11th Annual Winter Market
When: 9 a.m.-3 p.m. Dec. 2 and 3
Where: Boulder County Fairgrounds Exhibit Building, Longmont
More info: bcfm.org
All of our seasonal markets are now closed, but there is still one more chance to say hello to your favorite farmers and stock up on all your local meats and vegetables, during the Winter Market at the Boulder County Fairgrounds Exhibit Building on Dec. 2 and 3 from 9 a.m.-3 p.m. It's also the perfect place to get your holiday shopping completed. There will be over 60 local artisans offering everything from woodwork creations to spectacular one-of-a-kind jewelry pieces.
Now that the first feast of the holiday season is behind us, we thought you could use a little inspiration as you plan your next few holiday gatherings. We have asked the farmers, ranchers and vendors of the Boulder County Farmers Markets to share some of their favorite holiday recipes with you.
Pumpkin Spiced Bourbon Cider and Party Punch
Get the party started with these two cocktail options from Vapor Distillery in Boulder.
Pumpkin Spiced Bourbon Cider
1 ounce Boulder Bourbon
1/2 ounce pumpkin king cordial
8 ounces hot apple cider
Cinnamon stick and orange slice for garnish.
Directions: Mix together all ingredients and garnish with cinnamon stick and orange slice.
Serves one (in an oversized mug).
1 750 ml bottle of Boulder Bourbon
1 375 ml bottle of Pumpkin King Liqueur
1 1/2 gallons of apple cider
Garnishes — orange wheels, cloves, cinnamon sticks, star anise
Directions: In a large punch bowl combine all ingredients and float clove studded orange wheels, cinnamon sticks, and star anise on top for an extra holiday flair.
Laura Tyler's Honey Maple Hot Cocoa and Dutch Babies
No one can refuse a holiday breakfast of Honey Maple Hot Cocoa from Backyard Bees and delicious Dutch Babies from Rowdy Mermaid.
Laura Tyler's Honey Maple Hot Cocoa
1 cup milk
1 heaping teaspoon of unsweetened cocoa powder
1/2 teaspoon Backyard Bees Prairie Wildflower Honey
1/2 teaspoon maple syrup
1 dash salt
Drop or two vanilla extract
Directions: Set milk to warm over medium heat. Remove from heat when hot — do not allow to boil over. While milk is heating stir remaining ingredients in the bottom of the mug until it forms a syrupy mixture. Slowly pour milk into cup over cocoa-honey mixture. Stir constantly while pouring.
Dutch Babies (German Pancakes)
1/2 cup milk
1/2 cup flour
1/2 teaspoon salt
2 tablespoons butter
Apple slices (optional)
Directions: Preheat oven to 450. Place large cast iron skillet on stove and heat the butter with sliced apples and cinnamon. Whisk together the eggs and milk the eggs and milk. Add the dry ingredients and blend until combined. Pour into pan with half cooked apples and bake for 15 minutes, then reduce the heat to 350 and bake for 10 minutes more until puffed and golden. Bring to the table with fanfare, place on a trivet, and dust with confectioner's sugar and lemon juice.
Roast Chicken, Roast Leg Of Lamb, and Orzo Salad
To round out your holiday celebrations, roast up an herby chicken with this recipe from Gayle's Salts or a festive leg of lamb from Triple M Bar Ranch and pair them with a Autumn Harvest Salad from Papardelle's Pasta.
Culinary Seasoning HerbSalt Roast Chicken and Local Winter Vegetables
1 whole chicken
A combination of local carrots, potatoes, turnips, parsnips, and beets
3-8 cloves garlic
Directions: Preheat oven to 375. Cut vegetables into 2 in pieces and toss in a bowl with olive oil and a pinch of HerbSalt seasoning. Rub chicken with olive oil and several additional pinches of seasoning, inside and out. Set chicken on rack in a roasting pan, spring vegetables around the chicken. Bake for approximately one hour until chicken is done — juices should run clear when thigh is punctured and internal temperature should reach 165 degrees. Let chicken rest before carving.
Triple M Bar Ranch Roast Leg of Lamb
1 whole or half bone in leg of lamb
Savory Spice Shop's Limnos Lamb rub
6 cloves garlic, minced
Directions: Preheat oven to 300. Put the leg in a roasting pan with just a bit of water. Sprinkle lamb leg with Limnos rub and massage into the meat. Top the rub with some minced garlic. Cover the pan tightly with aluminum foil and roast until done (the American Lamb Board recommends roasting to 170). Note: Bone-in leg roasts cook faster because the bone acts as an insulator in addition to adding flavor.
Autumn Harvest Orzo Salad with Butternut Squash, Chevre and Champagne VinaigretteVinaigrette
2 teaspoons shallots, minced
3 teaspoon Dijon mustard
6 tablespoon champagne vinegar
1 cup extra virgin olive oil
Pinch of sugar, to taste
Pinch of salt, to taste
1/2 pound Autumn Harvest Orzo
1 small butternut squash, peeled, seeded, and diced
3 sage leaves, torn into thirds
1 cup baby spinach, torn into pieces
1/3 cup local chevre cheese, crumbled
1/2 cup dried cherries
Salt and pepper, to taste
Directions: Preheat oven to 400. Toss squash with a splash of olive oil, torn sage leaves, and salt and pepper. Place on a baking sheet and roast for 45 minutes, stirring halfway through. Remove from oven and set aside.
Cook orzo in a large pot of boiling salted water, stirring occasionally, until al dente, about 8-10 minutes. Drain orzo and transfer to a baking sheet or large plate to cool. Meanwhile, stir together shallots, Dijon mustard and champagne vinegar and then slowly stir in olive oil until emulsified. Add sugar and salt and pepper. Set aside.
When pasta and squash are cooled, combine with spinach, chèvre, dried cherries, and salt and pepper. Stir in vinaigrette, to taste. Serve pasta salad at room temperature or chilled.
Cornbread and Maple Pumpkin Cornmeal Muffins
Erin Driestadt of Aspen Moon Farm has two fantastic baking recipes that will be a tasty addition to any holiday spread.
1 cup flour (Aspen Moon Turkey Red or gluten-free alternative)
1 cup coarse ground cornmeal (Aspen Moon Farm Red Floriani)
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk, rice milk, or almond milk
3 tablespoon butter melted (or use Olive Oil)
3-4 tablespoons maple syrup, honey, or agave
Directions: Mix together flour, cornmeal, baking powder and salt. In separate bowl combine remaining ingredients, the mix the wet ingredients into the dry ingredients and pour into a well-grease baking vessel. Bake in a 400 degree oven for 20-25 for a pie pan, cast iron skillet or muffin tin. Or lower temperature to 375 and bake in a loaf pan for 35-40 minutes.
Maple Pumpkin Cornmeal Muffins
2 cups pumpkin puree (use a good pie pumpkin or orange fleshed squash)
1 cup oil (coconut oil, olive oil, or melted butter)
1 cup maple syrup
1/2 cup honey
1 teaspoon vanilla
1/2 cup milk
2 cups Aspen Moon Red Fife wheat flour
1 cup Aspen Moon Floriani heirloom cornmeal
2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 tablespoons pumpkin pie spice
Optional: Add 1 cup chocolate chips or chopped nuts
Directions: Preheat oven to 350. Beat eggs and mix in oil, maple syrup, honey and vanilla. Mix in pumpkin puree. Combine all dry ingredients, then mix into the wet ingredients. Add optional items if desired. Ladle into 2 standard greased muffin tins (making 24 muffins). Bake for 18-20 minutes.