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recipe

Butternut and Sweet Potato Pie

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Photo by Pattie Garrett

Recipe from Lizbeth Gomez, Gomez Veggie Ville

Ingredients
*Ingredients currently available at the farmer’s market

For crust:
2 cups graham crackers, ground (option: ginger snaps)
¼ cup sugar
1 cup butter, melted

For filling:
1 small butternut squash*
1 small sweet potato*
2 eggs*
1 can sweetened condensed milk (optional alternative: combination of cream* and honey*)
1 tablespoon cinnamon
pinches of nutmeg, ground ginger, and all spice

For topping:
1/2 cup heavy cream*
1 teaspoon vanilla
3-4 tablespoons confectioners’ sugar
½ teaspoon orange zest

Instructions
1. Combine crust ingredients in large bowl to make a smooth dough, pinching crumbs with fingers.
2. Press dough into a pie plate and refrigerate.
3. While crust is chilling, preheat oven to 350 degrees.
4. Peel and cut butternut squash into chunks, and peel and dice sweet potato.
5. Steam squash and sweet potato chunks until tender, approximately 15 minutes.
6. After vegetables have cooled, place in blender or food processor with eggs, milk and spices. Blend until smooth.
7. Pour mixture into crust, and place pie plate in a slightly larger pan with ½ inch of water at bottom. (This water bath helps to prevent cracks.)
8. Bake for 40 minutes. Remove from oven and let cool.
9. For topping, beat together heavy cream, vanilla, confectioners’ sugar and orange zest until peaks form.
10. Cut pie into pieces, place on individual plates, and add topping with spoon.  

Basic Pie Crust from King Arthur Flour

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(This recipe will make crusts for two single-crust pies or one double-crust pie) 

Ingredients:

2 ½ cups all-purpose flour
¼ teaspoon salt
1 cup (16 Tablespoons) unsalted butter
½ cup cold water or more as needed

Instructions:

  1. Combine flour and salt in a mixing bowl
  2. Cut in the butter. For a tender crust, the fat particiles should be worked in quickly and the mixture will look like coarse meal e.g. corn meal. 
  3. Add water and toss just until a shaggy dough forms. Grab a handful of the dough and squeeze. If the dough appears floury and falls apart, add additional water, a tablespoon at a time, until the dough holds together when squeezed. 
  4. Remove the dough mass to a work surface. If needed, bring the dough together with a few quick, gentle kneads. 
  5. Divide the dough in half dough, then form each piece into a disk.
  6. Wrap the dough pieces in plastic wrap and flatten into a round about four inches in diameter and about one inch thick. Chill the dough for at least 30 minutes. 
  7. Remove the dough from the refrigerator and place on a lightly floured surface. Using a rolling pin, gently but firmly tap down the dough, then begin rolling from the center out, taking care not to roll over the edges. Rotate the dough ¼ turn between each roll to ensure the dough is not sticking and keeps its round shape. You need a 13-inch circle for a 9 inch pie plate.
  8. Transfer dough to the pie plate by first folding the circle in half and then into quarters. Place the point of the quartered dough at the center of the pie plate and gently unfold. 
  9. Trim the crust so there is about 1 ½ inch border of dough around the pie plate. 
  10. Add the filling, and roll out the top crust the same manner as the bottom crust. Transfer to cover the filling. If using a top crust, cut slits into it to vent steam while baking.

Roasted Duck

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Adapted from a recipe from Maple Leaf Farms

* Ingredients currently available at the farmers’ market

Ingredients

One whole fresh duck*

Optional seasonings

1 T. kosher salt

1-1/2 tsp. freshly ground black pepper

1 tsp. paprika

1 head garlic* or 1 onion*
celery* stalks, cut into 2-inch pieces

Preparation

  1. Preheat oven to 450 degrees Fahrenheit.
  2. Remove duck from bag and pat dry.
  3. Place duck in roasting pan, and rub salt, pepper and paprika over outside and inside, if using. Place garlic or onion and celery into cavity, if using.
  4. Roast for 15 minutes, then remove from oven and lower heat to 350 degrees.
  5. Cover duck with foil and continue to cook for approximately 10 minutes a pound, turning meat halfway through the cooking time. 
  6. Remove from oven and let duck rest for at least 15 minutes before serving.

*You can prepare a fresh turkey following this recipe, as well. Simply add 3 minutes per pound of cooking time in step 5.

Simply Applesauce

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Adapted from the recipe in Cook’s Illustrated, shared by My Saratoga Kitchen Table

Makes 4 cups 

Ingredients

*Ingredients currently available at the farmers’ market

  • 3 pounds McIntosh apples*, peeled and cored, peels and cores reserved 
  • 1 ½ cups water 
  • ¼ cup maple syrup*, plus extra to taste 
  • Pinch of ground cinnamon
  • Pinch of cardamom 

Instructions

  1. Bring reserved peels and cores and 1 cup of water to boil in saucepan over medium-high heat. Reduce heat to medium, cover and cook, mashing occasionally with potato masher, until mixture is deep pink, and cores have broken down, about 15 minutes. 
  2. While peels and cores cook, cut apples into quarters and place in large saucepan. Add maple syrup, cinnamon, cardamom, and remaining ½ cup water and bring to boil over medium-high heat. Reduce heat to medium, cover and cook, stirring occasionally with rubber spatula until all apples are soft and about half are completely broken down, about 15 minutes. Using potato masher, mash apples to desired consistency.  
  3. Transfer peel and core mixture to fine mesh strainer set over saucepan of mashed apple mixture. Using rubber spatula, stir and press peel and core mixture to extract pulp, discard solids. Stir to combine. Sweeten with extra syrup to taste.

  

Note:  If you can, find Boiled Cider and add ¼ cup to boost the apple flavor.  

 

Delicate Squash with Maple Syrup and Jam

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Adapted from recipe by Dinner at the Zoo, shared by My Saratoga Kitchen Table

Serves: 4

 

INGREDIENTS

*Ingredients currently available at the farmers’ market

  • 2-3 pounds delicata squash* (about 2 average sized squash)
  • 2 Tablespoons olive oil, plus more for coating the pan*
  • 2 Tablespoons maple syrup*
  • 2 Tablespoons raspberry jam*

INSTRUCTIONS

  1. Preheat oven to 400 degrees. Cut the squash lengthwise and remove the seeds. Cut the halves into ¾ inch slices.
  2. Line a sheet pan with foil and coat with olive oil.
  3. In a small bowl mix together the olive oil, maple syrup, and jam.
  4. Pour the olive oil mixture over the squash and toss to coat.
  5. Bake for 20 to 30 minutes or until the squash is tender and starting to brown. Serve immediately.