Method:
In a flute glass, add the sparkling wine and then top it with blood orange juice. Garnish and serve.
]]>1 ounce of quality gin
Splash of Triple Sec
Club soda or sparkling water to taste
Freshly squeezed Mandarin orange juice to taste
Fill a 12-ounce glass with ice. Add gin, then Triple Sec, then the Mandarin juice. Add soda water to taste, and serve.
]]>
Serves 4-6
Ingredients:
1 lb. of small Brussels sprouts, shaved thin
3 apples, cored and cut into thin batons
1 – 6-ounce bag of maple walnuts
5 ounces of smoked mozzarella, grated
Olive oil to taste
2-3 pink lemons, juiced
Kosher salt and black pepper to taste
Method:
How to make to make a cheese crisp
Preheat a non-stick pan on low for 5 minutes.
Place the grated cheese on the pan. Cook until the cheese is nicely brown and set. Using a spatula, flip the cheese crisp and cook for 2-3 minutes until both sides are crispy and browned. Remove from the pan and allow the crisp to cool off. Use your hand and crush up the crisp into small pieces.
In a large mixing bowl, place the ingredients, dress and season to taste. Arrange the crisps.
Serve at once.
]]>1 medium-sized Koginut or Acorn squash, cut into 8 pieces
2 Pink Lady apples, cored and cut into eight pieces each
Kosher salt and freshly ground black pepper to taste
Curry powder to taste
1 tbs. of minced chives
Sherry vinegar to taste
Olio Nuovo to taste
Preheat the oven to 425 degrees.
In a large mixing bowl, place the squash and apples. Add curry powder, season, and dress to taste.
Set aside.
On a parchment-covered sheet pan, place the squash and cook for 20 minutes.
Turn the squash pieces to the other side and also, place the Mutsu apples on the sheet pan.
Cook for an additional 15 minutes. The squash and apple slices should have some color.
Remove from the oven and allow it to cool for 5 minutes.
On a serving platter place the roasted squash and apples. Garnish with minced chives.
Season to taste and dress with sherry vinegar and Olio Nuovo.
]]>Serves 4
Ingredients:
Meyer lemon juice to taste
Kosher salt and freshly ground black pepper to taste
¼ cup Olio Nuovo
1 dozen mint leaves
1 dozen parsley leaves
A pinch of fennel fronds
2 small bulbs of fennel, core tops, and core removed, shaved thinly using a mandolin or a chef’s knife
¼ cup of shaved citron fingers (Buddha’s Hand) shaved thinly using a mandolin or a chef’s knife
Shavings of Parmigiano Reggiano to taste
Method:
Divide and place the ingredients on the salad plates. Dress and season to taste.
Shave the Parmigiano Reggiano to taste and garnish with herbs.
Serve at once.
]]>3 tablespoons unsalted butter
3 tablespoons sugar
1/2 cup whipping cream
Pinch of salt, plus more flaky salt to serve (optional)
1 to 2 tablespoons chopped almonds
Method:
Heat the oven to 375° F. Halve, cored pears in a cast-iron pan, and put the pears in it, rounded side down.
Cut the butter into bits and distribute them over the pear halves. Sprinkle it with the sugar and put the pan in the oven. Bake for 25 to 30 minutes, basting occasionally with the juices. The pears will be ready if tender when pierced in their thickest part with a sharp knife.
Remove the pears from the dish, allowing all the juice to drain back into it and adding any of the undissolved sugar still remaining in the pear cavities.
Set the dish over high heat and cook, stirring constantly, until the mixture turns a light caramel color. It will look very thick and bubbly, because of the butter and pear juice in it. Pour in the cream and bring to a boil, adding a pinch of salt if you like. Cook until the sauce is smooth. It will darken and turn a rich brown after you pour in the cream.
Serve a warm pear half to each person with some of the sauce spooned over it. Sprinkle with the nuts, and serve with flaky salt on the side, if you like. This is very simple but the flavors of the ripe pears combine wonderfully with the smooth, rich caramel.
]]>Makes 4-6 Servings
1 ripe Mango, skin peeled, seed removed, and sliced thinly
1 Reed Avocado, cut in half, seed removed, and flesh scooped out using a small spoon
1 Serrano pepper, sliced thinly
1/2 cup of loose cilantro leaves
1/3 cup of pumpkin seeds
1/4 of a small red onion, cut into thin half moon slices and macerated in lime juice and salt
Lime juice to taste
3 tbsp. of crema or creme fraiche
1 tbsp. of quality honey
Kosher salt and freshly ground black pepper to taste
In a medium size mixing bowl, add the crema, lime juice, honey, and season to taste. Set aside.
