Saugatuck Grain & Grape’s Apple Malt Toddy

  • Apple Malt Toddy 2 oz.  Woodland Farm Apple Cider 1.5 oz. Blended Scotch Whiskey 1 oz. Drouhin Pommeau .25 oz…

    19 Nov
    19 Nov
  • Sugar & Olives’ Jennifer Balin’s Cranberry Apple Lattice Tart OVEN @375 F, BAKE FOR 45 MINUTES, ONE 9” TART PAN…

    19 Nov
    19 Nov
  • Country Sausage & Sage Stuffing                              …

    19 Nov
    19 Nov
  • Michel Nischan’s Macaroni and Cheese                              …

    19 Nov
    19 Nov
  • Maple Braised Squash This recipe is based on a family of 8 Start with a pile of gorgeous locally grown…

    19 Nov
    19 Nov
  • Winter White Raw Vegetable Salad ¼ cup celery stalk (use the inner, stalks), thinly sliced ¼ cup cauliflower florets ¼…

    19 Nov
    19 Nov
  • We are thankful for your continued support so…. We have collaborated with the best of the best  in Fairfield County to…

    19 Nov
    19 Nov
  • Thanksgiving Turkey Q & A’sEverything you need to know about cooking your holiday bird.

    Brining, stuffing, cooking and carving. No matter how many years you’ve been preparing your family’s turkey, there’s always that nervous feeling in the pit of your stomach that something might go wrong. Rest easy knowing you’ve won half the battle by starting with an exceptional bird, which has been raised to taste great!To keep your head on straight, make a list of all the dishes on your Thanksgiving menu from most time-consuming to least. Timers and thermometers are your best friend! Taking the temperature of your bird is the best way to truly know your turkey (and all your meat) is done. Don’t mess with the pop-up turkey timers as they’ll only pop at about 180 degrees, which you’ll see below is overcooked!

    Do’s & Don’t’s of Brining

    When working with fresh birds, brining is not essential, although it certainly won’t hurt. Here’s a favorite brine recipe of ours from Martha Stewart.Make sure to keep the temperature of the turkey below 38 degrees during the brining process. If necessary, place the turkey in a large plastic bag and place in an ice bath in a cooler.

    Do not over brine the turkey, meaning don’t let it sit in the brine for longer than 12 to 18 hours.Discard the brine, rinse the bird inside and out, then pat the skin and cavity dry. The turkey is now ready to rock

    Stuffing Stuff

    We leave this part to you, but we will supply you with sausage to make an awesome stuffing. Our special Thanksgiving pork sage sausage is in loose 1 lb. packs, while 3-4 links of other varieties will get you ample meat for most stuffing recipes.If you choose to actually stuff your bird (this is your call, but an unstuffed bird will cook faster), do so only right before cooking, heat your stuffing all the way through first and do not overstuff. If overstuffed with cold stuffing, the bird will dry out before reaching 165 degrees. Don’t stuff the night before, and don’t stuff if you’re grilling, frying or smoking.

    Cooking the Bird

    No matter how you cook your bird, you’re aiming for an internal temperature of 165 degrees F. If you cook white and dark meat separately like we show you how here, white meat cooks perfectly to145-150 F, dark meat to 160-165 F.Before cooking the bird, take it out of the fridge and let it come up to temp for about 30 minutes. During the cooking process, take the temperature every 20 minutes in the thickest part of the meat. Baste the turkey with the pan juices at this point, too. Keep the oven closed while you do this.

    Some great recipes for cooking your turkey:

    – Soup-to-nuts, Melissa Clark’s Roast Turkey
    – The Domestic Man’sPerfect Smoked Turkey
    – Mark Bittman’s Basic Braised Turkey

    Carving Your Turkey

    After the bird is done roasting, smoking, frying (whatever!), make sure to let it rest under tented foil for 20-30 minutes to maintain it’s juiciness. It will come up another few degrees as it rests, giving you time to get the rest of the meal to the table.
    19 Nov
    19 Nov
  • Post Cleanse Recipes: My favorite things to eat post cleanse are super easy to prepare & with the help of…

    13 Nov
    13 Nov
  • Post Cleanse Market Shopping List   Arogya Tea: Buckwheat Tea, Ginger Turmeric Tea Riverbank Farm: Beet Hummus, Radishes, Onions, Red…

    13 Nov
    13 Nov
Goto :