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Danish Rye Bread
Danish Rye Bread is an essential ingredient at a Smorgasborg. It’s quite the process to make it but well worth it in the end.
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For The Starter
  1. 1 1/2 Cup Rye Flour
  2. 1/2 Cup Wheat Flour
  3. 2 Tablespoons Kosher Salt, divided
  4. 1 1/4 Cup Buttermilk
  5. 1/2 Cup Water
For the Bread
  1. 1 Teaspoon Dry Yeast
  2. 1 Teaspoon Sugar
  3. 2 Tablespoons Honey
  4. 2 Tablespoons Kosher Salt
  5. 1 Bottle of Beer
  6. 6 1/2 Cups of Rye Flour
  7. All but 3/4 Cup of the starter (reserve the rest for your next batch)
  8. 3 Cups of warm water, divided
  9. 2 1/2 Cups Cracked Rye
  10. 1/2 Cup Sunflower Seeds
  11. 1/2 Cup Golden Flax Seeds
For The Starter
  1. In a medium bowl mix together: Rye flour, whole wheat flour, 1 tablespoon Kosher salt. Slowly add buttermilk and water until well mixed. Place mixture into a clean, small bowl (a cereal bowl works well). Sprinkle the starter with the remaining 1 Tablespoon Kosher salt, then place a paper towel over the top and store in a cool dark area for seven days. This will allow the starter to ferment and start working.
For the Bread
  1. Add the yeast and sugar to a 1/2 cup of very warm water. Stir with a fork to dissolve. Let sit 5 minutes or until the mixture begins to foam.
  2. In the bowl of a standing mixer fitted with the dough hook add: The rye flour, honey, beer, Kosher salt, and the starter, mix to combine.
  3. Slowly add 2 1/2 cups of warm water a 1/2 cup at a time until the mixture is well mixed. This will take about 7 minutes and the mixture will feel and look like cement!
  4. With the mixer on low speed add in the cracked rye, sunflower and flax until just combined.
  5. Pour mixture into a 3 liter bread pan and let sit at room temperature for 6 hours before baking.
  6. Bake the bread at 350* for two hours, every half hour spritz water into the oven.
  7. When you take the bread out of the oven, take it out of the pan and spritz with water on all the sides, then turn the oven off and return the bread to the oven to cool. Once cooled wrap in plastic wrap and store for a day before serving.
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Ingaborg's Smorgasbord Egg Salad Sandwich
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Ingredients
  1. 8 hard boiled organic eggs
  2. 2 tablespoons mayonnaise
  3. 2 tablespoons of Dijon mustard
  4. 2 tablespoons of rice vinegar
  5. 3 teaspoons of Door County Caviar
  6. small bunch of Watercress
  7. 1/2 teaspoon each salt and pepper
  8. 6 teaspoon of butter
  9. 6 thin slices of Danish Rye Bread
Instructions
  1. Chop eggs with a pastry blender in a bowl to about 'pea size'. Add vinegar, mustard and salt and pepper mix together check seasoning to your taste. Add mayonnaise to moisten to your liking...I like mine on the dry side.
Assemble open-faced sandwiches
  1. Butter each slice of bread generously with 1 teaspoon of butter
  2. Layer with fresh watercress
  3. Slather on egg salad
  4. Top with 1/2 teaspoon of golden Door County caviar
  5. Serve with chilled Gamble Ode Aquavit and a crisp Wisconsin beer...Skoal!
Notes
  1. Makes 6 open-faced sandwiches. The word Smorgasbord literally translates to, 'buttered bread' ... so don't be shy with the butter! – Inga
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Switchel, aka "Haymakers Punch"
A traditional and refreshing drink on the farm during the hot summer hay-making season
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Ingredients
  1. 1/2 cup buckwheat honey
  2. 1/2 cup apple-cider vinegar
  3. 1 inch piece of ginger, grated
  4. 1 gallon cold water
  5. fresh seasonal fruit and sprig of mint for garnish
Instructions
  1. In a large pitcher stir the honey, apple cider vinegar, grated ginger and water together
  2. Add more or less honey or vinegar to your taste
  3. Serve in mason jars filled with plenty of ice and garnish with seasonal fruit and a sprig of mint
  4. You may substitute the honey with molasses or maple syrup
Notes
  1. And for a fun, delightful summer cocktail add a jigger or two of gin or vodka to your Switchel ... of course only after all the hay has been picked up from the field and stacked up in the barn! – Inga
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Inga's Springtime Nettle Soup
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Ingredients
