baking soda, and stir to combine. Pour the hot taffy into the buttered baking dish and let it rest until it is cool enough to handle with your bare hands, about 20 minutes. Butter a cutting board and your hands. Start pulling the taffy until it is light in color and completely cool. Lay the taffy on a buttered cutting board. Using scissors (buttered, of course), cut the taffy into 1-inch squares, sprinkle each with salt, and wrap in a piece of wax paper, twisting the ends.

Burrata Toast with Spring Herb Pesto and Artichokes

Burrata Toast with Spring Herb Pesto and Artichokes

Burrata Toast with Spring Herb Pesto and Artichokes

 

In a food processor or with a mortar and pestle, blend together 2 C. of assorted spring herbs (any combination of parsley, chives, chervil, tarragon, sorrel), 1 clove garlic, ⅓ C. olive oil and 1 tsp. salt. Trim 2 globe artichokes down to their hearts and tender leaves and remove the choke (hairy-looking center). The raw hearts can be very thinly sliced and tossed with olive oil, lemon juice, salt and pepper.  Divide 8 ounces of burrata amongst 4 toasts, drizzle with the pesto and garnish each with a small handful of the prepared artichoke hearts.

Roasted Rhubarb Toast with Whipped Ricotta and Mascarpone

Roasted Rhubarb Toast with Whipped Ricotta and Mascarpone

Roasted Rhubarb Toast with Whipped Ricotta and Mascarpone

 

Preheat the oven to 350°F. Diagonally slice 2 or 3 stalks of rhubarb and toss together in a medium baking dish with ⅓ C. sugar, 1 tsp. grated orange zest and juice of half an orange. Bake for 25 minutes, gently stirring halfway through.  In a small bowl, whisk together ½ C. each of whole-milk ricotta and mascarpone until thick and creamy. Sweeten to taste with 1–2 T. sugar, honey or maple syrup.  Spread each piece of toast with a thick layer of the cheese mixture and spoon over the rhubarb and syrupy juices.

Leftover Hard Boiled Eggs

Leftover Hard Boiled Eggs

Leftover Hard Boiled Eggs

 

  • Mash with mayo, curry powder, chives, salt & pepper and spread on crackers topped with sliced radishes for an hors d’oeuvre.

 

  • Slice into quarters lengthwise and perch on a crostini with a dollop of aïoli and a chunk of good, oil-packed sardine.

 

  • Wrap peeled eggs in raw sausage meat, roll in panko bread crumbs and deep-fry for delicious, homemade Scotch eggs.

 

  • Serve halved eggs drizzled with olive oil and sprinkled with salt and pepper alongside grilled asparagus with toasted bread.

 

  • Bury a few peeled eggs inside your meatloaf before baking.

 

  • “Butter” halved eggs with garlicky mayonnaise like the ladies from The Canal House and sprinkle with minced tarragon and chives.

 

  • Dice and fold into hot, German-style potato salad (vinegar-and-mustard dressed) with lots of pepper and parsley.

 

  • Fry some leftover rice in sesame oil and add chopped eggs, scallions, cilantro and lime juice.

 

  • Halve lengthwise, pop out yolks and mash them with anchovy paste and finely minced oil-cured olives; whip in a dribble of your best olive oil, a sprinkle of salt and some minced basil until creamy; pipe back into the yolks for a very Niçoise deviled egg. Top with white anchovies for a treat.

 

Grilled Venison with Goat Cheese, Bacon and Blackberry Sauce

Grilled Venison with Goat Cheese, Bacon and Blackberry Sauce

Grilled Venison with Goat Cheese, Bacon and Blackberry Sauce

 

Blackberry Game Sauce:

2 T. unsalted butter

1 shallot, minced

2 T. blackberry jam (can substitute current or boysenberry jelly)

¼ C. brandy, cognac, Crown Royal, or other liqueur

½ C. red wine

1 tsp. fresh thyme leaves (or ½ tsp. dried thyme)

1 tsp. cornstarch dissolved in 2 T. water (only if you need to thicken sauce)

kosher salt and freshly ground black pepper

½ pint fresh blackberries

 

Melt the butter in small saucepan over medium low heat. Add the shallot and sauté until tender, about 5 minutes. Add jam, brandy, wine and thyme, stirring until the jelly is melted and the alcohol has burned off, and if the sauce seems too thin, add the cornstarch slurry and simmer until thickened. Season with salt and pepper, to taste and stir in the berries off the heat. Set aside.

