SHAGBARK FARM OHIO - OUR RECIPES

We're always tinkering in the kitchen. We like to eat. While we don't consider ourselves "foodies", we know what good food is. Good food starts with good ingredients. Now that may be an obvious statement, however, locating good ingredients sometimes often proves difficult. We grow a lot of our own food, some of what we eat comes from neighboring Amish farms. I spend a good deal of time preserving Summer produce for the long winter months.

What we bring to the farmer's market are foods that you're not going to find at the grocery. The recipes here feature many of those items. Also featured here are recipes I use to incorporate the goodness that other farmers bring to market.

Many of these are recipes we have distributed at market and shared at our website in the past. We frequently post recipes on our facebook page. They are organized in the following categories, I've highlighted the items you'll seasonally find in our market booth:

RASPBERRY & FRUIT RECIPES
HICKORY RECIPES
HERB RECIPES
MUSHROOM RECIPES



RASPBERRY & FRESH FRUIT

Red Raspberry Chicken

Serves 4
4 chicken breasts
1 small shallot diced
1/2 pound fresh chanterelle mushrooms
3 tablespoons butter1 tablespoon olive oil
3/4 cup Red Raspberry Vinegar
1 can chicken broth
2 cups whipping cream
3 tablespoons flour
1/4 cup cold water
Fresh Red Raspberries

Saute chicken in butter and oil on each side for 10 minutes. Remove chicken. Add shallots and mushrooms saute to brown lightly. Remove and drain pan.

Add Red Raspberry Vinegar to pan and deglaze, simmer and reduce to half.
Return chicken to pan and add chicken broth. Cover and simmer over medium low heat 20 minutes or until chicken is cooked through. Remove chicken again and place on serving platter. Season with salt and pepper.

Slowly add whipping cream to juices in pan along with flour that has been whipped and blended in the cold water. Simmer until thickened. Add salt, pepper and garlic powder to taste.

Garnish with fresh raspberries. Serve over plate of wild rice.

 

Raspberry Glazed Pork

Serves 4
1 whole pork tenderloin
1/2 cup soy sauce
1/2 cup olive oil
1 cup Red raspberry sauce
1 tbl lemon juice
1 tbl worcestershire sauce

In a sealable container, mix soy sauce and olive oil together.Add the pork tenderloin. Marinate for about a hald hour or more to taste. Soy makes meat taste salty, beware!

Preheat grill. In a measuring cup mix raspberry sauce, lemon juice and worcestershire sauce. Put tenderloin on the grill and glaze. Glaze a couple of times. Slice on cross grain. Serve with more raspberry sauce.

 

Raspberry Caprese Salad

for 2...
1/2 pound fresh mozzarella cheese, sliced 1/4-inch thick
2 large ripe heirloom or big boy tomatoes, sliced 1/4-inch thick
1 cup fresh basil leaves cut chiffenade
Coarse sea salt and freshly ground pepper
extra-virgin olive oil
Red raspberry vinegar

In a circular design around the salad plates, alternate fresh mozzarella slices with sliced tomatoes.

Sprinkle the basil leaves liberally over the slices. Sprinkle salt and freshly ground pepper to taste. Just before serving, drizzle the extra-virgin olive oil over the entire salad. Sprinkle raspberry vinegar over entire salad.

Fun alternative: When Summer cherry tomatoes are at their peak, use them split in half, and the small balls of fresh mozzerella toss with olive oil, raspberry vinegar and basil.

 

Raspberry Brie Baguette
One of our favorites when we're camping...

1 Baguette or Boule
1 Small wheel of brie, we leave the skin on.
Red Raspberry Jam

Take a baguette or Boule slice it lengthwise.

Drop slices of brie on one half.

Spread raspberry jam on the other half.

Smash back together so it looks like a whole baguette again. Wrap in foil. Place on grill, over campfire or in preheated 350 degree oven for 5-10 minutes. You're waiting for the cheese to melt. Slice into manageable bits.


 

Raspberry Chamomile Iced Tea
6 cups room temperature water
4 Tablespoons Chamomile loose leaf tea
2 cups Raspberries, muddled + whole raspberries for garnish
Honey

Combine water and Chamomile loose leaf tea and muddled raspberries.

Let the tea steep in the refrigerator overnight.

Make a Raw Honey Simple Syrup by mixing one part honey and one part room temperature water. Whisk thoroughly until the honey and water combine.

When the tea is finished steeping, strain the tea and raspberries.

Add Honey Simple Syrup to taste.

Garnish your ice tea with raspberries.

 

  Strawberry Rhubarb Jam Streusel Coffee Cake 
You can use any one of our "Dam Good Jams" for this!

1⁄2 c unsalted butter, softened
1 c sugar
1 egg
1 t vanilla
21⁄2 c all-purpose flour
1 t baking soda
1 t cinnamon
1⁄2 t salt
1⁄4 t ground cardamom
1 c buttermilk
2 c diced strawberries(smaller pieces make for a better texture)
Half pint Rhubarb jam or Strawberry/rhubarb jam

For the streusel topping:
1⁄4 c butter, melted
1⁄2 c flour
1⁄2 c brown sugar
1⁄4 c crushed toasted almonds or pecans (we use pecans)

Preheat the oven to 350.
Lightly grease a 8x8" pan.

In a mixing bowl, cream together butter and sugar. Beat in the egg and vanilla, just until mixed.

In a separate bowl, mix together the flour, baking soda, cinnamon, salt, and cardamom. Add in the flour. Mix lightly. Stir in the buttermilk.

Spread half the cake batter in the prepared pan. Drop by spoonfuls the jam onto the cake batter. Top with strawberries. Cover with remaining batter.

To make the streusel topping, combine all the ingredients and crumble with your fingers. Evenly sprinkle the streusel topping over the cake batter.

Bake the cake for 35-45 minutes or until a toothpick inserted into the center of the cake comes out clean.

Remove from oven and allow to cool slightly before cutting.

Blackberry Fool
Serves 2-4
2 1/4 c fresh blackberries
2 c heavy cream, chilled
1/4 c confectioners’ sugar
1 tbl brandy
1 t vanilla extract
:
Mash 1 cup of the blackberries. Strain through a fine-mesh sieve into a small bowl. Discard the seeds.

In a large bowl, beat together the cream, confectioners’ sugar, brandy and vanilla until firm peaks form. Using a rubber spatula, fold the blackberry puree into the whipped cream.

Layer fresh blackberries, cream, fresh blackberries.

Spoon the fool into glasses or bowls top with a big fresh blackberry (and if you got ours, you have a few!) and serve immediately.

RHUBARB-GINGER CRUMBLE

2 pounds rhubarb stalks, rinsed, ends trimmed and cut into 1-inch pieces
2 tbl minced fresh ginger
21/2 c sugar, divided
2 c all-purpose flour
Pinch of salt
14 tbl unsalted butter, cold and cut into small cubes

1. Preheat oven to 350 degrees F.

2. In a large bowl, toss together the rhubarb and ginger. Transfer to a 2 or 3 quart baking dish and sprinkle 2 cups of the sugar over top of the rhubarb mixture; set aside.

