All posts filed under: Farm to Fork * featured

Savory Kugel

8 oz. Wide Egg Noodles 3 Tbsp. Butter 2 Large Eggs 1 Cup Sour Cream 1 Cup Gruyere White Pepper Salt Cook egg noodles Al Dente. Remove from heat. Combine butter, eggs, sour cream, and shredded gruyere, salt and pepper in a large bowl. Mix well with egg noodles. Pour into a large baking dish and bake at 375 for 40 minutes or until golden brown and edges are bubbling. Advertisements

Latkes

2 cups Potatoes 1 Tbsp. Onions 3 Eggs 2 tbsp. All Purpose Flour 1 ½ tsp. salt Oil for frying Sour Cream Chives Applesauce Grate peeled potatoes and onions, squeezing out excess liquid (do not skip this step or they will fall apart while cooking!) Beat eggs, add to potatoes and onions, along with flour and salt. Form latkes into 4 inch patties. Lightly fry in vegetable, peanut, or olive oil oil until both sides are golden brown. Serve with a traditional side of sour cream and chives, and/ or applesauce.

Pasta Primavera

(makes 6 servings) 1 (12 ounce) package wide old fashioned pasta 1 yellow squash, chopped 1 zucchini, chopped 1 carrot, julienned 1/2 red bell pepper, julienned 1/2 pint grape tomatoes 1/4 cup olive oil, divided 1/4 teaspoon salt 1/4 teaspoon coarsely ground black pepper 1 tablespoon butter 2 cloves garlic, thinly sliced 1/3 cup chopped fresh basil leaves Thyme Oregano 1/2 cup grated Romano cheese Bring a large pot of lightly salted water to a boil. Add penne pasta and cook for 10 to 12 minutes or until al dente; drain. In a bowl, toss squash, zucchini, carrot, red bell pepper, tomatoes, with 2 tablespoons olive oil, salt, pepper. Sauté vegetables until tender. Add sautéed vegetables to cooked pasta. Garnish with fresh herbs and finely grated cheese.

Muscadine and Crab Apple Dump Cake

1 cup prepared grapes 1 cup crab apples 1/2 stick butter 1 cup self-rising flour 1 cup milk 1 cup sugar To prepare grapes, remove pulp, then cook the pulp until seeds loosen, then press through sieve to remove seeds. Add pulp to skins and cook until tender. Cook crab apples until soft, and run through foley mill to extract pulp. This will add a nice tartness to the cake. Add sugar to taste, some grated lemon peel and a sprinkle of apple pie spice. Melt butter in glass pie plate. Mix flour, sugar and milk in another bowl. Pour flour mixture over butter. Carefully pour prepared grapes over the top. Bake at 350° for 30 minutes. Do not open oven until baking time is up. Cake should be brown on top. This recipe make 8 servings (1 cake)

Chocolate Peppermint Mousse

We call this “mousse” but it is not a true mousse. It is more like whipped cream with flavorful additions… 1 pint Organic Heavy Whipping Cream 4 Tbsp. Cocoa Powder 6 Tbsp. Sugar 1 tsp. Peppermint Oil Fresh Mint (from the garden)   Pour chilled cream into a large bowl and whip on high speed until the cream thickens forming little peaks. Be careful not to whip too far, or it will turn into butter! Add cocoa powder, sugar, and peppermint oil, and whip until well mixed. Garnish with Fresh Mint Leaf.

Persimmon Cookies with Orange Glaze Sauce

Cookies 1 1/2 cup brown sugar 1/2 cup (4 oz.) unsalted butter, at room temperature 1 tsp. vanilla extract 2 eggs 3/4 cup very ripe Asian persimmon puree* 2 3/4 cups flour 1 tsp. cinnamon 1/2 tsp. salt 1/2 tsp. baking soda 1/4 tsp. ground cloves 1 cup chopped walnuts (optional) Glaze 1 1/4 cups confectioner’s sugar 2 Tbsp. milk 1 Tbsp. persimmon puree 1 tsp. grated orange peel *Cut off the top of a very ripe persimmon (should be completely soft to the touch) and use a spoon to scoop out the pulp. Discard any seeds that might be there. Each persimmon should yield anywhere from 1/2 cup to 3/4 cup of pulp. Cream butter, brown sugar, vanilla, and eggs in a large bowl. Add persimmon puree, stirring until blended. Stir together dry ingredients in a separate bowl. Add dry ingredients to persimmon mixture a third at a time, stirring just until flour is incorporated. Stir in nuts. Lay out plastic wrap on a large smooth surface. Place the cookie dough on the plastic …

Rustic Pesto French Bread

2 cups fresh basil leaves, packed 1/2 cup freshly grated Parmesan-Reggiano or Pecorino Romano cheese 1/2 cup extra virgin olive oil 1/3 cup pine nuts, walnuts, or sunflower seeds 3 medium sized garlic cloves 1 Tbsp. lemon juice Salt and freshly ground black pepper to taste Add ingredients to food processor or blender and pulse until smooth and creamy. Slice French bread and toast for 5 minutes until crunchy. Spread immediately with fresh pesto.