Tag Archive: 1840 Farm

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.
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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. 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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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, 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.

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!
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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/

Curried Chickpeas

Curried Chickpeas at 1840 Farm

We’re only weeks away from the Big Game, the biggest football game of the calendar year. Football fans will be planning gatherings with family and friends to watch the game and enjoy fun food while doing so.

We’ll do the same, making our favorite snack foods to nibble on during the pregame until the last seconds tick off on the game clock. While we haven’t decided on the final menu, I know that we’ll probably have grilled burgers and sausages, perhaps a pot of chili, and these delicious curried chickpeas.

When entertaining, I love to depend on recipes that can be prepared ahead, and those that pair well with a variety of other recipes. These chickpeas are just that sort of recipe. They develop a deep flavor when allowed to rest in the refrigerator for a few hours or overnight before serving. They make a great, flavorful side dish for grilled meats, and offer a great vegetarian option for those who prefer not to eat meat.

I prepare a large batch of these chickpeas the day before the Big Game. If we have enough of them leftover, I have been known to serve them over steamed rice for dinner the next night or I often puree them with a bit of olive oil, tahini, and lemon juice to make a delicious curried hummus. No matter how I reimagine them, they’re always delicious.

One of our favorite brands, Mezzetta, is celebrating the Big Game by holding their Homegating MVP (Most Valuable Pepper) Sweepstakes.  You can enter to win an amazing collection of prizes from Mezzetta.  You can enter to win:

Grand Prize (one winner will be selected)
55” 4K LED TV
The Mezzetta Homegating Party Pack (Mezzetta branded football, blanket, four pint glasses, cooler, party tray, cocktail napkins, and a jar each of Mezzetta Whole Golden Greek Peperoncini, Deli-Sliced Tamed Jalapeños, Deli-Sliced Mild Pepper Rings, Sliced Golden Greek Peperoncini, Roasted Bell Peppers and Deli-Sliced Roasted Bell Pepper Strips.

Runner Up Prizes (ten winners will be selected)
The Mezzetta Homegating Party Pack (Mezzetta branded football, blanket, four pint glasses, cooler, party tray, cocktail napkins, and a jar each of Mezzetta Whole Golden Greek Peperoncini, Deli-Sliced Tamed Jalapeños, Deli-Sliced Mild Pepper Rings, Sliced Golden Greek Peperoncini, Roasted Bell Peppers and Deli-Sliced Roasted Bell Pepper Strips.

After you’ve entered to win, you can find a great group of recipes perfect for game day.  I can’t wait to try the Italian nachos they shared in this video! Be sure to enter before January 26, 2016.  Good luck to all who enter!

Curried Chickpeas
I prepare a large batch of these chickpeas each time I make them. If we have enough of them leftover, I have been known to serve them over steamed rice for dinner the next night or I often puree them with a bit of olive oil, tahini, and lemon juice to make a delicious curried hummus. No matter how I reimagine them, they’re always delicious.
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Ingredients
  1. 8 cups chickpeas, cooked and drained
  2. 1 Tablespoon olive oil
  3. 1 large onion, diced
  4. 6 cloves garlic, minced
  5. ¼ cup Mezzetta Roasted Red Bell Peppers, drained and chopped
  6. 2 Tablespoons sundried tomatoes packed in oil, drained and chopped
  7. 1 Tablespoon tomato paste
  8. 1 Tablespoon chili paste
  9. 8 ounces coconut milk
  10. 8 ounces bone broth or stock
  11. 2 Tablespoons curry powder
  12. 2 teaspoons turmeric powder
  13. 2 Tablespoons fresh lemon juice
  14. salt and pepper to taste
Instructions
  1. In a large pot over medium heat, sauté the onion in olive oil until translucent. Add the garlic, peppers, and sundried tomatoes, cooking briefly to warm, approximately one or two minutes. Add the tomato paste, chili paste, coconut milk, and broth, stirring to combine.
  2. Bring the mixture to a simmer before reducing the heat to low. Add the curry, turmeric, lemon juice, and drained chickpeas. Stir to combine and simmer for 20 minutes. Taste for seasoning, adjusting as needed.
  3. Remove from heat and serve as a side dish or over steaming bowls of rice as a main course with warm pita bread.
Notes
  1. I prefer to cook dried chickpeas for this recipe, using two pounds of them which leaves me with a few extra to use in other dishes. You could substitute canned chickpeas if you prefer, using 4-5 cans which have been rinsed and drained.
  2. This recipe is highly adaptable. If you like your curry spicy, add a bit more chili paste or cayenne pepper to taste. You can vary the ratio of coconut milk to bone broth if you prefer a creamier curry or one with more of a broth base. 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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We’re thrilled to have the opportunity to share one of our favorite brands with our readers.  1840 Farm abides by word of mouth marketing standards. We believe in honesty of relationship, opinion and identity.  Compensation received from sponsors will not influence the topics or posts made on this blog.  Sponsored posts will be clearly labeled as such. Product reviews will include our honest opinions about the product(s) reviewed.  Products that do not meet our standards of daily use on our farm will not be reviewed. Samples of the products that I review are sent to me at no expense in order to allow me to use the product and evaluate its performance.  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.

