Katchkie Farm CSA Thanksgiving Recipes
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R Katchkie Farm CSA Thanksgiving Recipes 1 1 Fall 2020 Dear Friends, Despite the challenges and pivots of this year, we celebrate life, love and all those beautiful moments we’ve been able to share. A highlight for us was our pizza pop up at Katchkie Farm with Hilltown Hotpies and pizzaiolo Rafi Bildner. His artisanal sourdough made the perfect foundation for Katchkie Farm produce planted and cared for by Farmer Jon Ronsani. Thank you to all of you who were able to visit us and enjoy a safe and socially distanced summer evening in the learning garden, sharing pizza and laughter, reconnecting after months of staying at home. In the spirit of the season, we want to thank you all for joining us at the farm, helping remind us that truly, life happens around food. This small book of our favorite Thanksgiving recipes was first published in 2015. Curated and developed by Suzannah and Andrew, our 2015 Katchkie Farm NYC CSA Team, we’ve made some minor updates with a fresh recipe from Georgette Farkas, our culinary ambassador and formerly known for eponymous restaurant, Georgette’s Rotisserie. Another new recipe comes to us from Embrace Wellness, our health and wellness program we launched at our workplace dining locations. Enjoy these recipes with your families this Thanksgiving. Our gatherings may be smaller, but no less meaningful. With love, Liz 2 A KATCHKIE FARM THANKSGIVING To Drink: Gone Apple Picking..............................................................................5 Rockin’ Through the Night...................................................................6 To Snack: Radishes with Whipped Lemon-Thyme Butter......................................8 Marinated Herring on Rye....................................................................9 Butternt Squash, Roasted Apple & Carmaleized Onion Pizza............. 10 Old Bay Spiced Nuts............................................................................11 To Start: Celery Root and Pear Soup..................................................................13 Brussels Sprouts, Green Apple and Swiss Chard Salad.......................14 To Feast: Persillade Sauce..................................................................................16 Oven-Roasted Cabbage with Apples & Warm Rosemary-Walnut Vinaigrette...............................................17 Swiss Chard with Honey and Chili..................................................... 18 Whole-Roasted Maitake Mushrooms with Vegan Demi Glace........... 19 Mushroom-Hazelnut Stuffing.............................................................20 Simple Squash Puree...........................................................................21 Roasted Jerusalem Artichokes and Cipollini......................................22 Pan-Seared Brussels Sprouts and Yellow Turnips...............................23 To Sweeten: Pear, Apple, and Cranberry Oatmeal Crisp.........................................25 Pumkpin-Spiced Semifreddo with Salted Carmel Sauce.....................26 3 To Drink 4 4 GONE APPLE PICKING From Great Performances Ingredients 1.5 oz rosemary-infused vodka (about 3 springs of rosemary in 1 bottle of vodka - we like using core apple vodka from upstate NY) 3 oz apple cider (make sure to use local cider from your Greenmarket!) 1oz lemon juice Splash of ginger beer Fresh rosemary Method Pour all ingredients over ice in a rocks glass. Add the splash of ginger beer right before serving. Garnish with a fresh rosemary sprig. 5 5 PHOTO CREDIT: CAPTIVATINGLY CHIC ROCKIN’ THROUGH THE NIGHT From Great Performances Rock & Rye is essentially young, rye whiskey sweetened with rock candy, a technique hailing from the 1800s. More or less, it’s an old fashioned in a bottle. When combined with bitters and the other fresh ingredients in Rockin’ Thru The Night, it yields a well-balanced mix that is equal parts sweet, citrus, and herbal, all at the same time. SO good. Ingredients Rock & Rye Angostura Bitters Maple Syrup Fresh Lemon Juice 1 ½ oz Rock & Rye 1 oz Angostura Bitters 2/3 oz Maple Syrup ¾ oz Fresh Squeezed Lemon Juice Method Shake, garnish with lemon peel 6 6 To Snack PHOTO CREDIT THE SYLVIA CENTER 7 7 RADISHES WITH WHIPPED LEMON-THYME BUTTER From Katchkie Farm Raw radishes and butter are a classic combination and make for a great pre-meal snack. The addition of extra virgin olive oil keeps the butter spreadable even when it is chilled. Ingredients 1 stick of chilled unsalted butter 1/3 cup good quality extra virgin olive oil 1 tsp lemon zest 1 tsp picked thyme leaves 1 tsp sea salt 2 bunches radishes with the tops on Method In a stand mixer, whip the butter on high until it is light and fluffy. Slowly drizzle in the olive oil until it is fully integrated. Stir in the lemon, thyme, and salt and reserve in the fridge until needed. To serve, place the butter in a small ramekin and surround with the fresh radishes and a small dish of sea salt. 8 8 MARINATED HERRING ON RYE From Great Performances Marinated fish on rye bread is a