IN THE KITCHEN. Holiday Entertaining Menu. Wild Thymes Farm, Inc. 245 County Route 351, Medusa, NY

Transcription

1 IN THE KITCHEN Holiday Entertaining Menu Wild Thymes Farm, Inc. 245 County Route 351, Medusa, NY

2 Let us help you make your Holidays delicious DRINKS Cranberry Lemonade Cranberry Mimosas Wild Thymes Cocktail Mulled Wine Hot Holiday Punch HORS D OEUVRES & STARTERS Stilton & Chutney Puff Pastries Moroccan Stuffed Mushrooms Potato and Lamb Samosas with Mango Chutney Risotto Cakes with Curry Dipping Sauce Seafood Ceviche Spicy Moroccan Eggplant Dip SALADS Green Salad with Dried Figs, Blue Cheese and Walnuts Salad of Roasted Mushrooms, Herbs and Shallots Salad of Spinach, Shallots, Cranberries and Hazelnuts Pear, Walnut & Gorgonzola Salad with Raspberry Vinaigrette MAIN COURSES Pan-roasted Salmon with Tuscan Tomato Basil Vinaigrette Rib Roast au Poivre Roast Goose with Plums, Chestnuts and Cognac Plum Currant Ginger Stuffed Lamb Roast Thai Chili Baked Ham Curried Lamb Chops with Mango Chutney Moroccan Lentil Chili Chutney Stuffed Pork Loin Rigatoni with Burrata Cheese, Spinach, Almonds and Lemon SIDES Chutney Stuffing Roasted Vegetable Couscous Portobello Mushroom Salad with Chili Ginger Honey Dressing Asparagus in Lemon Vinaigrette Cranberry Balsamic Glaze All-Season Rice Pilaf Moroccan Mashed Potatoes DESSERTS Cranberry-Filled Half Moon Cookies Berry Roll Ups in Phyllo Oatmeal Cranberry Bars Cranberry Cream Cheese Brownies Cheesecake with Cranberry Sauce Chocolate Almond and CranberryTart Fresh Berry Shortcakes 2

3 DRINKS Cranberry Lemonade Serves cups water 1 cup sugar 1 cup lemon juice 1 cup Wild Thymes Original Cranberry Sauce or Cranberry Orange Sauce Fresh mint springs Combine all ingredients and blend well. Strain lemonade to remove any cranberry pieces. Serve in chilled glasses with a sprig of fresh mint. Cranberry Mimosas 10 Servings 2 cups Wild Thymes Original Cranberry Sauce or Cranberry Orange Sauce 3 cups chilled orange juice (do not use freshly squeezed) 1 1/2 cups frozen orange juice concentrate ml bottle of chilled dry champagne 10 small orange slices Purée cranberry sauce in food processor and strain through sieve. Discard cranberry pieces left in sieve. Whisk orange juice and concentrate in pitcher to blend. Mix in champagne. Divide mimosa among 10 champagne glasses. Drizzle 1 1/2 teaspoons cranberry purée over each. Garnish with orange slices. Wild Thymes Cocktail Serves 6 1-3/4 cups lemonade 3 tablespoons lime juice 1/4 cup Wild Thymes Original Cranberry Sauce 6 (1.5 fluid ounce) jiggers citron vodka 6 limes, sliced Ice Blend lemonade, lime juice, cranberry sauce and vodka. Strain to remove cranberry pieces. Pour into glasses over ice and garnish with lime slices. 3

4 DRINKS Mulled Wine Serves bottle Shiraz (750 ml) 1 cinnamon stick 2 oranges, cut into halves and juiced 2 lemons, cut into halves and juiced 2 limes, cut into halves and juiced 1 cup Wild Thymes Original Cranberry Sauce or Cranberry Orange Sauce 4 cups apple cider Sugar to taste (optional for those who prefer it sweeter) In a large stockpot combine wine, cinnamon, oranges, lemons and limes (including juice), cranberry sauce and apple cider. Bring to a slow simmer for about 1 hour. Add sugar to taste if necessary. Strain into mugs and serve. Hot Holiday Punch 12 servings 2 bottles (750 ml) dry red wine 2 bottles ruby Port (750 ml) 2 cups sugar 1 cup Wild Thymes Original Cranberry Sauce or Cranberry Orange Sauce 3 tablespoons grated orange peel 2 cinnamon sticks broken in half 6 cloves ¾ teaspoon whole allspice 2 ½ teaspoons cardamom seeds 2/3 cup raisins 2/3 cup blanched whole almonds Mix first 9 ingredients in saucepan over medium-high heat and bring to a simmer, stirring to dissolve sugar (be careful not to boil it). Reduce heat to low and simmer for 30 minutes. Strain into a pitcher. Add raisins and almonds. Pour and serve hot. 4

