Category Archive: Recipes

Recipes

Oven Poached Eggs with Hollandaise Style Sauce

Oven Poached Eggs CollageI love a perfectly poached egg.  The texture is unlike any other egg preparation, firm enough to hold together yet delicate and smooth as velvet.  The perfectly poached yolk is thick and fluid, imparting an earthy richness to anything it is served with.

Oven Poached Eggs at 1840 FarmI first came to know poached eggs watching Julia Child on PBS as a teenager.  She waxed poetic about the luscious taste of a poached egg.  I remember her talking specifically about fresh eggs versus store bought eggs.  She belabored the point that eggs from the grocery store were in her words “unpoachable” due to their age.  She then went on to demonstrate several methods for poaching an egg, turning out lovely oval shaped specimens that were cooked to perfection.

At that point in my life, I didn’t have access to eggs fresh from the coop, so I was determined to make do with the eggs we had in the refrigerator.  I tried and tried, learning firsthand that Julia (of course) was right.  Those store bought eggs simply didn’t have the ability to stay tightly together when plunged into the hot water.  The results were a shaggy and disappointing mess.

Years later, but long before I became a chicken keeper, we purchased fresh eggs at our local farmer’s market.  I did poach those eggs using Julia’s instructions to guide me.  They were delicious.  Unfortunately, the process was time consuming and my kitchen looked like a war zone once we were finished.  There was the poaching pot, the double boiler used to make the Hollandaise, and all the implements used to make one meal for two people. 

I was thrilled with the results, but left wishing that there was an easier way to poach eggs.  I tried several methods with differing results, but was left with the conclusion that I was happy enough with a perfectly fried egg to just serve those when I wanted that lovely runny egg yolk and softly cooked white.

Now that we are chicken keepers, I find myself always on the lookout for a new way to prepare the eggs we collect fresh from the coop.  The time had come for me to revisit the poached egg and find a simple, foolproof method for creating them for the whole family.Oven Poached Egg at 1840 Farm

I had read about oven poaching eggs but was skeptical about the process.  It seemed too easy, too simple.  Yet, I couldn’t wait to give it a try.  I loved the thought of being able to poach dozens of eggs at once.  If I could perfect the timing, poached eggs would be making a regular appearance at our farmhouse table.

It took a few attempts for me to pin down the timing of oven poached eggs.  Once I did, I couldn’t believe how simple they were to make.  Not only were the eggs beautiful and delicious, but the process was so easy and forgiving.

It’s egg season here right now.  Our heritage breed hens are producing an abundance of delicious fresh eggs.  With a steady supply of fresh eggs and the garden harvest so far away, these poached eggs are a simple and comforting homegrown meal that my family requests time and time again. They’re a regular feature on our breakfast, lunch, and dinner plates and always a welcome sight.

This method certainly isn’t Julia’s way of poaching eggs, but I don’t think that she’d mind me finding an easy way to serve perfectly poached eggs to my family.  In fact, I think that she’d approve wholeheartedly. 

Oven Poached Eggs with Hollandaise Style Sauce
I find that room temperature eggs work best in this preparation. I reach for the eggs in our egg basket on the kitchen counter when making them. Choosing eggs that are similar in size will result in evenly cooked eggs and make the process of timing much easier. I choose eggs that would be considered large in size (approximately 60 grams in weight). Eggs of smaller or larger sizes can certainly be poached by adjusting the baking time slightly.
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For the Poached Eggs
  1. Large Eggs, room temperature
  2. Standard Sized Muffin Pan
  3. water
For the Hollandaise Style Sauce (Makes enough for four eggs)
  1. 2 Tablespoons mayonnaise
  2. 1 teaspoon lemon juice
  3. hot sauce to taste
  4. 1 Tablespoon warm water
  5. salt and pepper or chives to garnish
Instructions
  1. Preheat the oven to 350 degrees Fahrenheit. Position an oven rack in the middle of the oven. Gather a standard sized muffin pan and the number of eggs you would like to poach.
  2. Add one Tablespoon of water to each compartment of the muffin tin that will be used for poaching. Crack a large egg into each of the water filled compartments. Transfer the pan to the preheated oven.
  3. Bake the eggs for 14 – 16 minutes, rotating the pan halfway through that time. The whites should be softly set and the surface of the egg should remain glossy. Remove the pan from the oven.
  4. Using a slotted spoon, remove each poached egg from the pan. Serve with a sprinkling of salt and pepper, chives, or your favorite egg topping. I like to serve them with an easy hollandaise style sauce made by stirring together mayonnaise, lemon juice, and a few dashes of hot sauce. I add the warm water to loosen the sauce and spoon it over the poached eggs before garnishing with a bit of salt and pepper or chopped chives.
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Farmhouse Kitchen Chocolate Chip Cookies and a Cookbook Review

Farmhouse Kitchen Chocolate Chip Cookies at 1840 FarmI have long believed that any day can be made better with a homemade cookie.  If the cookie happens to a perfectly made chocolate chip cookie still warm from the oven, all the better.  While I make many different types of cookies in our farmhouse kitchen, this chocolate chip cookie recipe is hands down our favorite.Cookie Love

This recipe was inspired by a cookbook I was sent to review for our readers.  I was ready to love this book immediately based on the delicious cookies shown on the cover.  Any book titled “Cookie Love” has my attention from the first page.

Cookie Love by Mindy Segal and Kate Leahy is filled with 60 intriguing cookie recipes from drop cookies to shortbread, sandwich, rugelach, and bars.  These aren’t the same recipes you’ve seen over and over again.  When I turned to page 23 and discovered a recipe for Smoky Bacon Candy Bar Cookies, I stopped in my tracks.

When I accept a cookbook to review, I like to select a recipe to test before sharing the cookbook with you.  To me, it seems like the best way for me to review a cookbook.   If the recipe doesn’t have clear instructions or produces something that doesn’t pass my family’s taste test, I don’t feel like I can encourage you to add it to your cookbook collection.

So, as I read through Cookie Love, I gave thought to which recipe I should choose for my review.  Smoky Bacon Candy Bar Cookies were definitely on the list, but I didn’t have all of the ingredients on hand.  A recipe for homemade Milanos definitely caught my eye.  Due to food allergies, my family can’t safely purchase the store bought version, so making a homemade take on these classics was very appealing.  There were so many beautiful photos of scrumptious looking cookies that it was a very difficult task to choose the first recipe to attempt.

