Overlook Farm

There is beauty in simplicity, and Jennifer and Cody’s wedding was simply - beautiful. Wed at Rackheath House at the spot where two towering silver maple trees are joined, this elegant bride chose a classic afternoon ceremony followed immediately by a garden tea party among the mid-September blooms of Rackheath’s extensive garden.  Sweet and beautiful describes Jennifer and her wedding celebration. Guests visited on the patio or sat at one of the many tables dotting the lawn and scattered throughout the
garden.

Here is a sneak preview of the Beaujolais Nouveau dessert course, enjoy.

1 cup fresh sliced pears
1 cup dried cranberries
1 cup brandy
1/2 teaspoon cinnamon
3 eggs
1 cup milk
3/4 stick butter, melted
1/2 cup sugar
1/3 cup flour
1 teaspoon vanilla extract
1/4 teaspoon salt
1 teaspoon sugar
1/8 teaspoon cinnamon

Preheat oven to 325°F. Butter a cast iron skillet.

Combine pears, cranberries, brandy, & cinnamon - cook slowly until reduced to a syrup for 18-20 minutes.

Combine eggs, milk, butter, sugar, flour, vanilla, & salt - pour over fruit, then sprinkle with sugar & cinnamon.

Bake 40-45 minutes - until beautifully “puffed”.

This is one of my favorite dishes to make this time of year. Fresh seasonal apples take a break from desserts and enter this savory blend.

1/2 cup apple cider
3 1/2 pounds boned chicken thighs with skin, cut into 1-inch pieces
1 tablespoon plus 1 teaspoon kosher salt
2 teaspoons freshly ground black pepper
2 tablespoons minced fresh sage
1/4 teaspoon ground ginger
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
3 ounces dried apples, cut into 1/4 -inch dice (you will have about 1 cup)
1/2 cup finely diced onion

1. Bring the cider to a boil, then reduce to a good simmer. Cook until the cider reduces to one-fourth cup, 6 to 8 minutes. Remove from the heat and refrigerate until chilled.

2. Combine the chicken with the salt, black pepper, sage, ginger, cinnamon and nutmeg. Cover the bowl and place the chicken in the freezer about 30 minutes.

3. Grind the chicken with a three-eighths-inch grinding plate into a large bowl set over an ice bath. Once the chicken is ground, stir in the reduced cider, diced apples and onion. Knead and squeeze the mixture until well blended.

4.  Portion 8 sausage patties (each about one-half pound).  Alternatively, stuff the sausage into the casing, following manufacturer’s instructions for the sausage stuffer; tie into 5-inch links. Refrigerate the sausage up to 2 days, or freeze up to 2 months.

If it is “good luck to rain on your wedding day,” then Meredith and Preston are very lucky. Lucky because, well…it rained!  And, lucky because the rain held off (just barely!) until the outside ceremony had concluded.  Taking advantage of the beautiful grounds at and around Rackheath House, where the ceremony was held, this beautiful bride and her handsome groom were fortunate to have planned to have the photographs taken before the ceremony.  The staff at Overlook Farm was able to quickly move their wedding reception from the Courtyard to inside The Station restaurant for their evening celebration. More luck - Meredith and Preston were also lucky to have found one another,  they even look like they belong together!

Kettle corn, vintage plates, cowboy boots, red suspenders, apple pie, cherry pie, and fireworks in an Indian Summer night sky - this “Country Fair”  wedding was a perfect theme for this very creative bride and groom. Sarah and Kyle (ok, mostly Sarah) designed every last detail of their one-of-a-kind wedding. From the boutonnieres, to the bridesmaids dress, to the very playful photo booth and festive flag banner - no detail was left unexplored. The brides unique and charming sense of style, a blend of vintage and “hip,” was carried throughout the day. Working closely with the couple, the chef created a ‘blue ribbon’ menu of a bbq sampler, country greens, corn bread, and more. In addition, the staff designed a “farmer’s market” salad bar served from an actual farm stand.  The specially created Blueberry Mojitas (using berries from the farm) were a hit.
This “best of show” day was one we will never forget!

Apple Spice Cupcakes

1 1/2 cups unsalted butter, at room temperature
3 cups sugar
2 T light molasses
6 large eggs
3 cups cake flour
1 1/4 t. baking soda
1/4 t. kosher salt
2 T ground cinnamon
2 t. ground allspice
1 t. ground nutmeg
1 t. ground ginger
1 c. sour cream
3 tart baking apples (Jonathan, Macintosh, Granny Smith), peeled and shredded (about 1 1/2 cups)
1 T vanilla
1 T grated fresh ginger

Preheat oven to 350 degrees and line muffin tins with paper liners (approx. 18 medium sized cupcakes).

Cream the butter and sugar on medium-high speed of an electric mixer until light and fluffy, about 3 minutes.  Scrape down bowl and add molasses.  Add the eggs, one at a time, beating between each addition.

In a medium bowl, stir together the flour, baking soda, salt and ground spices to blend.

Add the flour mixture and sour cream alternately to the batter, starting and ending with the flour mixture.  This can be done on low speed and beat just until the ingredients are combined.  Stir in the grated apple, vanilla and ginger.

Spoon the batter into muffin pans lined with paper cups, 2/3 full.  Bake 20-25 minutes until cupcakes spring back lightly and toothpick inserted in the middle comes out clean.  Let cool.

When cool, ice with a basic vanilla buttercream icing.

Salted Caramel Sauce

1/4 c water
1 cup plus 1 T sugar, divided
2 T glucose syrup
1/2 cup heavy cream, warmed to 100 degrees F
1/4 c cream fraiche or sour cream
1/2 t. fresh lemon juice
1/2 t. kosher salt

Combine water, 1 c. sugar and glucose syrup in a medium saucepan over high heat, being careful not to get any of the mixture on the sides of the pot.  Once the mixture boils, stop stirring.  The caramel with be very bubbly and VERY hot, so be careful.  When the temperature of the mixture reaches 300 degrees (use a candy thermometer), lower the heat to medium and continue cooking until temperature reaches 350 degrees.  Remove pan from heat.  Mixture should be a golden brown.  Let rest for 1 minute.  Add the warmed cream to the caramel.  It will bubble up vigorously.

Quickly wisk the creme fraiche, 1 T sugar, lemon juice, and salt into the caramel.  Cool to room temperature and drizzle iced cupcakes generously with caramel.

A little work, but the results are intoxicating!

Thanks to our Pasty Chef, Anne Croy, for sharing this amazing celebration of the season.