To create a deliciously creamy and luscious fall risotto, we finish the dish with pumpkin, butter, and parmesan cheese. Then we topped it with contrasting crunchy parmesan crumbs and fried baby sage leaves.
2 tablespoon butter
1 cup panko breadcrumbs
¼ cup grated parmesan
In a large sauté pan over medium heat, melt the butter. Add the bread crumbs, toss, and cook until the crumbs are toasted. Add the parmesan, remove from the heat and set aside.
12-18 small sage leaves
Wash and dry the sage leaves thoroughly. In a sauté pan, add 1/4” olive oil, and heat until simmering. Add the sage leaves and cook for about 1-2 minutes until just starting to turn brown. Remove and set on paper towels until ready to serve.
4 cups no-salt-added chicken stock
2 teaspoon olive oil
½ large onion finely chopped
2 large clove garlic, minced
1 cup arborio rice
½ cup white wine
1 cup solid-pack canned pumpkin puree
½ cup coarsely grated Parmigiano Reggiano
2 tablespoon butter
⅛ teaspoon nutmeg
⅛ teaspoon salt
Freshly ground black pepper
Place the stock in a large saucepan, heat the stock to a simmer, and continue lightly simmering while you make the risotto.
In another large saucepan over medium heat, add oil onion and garlic. Cook until onion begins to soften, about 3-5 minutes. Stir in rice and sauté for about a minute longer. Add wine, and cook until wine has evaporated.
Add 2 cups of the stock to the rice and stir until almost absorbed. Repeat with another cup of stock, and continue stirring and adding stock until the rice is almost tender but still has some bite to it, about 20 minutes. When you have reached this stage, add the pumpkin and stir until the pumpkin is absorbed and the liquid has evaporated slightly. Stir in the cheese, butter, nutmeg, and add the salt and pepper to taste.
Add the risotto to six bowls and top with the Parmesan crumbs and fried sage.
Fresh pumpkins are more than jack-o-lanterns. Using thin sliced sweet pie pumpkins, the wedges are roasted, then topped with a tasty herb butter, Parmesan cheese, and a cider sour cream sauce. We added a delicious grilled steak, also topped with the same herb butter and more sauce for dipping.
To make the pumpkin:
½ cup of butter or ghee
1 teaspoon of fresh sage
2 teaspoons of fresh rosemary
3 tablespoons of chopped fresh parsley
2 garlic cloves, minced
1 medium pie or sweet pumpkin cut into 16 wedges
¼ cup olive oil
¼ cup grated parmesan cheese
1 teaspoon salt
¼ teaspoons fresh cracked black pepper
Heat oven to 375˚F. In a small saucepan melt 1/4 cup the butter or ghee, then add the sage, rosemary, parsley, and garlic cloves. Cook until the herbs and garlic start to sizzle. Remove from heat and set the herb butter aside.
Melt the remaining butter or ghee in a small saucepan over medium heat. Slice the pumpkin into wedges, place the wedges on a parchment lined baking sheet, cut side down. Brush the cut side with the butter, sprinkle with salt and pepper.
Place in the oven and roast 20 minutes, turn and brush the other side with butter or ghee. Roast 10 more minutes. Remove from the oven, while still hot, brush with 1/2 of the herb butter and immediately top with grated parmesan. Reserve the remaining oil for the steaks.
To prepare the steaks:
2 rib eye steaks, about 12 ounces each
2 tablespoons extra-virgin olive oil
Freshly ground pepper
About 20 minutes before grilling, remove the steaks from the refrigerator, cover, and let sit at room temperature.
Heat the grill to high, then brush the steaks, on both sides with oil. Season with salt and pepper and place on the grill. Cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F) or 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).
When finished cooking to your desired consistency, transfer the steaks to a cutting board or platter and brush with the warm herb oil. Tent loosely with foil and rest for 5 minutes before cutting.
To make the Apple Cider Creme
½ cup boiled cider*
⅓ cup sour cream
2 tablespoons fresh cream
Pinch of kosher salt
Combine all the ingredients in a blender and process until well combined, serve with steaks and pumpkin.
*To make boiled cider, place 1/2 gallon of unfiltered cider in a saucepan and cook over medium-high until reduced to 2 cups. Store in the refrigerator for up to 3 months.
Loaded with vitamins, Acorn Squash has more potassium, calcium, magnesium, and folate than any other variety of squash. After baking the squash, we pile the center high with a flavorful stuffing including applewood smoked bacon, toasted walnuts, apples, gruyere cheese, and fresh fall herbs. Then sprinkled with more cheese, it’s bake until golden brown on top.
1 tablespoon butter, melted
¼ teaspoon garlic powder
Fresh ground black pepper
2 large or 3 medium acorn squash, halved and seeded
1 tablespoon plus 2 teaspoons fresh sage, divided
2 pieces applewood smoked bacon, cut into thin strips to make lardons
½ cup onion, finely chopped
1 celery rib, finely chopped
2 apples, Fuji, Honey Crisp, or other firm apple, cored and cubed
2 cups breadcrumbs1 cup toasted chopped walnuts
¼ cup boiled cider
¼ cup shredded gruyere cheese
2 tablespoons fresh parsley, chopped
Fresh ground pepper
Preheat the oven to 400˚F.
