The COOK and the BAKER

Seasonal recipe blog from our farm kitchen to yours. Family meals, appetizers, breads, and desserts sprinkled with a touch of culinary exploration from around the world.

Wild Boar Roast & Whiskey Apples

Winter is the season for comforting weeknight meals. Most evenings you’ll find us cozied up at home – a fire burning in the fireplace and a warm farm-style dinner cooking in the dutch oven. We seriously LOVE our dutch oven – you might even call it an obsession. It’s such a versatile tool and SO fun to cook with!

Hard Cider Wild Boar: Today we’re sharing one of our favorite roast recipes. We love the flavor the boar brings to the table. In fact, we’ve come to prefer it over beef. What makes this recipe shine is the slow and low roasting process. A touch of sweetness the apples bring paired with the savory flavor of the boar make this recipe come to life. We also roasted some carrots to add a healthy side.
Hard Cider Wild Boar (Yield: varies; approx. 6-8 servings)

Ingredients

  • 1 mini wild boar roast
  • 2 1/2 cups small purple potatoes, diced
  • 2 1/2 cups small red potatoes, diced
  • 1 cup pearl onions, peeled
  • 2/3 cup hard apple cider
  • 1/3 cup Cabernet Sauvignon
  • 4 tbsp. butter

Rub

  • 2 tbsp. brown sugar
  • 5 fresh rosemary sprigs, chopped
  • 2 tsp. minced garlic
  • 3 tbsp. fresh oregano
  • 3/4 tsp. ginger

 

Method

  1. Preheat oven to 300ºF.
  2. Pat dry roast and season with salt and pepper, then apply rub. Add more spices if needed – this varies depending on the size of your roast. Don’t be afraid of the salt – it really brings the flavors to a whole new level.
  3. Heat butter in dutch oven until melted. Place roast in dutch oven and sear each side until golden brown. (About 3-4 minutes per side).
  4. Remove from heat and add potatoes & onions to the dutch oven. Season with salt and pepper. Pour in apple cider and wine.
  5. Cover dutch oven and place in oven. Roast for about an hour, or until a meat thermometer reads 150-160ºF.
  6. Serve with whiskey apples. (Recipe below).

 


Whiskey Apples: This truly brings this lovely roast together – the whiskey flavor is incredible when paired with the savory flavors of boar. Kentucky holds a special place in our heart – so we’re using KY’s finest for this recipe. 🙂

Whiskey Apples (Yield: varies; approx. 6-8 servings)

Ingredients

  • cup brown sugar
  • 3 tbsp. butter
  • 4 oz (¼ cup) bourbon
  • 3-4 honeycrisp (or similar) apples

 

Method

  1. Heat a sauté pan over medium heat. Add sugar and sauté until it begins to caramelize, turning into a liquid with a light amber tone.
  2. Add butter and melt, combining with the caramel.
  3. Add bourbon, cooking off the alcohol, about 2 minutes
  4. Add apples and cook until soft, about 5 minutes.

 


Basic Artisan Bread: Miranda is known throughout town for her artisan breads. After you try some store bought bread will never taste the same. A lot of people are intimidated by artisan bread baking – but it’s actually so incredibly simple! With a little patience & practice, you’ll never buy a loaf of bread from the store again. (Not to mention your friends and family will LOVE you).

Basic Artisan Bread (Yield: 1 loaf approx. 6-8 servings)

Ingredients

  • ¾ cup (170 grams) lukewarm water
  • ¾ tsp. (2.5 grams) yeast
  • 1 tsp. (5 grams) salt
  • 1 ½ c + 2 tbsp. (228 grams) all-purpose flour

 

Method

  1. Mix water, yeast and salt in a bowl, stand mixer or bread bucket.
  2. Mix in flour with a wooden spoon, dough whisk or in a stand mixer with the paddle attachment until all the flour is incorporated and there are no dry spots. Do not over mix.
  3. Let sit, covered with plastic wrap or in a dough container (not air-tight) until doubled, approximately 2 hours – or 8 hours in the refrigerator.
  4. Refrigerate the dough for up to 2 weeks. If longer than two weeks, freeze in 1-pound portions in an airtight container or freezer bag.