WonderMixCookiesWMIn the end, I went with the Classic Chocolate Chip Cookie.  I was drawn to the story behind this recipe and the fact that my family would be sure to enjoy taste testing a batch of chocolate chip cookies.   I was right.  They loved these cookies and happily tasted one after another before giving them a collective thumbs up.

Since then, I have adjusted the recipe slightly, adding more of our homemade vanilla extract to deepen the vanilla flavor and reducing the salt called for in the original recipe.  I also like to reduce the baking temperature and slightly increase the baking time.  Doing so encourages the butter in the dough to melt a bit, spreading out to create a cookie that is thin and crisp around the edge and soft and chewy in the middle. 

These cookies are so popular with my family, that I keep our freezer stocked with balls of cookie dough that can be baked at a moment’s notice.   I allow the frozen dough to warm up as the oven preheats and then pop them in the oven.  With a few extra minutes added to the baking time, the cookies are perfectly baked and we can enjoy warm, gooey chocolate chip cookies in less than 20 minutes.

Cookie Love also includes helpful tips for choosing ingredients, mixing, shaping, and baking cookies.  I can’t wait to try a few more recipes here in the farmhouse kitchen.  Now I just have to decide which recipe to try next!

You’ll find Cookie Love listed in our Amazon Affiliate shop along with a full collection of my favorite cookbooks. You can also learn more about the book and its author by visiting the publisher’s site.  If you’re on the hunt for a new great cookbook, you can read more of my cookbook reviews and recipes inspired by my favorite cookbooks.

Farmhouse Kitchen Chocolate Chip Cookies
Yields 36
I like to use bittersweet chocolate chips in this recipe, but you can substitute your favorite chocolate chips or chunks. I often replace ½ - 1 cup of the All-purpose flour with an equal amount of our home milled whole wheat flour. The freshly milled flour adds a lovely bit of texture and earthly flavor to the finished cookies.
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Ingredients
  1. 1 cup (8 ounces) butter, softened and cubed
  2. 1 cup granulated sugar
  3. 1 cup brown sugar
  4. 2 large eggs
  5. 1 Tablespoon vanilla extract
  6. 2 ½ cups All-purpose flour
  7. 1 teaspoon salt
  8. ½ teaspoon baking powder
  9. ½ teaspoon baking soda
  10. 8 ounces (2 generous cups) chocolate chips
Instructions
  1. Place the cubed butter in the bowl of your mixer fitted with a paddle or dough beaters. Mix on medium speed for 30 seconds, until the butter begins to smooth out a bit. Add the sugar and brown sugar before beating on medium speed until the mixture is completely smooth, approximately 2-4 minutes.
  2. Add the eggs and vanilla extract to the bowl and beat on low for a 10-20 seconds, just until combined. The batter may break up a bit, but don’t worry. It will come together when the dry ingredients are worked into the mix. Scrape down the bowl and beaters if necessary to gather the batter together before continuing.
  3. In a small bowl, combine the flour, salt, baking powder, baking soda, and chocolate chips. Stir to mix the dry ingredients.
  4. Add the dry ingredients in one addition to the mixer bowl. Mix on low speed until the dry ingredients have completely integrated into the dough. This should only take 30-60 seconds depending on the strength of your mixer. Take great care not to overmix the dough. Mixing develops the gluten in the flour and overmixing will encourage the dough to become tough.
  5. Transfer the dough to a covered container for storage in the refrigerator. Allow the dough to chill for a few hours or overnight. I often make a batch of dough and keep it in the refrigerator, baking a single evening’s cookies each night. Portioned balls of dough can also be frozen on a small tray and then transferred to a freezer bag for long term storage. Frozen dough can be baked by simply adding a few minutes to the baking time.
  6. When you are ready to bake some or all of the cookies, preheat the oven to 325 degrees Fahrenheit and position the oven racks to the top and bottom third of your oven. Line two baking sheets with parchment or a Silpat style liner.
  7. Create balls of dough using heaping 1 ½ Tablespoons (approximately 1 ounce or so). Place six balls on each baking sheet, spacing evenly to prevent the cookies from touching as they bake. Bake for 14-16 minutes, until the cookies have flattened and browned. Rotating the baking sheets halfway through the baking time will help to ensure that the cookies are evenly baked.
  8. Remove the cookies from the oven, allowing them to cool for a few minutes. As with any cookie, these are even more delicious when eaten while still warm with a cup of coffee or cold glass of milk.
Notes
  1. Baked cookies can be stored in an airtight container at room temperature for several days. Dough can be refrigerated for one week and frozen for several months.
Adapted from Cookie Love by Mindy Segal with Kate Leahy
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 Farmhouse Kitchen Chocolate Chip Cookies Group


 

The book 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.

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Bourbon Caramel Popcorn

Bourbon Caramel Popcorn at 1840 FarmThis week marks the opening of our baseball season. Opening day has been rescheduled from yesterday to today due to snow. That means we’ll be celebrating opening day and the release of Star Wars: The Force Awakens on the same day. It also means that I’ll be making another batch of our homemade caramel corn for snacking.

Popcorn is a perfect pairing for baseball and movies.  If you’ve ever stood in your team’s stadium and sang “Take Me Out to the Ballgame”, you have uttered the iconic lyrics:

BourbonCaramelCornTrayWM“Take me out to the ball game;
Take me out with the crowd.
Buy me some peanuts and cracker jack,
I don’t care if I never get back.”

Like so many families, we eat around food allergies, particularly peanuts.  So, buying peanuts or cracker jack when we’re at the ballgame isn’t an option.  When my son was little, he just couldn’t understand why he couldn’t have the treats that were mentioned in the song.  Somehow, he felt like they must be paramount to enjoying the ballgame if they were included in the song that an entire stadium full of fans stood up to sing together. 

It was hard for me to argue that point with him. For a little boy, dressed in his team’s hat, swaying to the music with the crowd, those treats seemed like part of the experience, a part that he wasn’t able to enjoy.  Suddenly, I knew that I was going to be spending time in our farmhouse kitchen doing my best to recreate the taste of cracker jack without a peanut or nut in sight.

