Pre-heat oven to 360 degrees F. Mix milk and pumpkin flesh to make puree. Prepare dough by beating the soft butter together with the cane sugar, vanilla and salt for 5 minutes, then beat in the eggs one by one – each for 20-30 seconds. Beat in the pumpkin puree. Blend the rice flour, baking powder, cinnamon, ginger and nutmeg and stir into the batter by hand using a whisk or the dough hook of your hand mixer. Fill the batter into the springform pan, place the pears (wash and pat dry them before) into the batter and bake for 60-65 minutes (cover the cake for the last 20 minutes with foil – and make the toothpick test in the end to check, if the cake is done). Let the cake cool down on a cooling rack for 1 hour before serving. Dust with powdered sugar.
adapted from ourfoodstories.com
For the FALAFEL:
Preheat oven to 180 degrees and grease two mini-muffin trays. Mix all ingredients except the flour, and either blitz in a food processor or mash by hand.Mix in the flour, adding extra if it’s too sticky. Roll the mixture into ping pong sized balls between your palms. There’s definitely a knack to this, so don’t worry if you start with a few weirdly-shaped ones. Put them into your muffin tins: if you have too many leftover, it’s fine to cook some on a baking tray Bake for about 40 mins, turning half-way through.
For the TZATZIKI:
Finely chop the cucumber: if you have time, it’s best to gather it in a clean tea-towel and squeeze out some liquid for a few minutes. Mix all the ingredients and keep it cool.
Combine vegetable oil, thyme, and Dijon mustard in a large bowl and mix together. Season the meat with salt and pepper and toss in the marinade, cover and refrigerate 4 hours or overnight. Remove the meat from the marinade. Reserve the marinade. Heat 1 tablespoon butter in large, deep-sided sauté pan over medium heat. Add the scallions and garlic. Season with salt and pepper and cook until tender, about 5 minutes. Remove from the pan. Add a tablespoon of butter, and brown the meat pieces on both sides, about 2 minutes per side. Deglaze the pan with the champagne vinegar. Add the chicken stock and the residual marinade in the bowl. Cover with a piece of parchment paper and then a lid. Cook over the lowest heat , about 20 minutes. Flip the meat over. Cover with parchment and lid and continue cooking 10 minutes. Add the scallions. Then cook until the meat is done, about 20 minutes. Remove the meat from the pan and cover to keep warm. Reduce the sauce until it coats the back of a spoon. Stir in half the tarragon and creme fraîche. If the sauce seems too watery, put the pan back on the heat and reduce it until it is thick. While the sauce is reducing, heat the remaining tablespoon of butter in a small sauté pan over medium heat. Add the radishes and brown all over. Season with salt and pepper. Add the radish leaves, toss and then add the peas, honey, the remaining teaspoons of vinegar and remaining tarragon and toss to coat.
Recipe adapted from hegarumfactory.net
Preheat oven to 300°F. Whisk together flour, salt, baking powder, and rosemary in a bowl. Mix together butter, honey, and confectioners sugar in a large bowl with an electric mixer at low speed. Add flour mixture and mix until dough resembles coarse meal with some small, pea-sized butter lumps. Gather dough into a ball. Knead dough on a lightly floured surface until it just comes together, about 8 times. Halve dough and form each into a 5-inch disk. Roll out 1 disk between 2 sheets of parchment paper into a 9-inch round. Remove top sheet of parchment and transfer dough on bottom sheet of parchment to a baking sheet. Score dough into 8 wedges by pricking dotted lines with a fork. mark edges decoratively. Arrange rosemary sprigs decoratively on top of dough. Sprinkle dough with 1/2 tablespoon granulated sugar. Bake shortbread in middle of oven until golden brown, 20-25 minutes. Slide shortbread on parchment to a rack and cool 5 minutes. Transfer with a metal spatula to a cutting board and cut along score marks with a large heavy knife. Make another shortbread with remaining dough.
Place rhubarb, strawberries, and 3 tbsp of water in small sauce pan, bring heat up to medium high. Use potato masher to squish strawberries. Keep the mixture at low simmer until the rhubarb is softened - shouldn't be more than 5 minutes. Pour cooked mixture into blender and puree - if it's too tart, add 2 tbsp of raw honey. Transfer puree to freezer, chill for a half hour. Once mixture is cooled, whip crème fraîche, maple syrup, and vanilla extract for 2 minutes to make whipped cream. Fold the whipped cream gently into the strawberry rhubarb mixture, and pour into popsicle molds to freeze.
