Apple-Pear Galette with Hazelnut Crumb Topping
This rustic fruit tart is fragrant with cinnamon, sugar and toasted hazelnuts.
Ingredients:
Farm & Larder galette dough, chilled
2 Gala apples
1 red d’Anjou pear
2 tablespoons sugar
½ teaspoon cinnamon
Hazelnut crumb topping (see below)
Topping:
1 cup toasted hazelnuts, thoroughly cooled
â…” cup sugar
¾ cup all-purpose flour
¼ teaspoon salt
â…› teaspoon cinnamon
½ cup (1 stick) cold unsalted butter, cut into ¼-inch pieces
Method:
1. To prepare the topping: Place the toasted hazelnuts and sugar in a food processor and pulse until the nuts are well chopped. Add the flour, salt, and cinnamon and pulse again to mix. Remove the lid and scatter the butter over the dry ingredients. Pulse until the mixture resembles medium-fine crumbs. Refrigerate until ready to use.
2. Preheat the oven to 400°. Peel, halve and core the apples and slice into ¼-inch thick pieces. In a bowl, toss the fruit slices with the sugar and cinnamon.
3. On a lightly floured work surface, roll the pastry into a 12-by-14-inch rectangle and transfer to a large rimmed baking sheet. Decoratively arrange the fruit slices over the pastry to within an inch of the edge. Top the fruit with the hazelnut crumb topping and spread out in an even layer (you may have leftover topping). Fold the pastry edge up and over the fruit to create a 1-inch border.
4. Bake the galette for about 1 hour, until the pastry is nicely browned and crisp and the fruit is tender. Transfer the pan to a rack and let the galette cool. Serve warm or at room temperature.
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Butter-Braised Savoy Cabbage
Gently cooking chopped cabbage in a bit of butter and salt creates a meltingly tender, richly-flavored side dish.
Ingredients:
1 small to medium head Savoy cabbage
3-4 tablespoons butter
Sea salt
Method:
1. Cut the cabbage in quarters, cut out and discard core, and chop cabbage into bite-size pieces.
2. Melt butter in a large frying pan or sauté pan over medium-high heat. Add cabbage, sprinkle with salt, and add 3 tablespoons of water. Stir to combine, cover, reduce heat to medium-low, and cook until cabbage is very tender and liquid is absorbed.
3. Season to taste with salt and fresh ground pepper and serve hot.
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Creamy Key Lime Pudding
A wonderfully-light dessert to serve after heavier holiday fare!
Ingredients:
Zest of 2 key limes
¾ cup key lime juice
¾ cup granulated sugar
4 large eggs, at room temperature
5 tablespoons unsalted butter
¾ cup heavy cream
¼ cup confectioners’ sugar
Method:
1. Fit a medium-sized bowl with a fine mesh sieve; set aside.
2. Combine the lime zest, lime juice, sugar, and eggs in medium saucepan. Add butter and bring mixture to a very controlled simmer, stirring almost constantly, over medium-low heat. Once the mixture has thickened (it should be able to coat the back of a metal spoon), remove from heat and pour through the sieve. Place bowl in the refrigerator for at least 2 hours.
3. Once the pudding has chilled, whip the cream and confectioners sugar together in a stand mixer until stiff peaks begin to form. Fold the cream into the cooled pudding, stirring until completely combined. Serve immediately or refrigerate until ready to use.
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Pink Radicchio Salad with Red Pears
This winter salad is incredibly crisp and colorful.
Ingredients:
1 head pink Rosalba radicchio, halved, cored, and cut into 1 1/2-inch-wide strips
1 red D’Anjou pear, cored and thinly sliced
For dressing:
½ cup high-quality olive oil
2 tablespoons balsamic vinegar
1 clove garlic, crushed
Fresh ground pepper
Method:
1. Place the radicchio in a large bowl.
2. To prepare vinaigrette: Whisk olive oil, balsamic vinegar and garlic together, seasoning with fresh ground pepper to taste.
3. Drizzle about half of the vinaigrette over the salad and toss to incorporate, then add more as desired. Top salad with the pear slices. Add more fresh ground pepper over if needed.
Variations: Feel free toss in a few handfuls of arugula, toasted pecans and even crumbled blue cheese into this salad to make it a main course dish.
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How-To: Peel Pearl Onions
Master the art of peeling these petite beauties in just a few simple steps.
Ingredients:
Pearl onions
Tools:
Medium saucepan
Colander
Large bowl filled with ice and water
Kitchen knife
Method:
1. Fill the saucepan with water and set it over high heat. Once the water reaches a boil, add the desired number of pearl onions to the pot and cook for 1-2 minutes.
2. Remove from the heat, drain using a colander and then plunge the pearl onions into the ice bath in the large bowl.
3. Allow to soak for a few minutes, then drain the onions. Using a sharp kitchen knife, trim the root end of each onion. Then, using your pointer finger and thumb, squeeze the onion until the flesh pops away from the outer peel. Pull off any remaining excess skin, then repeat with remaining onions and reserve for your desired use.