Permanent link to this article: http://1840farm.com/2016/01/curried-chickpeas/

1840 Farmhouse Table 365

Pastrami Sandwich at 1840 FarmIf you follow us on Facebook and  Instagram, you may have noticed that I’ve been sharing photos with #1840farmhousetable365 each day. I decided that I will share at least one photo of something that we’re enjoying at our farmhouse table each day in 2016. Some days, there may be more than one post, but I promise to share at least one each and every day.
 
I’m hoping that sharing these posts will give you a bird’s eye view of what we’re eating at our farmhouse table. It’s far too easy to only share the most spectacular meals, giving the impression that we never eat takeout pizza, never decide to happily have a simple egg sandwich for dinner. Believe me, we do.  In the interest of being more transparent, I’ll be sharing the simple and sublime along with everything in between.
 
I believe that food is important and that being connected to your food is even more important. I also believe that sharing food with someone near and dear to you can elevate the simplest food to the most memorable meal.  The food that we eat matters, but the manner in which we eat is even more critical. Taking time to sit down, eat together, and share the news of our day is my favorite time of day.  I hope that you’ll enjoy sharing a bit of that with me by following along all year.
 

Permanent link to this article: http://1840farm.com/2016/01/1840farmhousetable365/

Farmhouse Style Cast Iron Skillet Meatloaf

Farmhouse Style Cast Iron Skillet Meatloaf

In my book, there’s nothing more comforting on a cold winter’s night than meatloaf and mashed potatoes. If that meatloaf can be prepared in a cast iron skillet, all the better. Comfort food from a cast iron skillet is just the sort of farmhouse style comfort food my family clamors for on a wintry New England day.

A cast iron skillet is perfectly suited for making meatloaf. It holds the heat well, ensuring that the meatloaf bakes evenly. The same skillet can be used to sauté the vegetables and herbs that will be incorporated into the meatloaf before being used to bake the meatloaf in the oven. Reducing the number of dishes I need to use and clean while prepping dinner is always a welcome development in my kitchen.

Once you’ve made this cast iron skillet meatloaf, you’ll be left wondering why you ever baked meatloaf in a loaf pan. My loaf pan may be feeling a bit lonely, because I’ve never made meatloaf in that pan since discovering that I could bake it so perfectly in my cast iron skillet!