On a large serving platter, place mango slices, avocado scoops, serrano pepper, cilantro, pumpkin seeds, and macerated red onions. Dress with crema mixture, extra lime juice, Tajin sprinkles, and season to taste. Serve at once.
]]>Makes 4-6 Servings
2 medium Warren pears, cored, de-stemmed, and cut into bite-sized squares
4 oz. of baby kale
1/4 cup of maple walnuts, roughly chopped
6 pieces of dried apricots, sliced thinly
1/2 cup of small shallots, minced and macerated in sherry vinegar
Shavings of Parmigiano Reggiano to taste
Quality vinegar
FHF Extra Virgin Olive Oil
Kosher salt and freshly ground black pepper
Place the ingredients on a large serving platter. Season and dress to taste.
Serve at once.
]]>1 large quince, peeled and cored, then cut into halves.
1 quill of cinnamon
1 lemon (zest and juice)
3 organic eggs
1 cup of organic cane sugar
1 stick of butter (room temperature)
1 cup of almond flour
1/2 cup of corn meal
1/2 cup of Greek yogurt
1 tsp. of baking powder
Powdered sugar for dusting
Preheat the oven to 350 degrees. Spray a 9 x 5 inch loaf pan with flour and oil spray.
Poached Quince:
In a small saucepan, heat up 2 cups of water and 1 cup of sugar. Add a quill of cinnamon, and the quince halves, and cook until they are tender and slightly pink in color. About 1 1/2 hours. Remove the quince from the poaching liquid. Cool slightly and cut into half moon slices.
Cream together the butter and the sugar in a medium-sized bowl using a hand mixer until pale. Add the eggs and mix for 2 minutes on medium speed. Add almond flour, corn meal, yogurt, lemon juice and zest, and baking powder and mix until just combined. Pour batter into the prepared cake pan. Place the quince slices into the wet batter and bake for 30 minutes. Cover cake with aluminum foil and continue baking until a toothpick inserted in the center comes out clean, around 20-30 more minutes.
Allow the cake to cool slightly and remove it from the cake loaf.
Serve with whipped cream or a dusting of powdered sugar.
]]>Makes 2 cups
1 Reed Avocado, seed and skin removed
1/4 cup of sliced white onion
Serrano pepper thinly sliced to taste (we used 1/6 of a Serrano)
Lime juice to taste
3 stems and leaves of cilantro
Chipotle pepper to taste
Cumin to taste
1 cup of sparkling water (non-flavored
3 tablespoons of quality olive oil
Kosher salt and freshly ground black pepper to taste
Add all the ingredients to a blender and blend for 30-45 seconds.
Chill the soup for at least two hours and up to eight hours.
Serve chilled with tortilla chips.
Garnish with cubed tomatoes, cucumber, white onion, cilantro, and a drizzling of olive oil.
]]>
Makes 5 medium-sized pancakes
3/4 cup organic flour
1 1/2 tsp. baking powder
3/4 tsp. kosher salt
1/3 cup organic cane sugar
1 Meyer lemon, zested
1 1/2 tsp. vanilla extract
3 large organic eggs
3/4 cup whole-milk ricotta
1/4 cup buttermilk
2 tbsp. unsalted butter, melted, plus room-temperature butter for cooking and serving
Powdered sugar for dusting
Whisk the flour, baking powder, and salt in a small bowl.
Heat a large nonstick pan over medium-low heat.
Add cane sugar to a large bowl, then finely grate the zest of the lemon directly over the sugar. Gently rub the zest into the sugar with your fingers. Add the vanilla and eggs, whisk until foamy on top, add the ricotta, buttermilk, and butter, whisk until well blended. Add the flour mixture and gently stir until no traces of flour remain.
Lightly butter the pan, and pour 1/2 cup of batter onto it. Repeat, and cook until the bottoms are golden brown and the tops are bubbling for 2 to 3 minutes. Flip and cook until the other sides are golden brown, about 2 minutes more. Repeat with more butter and the remaining batter.
Serve at once and pour over with Peach Syrup and a dusting of powdered sugar.
4 medium-sized peaches, seed removed and cut into 8 quarters
1 cup of quality maple syrup
Preheat a non-stick pan on low for 3 minutes.
Place the sliced peaches on their sides and cook until the peaches are slightly caramelized. Turn it over once and cook the other side (around 4-5 minutes).
Add 1 cup of maple syrup into the pan and take it off the heat. Allow the syrup and peach to macerate for 15 minutes and allow the pan to cool.
Remove the syrup and peaches from the pan and into a serving bowl.
