Buttered Radishes
These dipped radishes make for a wonderful starter or snack!
Ingredients:
Radishes, green tops intact
1 pound butter, at room temperature
2½ tablespoons fleur de sel
Method:
1. Gently wash the radishes in ice water, removing any dirt from the greens. Dry them well. Temper the butter by placing it over moderate heat.*
2. Once tempered, season the butter with the fleur de sel.
3. Dip the bottom half of the radishes into the tempered butter. Dip a second time and gently shake to remove any excess butter from the bottom. Place the butter-coated radish on a rimmed baking sheet lined with wax paper. Chill the radishes in the refrigerator until the butter is set.
*To temper butter, it’s easiest to use a double boiler, placing the butter over a pot of boiling water instead of directly heating the butter. Let the butter melt and heat up, then whisk occasionally until it thickens and stabilizes. It’s fully tempered when it has the consistency of melted chocolate.
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Tempered-Butter Radishes
These dipped radishes make for a wonderful starter or snack!
Ingredients:
Mixed spring radishes, green tops intact
1 pound butter, at room temperature
2½ tablespoons fleur de sel
Method:
1. Gently wash the radishes in ice water, removing any dirt from the greens. Dry them well.
2. Temper the butter by placing it over moderate heat.* Once tempered, season the butter with the fleur de sel.
3. Dip the bottom half of the radishes into the tempered butter. Dip a second time and gently shake to remove any excess butter from the bottom. Place the butter-coated radish on a rimmed baking sheet lined with wax paper. Chill the radishes in the refrigerator until the butter is set.
*To temper butter, it’s easiest to use a double boiler, placing the butter over a pot of boiling water instead of directly heating the butter. Let the butter melt and heat up, then whisk occasionally until it thickens and stabilizes. It’s fully tempered when it has the consistency of melted chocolate.
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Poached Quince, Radicchio & Puntarelle Salad
Sweet, fragrant quince meets pleasantly bitter autumn chicories in this colorful salad that celebrates the best of the late-fall harvest.Â
Ingredients:
For the poached quince:
2 medium quince
3 cups water
½ cup sugar or honey
½ cup Sauk Farm apple cider
1 cinnamon stick
2 strips lemon peel
1 tablespoon fresh lemon juice
For the salad:
1 small head Castelfranco or di Lusia radicchio, leaves torn
1 small bunch puntarelle, tender inner shoots thinly sliced and leaves roughly chopped
¼ cup toasted hazelnuts, roughly chopped
¼ cup shaved Parmesan cheese
1 small shallot, finely minced
For the vinaigrette:
2 tablespoons apple cider vinegar
1 tablespoon reserved quince poaching liquid
1 teaspoon Dijon mustard
¼ cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
Method:
1. Poach the quince: Peel, quarter, and core the quince, then cut into thick wedges. In a medium saucepan, combine the water, sugar or honey, apple cider, cinnamon stick, lemon peel, and lemon juice. Bring to a simmer, stirring to dissolve the sweetener. Add the quince and reduce the heat to low. Cover with a lid slightly ajar and simmer gently for 35–50 minutes, or until the quince is tender when pierced with a knife. Depending on the variety, the fruit may turn a lovely blush pink as it cooks. Let cool in the poaching liquid.
2. Prepare the puntarelle: Slice the tender inner shoots into thin strips and place in a bowl of ice water for 15–20 minutes to encourage them to curl and crisp. Drain and dry thoroughly. Roughly chop the tender outer leaves.
3. Make the vinaigrette: In a small bowl, whisk together the apple cider vinegar, reserved quince poaching liquid, Dijon mustard, and shallot. Slowly whisk in the olive oil until emulsified. Season with salt and pepper.
4. To assemble the salad, arrange the radicchio and puntarelle on a large serving platter. Remove the quince from the poaching liquid and slice into smaller wedges, if desired. Nestle the fruit among the greens. Drizzle with the vinaigrette and finish with toasted hazelnuts and shaved Parmesan. Serve immediately.
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Smashed Sunchokes with Thyme Butter
Enriched with butter and thyme and the perfect side dish for any spring meal.
Enriched with butter and thyme and the perfect side dish for any winter spread.
Ingredients:
1 pound sunchokes, rinsed and trimmed of any dark spots
6-8 tablespoons canola or other neutral oil for frying
2 tablespoons unsalted butter
Large pinch freshly picked thyme leaves
Flaky salt, such as Maldon, for serving
Method:
1. In a medium saucepan, cover the sunchokes with cold water. Season generously with salt (the water should taste nicely salted, as if you were seasoning soup). Set over high heat and bring to a boil, then reduce heat to maintain a gentle simmer. Cook until a paring knife inserted into a sunchoke meets little resistance, about 10 minutes; be careful not to overcook.
