Home for the Holidays Recipes

‘Tis the season for family and friends to gather around and celebrate the most magical time of year—allow us to lending a helping hand with any soirée you have planned with a bevy of housemade accoutrements ranging from buttery galette dough and Chanterelle duxelles to chicken liver pâté and both candied cranberries and sweet-tart cranberry syrup. Also included in this holiday lineup: Smoked blue cheese, pear vinaigrette and such produce as celery root, Tokyo turnips and fennel. Happy holidays from our family to yours!

Here are some recipe ideas for the week:

Apple-Pear Galette with Smokey Blue Cheese
Slice this beautiful tart into wedges and serve as an appetizer!

Smokey Blue Cheese-Stuffed Pears over Arugula Greens
Topped with spectacular slices of blue cheese stuffed-pear, this salad always wows guests.

Celery Root & Potato Purée
This beautiful side dish is a delightful spin on traditional mashed potatoes.

Sautéed Turnips with Garlic & Greens
Tossed with flavorful garlic, these turnips are incredibly tender thanks to a quick simmer in chicken stock.

Cauliflower Mimosa
Simmered in a combination water and milk bath, this cauliflower dish from Pierre Franey’s Cooking in America is meltingly smooth and incredibly satisfying.

Baked Lady Apples
A true classic, this beautiful dessert is lovely topped with crème fraîche.

Apple Galette with Candied Cranberries
This country-style tart is also topped with a drizzle of our housemade cranberry syrup.

Apple Galette with Candied Cranberries

This country-style tart is also topped with a drizzle of our housemade cranberry syrup.

Ingredients:
Farm & Larder galette dough, chilled
4 apples
½ cup candied cranberries
2 tablespoons sugar
½ teaspoon cinnamon
1 tablespoon unsalted butter, cut into small pieces
F&L cranberry syrup

Method:
1. Preheat the oven to 400°. Peel, halve and core the apples and slice into ¼-inch thick pieces. In a small bowl, combine the sugar and cinnamon.

2. On a lightly floured work surface, roll the pastry into a 12-by-14-inch rectangle and transfer to a large rimmed baking sheet. Decoratively arrange the apple slices over the pastry to within an inch of the edge. Drizzle the honey over apples, then sprinkle with cinnamon sugar and dot with the pieces of butter. Scatter the candied cranberries all over the apple mixture. Fold the pastry edge up and over the apples to create a 1-inch border.

3. Bake the galette for about 1 hour, until the pastry is nicely browned and crisp and the apples are tender. Transfer the pan to a rack and let the galette cool. Lightly drizzle with F&L cranberry syrup and serve warm.

Baked Lady Apples

A true classic, this beautiful dessert is lovely topped with crème fraîche.

Ingredients:
4 Lady apples
½ cup brown sugar
4 tablespoons butter
2 teaspoons brown sugar
1 cup boiling water

Method:
1. Preheat oven to 350°. Rinse and dry the apples. Using a sharp paring knife or apple corer, cut out the cores, leaving the bottom ½-inch of the apples intact. (If using a paring knife, first cut out the stem area and then use a small metal spoon to scoop out the seeds). Cut the holes so that they are an inch or so wide.

2. Place the apples in a baking dish and stuff each apple with 2 tablespoons brown sugar and 1 tablespoon butter. Sprinkle each with cinnamon.

3. Pour the boiling water into the bottom of the baking dish. Bake for 30 to 45 minutes, until the apples are cooked through and tender, but not overcooked and mushy. When done, remove the apples from the oven and baste them with the juices from the pan. Serve with a dollop of lightly sweetened whipped cream or crème fraîche.

Cauliflower Mimosa

Simmered in a combination water and milk bath, this cauliflower dish from Pierre Franey’s Cooking in America is meltingly smooth and incredibly satisfying.

Ingredients:
1 head cauliflower
¼ cup milk
2 tablespoons butter
1 hard-cooked egg, peeled and finely chopped
1 tablespoon fresh parsley, chopped
Sea salt and fresh ground pepper

Method:
1. Trim cauliflower and break or cut into small florets. Put the florets in a saucepan and cover with water. Add a dash of salt and the milk. Bring to a boil and simmer for 10-15 minutes, or until cauliflower is tender. (Do not overcook.) Drain and keep warm.

2. Heat butter in a nonstick skillet, then add cauliflower. Toss and cook over medium heat until cauliflower pieces start to color.

3. Add egg, parsley and salt and pepper to taste. Toss together and serve warm.

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