8 slices stone-milled rye artisan bread, about 1/2-inch thick
5 to 6 tablespoons unsalted butter, softened
1/4 cup store-bought apple butter
1 pound sliced fresh roasted deli turkey
1/2 pound brie cheese, thickly sliced
1 bunch arugula, stems trimmed
DIRECTIONS
Spread each of 4 slices of bread with 1/2 tablespoon of butter. Now spread each with 1 tablespoon of the apple butter. Top each slice of bread with a couple of slices of turkey, cover that with 2 to 3 slices of brie (enough to cover the turkey), and finally, arrange 2 to 3 arugula leaves on top. Spread the remaining 4 bread slices with 1/2 tablespoon of butter and lay them, buttered sides down, over the cheese; press gently. Heat a large cast-iron or other heavy skillet over medium-low heat. Add the remaining 1 tablespoon butter and let it melt to evenly coat the bottom of the pan. Add as many sandwiches as will comfortably fit (either 2 or 4) and cook 2 to 3 minutes until the bread is golden brown and the cheese begins to melt. Flip and cook 2 to 3 more minutes to brown the bread. (Add another tablespoon of butter and cook the remaining sandwiches, if you need to.) Cut the sandwiches in half and serve hot.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2013-11-18 14:31:432013-11-18 14:31:43Next Day Turkey Grilled Cheese
1/4 cup each dark brown sugar and granulated sugar
3 tablespoons melted unsalted butter
1 1/2 cups pumpkin puree (see below)
1 1/2 cups heavy cream
1 1/4 teaspoons ground cinnamon
1 teaspoon ground ginger, ½ teaspoon ground nutmeg, ¼ teaspoon ground cloves, ½ teaspoon fine salt
1/2 vanilla bean, split, seeds scraped and reserved
Bourbon-Maple Whipped Cream
1 1/4 cups very cold heavy cream
1/2 vanilla bean, split, seeds scraped and reserved
2 tablespoons Grade B maple syrup
1-2 tablespoons bourbon (to your taste)
DIRECTIONS
To Make Puree: Preheat oven to 350 degrees. Wash the exterior of your pumpkin, without soap. Cut the pumpkin in half. Scrape the insides away from the flesh (the stringy stuff) with an ice cream scooper or heavy spoon. Place the clean pumpkin cut side down into a covered oven container. Cover the container and roast for 45-90 minutes until the pumpkin is soft when pierced with a fork. Scoop out the cooked pumpkin with a spoon- it should separate easily from the skin in large chunks. Puree the pumpkin into a smooth consistency with either a hand blender or a regular blender.
For the crust: Preheat the oven to 350 degrees F. Add all the ingredients for the crust to a food processor and pulse until combined; it should feel like wet sand, and just come together. Spread the mixture evenly into a 9-inch pie pan, using your finger tips or the flat bottom of a glass. Firmly press the mixture over the bottom and sides of the pan. Put the pan on the middle rack of the oven and bake until the crust is light brown and firm to the touch, about 10 to 15 minutes. Remove from the oven and let cool.
For the filling: Preheat the oven to 275 degrees F. Whisk together the eggs, yolks and sugars in a large bowl. Add the butter, pumpkin, cream, spices, salt and vanilla seeds and whisk to combine. Strain the mixture into a bowl. Pour the strained mixture into the baked pie crust and bake until almost set, about 1 1/2 hours. Remove and let come to room temperature. Refrigerate until chilled, if preferred.
For the whipped cream: Combine the cream, vanilla seeds, syrup and bourbon in a large chilled bowl and whip until soft peaks form
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2013-11-18 14:29:462013-11-18 14:29:46Bobby’s Throwdown Pumpkin Pie
Cube a baguette and toss with 1 tablespoon of olive oil. Toast in a single layer on a sheet pan at 350 F for 6-8 minutes. Rinse pumpkin with water and pat dry. Remove bread crumbs from the oven and allow to cool. Turn the oven up to 425 F.
Carve the top of the pumpkin and scrape out the seeds and stringy insides. (Feel free to rinse the seeds and save to roast in the oven. Sprinkle just baked seeds with salt and some dried herbs for a crunchy snack.) Place shallot in a pan with 1 Tbsp olive oil and begin to sauté. After about 1 minute, add the garlic and stir for another minute. Remove from the heat and cool. Add the cooked shallots and garlic to the crème fraiche. Layer the bottom of the cheese pumpkin with some cubes of the bread. Spoon in ½ cup crème fraiche to coat the bread cubes and scatter ½ cup grated Gruyere cheese. Season with 1 tablespoon of kosher salt. Continue to do this to make about 4 layers depending on the size of the pumpkin. Place the pumpkin top back in place.
Rub the outside of the pumpkin with the remaining olive oil and wrap the pumpkin with aluminum foil. Place pumpkin on a sturdy baking sheet and transfer to oven for about 1 ½ hours. To check for doneness, peel back the foil and test if a knife is easily inserted through the wall of the pumpkin. Remove aluminum foil and top of pumpkin.