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Chioggia Beet & Arugula Salad with Raspberry Vinaigrette
This crisp salad is both bold and beautiful.
Ingredients:
4-6 cups arugula greens
1 bunch Chioggia beets, trimmed of green tops
1 Jonagold apple, cored and thinly sliced
¾ cup olive oil
¼ cup raspberry vinegar
1 clove garlic, crushed
Fresh ground pepper
Method:
1. Preheat oven to 350°. Place beets in a large roasting pan and pour in ½ cup water. Cover with parchment and foil. Roast until just tender, they should be easily pierced with a knife, about 40 minutes. Peel beets under cool water. Cut in half lengthwise and again in quarters.
2. In a small bowl, whisk together the olive oil, raspberry vinegar and garlic until well combined. Season to taste with salt and ground pepper.
3. In a large serving bowl, combine arugula greens, warm beet slices and apple slices. Toss with about half of the vinaigrette, adding more to taste as desired. Season with fresh ground pepper as desired.
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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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Pasta with Italian Sausage, Sauteed Kale and Mushrooms
Also tossed with sweet onions and a topping of Grana-style cheese, this pasta is incredibly satisfying.
Ingredients:
1 pound strozzapreti pasta, or other pasta of your choice
1 pound sweet Italian sausage
1 bunch Lacinato kale, stripped of tough ribs and torn into large pieces
2 cups Portobello mushrooms, washed and thinly sliced
1 sweet onion, peeled and diced
3-4 cloves garlic, peeled and minced
2 tablespoons olive oil, divided
2 tablespoons butter, divided
¼ cup Grana-style cheese, grated
Method:
1. Bring a large pot of well-salted water to a boil, then add the pasta. Cook until the strozzapreti is al dente, about 7-8 minutes. Reserve ½ cup pasta water, then drain pasta.
2. Meanwhile, cook the sausage in a skillet over medium heat until done, breaking into bite-sized chunks with a spoon. Remove the sausage to a plate and reserve. Wipe any excess sausage grease from the pan and then heat 1 tablespoon each of olive oil and butter in the skillet. Once warm, add the onions, mushroom and garlic, tossing to coat with oil and butter. Season with salt and pepper, then cover and sweat until mushrooms are tender and garlic is fragrant, about 4-5 minutes. Add in kale and cook until just slightly wilted, about another minute or so.
3. Add drained pasta and sausage to the skillet with the vegetables, then toss everything together with the rest of the olive oil and butter. If pasta seems a little dry, mix in reserved pasta water. Check for seasoning and add more salt and pepper if needed. Serve with Grana-style cheese to sprinkle over pasta.
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Cranberry-Apple Galette
This country-style tart allows fall apples to shine, kissed with tart cranberries, brown sugar and a gorgeous honey glaze.
Ingredients:
Farm & Larder galette dough, chilled
4 apples
1 cup fresh cranberries, washed
1 tablespoon plus 1 teaspoon cornstarch
5 tablespoons brown sugar
Pinch ground cinnamon
Method:
1. Preheat oven to 425° and prepare the filling: Peel apples, coring and cutting them into ¼ -inch slices. In a large bowl toss the apple slices with the cranberries and sprinkle in the cornstarch, brown sugar and cinnamon and toss until the fruit is evenly coated. Set aside.
2. On a lightly floured surface, roll the chilled dough into a large circle about nine inches in diameter. Line a baking sheet with parchment paper, and draping the dough over the rolling pin, transfer to the prepared baking sheet. (If the dough breaks at all, patch it up with your fingers and a dab of ice water.)
3. Arrange the fruit filling in a mound in the center of the dough, leaving a 2-inch border. Dot the fruit with the butter, cut into small pieces. Fold the border over the filling. Bake the tart for 15 minutes, and then reduce the oven temperature to 350° and bake for another 40 minutes, until the apples and cranberries are juicy and tender and the crust is golden brown.
4. When the tart is done remove it from the oven and transfer to a plate to cool slightly. Cut into wedges and serve warm or at room temperature.
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Homemade Cranberry Sauce
Kissed with a hint of orange juice, this sweet-tart recipe is a holiday classic.
Ingredients:
2½ cups cranberries
⅔ cup sugar
½ cup freshly squeezed orange juice
¼ teaspoon ground cinnamon
Pinch of kosher salt
Method:
1. Combine the sugar, orange juice, cinnamon, salt and cranberries in a medium saucepan along with ½ cup water. Bring up to a simmer over medium heat and cook for 15 minutes until cranberries begin to burst. Let cool completely before serving.
Variations: Make this recipe your own! Feel free to substitute Grand Marnier for the orange juice; add the zest from an orange; or even add a dash or two of port.
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Have our fresh Farm & Larder goods hand-delivered to your home each week.