  1. 3 cups peeled and roughly chopped 'baking' potatoes
  2. 1 very large onion chopped, yellow or white
  3. 6 cups vegetable broth
  4. 4 cups, lightly packed, tender nettle leaves, rinse under warm water 1/2 teaspoon lemon juice
  5. 1/4 teaspoon of grated nutmeg
Instructions
  1. Place the broth, potatoes and onions in medium size saucepan, bring to boil then partially cover and simmer for 15 minutes
  2. Add the nettles and nutmeg to the saucepan
  3. Return to boil then simmer once again for an additional 15 minutes
  4. Puree the soup
  5. Top each portion with a dollop of sour cream, creme fraiche, or plain yogurt
  6. Serve with a crisp glass of dandelion wine and crusty bread
Notes
  1. A delightful, delicious spring tonic ... don't worry, the 'sting' of the nettle disappears with cooking! – Inga
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St. Isidore's Cream Scones
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Ingredients
  1. 2 cups all purpose flour
  2. 1/3 cup sugar
  3. 1 tablespoon baking powder
  4. 1/2 teaspoon salt
  5. 1/2 cup dried cranberries
  6. zest of 1 lemon or orange (my favorite is lemon!)
  7. 1-1/4 cup heavy cream
Instructions
  1. Preheat the oven to 425* F.
  2. Ready a large ungreased baking sheet, lined with parchment paper
  3. Place dry ingredients in large bowl and whisk together thoroughly.
  4. Stir in zest and dried cranberries.
  5. Add in heavy cream all at once and stir together until all ingredients are moistened. Now use hands to gather dough and knead inside the bowl turning and pressing any loose pieces together about 10 times.
  6. Place on lightly floured surface and pat the dough into an 8 inch circle about 3/4 inch thick. Cut with a 2 inch round biscuit cutter. Place 1/2 inch apart on the lined baking sheet. Makes approx. 15 scones.
  7. Bake 12-15 minutes, until the tops are golden brown.
Notes
  1. My mother places the baking sheet of scones into freezer for several minutes or as long as overnight to set the cream before baking. It helps keep the scones standing upright during baking. Also, try brushing the tops with a little cream or melted butter and put them under the broiler a minute or two to help get that yummy rich, golden color. – Inga
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Spring Socca Flatbread
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For the Socca
  1. 1 cup Chickpea flour
  2. 1 cup water
  3. 2 T olive oil
  4. Pinch of salt
Instructions
  1. Mix ingredients together until it's the consistency of heavy whipping cream. Set aside for an hour.
  2. Place a cast iron skillet in the oven. Pre heat the oven to 400. Once the oven reaches 400 remove the skillet from the oven (careful it's hot!)
  3. Swirl a bit of olive oil around the pan, then add the socca mixture, turning to coat the skillet.
  4. Place the skillet back in the oven and broil for a few minutes until the socca is golden brown.
  5. Remove from the oven and gently remove socca from the cast iron skillet onto a cutting board or clean surface.
Topping for the socca
  1. This is where you use your imagination and seasonal ingredients! For a spring socca I like to add pesto to the top of the socca when I remove it from the oven. Doing this step while the socca is still hot allows the pesto to sink in and be absorbed by the socca.
  2. Top the socca with arugula, blanched asparagus, kalamata olives, red onions, and anything else you can find in the garden in spring.
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Inga's Mushroom Soup
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Ingredients
  1. 1 yellow onion, diced
  2. 1 pound or so of Shiitake mushrooms, stems removed and coarsely chopped
  3. 3 cloves of garlic, minced
  4. Fresh Tyme
  5. Dash of white wine
  6. 4 cups of broth
  7. A bit of cream
  8. Salt & pepper
  9. Olive oil or butter
Instructions
  1. In a heavy bottom pot set over medium heat, sauté onions with a bit of olive oil or butter until they become soft and fragrant—about 8 minutes.
  2. Add the mushrooms. Cook down until most of their moisture has escaped, another 8 minutes or so.
  3. Add the garlic and tyme, give the pot a few good stirs then deglaze the pan with a bit of white wine.
  4. Add in the broth and cook the soup until the mushrooms are soft.
  5. Remove from heat and let cool a bit. Puree soup.
  6. Add butter and cream and serve with a tyme sprig.
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dudeDuderino

