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Strawberry Puff Pancake Recipe

I have many fond memories of this dish from my childhood.  My mother made this recipe for countless holiday morning breakfasts.  It was always topped with fresh strawberries, sour cream, and a sprinkling of brown sugar.  It was always called Strawberry Puff Pancake.

The name made sense given that the dish was topped with strawberries and the batter puffed dramatically while it baked in the oven.  It seemed magical to me that you could pour a thin batter into the pie plate, slide it in the oven and watch as it transformed into an airy, delicate concoction.

For a chicken keeper, this is a delicious celebration of the fresh eggs that we collect from our heritage breed hens.  The resulting pancake is full of the fresh, rich flavor of fresh eggs.  The flavor is paired with the beautiful golden color of the yolks provided by hens that enjoy sunshine, fresh air, and plenty of fresh green grass and treats.

I know now that this dish bears a remarkable resemblance to the German Dutch Baby or Dutch Pancake.  No matter its name, the recipe is similar to a popover and yields a light, eggy, custard-like pancake that is delicious when topped with fresh fruit. While the combination of sour cream and brown sugar with the fresh strawberries may seem curious at first, I promise that it won’t disappoint.  We have tried topping this pancake with whipped cream and syrup, but this is our favorite trio of toppings.

This is a family favorite here at 1840 Farm and sure to become one around your family table.  I hope that you’ll enjoy it just as much as we do!

Strawberry Puff Pancake (German Dutch Baby)
serves 4-6 as a main course topped with fresh fruit

3 Tablespoons (1 ½ ounces) butter
3 large eggs
1 ½ cups (12 ounces) whole milk
6 Tablespoons (72 grams) granulated sugar
¾ cup (90 grams) All-purpose flour
¼ teaspoon salt

Preheat the oven to 425 degrees Fahrenheit.  Place the butter in a glass pie pan, 9 inch cast iron skillet, or similarly sized casserole dish and transfer to the warm oven as you prepare the batter.  I like to place the baking dish or skillet on top of a cookie sheet to catch any excess batter that might overflow the pan as it bakes.

In a large bowl, beat the eggs using a whisk until they are light and frothy.  Add the milk and whisk until well combined.  Add the sugar, flour, and salt and whisk until the mixture is completely smooth.

Remove the warm baking dish from the oven.  Pour the batter into the pan and return it to the oven.  Bake for 25-30 minutes or until the edges are puffed and lightly brown.  When the pancake is fully baked, a sharp knife inserted into the middle of the pan will come out clean.

Remove the pancake from the oven and serve topped with a sprinkling of brown sugar, fresh sliced strawberries, and a dollop of sour cream.  Enjoy!

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    Valentine's Day usually comes and goes in a flash.  This year, it falls on the Friday before a three-day weekend here at 1840 Farm.  That seems like the perfect excuse to dust off all of our favorite Valentine's Day recipes and enjoy each and every one of them before the weekend is through.
    Tags: farm, enjoy, recipe, strawberry, food, baking

Permanent link to this article: http://1840farm.com/2014/04/strawberry-puff-pancake-recipe/

From the Farm Blog Hop: My Weekly Favorite – Mujadara Recipe

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Welcome to the January 10th edition of the From the Farm Blog Hop. Let’s take a look at our favorites from last week’s hop before collecting this week’s links. I can’t wait to see the fantastic recipes, DIY projects, and informative posts you’ll share!

Congratulations! Please feel free to grab our button and display it proudly on your blog!

Keep scrolling to enter this week’s party!


Photo provided by Chicken Scratch Poultry http://chickenscratchpoultry.com/

Now, on to this week’s party:
1. Link up to three of your best gardening or homesteading tips, farm-themed posts, recipes, homemaking and simple/frugal living tips, decorating ideas, DIY projects, craft ideas, thrifty makeovers or repurposed items, healthy and sustainable living tips.
2. Link back to my blog (using the rel=”nofollow” tag), or put the link party button anywhere on your blog or post to share the love.
3. Make sure to check out some of the other links before leaving.


Photo provided by Chicken Scratch Poultry http://chickenscratchpoultry.com/

 

We can’t wait to see what you share with us!

Note: Linking up to this party will automatically sign you up for an invite to next week’s party via email. To unsubscribe, please reply to any email you receive and you will be removed. Linking up also allows us permission to publish one of your photos on our blogs, Facebook, and/or Pinterest pages.

Warmly,
Your From the Farm Blog Hop Co-Hosts:
The Adventure Bite | Sunny Simple Life | 1840 Farm | The Mind to Homestead | My Healthy Green Family | Fresh Eggs Daily | Louise’s Country Closet | Happy Days Farm | Five Little Homesteaders

Permanent link to this article: http://1840farm.com/2014/01/from-the-farm-blog-hop-my-weekly-favorite-mujadara-recipe/

From the Farm Blog Hop – My Weekly Favorite: Peppermint Oreo Truffle Recipe

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Welcome to the December 20th edition of the From the Farm Blog Hop. I found so many fantastic holiday ideas and recipes last week. In fact, many of those recipes have been added to my baking list for the weekend. I am willing to bet that I’ll find at least a few more to add from this week’s hop!

