Thanks Northshore Magazine for joining us for a super-fun evening of cooking at Appleton Farms, and featuring us in the Back-To-School Issue! View digital edition here:
Yield: 6 servings
3 whole Appleton Farms eggs, plus 2 yolks
½ tsp. kosher salt
Generous pinch black pepper
2 c. Appleton Farms heavy cream
1 c. shredded Appleton Farms Goodhue Cheese (or Gruyere)
½ c. parmesan cheese
3 Tbl. chopped fresh herbs (such as chives, parsley, basil, tarragon)
6 radish, thinly sliced
1 bunch arugula
Extra-virgin olive oil
Fresh lemon juice
Preheat oven to 300. Whisk together the whole eggs, egg yolks, salt, and pepper in a medium bowl until well blended. Add the cream and blend thoroughly before whisking in both cheeses and chopped fresh herbs.
Divide the mixture evenly between 6 ramekins or custard cups (approx. 8 oz. capacity), and place the ramekins in a deep baking pan spaced apart. Carefully pour boiling water into the pan up to one inch to the top of ramekins. Bake for
30-34 minutes or until the mixture is just barely set in the center (a small amount of movement is ok). Remove from the oven and carefully transfer dishes from the water bath.
Combine the arugula and radish in a small bowl, season lightly with salt and pepper and toss gently with olive oil and a few drops of lemon juice to taste. Serve alongside individual custards.
Note: Custards can be served warm, at room temperature, or chilled, and can be baked one day in advance and refrigerated overnight. If reheating, place the custards in a boiling-water bath on the counter and let stand for 15-20 minutes or until slightly warmed in the center (using a paring knife to test temperature).
LEMON-BERRY YOGURT MUFFINS
Yield: 12 muffins
2 large eggs
2/3 c. vegetable oil
1 1/3 c. sugar
Juice & zest of 2 lemons
1 c. plain yogurt (low or non-fat work as well)
¾ tsp. baking soda
¾ tsp. baking powder
2 ¼ c. all-purpose flour
1 ½ c. total fresh or frozen berries (blueberries, raspberries, blackberries or a mix)
Preheat the oven to 350. In a large bowl combine the eggs, oil, sugar, lemon zest and juice and whisk by hand for 1-2 minutes or until light in volume and color. Add the yogurt and whisk until well blended. Add the baking soda, baking powder, and flour, and stir until wet and dry ingredients are combined and the batter is smooth (though careful to over mix). Fold in the berries and divide the batter evenly into a greased muffin tin lined with paper cups. Bake muffins for 28-32 minutes or just until no longer wet when tested in the center. Remove from the oven and let sit for 10 minutes before removing from muffin tin.
- These muffins can be prepared, scooped into pan, and frozen raw. Bake muffins frozen (no thawing), and allow a few additional minutes baking time.
- If desired, muffins can be drizzled with glaze made of confectioner’s sugar and fresh squeezed lemon juice.
- Berries can be omitted and plain muffins filled with lemon curd piped in with a pastry bag, poking a hole through the tope of muffin into the center.
Thanks again to Northshore Magazine for inviting us to share some recipes!
HOMEMADE FARMSTAND CIDER DOUGHNUTS
Yield: 12 doughnuts + 12 doughnut holes
3 ½ c. all-purpose flour, plus extra for the work surface
2 tsp. baking powder
1 tsp. baking soda
½ tsp. cinnamon
½ tsp. salt
1/8 tsp. ground nutmeg
4 Tbl. (1/2 stick) unsalted butter, at room temperature
1 c. granulated sugar
2 large eggs
¾ c. fresh apple cider
Vegetable oil for frying
1 c. granulated sugar
1 Tbl. cinnamon
Begin by blending the flour, baking powder, baking soda, cinnamon, salt, and nutmeg in a large bowl and set aside. Working with an electric mixer, cream the butter with the sugar on medium speed until smooth, light and fluffy. Add the eggs slowly and mix well until completely incorporated (scrape down the sides and bottom of bowl occasionally). On low speed add the apple cider and blend until combined. Add the flour mixture and blend just until a dough comes together.