5 HORS D OEUVRES & STARTERS Stilton & Chutney Puff Pastries Makes 24 hors d oeuvres 1 puff pastry sheet (from one 17 1/4-ounce package frozen puff pastry sheets), thawed An egg wash made by beating 1 large egg yolk with 1 teaspoon water 1/4 pound chilled Stilton cheese (you can substitute Brie or Camembert cheese) 1/2 cup of any Wild Thymes Chutney, Cranberry Sauce or Wild Thymes Thai Chili Dipping Sauce Preheat oven to 425 F. and lightly butter a baking sheet. On a lightly floured surface cut out 24 pastry rounds from pastry sheet with a 1 1/2-inch round cutter and arrange 1 inch apart on baking sheet. Brush tops of rounds with some egg wash (be careful not to drip down sides of rounds) and bake in middle of oven until puffed and golden brown, about 12 minutes (rounds will puff unevenly). Transfer rounds with a spatula to a rack and cool slightly. Trim bottoms of rounds if necessary to create level pastries and cool completely on rack. Pastry rounds may be made 2 days ahead and kept in a sealable plastic bag at room temperature. Break Stilton into 24 small pieces (about 1/4 inch) and bring to room temperature. Top each pastry round with 1 piece Stilton and 1/2 teaspoon chutney and serve at room temperature. Moroccan Stuffed Mushrooms 1/4 cup raisins 8 large Spanish green olives, pitted 1/4 cup pine nuts 2 handfuls fresh flat-leaf parsley 2 garlic cloves 1 pound lamb sausage (Italian sausage can be substituted) removed from casing 2 teaspoons Wild Thymes Moroccan Sauce 3/4 cup freshly grated pecorino Extra-virgin olive oil Kosher salt and freshly ground black pepper Pinch red pepper flakes 1 cup fresh bread crumbs, dried out 24 large white mushrooms, stems removed Preheat oven to 400 degrees F. To make the stuffing, put the raisins, olives, pine nuts, parsley, and garlic on a cutting board and chop everything up; put into a mixing bowl. Add the sausage, Moroccan Spicy Pepper Dipping Sauce and 1/2 cup of the cheese. Drizzle the stuffing with about 1/4 cup of olive oil to moisten and season with salt, pepper, and red pepper flakes; mix well with your hands to combine. Put the bread crumbs in another bowl, drizzle with a bit of olive oil and add 1/4 cup of the pecorino; season with salt and pepper. Oil the bottom and sides of an earthenware or casserole dish, which is large enough to hold all the mushrooms in a single layer. Arrange the mushrooms snugly in the pan, capside down; season the insides with salt and pepper and drizzle with olive oil. Stuff each mushroom with a generous spoonful of the sausage stuffing and sprinkle the bread crumbs on top; drizzle with even more oil. Bake for 20 minutes until the stuffing is browned and the mushrooms soft, rotating the dish periodically for even cooking. 5

6 HORS D OEUVRES & STARTERS Potato and Lamb Samosas with Mango Chutney Makes 3 dozen 1 tablespoon olive oil ¼ pound lamb cut into ½-inch dice 1 small onion, finely chopped 1 medium all-purpose potato, peeled and cut into ¼-inch dice 1½ teaspoons Madras curry powder 1/8 teaspoon ground cumin 1/8 teaspoon ground coriander ½ cup low sodium chicken broth ¼ cup thawed frozen baby peas Salt to taste One 15-ounce package pie crusts 1 jar Wild Thymes Mango Papaya Chutney In a medium skillet, heat ½ tablespoon of olive oil. Add lamb and cook over medium heat until browned 7-8 minutes. Transfer lamb to a plate. Add onion to the skillet along with remaining olive oil and cook until soft (about 4-5 minutes). Return lamb to skillet, add the potato and cook until sizzling. Add the curry powder, cumin and coriander and cook over low heat just until slightly darkened (4-5 minutes). Add the broth and scrape brown bits from bottom of skillet. Cover and cook over low heat until potato and meat are tender (about 30 minutes). Remove lid and cook until liquid is absorbed. Add peas and salt to taste. Transfer to a bowl and cool completely. Preheat oven to 400 F. On a lightly floured surface, roll out pie crusts to a 1/8 inch thickness and cut out about 3 dozen rounds with a biscuit cutter. Top each with a little bit of the filling and fold in half. Seal the edges with a fork. Cook on a large baking sheet for minutes or until golden. Top with a dollup of Wild Thymes Mango Papaya Chutney and serve. 6

7 HORS D OEUVRES & STARTERS Risotto Cakes with Curry Dipping Sauce Serves cups (about) low-salt chicken broth 2 tablespoons olive oil 1/2 cup finely chopped onion 1 cup plus 2 tablespoons arborio rice 1/4 cup dry white wine 6 tablespoons grated Parmesan cheese 2 tablespoons (1/4 stick) butter 1 1/2 cups panko (Japanese breadcrumbs), divided 1/2 cup (packed) coarsely grated Fontina cheese (about 2 ounces) 1/4 cup chopped fresh parsley 3 tablespoons chopped fresh chives 1 large egg yolk 2 large eggs Canola oil (for frying) Additional grated Parmesan cheese Fresh chives ½ cup Wild Thymes Indian Dipping Sauce Bring 3 cups broth to simmer in small saucepan. Reduce heat to very low; cover and keep warm. Heat olive oil in heavy medium saucepan over medium heat. Add onion; sauté until translucent, about 5 minutes. Add rice; stir 1 minute. Add wine; stir until absorbed, about 30 seconds. Add broth, 1/3 cup at a time, and simmer until rice is just tender and risotto is creamy, allowing broth to be absorbed before adding more, and stirring often, about 18 minutes. Remove from heat. Mix in 6 tablespoons Parmesan and butter. Season generously with salt and pepper. Spread risotto in 13x9x2-inch pan and cool completely. Mix 1/2 cup panko, Fontina cheese, parsley, chopped chives, and 1 egg yolk into risotto. Shape into 1 1/4-inch balls; flatten to 2-inch rounds. Arrange on rimmed baking sheet. (Can be made 2 days ahead. Cover and refrigerate.) Preheat oven to 250 F. Set another rimmed baking sheet in oven. Beat 2 eggs in shallow bowl to blend. Place 1 cup panko in another shallow bowl. Dip risotto cakes into beaten egg, then into panko to coat. Pour enough canola oil into large skillet to coat bottom; heat oil over medium-high heat. Working in batches, sauté risotto cakes until crisp and brown, about 2 1/2 minutes per side. Transfer to baking sheet in oven. Serve risotto cakes sprinkled with cheese and garnished with chives with Wild Thymes Indian Curry Dipping Sauce. 7