 
Each week the From the Farm Blog Hop co-hosts welcome a fellow blogger to come join in the fun and guest host along with us. This week’s guest host is Rick from City Boy Hens! Welcome Rick!!

 photo 038_zps8e96cfe9.jpg

I am a Country Boy who is trapped in a City Boy’s body! In order to get my “fix”, I keep 3 chickens in my backyard in Ontario, Canada where they are protected by our yellow lab Stanley (when he is not taking one of his many daily naps). I also enjoy making a lot of traditional Italian foods like sausage, salami, olives and specialty breads. In between being a husband, father and “pretend” farmer, I also try to find time to grow some vegetables and raise honeybees at our cottage in Northern Ontario.

Congratulations! Please feel free to grab our button and display it proudly on your blog!

Keep scrolling to enter this week’s party!


Photo provided by Chicken Scratch Poultry http://chickenscratchpoultry.com/

Now, on to this week’s party:
1. Link up to three of your best gardening or homesteading tips, farm-themed posts, recipes, homemaking and simple/frugal living tips, decorating ideas, DIY projects, craft ideas, thrifty makeovers or repurposed items, healthy and sustainable living tips.
2. Link back to my blog (using the rel=”nofollow” tag), or put the link party button anywhere on your blog or post to share the love.
3. Make sure to check out some of the other links before leaving.


Photo provided by Chicken Scratch Poultry http://chickenscratchpoultry.com/

 

We can’t wait to see what you share with us!

Note: Linking up to this party will automatically sign you up for an invite to next week’s party via email. To unsubscribe, please reply to any email you receive and you will be removed. Linking up also allows us permission to publish one of your photos on our blogs, Facebook, and/or Pinterest pages.

Warmly,
Your From the Farm Blog Hop Co-Hosts:
The Adventure Bite | Sunny Simple Life | 1840 Farm | The Mind to Homestead | My Healthy Green Family | Fresh Eggs Daily | Louise’s Country Closet | Happy Days Farm | Five Little Homesteaders

Permanent link to this article: http://1840farm.com/2013/12/from-the-farm-blog-hop-my-weekly-favorite-peppermint-oreo-truffle-recipe/

Our Favorite Holiday Cookie Recipes

Every year, cookies grace our family table on Christmas Eve.  The tradition started out simply enough.  My children would ask to help me make the cookies that would be left for Santa when they went to bed that evening.  Now that they are older and a little wiser, the fun of making the cookies has become an integral part of the holiday festivities.

We spend time in our farmhouse kitchen making my Grandmother’s Chocolate Crinkles, our Candy Cane Meringues, and the other delicious favorites that have come to be tied to our holiday celebration.  With each bite, we’re reminded of the memory of holidays past.  With each moment spent together in the kitchen, we’re making new memories that I hope will last a lifetime.

In case you are looking for a few good cookie recipes to add to your holiday baking collection, you’ll find links to the recipes for our favorites below.  It warms my heart to think that you might use one of our favorite recipes to make a memory with your friends and family this year.  Enjoy!

Permanent link to this article: http://1840farm.com/2013/12/our-favorite-holiday-cookie-recipes/

Pie Crust Tips

Berry Pie at 1840 FarmIf you’ve been following this blog for very long, you know how much I love pie.  I was fortunate to grow up with a Grandmother who loved to bake pie.  She loved to serve me and the other members of our family one of her pies.  Now I find myself making homemade pies for my family and our friends.

I don’t have my Grandmother’s recipe.  In fact, I doubt that she had a recipe that was written down on paper.  She cooked and baked by feel, adding a bit of this or a bit of that.  She had been honing her skills for decades, recipes were no longer necessary by the time I was sitting in the kitchen watching her work her magic.

Pie was one of the first dishes that I taught myself to make.  I wanted so badly to master that flaky, delicious crust that my Grandmother had seemed to make so effortlessly.  I tried in vain, turning out pies that had tough, chewy dough where I had hoped that the light, flaky crust would be.

With each pie, my skills improved.  Along the way, I picked up a few tricks that have helped me to make flaky, light pie crusts without fail.  It seemed only fair for me to share a few of those tips with you.  I hope that you’ll find them helpful and that you’ll be enjoying a delicious homemade pie with your family this holiday season.

Pie Crust Tip 01

 

Pie Crust Tip 02

 

Pie Crust Tip 03

 

Pie Crust Tip 04

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    I love to make homemade pies from scratch.  It's a family tradition that started with my paternal grandmother.  She was a gifted pie baker and enjoyed making pies in her tiny kitchen.  More importantly, she wanted to share those pies with the people she loved. I was lucky enough to be one of those people. …
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Permanent link to this article: http://1840farm.com/2014/11/pie-crust-tips/

Pumpkin Cake Roll with Cream Cheese Filling

Pumpkin Cake Roll with Cream Cheese FillingWhen fall arrives at our house, baked goods turn to pumpkin in every form from pumpkin pie to pumpkin bars with dark chocolate chips. This recipe leans more toward the old-fashioned end of the spectrum, but the cream cheese filling elevates it to a family favorite at our house. 