 

Grilled Venison Loin:

1 venison loin, about 1½ pounds

kosher salt and freshly ground black pepper, to taste

1 small log goat cheese, at room temperature

2 T. blackberry jelly

2 T. fresh thyme leaves

1 pound sliced bacon

 

Season the venison loin liberally with salt and pepper at least 20 minutes before you plan to cook it. Light a charcoal grill or preheat a gas grill to medium-high. Using an offset spatula, spread the goat cheese evenly over the top of the loin. Spoon the blackberry jelly over the goat cheese and sprinkle with the thyme leaves. Wrap the loin in a layer of bacon, securing with toothpicks as needed (wrapping the bacon on the bias or in a herringbone fashion will help with carving later). On the grill, the goal is to get the bacon crispy and the internal temperature of the venison no higher than 125°—an instant-read thermometer is your friend here. Turn the loin often and watch for flare-ups from the fat. Total cooking time should be between 15 and 25 minutes. When the internal temperature has reached 125°F, remove from the grill and allow to rest for 10-12 minutes before slicing. Serve with the Blackberry Game Sauce spooned over the top.

Lasagna della Vigilia

Lasagna della Vigilia

Lasagna della Vigilia

 

4 ounces unsalted butter

6 salt-packed anchovies, soaked in water for 24 hours, deboned and minced OR ½ can of oil-packed anchovies filets in oil, drained and minced

4 large cloves garlic, finely minced or pressed

1 pound fresh lasagna noodles (if fresh pasta is not available, a very thin dried lasagna sheet makes a good substitute; the Barilla brand is a good choice)

2 ounces finely grated Parmigiano-Reggiano

¼ C. coarsely chopped parsley

Freshly ground pepper

 

Melt the butter in a skillet and add the anchovies and garlic. Warm everything over medium-low heat for about 5 minutes, stirring occasionally (the anchovies will dissolve into the butter). Cook the pasta al dente in a large pot of boiling salted water. Fresh pasta will need a minute or less to cook through, dried noodles may take as long as ten minutes. Drain the noodles and gently toss them with the butter mixture in the skillet—be careful as you don’t want to tear the noodles. Sprinkle the cheese over the pasta, adding a little pasta cooking water to keep things “saucy.” Give the pasta many generous grindings of pepper and sprinkle on the parsley. Gently toss to coat the noodles with these ingredients. Serve on warmed plates with additional cheese and pepper on the side.

Roasted Corn Polenta

Roasted Corn Polenta

Roasted Corn Polenta

 

6 ears local corn, shucked

extra virgin olive oil

kosher salt and freshly ground black pepper to taste

1 onion, coarsely chopped

2 ribs celery, coarsely chopped

2 C. heavy cream

1 C. cornmeal

2 T. unsalted butter

½ C. grated Parmigiano Reggiano

 

Preheat oven to 350°. Cut the corn kernels off the cob and spread them on a baking sheet tossed with olive oil and seasoned with salt. Roast about 10 minutes until golden brown in places.  Place the cobs in a pot with the onion and celery, cover with water, and bring to a simmer. Cook gently for about an hour to make a corn stock.  For the polenta, bring 2 C. of the corn stock and the heavy cream to a simmer. Slowly whisk in the corn meal. Cook 5 minutes, stirring continually. Cover and cook an additional 10 minutes stirring occasionally. To finish, fold in the roasted corn kernels, the butter, and grated Parmigiano. Season to taste with salt and pepper and serve with more Parmigiano grated over the top.