Gently scrape the pumpkin flesh from the inside walls and mix with the melted cheese and softened bread cubes that have absorbed the crème fraiche while baking. Add sage leaves, chives, and the zest of a lemon. For a fun twist, you can place the pumpkin on the table and serve with a large spoon.
Next Day Turkey Grilled Cheese
Next Day Turkey Grilled Cheese
INGREDIENTS
DIRECTIONS
Spread each of 4 slices of bread with 1/2 tablespoon of butter. Now spread each with 1 tablespoon of the apple butter. Top each slice of bread with a couple of slices of turkey, cover that with 2 to 3 slices of brie (enough to cover the turkey), and finally, arrange 2 to 3 arugula leaves on top. Spread the remaining 4 bread slices with 1/2 tablespoon of butter and lay them, buttered sides down, over the cheese; press gently. Heat a large cast-iron or other heavy skillet over medium-low heat. Add the remaining 1 tablespoon butter and let it melt to evenly coat the bottom of the pan. Add as many sandwiches as will comfortably fit (either 2 or 4) and cook 2 to 3 minutes until the bread is golden brown and the cheese begins to melt. Flip and cook 2 to 3 more minutes to brown the bread. (Add another tablespoon of butter and cook the remaining sandwiches, if you need to.) Cut the sandwiches in half and serve hot.
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Bobby’s Throwdown Pumpkin Pie
Bobby’s Throwdown Pumpkin Pie
INGREDIENTS
Graham Cracker Crust:
Pumpkin filling:
Bourbon-Maple Whipped Cream
DIRECTIONS
To Make Puree: Preheat oven to 350 degrees. Wash the exterior of your pumpkin, without soap. Cut the pumpkin in half. Scrape the insides away from the flesh (the stringy stuff) with an ice cream scooper or heavy spoon. Place the clean pumpkin cut side down into a covered oven container. Cover the container and roast for 45-90 minutes until the pumpkin is soft when pierced with a fork. Scoop out the cooked pumpkin with a spoon- it should separate easily from the skin in large chunks. Puree the pumpkin into a smooth consistency with either a hand blender or a regular blender.
For the crust: Preheat the oven to 350 degrees F. Add all the ingredients for the crust to a food processor and pulse until combined; it should feel like wet sand, and just come together. Spread the mixture evenly into a 9-inch pie pan, using your finger tips or the flat bottom of a glass. Firmly press the mixture over the bottom and sides of the pan. Put the pan on the middle rack of the oven and bake until the crust is light brown and firm to the touch, about 10 to 15 minutes. Remove from the oven and let cool.
For the filling: Preheat the oven to 275 degrees F. Whisk together the eggs, yolks and sugars in a large bowl. Add the butter, pumpkin, cream, spices, salt and vanilla seeds and whisk to combine. Strain the mixture into a bowl. Pour the strained mixture into the baked pie crust and bake until almost set, about 1 1/2 hours. Remove and let come to room temperature. Refrigerate until chilled, if preferred.
For the whipped cream: Combine the cream, vanilla seeds, syrup and bourbon in a large chilled bowl and whip until soft peaks form
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Roasted Stuffed Cheese Pumpkin
Roasted Stuffed Cheese Pumpkin
INGREDIENTS
DIRECTIONS
Cube a baguette and toss with 1 tablespoon of olive oil. Toast in a single layer on a sheet pan at 350 F for 6-8 minutes. Rinse pumpkin with water and pat dry. Remove bread crumbs from the oven and allow to cool. Turn the oven up to 425 F.
Carve the top of the pumpkin and scrape out the seeds and stringy insides. (Feel free to rinse the seeds and save to roast in the oven. Sprinkle just baked seeds with salt and some dried herbs for a crunchy snack.) Place shallot in a pan with 1 Tbsp olive oil and begin to sauté. After about 1 minute, add the garlic and stir for another minute. Remove from the heat and cool. Add the cooked shallots and garlic to the crème fraiche. Layer the bottom of the cheese pumpkin with some cubes of the bread. Spoon in ½ cup crème fraiche to coat the bread cubes and scatter ½ cup grated Gruyere cheese. Season with 1 tablespoon of kosher salt. Continue to do this to make about 4 layers depending on the size of the pumpkin. Place the pumpkin top back in place.
Rub the outside of the pumpkin with the remaining olive oil and wrap the pumpkin with aluminum foil. Place pumpkin on a sturdy baking sheet and transfer to oven for about 1 ½ hours. To check for doneness, peel back the foil and test if a knife is easily inserted through the wall of the pumpkin. Remove aluminum foil and top of pumpkin.
Gently scrape the pumpkin flesh from the inside walls and mix with the melted cheese and softened bread cubes that have absorbed the crème fraiche while baking. Add sage leaves, chives, and the zest of a lemon. For a fun twist, you can place the pumpkin on the table and serve with a large spoon.
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