Crushed Tangerine & Rosemary Mocktail
Featuring Kosterina Crushed Tangerine Vinegar & fresh rosemary this mocktail is crisp and refreshing.
For the Mocktail:
2 ounces of Kosterina Tangerine Crushed Fruit Vinegar
1 ounce of Fresh Lemon Juice
1 ounce of Rosemary Simple Syrup
Seltzer
Rosemary Sprig for garnish
Orange Slice for garnish
For the Rosemary Simple Syrup:
⅓ Cup Water
½ Cup Sugar
2 Rosemary Sprigs
- Make Rosemary simple syrup but adding water, sugar, and rosemary to a sauce pan on medium heat. Bring to a boil and stir until sugar is melted. Simmer for about 5 minutes. Remove from heat and move to the fridge to chill.
- In a glass filled with ice, combine Kosterina Tangerine Crushed Fruit Vinegar, Rosemary Simple Syrup, and Lemon Juice. Top with Seltzer and stir. Garnish with Orange Slice and Rosemary Sprig.
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Cara Cara Orange Compote
Tart, sweet and lively with bright citrus flavor, this compote is excellent spooned over forage blanc and served with a helping of crunchy granola!
Ingredients:
2 Cara Cara oranges, peeled and separated, pith removed
6 tablespoons sugar
2 tablespoons brandy
Method:
1. In a small, heavy-bottomed pot over medium heat, combine orange sections, sugar, and brandy. Using the back of a wooden spoon, mash oranges as they heat up to release juices. Stir until sugar dissolves.
2. Bring to a boil, reduce heat, and simmer for 10 minutes, stirring occasionally. Remove from heat and let cool slightly.
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Citrus & Fromage Blanc Bowl
Bright citrus, sweet fruit, and silky fromage blanc come together in a fresh, lightly sweet finish to your brunch spread.
Ingredients:
2 Cara Cara oranges, peeled and sliced
1 red D’Anjou pear, sliced
½ cup Bellsong Creamery fromage blanc
Honey, for drizzling
Fresh herbs or citrus zest (optional)
Method:
1. Arrange citrus and pear in a shallow bowl. Spoon over the fromage blanc, letting it settle naturally among the fruit.
2. Drizzle with honey and finish with a touch of citrus zest or fresh herbs, if you like. Serve immediately for a bright, simple finish to your brunch.
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Citrus-Kissed Beet Salad
Kissed with freshly-squeezed orange juice, cilantro and mint, this salad will brighten up any spread.
Ingredients:
6-8 Badger Flame beets, tops removed
1 red onion, cut in half and thinly sliced
1 teaspoon olive oil
¼ cup freshly squeezed orange juice
1 teaspoon orange zest
2 teaspoon cumin
1 teaspoon salt
¼ cup fresh mint leaves, packed
¼ cup fresh cilantro leaves, packed
Method:
1. In a large pot bring enough water to cover beets to a boil. Add in beets and allow to simmer until beets are tender enough to be pierced with a fork, about 20-25 minutes. Remove from the pot and allow beets to cool completely. While running under cold water, remove the skins from the beets using a peeler. Cut beets into 2” pieces and set aside.
2. In a small bowl combine orange juice, olive oil, cumin and salt. Stir well and set aside.
3. In a large bowl add in beets, fresh mint, fresh cilantro, sliced onions and dressing and toss until everything is mixed together. Top with more fresh herbs and serve.
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Creamed Green Cabbage
This delectable cabbage is coated in a creamy béchamel sauce for extra flavor.
Ingredients:
1 small head green cabbage, cored and shredded (about 10 cups)
3 tablespoons unsalted butter
¼ cup all-purpose flour
2 cups whole milk, warmed
¼ cup plus 1 tablespoon grated Grana-style cheese
1 tablespoon lemon zest
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 350°. Bring 1-inch-deep salted water to a boil in a Dutch oven or large pot. Add the cabbage. Cover, and steam, stirring occasionally, until tender, about 5 minutes. Drain, and let cool slightly. Squeeze out excess water using a kitchen towel.
2. Melt butter in a medium saucepan over medium heat. Stir in flour, and cook until bubbling but not browning, 1-2 minutes. Slowly whisk in milk. Cook, stirring, until sauce is thick enough to coat the back of a wooden spoon, about 2 minutes. Remove from heat; add ¼ cup cheese and the lemon zest. Immediately fold cabbage into sauce. Season with salt and pepper.
3. Spoon mixture into a shallow (6-cup) casserole dish. Sprinkle with remaining tablespoon of cheese. Bake until bubbling, 30-35 minutes. Let stand for 5 minutes before serving.
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Pink Peppercorn Salad Dressing
This bright, zippy dressing from our friend chef Nicco Muratore is lovely tossed with winter chicories.
This bright, zippy dressing from our friend chef Nicco Muratore is lovely tossed with winter chicories.
