How-To: Make Raclette
Let everyone assemble their own platter of provisions to top with melty raclette cheese!
Ingredients:
Boiled, braised or roasted potatoes
Speck, sliced
Pickled onions
Cornichons
Raclette cheese
Tools:
Boska Holland Mini Raclette Partyclette
Method:
1. First assemble all your prep ingredients and lay them out on the table, allowing everyone to pick their favorite options. (We recommend a little of everything included in this week’s kit!)
2. Light the tea candles that come with the Partyclette, place in the base and set it on the table, letting the flames start to heat up the pan surface. When warm, place a healthy slice or two of raclette cheese in the Partyclette.
3. Once melted, use the spatula to carefully lift out a serving of cheese and then place it atop your plate of provisions. Enjoy right away and keep on heating up cheese to add to more plates!
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Persimmon Cake
Persimmon Cake
This homey, warm spice cake is fragrant with nutmeg, ginger and ripe persimmon.
Ingredients:
1 cup persimmon purée*
1 cup sugar
½ cup vegetable oil
2 large eggs, beaten
¼ cup apple juice
1 teaspoon vanilla extract
2 teaspoons baking powder
½ teaspoon each of nutmeg, ground ginger, ground cloves and cinnamon
½ teaspoon salt
2 cups all-purpose flour
*To make persimmon purée, make sure to use only very ripe persimmons (they are the texture of an overripe tomato; dark spots are okay). Peel the skin off the persimmons, remove any seeds, and purée in a food processor or blender.
Method:
1. Preheat oven to 350°. Grease baking pan.
2. In a large mixing bowl, stir together persimmon purée, sugar, and vegetable oil until uniform. Mix in the eggs, vanilla extract, and apple juice. Gradually add the baking powder, spices, and salt. Fold in the flour until just incorporated.
3. Pour batter into prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Sprinkle lightly with powdered sugar
Persimmon Cake
This homey, warm spice cake is fragrant with nutmeg, ginger and ripe persimmon.
Ingredients:
1 cup persimmon purée*
1 cup sugar
½ cup vegetable oil
2 large eggs, beaten
¼ cup apple juice
1 teaspoon vanilla extract
2 teaspoons baking powder
½ teaspoon each of nutmeg, ground ginger, ground cloves and cinnamon
½ teaspoon salt
2 cups all-purpose flour
*To make persimmon purée, make sure to use only very ripe persimmons (they are the texture of an overripe tomato; dark spots are okay). Peel the skin off the persimmons, remove any seeds, and purée in a food processor or blender.
Method:
1. Preheat oven to 350°. Grease baking pan.
2. In a large mixing bowl, stir together persimmon purée, sugar, and vegetable oil until uniform. Mix in the eggs, vanilla extract, and apple juice. Gradually add the baking powder, spices, and salt. Fold in the flour until just incorporated.
3. Pour batter into prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Sprinkle lightly with powdered sugar before serving.
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Roasted Apricots with Rosemary
Topped with a honeyed yogurt cream, these baked apricots make for a lovely summer dessert.
Ingredients:
10 apricots, washed and dried
3 large sprigs rosemary
½ vanilla pod (reserve the other half for the serving cream)
Zest of 1 orange
½ cup orange juice (from roughly 2 oranges)
3 tablespoons honey
¼ cup slivered almonds, toasted
Honeyed yogurt cream:
1 cup Greek yogurt
½ cup heavy cream
Seeds from ½ vanilla pod
1 tablespoon runny honey
1 tablespoon powdered sugar
Method:
1. Preheat oven to 400°. Cut the apricots in half (leave the pit in – it looks nice and helps to keep the fruit from collapsing completely) and arrange, cut-side up on a baking dish large enough to accommodate them in one layer. Tuck the rosemary sprigs, ½ vanilla pod and the orange peel in and around the apricots, then pour the orange juice all over to moisten the apricots.
2. Drizzle honey all over and place in the preheated oven. Bake for 20-25 minutes, basting and gently shaking the baking dish from time to time to make sure the fruit doesn’t burn. The apricots are done when they are soft but have not collapsed completely.
3. To make the yogurt honey cream, combine all the ingredients in the bowl of an electric mixer fitted with the whisk attachment and whip until soft waves form. Refrigerate until ready to serve.
4. Transfer the apricots onto serving plates and drizzle over the sticky juices. Dollop a large spoonful of the yogurt honey cream on the side and scatter the toasted almonds on top.