8 HORS D OEUVRES & STARTERS Seafood Ceviche Serves 6 1/4 pound each of fresh medium shrimp, scallops, and crab, diced red snapper and squid cut into rings along with the tentacles. 3½ cups lime juice 3 tomatoes, peeled, seeded and chopped 1-2 Serrano chiles, seeded and minced 1/ 2 cup of Wild Thymes Meyer Lemon Salad Refresher 1/2 teaspoon oregano 1/2 teaspoon salt Fresh ground black pepper to taste 1 avocado, diced 1 small onion, chopped 1-2 Tablespoons of chopped cilantro Toss the seafood with the fresh lime juice, cover and refrigerate for at least 5 hours or until the meat has lost its transparency and becomes opaque. Stir several times. Add the seasonings, tomato and salad refresher, stir well and refrigerate for at least another hour. Remove from the refrigerator and allow enough time to sit out at room temperature so that the oil in the salad refresher is not coagulated. One serving method is to toss the onion, avocado and cilantro with the ceviche and serve in a tall glass as a first course. Another serving method is to pile the ceviche on a bed of lettuce and sprinkle the avocado, onion and cilantro on top. Spicy Moroccan Eggplant Dip 1 large eggplant, peeled and chopped 4 large tomatoes, peeled, seeded and chopped 3 cloves of garlic, finely chopped or pressed 1/3 cup chopped fresh cilantro and parsley, mixed 2 tablespoons Wild Thymes Moroccan Dipping Sauce 1/4 cup olive oil 1/3 cup water Mix all ingredients in a large, deep skillet or pot. Cover and simmer over medium to medium-high heat for 30 minutes, stirring occasionally. Adjust the heat if necessary to avoid burning. Use a spoon or potato masher to crush and blend the tomatoes and eggplant. Continue simmering, uncovered, for 10 minutes or until the liquids are reduced and the mixture can be stirred into a heap in the center of the pan. Serve warm or cold with toasted pita bread. 8

9 SALADS Green Salad with Dried Figs, Blue Cheese and Walnuts Serves 4 4 large handfuls salad greens such as red leaf, spinach, arugula, frisée, or mesclun 4 generous tablespoons chopped dried figs (we use Calmyrna and Black Mission figs, plumped in warm water and drained) 3 tablespoons chopped toasted walnuts ½ cup Wild Thymes Mediterranean Balsamic or Raspberry Balsamic Vinaigrette or Raspberry Salad Refresher 4 tablespoons crumbled of your favorite blue cheese Place the salad greens, figs, walnuts, and dressing in a bowl and toss. Divide among plates and crumble the blue cheese on top of each salad. Dress with the Wild Thymes Vinaigrette or Salad Refresher of your choice Salad of Roasted Mushrooms, Herbs and Shallots Serves 4 1 1/4 pounds mixed mushrooms such as white, cremini and shiitake large caps quartered Salt 10 small shallots, peeled 1/3 cup chopped mint 1/3 cup chopped parsley 1 tablespoon chopped dill 1 tablespoon roasted black sesame seeds 6 tablespoons Wild Thymes Asian Toasted Sesame Vinaigrette or Meyer Lemon Salad Refresher Preheat the oven to 400. Spread the mushrooms on a baking sheet and drizzle with 4 tablespoons of the vinaigrette or salad refresher of your choice; toss to coat. Season with salt. Roast the mushrooms for about 30 minutes, until tender and glazed. Meanwhile, on a second large rimmed baking sheet, drizzle the shallots with the remaining 2 tablespoons of the marinade, vinaigrette or salad refresher of your choice; toss to coat. Season with salt and roast for about 25 minutes, turning once, until golden brown and tender. Scrape the roasted mushrooms and shallots into a serving bowl. Add the mint, parsley, dill and sesame seeds and toss to coat. Serve hot or warm. 9

