Tag Archives | Summer Harvest 2012 Recipes



John Vitko and Sarina Gulisano use blueberries that they grow in front of their house in Warren, Vermont, to make the jammy syrup that gets swirled into this refreshing lemon ice cream.

Makes 1 quart

1 pint organic blueberries, rinsed and dried
1 cup sugar
5 large egg yolks
1 lemon
1 cup whole milk
2 cups heavy cream

Combine the berries with ¼ cup of the sugar and a splash of water in a small, stainless saucepot. Cook the berries and sugar over medium heat, mashing the berries with a potato masher, until they release their juice and the syrup starts to bubble. Adjust the heat as necessary to prevent burning and cook until the syrup is thickened slightly; cool completely.

Meanwhile, place the egg yolks, the remaining sugar and the juice from the lemon (about 4 tablespoons) in a stand mixer and beat with the whisk attachment until pale yellow and thickened.

Combine the milk, heavy cream and the zest from the lemon (about 2 tablespoons) in a double boiler. Stirring constantly to prevent burning, heat the milk and cream to 130° (you can use a digital thermometer to take the temperature).

With the mixer on low, add the hot milk and cream into the eggs in a slow, steady stream. Return the egg-cream mixture back to the double boiler and cook, stirring constantly, until the custard reaches 175°.

Immediately pour the custard base through a fine-mesh sieve into a bowl placed in an ice-water bath. Cool completely, then refrigerate for at least 2 hours, or overnight. Pour the base into an ice cream machine; freeze. Layer with the blueberry syrup; freeze again to set.

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Braised Tuscan Meatballs
Photo by Brent Harewyn


Chris Alberti likes to braise these meatballs—a mix of beef, pork and turkey—in a dry, unoaked Pinot Grigio. “Choose something affordable with a little acidity,” he says. He serves the meatballs with broccoli rabe sautéed with garlic and a hunk of crusty bread to soak up the winey braising liquid.

Serves 8, as a main course

2 cups fresh breadcrumbs
1½ pounds ground beef, 80–90% lean
½ pound ground pork
½ pound ground turkey
2 cups grated Pecorino-Romano cheese
1 cup finely chopped flat-leaf parsley
4 cloves garlic, minced
Kosher salt and black pepper
3 large eggs, beaten
Olive oil, for cooking
2 large yellow onions, thinly sliced
4 to 5 sprigs fresh rosemary
½ bottle Pinot Grigio, for cooking

Soak the breadcrumbs in about a ½ cup of water to moisten.

Combine the beef, pork and turkey in a large bowl and knead gently with your hands. Squeeze excess water out of the soaked bread and add to the meat along with the cheese, parsley and garlic; season to taste with salt and pepper. Add the eggs and knead to combine.

Dividing evenly, form the meat into 20 to 25 meatballs, depending on your size preference. Refrigerate the meatballs for at least an hour.

Heat ¼ cup of olive oil in a large, high-sided skillet over mediumhigh heat. Add the meatballs without crowding the pan and cook until the meatballs are browned on one side. The meatballs will release naturally from the pan when they are sufficiently browned. You may need to lower the heat to prevent burning. Turn the meatballs over and brown them on the other side. Remove to a paper-towel-lined baking sheet and continue to cook the meatballs in batches until they are browned, adding additional olive oil to the skillet as necessary.

Drain all but 2 tablespoons of the oil from the skillet and add the onions and rosemary sprigs; cook, stirring often, until the onions are quite soft and starting to brown. Add the wine; scrape up any brown bits from the bottom of the pan. Once the wine has started to reduce, add the meatballs back to the skillet and cook over medium heat until the meatballs are cooked through and the sauce is reduced by about half.

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Lemon-Basil Scones
Photo by Brent Harewyn


We love how the floral basil and lemon zest complement the richness of these crumbly buttery scones. Lisa advises to knead the dough gently, so as not to overwork it.

Makes 10 scones

2 cups all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
½ teaspoon kosher salt
5 tablespoons cold, unsalted butter, cubed
½ cup chopped fresh basil leaves
1 heaping teaspoon grated lemon zest
1 cup heavy cream

Preheat oven to 450° and position rack in the middle of the oven. Line a baking sheet with parchment paper.

Pulse the flour, sugar, baking powder and salt in a food processor to combine; add the butter and pulse a few times, until the mixture resembles coarse crumbs. Transfer the mixture to a bowl; fold in the basil and lemon zest. Add the heavy cream and stir with a spatula or spoon until the dough just barely comes together.