I searched cookbooks, blogs, magazines, and anywhere I could find reference to a homemade caramel corn.  I tried many of them.  Some were complete disasters.  I burnt more caramel than I would care to admit, filling the farmhouse with the acrid aroma of burnt sugar.  Other batches were good, but difficult to make and not quite what I was hoping for.     

I wanted to create a caramel that added that crisp texture and hint of sweetness to a batch of popcorn.  I also wanted a recipe that was simple to make so that we could enjoy it whenever we wanted to.  So, I kept working, trying new recipes and altering them in the hopes that I would discover one that was just right.BourbonCaramelCorn

It required a lot of experimenting and many batches of popcorn being thrown away before I had landed right where I wanted to be.  When my son took a handful of that caramel corn, I couldn’t wait to see his reaction.  I watched as he tasted it and smiled from ear to ear.  When that happened, I knew that it was perfect.

Since then, I have made this recipe for Bourbon Caramel Popcorn countless times.  The caramel is crisp and filled with earthy sweetness of fresh caramel.  There’s just enough salt to balance the sweetness without overpowering it.  It tastes so much better than the old cracker jack mentioned in the song that started me on my quest to perfect caramel corn.

We’ll be enjoying a few batches of this popcorn this week.  We’ve got opening day for our hometown Red Sox to celebrate and Star Wars: The Force Awakens to watch on movie night.  You can be sure that we’ll all be snacking on this crunchy treat on both counts.  While my son has long forgotten about his disappointment over not being able to enjoy cracker jack at the ballgame all those years ago, I haven’t.  With each bite that he takes, I’ll be smiling at the thought of him having his very own homemade version to enjoy year after year and replacing that memory with a happy food memory that will last a lifetime.

 

 

Bourbon Caramel Popcorn
Making homemade caramel is simple, but some precautions should be taken to ensure your safety. Take care when making this or any other candy that involves boiled sugar. Use a large, deep pot that will allow the mixture to come to a full boil without boiling over. Do not touch the mixture when stirring to coat the popcorn as it will be incredibly hot and could easily burn your skin.
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Ingredients
  1. 12 cups plain popcorn, popped
  2. ½ - 1 cup nuts or Nadanut nut free pieces*
  3. 6 Tablespoons butter
  4. ¾ cup brown sugar
  5. 1 Tablespoon corn syrup
  6. ½ teaspoon salt
  7. 2 Tablespoons bourbon
  8. ¼ teaspoon baking soda
  9. ½ teaspoon cinnamon
Instructions
  1. Line two baking sheets with parchment paper or Silpat liner. Preheat the oven to 300 degrees Fahrenheit.
  2. I like to use our air popper to pop the popcorn, but you can use whatever method you prefer. After popping, carefully sort through the popcorn to remove any unpopped kernels. Transfer the popcorn to a very large bowl or pot. If you are adding Nadanut pecan or walnut pieces or traditional nuts, mix them into the popcorn.
  3. In a small bowl or cup, measure out the bourbon. In a second small bowl or cup, combine the baking soda and cinnamon. These ingredients will be added to the caramel very quickly and premeasuring is necessary for success. When the bourbon and baking soda mixture are added to the hot caramel, it will bubble violently (hence the need for a large pot to make a small batch of caramel). Take care to stir these ingredients fully without touching the mixture.
  4. Place the butter, brown sugar, corn syrup, and salt in a large, deep pot over medium heat. Stir as the butter melts to mix the ingredients. Once the mixture begins to bubble, set a timer for four minutes. Adjust the heat as needed to gently boil the caramel. Do not stir the caramel during the four minute time period.
  5. When the four minutes have elapsed, remove the pan from the heat. Add the bourbon all at once, stirring as it bubbles violently to combine. Add the baking soda and cinnamon, stirring again as the mixture begins to lighten in color and expand. As soon as the soda and cinnamon are fully incorporated into the caramel, pour the caramel over the popcorn. Using two wooden spoons or spatulas, toss the popcorn and caramel until it is evenly coated with the caramel mixture.
  6. Transfer the caramel coated popcorn (and nuts if using) to the lined baking sheets, dividing evenly between the two sheets. Move the baking sheets to the preheated oven and bake for 15 minutes. Remove the caramel corn from the oven and allow it to cool to room temperature. As the caramel cools, it will become crisp.
  7. This caramel corn is best on the day it is made. It can be stored in an airtight container for a day or two before losing its crisp texture.
Notes
  1. *The version we make often includes nut free "pecan" or “walnut” pieces from Nadanut - Nut Free Snacks. They deliver that delicious nutty flavor and are made in a nut free facility so that we can enjoy the flavor of nuts without any worry of causing an allergic reaction. You can learn more about them at www.nadanut.com.
  2. If you don't have nut allergies to contend with, you can easily add in your favorite nuts to the popcorn with equally delicious results.
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Bourbon Caramel Popcorn Collage Branded

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Easter Favorites from 1840 Farm

Photo Mar 25, 9 34 46 AM

Easter weekend is upon us and spring is beginning to show itself here on the farm.  We’ve seen glimpses of the season already this year, with a few glorious days marked by sunshine and temperatures in the 70s.  We’re grateful for the gift of beautiful weather from Mother Nature, but know full well that this is New England and there’s still plenty of time to wait for warmer weather to permanently arrive.
 
As Easter approaches, my mind drifts to spring planting, seed starting, and thinking about finally building that duck house we’ve been discussing for a few years.  While it’s impossible to know what this spring and summer have in store for our farm, I can guarantee that we’ll be enjoying our favorite seasonal recipes while we take in the very best of each season.

I hope that you’ll enjoy those seasonal recipes right along with us.  The recipes in this issue are perfect for adding to your Easter weekend plans or for welcoming spring to your family table.  You can begin by learning how we color beautiful jewel toned Easter eggs every year and move on to the recipe for French Toast Bread Pudding to serve for Easter breakfast or brunch.

