2 cups whole milk

1/4 cup olive oil

8 cups 1-inch cubes Cider Hill Farm sourdough

1½ cups whipping cream

5 large eggs

1 tablespoon chopped garlic

1½ teaspoons salt

¾ teaspoon black pepper

½ teaspoon ground nutmeg

12 ounces chevre, crumbled

2 tablespoons chopped fresh sage

1 tablespoon chopped fresh thyme

1½ teaspoons herbes de Provence

12 ounces smoked ham, turkey, or chicken, chopped

3  6½-ounce jars marinated artichoke hearts, drained, halved lengthwise (about 2½ cups)

1 cup (packed) grated Fontina cheese

1½ cups (packed) grated Parmesan cheese

Whisk milk and oil in large bowl.  Stir in bread cubes.  Let stand until liquid is absorbed, about 10 minutes.

Whisk cream and next 5 ingredients in another large bowl to blend.  Add goat cheese.  Mix herbs in small bowl to blend.

Place half of bread mixture in 13x9x2 buttered baking dish.  Top with half of meat, artichoke hearts, herbs and cheese.  Pour half of cream mixture over.  Repeat layering with remaining bread, meat, artichokes, herbs, cheeses and cream mixture.  (Can be made 1 day ahead.  Cover and chill.)

Preheat oven to 350ºF.  Bake uncovered until firm in center and brown around edges, about 1 hour.

CRÈME BRÛLÉE FRENCH TOAST

½ c. unsalted butter

1 c. packed brown sugar

2 T. corn syrup

1 loaf Cider Hill Farm Anadama or other white bread

5 large eggs

1½  c. half-and-half

1 tsp. vanilla

2 tsp. Grand Marnier

¼  tsp. salt

In a small heavy saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring, until smooth.  Pour into a 13x9x2-inch baking dish.  Cut six 1-inch thick slices from bread.  Trim crusts if it's a crusty bread.  Arrange bread slices in one layer in baking dish, squeezing slightly to fit if necessary.

   Whisk together eggs, half-and-half, vanilla, Grand Marnier, and salt until combined well and pour evenly over bread.  Cover and chill at least 8 hours and up to 1 day.

   Preheat oven to 350ºF.  Bring bread to room temperature before baking, uncovered, until puffed and edges are pale golden, 35-40 min.  Serve immediately -- you won't need any syrup!

SALMON, DILL & CREAM CHEESE SPREAD

1½ c. flaked, cooked salmon (about 6 oz.)

4 oz. cream cheese

1 T. fresh lemon juice

1 T. prepared white horseradish

4 oz. smoked salmon

2 T. chopped fresh dill

Combine first 4 ingredients in processor. Blend until just smooth, occasionally scraping down sides of work bowl. Add smoked salmon and dill. Using on/off turns, blend just until smoked salmon is finely chopped. Season to taste with salt and pepper and serve with Cider Hill Farm bread such as baguette, ciabatta, or pain de campagne.

GRILLED SOURDOUGH SANDWICH

Per sandwich:

2 slices Cider Hill Farm sourdough

Munster cheese

spicy pepper cheese

cream cheese

Dijon mustard

2-3 pieces thinly sliced turkey and/or ham

2 thin slices hard salami

thinly sliced onions, tomato, or pickle

Heat a heavy frying pan or griddle over medium heat.  While pan is heating, assemble sandwich.  Spread each slice of bread with cream cheese and Dijon mustard to taste. Place Munster cheese on one slice of bread and pepper cheese on the other.  Layer salami and turkey or ham on top and put the slices together.  Put about 1/2 T. butter in the pan and cook sandwich till browned on one side.  Place another 1/2 T. of butter on top of the sandwich, then turn it over.  Carefully lift the top slice of bread and add the tomato, pickle or onion.  Continue cooking until cheese is melted and bread is browned.  Serve immediately.

