Recipes

Peppermint Ice Box Cake
By The Gourmet Farm Girl
1 Qt. quality vanilla ice-cream

1 8 oz. container whipped cream
6 peppermint candy canes or peppermint candies crushed (enough to yield ½ cup)
(Reserve 1-2 Tablespoons for garnish)
1/4 stick Butter (melted)
1 package of chocolate graham crackers

Step one: Place graham crackers in the large bowl of a food processor and pulse adding the melted butter till blended; spray with cooking oil the bottom of a 9 inch spring form pan and press the crumbs into pan to form a crust. Place in freezer for 15-20 minutes to set up; place the peppermint candies in a (heavy) plastic bag and crush with a small hammer or rolling pin till in small pieces.

Step Two: When the crust is set up; press some of the ice-cream gently on top of the crust; sprinkle with some of the peppermint candies; layer more ice-cream on top and repeat with the peppermint (reserving some for garnish) return pan to the freezer to set up.

Step three: Fudge Sauce
By The Gourmet Farm Girl


1 stick butter
1 12 oz can evaporated milk
1 cup chocolate chips
2 cups powder sugar
1 t vanilla extract

Melt all the above together in a medium size sauce pan over medium heat, whisk at first to blend then stir with a wooden spoon continually till smooth and thick; 8-10 minutes or till the sauce sticks and coats the spoon; remove from heat and stir in the vanilla extract. Set aside to cool or pour into a container and refrigerate till cool. Tip: (best when cooled at room temperature) Reserve a half cup to use as a drizzle over the sliced cake; may need to microwave for a few seconds to thin out for drizzle
Step Four: Remove the spring form pan with crust and ice-cream from freezer and pour the cooled fudge sauce over the top; place back into the freezer to set up; 2-3 hours

Final Step: Remove cake from freezer and spread the whip cream over the top; sprinkle the remaining peppermint candy on top of whipped cream; refreeze for at least 1 more hour; will keep up to 1 week.
Before serving; remove from spring form pan; slice into serving size pieces; garnish with fresh mint leaves; and drizzle with the extra fudge sauce.



ENJOY!

Holiday Dessert… Read More »

Veal Scaloppini in White Wine Cream Sauce over Pasta
By The Gourmet Farm Girl

1 pound veal scaloppini (10-12 slices)
Salt and pepper to taste
2-3 tablespoons butter
2 -3 tablespoons olive oil
12 ounces portabella or cremini mushrooms (sliced)
1 small onion (minced)
¾ cup dry white wine
¾ cup beef broth
½ cup heavy cream
¼ cup half-n-half
½ cup frozen peas (thawed)
1 pound of your favorite pasta
1 lemon thinly sliced

Boil pasta according package directions till al dente; drain and set aside reserving some of the hot water

Salt and pepper veal slices; In a large size heavy fry pan melt half of the butter and oil over medium to medium high heat; add the veal and sauté until just cooked through, 1-1 ½ minutes per side. (Work in batches if your pan does not hold all 12 pieces) Plate the veal and tent with foil to keep warm.
In the same pan melt the other half of the butter and oil; add the onion and mushrooms, salt and pepper to taste; sauté till tender, 7-8 minutes. Add the wine and broth; reduce heat to simmer and cook till some of the broth has reduced; 5-7 minutes. Add the half-n-half and cream; continue to simmer till sauce thickens slightly, stirring often; 4-5 minutes. Add the peas and continue to cook for an additional 1-2 minutes.
Re-heat the pasta with reserved water over a colander; plate pasta and lay the veal over the pasta; pour sauce over everything and garnish with fresh slices of lemon.

Serves 6-8

ENJOY!


Holiday Supper… Read More »

After a busy day of shopping here is a delicious and simple supper idea! 

Italian Sausage and Beef Burger with White Cheddar
 and Alfalfa Sprouts
By The Gourmet Farm Girl
½ pound mild Italian sausage

½ pound lean ground beef
Salt and Pepper
4 slices white cheddar cheese
4 slices red onion
Fresh Spinach
Fresh Alfalfa sprouts
4 whole wheat hamburger buns

In a medium size mixing bowl blend together the sausage and ground beef,
 shape into four patties; salt and pepper to taste.
Cook burger at 400 degrees on a grill or pan fry till cooked through; 5-7 minutes on each side. Remove and plate; top each burger with a slice of cheese; tent with foil and let rest till cheese melts; 4-5 minutes.
Butter each side of the hamburger buns and place on a cookie sheet; broil for 2-3 minutes till golden brown; remove and place fresh spinach on each bun, top with a burger, layer the onion and sprouts on top.
Makes four servings
Double if serving more
Enjoy!

