Edible Berkshires

Roasted Brussels Sprouts with Bacon

  • 10 ounces Brussels sprouts, stalks removed
  • 1–2 teaspoons lemon zest
  • 2 tablespoons extra-virgin olive oil
  • ½ teaspoon kosher salt
  • ½ teaspoon pepper
  • 4–5 strips bacon, cut into 1-inch pieces

Preheat oven to 400° F.

Remove the end of each Brussels sprout and slice them in half.

On a baking sheet, toss Brussels sprouts with lemon zest, olive oil, salt and pepper. Sprinkle pieces of bacon on top of mixture.

Roast for 20–25 minutes.

Note: The leaves of the Brussels sprouts can fall off and crisp up very quickly, so try to keep the ingredients somewhat close together.

BRANDIED APPLE AND ONION CHUTNEY

  • 1 (2-inch) stick of cinnamon
  • 6 whole cloves
  • 12 peppercorns
  • 3 onions, peeled and chopped
  • 3 pounds of apples, peeled and chopped
  • 5 cups brown sugar
  • 2 cups raisins
  • 2 inches ginger, grated and peeled
  • 3 cups cider vinegar
  • 1 cup brandy
  • 1 cup apple juice or cider
  • 12 allspice berries

Make a spice bag for the cinnamon, cloves and peppercorns. Add that to the apples and onions. Make sure the apple and onion pieces are cut large enough to give the sauce some body. Add everything else to the pot and simmer gently until the flavors meld and the sauce thickens. This will take at least an hour. Remove the spice bag and test for flavor. Believe it or not, topping a bowl of vanilla ice cream with the sauce is a good way to judge flavor. Follow the directions for canning jelly in your Ball Blue Book and … Read the rest

BUTTERNUT SQUASH AND APPLE SOUP

Butternut Squash Soupfrom The Great Barrington Bagel Company & Deli

Makes 12 hearty servings

  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 3 large yellow onions, roughly chopped
  • 2 tablespoons curry powder
  • 2 large Butternut squash
  • 4 Granny Smith apples
  • 2 teaspoons salt
  • ½ teaspoon freshly ground black pepper
  • Pinch of thyme
  • 2 cups water
  • 2 cups apple juice

Heat the butter, olive oil, onions and curry powder in a large stockpot over a low flame, uncovered, until the onions are tender— about 20 minutes.

Stir occasionally, making sure the onions do not stick to the bottom of the pot.

Peel the squash, slice in half lengthwise and remove the seeds. Chop into chunks. Peel and core the apples. Chop into chunks also.

Add the squash, apples, salt, pepper, thyme and water to the pot. Bring to a boil, cover, reduce heat to low and cook for approximately 35–45 minutes, until the … Read the rest

CIDER MAIDEN’S BLUSH

 Cider Maiden's Blush6 ounces Carr’s Sparkling Dry Cider, chilled

1½ ounces Berkshire Mountain Distiller’s Greylock Gin

½ ounce Bug Hill Farm Raspberry Shrub or substitute ½ ounce Chambord

Sprig of fresh mint, bruised or coarsely chopped

Fresh raspberry, to garnish

Combine gin, raspberry shrub, and ice in a shaker. Shake well and strain into a chilled cocktail glass, then add sparkling cider. Stir in mint and garnish with fresh raspberry on rim.

Carr’s Cider and Greylock Gin, available at Domaney’s in Great Barrington and Kelly’s in Dalton.

Bug Hill Farm Raspberry Shrub is available at the G.B. Farmers Market and on their website, bughillfarm.org

Drink Responsibly!

Photo courtesy of Carr’s Ciderhouse

Pot Roast with the Leaheys

Pot Roast Meaty soup bones, chuck steaks, short ribs and shanks are ideal cuts for slow cooking. While grass-fed meat may cook differently from corn-fed meat, recipes are easily available online.

The Leaheys chose a beef chuck roast, bone in, for this recipe. After searing the meat in a Dutch oven, garlic, onions, parsley, thyme and bay leaves are added. The ingredients are generously covered with beef broth, with a bit of tomato paste stirred into the broth, then cooked with the pot covered for about 4 hours.

Brisket – The Quest for Tenderness: LUNCHEON ON THE GRASS

Adapted from a recipe; Braised and Smoked Brisket: Barbecued Brisket Sandwiches with Firecracker Sauce by Chef David Page, Shinn Estate Vineyards, former owner of Home, as published in The Brisket Book: A Love Story with Recipes, by Stephanie Pierson

Thinly sliced and slathered with barbecue sauce, this is the perfect brisket any time of the year. And the meat tastes terrific even before smoking, so if you don’t have a grill handy, you can still enjoy it.

