- 3 or 4 ripe peaches, halved and pitted
- 1/2 cup aged balsamic vinegar
- 2-3 tablespoons butter
- 1 MountainTop
- 1/2 cup pecans, roughly chopped
(Spicy pecans from our friends at Treat Bake Shop are available at our market.)
Late summer peaches are one of the happiest food moments in the calendar! These balsamic marinated peaches with melted MountainTop are simply delicious!
Pour the balsamic vinegar in a shallow casserole dish and place the peached cut side down to marinate. Cover with plastic wrap and put in the refrigerator for 1-3 hours. Tip: Don't let the peaches marinate too long, they will begin to pickle. We learned this the hard way :)
Your favorite cast iron skillet will work best for giving the peaches a quick, high-heat sear. Put the butter in the skillet and heat on high until the butter is melted and just beginning to bubble. Remove the peaches from the balsamic and set the casserole dish aside. Don't throw away the balsamic vinegar, you'll use it later. Place the peach halves cut side down and cook until seared and golden brown, 3-5 minutes. Then, reduce the heat to low, turn the peaches so the cut side is up. Drizzle the remaining balsamic vinegar over the cut side of the peaches.
When the balsamic vinegar has reduced a bit and become syrupy, put a generous slice of MountainTop on each peach half. Let cook until the cheese begins to melt. Remove from heat and place on serving dish. Sprinkle pecans over each and use a tablespoon to top with a bit of the warm, syrupy balsamic reduction left in the pan. Serve warm.
Thanks to the good folks at Evo America, our flat-topped grill has become a favorite summer cooking surface. Pizza night is a favorite night at the farmhouse for sure!
You can make your favorite pizza dough in advance and let it rest in the refrigerator, we use the recipe from Giada DeLaurentis on Epicurious which we fine easy and delicious.
You can literally make these grilled pizzas with any combination of toppings that you have in your refrigerator or find in season at your local farmer's market. This time, we did a grilled veggie pizza with fresh Allegheny Chevre and a flavor-busting Black & Blue pizza with sliced pears and duck prosciutto from our friends at Meat Crafters.
Dice and grill the veggies on a hot grill so they develop a nice sear and don't loose moisture. If you don't have an Evo - yet - you can use any gas or charcoal grill with a pre-heated cast iron skillet. Once cooked, remove from the heat and set aside.
For the Black & Blue pizza, thinly slice the pear - use a mandolin if you have one - and the duck prosciutto. If you can't get your hands on Meat Crafters duck prosciutto - sorry - you can easily substitute another prosciutto or use pancetta (Italian bacon).
Turn down the grill heat to medium. If you're grilling on a gas or charcoal grill with a grate, you'll need a pizza stone. Put the stone on the grill surface and close the top to pre-heat the stone.
Once the toppings are prepped and ready. Roll-out the pizza dough and dust its surfaces lightly with cornmeal for easy handling. Use a pizza paddle if you have one to transfer the dough to the oiled grill surface or pizza stone. You'll want to slightly brown the pizza dough on one side before you flip it over and spread the toppings and cheese.
As a final step, drizzle the pizza with olive oil and season with salt and pepper. Close the grill-top and let it cook for 7-10 minutes until the cheese softens and the pears on the Black & Blue pizza are cooked.
Remove from the grill and serve hot! Just for good measure, we drizzled Toigo Orchards honey over the Black & Blue pizza before serving. Enjoy!
Perfect for your Memorial Day grilling agenda -- or for any summer time dining. Delicious with a smear of grainy artisan mustard!
It's as easy as it looks. Slice the apples thinly, slice the Cabra LaMancha, and slice the bread. Assemble the sandwiches by layering the apples and cheese on bread slices spread liberally with your favorite artisan mustard. Our current favorites come from Tait Farm Foods and are available in the creamery market
Butter both sides of the bread's exterior surfaces and grill on medium-high heat until the bread is well caramelized, the cheese is fully melted, and the apples are cooked.
This, light fresh and carb-free appetizer is easy to make and can be made days ahead and chilled for easy serving. It's healthy and delivers a palate-pleasing taste and texture.
Put the smoked salmon, the chevre, and the olive oil in a food processor. Season with pepper -- no additional salt is necessary. Blend the mixture well.
Prepare the garnish. Finely dice the shallot and the fresh dill. Mix together in a small bowl with the Greek-style yogurt. Season with salt and pepper; then mixture together well by hand.
Prepare the cucumber by partially peeling -- mostly for aesthetics -- and slicing about 1/8-inch-thick slices on the diagonal.
Assemble just before serving by spooning or using a pastry bag to pipe a healthy teaspoon of salmon & chevre spread on a slice of cucumber, then top with a dollop of the yogurt mixture as garnish. Serve immediately or keep chilled.
Peel and chop the celery root into a 1/4 inch dice.
Toss together the diced celery root and pear, and coat the mixture with the olive oil. Spread mixture on a sheet pan and roast at 400° F degree oven until cooked, and golden brown, about 40 minutes. Set aside and cool to room temperature.
Using the knife, or your hands, crumble the Black & Blue wedge into similar sized pieces as the celery root and pear mixture.
In a mixing bowl, combine the celery root and pear mixture with the crumbled Black & Blue. Add the honey and the chopped dill and mix until just combined. Using a teaspoon, place blue cheese mixture on crostini or your favorite cracker. Enjoy!
The growing season is sadly coming to a close in the mid-Atlantic. Dedicated locavores will find their selection of summer greens, vegetables, and fruits rapidly diminishing and in their place find the comforting return of autumn root vegetables and late season tree fruits like apples.
Pablo found this beautiful late-planted-and-early-harvested baby broccoli at Gardener's Gourmet in last weekend's FRESHFARM Market at Dupont Circle.