If you’re looking for a Thanksgiving dessert that can be made ahead, this is a beautiful and delicious alternative to pumpkin pie.  I love pie, but a slice of this delicious cake is almost impossible to turn down!

Pumpkin Cake Roll with Cream Cheese Filling

When rolling this cake (or any other), I like to use a powdered sugar dusted tea towel and a rolling pin wrapped in a small piece of parchment paper.  I find that the tea towel helps to retain some of the moisture as the cake cools and also prevents the cooling cake from sticking to itself.  Using a rolling pin in the center helps to prevent the cake from breaking as it is formed into the rolled shape. 

Pumpkin Cake Roll

5 eggs
3/4
cup sugar
3/4 cup brown sugar
2 teaspoons vanilla extract
2 cups pumpkin puree
1 1/5 cups all-purpose flour
2 teaspoons baking powder
4 teaspoons cinnamon
1 teaspoon sea salt

Cream Cheese Filling

8 ounces cream cheese, softened
2 ounces butter, softened
1 teaspoon vanilla extract
1 cup powdered sugar

Preheat oven to 350 degrees and position baking rack in the middle of the oven. Line a sheet pan or jelly roll pan with a Silpat liner or parchment paper.  In medium bowl, combine flour, baking powder, cinnamon, and sea salt. Set aside.

In large bowl, whisk the eggs and both sugars until well combined. Add vanilla extract and pumpkin puree and stir until smooth. Add thePumpkin Cake Roll dry ingredients and fold until just combined.

Pour the smooth batter into the prepared baking sheet. Using an offset spatula, spread the batter until it is evenly distributed in the pan. Transfer the pan to the preheated oven.

Bake the cake for 15-20 minutes or until a toothpick inserted in the center comes out with only crumbs attached.  Remove the cake from oven and set on a wire rack to cool for 15 minutes.

Sprinkle a clean tea towel with powdered sugar to help prevent sticking. Carefully turn the cake onto the tea towel and allow to cool another ten minutes. Place a rolling pin on top of the cake and gently roll the cake around the pin in the towel. Alow to cool completely.

As the cake cools, prepare the cream cheese filling. With an electric mixer, beat the cream cheese and butter in a large bowl. Add vanilla extract and beat until combined. Add the powdered sugar and beat until smooth. Set aside until the cake is completely cool.

Carefully unroll the cooled cake and spread the cream cheese filling evenly over the cake. Using the towel, gently roll the cake.  Wrap the roll in plastic wrap. Chill in the refrigerator at least one hour. Slice and serve sprinkled with powdered sugar if desired.

Permanent link to this article: http://1840farm.com/2014/11/pumpkin-cake-roll-with-cream-cheese-filling/

Cast Iron Skillet Thanksgiving Dressing

1840 Farm Cast Iron Skillet Thanksgiving DressingOf all the dishes that make an annual appearance on our Thanksgiving table, this is the hands down favorite. Everyone clamors for this dressing as soon as it exits the oven. As it bakes, the farmhouse is infused with the intoxicating aroma of toasting bread, celery, and savory spices. It’s no wonder we all love this comforting, hearty side dish so much.

BriocheI like to prepare our dressing in an oversized, deep-dish cast iron skillet or Dutch Oven. It allows me to prepare the entire dish in a single pan, saving me the trouble of washing extra dishes on a day when dirty dishes seem to multiply at an alarming rate. The cast iron also creates the most delicious and beautiful caramelized layer on the bread cubes that are on the bottom and sides of the pan.

If you don’t have a cast iron skillet large enough to hold the dressing, you can use an oven ready skillet or casserole dish brushed with a bit of butter to prevent sticking. You can also cut this recipe in half in order to fit it comfortably in a standard 10 inch cast iron skillet.

I love to use a few loaves of our favorite 1840 Farmhouse Brioche bread for this stuffing, but two standard sized loaves of any type of bread can be substituted. I have tested the recipe using loaves of stuffing bread from our local grocery store with very good results. While the homemade bread was a bit more flavorful and rustic, both versions were delicious and beautiful.

No matter the loaf of bread you use or type of vessel you choose to bake the dressing in, the end result will be comforting and delicious. Our family’s favorite dressing is sure to please the diners gathered around your Thanksgiving table.

