Archive for the ‘Recipe’ Category

Recipe Using Bacon!

In Recipe on June 16, 2012 at 4:36 pm

Sharp Cheddar Tomato Leek Quiche with Sour Cream Bacon Crust
Makes 8 servings

2 cups unbleached all-purpose flour
1/2 teaspoon salt
8 tablespoons cold butter, cut into pieces
1/2 cup chopped crisply cooked bacon (about 7 ounces uncooked) (a half package or so of WELLS TAVERN FARM MAPLE SYRUP CURED HICKORY SMOKED )
1/4 cup regular sour cream
1/4 cup cold water
Roast tomatoes
5 medium vine-ripened tomatoes
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon olive oil
2 tablespoons unsalted butter
2 leeks, white and pale green part only, chopped and rinsed to remove any grit
8 ounces sSharp cheddar, grated (about 2 cups)
3 large eggs
1 1/2 cups heavy cream
1/2 teaspoon salt
1/4 teaspoon ground black pepper

To make crust:
1. Sift flour and salt into large bowl. Add butter and work in with fingertips until mixture resembles coarse crumbs. Add bacon and toss to combine.

2. In small bowl, whisk together sour cream and water; with fork, gradually add sour cream mixture to flour mixture until moist ball of dough is formed.

3. Press dough into flattened disk, wrap in plastic and refrigerate for 3 to 4 hours.

To roast tomatoes:
1. Preheat oven 300°F. Place wire rack on baking sheet with sides.

2. Remove stem end and cut tomatoes in half crosswise; squeeze gently to press out seeds. Place cut-side-up on rack and sprinkle evenly with sugar, salt and pepper. Drizzle with oil.

3. Bake for 2 to 2 1/2 hours or until shriveled and much less juicy. Transfer to cutting board, chop and set aside.

To assemble and bake quiche:
1. Place rack in lower position in oven and increase oven temperature to 350°F.

2. In medium skillet over medium heat, melt butter; add leeks and cook, stirring, until tender and lightly browned, about 5 minutes; set aside.

3. Unwrap dough and place on floured work surface. Roll out into 13-inch-diameter circle, about 1/4-inch thick.

4. Transfer dough to 9-inch deep-dish glass pie plate, easing gently into bottom. Fold under and flute top edge (it should be high to contain all of filling).

5. Distribute cheese evenly over bottom of crust. Top evenly with leeks and tomatoes.

6. In medium bowl, whisk eggs until well combined; whisk in cream, salt and pepper, making sure salt is dissolved. Pour over ingredients in pie plate.

7. Bake quiche on lower rack of oven for 50 to 60 minutes or until set all the way to center. Serve warm.

Wells Tavern Farm raises small numbers of heritage breed pigs, and other animals on pasture on a 71 year old family farm in Shelburne, Massachusetts.  Our delicious cuts of pork, Romney lamb, and goat  are available by the piece, priced per pound.  Our farm maintains herds and flocks of parent (and aunt and uncle stock) all of whom are lovingly raised. From those herds and flocks, small numbers of  select animals are slaughtered in humane certified facilities in neighboring Vermont.  You can eat our meats and be assured that the meat you are consuming has never come into contact with medicated feeds, pesticides, antibiotics or other un-natural substances.

Another Recipe! Stuffed Chicken Wings (with ground pork)

In Recipe on January 28, 2012 at 1:34 pm


(adapted by Dawn Morin-Boucher, edited locally by Wells Tavern Farm)

Serves 6 – 12

Step 1, Prep Wings:

— 12 Chicken Wings, boned out

1. Slide a sharp paring knife up into the wing against the bone, well under the skin. Slice away from you, turning the wing over as you reach each edge. Cut the tendons. Peel the skin back, up to the joint.

2. Crack the joint, grab each wing bone, twist, pull up and out. Refrigerate.

Step 2, Stuff and Bake:

— 8 cloves garlic

— 1 medium onion, quartered

— 2 ounces shiitake mushrooms

— 2 1/2 ounces blue cheese

— 1 tablespoon tapioca starch (or cornstarch)

— 1 egg white

— 1/2 pound ground pork (Wells Tavern Farm’s would be great!  http://www.wellstavernfarm.com )

— 1 medium carrot, grated

— 1 tablespoon sriracha or other hot sauce

— 1 teaspoon black pepper

— 1/4 teaspoon kosher salt

— Barbecue sauce

1. In a food processor fitted with a blade, mince garlic. Add onion, mushrooms, cheese, starch and egg white. Process. Combine in a bowl with pork, carrots, hot sauce, salt and pepper. Microwave a sample. Adjust seasoning; add starch if it does not hold together. Refrigerate 15-30 min.

2. Preheat oven to 300 degrees. Open each wing pocket and sprinkle with a pinch of salt. Stuff; set on a lightly greased cookie sheet*. Bake 12-15 minutes. Paint with barbecue sauce three or four times (every two minutes) until the internal temperature of the stuffing is 161 degrees. This is necessary for the breading to adhere.Let cool. Blot excess sauce.

3. Roll in crumbs, covering all surfaces. Set aside.

*Extra filling may be shaped into meatballs, rolled in breadcrumbs, and baked with wings.

Step 3, Fry:

— 1 cup breadcrumbs (gluten-free)

— Peanut oil


— Baking sheet and paper towels

— Heavy saucepan or deep fryer

1. Reduce oven to 200 degrees. Heat an inch of peanut oil to 375 degrees in a tall-edged saucepan, or follow instructions for deep fryer. Fry 3-4 wings at a time. Turn when crispy and browned, 2-3 minutes per side.

2. Remove to a sheet pan covered with paper towels to drain. Keep warm in oven. Serve as is or divide into sections.

Tip: For an easy version, stuff wings with sausage.  Wells Tavern Farm has Sweet Italian Sausage, and Garlic Parmesan, as well as other varieties available, that would make great fillings.