GOAT CHEESE & BASIL-STUFFED CHICKEN BREASTS

4 boneless, skinless chicken breast halves

4 oz. (½ c.)  chevre

2 green onions, thinly sliced

3 basil leaves, shredded, or 1 tsp. dried, crumbled

salt and pepper to taste

1 egg, lightly beaten

½ c. dry breadcrumbs

2 T. unsalted butter, melted

Mushroom-Wine Sauce

¼ c. unsalted butter

½ lb. mushrooms, sliced

¼ c. dry white wine

⅔ c. chicken stock

4 T. chilled unsalted butter, cut into 4 pieces

salt and pepper to taste

Preheat oven to 350ºF. Pound chicken between sheets of waxed paper to thickness of ¼".  Pat dry.  Combine cheese, green onions and basil, season with salt and pepper. Spread mixture over half of each chicken piece. Tuck ends in and roll into tight cylinders.  Tie with string to secure. Dip chicken in egg, allowing excess to drip into bowl. Roll in breadcrumbs and shake off excess. (Can be prepared up to 4 hours in advance up to this point.  Refrigerate until needed.)

   Place chicken in 8" square baking dish.  Pour 2 T. melted butter over. Bake until cooked through, about 20 min.

For sauce:  While chicken is baking, melt the ¼ c. butter in heavy large skillet over medium heat.  Add mushrooms and sauté until tender, about 8 min.  Add wine and boil 3 min.  Add stock and boil until liquid is reduced by half, about 6 min.  Remove from heat and swirl in 4 T. cold butter, 1 piece at a time.  Season sauce with salt and pepper.  Remove string from chicken.  Cut rolls crosswise into ½" thick slices. Fan on plates and pour sauce over.  Serve immediately.

CHEESY BISCUITS

Makes 6 large drop biscuits

1¾ c. all-purpose flour

½ tsp. salt

2 tsp. double-acting baking powder

1 tsp. sugar

½ tsp. baking soda

¼ c. margarine

1 c. shredded cheese, such as cheddar, colby-jack, pepper jack, or a combination or your choice

¾ c. buttermilk

    Preheat oven to 450ºF. Mix dry ingredients, then cut in margarine.  When pea-sized clumps begin to form, add the shredded cheese, then the buttermilk and mix just until blended -- don't overmix!  Overworking the dough will make biscuits tough.  Drop unto greased cookie sheet, making 6 large biscuits.  Bake 10-12 min. Serve warm.

NIÇOISE SALAD

Vinaigrette:

1/2 c. lemon juice, from 2-3 lemons

3/4 c. extra-virgin olive oil

1 medium shallot, minced (about 3 T.)

1 T. minced fresh thyme leaves

2 T. minced fresh basil leaves

2 tsp. minced fresh oregano leaves

1 tsp. Dijon mustard

salt and freshly ground pepper to taste

Salad:

4 large eggs

10 small new red potatoes (about 2 in. in diameter, about 1¼ pounds total),

      each potato scrubbed and quartered

salt and freshly ground pepper to taste

2 T. dry vermouth

2 medium heads Boston lettuce or Bibb lettuce, or other fresh greens,

    leaves washed, dried, and torn into bite-sized pieces (about 8 c. loosely packed)

2 6-oz. cans olive-oil packed tuna, drained

3 small vine-ripened tomatoes (about 14 oz.), each cored and cut into eighths

1 small red onion (about 4 oz.), sliced very thin

8 oz. fresh green beans, stem ends trimmed and each bean halved crosswise

1/4 c. niçoise olives (don't use canned olives)

10-12 anchovy fillets (optional)

2 T. capers, rinsed

1. For the vinaigrette: Whisk lemon juice, oil, shallot, thyme, basil, oregano, and mustard in medium bowl; season to taste with salt and pepper and set aside.

2. For the salad: Place eggs in small saucepan, cover by 1 inch with cold water, and bring to boil over high heat. Remove pan from heat, cover, and let stand 10 min. Meanwhile, fill medium bowl with 1 quart water and 1 tray ice cubes. With slotted spoon, transfer eggs to ice water; let stand 5 min. Peel eggs and quarter lengthwise; set aside (reserve ice water).

3. Meanwhile, bring potatoes and 4 quarts cold water to boil in large Dutch oven or stockpot over high heat. Add 1 T. salt and cook until potatoes are tender when poked with paring knife, 5-8 min. With slotted spoon, gently transfer potatoes to medium bowl (do not discard boiling water). Toss warm potatoes with vermouth and salt and pepper to taste; let stand 1 min. Toss in 1/4 c. vinaigrette; set aside.

