Ingredients and Cooking Instructions

Need cooking instructions for our homemade foods? Find them all
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Please note that we are
currently updating our ingredients listings. All recipes are made from scratch.
No bottled or packet seasonings are used. We do not use high fructose corn
syrup, refined products or hydrogenated oils.

Recipe Tip ... one of our customers wrote in suggesting that when you're using a
great cookbook (like The Inn @ Little Washington Cookbook written by
Patrick O'Connell, one of the great chefs in the country) you use our Fields of
Athenry chicken stock as a base. Not a bad idea! (Thanks for the tip, M.J.,
hope your Inn at Little Washington Veal Medallions with English Peas, Country
Ham and Fettucine was a hit!)

Recipe for Fields of Athenry's New

Vital Choice Salmon & Halibut (So Simple! So Healthy!)

Brush individual fish portions with olive oil and sprinkle with
salt and pepper.

Baked at 300 for about 12 minutes.

(That's it? Yes, that's it!)

 

Favorite Lamb Recipe

Ingredients:

-Fields of Athenry
butterfly leg of lamb or top round

-Amish butter, salted
(available at FOA)

-1 Tbs. pork lard

-Rosemary

-Thyme

-Oregano

-Premier Pink Salt
(available at FOA)

-Mom’s Seasoning
(available at FOA)

-Sliced mushrooms

-Diced onions

-3/4 cup Harvey’s
Bristol Cream Sherry

Cooking Instructions:

-Preheat convection oven
to 350°

-In heavy skillet, melt
slab of Amish butter and pork lard

-Throw in a good amount
of Rosemary, Thyme, Oregano, Premier Pink Salt, and Mom’s Seasoning

-Keep skillet hot and
sear the lamb

-Once the lamb is good
and brown place it on shallow baking pan and place in oven for 20-30 minutes.
You want the lamb to be bright pink in the middle, do not over cook.

-While lamb is cooking
add onions, mushrooms, and Harvey’s Bristol Cream Sherry to hot skillet and
sauté

-Once the lamb is
cooked, slice and drizzle with the “gravy” you have made in the skillet.

Serve with peas and
carrots, wild rice and apples or a fresh garden salad and you have a perfect
lamb dinner!

Top Round Lamb Recipe

Ingredients:

Marinade:

½ cup Orange Juice

1 cup white wine

3 cloves minced garlic

2 teaspoons fresh
Thyme or 1 teaspoon dried Thyme

2Tbsp fresh Rosemary
or 1 Tbsp dried Rosemary

¼ teaspoon fresh
ground pepper

2 Tbsp Olive Oil

Mix ingredients well

Place the marinade in
a bag with the lamb and let refrigerate. The longer the lamb marinates the
better.

Cooking:

Preheat oven to 350°.
Remove lamb from marinade and place on an oven pan. All ovens are different so
cooking times may vary. Suggested time is around 20-30 minutes. You do not want
to overcook the lamb. The center is to be pink. When finished cooking, remove
from pan, slice and serve.

This lamb goes great
with wild rice and also some sautéed onions and mushrooms!

http://www.elise.com/recipes/archives/001720roast_leg_of_lamb.php

**Recipe for Roasted
Heritage Turkey**

By Sandra Kay Miller

Besides the fact that most old fashion Heritage turkeys are also raised the old
fashioned way -- with plenty of grass and sunshine -- they need to be cooked
quite differently than their modern, factory-farmed counterparts. This tried
and true recipe (which serves 10-12 people) will make the best of your Heritage
bird this year.

Ingredients:

- 15-pound fresh heritage turkey at room temperature

- Kosher or sea salt & fresh ground pepper

- 4 cups giblet broth (see recipe below)

- Rosemary Maple Butter (see recipe below)

- Oiled parchment paper

Directions:

1. Rub turkey inside and out with salt and pepper.

2. Loosen the skin
around the breast with your fingers and insert Rosemary Maple Butter between
the meat and the skin as well as on the inside of the bird's cavity.

3. Set bird in deep
roasting pan. Use a wire rack to lift the bird off the bottom of the pan.

4. Add the giblet broth to the bottom of the pan. Using a sheet of oiled
parchment paper, tent the roasting pan with the oiled parchment paper. Any type
of cooking oil can be used. Brush it on both sides with a pastry brush. The
parchment paper is easily affixed to the roasting pan with a strip of foil on
each end or you can use clean, oiled wooden clothespins. Remove parchment paper
and the last 30 minutes of cooking to develop a crispy, golden skin.

5. Pre-heat oven to 425F-450F. Roast the bird until the thigh temperature
reaches 140F-150F. Let the bird rest 10-15 minutes before carving to let the
juices settle.

A word about basting

Quick roasting at high temperatures means the oven temperature needs to be
maintained and frequent basting defeats that purpose. By adding butter under
the skin, the bird is self-basted. Baste the bird when you remove the parchment
tent. If there is not enough liquid for basting, add either more water or wine.

Giblet Broth

- 2 cups white wine (a deep, oaky chardonnay lends a wonder taste)

- 2 cups water

- Giblets & neck

- Bay leaf

Simmer everything in a
small saucepan for 15 minutes. Discard bay leaf and neck. Giblets can be
discarded if they aren't your type of thing or they can be finely chopped and
added to the broth.

Rosemary Maple Butter

- 1/2½ pound butter

- 1/2½ cup pure maple syrup

- 1 tablespoon fresh minced rosemary

Bring butter to room
temperature and whip all ingredients together.

