The Time Has Come...

As time passes us into another year...

as the sun sets upon this day 

May we count our blessings and remember all the good things

 that came our way.

May we put to rest the things that were not...

Take upon yourself to be true and the best you can be all though the year...welcome 2012!

Happy New Year Everyone!

The Gourmet Farm Girl

Have Leftover Ham?

Ham and Split Pea Soup

By The Gourmet Farm Girl 

1 large ham bone with meat or 3 ham hocks

2 quarts water

2-14.5 oz.cans chicken broth

1 medium size onion (peeled and cut into quarters)
1 medium size onion chopped

3 bay leaves

3-4 gloves garlic (chopped)

3 stalks celery with leaves (chopped)

1 pound split peas

salt and pepper to taste

 

 

In a large stock pot add the water, broth, ham bone, onion quarters, bay leaves and celery; bring to a boil and then reduce to a low boil for 45-50 minutes or till the meat is falling off the bone.

 

 

Turn off heat and pull the ham bone out of  the broth. Let cool, pull meat from the bone and set aside.

Discard bone and any fatty pieces

 

 

Strain the broth through a colander to remove the large  pieces of vegetables. Return the broth to the stock pot and add the split peas to the broth along with the bay leaves and chopped onion. Cook over medium heat till the peas are soft and tender; 30-40 minutes. Add the ham pieces and continue to simmer for 10-15 minutes. Remove bay leaves before serving

Salt and pepper according to taste.

 

 

Serves 6-8

ENJOY!

A Celebration Cake!

 Pineapple Upside Down Cake with Rum Glaze
 Baked in Cast Iron

By The Gourmet Farm Girl

 

1/2 fresh pineapple sliced into 5 thick slices

8-10 fresh dark sweet cherries (pits removed)

2 stick butter (room temperature)

3/4 cup sugar

5 eggs

2 teaspoons vanilla extract

1 1/2 cups flour

1 teaspoon salt

3/4 teaspoon baking powder

1/4 cup brown sugar

3/4 cup dark rum

1 pint whipping cream (optional)

Preheat oven to 350 degrees

Reserve 1/4 stick of butter

In a large mixing bowl cream together with an electric mixer the remaining butter and sugar; add eggs one at a time till blended; add vanilla and set aside

In a separate bowl combine the flour, salt and baking powder. Add the dry mixture to the wet mixture and blend till smooth.

In a 10 inch cast iron skillet, over medium heat melt the 1/4 stick butter; add the brown sugar and place the slices of pineapple on top of sugar. Saute till they begin to carmmelize; about 3-4 minutes.
Place 1-2 fresh cherries in the center of each pineapple slice and pour the rum over the top. Continue to cook for 1-2 minutes. Remove from heat and let cool for 5 minutes before adding the batter.

Add the batter to the iron skillet and bake for 30-40 minutes or until a toothpick come out clean.
Let the cake cool for 7-10 minutes before unmolding. Run a knife around the edge of the pan; place a large plate over the pan and carefully flip over the cake; let rest for 1-2 minutes until it releases.

Garnish with additional fresh cherries on top

Whip the cream in a cold bowl adding enough powdered sugar to sweeten. Add 1 teaspoon vanilla extract and serve with the cake.

ENJOY!

Serves 8-10


       

   

Merry Christmas!

May the Joy of this Holiday Season be with you through out the New Year to come...

"Thanks be to GOD for his indescribable gift"

 2 Corinthians 9:15

I sincerely hope your season was special...

may Peace be with all of you!   

The Gourmet Farm Girl

Savory and Sweet...

 Phyllo Wrapped in Porchetto, Ham

and Cheese with Fig Jam 

By The Gourmet Farm Girl

5-6 slices Porchetto

5-6  (thin) sliced Smoked Ham  

1/2 cup chopped fresh spinach

3-4 slices thin sliced provolone cheese

or 1/3 cup Blue Cheese crumbles

3-4 tablespoon Fig Jam

1 roll Phyllo Dough

1 stick melted butter

Preheat oven to 350 degrees

Melt butter in a glass 2 cup measure and set aside; assemble all ingredients before beginning to make the roll. Unwrap Phyllo dough and place a damp towel over the dough to prevent drying out.

Begin by brushing each sheet with melted butter; working from the edges towards the center. When all layers are brushed with butter and stacked spread the fig jam onto the dough.

Place the slices of porchetto on top of the jam followed by the cheese, spinach and top with the ham slices. Gently roll the dough and place seam side down on a parchment lined cookie sheet.

Brush the top and sides of roll with remaining butter.

Bake for 30-35 minutes or till dough is golden brown.

Slice and serve warm

Yields 12 slices 

ENJOY! 



Holiday Shopping Fun!

If you live in the Central Ohio area stop by Vito's Wine Bar in downtown Delaware on Tuesday December 13th

from 6:00-8:00 pm. 

There will be wine tasting and a sampling of The Gourmet Farm Girl's Spice blends on fresh homemade breads and unique gift ideas for the holidays.  Including vintage container candles,  vintage canning jar soap dispensers and wine bottle candleabra's.

Premier Jewelry will be on site also with beautiful gifts!  

Vito's Wine Bar   

30 South Sandusky Street Delaware, OH 43015-2327
(740) 368-8486

Have a great day!

ENJOY!

Springerlets

Springerlets

By The Gourmet Farm Girl

If you come from German decent; you most likely know about Springerlets.

This recipe has been in my family for at least 100 years or more. The unique flavor profile in this cookie is Anise oil. If you like black licorice, you will like this cookie.  It does require a Springerle rolling pin that looks like this. (They are available on the Internet)

4 cups flour sifted

1 pound bag powdered sugar

4 large eggs

1 teaspoon baking powder

1 teaspoon anise oil

In a large mixing bowl measure out all dry ingredients and sift together.