Sweet Potato Gnocchi with Mushrooms and Spinach is a show stopping recipe, perfect for Easter dinner or a Saturday night. Spring Pasta with Green Peas and Prosciutto is so simple to make and gorgeous on the plate.  Both recipes will amaze your family and friends.  They’re beautiful and delicious.  As you’re enjoying the last bite, you’ll be making plans to make them the next time.

On the sweeter side, you can’t go wrong with my Great Grandma’s Daffodil Cake.  This cake combines the best of airy angel food cake and rich pound cake.  It’s the perfect way to celebrate your flock producing more eggs as the days grow longer each week.  For a quick and lovely bite, my Lemon Drop Cookies with Lemon Buttercream are tough to beat.  They’re delicious with a cup of tea or served after dinner when the bright taste of lemon will be a welcome treat.
  
Whatever you cook, bake, and enjoy this weekend, I hope that you have a lovely weekend through and through.  Happy Easter from all of us here at 1840 Farm!


 

Here’s a peek at a few of the recipes that we love to include in our Easter celebration. 

You can click on any of the photos to visit the original post so that you can print our recipes and add them to your celebration.

 

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Spring Pasta with Green Peas and Prosciutto

Spring Pasta with Peas and Prosciutto from 1840 Farm

There’s something naturally delicious about the pairing of ham with a bright green vegetable.  While I make several recipes in ourSpring Pasta Ingredients at 1840 Farm farmhouse kitchen that incorporate both ingredients, this combination of prosciutto and green peas is the current family favorite.  The flavors are delicious and the dish is gorgeous on the plate.

This recipe can be prepared quickly and simply.  The beautiful appearance and complex flavor of the finished dish will never give away just how easy it was to prepare.  By using store bought fresh pasta which only requires a few minutes in the boiling water to cook, the time required to get dinner on the table is reduced even further.

I love to use prosciutto in this dish, but you could easily substitute ham if you have it on hand.  Prosciutto is an Italian staple and we love its flavor.  It is cured with salt and air, making it safe to eat without any cooking at all.  I like to cook it to give each piece a bit of texture and to coax a bit of the flavor out into the sauce.  If you prefer, you can simply add the prosciutto to the peas right before tossing with the pasta. 

During the spring when fresh garden peas are in season, it is even more delicious when blanched fresh peas are used.  Between its beautiful color and bright flavor, I think that you’ll find that it’s the perfect way to celebrate Easter and the arrival of spring!

 

Spring Pasta with Green Peas and Prosciutto
Serves 4
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Ingredients
  1. 12 ounces fresh linguini pasta
  2. 1 Tablespoon olive oil
  3. 3 ounces sliced prosciutto, cut into 1” squares
  4. 2 shallots, diced finely
  5. 2 Tablespoons vermouth or other white wine
  6. 12 – 16 ounces frozen green peas
  7. 8 ounces bone broth or stock
  8. 1 Tablespoon fresh lemon juice
  9. ¼ cup heavy cream
  10. salt and pepper to taste
  11. Pecorino cheese, grated
Instructions
  1. Bring a large pot of salted water to boil while you are preparing the sauce. Remove the pasta from the refrigerator to allow it to warm up slightly.
  2. In a large skillet, heat the olive oil over medium heat. Add the prosciutto to the pan, stirring to separate the pieces and prevent them from sticking to the pan. Cook for a minute before adding the diced shallots. Cook for 2-4 minutes until translucent, stirring occasionally. Add the vermouth to deglaze, scraping up any browned bits using a wooden spoon.
  3. Add the frozen peas to the pan, tossing or stirring to mix them with the prosciutto and shallot. Add the bone broth and bring to a simmer. Maintain the pan at a simmer until the peas are cooked but retain a bit of texture.
  4. Add the lemon juice and heavy cream to the pan, stirring to combine. Reduce the heat to a gentle simmer. Taste for seasoning, adding salt and pepper as needed.
  5. Add the pasta to the boiling water, stirring to separate the individual noodles. Cook briefly, one or two minutes (or according to the package directions). Remove the cooked pasta from the boiling water and add to the prosciutto and pea mixture, tossing to fully incorporate and coat the pasta with the sauce.
  6. If you feel that the sauce needs a bit more liquid, add some of the pasta boiling water a ladle full at a time until it reaches your desired consistency. Taste for seasoning, adding more salt or pepper as needed. Serve hot with a sprinkling of grated cheese.
Notes
  1. If you don’t have fresh pasta on hand, you can substitute dried pasta. Simply cook your pasta according to its needs and the package directions.
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Spicy Ginger and Garlic Quick Pickles

Spicy Ginger and Garlic Quick Pickles at 1840 FarmDo you ever discover a new recipe and know immediately that you simply have to try it?  When there’s just something about the ingredients, method, or photo of the dish that calls to you?  This was the case when I found myself reading the Sunday paper last March. 

By the time I had finished reading Curtis Stone’s recipe for Spicy Ginger Pickles served on Pork Burgers, I knew that whatever plans I had for dinner had been postponed.  Suddenly, it was burger night.

I have been making pickles of both the canned, traditional type and quick pickle variety for several years.  We plant our favorite heirloom cucumbers in the garden each year, hoping to have a bumper crop so that we can fill the pantry with rows of glistening glass jars filled with bread and butter slices and dilled garlic spears.  We also keep the refrigerator stocked with our briny, fresh refrigerator dill pickles.  We love pickles as a snack, on sandwiches and burgers, and as a topping for the cheese and charcuterie we often serve as snack dinner.

During the last year, I gradually modified Curtis’ pickle recipe to create a version that we love even more.  I make these pickles almost weekly, making sure that we always have them on hand and at the ready.  The process is simple and the results are crisp and delicious.  In a matter of minutes, I can create a quart sized jar full of these quick pickles.  After a few hours of chilling in the refrigerator, each slice is full of flavor and ready to enjoy.

If you’re looking for other delicious ways to add flavor to your sandwiches and burgers, we love to add homemade Classic Sauerkraut and Farmhouse Kimchi.  They’re full of flavor and add taste and crunch to each delicious bite.