Photo Nov 21, 10 02 06 AM

1840 Farm Cast Iron Skillet Thanksgiving Dressing

This recipe was adapted from Artichoke, Sausage, and Parmesan Stuffing which appeared in the November 2002 issue of Bon Appétit  Magazine.  As soon as I read the ingredients, I knew that I had to try it!
makes 8 side dish servings

2 pounds bread (1840 Farmhouse Brioche)
1 pound Italian sausage, casings removed
2 large onions, chopped
1 leek (white and light green parts only), sliced and washed to remove grit
1 cup chopped celery stalks and leaves
4 cloves garlic, minced
2 teaspoons fresh rosemary
1 Tablespoon fresh sage
1 Tablespoon fennel seeds
2 cans quartered artichoke hearts, drained
¾ cup Parmesan cheese, grated
1 cup chicken broth (more as needed)
salt and pepper

Preheat the oven to 350 degrees. Prepare the bread by slicing the loaves into 1 inch thick slices before dividing each slice into 1 inch cubes. Place the cubes in a single layer on two large baking sheets. Transfer the bread cubes to the warm oven and toast for 15-20 minutes, stirring occasionally. The goal is to dry and toast the cubes without drying them to the point that they resemble croutons. Remove the toasted cubes from the oven and allow them to cool. If desired, the bread cubes can be toasted the day before and kept at room temperature until needed.

Heat your large cast iron pan over medium-high heat. Add the sausage to the pan and cook, using a large spoon or fork to break the sausage into bite-sized pieces. This will allow the sausage to be evenly distributed in the finished dish.

When the sausage is no longer pink, add the onions, washed leeks, and celery to the pan. Incorporating the celery leaves will add a boost of celery flavor to the dish as the leaves have a more concentrated flavor than the stalks. Reduce the heat to medium and cook for approximately 10 minutes or until the celery begins to soften and the onions become translucent.

Prepare the aromatics as the sausage and onion mixture sautés. Mince the garlic with the rosemary and sage before adding them to the pan along with the fennel seeds and drained artichoke hearts. Cook until warmed through, stirring to avoid sticking to the bottom of the pan. Remove the pan from the heat.

Place the bread cubes in a large bowl. Add the sausage mixture, ½ cup Parmesan cheese, and broth, stirring to combine. Season the mixture with salt and pepper and add more broth to moisten if necessary. Transfer the entire mixture to the cast iron pan or your chosen baking dish.   Top with remaining ¼ cup of Parmesan cheese. Cover the pan with a piece of buttered aluminum foil, placing the buttered side down on the surface of the dressing.

Place the pan in a preheated 350 degree oven and bake until heated through, about 30 minutes. Remove the foil and bake another 15 to 20 minutes or until the top is golden and crispy. Remove from the oven and serve hot.

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Permanent link to this article: http://1840farm.com/2014/11/cast-iron-skillet-thanksgiving-dressing/

Book Review: The Nourished Kitchen

The Nourished Kitchen by Jennifer McGrutherI first became aware of The Nourished Kitchen and its author Jennifer McGruther through their blog.  As a student in the Intermediate Herbal Course offered by The Herbal Academy of New England, I was searching for a few new recipes to try.  One of the first I discovered was a recipe for Golden Milk that included turmeric and ginger.  I couldn’t wait to give it a try, but somehow the recipe ended up in a deep pile of recipes I was hoping to get to.

I had almost forgotten about  the recipe when a beautiful cookbook and a bag of organic turmeric arrived on our front porch on the same day.  Suddenly, making golden milk rocketed right to the top of my  recipe to do list. I’m so glad that it did.  I have been enjoying Golden Milk with Turmeric, Ginger, and Ghee on chilly mornings and afternoons this fall.  With each sip, I am surprised by the amount of flavor that these humble ingredients create when used together.

While the recipe for golden milk does not appear in The Nourished Kitchen’s cookbook, there are over 160 detailed recipes.  The photos are stunning from the front cover all the way through to the glossary.  In addition to the innovative recipes and beautiful photographs, I was taken with Jennifer McGruther’s food philosophy.  She refers to it as the “traditional foods movement” and makes the case for reducing the amount of processed food in our diet while choosing whole foods in the form of pasture raised meats, dairy, grains, and fermented foods.

The Nourished Kitchen includes recipes for each season of the year and a variety of sources from the garden to the wild, pasture, orchard, and larder.  There are dozens of recipes that I can’t wait to try.  From the Eggs Poached in Fiery Tomato Sauce, to Pan Seared Halibut with Melted Cherry Tomatoes and Tarragon.  I have the recipe for Cucumber Salad with Dill and Kefir bookmarked for next summer when our heirloom cucumber harvest is at its peak.

The cookbook also includes extensive instructions for making sourdough breads using a homemade starter.  The chapter entitled “From the Wild” includes proteins prized by hunters along with greens and mushrooms sought after by foragers. Produce fresh from the orchard serves as the inspiration for a collection of pies, stewed fruits, custards, and ice creams.

The chapter on the larder could keep me busy all year long.  I can’t decide which of the fermented recipes to attempt first.  I’m taken with the recipes for pickles, sauerkraut, water kefir, and ginger beer.  I’m willing to bet that I won’t be able to go wrong with any of them.  Don’t worry, I’ll share my progress with you right here on our blog and on Facebook and Instagram!

