Tag Archive: food

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/

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/

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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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/farmhouse-style-cast-iron-skillet-meatloaf/

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/

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/

An 1840 Farmhouse Thanksgiving Celebration

Fall at 1840 Farm

For me, Thanksgiving is a holiday marked by time spent with family gathered around the table and the delicious tastes of our favorite holiday dishes. I have fond childhood memories of Thanksgiving meals prepared by my paternal grandmother and a team of aunts and uncles. The food was delicious and comforting and the conversation was lively. There was laughter and joy at that table and the meal always ended with my grandmother’s homemade pies.

It’s really no wonder that Thanksgiving traditions have remained so strong over the years. A day that combines family, friends, and comforting homemade food is a holiday to cherish. In many ways, our annual celebration is much like the original harvest celebration that took place 400 years ago, a celebration of all that we are grateful for in our daily lives and the marking of the end of another year’s homegrown harvest of fresh food from our gardens.

The Thanksgiving meal has evolved significantly over the years, but its importance has not diminished.  The first feast would have probably featured wild fowl instead of our modern-day turkey. History tells us that there would not have been cranberry sauce, mashed potatoes, or pumpkin pie at that first celebration.  When they sat down to enjoy their meal, the settler’s sugar stores had been depleted, the potato had not yet made its way to North America, and using butter and flour to make a pie crust was a luxury far beyond their wildest imagination.ThanksgivingSquashDecor

Instead, their celebration would have revolved around food that was seasonal,  rustic, simple, and local.  Most likely, it would have featured venison and seafood that had been hunted and caught by the men of the group along with corn, beans, and squash from the land that they had tended during the growing season.  The celebration took place over a series of days instead of at a single meal.

By the mid-1800s, sage dressing and mashed potatoes had begun to take their place on a traditional Thanksgiving table.  In 1863, Abraham Lincoln made Thanksgiving a national holiday.  Since then, we have been marking the day and celebrating with our favorite dishes.

Three generations of my family will gather around our farmhouse table for our Thanksgiving meal in a house that was built at a time before Thanksgiving was declared a national holiday.  I will inevitably turn my thoughts towards all that I am thankful for.  The list is too long to mention, but family, friends, and our life here on the farm are all at the top of my list.

I am also thankful for you, Dear Reader.  You have inspired me to continue telling my family’s story and have returned the favor by sharing yours.  I have enjoyed learning about your farms and families as much as I have enjoyed sharing news from mine.  So, on this holiday that celebrates family, friends, and food enjoyed together, I wish you a day overflowing with all three.  I hope that you have a holiday filled to the brim with laughter, memories in the making, and those nearest and dearest to you.

 

 


Here’s a peek at a few of the recipes and crafts that will be found on our Thanksgiving table.  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.

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

Permanent link to this article: http://1840farm.com/2015/11/1840farm_thanksgiving/

Nut Free Pecanless Pie Bars

It was almost five years ago that I first discovered that I could create completely nut free baked goods in our farmhouse kitchen that had the delicious nutty flavor we were missing due to nut allergies.  Our home has been nut free for nearly a decade since we discovered that our son has food allergies.  Suddenly, the peanuts and tree nuts that we had turned to as nutritious snacks and baking ingredients were off limits.

I learned to enjoy brownies and cookies that didn’t contain nuts.  I even experimented until I found a peanut butter replacement that could be used to create a tasty substitute for peanut butter cookies.  But there were a few recipes that I just couldn’t seem to create nut free versions of.  Pecan pie, peanut brittle, and trail mix were eventually written off as something that we just couldn’t make in our kitchen.

Then I discovered a product called Wheat Nuts®.  I doubted that they would have the nutty flavor we missed so much, but I couldn’t help but give them a hopeful taste.  I was so happy to be wrong after taking the first bite and enjoying the flavor of nuts all over again.

I came to learn that Wheat Nuts® had been developed in the late 1970s, well before nut allergies became such a common issue for so many families.  I was so grateful to be able to keep our pantry stocked with them and set to work on recipes for the elusive pecan pie and peanut brittle.

As I was working to perfect my pecan pie filling in time for Thanksgiving that year, I decided to try my hand at creating a recipe for a nut free pecan pie bar.  The recipe became an immediate hit with our family and was a staple in our farmhouse kitchen during the colder months of the year when fresh berries for pies and crumbles weren’t being harvested from our gardens.

Sadly, Wheat Nuts® were pulled from the market in 2013, leaving us to meter out our remaining supply until it was gone.  We used the last of our stash to make a pan of these bars and then returned to the reality of not being able to enjoy the flavor of nuts in our nut free home.

Since that time, I have received countless messages and comments from nut free families just like ours who were desperate to find Wheat Nuts® again.  We shared in the disappointment of not being able to enjoy their delicious flavor in our homes without worry of cross contamination or allergic reactions.Wheat Nuts and Nadanut

On a morning a few months ago, I received a comment that changed my disappointment into sheer excitement.  Imagine my surprise when I read a message sharing the happy news that the product we loved was back!  Even better, there were several new products to try that were also nut free.

