Randle Farms

Recipes

Blueberry Cream Pie

  • 1/4 c. Cornstarch
  • 1/2 tsp. Salt
  • 1 tsp. Vanilla
  • 1 tsp. Butter
  • 1 c. Whipping Cream
  • 1 9-in. Pie Shell
  • 2 1/2 c. Milk
  • 3/4 c. Sugar
  • 3 Egg Yolks
  • 1/4 c. Confectioner’s Sugar
  • 2 c. Fresh or frozen blueberries

Mix sugar, cornstarch and salt in a saucepan. Beat egg yolks and add to milk. Pour milk mixture into sugar mixture. Cook over medium heat, stirring constantly until thick. Remove from heat; add butter and vanilla. Add blueberries. Cool, stirring occasionally. Pour into baked pie shell. For topping: whip cream until foamy. Add confectioner’s sugar gradually while beating until soft peaks form. Pour over pie and spread. Chill well.

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Blueberry Buckle

  • 1/4 C. Shortening
  • 1 3/4 C. Sugar, divided
  • 1 Egg
  • 1/2 C. Milk
  • 2 2/3 C. All Purpose Flour, divided
  • 2 Tsp. Baking Powder
  • 1/2 Tsp. Salt
  • 1 Tsp. Cinnamon
  • 1/2 C. Butter
  • 2 C. Fresh or Frozen Blueberries

Cream shortening; add 3/4 cup sugar and eggs, beating well. Add milk and beat well. Combine 2 cups flour, baking powder and salt; add to creamed mixture, blending well. Fold in blueberries. Spread mixture into a greased and floured 13 x 9 inch pan.

Combine remaining sugar, flour and cinnamon. Cut in butter with a pastry blender until mixture resembles coarse meal. Sprinkle over blueberry mixture. Bake at 375 degrees for 45 minutes. Cool and cut into squares.

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Blueberry Grunt

  • 1/4 c. Shortening
  • 1 3/4 c. Sugar (divided)
  • 1 Egg
  • 1/2 c. Milk
  • 2 2/3 c. All Purpose Flour (divided)
  • 2 tsp. baking Powder
  • 1/2 tsp. Salt
  • 1 tsp. Cinnamon
  • 1/2 c. Butter
  • 2 c. Fresh or frozen blueberries

Cream shortening; add 3/4 cup sugar and eggs, beating well. Add milk and beat well. Combine 2 cups flour, baking powder and salt; add to creamed mixture, blending well. Fold in blueberries. Spread mixture into a greased and floured 13x9x2 inch pan.

Combine remaining sugar, flour and cinnamon. Cut in butter with a pastry blender until mixture resembles coarse meal. Sprinkle over blueberry mixture. Bake at 375 degrees for 45 minutes. Cool and cut into squares.

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Blueberry Pound Cake

  • 1 c. plus 2 tbsp. Butter
  • 3 c. All Purpose Flour
  • 2 1/4 c. Sugar, divided
  • 4 Eggs
  • 1 tsp. Baking Powder
  • 1/2 tsp. Salt
  • 1 tsp. Vanilla
  • 2 C. Fresh or Frozen Blueberries

Grease a 10-inch tube pan with 2 tbsp. butter. Sprinkle with 1/4 cups sugar; set aside. Cream remaining butter, gradually add remaining 2 cups sugar, beating well. Add eggs, one at a time, beating well after each addition. Add vanilla; mix well. Combine 2 3/4 cups of flour, baking powder and salt; gradually add to creamed mixture. Dredge blueberries with 1/4 cup flour, stirring to coat well. Fold blueberries into batter. Pour into prepared pan. Bake at 325 degrees for 1 hour and 10 minutes, or until cake tests done. Remove from pan and cool.

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Blueberry Cake

  • 1/4 c. Butter (softened)
  • 1 c. Sugar
  • 3 Eggs
  • 1/2 c. Brown Sugar
  • 1 3/4 c. All Purpose Flour
  • 1 c. Sour Cream
  • 1 tsp. Soda
  • 1/2 tsp. Salt
  • 1 tsp. Cinnamon
  • 1 tsp. Vanilla
  • 1/2 c. Chopped Nuts
  • 2 c. Fresh or frozen blueberries

Cream butter, sugar and vanilla. Add eggs, one at at time. Stir in sour cream; add dry ingredients, mixing well. Fold in blueberries. Spread half of batter into a greased 9×13 pan.

