High Lawn Inspired Thanksgiving Dishes

Rosemary Compound Butter

With the holiday season quickly approaching, we at High Lawn thought we’d offer you some help in the kitchen by sharing some sweet and savory recipes created by our very own Chef Matt Schweizer.

Try one, or try them all!

And click the link in each recipe to purchase your High Lawn ingredients from our online shop.

Recipes you’ll find in this post:

  • Rosemary Compound Butter

  • Comanche en Croûte (in puff pastry)

  • High Lawn Blue Cheese Dressing

  • Chocolate or Eggnog Pot de crème

  • Butternut Bacon Berkshire Baby Cakes

Rosemary Compound Butter

The applications for this are literally too numerous to mention! Dolloped on a piece of grilled meat or poultry, slathered atop crusty freshly toasted bread , whisked into gravy giving it alluring depth and aromatics...the flavor combinations are fettered only by ones own imagination.

Ingredients:

Method:

  1. Leave butter on counter for 6 to 8 hours or overnight until very soft.

  2. Place butter in stand mixer with paddle attachment and whip on medium speed.

  3. While butter is whipping, mince rosemary very fine.

  4. Add minced rosemary to butter and mix for 2 more minutes.

  5. Store in fridge or on counter top.

Comanche en Croûte (in puff pastry)

Comanche en Croûte (in puff pastry)

This works well as a communal first course or a vibrant innovative center piece to a cheese board.

Ingredients:

  • 1 sheet puff pastry ( 10 inch square )

  • 1 Comanche Queen

    For the Egg Wash

  • 1 egg

  • 1/4 c. High Lawn Heavy Cream

Method:

  1. Preheat oven at 400°F.

  2. Place Comanche in the center of the puff pastry sheet.

  3. Brush edges of pastry with warm water.

  4. Fold puff pastry in a pinwheel pattern in on itself.

  5. Flip pinwheel over and place on an oiled sheet pan.

  6. Prick top of puffed pastry with a fork.

  7. Brush with egg wash.

  8. Bake at 400 degrees for 15 minutes.

High Lawn Blue Cheese Dressing

High Lawn Blue Cheese Dressing

While dressing a salad is the intuitive choice, try using this dressing as a sauce for grilled steak or roasted potatoes.

Ingredients:

Method:

  1. Combine all ingredients in stand mixer with whisk attachment.

  2. Mix until desired consistency.

Butternut Bacon Berkshire Baby Cakes

Butternut Bacon Berkshire Baby Cakes

This makes for a delightful side dish or perhaps a meal for breakfast or brunch. It’s also quite fun to watch how it puffs up as you pull it from the oven!

Ingredients:

  • 2 c. Small diced butternut squash

  • 7 strips bacon small diced

  • 2/3 c. High Lawn Milk, warm

  • 3 eggs, room temp

  • 1/2 c. All-purpose flour

  • 2 t. Salt

  • 1c. Wilde Field cheese

    Method:

  1. Preheat oven to 420 degrees.

  2. Render bacon in 10 inch pan.

  3. When bacon is crisp remove from pan.

  4. Add diced butternut squash to pan.

  5. Bake at 420°F for 20 minutes uncovered.

  6. While butternut squash is roasting combine eggs, milk , flour, and salt.

  7. Blend until smooth.

  8. Remove butternut add bacon back to the pan.

  9. Pour batter over the butternut and bacon. (mixture should bubble)

  10. Place pan back in oven uncovered for 20 minutes.

  11. Remove from oven. Top with Wild field cheese.

  12. Optional: Place back in oven for 2 minutes until cheese melts.

Chocolate and Eggnog Pot de crème; topped with cocoa powder (left) & cinnamon (right)

Chocolate or Eggnog Pot de crème

Less fussy than its elegant cousin the creme brûlée, it’s lovely on its own or with fresh berries.

Ingredients:

  • 1 1/4 c. High Lawn Chocolate milk / or 1 1/4 c. High Lawn Eggnog

  • 1/3 c. High Lawn Heavy cream

  • 1/4 c. Sugar

  • 3 Egg yolks

Method:

  1. Pre bake oven to 300°F.

  2. Combine chocolate milk (or egg nog) and heavy cream on medium heat.

  3. Whisk together sugar and egg yolks.

  4. Just as the cream mixture steams remove from heat.

  5. A tablespoon at a time whisk into sugar and egg mixture.

  6. After a quarter of the cream mixture has been added to the eggs.

  7. Take the mixture and pour it back into the pot on low heat cook until coats the back of a wooden spoon (nappe consistency) .

  8. Strain mixture; pour into 4oz baking vessels.

  9. Place in pan.

  10. Pour hot water half way up the baking vessels.

  11. Cover pan with Saran Wrap and bake for 30 to 45 minutes .

 

Excited to try out any of these recipes?

Make sure to take photos and tag us @highlawnfarm on Instagram. We can’t wait to hear and see how they came out!

Eat well and enjoy the company of friends and family. That’s really what this time of year is all about.

Happy Thanksgiving from the High Lawn Farm family.

 
Ruminations BlogHigh Lawn Farm