Farmhouse Style Cast Iron Skillet Meatloaf
Serves 6
I like to incorporate Italian sausage into the ground beef or buffalo that I use in this recipe. The combination results in a wonderfully seasoned, delicious meatloaf. If you like more spice, you could certainly use spicy Italian sausage with equally delicious results. I often double this recipe and use my large 12 inch cast iron skillet to bake a larger meatloaf. Then I am able to look forward to serving leftovers the next night. Like most savory dishes, this meatloaf is even more delicious the second night!
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Cook Time
1 hr
Cook Time
1 hr
Ingredients
  1. 1 Tablespoon lard
  2. 1 Large onion, finely diced
  3. 3 garlic cloves, minced
  4. 1 teaspoon dried thyme
  5. 1 teaspoon dried rosemary
  6. 8 ounces Italian sausage, removed from the casing
  7. 16 ounces ground grass fed beef or buffalo
  8. 1 Tablespoon tomato paste
  9. 1/3 cup old fashioned oats
  10. 2 large eggs
  11. 2 ounces mozzarella cheese, shredded
  12. ¼ cup ketchup
  13. 1 Tablespoon soy sauce
  14. 1 Tablespoon brown sugar
Instructions
  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Warm an 8-9 inch cast iron skillet over medium heat. Add the lard, swirling the pan to coat the bottom surface of the skillet. Add the onions and cook until translucent. Add the garlic, thyme, and rosemary, stirring for one minute to prevent the garlic from burning. Remove the pan from the heat.
  3. In a large bowl, combine the ground beef or buffalo with the Italian sausage that has been removed from its casing. Add the tomato paste, sautéed onion mixture, oats, and eggs. Mix to fully combine the ingredients.
  4. Transfer about half of the mixture to the cast iron skillet, pressing to evenly cover the bottom of the skillet. Sprinkle the shredded mozzarella cheese over the top before covering with the remaining ground meat mixture. Press the meat mixture to the edges of the skillet. The mixture should reach the edges of the skillet and be an even thickness to ensure that it will bake evenly.
  5. In a small bowl, combine the ketchup, soy sauce, and brown sugar. Spread this mixture over the top of the ground meat. Transfer the skillet to the warm oven and bake for 50 to 60 minutes. When the meatloaf is finished, it will begin to pull away from the edges of the pan and register at 160 degrees on a meat thermometer.
  6. Remove the meatloaf from the oven and allow to cool for five minutes before slicing into wedges and serving. We love to enjoy this meatloaf with Colcannon Style Mashed Potatoes. The combination of meatloaf, potatoes, and cabbage is a favorite at our farmhouse table.
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Permanent link to this article: http://1840farm.com/2016/01/farmhouse-style-cast-iron-skillet-meatloaf/

Deep and Dark Chocolate Brownies

Dark Chocolate Brownies at 1840 FarmWhen we need a warm and comforting dessert, this brownie recipe immediately comes to mind. I’d love to take credit for baking them, but these are my daughter’s triumph. She began making them a few years ago and quickly became the brownie baker in our family.

We enjoy these amazing brownies all year long, but they’re especially popular during the deep, dark New England winter. When the snow is falling outside and the temperatures are cruel, comfort food is needed. A warm brownie packed with chocolate is just what the doctor ordered on those dark days.

This recipe is simple to follow and the results are delicious. The brownies are fudgy and packed with chocolate flavor. They can easily be adapted to include different types of additions, making the possibilities nearly endless.

No matter what you choose to add to this recipe, I can promise that the results will be delicious. Your family and friends will come to request these fabulous brownies as much as our family and my daughter’s friends do. Prepare to become the brownie baker in your family once they’ve had a taste of these delicious brownies!

Deep and Dark Chocolate Brownies
Candy Cane Brownies at 1840 Farm
We keep this brownie recipe interesting by including a variety of different additions. You can add in 2 cups of your favorite brownie mix-ins from chocolate chips to flavored baking chips, nuts, or even coarsely chopped candies that bake well. This holiday season, we found ourselves using 1 cup of bittersweet chocolate chips and 1 cup of chopped Hershey’s Candy Cane KISSES. The results were festive, beautiful, and delicious!

4 ounces (1 stick) butter, softened and cubed
192 grams (1 cup) granulated sugar
1 Tablespoon homemade vanilla extract
2 large eggs
60 grams (1/2 cup) All-purpose flour
40 grams (1/2 cup) cocoa powder
¼ teaspoon baking soda
¼ teaspoon sea salt
2 cups chocolate chips, flavored baking chips, or other delicious additions

Preheat oven to 350 degrees Fahrenheit. Line a 9×9 baking pan with parchment paper to prevent the brownies from sticking to the pan as they bake.

Combine the softened butter and sugar in a large mixing bowl. Using a mixer, beat until the mixture is smooth and creamy before adding the vanilla extract. Add the eggs and beat to fully incorporate.

In a small bowl, combine the flour, cocoa powder, baking soda, and salt. Add your chosen chocolate chips or other additions and stir lightly to evenly distribute them throughout the dry ingredients.

Add the dry ingredients in a single addition to the butter mixture. Beat just long enough to fully incorporate the dry ingredients. Take care not to overmix.

Using a spatula, transfer the batter to the prepared baking pan. The batter will be very thick. Spread the batter to evenly cover the bottom of the pan.