Serve at once.
]]>3/4 cup of Community Grains Red Flint Polenta
4 medium Nectarines (we used Fantasia), pitted and cut into 8 pieces, then cut in half
1 1/4 cup of organic flour, plus more for dusting the pan
1 1/4 cup of organic cane sugar, for dusting the pan and an additional
1/2 cup of sugar for Nectarine syrup
1 1/2 stick of butter, room temperature, plus more for greasing the pan
Zest and juice of one Meyer lemon
1 1/2 tsp. of baking powder
1 tsp. of baking soda
Pinch of kosher salt
3 eggs
3/4 cup of buttermilk
Preheat the oven to 350°F.
Coat a 9-by-5 inch loaf pan generously with butter, dust with flour and sugar and tap out extra; set aside.
In a medium mixing bowl, cream butter on medium speed until smooth. Add the sugar and beat until light and fluffy.
In a large bowl, whisk together flour, red polenta, lemon zest, baking powder, baking soda, and salt. In a separate bowl, whisk together buttermilk, eggs, and lemon juice.
Using a hand mixer, add the flour mixture to the butter mixture in 2 batches on low speed, alternating with the buttermilk mixture. Mix until just combined, scraping the sides of the bowl.
Pour the mixture into the prepared pan.
Bake until the center is cooked through (a toothpick should come out clean), about 50-55 minutes. Allow it to cool for 10 minutes in the pan and invert the cake onto a cutting board, flip it right side up, and cool for an additional 30 minutes.
Meanwhile, in a medium saucepan, add 1/2 cup of sugar and 1/2 cup of water and bring to a light simmer and reduce the mixture until syrupy. Add the nectarines and remove them from the heat. Allow it to cool for 15 minutes.
Slice your corn meal cake and spoon the nectarine syrup on top. Enjoy!
]]>On a large serving platter, place the ingredients to your liking. Dress and season to taste.
Serve at once.
]]>
This recipe is from marthastewart.com
2 packages of Biscoff cookies
11 tablespoons (1 3/8 sticks) unsalted butter, melted
2 tablespoons sugar
2 8-ounce packages of cream cheese, room temperature
1 14-ounce can (1 1/4 cups) sweetened condensed milk
1/4 cup fresh lemon juice
1 teaspoon vanilla extract
Put Biscoff cookies in a large resealable plastic bag, and crush them with a rolling pin until very fine crumbs form. Pour crumbs into a medium bowl; stir in sugar. Add butter, and stir until well combined. Press the crumb mixture into a 9-inch springform pan, spreading it 1 1/2 to 2 inches up the side; press flat. Chill crust in the freezer for at least 10 minutes. Meanwhile, make the filling: Using an electric mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth. Beat in the condensed milk a little at a time, scraping the sides of the bowl, as necessary. Beat in the lemon juice and vanilla. Pour the filling into the crust; smooth the top with a rubber spatula. Cover with plastic wrap, and refrigerate until firm, 2 1/2 to 3 hours. Unclasp the sides of the pan, and remove the cheesecake.
1 lb. of Flavor King Pluots, seed removed, cut into cubes
3 tbsp. of local honey
Combine plums, and the honey in a large saucepan. Stir over low heat until plums are very tender and compote thickens, stirring for 20 minutes. Remove from heat. Cool completely. Transfer the compote to a bowl and refrigerate for 1 hour.
]]>Peach season is upon us! Celebrate the flavors of the summer season at your 4th of July gathering by grilling up some of our freshly picked organic peaches. You simply won’t believe how delicious a grilled peach tastes… Imagine the sweetness of a traditional canned peach with the vibrancy, texture, and freshness of fruit picked right off the tree. A touch of smokey, caramelized flavor rounds out each bite. It’s quick and easy to please your taste buds with this fun summer recipe, and there’s nothing that quite compares—eat them fresh off the grill, paired with ice cream for a scrumptious dessert, or toss them in your salad for added tang and sweetness.
While grilled peaches taste delicious however you eat them, try serving up this fantastic Early Summer Salad of Grilled Peaches, Heirloom Tomatoes, and Salt-Soaked Mozzarella. A personal favorite for our team here at Frog Hollow Farm, the flavors of this perfectly balanced salad are memorably delicious. Serve this recipe at your 4th of July gathering this summer to surprise and impress your family and friends—we promise you won’t have a bite left over.