 


The product reviewed in this post was sent to me free of charge by the Blogging for Books Program in order to allow me to evaluate its use here at 1840 Farm. The book that I reviewed was sent to me at no expense in order to allow me to evaluate it. The framework of our review process does not guarantee a positive review in exchange for the product provided. Our product reviews contain both facts about the product and my personal opinion of its performance while it was used at 1840 Farm.

Product reviews include my honest opinions about the product(s) reviewed. Products that do not meet our standards of daily use on our farm will not be reviewed. It is our goal to provide you with our personal experience using a product in a positive and informative manner so that you can determine its usefulness in your life. It is not our goal to negatively review a product that while not an ideal fit for our farm, might perform very well on yours.

For more information, please view our Disclosure Statement and Privacy Policy.

Permanent link to this article: http://1840farm.com/2014/11/book-review-the-nourished-kitchen/

Introducing In Season Magazine

In Season MagazineRemember the exciting project that I hinted at last week? Are you ready to know what we’ve been working on? This is our most ambitious project ever, filled with delightful possibilities that I can’t wait to share with you.

For the last few months, I have been working with our friends at Fresh Eggs Daily and Happy Days Farm. Together, we’re proud to introduce you to In Season Magazine, a collaborative project that will allow us to share the best seasonal content with our readers.

In Season Magazine will have the look and feel that you’ve come to love from 1840 Farm. Each issue will allow us to share more of what is happening here on our farm and in the homes and farms of the other contributors.

Our quarterly publication will make its official debut in 2015. Luckily, you have a back stage pass and don’t need to wait nearly that long. We’ll be publishing a special Holiday Issue of In Season Magazine in November.

The Holiday Issue will include our favorite holiday recipes, DIY projects, and a gift guide filled to the brim with our favorite products. We’re hoping that this Holiday Issue will give you a taste of what’s in store for our subscribers in 2015.

We’re also hoping that you’ll be an active participant in our project. We want to know what kind of content you would like to see in the pages of our magazine. We will work to incorporate your ideas into each issue. We hope that you will help us to shape In Season Magazine into a publication that you’ll be excited to read and we’ll be proud to publish.

You can learn more about In Season Magazine by visiting our online preview and adding your name to our growing list of subscribers. We’re hard at work developing the Holiday Issue and our subscribers will be the first to know when it is ready to share.

In the meantime, you can share your ideas by leaving a comment or sending us an Email.  We’ll work to incorporate them into the Holiday Issue and our seasonal issues next year. We can’t wait to see what’s in store for The 1840 Farm Community and In Season Magazine’s readers in 2015!

Permanent link to this article: http://1840farm.com/2014/11/introducing-in-season-magazine/

Golden Milk with Turmeric, Ginger, and Ghee

Golden Milk with Turmeric, Ginger, and GheeAs a student in the Intermediate Herbal Course offered by The Herbal Academy of New England, I have spent a lot of time reading about theFlavor of the Earth Organic Turmeric use of herbs to boost natural immunity and support good health.  One of the preparations that continued to appear in my search results was Golden Milk.  I was intrigued by its color and interesting components.  I couldn’t wait to give it a try.

Each recipe I that read seemed to include turmeric and some form of milk, but that is where the similarities ended.  There was a wealth of different recipes for golden milk, each with a slightly different base of ingredients to draw upon for flavor.  The more I read, the more I discovered that there were as many different ways to create golden milk as there were people who loved to incorporate it into their daily diets.

A few constants seems to remain true throughout the recipes.  They each used some form of milk for a base and incorporated a source of healthy fat to enrich the flavor.  Each one contained turmeric which contributed the beautiful golden color the drink was named for.  Luckily, I had a bag of Flavor of the Earth’s Organic Turmeric that I couldn’t wait to use sitting right in the farmhouse kitchen. I just had to decide what other ingredients I wanted to work into the recipe.

The Nourished Kitchen by Jennifer McGrutherI was drawn to a recipe from The Nourished Kitchen which also included ginger and ghee.  I loved the idea of adding a buttery element to the recipe.  I had a supply of candied ginger slices in the refrigerator, which seemed like a wonderful way to incorporate the gingery zing that I love with a touch of sweetness.  I had a copy of The Nourished Kitchen’s cookbook that I received to review, so I was also eager to try one of Jennifer McGruther’s recipes for myself.

I tried several different versions of this recipe before deciding that this one was my clear favorite.  The rich flavor of the ghee and bright note of the candied ginger really enriched the herbal notes from the turmeric.  Together, it was the perfect blend of flavors paired with a beautiful color and intoxicating aroma.

I have found this drink to be a wonderful way to warm up on a brisk fall day.  The aroma and taste are so rich and luscious that I find myself coming back for more.  With the long New England winter fast approaching, I’m certain to be reaching for this drink often.

Golden Milk with Turmeric, Ginger, and Ghee

This recipe is quite simple to prepare once you have created the base ingredients.  I like to use turmeric paste rather than dry turmeric as I find that it is much easier to fully incorporate into the milk.  The ghee adds a delightful buttery flavor that I love.   I keep a steady supply of candied ginger slices in our refrigerator, so they were an easy choice for adding ginger to the mix.