In separate bowl, mix brown sugar, nuts, cinnamon. Sprinkle over batter in baking pan; spread remaining batter over top. Bake at 350 degrees for 40-45 minutes. Cool in pan; sprinkle with confectioner’s sugar.

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Pat’s Easy Blueberry Cobbler

  • 2 Cups Flour
  • 1/3 Cup Sugar
  • 1 Egg
  • 3/4 Cup Milk
  • 1 Cup Sugar
  • 1 1/2 tsp. Baking Powder
  • 1/ 2 tsp. Salt
  • 1 tsp. Cinnamon
  • 1/4 Cup Butter (softened)
  • 1/3 Cup Oil
  • 2 Cups Fresh or Frozen blueberries

Mix Flour, sugar, baking powder and salt in a large mixing bowl. Add oil, milk and egg; stir well. Fold in blueberries. Pour batter into a greased 2 quart casserole dish. Mix together 1/3 cup sugar, butter and cinnamon; sprinkle over batter. Bake at 350 degrees for 45 minutes.

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Very Berry Cheesecake

  • 1 1/2 c. Vanilla Wafer Crumbs
  • 1/4 c. Water
  • 1 tbsp. Lemon Juice
  • 1 7 oz. Jar Marshmallow Cream
  • 8 oz. Container Frozen Whipped Topping
  • 1 Envelope Unflavored Gelatin
  • 2 8 oz. Cream Cheese
  • 1 tBS. Grated Lemon Peel
  • 1/4 c. Butter (melted)
  • 2 c Fresh or frozen blueberries

Crust: Combine vanilla wafer crumbs and butter; press into bottom of 9 inch spring form pan; chill.

Soften gelatin water; stir over low heat until dissolved. Gradually add gelatin to cream cheese, mixing at medium speed with electric mixer until blended. Blend in juice and peel. Beat in marshmallow cream; fold in whipping topping and blueberries. Pour over crust. Chill until firm. Garnish with additional thawed whipped topping if desired.

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Peach-A-Berry Cobbler

  • 3 c. Sliced Peaches
  • 1/2 c. Sugar
  • 1/4 c. Sugar
  • 1/2 c. Milk
  • 1/2 c. Water
  • 1 tbs. Cornstarch
  • 1 c.All Purpose Flour
  • 1 1/2 tsp. Baking Powder
  • 2 tsp. Sugar
  • 1/2 tsp. Salt
  • 1/4 c. Butter (softened)
  • 1 tbsp. Lemon Juice
  • 1/4 tsp. Ground Nutmeg
  • 1 Cup Fresh or Frozen Blueberries

Combine peaches and 1/4 cup sugar in a medium bowl; stir well and set aside. Combine water, 1/4 cup brown sugar, and cornstarch in a large saucepan; stir well. Stir in peach mixture and blueberries; cook over medium heat until mixture is thickened and bubbly, stirring constantly. Remove from heat; add 1 TBS butter and lemon juice, stirring until butter melts. Spoon fruit mixture into a greased 2-quart baking dish; set aside. Combine flour, baking powder, salt, and 1/2 cup sugar in a medium mixing bowl; stir well. Add milk and 1/4 cup butter, beat at medium speed with an electric mixer until smooth.

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Best Blueberry Muffins

    • 1 tsp. Grated Orange Zest
    • 1 tbsp. Sugar
    • 2 eggs (well beaten)
    • 1/2 c. Chilled Butter (cut in 1/4-in slices)
    • 3/4 tsp.Salt
    • 3/4 c. Milk
    • 2 1/2 tsp. Baking Powder
    • 2 c. All Purpose Flour (sifted)
    • 1 1/2 c. Fresh or Frozen Blueberries

Preheat oven to 400 degrees. Lightly grease a muffin pan. In a large bowl, combine flour, baking powder, sugar and salt. With a pastry blender or two knives, but in butter until particles are the size of small peas; make a well in the center. In small bowl, combine eggs and milk; add all at once to the well in flour mixture, stirring just until moistened. fold in orange zest and blueberries. Fill prepared muffin cups 2/3 full. Bake 25 to 30 minutes or until golden brown. Remove from oven and immediately remove from pan. Serve warm or at room temperature.

Note: If using fresh blueberries, dust them lightly with flour; this helps prevent the blueberries from “bleeding” into the muffins.

