Bavarian Classics Recipes

This week’s box stars the hearty, robust, cozy and comforting flavors of Bavaria with all-natural bratwurst complemented by locally-crafted European-style sauerkraut and our housemade whole-grain mustard, plus seasonal produce like Brussels sprouts, butter lettuce, baby red potatoes and Delicata squash to help craft our favorite German-style side dishes (see recipes for details!). Fresh Jewish Rye bread, a light Chardonnay and our signature apple cider vinaigrette round out this truly-satisfying lineup. Prost!

Here are a few recipe ideas for the week:

Butter Lettuce Salad with Goat Cheese & Pomegranate Seeds
Tossed with our crisp apple cider vinaigrette, this lovely salad pairs well with a variety of main dishes.

Kale & Brussels Sprouts Salad with Maple-Mustard Vinaigrette
This hearty salad is accented by fall apples, tart cranberries and a sweet-savory dressing.

Winter Squash Soup
Top this silky, creamy soup with candied squash seeds.

Candied Squash Seeds
Great for snacking, scattering over salads or serving atop soup!

German Potato Salad
Seasoned with fresh chives and crispy bacon, this traditional side dish is best served warm.

Roasted Brussels Sprouts with Buttered Breadcrumbs
Topped with buttery, golden brown breadcrumbs, these Brussels sprouts are the epitome of comfort food.

Yellow Onion Confit
This buttery-sweet topping is wonderful served in sandwiches or atop bratwurst!

Roasted Brussels Sprouts with Buttered Breadcrumbs

Topped with buttery, golden brown breadcrumbs, these Brussels sprouts are the epitome of comfort food.

Ingredients:
1½ pounds Brussels sprouts, trimmed of tough ends, then halved (if large)
2 tablespoons olive oil
4 tablespoons butter
1 cup fresh breadcrumbs
½ cup grated Grana-style cheese
Sea salt and fresh ground pepper

Method:
1. Preheat the oven to 425°. Lightly oil a heavy baking sheet. Mound the Brussels sprouts on the sheet pan, drizzle the olive oil over them and toss gently to coat. Arrange the sprouts in a single uncrowded layer.

2. Roast for about 15 minutes, shaking the pan occasionally to ensure even cooking, until the sprouts are tender and lightly browned.

3. Meanwhile, melt the butter in a small saucepan and add breadcrumbs. Toss to combine and season generously with salt and pepper.

4. Remove the sprouts from the oven, sprinkle the breadcrumbs mixture over them evenly and return them to the oven. Roast for another 6-8 minutes, until the breadcrumbs are toasted and golden. Serve hot.

Holiday Accoutrements Recipes

It’s almost turkey time—and while the holiday is looking different for many of us this year, we hope to help you find comfort and joy in the kitchen with a bevy of accoutrements like Challah bread, housemade citronette and organic cranberries, plus seasonal produce like red Garnet yams, Brussels sprouts, carrots, fennel and meaty Matsutake mushrooms. Also included: More provisions to incorporate into the day’s most classic dishes, from a turkey brining kit and fresh chestnuts to locally-milled flour for your pies, plus some creative recipe ideas in case you’re in the mood to add in something new this year. Happy Thanksgiving!

Here are a few recipe ideas:

How-To: Brine Your Thanksgiving Turkey
Soaking a turkey overnight in a solution of salt and water ensures a moist, juicy interior; beautiful aromatics infuse it with flavor.

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.

Blood Orange, Radicchio & Fennel Salad with Citronette
A light, bright and refreshing addition to your Thanksgiving menu!

Rustic Challah Bread, Mushroom & Herb Dressing
Fragrant with fresh herbs and accented by toasted Challah bread and meaty mushrooms, this stuffing is always a hit!

Potatoes à la Robuchon
Of all the haute cuisine in legendary chef Joël Robuchon’s repertoire, he was best known for these super-silky potatoes.

Brussels Sprouts with Chestnuts & Bacon
A great holiday side!

Homemade Pumpkin Purée
Nothing quite beats a pie crafted from homemade pumpkin purée! Substitute this purée in any recipe calling for canned pumpkin.

Brussels Sprouts with Chestnuts & Bacon

A great holiday side!

Ingredients:
3 pounds Brussels sprouts, trimmed of any tough core ends and halved lengthwise
6 slices thick-cut bacon
4 tablespoons unsalted butter
20-25 whole fresh chestnuts
½ cup turkey or chicken stock
Sea salt and fresh ground pepper

Method:
1. To prep the chestnuts, cut a slit in the shell of each chestnut with a serrated knife. Roast the chestnuts in a cast iron skillet in a 400° oven for 20 minutes or until tender. Peel them as soon as they are cool enough to handle. If you have difficulty peeling them, reheat them for 5 minutes to further loosen their skins.

2. Bring a large pot of salted water to a boil over high heat. Add the Brussels sprouts and cook until just tender, about 7 minutes. Drain well.

3. Meanwhile, in a large deep skillet, cook the bacon over moderate heat until crisp, about 5 minutes. Add the butter. When the foam subsides, add the Brussels sprouts and cook over moderate heat, stirring occasionally, until they are lightly browned, about 5 minutes. Add the chestnuts and season with salt and pepper. Add the turkey or chicken stock, simmer until heated through and serve.

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