RECIPES
RECIPES
| The following is Herman's preferred way to prepare lamb.
It makes a great centerpiece for a festive meal.
Whole Farm Coop has wonderful Leg of Lamb for $4.95 / lb. We have whole legs, about 6 lbs, and Leg of Lamb roasts, about 3 lbs. Please consider it for your next holiday meal. |
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| KASHMIRI-STYLE LEG OF LAMB | |
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| 1 5-pound leg of lamb | |
| YOGURT MIXTURE
1 cup plain yogurt 2 Tblsp blanched slivered almonds 2 Tblsp chopped pistachios 1 Tblsp ground turmeric |
SPICE MIXTURE
2 Tblsp fresh lemon juice 1 Tblsp fresh ginger-root, grated & peeled 4 garlic cloves, crushed 1 tsp salt 1 tsp ground cumin 1 tsp ground turmeric 1 tsp fresh ground pepper 1tsp ground cinnamon 1tsp ground cardamom 1 tsp dried ground chili 1 tsp ground cloves 1 Tblsp honey |
| Remove any excess fat from the lamb. Using the point
of a sharp knife, make deep slits all over the leg. Place the lamb
in a non-reactive dish.
FOR THE SPICE MIXTURE In a small bowl, combine all ingredients. Rub the mixture all over the lamb, pressing it into the slits. FOR THE YOGURT MIXTURE Thoroughly blend the yogurt, nuts, and turmeric in a food processor or blender. Spread over the lamb. Drizzle the honey over all, cover, and marinate for one day in the refrigerator, turning occasionally. Preheat oven to 450 degrees. Transfer the lamb to a roasting pan, cover, and cook for 30 minutes. Reduce the oven temperature to 350 degrees and cook for another hour and three quarters, or until meltingly tender. Serve warm or at room temperature. |
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| If you are serving a big crowd, here’s an idea of something
to do with lamb that is sure to make an impression.
Our Leg of Lamb sells for $4.95 a pound. Try it for a change from the usual! |
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| Irish Stew with Lamb | |
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| 8 lbs lean lamb, leg or rump, cut into 2-inch cubes | |
| 1 _ cups all purpose flour
1 tbsp salt _ tsp pepper 6 to 8 tbsp vegetable oil 4 onions, peeled and sliced 2 tbsp sugar |
6 cups dry red wine (enough to cover 2/3 of meat)
1 (16 oz can) diced tomatoes 2 tsp dried basil 1 tsp dried thyme 4 tsp grated orange peel 4 cloves garlic, peeled and crushed 2 whole carrots, peeled and cut into 2 inch pieces 2 lb small fresh mushrooms |
| Pat meat dry, then dredge in flour that has been mixed
with salt and pepper. In a large heavy casserole or Dutch oven, heat the
oil. Add meat in single layer batches and saute over medium high heat until
browned on all sides. Remove from pan.
When all meat has been browned and removed, add onions and sugar to pan drippings. Saute stirring constantly until glazed and lightly browned, adding more oil if needed. Pour off any excess fat. Add wine to pan and cook over medium heat two minutes, stirring constantly and scraping up any browned bits from the bottom of the pan. Stir in diced tomatoes, basil, thyme, orange peel, and garlic. Return meat to the pan. Cover and bring to slow boil, then bake at 325 degrees, stirring occasionally, 2 to 3 hours, or until meat is tender when tested with a fork. If sauce bubbles rapidly, reduce temperature to 300 degrees so juices will not evaporate. Remove from oven. Place clean dry dish cloth on top of meat. If not served immediately this will prevent drying. (At this point the casserole may be refrigerated up to 4 days or frozen.) Before serving, cook carrots in enough boiling water to cover for 10 to 15 minutes or until almost tender. Drain. Skim fat from stew. Add carrots and mushrooms and simmer on top of stove, or in oven at 325 degrees, stirring occasionally, until heated through and carrots are tender, about 30 minutes. Season to taste with additional wine, salt and pepper. Best served in bread bowls or with a chewy white bread, French or Sour Dough. Makes 24 servings. |
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| This is a beer cheese soup recipe that I made up. Its so easy and loaded with winter vegetables, perhaps it will be appropriate for your list. |
| BEER CHEESE SOUP |
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| One big squash
4 to 8 potatoes 2 onions 2 pounds of carrots Optional - one Habenero pepper 1 Bottle beer - Pale ale or Pilsner. 1lb Cheese for melting - variety is up to you. 1 pint whole milk or heavy cream - optional Salt to taste. |
| Bake the squash separately, or peel it to boil along the other roots.
