Archive for the ‘Farmers Market’ Category

Beer Butt Chicken

01 Jan

1 cup butter
2 tablespoons garlic salt
2 tablespoons paprika
salt and pepper to taste
1 (12 fluid ounce) can Surly – Furious beer
1 (4 pounds) whole chicken


Preheat an outdoor grill for low heat.
In a small skillet, melt 1/2 cup butter. Mix in 1 tablespoon garlic salt, 1 tablespoon paprika, salt, and pepper.

Discard 1/2 the beer, leaving the remainder in the can. Add remaining butter, garlic salt, paprika, and desired amount of salt and pepper to beer can. Place can on a disposable baking sheet. Set chicken on can, inserting can into the cavity of the chicken. Baste chicken with the melted, seasoned butter.

Place baking sheet with beer and chicken on the prepared grill. Cook over low heat for about 3 hours, or until internal temperature of chicken reaches 180 degrees F (80 degrees C).

Makes 8 servings.



Summer Herb Bread with Honey Almond Butter

01 Jan

Summer Herb Bread
1 cup warm water
1 egg, beaten
1 tsp salt
1 tbsp sugar
2 tbsp olive oil
2 tbsp fresh rosemary
1 tbsp fresh oregano
1 tbsp fresh basil
½ tbsp fresh sage
½ tbsp fresh dill weed
3 cups of bread flour
2 1/2 tsp yeast

Honey Almond Butter
1 stick of butter softened
2 Tbsp. chopped Almonds
2 Tbsp. honey
(I’m kinda guessing on these measurements, adjust to your taste! – Jeanette)


Just add all of the ingredients in your bread machine according to the manual, and enjoy fresh Summer Herb Bread!
Since I don’t have a breadmaker, this was modified with the following instructions from my Kitchen Aid mixer instruction book:

Dissolve yeast in warm water.
Place dry ingredients into bowl, except last 1-2 cups flour. Using dough hook, mix on speed 2 until ingredients are combined (about 15 seconds).

Continuing on speed 2, gradually add liquid ingredients to flour mixture, about 30 seconds to 1 minute. Mix 1 minute longer.

Continuing mixing, gently tap remaining flour around the sides of bowl, 1/2 cup at a time, as needed. Mix until dough clings to hook and cleans sides of bowl, about 2 minutes.

Knead on speed 2 for 2 minutes until dough is smooth and elastic.

Place in greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.

Punch dough down. Roll into a rectangle, approximately 9 x 14 inches. Starting at short end, roll dough tightly. Pinch to seal seam. Pinch ends and turn under. Place seam side down in loaf pan.

Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.

Bake at 400 degrees F for 30 minutes. Remove from pan immediately and cool on wire rack.

For the Honey Almond butter, just mix the ingredients together until well blended.

Makes 1 loaf.



Paul’s Potcrushing Potato Salad

01 Jan

3 lbs potatoes, washed
2 cucumbers, sliced thin
3 ears of cooked corn, kernels cut off the cobs
1/2 c pecans, toasted
1/2 bunch of dill, finely chopped
1/2 c yogurt
3 tablespoons mayonnaise
1 tablespoon stone ground mustard
2 teaspoons fresh lemon juice
Salt and pepper to taste


Toss the sliced cucumbers in 2 tablespoons cider vinegar, set aside. Place whole potatoes in large stock pot with several quarts of cool water,so that the water covers the potatoes by a couple of inches.

Bring to a boil and simmer until the potatoes are just tender enough to easily insert a paring knife. Drain the potatoes and let cool for 5 minutes.

While still warm, cube them into large chunks with a serrated knife to avoid rubbing the skins off. Combine all the ingredients and stir gently, adding salt and pepper to taste.

Makes 8 servings.

Source: The weekly newsletter from Hogsback Farm.