Ingredients:
2 teaspoons pink peppercorns, ground
4 sprigs parsley, stems removed and lightly chopped
1 garlic clove
1 orange, zested
1 lemon, zested and juiced
2 teaspoons Dijon or whole grain mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons tangerine vinegar*
1 cup olive oil
Method:
1. Using an immersion blender, blend all the ingredients except for the olive oil. Slowly drizzle in the olive oil to create a thickened dressing, blend on medium speed once combined, and taste for salt and acid! The dressing will keep in the refrigerator for up to a month.
*You can substitute apple cider vinegar, Champagne vinegar, or white wine vinegar, as needed.
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Crispy Potlatch Pilaf Grain Cakes with Chèvre & Thyme
Hearty, crisp-edged, and beautifully savory, these grain cakes turn Bluebird Grain Farms’ Potlatch Pilaf into a satisfying brunch centerpiece.
Ingredients:
1 cup Bluebird Grain Farms Organic Potlatch Pilaf (uncooked)
2 cups water or stock
2 farm-fresh eggs, lightly beaten
½ cup Bellsong Creamery chèvre, crumbled
¼ cup finely chopped red or yellow onion
1 tablespoon fresh thyme leaves
½ teaspoon sea salt
Freshly cracked black pepper
Olive oil or butter, for cooking
Optional for serving: Jammy or poached eggs; radicchio with tossed dressing; wildflower honey
Method:
1. In a saucepan, bring pilaf and water or stock to a boil. Reduce heat, cover, and simmer until tender and liquid is absorbed (about 30–40 minutes). Let cool slightly.
2. In a large bowl, combine the warm (not hot) cooked grains with eggs, chèvre, onion, thyme, salt, and pepper. Stir until evenly incorporated. The mixture should hold together when pressed — if too loose, let cool a bit more. Using your hands, shape into small patties, about 2–3 inches wide and ½-inch thick.
3. Heat a generous drizzle of olive oil or butter in a skillet over medium heat. Cook cakes 3–4 minutes per side, until golden brown and crisp on the outside. Top with a soft egg and a sprinkle of fresh thyme, or pair with dressed radicchio for contrast. For a sweet-savory twist, drizzle lightly with wildflower honey.
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Roasted Onion Butter
This deeply-caramelized, deeply-flavorful butter from The Original Dish will be a new standby in your kitchen; try tossing it with roasted winter squash, Romanesco, or even with pasta!
Ingredients:
2 pounds sweet onions, cut into 1-inch wedges
4 large garlic cloves
¼ cup olive oil
1 small bunch fresh thyme sprigs
1 small bunch fresh sage sprigs
Kosher salt
Freshly cracked black pepper
2 sticks (½ pound) salted butter, softened
¼ cup roughly chopped fresh sage
Method:
1. Preheat the oven to 400°. Add the onions to a 12-inch cast-iron skillet. Lightly smash the garlic cloves with the flat side of a knife and add them to the onions. Drizzle in the olive oil and toss to coat. Nestle the thyme and sage sprigs between the onions. Season with a good pinch of salt and freshly cracked black pepper.
2. Roast for 1 hour. Lower the oven temperature to 350°F. Roast for another 30 minutes, or until the onions are tender and slightly charred. Allow to cool at room temperature for about 30 minutes (the onions should still be slightly warm).
3. Remove the herb sprigs. Add the onions and garlic to a food processor, along with all of the olive oil from the skillet. Process until smooth.
4. Add the softened butter and chopped sage. Process until combined. Use the butter immediately or store in the fridge for up to a week.
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Dark Chocolate Balsamic Glazed Vegetables
We know. This sounds crazy. But the sweetness of Dark Chocolate Balsamic vinegar is the perfect compliment to savory, roasted veggies.
1 lb carrots
1 lb beets
2 diced sweet potatoes or winter squash
2 tablespoons Extra Virgin Olive Oil
- Toss vegetables in olive oil. Arrange on a baking sheet and roast 25-30 minutes, stirring every so often to ensure even baking.
- While vegetables roast, reduce Chocolate Balsamic over medium low heat.
- When vegetables are done, drizzle with Chocolate Balsamic glaze and toss to coat evenly. Don’t knock it before you try it!
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Roasted Romanesco with Green Garlic & Citrus
A simple way to let this beautiful vegetable shine. If you’ve never cooked romanesco before, treat it like cauliflower—but expect a slightly sweeter, nuttier flavor.
Ingredients:
1 head romanesco, cut into florets
2 tablespoons olive oil
Sea salt and freshly ground pepper
1–2 stalks green garlic, thinly sliced (white and light green parts)
Zest of ½ orange or lemon
Juice of ½ orange or lemon
Optional: shaved Parmesan, toasted walnuts, or a handful of chopped parsley
Method:
1. Preheat the oven to 425°. Toss romanesco florets with olive oil, salt, and pepper. Spread in a single layer on a baking sheet.
2. Roast 20–25 minutes, until tender and caramelized at the edges.
3. While still warm, gently toss with sliced green garlic, citrus zest, and a squeeze of juice. Finish with Parmesan or nuts if desired.
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