Best Glazing Your Chicken With Jam And Balsamic Longmeadow Farm Recipes
BROWNIE MUFFINS THAT YOU WOULDN'T EXPECT TO BE GOOD!
Longmeadow Farm is trying something new. I feel inspired to make a nice warm treat, one that is a little less caloric but still captures that down on the farm taste. This recipe was adapted from a blog "Culinary Adventures" and since I had some canned pumpkin in the old pantry, I considered, and pondered and thought what the heck! After all, I don't need to be looking like one of our beautiful cows, "Flossy" as she is about ready to calve. And besides, it would be nice to fit into a smaller size overalls for the farm chores. Please note, my oven bakes these in exactly 15 minutes. I also have a pizza stone that stays put in the oven all the time, and radiates the heat a bit more. However; you may have to adjust baking times up or down depending on the accuracy of your oven. Most people are stating the 18 minute mark. I use the toothpick method of sticking it in the middle of the muffin to check for doneness. If it comes out clean, then your in business. Also note: I make these now for my vegan son, using a cake mix that is only soy and wheat based and a special dark chocolate that does not contain any dairy or eggs as well. For fun and frolic, I give em' a boost of sprinkled powdered sugar on the top.
Provided by Andi Longmeadow Farm
Categories Bar Cookie
Time 23m
Yield 18 serving(s)
Number Of Ingredients 3
Steps:
- Mix all three ingredients completely together.
- I use my stand mixer and really mix it well.
- It's important to remember this will be very thick and you may ponder about this, but really it's okay.
- Scoop into sprayed muffin tins with a small iced tea spoon.
- Bake at 350 for around 15-18 minutes.
Nutrition Facts : Calories 173.1, Fat 7.3, SaturatedFat 2.6, Sodium 235.6, Carbohydrate 28.3, Fiber 1.4, Sugar 16.4, Protein 2.3
TANGIER ISLAND - BAKED HOT CRAB, A LA MARYLAND - LONGMEADOW FARM
This recipe comes from Tangier Island, in Southern Maryland/Virginia, a serene little island at the mouth of the Chesapeake Bay, actually part of Virginia. When you arrive on the dock at Tangier, you are received on the dock to wonder about this fishing/crabing/oystering town. Along the walkways, and small streets, women type out their recipes, handed down from generation to generation and place them on a plywood board in plastic bags. I picked this recipe in a little packet, wrapped carefully in plastic wrap, typed on an old typewriter and have loved this little recipe ever since. The cost for these simple 6 hand-typed recipes were $1.00 and was self serve. This recipe is a part of a culture that has stood the test of time, and the folks that live within this island remain steadfast in tradition. Basically, Tangier Island represents what should be a prosperous, but simple way of living, bringing oysters and crabs to the people of Maryland and Virginia. This recipe speaks of this island when life took a breath and enjoyed the riches, and bountiful crustations of our beautiful Chesapeake Bay. When I prepare this recipe, I will always be reminded of this wonderful place and a wonderful time. Serve on crackers, or crusty warmed bread. *Note* this recipe is not a *dip*. As a previous reviewer noted, this compares more to baked crab, a la Maryland. In Maryland we serve baked crab/crab cake sometimes on bread/crackers. I hope you enjoy this simple but historical taste of Maryland, and if not, then send it over here to Longmeadow Farm...we will be glad to devour it with gusto!! Really, enjoy.
Provided by Andi Longmeadow Farm
Categories Crab
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven 350° and grease a casserole dish with cooking spray.
- Mix all ingredients together lightly, and put in greased casserole dish.
- Bake at 1/2 hour or until bubbly, garnishing with fresh parsley if desired.