Sandra Kay Miller raises pastured heritage turkeys on her farm in Pennsylvania.
She owned a catering business, a deli and was a chef for a historic hot springs
restaurant in southern California. Sandra has contributed to several cookbooks
and frequently wrote for the Los Angeles Times Food Section. Her goal is to now
raise the quality of food she has had the fortunate opportunity to be exposed
to over the last 25 years. Sandra is listed at LocalHarvest.org under Painted
Hand Farm in Newburg, PA.

**Important notes about
cooking Heritage Turkeys**

Most heritage turkeys
are sold fresh. Either fresh or frozen, bring the bird to room temperature
before cooking.

Roast heritage turkeys
in a hot oven pre-heated to 425F-450F and cook until an internal thigh
temperature of 140F-150F is reached. Don't let the tip of the thermometer touch
the bone. (Note: The USDA recommends turkeys be cooked to 160F-180F, but these
temperature will dry out a heritage turkey. Heritage birds are much more free
of disease and bacteria, unlike commercially raised birds, and do not need
extreme temperatures to make them safe for consumption)

Cook any stuffing first
and put inside the heritage turkey before roasting. Due to the reduced cooking
time, stuffing won't become fully cooked. Alternatively, try adding a quartered
orange, apple and/or pear inside the cavity instead of stuffing.

Let the roasted bird
rest 10-15 minutes before carving.

Fields of Athenry Trade
Recipe

Grandma's Corn Pudd'in

Casserole Dish and Pyrex pie pan deep enough to put HOT water in the pie pan to
set the

Casserole dish into. This is called a water bath and sets the pudd'in into
custard.

So you will be setting one dish into the other when placing into oven, finished
when the custard is formed. Grandma always gives it a good shake - if watery,
not done!

Ingredients:

3 Cans 11oz. Organic White Shoe Peg Corn (drain)

3 Eggs

1/3 cup sugar

3 cups or less milk (such a typical Grandma measurement! )

Fresh Nutmeg

3 Tablespoons Fields of Athenry Amish Butter if desired (we do!)

Pre-heat oven 350 degrees

Mix eggs & sugar
together until real fluffy and light in color,

add milk and pour over corn and salt and pepper to taste.

Add 3 Tablespoons butter, if desired (cut in small squares or dabs and place
around)

Grate Nutmeg on top to cover

Bake in water bath 1 and 1/2 hour or more until custard is firm

Fields of Athenry Trade Recipe

Loose Lamb Sausage Dressing

(Stove Top)

Ingredients:

1 Box Seeds of Change Seven Whole Grain Pilaf Blend (USDA Organic)

(Can substitute with any grain or rice mixture you would like)

1 Pound Loose Lamb Sausage (Fields of Athenry Farm/FOA)

2 and ¾ Cups FOA Chicken Stock (Mom's Liquid Gold)

½ Cup Unsalted Amish Butter (FOA)

1 Large Sweet Onion - finely diced

1 Small Stalk Celery - finely diced

2 Cups Red Grapes - quarter grapes

2 Granny Smith Apples - finely diced

1 Bunch Italian Parsley - chopped

1 - 5quart or larger pot

Sautee butter and onions, then add rice or grains - cook for about 10 minutes -

Then add Chicken Stock and simmer with lid on for about 45 minutes or until
done.

( if you use rice follow your own recipe for cooking time )

In a separate large skillet:

Cook up Loose Lamb Sausage until barely pink, drain off fat.

Add Sausage, Celery, Grapes, Apples and Parsley to Onions and Grains or Rice
after the grains are finished cooking. Then let simmer on low 5 - 10 minutes or
to the tenderness or crispness you like the fruit and celery.

Turkey Recipe: We keep ours simple.

Ingredients:

Fields of Athenry Free Range Heritage Turkey

3 Onions

Amish Butter Salted(available at FOA)

Thyme, Rosemary, Oregano, Basil

Pre-heat oven 500 degrees;

1.Make a butter paste with all the herbs

Loosen up skin on breast of turkey and load in the butter, slathering all up
under the skin.

2. Peel and quarter 3 onions and place inside and around turkey

Place bird in oven, let roast at 500 for about 10 minutes and then turn temp
down to 350 degrees. Keep your nose on , if you smell the bird cooking too
much(burning) turn the temp down sooner!

Roast according to the size of the bird. There are many recipes, I just prefer
our simple one, choosing to enjoy the complete flavor of the meat.

Favorite Lamb Recipe

Ingredients:

-Fields of Athenry
butterfly leg of lamb or top round

-Amish butter, salted (available
at FOA)

-1 Tbs. pork lard

-Rosemary

-Thyme

-Oregano

-Premier Pink Salt
(available at FOA)

-Mom’s Seasoning
(available at FOA)

-Sliced mushrooms

-Diced onions

-3/4 cup Harvey’s
Bristol Cream Sherry

Cooking Instructions:

-Preheat convection oven
to 350°

-In heavy skillet, melt
slab of Amish butter and pork lard

-Throw in a good amount
of Rosemary, Thyme, Oregano, Premier Pink Salt, and Mom’s Seasoning

-Keep skillet hot and
sear the lamb

-Once the lamb is good
and brown place it on shallow baking pan and place in oven for 20-30 minutes.
You want the lamb to be bright pink in the middle, do not over cook.

-While lamb is cooking
add onions, mushrooms, and Harvey’s Bristol Cream Sherry to hot skillet and
sauté

-Once the lamb is
cooked, slice and drizzle with the “gravy” you have made in the skillet.

Serve with peas and
carrots, wild rice and apples or a fresh garden salad and you have a perfect
lamb dinner!