agave - sugar without the really sweet

I wanted something sweet and doughy without the sugar buzz, and I was looking to put the dried apricots I had to good use. So I made a batch of brioche dough, refrigerated it over night and this what I made...

Pecan apricot sticky rolls made with agave nectar

Agave nectar is expressed from the same plant tequila is made form  (the blue agave). The sap from this plant is filtered using enzymes and then is heated to a low temperature to break down the carbohydrates into sugars and is condensed into a thick sweetener kinda like maple syrup. The lighter agave undergo less heating and more filtration to produce a mild flavor that is neutral. The darker syrups are stronger in flavor. I used a light agave nectar with these sticky buns.

Agave has a much lower glycemic index and glycemic load than table sugar and is 1.4 times sweeter than refined sugar, so in contrast, it doesn't create that sugar rush.
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Pecan apricot sticky roll recipe:

Sticky topping:

1 1/2 cup agave nectar

2 sticks of butter

1/2 cup honey
2 cups toasted pecans
1 cup chopped apricots

Melt butter in pan add agave nectar and honey stir 'til blended well. Pour into baking dish and add pecans and apricots.

Brioche Dough:
1/4 cup warm whipping cream
1/2 teaspoon sugar
1 package active dry yeast
2 cups flour
1 teaspoon salt
3 eggs at room temperature
1/2 cup butter, melted and cooled
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4 tablespoons crushed cardamon seeds
3 tablespoons cinnamon
2/3 cup brown sugar
1 cup chopped pecans

Combine cream and sugar, then add yeast and stir briskly to dissolve. Let proof 5 minutes.

Put yeast mixture and remaining ingredients (except cardamon, cinnamon and brown sugar) in a mixer with dough hook and  knead, adding more flour as necessary, to make a soft but manageable dough that adheres only slightly to your hand.

Transfer dough to buttered bowl; turn to coat all sides with butter. Cover with plastic; set aside to rise 1 1/2 hours or until doubled, or let rise over night in the refrigerator.

Preheat oven to 350 F. On a lightly floured surface roll out dough into a large rectangle and cover evenly with cardamon, cinnamon and brown sugar.

Roll up lengthwise and cut into even 2 inch pieces and place on top of the sticky topping in baking dish. Cover and let rise in a warm place until dough swells.  Bake 40 mins or until done, turn upside down on a tray while still hot.

cold day.... hot soup...

Never underestimate the power of leeks...

This easy potato leek soup can be made in under 35 minutes. Usually, this soup is a creamy broth soup, but I like to add potatoes near the end to add soft texture. I used some frozen pheasant broth I had, but chicken or vegetable broth will make it just as wonderful!

Potato Leek Soup Recipe:

2 large leeks, or 4 small leeks split lengthwise washed and chopped (including 2 inches of the green part)

2 cups of broth

2 pounds of potatoes wash and skins removed  and chopped (around 5 large)

2 medium onions chopped

1 sprig of thyme

1/2 cup heavy cream

chives, bacon, sour cream, parsley, creme fresh or just about anything to garnish!

In a stockpot bring first 5 ingredients to a rapid boil, turn down heat and let simmer until potatoes are soft. Scoop out potatoes and onions with 1 cup of broth and blend in a blender till smooth and add back into pot. (If you would like the texture of potatoes in your soup, add some in the broth and boil till soft , then add the heavy cream).  When soup is hot, turn off heat and add heavy cream and garnish. 

A Note From Me...

Ok, ok I admit, this takes effort to consciously expose my daily or weekly activities. I would like to think of myself as a private person, but I think that’s because I like intimacy - I don't like expressing myself to the world, but rather just one person at a time! So this is a learning curve for me to actively update this blog with everyone reading it in mind. I am very involved in working, cooking, reading and thinking ... and that is too much to record on a blog!  I write this blog, so that I can update everyone about the farm, and introduce (in small doses) the things I learn along the way, and to present the best part of living that makes life harmonious for me. For the most part that includes hard work, good food, warm friends, simple life discoveries, and the joy of sharing - this, to me, is the essence of living and adds the quality that seems to make my life more rich.  I live everyday for myself, and documentation doesn’t naturally fit into that agenda. As for now, I am trying to consciously remember to "document" my journey of little discoveries, creations and thoughtful expressions along the way that may give you inspiration!
Enjoy-
Mandisa

candied grapefruit peel... it's like perfume

Oh the holiday pressures....

One thing I have been waiting to make is candied grapefruit peel! Last year I didn't make enough and so this year, I made 3 times as much. Is't not too sweet, has a crystallized texture on the outside and a burst of soft chewy floral on the inside. Plus it travels well and has a long self life!

Any kind of citrus peel makes an excellent candy, although I did find that using organic fruit peel doesn't leave a pungent aftertaste. I used grapefruit and pummelo here, and closer to Christmas, I'll dip the ends in chocolate and give out as gifts!

Here is the recipe for a small amount...

