CUISINE ~ Seasonal Recipes
Recipe from Solstice
Misty Knoll Chicken with Cider Poached Raisins
Ingredients:
4 x 6oz Misty Knoll Farms Statler Chicken Breasts
2 T Olive Oil
1 tsp Minced Ginger
1 tsp Minced Garlic
Pinch Red Chili Flake
1 Cinnamon Stick
1 Cup Apple Cider
¼ Cup Golden Raisins
1 T Spiced Rum
1 Cup Chicken Stock
Salt & Pepper
Best Practice:
First, preheat your oven to 350 degrees. Pat the chicken dry and lay them skin side up. Season chicken with Kosher salt and fresh ground black pepper. Place a skillet on Medium heat. Place the chicken skin side down in the hot pan and season the opposite side of the chicken with salt and pepper. When the skin turns golden brown flip the chicken and place it in the oven still in the pan. When the chicken is done (about 10 minutes at 35o degrees, remove it from the pan and let it rest while making the sauce. Place the hot pan back on high heat. Sauté the ginger, garlic, chili flake, and cinnamon stick. Deglaze with apple cider and reduce by ¾. Add raisins and spiced rum. Add chicken stock and reduce until sauce becomes a glaze. Season glaze with Kosher salt. Pour sauce over the chicken and enjoy.
Vermont Sausage & Chestnut Stuffing
Ingredients
makes 1 10x16 casserole dish
sauté
1 pound local ground pork
1 Spanish onion small diced
15 cloves of smashed & rough chopped garlic
2 minced shallot
½ pound of unsalted Cabot butter
1 ½ cups of small diced celery
1 tsp red chili flake (I prefer 2)
¾ tsp black pepper
2 cups of sliced chestnuts
1/8 cup dried rubbed sage
add
3 cups turkey stock (unsalted)
2 tablespoons kosher salt
1 cup loose packed parsley leaves (then rough chop)
1 cup minced scallions
1 cubed standard loaf of dry white bread (not stale just dried)
2 large maple meadows eggs
bake
at 350 degrees until it reaches 160 internally
directions
In a large wide bottomed pot add all of the ingredients on the sauté list except the dried sage. Cook until all ingredients are golden brown then add the dried sage. Cook for 2 more minutes. Add the turkey stock and salt. Turn off the heat and let it sit for 10 minutes. In a large mixing bowl place the cubed bread, parsley, and scallions. Mix evenly then add the sausage & chestnut mixture. Mix until all liquid is evenly absorbed and slowly fold in whole eggs.
Place in a greased casserole dish and bake uncovered until the internal temperature reaches 160.
additions
1 cup of smoked mussels
2 cups of crumbled Boucher Blue Cheese
1 cup fresh cranberries with zest of 1 orange
for vegetarians
Substitute small diced VT tofu for sausage and unsalted mushroom stock for turkey stock.
