Hey Boo Coconut Jam

We love coconut. We love jam. Which is why coconut jam is really, really exciting for us. We just got in some jars of this crazy good Coconut Jam made by Hey Boo. What, you may ask, is coconut jam? Well, it's a silky smooth, almost syrupy, confection made of coconut milk, eggs, and sugar (so naturally dairy- and gluten-free), that's delicious smeared on toast, scones, muffins, your tongue, etc etc. Because its consistency is similar to honey's, it's also perfect drizzled over crepes or waffles or pancakes. Check out our little coconut jam pancake experiment.

Cauliflower & Red Peppers from Upstate NY

If you've been sad that summer produce is waning, do not despair. First of all, it's APPLE season, the best season of all, and we're selling some delicious, sweet, and ubercrispy Honeycrisp apples (which recently appeared in a Dep special grilled cheese with havarti and bacon). Second of all, we've just gotten in some beautiful shipments of cauliflower and red peppers from upstate New York! And now that it's fall--and officially safe to turn up the oven without perishing of heat exhaustion--these veggies are perfect for roasting. (...or steaming, or pickling, or sautéeing, etc. etc.)

Here's a quick and easy recipe for Garlic-y Roasted Cauliflower and Red Pepper. This is a great dish eaten as an accompaniment to roasted meats, or even served cold as a salad. You can double or triple the recipe and mix the leftovers in pasta. We're also not opposed to puréeing all of it with some extra virgin olive oil for a delicious and nutritious dip!

INGREDIENTS:

• One head of cauliflower
• One medium red bell pepper
• 4 cloves of garlic (or more, or less)
• Extra virgin olive oil
• Sea salt, black pepper
• Parmesan Cheese

INSTRUCTIONS:

1. Preheat the oven to 450 degrees. Chop the cauliflower head into small, bite-size florets. Chop the red bell pepper into thin slivers. Chop the garlic real fine. Mix all the veggies together with olive oil, until everything is all good and coated. Season liberally with salt and pepper (and any other tasty spices you have lying around). Spread on a baking sheet.
2. Bake for 20-25 minutes, until the cauliflower is slightly golden and crispy on the outside. Take out of the oven and toss the whole shabang with Parmesan cheese. Let everything cool before you start eating so you don't burn your mouth.

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.

The Chili Devil Margarita

With longer days ahead of us, what better way to bring in Spring than by indulging in some good ole' fashioned day drinking. Sure, you could go to a bar and hang out but it's definitely prime rooftop season and we think we found the perfect little mate to help you relax on top of your building. This sweet and spicy cocktail will knock you on your ass (believe us, we had a little too much fun testing this recipe) and is made with one of our newest arrivals and one of our old favorites. Royal Rose's Three Chiles Simple Syrup adds a deep smokiness to this margarita while the sweet and grassy notes from Belvoir's Lime and Lemongrass Cordial play with the bright burn from the tequila.

MAKES 2 DRINKS

Ingredients:

• 1/2 shot Rose's Simple Syrup - Three Chiles
• 1/2 Belvoir Cordials - lime and lemongrass
• 2 shots of tequila
• 2 shots water
• juice of one lime, save one small wedge
• 1 tbsp of raw sugar
• 1 tbsp of chile powder, mixed

Instructions:

1, Mix the raw sugar and chile powder in a shallow bowl; set aside. Rub a lime wedge around the rim of the glass and dip into the chili-sugar mixture.

2. Combine remaining ingredients in a shaker, over ice, and shake vigorously for thirty seconds. Add more ice to rimmed cups and gently pour mixture on top. Serve immediately. Repeat.

Hibiscus Key Limeade

There's no fruit quite like the key lime. Similar to its larger more-known cousin, this tiny citrus bulb is moderately sour but is leveled out by a slightly sweet and almost sugary finish. Toby, one of our employees, the tall British one, said it best after taking his first taste "it's almost like a summer love" he said,  "tart with a bite but oh so, so, so sweet". Because of its sweet and sour properties, key limes are perfect for beverages. Add a little bit of hibiscus syrup to the juiced key limes and you've got yourself one hell of a limeade. And even though it's winter, this drink is tasty year round - especially when you bulk it up with a little vodka.