4. While potatoes cook, toss lettuce with 1/4 cup vinaigrette in large bowl until coated. Arrange bed of lettuce on very large, flat serving platter. Place tuna in now-empty bowl and break up with fork. Add 1/2 c. vinaigrette and stir to combine; mound tuna in center of lettuce. Toss tomatoes, red onion, 3 T. vinaigrette, and salt and pepper to taste in now-empty bowl; arrange tomato-onion mixture in mound at edge of lettuce bed. Arrange reserved potatoes in separate mound at edge of lettuce bed.

5. Return water to boil; add 1 T. salt and green beans. Cook until tender but crisp, 3-5 minutes. Drain beans, transfer to reserved ice water, and let stand until just cool, about 30 seconds; dry beans well on triple layer of paper towels. Toss beans, 3 T. vinaigrette, and salt and pepper to taste in now-empty bowl; arrange in separate mound at edge of lettuce bed.

6. Arrange reserved eggs, olives, and anchovies (if using) in separate mounds at edge of lettuce bed. Drizzle eggs with remaining 2 T. dressing, sprinkle entire salad with capers (if using), and serve immediately with crusty Cider Hill Farm baguette or ciabatta.
 

CIABATTA BLT

2 medium tomatoes, sliced thin

½ tsp. salt

1 T. extra-virgin olive oil

1 T. balsamic vinegar

1 loaf Cider Hill ciabatta

1⅓ c. packed fresh basil

⅓ c. mayonnaise

2 tsp. fresh lemon juice

1 garlic clove, minced

⅛ tsp. hot sauce

8 slices bacon, cooked until crisp, drained and crumbled

4 romaine leaves

8 oz. fresh mozzarella, sliced thin, or  chevre

Place tomato slices on several layers of paper towels and sprinkle with 1⁄2 teaspoon salt. Let sit for 15 minutes, then press with additional paper towels to extract excess moisture. Mix oil and vinegar together in small bowl. Slice bread in half horizontally and use fingers to remove and discard all but 1⁄2 inch of interior crumb.

   Puree 1 cup basil, mayonnaise, lemon juice, garlic, hot sauce, and 1⁄4 teaspoon salt in blender or food processor until smooth, stopping to scrape down sides several times. Spread basil mayonnaise on both cut sides of bread. Sprinkle bacon on bottom half of bread and place romaine on top of bacon. Shingle tomatoes and mozzarella alternately over romaine and drizzle with oil and vinegar mixture. Place remaining 1⁄3 cup basil in single layer on top and replace top half of bread. Cut crosswise into 2-inch sandwiches. Serve with plenty of napkins to mop up the dribbles!

COUSCOUS WALNUT SALAD

3 oz. julienned dried tomatoes

8 oz. crumbled feta cheese

8 oz. black Mediterranean olives, pitted and coarsely chopped

1 bunch green onions, scallions, or chives, coarsely chopped

1 small clove garlic, very finely minced

grated rind of one orange (about 2 T.), plus the juice -- 2 T. of frozen orange juice concentrate works, too

½ c. very finely minced parsley

¾ c. extra virgin olive oil

1 T. red wine vinegar

one 10-oz. package couscous, plain or roasted garlic flavor

6 oz. chopped walnuts, lightly toasted

Combine everything except couscous and walnuts in a large glass bowl.  Mix well and let stand at room temperature for at least one hour.

Prepare the couscous according to package directions.  Turn out cooked couscous onto flat baking sheet to cool for about 10 min.

In large nonstick skillet, heat walnuts over medium-high heat.  Cook and stir (watch carefully as they burn easily) until golden and fragrant.

Combine cooled couscous with dressing and sprinkle with walnuts.

ONION SOUP GRATINÉE

2 T. oil

1 T. butter

1½ lbs. onions, peeled and thinly sliced (about 5  c.)

1 tsp. minced fresh thyme, or ½ tsp. dried

salt and freshly ground pepper to taste

5 c. hot chicken stock or broth

¼ c. red or white wine

For each crock of gratinée:

3 or 4 slices of Cider Hill Farm baguette or Herb & Cheese bread, about ¼ in. thick and cut diagonally

2-2½ oz. Gruyère or Emmentaler cheese, grated (about ¾ c.)

Melt the butter with the oil in a heavy 3-4 qt. saucepan or Dutch oven.  Add the onions, thyme and ½ tsp. salt to the pan, mix well and cook, covered, about 10 min., stirring occasionally. When the onions are tender, uncover the pan and continue to cook them another 20-25 min., stirring frequently until they are dark brown and caramelized.