Gourmet Burger idea… Read More »

Holiday Fruit Salad
By the Gourmet Farm Girl
1 cup fresh pineapple
1 cup fresh yellow honeydew melon
1 cup sweetened coconut
1 cup sour cream
1 cup mandarin oranges
2-3 tablespoons craisins
Cut pineapple and melon into bite size pieces; in a medium size mixing bowl combine the sour cream, coconut, pineapple and melon, gently stir in the mandarin oranges; transfer to serving bowl and garnish
with craisins and extra coconut.
Can be made ahead and refrigerated for up to 24 hours
Serves 6-8
ENJOY!

Holiday Fruit Salad/ Sam’s Club Demo Read More »

Scallop Chowder with Bacon, White Beans and Potatoes

By The Gourmet Farm Girl

1 ½ pounds bay scallops
2 Tablespoons extra virgin olive oil
3 slices of bacon (chopped)
3 stalks celery with some of the (light) green leaves
Or 3 stalks fresh leeks chopped
1 teaspoon minced garlic
1 teaspoon dried thyme
½ teaspoon celery seeds
2-3 bay leaves
2 medium potatoes (cut into chunks)
1 can (15oz) white beans rinsed and drained
1 (8oz) bottles of clam juice
½ c dry white wine (Sauvignon Blanc or Chardonnay)
½ cup chicken stock
1 cup half-and-half
2 Tablespoons butter
1 teaspoon salt
½ teaspoon ground black pepper

If using fresh scallops remove straps and set aside, or use scallops that have been frozen and thawed; cut scallops into bit size pieces.
In a large pot over medium heat add the oil and chopped bacon; cook until crisp. Remove the bacon pieces with a slotted spoon and drain on a paper towel reserving the bacon fat in the pan. Add celery, garlic, thyme, celery seeds and the bay leaves to the bacon fat, reduce heat; cover and stir on occasion
 simmer for 3-5 minutes or until the celery starts to tender.
Increase heat to medium and add the clam juice, chicken stalk, wine and potatoes; simmer until the potatoes soft, about 10-12 minutes, using a wooden spoon smash some of the softened potatoes against the side of the pan to help thicken the broth. Add white beans, half-and-half, butter, salt and pepper and the scallops. Cover and let simmer until the scallops are opaque and heated through. About 5-7 minutes. Stir on occasion and taste test…adjust seasoning if needed.
When ready to serve; garnish with the cooked bacon pieces.
Serves 5-6
ENJOY!

Perfect on a Cold Night… Read More »
French Cut Pork Chops with Cranberry Apple Glaze 
By The Gourmet Farm Girl
3 – 3 ½ pounds French Cut Pork Chops (left whole)

2 cup apple juice (divided)
3 cups fresh cranberries
3 cups fresh apples (Gala or Macintosh)
¼ cup brown sugar
½ stick butter
¼ teaspoon ground cinnamon

Preheat oven to 400 degrees F

Spray a roaster with cooking oil and place pork (skin side up) in pan; pour 1 cup apple juice around meat and place in oven for 45-50 minutes till internal temperature reaches 150-155 degrees; remove and let rest for 8-10 minutes before slicing.(Pork will continue to cook with residual heat)
While meat is in the oven; rinse cranberries under cold water; chop apples into bite size pieces (leaving skins on) Melt the butter in a medium size sauté pan over medium heat; add the apples and cranberries. Cook for 6-7 minutes till fruit begins to tender; gradually add the apple juice and sugar and continue to cook till the moisture reduces and begins to thicken 8- 10 minutes; reduce heat to simmer; add the cinnamon and continue to cook for an additional 5-7 minutes to enhance flavor.
 Remove from heat and let sit till pork is ready.
Remove pork from roaster and slice into individual chops; layer on serving platter and pour the cranberry apple sauce over the top; serve immediately.

ENJOY!