Ingredients:

• 1 part key lime juice
• 1 part simple syrup
• 2 parts water
• 1 splash of hibiscus syrup
• Optional: sliced key limes for presentation

Instructions:

1. After you've juiced your key limes, combine all ingredients and stir.

2. Serve over ice with optional citrus slices. Add vodka or gin for the adult version.

-Tip: Disgard when the lime slices start to sink.

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.

Soft Scrambled Eggs with Ricotta and Pesto

Soft scrambled eggs churned with zesty pesto and dotted with light and airy fresh ricotta may seem like a complicated dish that you might find at some posh brunch place around the corner, but when you use our fine products, this breakfast delicacy only takes about ten minutes to prepare and is dangerously delicious.

Ingredients:

• 4 Large Eggs from Feather Ridge Farms
• 1 tbsp of Battenkill Valley Whole Milk
• 1 tbsp of LeGrand Garden Pesto 
• 2 tbsp of Narragansett Ricotta
• 1 pat of Celles Sur Belle Butter
• salt and pepper, to taste

Instructions

1. Crack eggs and combine with milk and a pinch of salt and pepper. Whisk vigorously until thoroughly combined.

2. Heat small frying pan to medium low, melt butter and wait for it to stop bubbling. Add egg mixture and continuously stir with a plastic spatula until eggs are slightly runny. Turn off heat and gently stir in pesto.

3.  Remove from heat and top with ricotta. Salt and pepper to taste. Serve immediately.

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.

Butternut Squash Risotto

You might have seen the newest addition to our produce selection earlier this month. Light yellow and shaped like a bell, these sweet and fibrous gourds from Satur Farms are one of our favorite things to roast during the fall. Baking butternut squash not only brings out their natural sugars and caramel flavors but it also primes the squash to be cooked in savory dishes like this rich and creamy risotto with nutty parmigiano. We recommend serving butternut squash risotto as the main dish, with plenty of wine and some crusty Roberta's bread, of course.

Ingredients:

• 1 large butternut squash, peeled and seeded, diced into .5'' squares
• 3 tbsp olive oil such as our LA Organic – Delicate Extra-Virgin Olive Oil
• 2 cups of risotto
• 2 boxes of vegetable stock
• 1 cup of dry white wine
• 4 tbsp salted butter
• 1.5 cups shredded parmigiano reggiano
• 4 sage leaves, julienned
• 1 tsp red pepper flakes
• 1 large onion, diced
• 2 shallots, minced

Instructions

1. Preheat oven to 350°. On a large baking sheet, spread out diced butternut squash and toss in olive oil, salt, and pepper. Bake until tender, about 35-40 minutes.

2. In a large dutch oven, melt 2 tbsp of butter over medium high heat and add chopped onions and a little bit of salt, cook until translucent; about 6 minutes. Add shallots, 3 sage leaves, and red pepper flakes and cook for an additional 3 minutes. Add in risotto, and continue to stir until toasted and fragrant; about 5 minutes. Pour in wine and continually stir until liquid is absorbed. Then add a cup of vegetable stock to the dutch oven, stirring the whole time, until liquid is absorbed; repeat three times.

3. Take the baked butternut squash and reincorporate 3/4 of it back into the risotto. Continue to add 1 cup of vegetable stock at a time, while stirring consistently, until the grains are tender, but still firm to the bite. Add in 1 cup of parmigiano and 2 tbsp of butter and stir until melted. Season to taste.

4. Garnish with remaining butternut squash, sage leaves, and cheese. Serve immediately

The North 63rd

With all the heavy foods that are so often eaten during this time of year, it's nice to switch it up and sip on something that's super bright and refreshing; something that won't weigh you down, but instead lifts you up. That's why we love this refreshing cocktail that uses fruity pear and eldlerflower presse, florally gin, and earthy thyme. It's a cocktail that you can sip on year round, although we like it best during the chilly nights of winter.