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Blueberry-Nectarine Buckle
This easy dessert is sure to please the whole family!
Ingredients:
For the topping:
½ stick (¼ cup) cold unsalted butter, cut into small pieces
½ cup sugar
â…“ cup all-purpose flour
½ teaspoon cinnamon
½ teaspoon nutmeg
For the batter:
1½ sticks (¾ cup) unsalted butter, softened
¾ cup sugar
1 teaspoon vanilla
¼ teaspoon baking powder
1â…“ cups all-purpose flour
½ teaspoon salt
3 large eggs
2 cups blueberries, picked over and rinsed
2 nectarines, pitted and cut into 1-inch wedges
Method:
1. Make the topping: In a small bowl, blend together the butter, sugar, flour, cinnamon and nutmeg until the mixture resembles coarse meal; chill the topping while making the batter.
2. Make the batter: In a small bowl with an electric mixer or a stand mixer, cream together the butter and the sugar and beat in the vanilla. In a small bowl stir together the baking powder, the flour, and the salt, beat the flour mixture into the butter mixture alternately with the eggs, 1 at a time, beating well after each addition, and fold in the blueberries and the nectarines.
3. Spread the batter in a well-buttered 10-by 2-inch round cake pan or 2-quart baking pan, sprinkle the topping evenly over it and bake the buckle in the middle of a preheated 350° oven for 45 to 50 minutes, or until a tester comes out clean and the topping is crisp and golden. Serve the buckle with whipped cream or ice cream.
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Roman-Style Puntarelle Salad
This classic Italian salad recipe makes ingenious use of Puntarelle greens.
Ingredients:
1 head Puntarelle chicory, trimmed of root end and then with greens thinly sliced
4 anchovy filets
1 clove garlic, minced
6 tablespoons high-quality olive oil
3 tablespoons red or white wine vinegar
Sea salt and fresh ground pepper
Method:
1. Place the Puntarelle into a bowl of ice water and let sit for 1 hour.
2. Meanwhile, finely chop and smash anchovies and garlic to make a paste, then whisk in the olive oil and vinegar to make a smooth dressing. Season with salt and pepper.
3. Drain Puntarelle and pat dry, then toss with dressing. Serve immediately.
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Buckwheat Crêpes
Once you perfect the technique here, start adding in and playing with your favorite fillings. (This week we suggest using our signature apple butter paired with some maple-spiced apples.)
Ingredients:
1 cup buckwheat flour
¾ teaspoon salt
2 large eggs
1 cup milk
1 tablespoon unsalted butter, melted
¼ to ½ cup water
Method:
1. To make the crêpe batter, combine all the ingredients (except water) in a blender, and blend until smooth. Cover the batter and let it rest in the refrigerator for at least 2 hours, or overnight.
2. When you’re ready to make crêpes, thin the batter with water, using less water for thicker crêpes and more water for thinner ones.
3. Preheat a crêpe pan or non-stick skillet over medium-high heat. Lightly grease the pan with butter, oil, or pan spray, then pour in enough batter to thinly coat the bottom of the pan; swirling the pan as you pour the batter will help ensure an even coating. Cook the crêpe for 1 to 2 minutes on the first side, until it’s golden and lifts from the pan easily. Flip it over and cook for another 1 to 2 minutes on the other side.
4. Transfer cooked crêpes to a plate, stacking them on top of one another, and keeping a towel over them. Fill as desired; serve warm.
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Corned Beef with F&L Pickling Spice
Savory with signature spices, this homemade corned beef is surprising easy to make!
Ingredients:
1 gallon water
2 cups kosher salt
½ cup granulated sugar
5 teaspoons coarse pink salt
3 garlic cloves, minced
4 tablespoons F&L pickling spice
One 5-pound well-marbled beef brisket
Method:
1. In a large pot, combine the water, salt, sugar, pink salt, garlic, and 2 tablespoons pickling spice. Bring to a simmer, stirring until the salt and sugar dissolve. Remove the pot from the heat, let the brine cool to room temperature, and then refrigerate until the brine is completely chilled.
2. Place the brisket in the chilled brine and weight it with a plate to keep it submerged. Refrigerate at least overnight or up to several days, flipping the brisket once or twice.
3. Remove the brisket from the brine solution, discarding the brine. Rinse the brisket thoroughly under cool running water.
