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Ingredients and Cooking Instructions
Need cooking instructions for our homemade foods? Find them all here, and download and print!
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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!)
Quail Egg Recipes
Spanish Quail Eggs
Two dozen hard boiled quailed eggs. In a skillet put one table-spoon of cooking oil, one onion cut fine and cooked until tender. Add one green pepper chopped fine, one can of cooked diced tomatoes, cook until vegetables are thoroughly done. In another skillet put a level tablespoonful of cooking oil, same amount of flour, when blended add one cup of milk. Then add to other mixture. Cut quail eggs in half long ways. Combine all ingredients in a baking dish. Set in 350 f preheated oven until thoroughly heated.
Quail eggs and rice
12 quail eggs. Beat eggs and 1/4 of milk then add about one cup cooked left over rice. Place one tablespoon of butter in non-stick pan. When melted pour mixture of quail eggs and rice in pan. Add a sprinkle of salt and pepper. Stir until cooked and serve immediately.
Cheese quail egg omelet
24 quail eggs. Beat eggs then add 4 tablespoons of milk. Place one tablespoon of butter in non-stick pan. When melted pour mixture in. Add a sprinkle of salt and pepper. Then add 1/4 pound of grated cheese. Brown omelet carefully, fold over and serve immediately.
Nutritional Information About Quail Eggs
Quail eggs are an abundant source of useful trace elements and vitamins. Their nutritional value is 3-4 times higher than that of chicken eggs. They contain 13% proteins while chicken eggs provide a bit more than 11%. Quail eggs contain 140 μg (micrograms) vitamin B1 compared to 50 μg in chicken eggs, and they contain twice as much vitamins A and B2. And quail eggs provide five times as much iron and potassium as chicken eggs. They also are richer in phosphorus and calcium.
Due to their amazing content, quail eggs are considered as a dietary food. The thing is quail eggs do not have “bad” cholesterol (LDL) and are very rich in “good” (HDL) cholesterol, so even seniors can eat them. Unlike chicken eggs, they do not cause allergy and diathesis.
(Source http://geniuscook.com/quail-eggs/)
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
**A Summer Salad Recipe
Adapted from Lidia's Italian-American Kitchen
(Alfred A. Knopf, 2001)
Serves 6
Ingredients
1 pound cherry tomatoes (the ones on the vine are the best), rinsed, dried, and cut in half
¼ cup extra virgin olive oil, plus more for drizzling
1 teaspoon sea salt, preferably coarse
Pinch of peperoncino (hot crushed red pepper)
4 cloves garlic, peeled
1 pound penne pasta
10 fresh basil leaves, shredded
½ pound bocconcini (bite-size fresh mozzarella; cut in half)
Method
Toss the tomatoes, olive oil, sea salt, and crushed red pepper together in a large bowl. Whack the garlic with the side of a knife and toss it into the bowl. Let marinate at room temperature, tossing once or twice, for 30 minutes. While the tomatoes are marinating, bring 6 quarts of salted water to a boil in an 8-quart pot over high heat. Stir the penne into the boiling water. Return to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until done, 10 to 12 minutes. Remove the garlic from the marinated tomatoes and toss in the basil. Drain the pasta, add it to the bowl, and toss well to mix. Check the seasoning, adding salt and more crushed red pepper if necessary. Gently stir in the bocconcini and serve.
**Recipe for Roasted Heritage Turkey**
By Sandra Kay Miller
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.
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.
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.
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
- 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
- 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. 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!
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.