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Baked French Toast with Blueberry Sauce

    • 8 oz. Loaf French or Italian Bread
    • 4 Eggs
    • 2 tbsp. Cornstarch
    • 1 tsp. Ground Cinnamon
    • 1/4 tsp. Baking Powder
    • 1 tsp. Vanilla Extract
    • 1/2 cup Milk
    • 1/2 cup Sugar
    • 2 tbsp butter
    • 5 cups Blueberries
    • Powdered Sugar

Preheat oven to 450 degrees F. Grease a 9×13-inch baking pan.
Slice the bread into 12 to 14 slices about 1/4 inch thick; place on an ungreased cookie sheet. Whisk eggs, milk, baking powder and vanilla extract together; slowly pour mixture over the bread, turning to coat the bread completely. Cover with plastic wrap and refrigerate for 1 to 2 hours or overnight.

Combine blueberries (don’t defrost if frozen), cinnamon, sugar and cornstarch and then place into prepared baking pan. Place bread (wettest side up) on the berry mixture. Wedge slices in tightly, cutting some pieces to fit, if necessary. Brush tops of bread with melted butter. Bake 20 to25 minutes or until the toast is golden and the berries are bubbling around the sides.

Remove from the oven and sprinkle with powdered sugar. Let sit for 5 minutes before serving. Serve by turning the bread over so it is topped with the blueberry sauce.

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Blueberry Coffee Cake

  • 3/4 Cups Sugar
  • 2 Cups All Purpose Flour
  • 2 1/2 TSP. Baking Powder
  • 1/4 Cup Vegetable Oil
  • 2 Cups Fresh or Frozen Blueberries
  • 3/4 TSP. Salt
  • 3/4 Cup Milk
  • 1 Egg

Sugar Topping

  • 1/2 Cup Sugar
  • 1/3 Cup All Purpose Flour
  • 1/2 TSP. Ground Cinnamon
  • 1/4 Cup Butter (room temperature)

In a medium bowl with a pastry blender or two knives, cut butter into sugar, flour and cinnamon until well blended. Preheat oven to 375 degrees. In a large bowl, combine flour, sugar, baking powder, salt, vegetable oil, milk and egg. Fold in blueberries. Pour into an un-greased 8-inch square baking dish. Spread Sugar Topping onto top of cake batter. Bake, uncovered for 50 minutes or until a toothpick inserted in center comes out clean.

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Blueberry Banana Pound Cake

  • 1 1/2 cups Canola Oil
  • 2 1/2 cups sugar
  • 3 eggs
  • 2 cups all-purpose flour
  • 1 cup oat flour
  • 1 teaspoon soda
  • 3/4 teaspoon salt
  • 1/2 cup buttermilk
  • 2 bananaas, mashed
  • 1 1/2 teaspoons vanilla
  • 1 cup walnuts, chopped
  • 3/4 cup blueberries

Mix oil, sugar, and eggs. Add flour, soda, and salt. Mix together. Toss in nuts and blueberries. Add buttermilk, bananas, and vanilla. Blend well. Pour batter into a greased tube pan. Bake at 325 degrees for approximately 1 hour and 25 minutes. Cool in pan for 10 minutes. Remove to wire rack. Back to top

Savory Vegetable Cheesecake

  • 3 packed cups coarsely grated zucchini (about 3 – 4 small zucchini)
  • salt
  • 1 – 2 tablespoons olive oil
  • 1 cup minced onion
  • 1/2 teaspoon salt
  • black pepper to taste
  • 2 tablespoons unbleached flour
  • 2 tablespoons dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 5 medium cloves garlic, minced
  • 1 tablespoon fresh lemon juice
  • 3 cups ricotta cheese
  • 1 1/4 cup grated mozzarella cheese
  • 1/2 cup grated parmesan cheese
  • 3 beaten eggs
  • 1 cup grated carrot
  • 2 medium sized tomatoes
  • 3 – 4 tablespoons fine bread crumbs

Place the grated zucchini in a colander over the sink. Salt lightly and let stand 15 minutes. Squeeze out all excess moisture. Preheat the oven to 375 degrees. Lightly oil the bottom of a 9 inch springform pan. Heat 1 tablespoon olive oil in a large, deep skillet or Dutch oven. Add the onion and 1/2 salt, and saute over medium heat for about 5 minutes. Add zucchini, carrot, flour, and dried herbs. Cook, stirring, over medium heat for about 5 minutes. Remove from heat; stir in garlic and lemon juice. Place the cheeses and eggs in a large bowl and beat vigorously for a minute or two. Add the vegetable mixture and mix well. Season to taste with black pepper and adjust salt, if necessary. Transfer the mixture to the prepared pan. Slice the tomatoes; cut each slice in half, forming “Ds.” Arrange these in a lovely pattern on the top, and sprinkle with bread crumbs. Bake in the center of the oven for 50 minutes. Cool for at least 20 minutes before removing the sides of the pan. Serve at any temperature.