Each of these components can be made ahead and stored in the refrigerator.  If you prefer, you could substitute dry turmeric powder, freshly grated ginger with a touch of honey, and a teaspoon of either butter of coconut oil.  I use cow milk when preparing this recipe, but you can substitute whatever kind of milk you have on hand.  Feel free to adjust the recipe to suit your taste buds.

1 teaspoon turmeric paste
1 teaspoon ghee
2 slices candied ginger slices
1/2 teaspoon ginger simple syrup or honey if desired
1 cup whole milk

turmeric pastePrepare a batch of turmeric paste by combining 1/4 cup turmeric powder and 1/2 cup water in a small saucepan over low heat.  Stir (using a spoon that you don’t mind turning a lovely yellow color from the turmeric) until the turmeric is fully incorporated into the water.  As the mixture warms, it will become a lovely thick paste similar in consistency to natural nut butter.  Remove from the heat and allow to cool to room temperature before storing in the refrigerator.

Prepare the ghee by placing one stick of butter in a small saucepan over medium low heat.  I use organic, grass-fed butter when available, but you can prepare the ghee using whatever kind of butter you typically use in your kitchen.   Melt the butter and continue to cook, stirring occasionally as the butter solids begin to separate and a foamy layer forms on the top of the mixture.  The butter will make a popping sound as it cooks which signals that the solids are separating.  The sound will subside when the ghee is finished cooking.  Using a spoon, you can part the foamy layer to inspect the butter below.  It should be golden-yellow and clear..  The butter is now clarified.  Remove the pan from the heat to cool for 15 minutes.

gheeOnce the ghee has cooled, you can either strain it through a fine mesh strainer or cheesecloth to remove the butter solids or carefully remove the solids from the top using a spoon.  The ghee can be stored in the refrigerator for use in any dish that calls for butter.  Ghee has a much higher smoking point than butter and a more intense flavor.  You’ll find that it adds amazing flavor to any recipe that calls for butter.

Now, we’re ready to make the golden milk.  You can either prepare it much as you would a cup of hot chocolate by placing all of the ingredients in a small saucepan, stirring occasionally until the milk warms to the desired temperature.  Or, you can place the ingredients in the bottom of a mug, and add steamed milk to the mug, stirring to incorporate the ingredients.  Either way, the turmeric, ghee, and ginger will infuse their flavor into the milk as it is heated and the end results will be aromatic and delicious.

I prefer the version made with steamed milk, which I prepare in the following manner.  Combine 1 teaspoon of the turmeric paste, 1 teaspoon ghee, and a few slices of the candied ginger in the bottom of a mug.  I like to muddle the ginger slices a bit with the end of the handle of a wooden spoon in order to release more of the ginger flavor before adding the steamed milk.   Slowly add warm, steamed milk to the mug, stirring gently.  Taste and add a drizzle of the ginger simple syrup or honey to sweeten if desired.  Enjoy!

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    I first became aware of The Nourished Kitchen and its author Jennifer McGruther through their blog.  As a student in the Intermediate Herbal Course offered by The Herbal Academy of New England, I was searching for a few new recipes to try.  One of the first I discovered was a recipe for Golden Milk that…
    Tags: recipe, golden, milk, farm, nourished, kitchen, ginger, turmeric

Permanent link to this article: http://1840farm.com/2014/10/golden-milk/

Henhouse Morning Mix and a Chicken Keeper’s GIVEAWAY

Black Australorp Chick at 1840 FarmFrom the moment that our first day old chicks arrived here at 1840 Farm, I was hooked on chicken keeping.  We built their coop by hand, using repurposed materials when possible, planning the best we could for the chicken keeping adventure that lay ahead.  We tended to the pullets through the first few months of a very cold New England winter.  We loved every cold minute of it!

Months later, on a snowy February day, something absolutely magical happened.  We discovered the first fresh egg waiting for us in the nest boxes.  Our son, who was a toddler at the time, declared it our first “homegrown” egg.  It was a proud moment for all of us, filled with the excitement made possible by months of planning and years of wanting to bring livestock back to the landscape of our farm.FEDBook

Years have passed, yet the excitement hasn’t faded a bit.  Each egg is still a reason to celebrate.  To ensure that our girls continue to provide us with a steady supply of fresh eggs, we do all that we can to keep them healthy and strong.  We prefer natural methods of boosting their immunity and providing them with the nutrition they need.  My favorite technique to accomplish that goal is to provide our hens with a nutrition packed start to their day.

I first tried this method after reading Fresh Eggs Daily:  Raising Happy, Healthy Chickens…Naturally.  The concept was simple and brilliant.  By incorporating several healthy supplements into our flock’s morning ration, we could easily provide them with a nutritional boost and enjoy watching them excitedly gobble it up each morning.