Peel potatoes and boil in pure water in a big pot along with the onions
and carrots. Drain, but save some of the water. Puree everything (in batches)
in a food processor or blender using the water as needed to create a nice
consistency. Return puree to the big pot over low heat. Add about 1 tablespoon
of salt - to taste. Add 10 oz of beer - the chef may drink the remainder.
Stir over heat about 5 minutes to let the alcohol steam away. Add the cream
if desired. Serve hot, top with a handful of grated cheese. Yumm!!!
The flavor is better the next day, I always make it the day before having guests over so it's ready to be re-heated, grate the cheese and serve. Ahme Bowen |
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1 Tblsp. ground flax seeds Boil for 3 to 4 minutes, then refrigerate for 15 minutes.
You can strain it or not, as you prefer.
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4 Lamb Steaks (fully thawed)
Sprinkle both sides of the steaks with salt and pepper. Melt butter in a heavy skillet, add olive oil. Brown the steaks over medium-high heat, about 4 minutes per side. Add the White Wine or Vermouth, sprinkle with Rosemary, cover and cook over low to medium-low heat for another 10 to 15 minutes. Put the steaks on warm plates. Reduce the sauce and pour it over the steaks. |
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Thaw chicken before cooking.
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1) Chop and use for seasoning, as you would with regular garlic.
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1 cup Basil leaves (packed)
Combine all ingredients in a food processor or blender. Blend until smooth. Mix into cooked pasta, use as a dip for vegetables, or spread on crackers or baked potatoes. |
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6 Medium Beets, scrubbed and trimmed
Cut beets into large chunks. Chop or slice Thai Basil. Mix Beets with oil, salt and pepper. Place in pan and roast a 350 for 45 minutes or until almost done. Mix in Thai Basil and continue roasting until done. “Yum”, says Gilda |
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Beat together:
Bake at 350 for 10 minutes or until done.
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Serves 4 Kosher or Sea Salt 3 Tablespoons Olive Oil 15 cloves of Garlic, un-peeled 4-5 Tablespoons Water _ Teaspoon each Dried Rosemary, Dried Tarragon, Dried Basil _ cup very dry White Wine Fresh Parsley, chopped Fresh ground Pepper Rub shanks with salt.
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BBQ Pork Chops 2 lbs pork chops (2-4 chops depending on coverage desired) 3 T brown sugar 2 tsp garlic powder 2 tsp chili powder 1/2 tsp black pepper 1/2 tsp oregano 1/2 tsp salt Combine all ingredients except for pork in a gallon-sized baggie and mix thoroughly. Add chops and coat all chops evenly. Place chops on medium grill and cook until finished (approx. 10-15 min.). Stephanie Ling |
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SWANY WHITE WILD RICE LIGHT, DELICIOUS PANCAKES 2 _ cups Buttermilk (the older the better) 2 cups Wild Rice Flour 2 Eggs 1 tbsp Baking Powder 2 tsp Baking Soda (rounded if the buttermilk is old) _ cup Sugar 1 tsp Salt 10 tblsp vegetable oil or melted butter Beat Eggs, Sugar an Oil together. Add Flour, Salt, Baking Powder, Baking Soda and Buttermilk. Cook batter on an ungreased griddle, turning each pancake as bubbles form. Cook on the second side about 1 minute. Accompany the pancakes with butter and hot syrup. The batter keeps well in the refrigerator for about a week. Makes 12 Ð 14 six inch pancakes. |
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WILD RICE BISCUITS From Swany White 4 cups Wild Rice Flour 2 tbsp Baking Powder 2 tsp Salt _ cup Shortening 1 _ cups milk Sift dry ingredients together. Cut shortening with dry ingredients and mix until the mixture looks like coarse meal. Add milk and mix to a soft dough. Turn on a lightly floured surface, knead slightly and roll to _ to _ inch thick (or desired thickness). Bake 12 Ð 15 minutes at 400. |
