Bourbon Fried Apples

Peach Greens Smoothie

 

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Peach Greens Smoothie

Course Breakfast

Ingredients

  • 1 cup frozen local peaches
  • 2-3 handfuls of chard, spinach or microgreens
  • 6 oz Five Freedoms Dairy Greek yogurt
  • 1/2 cup Oatis Oats oatmilk
  • 1 tbsp Highland Honey

Instructions

  • Place peaches, oat milk, and yogurt into blender. Blend until all ingredients are well incorporated.
  • Add in spinach and blend until well combined.
  • Add Spark+ Honey granola if desired. Enjoy!

Cauliflower Grits

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Cauliflower Grits

Author Kelly Whitaker, chef and owner, Basta

Ingredients

  • 1 head of cauliflower, finely grated
  • 3 tbsp butter
  • 1 shallot, finely diced
  • 1 cup Fruition Farms Cacio Pecora, finely grated
  • salt and pepper, to taste

Instructions

  • Heat a medium saute pan and melt two tablespoons of butter. Add the shallot and cook until soft.
  • Add the grated cauliflower and cook for three minutes. Cauliflower should remain a little firm.
  • Take the pan off the heat. Add remaining butter, salt and cheese. Stir until melted all the way through.
  • Plate and shave cheese and cracked pepper on top.

Frasca’s Tomato Risotto

 

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Frasca's Tomato Risotto

Author Chef Ian Wortham, Frasca Food & Wine, 2016

Ingredients

  • 1 cup Vialone Nano rice
  • 1 ea medium onion minced
  • 1 cup white wine plus 1 tablespoon
  • 1/3 cup fennel fronds minced
  • 1 ea medium heirloom tomato milled
  • 15 ea cherry tomatoes halved
  • 1 tbsp tomato vinegar
  • Parmigiano-Reggiano grated
  • 8.5 -12.5 cups blonde chicken stock recipe included

Instructions

  • Sweat out the minced onion in olive oil until soft and translucent, set aside. Dry toast the rice in a medium saucepan until a nutty aroma occurs. Add the onion and white wine to the toasted rice; cook out the wine while stirring the rice. Begin to add broth to the rice while diligently stirring over medium heat, adding more broth as the rice absorbs it. Add a little salt during the cooking process, but not much to account for liquid reduction. After about 15 minutes or so the rice will be ready to ‘rest’. Make sure you don’t have much liquid in the pot at this time. The rice should look somewhat tacky. The grains will have some bite, and if you prefer you can cook it longer. Let the rice rest for about 6 minutes; after the rest add the milled tomatoes and stir in.
  • Put the rice back on the heat, add the olive oil and stir to emulsify and create a creamy texture and appearance. It may need a little chicken broth to achieve this. Finish the dish with the tomato vinegar, halved cherry tomatoes, fennel, and salt to taste. Serve on warmed plates with a light grating of Parmigiano-Reggiano.
  • Blonde Chicken Stock
    1 whole chicken
    1 yellow onion
    1 stalk celery
    1 carrot 
    5 liters water (for stock)
    6 liters water (for blanching)
    Break down the chicken and reserve the breasts for another meal. Place the legs, wings, and bones in a pot of sufficient size and cover with cold water. Put on high heat and let the water come to a boil. When it has boiled drain off the water and discard. Save the blanched bones to start the broth. Put the bones in a clean pot and cover with water. Place on medium/high heat and allow the water to come to a simmer. While the chicken bones are coming up to a simmer peel and rough chop the onion, carrot and celery. These go into the pot after about 2 hours of simmering. Simmer for another 2 hours after the vegetables are added. Strain and cool.

Lola’s Mexican Sauerkraut

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Lola's Mexican Sauerkraut

Author Chef Lola, Lola Denver

Ingredients

  • 16 cups water
  • 4 lbs green cabbage, thinly sliced
  • 2 white onions, thinly sliced
  • 12 chiles de arbol
  • 6 Guajillo chiles
  • 4 limes, juiced

Instructions

  • Combine water, salt, lime juice, chiles de arbol, and Guajillo chiles in a large pot and bring to a boil.
  • Once ingredients are boiling, remove from heat and let the brine cool.
  • Combine the cabbage and brine in a large, nonreactive container.
  • Cover the cabbage with piece of cheesecloth or a clean kitchen towel, then weigh the cabbage and cloth down with a plate, pressing the plate down so that the cabbage is completely submerged.
  • Cover the container loosely with plastic wrap and set in a cool place for two weeks (it can be no warmer than 70 - 75 degree, otherwise no beneficial bacteria can begin to thrive.)
  • After two weeks, drain the cabbage, reserving the brining liquid; the cabbage should have a pleasant sour/salty flavor and although its green color will have paled, it should still be crunchy.
  • Strain the brining liquid into a pot, then cover and refrigerate the cabbage.
  • Bring the brining liquid to a boil, remove from the heat and let cool to room temperature, then chill.
  • Pour enough of the cold brine over the sauerkraut to cover it completely, discard the extra brine.
  • Cover and store in the refrigerator for up to three weeks.

