Baked Eggs with Crème Fraîche & Fresh Herbs

These oeufs en cocotte boast a wonderful balance between the rich crème fraîche and the bright parsley and chives.

Ingredients:
8 large eggs
1 cup Farm & Larder crème fraîche
Pinch nutmeg
3 tablespoons chopped fresh parsley
3 tablespoons snipped fresh chives
Sea salt and fresh ground pepper

Method:
1. Preheat the oven to 350°.

2. Season the crème fraîche with salt, freshly ground pepper and a pinch of nutmeg.

3. Place a heaped tablespoon of crème fraîche in the bottom of a small individual ramekin or custard cup*, followed by a sprinkling of parsley and chives. Crack an egg on top, add a second tablespoon of crème fraîche and sprinkle with an additional pinch each of salt, pepper and nutmeg. Repeat with remaining ramekins.

4. Place the ramekins in a baking dish and pour enough lukewarm water into the dish to come halfway up the sides of the ramekins.

5. Bake for 15 minutes or until the egg yolks are set to your liking. Finish each serving with additional chopped herbs.

*This dish can also be made in a large baking dish, or even in a few smaller baking dishes. Spread a thin layer of cheese and herbs on bottom, carefully crack eggs and space out evenly, then dollop additional cheese and add water as directed above.

Home for the Holiday Recipes

As winter nears and the holidays approach, we hope to bring you both comfort and joy with this box of warm, soulful favorites, from fixings to prep a decadent risotto with local Hedgehog and dried Porcini mushrooms to two locally-milled flours, yeast, fresh-baked gingerbread loaf and our own housemade crème fraîche to assist with all your sweets cravings. Also included: Potatoes, parsnips and petite Honeynut squash, beautiful salad greens and our signature herb fromage blanc, plus farm-fresh eggs and orchard fruit. Happy holidays!

Here are a few recipe ideas for the week:

Wild Mushroom Risotto
This creamy and delicious recipe is a favorite here at the farm on cold evenings—just remember to stir!

How-To: Reconstitute Dried Mushrooms
Follow these simple steps to reconstitute the beautiful mushrooms for this week’s risotto.

Honey-Balsamic Roasted Carrots
This slam-dunk recipe from Domenica Marchetti’s The Glorious Vegetables of Italy makes the best of crisp carrots.

Roasted Potatoes & Parsnips with Herbs
Fragrant herbs add a bright touch to these roasted vegetables.

Whipped Crème Fraîche
A simply-stunning topping for this week’s gingerbread loaf, or any holiday pie you have in mind.

Meyer Lemon & Thyme-Infused Olive Oil
A wonderful gift for family, friends and neighbors!

Whipped Crème Fraîche

A simply-stunning topping for this week’s gingerbread loaf, or any holiday pie you have in mind.

Ingredients:
1 cup heavy cream
½ cup crème fraîche
1 tablespoon granulated sugar*

Method:
1. Chill the bowl of a stand mixer and the whisk attachment in the freezer for 10 minutes.

2. Place all of the ingredients in the bowl and whisk on high speed until medium peaks form, about 1 to 2 minutes. (Alternatively, you can use a hand whisk and a large chilled bowl. Whisk all of the ingredients until medium peaks form, about 5 to 6 minutes.) Serve immediately.

* Feel free to sub in your favorite sweetener here; our favorites are honey or even a splash of bourbon maple syrup!

Roasted Ratatouille Toasts

A delightful spin on the classic stew, this time slathered on toasted Pain au Levain bread as a starter!

Method:
1 heirloom tomato, roughly chopped
1 pint heirloom cherry tomatoes, some sliced in half, others left whole
½ eggplant, cut into ½-inch pieces
1 zucchini or summer squash, cut into ½-inch pieces
1 sweet pepper, seeded and coarsely chopped
1 sweet onion, chopped
4 cloves garlic, minced
Pinch red pepper flakes
⅓ cup olive oil
2½ tablespoons balsamic vinegar
1 loaf Pain au Levain bread, sliced into ½-inch-thick slices
½ cup crumbled sheep’s milk feta
½ cup basil, thinly sliced
Sea salt and fresh ground pepper

Method:
1. Preheat the oven to 400°. In a large roasting pan, toss the tomatoes, eggplant, squash or zucchini, pepper, onion and garlic with red pepper flakes, olive oil, balsamic vinegar and a healthy pinch of salt and pepper. Bake for 45-55 minutes, or until the vegetables are tender and lightly browned and the tomatoes have released their juices. Stir the vegetables halfway through cooking, and then toss again once they have been removed from the oven.

2. Remove the vegetables from the oven and increase the temperatures to a broil. Lightly brush each slice of bread with olive oil. Place them on the upper rack of the oven and toast until lightly browned, 1-2 minutes.

3. Top each toast with a generous portion of the ratatouille mixture, and then add a little crumbled feta on each. Garnish with the basil and season with additional salt and pepper to taste.

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