Great Grandma Inez Kisser’s Sour Cream Peach Pie

Great Grandma Inez Kisser’s Sour Cream Peach Pie

Great Grandma Inez Kisser’s Sour Cream Peach Pie

 

Makes one 9-inch pie

 

1  9-inch pie crust of your choice, uncooked (my preference is an all butter crust)

6+ peaches, depending on size

1 C. sugar

3 T. flour (may need to adjust depending on how juicy your peaches are)

⅛ tsp. sat

1 large C. slightly soured cream (can substitute ½ sour cream to ½ whipping cream)

 

Grandma Inez: Place halved peaches pit side up (peel if desired) in pie crust, mix flour, sugar and salt and pour over peaches. Then top with sour cream mixture. Bake at 375° F for 45–50 minutes.  *My notes: I prefer my peaches cut in large chunks; peel left on. I toss lightly with the flour/sugar mixture before placing in the pie crust. I use the same bowl from my peaches to then mix up my soured cream and prefer to increase this to ~1½ C. total. Pie serves best when it has an opportunity to cool so the filling can set up.

Zesty Zucchini Ribbon & Cherry Tomato Salad

Zesty Zucchini Ribbon & Cherry Tomato Salad

Zesty Zucchini Ribbon & Cherry Tomato Salad

 

¼ C. olive oil

Juice from 1 freshly-squeezed lemon (or ¼ cup)

Lemon zest

1 small clove of garlic, minced

1 small bunch of fresh thyme, roughly chopped

¼ tsp. salt

⅛ tsp. black pepper

 

4 small zucchini (or 2 pounds)

1 C. halved cherry tomatoes

1 C. freshly shaved Parmigiano Reggiano

 

Lemon Thyme Vinaigrette:

 

In a small glass measuring bowl, mix olive oil and lemon juice.  Add the rest of the ingredients, and whisk until emulsified. Set vinaigrette aside.

 

Zucchini Salad:  Using a wide vegetable peeler, peel zucchini into ribbons (see Note) and arrange on a serving platter so that they aren’t sitting on top of each other. Slightly bend them or twist them so that the presentation is pleasing to the eye.  Randomly place cherry tomatoes on top of the zucchini ribbons and tuck a few underneath. Sprinkle cheese shavings on top. Then, drizzle the lemon thyme vinaigrette over the salad. Serve immediately. Leftovers should be refrigerated, stored in a glass, lidded container and eaten within 2-3 days. Note: Zucchini ribbons are easy to make if you have a wide vegetable peeler. First, cut off both ends of the zucchini. Rest one end of the zucchini on the cutting board, and starting at the top, slide the blade of the peeler down to the other end. Because the first ribbon you’ll make only includes the dark green zucchini skin, set it aside (more info to follow). Continue making ribbons until they start to include the immature seeds. At this point, rotate the zucchini and begin again. Each time your ribbons start to include seeds, rotate to a new side. You’ll probably rotate each zucchini three or four times, depending on its size, before you are done. You can dice up the leftover zucchini skin, flesh and immature seeds, and add them to A leafy green salad, roast them in the oven with other vegetables, or add them to your compost. Nothing will go to waste!

Wild Berry & Thyme Ice Cream

Wild Berry & Thyme Ice Cream

Wild Berry & Thyme Ice Cream

 

1 C. heavy cream

1 C. half and half

½ C. granulated sugar plus ½ T. granulated sugar

Pinch of salt

¼ tsp. fresh thyme leaves pulled from their stems or a few dried thyme sprigs placed inside a tied bundle of thin cheesecloth

½ C. wild strawberries, or a combination of wild berries including strawberries, raspberries, blackberries, or blueberries, divided in half

1 T. maple syrup (optional)

¼ tsp. vanilla extract (optional)

Balsamic vinegar glaze, for serving (optional)

 