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Squash Casserole Special

  • 3 cups cooked and mashed butternut squash
  • 1/4 cup butter, melted
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 tablespoon minced onion
  • 1/4 cup milk
  • 3 eggs, beaten
  • 1/4 cup bread crumbs

Add butter to squash and beat until blended. Stir in salt, pepper, and onion. Blend milk into eggs; add squash to mixture. Pour into a greased 1 1/2 quart casserole dish; top with bread crumbs. Set in pan of warm water and bake at 350 degrees for about 45 minutes,until knife inserted in center comes out clean. Serves 6.

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Oven-roasted Sweet Potatoes and Onions

  • 4 medium peeled sweet potatoes, cut into 2 inch pieces
  • 2 medium sweet onions, cut into 1 inch pieces
  • 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic, minced
  • 3/4 teaspoon seasoned pepper
  • 1/2 teaspoon salt

Preheat oven to 425 degrees. Combine all ingredients in a 13 x 9 inch dish, tossing to coat. Bake for 35 minutes or until tender, stirring occasionally.

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Baked Apple Dumplings

  • Pastry for 1 double-crust (9 inch) pie : See pie crust recipe
  • 6 medium-sized cooking apples, cored
  • 1/2 cup of sugar
  • 1 1/2 teaspoons ground cinnamon
  • Butter or margarine
  • 2 cups water
  • 1 cup sugar
  • 3 tablespoons butter or margarine
  • 1/4 teaspoon ground cinnamon

Roll dough into 1/4 inch thickness on a lightly floured surface; shape into a 24X16 inch rectangle. Cut into 8 inch squares. Reserve excess pastry. Place an apple in the center of each pastry square. Combine 1/2 cup of sugar or rapadura sugar and 1 1/2 teaspoons cinnamon, mix well. Fill each core of apple with sugar mixture, and dot with butter or margarine. Moisten edges of squares with water; bring corners to center, pinching edges to seal. Place dumplings in a 13-x9-x2 inch baking dish. Roll out reserved pastry; cut into decorative shapes, and arrange on top of dumplings if desired. Combine water, 1 cup sugar or rapadura sugar, 3 tablespoons butter, and 1/4 teaspoon cinnamon in a heavy saucepan; bring to a boil 3 minutes, stirring frequently. Pour syrup around dumplings. Bake at 425 degrees for 40 minutes or until crust is browned and apples are soft. Serve warm. Yeild: 6 dumplings

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Roast Leg of Lamb

  • 5 – 6 lb. leg of lamb
  • Oil
  • Salt
  • Pepper
  • 1/2 tsp rosemary, crumbled
  • 2 – 4 cloves garlic, in slivers
  • 2 sprigs mint, optional

Preheat the oven to 350. Have the meat at room temperature. Place the lamb, fat side up, in a shallow open roasting pan. Rub with oil, herbs, and spices. Make 8 – 10 slits in the meat with the point of a knife, and tuck a sliver of garlic into each slit. Roast for about 90 minutes. Let roast rest for 5 – 10 minutes before carving and serving.

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Stuffed Squash

  • 2 1/2 tablespoons extra-virgin olive oil, divided
  • 6 ounces fresh sausage
  • 1/2 cup minced onion
  • Freshly ground black pepper
  • 1/2 cup finely chopped peeled and seeded tomatoes
  • 1 tablespoon minced garlic
  • 1 tablespoon freshly chopped basil leaves
  • 1 teaspoon freshly chopped thyme leaves
  • 1/4 cup fine dry bread crumbs, divided
  • 1/4 cup grated havarti
  • 1/4 cup finely grated Parmesan

Lay the zucchini down on a flat work surface and, using a sharp knife, cut the top 1/4 of each squash off lengthwise. Using a small melon baller or paring knife, remove the inner flesh from the zucchini to form a small boat shape, leaving a shell on the sides and bottom approximately 1/4-inch thick. Cut the trimmings into 1/4-inch dice and reserve separately. Lightly salt the inside of each zucchini and set aside, cut sides down, on paper towels to drain while you prepare the filling.