Nutrition Facts : Calories 226.1, Fat 11.4, SaturatedFat 5.6, Cholesterol 84.3, Sodium 883.1, Carbohydrate 13.1, Fiber 1, Sugar 2.1, Protein 17.1
FOCACCIA FOR THE LOVE OF IT - LONGMEADOW FARM
Typically, at the end of a long Saturday, after the farm has been put to bed, I bake these little focaccia delights. The bread usually fills the empty pockets of hunger that have made themselves known during the long afternoon. Sometimes I prep the dough the night before, or quite often, just plop the bread and make it pretty quickly. We usually sit around the wood stove, and devour a couple of pieces with some nice warm tea, or a cold beer, depending on how much we broke on the farm during that afternoon. Either way, enjoy, have fun, and always eat well.
Provided by Andi Longmeadow Farm
Categories Yeast Breads
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine the flour, sugar, salt, yeast and water in the large bowl of KA mixer or using the dough cycle of bread machine.
- If using bread machine let it go through dough cycle, and pick up from step 5. If using the KA mixer, use the paddle attachment (of KA), slowly mix until the ingredients form a ball about 30 seconds.
- Switch to the dough hook and mix on medium low for another 3 minutes.
- Let the dough rest for 5 minutes and then mix on medium low for another 3 minutes, until relatively smooth. The dough will be very wet and sticky.
- Put dough on board or counter dusted with a bit of flour.
- Grasp the dough and stretch it to nearly twice its size. Fold it onto itself. Rotate 1/4 turn. Rotate and stretching the dough four times. Drizzle 1 tablespoon of oil over the dough. (and continue to knead a couple of times).
- Coat a bowl with 1/2 teaspoon oil (large enough to hold the dough when it doubles in size), and put dough in turning it over once. (addendum: the oil is to prevent sticking when in bowl).
- Wrap the dough well with plastic and let dough rise until doubled, or you can refrigerate overnight for a slow rise.
- Cover a 13x18-inch rimmed baking sheet with parchment and coat the surface with 1 tablespoon olive oil. Slide dough out of bowl, guiding it out of the bowl, onto the center of the pan. Drizzle 1 tablespoon olive oil on top of the dough. Using your fingertips dimple entire surface of dough while gently pushing dough down and out toward edges of pan. Don't be concerned if dough won't reach corners. If dough resists, let it rest for 20 minutes, then continue to dimple and stretch.
- Preheat oven to 475°F Put the pan on a rack to let air circulate around it. Be sure surface of dough is coated with enough olive oil to prevent it from drying out as it rises to about 1-1/2 times its original size and swells to the rim of the pan.
- Just before baking, sprinkle some sea salt over the dough. Put pan in the middle of the oven and reduce heat to 450°. Bake approximately 20 minutes, until golden brown on top and bottom. Remove focaccia from pan and parchment and set on rack to cool.
- Brush last tablespoon of oil, add toppings.
EASY TURKEY CHILI MOLE FROM LONGMEADOW FARM
Easy to put together, smells great while cooking. The addition of fresh tomatoes makes this simple recipe a real treat, without the heat element. You can however, add the heat element, as I have included this also as an option. Feel free to add or subtract spices as your taste buds allow. Adapted from, "The Vintner's Table Cookbook".
Provided by Andi Longmeadow Farm
Categories Poultry
Time 55m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Cook turkey in oil in a heavy bottomed saucepan, stirring until crumbly.
- Remove turkey from pan, and drain, leaving 1 tablespoon of oil in pan.
- Add onion, garlic to pan, and cook 3 minutes until soft.
- Add canned tomatoes, fresh tomato (if using), cumin, coriander, chili powder, oregano, and cinnamon stick to this mixture.
- Simmer uncovered for 15 minutes.
- Add turkey to this mixture, and cook for 30 minutes, letting liquid evaporate, stirring occasionally.
- Stir in chocolate, vinegar, and beans. Cook until chocolate is melted and combined well. Add salt, pepper, red pepper, and jalapeno powder to taste, if using. Remove cinnamon stick.
- Spoon in to bowls, garnish with cilantro, and sour cream, and cheese.
Nutrition Facts : Calories 354.9, Fat 20.4, SaturatedFat 7.4, Cholesterol 80.9, Sodium 306, Carbohydrate 19.2, Fiber 6.5, Sugar 8.9, Protein 28.6
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