3. In a medium bowl, whisk together the flour, remaining sugar and salt. Cut the butter into the flour mixture until it resembles coarse meal and the butter pieces are no larger than the size of a pea. Sprinkle the crumble topping evenly over the rhubarb.

4. Bake until the topping is golden brown, the rhubarb mixture is bubbling and the rhubarb is soft, about 1 hour 15 minutes. Place the pan on a wire rack to cool slightly; the crumble can be served warm or at room temperature. Top with ice cream or fresh whipped cream, if desired.

 

Poached Pears Recipe for Two
Oven pre set to 375

2 ripe pears
1-3 oz blue cheese crumbled
1/2 c port wine
1/3 c honey
1 cinnamon stick
5-10 cloves

Peel the pears. Slice in half. Using a melon ball tool, scoop out the seeds and pull off the stem. In a glass baking dish mix together the port and honey add the cinnamon stick and cloves. Place the sliced pears sliced side down into the honey port mixture in the pan. Place in oven about 7 - 10 minutes, depends on how ripe the pear is, youare looking for a rosey color on the pear.

Flip the pears over for another 7-10 min. Pull out of the oven and add the bits of blue cheese to the pear cavities. Return to oven to melt the cheese a bit. Place pears in bowls. Remove cinnamon stick from pan. Pour sauce sauce over the pears. Enjoy!


Easy Melon Cookbook: 50 Delicious Melon Recipes for Drinks, Smoothies, Salsas, Desserts and Soups

 

Grilled Melon with Peach Agrodolce

For melon
1 c sugar
1/4 c apple cider vinegar
2 peaches, peeled, pitted and diced
1 heirloom melon* cut into 1/2" slices
1/4 c olive oil
1 pint blueberries
salt and pepper, to taste
Torn basil leaves, for garnish
*Charentais, Jenny Lind, Crane melons work well

Agrodolce
1 c sugar
1⁄4 c apple cider vinegar
2 peaches, peeled, pitted and diced fine

Bring sugar, vinegar, and peaches to a simmer and cook until peaches are softened and liquid is reduced by half. Set agrodolce aside to chill.

Toss cantaloupe with oil and grill, turning once, until charred all over, 10-12 minutes; Cool, transfer to a serving platter sprinkle with blueberries. Drizzle with Agrodolce, season with salt and pepper, and garnish with basil


Ham & Melon Salad

Serves 4
1/2 c mayonnaise
1 tbl Herb de Provence mustard (or Dijon)
1t grated fresh ginger or 1/2 t dried ginger powder
2 c cubed heirloom* melon
1/2 lb fully cooked cubed ham or a mix of ham and proscuitto
1 c cubed pineapple
1/2 c chopped celery
1/3 c pecans
*Charentais, Jenny Lind, Crane melons work well

Sitir together mayo and mustard.
In a large bowl mix fruit together. Pour dressing over.

Crab Salad with Melons
Dressing
1/2 c mayonnaise
2 tbl minced parsley
1 tbl chili sauce or catsup
1/2 dried tarragon, basil
1/8 t Fire powder (our hot pepper powder)
1 clove garlic minced

Salad
1/2 c chopped red pepper
1/2 c chopped celery
2 c shredded crabmeat

Plating
Salad greens
thin sliced mixed heirloom* melon wedges
*Charentais, Jenny Lind, Crane melons work well

Place dressing ingredients in mason jar. Shake to blended well.

Toss salad ingredients together. Pour small amount of dressing into mix so crab sticks together. Mound salad greens on salad plate. Arrange melon slices around greens. Scoop a helping of crab salad onto salad greens

Pear Salad & Raspberry Vinaigrette

1 c fresh raspberries
1/4 c Red raspberry vinegar
1/4 c olive oil
1/8 t ground ginger powder

2 ripe pears cored and thinly sliced
1 c red grapes halved
1/4 c chopped pecans

Micro greens mix


Place raspberries, vinegar, oil and ginger powder in a mason jar. Replace lid. Shake well. Chill at least an hour.

Place pears, grapes on top of salad greens. Top with pecans. Pour with dressing.

Apple Sauce Pie
2 eggs
1 c white sugar
1/2 c butter, melted
1/2 c applesauce
1/2 c Shagbark Hickory Spiced Apple butter
2 tbsp flour
1/2 t vanilla
1 9 inch pie shell

Mix all ingredients and pour into pie shell. Bake at 350 for 45 minutes.


Griddle Scones

NOTE: Dried ground cherries, dried blueberries, currants, raisins all work fine here.

2 c all-purpose flour
2 tbl butter
1 t salt
2 tbl sugar
4 t baking powder
3/4 c dried berries
1 egg
1/2 c whole milk or buttermilk

In a large bowl place the flour, butter, salt, sugar and baking powder. Using a fork, cut the butter into the flour until the size of dimes but slightly thinner.

Mix in the dried fruit.

In a small bowl, whisk together the buttermilk and egg, and mix into the dry ingredients until it forms slightly tacky dough.

Flour a clean work surface and turn dough out onto it. Gently flour the top and knead 2-3 times, just enough to barely bring the dough together.

Pat it down into a 1/2 inch thick round. Flour a sharp knife and cut the dough into 8 small triangles.

Carefully place scones on pre-heated griddle, giving them at least 1 inch of space in between. Cook 5-7 minutes, until the bottom has browned nicely.

Very carefully turn and cook an additional 5-7 minutes. If yours rise thicker than 1 inch, cook on both edges as well!

 

All members of the nightshade family are considered fruit....tomatoes live in the nightshade family!

Baked Early Girl Tomatoes
Slice tomatoes in half. Top with a mix of bread crumbs, Parmesan, Shagbark Farm Pizza or Pasta Spices. Drizzle with olive oil. Bake at 350 until the cheese melts.

   
A good way to use leftover corn on the cob and the abundance of Summer tomatoes!

Tomato & Corn Pancakes

1 c mix of fresh diced tomatoes and corn kernels
20 saltines crushed
2 eggs
3 tbl butter
Mix veggies, crackers & eggs in a bowl. Let the crackers absorb the veggie juice and become a mash. Melt butter. Drop by tablespoon into butter and fry to golden.

The Farmer's Kitchen: The Ultimate Guide to Enjoying Your CSA and Farmers' Market Foods
I have an Australian friend who introduced me to this many years ago and it is still one of my favorites.


Aussie Salad
Thinly sliced brandywine tomatoes
Homemade mayonnaise
Fresh chives
Salt & pepper

Assemble as shown.


The Wild Table: Seasonal Foraged Food and Recipes

 

What can I do with a pawpaw?

Shagbark Farm Pawpaw Pudding

1/3 c cane sugar
3 tbl cornstarch
dash sea salt
2 c whole milk
4 egg yolks lightly beaten
4tbl butter cut into pieces
2 t vanilla extract or 1 tbl dark rum
3/4 c pawpaw puree

Combine sugar, salt, cornstarch in a medium sauce pan. Add milk and whisk until smooth. Whisk in in egg yolks. Place over medium heat and whisk constantly until pudding thickens and makes visible ribbons when drizzled over the surface. Remove from heat and stir in butter, pawpaw puree and vanilla or rum. Pour into ramekins. Chill at lest 2 hours. Makes about 4 cups of pudding or 2 martini size glasses!

