Herb crusted roast beef

 

Nothing says Christmas quite like a standing beef rib roast. Especially one from our meat vendors at the Market. The Pinot Noir jus condenses a bottle of wine into a richly hued and nuanced sauce that not only complements the roast but cuts through its richness.  Shop Glunz Family Winery for a great selection of wine not only for this recipe...a glass for the cook… but to serve your guests.  You can substitute the herbs in this recipe for seasoning from Wildtree.  Serve it with crusty bread from The Aspiring Kitchen and you have an outstanding dinner.   

Ingredients:

Beef: 1 (4-rib) standing beef rib roast (bone-in prime rib; 9 to 10 pounds)

1/4 cup mixed peppercorns (pink, white, and green)

3 tablespoons plus 2 1/2 teaspoons kosher salt, divided

2 tablespoons chopped fresh thyme

2 tablespoons chopped fresh rosemary

1 tablespoon extra-virgin olive oil

3 pounds medium Yukon Gold potatoes, peeled and each cut into 6 wedges (keep in a bowl of cold water to prevent discoloration)

3 pounds carrots, peeled and cut diagonally into 2-inch pieces

Jus:

1 (750 milliliter) bottle Pinot Noir

1/2 cup chopped shallots

4 tablespoons unsalted butter, divided

2 1/4 cups reduced-salt beef or chicken broth

Instructions:

For roast beef:

1.    Pat roast dry and put, fat side up, on rack in roasting pan.

2.    Coarsely crush peppercorns in a mortar and pestle or folded kitchen towel (not terry cloth) with a meat pounder or bottom of a heavy skillet. Stir together peppercorns, 3 tablespoons kosher salt, thyme, and rosemary in a small bowl.

3.    Rub roast all over with oil, then coat it all over with peppercorn mixture, pressing to help it adhere. Let coated roast stand at room temperature 1 hour.

4.    Preheat oven to 450°F with rack in lower third. Roast beef roast 20 minutes.

5.    Reduce oven temperature to 350°F and roast until an instant-read thermometer inserted into center of meat (do not touch bone) registers 110°F, 1 1/2 to 2 hours more. Transfer to a platter (keep fat and pan juices in roasting pan) and let stand, uncovered, 40 minutes (temperature of meat will rise to about 130°F for medium-rare).

6.    While roast stands, put second oven rack in upper-third position and increase oven temperature to 450°F. Line 1 sheet pan with parchment paper.

7.    Strain pan juices from roasting pan through a sieve into a glass measuring cup (reserve roasting pan). Drain potatoes well and toss in a large bowl with 3 tablespoons melted beef fat from roasting pan and 1 teaspoon kosher salt, then spread out on parchment-lined sheet pan. Toss carrots in same bowl with another 3 tablespoons beef fat from pan and 1 teaspoon kosher salt, then spread out on other rimmed sheet pan. Roast vegetables in upper and lower thirds of oven, stirring occasionally and switching position of pans halfway through roasting, until golden, 25 to 30 minutes for carrots and 30 to 35 minutes for potatoes.

8.    Make jus while vegetables roast:

9.    Skim off and discard any remaining fat from pan juices. Set pan over 2 burners. Add 1 cup of wine and deglaze pan by boiling it over high heat, scraping up brown bits, 1 minute. Pour into pan juices in cup.

10. Cook shallot in 1 tablespoon butter with remaining 1/4 teaspoon kosher salt in a 3- to 4-quart heavy saucepan over medium heat, stirring, until golden, 4 to 5 minutes. Add wine mixture in cup, along with remaining wine in bottle, and boil over high heat until mixture is reduced to 3/4 cup, about 10 minutes.

11. Add broth and continue to boil over high heat until mixture is reduced to 1 1/2 cups. Strain mixture through a sieve into another saucepan and whisk in remaining 3 tablespoons butter (cut into pieces) until incorporated. Season sauce with salt and pepper.

Recipe courtesy of Gina Marie Miraglia Eriquez Gourmet Magazine

Smoked Salmon and Olive Crostini

 

Shop The Aspiring Kitchen for this elegant but very easy appetizer perfect for the holiday season. Bob has a nice selection of olives, fresh smoked salmon and baguettes baked early market day.  He will even give you tips for kicking it up a notch.  Don’t forget to pick up a bottle of wine from Glunz Family Winery.  Peter will be happy to help you with your wine selection.  Happy Holidays!

