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Inside Long Islands’ Farm to Table Life with Loaves and Fishes Farm Series Cookbooks

Inside Long Islands’ Farm to Table Life with Loaves and Fishes Farm Series Cookbooks

Izabela Jay

Acclaimed by New York Times as a spectacular representation of farm-fresh ingredients and “stunning photography” by Conor Harrigan, Loaves and Fish Farm Series Cookbooks has mastered the mouthwatering flavors with a monthly cookbook series.

Readily available farm-to-table recipes that could justly feed a king, and you’re craving to give it a try.

Author Sybille van Kempen spearheads the monthly farm series cookbook. Renowned for her role at Loaves and Fishes food store in Sagaponack, the Bridgehampton Inn and Restaurant, and the Loaves and Fishes Cookshop in Bridgehampton. For over 40 years, she’s served the Hamptons community by delivering smiles through her indulgent food and her passion for farm-to-table service.

Her new farm-to-table cookbooks titled the Loaves and Fishes Farm Series highlights local farm families on Long Island, their finest produce and the freshest ingredients. Her goal is to celebrate local farmers and encourage families to unite around the table at home with mouthwatering dishes made with love.

In the Loaves and Fishes Farm Series, you glimpse behind the scenes farm life and the harvests each farm produces. The Halsey Farm and Nursery entices us with its products for September. In contrast, in October, apples, and pumpkins roll in from The Milk Pail & Halsey Orchard. When November comes around, local farm Mecox Bay Dairy delivers exceptional ingredients to make your Thanksgiving feast standout.

It’s hard to decide which single recipe to recreate from the cookbook as all the options sound intriguing. For example, the cookbook features the Duck Pear Stew, Apple Cider doughnuts, Country Sausage Gravy & Cajun Fried Turkey. It’s a hard decision to make.

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After long deliberation, I choose a classic. A meal everyone would love to eat, especially when the season changes and every step you take echoes with crunches of fallen leaves. This recipe is also known as the classic Autumn scent. When you bake it, the air becomes aromatic and robust, as if you’d stroll into a pie shop. Have you figured it out yet?

The classic, the crucial Thanksgiving closer. THE PUMPKIN PIE. Be prepared as you start to bake; every inhale will tease your senses. It’ll cause you to drool as your stomach waits for a farm-to-table delight. Before you get started, notes from Licia Kassim Householder, the series co-author:

“This pie is a staple on any Thanksgiving table, but the addition of the brown sugar meringue takes this classic to another level with an added touch of elegance and flavor. For the meringue, make sure to whip the whites to soft peaks before slowly adding the brown sugar, to make a stiff and shiny meringue.”


Pumpkin Pie with Brown Sugar Meringue
 
From the Loaves & Fishes Farm Series Cookbook: Mecox Bay Dairy Makes one 9-inch pie
Author:
Ingredients
  • PÀTE BRISÉE
  • 1¼ cups all-purpose flour, plus more for kneading
  • ½ teaspoon kosher salt
  • 5 ounces (10 tablespoons) cold salted butter, cubed
  • 3-4 tablespoons ice water
  • PUMPKIN PIE FILLING
  • 1½ cups pumpkin purée
  • ½ cup packed light brown sugar
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon kosher salt
  • ¾ cup plus 1 tablespoon heavy cream
  • ½ cup whole milk
  • 1 large egg
  • 1 large egg yolk
  • BROWN SUGAR MERINGUE
  • 3 large egg whites
  • Pinch kosher salt
  • Pinch cream of tartar
  • ½ cup plus 1 tablespoon light brown sugar
Instructions
  1. PÀTE BRISÉE
  2. In the bowl of an electric mixer fitted with the paddle attachment, mix together the flour and salt until combined. Add in cold butter and paddle until a pebbly mixture forms. Add in enough water to bring the dough together (this will change from day to day depending on the weather). Knead the dough by hand until smooth on a lightly floured surface; roll out dough to about ¼ inch thickness to fit a 9-inch pie pan. Gently lower into dish, tuck the sides under, and crimp the edges with your fingers. Place into the freezer for 30 minutes while filling is prepared.
  3. PUMPKIN PIE FILLING
  4. Preheat the oven to 375 F degrees.
  5. Whisk together all ingredients in a medium bowl until smooth. pour filling into prepared pie shell and bake for 1 hour, until set. Cool to room temperature and top with meringue.
  6. BROWN SUGAR MERINGUE
  7. In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites on medium-high speed until soft peaks form. Add salt and cream of tartar. Slowly beat in sugar until all is absorbed, then crank speed to highest setting. Whip until meringue is glossy and firm. Place into a piping bag fitted with a star tip and pipe meringue onto the top of the pie, or dollop with a spoon. Torch the meringue peaks with a blowtorch, or place under the broiler for 3-4 minutes.
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