Pawpaw Bread

1 1/4 c. melted butter
2 c. sugar
4 eggs
2 c. pawpaw pulp or preserves
1 Tbsp. lemon juice
4 c. sifted all-purpose flour
2 tsp. baking powder
3 c.hickory nut pieces

Preheat oven to 375 F. Grease two 9x4x2-inch loaf pans. Beat together butter, sugar, and eggs. Add and beat in the pawpaw pulp and lemon juice. Sift the flour and baking powder together, and stir them into the batter. Stir in thenuts and scrape the batter into the loaf pans. Garnish each loaf with extra hickory nuts, and bake for 1 hour and 15 minutes. The top corners of the loaf may burn, but that adds flavor and character.

 

Pawpaw Cream Pie

3/4 cups sugar
1/4 cup cornstarch
3 egg yolks slightly beaten
1 cup milk
1 cup light cream

1 cup pawpaw pulp (seeded)
3 egg whites
3 tbsp sugar
pinch of salt
1 baked 9 inch pastry shell

Combine sugar and flour or cornstarch. Add the beaten egg yolks, milk, and cream. Mix well and add pawpaw pulp. Cook and stir constantly over low heat until thickened. Cool.

Make a meringue by beating the egg whites stiff with 3 Tbsp. sugar and a pinch of salt. Pour custard into a baked pastry shell and cover with meringue. Bake in a moderate oven (350o F) for 12 minutes or until meringue is browned. Serves 6 to 8.

 

Best Indian Cooking You'll Ever Do....Paneer, Matar Paneer with Cod Poached in Tomatoes & Saffron

Paneer - Farmer's Cheese

1 gallon whole cow's milk
1/4 - 1/2 cup lemon juice or distilled white vinegar
1/4 t salt

Heat milk in a heavy-bottom, nonreactive pot, heat the milk over medium-low until it foams but before it boils. Remove from heat and stir to cool.

Remove the milk from the heat and add the lemon juice or vinegar. Stir into the milk a little at a time, pausing after each addition. When the curds pull away from the side of the pot and the whey around them is mostly clear, you've added enough acid. When curds have separated, leave the pot alone for 10 to 20 minutes.

Line a colander with damp cheesecloth and set it over a large bowl or in the sink. Ladle curds into the colander to drain for 30 minutes. Sprinkle salt over curds and stir.

Pull the cheesecloth ends together at the top, then twist and squeeze the cheese into a disk. Keep the cheese completely encased in cloth. Place the wrapped cheese on an upside-down plate . Cover the cheese with another upside-down plate. Set a cast-iron pan, on top of the top plate to press the cheese. This takes about an hour. Cover and refrigerate for up to a week or slice and fry in butter for a recipe.


Vegan Richa's Indian Kitchen: Traditional and Creative Recipes for the Home Cook

Matar Paneer

1/2 large onion minced
1 Tbl butter
1/2 t whole brown mustard seeds
1/2 tground cumin
1 bay leaf
1 clove garlic, minced
1/2 pint diced tomatoes
2 tsp. ground coriander
1 tsp. garam masala
1/2 tground turmeric
1/2 t salt
1/2 t paprika
1 c peas (fresh or frozen work fine)
1/4 tsp. sugar
fresh made paneer, cut into 1-inch cubes fried in butter

Heat oil in pot over medium heat. Add mustard seeds, cumin and bay leaf. Cook 1 minute, or until fragrant. Add onion and garlic, and sauté 5 to 7 minutes, or until browned. Stir in tomato sauce, coriander, garam masala, turmeric, salt and paprika. Simmer 10 minutes, or until sauce thickens, stirring occasionally. Add up to 1/2 cup water if sauce is too thick. Stir in peas, and sugar. Simmer 5 minutes, or until peas are heated through. Fold in paneer, and cook 3 minutes more. Remove bay leaf, and serve hot.

Cod Poached in Tomatoes & Saffron

Cod fillets
1/2 pint diced tomatoes
1 c white wine
pinch saffron threads
butter
Jar Tomato Jam

Melt butter in a small saucepan. Add wine and saffron, wait until the broth
turns pale yellow. Place cod in broth allow to cook a bit then turn over.
Add tomatoes and simmer slowly until cod is done. Top with tomato jam. Yum!


My Pantry: Homemade Ingredients That Make Simple Meals Your Own


HICKORY RECIPES
What Can I Do with Shagbark Hickory Syrup? It's not just for pancakes!! (but if you like pancakes, there's a recipe for that too!)

Hickory Pork Chops
6 pork chops (1-inch thick)
1/2 teaspoon chili powder
1/4 cup chopped onion
1 tablespoon apple cider vinegar
1/4 cup Shagbark Hickory Syrup
1 tablespoon Worcestershire Sauce
1/4 cup water
Salt & Pepper


Ikaria: Lessons on Food, Life, and Longevity from the Greek Island Where People Forget to Die

Preheat oven to 400 degrees F. Lightly brown pork chops. Arrange in flat baking dish. Mix together onion, vinegar, Worcestershire Sauce, chili powder, Shagbark Hickory Syrup, water salt & pepper, . Pour over pork chops. Cover. Bake 45 minutes, basting occasionally. Uncover. Bake 15 minutes more. Remove chops to platter. Thicken sauce with flour. Pour over chops.

Get a PDF copy of this recipe.

Sweet Hickory Cocktail
2 teaspoons Shagbark Hickory Syrup, or to taste
2 ounces bourbon
Shake over ice and serve.

Hickory Schnecken
This is adapted from my grandmother's recipe

Dough

3 1/3 c bread flour
3 tbl sugar
1/2 t salt
1 tbl fresh yeast
1/3 c unsalted butter melted
1/2 c milk & some extra
2 eggs

Syrup

1/2 c unsalted butter, softened.
2 tbl your favorite sugar
1/4 c Shagbark Hickory Syrup
2tbl molasses
1 c hickory nuts or pecans
Filling
3 tbl your favorite sugar
1/2 c brown sugar
1/4 c Shagbark Hickory syrup
1/2 c your favorite dried fruits chopped small
Cinnamon to taste
Ground American Allspice to taste
Butter bits(butter cut into small squares) about 1/2 stick or what your heart can take!

Butter a large square baking pan.

Combine dry dough ingredients in a bowl. Warm milk, warm to touch, not hot. Add yeast. Allow to proof for 5 minutes. Add to dough bowl. Add eggs and melted butter. Combine and then turn out to knead. Knead dough 8-10 minutes. Return to a greased bowl and cover with clean kitchen towel. Leave in warm place until doubled.

Make syrup: Cream butter and add other ingredients. Pour into baking pan to distribute evenly.

Mix the filling ingredients in a small bowl. Keep the butter bits separate for now.

Heat oven to 350.

Knock back the dough. Turn out onto a board and roll into a rectangle about 24x12 with the longest side nearest to you. Beat another egg with some extra milk and glaze the dough using a pastry brush.

