Gather ‘Round the Raclette Recipes
This week, gather around to share a rustic and homey meal by the way of the Swiss Alps: Raclette using our own Bella Rossa cheese and served up warm, melty, and draped over seasonal produce such as mixed red and yellow baby potatoes, sweet red onions, and hearty turnips. Also included in this cozy lineup: Fresh multigrain bread, eggs from our heritage breed hens, an array of winter citrus, crisp apples, and a medley of radicchio and salad greens. Enjoy!
Here are a few recipe ideas for the week:
How-To: Make Raclette
Let everyone assemble their own platter of provisions to top with melty Bella Rossa cheese!
Blood Orange, Radicchio & Fennel Salad with Citronette
A light, bright and refreshing addition to your table!
Meyer Lemon & Orange Citronette
Crafted from a beautiful mixture of winter citrus, this light, yet punchy, vinaigrette is lovely drizzled on fresh garden greens.
Pickled Red Onions
Quick-pickled in vinegar, these onions are a wonderful complement to this week’s raclette.
Brown Sugar-Baked Apples
A true classic, this beautiful dessert is lovely topped with crème fraîche.
Meyer Lemon Curd
Serve this classic curd from Gourmet magazine alongside slices of pound cake for an easy and elegant dessert!
Blood Orange Marmalade
This easy marmalade is a wonderful way to capture the best of the winter citrus season!
Meyer Lemon Curd
Serve this classic curd from Gourmet magazine alongside slices of pound cake for an easy and elegant dessert!
Ingredients:
1½ cups sugar
4 whole eggs, beaten lightly
4 additional egg yolks, beaten lightly
1 cup fresh Meyer lemon juice
5 tablespoons freshly grated lemon zest
2 sticks (1 cup) unsalted butter, cut into small pieces
Method:
1. In a heavy saucepan whisk together the sugar, the whole eggs, the yolks, the juice and the zest and cook the mixture over moderately low heat, whisking, until the sugar is dissolved.
2. Add the butter, cook the mixture over low heat, whisking, for 10 to 12 minutes, or until it registers 160°F on a candy thermometer, and transfer it to glass jars. The curd will keep, covered and chilled, for up to 2 weeks.
Bright & Fresh Recipes
This week’s box is packed with the vibrant flavors of the season, found in the forms of vibrant chicories like Treviso radicchio, winter citrus such as lemons, and harder-to-find favorites like persimmons. Perfect for winter salads, these seasonal beauties arrive alongside locally-made wine vinegar, farm-fresh eggs from our heritage breed hens, fragrant herbs, a bottle of French rosé, and nutty Gruyère cheese bread; enjoy!
Here are a few recipe ideas for the week:
Winter Persimmon Salad with Greens and Goat Cheese
This salad is a lovely balance of sweet, tart, and creamy, with a pop of crunch from the nuts.
Fresh Radicchio, Fennel & Apple Salad
Tart, crunchy and crisp, this cool salad celebrates the classic combination of fennel and radicchio.
Baked Fennel
This classic Italian finocchi gratinati is simply sublime.
Fennel & Lemon Relish
This crisp slaw from Alice Waters’ The Art of Simple Food II is excellent tossed with roasted vegetables, or even served as part of a charcuterie board.
Persimmon Cake
This homey, warm spice cake is fragrant with nutmeg, ginger and ripe persimmon.
Marinated Cucumber Salad
Super simple and healthy, this salad is perfect for lunch or dinner.
Ingredients:
2 Persian cucumbers
1 red onion
¼ cup white wine vinegar
1 tablespoon honey
2 tablespoons lemon juice
2 tablespoons olive oil
Sea salt and fresh ground pepper
Method:
1. Peel the cucumbers and then half lengthwise before thinly slicing. Then, peel and thinly slice the onion and place in a bowl with the cucumber.
2. Combine the vinegar, lemon juice, honey, and oil in a bowl and whisk together. Season to taste with salt and pepper.
3. Pour the vinaigrette over the cucumber and onion mixture and toss well to coat. Allow to marinate for at least 30 minutes and up to 1-2 hours before serving cold or at room temperature.