   Stir in the hot stock or broth, scraping up any browned bits on the bottom of the pan, and bring to a boil. Taste and adjust the seasonings and add the wine. Cover and simmer about 10 min.

To make gratinée:

Croutons:  toast a dozen or so bread slices on a baking sheet in a 400ºF oven, until crisp and starting to color, about 10 min.

   Place individual crocks on a baking sheet.  Place croutons (whole or broken into large pieces) in the bottom of each crock and sprinkle with about 2 T. of grated cheese over croutons in each. Ladle a cup or so of hot soup in each crock, filling to about ¼ in. of top.  Use the rest of the cheese to make a mound on each crock, covering the surface completely.

   Place the baking sheet in the oven (still at 400ºF) and bake 30-40 min., until the cheese is a dark golden brown and has formed a crust over the soup. Serve immediately.

HERB BREAD STUFFING

Dry the bread ahead of time by cutting ½" thick slices and leaving them out on cooling racks overnight. Cut into cubes the following day and allow to dry overnight again.  You can also dry the slices in a 225ºF oven for 30-40 min., then cubing.  If you want to use the stuffing in a turkey, reduce broth to 1 cup.

8 T. melted unsalted butter

1 small onion, chopped

4 celery ribs, diced

½ tsp. dried sage

½ tsp. dried thyme

½ tsp. dried marjoram

½ c. minced fresh parsley leaves

½ tsp. freshly ground black pepper

12 c. dried ½" cubes from 1 Cider Hill Farm Herb & Cheese loaf

     (use a little white bread if necessary to make 12 c.)

2 c. low-sodium chicken broth

3 large eggs, lightly beaten

salt to taste

Adjust oven rack to center position and heat oven to 400ºF. Heat butter in large skillet over medium-high heat until fully melted; pour off 2 T. butter and reserve. Return skillet to heat; add onion and celery and sauté, stirring occasionally, until translucent, about 8 min. Stir in sage, thyme, marjoram, parsley, and black pepper and cook until just fragrant, about 1 min. longer. Turn onion mixture into large mixing bowl. Add bread cubes, stock, eggs, and salt and toss gently to distribute dry and wet ingredients evenly. Turn mixture into buttered 13x9" baking dish, drizzle with reserved melted butter, cover tightly with foil, and bake until fragrant, about 25 min. Remove foil and bake until golden brown crust forms on top, 15 to 20 min. longer. Serve warm.

MARINATED FETA

Makes about 2½ cups

1¼ c. extra-virgin olive oil

1 med. shallot, sliced thin

1 T. minced fresh oregano

1 tsp. grated lemon zest (from 1 lemon)

¼ tsp. red pepper flakes

8 oz. feta, cut or crumbled into ½" cubes

Cook 1 c. of the olive oil, shallot, oregano, lemon zest and red pepper flakes in small saucepan over low heat until shallot is soft, about 20 min. Stir in feta, cover pan and let sit till cooled to room temperature, about 1½ hrs. Add remaining ¼ c. oil, stir and serve with slices of baguette or ciabatta, or cover and refrigerate.  Will keep about  a week (bring to room temperature before serving).  Any leftover oil is good for dipping or using in recipes, especially with pasta or in vinaigrette.

ANTIPASTO PASTA SALAD

Serves 6 to 8 as a main course

2 T. red wine vinegar

¼ c. extra-virgin olive oil

1 lb. rotini or bowtie pasta, cooked, rinsed in cold water and drained

1 (12-oz.) jar marinated artichokes, drained and chopped

1 (12-oz.) jar roasted red peppers, drained and cut into ¼" strips

8 oz. feta, crumbled

½ lb. thinly sliced hard salami, cut into 1" pieces

½ c. Kalamata or other brine-cured black olives, pitted and chopped

1½ c. loosely packed fresh flat-leaf parsley leaves

Whisk together red wine vinegar and olive oil. Add remaining ingredients and toss to combine.  Season with salt and pepper. Serve at room temperature.