Sprinkli the filling and the butter bits evenly onto the dough. Roll up the dough rolling the long side away from you. Roll firmly keeping a firm rolled shape. Cut into 9 or 12 even slices, determine this by the pan you chose. Mine holds 9 thicker slices.

Set slices into prepared pan putting the sliced swirled sides up. Let rise about another 20 minutes then bake for 20-25 minutes. You are looking for a golden color on the dough.

Allow to cool slightly, then turn onto platter allowing the syrup topping to cover rolls. Allow rolls to cool to touch. Enjoy!


Shagbark Hickory Syrup Energy Bars

1 c quick cooking rolled oats
1/2 c roasted unsalted sunflower seeds
1/4 c whole-wheat flour
1/2 c dried apricots
1/2 c raw almonds
1/2 c raw hazelnuts
1/2 c roasted unsalted peanuts
1/2 c raisins
1/2 c pitted dried dates
1/2 c wheat germ
1/4 c whole oats
1/2 c powdered nonfat dry milk
1/2 c Shagbark Hickory syrup
2 large eggs

Preheat the oven to 350 degrees F. Coat a 9 by 13-inch baking pan with Pam cooking spray.

Place nuts & sunflower seeds in a food processor. Chop medium fine. Dump into a stainless steel bowl. Place dates raisins and apricots into food processor with whole wheat flour. Chop to same texture as nuts. Add to the other ingredients in the bowl. Add wheat germ, whole oats and dry milk. Whisk eggs with syrup. Stir into ingredients in the bowl, you'r going for a sticky texture. Spread into baking pan and bake 20 minutes. Cool and cut into squares.
Hickory Nut Bread
1 egg
1 cup packed brown sugar
2 tablespoons shortening, melted
2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1/2 cup chopped hickory nuts

In a mixing bowl, beat the egg. Gradually beat in brown sugar and shortening. Combine flour, baking powder, baking soda and salt; add to egg mixture alternately with buttermilk. Beat just until moistened. Stir in nuts. Pour into a greased 9-in. x 5-in. x 3-in. loaf pan. Bake at 350 degrees F for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack.
Hickory Nut Cookies
2 c. brown sugar
1/2 c. shortening
2 eggs
1 c. buttermilk
1 tsp. vanilla
1 tsp. soda
2 tsp. baking powder
3 c. flour
1/2 c. chopped hickory nuts

Cream sugar and shortening. Add eggs and beat, by hand. Stir in sour milk and vanilla. Mix dry ingredients together and beat into liquid mixture. Drop on greased cookie sheet by teaspoonful and bake at 350 degrees for 15 minutes.

 

  Bacon Pancake Strips with Bacon Hickory Syrup

 

Sauce
3 slices bacon, minced
1/2 cup Shagbark Hickory syrup
4 tbl butter or to taste

6 slices bacon
1/2 c Shagbark Farm Pancake mix
1 egg
1/2 c whole milk or buttermilk
1 tbl butter

Cook bacon slices to desired doneness. drain on a paper towel-lined plate. Fry minced bacon in same pan. Add hickory syrup & butter stir until sauce is smooth and heated through, about 5 minutes. Reduce heat to low and keep sauce warm.

Whisk pancake mix, buttermilk, egg, and butter together in a bowl.
Heat a griddle or flat skillet over medium heat; spread some more butter on the surface to coat. Arrange the cooked bacon slices about 4 inches apart on the hot griddle, working in batches if needed. Slowly pour batter over eachbacon strip; cook until bubbles start to form on top and edges are dry. Flip pancakes and cook until other side is golden brown.

Serve with warm bacon hickory syrup sauce.

If you want something without bacon, same recipe, saute apple slices and use the same way as the bacon above!

Shagbark Farm Pancake Mix
1 1/2 c all purpose flour
1 1/2 c whole wheat flour
2 c cornmeal
2 c oats
1/4 c baking powder
3 tbl baking soda
2 tbl salt
1/4 c sugar

Combine all ingredients in a large glass jar. This is your pancake mix.

Recipe for 2 people or 6 pancakes:

1/2 c pancake mix
1 egg
1/2 c whole milk or buttermilk
1 tbl butter

Bacon - Even Better - Candied Honey Bacon

1 lb. Dry cured bacon, sliced
2 tbsp. Honey
1⁄4 c. Light Brown Sugar
2 tsp. Hickory Syrup Mustard
1⁄2 tsp. Kosher Salt
1⁄4 tsp Cayenne Pepper

Preheat the oven to 350°F.
Cover a rimmed baking sheet with aluminum foil. Top with a wire rack. In a large bowl, add the honey brown sugar,mustard, Kosher salt, and cayenne pepper. Mix well. Add the bacon to the bowl and toss gently with your hands. Place the bacon in a single layer onto the wire rack and bake on the center of the oven. After about 20 minutes the bacon will begin to brown, but will likely need to bake for another 10-15 minutes. The bacon is done when it is dark brown, but not burnt. If you take the bacon out too soon it will be chewy, and not candied. Resist the temptation to pull the bacon out before it is finished. Remove from the oven and cool for 5 minutes on the rack. When the bacon is cool enough to handle, transfer it to a plate.Serve at room temperature.


Shagbark Farm Bread Pudding
Start with a reasonable bread and use European butter!

4 tablespoons butter, softened
2 cups whole milk
2 eggs
1/2 cup sugar
1/4 teaspoon salt
1 teaspoon ground cinnamon
3 cups soft bread cubes (about 5 slices bread)
1/2 cup gold raisins, even better pre soaked in dark rum
Shagbark Hickory Syrup

Place butter and sugar in a measuring cup. Scald milk (heat it to just below boiling), and pour it over the butter and sugar; stir to mix well. Beat eggs in a bowl. Gradually stir in milk mixture, add salt and cinnamon. Add bread cubes and raisins. Stir gently to evenly moisten bread. Pour into a 1-1/2-quart baking dish.

Bake 40 to 45 minutes, or until knife inserted comes out clean. Serve warm with Hickory Syrup.!!

 

Grilled Hickory Wings


1. Split chicken wings into "cocktail sizes". Take off tip of wing and discard. You should have 32 parts.
2. Toss wings with olive oil, paprikas salt and pepper.


3. Mix all glaze ingredients in a measuring cup.

4. Let flavors blend 15 to 20 minutes.

5. Turn over to grill-meister. Place wings on grill and brush with glaze.

6. Brush with glaze again.

7. Serve.

Grilled Hickory Wings

2 packages chicken wings
1/4 c Olive oil
1 tbl hungarian paprika
1 tbl smoked paprika (optional, use hungarian as a substitute)

Tomato Hickory Glaze
12 oz bottle Shagbark Hickory syrup
1 6 oz can tomato paste or 12 oz bottle chili sauce
1 tbl lemon juice
1 tbl worcestershire sauce
1/4 bourbon, optional and to teast!
Salt & Pepper

Preheat grill.
1. Split chicken wings into "cocktail sizes". Take off tip of wing and discard.
You should have 32 parts.
2. Toss wings with olive oil, paprikas salt and pepper.
3. Mix all glaze ingredients in a measuring cup.
4. Let flavors blend 15 to 20 minutes.
5. Turn over to grill-meister. Place wings on grill and brush with glaze.
6. Brush with glaze again.
7. Serve.