Spicy Ginger and Garlic Quick Pickles
Because these pickles are refrigerated instead of prepared for long term storage, the recipe can be adjusted to your preference. The amount of ginger, onion, garlic, and jalapeño can be adjusted to your preference. If you like your pickles with a more pronounced vinegar zing, replace a portion of the water with vinegar to intensify the briny flavor.
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Ingredients
  1. 1 cup (8 ounces) white vinegar
  2. 1 cup (8 ounces) water
  3. 3 Tablespoons sugar
  4. 1 Tablespoon kosher salt
  5. 1 medium jalapeño pepper, sliced thinly
  6. 1 Tablespoon fresh ginger, peeled and chopped finely
  7. 2 green onions/scallions, thinly sliced
  8. 1 clove garlic, peeled and minced
  9. 1 English hothouse cucumber, ends removed and sliced thinly
Instructions
  1. Prepare the brining liquid by combining the vinegar, water, sugar, and salt in a saucepan. Simmer gently over medium heat until the salt and sugar are fully dissolved. Remove the pan from heat and set aside.
  2. To a clean quart sized canning jar, add the jalapeño pepper, ginger, onion, and garlic. Add the cucumber slices, filling the jar and pressing lightly if needed to fit as many cucumber slices as possible into the jar. Slowly pour the brining liquid into the jar to cover the cucumbers slices.
  3. Cover the jar and refrigerate until ready to use. The flavor of these pickles will be delicious after a few hours chilling in the refrigerator.
Notes
  1. These pickles should be stored in the refrigerator and used within 14 days. I often use a splash of the pickling liquid to brighten salad dressing, fresh slaw, or a batch of egg salad. With just a spoonful, the flavor of these dishes gets a great boost.
Adapted from Curtis Stone's Spicy Ginger Pickles
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Curried Cauliflower

Curried Cauliflower at 1840 FarmI’m having a bit of a love affair with curries right now.  I just can’t seem to get enough of the earthy, spicy flavor of curry this winter.  Luckily, my family loves curry as much as I do, so curries seem to be finding their way on to our dinner plates on a regular basis.

This recipe is simple to prepare and full of that amazing flavor of curry with earthy notes from turmeric paired with the brightness of ginger and garlic and balanced with the creamy richness of coconut milk.  The sauce accentuates the natural flavor of the cauliflower without masking it.  One bite and you’ll be dreaming of ways to add this dish to your menu plans each and every week!

Curried Cauliflower
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Ingredients
  1. 1 large head cauliflower
  2. 1 Tablespoon coconut oil
  3. 1 Tablespoon chili paste
  4. 2 cloves garlic, minced
  5. 1 Tablespoon fresh ginger, minced
  6. 8 ounces coconut milk
  7. 2 Tablespoons curry powder
  8. 2 teaspoons turmeric powder
  9. 1 Tablespoon fresh lemon juice
  10. salt and pepper to taste
Instructions
  1. Prep the cauliflower by dividing the head into similarly sized florets. I like to cook relatively small pieces, making them bite sized. I find that they cook quickly and evenly and don’t require being cut at the table before eating.
  2. In a large skillet over medium heat, sauté the cauliflower florets in coconut oil for 6-8 minutes, until they begin to soften and brown slightly. Add the chili paste, garlic, and ginger, cooking briefly to warm, approximately one or two minutes. Add the coconut milk, curry powder, and turmeric, stirring to combine.
  3. Bring the mixture to a simmer before reducing the heat to low. Simmer for a few minutes to allow the flavors to meld. Taste for seasoning, adjusting as needed. Lemon juice can be added to increase the brightness in the dish if desired.
  4. Remove from heat and serve as a side dish or over steaming bowls of rice as a main course with warm naan or pita bread.
Notes
  1. This recipe is highly adaptable. If you like your curry spicy, add a bit more chili paste or cayenne pepper to taste. You can increase the ratio of coconut milk if you prefer your cauliflower to have more curry sauce or if you are serving over rice. Feel free to experiment, adjust, and add your favorite flavors to this dish. Make it your own and enjoy every flavorful bite!
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Farmhouse Style Valentine’s Day Favorites

ValentineBasket Card RecipeHere at 1840 Farm, we’re counting down the days until Valentine’s Day.  We’ve been making dozens of our heart shaped baskets and sending them on their way to customers from coast to coast.  We’ve also been dreaming of getting into the farmhouse kitchen to make up a few of our favorite Valentine’s Day treats.   Now I just have to decide which recipe to make first!

We have highlighted our favorite Valentine’s Day recipes in the photo gallery below.  These are the recipes we love to share with friends and family to celebrate the holiday that is all about taking time to tell those people near and dear to you just how important they are.  From dark chocolate butter cookies and brownies to delicious buttercream frosting flavored with a bit of a great stout beer, you’re sure to find something to put a smile on your Valentine’s face.

You can access any of the posts by clicking on the photos below. Happy Valentine’s Day!

 

 

Permanent link to this article: http://1840farm.com/2016/02/valentinesday/

Baked Pizza Dip

 Baked Pizza Dip at 1840 FarmBaked Pizza Dip at 1840 FarmWho doesn’t love pizza? It’s difficult to top the combination of gooey cheese, savory tomato sauce, and your favorite toppings. Pizza is always a hit here whether it is of the homemade, local pizzeria, or takeout variety. I knew that a bubbly, gooey baked pizza dip would be something that we would all love.

After a little experimenting with cheeses, sauces, and toppings, we settled on our favorites and started assembling our dip. It was simple to put together and ready to bake in about twenty minutes. After another twenty minutes in the oven, it was bubbling and ready to serve. It smelled delicious and filled the entire farmhouse with its intoxicating aroma.

I served the dip with slices of warm Italian bread and garlic bread. It was delicious on both. The combination of the smooth cheese and tangy tomato sauce were perfect. Everyone came back for more. It was so good that we were talking about making it again before we had even finished it.

This recipe would be perfect for a comforting snack on a snowy afternoon, a get together with friends, or an easy party appetizer. On Super Bowl weekend, it may come in handy!

