Serves 8 to 10
For the Crust
32 chocolate wafer cookies, coarsely broken
5 tablespoons sweet butter, melted and cooled
For the Filling
3 large egg yolks
⅓ cup sugar
¼ teaspoon salt
1¾ cups heavy cream, divided
1 .25 oz envelope unflavored gelatin
¼ cup Crème de menthe, plus 2 tablespoons
1 drop green food coloring (optional)
½ cup semisweet chocolate chips
1 small green and white candy cane, broken into small pieces
Sprig of fresh mint
1 11” tart pan with removable sides
1. Preheat oven to 350°.
2. Place the broken wafers in a food processor and process to fine crumbs. Add the cooled melted butter and pulse to blend.
3. Press the moist crumb mixture into the bottom and sides of the tart pan. Bake the crust until it is set, about 10 minutes. Remove crust to a cooling rack.
2 tablespoons olive oil
1 tablespoon butter
8 bone-in chicken thighs
½ teaspoon salt
½ teaspoon freshly ground pepper
2 medium leeks, white & pale green sliced
10 to 12 oz. shitake mushrooms, sliced
2 large carrots, diced
2 stalks celery, diced
4 cups chicken broth
1 cup whole milk, room temperature
4 sprigs Italian parsley
4 sprigs thyme
1 tablespoon flour
¼ cup parsley, shredded
4 cups cooked black barley
6 to 10 heirloom carrots, peeled and quartered into similar sized pieces
¼ to ⅓ cup extra-virgin olive oil
¼ cup pure maple syrup
⅛ teaspoon freshly grated nutmeg
1 tablespoon minced fresh ginger
Salt and freshly ground black pepper
Advanced Prep: The roasted vegetables can be kept at room temperature for up to two hours before serving.
NOTE: This recipe works beautifully with parsnips too.
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