 

 

Pan Fried Bacon Hickory Scallops

2 servings
8 sea scallops
1/2 c chopped bacon (8 slices)
2-3 tbl butter
1/2 c Shagbark Hickory syrup
1/4 c flour


Fry bacon. Drain but leave about 1 tbl in pan. Dredge scallops in flour which has some salt and pepper mixed in - to taste. Add butter to pan with bacon fat. Cook scallops about 2 minutres per side, depends on thickness, turning once, but when the scallops are opaque they are done. Removed scallops. Pour Hickory syrup into pan stir and cook until the glaze is a texture you like. Add bacon pour over scallops.

 


Hot Mojo Short Ribs

BBQ Sauce
olive oil
1/4 c finely chopped yellow onion
3 garlic cloves, finely chopped
1 pint jar tomatoes

1/2 c Shagbark Hickory Syrup - or more to taste
3 tbl cider vinegar
3 tbl Worcestershire sauce
ground black pepper
hot pepper flakes to taste
allspice to taste
ground cloves to taste

Ribs
4-6 beef short ribs
Rib rub


Shagbark Farm Hot Mojo Rib Rub (thyme, paprika, licorice root powder, sassafras, dried wild ginger root & our hot pepper powder).

Not quite the same as our rub but an old standby rub you can use for this - Paprika, garlic salt, cumin, smoked paprika, chili powder, red pepper.

Process
Make your rub and evenly rub the spice mixture on all sides of the ribs and allow to sit in a glass pan at room temperature for 30 minutes.

Preheat oven 350.
Place ribs in a roasting pan and cover with aluminum foil. Place the ribs in the oven and roast until fork-tender, about 2 hours.

Meanwhile, make the sauce. Heat the oil. Add the onion and garlic and cook, stirring occasionally, until softened. Add the tomatoes and reduce until thick. Strain into a glass measuring cup and return to a small pot.

Add the remaining ingredients, whisk to combine, and bring to a simmer. Reduce the heat to low and continue to simmer, whisking occasionally, until the flavors have melded and the sauce has reduced further.

Reduce oven to 300.
Place roasted ribs in a glass pan and cover with barbeque sauce. Cover with foil. Bake another 30 minutes or so. Pour more sauce over ribs to serve.
Great with a sweet potato and your canned summer corn! Enjoy


Jerk from Jamaica: Barbecue Caribbean Style

 

 

Skinny Pork Chops & Shagbark Hickory Syrup Spiced Apple Butter

4 thin sliced pork chops
Garlic Salt
Smoked Paprika
2 Tbl Apple Cider vinegar
2 Tbl Balsamic Vinegar
Dried Sage
Dried Thyme

Rub pork chops with garlic salt & smoked paprika. In an ovenproof skillet, brown pork in butter. Remove pork chops to a plate. Deglaze pan with vinegars. Add a little more butter and some olive oil. Add sage and thyme. Turn the oven on to 350 degrees.

To the pan add:
Half of a red onion thinly sliced
2 c thinly sliced red cabbage

Once the onion and cabbage start to cook, add:
1 bottle of Hard Cider
1 t caraway seed or to taste
Dried Sage
Dried Thyme

Smoked Paprika
3 tbl brown sugar
Shagbark Farm Spiced Apple Butter

Return pork chops to pan. Place some of the cabbage and gravy on top. Cover pan and place in oven 30 minutes until cabbage is cooked. Place chops on a plate, set cabbage along side top chops with Shagbark Farm Spiced Apple Butter. Enjoy!



USING HERBS • FRESH & WILD PRODUCE

Basic Pesto

2 cups fresh basil
3/4 c lightly toasted pine nuts or almonds
1 fresh garlic clove, crushed
1/3 c - 1/2 c extra virgin olive oil

Place all ingredients in a food processor, except for the olive oil. Whirl 45 seconds. Slowly start to drizzle in olive oil, keeping the machine running, until pesto consistency is achieved. Toss with cooled penne or bow-tie pasta. Can be placed in small freezer containers for winter!

The Amish Canning Cookbook: Plain and Simple Living at Its Homemade Best

Keeping the Harvest: Preserving Your Fruits, Vegetables and Herbs (Down-to-Earth Book)

Shagbark Farm Crawfish Chowder

1 pound crawfish or shrimp
2 qts water water
1 tbl olive oil
1 c finely chopped onion
1/2 c finely chopped green bell peppers
1/2 c finely chopped celery
1 tbl Creole Spice (or to taste)
minced garlic to taste
2 tbls tomato paste
!/4 c chopped parsley
2 qts chopped tomatoes & juice

Pour water into stock pot. Boil fish to done. Remove meat from shells. Set aside.

Heat the olive oil in the pan and, once hot, add the veggies & spices. Cook, stirring often. Add the garlic and tomato paste. Pour the fish stock into the pot. Add tomatoes & juice. Add fish to pot. Cook for 5 minutes. Season with parsley.

 

Corn Salad
Got extra grilled corn on the cob leftover?

corn cut off cob
diced celery
Diced red onion
diced tomato
fresh or dried herbs
honey

1 part olive oil 1/2 part lime juice blended to taste with thyme, mint, oregano, basil, pepper flakes. honey, salt and pepper to taste. Toss all ingredients together. Chill. Enjoy!

 


Cooking from the Farmers' Market (Williams-Sonoma)

Paletas: Authentic Recipes for Mexican Ice Pops, Shaved Ice & Aguas Frescas

 

"Cheater's Gazpacho"

Remember the corn salad from last night? Leftover Corn Salad. To that add V8 original, a splash of worcestershire and balsamic vinegar. Float virgin olive oil and serve. Obscene BLT optional. Toasted bread, kissed with the bacon fat in the pan....

 

Easy Souvlaki  
1/4 cup olive oil
1/4 cup red wine
2 tbsp. fresh lemon juice
1 tbl Souvlaki Grilling Rub
4 cloves of garlic, smashed and minced finely

1 pork tenderloin cut into 2 inch cubes
Salt and freshly ground black pepper
Lemon (for serving)

In a large non-reactive bowl, whisk the marinade ingredients together. Add the pork cubes, cover with plastic wrap and refrigerate for 2 to 3 hours. Place pork on wooden skewers grill until done.

 

Grilled Rainbow Chard

1 bunch of Rainbow Swiss chard
Olive oil
Salt and pepper
Juice of 1/2 lemon
2 tablespoons extra virgin olive oil
Dash of Herb de Provence mustard
Sea salt


Prepare the grill to a medium-high heat. Wash the chard and remove the leaves from the stems. Lightly oil the stems and season with salt and pepper. Grill the stems until there are some nice caramelized grill marks.
Remove the stems and allow to cool to the touch. Slice the stems and reserve in a bowl.

Lightly oil and season the leaves with salt and pepper. Place the leaves on the grill and let them wilt. Some small charring is desired. Remove the leaves and add them to the stems. Toss with the extra-virgin olive oil and lemon juice, mustard and sea salt.