Bake in the preheated oven for 25-30 minutes or until just set. Because of their fudgy texture and high chocolate content, the brownies can seem underbaked. Once they have cooled to room temperature, they will set up nicely. Resist the urge to overbake them and you’ll be rewarded with delicious fudge like brownies.

Allow the brownies to cool to room temperature. If desired, sprinkle lightly with powdered sugar or top with a scoop of vanilla ice cream before serving. Enjoy!


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/2015/12/deep-and-dark-chocolate-brownies/

The Handmade and Heartfelt Collection

1840 Farm Handmade & Heartfelt CollectionEach basket in our new Handmade & Heartfelt Collection will help to highlight a charity that is near and dear to our hearts.  They’ll also earn much needed funds for those organizations, allowing us to make a donation from The 1840 Farm Community for each basket sold.

We were inspired to create this new collection of handmade baskets by our rescue pup, Penny Lane.  We wanted to give back to the shelter that helped save her from an uncertain fate.  We wanted to show our appreciation for what they gave our family and to help ensure that they could continue their amazing, important work.

The first basket in this collection is our Puppy Love basket.  They will earn donations to The Animal Welfare Society in West Kennebunk, Maine.  They are a no-kill animal shelter who helps to find forever homes for the animals in their care.  They did just that when our family adopted our own Penny Lane in May of 2015.  We’re so grateful that they rescued her mother and siblings from a shelter in Georgia where their future was in danger.Penny Lane at 1840 Farm

After staying with a loving foster family, the puppies were transported to Maine where they settled in before receiving their puppy care from a veterinarian and being made available for adoption.  On the morning that we adopted Penny, there was a line of eager families just waiting to meet their new best friends.  We met a round puppy named Wandi and fell in love.  She stole our hearts and made the decision a simple one:  this pup was coming home to live with us here at 1840 Farm.

Since then, we named that pup Penny Lane and watched as she grew in to a beautiful dog.  Her puppy appearance has evolved into an athletic build that draws compliments wherever she goes.  While her appearance has changed, she hasn’t given up her puppy exuberance for life. Penny has brought joy and her own brand of whimsy to our home and our studio.  Six months after she joined our family, it is difficult to imagine our daily lives without her.

We’ll be adding new baskets to The Handmade & Heartfelt Collection throughout 2016.  We’ll hope to shine a light on wonderful charitable organizations and make donations from The 1840 Farm Community all year long.  We are excited by the amazing possibilities ahead and can’t wait to share them with you.

The sale of our Handmade & Heartfelt Baskets will generate a donation of $2.00 for each Small Table Basket, $3.00 for each Medium Table Basket, and $4.00 for each Large Table Basket.  We will make these donations in the name of The 1840 Farm Community and will continue to share information about the charities associated with each basket here on our blog, in our Etsy Shop, and on Facebook and Instagram.  We hope that you’ll enjoy following along!

The 1840 Farm Handmade & Heartfelt Collection

Together, we’re hoping to make the world
a better place one stitch at a time.

 

Permanent link to this article: http://1840farm.com/2015/12/handmadeheartfelt/

Leftover Thanksgiving Turkey and Potato Hash

Leftover Thanksgiving Turkey Hash in a Cast Iron Skillet at 1840 FarmIn my opinion, Thanksgiving leftovers don’t get the respect they deserve.  A feast on Thursday can produce enough leftovers for an entire weekend of delicious meals and sandwiches.  Any leftover turkey can be transformed into something completely new and delicious with very little effort.

I originally started making a Cast Iron Skillet Pork and Potato Hash with leftovers from our Beer and Brown Sugar Braised Pork.  It was always a hit at our family table and became just as popular as the pork we enjoy the first night for dinner.  Soon, we were making braised pork with this hash in mind and eagerly anticipating the second night’s delicious dinner.

It stood to reason that leftover Thanksgiving turkey would be just as delicious when transformed into hash.  It was.  Year after year, this hash is just as popular as the pork version we enjoy.  It’s also a dish that celebrates those Thanksgiving leftovers while creating something completely different to serve at our family table.

I hope that your family will enjoy it just as much as mine does!