You can order the following varieties which are all manufactured in a 100% nut free facility:

Wheat Nuts®
Nadanut® Salted Pecans
Nadanut® Unsalted Pecans
Nadanut® Salted Cashews
Nadanut® small chopped pecan pieces
Nadanut® medium chopped pecan pieces
Nadanut® small chopped walnut pieces
Nadanut® small chopped pistachio pieces

For the first time in far too many years, we will be enjoying the flavor of pecan pie at our Thanksgiving table.  We couldn’t bear to wait until Thanksgiving dinner to enjoy the flavor that we have missed so much, so a celebratory batch of these completely nut free pecanless pie bars is definitely in order!

Nut Free Pecanless Pie Bars
makes 24 bars

Shortbread Crust
240 grams (2 cups) All-purpose flour
72 grams (6 Tablespoons) brown sugar
6 ounces butter, cubed

Preheat the oven to 350 degrees.  Line a 13 x 9 inch pan with parchment paper.

Place all ingredients in food processor.  Process using on/off turns until the mixture has just formed small clumps.  Do not over process.  Sprinkle mixture over the bottom of prepared pan.  Lightly press the mixture evenly into the bottom of the pan.  Bake for 20 minutes until light golden brown.  Prepare filling as the crust is baking.

Nut Free Pecanless Pie Filling
168 grams (2 cups) Nadanut® medium chopped pecan pieces
144 grams (3/4 cup) brown sugar
4 ounces butter
63 grams (3 Tablespoons) honey
1 ounce (2 Tablespoons) half and half

Melt butter in heavy saucepan over medium heat.  Stir in brown sugar, honey, and half and half.  Bring to a gentle simmer and cook for 1 minute, stirring constantly.  Remove from heat and stir in chopped Wheat Nuts.

When the shortbread crust is finished baking, remove it from the oven and  immediately pour warm filling over the top.  If necessary, spread filling evenly over the crust.  Return pan to the oven and bake for 20 minutes.  Remove from the oven and cool completely.

Run a sharp knife or spatula around the edges of the pan to loosen the cooled bars.  Use the edges of the parchment paper to lift cooled bars from the pan to a cutting board.  Using serrated knife, cut into bars.  Serve warm or at room temperature.


I love to share my favorite products from our 1840 Farmhouse Kitchen.  Here are the tools and ingredients I used when creating this recipe.  I know that you will love using them as much as I do.


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.

 

ThanksgivingGallery1111

 


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Permanent link to this article: http://1840farm.com/2015/11/nut-free-pecanless-pie-bars/

Re-pickling to Perfection

Repickling at 1840 FarmHave you ever re-pickled?  I’m happy to say that I have.  A few weeks ago, I found myself at the bottom of as amazing jar of McClure’s Sweet & Spicy Pickles.  As I stared at the remaining brine, I wondered:  could I add fresh vegetables to the brine and create a refrigerator pickle?

Each summer, I make several batches of refrigerator dill pickles using heirloom cucumbers from our garden.  I use the brine a few times, making delicious batches of fresh, crispy pickles.  By the time the brine has been used a few times, I need to start a new batch of brine.  The cucumbers release enough liquid as they sit in the brine to eventually dilute the brine to a point that it is not strong enough to be used.

Knowing that a cucumber dilutes the brine as it pickles, I decided to create a different type of pickle for my first re-pickling experiment.  I used fresh green and yellow beans and beautiful carrots from our local farmer’s market. I quick blanched the vegetables to preserve their color, adding them warm to the cold jar of brine.  I hoped that the warmth of the vegetables would speed up the pickling process and help each piece of vegetable to take on more of the brine’s flavor.

Within hours, I tasted the first carrot and was amazed at the flavor.  It tasted as though I had spent hours creating a delicious brine and preparing the vegetables.  Knowing that I had instead spent a few minutes made each bite taste even more delicious.

Here’s how I achieved re-pickling perfection.  First, I selected a brine that has an intense flavor.  I also chose vegetables with a lower moisture content than cucumbers, knowing that they would release less water into the brine and allow me to continue re-pickling through several batches. Since then, I have attempted to re-pickle using a more moderately flavored brine with cucumbers and found the results to be disappointing.  Select a strong brine and the low moisture vegetables for the most flavorful pickles.Pickled Beans and Carrots at 1840 Farm

To prepare the beans and carrots, bring a large pot of water to a roiling boil over high heat.  Once the water is boiling, add a generous Tablespoon or two of salt.  Wash the beans and snap to remove the ends.  Trim any beans that are too long to fit into the pickle jar.  Peel the carrots before cutting them into long spears.