Beat the eggs in a separate large mixing bowl for 15 minutes; add the anise oil then slowly add the dry mixture and blend.

Cover bowl with a kitchen towel and chill for 2 hours

Preheat oven to 325 degrees

Roll out dough with a regular rolling pin to about 3/4 -1 inch thick; finish rolling with the springerle rolling pin to get the designs on top. Cut edges with a knife (or I used a jagged cheese cutter)

Place cutouts on a greased cookie sheet and let stand for 2-3 hours or until a light crust forms on top.  Bake for 8-10 minutes or till lightly brown on the bottom.

Makes 3 dozen cookies

Note: These cookies dry out quickly; to keep them moist, place a slice of fresh bread in an airtight container with the cookies. Replace as needed.

If you like them dry; they go very well with a hot cup of rich black coffee.

ENJOY!

The Fresh Cut Christmas Tree...

When I was a young girl growing up on the

farm my best friend lived just a few miles away or a walk through our woods that was joined with her family's woodlands. There are many special memories of the Christmas season that our families shared. I especially remember the fresh pine tree that adorned their home. It was dug up from the woods and carefully preserved in order to replant it after the Holiday season.  

  

It is no surprise to me that my fellow farm girl friend is the proprietor of a Christmas Tree Farm.

If you would like to find a fresh cut tree to adorn your home this Holiday season visit Millstone Tree Farm in Jamestown Ohio Located at 2435 State Route 72, their phone number is 937-453-2606.



You can cut your own or purchase a pre-cut tree in many varieties which include Scotch Pines, White Pines, Cannon Fir and Blue or Norway Spruce.  

There hours are from 9:00am-5:00pm on Saturday's and Sunday's through December 18th.

For additional information  on pricing and other activities on the farm visit there website at www.millstonetreefarm.com

ENJOY Your Tree!

and 
 Merry Christmas!

 

A Christmas Appetizer

I have made this appetizer many times in varies combinations. This combination works well for the Holiday season with the beautiful red peppers and green basil.

Holiday Antipasto Skewers

By The Gourmet Farm Girl

2 pounds hot or mild Italian sausage links (fully cooked)

uncooked sausage links can be used also (cook according to pkg directions)

2 14 ounce cans Artichoke hearts (halved)

1 15 ounce jar sun dried tomatoes (in oil)

1 12 ounce jar roasted red peppers

1 pound fresh mozzarella cheese 

1 small bunch fresh basil (at least 20 leaves)

20 6-8 inch wooden skewers 

Slice the mozzarella cheese while cold and cut into chunks; allow to warm to room temperature

Cut red peppers into 20 pieces; set aside

In a large skillet over medium low heat add 3-4 tablespoons water and warm sausage links; remove and when cool enough to handle cut into chunks.

Place on each skewer one of each;  red pepper, basil leaf, cheese, sausage followed by 2-3 pieces of sun dried tomatoes and place one artichoke heart on the end.    

Stack skewers onto a plate and drizzle some of the oil from the sun dried tomatoes over the top.

NOTE: This recipe is best served within 30 minutes after completed. Can be served cold if necessary

Black olives compliment this appetizer also

Yields 20

ENJOY!





The Little Things that Bring Happiness...

It is the 4th day in the month of December in central Ohio and would you believe I picked fresh lettuce, beets and onions from my garden? I have been covering them each night; protecting them from the freezing temperatures. The new growth of lettuces came up from seed, the beets are from my spring planting and were the small ones left in the ground. The onions are from a late second planting. Picking this bounty brought about a pure and simple happiness to my Sunday afternoon... 

To watch the corn grow, or the blossoms set; to draw hard breath over the ploughshare or spade; to read, to think, to love, to pray, are the things that make men happy.

John Ruskin

ENJOY  Your Day!

The Gourmet Farm Girl

New Product...

Just in time for the Holiday's...Cranberry, Thyme and Peppercorn Infused Vinegar Blend.

Makes a wonderful salad dressing! 

Order through email if local to central Ohio gourmetfarmgirl@yahoo.com or online at www.Etsy.com  on The Gourmet Farm Girl blog site

All products available at The Ohio Herb Education Center in Gahanna

Delaware Community Market  in Delaware and 

Celebrate Local at Easton Town Center, Columbus

This product along with others will be sampled to the public at  the Celebrate Local store in the Easton Shopping Center Mall, Sunday December 11th from 1:00-3:00 pm. 

Stop by for some great Ohio Proud food samples and gift ideas!

ENJOY Your Day!

The Gourmet Farm Girl

No Bake Cookies Have a New Flavor...

Let the baking begin...or should I say the non-baking. This recipe has a different twist to the non-bake cookie or cereal bar cookie.  I made some with chocolate and some without. On the ones with out the chocolate chips, I drizzled  extra honey over the top.

Non- Bake Granola Cookies with Honey, Chocolate

 and Peanut Butter

By The Gourmet Farm Girl 

6 cups Great Grains Cereal with Pecans

1 cup natural peanut butter (creamy or with nuts)

1 cup pure honey

1 cup dark chocolate chips or milk chocolate (optional)

Spray with cooking oil a 9x12 glass baking dish

In a large skillet warm the honey and peanut butter over low heat; stirring gently till incorporated.  

Remove from heat and stir in the cereal till coated; add the chocolate chips and stir gently till mixed. 

Pour into the baking dish and refrigerate for several hours or overnight before cutting.

Yields 12-15 bars depending on how big (or little) you cut them.

ENJOY!

Note: Rice Krispies works well with this recipe also