Leftover Thanksgiving Turkey and Potato Hash
Serves 4-6 as a main course

This recipe makes use of one of my favorite pans: a cast iron skillet. I like to use my Lodge 12 inch cast iron skillet when preparing this hash. If your skillet is smaller, you can reduce the proportions to fit your pan. I love to use homemade bone broth for this recipe when I have it on hand, but an equal amount of good quality stock can be used.  If you have any roasted carrots, parsnips, or other root vegetables leftover from your Thanksgiving feast, add them in.  The results will be completely new and delicious!

1 Tablespoon butter
1 large onion, diced
3 cloves garlic, minced
2 ½ pounds potatoes, washed and cut into ½ inch cubes
¼ teaspoon dried thyme
12 ounces homemade bone broth or good quality stock
8 ounces shredded turkey
2 ounces heavy cream
salt and pepper to taste
2 ounces smoked cheddar, grated

Preheat the oven to 400 degrees Fahrenheit. Position an oven rack in the middle of the oven.

Heat a large cast iron skillet over medium high heat. Add the butter to the hot pan and swirl to coat the bottom surface. Add the onion and cook until almost translucent, about five minutes. Add the garlic and cook one minute before adding the potatoes to the pan, stirring to combine.

Add the thyme and bone broth to the pan. Bring the liquid to a simmer. Cover the pan and reduce the heat to low. Cook for 10 minutes undisturbed.

Remove the cover and stir the mixture. The potatoes should have begun to soften and absorbed some of the liquid. Add the turkey and heavy cream to the pan and stir to combine. Taste for seasoning, adding salt and pepper to taste. Press the mixture firmly into the pan and top with the grated cheddar. Transfer the skillet to the warm oven.

Cook the hash for ten minutes. Check the potatoes for doneness before turning on the broiler. Broil for two minutes to brown the top surface of the hash. Remove from the oven and serve hot.  We like to serve this hash with a side of Classic Sauerkraut.

Permanent link to this article: http://1840farm.com/2015/11/leftover-thanksgiving-turkey-hash/

How to Make Thanksgiving Turkey Bone Broth

ThanksgivingTurkeyBoneBrothBone broth is the simplest of preparations and yields such delicious and nutritious results. It requires no fancy ingredients and doesn’t demand constant attention. Given enough time and heat, the bones break down, releasing all of their gelatin and minerals into the liquid. The resulting bone broth is rich in protein, gelatin, and minerals and adds a beautiful color and flavor to any dish. Best of all, you can create this amazing broth using leftovers that would normally be discarded.

Until a few years ago, I had never made my own bone broth. I had created my own stock and quick broth with good success, but didn’t fully understand the difference between the three kitchen staples and therefore didn’t realize that I could create something with more flavor and nutrition without creating any extra work for myself in the kitchen.

Thanksgiving is the perfect time to try your hand at making bone broth. A whole turkey can produce enough bones to make several batches of bone broth. When the turkey has been carved and only the carcass remains from your Thanksgiving feast, the process of making the first batch of bone broth in your slow cooker can begin. The bone broth that results will be full of healthy calcium, magnesium, phosphorous, collagen, and a host of other nutritious minerals.

The process of making bone broth is simple. Reserve all that is left from the carcass of your turkey and any vegetables in the roasting pan. I like to place our turkey on a bed of carrots, onions, and parsnips rather than using a metal rack. These vegetables prevent the turkey from sticking to the pan as it roasts and also flavor the pan juices. After roasting the turkey, these vegetables can be scraped from the roasting pan and added to the slow cooker. They will add flavor and color to the finished bone broth.

When the meal is finished, transfer the roasting pan’s vegetables to the ceramic insert of a large slow cooker. Add approximately a third of the bones from a whole turkey and enough water to completely cover the bones and vegetables. Add two Tablespoons of apple cider vinegar and allow the ingredients to rest for an hour. The vinegar helps to extract the calcium from the bones, making a richer and more nutritious bone broth.

Transfer the remaining bones to a freezer bag. Those bones can be frozen for later use. When making bone broth using frozen bones, allow the bones to come to room temperature before proceeding with the cooking process.

After the bones have spent an hour in the water and vinegar, turn your slow cooker on at high heat. Once the liquid has come to a boil, you can reduce the heat to low. The liquid should remain at a simmer as the broth cooks. Leave the lid securely on the pot to reduce the amount of liquid that evaporates away from the pot. If you notice that the liquid level has dropped dramatically as the broth cooks, you can add more water if needed.