10 SALADS Salad of Spinach Shallots Cranberries and Hazelnuts Serves 8 1 cup thinly sliced shallots 1/3 cup sweetened dried cranberries 8 cups lightly packed fresh baby spinach leaves, stemmed if needed 2 firm but ripe Bosc pears (do not peel), quartered lengthwise, cored, and cut into long, thin slices 2/3 cup hazelnuts, toasted and chopped ½ cup Wild Thymes Mediterranean Balsamic, Raspberry Balsamic Vinaigrette or Raspberry Salad Refresher Place the shallots in a medium bowl. In a small bowl, toss the cranberries with 2 tablespoons of the dressing to soften them. Set aside for at least 20 minutes or until ready to serve the salad. To assemble the salad, place the spinach, onions, and pears in a large bowl. Give the remaining dressing a last-minute shake and pour over the salad. Toss to coat evenly. Arrange the salad in a large serving bowl or divide it evenly among 8 salad plates. Scatter the cranberries and hazelnuts over the top of each salad. Serve immediately. Pear, Walnut & Gorgonzola Salad with Raspberry Vinaigrette Serves 6 Salad: Salad greens for 6 people 2 pears, sliced 1/3 cup crumbled Gorgonzola cheese ¼ cup chopped walnuts Wild Thymes Raspberry Balsamic Vinaigrette or Raspberry Salad Refresher Divide salad greens onto 6 plates. Divide pear slices, Gorgonzola and walnuts evenly and place over greens. Dress with vinaigrette. * Substitute any Wild Thymes Salad Refresher. 10

11 MAIN COURSES Pan-roasted Salmon with Tuscan Tomato Basil Vinaigrette Serves 4 4 center-cut salmon fillets with skin (about 7 ounces each) 1 cup Wild Thymes Tuscan Tomato Basil Vinaigrette 1 tablespoon olive oil salt and pepper Preheat oven to 425 degrees. In an ovenproof skillet, heat 1 tablespoon of olive oil. Season the salmon with salt and pepper and add it to the skillet, skin side up. Cook over moderately high heat until well-browned on the bottom, about 3 minutes. Carefully flip the fillets and coat with Tuscan Tomato Basil Vinaigrette. Transfer the skillet to the oven and roast until the salmon is cooked through, about 7 minutes. Rib Roast au Poivre Serves pound prime rib beef roast (about 4 ribs), excess fat trimmed 2 tablespoons Dijon mustard 4 teaspoons minced garlic 2 tablespoons plus 1 teaspoon mixed whole peppercorns, coarsely crushed 1/3 cup minced shallots 3 1/2 cups canned beef broth 1/3 cup Cognac or brandy Any Wild Thymes Chutney Position rack in center of oven and preheat to 450 F. Place beef, fat side up, in shallow roasting pan. Sprinkle beef with salt. Mix mustard and garlic in small bowl. Spread mustard mixture over top of beef. Sprinkle 2 tablespoons crushed peppercorns over mustard mixture. Roast beef 15 minutes. Reduce heat to 325 F. Roast until meat thermometer inserted into center of beef registers 125 F. For medium-rare, tenting loosely with foil if crust browns too quickly, about 2 hours 45 minutes. Transfer beef to platter. Tent with foil to keep warm. Pour pan juices into 2-cup glass measuring cup (do not clean pan). Freeze juices 10 minutes. Spoon fat off top of pan juices, returning 1 tablespoon fat to roasting pan. Reserve juices. Melt fat in same roasting pan over medium-high heat. Add shallots and sauté until tender, scraping up any browned bits from bottom of pan, about 2 minutes. Remove pan from heat. Add canned beef broth, then Cognac. Return pan to heat and boil until liquid is reduced to 2 cups, about 15 minutes. Add pan juices and remaining 1 teaspoon crushed peppercorns. Transfer pan juices to bowl. Carve roast and serve with juices and any Wild Thymes Chutney. 11

12 MAIN COURSES Roast Goose with Plums, Chestnuts and Cognac Serves 8 1 jar Wild Thymes Plum Currant Ginger Chutney 3 cups beef stock or canned beef broth 1 3/4 cups dry red wine 1 1/4 cups prune juice to 13-pound goose 1 orange, quartered 1 tablespoon salt 1 tablespoon ground pepper 1 large onion, cut into 8 pieces 4 bay leaves 6 tablespoons Cognac or other brandy 1 tablespoon butter, room temperature 1 tablespoon all purpose flour 1 7 2/5-ounce jar steamed or roasted chestnuts Chopped fresh parsley Combine chutney, stock, 1 1/2 cups wine and 1 cup prune juice in heavy medium saucepan. Simmer 10 minutes. Remove mixture from heat and set aside. Preheat oven to 375 F. Pat goose dry. Pull out fat from cavity. Rub inside and out with cut side of orange. Combine salt and pepper and rub inside and outside goose. Place orange, onion, bay leaves and 12 drained prunes in goose cavity. Tie legs together. Place goose on rack in roasting pan. Pierce all over with small metal skewer or toothpick. Roast goose 15 minutes. Reduce temperature to 350 F and roast 30 minutes longer. Remove fat from roasting pan. Combine remaining 1/4 cup wine and 1/4 cup prune juice and brush some over goose. Continue roasting goose until juices run clear when pierced in thickest part of thigh, basting goose with wine mixture and removing fat from pan occasionally, about 2 hours. Transfer goose to platter and tent with foil. Let stand 20 minutes. Degrease roasting juices. Add 1/2 cup of reserved chutney/liquid mixture to roasting pan and bring to boil, scraping up any browned bits. Transfer to heavy medium saucepan. Add Cognac, remaining poaching liquid and degreased roasting juices. Boil until flavors are intense, about 15 minutes. Knead butter and flour together. Whisk into sauce in small bits and simmer until thick, about 8 minutes. Add chestnuts and heat through. Sprinkle with parsley. Carve goose into thin slices. Spoon sauce with chestnuts and prunes over it and serve. 12