For the filling: In a large skillet, heat 1 tablespoon of the olive oil and, when hot, add the sausage and saute until golden, using a spoon to break it into small pieces, about 6 minutes. Add the onion and cook until soft, 3 to 4 minutes. Add the chopped zucchini and season lightly with salt and pepper and cook, stirring, until squash is soft and lightly caramelized, about 5 minutes. Add the tomatoes and garlic and cook, stirring, for 2 minutes. Add the basil, thyme, and 2 1/2 tablespoons of the bread crumbs. Season, to taste, with additional salt and pepper, if necessary, and set aside to cool.

Preheat the oven to 350 degrees F and lightly grease a baking dish with 1/2 tablespoon of the remaining olive oil.

Pat the insides of the zucchini with paper towels and rub the outsides of the zucchini with the remaining olive oil. Spoon the mostly cooled filling into the zucchini. Sprinkle with the cheeses, then top with the remaining bread crumbs. Bake for 30 minutes, or until golden brown and crispy on top.

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Fried Stuffed Squash Blossoms and Fried Squash

  • 1 bunch of squash blossoms (about 1 dozen)
  • A small log of good goat cheese – at room temperature (soft)
  • 1 1/2 cups AP flour
  • 1 1/2 – 2 tsp Rancho Gordo chile powder (enough that you can just see it when you stir it in)
  • 1 tsp fine sea salt
  • 1/2 tsp ground pepper
  • 1 1/2 tsp baking powder
  • 2 cups buttermilk
  • 1 small bottle of vegetable oil (enough to fill a 2-2.5 qt pot about 2/3 full)

Mix together the flour, chile powder, baking powder, salt and pepper in a medium bowl. Pour the buttermilk into another bowl. Prepare a plate with several layers of paper towels for blotting. In a heavy small pot, heat your vegetable oil until a thermometer reads 375 degrees. In the meantime, stuff the blossoms. Using your fingers – gently poke a wad of goat cheese down into the center of each one and press together.

When the oil is hot, dip the flowers one by one into the buttermilk, and dredge them thoroughly in the flower, pressing down to work the flour into the petals. Shake once lightly, and then dunk the blossom back into the buttermilk. Drop the blossom into the flour and dredge once more, making sure all of the moist areas are well coated. Do NOT shake. Lay the blossom gently in the hot oil. It should begin to sizzle madly – but if it browns quickly, the oil might be a bit too hot.

Allow room for them to swim a bit – you don’t want to overcrowd the pot, or the oil will cool off. (I actually have a few too many in the pot above.) When they’re starting to brown – flip them over to keep it even. When they are nice and brown all over, remove them with tongs to the paper towels. Drain for a few minutes, then place on fresh paper towels on a different plate for serving.

Use the same method for frying the squash fruit, just cut into 1/4″ slices.

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Green and Gold Squash Scallop

  • 2 small zucchini
  • 2 small yellow squash
  • 1 medium onion
  • 2 eggs, beaten
  • salt, pepper, and dried oregano to taste
  • 10 butter crackers, coarsely crumbled
  • 1 cup grated longhorn or mild cheddar cheese

Grate the squash and chop the onion. Saute together in 3 tbsp olive oil until onion is golden. Remove from heat and fold in beaten eggs and seasonings. Place in a buttered casserole. Mix crumbs and cheese and sprinkle over the top of the squash mixture. Bake at 325o until eggs are set and topping is slightly browned.

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Mrs. Mertice’s Squash Dressing

  • 2 cups squash–cooked and drained
  • 2 cups corn bread crumbs
  • 3 eggs
  • 1 can cream of chicken soup
  • 1/2 cup onions chopped
  • 1 stick butter
  • Black pepper to taste

Mix. Put in pyrex casserole dish. Bake at 350 degrees for 40 minutes.

