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Here are a few recipes that feature fresh Haywood County products, like tomatoes, peppers, and cucumbers. Give them a try!
Frog Holler's Awesome Egg Custard - Serves 2
This recipe comes from Frog Holler Organiks, one of the farms featured in the Haywood County Farm map. Visit them on-farm or at www.frogholler.net!
1 cup organic milk
1 egg (please use best quality you can find, for good flavor)
2 Tbsp. honey
¼ to ½ tsp. nutmeg (fresh ground is great)
¼ tsp. vanilla
Scald milk (heat until little bubbles start to form at the edge of the pan - do not boil). Add honey and stir. Set aside to cool.
Preheat oven to exactly 350 degrees. Beat remaining ingredients together in a separate container. While mixing, slowly add milk mixture.
Pour into small oven-proof cups (like little Pyrex dishes). Place custard dishes in a glass baking dish with about one inch of water in the bottom. Bake for about 60 minutes or until an inserted toothpick or knife comes out clean. Top with a little maple syrup and enjoy!
Frog Holler's Awesome Salad Dressing
Another recipe from Frog Holler Organiks. Visit their farm or find them online at www.frogholler.net.
1 cup olive oil
Juice from ½-1 lemon
½-1 cup Bragg's Apple Cider Vinegar
2 Tbsp. honey
2-3 cloves minced garlic
Salt and pepper
1 Tbsp. dijon mustard
Combine all ingredients.
Shrimp Provencal - Serves 4
by Ricardo Fernandez/Lomo Grill
Featuring Chef Ricardo's Mucho Macho Sauce, the third place winner in our 2008 Value-Added Products Contest! Chef Ricardo's sauces are sold locally at Lomo Grill and at Wildcat Ridge Farm.
24 large raw shrimps (aprox. 1 ¾ - 2 lbs), peeled and deveined
10 garlic cloves, chopped
½ cup olive oil
2 cups white wine
2 cups clam juice
1 cup flat leaf Italian parsley, chopped
½ stick of butter w/dash of flour
2 24 oz. jars CHEF RICARDO'S Mucho Macho sauce
1 to 1 ½ lbs grilled spicy sausage, sliced
salt & pepper to taste
1 lb. whole wheat spaghettini
Grated Parmigiano-Reggiano cheese to taste
Drizzle of extra-virgin olive oil
3 dried chili Peppers and sprig of Italian parsley for garnishing
Heat up a large skillet over medium-high and add ½ cup of olive oil. Season the shrimp with salt & pepper and sauté. When shrimp turn pink on the bottom, turn them and add chopped garlic. Sauté for 2 minutes and add the white wine, clam juice, butter. Cook for 2 minutes then add Chef Ricardo's Mucho Macho sauce, grilled sausage and parsley. Incorporate all ingredients and cook until shrimp is pink and firm.
Cook pasta in boiling water with salt, drain, drizzle with olive oil and set aside.
Separate pasta in 4 warm plates topped with sauce and sausage and arrange the shrimp like a nest on the top. Sprinkle with Parmegiano-Reggiano, drizzle with extra-virgin olive oil and garnish with dried peppers and Italian parsley.
This recipe aired 101608
Baked Brie en Croute with Hudson’s Smoked Tomato Jam
by Charles Hudson/Sunburst Trout Company
1 wheel Brie
2 Sheets Puff Pastry Frozen
¼ cup Hudson's Smoked Tomato Jam
1 each Egg Yolk
1 Tbsp Whole Milk
Preheat Oven to 400 degrees.
Using the wheel of Brie as a guide, cut a circle about 1” wider than the cheese, in each sheet of puff pastry (note: reserve trimmings to cut decorative shapes later). Allow puff pastry to thaw and roll out slightly. While dough is thawing, warm Hudson’s Smoked Tomato Jam slightly.
Spread Hudson’s Smoked Tomato Jam on top of wheel of Brie (note: jam should not be too hot when spread on the cheese). Allow jam to reset on the wheel of Brie (note: this process can be sped up by placing in the refrigerator.) Place Brie, jam side up, on one of the puff pastry circles. Combine egg yolk and milk and brush the exposed edges of the puff pastry with the egg wash.
Cover the jam-topped Brie with the remaining circle of puff pastry and press edges of dough together. Use a fork to poke a few small holes in top of dough. Brush the top with egg wash and apply any cut out decorations.
Chill Brie for at least 1 hour before baking. It may also be frozen the night before you plan to bake it.
Bake chilled Brie at 400 F for approximately 20 minutes. Allow to cool for approximately 20 minutes before serving. Serve with crackers or sliced fruit.
Note: use your favorite cookie cutters to make decorative shapes from the trimmings of the dough.
(Looking for more recipes? Click here for the 2007 Recipe Contest Winner)
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