Like our “Ranch to Tub” philosophy, we absolutely love anything “Farm to Table.” Whether it’s a restaurant, an event, or even a winery, the concept of bringing the freshest, most delicious ingredients from nature to your home table is absolutely intoxicating.
Think fresh fall ingredients like pumpkin, apples, pomegranates, wild mushrooms, and more. Scroll below for some delicious vittles using these fall fruits.
Makes about 14
- 1 1/4 cups buttermilk
- 3/4 cup canned pure pumpkin
- 4 large eggs, separated, room temperature
- 1/4 cup sugar
- 3/4 teaspoon vanilla extract
- 1/4 cup (1/2 stick) unsalted butter, melted
- 1 1/3 cups cake flour
- 1 3/4 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Vegetable oil or butter
- 1/2 cup finely chopped walnuts
- Pure maple syrup
Whisk buttermilk, pumpkin, egg yolks, sugar, and vanilla in medium bowl to blend; whisk in melted butter. Whisk flour, pumpkin pie spice, baking soda, baking powder, and salt in large bowl to blend. Add dry ingredients to buttermilk mixture and whisk to combine.
Using electric mixer, beat egg whites in medium bowl until soft peaks form. Fold whites into batter.
Lightly oil or butter heavy large skillet set over medium heat. Working in batches, pour batter by 1/3 cupfuls onto skillet; cook until bubbles form on top, about 1 1/2 minutes. Turn flapjacks over and cook until second sides brown, about 1 minute. Transfer flapjacks to plates. Sprinkle with nuts. Serve with syrup.
Roast Leg of Lamb, with Pomegranate, Cucumber, & Mint Salsa
- 5 garlic cloves
- a half leg of lamb (butt end; about 4 pounds)
- tablespoon minced fresh rosemary leaves
- 1 tablespoon chopped fresh mint leaves
- 2 tablespoons olive oil
- 1/2 cup pine nuts (about 4 ounces)
- 1 English cucumber
- 2 tablespoons mint jelly
- 2 tablespoons white-wine vinegar
- 1 tablespoon olive oil
- seeds from 1 large pomegranate
- 2 tablespoons chopped fresh mint leaves
- 1/2 teaspoon minced garlic
Preheat oven to 325°F.
Mince garlic. Put lamb on a rack in a roasting pan and in small bowl stir together garlic, rosemary, mint, and oil. Rub mixture onto lamb and season with salt and pepper. Roast lamb in middle of oven 1 1/2 hours, or until a meat thermometer registers 145°F for medium-rare. Transfer lamb to a cutting board and let stand, covered loosely with foil, 10 minutes.
Make salsa while lamb is standing:
Toast pine nuts in a dry skillet over moderate heat until golden. Seed cucumber and cut into 1/4-inch dice. In a bowl whisk together jelly, vinegar, and oil until jelly is broken up into tiny pieces and add remaining salsa ingredients, tossing. Season salsa with salt and pepper. (Do not make salsa ahead or it will become watery.)
Thinly slice lamb across grain and arrange on a platter. Top lamb with some salsa and serve remaining salsa on the side.
Wild Mushroom Risotto
Makes 4 side dish servings
- 6 1/2 cups chicken stock , or 5 cups low-sodium chicken broth (40 fl oz) and 1 1/2 cups water
- 1 tablespoon olive oil
- 1/2 stick (1/4 cup) unsalted butter
- 1/4 lb fresh wild mushrooms such as porcini, chanterelles, or hedgehogs, trimmed and chopped
- 1/3 cup finely chopped shallots (about 2)
- 1 1/2 cups Arborio rice* (10 oz)
- 1/2 to 1 teaspoon white truffle oil* (optional)
- 1 1/2 oz finely grated Parmigiano-Reggiano (3/4 cup)
- 1 teaspoon chopped fresh chives
Bring stock to a simmer in a 4-quart pot and keep at a bare simmer, covered.
Heat oil with 1 tablespoon butter in a 4- to 5-quart heavy saucepan over moderately high heat until foam subsides, then sauté mushrooms, stirring occasionally, until browned and any liquid they give off is evaporated, about 4 minutes. Season with salt and pepper, then transfer to a bowl.
Cook shallots in 2 tablespoons butter in same saucepan over moderate heat, stirring, until softened, about 3 minutes. Add rice and cook, stirring, 1 minute.
Ladle in 1 cup simmering stock and cook at a strong simmer, stirring, until absorbed. Continue simmering and adding stock, about 1/2 cup at a time, stirring very frequently and letting each addition be absorbed before adding next, until rice is just tender and creamy-looking, 16 to 18 minutes. (Save leftover stock for thinning.)
Remove from heat and stir in remaining tablespoon butter, sautéed mushrooms, truffle oil to taste (if using), cheese, chives, and salt and pepper to taste. If desired, thin risotto with some of leftover stock.
*Available at specialty foods shops and cooking.com.
Fettuccine with Shiitake, Pumpkin, & Mascarpone
- 4 cups 1/2-inch pieces seeded peeled fresh sugar pumpkin or butternut squash (from 1 1/2 pounds squash)
- 1 1/2 tablespoons olive oil
- 4 1/2 cups chicken stock or canned low-salt chicken broth
- 1 cup mascarpone cheese
- 1/2 teaspoon ground cinnamon
- 1/4 cup (1/2 stick) butter
- 12 ounces shiitake mushrooms, stemmed, thinly sliced
- 1 pound fettuccine
- 2/3 cup shelled pumpkin seeds, toasted
- Freshly grated Parmesan cheese
Preheat oven to 450°F. Toss pumpkin with olive oil in large bowl to coat. Transfer pumpkin to baking sheet. Bake until pumpkin is tender and beginning to brown, stirring once, about 30 minutes.
Transfer pumpkin to processor. Add 2 1/2 cups chicken stock. Puree until smooth. Add mascarpone cheese and ground cinnamon. Process to blend. Season with salt and pepper.
Melt butter in heavy large skillet over medium-high heat. Add mushrooms and sauté until beginning to brown, about 5 minutes. Add remaining 2 cups chicken stock. Boil until stock is reduced by half, about 8 minutes. Reduce heat to low. Stir in pumpkin mixture. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat before continuing.)
Cook fettuccine in large pot of boiling salted water until just tender but still firm to bite. Drain. Transfer fettuccine to large bowl. Add sauce and toasted pumpkin seeds; toss to coat. Season with salt and pepper. Serve, passing Parmesan cheese separately.
Apple & Parsnip Soup with Coriander
- 3 tablespoons unsalted butter
- 1 1/2 pounds Granny Smith apples, peeled, cored, sliced
- 1 1/2 pounds parsnips, peeled, sliced
- 1 large onion, chopped
- 1 1/2 teaspoons ground coriander
- 4 cups (or more) canned chicken broth
- Chopped fresh parsley
- Apple slices (optional)
Melt butter in heavy large Dutch oven over medium-high heat. Add apples, parsnips, onion and coriander and sauté until slightly softened, about 12 minutes. Add 4 cups broth and bring to boil. Reduce heat to medium-low, cover and simmer until apples and parsnips are tender, about 40 minutes.
Puree soup in blender in batches. Return puree to saucepan. Thin with more broth if desired. (Can be made 1 day ahead. Cover and chill. Rewarm over medium heat before continuing.) Season soup with salt and pepper. Ladle into bowls. Sprinkle with parsley; garnish with apple slices if desired and serve.
(Recipes courtesy of Epicurious.com)