13 MAIN COURSES Plum Currant Ginger Stuffed Lamb Roast Serves 6 4 lb. boneless leg of lamb 1 jar Wild Thymes Plum Currant Ginger, Bengali Tomato or Onion Jalapeno Chutney 2 cloves of garlic, sliced 1/4 cup beef broth 1/4 cup red wine (optional) Salt & pepper to taste Pre-heat oven to 350 F. Cut slits in meat & insert cloves of garlic. Stuff ¾ of the chutney into pocket of roast. Tie shut with string. Rub roast with salt & pepper. Roast for 1 hour and 20 minutes for medium rare or until desired doneness. Remove from oven and place on cutting board. Combine broth and wine and add to roasting pan. Simmer on top of stove for 10 minutes until liquid begins to thicken. Add remaining chutney and simmer 3 more minutes. Slice lamb and drizzle with sauce. Thai Chili Baked Ham Serves 6 1 smoked ham (6-8 lbs.), rump or shank half 1 cup Wild Thymes Thai Chili Dipping Sauce ¼ teaspoon ground cloves 2 tablespoons dark rum (optional) Pre-heat oven to 325 F. Place ham, fat side up, in roasting pan. Pour 1 inch of water into roasting pan. Roast for 1½ hours. While ham is cooking, mix Wild Thymes Thai Chili Dipping Sauce, cloves and rum together and set aside. Remove roasting pan from oven and generously brush the mustard mixture over the ham. Put ham back in oven and continue to brush more Thai Chili glaze over ham every 10 minutes for about another minutes. Curried Lamb Chops with Mango Chutney Serves 6 6 lamb chops 1 jar Wild Thymes Indian Dipping Sauce 1 jar Wild Thymes Mango Papaya or Bengali Tomato Chutney Marinate lamb chops in dipping sauce at least 4 hours or refrigerate overnight. Grill or broil lamb chops about 5 minutes per side or until cooked to desired doneness. Serve with mango chutney. 13

14 MAIN COURSES Moroccan Lentil Chili Serves 6 1 medium onion, chopped 1 red bell pepper, chopped 1 fresh jalapeno, seeded and finely chopped 1 celery rib, chopped 1 carrot, chopped 3 garlic cloves, minced 2 teaspoons kosher salt ¼ teaspoon black pepper 4 tablespoons olive oil 1 lb. ground lamb (optional if you decide not to add it, reduce broth to 2 quarts) 2 tablespoons brown sugar 2 tablespoons chili powder 1 tablespoon paprika 2 teaspoons ground cumin ½ teaspoon cayenne, or to taste 2 teaspoons dried oregano 1 teaspoon dried thyme 1 teaspoon dry mustard 2 cups lentils, rinsed and drained 1 Turkish or California bay leaf 2 ½ quarts chicken broth 1 cup Wild Thymes Moroccan Dipping Sauce ½ cup crème fraiche, sour cream or plain yogurt Cook union, bell pepper, jalapeno, celery, carrot, garlic, salt and pepper in oil in a 5-6 quart heavy pot over moderate heat, stirring occasionally, until softened. Add ground lamb and cook until no longer pink. Drain if lamb is fatty. Meanwhile, stir together brown sugar, spices, oregano, thymes and mustard, then add to vegetable/lamb mixture and cook about 4 minutes until fragrant. Add lentils, bay leaf and broth and simmer, uncovered, stirring occasionally, until lentils are very soft (about an hour). When finished, discard bay leaf. To serve, put a dollop of crème fraiche, sour cream or plain yogurt and a dollop of Moroccan Spicy Pepper Dipping Sauce on top of the soup. 14

15 MAIN COURSES Chutney Stuffed Pork Loin Serves 8 1 1/2 cup Wild Thymes Onion Jalapeno, Bengali Tomato, Mango Papaya or Plum Currant Ginger Chutney or any Wild Thymes Cranberry Sauce 1 teaspoons salt, divided 2 (1-ounce) slices French bread 1 teaspoon chopped fresh thyme 1/4 teaspoon freshly ground black pepper 2 garlic cloves, minced 1 (2 1/2-pound) boneless center-cut pork loin roast, trimmed 2 tablespoons Dijon mustard Cooking spray Parsley sprigs (optional) Preheat oven to 400. Combine 3/4 teaspoon salt, French bread, and next 3 ingredients (through garlic) in a food processor; process until fine crumbs form. Cut pork in half lengthwise, cutting to, but not through, other side; open halves, laying the pork flat. Starting from center, cut each half lengthwise, cutting to, but not through, other side; open halves, laying pork flat. Cover with plastic wrap; pound to an even thickness. Discard plastic wrap. Spread chutney over pork, leaving a 1/2-inch border. Roll up pork, jelly-roll fashion, starting with one long side. Secure with wooden picks. Sprinkle outside of pork evenly with remaining 1/4 teaspoon salt; brush evenly with mustard. Sprinkle breadcrumb mixture over pork; press gently to adhere. Place pork on a broiler pan coated with cooking spray. Bake at 400 for 55 minutes or until a meat thermometer inserted in the thickest part registers 155. Let pork stand 10 minutes. Remove wooden picks. Cut into 16 (1/2-inch-thick) slices. Garnish with parsley sprigs, if desired. Rigatoni with Burrata Cheese, Spinach, Almonds and Lemon Serves 4 1 pound rigatoni 3 tablespoons butter ½ cup Wild Thymes Meyer Lemon Salad Refresher 2 large garlic cloves, minced 1 teaspoon finely grated lemon zest 1 6-ounce package baby spinach (about 4 cups) 3/4 cup sliced almonds, toasted 1 pound burrata cheese, cut into 1-inch chunks Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Meanwhile, melt butter in heavy large skillet over medium heat. Add garlic; sauté until soft, about 2 minutes. Add salad refresher and lemon zest. Drain pasta; transfer to large bowl. Place spinach and almonds atop hot pasta. Pour hot lemon mixture over spinach. Toss until spinach is wilted, about 1 minute. Divide pasta among plates. Top with Burrata cheese, sprinkle with salt and pepper, and serve. 15