Ingredients:

  • 1 cup pitted kalamata olives
  • Parsley
  • 1 baguette
  • Smoked salmon
  • Crème fraiche

Instructions:

1.       Whiz pitted kalamata olives in a food processor with a handful of parsley leaves and a garlic clove until finely chopped.

2.        Spread on toasted baguette slices and top with sliced smoked salmon, creme fraiche, and more chopped parsley.

Recipe courtesy of Heath Goldman Real Simple 

Bacon Candy

Crispy, sweet and salty, this three-ingredient snack is the ultimate cocktail party hors d'oeuvre perfect to serve over the holidays.  And how much better than it get with the fine selection of regular and flavored bacon from the Market.  Serve it with cheese from the Cheese People, baguettes from the Aspiring Kitchen and wine from Glunz Family Winery.  Our Board President, Steve, loves bacon.  We think he will enjoy this.

Ingredients:

  • 1/2 cup packed light brown sugar
  • 1 1/2 teaspoons chile powder
  • 20 slices of thick-cut bacon (1 1/2 pounds)

Instructions:

1.       Preheat the oven to 400°.

2.        Line 2 rimmed baking sheets with foil.

3.        In a small bowl, whisk the brown sugar with the chile powder.

4.        Arrange the bacon strips on the foil and coat the tops with the chile sugar.

5.        Bake for 20 to 25 minutes, until caramelized and almost crisp.

6.       Transfer the bacon to a rack set over a sheet of foil to cool completely; serve.

Tip:

The bacon candy can be made earlier in the day; store at room temperature.

Recipe courtesy of Food and Wine Magazine

Acorn Squash Egg-in-the-Hole

What a fun over the holiday weekend brunch idea.  Leave the pretty fluted edging of peel to add to this dish’s striking appearance. The skin is a bit tough. You can substitute a sweet dumpling squash—they are a similar shape—without the fluted edge and a bit sweeter than acorn squash. And the pretty variegated skin is edible. Shop the Market for your squash, fresh eggs, and bacon.  Try seasoned bacon or substitute with crumbled sausage.

Ingredients:

  • 1 large (about 4-inch) acorn squash
  • 2 teaspoons olive oil
  • 3/8 teaspoon kosher salt, divided
  • 1/4 teaspoon crushed red pepper
  • Cooking Spray
  • 4 large eggs
  • 1/2 teaspoon fresh thyme leaves
  • 2 slices bacon, cooked and crumbled

Instructions:

1. Preheat oven to 425°.

2. Trim off about 1/2 inch from each end of squash; discard. Slice remaining midsection of squash crosswise into 4 (3/4-inch-thick) rounds. Remove seeds and membrane with a spoon.

3. Brush both sides of squash with oil, and place on a baking sheet coated with cooking spray. Sprinkle with 1/4 teaspoon salt and crushed red pepper. Bake at 425° for 15 minutes or until squash is just fork tender.

4. Remove baking sheet from oven. Crack an egg into the center of each acorn slice; sprinkle eggs with remaining 1/8 teaspoon salt. Return pan to oven, reduce oven temperature to 350° and bake for 12 minutes or until eggs are cooked. Transfer to plates using a wide spatula; sprinkle with thyme and bacon. Serve immediately.

Recipe courtesy of Cooking Light

Aunt Mema’s Apple Crisp

Everything Diane Klein “Aunt Mema” from Pastured Perfect creates is yummy.  But wait till you try her Apple Crisp recipe paired with organic apples from Klug Orchards. Diane says, “Everything is in the jar except the apples and butter”. Her mix is available in both regular and gluten free.  Serve it with your favorite ice cream or real cream.    One bite and this will become a fall tradition. 

Ingredients:

  • 1 jar apple crisp mix
  • 6 Cups of peeled and sliced apples
  • ¾-1 cup butter

Instructions:

1.       Heat oven to 375 degrees

2.       Lightly grease 9x12 baking dish

3.       Core, peel and slice apples

4.       Layer in baking dish

5.       Combine contents of jar with butter

6.       Spread over apples

7.       Bake 30-35 minutes until brown and apples tender

Recipe courtesy of Diane Klein, Pastured Perfect

Pan Roasted Brussels Sprouts with Bacon

Brussels sprouts are not just for Thanksgiving They are great any time of the year.  Have you seen the Brussels sprouts at Geneva Lakes?  They are perfect for this recipe.  On top of that, a variety of flavorful bacon and Amish butter are available at the Market.   Kick it up another notch with bacon flavored grapeseed oil from Wild Tree.  Want more?  Add mushrooms from River Valley and switch a red onion for the white. 

