Winter Menu Week 13 Mar. 31st 2008
Winter Menu Week 13
Soup
A. Fennel soup with chive oil
B. Curried sweet potato and apple soup
Baked Goodness
A. Classic sticky buns with walnut and currents
B. Bacon cheddar chive buttermilk biscuits
Pasta/Grain
A. Baked polenta with winter greens and Grafton cheddar
B. Fettuccine with butternut squash and sage puree and Flying Pig Farm
sausage with herbed ricotta
Veggie
A. Wild mushroom and leek quiche
B. Chickpea and vegetable tagine with carrots and curry squash
Meat dish
A. Chili braised pork empanadas with allepo spiced creme fraiche
B. Catskill Merino Farm Lamb patties with parsley sauce
Side
A. Satuee of red cabbage apples and onions
B. Saffron braised rutabaga
Dessert
A. Mexican chocolate bread pudding
B. Orange almond shortbread cookies
Cheese Please!!
Cobb Hill Farm Ascutney Mountain (raw cows’ milk)
Ascutney Mountain (incidentally a cheese and a mountain) hails from an intentional community in Vermont started by Donella H. Meadows, a Harvard PhD in biophysics. What is an intentional community, you may ask? An online encyclopedia defines it as a ‘planned residential community with a much higher degree of social interaction that other communities.’ In the case of Cobb Hill, the community is devoted to sustainable agriculture. The cheese makers, Gail Holmes and Marsha Carmicheal had never set foot in a dairy before moving to Cobb Hill, but took notes from some of the best in the biz, including Peter Dixon, of Westminster Dairy… and learned their craft with astonishing speed. Ascutney is a rich, deep yellow cheese with a pleasant, nutty and lightly sweet flavor.
Nettle Meadow Kunik (pasteurized goats’ milk with Jersey cream) Warrensburg, NY
Kunik is dreamy mold-ripened cheese made from a mix of goats’ milk and fresh Jersey cream. It ranges from earthy, grassy and slightly firm to supple and unctuous and pungent. Kunik is delightful at any state of ripeness, and deserves a much-coveted place in your belly.
Woodcock Farm Magic Mountain (raw sheeps’ milk) Weston, VT
Magic Mountain hails from Vermont and is crafted from the milk of Mark and Gari Fischer’s East Fresian sheep. It is an aged, Alpine-style sheep’s milk cheese, made in large wheels typical of the famous Alpine cheeses such as Gruyere and Beaufort. Magic Mountain is aged for over 10 months and is dense and smooth, with a subtle nutty flavor.