16 SIDES Chutney Stuffing Makes 12 cups 12 tablespoons unsalted butter 4 onions, diced 14 celery stalks, diced 12 fresh sage leaves, chopped 6 cups chicken stock 2 loaves stale white bread, cut into cubes 2 teaspoons salt 4 teaspoons fresh ground black pepper 3 cups Italian parsley (flat leaf), chopped 1 jar any Wild Thymes Chutney or Cranberry Sauce Melt butter in large skillet. Add onions & celery and cook over medium heat until onions are soft (about 10 minutes). Add sage and cook another 3 minutes. Add ½ cup stock and cook for about 5 minutes until stock is reduced by half. Transfer to a large bowl, add remaining ingredients (including remaining stock) and mix until combined. Use to stuff chicken, turkey or even a veal roast. Roasted Vegetable Couscous Serves small eggplant 2 medium zucchini 3 carrots, chopped 3 parsnips, chopped 1 small red pepper, de-seeded and cut into 1 inch cubes 1 small bulb fennel, chopped 1 large onion, sliced and cut into 1 inch cubes 2 cloves garlic, crushed 2 tablespoons fresh basil leaves, torn so that they stay quite visible 3 tablespoons extra virgin olive oil salt and freshly milled black pepper One 11 oz box plain or whole wheat couscous 2 cups vegetable or chicken broth 2 tablespoons olive oil ½ teaspoon salt (optional) Serve with Wild Thymes Moroccan Dipping Sauce as an accompaniment Preheat the oven to 375 F. Arrange all the vegetables in the roasting pan, sprinkle with the crushed garlic, basil and olive oil, toss everything around in the oil to get a good coating and season with salt and pepper. Place the roasting pan on the middle shelf of the oven for about 45 minutes - 1 hour or until the vegetables are cooked and starting to brown at the edges. When the vegetables are done, remove them from the oven. When you're ready to assemble the couscous, place the couscous in a large, heatproof bowl, then pour the boiling chicken or vegetable stock over it, cover it with plastic wrap and leave it for 5 minutes, by which time it will have absorbed all the stock and softened. When couscous is ready, remove plastic wrap and spoon all the vegetables over the couscous. Toss well and serve with an accompaniment of Wild Thymes Moroccan Spicy Pepper Dipping Sauce. 16

17 SIDES Portobello Mushroom Salad with Chili Ginger Honey Dressing Serves 4 2 tablespoons Wild Thymes Chili Ginger Marinade 2 tablespoons lime juice (preferably fresh) ¼ teaspoon Wild Thymes Hawaiian Marinade ¼ teaspoon sesame oil 1/8 teaspoon freshly ground black pepper 1 ½ teaspoons olive oil ½ lb. Portobello mushrooms, diced into bite-sized pieces 6 cups Mesclun salad greens 1/3 cup scallions, chopped 1 tablespoon fresh cilantro, finely chopped Combine first 5 ingredients and whisk well. Heat olive oil in skillet over medium heat. Add mushrooms and sauté until tender (about 5 or 6 minutes). Remove from heat, add Chili Ginger mixture and toss until coated. Combine greens, scallions and cilantro in a large bowl. Add mushroom mixture and toss until greens are coated. Serve immediately. Asparagus in Lemon Vinaigrette Serves 4 1 lb. fresh asparagus ¾ cup Wild Thymes Meyer Lemon Salad Refresher Salt & pepper to taste Marinate asparagus in salad refresher for 30 minutes. Preheat grill or broiler. Cook asparagus, turning it a few times, until fork tender. Remove from grill and drizzle with additional salad refresher. Season with salt & pepper. Cranberry Balsamic Glaze 1½ tablespoons unsalted butter 1 cup finely chopped shallot 1 cup cranberry juice ½ cup Wild Thymes Cranberry Orange or Original Cranberry Sauce ½ cup balsamic vinegar 1 tablespoon salt ½ tablespoon cracked black pepper Heat butter in heavy saucepan over medium heat. Add shallots and cook until golden brown (about 5 minutes). Add remaining ingredients and simmer (uncovered), stirring occasionally, until thickened (about minutes). Use as a glaze for poultry, pork or game. 17