Line 2 baking sheets with parchment and sprinkle generously with flour. Turn the dough out onto one of the sheets and sprinkle with flour. Flatten the dough using your hands until it is about 1/2” thick, and transfer to the freezer until it has hardened slightly – about 20 minutes. Remove the dough from the freezer and cut out doughnuts using a 3-3 ½” doughnut cutter (a biscuit cutter can also be used along with a 1” round cutter for the center). Transfer doughnuts and holes to the other floured pan as they are cut, cover with plastic and refrigerate for at least 20 minutes or overnight.
Add enough oil in a heavy deep pan to a depth of 3”. Attach a candy thermometer to the inside of pot and heat oil over medium heat until it reaches 350. Prepare a plate lined with a thick layer of paper towels. Also, make the cinnamon-sugar topping by blending the ingredients in a shallow dish. Set aside.
Fry the doughnuts carefully, adding only a few to the pan at a time so as not to overcrowd. Fry until golden brown – about 1 minute – before turning and cooking the other side for another 30-60 seconds (long wooden skewers or two wooden spoon handles work well for this). Remove from the oil onto the paper towels to drain. Wait 1-2 minutes before tossing doughnuts in the cinnamon-sugar mixture.
1 frozen sheet puff pastry, thawed in the refrigerator according to pkg. directions
2 Tbl. unsalted butter
½ c. lightly packed brown sugar
2 ripe pears, peeled and sliced
2 tart apples, peeled and sliced
¾ tsp. cinnamon
¾ tsp. ground ginger
1/3 c. whole fresh cranberries
3 Tbl. raisins
1 tsp. flour, plus more for the work surface
1 egg, beaten
Granulated sugar for dusting
Ginger or Other Local Ice Cream
Preheat the oven to 400. Melt the butter in a large skillet and add the brown sugar, pears, apples, spices, cranberries, and raisins. Cook over medium-high heat until the fruit is tender, cranberries have burst, and most of the liquid has reduced stirring constantly….4-5 minutes. Stir in the flour, cook another minute, remove from the heat and allow mixture to cool completely.
Unfold the thawed puff pastry onto a well-floured surface and gently roll out the dough into a larger rectangle, adding approx. 1” in diameter. With the longest side of the dough running vertically, begin cutting strips along both of the sides in a Christmas-tree pattern (downward angle), approx. 1” in width and 2” in length from the center of the rectangle. Pile the cooled fruit down the center of the dough and begin folding strips over the fruit, alternating each side until the bottom is reached. Seal both the bottom and top of edges of the strudel, brush pastry with beaten egg and sprinkle lightly with sugar. Transfer strudel to a parchment-lined baking sheet and bake for 25-30 minutes or until golden brown. Remove from the oven and serve warm or at room temperature with ice cream.
CHIPOTLE-PEACH BBQ SAUCE
Yield: 3 ½ – 4 cups
2 Tbl. vegetable oil
1/2 small onion, diced
2 cloves garlic, minced
2 c. crushed tomatoes
1/2-1 single chipotle pepper, seeded and minced (canned in adobe sauce) or use ¼ tsp. chipotle powder
2/3 c. apple cider vinegar
2/3 c. Worcestershire
1/3 c. lightly packed light brown sugar
1/3 c. honey
2 large ripe peaches, peeled & diced, with juices
½ tsp. kosher salt
Heat the oil in a large saucepan and add the onion and garlic. Cook over medium heat for 5 minutes until translucent. Add all of the remaining ingredients except the salt, and simmer over low heat until reduced and thickened, 35-45 minutes. Blend in the salt, simmer another 2 minutes and taste for seasoning. Leave sauce chunky or puree if desired.
Yield: 10 large scones
3 c. all-purpose flour
¼ c. granulated sugar
2 ½ tsp. baking powder
½ tsp. baking soda
¾ tsp. salt
¾ c. (1 ½ sticks) cold unsalted butter, cut into pieces
1 c. whole milk
½ c. pure maple syrup
1 ½ c. blackberries, washed & dried thoroughly
2 c. confectioner’s sugar
¼ c. pure maple syrup
1-2 Tbl. whole milk
Preheat the oven to 400. In a large mixing bowl combine the flour, sugar, baking powder, baking soda, and salt, blending briefly. Add the butter, ‘cutting’ in with your fingers or a pastry cutter until fully incorporated and only little nibs of butter remain. Separately whisk together the milk and ½ c. maple syrup, adding this to the dry ingredients and stirring just until a moist dough has formed (be careful not to over mix!). Transfer the dough onto a lightly floured surface and press into a 9” round disc approximately 1” in thickness. Place the disc on a parchment-lined pan and freeze for 10-15 minutes to chill.