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Cumin & Coriander Crusted Lamb Chops with Ancho-Chile Honey

Chef David Bancroft, Acre, Auburn

For the lamb chops:

  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • pinch of ground cinnamon
  • 3 whole lamb racks
  • 2 tbsp canola or vegetable oil

Combine all the spices together in a small bowl until well mixed. Season lamb racks generously with spice mixture. Allow lamb to rest for 10 minutes before cooking to allow seasoning to marinate. Pre-heat oven to 375. Pour oil into a large skillet and pre-heat to medium-high. Carefully sear each side of each rack for 2 minutes or until you see a good crust form. When all sides have been seared, place all three lamb racks on a baking sheet and bake in pre-heated oven for 10 minutes for mid-rare; 13 minutes for medium; 16 minutes for well. Remove lamb at desired temperature. Allow lamb to rest for at least 5 minutes before preparing to serve. Slice lamb racks in half between bones and separate into six portions. Ladle the ancho chili-honey over the lamb and serve immediately.

For the ancho chili-honey:

  • 1 cups honey
  • 1 cup sugar
  • 5 chopped garlic cloves
  • 1 Tsp salt
  • 1 tsp black pepper
  • 1 cup water
  • 1 tbsp ancho chili flakes or one whole ancho chili(stemmed & seeded)
  • 3 tbsp sherry vinegar

Blend all ingredients together in a blender until smooth. Place contents in a sauce pot and bring to a boil. When boiling point is reached, reduce heat and simmer until the sauce slightly thickens and coats the back of spoon. Serve warm with the lamb chops.

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Sauteed Lamb Chops

This recipe can also be used on the grill, but be careful not to overcook! Lamb chops are traditionally not served rare, but we prefer them that way.

  • 2 lamb chops
  • 2 bulbs garlic, roasted or raw
  • 1/2 teaspoon dried thyme
  • salt and ground black pepper to taste
  • 1 cup red wine
  • 3 tablespoons olive oil
  • 1 small onion, chopped

Place the chops in shallow dish, smear garlic on both sides. Cover with thyme, salt, pepper, and wine. Heat 3 tablespoons olive oil in a large heavy skillet over medium-high heat. Saute chopped onion until tender. Place the lamb chops into the skillet, cover, and cook for 8 to 10 minutes on each side.

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Franklin’s Lamb Chili

It is an ongoing debate in the family as to whether or not a dish must contain chili powder in order to be called “chili.” Perhaps Franklin’s Hearty Lamb Stew would be a better name?

  • One package ground lamb
  • One whole onion, chopped
  • Garlic to taste (minimum of two cloves, pressed)
  • One quart canned tomatoes, with juice
  • Two cans beans, strained and rinsed (kidney, white, black, or you can prepare dry beans)
  • Salt and pepper to taste
  • Cumin to taste (a good two or three tablespoons)
  • 1 – 2 tablespoons honey

Brown the meat, onions, and garlic together in enough olive oil to grease skillet. Transfer meat mixture to a large stock pot or crock pot. Add tomatoes. For a soupier consistency, fill 1/2 of tomato jar with water and add. For a thicker consistency, strain tomatoes and do not add tomato juice. Add beans and adjust seasonings to taste. Add honey. Mix thoroughly, cover and simmer for at least an hour, stirring occasionally.

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Honey Mustard Chicken

This recipe is Mrs. Pat’s creation. Line the pan with foil to avoid the nightmare of cleaning baked honey off your pan.

  • 4 tablespoons butter
  • 1 teaspoons salt
  • 1 cup honey
  • 1 cup mustard
  • 1 tablespoon lemon juice
  • 1 2 lb chicken, cut up

Melt butter in foil-lined 13×9 inch pan. Place chicken in butter, skin side down. Blend remaining ingredients and brush half of mixture on chicken. Bake at 350 degrees for 30 minutes. Turn the chicken; brush with remaining honey mixture. Bake for 30 minutes longer or until tender.

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Braised Rabbit – From the Fannie Farmer Cookbook

  • 2 tbs butter
  • 2 tbs vegetable oil
  • 2 rabbits, cut into 6 pieces
  • 4 medium onions, sliced
  • 4 cloves garlic, chopped fine
  • 2 cups chicken broth
  • 1/4 cup fresh lemon juice
  • 1 bay leaf
  • 1 tbs chopped fresh rosemary, or 1 tsp dried
  • Salt
  • Freshly ground pepper
  • 2 tbs cornstarch
  • 2 tbs water

Heat the butter and oil in a large heavy-bottomed skillet. Add the rabbit pieces, a few at a time, to the skillet and brown on all sides. Remove the browned pieces and place on paper towels. Add the onions to the skillet and cook about 5 minutes or until soft. Return the rabbit to the skillet and add the garlic, chicken broth, lemon juice, bay leaf, rosemary, and salt and pepper to taste. Cover and simmer about 20 to 25 minutes, until the juices run clear when a small slit is made in the thickest part of a thigh. When the rabbit is done, remove it to a serving platter and keep warm. In a small bowl mix the cornstarch with water until smooth. Slowly add the cornstarch mixture to the hot liquid in the pan, stirring, and simmer gently until well blended and thickened. Taste for seasonings. Pour the hot sauce over the rabbit and serve.