• 1.5 oz Apple Brandy
• 1 oz Bourbon
• .5 oz Maple Syrup
• .5 oz Fresh Cream
• 10 drops Blackstrap Bitters

 

negNegrita

• 2 oz Gin
• 1 oz Campari
• 1 oz Rhubarb Syrup
• Garnish w/ Rhubarb Stick

 

nsNorth & South

• 1.5 oz Rum
• .75 oz Black Mead
• .25 oz Wild Plum Grenadine
• .25 oz Simple Syrup
• 10 drops Bolivar Bitters

 

n1Ni Slapper

• 2 oz Vodka
• 1 oz Strawberry Balsamic Shrub
• .25 oz Simple Syrup
• 3 Mint Leaves

 

gradGrad Party

• 2 oz Dill Aquavit
• .75 oz Lemon Juice
• .75 oz Simple Syrup
• 1 Tbsp Greek Yogurt
• 4 Slices Cucumber

 

starShinning Star

• 1.5 oz Sweet Vermouth
• 1 oz Luxardo
• 2 Dashes Northwoods Bitters
• Dry Champagne to Top
• Cherry Garnish

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Braised Rosé Veal
Serves 4
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Ingredients
  1. 2-3 lb Rosé Veal Roast
  2. 1/2 bottle of red wine such as Cabernet Sauvignon
  3. 3 celery sticks, cut into 3-4 inch prices
  4. 2 carrot sticks, cut into 3-4 inch pieces
  5. 1 yellow onion, quartered
  6. 4-6 cloves of garlic, peeled and smashed with the back of a knife
  7. 1 cup beef or veal broth
  8. 10 whole cloves
  9. 2 cinnamon sticks
  10. 3 sprigs of rosemary
  11. 1/4-1/2 cup cream
  12. 1/2 stick butter
  13. 4 strips streaky bacon, cut into small pieces
  14. Salt and pepper
Instructions
  1. Preheat oven to 200 degrees
  2. Pat veal dry and season with salt and pepper rubbing it in a bit
  3. In a heavy bottom pot, heat the bacon over medium heat until the fat releases and coats the pan. Add a bit of oil if needed.
  4. Remove the bacon from the pan, reserve for later
  5. Sear the meat on medium high, getting all the sides nice and brown—take your time doing this. When the meat is good and brown, remove it from the pot and let it sit and rest.
  6. Turn the heat down a bit on the pan to medium and toss in the carrots, celery, onions and garlic. Stir with a wooden spoon for about 10 minutes or until everything starts to smell good.
  7. Deglaze the pan with a cup or so of the red wine making sure to scrape up all the brown bits as you go. Add the rest of the wine and let it reduce by half.
  8. Add the broth and let that reduce by half.
  9. Add the roast back to the pan. Add Rosemary, bay leaf, cinnamon and cloves. Cover with a lid and put it into the oven for about 2 hours.
  10. When the roast is finished, remove it from the pan to rest and strain the liquid mixture through a fine sieve into a sauce pan. Compost the veggies or serve on the side.
  11. Heat the pan sauce over medium high, reducing the mixture by a quarter. Wisk in some fresh cream and a half stick of butter. Serve the pan sauce drizzled over the roast (see final step).
  12. Slice up the roast and place on a platter, pour pan sauce over veal. Serve with mash or roasted potatoes.
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Whipped Ricotta with Fresh Berries
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Ingredients
  1. Whole milk ricotta
  2. A few teaspoons of Powdered sugar
  3. A dash or two of Vanilla
  4. Fresh berries
Instructions
  1. Whip the ricotta with the powdered sugar and a bit of vanilla until the flavor seems right to you.
  2. Serve up a few spoonfuls of ricotta for each of your guests and garnish with fresh seasonal berries.
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Kedergree
Traditionally a British breakfast made using leftovers, this rich dish is a satisfying if not indulgent way to start your day. Like all of the Around the Farm Table recipes, have fun with it and add your own flair!
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Ingredients
  1. About 4 cups of cooked white rice (It's best to cook the rice the day before so it can dry out a bit and soak up all the butter and cream)
  2. 1 small yellow onion, diced
  3. A stick of butter, give or take
  4. 1/2 cup cream
  5. 2 to 3 Tablespoons curry powder, depending on your taste
  6. 8 ounces smoked trout, flaked into bite size pieces
  7. 4 hard boiled eggs
  8. Salt and pepper to taste
