Archive | Fall 2013

Venison

Venison Medallions with Morel Sauce

Recipe from Hunt, Gather, Cook by Hank Shaw
Used by permission of Rodale Books

 

Dried morels or fresh shiitake mushrooms can be used in place of the fresh morels in this recipe.

Serves 4

A handful of dried morels, about ¼ cup, soaked in water for several hours, or about 20 fresh morels, chopped

1 cup venison or beef stock

4 venison medallions, cut ¾ to 1 inch thick, or the tenderloins from a large deer

Salt

4 tablespoons unsalted butter

1 shallot, finely chopped

2 tablespoons grapeseed oil, or another oil with a high smoke point

1 tablespoon flour

½ cup port wine (good enough to drink)

Freshly ground black pepper

 

If you are using dried morels, remove the morels from the soaking water once they’ve rehydrated and pour the liquid into a small saucepan. Reduce the soaking water over high heat until you are left with about ¼ cup of liquid. Turn off the heat, pour into a small bowl and set aside.

Pour the stock into the same saucepan and reduce it to ½ cup over high heat. If you are using dried morels, add this reduced stock to the mushroom liquid. If you are … Read More

Continue Reading
angiejackson-final 07

The Glass Onion Cocktail

Recipe by Angie Jackson

 

2 ounces Journeyman Distillery’s Road’s End Rum

1½ ounces Glass Onion Shrub

½ ounce fresh lemon juice

Fresh chopped green onion (garnish)

 

Combine first three ingredients in a mixing glass. Add ice to shaker; shake ingredients for 10 seconds. Strain into a cocktail glass and garnish with fresh chopped green onion. Cheers!

 

Continue Reading
angiejackson-final 09

Glass Onion Shrub

Recipe by Angie Jackson

 

2 cups peeled, diced pears

3 shallots, peeled and left in cloves

6 (1-inch) pieces fresh ginger root, skinned

1¾ cups sugar

Mild apple cider vinegar*

1 quart Mason jar with lid

Cheesecloth

 

*Editor’s note: We recommend a mild cider vinegar like the one from Kress Apiary (see page X in this issue). Otherwise, try champagne vinegar.

Add pears, shallots and ginger to a clean Mason jar.  Fill with apple cider vinegar and tighten lid.  Shake vigorously and allow to sit on the counter at room temperature for 7 days, shaking vigorously once a day. After seven days, strain the mixture through cheesecloth and put back in jar. Add the sugar, tighten the lid and shake vigorously.  Refrigerate for 3 days, shaking the mixture vigorously once a day. 

The Glass Onion Shrub can be enjoyed on its own, mixed with soda water or as a base for cocktails like the Glass Onion. (It also makes an incredible dressing for mixed green salads!)

 

Continue Reading
Baklava

Black Walnut Baklava

Recipe from the book Spice: Flavors of the Eastern Mediterranean by Ana Sortun Copyright 2006. Reprinted by permission of William Morrow, an Imprint of HarperCollins Publishers
Photo by D. Lucas Landis

 

Native black walnuts replace pistachios in this unusual and absolutely delicious baklava recipe developed by pastry chef Maura Kilpatrick at award-winning Oleana restaurant in Cambridge, Massachusetts. (Our staff at Edible Michiana declared it the best they’d ever eaten.)

 Makes about 16 pieces

 Line an 8-inch baking pan with a sheet of parchment paper or use a disposable aluminum pan.

For the baklava:

8 ounces walnut halves (about 2½ cups)

5 ounces black walnuts (about 1 cup)

¾ cup sugar

2 tablespoons ground cinnamon

2 teaspoons freshly grated and ground nutmeg

2 sticks butter, melted

½ package phyllo dough

To make the baklava:

Toast both kinds of walnuts separately about 8 minutes, or until lightly browned. Coarsely chop the regular walnuts so they are similar in size to the black walnuts (our tester also chopped the black walnuts more finely). In a small mixing bowl, toss both kinds of walnuts with the sugar, cinnamon and nutmeg. Brush an 8-inch square pan with some melted butter.

Preheat oven to 350°. … Read More

Continue Reading
_DSC9745

Kentucky Derby Pie

Recipe courtesy of Alexis Sideris Davis (Plymouth, Indiana)
Adapted by Tara Swartzendruber-Landis
Photo by D. Lucas Landis

 

1 cup light brown sugar

¼ cup flour

2 eggs (beaten)

1 teaspoon pure vanilla extract and/or 3 tablespoons bourbon

½ cup melted butter (1 stick)

1 cup English walnuts or ¾ cup English and ¼ cup black walnuts   

1 cup chocolate chips

1 unbaked piecrust

 

Preheat oven to 350°F.

In a medium bowl, whisk together sugar and flour to blend. Add eggs, mixing lightly, then add vanilla and/or bourbon, and then butter. Mix well, but don’t over-beat the batter.

Pour nuts and chocolate chips into the unbaked pie shell. Slowly pour the wet ingredient mixture over the nuts and chips.

Bake for 35–40 minutes, until golden and lightly puffed. Test with a toothpick; pie should be chewy but not runny.

Optional: When cool, decorate with chocolate ganache (recipe below).

 

Ganache:

½ cup chopped semisweet chocolate (or chips)

½ cup heavy cream

 

Warm cream in the microwave for 1 minute. Add the chocolate. Stir until melted and smooth. Cool slightly, than scrape into a plastic pastry bag or zip-lock bag. If using a zip-lock bag, cut the corner … Read More

Continue Reading
_DSC9723

Spiced Candied Walnuts

Recipe by Tara Swartzendruber-Landis
Photo by D. Lucas Landis

 

2 cups English walnuts

1 egg white

1 teaspoon cinnamon

¼ teaspoon ground ginger

¼ teaspoon pumpkin pie spice or ground cloves

¼ teaspoon ground nutmeg

½ teaspoon ground cayenne pepper

¾ teaspoon kosher salt

3–4 tablespoons sugar, or to taste

 

Preheat oven to 350°.