Baked Pizza Dip
This dip deconstructs pizza, allowing you to bake up a bubbly, gooey dish of the cheese and sauce normally found on your favorite pizza. It is delicious served with sliced bread, garlic bread, or your favorite thick crackers or pita chips. Because the bread or crackers are served on the side, this would be the perfect pizza treat for families that avoid gluten when served with your favorite gluten free bread. It can also be tossed with freshly cooked pasta for a delicious, comforting meal. I like to make my own tomato sauce for this recipe. You can use one to one and a half cups of your favorite tomato sauce with equally delicious results.
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For the sauce
  1. 1 Tablespoon olive oil
  2. 2 cloves garlic, minced
  3. 2 Tablespoons tomato paste
  4. 14 ounces tomato sauce/puree
For the dip
  1. 8 ounces cream cheese, softened
  2. 8 ounces ricotta cheese
  3. 8 ounces mozzarella cheese, shredded
  4. 1 ounce Parmesan cheese, grated
  5. assorted pizza toppings if desired
  6. dried oregano
  7. Italian bread, garlic bread, or your favorite crackers for serving
Instructions
  1. Preheat the oven to 400 degrees Fahrenheit.
  2. In a small pan over medium heat, sauté the garlic for one minute. Add the tomato paste and stir to cook briefly, approximately one to two minutes. Add the tomato sauce and stir to combine. Reduce the heat to low and simmer to thicken slightly, stirring occasionally. Taste for seasoning, adding salt and pepper as needed.
  3. In a medium bowl, combine the softened cream cheese and ricotta. Stir until the mixture is smooth. Transfer to an oven safe casserole dish, spreading to evenly cover the bottom. Sprinkle half of the mozzarella cheese over the ricotta mixture.
  4. Top the cheesy layer with the tomato sauce, distributing it evenly. Sprinkle the remaining mozzarella over the tomato sauce. Top with the Parmesan cheese and your favorite pizza toppings. Sprinkle a bit of dried oregano over the top.
  5. Transfer the dish to the oven and bake for 15-20 minutes. The mixture will become bubbly and slightly browned on top. Your bread can be warmed for a few minutes in the same warm oven.
  6. Remove the bubbly dip from the oven. Allow to cool slightly as you slice and plate the bread. The dip can be served family style from the casserole dish or in small bowls or ramekins for dipping. Enjoy!
Notes
  1. ©1840 Farm. All content and images are copyright protected. Recipes and images are not to be used or republished without prior permission. If you adapt this recipe, please re-write the recipe in your own words, and link back to this post for the original recipe.
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To make sure that you don’t miss any of our original content or favorite recipes, DIY projects, and homesteading advice from around the web, subscribe to The 1840 Farm Community Newsletter. Visit our subscription form to become the newest member of The 1840 Farm Community.

Our newsletter isn’t the only way to follow what’s happening here at 1840 Farm.
You’re always welcome at 1840 Farm
and at The 1840 Farm Mercantile Shop on Etsy.
You can also find 1840 Farm throughout the social media universe on
Facebook, Twitter, Pinterest, Flickr, and Bloglovin‘.

We even created a new 1840 Farm Community Newsletter Pinterest board to catalog
our newsletter content so that you could easily pin your favorites to your own boards.

Come add your voice to our conversation!
We’ll hope to see you there!

 


 

Permanent link to this article: http://1840farm.com/2016/02/baked-pizza-dip/

Jelly Doughnut Muffins

Jelly Doughnut Muffins at 1840 FarmThe other day, my son mentioned that he would love to have jelly donuts for breakfast over the weekend. It’s a seemingly simple request with a delicious treat for the whole family. Unfortunately, his food request isn’t quite that simple here at our house.

With food allergies to contend with, certain foods are incredibly difficult for us to purchase. We’re incredibly fortunate to have discovered what I think are the most delicious donuts on earth at Holy Donut. We’re even luckier that they don’t use any peanuts or other nuts in their bakery, so we can safely enjoy their amazing donuts here at home. Of course, it isn’t always possible for us to take a two and a half hour road trip to pick up donuts. If Portland, Maine was a little closer to home, their donuts might be on our breakfast table every weekend.

I have made homemade donuts before, but this time I decided to move in a different direction. I remembered having an old recipe from Fine Cooking Magazine for a doughnut muffin from Downtown Bakery & Creamery in California. I had been holding on to that recipe for several years. These muffins are often talked about in food magazines and television shows. I’ve seen them chosen as the “favorite” bite of many famous foodies. Now it was my turn to try them.

JellyDonutMuffinWMEverything I read mentioned that these muffins had the taste and texture of a great cinnamon sugar cake doughnut without the need for me to roll out the dough, cut out the doughnuts, and fry them in oil before serving. Better yet, the batter could be prepared and stored in the refrigerator for several days, allowing me to bake fresh muffins for days to come.

I reasoned that the muffins could only be made better by adding a spoonful of homemade jelly inside before serving. My son would enjoy the flavor of jelly donuts and we’d get to try out a recipe for a muffin that is so beloved by those who line up to buy them at Downtown Bakery.

The recipe was simple to prepare. I baked them each day for four days. The fresh muffins on the fourth day were every bit as delicious as those prepared on day one. Each morning, my family couldn’t stop commenting about how amazing they were. Without jelly, they taste like the world’s best coffeecake in muffin form. With a bit of our homemade jelly, jam, or marmalade spooned into the center, they deliver jelly doughnut flavor with every single bite.

My son loved these muffins as much as I hoped he would. This recipe is definitely the path to a sweeter weekend for the whole family and an easy treat for me to add to our farmhouse table at breakfast time. Because the batter can be made ahead of time, I can prepare the batter on Friday and then bake them each weekend morning for our breakfast.  While they bake in the oven, I can accomplish my morning farm chores and start enjoying my first cup of coffee. As they cool on the counter, I’ll struggle to decide what sort of filling I want to enjoy. No matter what I chose, they’re bound to be delicious!