Bone Broth after 24 Hours at 1840 Farm Bone Broth after 48 Hours at 1840 Farm Bone Broth after 72 Hours at 1840 Farm

The longer the broth simmers, the richer the broth becomes both in flavor, color, and nutrition. While you can stop the process at any point, I like to let the broth simmer for 72 hours. As you can see, the broth takes on a beautifully rich color the longer it is allowed to develop in the slow cooker.

If you’re wondering how to know when your bone broth is finished, the process is simple. Remove a bone from the pot of liquid. WhenCrumbline Bones from Bone Broth at 1840 Farm the bones have released all of their mineral content, they will crumble in your hands with very little pressure. This crumbling signals that the bone broth is finished.

At this point, the slow cooker can be turned off. I allow the broth to cool to room temperature before straining it through a colander lined with cheesecloth. Discard any bones, vegetables, or scraps, straining the broth a second time if any solids remain.

I fill one large Mason jar with bone broth to store in the refrigerator, using it in any recipe that calls for stock or broth. I freeze the rest using either ice cube trays or silicone baking cups before transferring to a freezer bag for long term storage. I use this frozen broth as I would fresh, adding it to any recipes that call for broth or stock.

Our bone broth never lasts very long in the freezer as we continue to find new ways to incorporate it into our favorite recipes. The flavor, aroma, and color are so superior to standard broth that I only regret that I didn’t start making bone broth sooner. Once you discover the simplicity of making homemade bone broth and its amazing depth of flavor, you’ll be wondering the same thing!


This post is included in our 1840 Farmhouse Thanksgiving Gallery.
You’ll find our favorite Thanksgiving recipes and crafts all gathered in one place so that you can easily include them in your family’s celebration.  I’ll be adding new recipes and DIY projects right up until the big day, so check back to see even more delicious and fabulous Thanksgiving posts.

ThanksgivingGallery1114

 


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/2015/11/how-to-make-thanksgiving-turkey-bone-broth/

Colcannon Style Mashed Potatoes

Colcannon Style Mashed Potatoes at 1840 FarmFor me, a serving of velvety smooth mashed potatoes is at the top of my list of favorite comfort foods. They’re always a welcome sight at our family table. They pair beautifully with so many main courses and I love repurposing any leftovers into the next evening’s comforting meal for our family. Leftover mashed potatoes make a delicious topping for a range of dishes from Shepherd’s Pie to a Farmhouse Style Mashed Potato Torta.   At Thanksgiving dinner, I can’t imagine our plates without a healthy serving of mashed potatoes.

When it comes to mashed potato recipes, making them colcannon style is my family’s favorite way to enjoy them. Colcannon is an Irish dish that probably came to this country in the early 1800s with the Irish immigrants who brought the flavor of their beloved homeland with them. Traditionally, it combines potatoes, butter, cream, leeks, and cabbage into one comforting dish that is equal parts potato puree and hearty cabbage.

Colcannon was strongly associated with the Halloween holiday in Ireland. There are countless legends about groups of young Irish women participating in a ritual of going to the family garden to select a cabbage to be used in the night’s colcannon. Before serving the colcannon at the family table, a small ring would be hidden inside. The young woman at the table who discovered the ring in her serving was predicted to find herself married before the next Halloween arrived.

Here at 1840 Farm, we enjoy the folklore that accompanies this dish, but prepare it time and time again for its delicious flavor. We enjoy it all year long, not wanting to relegate it to a single Halloween meal during our calendar year. I love how this recipe beautifully combines potatoes, butter, cream, leeks, and sautéed cabbage into one harmonious and delicious dish. The earthiness from the cabbage elevates the flavor of the potatoes and lends beauty and a depth of flavor to each bite.

I find that colcannon is a lovely addition to the Thanksgiving meal. It pairs deliciously with roasted turkey, gravy, and our other favorite holiday side dishes. If you don’t care for the flavor of cabbage, you can easily omit it from the recipe and produce a lovely mashed potato dish for your celebration.

As much as I love to make and enjoy mashed potatoes in our farmhouse kitchen, I receive countless messages and pleas for help from my readers who are frustrated by the process. They’ve tried so many different recipes and have yet to create the lovely, creamy mashed potatoes they’re dreaming of.