I used the Breakfast of Champion Layers recipe from Fresh Eggs Daily:  Raising Happy, Healthy Chickens…Naturally as a starting point and have incorporated a few of the components and supplements that we keep on hand.  Many of these products are also incorporated into the daily feed routine for our dairy goat herd.  I used the Fresh Eggs Daily mix as a guide and added in Luv Nest’s new Nibbles Healthy Herbal Treat.

LuvNest_NibblesThanks to Fresh Eggs Daily and Luv Nest,  you can enter to win your own copy of my favorite chicken keeping book and a package of Luv Nest Nibbles Healthy Herbal Treat.  One lucky winner will receive a copy of Fresh Eggs Daily:  Raising Happy, Healthy Chickens…Naturally and a 4 ounce bag of Nibbles.  The winner will be notified via Email after the giveaway closes on Thursday, October 23rd.  Good luck to all who enter!

If you’d like to learn more about natural chicken keeping, visit Fresh Eggs Daily’s blog, and follow them like I do on Facebook, and Instagram.  If you’re interested in learning more about using herbs with your flock, you won’t want to miss the Herbs for Hens™ series of videos on YouTube.

You can learn more about Luv Nest and their amazing line of products by visiting their site and Facebook page.

1840 Farm Henhouse Morning MixPhoto Oct 17, 10 58 38 AM

We offer this mix to our hens along with a steady supply of their Blue Seal Organic Life Layer feed.  Our hens love it and I love knowing that it is packed with the nutrition they need and the taste they love.  Because we don’t rely on this mix as our flock’s exclusive diet, I can make subtle changes to this mix based on the seasons and use approximate measures for the components without worrying about our hens getting all of the base nutrition that they need.

During molting season, I add extra sunflower seeds and a healthy dose of dried mealworms to the mix in order to provide our flock with a boost of protein.  I blend these components by hand and store them in a pest proof container in the same manner that we store our other animal feed.

10 pounds Organic Life Layer Pellets
2 pounds raw old-fashioned oats
2 pounds Black oil sunflower seeds
2 cups dried, crushed egg shells
1 cup Luv Nest Nibbles Healthy Herbal Treat
1/4 cup Probotic powder
1/4 cup food-grade diatomaceous earth
1/4 cup garlic powder

 

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Permanent link to this article: http://1840farm.com/2014/10/henhouse-morning-mix/

1840 Farmhouse Brioche

I first made brioche bread about a dozen years ago. I made it out of necessity. I loved the taste and texture of brioche bread, but didn’t have a local bakery that turned out those lovely golden loaves. While Standard Baking Co. in Portland, Maine creates fantastic brioche, driving two hours for bread (no matter how delicious) seemed a bit extreme.

Photo Sep 28, 9 47 42 AMSo, I went to the farmhouse kitchen armed with one of my favorite cookbooks: Baking with Julia. I read the detailed recipe and followed its instructions to the letter. It was a somewhat disarming undertaking giving the precision of the directions. I pressed on, inspired by the promise of creating my own brioche loaves right here in our farmhouse.

Traditional brioche is baked from dough enriched by fresh eggs and butter. Each addition must be perfectly timed before advancing to the next step. If these steps are rushed, the dough will break apart, forming several small clumps that will resist coming back together into one congruous ball of dough. Yet care must be taken not to over mix the dough as too much mixing can ruin the airy texture that makes brioche so wonderful.

Once the eggs have been successfully integrated into the dough, butter must be added in much the same way. It is added a bit at a time, allowing the butter to fully blend with the dough. This process can take thirty minutes or more. All of this kneading puts a heavy toll on a stand mixer. As the dough is kneaded, the mixer must be monitored to ensure that it does not overheat or, worse yet, burn out completely. Kneading this dough for such a long time is a herculean task for a residential kitchen’s mixer.

My first few batches of brioche were made with great success. They were delicious in every way and a big hit with my family. It seemed that I 10336599_733865503347292_2681057661619279851_nhad conquered this dough and learned how to make loaves of delicious brioche bread. I delighted in the knowledge that we would have brioche whenever we wanted without the need for a two hour road trip.

I continued to mix up batches of brioche dough regularly. I heeded the warning within the recipe. I took care to judiciously pace the half hour of mixing, stopping if the mixer seemed to be approaching the point of overheating or causing damage to the motor.

And then, one day as I was finishing a batch of dough, the motor ground to an abrupt halt. It cried uncle and refused to do anything other than emit a high pitched grinding noise when I turned the motor on. My mixer had seen its last batch of brioche dough. I was afraid that I might have also seen mine.

I tried in vain to repair the mixer’s worn gear to no avail. Next, I did what any serious baker would do. I started saving for a new mixer. When the day finally came that Mr. 1840 Farm treated me to the wonderful surprise of a replacement mixer, I couldn’t wait to make a batch of brioche bread.

I was a bit hesitant. I worried that working my beloved dough would put my latest mixer in jeopardy. My fear of a repeat performance led me to wonder if I might be able to simplify the brioche recipe to require less precision from me and less muscle from my mixer’s motor.