18 SIDES All-Season Rice Pilaf Serves 6-8 ½ cup Wild Thymes Tangerine, Raspberry, Mango or Meyer Lemon Salad Refresher 1 6-oz. package of long grain and wild rice mix 1 tablespoon olive oil 1 apple, chopped 1 cup celery, chopped ½ cup red onion, chopped ½ cup raisins ½ cup chopped pecans, walnuts or almonds Prepare wild rice mix according to package instructions. Saute apple, celery and onions for about 5 minutes until tender. Stir in raisins and nuts and cook additional minute. When rice is cooked, combine all ingredients and dress with Wild Thymes Salad Refresher. Serve as an accompaniment or use to stuff a roast chicken, game hen, Cornish hen or turkey. Moroccan Mashed Potatoes Serves lbs Yukon Gold potatoes (preferably large) 3 teaspoons salt 2/3 cup whole milk or half & half 1 stick unsalted butter 1 tablespoon Wild Thymes Moroccan Dipping Sauce Peel potatoes and cut into 1-inch cubes. Transfer to a large heavy saucepan and cover with cold water, add salt to the water, then bring to a boil. Reduce heat and simmer, partially covered, until potatoes are tender, minutes. Drain potatoes in a colander, then return to pan and cook over moderate heat, shaking pan occasionally, until dry, 1 to 2 minutes. Transfer potatoes to a bowl and keep hot, covered. Heat milk, butter and dipping sauce, in saucepan over moderate heat until butter is melted. Mash potatoes very well and combine with hot milk mixture. Mix well and serve. 18

19 DESSERTS Cranberry-Filled Half Moon Cookies 1/2 cups pastry flour, plus more for dusting 2 tablespoons granulated sugar, plus more for sprinkling 1 1/2 sticks (12 tablespoons) unsalted butter, cut into small pieces and chilled 1 tablespoon pure vanilla extract 1 large egg white 1/2 cup Wild Thymes Original Cranberry or Cranberry Orange Sauce 1/2 cup thinly sliced blanched almonds Sifted confectioners sugar, for dusting In a bowl, whisk the 1 1/2 cups of pastry flour with the 2 tablespoons of granulated sugar. Add the butter and, using a pastry blender, your fingers or 2 dinner knives, blend the butter into the flour until the mixture resembles coarse meal. Sprinkle on the vanilla and knead gently until a dough forms. Pat the dough into a disk, wrap in plastic and refrigerate until thoroughly chilled, at least 1 hour. Preheat the oven to 350. Line 2 large baking sheets with parchment paper and refrigerate. Cut the dough into 4 pieces. Working with 1 piece at a time and leaving the rest in the refrigerator, roll out the dough 1/8 inch thick on a lightly floured work surface. Using a 4-inch round biscuit cutter, stamp out as many rounds as possible; gather and reserve the scraps. Brush the edges of each round with some of the egg white. Spoon 1 rounded teaspoon of cranberry sauce onto one half of each round, leaving a 1/4-inch border; fold the other half over to enclose the jam. Using the tines of a fork, press the edges together to seal. Transfer the half moons to one of the chilled baking sheets, spacing them 2 inches apart. Repeat with the remaining 3 pieces of dough and filling, then repeat with the gathered scraps. Refrigerate the half moons for at least 10 minutes. Brush the half moons with egg white, sprinkle with granulated sugar and top with a generous sprinkling of sliced almonds. Bake in the upper and lower thirds of the oven for about 40 minutes, until golden brown, switching the pans halfway through for even baking. Transfer the cookies to a rack to cool. Dust with confectioners sugar and serve. 19

20 DESSERTS Berry Roll Ups in Phyllo Serves ounces fresh ricotta cheese 1 jar of Wild Thymes Original Cranberry or Cranberry Orange Sauce 1 package phyllo dough (available in most supermarkets) 2 tablespoons melted butter Preheat the oven to 375 degrees. Place parchment paper over baking sheet. Roll the filo dough in a damp cloth, until soft. Combine the ricotta cheese with the Wild Thymes Cranberry Sauce, (you may want to add a little more or little less, depending on your taste). Spoon some of the ricotta mixture into the center of the phyllo and spread it out. Roll them up and put them on the baking sheet. Brush the phyllo with butter, and put in oven. Bake for approximately minutes or until golden brown. Let cool for 20 minutes. You can serve either as whole logs or cut into pieces. Oatmeal Cranberry Bars about 2 dozen bars 1½ cups sweetened coconut 1¼ cups all-purpose flour 1 cup light brown sugar ½ teaspoon salt 1½ sticks unsalted butter, cold and cut into pieces 2 tablespoons melted unsalted butter to grease pan 1½ cups old-fashioned oats ¾ cup Wild Thymes Original Cranberry or Cranberry Orange Sauce Preheat oven to 375 F. Combine flour, sugar and salt in food processor. Pulse a few times to blend. Add butter and pulse until a dough forms. Transfer to a bowl and add oats and ¾ cup coconut and mix by hand until well combined. Press ¾ of the dough into the bottom of a 9 x 13 inch metal baking pan. Spread a layer of cranberry sauce over it. Crumble remaining dough over cranberry sauce, then sprinkle with remaining coconut. Bake approximately 20 minutes or until golden brown. 20

