Baked Lady Apples
A true classic, this beautiful dessert is lovely topped with crème fraîche.
Ingredients:
4 Lady apples
½ cup brown sugar
4 tablespoons butter
2 teaspoons brown sugar
1 cup boiling water
Method:
1. Preheat oven to 350°. Rinse and dry the apples. Using a sharp paring knife or apple corer, cut out the cores, leaving the bottom ½-inch of the apples intact. (If using a paring knife, first cut out the stem area and then use a small metal spoon to scoop out the seeds). Cut the holes so that they are an inch or so wide.
2. Place the apples in a baking dish and stuff each apple with 2 tablespoons brown sugar and 1 tablespoon butter. Sprinkle each with cinnamon.
3. Pour the boiling water into the bottom of the baking dish. Bake for 30 to 45 minutes, until the apples are cooked through and tender, but not overcooked and mushy. When done, remove the apples from the oven and baste them with the juices from the pan. Serve with a dollop of lightly sweetened whipped cream or crème fraîche.
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Pickled Matsutake Mushrooms
Considered a delicacy in Asia, these spicy mushrooms are wonderful pickled. Serve this relish atop roasted chicken to rave reviews!
Ingredients:
1 pound Matsutake mushrooms, cut into slices
4 scallions, minced
3 tablespoons dry sherry
3 tablespoons lemon juice
2 tablespoons sugar
1 tablespoon soy sauce
Sea salt
Method:
1. Preheat an oven broiler and broil the mushrooms until brown.
2. Combine all the other ingredients in a small saucepan and boil for 5 minutes. Cool. Place the mushrooms in a glass or ceramic baking dish, pour the liquid over, and store in the refrigerator at least 1 day before serving.
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Apple Galette with Candied Cranberries
This country-style tart is also topped with a drizzle of our housemade cranberry syrup.
Ingredients:
Farm & Larder galette dough, chilled
4 apples
½ cup candied cranberries
2 tablespoons sugar
½ teaspoon cinnamon
1 tablespoon unsalted butter, cut into small pieces
F&L cranberry syrup
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 12-by-14-inch rectangle and transfer to a large rimmed baking sheet. Decoratively arrange the apple slices over the pastry to within an inch of the edge. Drizzle the honey over apples, then sprinkle with cinnamon sugar and dot with the pieces of butter. Scatter the candied cranberries all over the apple mixture. Fold the pastry edge up and over the apples to create a 1-inch border.
3. Bake the galette for about 1 hour, until the pastry is nicely browned and crisp and the apples are tender. Transfer the pan to a rack and let the galette cool. Lightly drizzle with F&L cranberry syrup and serve warm.
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Roasted Matsutake Mushrooms
Another delightful preparation of these truly special mushrooms.
Ingredients:
½ pound Matsutake mushrooms
4 tablespoons olive oil
¼ cup dry white wine
Juice of a lemon
Sea salt and fresh ground pepper
Method:
1. Preheat the oven to 400°. Break up the Matsutake into 2-inch pieces. Take a large piece of tin foil and fold it into the shape of a bowl. Place the Matsutake chunks into the tin foil.
2. Drizzle with olive oil, juice of a lemon, white wine and salt and pepper to taste. Fold the foil over so that the mushroom are completely sealed.
3. Roast packet in the oven for 15 minutes, until mushrooms are soft. Serve warm.
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Cauliflower Mimosa
Simmered in a combination water and milk bath, this cauliflower dish from Pierre Franey’s Cooking in America is meltingly smooth and incredibly satisfying.
Ingredients:
1 head cauliflower
¼ cup milk
2 tablespoons butter
1 hard-cooked egg, peeled and finely chopped
1 tablespoon fresh parsley, chopped
Sea salt and fresh ground pepper
Method:
1. Trim cauliflower and break or cut into small florets. Put the florets in a saucepan and cover with water. Add a dash of salt and the milk. Bring to a boil and simmer for 10-15 minutes, or until cauliflower is tender. (Do not overcook.) Drain and keep warm.
2. Heat butter in a nonstick skillet, then add cauliflower. Toss and cook over medium heat until cauliflower pieces start to color.
3. Add egg, parsley and salt and pepper to taste. Toss together and serve warm.
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Marinated Lebnah Cheese with Fresh Herbs
Flecked with herbs and drizzled in olive oil, this creamy cheese is a wonderful appetizer; just pair with fresh bread.
