In the Kitchen

IN THE KITCHEN Wild Thymes Farm, Inc. 245 County Route 351, Medusa, NY 12120 FOR MORE RECIPES VISIT US AT www.wildthymes.com Let us help you make your meals delicious & healthy 1 HORS D’OEUVRES & STARTERS Puff Pastry & Cheese Hors D’oeuvres Moroccan Stuffed Mushrooms Potato and Lamb Samosas with Mango Chutney Risotto Cakes with Curry Dipping Sauce Spicy Moroccan Eggplant Dip Thai Chili Chicken Wings Cheese and Chutney Stuffed Dates Roasted Moroccan Tomato Soup MAIN COURSES Wild Thymes Chicken Breast Sandwich Wild Thymes Shrimp Salad Thai Chili Roasted Garlic Glazed Shrimp Rib Roast au Poivre Indian Shrimp Salad Roast Goose with Plums, Chestnuts and Cognac Bengali Tomato Stuffed Lamb Roast Thai Chili Baked Ham Curried Lamb Chops with Mango Chutney Moroccan Lentil Chili Chutney Stuffed Pork Loin Thai Noodle and Salmon Soup Shrimp Sate SIDES Indian Roasted Potatoes Chutney Stuffing Roasted Asparagus Spears Roasted Vegetable Couscous Moroccan Mashed Potatoes FOR MORE RECIPES VISIT US AT www.wildthymes.com 2 HORS D’OEUVRES & STARTERS Puff Pastry and Cheese Hors d’oeuvres Serves 6-8 1 small wheel Brie or Camembert cheese 1 cup Wild Thymes Thai Chili Dipping Sauce or any Wild Thymes Chutney Puff pastry from freezer section at most supermarkets, thawed 1 egg, beaten Place cheese on top of unfolded puff pastry sheet. Cut cheese in half horizontally and spread any Wild Thymes Dipping Sauce or Chutney between the two halves. Fold pastry around cheese and crimp edges to seal. Beat egg with 1 tbsp. water. Brush seams of pastry with egg mixture and place seam side down on baking sheet. Brush top and sides with egg mixture. Bake at 400 F for about 25 minutes or until puff pastry is golden brown. Remove from oven and let stand 10–15 minutes. Serve with plain crackers. You can also serve the Thai Chii Dipping Sauce and Chutney just over your favorite cheese or even cream cheese as a super simple and delicious hors d’oeuvre! Moroccan Stuffed Mushrooms 1/4 cup raisins 8 large Spanish green olives, pitted 1/4 cup pine nuts 2 handfuls fresh flat-leaf parsley 2 garlic cloves 1 pound lamb sausage (Italian sausage can be substituted) removed from casing 2 teaspoons Wild Thymes Moroccan Dipping Sauce 3/4 cup freshly grated pecorino Extra-virgin olive oil Kosher salt and freshly ground black pepper Pinch red pepper flakes 1 cup fresh bread crumbs, dried out 24 large white mushrooms, stems removed Preheat oven to 400 degrees F. To make the stuffing, put the raisins, olives, pine nuts, parsley, and garlic on a cutting board and chop everything up; put into a mixing bowl. Add the sausage, Moroccan Dipping Sauce and 1/2 cup of the cheese. Drizzle the stuffing with about 1/4 cup of olive oil to moisten and season with salt, pepper, and red pepper flakes; mix well with your hands to combine. Put the bread crumbs in another bowl, drizzle with a bit of olive oil and add 1/4 cup of the pecorino; season with salt and pepper. Oil the bottom and sides of an earthenware or casserole dish, which is large enough to hold all the mushrooms in a single layer. Arrange the mushrooms snugly in the pan, cap- side down; season the insides with salt and pepper and drizzle with olive oil. Stuff each mushroom with a generous spoonful of the sausage stuffing and sprinkle the bread crumbs on top; drizzle with even more oil. Bake for 20 minutes until the stuffing is browned and the mushrooms soft, rotating the dish periodically for even cooking. FOR MORE RECIPES VISIT US AT www.wildthymes.com 3 HORS D’OEUVRES & STARTERS Potato and Lamb Samosas with Chutney Makes 3 dozen 1 tablespoon olive oil ¼ pound lamb cut into ½-inch dice 1 small onion, finely chopped 1 medium all-purpose potato, peeled and cut into ¼-inch dice 1½ teaspoons Madras curry powder 1/8 teaspoon ground cumin 1/8 teaspoon ground coriander ½ cup low sodium chicken broth ¼ cup thawed frozen baby peas Salt to taste One 15-ounce package pie crusts 1 jar Wild Thymes Mango Papaya or Bengali Tomato Chutney In a medium skillet, heat ½ tablespoon of olive oil. Add lamb and cook over medium heat until browned 7-8 minutes. Transfer lamb to a plate. Add onion to the skillet along with remaining olive oil and cook until soft (about 4-5 minutes). Return lamb to skillet, add the potato and cook until sizzling. Add the curry powder, cumin and coriander and cook over low heat just until slightly darkened (4-5 minutes). Add the broth and scrape brown bits from bottom of skillet. Cover and cook over low heat until potato and meat are tender (about 30 