Category: Milk

Chicken, Shitake and Black Barley Stew

12/9/2020

Serves: 4

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

Preheat oven to 350°.
Heat the oil and butter in a large Dutch oven over medium heat on stove top.
Working in batches if necessary, add the chicken pieces in one layer. Brown on all sides. Remove chicken pieces to a large bowl and cover with foil.
Skim off all but 1 to 2 tablespoons of liquid from the Dutch oven, or add more oil and butter as required.
Add the leeks to the Dutch oven and sauté until transparent.
Add the carrots, celery and mushrooms to the leeks, stir well and cook for 2 to 3 minutes.
Add the chicken broth to the mixture and stir well.
Add the herb sprigs.
Gently add the chicken back into the Dutch oven.
Cover and place in the hot oven for 20 to 30 minutes, until the chicken is tender.
Remove the Dutch oven from the oven. Extract the herb sprigs and discard. Place the chicken into one bowl and the vegetables into another. Set aside.
Strain the fat off the remaining liquids in the Dutch oven. Return the Dutch oven to the stove top over medium heat and bring to a simmer.
Add the milk. When all the liquids are thoroughly heated, spoon out 2 tablespoons of the hot liquid int a small prep bowl. Using a small fork, add the flour to the prep bowl and blend into a paste. Add the paste back to the liquids and whisk in well.
Add the chicken and the vegetables back to the pot and heat through.
Place one cup of the cooked barley into 4 serving bowls. Add 2 thighs to each bowl and ladle in the stew vegetables and gravy.
Sprinkle each serving with shredded parsley and serve.

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Hartford Election Cake

10/21/2020

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Serves: 10 to 12
1¼ cup whole milk warmed to 100° (no higher)
1 tablespoon dry yeast
¼ cup mixed dried cranberries
¼ cup dried figs, diced
¼ cup sultanas
¼ cup dried apricots, diced
4 tablespoons dark rum
2 tablespoons orange blossom water, or orange extract, or vanilla extract
¾ cup brown sugar
8 tablespoons butter, softened (1 stick)
3 eggs, slight beaten
3¼ cups flour
¼ teaspoon salt
½ teaspoon allspice
1 teaspoon cinnamon
½ teaspoon coriander
1 cup walnuts, chopped

Bundt pan
Butter & flour to prep pan
3 tablespoons butter, melted

Mix the yeast with the heated milk and set aside.
Mix the dried fruit with the rum and orange blossom water in a small bowl and set aside.
In the bowl of a stand mixer with the paddle attachment, beat butter and brown sugar for two minutes on medium speed.
Add eggs and beat for two more minutes.
Drain liquid from dried fruit and add liquid to sugar and egg mixture. Mix to combine. Reserve the fruit for a later step.
Sift flour into a bowl with the salt, allspice, cinnamon and coriander.
Transfer to a stand mixer with a dough hook.
Alternate adding flour-spice mixture and milk mixture to form a loose but very sticky dough. Beat only long enough to bring the dough together.
Pour dough into a large bowl, cover with a dish towel and let rise in a warm draft-free place for about two hours or until doubled in size.
While the dough is rising, liberally butter and lightly flour a 10” Bundt pan.
Pour nuts and dried fruit into the dough and mix by hand just until blended throughout.
Scrape the mixture into the prepared Bundt pan.
Cover with a dish towel and let rise until almost doubled in size, about an additional hour.
Preheat oven to 350 degrees F.
Bake in the center of the oven for about 40 minutes or until a toothpick inserted comes out clean.
Remove from oven and brush with the melted butter.
Glaze with rum icing. Recipe below.

RUM ICING
⅓ cup butter, softened
¼ cup milk
2 cups confectioner’s sugar
1½ teaspoon rum
1 tablespoon hot water, as needed

Heat butter and milk over low heat. Stir occasionally. When the butter is completely melted and the mixture combined, remove from the heat.
Stir sugar and rum into the butter and milk mixture. Use the hot water to adjust the icing to the thickness desired.

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Creamy Pumpkin and Leek Soup

10/14/2020

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Serves: 8-10
2 tablespoons butter
3 small to medium leeks, trimmed and thinly sliced
½ teaspoon salt
½ cup dry white wine
4 cups roasted pumpkin* (see recipe below)
6 cups chicken broth
¾ cup whole milk
½ cup cilantro, shredded
Salt & freshly ground black pepper to taste
Garnishes:
3 tablespoons pumpkin seeds
3 tablespoons dried cranberries
½ granny smith apple, diced
5-6 sprigs fresh cilantro

Heat butter in a large soup pot. Add the leeks and ½ teaspoon of salt. Sauté for 3 to 4 minutes
Add the white wine and continue to sauté until the leeks are transparent and the wine has evaporated.
Add the roasted pumpkin and one cup of the broth. Stir well until all ingredients are blended
Place the mixture in a blender or food processor and process until the mixture is fully puréed. Working in batches as required by equipment size, add the remaining broth and continue to process.
Return each batch to the soup pot. Place the soup pot on medium heat and gently raise to a simmer.
Add the milk and the shredded cilantro, stirring them in well.
Cook for about 20 minutes, until all the flavors have melded.
Season as necessary with salt and pepper.
Pour into tureen or bowls.
Serve with garnishes.

*Note: Canned puréed pumpkin may be substituted
ROAST PUMPKIN
Makes 8 to 10 cups cubed pumpkin, or 1¾ to 2 cups mashed pumpkin
1 4 to 5 lb. pumpkin
Spray olive oil
Salt
Freshly ground pepper

Preheat oven to 400◦.
Wash pumpkin and cut into quarters
Place a quarter of the pumpkin cut side down on a stable cutting board. Cut the pumpkin into 1 to 1½ inch crescent slices. Repeat with the remaining quarters.
Place the pumpkin slices on a non-stick or a foil lined baking sheet.
Spray the pumpkin slices with the oil. Sprinkle the slices with salt and pepper.
Turn the slices over and repeat the spraying and sprinkling
Place the baking tray(s) in the oven and roast for about 25 minutes, until the flesh can be readily pierced with a toothpick.
Remove to a cooling dish until ready to use or serve.

Note: To freeze for later use, remove the rind and cut into large pieces.

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Cranberry Walnut Maple Bread Pudding

2/6/2019

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Serves 10
4 -41⁄2 cups cranberry walnut bread, cubed
4 large eggs
21⁄4 cups milk
1⁄2 cup maple syrup
1⁄4 cup brown sugar
1 teaspoon vanilla extract
1⁄2 teaspoon nutmeg
1⁄4 teaspoon salt
½ cup warmed maple syrup
Ice cream or whipped cream

Preheat your oven to 350°F.
Grease a 1½ quart casserole or baking dish.
Place the bread cubes into the prepared pan.
Whisk the eggs, milk, syrup, sugar, vanilla, nutmeg and salt together. Pour over the bread cubes. Let sit for 15 minutes to absorb the liquid. Press the cubes down into the liquid if the edges are dry.
Bake the pudding for about 50 minutes, until the pudding has puffed up and is light brown around the edges.
Remove from the oven and let stand for a few minutes, the pudding will sink as it sits, as it should.
Serve warm topped with whipped cream or ice cream and drizzled with warmed maple syrup.

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Chicken, Shitake and Black Barley Stew

Hartford Election Cake

Creamy Pumpkin and Leek Soup

Cranberry Walnut Maple Bread Pudding

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