Happy holidays! The holidays are a wonderful time to spend with your family. In this spirit, we have developed a recipe guide that focuses on family recipes. Many of the seasonal ingredients are available for purchase at the markets. Thank you to our vendors, patrons and friends who sent us recipes!
Cream of Winter Squash Soup with Spicy Candied Pecans
Recipe by Jennifer Farley, savorysimple.net
Jennifer is obsessed with this soup right now. Can you blame her? This is the best time of year to enjoy soup and the produce could not be more perfect. For this recipe, Jennifer decided to combine all of the squash in her kitchen into one velvety cream of winter squash soup.
Winter Squash Soup
- 1 Tbsp. extra virgin olive oil
- 1 1/2 cups yellow onion, diced (approximately 1 medium)
- 2 ribs celery, diced
- 3 cups butternut squash, peeled, de-seeded and diced (approximately 1/2 medium)
- 3 cups acorn squash, peeled, de-seeded and diced (approximately 1 small)
- 1 1/2 cups sweet potato, peeled and diced (approximately 1 medium)
- 1/4 cup brandy
- 2 springs fresh thyme
- 2 cups chicken stock, preferably homemade
- 1 1/2 cups heavy cream
- 1 tsp. salt or to taste
- Fresh ground black pepper to taste
Spicy Candied Pecans
- 2 cups pecan pieces or halves
- 1 Tbsp. unsalted butter
- 3 Tbsp. brown sugar
- 1/2 tsp. ground cinnamon
- 3/4 tsp. ground cayenne pepper
- 1 1/2 Tbsp. real maple syrup
- 1 1/2 tsp. kosher salt
Prepare the soup
- Heat the olive oil in a dutch oven or large heavy-bottom saucepan over low heat. Add the onions and celery with a pinch of salt. Allow the vegetables to sweat for several minutes, stirring periodically, until softened. Add the squash and cook for several more minutes, stirring frequently.
- Turn the heat up to medium and allow a brown glaze to slowly build on the bottom of the pan by stirring less often. Keep an eye on it to make sure it doesn’t burn. Use a spatula to scrape up and incorporate the brown bits a few times. After several minutes, add the brandy to de-glaze the pan and loosen the rest of the brown bits. Allow to alcohol to reduce down to almost nothing, stirring the vegetables frequently, and then add the thyme leaves and chicken stock.
- Bring the liquid to a boil and then cover the pot and reduce the heat to low. Allow the soup to simmer for 1 hour.
- Carefully transfer the soup to a blender and puree until very smooth. Wipe down the dutch oven and return the soup to the pot. Stir in the cream, salt and pepper.
- Serve topped with spicy candied pecans.
Prepare the candied pecans
- Preheat the oven to 350 degrees F. Prepare a baking sheet by lining it with aluminum foil and spraying the foil with non-stick cooking spray.
- Spread the pecans on the baking sheet and toast them in the oven until dark and fragrant, about 10 minutes. Stir every 3 or 4 minutes.
- While the pecans are toasting, prepare the coating mixture. Microwave the butter in a large microwave-safe bowl until melted. Stir in the brown sugar, maple syrup, cinnamon, salt, and cayenne.
- Once the pecans are fragrant, remove them from the oven and pour the hot nuts into the coating mixture. (Be careful as it might splutter and hiss.) Stir until the nuts are evenly coated, and pour them back onto the foil-lined baking sheet and spread them in an even layer.
- Bake for another 10 minutes, stirring after every 3-4 minutes. After 10 minutes, remove the nuts from the oven and allow them to cool and crisp up on the baking sheet.
- Once cool, break the nuts apart or chop them coarsely. Store Sweet and Spicy Candied Pecans in an airtight container at room temperature for up to a week.
Italian Holiday Bread
Recipe by Christine Ilich, Heirloom Kitchen
This bread is often called Easter Bread, but in my family we make it for every holiday. It takes a lot of rising time, but is otherwise very easy to put together. Fresh farm eggs make it a lovely color and give extra richness. Serve toasted slices with sweet butter for a holiday morning treat! Freezes beautifully.