Ingredients
Firm but ripe peaches (choose your desired amount)
Instructions
Ingredients
1 eight-ounce container of Mozzarella soaked in salty water for 24 hours, cut into quarters, then cut in half
2 medium-sized freestone peaches, cut in half, seed removed, then cut into quarters
¼ cup pine nuts, toasted and salted
6 small basil leaves, torn
12 green olives, pit removed and cut in half vertically
3 mixed heirloom tomatoes, cut in half, then into quarters
Olive oil and vinegar to taste
Kosher salt and freshly ground black pepper to taste
Method
Place the ingredients on a serving platter to your liking. Season and dress to taste.
Serve at once.
Ingredients
Makes 2 salads
4 Apricots, cut into quarters
2 Endives, leaves kept whole
Shavings of Manchego cheese to taste
4 Slabs of dried O’ Henry peaches, sliced into quarters
Chive blossoms to taste
Kosher salt and freshly ground black pepper to taste
2 tbsp. of buttermilk
Olive oil and vinegar to taste
Method
Place the ingredients into a bowl to your liking. Dress and season to taste. Serve at once.
]]>5 chicken thighs (about 2 pounds)
Kosher salt and freshly ground black pepper
½ cup Frog Hollow Sonora Wheat Flour
1 tablespoons unsalted butter
1 tablespoons extra-virgin olive oil
1 red onion, cut into 8 pieces
1 garlic bulb, cut into 8 pieces, with the skin on
¾ cup dry white wine
¼ cup heavy cream
8 apricots, halved and pitted
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh basil
Preheat the oven to 375°F. Have ready a large, oven-safe skillet that will hold all 8 pieces of chicken.
Using paper towels, pat the chicken dry. Season generously with salt and pepper on both sides. Sprinkle the flour over the chicken and toss it around to coat well on all sides.
Heat the butter and olive oil in the skillet over medium heat. Add the chicken, skin side down, spaced evenly inside the pan. Reduce the heat to low and continue to cook until the chicken skin is very golden-brown and crisp, 8 to 10 minutes. Turn the chicken over so the skin side faces up.
Arrange the shallots and garlic evenly in the spaces between the chicken. Add the white wine and heavy cream and bring to a simmer over medium heat. Transfer the skillet to the oven and bake until the shallots are almost fully tender and the chicken is nearly cooked through 20 to 25 minutes.
Add the apricots to the pan in the spaces between the chicken and shallots—it’s OK for the skillet to be quite full at this point. Return the skillet to the oven until the apricots and shallots are tender and the chicken is fully cooked, 10 to 15 minutes more. Just before serving, garnish with the tarragon and basil.
]]>
2 cups of all-purpose flour, plus more for dusting
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 1/4 cups granulated sugar
4 large eggs
1/2 teaspoon almond extract
2 cups fresh cherries, stemmed and pitted
Preheat oven and prepare cake pan:
Preheat the oven to 350°F. Grease a 10-inch springform cake pan with butter. Use your hands to dust the pan lightly with flour, then tap out any excess.
In a medium bowl, add the flour, baking powder, and salt. Whisk until combined.
In a large bowl, beat the butter and sugar with an electric mixer on medium-high speed until pale and fluffy, about 3 minutes.
Add the eggs, one at a time, beating until fully incorporated after each addition. Scrape down the bowl with a rubber spatula halfway through. The batter should be smooth, light, and fluffy. If the emulsion breaks after adding the eggs and the batter has separated, you can add a couple of tablespoons of the flour and mix just until it becomes smooth again.
Add the almond extract and mix on low speed to combine.
Beat in the flour mixture on low speed, or gently fold it in with a rubber spatula, just until combined and no streaks of flour remain.
Transfer the batter to the prepared cake pan. Lightly press the pitted cherries into the batter, making a circular pattern. Don’t press them in too deep or the cake will envelop them while baking.
Bake the cake for about 1 hour, or until a toothpick inserted in the center of the cake comes out clean. The cake should be golden and will have risen around the whole cherries, which should still be visible on top.
Remove from the oven. Allow cooling in the pan for 10 to 15 minutes before unmolding. Let it cool completely on a wire rack before serving.
Dust with powdered sugar and serve.
]]>Did you know almonds aren’t botanically considered nuts? They’re stone fruit! Walk up to an almond tree in the springtime and see fuzzy little fruit on the branch—like a little green peach. Deep inside the flesh and pit is what we call the almond. Turns out, when these fruits are young, you can eat them whole! They're a highly coveted treat among gourmet chefs.
Green almonds are tart, crunchy, and juicy. This seasonal specialty has a very brief window for harvest. Surprisingly versatile, a green almond can be enjoyed out of hand sprinkled with salt or Rancho Gordo's Stardust Dipping Powder and olive oil. Here's a great recipe for enjoying this unique, rare specialty.