BREAD SALAD

Serves 4

1 Cider Hill Farm day-old baguette, crusts removed and cut or torn into 1" cubes

   for about 6 cups

½ c. extra-virgin olive oil

3 T. red wine vinegar

2 large ripe tomatoes, seeded and cut into medium dice

½ red onion, sliced paper-thin

2 T. coarsely chopped fresh basil leaves

2 tsp. fresh oregano leaves

1 T. minced fresh parsley leaves

½ tsp. salt

¼ tsp. ground black pepper

Place bread cubes in shallow bowl.  Mix oil, vinegar, onion and half of herbs into medium bowl.  Let stand about 10 min. for flavors to blend, then add the bread and remaining herbs and toss well.  Season with salt and pepper to taste.  If bread still seems dry, sprinkle with 1 or 2 T. water to moisten. Serve immediately.

POTATO & SMOKED SALMON GRATIN with CHEVRE

Serves 4-6

8 oz. smoked salmon, skin removed and flaked

2 lb. potatoes, with or without peels, thinly sliced

½ medium onion, chopped

2 large garlic cloves, minced

2 T. olive oil

¼ c. all-purpose flour

1 tsp. dried tarragon, or 1 T. minced fresh

1 tsp. salt

freshly ground pepper to taste

3 c. milk

8 oz. chevre

Preheat oven to 350ºF.  Cook potatoes in lightly salted water about 5 min. Drain and set aside. 

   Cook onion and garlic in olive oil until tender.  Stir in flour, tarragon, salt and pepper.  Add milk all at once, then cook and stir until thickened and bubbly. Remove from heat.

   Grease a 2½-3 qt. au gratin or baking dish.  Layer half of the potatoes, half the smoked salmon, half the sauce and 1/3 of the chevre; repeat.  Refrigerate remaining 1/3 of chevre to add at the end of baking.

   Cover and bake 35 min.  Uncover, top with remaining cheese and bake another 35 min., till potatoes are tender and top is nicely browned.  Let stand 10 min. before serving.

CROUTONS

My favorite breads for making croutons are baguettes, Herbs & Cheese, or Cracked Pepper Parmesan -- they're great for topping salads, soups,  just for snacking, or  crushed to top casseroles

1 loaf bread, cut into ½-¾" cubes

4 T. olive oil

4 T. butter

½ tsp. chili powder

1-2 garlic cloves, crushed and minced or roasted

Preheat oven to 425°F.

   Add the garlic to the butter and melt in microwave.  Add olive oil to butter, stir in chili powder.  Pour over bread cubes and toss to coat.  Spread in a single layer on a jelly roll pan and bake for 7-10 min.  Watch carefully -- it burns easily on the outside edges.

CHICKEN QUESADILLAS

1 boneless, skinless chicken breast, poached and shredded or use purchased

   roasted chicken breast

1/2 med. onion, chopped

1 jalapeño pepper, seeded and chopped, or less if desired

1/2 c. softened cream cheese

1/2 c. sour cream

1/2 c. chevre

1 T. (more or less to taste) taco seasoning

2 c. shredded pepper jack and/or cheddar cheese

8" flour tortillas

Mix together cream cheese, sour cream, chevre, taco seasoning, onion and jalapeño.  Mix in shredded chicken and cheese.  Spread tortilla with about 1/4 c. mixture, top with another tortilla and cook over med. heat on a griddle or frying pan till lightly browned, about 5 min.  Turn and cook till other side is lightly browned.  Cut into quarters with a pizza wheel and serve warm.

CREAMY FETA VINAIGRETTE

3 oz. feta cheese

2½ T. red wine vinegar

1 T. water

½ tsp. dried oregano, or  1½ tsp. fresh oregano

¼ c. plus 1 T. extra-virgin olive oil

kosher salt and freshly ground black pepper to taste

Pulse all ingredients except salt and pepper in a food processor or blender until smooth.  Season with salt and pepper. 

SPRING SALAD

3 c. cooked, cooled couscous, farro, or orzo

12 oz. asparagus

8 oz. sugar snap peas

12 oz. grape tomatoes, halved

½ c. chopped onion

6 T. chopped fresh dill

½ c. olive oil

¼ c. sherry wine vinegar

6-8 oz. crumbled feta cheese

Cook asparagus and snap peas in boiling salted water just until crisp-tender, about 3 minutes.  Drain. Mix oil and vinegar.  Toss all ingredients together, season with salt and pepper.  Serve at room temperature.