classic Jewish-American appetizer and makes a great addition to your pre-meal bites. Ingredients 6 thin slices of rye bread, cut in 1” rounds and toasted in oven Whole grain mustard 12 ounces pickled herring (matjes preferred), cut in 1” squares Beet pickled shallots 1 bunch dill For shallots: 3 cups water 1 cup distilled white vinegar 1 small beet, peeled and sliced 1 teaspoon sugar 1 bay leaf 1/2 teaspoon salt 6 small shallots, sliced thin Method Bring water, vinegar, beet, sugar, bay leaf, and 1/2 teaspoon salt to a boil in a 2-quart saucepan. Simmer, covered, until beet is tender, about 20 minutes. Pour over sliced shallots and let cool, refrigerate overnight. To complete Top rye with a piece of herring, mustard, 1 slice of shallot and 1 small sprig dill. 9 9 BUTTERNUT SQUASH, ROASTED APPLE, AND CARAMELIZED ONION PIZZA WITH WHITE BEAN PUREE From Katchkie Farm This recipe is savory perfection and an aesthetically enjoyable treat. You can swap out spinach for just about any greens you may have. Ingredients: 1 (15-ounce) can cannellini or other white beans, rinsed and drained Method: ¼ cup olive oil 1. Preheat oven to 375°F. Make white bean puree by blending the 1 tablespoon lemon juice beans, oil, lemon juice, garlic, thyme, salt and pepper in a food 3 cloves garlic processor. Add water, as needed, until a smooth consistency forms. ½ teaspoon dried thyme Set aside. Can be made two days in advance. 1 teaspoon sea salt 2. In a large skillet, heat 2 tablespoons oil over medium-high heat ½ teaspoon freshly ground black pepper and sauté onions until soft and lightly caramelized, about 20 to 30 1 to 2 tablespoons water minutes. Season generously with salt and pepper. 4 tablespoons olive oil 1 onion, thinly sliced 3. While the onions are cooking, toss remaining 2 tablespoons oil Sea salt with squash and season generously with salt and pepper. Transfer Freshly ground black pepper to a large-rimmed baking sheet and roast for 30 to 35 minutes until 2 cups butternut squash, peeled and cut into 1/2-inch cubes squash is fork-tender, turning once or twice with a spatula. Remove 1 cup spinach from oven and set aside. Turn heat up to 450 degrees. 1 apple, peeled and thinly sliced 4. Prepare pizza. Brush a large-rimmed baking sheet (approximately Pizza dough (store bought or homemade) 9 by 13 inches) with oil. Stretch homemade or store-bought pizza the crust is slightly browned or golden. Let cool, slice and serve. dough into a rectangle and fit it into the prepared baking sheet. Spread a layer of the Garlic White Bean Purée evenly over the rolled-out dough. (You may not want to use all of it.) On top of the dough, arrange the spinach, caramelized onions, roasted butternut squash and apple slices. Season with salt and pepper, and brush the edges of the crust with olive oil. 5. Bake at 450°F for about 15 to 20 minutes, rotating midway, until the crust is slightly browned or golden. Let cool, slice and serve. 10 PHOTO CREDIT: BEV COOKS OLD BAY SPICED NUTS From Katchkie Farm Old Bay seasoning is most often associated with seafood preparations, however it makes for a delicious addition to traditional spiced nuts. Enjoy these nuts with your pre-dinner drinks. Ingredients 2 cups of roasted, unsalted nuts (almonds, cashews, peanuts, etc.) 1/2 teaspoon salt 1 tablespoon Old Bay seasoning 1 teaspoon sugar 1 tablespoon olive oil Method Preheat your oven to 250F degrees. In a mixing bowl combine all the ingredients and toss to evenly combine. Pour the nuts in one layer on a cookie sheet lined with parchment paper and bake in the oven for 30 minutes, starring once. Cool on the baking sheet for at least 15 minutes to ensure that the spices stick. Store in an airtight container until needed. 11 11 To Start 12 12 CELERY ROOT & PEAR SOUP From Katchkie Farm The inherent sweetness from the celery roots compliments the subtle flavor of in-season pears. Garnish this soup with whatever you have hand; we like topping it with more crème fraiche, hazelnuts and sage. Ingredient 1 celery root, cut into 1/2 inch cubes 1 celery stalk, roughly chopped 2 medium onions, thinly sliced 4 ripe pears, peeled, deseeded, and cut into 1/2 inch pieces 2 quarts vegetable or chicken stock 1/2 cup crème fraiche, plus more for garnish 2 sprigs of thyme 4 tablespoons olive oil 1 cup roasted hazelnuts Sea salt, to taste Method Heat a large sauce pot over medium-low heat and sweat the onions with the oil and a large pinch of salt. Cook, without coloring the onions until they are tender, about 10 minutes. Add the pears, celery, celery root, and thyme and cook for an additional 5 minutes. Add the stock and simmer until the celery root is completely tender, about 30 minutes. Working in batches, blend the soup until it is smooth. Season the soup with more salt and stir in the crème fraiche. Garnish the soup with a dollop of crème fraiche and hazelnuts. 13 13 BRUSSELS SPROUT, GREEN APPLE AND SWISS CHARD SALAD By Georgette Farkas, Great Performances This recipe comes from Georgette Farkas, Culinary Ambassador at GreatPerformances and former chef and owner at Georgette’s Rotisserie in the UWS.