Candied Grapefruit Peel
4 organic grapefruit, or any other citrus fruit
Water to cover the peels
2 1/2 cups sugar
1 cup of turbinado sugar or sugar in the raw or white sugar
Newspaper

Wash and peel or cut off grapefruit skin and tear or cut into pieces about 1/2 inch wide. Put peels in a stock pot, cover with water, bring to a boil and boil for 15 minutes. Drain and put back in pot, cover with fresh water and boil for a half hour. Meanwhile, layout 2 sheets of newspaper on a space you can spare vacant for 24 hours.

Drain water, add sugar and 1 cup of fresh water in with the cooked peels.  Continue to cook the water down into a simple syrup. Stir. When the syrup gets thick and no water is present, take off heat and allow to cool. (Optional) roll in turbinado sugar and lay out individually on the newspaper and allow to dry for 24 hours.
Wala! Christmas gifts for you and for others!

Fancy Eggs!

 

Pickled deviled eggs!

Thanksgiving leftovers, provide the perfect opportunity to make pickled deviled eggs... what a treat!

Fresh eggs from our free ranging chickens!

$3.00/dozen



Fresh Apple-Fed Pheasants For $5 LB

Today we just butchard a second wave of apple-finished pheasants!!!  These pheasants are the size of a game hen and they are dressed and vacumed packed. They are available now.... just call or email to set up a pick up time.

Pheasant Grape Salad!

And for the leftovers.....!!!

I Cubed the leftover pheasant meat, toasted a few pecans, sliced some grapes lengthwise added diced red onions, chopped tarragon and tossed it all together with some homemade sunflower oil mayo! (Of course any mayo will do!) 

Fresh Apple-Finished Pheasants!

Jeff fed the pheasants a feast of fresh apples and grains for the last two weeks, before the birds were butchered, and so the adage goes.... "you are what you eat!".These pheasants range around 2 pounds each and are $5 a pound.Click here for details!

Here's an apple-stuffed pheasant  I threw together last night for Jeff and I ... it turned out juicy, savory sweet!The pheasant I used was around 1 3/4 pound.  I had some apples around that were a little soft, so I used them in this....

 A kings feast!

• Preheat oven to 350
• On a whole bird remove wings and neck (can use them for broth or gravy). Rub the whole bird with sea salt and pepper.
• Between the skin and the meat, gently rub thyme and sage butter on the meat of the bird between the skin.
• With a little-bit of oil in on medium heat, place the whole bird so that the breast is facing the side of the pan and saute each side of the bird, 'till the skin browns. Stuff bird with a mixture of thickly sliced apples (skins still on), crushed garlic, thyme sprigs and chopped sage, sea salt and pepper.
• Cut apples and peeled onions in half and lay in bottom of a roasting pan. place pheasant on top and cover with foil.
• Bake breast face down on middle rack. 30/pound per minute or until internal temp. is 165 F
• Allow to cool slightly, and with a sharp knife cut down the center of the bird breast clear to the back side. Creating two identical halves with the apple stuffing in the middle.

 I served it with wild rice and mushroom and brussel sprouts!

Lamb For Thanksgiving!

If your looking for something other than turkey for Thanksgiving, whether it's fresh pheasant, leg of lamb, crown of lamb, or a lamb roast... we have them in limited supply!

Fresh organic veggies to order!

After many nice rains, less sun and cold nights, we have some delicious fresh produce ready to go! 

From left to right... red onions, leeks, baby beets, big carrots,

baby turnips and crisp lettuce.

 

You can order a variety basket, box or individuals.

 From left to right... sorrel, cress, sage, thyme, brussel sprouts

and broccoli raab (rapini).

To find out details click here! Or call (814) 285-2658

Veggie Prices...

$25.00 Variety box includes:  (you can also order individual items priced accordingly).  

• 4 pounds of carrots ~ $5
• 1 quart brussel sprouts ~ $2
• 1/2 pound of leeks (about 4) ~ $1.50
• 6 ounce of lettuce ~ $2
• 12 ounce baby beets ~$2
• 1 1/2 pounds of baby turnips ~ $3
• 8 ounce of rapini ~ $2.50
• 1 pound red onions ~ $4
• 4 ounce of cress ~ $1
• 4 ounce of sorrel ~ $2
• 1 ounce of sage ~ $2
• 1 ounce of thyme ~ $2

To order call or email, and set up a pick-up day and time at Wholesome Living
Market Place, or at the farm.

Simple Salad!

I thought I'd show the quick creation I made with the sorrel, cress and baby turnips....

I used the red butter lettuce, thinly sliced red onions, sorrel, cress and the tender turnip greens for the salad.  I drizzled this dressing made of a blended concoction of the juicy baby turnip bottoms, chives, yogurt, a little-bit of cider vinegar, salt and pepper!

Sauteed brussel sprouts and leeks...

Who says brussels sprouts are boring?

This is an excellent quick dish! I just cut the brussels sprouts (1 quart) into thirds lengthwise and thinly sliced the bottom half of the leeks (2) and sauteed until soft. toss with a few slices of leek tops, julienned carrots, fresh lime juice, salt and pepper!