Ingredients:

  • 4 strips thick-cut bacon
  • 2 tablespoons butter   
  • 1 pound Brussels sprouts, halved
  • 1/2 large onion, chopped
  • Salt and freshly ground black pepper

Instructions:

  1. Cook bacon in a large skillet over medium-high heat until crispy. Remove to a paper towel-lined plate, then roughly chop.
  2. In same pan with bacon fat, melt butter over high heat. Add onions and Brussels Sprouts and cook, stirring occasionally, until sprouts are golden brown, 8 to 10 minutes.
  3. Season with salt and pepper, to taste, and toss bacon back into pan. Serve immediately.

Recipe courtesy of Sunny Anderson Food Network

Spicy Pear and Ricotta Toast

Excite your taste buds with a sweet and spicy toast combo. The pears from Klug Orchards are great on their own but this certainly kicks it up a notch.  Shop Pastured Perfect for your pepper jelly, our bakers for artisan whole grain bread, and The Cheese People for your brie. Try a flavored grapeseed oil from Wild Tree for a lighter taste than the olive oil. This toast is a knockout and makes for a great midday snack or a holiday appetizer. 

Ingredients:

  • 1 oz. whole grain bread, toasted
  • 3/4 oz. brie
  • ½ pear, thinly sliced
  • 1 teaspoon of pepper jelly
  • 1 teaspoon part-skim ricotta
  • ½ teaspoon olive oil
  • 1/16 teaspoon sea salt

Directions:

1. Toast bread to desired doneness.

2. Spread ricotta on toast. Top with brie and pears. Drizzle olive oil and pepper jelly, and add sea salt.

Recipe courtesy of Cooking Light

Jack-o-Lantern Potatoes and Bloody Bat Ears

With a bit of imagination, you can transform your farmers market veggies into creepy foods that will make an eerie impression on kids and adults. Scare up some savory Halloween fun at a pre-trick-or-treating party with these deliciously daring (and healthy!) Halloween nibbles. To let your guests know what each spooky dish is, use creepy clip art images attached to wooden skewers as labels.  Below are recipes for Jack-Lantern Potatoes  and Bloody Bat Ears.

Jack-o-Lantern Potatos

Use Halloween cookie cutters to turn potatoes into crispy Jack-o-Lanterns, ghosts, and goblins. You’ll need the largest sweet potatoes and potatoes you can find.

Ingredients:

  • Large sweet potatoes
  • Large baking or russet potatoes

Tools:

  • Small- to medium-sized Halloween cookie cutters.

Instructions:

1)            Peel the skin off of the potatoes and slice horizontally 1/8-inch thick.

2)            Press out shapes by pushing down hard and using a paring knife, carefully carving eyes, noses, and mouths.

3)            Place your shapes into a large bowl of ice water and save the scraps in another bowl (you can cook and eat these, too).

4)            Heat a large, non-stick skillet with 1/8 inch of olive oil. Remove the potatoes from the water and dry.

5)            On medium-high heat, cook several potatoes at a time for approximately 2-3 minutes per side until golden. Drain on a paper towel-lined plate and sprinkle with kosher salt.

6)            If you plan to freeze these, lay on a parchment paper-lined baking sheet and freeze uncovered until hardened. Transfer to freezer bags and seal out any excess air. Re-heat the day of your party in pre-heated oven at 400 degrees for approximately 8 minutes and display on a platter.

Tip: The potatoes can also be baked, but sweet potatoes work best fried unless you have a convection oven.

Bloody Bat Ears

Sliced beets shrivel when roasted and crisp up into delectable veggie chips — or, for our purposes, icky, bloody bat ears!

Ingredients for Bloody Bat Ears:

  • Red beets

Instructions:

1) Pre-heat the oven to 350 degrees.

2) Slice beets very thinly (use a mandolin if you have one).

3) Drizzle some olive oil on a baking sheet and spread around evenly.

4) Place sliced beets on the greased baking sheet and brush with a bit more olive oil. Sprinkle generously with salt and bake for 20–30 minutes.

5) Remove from the oven, and they will crisp as they cool.

Recipes courtesy of Babble

Roast Pork Loin with Apples

What a fall delight made with fixings from our Farmers Market vendors. This juicy pork loin goes beautifully with sweet roasted apples and aromatic vegetables and herbs.  Don’t forget to ask Peter for his pick of wine from our Gold Sponsor Glunz Family Winery & Cellars.