On Baking Day

  1. Gently stretch each corner around to the bottom until a ball is formed. You do not knead this dough.
  2. Let sit on a baking sheet lined with parchment paper or dusted with cornmeal for 1 hour.
  3. Preheat oven to 450ºF degrees with a metal broiler tray near the bottom of the oven.
  4. Dust the top of the dough with flour; using a serrated knife, cut a few slashes across the loaf (about ½ inch into the dough).
  5. Pour 1 cup of hot water into the broiler tray and bake near the middle of the oven for 30-35 minutes, or until golden brown.
  6. Let cool before slicing.
  7. Enjoy!
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Christmas Winter Brunch

The season is bright and we’re filled with cheer here in the Modern Farmette kitchen! Christmas day brunch is definitely one of the things we look forward to the most every year. Amidst the busyness, we love slowing down and enjoying a wonderful home cooked breakfast made with fresh & healthy ingredients. Today’s brunch includes a selection of hand-picked recipes from our brunch menu we’ll be serving this Christmas. Enjoy and be sure to try all of these! 🙂

Pomegranate Cranberry Relish Crostini: Christmas means pomegranates! This fruit is definitely one of our latest obsessions. Not only is it beautiful, but it’s also incredibly refreshing and SO versatile! No other fruit comes close to the unique flavor and texture of the pomegranate. This recipe combines the irresistible, sweet holiday flavor with a cream cheese base. Miranda bakes fresh baguettes for this and it’s to.die.for!
Pomegranate Cranberry Relish Crostini (Yield: varies; approx. 14 servings)

Ingredients

  • 1lb fresh cranberries, washed
  • ¾ cup sugar
  • ½ cup roughly chopped, fresh basil leaves
  • 1 cup pomegranate arils (reserve a few for garnish)
  • Finely chopped fresh basil, for garnish

Crostini

  • 2 baguettes, sliced into ¼-½ inch slices
  • ½ cup extra virgin olive oil
  • Sea salt
  • Freshly cracked black pepper
  • 8oz cream cheese, softened

 

Method

  1. Brush bread with olive oil, season lightly with sea salt and pepper. Broil on high until golden brown, 6-10 minutes.
  2. Place cranberries and sugar in a food processor and pulse a few times. Add basil leaves and pulse a few more times until cranberries are coarsely chopped.
  3. Mix in pomegranate arils.
  4. Whisk the cream cheese until creamy. Spread approx. 1 tablespoon cream cheese onto each crostini.
  5. Top with relish and garnish with fresh basil.

 


Spinach and Heirloom Tomato Frittata: This frittata will FLOOR you (and your guests!) What’s so incredible about this is how much flavor is packed into such an EASY, quick recipe. The key to this is the veggies; don’t skimp on the quality of tomatoes — the more flavor & variety, the better! Don’t forget the salt!
Spinach and Heirloom Tomato Frittata (Yield: 4-6 servings)

Ingredients

  • 1 tbsp. olive oil
  • 2 handfuls fresh spinach, chopped
  • 1 garlic clove, minced
  • 8 large basil leaves
  • 5 eggs
  • 1 cup sliced tomatoes, various colors and types
  • 2oz shredded asiago cheese
  • 3oz ricotta
  • Salt and freshly cracked black pepper
  • 2-3 strips of fully cooked bacon, chopped

 

Method

  1. Preheat oven to 375°F.
  2. Heat olive oil and garlic in a pan over medium heat. Add the spinach and cook until just wilted. Remove from heat and set aside.
  3. In a large bowl, whisk eggs. Add cooked spinach, asiago, and 5 of the basil leaves, chopped. Season with salt and pepper.
  4. In a cast iron skillet or baking dish, pour mixture in. Top with tomatoes, pressing down if needed. Add the remaining chopped basil leaves. Sprinkle with clumps of ricotta.
  5. Cook on the stove until the bottom is set, about 3 minutes. Remove from heat and place in oven; bake 15-20 minutes, or until set.