minutes). Remove lid and cook until liquid is absorbed. Add peas and salt to taste. Transfer to a bowl and cool completely. Preheat oven to 400 F. On a lightly floured surface, roll out pie crusts to a 1/8 inch thickness and cut out about 3 dozen rounds with a biscuit cutter. Top each with a little bit of the filling and fold in half. Seal the edges with a fork. Cook on a large baking sheet for 35-40 minutes or until golden. Top with a dollup of Wild Thymes Mango Papaya Chutney and serve. Cheese and Chutney Stuffed Dates Serves 4 1/4 cup (2 ounces) goat cheese, at room temperature 1/4 cup (2 ounces) mascarpone cheese, at room temperature 1/4 cup any Wild Thymes Mango Papaya or Onion Jalapeno Chutney 16 Medjool dates (12 ounces) In a small bowl, mix together the cheeses and chutney until well combined. Gently slice the dates and remove the pit. Stuff with about 1/2 teaspoon of the cheese/chutney mixture. Close the dates around the filling, arrange on a platter and serve. FOR MORE RECIPES VISIT US AT www.wildthymes.com 4 HORS D’OEUVRES & STARTERS Risotto Cakes with Curry Dipping Sauce Serves 6-8 3 cups (about) low-salt chicken broth 2 tablespoons olive oil 1/2 cup finely chopped onion 1 cup plus 2 tablespoons arborio rice 1/4 cup dry white wine 6 tablespoons grated Parmesan cheese 2 tablespoons (1/4 stick) butter 1 1/2 cups panko (Japanese breadcrumbs), divided 1/2 cup (packed) coarsely grated Fontina cheese (about 2 ounces) 1/4 cup chopped fresh parsley 3 tablespoons chopped fresh chives 1 large egg yolk 2 large eggs Canola oil (for frying) Additional grated Parmesan cheese Fresh chives ½ cup Wild Thymes Indian Dipping Sauce Bring 3 cups broth to simmer in small saucepan. Reduce heat to very low; cover and keep warm. Heat olive oil in heavy medium saucepan over medium heat. Add onion; sauté until translucent, about 5 minutes. Add rice; stir 1 minute. Add wine; stir until absorbed, about 30 seconds. Add broth, 1/3 cup at a time, and simmer until rice is just tender and risotto is creamy, allowing broth to be absorbed before adding more, and stirring often, about 18 minutes. Remove from heat. Mix in 6 tablespoons Parmesan and butter. Season generously with salt and pepper. Spread risotto in 13x9x2-inch pan and cool completely. Mix 1/2 cup panko, Fontina cheese, parsley, chopped chives, and 1 egg yolk into risotto. Shape into 1 1/4-inch balls; flatten to 2-inch rounds. Arrange on rimmed baking sheet. (Can be made 2 days ahead. Cover and refrigerate.) Preheat oven to 250°F. Set another rimmed baking sheet in oven. Beat 2 eggs in shallow bowl to blend. Place 1 cup panko in another shallow bowl. Dip risotto cakes into beaten egg, then into panko to coat. Pour enough canola oil into large skillet to coat bottom; heat oil over medium-high heat. Working in batches, sauté risotto cakes until crisp and brown, about 2 1/2 minutes per side. Transfer to baking sheet in oven. Serve risotto cakes sprinkled with cheese and garnished with chives with Wild Thymes Indian Curry Dipping Sauce. FOR MORE RECIPES VISIT US AT www.wildthymes.com 5 HORS D’OEUVRES & STARTERS Spicy Moroccan Eggplant Dip 1 large eggplant, peeled and chopped 4 large tomatoes, peeled, seeded and chopped 3 cloves of garlic, finely chopped or pressed 1/3 cup chopped fresh cilantro and parsley, mixed 2 tablespoons Wild Thymes Moroccan Dipping Sauce 1/4 cup olive oil 1/3 cup water Mix all ingredients in a large, deep skillet or pot. Cover and simmer over medium to medium-high heat for 30 minutes, stirring occasionally. Adjust the heat if necessary to avoid burning. Use a spoon or potato masher to crush and blend the tomatoes and eggplant. Continue simmering, uncovered, for 10 minutes or until the liquids are reduced and the mixture can be stirred into a heap in the center of the pan. Serve warm or cold with toasted pita bread. Thai Chili Chicken Wings The perfect “movie night”, World Series or Sunday afternoon football food. Once you have made these Spicy Thai Chicken Wings, you will be hooked! Starting with a good marinade is key to great wings, and this Wild Thymes Thai Dipping Sauce has everything you're looking for: sweet, sour, and spicy all at once. It's also about the easiest thing to make… you can have these wings prepared and on the table in less than an hour. SERVES 2-3 Ingredients: • 1.5 lbs chicken wings • 1-1½ Cup Wild Thymes Thai Chili Dipping Sauce • Juice from 1 lime Preparation: 1. Combine dipping sauce and lime juice in a mixing bowl, stirring well to distribute the two ingredients.

Load more