Place the heavy cream, half and half, and ½ C. sugar in a saucepan on the stove over medium-low heat. Stir continuously until the sugar dissolves. Add the salt, maple syrup, vanilla, fresh thyme leaves or dried thyme bundle, and half of your fruit. Continue to heat the mixture, stirring frequently, until it begins to simmer gently and the steam rising off the surface becomes fragrant. Do not allow the mixture to boil. Lower the heat to the lowest possible setting and continue to stir frequently for 5-7 more minutes, crushing the fruit with the back of your spoon as you stir. Remove the saucepan from the heat and allow the ice cream base to cool to room temperature. If using dried herbs, remove the cheesecloth bundle and discard. Transfer the mixture to a closed container and chill for at least 3 hours or overnight in the refrigerator. After chilling your ice cream base, take the other half of your berries and place in a bowl with ½ T. of sugar. Mix and let sit for 30 minutes to macerate (release juice and sweeten). If you are only using small berries like strawberries and low-bush blueberries, you can keep them whole. If you are using large berries, cut them into small, quarter-inch pieces before adding the sugar. Remove the ice cream mixture from the refrigerator and use an immersion blender to process until it is very smooth. Add the remaining fruit-sugar blend and mix. Process in an ice cream maker according to manufacturer instructions. Transfer the soft ice cream to an airtight container and place in the freezer for a few hours to allow the ice cream to fully harden before serving. Serve on its own, top with a few fresh berries, or add a thin drizzle of balsamic vinegar glaze.

Prosciutto-Wrapped Lemon Thyme Farmer Cheese Asparagus Appetizer

Prosciutto-Wrapped Lemon Thyme Farmer Cheese Asparagus Appetizer

Prosciutto-Wrapped Lemon Thyme Farmer Cheese Asparagus Appetizer

 

1 pound asparagus (1 bunch or approximately 20 spears)

7.5 ounces farmer cheese* (1 package)

1½ T. skim milk

1 T. fresh lemon thyme (stems removed), plus more for garnish

12 ounces sliced prosciutto (four 3-ounce packages or approximately 20 slices)

Zest from 2 lemons (2 T. separated)

1 lemon for garnish (sliced into wedges)

*Farmer cheese is a soft, mild cheese made by pressing cottage cheese. Ricotta cheese or goat cheese can be substituted.

 

Rinse and pat dry asparagus. Remove the tough ends. To do this, hold one spear in both hands, and gently bend until it snaps. Discard ends (compost or store in the freezer for later use). Set aside. Zest lemons and set aside. This should yield about 2 separate tablespoons. Mix 1 T. thyme and 1 T. lemon zest into farmer cheese. Add milk and mix until incorporated. Set aside. In a Dutch oven, bring 1 inch of water to a boil. Gently place asparagus spears in boiling water and cook for 3-4 minutes, or until asparagus has turned bright green and is a little tender. Do not overcook! Remove asparagus and place into a strainer. Immediately rinse with very cold water, then arrange on a paper towel-lined plate, and let cool. Gently remove one slice of prosciutto from its packaging. Keeping the prosciutto flat, add one heaping tsp. of the cheese mixture to one end, and then use the back of a spoon spread slightly. Vertically center one asparagus spear on top of the cheese mixture. Using both hands, gently roll the prosciutto, cheese, and asparagus. Think of it as wrapping a prosciutto blanket around the center of the asparagus. Arrange asparagus in a single layer on a rectangular plate or on a medium-sized wooden cutting board. Be sure spears are all facing the same direction. To garnish, sprinkle 1 T. lemon zest and lemon thyme on top. Serve with lemon wedges on the side. Serve immediately.