Stocking our farm store, the Kriemhild Kupboard, was an evolutionary process. There are so many great retail establishments in the surrounding area that carry equally-great local products (including our own), and we also set the goal of supporting our local farmers and food artisans. Although we wanted your shopping experience at the Kupboard to be familiar, we did not want it to feel redundant.
With that vision, we set out with the intent to build on what we make at Kriemhild and see where that road would take us. So, naturally, we started with your favorite - Meadow Butter.
Made with Kriemhild Butter
Butter may be our end-product, but for some of our wholesale customers, it’s just the beginning of their culinary creations.
We often get asked by our customers if we make flavored butter, which is a fair question. Although Kriemhild doesn’t, we know someone who does - and does so with our butter to boot. D’Arcy Butters is a food business just a skip and hop over in Hudson, NY who mixes our Meadow Butter with locally sourced herbs and spices to make unique flavored butters.
And flavored butter is not the only food where our butter acts as the main ingredient. Black and Bolyard, food crafters in Brooklyn, NY cook and caramelize our Meadow Butter, and then they infuse, season, and whip the final product to create a butter with intense, deep flavors that can be used in place of plain butter in almost any dish.
We admire these fellow food crafters for their creativity and commitment to wholesome, flavorful and nutrient dense food. Carrying their products in the Kriemhild Kupboard felt like a natural extension of our company values, with the additional positive of introducing our customers to different flavors and methods of applying butter to their meals.
Better with Butter
When you step into the Kupboard, it may appear at first glance that the selection of food we carry is incidental. Yet, if you look closely enough, you’ll find that the food collection is carefully curated to complement our Meadow Butter. For instance, Mosher Farm’s popcorn -- better with butter; Johnston’s Honey Bee Farm Honey -- make your own flavored butter; Eggs -- because if you’re still cooking your eggs in some sort of oil then you’re being severely deprived; even Fojo Coffee, which may seem a like an odd one out, but add a dab of unsalted butter and you just turned your cup of joe into an energy drink!
Keep it Crème Fraîche
Don’t worry, we didn’t forgot about your favorite crème fraîche. Many of the non-dairy foods we sell pair perfectly with our cultured cream. With some Mizrahi Manor Granola and Maple Syrup, crème fraîche can act as a perfect base for a parfait. We carry a wide variety of spice and cheesecake mixes from Halladay’s Harvest Barn for those who want to dip (pun definitely intended) their toes into the world of crème fraîche, or those seasoned crème consumers who want to whip up a quick dish. Grab a bag of Fruit of the Fungi dried Mushrooms and Flour City Pasta and you have yourself a fantastic creamy pasta entree.
There is an obvious theme that strikes most people when they visit the Kupboard: we stock many forms of dairy. Since we’re only able to produce Meadow Butter and Creme Fraiche at this time, we feel having the Kriemhild's Kupboard is a good opportunity to feature other regional dairy processors whose work complements our own, and perhaps share some attention with a few of the lesser-known producers or there.
For instance, Jones Family Farms Gelato is a dessert gaining traction in the area, and we can certainly understand why. They offer a great selection of unique flavors and even more interesting, they make their Gelato from the milk of multiple animals. You can choose whether to have flavors made in traditional cow milk gelato, or branch out into goat or sheep milk. There’s even Sorbetto for those who may enjoy a dairy-free treat.
You may have seen that we carry Grassy Cow cheese curds and East Hill Farms cheese because, first of all, they’re really good tasting cheeses, and secondly, we identify with them as a fellow small, grass-based dairy producers.
If you've stopped by a farmers market lately, you may learn that we connected with Trimona Organic Yogurt through our wonderful co-packer, Sunrise Family Farms. This bulgarian yogurt is made with the milk from several farms across Chenango County. We loved the its taste, its imaginative flavors, and its cultural roots. We felt it would be similar to a yogurt we would have liked to make. For those attending the Hamilton Farmer’s Market, Cazenovia Farmer’s Market, and the Pleasantville Farmer’s Market, we will be carrying Trimona Yogurt for sale alongside our own Meadow Butter and crème fraîche.
We’re hoping you’ll find that, with its selection of responsibly-made and regionally-sourced food, the Kupboard will be a place of culinary introduction or inspiration for those who drop in. If you stop to shop, you’ll definitely find something a little different than you would at a larger grocer, and a bit more unique than every other farm store. We searched far and wide to make sure that would be the case.
Dutch Baby Pancake | adapted from dashandbella.blogspot.com
Savory Sausage Gravy over Buttermilk Biscuits - Crème Fraîche for Breakfast - Day 29 of 30 #CremeFast
Sawmill Sausage Gravy Over Buttermilk Biscuits |
As the Butter Churns
Author: Ellen Fagan and Victoria Peila