 

  Gnocchi With Sage, Butter, Bacon, & Parmesan

1/2 pound fresh gnocchi
4 tbl unsalted butter, cut into small pieces
1/4 c Parmesan, finely grated, plus more for serving
24 sage leaves
Freshly ground black pepper
3 slices bacon diced

Toss butter, Parmesan, and sage in a large bowl.

Working in batches, cook gnocchi in large pot of boiling salted water until they float to the surface, about 2 minutes. Using a slotted spoon, gently place on top of butter mixture as you go. Once all gnocchi are cooked, gently toss everything together until butter is melted.

In a frying pan, sauté bacon to the done-ness you like. Add the buttered gnocchi and sauté until the gnocchi brown slightly.

Return everything to the bowl and toss with Parmesan.

 

Herb de Provence Pork Roast
1 decent pork roast loin, trussed with butcher twine
Carrots chopped
Celery chopped
1 Vidalia onion sliced thin

small new potatoes (3 per person) Halved
1 c white wine
1/2 c water or chicken broth
Herb de Provence to taste, I use about 1/4 c


Oven 350 degrees
Saute veggies in butter or olive oil. Deglaze with wine. Add water Set roast on top of veggies. Sprinkle with Herb de Provence. Roast uncovered 30 minutes per pound. Add more wine if necessary. When you reach the last half hour of cooking, add the potatoes, sliced side down surrounding the roast. Cover and continue cooking the last 30 minutes.

 

Potato, Bacon and Lovage Soup

4 slices thick cut bacon, diced
1 medium onion, peeled and chopped
1 tbl butter
5 medium potatoes, washed and cubed
2 to 3 c chicken stock
1 c milk
1 c heavy cream or half and half(are you going to be good or bad?)
1/2 c awesome freshlovage leaves, minced
Salt and pepper, to taste

In a large pot, sauté the bacon. Add the onion and butter, sauté until translucent, then add the potatoes. Stir. Add stock and simmer until potatoes are tender. Add the lovage and puree the soup using a hand blender or leave whole for a more hearty soup (puréed is traditional). Add half and half or cream. If you want a thinner consistency, add more stock(but who wants that?). Add salt and pepper to taste. A good crusty bread with butter and a great Pinot would round out this as a light meal.

 

Italian Wedding Soup

1/3 c chopped celery
1/3 c chopped carrots
1/3 c chopped sweet onion
1 large clove garlic minced
1 bunch fresh arugula coarsely chopped
1 tbl Minced lovage
2 dozen home made meatballs
1/2 c Acini di pepe pasta
4 quarts chicken broth
freshly grated Parmesan cheese
freshly grated Pecorino Romano cheese

Saute celery, carrots, onions and garlic in a mix of butter and olive oil until tender. Add chicken broth. Add Acini di pepe pasta simmer 20-25 minutes until pasta is done. Add meatballs. Add arugula and lovage. Stir in some of the cheese. Serve warm passing additional cheese for topping. Enjoy!


Essentials of Classic Italian Cooking

 

Wilted Dandelion Greens Salad

6 slices of bacon, chopped
1 small red onion, diced
2 tsp brown sugar
2 tbsp cider vinegar
1 bunch dandelion greens, washed and dried, stems removed
Salt and freshly ground black pepper, to taste

Fry bacon bits in a skillet until they are mostly crisp and have rendered all their fat. Pour off all but 1 tabl of the bacon drippings and return the skillet to the burner. Add onion and stir in the sugar and cider vinegar. Pour the hot dressing over the greens, tossing the dandelion greens so as to coat them with dressing. Top with bacon. Add salt and pepper to taste.

 

Chilled beet soup

1 pint canned beets - (or you can roast fresh ones)
4 green onions, 3 just chopped, 1 minced set aside
2 cucumbers, chopped, dice about 1/2 cup and set aside
2 t horseradish root or prepared horseradish
1 tbl sherry vinegar
1 c chicken or veggie broth, cooled
Crème fraîche or sour cream
Fresh or dried dill


Place the beets, 3 chopped scallions, cucumber, horseradish, vinegar, broth in a blender or food processor. Puree to smooth. Stir in cucumber and scallion set aside. Chill several hours. Serve to bowls. Top with Crème fraîche and dill to taste. Serve with a crisp well chilled white wine. Enjoy!

 

What can I do with American Allspice (Spicebush berry)?

Venison Stew

2 lb venison stew meat
2 tbl butter
4 potatoes chopped
1 onion chopped
1 tbl ground American Allspice
1 c carrot chopped
2 cloves garlic crushed
2 c beef broth

Brown meat in butter. Add onions & garlic, spices & broth . Cover & cook for several hours until very tender. Add potatoes & carrots cook until tender.

 

Cranberry/Spiceberry Rice Pudding

2-3 c milk
1 c short-grained rice
Pinch of salt
2-3 tbl sugar
1/2 c dried cranberries
Zest of one small orange
Juice of one small orange (about a quarter cup)
1 t dried ground American Allspice

In a large saucepan, combine 2 cups of milk, rice and salt. Bring to a boil, stirring frequently so rice doesn't stick. Cook until rice is a consistency you like. If it starts getting gummy, add more milk, a quarter cup at a time. Stir in sugar as the rice mixture starts thickening. Remove from heat.While it's still hot, stir in cranberries, orange zest and juice spiceberry and stir thoroughly. Serve warm.

 

Spiceberry Winter Squash

1 winter squash sliced in half seeds removed.
2tbl butter.
2 t American Allspice ground.

Place 1 tbl butter in each half of the squash, in the seed cavity. Sprinkle spiceberry on top of the butter. Cover with foil and roast in the oven for an hour at 350.


 


MUSHROOM RECIPES

WHAT CAN I DO WITH MUSHROOMS?
These are some of the recipes where we use mushrooms. However, the best way to enjoy a mushroom, is straight up, sauted in butter, no doubt about it!

NOTE: Dried mushrooms seem to taste stronger than fresh. To substitute dried for fresh use this rule of thumb 1/2 cup dried for every full cup called for.

 

Shagbark Farm Salisbury Steak
1 white onion cut in half
1 lb venison (or ground sirloin)
1 lb ground pork
3 slices bread cubed
2 fresh eggs
1/3 c whole milk
handful dried thyme
dash nutmeg
about 1tbl Worcestershire
2 cups beef broth
3tbl butter
3tbl cornstarch
1 lb mushrooms, baby-bellas pictured, fresh maitake are pretty good here

Set oven to 350
Mince half the white onion and saute to translucent. Cool.

Place the bread cubes and milk in a metal bowl.

Slice the remainder of the onion into thin slice.

Slice the mushrooms.

Once the bread has absorbed the milk whisk in the eggs. Add the meats, thyme, nutmeg, Worcestershire to taste, salt and pepper. Stir to combine.
Add sauteed onions. Scoop up a handful of the mix and shape into patties. You should get about 6.

Fry patties to just brown on each side, the inside may still b e raw.

Remove to glass baking dish.

Add the butter to the pan and saute the sliced onions to almost translucent. Add the mushrooms and cook until water begins to release. Add
cornstarch. Stir. Add broth. Stir to thicken a little.

