Homefront Recipes

Recipe by Evans Street Station
Featuring ingredients from
Prochaska Farms and
Boulevard Market

Ingredients
1 Yellow Squash - medium sized (Prochaska Farms)
1 Zucchini - medium sized (Prochaska Farms)
1 Roasted Red Pepper - skin & seeds removed, diced
(Prochaska Farms)
4 cups Arugula (Prochaska Farms)
½ cup Pecans (toasted and chopped small)
½ cup Goat Cheese (Boulevard Market)
As needed Vegetable Oil or Olive Oil Blend
To taste Sea Salt and Cracked Black Pepper

White Balsamic Dressing
1 cup Extra Virgin Olive Oil
1/3 cup White Balsamic Vinegar
2 cloves Garlic (minced)
1 Shallot (minced)
1 tsp Dijon Mustard
To taste Sea Salt and Cracked Black Pepper

For the Dressing:
In a mixing bowl, combine the vinegar, garlic, shallot, and dijon.
Slowly drizzle in the olive oil, whisking constantly.
Allow to sit refrigerated for an hour before use.
Whisk to re-emulsify before use.

To Grill the Squash:
Slice the squash and zucchini cross-wise on a slight bias ¼ inch thick.
Toss in a light coating of oil and season with salt and pepper.
Cook on a preheated grill (on high) making sure to mark both sides and remove while still a little firm.

For the Pecan Goat Cheese:
With your hands form small discs with the goat cheese.
Press the chopped pecans into the discs to coat evenly.
Warm them in an oven just before serving.

To assemble:
Toss the arugula and red peppers in just enough dressing to fully coat and flavor. Arrange the squash and zucchini on a plate.
Top with arugula mix and add the goat cheese warm.

Featured Recipe by The Boulevard Market

Dough:
1/3 cup all purpose flour
2 tablespoons cornmeal or Polenta
1 tablespoon sugar
1/4 teaspoon salt
1/4 cup cold butter
1 tablespoon shortening
1-3 tablespoons cold water

Mix dry ingredients in a medium mixing bowl. Using two forks or a pastry cutter, cut shortening and butter into dry ingredients until mixture resembles coarse bread crumbs, then add enough water until soft dough forms. Do not over mix or crust will be tough. Form into a disk and refrigerate for about 30 minutes.

Filling:
8 ounce tub of Mascarpone
2 tablespoons honey
1 quart fresh figs, remove stems & quarter

Preheat oven to 375 degrees. Roll the dough into about a 12" circle, fold into quarters and transfer to a parchment paper lined baking sheet.

Spread cheese somewhat evenly on dough leaving a good 2" margin around the edge. sprinkle evenly with figs and drizzle with honey.

Dampen edge of pastry with water and fold over once or twice to make a sort of rim. Bake about 20 minutes until pastry is cooked thru and galette is bubbly.

Start with a bed of crisp romaine lettuce
Add walnuts, crumbled feta cheese
Traverse City dried cherries
Top with tomato and
grilled chicken breast strips
Serve with raspberry vingagrette

Bed of your favorite salad greens
in a large serving bowl

1/2 cup ham - julienne
1/2 cup jicama - julienne
1/2 cup fresh pineapple chunks
1/2 cup mandarin oranges
1/4 cup coconut - toasted
1/4 cup sliced almonds - toasted
sliced red onion rings

Toss gently and serve with
citrus vinaigrette.

Citrus Vinaigrette

1 cup vegetable oil
1 cup red wine vinegar
1 cup orange juice concentrate
3/4 cup honey

Wisk all ingredients
until well blended.

Refrigerate
unused portion.

by Evans Street Station

2 oz. Belvedere Vodka
1 oz. Chambord Liqueur
2 oz. Cranberry Juice

Honey and Raw Cane Sugar (for rimming the glass)
2 oz. Champagne or Other Good Bubbly
(to top off the cocktail)

Chill a large martini glass. Lightly rim the glass with honey. (We suggest dipping the back of a spoon in honey and quickly drawing along the edge. If you dunk the rim in a pool of honey, it can get pretty messy!) Combine the vodka, Chambord, and cranberry juice with ice in a cocktail shaker. Mix well and strain into glass. Top with bubbly. Cheers!

