Rustic Apple Galette
This country-style tart is topped with cinnamon sugar and a gorgeous honey glaze.
Ingredients:
Farm & Larder galette dough, chilled
4 Granny Smith apples
2 tablespoons sugar
½ teaspoon cinnamon
1 tablespoon honey
1 tablespoon unsalted butter, cut into small pieces
Method:
1. Preheat the oven to 400°. Peel, halve and core the apples and slice into ¼-inch thick pieces. In a small bowl, combine the sugar and cinnamon.
2. On a lightly floured work surface, roll the pastry into a 10-12 inch circle and transfer to a large rimmed baking sheet. Decoratively arrange the apple slices over the pastry to within two inches of the edge. Drizzle the honey over apples, then sprinkle with cinnamon sugar and dot with the pieces of butter. Fold the pastry edge up and over the apples to create a 1 ½-inch border.
3. Bake the galette for 45 – 60 minutes or until the pastry is nicely browned and crisp and the apples are tender. Transfer the pan to a rack and let the galette cool. Serve warm or at room temperature.
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Mashed Potatoes & Rutabaga
Tip: The waxy outer skin of the rutabaga is much easier to remove after a quick 2-3 minute zap in the microwave.
Ingredients:
1 Gilfeather rutabaga, outer skin removed and cut into 1-inch chunks
10-12 Russian Banana fingerling potatoes, cut into 1-inch chunks
¾ cup heavy cream
8 tablespoons cold butter, cut into 5-6 pats
Sea salt
Farm & Larder Tomme cheese (optional)
Freshly-chopped Italian parsley, for garnish
Method:
1. Toss the rutabagas into a large pot and cover generously with water. Season the water generously with salt. Bring the water to a boil, reduce to a simmer and cook for 45 minutes.
2. Toss in the potatoes and simmer until the potatoes are fork tender, another 20 minutes. Strain rutabagas and potatoes from the water and pass through a food mill into a large bowl.
3. In a small sauce pot, bring the cream to a boil and turn off. Take 1 to 2 pats of butter and a splash of hot cream and whip them into the potato mixture. Continue this until all the butter and cream are incorporated. Taste and season with salt if needed. Finish with a grating of Tomme cheese and freshly-chopped parsley, if desired.
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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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Rustic Pear Galette
This country-style tart allows ripe Bosc pears to shine, kissed with brown sugar and a gorgeous honey glaze.
Ingredients:
Farm & Larder galette dough, chilled
3 Bosc pears
1 tablespoon Meyer lemon juice
1 tablespoon plus 1 teaspoon cornstarch
3 tablespoons brown sugar
Pinch ground cinnamon
1 teaspoon honey
¼ teaspoon boiling water
Method:
1. Preheat oven to 425° and prepare the filling: Peel pears, coring and cutting them into ¼ -inch slices. In a large bowl toss the pear slices with the lemon juice. Sprinkle in the cornstarch, brown sugar and cinnamon and toss until the pears are 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 pears in a mound in the center of the dough, leaving a 2-inch border. 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 pears are tender and the crust is golden brown.
4. In a small bowl stir together the honey and boiling water to make a glaze. When the tart is done remove it from the oven and brush the honey glaze all over the top of the fruit and crust. Transfer to a plate to cool slightly. Cut into wedges and serve warm or at room temperature.
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Garlic-Sautéed Kale Rapini
Rich and vibrant, beautiful kale rapini is seasoned with fresh garlic in this appealing side dish.
Ingredients:
1 large bunch kale rapini
3 tablespoons olive oil
2-3 cloves garlic, minced
Sea salt and fresh ground pepper
Method:
1. Bring a large pot of well-salted water to a boil. Once boiling, drop the rapini into the water to quickly blanch the greens (this will only take a minute, the dark greens will become a brighter green once softened).
2. Meanwhile heat olive oil in a sauté pan over medium-high heat, then add the garlic, sautéing until soft and fragrant, about 1-2 minutes. Remove kale rapini greens from the pot and place directly into the sauté pan, seasoning well with salt and pepper. Toss all the ingredients together. Once greens are almost fully wilted, about 1-2 minutes, remove from the heat and serve.
Variation: This dish is also delightful with the addition of ¼ cup raisins, 2 tablespoons toasted pine nuts and a splash of balsamic vinegar once the kale is sautéed with the garlic; serve warm or at room temperature.
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Roasted Kohlrabi & Kabocha Squash
This beautiful side dish boasts a sweet, earthy flavor that pairs well with poultry or pork.
Ingredients:
2-4 medium kohlrabi
1 large Red Kuri Kabocha squash
2 tablespoons olive oil
2 teaspoons fresh thyme, finely chopped
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 450°.