Pour over steaks in glass baking dish. Bake uncovered at 350 about 30 minutes. Serve with mashed potatoes and canned summer corn. There will be leftovers...Enjoy!

 

Trout with Morel Mushrooms & Asparagus
Ingredients
1 tbl olive oil
2 8 - ounces fresh trout fillets
2 tbl all-purpose flour,
Salt & Pepper to taste

1/2 pound fresh morel mushrooms halved
2 cloves garlic, minced
1 tbl butter
1 Pint canned tomatoes, diced
1/2 cup dry white wine
12 fresh asparagus spears, cooked until crisp-tender


In a large skillet, heat oil over medium-high heat. Rinse trout; pat dry with paper towels. In a plastic bag, combine flour, salt & pepper. Add fish to bag and shake to coat. Place fillets in skillet, skin sides down. Cook fish for 3 minutes; turn fish and cook for 3 minutes more or until fish flakes easily with a fork. Transfer to a warm platter; keep warm.

Toss sliced morels with some flour, salt and pepper to lightly coat. In the same skillet, cook mushrooms and garlic in butter until browned and tender. Add tomatoes and wine or broth; cook and stir until bubbly, loosening browned bits in skillet. Reduce heat and boil gently, uncovered, for 5 to 6 minutes or until sauce is slightly thickened.

Serve sauce over fish. Garnish with cooked asparagus, lemon wedges, fresh basil & thyme sprigs.
Makes 2 servings.

Pasta with Morels, Ramps & Peas
Ingredients
1 pound fresh morel mushrooms, quartered
4 -6 oz ramps, cleaned and cut into 1/2 inch pieces
1 tbl butter
1/4 c diced bacon
1/4 c dry white wine
3/4 c whipping cream
1/2 c chicken broth
1 1/4 c peas
Snipped fresh thyme to taste
Salt & pepper
10 oz dried linguine pasta, cooked
1/4 c choppedItalian parsley
Shaved Parmesan cheese
.
In a very large skillet over medium-high heat saute morels and ramps in butter for 4 to 5 minutes until just tender. With a slotted spoon, remove mixture to a bowl.

Add bacon to skillet. Cook until just starting to brown. Remove skillet from heat. Add white wine to skillet. Return to heat and cook for 1 minute. Add cream and stock. Cook and stir occasionally for 6 to 8 minutes until sauce coats the back of a wooden spoon.

Return morels to skillet with peas and thyme. Cook for 3 to 4 minutes or until peas are just tender. Season to taste with salt and pepper.

Toss with linguine until well-combined. Transfer to serving bowl. Serve with shaved Parmesan.

 

 

Obscenely Good Fried Morels
Ingredients
1 gallon bucket fresh morel mushrooms
2 lbs butter
1 doz eggs
1 box ritz crackers

Wash and cut fresh mushrooms into quarters, slicing long way. Soak in large bowl of salt water to remove and kill all stowaway critters. Leave soak in refrigerator for a 1 hour.

Pre-heat cast iron skillet and about 4 tablespoons of the butter over medium low heat.

Crack eggs into large bowl and beat till blended well. Place a large amount of crackers into a ziplock bag and roll with a roller to finely crushed crumbs and place in large mixing bowl.

Place a hand full of cut and cleaned mushrooms into egg batter and coat. With tongs, individually roll mushrooms in cracker crumbs.

Place in pre-heated skillet. Saute in butter for 5 minutes over medium heat turning as needed, you're looking for a pretty light brown color. Repeat with the remaining mushrooms.

Crockpot Lamb Shanks with Fennel & Potatoes with Mushroom Gravey

2 small fennel bulbs,
stalks removed, quartered
1/2 c chopped celery
1/2 c chopped onions
1/2c chopped fennel stalks
3 cloves garlic or to taste
1 bottle dark stout
3 lamb shanks
1 pint summer tomatoes
9-12 fingerling potatoes

1/2 c sliced mixed mushrooms (chanterelle, oyster, maitake) (or just morels)
1/2 t mustard powder
2 tbl Herb de Provence mustard

 
 
 

Salt & pepper shanks. Brown in butter & oil in deep skillet. Place in crock pot. Saute onions, celery, fennel stalks in skillet where shanks were browned. When onions are translucent, add garlic, stir to spread garlic flavor over veggie. Add veggies to crock pot to cover shanks. Pour tomatoes over shanks and veggies. Deglaze skillet with stout. Add stout to crock pot. Stack quartered fennel bulbs and potatoes around top of crock pot. Cook on low 6-8 hours. Strain about 2c of the cooking liquid to small pot. Reduce to half & remove from heat. Fry mixed mushrooms in butter in seperate pan. Add to gravey. Mix mustard powder and mustard together add to gravy. Place shanks, potatoes and fennel segments on plates. Sauce and serve! Enjoy!

 

Shagbark Farm Four Cheese & Wild Mushroom Pizza
It's kind of obscene.....we sell this combo with these instructions at market in the basket with our mushroom soups!

The order in which you stack your ingredients makes all the difference. Getting the fresh tomatoes in the wrong layer can make your crust really soggy...unless you like that texture!

Ingredients.
Fresh mushrooms. Maitake are shown here and boy are they good, but any mushroom works. Chanterelles, morel, black trumpet, or a mix of these. Shred and saute in butter to done. Putting raw wild mushrooms on a pizza before baking gets you a rubbery shroom. Saute in butter first! Trust me!

Your favorite pizza dough. We make our own.

Shagbark Farm Pizza Spices
Fresh basil. Genovese is the best taste.
Fresh sliced tomatoes. Romas are nice here.
Smoked Gouda, Gruyere, Parmesan, Romano. Grated together in a bowl.

Set oven to 400 degrees.

Spread pizza dough on pan. Press dimples into dough. spread olive oil on crust to coat. Sprinkle pizza spices on dough. Bake 8 minutes.

Sprinkle some of the cheese on the dough. Place basil next then tomatoes. Sprinkle remaining cheeses. Top with mushrooms. Bake at 400 until lightly browned about 15-20 minutes.

 

Shagbark Farm Coq A Vin

24 to 30 pearl onions
8 chicken thighs
Kosher salt and freshly ground black pepper
1/4 to 1/2 cup all-purpose flour
6 ounces bacon diced
1⁄2 stick of butter
1/2 pound fresh chanterelles, quartered
2 (750-ml) bottles red wine,
2 tablespoons tomato paste
1 medium onion, quartered
2 stalks celery, quartered
2 medium carrots, quartered
3 cloves garlic, crushed
6 to 8 sprigs fresh thyme
3 sprigs parsley
1 bay leaf
2 cups chicken stock or broth

Preheat the oven to 325 degrees F.

Cut off the root end of each pearl onion and make an "x" with your knife in its place. Place the onions in a pot and cover with water. Boil the onions for 1 minute. Remove the onions from the pot and allow them to cool, then peel. You should be able to slide the onions right out of their skin. Set aside.

Sprinkle the chicken on all sides with kosher salt and freshly ground black pepper. Place the chicken pieces, a few at a time, into a large zip-loc bag along with the flour. Shake to coat all of the pieces of the chicken. Set aside.