2. Drain sunchokes using a fine-mesh strainer or colander. When cool enough to handle, place sunchokes on a work surface or cutting board. Working 1 sunchoke at a time, use the bottom of a heavy skillet to press firmly on each sunchoke until it is flattened but still in one piece; take care not to press so hard that the sunchokes break apart.
3. In a large cast iron or other heavy bottomed skillet, heat oil over medium heat until shimmering. Add sunchokes in a single layer and cook without moving until well browned, about 3 minutes. Add more oil, if needed. Flip sunchokes, then add butter to the pan and allow to melt. Add half of the thyme to the melted butter and continue to cook, spooning butter over sunchokes, until browned on the second side, about 3 minutes longer.
4. Transfer sunchokes to a serving plate and spoon the thyme butter on top. Garnish with remaining freshly picked thyme leaves and sprinkle with flaky salt. Serve immediately.
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Roasted Radishes with Brown Butter & Lemon
The sweet, nutty brown butter here lends a beautiful finishing touch.
Ingredients:
1 large bunch radishes
1½ tablespoons olive oil
2 tablespoons unsalted butter
1 teaspoon fresh lemon juice
Sea salt
Method:
1. Preheat the oven to 450°. Brush a large heavy-duty rimmed baking sheet with olive oil. Cut off all but ½ inch of green radish tops; reserve trimmed tops and rinse them well, checking for grit. Coarsely chop radish tops and set aside. Cut radishes lengthwise in half and place in a medium bowl. Add 1½ tablespoons olive oil and toss thoroughly to coat. Place radishes, cut side down, on the prepared baking sheet; sprinkle lightly with coarse salt. Roast until radishes are crisp-tender, stirring occasionally, about 18 minutes. Season to taste with more coarse kosher salt, if desired.
2. Melt butter in a heavy small skillet over medium-high heat. Add a pinch of coarse kosher salt to the skillet and cook until butter browns, swirling skillet frequently to keep butter solids from burning, about 3 minutes. Remove skillet from heat and stir in fresh lemon juice.
3. Transfer roasted radishes to a serving bowl and drizzle brown butter over. Sprinkle with chopped radish tops and serve.
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Roasted Radishes with Brown Butter & Lemon
The sweet, nutty brown butter here lends a beautiful finishing touch.
Ingredients:
1 large bunch medium radishes
1½ tablespoons olive oil
2 tablespoons unsalted butter
1 teaspoon fresh lemon juice
Sea salt
Method:
1. Preheat oven to 450°. Brush a large heavy-duty rimmed baking sheet with olive oil. Cut off all but ½ inch of green radish tops; reserve trimmed tops and rinse them well, checking for grit. Coarsely chop radish tops and set aside. Cut radishes lengthwise in half and place in a medium bowl. Add 1½ tablespoons olive oil and toss thoroughly to coat. Place radishes, cut side down, on the prepared baking sheet; sprinkle lightly with coarse salt. Roast until radishes are crisp-tender, stirring occasionally, about 18 minutes. Season to taste with more coarse kosher salt, if desired.
2. Melt butter in a heavy small skillet over medium-high heat. Add pinch of coarse kosher salt to skillet and cook until butter browns, swirling skillet frequently to keep butter solids from burning, about 3 minutes. Remove skillet from heat and stir in fresh lemon juice.
3. Transfer roasted radishes to warmed shallow serving bowl and drizzle brown butter over. Sprinkle with chopped radish tops and serve.
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Farmhouse Croque Madame
A cozy twist on the French classic, made with Gruyère cheese bread, Bellsong butter, and our own farm eggs. Hint: It is delicious served with a radicchio salad on the side!
Ingredients:
4 thick slices Gruyère cheese bread
4 ounces Italian sausage
2 tablespoons Bellsong grey sea salt butter, plus more for toasting
1 tablespoons flour
¾ cup buttermilk or whole milk
½ cup grated Gruyère cheese
1 teaspoon Dijon mustard
Salt and freshly ground pepper, to taste
2 eggs
Fresh chopped herbs, such as thyme or parsley, for garnish
Method:
1. In a skillet over medium heat, cook the Italian sausage until browned and fully cooked, breaking it into crumbles. Transfer to a plate and keep warm.