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Rabbit Cassole, from Chef David Bancroft

This recipe was a huge hit at our first farm dinner, as prepared by Chef David Bancroft. Our friend Joy Meadows adapted it for a small kitchen.

  • 1 quartered rabbit (season w/ salt & pepper)
  • Splash of olive oil
  • 1 ham hock
  • 1 cup white wine
  • 2 cups chicken stock (more if you?d like more of a soup)
  • 2 1/2 cups prepared or canned cannellini beans
  • 5-6 diced carrot
  • 1 large or 2 sm diced onion
  • 10 diced cloves garlic
  • 5 diced stems celery
  • 1 diced leek
  • 3 diced tomatoes or 2 cans of diced tomatoes drained
  • 1 bunch parsley
  • 1 bunch green onions
  • 6 sprigs fresh thyme
  • 4 bay leaves
  • 2 tsp fresh cracked black pepper
  • Pinch of ground clove
  • Kosher salt to taste
  • Favorite all purpose seasoning (like Emeril’s Essence, Penzy’s Northwoods)

Heat dutch oven to medium-high heat and sear rabbit in olive oil until golden brown or you can grill the rabbit on high heat for a few minutes for browning. Remove rabbit from heat and reserve. With a splash of olive oil, cook onions in dutch oven for a few minutes, then add other vegetables (except tomatoes). Cook for 5 minutes then add tomatoes. Place ham hock in with veggies. Cook another 3 minutes then deglaze with white wine. Add chicken stock, beans, herbs, and spices to dutch oven. Fold beans and vegetables gently to until mixed well. Place seared rabbit quarters back into dutch oven tucking rabbit halfway down into beans. Preheat oven to 300 F. Secure lid tightly onto dutch oven and bake in oven at least 2 hours or until rabbit is very tender. Remove lid and bake for 20 minutes. Serve in dutch oven.

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Spiced Pumpkin Soup with Ginger Browned Butter

This recipe was shared with us by friend and customer Deborah Bright. Warm spices and caramelized onions underscore the natural sweetness of pumpkin and butternut squash in this comforting dish. The easy swirl of ginger butter at the end adds a bit of flavor and a lot of style. Prep and Cook Time: 1 3/4 hours. Notes: You can substitute 3 1/2 lbs. packaged peeled-and-cubed butternut squash for the pumpkin and squash called for below: Skip steps 1 and 3, decrease the amount of broth to 7 cups, and add the squash with the broth and carrots to the onion mixture in step 4. Cook until all vegetables are tender, about 25 minutes.

  • 2 pounds Sugar Pie or other baking pumpkin
  • 2 pounds butternut or acorn squash
  • 8 cups reduced-sodium chicken broth, divided
  • 7 tablespoons butter, divided
  • 2 medium onions, chopped
  • About 1 tsp. salt
  • 4 cloves garlic, chopped
  • 2 tablespoons plus 1 tsp. freshly grated ginger, divided
  • 1 teaspoon ground ginger
  • 1/4 teaspoon freshly ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon freshly ground cardamom seeds (from about 4 pods)
  • 2 carrots, peeled and chopped
  • 1/2 cup packed light brown sugar

Preheat oven to 375. Cut pumpkin and squash in half lengthwise. Scoop out seeds and any stringy parts. Put flesh side up in a large roasting pan with 1 cup broth. Cover pan with foil and bake until vegetables are tender when pierced with a fork, about 1 hour.

Meanwhile, melt 3 tbsp. butter in a large pot over medium heat. Add onions and 1 tsp. salt. Cook, stirring occasionally, until onions are soft and start to look creamy, about 5 minutes. Reduce heat to low or medium-low and cook onions, stirring every few minutes, until they turn a caramel color and become quite sweet, about 30 minutes. Set aside.

When pumpkin and squash are tender, scoop out flesh and set aside; discard skins. Reserve any liquid in bottom of pan.