(makes two loaves)
- 1 Tbsp. + 1 tsp. yeast
- 5 Tbsp. warm water
- 1 Tbsp. sugar
- 4 eggs, room temp
- 4 egg yolks, room temp
- 1 ½ sticks (6 ounces or 12 Tbsp.) unsalted butter, very soft
- 2 tsp. ground black pepper
- 1 tsp. salt
- 3 ½ cups flour
- 1 cup grated mozzarella
- ½ cup grated parmesan or romano cheese
- 1 cup pancetta or dry salami, small dice (optional)
You will also need:
- Egg wash (an egg beaten until smooth with one tablespoon water)
- Cookie sheet
- Parchment paper
Place yeast and water in a large bowl and whisk until yeast is dissolved. Add sugar, eggs, butter, pepper, salt and 1 cup of the flour. Mix well.
Add the cheeses, optional pancetta or salami and the rest of the flour and mix well. As dough comes together, turn out to a lightly floured surface and knead until dough is moist and comes together in a ball, using a light amount of extra flour if needed (a lot of kneading is not necessary, as this dough is very dense and is not particularly “springy”). Place in a lightly oiled or buttered bowl and cover with plastic wrap. Let rise for 2-2 ½ hours, until dough has doubled in size.
Line a sheet pan with parchment paper. Separate the dough into 4 portions and roll each into a tight, smooth ball.* Place on paper with several inches in between. Let rise again for 1 hour, or until dough has puffed up and has almost doubled in size. Preheat oven to 350. Brush each loaf with egg wash and bake for 30 minutes or so, or until the breads have an internal temperature of 190 (use a meat thermometer). Cool on racks.
*You can also make this recipe in small loaf pans. Just butter or oil the pans, portion/shape the dough to fit and let rise. Set pans on a baking sheet to cook.
Cafe Bread Pudding
Recipe by Chef Lynn Foster
Yields 16-20 portions
- 1 ½ loaves French bread, cubed
- 10 eggs
- 8 yolks
- 8 cups whole milk
- 2 cups heavy cream
- Pinch of salt
- 2 cups sugar
- 1 cup (2 sticks) unsalted butter
- 1 Tbsp. vanilla extract
- Cut the bread into cubes and place in a glass of ceramic pan. Pour melted butter over the top and stir the bread; set aside.
- Scald milk and cream together (heat just until it comes to a boil). Beat eggs and yolks together in a large bowl. Whisk in hot milk and cream. Add in vanilla.
- Pour mixture thought a strainer on to the bread.
- Set glass dish with bread pudding mixture into a bigger pan with water in it.
- Bake at 375 degrees for 45 minutes.
Jo’s Chevre Scalloped Potatoes
Recipe by Chef Lynn Foster
These potatoes are very special and will knock your socks off!
- 12-16 yukon gold or russet potatoes
- 4 shallots
- 6 c of heavy cream
- 2 fresh sprigs of thyme
- 4-6 oz. chevre (goat cheese)
- 2 fresh sprigs of thyme
- 3/4 cup freshly grated parmesan cheese
- Kosher salt and freshly ground pepper
In a large saucepan bring the cream, thyme and shallots to a boil then turn to a simmer for 10 minutes. Add in the chevre and whisk until it is smooth. Season with salt and pepper.
Peel and slice the potatoes thin and layer in a 16 cup gratin dish. First add a layer of the chevre cream (3/4 cup), then a layer of the potatoes, followed by a layer of parmesan cheese. Repeat until ingredients are used fully, finishing with cream and parmesan.
Cover with parchment and foil and bake at 325 degrees for one hour. Uncover and bake for 20-30 minutes more.