 


Christmas Cinnamon Star Bread: It wouldn’t be Christmas without something as unique, sweet, and festive as this delicious treat. We LOVE this one because it’s so easy to make it look beautiful. Seriously – whenever we make this our guests are wowed and it’s gone in minutes! 🙂
Christmas Cinnamon Star Bread (Yield: 10-15 servings)

Ingredients

  • 2 ¼ tsp. (one packet) active yeast
  • ¼ cup warm water
  • ¾ cup warm whole milk
  • 1 large egg
  • ¼ cup unsalted butter, melted and slightly cooled
  • ¼ cup granulated sugar
  • 1 tsp. salt
  • 3 ¼ – 3 ¾ cup all-purpose flour, we recommend King Arthur flour
  • 6-9 tbsp. cinnamon-sugar
  • ¼ -½ cup unsalted butter, melted

 

Method

  1. In a small bowl, dissolve yeast in warm water and mix until foamy.
  2. In a large bowl, combine milk, egg, 1/4 cup melted butter (slightly cooled, you do not want it to be hot as it will cook the egg and break the milk), 1/4 cup granulated sugar and salt. Add 3 cups flour and yeast mixture, beat until smooth (medium speed if using a Kitchen Aid). Add remaining flour, ¼ cup at a time, until a soft dough is formed.
  3. Turn out on a lightly floured surface, knead until smooth and elastic, about 6-8 minutes (or use the dough hook attachment and knead for 3-4 minutes). Place in a lightly greased bowl, cover and let rise at room temperature until doubled, about 1 hour.
  4. Turn out on a lightly floured surface and divide into four portions (a kitchen scale works very well for this). Roll one portion into a 12-inch circle and place on a lightly greased baking sheet. Brush with butter, leaving ½-inch around the edge, sprinkle with 2-3 tablespoons cinnamon-sugar mixture. Repeat twice, layering dough and cinnamon-sugar, ending with the final portion of dough.
  5. Place a 2-inch round cutter in the middle of the dough (do not press down). Make 16 evenly spaced cuts from the round cutter to the edge of the dough. Remove the round cutter; take two pieces at a time, twist outward three times, and pinch together at the end.
  6. Cover with plastic wrap and let rise at room temperature, until almost doubled, about 30 minutes.
  7. Preheat oven to 375ºF. Bake until golden, about 20 minutes.
  8. Brush with melted butter, avoiding the cinnamon-sugar. Cool on a wire rack and enjoy!

Love,

Ben & Miranda

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Spiced Farm Pumpkin Pie

Thanksgiving wouldn’t be complete without a farm fresh pie. In our home, it’s not pie unless it’s homemade! Miranda’s take on the classic pumpkin pie is so lovely – your guests won’t be able to resist it. The combination of spices give it a rich color and deep flavor.

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Spiced Farm Pumpkin Pie (Yield: 8 servings)

Ingredients

  • 1 baked pie crust
  • 2 eggs
  • 2 egg yolks
  • ¼ cup brown sugar
  • ¼ cup granulated sugar
  • 3 tbsp. melted butter
  • 1 ½ cup pumpkin puree
  • 1 ½ cup heavy cream
  • 1 ¾ tsp. cinnamon
  • 1 ¼ tsp. ginger
  • ½ tsp. nutmeg
  • ¼ tsp. cloves
  • ½ tsp. vanilla extract
  • ½ tsp. salt

Method

  1. Preheat oven to 275ºF.
  2. Whisk eggs, yolks and sugars in a bowl. Add the butter, pumpkin, cream, spices, vanilla, and salt, whisk to combine.
  3. Pour the mixture into the baked pie crust and bake until almost set, about 1 ½ hours. Remove and let come to room temperature. Refrigerate until chilled, if preferred.

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Love,

Ben & Miranda

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