Ingredients:
1⁄3 cup vegetable or canola oil
7 cups (1⁄2-inch) cubed, peeled butternut squash
1 1⁄2 cups (1⁄2-inch) cubed, peeled russet potato
1 1⁄2 cups chopped onion
1 teaspoon kosher salt
1⁄2 teaspoon freshly ground black pepper
1⁄4 teaspoon ground nutmeg
3 cups fat-free, low-sodium chicken broth
2 cups half-and-half

Chive Oil:
1⁄2 cup vegetable or canola oil
1 (1-ounce) package fresh chives

Preparation and Cooking:
Heat oil in a large Dutch oven over medium-high heat. Add squash, potato, onion, salt, pepper and nutmeg to pan; sauté 3 minutes, stirring occasionally.
Stir in broth; bring to a boil. Reduce heat and simmer 20 minutes or until vegetables are tender, stirring occasionally.
Remove from heat; let stand 15 minutes or until cooled slightly.
Place half of potato mixture and 1 cup half-and-half in a blender; process until smooth. Pour into a serving bowl. Repeat procedure with remaining potato mixture and half-and-half. Cover and keep warm.

A classic cheesecake is easily dressed up for the party season with the addition of pumpkin and a dramatic maple glaze studded with raisins and nuts.

For the best texture, be sure all the ingredients are at room temperature. This is especially important for the cream cheese to whip into a creamy texture. Run a blunt knife around the edge of the cake after baking in order to reduce the chance of cracks appearing on the top.

Maple Pumpkin Cheesecake

11⁄4 cups graham cracker crumbs
1⁄4 cup sugar
1⁄4 cup melted butter or margarine
3 8-oz. packages softened cream cheese
1 14-oz. can sweetened condensed milk
1 16-oz. can pumpkin
3 eggs
1⁄4 cup maple syrup
11⁄2 teaspoons ground cinnamon
1 teaspoon ground nutmeg

Heat oven to 300° F. Combine crumbs, sugar and butter. Press firmly on bottom of 9-inch pan. With mixer, beat cream cheese until fluffy; gradually beat in sweetened condensed milk until smooth. Add pumpkin, eggs, maple syrup, cinnamon and nutmeg; mix well.
Pour into prepared pan. Bake 1 hour and 15 minutes or until edge springs back when lightly touched (center will be slightly soft). Cool and chill.

Raisin Nut Glaze

By Chef Jay Scott

Serves 4-6

2 1/2 pounds pumpkin, peeled and cut into 3/4-inch pieces 

1 small yellow onion chopped
1 stalk celery chopped 

3 tablespoons extra virgin olive oil 

3 cups chicken broth 
¼ cup applejack brandy

1/2-teaspoon ground ginger
1/2 tsp ground nutmeg
1-teaspoon ground cinnamon

¼ -cup heavy cream
1-cup crème fraiche
2 cups apple cider
2 strips thick cut bacon, cut into medium dice
Salt and pepper to taste

Preheat oven to 425°F.

Heat a small saucepan on stove and add 2 cups apple cider. Over medium heat reduce it at a slow simmer until it becomes thick like maple syrup, about 40 minutes, be careful not to scorch the bottom. When done remove from heat and reserve for serving.

In large bowl toss pumpkin, with 2 tablespoons olive oil, salt and pepper. Spread mixture onto 1 or 2 large baking sheets roast for 20 to 30 minutes until tender, stirring once or twice. Remove from oven and reserve for later.

Heat a large pot on stove and add 1 tbsp. olive oil. Add the bacon and sauté until crispy. Remove bacon and reserve on paper towels. Add onions and celery and sauté until soft. Add the brandy to the pot being careful not to burn yourself because it will flare up. Reduce it by half and then add the roasted pumpkin, ginger, nutmeg and broth. Bring to simmer and remove from heat.