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WILD RICE BREAD From Swany White 2 cups Milk 2 cups Water 3 pkgs dry yeast or 1 large yeast cake _ cup Honey 4 tsp Salt 4 tsp melted Lard 10 cups Wild Rice/White Flour blend Scald Milk and add Water. Dissolve Yeast in warm liquid. Add Honey, Salt and melted Lard Put in a bowl large enough to mix dough. Add 2 _ cups flour mix at a time. Beat until smooth after each addition. Keep doing that until dough is stiff. Turn out onto a floured surface and knead until dough is smooth and elastic. You may have to add more flour while kneading. Place in a warm lightly oiled bowl and let rise until double. Punch down and let rise a second time until double. Put in greased bread pans and let rise until double Bake 10 minutes at 425, then at 350 for 25 to 30 minutes. |
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WILD RICE BUTTERMILK CAKE From Swany White 2 cups Cooked Wild Rice (optional) 2 cups Boiling Water 3 cups Wild Rice Flour 2 tsp Baking Soda _ tsp Salt _ tsp ground Nutmeg 1 cup Butter or Margarine (softened) 1 cup packed Brown Sugar 1 tsp Vanilla 5 Eggs 1 _ cups Buttermilk or Sour Cream Grease and lightly flour a 10 inch fluted tube pan. In a medium bowl stir together Flour, Baking Soda, Salt and Nutmeg. In a larger mixer bowl beat Butter or Margarine with electric mixer on medium speed for about 30 seconds. Add Brown Sugar and Vanilla; beat until fluffy. Add Eggs, one at a time, beating one minute after each egg (batter will look curdled). Add dry ingredients and Buttermilk alternately to mixture, blending well. Stir in Cooked Rice. Turn into prepared pan. Bake at 350 for 50 Ð 55 minutes. Remove from pan, cool on wire rack. |
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WILD RICE MUFFINS From Swany White 1 cup Boiling Water _ cup Butter or Margarine (softened) 1 _ cups Sugar 2 Eggs 3 _ cups Buttermilk 4 cups Wild Rice Flour 5 tsp Baking Soda _ tsp Salt 1 cup Cooked Wild Rice (optional) _ cup Raisins or Chopped Nuts (optional) In a mixing bowl combine Butter (or Margarine), Sugar, and Eggs, mix until creamy. Add Buttermilk, and Water, mix well. Add Flour, Baking Soda, and Salt, mix well. Add Rice, Raisins or Nuts. If mixture is too thick add more Buttermilk. Fill muffin tins 2/3 full. Bake at 400 for 21 minutes. For better muffins let batter sit overnight. Makes about 3 dozen muffins. |
| Heritage Chicken and Rice Bake | |
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1 can cream of mushroom soup 1 ½ cups milk 1 pack onion soup mix 1 3 oz can chopped mushrooms 1 cup long grain brown rice 1 (10 oz) pack frozen vegetables, thawed 1 3 ? 4 lb heritage chicken, cut up paprika |
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In a bowl, stir together mushroom soup, milk, dry onion soup mix and undrained mushrooms. Reserve ½ cup of up mixture and set aside. Stir uncooked rice and thawed vegetables into the remaining soup mixture.
Turn rice mixture into a 9 x 13 pan. Arrange chicken pieces on top. Pour reserved soup mixture over chicken. Sprinkle with paprika. Cover tightly with foil. Bake at 375 degrees until rice is tender, 1 ¼ to 1 ½ hours. Serves 4 to 6. |
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| Heritage Chicken, Crock-Pot Roasted | |
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1 3 to 4 lb heritage chicken Salt and pepper Parsley Butter Basil or Tarragon (optional) |
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| Thoroughly wash chicken and pat dry (patting dry assures good browning). Sprinkle cavity generously with salt, pepper and parsley. Place in Crock-pot. Dot chicken breast with butter. Sprinkle with parsley (and basil or tarragon, if desired). Cover and cook on high for 1 hour, then low for 8 to 10 hours. | |