Add the carrots to the boiling pot of salted water.  Once the water has come back to a boil, blanch the carrots very briefly, 1-2 minutes.  Remove the carrots from the boiling water while they are still crisp and shock them by placing them in the cold jar of pickle brine.  Repeat this process with the beans.

Shocking the blanched vegetables in the cold brine will stop the cooking process, set their bright color, and help the vegetables to develop a delicious flavor.  At this point, the jar of vegetables and brine can be stored in the refrigerator until ready to use.  These pickles must be refrigerated.  They are not intended for long-term pantry storage.

I can’t wait to try this re-pickling method with other fresh vegetables.  I have my sights set on a batch of dilled cauliflower florets.  I hope that you’ll give re-pickling a try especially if you’ve been hesitant to attempt making your own pickles!


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
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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/2015/08/re-pickling-to-perfection/

Grilled Romaine Salad

Grilled Romaine Salad at 1840 FarmSo many of you wanted to know more about the grilled Romaine salad I was preparing for dinner last week. I love this dish for its simplicity and amazing flavor. Add in that I can make it from start to finish in less than ten minutes and that it is beautiful on the plate and it’s really no wonder that I make it so often!


Grilled Romaine Salad
Photo Jul 27, 7 50 25 AM

Romaine lettuce heart (one per person)
olive oil
salt and pepper to taste

salad dressing

Prepare the grill.  Slice the Romaine lengthwise in half and drizzle a little olive oil over the top before seasoning with salt and pepper. This is a great time to use a premium olive oil.  My favorites are the selections from the Fresh-Pressed Olive Oil Club.  Place the Romaine cut side down on the grill. A spot around the edge or not directly over the flame is best.

Grill for 4-6 minutes.  The surface of the Romaine will char a bit as the core softens. Remove the grilled Romaine from the grill, drizzle with dressing and serve. It’s really delicious and makes such a beautiful side dish. For me, the unique flavor and texture are a really nice change of pace.

In the winter, I often make this salad under the broiler. I use the same process, just place the lettuce cut side up on a foil lined baking sheet under the broiler for a few minutes.


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/2015/07/grilled-romaine-salad/

Oat Scones with Fresh Strawberries

SconeIngredieStrawberry Oat Scone at 1840 FarmntsWMWhen fresh strawberries are in season, we take full advantage and work them into a variety of baking recipes and canned goods.  These Oat Scones studded with chunks of juicy, fresh strawberries find their way to our breakfast table every year.  They’re delicious and a reminder of why we love strawberry season so much.  While the scones are always best if eaten the day they are baked, I find that any leftovers are great when used as a base for a strawberry shortcake dessert that evening.  Enjoy!

 

Oat Scones with Fresh Strawberries
makes 8 sconesStrawberry Oat Scone at 1840 Farm

I was inspired to add fresh strawberries to my family’s favorite scone recipe after reading Honey & Oats: Everyday Favorites Baked with Whole Grains and Natural Sweeteners by Jennifer Katzinger. The results were delicious. In fact, these scones were such a hit that they have become our favorite scone recipe.

I like to grate the butter for recipes that require butter to be cut into the flour. Using tiny grated bits of butter makes mixing the dough a breeze. It also yields an incredibly tender scone as much less mixing is needed.

2 cups (160 grams) old fashioned oats
1 cup (80 grams) oat flour
½ cup (60 grams) whole wheat flour
¼ cup (30 grams) All-purpose flour
¼ cup (48 grams) brown sugar
4 teaspoons baking powder
½ teaspoon salt
8 Tablespoons (4 ounces) butter, grated
¼ cup (2 ounces) heavy cream
1 large egg
1 cup chopped strawberries
1 Tablespoon granulated sugar

Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper or a Silpat liner.

Combine the dry ingredients in a large bowl. Add the grated butter and gently toss with your hands to fully coat the butter and evenly distribute it throughout the dry ingredients.

In a small bowl, combine the cream and egg and whisk to combine. Add the cream and egg to the bowl with the flour and stir gently to moisten the dry ingredients. Reserve the small bowl as the remnants from the cream and egg mixture can be used to brush the scones before they are transferred to the oven. Add the chopped strawberries to the batter and fold gently to combine.

Transfer the dough to a lightly floured surface. Gently pat the dough into a circle approximately 8 inches in diameter. Cut the dough into eight wedges. Transfer each wedge to the prepared baking sheet. Using a pastry brush, gently brush each scone with the remaining cream and egg mixture. Sprinkle a bit of the granulated sugar on top of each scone.

Transfer the baking sheet to the preheated oven. Bake the scones 18 to 20 minutes, rotating the baking sheet halfway through the baking time. When fully baked, the scones will be lightly browned and firm to the touch.

Remove the baking sheet from the oven to a wire rack to cool. Scones are most delicious served the day they are made, so serve them immediately and enjoy every last bite!


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/2015/06/oat-scones-with-fresh-strawberries/

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