Add butter to a pan, add the pearl onions sprinkle with salt and pepper. Sauté until lightly brown. Remove the onions from the pan and set aside. Add the mushrooms to the pan, adding the more butter if needed, and saute until lightly brown. Place them with the onons. Sauté bacon until golden brown and almost crispy and add to onions and mushrooms. Next, brown the chicken pieces on each side until golden brown, working in batches if necessary to not overcrowd the pan. Transfer the chicken to a 8 quart Dutch oven.

Pour off any remaining fat from the sauté pan and deglaze the pan with approximately 1 cup of the wine. Pour this into the Dutch oven along with the chicken stock, remaining wine, tomato paste, quartered onion, carrots, celery, garlic, thyme, parsley and bay leaf. Cook in oven for 2 to 2 1/2 hours, or until the chicken is tender.

Once the chicken is done, remove it to a heatproof container, cover, and place it in the oven to keep warm. Strain the sauce to remove the carrots, onion, celery, thyme, garlic, and bay leaf. Return the sauce to the pot, place over medium heat, and reduce by 1/3.

Once the sauce has thickened, add the pearl onions, mushrooms, and bacon for another 15 minutes or until the heated through. Taste and adjust seasoning if necessary, remove from the heat, add the chicken and serve. Serve over egg noodles, if desired

 

Chanterelle & Wild Rice Soup

1 Tbl Olive Oil
2 Tbl Butter
1 onion, finely chopped
2 cups fresh Chanterelles, sliced
1 tbl dried rosemary
1/2 cup white wine
2 cups chicken or vegetable stock
1 c whole milk
1/2 c heavy cream
1 cup cooked wild rice (or blend of brown & wild rices)
ground black pepper to taste.

Heat oil & butter over medium heat. Add onions, mushrooms and rosemary and saute. Gradually add wine. Add stock and bring to a boil. Reduce heat and simmer for 10 minutes. Add cooked rice, milk, and pepper. Simmer until heated through. Serves 4.

Baked Mushrooms

1 cup fresh chanterelles, or fresh oyster mushrooms, or black trumpets, sliced.
4 tbl olive oil
2 t Herb de Provence

Place mushrooms in a baking pan and toss and coat with oil. Toss with mushrooms. Bake at 350 for 30 minutes or until desired doneness. Serve hot as a side dish or cold as an appetizer

 


Herbs De Provence Chicken & Chanterelle Mushroom Gravey
1 roasting chicken, legs trussed or tied together
2 tbl Herb de Provence
1 sweet onion sliced
2 tbl olive oil
1 tbl butter
3 cloves of garlic, minced
2 cups wine

1 cup fresh chanterelle mushrooms, quartered
2 tbl butter
1 tbl flour mixed with 1/2 c wine or chicken broth
1 tbl Herb de Provence

Preheat oven to 350

Saute onions in olive oil and butter in an ovenproof dutch oven. Add garlic. Deglaze with wine. Place chicken on top of onions. Sprinnkle with 2 tbl Herb de Provence. Roast, covered in oven about 2 hours until chicken is done.

In a seperate skillet, saute chanterelles in butter. Remove chicken from roasting pan and cover with foil. Add flour and wine mix to juices in pan. Pour Mushrooms and any liquid to roasting pan. Add 1 tbl Herb de Provence. Stir to thicken. Place chicken on serving platter, pour some of the gravey over. Pass gravy in seperate bowl.

Chanterelle Gravy

2-Tbl. butter
2-3 tbl flour
1 tbl butter
1/2 cup onions, finely chopped
2 cloves garlic, finely chopped
2 cfresh chanterelles, chopped
1/2 t. salt
1/4 t. pepper
1 t. thyme, rosemary
2 tbl sherry
2 tbl fresh parsley, chopped
2 c chicken broth

Make a roux:Melt 2 T. butter over very low heat, add flour, stir, cook for a few minutes, set aside. Saute onions in butter until transluscent. Add garlic, saute briefly. Add chanterelles, saute briefly. Stir in seasonings, sherry, and parsley. Add broth and roux. Cook until thickened. Adjust seasonings. I’ve served this gravy with turkey, pot roast, meatballs.

 

Mushroom Potato Leek Soup

2 lrg. Leeks-sliced thin or chopped, white part mostly
2 sm onoions, chopped fine
2 c mixed fresh wild mushrooms chopped
1 tbl each rosemary, thyme
1 t sage leaves
2 cups potatoes-diced
1 stick of butter
1 c of light cream or
1 1/2 c. whole milk
3 or 4 c chicken broth
Salt and pepper to taste

Saute Mushrooms and herbs in butter until starting to brown. Set aside. Saute leeks, onions, and potatoes in butter, stirring to prevent burning. Add broth, mushrooms and spices. Bring to a boil, then reduce heat. Simmer 30 minutes or until potatoes are tender. Add cream. Serve with bread. Serves 6 to 8.

 


Authentic Hot and Sour Soup  
We offer this as a dried soup mix with dried wood ear mushrooms and a slight variation in herbs, uniquely ours!

Serves: 4-6
5 large dried shiitake mushrooms
1/4 c wood ear mushrooms
1/2 c dried day lilies
1/4 lb pork, finely julienned
1 t fresh ginger, finely minced
1 t soy sauce
5 c chicken broth
1 cup reserved mushroom soaking liquid
3 tbl soy sauce
1 t sugar
1 t ground white pepper
4-5 tablespoons black vinegar to taste
1/2 c bamboo shoots, drained & julienned
1 tbl cornstarch mixed in 1/4 cup water
1 c tofu, cut into 1/4 inch cubes
2 eggs, lightly beaten
2 t sesame oil
2 t chili oil, or to taste
1 t hot sauce (optional)
2 tbl chopped green onions
If using fresh mushrooms, skip this step:
• Place the dried shiitake and wood ear mushrooms in a glass bowl and pour boiling water over them. Soak for 20 minutes. Reserve 1 cup of the mushroom liquid. Squeeze the liquid from the mushrooms.
• Slice the shiitakes and chop the wood ear mushrooms.
•Soak the dried day lilies in hot water for 20 minutes. Discard the liquid, squeezing any excess from the lilies, cut the hard tips off the bottoms, slice the lilies lengthwise and chop into 1 inch lengths.
• Pace the pork in a small bowl and combine it with the ginger and teaspoon soy sauce. Set aside.
• Bring the chicken broth and the reserved cup of mushroom liquid to a boil in a stock pot. Add the soy sauce, vinegar, sugar, chile oil, hot sauce and pepper.
• Add the pork, stirring to prevent the pork from sticking together, the bamboo shoots, and mushrooms. Simmer for 2 minutes.
• Add the day lilies and the cornstarch mixture. •Return to a boil and simmer for another minute until slightly thickened. Add the tofu and simmer for another minute.
• Pour the egg mixture in a steady stream into the simmering soup, remove from heat, and let sit for 20 seconds to let set in fine strands. Stir gently.
• Add the sesame oil and green onions.
•Enjoy!

© 2009-2017 Shagbark Farm Ohio L.L.C
All Rights Reserved.