2. Trim and peel kohlrabi, then cut into ¾-inch pieces. Toss kohlrabi with 1 tablespoon oil, 1 teaspoon thyme, ¼ teaspoon salt, and ¾ teaspoon pepper in a bowl. Transfer kohlrabi to preheated pan in oven and roast 15 minutes.
3. Meanwhile, peel the squash, then quarter lengthwise, seed, and cut into ¾-inch pieces. Toss squash with remaining 1 tablespoon oil, 1 teaspoon thyme, ¼ teaspoon salt, and ¾ teaspoon pepper in same bowl.
4. Add squash to pan and roast, stirring and turning vegetables over halfway through roasting, until all pieces are tender and lightly browned, about 30 minutes. Toss vegetables to combine and transfer to a dish.
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Mixed Kale Salad with Cara Cara Orange Vinaigrette
Tossed with a sweet citrus dressing, this bright and fresh salad pairs beautifully with this week’s soup.
Ingredients:
8 cups mixed Lacinato and curly kale greens, removed from thick stems, washed and patted dry
1 cup slivered almonds
2 small Cara Cara oranges, juiced
Zest from both oranges
2 tablespoons balsamic vinegar
2 tablespoons honey
1 clove garlic, peeled and minced
¾ cup olive oil
Sea salt and fresh ground pepper
Method:
1. In a small skillet, toast almonds until golden brown and fragrant. Set aside to cool.
2. In a blender, combine the orange zest, orange juice, balsamic vinegar, honey, garlic, salt, and pepper. Blend until smooth. With the blender running, add the olive oil in a steady stream until combined.
3. Working in batches, cut the kale into thin ribbons and place in a large bowl. Sprinkle with the almonds and toss with about half of the dressing. Season to taste with additional salt and pepper and vinaigrette, as desired.
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Cranberry & Mandarin Orange Bread with Walnuts
This moist loaf is wonderful with a fresh cup of joe!
Ingredients:
½ cup unsalted butter
½ cup sugar
½ cup brown sugar
1 egg, lightly beaten
2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
2 ½ cups fresh cranberries
½ cup freshly-squeezed Mandarin orange juice
1 cup walnuts, toasted and chopped
Method:
1. Preheat oven to 350°. Butter a 9-inch by 5-inch loaf pan.
2. In a large mixing bowl, cream the butter and sugars together. Add the egg and orange juice and mix until blended. Sift together the flour, baking powder, baking soda and salt and beat into the butter mixture. Gently fold in the cranberries and walnuts until just mixed.
3. Spoon the batter into the prepared pan and bake until golden and a tester has just a few moist crumbs on it, about 45 minutes. Let cool before removing from pan.
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Savory Roasted Squash, Two Ways
After roasting, this side is topped with either fresh thyme, honey and walnuts, or hazelnuts and blue cheese, for a spectacular finish.
Ingredients:
1 fall squash of your choice, such as Delicata, seeded and quartered
2 tablespoons olive oil, plus additional for drizzling
Sea salt and fresh ground pepper
For Honey-Herb Topping:
2 tablespoons honey
2 tablespoons fresh thyme
¼ cup toasted walnuts, chopped
For Blue Cheese Topping:
¼ cup crumbled blue cheese
¼ cup toasted hazelnuts, chopped
Method:
1. Preheat oven to 400°. Place squash quarters skin side down on a heavy baking sheet and brush flesh generously with olive oil using a brush. Sprinkle each piece with salt and pepper, and bake for 30-40 minutes until squash is tender. Remove from oven and allow to cool just slightly.
2. For honey-herb topping: Transfer squash to a serving dish and brush lightly with additional olive oil before sprinkling the pieces with fresh thyme and walnuts, finishing with a healthy drizzling of honey. For blue cheese topping: Transfer squash to a serving dish and brush lightly with olive oil before sprinkling blue cheese and hazelnuts over each piece of squash.
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Scrambled Eggs with Chanterelle Mushrooms & Herbs
Earthy mushrooms and fresh herbs elevate farmstead eggs in this stunning scramble.
Ingredients:
6 eggs
F&L Chanterelle mushrooms with herbs
¼ cup milk or cream
Tomme cheese
Sea salt and fresh ground pepper
Freshly-chopped parsley
Method:
1. Crack eggs and break over a shallow bowl. Break yolks with a whisk or fork, then add cream and mix together vigorously. Season with salt and pepper.
2. In a sauté pan, melt about 1 tablespoon of butter over medium heat. Once heated, slowly pour in egg mixture and cook until set, stirring occasionally.
3. Turn off heat and stir in Chanterelle mushrooms and a grating of Tomme. Garnish with parsley.
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