Serves 8

  • 2 tablespoons coarsely ground coriander
  • 2 tablespoons coarsely ground cumin
  • 2 tablespoons coarsely ground yellow mustard seed
  • 2 tablespoons hot paprika
  • 1 tablespoon ancho chile powder
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon kosher salt
  • 1 teaspoon dried ginger
  • 1 (5-pound) beef brisket, trimmed
  • 2 cups diced yellow onions
  • 2 tablespoons minced garlic
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons dark brown sugar
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons soy
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Jo’s Apple Torte

Mom's Apple Pie

Mom's Apple Pie

Our family loves cheesecake and we love apple pie. So way back when, my mom, Jo—who tends to be piecrust challenged—decided to do away with the frustration of a rolled pie dough and combined her cheesecake acumen with apples to create the simplest and most delicious winner. Try it—it will impress your friends and your taste buds!!

CRUST

  • 1 cup flour (substitute almond meal for gluten-free version)
  • 1⁄3 cup sugar
  • ½ teaspoon vanilla
  • 1 stick butter, chilled and cut into small pieces

CREAM CHEESE FILLING

  • 2 (8-ounce) packages of cream cheese at room temperature
  • ½ cup sugar
  • 1 teaspoon vanilla
  • 2 eggs at room temperature

APPLES

  • 2 large tart apples such as Rhode Island Greenings, peeled, cored and sliced
  • ¼ cup sugar
  • ½ teaspoon cinnamon
  • ½ teaspoon vanilla
  • 1⁄3 cup chopped walnuts

Preheat oven to 350°.

Combine flour, sugar, vanilla in a bowl and then cut in the butter until … Read the rest

Red Lion Inn Apple Pie

Red Lion Apple Pie

Red Lion Apple Pie

President Calvin Coolidge said he never ate anything half as good as the pork apple pies his stepmother made. One hopes he and Mrs. Coolidge tried the Red Lion Inn apple pie on one of their visits. We bet it’s every bit as good as his mom’s.

Yields 1 pie

  • 5 pounds McIntosh apples, peeled, cored and sliced (If McIntosh are not available, substitute another tart apple such as Cortland.)
  • 1 cup plus 1 tablespoon sugar
  • 2 teaspoons ground cinnamon
  • Crust for a two-crust pie (recipe follows)
  • 1 tablespoon butter
  • 1 egg
  • 1 tablespoon milk

Preheat oven to 375º.

Place apples in a large bowl. Combine 1 cup of the sugar and the cinnamon and add to the apples. Toss until well mixed.

Fill the unbaked pie shell with the apple mixture, and dot with the butter. Fit the top crust over the filling, and crimp the top and bottom … Read the rest

Lisa Newmann’s Accidental Apple Pie

Apple Pie
Photo courtesy of Carole Murko

CRUST (pâte brisée)

  • 2 cups unbleached all-purpose flour
  • 2 tablespoons sugar
  • ½ teaspoon salt
  • 2 sticks chilled unsalted butter
  • 2 tablespoons ice water

Blend flour, sugar, salt and butter (by hand or in a food processor); add the ice water and shape the dough into a ball. Flatten the ball and press into a fluted pie plate.

TOPPING (make it and chill it)

  • ½ stick unsalted butter, softened
  • ½ cup brown sugar (or a mix of white and brown)
  • 2 tablespoons flour
  • 1 teaspoon cinnamon

Preheat oven to 350° F.

FILLING

  • 2⁄3 cups sugar
  • 3 tablespoons flour
  • 1½ cups sour cream
  • 1½ teaspoons ginger
  • 2 tablespoons pure vanilla extract
  • 1 egg plus 2 whites
  • 5 Granny Smith apples, peeled and thinly sliced

In a large bowl, mix together the sour cream, sugar, salt, spices, eggs and flour. Add the sliced apples and toss carefully. Place … Read the rest

Klara Sotonova’s Apple Strudel

Apple Strudel dough

FILLING

3 pounds apples, peeled and diced

2 tablespoons lemon juice

2 cups sugar, divided use

½ cup raisins

1⁄3 cup walnuts, chopped

¼ cup breadcrumbs

1 teaspoon lemon zest, grated

1 teaspoon cinnamon

Cut the apples into small dice. Mix with the lemon juice and 1 cup of the sugar.

Let stand for 30 minutes while preparing the pastry.

Drain the apples very well. The sugar will have drawn out juice that, if left in the filling, will make the bottom of the strudel soggy.

Mix the apples with the remaining ingredients

PASTRY

1¼ cups bread flour

¾ cups water

¾ teaspoon salt

1 egg

2 teaspoons vegetable oil

Mix all ingredients into a smooth dough. The dough will be very soft. Coat dough with oil and place on an oiled sheet pan. Rest dough for 1 hour at room temperature.

Dust surface with flour for rolling. We like … Read the rest

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