Crack 2 cups of English walnuts into halves or pieces. Place the walnuts in a bowl and add the egg white. Toss with a rubber scraper until coated. Sprinkle with the spices, salt and sugar. Place the nuts on parchment paper or an oiled baking pan. Bake 10–12 minutes, turning once.

Remove and allow to cool before serving.

 

 

Continue Reading
butternut

Roasted Butternut Squash and Hazlenut Panzanella with Cinnamon Vinaigrette

Recipe courtesy of Chef Brad Hindsley, Spire Farm to Fork (LaPorte, Indiana)
Photo by D. Lucas Landis

Serves 8–10

Prep time: 20 minutes

Cook time: 45 minutes

Panzanella is a traditional Italian salad made with leftover bread. In this version, local chef Brad Hindsley offers a contemporary American take on this rustic salad with roasted Butternut squash and a seasonal vinaigrette just right for the Thanksgiving table.

For the squash:

1 pound Butternut squash, peeled, seeded and diced

2–3 tablespoons olive oil

1 tablespoon salt

½ teaspoon cayenne pepper

1 teaspoon ground ginger

1 teaspoon ground cinnamon

 

For the dressing:

4 tablespoons apple cider vinegar

1 tablespoon Dijon mustard

2 tablespoons local honey

1 teaspoon ground cinnamon

1 teaspoon salt

½ teaspoon black pepper

½ cup olive oil

2 tablespoons fresh sage, chopped

½ teaspoon salt

1 (1-pound) loaf brioche or challah bread, cut into ½-inch-thick cubes

2–3 tablespoons olive oil

4 ounces hazelnuts, toasted and coarsely chopped

1 cup Fontina cheese, grated and loosely packed

Preheat oven to 450°F. Toss the Butternut squash with enough olive oil to coat the squash and add the salt, cayenne pepper and ginger. Place on a parchment-lined baking sheet. Roast 30-45 minutes … Read More

Continue Reading
cran

Baked Cranberries with Cider and Ginger

Recipe by Tara Swartzendruber-Landis
Photo by D. Lucas Landis

This is a savory, tart change from traditional cranberry sauce. Add more maple syrup if you prefer a sweeter sauce.

If possible, pick up some local ginger from Clay Bottom Farm in Goshen, Indiana, and freeze it to use for your Thanksgiving meal.

This sauce keeps well in the refrigerator and can be made the day before the big celebration.

2 cups fresh cranberries

1–3 tablespoons maple syrup

¾ cup apple cider

½ teaspoon salt

1-inch piece fresh or frozen ginger, grated

Preheat oven to 350°F. Mix all ingredients in a baking dish. Bake uncovered for 35–40 minutes. Allow to cool before serving. Serves 6–8.

 

Continue Reading
_DSC9928

Sauteed Collard Greens with Hot Pepper Vinegar

Recipe courtesy of Michael Freed
Adapted by Tara Swartzendruber-Landis
Photo by D. Lucas Landis

Collard greens are often boiled with fatback until they melt in your mouth. While delicious, we suggest a fresh twist on this classic for your Thanksgiving table: a quick sauté and braise, resulting in vibrant greens with just a bit of crunch. The hot pepper vinegar is a traditional Southern condiment that is great for using up the abundance of spicy peppers available in September.

Collard Greens 

1–2 tablespoons bacon fat or olive oil

7 cups collard greens, sliced into ¼-inch pieces (can substitute kale or kohlrabi leaves)

½–¾ teaspoon kosher salt

½ cup chicken broth

½ fresh lemon

Hot pepper vinegar (recipe follows)

In a large skillet, heat the fat over medium heat. Add the greens and salt into the pan. Sauté until the greens begin to wilt. Pour in the chicken broth, cover and braise for 7–10 minutes. Add a squeeze of fresh lemon and adjust the seasonings. Serve with hot pepper vinegar.

Hot Pepper Vinegar

Make sure that you store the vinegar in a glass jar or bottle with a plastic or rubber stopper rather than a metal lid. The pepper vinegar will … Read More

Continue Reading
Roast Turkey

Lazy Person’s Roast Turkey

 

Recipe courtesy of Adam Derstine, Blue Heron Farm (Millersburg, Indiana)
Recipe adapted by Tara Swartzendruber-Landis
Photo by D. Lucas Landis

Farmer Adam Derstine shared this recipe with us last year in our Edible Michiana newsletter. It was so good (and so simple—less than 10 minutes of prep time), that we had to reprint it this fall. You might just find that it is the easiest and most flavorful turkey you have ever made. 

1 (12- to 14-pound) fresh or thawed turkey (see sources below)

⅔ cup kosher salt

1 stick butter

Ground black pepper

The day before you plan to cook and eat it, coat the inside and outside of the turkey with the salt. The more salt that adheres to the meat and skin, the better.

Leave the bird uncovered in the fridge overnight—the dry air helps remove moisture from the skin so it can crisp up in the oven. It will turn translucent and almost waxy.

An hour or so before you roast it, rinse off the excess salt, then pat the turkey dry. Cover the outside, especially the breast, with soft butter and pepper. Place on a roasting rack breast side up, above a roasting pan. Put … Read More

Continue Reading

Facebook

Twitter