Combine the melted butter, garlic powder, ½ teaspoon salt, ⅛ teaspoon pepper, and 2 teaspoons sage; brush over cut sides and cavity of squash. Place in a large roasting pan, cut side up, and roast in the oven for 1 hour, until the squash is tender but still holds its shape.
While the squash bakes, sauté the bacon lardons over medium heat in a large sauté pan. Remove the cooked bacon lardons, drain on paper towels and set aside. Leaving the fat remaining in the pan, place the sauté pan back on the heat and add the onion and celery with a pinch of salt. Sauté until the vegetables are starting just to soften. Add the apples and sauté until the apple are soft and a small knife can pass through one of the apples.
Add the croutons and walnuts to a large bowl. Pour the warm vegetables over the croutons and walnuts. Add the boiled cider, cooked bacon lardons, the rest of the sage, ⅔ of the gruyere cheese, the parsley, ½ teaspoon salt, and ⅛ teaspoon pepper. Mix well. Add evenly to the squash cavities and sprinkle with the remaining cheese. Place back in the oven and bake for 15 minutes. Makes 6 servings, serve immediately.
Loaded with oven roasted Brussels sprout leaves, applewood smoked bacon, and Parmesan cheese over an onion jam base – it’s the perfect fall Friday night pizza or the perfect food to warm up on the cooler nights.
6 slices thick cut applewood smoked bacon, we prefer Neiman Ranch
2 tablespoons Maple Sugar or Cane Sugar
3 cups Brussels sprouts
½ pound Pizza Dough, store bought, at room temperature
3 tablespoons Onion Jam, high-quality store-bought or homemade
½ cup finely shredded low moisture mozzarella cheese
¼ cup finely shredded parmesan cheese
To prepare the bacon, preheat the oven 450˚ F. Place the bacon on a cooling rack set over a foil-lined sheet tray. Sprinkle with the sugar, then bake for 15 minutes. Remove from the oven, cool slightly, and then cut each strip into 10 pieces. Leave the oven on.
While the bacon cooks, using a small paring knife, continue slicing off small pieces of the stem of a Brussels sprout to remove all the leaves from the sprout; cut the remaining small center in half. Add to a bowl until you have 3 cups. Add 1 tablespoon of olive oil and ½ teaspoon salt. Toss to combine and set aside.
Set the oven temperature up to 525˚ F. Roll out the pizza dough into a 12” circle.
On the stovetop, heat a 12” cast iron pan over medium-high to just hot. Remove from the heat and add 1½ tablespoon of olive oil. Using a pastry brush, spread to cover the pan bottom then sprinkle with ½ teaspoon salt. Carefully add the dough to the hot pan and press to cover the bottom and slightly up the side. Lightly brush the dough, especially the edges where the crust will form, with olive oil and sprinkle with a pinch of salt. Top with the onion jam, spreading evenly in the center leaving a 1” border. Add the mozzarella cheese, then the Brussels sprout leaves, followed by the bacon. Top the pizza with the Parmesan cheese, place in the oven, and bake for 10 -12 minutes or until the crust is golden brown. Remove from the oven and immediately remove from the cast iron pan. Rest 5 minutes before cutting into 8 servings.
With all the flavor of the season, our farm-fresh dinner will soon be your fall favorite. Oven roasted, crispy skin chicken breasts are served with a cider lemon butter sauce alongside sweet sautéed apples, creamy cheddar polenta with fresh corn, and tangy mustard greens. With these easy to make recipes, you can pick your favorites or prepare them all.
Pan Seared Chicken with Cider Lemon Sauce
4 boneless, with skin, chicken breast halves
2 tablespoons olive oil
Freshly ground black pepper
5 tablespoons unsalted butter, divided
½ cup white wine
1 cup chicken sodium free chicken stock
½ cup boiled cider
½ cup fresh lemon juice
Preheat the oven to 400˚F.
Preheat a large cast iron skillet over medium-high heat, until the surface of the pan is very hot. With paper towels, dry the chicken breasts then season well with salt and pepper. Add the oil to the pan and heat until the oil is just moving in ripples. Place the chicken, skin side down, in the pan and cook until the skin is golden about 4 minutes. Turn the chicken breasts skin side up, add a tablespoon of butter and place the skillet in the oven. Cook for 15-20 minutes until an instant-read thermometer registers 165˚F when inserted into the thickest part of the chicken. Transfer the chicken to a plate and cover with foil to keep warm.