Turn the dough onto a lightly floured surface and knead a few times until the dough forms one mass. Gently press the dough into a circle about 1½ inches high; use a biscuit cutter or the top of a glass to cut the scones. Bake, rotating the baking sheet halfway through, until the scones are cooked through and lightly golden brown on top, 14 to 16 minutes. Cool on a wire rack.

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Meat Pies
Photo by Carol Sullivan


Cumberland Sauce is a traditional condiment made with port wine and black or red currant jelly. Created in the 19th century, and purportedly named after the Duke of Cumberland, it is used to balance the rich flavor of game meat. Though Cumberland Sauce is definitively English, the French adopted it to serve alongside some of their rich meals such as pâté en croûte. This recipe steers it back to the English side while still giving credit to the French for a very good idea; the sauce is perfect served with a meat pie. These would be perfect as finger food at a party since they are best served at room temperature

You can use store-bought jelly or syrup or make your own by simmering one part fresh currants to one part sugar for 10 minutes and then straining out the solids.

⅓ cup currant jelly or syrup
½ cup port
3 tablespoons shallots, chopped fine
1 orange
1 lemon
½ teaspoon Dijon mustard
Pinch of ground ginger
Pinch of salt
12 ounces uncooked, uncased pork sausage
1 package prepared piecrust or recipe for two homemade crusts
1 egg

Preheat oven to 375°. Remove the rind (colored part only) from the orange and lemon and cut the rind into fine julienne. Bring a small pot of water to a boil and blanch the rind for 1 minute and then drain. Juice the whole orange and half the lemon and then set the juice and rind aside.

In a medium-sized saucepan bring the port, currant jelly/syrup and shallots to a boil. Lower to a simmer and cook for about 5 minutes. Add the lemon and orange juice and the blanched rinds. Continue to simmer until the sauce thickens a bit (about 8 more minutes). Add the mustard, ginger and salt, remove from heat and set aside to cool.

For the meat pies, use a 3½-inch pastry ring to cut circles out of the pie dough. You should be able to get eight circles from each side for a total of 16 circles. Place eight circles on a parchment-lined cookie sheet. Brush lightly with egg wash. Place a spoonful (roughly 2 tablespoons) of sausage in the middle of the dough. Place another circle on top and gently press the two sides together. When they are all formed, using a knife, put a small hole in the top of each pie to let steam escape. Brush with additional egg wash on top.

Place the pies in the oven and bake for 5 minutes at 375°. Lower the heat to 350° and bake an additional 15 minutes. Remove from the oven and let cool. Serve pies and Cumberland Sauce at room temperature.

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Currant Sorbet
Photo by Carol Sullivan


When fresh currants are in season in July, making a sorbet is easy and the results quite elegant. I used white currants in this recipe but red would also work. If you want to try it with black currants, increase the amount of sugar by ½ cup or to taste.

1½ cups blueberries
4 cups white (or red) currants
A little water
1 cup granulated sugar
Put the berries in a medium-sized pot with a few tablespoons
water and place over medium-high heat. Bring to a boil and then
lower to a simmer, stirring occasionally. Continue simmering
until most of the skins have popped, about 10 minutes. Remove
from the heat and push the berries through a strainer to extract as
much juice as possible. You should have roughly 1½ cups liquid.
Return the berry juice to the pot and add 1 cup sugar. Bring
to a boil again and stir until the sugar has dissolved, about 2
minutes. Remove from the stove and let cool. Pour contents into
ice cream/sorbet maker and use as directed according to model.

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Photo by Carol Sullivan


My friend Jackie came up with this concoction for a hot summer day. She describes it as “dangerously refreshing” since it is a delicious thirst quencher that nonetheless has enough vodka to all but guarantee a lazy summer afternoon. You could, of course, omit the vodka if you were intending to be more productive.

1 teaspoon currant syrup (store-bought or see above for making it yourself )
1 tablespoon mango juice
Big squeeze each of fresh lime and lemon
2 ounces vodka
2 ounces plain seltzer

Combine currant syrup, mango juice, lime and lemon juice and vodka in a tall glass and stir. Add seltzer and then ice.

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Like many recipes from Bella Farm, this polenta was inspired by seasonal abundance. In this case, the cherry tomatoes came into season and suddenly showed up in everything they cooked! This dish is quick, easy and satisfying.