The North 63rd

Ingredients

• 1 bottle of Pear and Elderflower Presse by Belvoir Fruit Farms
• 1 shot of gin
• 2 sprig of thyme

Instructions

1. Combine gin, leaves from one sprig of thyme, and soda in a shaker with a few pieces of ice. Shake vigorously for about 30 seconds, and strain into a glass. Finish with one large ice cube and garnish with a sprig of thyme.

Satur Farms Mixed Kale

With vibrant green and punchy purple leaves, this clam shell of mixed kale is not only visual appealing, but it's also super good for you. Unlike store-bought, tough kale, with big veins that are simply inedible, Satur Farms takes the hard work out of eating your greens and does the prepping (de-veining that is) for you. All you have to do is throw it in the pan, cook it down for a bit, and enjoy the natural flavors and health benefits from these tasty leafy greens (and purples!). Personally we recommend cooking them up with a little bacon, garlic, and red pepper flakes, and finishing it with a nice bright zing of lemon juice. We also recommend that you eat it up right away before anyone else can get their hands on it. You'll see what we mean once you make this bright and tangy yet deep and smoky dish.

Rainbow Kale with Lemon and Bacon

Ingredients

• 1 clam shell of Satur Farms Mixed Kale
• 2 tbsp olive oil such as our LA Organic - Delicate Extra-Virgin Olive Oil
• 1 clove garlic
• 1 tsp red pepper flakes
• 2 thick slices of Nueske's bacon
• 1 lemon wedge
• salt and pepper to taste

Instructions

1. Rinse kale thoroughly, finely julienne one clove of garlic, and cut bacon into half inch pieces.

2. In a large pan add bacon and allow to cook until browned and crisped; about 4 minutes. Add cut garlic and cook for one minute until it starts to get tender. Add red pepper flakes and olive oil and stir for about thirty seconds.

3. Add kale and cover, stirring occasionally until the amount has reduced by half and the greens are tender and slightly wilted; about ten minutes. Salt and pepper to taste and finish with a squeeze of lemon juice.

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 Bloody Devil

It's Halloween weekend! You know what that means... booze, candy, and an excuse to dress up like a slut some dead celebrity (never too soon!). As for the the typical Halloween libation, you'll surely encounter some weird sherbert-y punch that's just one sugar cube short of giving you the worst hangover in your life - if you haven't already set yourself up for it. But your friends will definitely hate you if you do that. C'mon dude, seriously, they're better than that. This ain't no high school prom. (Unless it's some sort of zombie prom, then it's totally acceptable)

So why not treat them to something nice like this super special ghoulish cocktail - it's got CANDY INFUSED VODKA! Hot Tamales soaked overnight in grain alcohol turns whatever cheap vodka you use into something amazing. It's bright red and has notes of spicy cinnamon and finishes with semi-sweetness. Our tangy blood orange soda doesn't just work perfectly for this Halloween cocktail because of it's name, but because it evens out the bite from the candied liquor. So yeah, come get yourself some.

The Bloody Devil

Ingredients

1 part Blood Orange Soda

1 part of Hot Tamale Infused Vodka

(Drop 10 Hot Tamale Candies into a flask of vodka, shake, let sit overnight)

1 part seltzer

1 lemon wedge

Directions

Combine all ingredients over ice and finish with seltzer. Squeeze a wedge of lemon and stir.

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.

Recipe: The Pickleback

For our first Friday Get-Fucked-Up Special, we’re making Picklebacks. This one’s easy. All you need is a jar of Mcclure’s Pickles and a Bottle of your favorite whiskey. And if you’re a badass, do it right and use the Spicy Spears. The acidity from the pickle brine totally kills the burn from the whiskey and it tastes good, too! This is totally not a homeless person thing, I swear.