Remove the dough from the freezer and place back onto the floured work surface. Divide the dough evenly in half, and then each half into 5 even wedges. Use a paring knife to make a slice through each scone, starting at the point and cutting in half horizontally through the center but leaving the back hinge attached. Carefully lift the points and place 4-5 whole blackberries inside each scone in a single layer, laying the dough back over the top. Space the scones on a parchment-lined baking sheet and place in the refrigerator or freezer for 15 minutes to chill. Bake scones for 14-17 minutes or just until cooked through in center. Remove from the oven and cool before drizzling with maple glaze. Glaze: In a small bowl whisk together the confectioner’s sugar and maple syrup until completely smooth. Slowly add enough milk until the mixture slowly drips off a spoon. Drizzle the glaze generously over scones and let the icing set for 10 minutes.
Yield: One 9” deep-dish or 10” tart (about 8 servings)
Single-crust prepared pie dough
4 sweet Italian sausage
3 Tbl. extra-virgin olive oil
1 large bunch Swiss Chard, washed, stemmed, and leaves coarsely chopped
4 cloves garlic, minced
Kosher salt, cracked black pepper, to taste
8 large eggs
1/3 c. whole milk
1/3 c. heavy cream
1 c. ricotta cheese
Preheat the oven (375 for deep dish, 400 for shallow tart pan) and prepare the pie dough, wrapping and freezing half for another time. Roll the pastry on a lightly floured surface large enough to thinly line the pan with dough, gently pressing it to fit inside and fluting the edge if desired.
Place the sausage on a baking pan and roast in the oven about 25-30 minutes, shaking pan occasionally, until the sausage are browned and cooked to an internal temperature of 155. Remove from the oven, cool, and cut into ¼” thick slices. Meanwhile heat a large pan over high heat and add the olive oil, Swiss chard, and garlic. Season well with salt and pepper and cook quickly just until it has wilted down, approx. 2 minutes. Remove from the heat and once cool, squeeze all the liquid from the chard.
Assemble quiche by spooning half of the ricotta cheese in large dollops over the bottom of the pastry shell. Top with two-thirds of the sausage slices followed by all of the drained chard. Sprinkle over the remaining sausage pieces and top with the rest of the ricotta. Place the quiche on a baking sheet and prepare the egg mixture. Whisk the eggs until very light & airy. Add the milk, cream, and salt and pepper to taste, whisking well. Pour this mixture slowly over the ingredients, gently submerging everything. Carefully transfer the pan to the middle rack of oven and bake for 40-45 minutes or until center is set and golden brown (for deep pie pans allow 5-10 minutes longer). Remove from the oven and serve hot or warm.
Variations: This quiche can be made with any types of meats, cheeses, or vegetables! With the exception of chopped broccoli & tomatoes, most veggies and all meats need to be cooked before assembling the quiche. Other than that, the varieties are endless!!
FARMER’S MARKET PANZANELLA
Yield: 6 servings
3 ears corn, shucked
2 c. chopped ripe tomatoes (use of mixed colors and varieties)
1 large cucumber, seeded and cut into 1” cubes
1 large sweet pepper, seeded cut into 1” pieces
½ red onion, sliced thin
½ c. Extra-virgin olive oil
5 Tbl. Red wine vinegar
1 tsp. sugar
Generous pinch kosher salt
½ tsp. cracked black pepper
½ loaf ciabatta, baguette, or other crusty bread
1-2 whole peeled garlic cloves
½ c. packed basil leaves, torn into rough pieces
Blanch the corn in a large pot of boiling water for 1 minute. Remove from the pot and allow it to cool before cutting the kernels off the cob. Place the corn in a large shallow bowl along with the tomatoes, cucumbers, peppers, and red onion. Separately whisk together the olive oil, red wine vinegar, sugar, salt and pepper, and add this vinaigrette to the vegetables tossing well to coat. Cover and let sit for at least 20 minutes to allow juices run and flavors to develop.