Recipe by Penny Glover, market patron
- 2 bunches of boccolini
- Kosher salt
- 4 Tbsp. unsalted butter
- 1 lemon, zested
- 3 cloves garlic, minced
- 2 Tbsp. lemon juice
- Fresh ground pepper
Wash and trim broccolini. If some of the stems are thick, slice them in half lengthwise. In a large pot of boiling water, blanch broccolini for 2 minutes. Drain and immerse in cold water to keep boccolini from overcooking.
In a large heavy skillet, over medium heat, melt butter. Add lemon zest and garlic, sauté for about 2 minutes. Add broccolini and cook for about 4 minutes, until broccolini is just tender. Add lemon juice, salt and pepper. Toss well before serving.
Goat Cheese, Onion and Parsley Tart
Recipe by Debra Moser, Central Farm Markets
- 8 Tbsp. unsalted butter
- 10 large onions, thinly sliced
- 3 Tbsp. thyme leaves
- 3 tsp. rosemary chopped
- 2 Tbsp. kosher or sea salt
- 2 9″x 11″ sheets frozen puff pastry, thawed and chilled
- 4 Tbsp. grated parmesan
- 3 Tbsp. capers
- 4 -6 oz. goat cheese, crumbled
- 3 Tbsp. chopped parsley
Heat butter in a pan over high heat. Add onions, thyme, rosemary and salt. Cook, until onions begin to brown, about 25 minutes. Stir occasionally. Reduce heat to medium and continue cooking, (still occasionally stirring), until caramelized, about 40 minutes. Set aside.
Heat oven to 350. Lay puff pastry sheets onto a parchment paper–lined rimmed baking or cookie pan, pressing them against sides. Make sure the pastry sheets lie so they just meet in center. Prick bottom of pastry sheets with a fork. Spread another piece of parchment paper over pastry; fill with dried beans or pie weights to weigh down the pastry. Bake until edges are golden, about 25 minutes. Remove the parchment paper and weights. Continue to bake until bottom is golden, about 15 – 20 minutes. Let cool.
Spread the cooled onions over crust. Sprinkle with parmesan and capers; dot with goat cheese. Bake until golden, about 30 minutes. Remove from oven and garnish with parsley. Cut into small bite sized squares for appetizers.
Tamarind-Spice Glazed Roast of Brussels Sprouts, Onions and Chickpeas
Recipe submitted by Bonnie Auslander, market patron
Recipe originally from the Splendid Table Weeknight Kitchen
Serves 3-4. Roast keeps for 2 days in the refrigerator.
- 3 large garlic cloves
- 2 tightly packed tablespoons fresh coriander leaves
- One 1-inch piece fresh ginger, peeled and sliced thin
- 1 large red bell pepper, cut into 1/2-inch pieces
- 1/2 to 3/4 pound Brussels sprouts, quartered
- 1 large or 2 medium red onions, cut into 1/4-inch wide wedges
- 1 tightly packed cup arugula, curly endive, or spring mix, torn into bite-sized pieces
- One 15-ounce can chickpeas, rinsed and drained
- 1 tsp. Crossover Spice Blend (recipe follows), or a blend of ground coriander, ground cumin, and freshly ground black pepper
- 1-1/2 Tbsp. tamarind concentrate, or 1-1/2 tablespoons lime juice with a little grated zest and 1/2 teaspoon sugar
- 1 Tbsp. brown sugar
- 1/4 to 1/2 teaspoon kosher or sea salt
- 4 Tbsp. cold-pressed vegetable oil or good-tasting extra-virgin olive oil
- 1/4 cup ground cumin
- 1/2 cup ground coriander
- 1/8 cup (2 Tbsp.) freshly ground black pepper
*Please note: You can tease even more flavor from Crossover Spice Blend by freshly grinding whole cumin and coriander seeds.
- 1 to 2 Tbsp. tamarind concentrate (optional)
- 1/4 cup fresh coriander leaves
- 1 cup plain whole-milk or low-fat yogurt (optional)
- Heat the oven to 450°F, and put a large shallow pan on the middle rack (a half-sheet pan is ideal so you don’t crowd the vegetables).