2. In the same pan, melt the butter over medium heat. Whisk in flour and cook for 1 minute, then slowly whisk in buttermilk until smooth and slightly thickened. Stir in Dijon and half the Gruyère cheese until melted. Season with salt and pepper.
3. Butter one side of each bread slice. Place two slices butter-side down on a baking sheet, top with sausage and a spoonful of cheese sauce, then a second slice of bread (butter-side up). Heat a skillet or griddle over medium heat and toast sandwiches until golden brown on both sides. Transfer to a baking sheet, top each with remaining cheese sauce and shredded Gruyère, and broil 1–2 minutes until bubbly.
4. In a clean pan, fry the eggs sunny-side-up in butter. Place on top of each sandwich. Garnish with herbs and a crack of black pepper. Serve warm with a light side salad—or enjoy with a drizzle of Bella Luna wildflower honey for a sweet-savory brunch treat.
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Quince-Ginger Compote
Another fantastic filling option for this week’s crêpes.
Ingredients:
3 cups off-dry white wine, such as Riesling
1½ cups water, plus more if needed
1½ cups sugar
12 thin slices peeled fresh ginger (from one 2-inch piece)
3 pounds just ripened quince (about 4), peeled, cored, and cut into ½ -inch wedges
1 tablespoon fresh lemon juice
Method:
1. Bring wine, water, sugar, and ginger to a simmer in a medium saucepan over high heat. Cook, stirring, until sugar dissolves, about 5 minutes. Add quinces. (Add more water if needed to cover fruit.) Reduce heat, and simmer gently until quinces are tender, 25 to 45 minutes depending on ripeness of fruit.
2. Transfer quinces to a bowl using a slotted spoon. Bring liquid in saucepan to a simmer, and cook until slightly syrupy, about 5 minutes. Remove, and discard ginger. Stir in lemon juice. Pour syrup over quinces. Let stand until cool. Refrigerate if desired.
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Brown Butter Baked Apples with Hazelnuts
Sweet orchard apples are filled with toasted Northwest hazelnuts, brown sugar, and warm cinnamon, then baked until tender and fragrant for a warm and cozy dessert.
Ingredients:
4 medium baking apples
5 tablespoons unsalted butter, divided
½ cup toasted hazelnuts, roughly chopped
¼ cup packed light brown sugar
¼ cup old-fashioned rolled oats
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
Pinch of fine sea salt
1 teaspoon vanilla extract
½ cup apple cider or water
Method:
1. Preheat the oven to 375°. Lightly butter an 8-inch square baking dish or another small baking dish that will hold the apples snugly. Using an apple corer or small paring knife, remove the cores from the apples, leaving the bottoms intact to hold the filling. Widen each opening slightly to create room for the hazelnut mixture. Place the apples upright in the prepared baking dish.
2. Melt 4 tablespoons of the butter in a small saucepan over medium heat. Continue cooking, swirling the pan occasionally, until the butter foams and the milk solids turn golden brown, about 3–5 minutes. Remove from the heat as soon as it smells nutty and fragrant. Stir in the vanilla.
3. In a medium bowl, combine the toasted hazelnuts, brown sugar, oats, cinnamon, ginger, and salt. Pour in 3 tablespoons of the browned butter, including the flavorful browned bits, and stir until the mixture is evenly moistened.
4. Fill the apples: Spoon the hazelnut mixture into the hollowed apples, packing it gently and mounding a little filling on top. Drizzle the remaining browned butter over the apples. Dot the tops with the remaining tablespoon of regular butter.
5. Pour the apple cider or water into the bottom of the baking dish. Cover loosely with foil and bake for 20 minutes. Remove the foil and continue baking for another 15–25 minutes, until the apples are tender when pierced with a knife but still hold their shape. Let the apples rest for 5 minutes. Spoon some of the warm pan juices over each apple and serve with vanilla ice cream or whipped cream, if desired.
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Quince Butter
Lovely on your morning toast!
Ingredients:
6 quinces, peeled, seeded and cut into slices
¾ cup sugar
Method:
1. Bring quinces, sugar, and 3 cups water to a simmer in a medium stockpot; cook until quinces begin to soften, about 20 minutes. Reduce heat; gently simmer until soft, 1 to 1 1/2 hours, stirring frequently when paste begins to thicken and stick to bottom of pot.
2. Press through a sieve into a bowl (repeat if a smoother consistency is desired); discard pulp. Refrigerate, covered, up to 1 week.
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