Belgian Endive and Apple Salad

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Belgian Endive and Apple Salad

Author Chef Laurent Mechin, Jill's Restaurant & Bistro

Ingredients

Vinaigrette

  • 1 cup apple juice
  • 1/2 tsp Dijon mustard
  • 2 tbsp champagne vinegar
  • 1 tbsp truffle oil
  • 1/4 cup olive or vegetable oil
  • salt and black pepper

Salad

  • 4 tbsp walnuts
  • 1 apple
  • 4 white Belgian endives
  • 2 cups baby arugula
  • 4 oz Bleu D'auvergne cheese

Instructions

Vinaigrette

  • Add the apple juice to a small sauce pan and reduce on low-heat until the juice reaches a syrup consistency, then allow to cool.
  • Whisk the reduced apple juice, mustard, vinegar, salt, and pepper in a mixing bowl.
  • Slowly drizzle the olive oil into the bowl and whisk until smooth.
  • Adjust seasoning to taste.

Salad

  • Preheat oven to 350 degrees.
  • Place walnuts on a baking sheet and lightly toast in the oven, about 6-7 minutes.
  • Cut the bottom inch off the endives and separate the leaves individually.
  • Cut the apple into matchsticks.

Plate

  • Toss the endives, arugula, and apple with the vinaigrette to lightly coat the leaves.
  • Place the salad in the center of the dish and top with blue cheese.
  • Sprinkle the crushed nuts over the salad and serve.

Erin’s Pumpkin Pie

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Erin's Pumpkin Pie

Servings 1 pie
Author Erin Dreistadt, Aspen Moon Farms

Ingredients

  • 1 par-baked pie crust

Filling

  • 3 cups pumpkin puree
  • 3 eggs
  • 1/2 cup milk or milk alternative
  • 1/2 cup maple syrup
  • pinch nutmeg and cinnamon

Instructions

  • Preheat oven to 375 degrees.
  • Mix together the filling ingredients and pour into par-baked pie crust.
  • Bake for 55 minutes, or until the filling is set and only jiggles slightly in the middle.

Notes

Tip: If your pie crust begins to brown too quickly, wrap aluminum foil around the edges.

Pumpkin and Leek Soup

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Pumpkin and Leek Soup

Servings 6 people
Author Chef Matt Collier, Seeds Cafe

Ingredients

  • 4-6 leeks
  • 1 medium pumpkin, stem/skin removed, and cut into 1/2" cubes
  • 1 yellow onion, thinly sliced
  • 4 garlic cloves, thinly sliced
  • 1 tbsp olive or vegetable oil
  • 1/4 tsp fresh thyme, chopped
  • salt and pepper, to taste
  • pinch cayenne pepper
  • water

Instructions

  • Cut the green tops and stems off of leeks, then cut leeks into 1/4" rounds and submerge into a bowl of cold water. Agitate the leeks and let dirt settle to the bottom of the bowl. Lift leeks out of the water, making sure to leave dirt behind.
  • Place oil in a large pot and cook over medium. Add leeks, onions, and garlic. Cook approximately 8 minutes or until fragrant.
  • Add pumpkin. Season with salt, pepper, thyme, and cayenne. Cook for 30 - 40 minutes, stirring occasionally.
  • Cover vegetables with water and turn heat high. Once simmering, reduce the heat to medium-low and simmer 45 minutes to an hour.
  • Remove three cups of vegetables and liquid and place in blender. Blend until smooth. Add back to soup. Adjust seasoning to taste.

Bourbon Fried Apples

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Bourbon Fried Apples

Author Executive Chef Chris Royster, Flagstaff House Restaurant

Ingredients

  • 3 Granny Smith apples, cored and sliced
  • 3 Honeycrisp apples, cored and sliced
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp black pepper
  • 1/4 tsp nutmeg
  • 1 stick butter
  • 2 oz bourbon
  • pinch of salt

Instructions

  • Melt butter in cast iron pan. Add apples and spices. Saute. Add bourbon and flambe! Cook until liquid is reduced and glazes apples.