Pour off all fat remaining in the skillet and place over medium-high heat. Add the wine and deglaze while scraping up any browned bits stuck to the bottom of the pan with a wooden spoon. Add the stock and bring to a boil and cook until it thickened about 6 minutes. Whisk in the remaining 4 tablespoons butter, boiled cider, and lemon juice. Cook 3-5 minutes until thickened, adjust the seasoning with salt and pepper, and serve with the chicken
3 tablespoons butter
4 large apples, Fuji, Honey Crisp, or another sweet firm apple, peeled, cored, cut into 16 wedges per apple
2 tablespoons Lyle’s Golden Cane syrup
2 tablespoons lemon juice
Pinch of salt
Melt the butter in a large nonstick sauté pan over medium-high heat. Add the apples, syrup, lemon juice and salt, and sauté until tender and the edges are lightly browned about 9 minutes. Cover and serve warm.
Cheddar Polenta with Fresh Corn
2 ears of corn, husks and silks removed, cut off of cob
3 tablespoons butter
1 cup of Polenta
Chicken stock, the amount per polenta packaging directions
½ cup shredded cheddar cheese
¼ cup cream
Sauté the fresh corn over medium heat in 1 tablespoon butter for 7-8 minutes, remove and set aside.
Follow the directions on the packaging of polenta using the chicken stock for the liquid. When cooked, add the corn, cheddar cheese, 2 tablespoons remaining butter and cream to the polenta; stirring to combine to a smooth consistency. Serve immediately.
Sautéed Mustard Greens
2 tablespoons olive oil
4 cloves garlic, minced or pressed with a garlic press
2 bunches mustard greens, stemmed and chopped
Kosher salt and freshly ground black pepper
2 tablespoons chicken stock
In a large sauté pan with straight sides, heat the oil on medium heat. Add the garlic to the hot oil and sauté for 30 seconds. Add the mustard greens, season with salt and pepper, and sauté while tossing to until they wilt. Add the chicken stock and heat to a simmer. Lower the heat and cook for about 5 minutes more until the stock as almost evaporated. Serve warm.
Loaded with farm fresh vegetables, spicy honey chicken thighs, and a delicious creamy lemon sauce, you can’t beat this tasty late summer dinner recipe. If you missed us at the Kentucky State Fair on the Gourmet Garden Food Stage this past Sunday, check out our farm fresh recipe!
Cold-smoked Potatoes and Corn
1 pound small potatoes
2 ears of corn, shucked and silks removed, broken in half
1-pint small cherry tomatoes
Add the potatoes to a saucepan and cover with water. Turn the burner on medium-high and bring the water to a gentle boil. Reduce heat to medium-low and cover the pan with a lid. Cook the potatoes in gently simmering water until tender, about 15 minutes or until a small knife passes easily through one of the larger potatoes. Drain and dry completely.
Fill a large saucepan about ¾ full of water and bring to a boil. Add the ears of corn to the boiling water, cover the pot, turn off the heat, and let the corn cook in hot water until tender, about 10 minutes. Remove and let the corn dry completely.
Add a rack in a deep roasting pan. Place the potatoes, corn, and tomatoes on the rack. Cover tightly with foil. Smoke twice with a smoking gun filled with mesquite chips. Cover tightly and keep covered until the smoke dissipates into the vegetables. Slice the corn off the cob and serve with the potatoes and tomatoes.
Lemon Cream Sauce
3 tablespoons olive oil
2 tablespoons melted butter
1 cup sour cream
¼ cup lemon juice
¼ cup chicken broth
2 large cloves minced garlic
1 teaspoon salt
2 teaspoons black pepper
¼ cup fresh cilantro
Add all the ingredients to a blender and process until smooth.
Grilled Spicy Chicken Thighs with Peppers and Onions
Prepare the Chicken Thighs
1 ½ tablespoons olive oil
2 teaspoons ground coriander
2 teaspoons garlic powder
1 tablespoon kosher salt
1 teaspoon ground cumin
2 teaspoons smoked paprika
6 chicken thighs
6 tablespoons honey
2 teaspoons cider vinegar
1 teaspoon chipotle chili powder
Combine the olive oil, coriander, garlic powder, salt, cumin, and smoked paprika to make a paste. Rub the chicken thighs all over with the paste and place in a dish. Cover and refrigerate for four hours or overnight.
The next day in a small bowl, whisk together the honey, cider vinegar, and ancho chili powder. Set aside.
Heat a grill to high. Place the chicken thighs on the grill and cook for 5 minutes per side. Brush with the honey mixture. Cook for another minute, brush again and remove from the grill.
Prepare the Peppers and Onions
2 tablespoons of olive oil
1 orange pepper, cut into ½ “ pieces
1 yellow pepper, cut into ½ “ pieces
1 anaheim pepper, cut into ½ “ pieces
1 large Vidalia onion, sliced thinly
2 teaspoons salt
2 tablespoons of chopped cilantro
Heat a grill to high. Toss the peppers and onions in 1 tablespoon olive oil and the salt. Place vegetables on the grill, and cook until lightly charred, 6 to 8 minutes per side. Remove and toss in the remaining olive oil. Top with fresh cilantro.