Combine all stock ingredients in a large pot, bring to boil, and simmer, partially covered, for 2 to 3 hours (or longer). Strain and skim off the fat. If desired, remove all of the bones, reserving any turkey meat. Discard herbs and blend the mixture to use as flavoring in a stew or sauce.

To make your soup, start by Sautéing onion and garlic in oil until soft. Add carrots, celery, and mushrooms and cook the vegetables, stirring, 3 to 5 minutes longer. Add flour and while stirring, cook for another minute. Add the stock, herbs, and rice. Bring to a boil and then reduce heat to simmer for about 1 hour. Add meat and hot pepper sauce, adjust seasonings. Sprinkle with parsley before serving.

Place squash in a baking dish whole, taking a knife and puncturing it two or three times. Wrap sweet potato in tin foil. Bake both at 350ºF until tender (potato will likely be done in 1 hour, squash may take longer).

When cool, remove flesh from both and mash with a fork. Set aside. Sauté chopped onion and ginger until just translucent and then put this mixture in the soup pot with the mashed squash and chicken broth. Cook roughly an hour. Add more broth, water, or cream if you prefer to get the consistency you wish.

Can be puréed in a food processor or with a stick blender to get a smoother consistency. Add salt and pepper to taste and garnish with cilantro or sage butter. Serve immediately, but can be stored in refrigerator several days.

CORNMEAL CRUST:

Mix all dry ingredients in a food processor and then add the butter and mix until pebbly. Then add water and process until the dough sticks together. Wrap in plastic wrap and chill for about an hour. Roll out the dough between two sheets of wax or parchment paper and lay it in a tart pan, ideally lined with parchment paper. Trim edges, doubling over and tidying as necessary. Pre-bake tart shell for about ten minutes at 375ºF. Do not permit to over-brown as the crust will be baked additionally with the topping.

TOPPING:

Beat eggs until light-colored. Gradually beat in sugar until the mixture is slightly thickened. Add the half jar of filling and water, beating until thoroughly mixed. Pour into pre-baked shell. Add blueberries if you like at this point or bake approximately 30 minutes at 350ºF. Filling will rise as it cooks, so do not overfill. Once tart has cooled, arrange fresh or frozen blueberries on top, pressing lightly into the cooked filling. For a “Red, White, & Blue” Dessert: Serve tart on a plate and drizzle Raspberry Coulis on the plate for the “red” decoration. Add a generous squirt of whipped cream –

For simplicity sake, this is equal amounts of three ingredients:

First, peel the peach and then purée it in the food processor. Chill a couple of hours in the refrigerator.  When ready to serve, add the purée to each glass, then add Passionate Peach Wine, and top with sparkling wine of choice.  Serve immediately.

In the Spring, when May Wine is available, you can also substitute our Sparkling Traminette for our May Wine. If you chose this variation, we recommend using orange juice instead of Peach juice. 

This is Chef and writer Peter Bierly’s recipe for Roasted Garlic Hummus. Great hors d’oeuvre that is gluten-free; serve with celery sticks, carrots, or even snap peas.

Preheat the oven to 350ºF. Toss the garlic with a teaspoon of the oil, wrap in a piece of foil, and roast for one hour.

While the garlic roasts, combine the remaining 1⁄4 cup oil with the onion in a small pan and cook over medium heat for 3 to 4 minutes, stirring until the onion softens. Reduce the heat to low and add the coriander, cumin, black pepper, turmeric, and cayenne. Cook gently for 3-4 minutes. Remove from heat.

When the garlic is done, remove it to a plate to cool. Squeeze the pulp from the skin directly into the onion mixture.

In the bowl of a food processor fitted with a metal blade, combine the onion mixture, chickpeas, lemon juice, and salt. Puree until smooth, adding a bit of the chickpea cooking liquid or water if necessary to achieve desired consistency.

Serve chilled or at room temperature with toasted pita, sliced cucumbers, and other vegetables. Makes a great spread for wraps. Sun-dried tomato oil or other flavored/herbed oil can be drizzled on top of this hummus to great effect.

Combine beans and water and bring to a boil. Skim off and discard any foam that rises to the top. Add the celery, kombu, and bay leaf. Reduce the heat to low and simmer, covered, for 30 minutes.

In a sauté pan over medium heat, warm the oil. Add the onions, garlic, rosemary, and a pinch of salt. With a wooden spoon, turn the vegetables several times to coat them with oil. Cover, reduce the heat to low, and cook gently for 30 minutes, or until the onions and garlic are meltingly tender.

Remove the celery, kombu, and bay leaf from the beans and discard. Scoop out 1 cup of the bean water. Add the onion mixture to the beans, then deglaze the sauté pan with the bean water. Return this to the soup and continue simmering until the beans are tender and crush easily when pressed against the side of the pot with the back of a spoon, 45 minutes to an hour.

Pass the soup through the fine holes of a food mill, purée with a handheld immersion blender, or purée in a food processor.

Add additional water to thin the soup to desired consistency. Add the lemon juice, salt, and pepper to taste. Serve piping hot.

Garnish with chopped parsley, and if desired, crispy pieces of smoked bacon. Serve with croutons, crostini, or slices of baguettes.

Preheat oven to 275°F. Line a large baking sheet with parchment paper.

Combine chili powder, cumin, coriander, paprika, brown sugar and garlic powder in a small bowl. Toss pecans and Worcestershire sauce in a large bowl. Sprinkle the spice mixture over the pecans, tossing to coat. Spread the spiced nuts on the prepared baking sheet.

Bake the pecans, tossing every 8 to 10 minutes, until lightly browned and very fragrant, about 35 minutes. Transfer to a bowl; sprinkle with salt and toss well. Let cool.

Tip: Refrigerate chili pecans in an airtight container for up to 1 month.

1.  Pat cubed meat dry with a paper towel. Lightly season with salt and pepper and then dredge in flour.
2.  In a large skillet, sauté the bacon, until cooked but not too crispy. Remove from pan and drain the strips on a paper towel.
3.  Use the bacon grease, or if you prefer the butter and oil, to brown the meat in the same skillet. Turn once to brown on both sides. Remove the meat from the pan and then add chopped onions and garlic and sauté until translucent.
4.  Next, in a large roasting pan with a lid (or the same skillet plus aluminum foil), add the meat, beer, parsley, vinegar, thyme, and bay leaves to the pot with the onions. Simmer in the oven for three hours or so, stirring occasionally. The thin broth will gradually turn browner and become slightly thick. If using mushrooms, add them at the end when you check for the need for additional salt and pepper. Cook an additional ten minutes.
5.  Serve on a hot platter with the sauce. Liberally sprinkle with additional chopped parsley.
Cheers!