Butternut Squash Hash with Piave Eggs

Bye bye 50s era hash! We're so over that played-out potatoes and ham concoction, that we're bitch slapping it out of our diets and replacing it with this sweet and savory combination that uses local butternut squash, smokey Nueske's bacon, apples from Migliorelli farm, and sweet onions from the Hudson Valley. Add some fresh eggs right into the mix and it'll create a yokey richness that makes this dish extra creamy. The shaved piave, which is sort of like a young Parmesan that has fruity and nutty undertones, adds an extra burst of brightness and rounds out this one-pot dish. And we don't mean to brag, but we might just blow your mind with this tasty little breakfast.

Ingredients:

• 2 cups of Satur Farms butternut squash, grated
• 1 Migliorelli farm apple, grated
• 1/2 medium sized Basis: Farm to Chef onion, diced
• 5 slices of Nueske's bacon, diced
• 3 tbsp of Meggle's Alpine butter
• 5 Feather Ridge eggs
• 1/4 cup of Piave, grated
• salt and pepper to taste
• *optional - rosemary for garnish*

Instructions:

1.  In a large saucepan, add bacon and cook over medium heat until it begins to firm up; about 3-5 minutes. Add in onion and stir, cook until it becomes translucent. Add in 2 tablespoons of butter, the butternut squash, the shaved apple, and a pinch of salt and cook until tender.
2. Turn heat to high and allow the hash to brown; about four minutes.
3. Turn heat to medium low and by using the back of your spoon - create five little holes in the hash. Put a dab of butter in each hole and allow to melt. Crack one egg into each hole and sprinkle with salt and pepper. Cover sauce pan with a lid and allow eggs to cook. For runny eggs, cook for three minutes, for hard eggs, cook until firm to the touch.
4. Finish by sprinkling grated piave on top of each egg.  Salt and pepper to taste. Serve immediately.

Hibiscus and Ginger Champagne Cocktail

We came across these pretty little cocktails on Spoon Fork Bacon and just had to share. Not only are they stunning but they sound delicious, too! These effervescent cocktails are so pretty that once your friends have them, they'll never leave your apartment again and force you to throw parties for the rest of the year. So yeah, come buy them from us and invite us to your party. We're fun.

[Recipe adapted from Spoon Fork Bacon]

Ingredients

• Morris Kitchen Ginger Syrup
• Wild Hibiscus Flowers in Syrup
• Champagne

Instructions

Place one hibiscus flower into a champagne flute. Add a splash of ginger syrup and top with champagne. Clink glasses, give a little wink to someone special and chug immediately.

Duck Pasta with Brussels Sprouts and Goat Cheese

Even though it's about a thousand degrees outside and you're probably avoiding your kitchen at all costs, well besides sticking your face in the freezer or grabbing an icy-cold beer out of it, you've still got to eat. Oh, and when we say eat, we mean shove a ridiculous amount of deluxe food down your throat. And because we care about your well-being, and your intake of fancy food, we've created a dish to help you reach a good old fashioned foodgasm. Larchmont Smoked Duck breast, crispy fried brussels sprouts, and tangy goat cheese come together to create an earthy and complex dish that is surprisingly simple and quick to make.

Ingredients:

• 1/2 package of Molino E Pastificio Spaghetti
• 1/3 pound of Capricho De Cabra, crumbled
• 1 Larchmont Smoked Duck Breast
• 2 cups of steamed brussels sprouts, trimmed and halved
• 1 small onion, roughly chopped
• 1 head of garlic, thinly sliced
• 1 tbsp of LA Organic Sherry Balsamic
• 1/2 cup pasta water

Instructions:

1. Begin boiling water for pasta. Remove the fatty layer from the duck breast and chop into tiny pieces. Thinly slice the remaining duck breast and set aside.
2. Over medium heat, add duck fat pieces to a sauce pan and cook until the fat is rendered and the pieces start to crisp up; about four minutes. Add chopped onion and a pinch of salt and cook; about three minutes. Add garlic and cook for a few more minutes until fragrant. Remove rendered mixture from pan while leaving the remaining duck fat. Add in the brussels sprouts, cut-side down, and turn the heat to high and fry until golden-brown; about 7-9 minutes. Add the balsamic vinegar, and sliced duck and toss until balsamic is absorbed. Add the onions, garlic, and duck fat bits into the brussels sprouts.
3. Meanwhile, when the pasta becomes al dente, strain it and reserve 1/2 cup of pasta water for sauce. In a large mixing bowl, add the pasta water and crumbled goat cheese and whisk until the sauce is smooth. Toss with cooked pasta immediately and season to taste. Top with brussels sprouts mixture and serve.

Blood Orange Vinaigrette

We just got an amazing shipment of Blood Oranges in from Satur Farms. Tart, juicy, and sweet, these stunningly beautiful bulbs of citrus are absolutely delightful. On the outside, reds, oranges and yellows come together to create an ombre of warm colors that reflect the stained glass appearance of the fruits' meaty insides.  And although just as tasty when eaten straight out of the rind, blood oranges are perfect when added into to recipes that call for ordinary citrus. We're really into this vinaigrette that is perfect drizzled over fresh arugula, baby heirloom tomatoes, and shaved parmesan or when added to fresh seafood for a slightly sweet and acidic ceviche.