Return pot with onions to medium-high heat. Add garlic and 2 tbsp. fresh ginger. Cook, stirring, until fragrant, about 2 minutes. Add ground ginger, nutmeg, cloves, and cardamom. Cook, stirring, 1 minute. Add remaining 7 cups broth, the carrots, cooked pumpkin and squash, and reserved liquid from roasting pan. Bring to a boil, then reduce heat and simmer until carrots are tender, about 15 minutes.

Whirl vegetables in a blender (in batches) until completely smooth. (For silky-smooth soup, you can pour the pureed soup through a strainer.) Return to pot and stir in brown sugar. Season with salt to taste. Keep warm over low heat.

Put a small bowl or measuring cup next to the stove. Melt remaining 4 tbsp. butter in a small frying pan over medium-high heat. Add remaining 1 tsp. fresh ginger. Cook, stirring occasionally, until butter starts to foam. Stir mixture constantly until it starts to brown. Pour mixture into waiting bowl or measuring cup. Divide soup among 8 bowls and serve hot, with a swirl of ginger browned butter in each serving. Yield: Makes 8 servings

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Butternut Squash Spread on Cheese Croutons

This recipe was shared with us by friend and customer Deborah Bright. Baked butternut squash and Asiago cheese blend with herbs and toasted pecans for a fabulous-tasting spread.

  • 1 medium butternut squash
  • 3 cloves garlic, minced
  • 3 tablespoons butter or margarine, melted
  • 1/2 (8-ounce) package cream cheese, softened
  • 1 1/2 cups freshly grated Asiago cheese, divided
  • 1 tablespoon sugar
  • 2 teaspoons chopped fresh thyme
  • 2 teaspoons chopped fresh rosemary
  • 1/2 cup chopped pecans, toasted
  • 1 baguette, cut into 48 thin slices
  • 1/2 cup olive oil
  • Salt and pepper
  • Garnishes: small sprigs of fresh thyme and rosemary

Cut squash in half lengthwise; remove and discard seeds. Place squash, cut side down, in a 13″ x 9″ baking dish. Add hot water to dish to depth of 1″. Bake, uncovered, at 350 for 1 hour or until squash is tender. Remove squash pulp, discarding shells. Mash pulp, and place in a large bowl. Saute garlic in butter in a small skillet over medium-high heat until golden. Add garlic to squash pulp in bowl. Add cream cheese, 1/2 cup Asiago cheese, and next 3 ingredients to bowl; mash until blended. Stir in pecans.Place baguette slices on 2 large ungreased baking sheets; brush or drizzle olive oil over baguette slices. Sprinkle with salt and pepper. Bake at 400 for 4 minutes. Sprinkle baguette slices with remaining 1 cup Asiago cheese. Bake 2 more minutes or until cheese melts. Spoon 1 tablespoon squash mixture onto each cheese crouton. Place on a serving tray, and garnish, if desired. Yield: 4 dozen

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So Amazing Armenian Lula Kebabs

This recipe was shared with us by friend Deborah Bright. Time: 30 minutes, plus chilling time. “Lula” refers to a ground-meat kebab popular in Armenia.

  • 3 pounds ground lamb or sirloin
  • 1 large yellow onion, very finely chopped (about 2 cups)
  • 1/4 cup finely chopped flat-leaf parsley, plus more for garnish
  • 1 tablespoon finely chopped fresh mint leaves
  • 1 large egg
  • 2 teaspoons ground cumin
  • 1 tablespoon paprika
  • 1/2 teaspoon garlic powder
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons tomato paste
  • Juice of 1/2 lemon

Line a baking sheet with parchment. Using your hands, mix all ingredients together in a large bowl just until combined (overmixing may toughen the meat). Gently squeeze meat around 10-in. metal skewers to form log-shaped kebabs, each about 8 in. long. Put kebabs on baking sheet. Cover sheet with plastic wrap and, if you have time, chill 30 minutes to let flavors meld and firm up meat. Prepare a gas or charcoal grill for high heat (450? to 550?; you can hold your hand 5 in. above cooking grate only 2 to 4 seconds) and grill kebabs, turning twice, until grill marks appear and meat feels firm, 8 minutes total. Sprinkle with parsley. Make ahead: Make kebabs through step 2 and chill up to 1 day ahead. Yield: Serves 8, plus leftovers

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