Jelly Doughnut Muffins
Yields 16
I love to bake these muffins in my extra-large muffin pan. The large, fluffy muffins are beautiful and perfect for filling with our favorite homemade jam, jelly, or marmalade. I bake enough for the crowd and serve them with a full array of our homemade preserves, allowing each person to choose their favorite filling. If you prefer, you could bake your muffins in a standard sized muffin pan. Simply reduce the baking time, checking the muffins after fifteen minutes to ensure that they don’t overbake.
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For the muffins
  1. 8 ounces (2 sticks) butter, softened and cubed
  2. 1 ¾ cup granulated sugar
  3. 4 ounces (1/2 cup) oil (any neutral tasting oil will do)
  4. 1 Tablespoon vanilla extract
  5. 4 large eggs
  6. 6 cups All-purpose flour
  7. 5 teaspoons baking powder
  8. ½ teaspoon baking soda
  9. 1 ¾ teaspoon salt
  10. 1 teaspoon ground cinnamon
  11. 1/3 cup buttermilk
  12. 1 2/3 cup whole milk
For the topping
  1. melted butter for brushing on warm muffins
  2. ½ cup granulated sugar
  3. 1-2 teaspoons ground cinnamon
Instructions
  1. Preheat the oven to 350 degrees Fahrenheit. Line the cavities of a muffin tin with paper liners. You can also use silicone cupcake liners if you prefer. Set aside as you prepare the batter.
  2. Using a mixer, beat the butter and sugar in a large bowl until creamy. Add the oil and vanilla extract, mixing briefly to incorporate. Add the eggs and beat until the mixture is smooth.
  3. In a medium bowl, combine the flour, baking powder, baking soda, salt, and cinnamon. Use a whisk to blend and aerate the dry ingredients.
  4. In a small bowl or measuring cup, combine the buttermilk and whole milk.
  5. Add approximately one third of the dry ingredients to the butter mixture. Slowly mix to incorporate. Add half of the milk/buttermilk and mix gently. Repeat until all of the dry and wet ingredients have been fully incorporated. Take care not to overmix. Stop the mixer as soon as the batter is smooth. Overmixing will encourage the gluten in the flour to develop, creating a chewy muffin rather than the flaky, light muffin we’re trying to create.
  6. Scoop around ½ to 2/3 cup batter into each lined muffin tin. I use an ice cream scoop, adding two scoops of batter to each liner. The batter should be almost even with the top of the liner.
  7. Transfer the muffin pan to the preheated oven. Bake for 30-40 minutes, until the muffins are firm to the touch and a toothpick inserted into the middle of the muffin comes out with small crumbs attached.
  8. Remove the baked muffins from the oven. Allow them to cool for a few minutes as you prepare the cinnamon sugar topping.
  9. In a small bowl, melt a few tablespoons of butter. In a second small bowl, combine the granulated sugar and cinnamon, adjusting the amount of cinnamon based on your preferences.
  10. Brush or dip each warm muffin in the melted butter. Dip the butter topped muffins in the cinnamon sugar or spoon the cinnamon sugar on top, allowing the cinnamon sugar to adhere to the top of each muffin. Set the muffins aside to cool slightly.
  11. At this point, the muffins can be allowed to cool to room temperature and stored in an airtight container before serving. The batter can also be held for several days in the refrigerator, baking fresh muffins for breakfast each morning.
  12. Right before serving, use a small paring knife or apple corer to remove a small portion of the center of the muffin. Spoon a teaspoon of your favorite jam, jelly, or marmalade into the cavity before serving your Jelly Doughnut Muffins. Enjoy!
Adapted from Fine Cooking Magazine
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To make sure that you don’t miss any of our original content or favorite recipes, DIY projects, and homesteading advice from around the web, subscribe to The 1840 Farm Community Newsletter. Visit our subscription form to become the newest member of The 1840 Farm Community.

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You’re always welcome at 1840 Farm
and at The 1840 Farm Mercantile Shop on Etsy.
You can also find 1840 Farm throughout the social media universe on
Facebook, Twitter, Pinterest, Instagram, Flickr, and Bloglovin‘.

We even created a new 1840 Farm Community Newsletter Pinterest board to catalog
our newsletter content so that you could easily pin your favorites to your own boards.

Come add your voice to our conversation!
We’ll hope to see you there!


 

Permanent link to this article: http://1840farm.com/2016/02/jelly-doughnut-muffins/

French Toast Bread Pudding

French Toast Bread Pudding at 1840 FarmFrench Toast Bread Pudding with a cup of hot coffee is one of my favorite ways to begin our Sunday mornings here at 1840 Farm. It’s tough to beat a dish that tastes this delicious and can be put together the night before. Humble day old bread never had it so good.

This recipe combines the flavor of French Toast with the texture and ease of bread pudding. Every cube of bread soaks up the eggy custard, puffing up as it bakes, creating both soft and crunchy textures. This dish has everything: beauty, flavor, texture, and the assumption that you must have spent hours in the kitchen creating such a delicious, comforting dish. Knowing that you didn’t just might make it taste even better.

This recipe is delicious and great for a crowd. Because all of the prep work is done the night before, I can spend my time enjoying the family and friends gathered for breakfast or brunch the next morning. I love knowing that something so delicious is baking in the oven while I’m enjoying the coffee and company around our farmhouse table. As the intoxicating aroma fills the farmhouse, we all become eager to dig in and taste that first delicious bite.

While the ingredients in this recipe are simple, the results are amazing. Each bite of bread is filled with the rich flavor of fresh eggs and earthiness of vanilla. As it bakes in the oven, the caramel beneath the bread cubes becomes thick and luscious. This really is a recipe where the finished dish is definitely greater than the sum of its parts. Believe me, you’ll serve this once to your family and friends and they will keep coming back for more!