Makes 1 serving
]]>Preheat the oven at 375 degrees with the rack in the middle position. Coat a 9-inch springform pan with butter and dust evenly with flour, then tap out the excess. In a 12-inch skillet over medium-high, melt the butter. Cook, swirling the pan frequently until the milk solids at the bottom of the pan turn golden brown and the butter have a nutty aroma, 1 to 3 minutes. Pour into a small heatproof bowl without scraping out the skillet. Stir the allspice into the butter and set aside.
Add all the apples, 2 tbsp. of sugar and salt to the still-hot skillet and set over medium-high. Cook, stirring occasionally until all of the moisture released by the apples has evaporated and slices are beginning to brown, 12 to 15 minutes. Transfer to a large plate, spread in an even layer, and refrigerate uncovered until cool to the touch 15-20 minutes.
In a small bowl, whisk together the flour and baking powder. In a large bowl, whisk together eggs, vanilla, and 9 tbsp. of the remaining sugar. Gradually whisk in the brown butter. Add the flour mixture and stir with a rubber spatula until smooth; the batter will be very thick. Add the cooled apples and fold until evenly coated with the batter. Transfer to a prepared pan, spread in an even layer, and sprinkle with remaining sugar.
Bake Until deeply browned, 35-45 minutes. Let it cool completely in the pan on a wire rack, for about two hours. Run a knife around the inside of the pan and remove the side before slicing.
Serve with a dollop of crème Fraiche or ice cream.
]]>Place oranges cut-side up on a plate and sprinkle rosemary on top, pressing it into oranges so it sticks. Sprinkle with 1/4 cup sugar.
On a grill or stovetop, put a 12-inch cast iron skillet over medium heat until a drop of water sizzles on the surface. Spread remaining 1/4 cup sugar in skillet and when it starts to caramelize place oranges, cut-side down, on sugar. Let cook for 3 to 4 minutes, not moving oranges, so cut side burns nicely and oranges soften.
To serve, place 2 orange halves in a bowl with 1/4 cup Greek yogurt, and drizzle with burnt sugar juices from the skillet.
]]>Add the butter and olive oil in a large saucepan over medium heat. Sauté until you add some color to the onions, stirring occasionally until it begins to soften, lower the temperature to low, and sweat the onions for about 40 minutes.
Turn the heat to high and add the squash and apple chunks to the soup with 5 cups of water. Bring to a boil then reduce the heat to low. Place a lid on the saucepan and cook for an additional 45 minutes. Allow the soup to cool for 30 minutes.
Puree in batches in a food processor or blender until smooth, and return to the saucepan. Heat over low, thinning with more water if necessary. To serve, ladle into shallow bowls; garnish with drizzling of olive oil or cream.
]]>“It all depends on the texture of what you’re going for. Whether you have a mushroom or tomato or meat base, the end result is just better because the pasta is whole wheat. I don’t know of a white flour pasta that is better in terms of flavor. To my mind, it’s always better with whole grain. When I ask our email list, what’s the best way to do it?, it’s really common for people to say, well, just add some olive oil and a little parmesan and let’s just enjoy the flavor of the wheat.”
Here's a recipe that measures up to the full flavor of Community Grains pasta.
In a large, heavy skillet, heat olive oil over medium heat until it shimmers. Add green garlic, red chile flakes, sage and cook until fragrant, about 1 minute, then add broccoli and toss well in the oil, sauté an additional minute. Add 2 cups of cream and cook at medium low heat until the sauce is thickened, about fifteen minutes.
Meanwhile, bring a large pot of salted water to boil. Add the pasta and cook until al dente, reserving 1/2 cup cooking water before draining.
Add pasta to the pan with the broccoli and cream, toss well to coat and cook for 2 minutes. Turn off heat and add half of the Pecorino, lemon juice and zest and reserved pasta cooking water little by little until it creates a sauce that clings to the noodles. Garnish with additional Pecorino and Chinese broccoli flowers.
]]>Whisk together flour, sugar, baking powder, salt, and cinnamon in a medium bowl. Make a well in the center and add 1/3 cup milk, eggs, and applesauce. Stir just to combine. Fold in apples.
Heat 1 1/2 inches of oil in a heavy skillet, Dutch oven, or deep fryer to 350 degrees. Drop about 1/4 cup of batter per fritter into hot oil; spread it out as you drop. Cook each side until golden brown; approximately 2 minutes per side. Place on a wire rack to drain.
Whisk together 1/4 cup milk, powdered sugar, and vanilla. Drizzle each fritter with the glaze turning over to make sure both sides are coated. Place on wire racks to air dry and drip.
Serve at once.
]]>