The Pickleback

 

Ingredients

1.5 oz of McClure’s Pickle Juice (or Brine)

1.5 oz of Whiskey

Directions

Pour each ingredient into a shot glass. Slam the whiskey and chase it with the pickle juice. Repeat.

Tarentaise Grilled Cheese

There's never a bad time to eat a grilled cheese, but I'd argue that autumn is an exceptionally good time. Why? There's something about the chilly air and dark evenings that inspires cravings for the ooey, gooey, and cheesy. And big, creamy bowls of tomato soup.

We did some delicious, pseudoscientific experimenting and found that our Tarentaise, a firm, grassy, and buttery cow's milk cheese, makes an awesome grilled cheese. It melts perfectly, while still maintaining its assertive flavor. We found that the cheese was best complimented with a little sweetness, which is why we like to add a layer of caramelized onions between the cheese and bread.

Here's a quick recipe for an oniony, buttery, cheesy grilled cheese.

Ingredients:

Two slices of sour dough bread, Roberta's butter (softened), caramelized onions, Tarentaise cheese (sliced into thin slivers)

1. Butter the outside of two slices of sourdough.

2. Spread a layer of caramelized onions on one slice. On the other, layer as much cheese as your digestive system can handle.

3. Grill on a panini press, until outside is golden and cheese is super melty.

4. Slice in half, eat with tomato soup or whatever you want. Go jump in a pile of leaves.

Satur Farms Fingerling Potatoes

Tweet We love the sweet, buttery flavor of Satur Farms fingerling potatoes, and have had a lot of fun coming up with different ways to use them. Below are recipes for some of our favorites. Let us know how it goes (or if you have any brilliant ideas of your own) in the comments!

Herb Roasted Fingerling Potatoes Preheat your oven to 400°F. In a large bowl, combine 1 box of fingerlings with 2-3 tablespoons olive oil, 2 tablespoons of chopped fresh rosemary, thyme, tarragon, or lavender (if using dried herbs, only use 1 tablespoon or less), and salt and pepper to taste. Spread the potatoes in a single layer on a foil-lined baking sheet, and roast until tender and fragrant, about 35 minutes.

French-Style (vinegar based) Potato Salad Ingredients: 1 box fingerling potatoes 2 TBS good olive oil 2 TBS white wine vinegar 2 TBS Dijon mustard 2 TBS very finely diced red onion (about 1/2 of a small onion) 2 TBS small capers 1/4 cup cornichons, sliced thin 1/2 cup breakfast radishes, sliced thin Salt and pepper as needed

Set a large pot of salted water to boil. Add potatoes and cook until fork-tender. Drain and set aside. Meanwhile, combine equal parts white wine vinegar, Dijon, and olive oil to make the dressing. We use about 2 tablespoons of each per 1 box of potatoes, but you can use more or less depending on your taste. When potatoes have cooled enough to handle, chop roughly and toss with the dressing in a large bowl.  Add other ingredients and stir to combine. Allow the salad to rest for 30 minutes or so before serving, to let the flavors soak into the potatoes.

Provençal Potato Salad

Ingredients: 1 box Satur Farms fingerling potatoes 2 TBS good olive oil 1 TBS champagne or white wine vinegar 1/2 tsp Dijon mustard Salt & pep to taste 1/2 cup pitted kalamata olives, halved 1/4 cup small capers, drained 1 package Satur Farms heirloom cherry tomatoes, halved 2 TBS fresh italian parsley, chopped

Set a large pot of salted water to boil. Add potatoes and cook until fork-tender. Drain and set aside. Meanwhile, combine the olive oil, vinegar, and dijon. While the potatoes are still warm, toss with the dressing and a little salt and pepper. Allow to rest for a few minutes so dressing can soak into the warm potatoes. (If you want to, you can halve potatoes before this step.) When potatoes have cooled, toss with the rest of the ingredients. Delicious alongside a thinly sliced steak! Optional add-ins: 2 TBS basil chiffonade or lightly blanched haricots verts.