Farm & Larder Cornbread
Best baked in a preheated cast-iron skillet, our signature cornbread is lovely served warm and topped with sweet honey butter.
Ingredients:
F&L cornbread mix
1/3 cup vegetable oil
1 cup milk
1 egg
Butter or vegetable oil, for greasing pan
Method:
1. Place a 10-inch skillet in the oven and preheat the oven to 425°.
2. In a large mixing bowl, whisk together the eggs, oil and milk. Add in the cornbread mix and stir until just combined.
3. Carefully remove the preheated skillet from the oven. Add a tablespoon of butter or oil to the skillet and swirl to coat. Pour the batter into the skillet and return it to the oven. Bake for about 20 minutes, or until golden around the edges and a toothpick inserted into the center comes out clean.
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Vanilla-Almond Rhubarb Galette
Topped with strawberry preserves, this simple dessert is the perfect combination of tart and sweet.
Ingredients:
1 pound fresh rhubarb, trimmed of tough ends
Farm & Larder galette dough, chilled
Farm & Larder vanilla-almond filling
¼ cup Farm & Larder strawberry preserves
1 tablespoon unsalted butter, cut into small pieces
Method:
1. Preheat the oven to 400°. Slice rhubarb into very thin pieces with a knife or mandoline. Place in a large bowl and mix in Farm & Larder vanilla-almond filling. Set aside.
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. Arrange the rhubarb filling over the pastry to within an inch of the edge. Top with a layer of strawberry preserves and dot with the pieces of butter. Fold the pastry edge up and over the filling to create a 1-inch border.
3. Bake the galette for about 1 hour, until the pastry is nicely browned and crisp and the rhubarb is tender. Transfer the pan to a rack and let the galette cool. Serve warm or at room temperature.
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Ricotta-Stuffed Paccheri with Marinara & Basil-Nettle Pesto
This wonderful baked pasta boasts beautiful color courtesy of a swirl of pesto.
Ingredients:
1 pound paccheri noodles
2 cups Farm & Larder ricotta cheese
2 eggs
Farm & Larder Nonna Pat’s marinara sauce
Farm & Larder basil-nettle pesto
Sea salt and fresh ground pepper
½ cup Grana-style cheese, such as Parmesan
Method:
1. Over medium-high heat, bring a large pot of generously-salted water to a boil. Drop in paccheri noodles and cook until just al dente, with plenty of bite left, about 5 minutes. Drain, then rinse with cold water to cool and drain again. Drizzle with a swirl of olive oil and set aside.
2. In a mixing bowl, combine ricotta cheese and eggs, stirring thoroughly to mix and break up eggs. Season generously with salt and pepper.
3. In large glass or ceramic baking dish, spoon in 1-2 tablespoons marinara to coat bottom. With a wooden spoon or spatula, stuff about 4 tablespoons ricotta mixture into each paccheri, working one at a time, laying out stuffed noodles in the baking dish. When finished, top with Nonna Pat’s marinara and lightly spread to cover with noodles. Drizzle with basil-nettle pesto, and sprinkle with Parmesan cheese.
4. Bake in a preheated oven at 350° for 20-25 minutes, or until cheese has melted and sauce is bubbly.
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German-Style Oven Pancake
Forget flipping: This oven-baked pancake is airy and light—absolutely delicious topped with raspberry preserves.
Ingredients:
Farm & Larder oven pancake batter
2 tablespoons butter
Farm & Larder raspberry preserves
Method:
1. Preheat oven to 425°. Set a large oven-safe skillet over low heat, and melt butter.
2. Pour Farm & Larder pancake batter into buttered skillet and transfer to oven. Bake for 20-25 minutes, until edges are golden and pancake is cooked through in the middle. Remove from oven, cut into wedges and top with preserves.
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Warm Beet Salad with Winter Greens
Topped with fresh Chevre and our crunchy hazelnuts, this flavorful salad is a true winter pick-me-up.
Ingredients:
Roasted golden beets, sliced and still warm from the oven (see recipe)
1 head escarole, washed, dried and coarsely chopped
1 head frisée, washed, dried and coarsely chopped
Farm & Larder hazelnut-thyme vinaigrette
½ cup crumbled fresh Chevre
½ cup Farm & Larder toasted hazelnut topping
Fresh-cracked pepper
Method:
1. In a small bowl, add frisée and escarole and drizzle with about ½ cup Farm & Larder hazelnut-thyme vinaigrette, and toss to combine. Allow to stand at room temperature for about 1-2 minutes, allowing greens to soak up some of the vinaigrette.
2. Arrange greens on serving platter, then top with warm beet slices. Generously sprinkle with fresh Chevre and hazelnut topping, then drizzle with the remaining hazelnut-thyme dressing. Season with fresh-cracked black pepper to taste.
Variation: These beets are also wonderful served over thinly-sliced fennel in lieu of the greens. Just let fennel soak up vinaigrette for about 10 minutes to soften slightly.
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Savory Mushroom Galettes
These rustic tarts make for a stunning, and incredibly satisfying, appetizer!