Meanwhile, preheat a grill on medium-low. Cut the bread in half lengthwise, brush generously with olive oil, and grill cut side down for about 4 minutes or until the bread is well-browned and very toasty. Turn and toast the other side for another minute. Remove from the grill and rub the cut side of the loaf generously with the garlic cloves. Cut the bread into one-inch cubes and set aside until ready to use (you will need about 3 cups total for the salad).
Add the cooled toasted bread cubes and torn basil leaves to the vegetables, tossing everything gently. Allow the salad to sit for at least 10 minutes to soak up the juices before serving.
Recipe Notes: This salad can also be assembled as a bruschetta and is great topped with grilled shrimp or salmon! Other good additions are pitted calamata olives, capers, feta, or fresh mozzarella. In place of grilling the bread can also be toasted in a 350 oven on a baking sheet for 12-15 minutes.
GRILLED ZUCCHINI HUMMUS
Yield: About 2 ½ cups
1 ½ lb. fresh zucchini (about 2-3 small)
Approx. 1/3 c. good-quality extra-virgin olive oil
1 – 15 oz. can cooked garbanzo beans (chick peas), rinsed & drained well
2 cloves garlic
¼ c. tahini (sesame paste)
Juice of 2 lemons
1 Tbl. chopped fresh mint
Kosher salt and black pepper, to taste
Garnish: Chopped fresh parsley
Preheat grill on medium-high. Cut the zucchini in half lengthwise (thirds if larger) and toss with a light amount of olive oil, salt and pepper. Grill the pieces until tender and lightly charred, turning half-way through, 7-8 minutes in total (zucchini can also be sautéed on stove or roasted in a 400 oven). Remove from the grill and allow pieces to cool. Discard any liquid and dice 1 cup zucchini to set side.
Chop the remaining zucchini and add it to a food processor along with the garbanzo beans, garlic, tahini, lemon, mint, and salt and pepper. Puree this mixture until blended, and add 2 Tbl. olive oil continuing to process until completely smooth. Taste for seasoning adding more salt and pepper as needed. Transfer the hummus to a large bowl and stir in the reserved diced zucchini……cover and chill until ready to use. Serve hummus garnished with fresh parsley and a good drizzle of olive oil over the top!
Note: This can be made up to 2 days in advance.
HOMEMADE PITA CHIPS
Yield: enough for 8
4 whole pita bread rounds, about 8” in diameter
¼ c. extra-virgin olive oil
½ tsp. kosher salt
½ tsp. cayenne pepper (less if you don’t like spice)
1 Tbl. dried oregano
1 tsp. paprika
2 cloves garlic, very finely minced
Preheat the oven to 350. Stack the pita bread, cut them into wedges, and arrange in a single layer on a baking sheet. Stir together all of the remaining ingredients and pour over the bread, using your hands to toss and coat the pieces evenly with the mixture. Bake for 7-8 minutes, flip, and continue to bake for another 4-5 minutes or until golden and crispy.
Note: Pita chips can be stored in a container at room temperature for a couple of days!
HOMEMADE REFRIGERATOR DILL PICKLES
Yield: About 3 quarts
4 lb. pickling cucumbers, 3-4” long (approx. 14 medium pickles)
1 lg. bunch fresh dill, washed but left whole (the ends of the stems trimmed only)
8 whole cloves garlic
6 c. water
¼ c. kosher salt
2 c. cider vinegar
¾ tsp. cream of tartar
Prepare containers….very clean plastic storage containers are simple and work great. Sanitized glass jars can also be used but need to be filled with hot water until the brine is ready so the jars won’t crack.
Wash the cucumbers very thoroughly and distribute among containers leaving generous space for the brine. Divide the dill and garlic cloves evenly among pickles. In a medium pot combine the water, salt, vinegar, and cream of tartar. Bring this mixture to a gentle boil and pour the hot brine over the cucumbers, covering them completely. Let the pickles sit for 20-30 minutes at room temperature then cover and refrigerate, allowing the cucumbers to ‘pickle’ for 1-2 weeks before eating. These will keep in the refrigerator for 4-6 weeks as long as they remain in their brine.
Note: Cucumbers can also be cut into rounds or spears before pickling!