Ingredients

• the juice from one blood orange
• 1 tbsp of Verjuice
• 1/2 tsp of dijon
• 1 tsp of olive oil
• a pinch of salt and freshly cracked pepper

Instructions

Combine all ingredients in a small bowl and whisk until all the ingredients are completely incorporated. Serve immediately.

Thai Chile Infused Olive Oil

Remember that amazing olive oil by Frankies that we were telling you about a few days ago? Well, we're totally obsessed with turning it into a spicy thai chile oil that packs quite a kick. This fiery oil is perfect drizzled over freshly cooked pasta and broccoli; top with a sprinkle of parmigiano reggiano for a quick dish that's huge on flavor. It's good for a couple of months if kept refrigerated or in a cool, dry place, but when you take how delicious it is into consideration, it will probably only last a few days.

Ingredients:

• 1.5 cups of Frankies Olive Oil
• 10-15 dried Thai chiles, slit down the middle

Instructions:

In a medium saucepan, heat olive oil until small bubbles begin to form at the bottom of the pan. Turn off heat and stir in chiles. Let come to room temperature and strain. Pour remaining oil into a glass dispenser (we bought ours from Whisk) and store in the fridge. It should last until for a month or so or it becomes cloudy; at that point, throw it away.

Rosemary Crusted Apple Dijon Pork Chops

There's nothing quite like the flavorful combination of sweet apples and piquant dijon, especially when paired with salty pork chops. Go the extra step and add a crispy, fragrant rosemary crust to these sweet and savory chops, and you've got a dish that has flavorful depth and textural variety like non other. And when you try our new Hudson Valley Harvest frozen meats, you'll be surprised to see how tasty frozen meat can be-We were surprised ourselves! We like to pair this dish with some crunchy sweet potato latkes and creamy scallion crème fraîche for a refreshing and tart contrast.

Ingredients:

• 1 package of Hudson Valley Harvest Berkshire Pork Chops
• 1 jar of Tyler Florence Apple Dijon Grilling Glaze
• 1 cup Panko
• 3 sprigs of rosemary, chopped
• salt and pepper
• 3 tbsp of Spectrum high heat sunflower seed oil

Instructions

1.  In a ziplock bag, add pork chops, 2 tsp of salt, half of the marinade, and shake. Seal and refrigerate over night.

2. Before cooking, add panko, rosemary, salt, and pepper to a small shallow dish, mix well. Add oil to a medium sized frying pan and turn to medium high heat.

3. While the oil is heating up, allow excess marinade to drip off of the pork chops. Douse both sides in panko mixture and make sure to coat evenly. When they're breaded, gently add the pork chops to your frying pan. Cook for about 6 minutes on each side, until crust is golden and the inside of the pork chops reaches 150°.* Remove from heat and set aside.

4. As the chops are resting, add the remaining marinade to the frying pan and turn to high heat, scraping all the bits off of the bottom. Whisk until sauce has thickened, about 3 minutes, and drizzle on top of pork chops. Serve.

* To avoid crust falling off, make sure not to move the chops until 6 minutes has passed.

The White Lushian

Similar to the Big Lebowski's favorite cocktail The Caucasian (aka White Russian), our version of The White Lushian features our favorite milk from upstate. Battenkill Valley Creamery's whole milk is so silky and luscious that it actually holds up as well as regular cream. And with a splash of Bailey's Original Irish Creme, this cocktail mildly exhibits the milky sweetness of ice cream along with some serious alcohol levels that will most definitely have you cruising.

The White Lushian

Ingredients

1 cup of Battenkill creamery whole milk

1.5 oz Kahlua

1.5 oz of vodka

a splash of Bailey's

Directions

Combine ingredients in shaker and pour over ice.

The Hi-Pop

The week is finally over. Finally. I feel like I should give a toast or high-five a stranger or something. I don't know what it is about this time of year, but it seriously flies by and stresses me the fuck out. WIth Thanksgiving a few weeks away, and Christmas right after that, the overwhelming pressure from this season makes me go crazy, it's like dumping a truckload of fertilizer on a patch of wild weeds. And since it's Friday and all, and not that I ever really need an excuse to pop a bottle of bubbly, I'm celebrating what's left of my mental stability this week with a beautiful bubbly drink that is just so pretty that it might take my mind off of things. So here it is, The Hi-Pop. With a dash of bitters, a hibiscus flower soaked in floral syrup, and of course, some brut champagne, this potable is quite the Friday night treat.

The Hi-Pop

Ingredients

1 wild hibiscus flower in syrup

1-3 dashes of bitters

a shit ton of Brut Chamapagne

Directions

Place one pretty little flower at the bottom of an empty flute, top with champagne, add a dash or three of bitters and gently stir. Drink up buttercup.

The Spicy Ginger

Alright guys, one week until Halloween! That means it's time to get your costumes ready and more importantly, time to get your alcohol tolerance levels way, way up there. No more of this weak shit. You've gotta be able to party all night and still stay in character - except when the cops try and talk to you, then it's time to run act like you're completely sober and maybe just mildly creepy. So to help you along the way, we've mixed up a spicy and devilish drink that will have you acting real sassy.

The Spicy Ginger

Ingredients

2 oz Fentiman's Ginger Beer

2 oz Migliorelli apple cider

2 oz spiced rum

*cinnamon sticks for garnish*

Directions

Combine all ingredients in a pot and bring to a simmer. Turn heat to low and serve to all your thirsty guests. Throw a cinnamon stick in their cup for some extra fanciness.