Ingredients:

  • 2 tablespoons vegetable oil
  • 1 (2-pound) boneless center cut pork loin, trimmed and tied
  • Kosher salt and freshly ground black pepper
  • 1 medium onion, thickly sliced
  • 2 carrots, thickly sliced
  • 2 stalks celery, thickly, sliced
  • 3 cloves garlic, smashed
  • 3 sprigs fresh thyme
  • 3 sprigs fresh rosemary
  • 4 tablespoons cold unsalted butter
  • 2 apples, such as Cortland or Rome peeled, cored and cut into 8 slices
  • 2 tablespoons apple cider vinegar
  • 1 cup apple cider
  • 2 tablespoons whole grain mustard

Directions:

  1. Preheat the oven to 400 degrees F.
  2. In a large ovenproof skillet heat the vegetable oil over high heat. Season the pork loin all over generously with salt and pepper. Sear the meat until golden brown on all sides, about 2 to 3 minutes per side. Transfer the meat to a plate and set it aside.
  3. Add the onion, carrot, celery, garlic, herb sprigs, and 2 tablespoons of the butter to the skillet. Stir until the vegetables are browned, about 8 minutes. Stir in the sliced apples, then push the mixture to the sides and set the pork loin in the middle of the skillet along with any collected juices on the plate. Transfer the skillet to the oven and roast the loin until an instant-read thermometer inserted into the center of the meat registers 140 to 150 degrees F, about 30 to 35 minutes. (See Cook's Note.)
  4. Transfer the pork a cutting board and cover it loosely with foil while you make the sauce. Arrange the apples and vegetables on a serving platter and set aside. Remove and discard the herb sprigs. Return the skillet to a high heat and add the vinegar scraping the bottom with a wooden spoon to loosen up any browned bits. Reduce by half then add the cider and reduce by about half again. Pull the skillet from the heat and whisk in the mustard, and the remaining 2 tablespoons of cold butter. Adjust the seasoning with salt and pepper, to taste.
  5. Remove the strings from the roast and slice into 1/2-inch thick pieces and arrange over the apple mixture. Drizzle some sauce over meat and serve the rest on the side.
  6. Cook's Note: Pork cooked this way will be slightly pink. If desired, cook the pork to 160 degrees F, but be aware that this lean cut will not be as moist at the higher temperature.

Recipe Courtesy of the Food Network Kitchen 

Butternut Bruschetta

 

Your butternut-loving heart be still! Sweet roasted butternut squash mashed with caramelized onions spread on crostini will make you never look back on “regular” bruschetta. The tangy drizzle of balsamic and fresh mint is a perfect refresher to the otherwise sweet and spicy appetizer! Check out Wildtree for flavored balsamic and grapeseed oil.

Ingredients:

  • 4 cups (1-inch cubes) peeled butternut squash (about 20 ounces)
  • 4 tablespoons olive oil, divided
  • Freshly ground black pepper
  • 2 large onions, thinly sliced
  • 1 tablespoon pure maple syrup
  • 1/4 teaspoon crushed red pepper
  • Balsamic vinegar, for drizzling
  • 1/4 cup fresh mint, cut into chiffonade
  • 1 thin baguette, cut into ¼-inch slices on the diagonal

 

Instructions:

  1. Preheat the oven to 400°F.
  2. Spread butternut squash on a large rimmed baking sheet and drizzle with 2 tablespoons olive oil. Season generously with salt and pepper. Let cook for 25 to 30 minutes until fork tender. While roasting, turn with a spatula every 10 minutes and add more olive oil if needed. Remove from oven and increase heat to 425°F.
  3. Meanwhile, in a large skillet, heat remaining 2 tablespoons olive oil over medium heat. Add onions, and season with salt. Let cook until very soft and caramelized, about 20 to 25 minutes. Add maple syrup and crushed red pepper, and let cook 1 more minute.
  4. Combine squash and onion mixture together in a food processor and pulse about 5 to 7 times until just barely incorporated and still fairly chunky. Adjust seasoning to taste.
  5. Place bread slices on a large baking tray and drizzle lightly with olive oil. Bake 5 to 8 minutes, or until lightly browned on top. Generously top bread with butternut squash mixture and generously drizzle with balsamic vinegar. Top with fresh mint and serve immediately while warm.
  6. Recipe courtesy of the Today Show