4. To make the corned beef, reach once again for a pot just large enough to hold the brisket. Place the brined brisket inside and add enough water to cover the meat. Add 2 additional tablespoons pickling spice and bring to a boil, then reduce the heat, cover, and gently simmer for about 3 hours, or until the brisket is fork tender.
5. When the corned beef is done, remove it from the cooking liquid, which can be reserved, and place it on a cutting board. Slice the corned beef and serve warm.
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Cranberry-Glazed Brie
Baked until the brie is warm and gooey, and the cranberries are soft and spreadable, this appealing appetizer is a true holiday favorite.
Ingredients:
3 cups fresh cranberries
¾ cup firmly-packed brown sugar
â…“ cup dried currants
â…“ cup water
â…› teaspoon each of ground allspice, cardamom, cloves and ginger
1 large brie cheese wheel
Crackers or crostini
Apple and pear slices
Method:
1. To make the marmalade, combine the cranberries, brown sugar, dried currants, water and spices in a heavy saucepan. Cook over medium-high heat until most of the berries pop, stirring frequently, about 5 minutes. Cool to room temperature.
2. Using a sharp knife, cut a circle in the top rind of the cheese, leaving a small border of rind. Carefully remove the center circle of rind from cheese. Place cheese on a foil- or parchment paper-lined baking sheet. Spread cranberry marmalade over the cheese (you may have extra marmalade depending on the size of your cheese wheel).
3. Preheat the oven to 300° then bake until the cheese is soft and warm, about 25 minutes. Set on a large platter and surround with crackers/crostini and the fruit slices. Serve warm or at room temperature.
Make it ahead: The marmalade can be made up to three days ahead of time. Bring both the marmalade and cheese to room temperature before popping in the oven.
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Mashed Potatoes with Duxelles
These decadent potatoes are mixed with mushroom duxelles for a satisfying finishing touch.
Ingredients:
1½ pounds fingerling potatoes, washed and scrubbed
½-¾ cup milk
3 tablespoons unsalted butter
¼ cup crème fraîche or sour cream
¾ cup F&L mushroom duxelles
Sea salt and fresh ground pepper
Method:
1. In a large pot, bring 2 quarts of water and 1 tablespoon of salt to a boil. Add the potatoes to the boiling water and bring the water back to a boil. Lower the heat and simmer uncovered for 10 to 15 minutes, until the potatoes fall apart easily when pierced with a fork.
2. Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn’t boil. Set aside until the potatoes are done.
3. As soon as the potatoes are tender, drain them in a colander. Transfer to a large mixing bowl and mash with a potato masher or large heavy-duty fork until thoroughly mashed. Stir in the hot milk mixture with a whisk or rubber spatula. Add enough crème fraîche or sour cream to make the potatoes soft and creamy. Add salt and pepper to taste, and mix in the duxelles. Serve immediately, or to keep the potatoes warm, place the bowl over a pan of simmering water for up to 30 minutes.
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Roasted Tomatillo Salsa
Great served with chips, or mixed into rice, this awesome salsa also makes excellent sauce for enchiladas!
Ingredients:
1 pound tomatillos, husks removed
3-4 garlic cloves, unpeeled
1 small yellow or white onion, peeled and quartered
1 jalapeño pepper
¾ teaspoon salt
½ teaspoon fresh ground pepper
½ cup chopped cilantro leaves
Juice of 1 lime
¼ cup chopped green onion
Olive oil
Method:
1. Preheat the oven to 500°. Line a baking sheet with aluminum foil and set aside.
2. After husking the tomatillos, rinse them well in cool water (they can be sticky). Cut the stems and hard portions (if any) off the tomatillos and cut any very large ones in half.
3. Combine the tomatillos, unpeeled garlic, onion, and the jalapeno on the lined baking sheet. Spritz with extra virgin olive oil until lightly coated and toss the ingredients with your hands to make sure they are all well-coated.
4. Place the baking sheet in the preheated oven and bake for 15 minutes. If the vegetables have not charred, turn the broiler on to high and cook for 3-5 more minutes or until the skins of the peppers and tomatillos begin to turn black. Remove from the oven and allow to cool.
5. When the vegetables have cooled, carefully squeeze the skin of the roasted garlic, releasing the soft, roasted garlic clove, into the jar of a blender or work bowl of a food processor. Add the remaining roasted vegetables and then add the salt, pepper, and lime juice. Process until the desired consistency is reached and then transfer to a serving dish.
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Have our fresh Farm & Larder goods hand-delivered to your home each week.