Blanched quickly in salted boiling water, this delicious green treat was welcomed. Regional farmers are extending their growing season -- and the availability of wonderful vegetable treats like baby broccoli -- through the use of high-tunnels: covered growing spaces.
In season or grown indoors using innovated and season-extending technologies, greens like baby broccoli, leeks, spinach and other bitter green are delicious with a bit of creamy FireFly Farms goat cheese served melted on top. The creamy backdrop makes for easy and healthy comfort food.
This is one of my favorite go-to recipes for the entire holiday season.
It's easy to prepare, gets better after a few days in the refrigerator, and is a classic crowd-pleaser.
What you'll need...
1/2 loaf Panettone (cut into 1 inch cubes, about 1 pound or half the Bindi Panettone available in the market)
8 eggs (room temperature)
4 cups milk
4 cups cooked pumpkin (you can bake and use a fresh one, or easily substitute 2 16-ounce cans)
1 1/2 cups sugar
1 tablespoon vanilla extract
1 tablespoon cinnamon
1/2 log Allegheny Chevre (optional if you are a purist)
Preheat your over to 350 degrees. Spread the cubed Panettone in the bottom of a 9 x 13 buttered baking pan -- the deepest one you have. In a mixing bowl, combine the milk, eggs, sugar, pumpkin, vanilla and cinnamon. Using a whisk, beat until the custard mixture is well-combined. If you like a cheesy custard, mix in the Allegheny Chevre; it adds a creamy, cheese-cake-like quality to the bread pudding you'll really enjoy.
Pour the custard mixture over the cubed Panettone; spread to cover the bread and let it soak for 30 minutes. That's it! Bake the bread pudding for 45-60 minutes until the center is firm and the custard is fully baked. Serve warm with a drizzle of maple syrup and a healthy scoop of your favorite vanilla ice cream.
This dip is all about presentation. Super easy and looks oh so fancy!
My favorite thing about taking this to a party is you do not need to worry about getting a container back. You just leave that cute little pumpkin.
What you will need..
A nice little round Pie Pumpkin
2 Logs of Allegheny Chevre (Room Temp)
1 Piece of Black and Blue, at least 6-8 ounces
4 Tablespoons of Apple Cider, Whatever you have on hand
6 Tablespoons of Milk, I used Skim.
4-5 Pieces of Chives, Chopped
Freshly Ground Black Pepper
You will need to cut and clean out the pie pumpkin. Be careful those little things are tough to cut!
Grab a large mixing bowl toss in the two logs of Allegheny Chevre. Then add the chopped chives and the freshly ground black pepper. Give it a good mix around. Next add the Black and Blue, I wrote 6-8 ounces so about a cup. But If you want it a little more tangy add more of the Black and Blue. The mix is going to be pretty dry and crumbly, now you will want to add the milk and the apple cider. This is going to give a nice creamy texture which makes it really good for dipping.
This dip can be served with celery, sliced apples or just a nice baguette. If you wan to get extra fancy you could roast some of the pumpkin seeds and toss a few on top.
The Green Tomatoes Are Still Out There!!!
If you are a fan of these well its totally worth it. I love fried green tomatoes. You can do lots with them. I went simple with this post and just put them on a nice mixed green salad. But another favorite of mine is putting them on a BLT. Oh its pretty dreamy. A nice way to sass up your regular BLT, although there is nothing wrong with the way it is!
What You Will Need
3 or 4 Large Green Tomatoes, Buttermilk about 1 cup, Self Rising Flour about 2 Cups, Fresh Ground Black Pepper, Sea Salt and Lots of Chives. Also some vegetable oil for the frying. Oh and Black and Blue, as much as you want!
This is a two step process. The wetting and the dipping of the tomatoes.. You will get your hands messy!!
Slice the tomatoes about an a quarter inch thick. Lay them out on a paper towel and sprinkle with salt. You want to pull some of the water out of them. So let them sit about 15 minutes then change the paper towel and leave them for another 15 minutes.
You can get your pan ready while these are sitting. In a deep flying fan add the oil and set it to medium high heat. Definitely want them to sizzle. Also you do not want them to be completely covered, just about half way.
Now the fun stuff.. Get two medium sized shallow bowls. The first one add your flour, black pepper and chives. The second bowl pour the buttermilk. Get your tomatoes and dip them in the buttermilk to get them wet then drag them and coat them in the flour. Get a thick coat, because that means lots of crunchy stuff. Place them gently in your hot pan and let them cook till they area golden brown then flip them and then the other side.
When they are finished cooking place them onto a paper towel and keep them in the oven to stay warm. When you are completely finished cooking all of them. Take your Black and Blue and crumble the cheese all over the top to get nice and gooey.... That is it.
Oh So Delish and so very simple....
You can totally impress your friends with this simple combination. Besides this salad being really tasty, it looks fantastic.
A take on an easy Greek Salad instead of the traditional Feta we used our very own Allegheny Chevre. The trick is finding a very sweet watermelon, which is still a mystery to me.
What you will need - A Watermelon, Chevre, Cucumbers, Mint, Sea Salt, Freshly Ground Black Pepper and Drizzle of Extra Virgin Olive Oil
I like the contrast of shapes, watermelon in larger cubes and cucumbers in nice half slices. You can use whatever mint you have, I happened to have Pineapple Mint out in my garden, it has a nice flavor.
Once everything has been cut up and placed in a bowl, you can choose to chill it for a few minutes especially if it is hot outside or eat it right away. Add as much Allegheny Chevre or as little as you like. Everything is based on which you prefer. Enjoy!!
Cooking With Cheese
Pablo: dedicated chef, cheese maker, locavore, and Argentine-born FireFly Farms founder.
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