French Toast Bread Pudding
Serves 8
This recipe combines the flavor of French Toast with the texture and ease of bread pudding. Every cube of bread soaks up the eggy custard, puffing up as it bakes, creating both soft and crunchy textures. This dish has everything: beauty, flavor, texture, and the assumption that you must have spent hours in the kitchen creating such a delicious, comforting dish. Knowing that you didn’t just might make it taste even better.
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Cook Time
35 min
Cook Time
35 min
Ingredients
  1. 5 large eggs
  2. 6 ounces half and half
  3. 6 ounces whole milk
  4. 1 Tablespoon vanilla extract
  5. 1 Tablespoon Grand Marnier
  6. 1 large French baguette
  7. 4 ounces (1 stick) butter, cubed
  8. 1 cup (192 grams) brown sugar
  9. 1 Tablespoon honey
  10. 1/8 teaspoon sea salt
Instructions
  1. In a large bowl, whisk together the eggs, half and half, milk, vanilla extract, and Grand Marnier. Using a serrated knife, cut the bread into 1 inch cubes. Add the bread cubes to the egg mixture and stir gently with a spatula to coat each cube. Allow the bread to rest in the egg mixture as the caramel is prepared.
  2. In a small pan over medium heat, melt the butter. Add the brown sugar, honey, and salt. Stir over medium heat until the mixture is smooth. Remove the caramel from heat.
  3. Transfer the caramel to a large oven safe casserole dish (I use my lasagna pan). Spread the caramel to fully cover the bottom of the pan. Using a spatula, gently transfer the soaked bread cubes to the pan, distributing them to evenly fill the pan and cover the caramel. Cover the pan and refrigerate overnight.
  4. In the morning, preheat the oven to 350 degrees Fahrenheit. Remove the pan from the refrigerator and place on a large baking sheet. When the oven has come up to temperature, place the pan in the oven and bake uncovered for 30-35 minutes. When the bread is perfectly baked, it will be puffed and golden on the edges.
  5. Remove the pan from the oven, pour the coffee, and serve. I like to use a large spatula to remove a serving from the baking pan. By turning the spatula upside down to plate the bread pudding, the gooey caramel will be on top, making its way through the bread cubes to the plate below. It’s a feast for the eyes and the taste buds. Enjoy!
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To make sure that you don’t miss any of our original content or favorite recipes, DIY projects, and homesteading advice, subscribe to The 1840 Farm Community Newsletter. Visit our subscription form to become the newest member of The 1840 Farm Community.

Our newsletter isn’t the only way to follow what’s happening here at 1840 Farm.
You’re always welcome at 1840 Farm
and at The 1840 Farm Mercantile Shop on Etsy.
You can also find 1840 Farm throughout the social media universe on
Facebook, Twitter, Pinterest, Instagram, Flickr, and Bloglovin‘.

We even created a new 1840 Farm Community Newsletter Pinterest board to catalog
our newsletter content so that you could easily pin your favorites to your own boards.

Come add your voice to our conversation!
We’ll hope to see you there!


 

Permanent link to this article: http://1840farm.com/2016/01/french-toast-bread-pudding/

Brown Butter Marshmallow Rice Cereal Treats

Brown Butter Marshmallow Rice Cereal Treats at 1840 Farm

Who doesn’t love a rice cereal treat? It’s the perfect blend of sweet, gooey marshmallow and crisp rice cereal. From children to adults alike, the sight of a pan of these treats puts a smile on everyone’s face.

I like these treats, but I’ve always felt that they needed a little something. So many of them have but one flavor: sweet. I love marshmallow flavor as much as the next person, but I wanted something to balance it out, give it more depth and make me want more.

One day as I was making a batch of these treats, I left the butter on a bit too long. Suddenly, the farmhouse kitchen was filled with the delightful aroma of brown butter. I wondered if brown butter might be exactly the flavor I was looking for and continued on, making a pan of treats and cutting one immediately to see if I had happened upon a delicious combination by pure luck.

One bite later, I knew that I had. The flavor was sweet and slightly salty, with the rich buttery flavor that brown butter is famous for. This was a treat that was greater than the sum of its parts. It was perfect and I couldn’t wait for my family to have a bite and weigh in.

They loved the combination just as much as I did, so a new family favorite recipe was born. I haven’t made marshmallow rice cereal treats any other way since then. Here’s hoping that you won’t dream of making them any other way once your friends and family have had a bite of your first pan of these!

Brown Butter Marshmallow Rice Cereal Treats
Serves 8
Forget about the standard marshmallow rice squares. These are just as easy to make and so much more flavorful. Grownups will clamor for seconds right along with the kids. They're really that delicious!
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Cook Time
10 min
Total Time
10 min
Cook Time
10 min
Total Time
10 min
Ingredients
  1. ½ cup butter (1 stick) divided into two equal portions
  2. 10 ounces mini marshmallows (1 cup reserved)
  3. 5 cups crisp rice cereal
  4. 1 Tablespoon vanilla extract
  5. 1/8 teaspoon sea salt
Instructions
  1. In a small bowl, measure out 1 cup of the mini marshmallows and 5 cups of crisp rice cereal. Line a 9x9 baking pan with parchment paper or waxed paper to prevent the treats from sticking to the pan. Set aside.
  2. Make the brown butter by adding half of the stick of butter to a large pot over medium heat. After the butter melts, you will notice that the milk solids will begin to separate. Continue to cook, stirring occasionally to allow those solids to brown slightly. You will notice a slight change in color and aroma. Brown butter has a slightly nutty aroma which will signal that the solids have caramelized and that the brown butter has finished cooking.
  3. Reduce the heat to low and add the remaining butter. This will cool the pan and stop the brown butter from cooking, preventing the solids from burning. Once all of the butter has melted, add the bag of marshmallows (less the cup that has been removed) to the pan. Stir until the marshmallows and butter have combined to create a melted, smooth mixture. Add the vanilla extract and salt, stirring to fully combine. Remove the pan from the heat.
  4. Add the crisp rice cereal and reserved mini marshmallows in a single addition, stirring with a spatula until it is fully combined and the melted butter marshmallow mixture evenly coats the cereal. Transfer the entire mix to the lined pan. Using the back of the spatula, press the warm mixture to the edges of the pan, smoothing the top to create an even pan of treats.
  5. Allow the treats to cool slightly before cutting into squares and serving. They’re delicious on their own or paired with coffee or hot chocolate.
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To make sure that you don’t miss any of our original content or favorite recipes, DIY projects, and homesteading advice, subscribe to The 1840 Farm Community Newsletter. Visit our subscription form to become the newest member of The 1840 Farm Community.

Our newsletter isn’t the only way to follow what’s happening here at 1840 Farm.
You’re always welcome at 1840 Farm
and at The 1840 Farm Mercantile Shop on Etsy.
You can also find 1840 Farm throughout the social media universe on
Facebook, Twitter, Pinterest, Instagram, Flickr, and Bloglovin‘.

We even created a new 1840 Farm Community Newsletter Pinterest board to catalog
our newsletter content so that you could easily pin your favorites to your own boards.

Come add your voice to our conversation!
We’ll hope to see you there!


 

Permanent link to this article: http://1840farm.com/2016/01/brownbuttermarshmallowcerealtreats/

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