- In a food processor, combine the garlic, fresh coriander leaves, and ginger. Process until chopped fine – don’t puree them.
- Turn the mix into a large bowl. Add all the other ingredients except the finishing seasonings. Toss to blend. Carefully turn the mixture out onto the hot pan, spreading the pieces to cover the entire pan. Roast for about 40 minutes, turning often and scraping up the brown glaze from the pan’s bottom. Once the peppers are tender, the greens browned, and the chickpeas crisp, the roasting is done. Brussels sprouts may still have some firmness, which is fine.
- Taste the vegetables for seasoning, then turn them into a serving bowl. If using the tamarind, blend it in. Drop the coriander leaves over the vegetables, and pass the yogurt separately.
Recipe adapted from The New York Times
Makes 6 servings
- 1 cup sugar
- 2 1/2 tsp. sea salt
- 1/2 tsp. freshly ground pepper
- 3 large cloves garlic, peeled and minced
- 1 -1 1/2-inch slice fresh ginger, peeled and minced
- 1/2 tsp. cayenne (optional)
- 1/2 tsp. ground allspice
- 1/4 tsp. ground turmeric
- 2 Tbsp. all-purpose flour
- Vegetable oil, for greasing baking sheet
- 24 jumbo shrimp, peeled with tail left on, deveined
- Juice of 1/2 lemon or lime
Preheat the oven to 500 degrees. In a mixing bowl, combine the sugar, salt, pepper, garlic, ginger, cayenne, allspice, turmeric and flour. Grease a large baking sheet.
Dredge the shrimp, a few at a time, in the sugar mixture and place on the baking sheet. Bake until the sugar is caramelized, especially on the bottom, about 10 minutes.
Remove the shrimp from the oven, turn over with a spatula and squeeze lime juice over them. Place on a platter and serve immediately.
Grilled Lamb Chops with Goat Cheese Polenta
Recipe by Penny Glover, market patron
For the lamb chops:
- ¼ cup + 1 Tbsp. olive oil
- 2 Tbsp. rosemary leaves
- 1 large lemon, thinly sliced
- 6 cloves garlic, crushed
- 12 lamb chops, 2 – 3 oz. each, trimmed of excess fat
For the polenta:
- 2 sprigs fresh thyme
- 1 bay leaf
- 2 Tbsp. butter
- 5 cups chicken stock
- 1 cup medium-course cornmeal
- ¼ cup fresh goat cheese
- 1 ½ tsp. salt
- White pepper in a mill
Put ¼ cup oil, lemon slices and garlic in a large plastic bag, add the lamb, seal the bag, and shake to coat the chops on both sides with the marinade. Allow the chops to marinade for 1 hour at room temperature, and then refrigerate for at least 3 hours, or up to 8 hours. Allow the lamb to sit out for 1 hour before cooking.
When ready, combine the thyme, bay leaf, chicken stock and butter in a heavy-bottomed, 2 quart saucepan over medium heat. Bring the broth to a boil, and gradually add the cornmeal, whisking constantly to avoid lumps. Lower the heat and continue to cook the polenta until the mixture thickens, at least 12 minutes. Once the polenta is thick (it should hold its shape well), remove it from the heat and whisk in the goat cheese, salt and one or two grinds of white pepper.
In a heavy-bottomed sauté pan, over medium-high heat, warm the 1 tablespoon oil. Remove the chops from the marinade, letting any excess liquid run off. Put the lamb on a plate and season well with salt and pepper. Place the chops in the sauté pan and allow them to cook for about 3 minutes per side for medium-rare (a meat thermometer will read 120˚F to 125˚F). Just before serving, give the chops a final turn to briefly reheat the downward-facing side.
Transfer 3 chops to each of 4 plates. Serve with a generous helping of polenta.