Biscuits

This mix produces light and fluffy biscuits every time.

Ingredients:
Farm & Larder biscuit mix
¾ cup milk, plus 1 tablespoon

Method:
1. Preheat the oven to 400°. Add the biscuit mix to a large mixing bowl. Measure ¾ cup milk (set aside 1 additional tablespoon). Add the milk to the dry mixture, and stir with a fork until the mixture just comes together.

2. Lightly knead the dough a few times in the bowl, turn it out onto a lightly floured board, and roll out about ¾-inch thick. Cut six 2½-inch circles or squares out of the dough. Re-roll the scraps, you should be able to get 2 or 3 more biscuits out of it.
3. Place the biscuits on a baking sheet lined with parchment, and brush the tops with the tablespoon of milk. Bake for 15-17 minutes or until lightly golden. Remove from the oven and allow biscuits to slightly cool before serving.

Challah Bread French Toast

This lovely and light French toast is wonderful topped with syrup, confectioner’s sugar or this week’s apple butter.

Ingredients:
1 large loaf Challah bread
2 eggs
1½ cups milk
1 teaspoon grated orange zest
½ teaspoon vanilla extract
½ teaspoon smoked cinnamon
1 tablespoon honey
½ teaspoon salt
Unsalted butter
Vegetable oil

Method:
1. Preheat the oven to 250°.

2. In a large shallow bowl or pan, whisk together the eggs, milk, orange zest, vanilla, smoked cinnamon, honey and salt. Slice the Challah in ¾-inch thick slices. Soak the slices in the egg mixture for 5 minutes, turning once.

3. Heat 1 tablespoon butter and 1 tablespoon oil in a very large sauté pan over medium heat. Add the soaked bread and cook for 2-3 minutes on each side, until nicely browned. Place the cooked French toast on a sheet pan and keep it warm in the oven. Fry the remaining soaked bread slices, adding butter and oil as needed.

Porcini Mushroom Risotto

Creamy and delicious, this recipe is a favorite here at the farm—just remember to stir!

Ingredients:
1½ cups Arborio rice
4-5 cups warm chicken stock
½ cup white wine (if desired)
½ finely chopped onions or shallots
1-2 tablespoons chopped garlic (if desired)
½-1 cup Porcini mushrooms, reconstituted (see enclosed method) and sautéed until golden brown in butter
8 tablespoons butter or olive oil (can use a mixture)
½ cup grated Grana cheese
2 tablespoons chopped Italian parsley
Fresh ground pepper to taste

Method:
1. In a saucepan, bring the chicken stock to a boil and then turn down to a simmer to keep hot. In another large saucepan over medium low heat, melt 4-5 tablespoons of butter and cook the onions or shallots until soft but not brown.

2. Add garlic and continue cooking for about 2 minutes. Turn the heat up and add the Arborio rice. Stir for about one minute.

3. Add a ladleful of stock to the rice and continue stirring until almost absorbed. Add another ladleful of stock and the wine and continue stirring—repeat until all the stock is gone and the rice is creamy and tender.

4. Stir in the remaining butter, sautéed mushrooms, and grated Grana cheese until melted. Sprinkle with fresh parsley and season to taste with pepper, and serve immediately.

Asparagus & Mushroom Frittata

This lovely, springtime-fresh frittata can be easily served for brunch, lunch, or dinner; you choose!

Ingredients:
1 tablespoon olive oil
1 large bunch fresh asparagus
6 ounces wild mushrooms
1 cup onion, peeled and thinly sliced
8 large eggs
½ cup ricotta cheese
2 tablespoons lemon juice
½ teaspoon salt
¼ teaspoon ground black pepper

Method:
1. Heat oil in a large, oven-safe skillet over medium heat. Add the asparagus, onion and mushrooms, then cover and cook until onions and vegetables are tender, but not brown, about 4-5 minutes; remove from heat.

2. Set aside 4-6 asparagus spears and a few of the mushrooms. Cut remaining asparagus into thirds and return to the skillet.

3. In a separate bowl, beat together eggs, ricotta cheese, lemon juice, salt and pepper until everything is blended nicely. Pour the mixture over vegetables and reduce heat to low. Cover and cook until eggs are almost set, about 7 minutes.

4. Preheat the broiler while eggs are cooking. Remove pan from heat, uncover, and arrange reserved asparagus and mushrooms over the eggs. Broil 6 inches from heat until eggs are set and starting to brown, about 3 minutes. Cut into wedges to serve.

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