21 DESSERTS Cranberry Cream Cheese Brownies Makes 16 brownies Filling 1/3 cup sugar 1/3 cup cream cheese, softened 2 teaspoons all-purpose flour ½ teaspoon vanilla extract 1 large egg white Brownies ¾ cup all-purpose flour ¼ teaspoon baking powder ¼ teaspoon baking soda 1/8 teaspoon salt 1 cup sugar 2/3 cup unsweetened cocoa ¼ cup plus 2 tablespoons butter, melted 1 tablespoon water 1 teaspoon vanilla extract 1 large egg 2 large egg whites 3 tablespoons Wild Thymes Cranberry Orange or Original Cranberry Sauce Preheat oven to 350 F. To prepare filling, beat all five ingredients until well blended and set aside. To prepare brownies, coat bottom of an 8 inch square baking pan with the 2 tablespoons of butter. Combine flour, baking powder, baking soda and salt in a medium bowl. In a separate bowl, combine sugar, cocoa, remaining ¼ cup of butter, water, vanilla, egg and egg whites. Add to dry ingredients until just combined. Spread 2/3 of batter in bottom of prepared pan. Pour filling over batter and spread evenly. Carefully drop remaining batter and cranberry raspberry sauce by spoonfuls over filling, swirl together using the tip of a knife to give it a marbled effect. Bake at 350 F for 30 minutes or until a toothpick inserted in center comes out almost clean. 21

22 DESSERTS Cheesecake with Cranberry Sauce Serves 10 1½ boxes of graham cracker crumbs 2 sticks unsalted butter, melted 1 ¼ cups sugar 3 (8 oz) packages of cream cheese, softened 2 teaspoons vanilla extract 3 eggs 1 cup sour cream 1 jar Wild Thymes Original Cranberry or Cranberry Orange Sauce Preheat oven to 350 F. Combine graham cracker crumbs, butter and ¼ cup sugar. Press graham cracker mixture into bottom and along sides of a 9-inch springform pan. In a separate bowl beat cream cheese, remaining 1 cup sugar and vanilla until very creamy. Beat in eggs and sour cream and blend very well. Pour into springform pan. Bake until center is set, but not hard (about minutes). Turn off oven and leave cheesecake in oven with door a little bit ajar for 1 hour more. Let it chill at least 4 hours. Before serving, heat Wild Thymes Cranberry Raspberry Sauce in a saucepan until warm. Drizzle over cheesecake and serve. 22

23 DESSERTS Chocolate Almond and Cranberry Tart Serves 8-10 Crust: 1 1/4 cups finely ground chocolate wafer cookies (about 25) 5 tablespoons unsalted butter, melted Filling and topping: 6 ounces almond paste, crumbled into 1/4-inch pieces (about 1 1/3 cups) 6 ounces bittersweet chocolate (do not exceed 61% cacao), chopped 1/2 cup heavy whipping cream 3 half-pint baskets fresh raspberries 2 tablespoons Wild Thymes Original Cranberry Sauce 2 teaspoons kirsch (clear cherry brandy) ¼ cup sliced almonds, toasted For crust: Preheat oven to 350 F. Combine cookie crumbs and 5 tablespoons butter in medium bowl. Stir until crumbs are evenly coated and beginning to stick together. Press crumb mixture in thin even layer onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Bake crust until set and beginning to crisp, pressing with back of fork if crust puffs, about 15 minutes. Cool crust completely on rack. For filling and topping : Sprinkle almond paste over crust. Gently press to even layer. Place chocolate in medium bowl. Bring cream to simmer in small saucepan. Pour cream over chocolate. Let stand 1 minute, then whisk until melted and smooth. Pour ganache (chocolate/cream mixture) evenly over almond layer. Chill tart until chocolate is cold and set, at least 4 hours and up to 1 day. Arrange raspberries, pointed side up, over top of tart. Stir Wild Thymes Cranberry Raspberry Sauce and kirsch in small pan over low heat until blended and heated through. Brush glaze over berries. Sprinkle almonds around edge of tart. Chill uncovered. Using small sharp knife, loosen crust from pan sides. Push up pan bottom, releasing tart. Cut into wedges; serve cold. 23

24 DESSERTS Fresh Berry Shortcakes Serves 6 ¾ cup sugar ½ cup Wild Thymes Cranberry Orange or Original Cranberry Sauce 5 tablespoons lemon juice, divided 5 cups strawberries, quartered 4 ½ cups raspberries 2 1/3 cups chilled whipping cream, divided 2 cups all purpose flour 2 teaspoons baking powder ½ teaspoon salt ½ teaspoon nutmeg Preheat oven to 400 F. Position rack in top third of oven. Melt cranberry raspberry sauce in large skillet with 2 tablespoons water. Mix in 3 tablespoons sugar, 2 tablespoons lemon juice, then berries. Set aside. Combine 1 cup whipping cream, 2 tablespoons sugar and 1 tablespoon lemon juice in bowl and whip. Cover and chill. Mix flour, baking powder, salt, nutmeg and 1/3 cup sugar in large bowl. Quickly mix in remaining 1 1/3 cups cream and 2 tablespoons lemon juice until dough just comes together (don t over mix). Drop dough in 6 mounds on ungreased baking sheet. Sprinkle dough with remaining sugar and bake until golden (about minutes). Cool slightly on a rack and then split biscuits in half, filling with berry mixture and cream. 24