Elegant Holiday Meal idea… Read More »

Farm Girl Sweet Potatoes
By The Gourmet Farm Girl
6-8 medium size sweet potatoes

½ cup brown sugar
¼ cup honey
1 stick unsalted butter (melted)
2 tablespoons water
¼ cup chopped pecans
½ teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon cayenne pepper

Pre-heat oven to 350 degrees F

Wash and peel the sweet potatoes; cut into quarters or halves. In a large pot cover the potatoes with water and boil till tender. (A knife should slide through easily when done) Drain the potatoes and place in a 9×12 baking dish sprayed with cooking oil

In a small sauce pan over low to medium heat melt the butter; add the brown sugar and water; stir to dissolve; remove from heat and stir in spices. Pour the mixture over the potatoes; top with the honey and chopped pecans; cover with foil and bake for 40-45 minutes; remove cover and bake for an additional 5-7 minutes. Spoon some of the hot syrup over the top before serving.

Serves 8-10

ENJOY!

The Sweet in Sweet Potatoes… Read More »

Creamy Asparagus Soup
By The Gourmet Farm Girl
4 cups fresh asparagus chopped (1 ½ to 2 lb’s) 
(Set aside 5-6 spears for garnish)
3 cups fresh spinach chopped
2- 14 oz cans chicken broth
½ cup white wine
1 small onion chopped
2-3 cloves garlic minced
4 Tablespoons butter
3 Tablespoons extra virgin olive oil
1 cup half and half or heavy cream
2 Tablespoons corn starch
2 ounces cold water
Salt and pepper to taste
In a heavy stock pot on medium heat melt the butter and oil together; sauté the onions and garlic till fragrant; 2-3 minutes. Add chicken broth, wine and chopped asparagus; simmer for 20-30 minutes till the asparagus is soft. Salt and pepper to taste
Transfer to the large bowl of a food processor; puree till smooth and gradually add the chopped spinach; this will give it the green color; puree till blended.
Return to stock pot and reheat; add the half-n-half or cream and let simmer for 4-5 minutes; stir together the cornstarch and cold water; add to the soup to thicken; heat till hot and serve
Garnish with red or green onions, bacon bits and a few spears of fresh asparagus
Serves 4-6
ENJOY!

Going Green… Read More »

Baked Brie Holiday Plate
By The Gourmet Farm Girl

1 pound Brie Cheese
3 medium size apples (any variety)
2 Comice or Bartlett Pears
25-30 Whole Pecans
¼ cup Pure Clover Honey
1 loaf Italian bread or 25-30 whole grain crackers

Remove Brie cheese from wrapper and place on a cooking sheet; bake at 300 degrees for 10-12 minutes
 till just soft and warm.
Slice and toast the bread till just lightly golden; slice the fruit into thin slices; remove brie from oven and place on a large plate; gently cut open the cheese; garnish the plate with bread or crackers, pecans, fruit and a small bowl with the honey and allow your guest to help themselves or layer the bread slices with cheese, fruit, drizzle of honey and topped with a pecan; place on a serving tray.

Serves 25-30

Note: Other fruits such as strawberries, grapes, cooked cranberries, kiwi, raspberries, blackberries or cherries can be used depending on the season and availability.
Walnuts work well with this recipe also.

ENJOY!

Cheese Plate Delight… Read More »
Sweet Potato Chowder
By The Gourmet Farm Girl
4-5 medium size sweet potatoes
4-5 Yukon Gold potatoes
6-8 slices smoked bacon
1 medium onion chopped
2 stalks celery chopped
2 carrots peeled and chopped
3 Tablespoons butter
3 14.5 ounce cans chicken broth
2 cups half and half
1 Tablespoon cornstarch
2 ounces cold water

In a medium size stock pot add the chopped bacon and turn heat to medium to medium high; cook till crisp; remove with a slotted spoon the pieces of bacon and drain on a paper towel. Reduce heat; add to the bacon grease the garlic and onions; cook till tender and fragrant; 2-3 minutes.

Peel sweet potatoes and cut into bit size pieces; chop unpeeled Yukon potatoes into bit size pieces. Pour broth into stock pot add the celery and potatoes; cook over medium heat till all is tender; 15-20 minutes. Taste test to see if salt and pepper is needed.
Stir in the half-and half and butter; whisk the cornstarch into the cold water; gently stir into chowder to thicken; add the cooked bacon (reserving some for garnish) simmer for an additional 5-7 minutes before serving; stirring often.
ENJOY!

Hearty Supper… Read More »