  9. Cilantro and lemons to garnish
Instructions
  1. Sweat the onion over medium heat, about 5 minutes
  2. Add the rice and adjust the heat so the rice doesn't burn
  3. Slowly incorporate the butter one pat at a time until the rice mixture becomes creamy
  4. Stir in the curry powder.
  5. Add the cream and give it a good stir
  6. Once the cream has been absorbed mix in the trout and heat through
  7. Garnish the Kedergree with heaps of cilantro, and slice the hard boiled eggs on the top. Serve with a lemon wedge.
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Rhubarb Rosemary Cocktail
Serves 8
Great for entertaining larger groups in early summer.
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Ingredients
  1. 1 1/2 cups vodka
  2. 1 cup strawberries, green tops removed
  3. 3 cups rhubarb, sliced 1/4 inch thick
  4. 1/3 cup of sugar
  5. 5 ounces of lemon juice (about 5 or 6 lemons)
  6. 1 1/4 cups of water
  7. 1 cup rosemary simple syrup
Instructions
  1. Place all the ingredients except for the vodka in the bowl of a food processor. Process until smooth.
  2. Strain mixture into a bowl or pitcher, pushing on the mush with a wooden spoon to get all the liquid out. Discard mush.
  3. Chill for at least an hour.
  4. Add 1 cup of Rosemary simple syrup (see below0 and the vodka to the strawberry rhubarb mixture.
  5. Serve in glasses filled with lots of ice.
Notes
  1. Rosemary Simple syrup
  2. 3 tablespoons sugar
  3. 1 cup water
  4. 5 large sprigs of rosemary
  5. Bring the water and sugar to a simmer. Remove from heat and add Rosemary. Let the rosemary steep for a half hour. Discard Rosemary and chill. Makes about a 1 cup.
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Blackberry Basil Bellini
Yields 2
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Ingredients
  1. 1/2 Cup fresh blackberries
  2. 1 Ounce basil simple syrup (see below)
  3. 1/2 Ounce lime juice
  4. Prosecco, Cava or other sparkling wine
Instructions
  1. Muddle the berries, simple syrup and lime juice in the bottom of a cocktail shaker.
  2. Add ice and shake like crazy for about a minute.
  3. Strain mixture evenly into two fluted glasses.
  4. Top of with the sparkling wine.
  5. Garnish with Basil leaves and a lime wedge.
Notes
  1. Basil Simple Syrup
  2. 1 cup water
  3. 1/2 cup sugar
  4. 10 large Basil leaves
  5. Bring water and sugar to a simmer in a pan set over medium high heat. Dissolve sugar. Remove from heat and add the basil leaves. Steep for a half hour, discard basil and chill.
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Rhubarb Syrup
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Ingredients
  1. 1 Cup rhubarb cut into 1/4 inch pieces
  2. 1/2 Cup sugar
  3. 1/4 Cup water
Instructions
  1. Put all the ingredients into a sauce pan. Bring to a boil. Let it boil for about 5 minutes.
  2. While the mixture boils, crush the rhubarb with a wooden spoon.
  3. Strain the mixture and let cool.
Notes
  1. Add the syrup to cocktails, lemonade or use it in a vinaigrette
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Lemon Curd
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Ingredients
  1. 6 egg yolks
  2. 3/4 cup of sugar
  3. 1/2 cup of lemon juice
  4. Zest of one lemon
  5. Pinch of salt
  6. 4 tablespoons of cold butter
Instructions
  1. Mix all ingredients except for the butter together in a glass bowl that can sit atop of a sauce pan.
  2. Fill the sauce pan with water about two inches from the top of the pan. Bring the water to a heavy simmer.
  3. Once the water is heated, place the bowl with the egg mixture on top and start whisking. Whisk constantly until the mixture begins to thicken to the consistency of cake batter.
  4. Take the lemon curd off the stove and whisk in the cold butter one tablespoon at a time.
  5. Place plastic wrap on the surface of the curd (so that it doesn't form a skin) and cool in the fridge.
Notes
  1. Lemon curd is great with scones or used as a filling for cakes and tarts!
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