Tag Archives: baked

Buttermilk Oat Dried Currant Scones

scone 800x400 Buttermilk Oat Dried Currant Scones Print Prep time: 10 mins Cook time: 20 mins Total time: 30 mins Serves: 12-18 scones Ingredients

Instructions
  1. Cut together until crumbly the flour, sugar, butter, baking powder, baking soda, and salt.
  2. Mix in the oats and raisins.

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Ricotta and Chard Galette

swiss chard galette

swiss chard galette Ricotta and Chard Galette Print Serves: 12 A rich and delicious freeform crust topped with chard, shallots, cheese and whatever else your heart desires! Adapted from a recipe by Alexandra Stafford. Ingredients

  • 2 tablespoons olive oil
  • 2 large shallots, thinly sliced
  • salt, to taste
  • crushed red pepper flakes, to taste
  • 2 bunches Swiss chard, stems removed
  • 1⅓ cups fresh ricotta
  • 1 cup grated Coomersdale (or substitute Gruyère or other hard cheese)
  • 1 egg yolk
  • 1 teaspoon milk or cream
  • chutney (optional)
  • cornmeal galette dough (see recipe)
Farmers to You Ingredients: Other Fresh and Pantry Ingredients: Instructions
  1. Wash chard and remove ribs.

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Vermont Apple Clafouti

Vermont Apple Clafouti

Vermont Apple Clafouti Vermont Apple Clafouti Print Serves: 6 A rustic French dessert traditionally made with fresh cherries, this is one of those easy breakfast dishes that was a special favorite at my daughter’s sleep-over parties when growing up. Very versatile: use whatever fruit or berry is in season. You won’t have leftovers with this recipe. Ingredients

  • 2 apples, peeled, cored and thinly sliced (use any fruit or berries)
  • 8 Tbsp butter
  • 1 cup granulated sugar
  • 1 tsp cinnamon
  • 3 eggs
  • 1 cup of half & half (or cream, milk, or a combination)
  • 1 tsp vanilla extract
  • ⅔ cup flour
  • ½ tsp salt
  • powdered sugar to sift over top before serving
Farmers To You Ingredients: Other Fresh and Pantry Ingredients:
  • granulated sugar
  • cinnamon
  • vanilla extract
  • salt
  • confectioner's sugar
Instructions
  1. Preheat oven to 400 degrees.

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In Celebration of Eggs

Calais Quiche

In Celebration of Eggs

Picture an old bathtub filled with hard boiled eggs. My assignment at my sister’s wedding some 30 years ago was to make 10 dozen deviled eggs as well as an enormous batch of pâté.   The very fresh eggs came from several of her neighbors’ chickens.  If you’ve ever hard boiled and peeled a freshly laid egg, you know that the shell has the troublesome habit of holding on to a some of the white just below it.  Multiply by 120 and you can get an idea of how I was feeling that afternoon.

Despite my PTDED (post traumatic deviled egg disorder) I’ve re-kindled my love affair with the egg. 

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Ruby Rhubarb Custard Pie

ruby rhubarb custard pie

ruby rhubarb custard pie Ruby Rhubarb Custard Pie Print Serves: 8 No spring is complete without this fabulous pie: tart and sweet and custardy all at the same time. Beautiful to behold (and of course, to eat). Ingredients

  • 1 bottom pie crust (try the recipe here or purchase your favorite pie shell)
  • 4 cups diced rhubarb (or 3 cups rhubarb and 1 cup strawberries)
  • 1 ½ cups sugar
  • 3 egg yolks
  • egg white for sealing bottom crust
  • ½ cup flour
  • 3 Tbsp of milk or cream
  • ½ tsp or more of nutmeg
  • Heavy cream (for whipping)
Farmers To You Ingredients: Other Fresh or Pantry Ingredients:
  • sugar
  • nutmeg
Instructions
  1. Prepare and chill 9” pie crust (see separate recipe)
  2. Preheat oven to 400 degrees.

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