Making amazing mashed potatoes is simple once you understand the role a potato’s starch plays in the finished texture of the dish. You don’t need fancy tools or ingredients, just a few simple techniques for controlling the starch contained in the potatoes you’re working with.

First, carefully choose the type of potato you use and the method of preparing them for boiling. Yukon Golds are my preferred type of potato to use when making mashed potatoes. They are waxy and ideally suited for creating a smooth mashed potato. I love their flavor and texture and use them when creating any mashed potato recipe.

Next, let’s discuss preparing the potatoes for cooking. I like to resist cutting the potatoes into small pieces before boiling. The more surface area you create, the more water will be absorbed by the boiling potatoes, causing the starch molecules to swell and absorb too much water. Instead, cut the potatoes into pieces approximately 2” square which allows the potatoes to cook quickly without soaking up too much liquid.

As soon as the potatoes are fork tender, remove the boiled potatoes from the hot water immediately to a colander. Allow the hot potatoes to drain for a few moments before returning them to the pan. Use a potato ricer or an old fashioned potato masher to break down the potatoes. Do not use a blender, mixer, or food processor to mash your potatoes as they will over work the starch molecules and produce gummy mashed potatoes that no amount of butter or cream will be able to tame.

Finally, do not add cold liquid to the boiled potatoes. A hot, steaming pile of potatoes doused in cold liquid will seize up due to the drastic difference in temperature, producing and releasing far too much starch to create the velvety smooth dish we all love. Instead, warm your liquids before adding them to the cooked potatoes. You’ll be amazed at the difference in texture and rewarded with glorious mashed potatoes to serve at your family table.

 

Colcannon Style Mashed Potatoes

Serves 6

I like a rustic mashed potato dish, so I skip the step of peeling the potatoes before boiling. If you prefer, you can peel the potatoes before boiling. If you choose to omit the cabbage and leeks from the dish to make a traditional mashed potato, be sure to warm the liquids before incorporating them into the potatoes. I like to use the remaining cabbage to make our Classic Sauerkraut.

One half head of green cabbage, core removed and finely shredded
1 leek, halved lengthwise, sliced thinly, and soaked and drained to remove grit
1 Tablespoon lard or butter
1 cup bone broth or high quality stock
½ cup whole milk
¼ cup heavy cream

3 pounds Yukon Gold potatoes, washed and cut into 2” cubes
butter for serving
salt and pepper to taste

In a medium saucepan over medium high heat, melt the lard or butter, coating the bottom surface of the pan. Add the cabbage and washed and cleaned leeks. Season with salt and pepper. Sauté until translucent. Add bone broth, milk, and cream to the pot and bring to a simmer. Reduce heat to low to steep the flavor of the cabbage and leeks into the liquid. Keep the mixture warm as you prepare the potatoes.

In a large pot, combine the cubed potatoes with enough cold water to cover and allow them to move freely as they boil. Place the pot over a burner on high heat, bringing it to a rapid boil. Reduce the heat as needed to maintain the boil but prevent the pot from boiling over. Continue to cook until the potatoes are fork or knife tender, approximately 15 minutes.

Immediately remove the pot from the heat and drain the potatoes in a colander. Allow the hot potatoes to drain for a few minutes before continuing. You can use a potato ricer to break down the potatoes or return the cubed potatoes to the boiling pot to mash using an old fashioned potato masher. Take care to mash the potatoes without overworking them.

Add half of the warm liquid mixture to the pot, stirring it into the mashed potatoes. Continue adding more liquid until the mashed potatoes are the desired consistency. If you find that you need more liquid, simply warm a bit of bone broth, cream, or milk before adding it to the potato mixture. Taste the potatoes, seasoning with salt and pepper as needed. Serve hot with an ample topping of butter.

 


 

This post is included in our 1840 Farmhouse Thanksgiving Gallery.
You’ll find our favorite Thanksgiving recipes and crafts all gathered in one place so that you can easily include them in your family’s celebration.  I’ll be adding new recipes and DIY projects right up until the big day, so check back to see even more delicious and fabulous Thanksgiving posts.

ThanksgivingGallery1114

 


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/2015/11/colcannon-mashed-potataoes/

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