Nettle Naan

Nettle Naan

Nettle Naan

 

3½ to 4 C. all-purpose or bread flour

2 tsp. yeast

2 tsp. salt

3 T. powdered nettle

1 C. warm water

1 T. honey

⅜ C. milk or thin yogurt

2 to 3 T. olive or sunflower oil

 

Starting out with 3 C. flour, mix all ingredients together until a soft dough forms. You can do this by hand or in a stand mixer with a dough hook. Work dough several minutes, until smooth and elastic, adding remaining flour only if necessary. Cover airtight and let rest for an hour. Deflate the dough and divide it into 12 evenly sized pieces. Roll into round balls, cover, and let rest for 30 minutes. (Or close airtight in a tub and chill for up to 24 hours.) Roll each ball out to a roughly 6-inch disc, then stretch into a teardrop shape. Heat a cast-iron skillet or griddle on medium and lightly oil the surface. Cook naan for 1to 2 minutes on each side, or until flecked with brown and bubbled. Wrap in a cloth while you finish baking the remainder

Boozy Spicy Watermelon Wedges

Boozy Spicy Watermelon Wedges

Boozy Spicy Watermelon Wedges

 

1 small local watermelon cut into 1-inch wedges

2/3 C. Rum

2 T. triple sec

2 T. 2 T. local honey

2 limes

Jalapeno salt

 

Place watermelon wedges in an even layer in a shallow storage container or baking dish. Whisk together rum, triple sec, honey, and the juice of half a lime, and pour over.

Cover and chill overnight. Arrange wedges on a serving platter…(drain off excess liquid—chef’s treat!) and sprinkle with jalapeno salt to taste. Cut remaining lime into wedges to accompany and serve.

Oeufs au Plat Bressanne (Baked Toast with Cream and Eggs)

Oeufs au Plat Bressanne (Baked Toast with Cream and Eggs)

Oeufs au Plat Bressanne (Baked Toast with Cream and Eggs)

 

4 large eggs at room temperature

2 thick slices Italian or French bread

½ C. heavy cream

4 slices cooked bacon chopped

2 T. duck or bacon fat or softened butter

2 cloves garlic sliced in half

2 tsp. chives finely chopped

Maldon salt and freshly ground black pepper to taste

dash of cayenne pepper optional

Grated Le Gruyere AOP cheese for topping optional (hard Swiss cheese)

 

Set a rack in the middle of the oven and preheat to 375 degrees. Coat the inside of a baking dish with one tsp. of the softened butter. Use the rest to spread on both sides of the bread slices. Heat a large skillet over medium-high heat and toast the bread until golden brown, 1 or 2 minutes per side. In a small saucepan over low heat, bring the cream and garlic cloves to a simmer until fragrant with garlic. Toss the garlic. Add salt, pepper, and cayenne (if using) to taste. Lay the toasted bread in a baking dish and spoon 2 to 3 T. of the hot cream over each bread slice. Crack eggs into a small bowl, then gently pour atop slices of bread—take care not to break the yolks. Slowly pour the rest of the cream over the eggs and immediately transfer the baking dish to the oven. Bake until the whites are set and the yolks are cooked to your preference. (Runny yolks will take around 13 or 14 minutes.) Remove from oven and top with the bacon and chives. Add grated cheese if using and serve immediately.

Flavored Salts

Flavored Salts

Get Salty!

Fresh Herb Salt

 

You can use any herbs, but you can’t go wrong with some combination of fresh rosemary, thyme, sage, basil, oregano, chives, cilantro or dill. This salt can be used on practically anything, but it is still salt, so use sparingly. It really shines on roasted chicken, corn on the cob or sliced tomatoes.

 

1-2 garlic cloves, optional

2 C. lightly packed herbs

½ C. fine sea salt or fine Himalayan pink salt

Begin chopping the garlic and herbs, then add the salt to the cutting board and continue to chop until everything is finely minced and uniform in texture. Spread onto a baking sheet lined with parchment paper and let dry uncovered on the counter overnight. The herbs and garlic should be dry to the touch.

 

To speed up the process, heat the oven to 175° and put the baking sheet in. Turn off the oven and leave the baking sheet in for a few hours or until the herbs are dry to the touch. Once the herb salt is completely dry, store in sealed jars in a dark and cool pantry for 1 to 2 months. The best place to store and avoid possible mold is in the refrigerator. The herb salt will last 4 to 6 months in the refrigerator in a sealed jar.