Ingredients:
2 cups Farm & Larder Lebnah cheese
½ cup high-quality olive oil
3 tablespoons minced fresh herbs, such as tarragon, parsley and chives
½ teaspoons grated lemon zest
Sea salt and fresh ground pepper
Method:
1. Roll cheese into ½ -inch balls. Place in small jar or bowl.
2. Whisk oil, herbs, and lemon zest in a small bowl to combine. Season with salt and pepper.
3. Pour mixture over cheese in jar. Cover; place in refrigerator and let marinate for at least 8 hours and up to 2 weeks.
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Celery Root & Potato Purée
This beautiful side dish is a delightful spin on traditional mashed potatoes.
Ingredients:
1-2 celery roots, trimmed, peeled and cut into 1-inch cubes
1-1½ pounds fingerling potatoes, peeled and cut into ¾-inch cubes
2 cups chicken broth or water
2 cups whole milk
3 garlic cloves, peeled
3 thyme sprigs
1 bay leaf
4 tablespoons unsalted butter, at room temperature
Sea salt and fresh ground pepper
Method:
1. Combine first 7 ingredients in heavy large pot. Add enough water to cover. Sprinkle with salt. Bring to boil, reduce heat to medium, and simmer with lid slightly ajar until vegetables are tender, 15 to 20 minutes.
2. Drain; return to pot. Discard thyme sprigs and bay leaf. Stir over medium heat to dry vegetables. Using potato masher, mash the vegetables until coarsely pureed and then add in the butter. Season with salt and pepper and serve warm.
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Sautéed Beets & Swiss Chard Greens
Cooked in butter and wine, this comforting side dish makes use of both flavorful beets and beet greens.
Ingredients:
4-6 Chioggia beets with greens
1 bunch rainbow Swiss chard
3 tablespoons butter
1 shallot
2 tablespoons dry white wine
2 tablespoons water
Sea salt and fresh ground pepper
Crumbled goat cheese (optional)
Method:
1. Scrub and peel beets. Remove the greens and chop coarsely. Set the greens aside in a large prep bowl. Slice beets into ¼-inch rounds. Remove the ribs from the Swiss chard and coarsely chop and toss into bowl with the beet greens.
2. In a large sauté pan, melt butter. Sauté shallots. Add beet rounds to the shallot butter mixture. Crack some pepper over the beets and a toss in a pinch of salt. Reduce heat and sauté beets, turning over occasionally to ensure even cooking.
3. Cook for about 15 minutes or until beets begin to glaze and become tender; add greens and chard. Sauté for about 5 minutes, then add wine and cover. Cook until greens are wilted, adding water if necessary. Allow liquid to be mostly absorbed into greens, adjust seasonings. Garnish with fresh-cracked pepper and crumbled goat cheese, if desired.
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How-To: De-Seed a Pomegranate
Originally from Iran, this beautiful winter fruit boasts juicy seeds that are often tricky (and messy) to extract. Here’s our fail-safe method for avoiding stained fingers.
Supplies:
1 pomegranate
Sharp kitchen knife
Medium-sized mixing bowl
Method:
1. Using the knife, slice the pomegranate in half on a plastic cutting board. (The juice will stain a wood board.)
2. Fill the mixing bowl halfway with lukewarm tap water and drop in both fruit halves. Let sit for 1 minutes, then gently start peeling away outer rind and white fleshy albedo with your hands. As you peel, the seeds will sink to the bottom of the bowl, while rind and albedo will rinse to the top.
3. Remove all rind and albedo, then drain excess water from the bowl. Reserve seeds.
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Baked Cardoon
Similar in taste to an artichoke, cardoon is an Italian favorite. Here, the celery-like stalks are baked with fresh bread crumbs and nutty Grana cheese.
Ingredients:
4-6 cups cardoon*, sliced into thin pieces
1 cup grated Grana cheese
1 cup bread crumbs
½ cup fresh parsley, chopped
4 tablespoons olive oil
Sea salt and fresh ground pepper.
Freshly-squeezed lemon
Method:
* To prep cardoon, discard tough outer stalks and remove any leaves. Cut the stalks into 3-inch pieces, removing all strings, and immerse the trimmed stalks into a bowl of water to prevent discoloration. Flash-boil trimmed stalks in water (to extract some bitterness) for approximately 3-5 minutes until slightly tender. Remove from heat, let cool, and prep as described above.
1. Preheat the oven to 350°. Lightly grease a shallow 9 by 13-inch gratin dish. Arrange the cardoon pieces in a single layer at the bottom of the pan, then top with bread crumbs, Grana and parsley.
2. Season, to taste, with the salt and pepper. Drizzle with olive oil. Place in the oven and bake until the top is golden brown, about 25 minutes. Serve hot with a squeeze of lemon.
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