Photo Aug 04, 9 19 31 AMI tried several times to simplify the recipe by consolidating steps and simplifying the recipe without sacrificing the flavor and texture of the traditional brioche that I love so much. Most of the loaves were edible, but did not resemble brioche at all. A few of the loaves were painfully dense and decidedly inedible.

While I am fairly confident in my baking abilities, I began to wonder if it was time to give up. Thankfully, I didn’t. Instead, I decided to abandon most of what I knew about the techniques that I had used to create traditional brioche.  I focused on the dough itself. I set out to create a heavily enriched dough that would yield a baked loaf with brioche’s hallmark golden, papery thin crust and rich, airy texture.

Gradually, I made minor changes to the proportions of the ingredients and the method I used to create the dough. Several batches later, the loaves were exactly as I had hoped. The crust was golden and flaky and surrounded an interior that was light and punctuated with the rich flavor of eggs and butter.

My mixer had survived this bread experiment and so had I. Better yet, my family had delicious brioche bread to enjoy that was everything we hoped it would be. To celebrate, I did what any dedicated bread baker would do: I started working on a new recipe.  I’m hoping to develop a brioche recipe that will incorporate our freshly milled whole wheat flour. Don’t worry; I’ll share that recipe with you as soon as I finish testing it!

1840 Farmhouse Brioche
Makes two loaves

I find that adding Grandma Eloise’s Dough Enhancer helps to extend the shelf life of my homemade loaves by several days, but if you don’t have it on hand, you can omit it from the recipe.  The resulting loaf will still be delicious, but the texture will be slightly more dense and the shelf life will be several days shorter.  You can learn more about the dough enhancer on my recipe for our Farmhouse Country Loaf.

12 ounces (1 ¾ cup) warm waterPhoto Aug 03, 9 32 44 PM
21 grams (1 Tablespoon) honey
4 teaspoons active dry yeast
1 Tablespoon salt
1 Tablespoon Dough Enhancer
840 grams (7 cups) All-purpose flour
3 large eggs, room temperature
4 ounces (1 stick) butter, grated

If you are using a dough proofer, preheat the proofer following the manufacturer’s instructions as you prepare the dough.   Whisk the warm water and honey in the bowl of a large stand mixer. Sprinkle the yeast over the top of the liquid. Allow the yeast to rest as you prepare the remaining ingredients.

In a medium bowl, combine the salt, dough enhancer (if using), and flour. Grate the butter and set aside. In a small bowl, whisk the eggs until smooth.

Add the eggs to the bowl with the warm water and honey. Whisk until combined. Mount the bowl on the mixer’s base and attach the dough hook. Add the dry ingredients all in one addition before turning the mixer’s motor on low speed.

Photo Aug 03, 10 52 09 PMMix for a few minutes, until the dough begins to take shape. The dough will appear to be slightly dry. With the motor running, begin adding the grated butter a bit at a time, allowing the butter to be incorporated into the dough before adding more. Continue this process until all of the butter has been added.

Stop the mixer and asses the dough. It should be shiny and moist, but not excessively sticky. The ball of dough should be smooth and elastic. If it is too sticky, simply start the mixer and gradually add up to ½ cup of All-purpose flour to the dough. Take care not to add too much flour as it will yield a finished loaf that is too dry.

Transfer the dough to a large buttered bowl to rise in a dough proofer or a warm, draft free location.  Allow the dough to rise until it has nearly doubled in size. Using my dough proofer set at 82 degrees, this takes approximately 45 to 60 minutes.

Once the dough has nearly doubled in size, divide it into two equal sections. Form each section into a loaf and place in a buttered or oiled loaf pan. Be sure to oil the top rim of the loaf pan as this dough has a tendency to rise well above the top of the pan. Oiling the top rim of the pan will make releasing the baked loaf from the pan much easier.10600412_733618986705277_6540797265334883724_n

Transfer the two loaves back to the proofing chamber or warm, draft free location for rising. Allow the loaves to rise until they have reached a height of more than one inch above the top edge of the loaf pans.  Using my dough proofer, this takes about one 60 – 90 minutes.

As the dough nears the end of its rise, preheat the oven to 350 degrees.  If you have a pizza stone, this is a great time to put it to use.  I like to use stones when baking bread in order to deliver even heat to the bottom of the loaf as it bakes.  I find that my loaves bake more evenly when I have the stones in the oven during preheating and baking.

Once the loaves have risen sufficiently and the oven has reached the proper temperature, transfer the loaves to the oven.  Bake for 30 to 35 minutes, turning near the halfway mark to ensure even browning.  When the loaves are fully baked, they will be golden brown and sound hollow when tapped on the bottom.  Remove the baked loaves from their pans to a wire rack. Allow them to cool completely before slicing or storing.

Don’t miss my post about the best way to store fresh bread to learn how you should be storing your fresh loaf of bread.  You can also learn more about My Favorite Bread Baking Tools and Ingredients and share your own with me.

Permanent link to this article: http://1840farm.com/2014/09/farmhouse-brioche/

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