Serves 4

4 cups water
½ teaspoon sea or kosher salt
1 tablespoon unsalted butter
1 cup coarse- or medium-ground polenta
½ teaspoon olive oil
1 cup cherry or grape tomatoes, halved or quartered
1 tablespoon minced fresh sage
½ cup freshly shaved Parmigiano-Reggiano cheese, plus additional for garnish
Freshly ground black pepper
Sea or kosher salt
Freshly chopped parsley

In a large saucepan, bring water, salt and butter to a boil over medium-high heat.

Whisking constantly, add the polenta in a slow, steady stream. Continue stirring until water returns to a boil. Reduce heat to low and simmer, stirring occasionally with a wooden spoon, until thickened, about 35 to 40 minutes. Polenta should pull away from side of pan.

Meanwhile, heat the olive oil in a small skillet. Add the tomatoes and sage and sauté for approximately 3 minutes. Stir tomatoes, sage and cheese into warm polenta. Adjust seasonings with salt and pepper to taste. Top with cheese and parsley.

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Farmer’s Cheese

Yield: 22–24 ounces

1 gallon milk (you’ll get better results using raw milk, or whole milk from the grocery store)
¼ cup white vinegar

Heat milk to 185°–195° F. Turn off the heat, add vinegar and mix thoroughly. You’ll see the milk start to curdle. Let
set for 15 minutes. Drain through cheesecloth or muslin.

Farmer’s Cheese Pancakes

¼ cup farmer’s cheese
½ cup oats
1 egg

Mix all ingredients together. Cook slowly on nonpreheated griddle. Turn to brown the other side. Serves 1.

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Serves 4

4 ears of fresh corn
6 tablespoons olive oil, divided
⅓ cup freshly grated Parmesan cheese
1 garlic clove, minced
1 tablespoon fresh lime juice
1 teaspoon ground cumin
½ teaspoon hot pepper sauce
¼ cup chopped fresh cilantro leaves

Cook corn in pot of boiling salted water until tender, about 5 minutes. Drain.

Whisk 5 tablespoons oil, cheese, garlic, lime juice, cumin, and pepper sauce in medium bowl to blend. Season to taste with salt and pepper.

Heat grill to medium-high and brush grates with remaining 1 tablespoon oil. Place corn on grill and cook until heated through, turning frequently, about 2 minutes. Brush corn with some of Parmesan mixture. Turn corn and brush with more cheese mixture.

Cook until coating begins to color, about 3 minutes. Transfer corn to platter. Mix cilantro into any remaining Parmesan mixture and brush over corn.

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squash blossom
Photo by Carole Topalian


This recipe has a light, airy batter encasing a filling of earthy fluff. Squash blossoms are equally at home as an elegant first course or as finger food.

Makes 4 to 6 appetizer servings

16 large squash blossoms


4 ounces goat cheese (chevrè) I recommend Vermont Butter & Cheese Creamery
1 cup finely diced mushrooms
1 tablespoon finely diced shallots
1 tablespoon parsley, finely chopped
1 tablespoon unsalted butter
2 or 3 grinds black pepper


2 eggs, separated
½ teaspoon salt
½ cup cornstarch
½ cup all-purpose flour
½ cup plus 1 tablespoon ice-cold water

Melt the butter over medium-low heat; add the mushrooms, shallots and parsley. Cook, stirring occasionally, until the juices evaporate and it is reduced in volume by half. Mash this mixture into the goat cheese with a couple of grinds of black pepper until well combined.

Stuff the blossoms with a teaspoon or two, depending on the size of the flower. Twist the open end to seal.

The batter is best if made at least an hour ahead of time so the starch can slowly absorb the liquid and become smoother and more cohesive. Sift together the cornstarch, flour and salt into a mixing bowl. Add the yolks and ice-cold water, stir to combine, cover and let rest until you are ready to use it. Just before dipping the flowers, whisk the reserved whites to soft peaks. Stir ⅓ of the whites into the batter to lighten the mixture, and then fold in the remaining whites with a rubber spatula retaining as much air as you can.

Heat ½ inch of vegetable oil in a Dutch oven over medium-high heat. A high-sided, heavy pot will prevent spatter and distribute the heat evenly. When hot—350° to 375°— dip the stuffed blossoms in the batter and then cook in the hot oil until golden brown on all sides. Cook them in batches without crowding, 5 or 6 at a time. They cook quickly, just a minute or so on the first side. Turn them over and cook a further minute until they have a nice golden color. Drain on absorbent paper and move to a wire cooling rack to keep them crisp while you cook the remaining blossoms.

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