Ingredients:
Farm & Larder galette dough, chilled
Farm & Larder duxelles
1 large egg, whisked
Method:
1. Preheat oven to 375° and line a baking sheet with parchment paper. Unwrap the chilled dough and place on a well-floured surface. Let sit until the edges become soft enough to roll.
2. Roll dough to about ⅛-inch thickness, adding flour as necessary to prevent sticking. Using a 2 ½- to 3-inch round cutter (the mouth of a large wine glass works, too!) cut out circles of dough and place on the parchment lined pan. Collect dough scraps and reroll until dough is gone.
3. Place about 1 tablespoon of prepared duxelles into the center of each dough round. (The amount of filling will vary depending on the size of the dough circles. You need about ¾-inch of dough left around the edges for folding.) Fold one small section of dough up onto filling. Rotate and fold another section to create a pleat. Continue until it is pleated all the way around. Press firmly to seal pleats together.
4. Brush the whisked egg on the galette crusts, then place in the oven. Bake until the crusts are golden brown. Remove and cool slightly before serving.
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Stracciatella Soup
Accented with our kale-hazelnut pesto, this nourishing soup is incredibly light and silky.
Ingredients:
8 cups Farm & Larder chicken stock
3 eggs
4 tablespoons Grana-style cheese, grated
1 jar Farm & Larder kale-hazelnut pesto
Sea salt and fresh ground pepper
Method:
1. Bring chicken stock to a boil in a large sauce pan over medium-high heat. In a bowl, whisk the eggs, cheese and kale-hazelnut pesto to blend.
2. Reduce the heat to medium-low. Stirring the broth in a circular motion, gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin strands of egg, about 1 minute. Season the soup, to taste, with salt and pepper.
3. Ladle the soup into bowls and serve with extra Grana and sliced Italian Rustica bread.
Variation: This soup is also delicious with 1 cup fresh spinach added at the end.
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Savory Mini Galette Tarts
Wow guests with these rustic tarts. (We’ve done all the prep work already!)
Ingredients:
Farm & Larder galette dough, chilled
Farm & Larder spinach-mushroom filling
1 large egg, whisked
Method:
1. Preheat oven to 375° and line a baking sheet with parchment paper. Unwrap chilled dough and place on a well-floured surface. Let sit until the edges become soft enough to roll.
2. Roll dough to about â…›-inch thickness, adding flour as necessary to prevent sticking. Using a round cutter (the mouth of a large wine glass works too) cut out circles of dough and place on the parchment lined pan. Collect dough scraps and reroll until dough is gone.
3. Place about 1 tablespoon of prepared filling into the center of each dough round. (The amount of filling will vary depending on the size of the dough circles. You need about ¾-inch of dough left around the edges for folding.)
4. Fold one small section of dough up onto filling. Rotate and fold another section to create a pleat. Continue until it is pleated all the way around. Press firmly to seal pleats together.
5. Brush the whisked egg on the galette crusts, then place in the oven. Bake until the crusts are golden brown. Remove and cool slightly before serving. You can also bake the tarts ahead of time and reheat just prior to serving.
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Stuffed Pasta Shells with Tomato Sauce
Our spin on the Italian classic is freshened up by bright parsley, basil and handmade ricotta cheese.
Ingredients:
1 pound lumacone shell pasta
1 jar Nonna Pat’s tomato sauce
3 ½ cups Farm & Larder fresh ricotta cheese
½ cup grated Romano cheese
1 egg
12 basil leaves, chopped
2 tablespoons minced parsley
Farm & Larder Vecchio cheese (for grating)
Method:
1. Cook pasta shells for half the cooking time; make sure not to overcook. Drain and rinse in cool water. Set aside.
2. In a bowl, mix ricotta, Romano cheese, egg, salt and pepper, basil and parsley. Stir until combined.
3. To assemble, coat the bottom of a baking dish with ½ cup tomato sauce. Fill each half-cooked shell with the cheese mixture. Place face down on the sauce. Repeat with shells until cheese mixture is gone. Top shells with remaining sauce. Sprinkle with grated Vecchio cheese.
4. Bake at 350° for 25 minutes, or until hot and bubbly.
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Strawberry Shortcakes with Crème Fraîche
Topped with ripe strawberries, these shortcakes are moist, crumbly and just a touch sweet.
Ingredients:
Farm & Larder shortcake mix
¾ cup heavy cream, plus 1 tablespoon
4 cups strawberries, washed, stemmed and sliced
½ cup sugar
1 cup Farm & Larder crème fraîche
Method:
1. Preheat oven to 400°. Add the shortcake mix to a large mixing bowl. Measure ¾ cup cream; set aside 1 tablespoon. Add the remaining cream 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. Reroll the scraps, you should be able to get 2 or 3 more shortcakes out of it.
3. Place the biscuits on a baking sheet lined with parchment, and brush the tops with the tablespoon of cream. Bake for 15-17 minutes or until lightly golden. Remove from oven and allow to slightly cool.
4. In a second bowl, mix the sliced strawberries with sugar. To assemble, split each shortcake in half and top both halves with a serving of berries. Finish with a generous dollop of honeyed crème fraîche.
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