 

 

Vegetable Peel Salt

 

No matter which vegetable you use here, the process is the same. You can get creative with your choice of vegetables but a good place to start is with tomatoes, beets, carrots, ginger, parsnips, celeriac, radishes or turnips. These salts will enhance the flavor of any dish that includes those vegetables: roasted beets or beet hummus finished with a sprinkle of beet salt, a tomato and mayonnaise sandwich finished with a sprinkle of tomato salt, a curry or stir-fry finished with a sprinkle of ginger salt, a Bloody Mary cocktail rimmed with tomato salt. The possibilities are endless …

 

To remove the skins from tomatoes, make a small x on the bottom of each tomato with a knife. Drop into boiling water until you start to see the skin peel away from the fruit, about 2 minutes. Remove them with a slotted spoon and plunge them into a bowl of ice water. When cool enough to handle, peel away the skins.

 

For other vegetables, scrub under cold water to remove any dirt or debris. Peel away the skins, leaving behind as much of the flesh as possible.

 

Weigh the peels of each vegetable and spread them out on parchment-lined baking sheets, keeping each vegetable separated on its own baking sheet. Sprinkle an even amount of salt by weight on top of the peels: for example, 80 grams of tomato skins sprinkled with 80 grams of salt. Place in a 200° oven to dry for 3 hours or more. The skins should snap in half, not bend, once they are completely dried. Keep drying in the oven if the skins bend.

 

Grind the dried skins and salt from each baking tray in a mortar and pestle to create a fine and even mixture. Tougher peels from beets and other root vegetables may need to be pulsed in a food processor. Store salts in labeled and sealed jars in a cool, dark place for 2 to 3 months.

Currant Preserves and Rosemary Sauce for Grilled Steak

Currant Preserves and Rosemary Sauce for Grilled Steak

Currant Preserves and Rosemary Sauce for Grilled Steak

4 local beef steaks

salt and pepper, to taste

1 T. olive oil

2 cloves garlic, chopped

½ C. currant preserves or jelly

½ T. fresh rosemary, chopped

1 T. honey

1 tsp. lemon juice

 

Heat the grill and prepare the steaks with salt and pepper. Cook to desired doneness. Allow to rest for 10 minutes.  Place the olive oil and garlic in a sauté pan. Cook over medium heat for  1–2 minutes, until the garlic begins to soften. Add the preserves, rosemary, honey and lemon juice. Whisk the mixture together and allow to cook until it begins to thicken. Add salt and pepper to taste. Strain the sauce and pour over the cooked steaks.

Melting Onions with Berry Compote

Melting Onions with Berry Compote

Melting Onions with Berry Compote

 

2 Spanish (or yellow) onions

3–4 T. olive oil

Salt and pepper to taste

 

1 C. frozen blueberries*

¼ C. water

½ tsp. cornstarch

Pinch of salt

Optional: maple syrup

 

Preheat oven to 375°F. Slightly trim the top and bottom of the onions, careful to leave the skin attached. (This serves as insulation.)  From the top of the onion, make a cross cut slicing almost through to the bottom (nearly halving the onion).  Place the whole onions in a small baking dish (a loaf pan also works well). Drizzle the olive oil over the onions, then season with salt and pepper.  Cover with aluminum foil and roast for 75 minutes. Occasionally uncover and baste the onions with the oil mixture that will collect at the bottom of the dish.  Then uncover and roast for another 10 minutes. Remove from the oven, carefully remove skins, and plate with berry compote. In a small saucepan over low heat, simmer berries and water. Once the berries start to break down, smash with potato masher. After 2–3 minutes, slowly whisk in the cornstarch to thicken the sauce. Add maple syrup for additional sweetness, if desired. Remove from heat and serve atop onions. *Fresh blueberries may also be used; adjust the amount of water and cornstarch as needed.