Monthly Archives: November 2009

And now for something completely different… Cast-Iron Dutch Ovens and Charcoal

Click on the logo to go to Robert's Site

This Saturday, December 5th from 11 am till 1 pm, Gossetts Farm Market is pleased to present Robert Burke, adirondack native and an outdoor river adventure guide for 30 years. Robert is the founder of Adirondack River Outfitters. Robert is going to teach you how to use cast-iron dutch ovens over charcoal. These dutch ovens are adaptable to economical cooking on your back porch and produce excellent flavor! Equally conducive to river or horseback adventure trips, you can cook fish/meats, vegetables, casseroles, stew, chili, rice, or even apple crisp. Robert and Heather Katonah Green’s Heather Flournoy are going to make vegetable enchiladas and a seasonal dessert. Come have fun, learn how to use your own dutch oven and cook up some seasonal produce.

Don’t forget that the market is INSIDE from now till March. The Christmas decorations are hung, the wood burning stove is fired up and, while the weather outside may turn frightful, inside Gossetts Farm Market its always delightful! See you Saturday!

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Market Closed for Holiday: Saturday November 28th

See you December 5th!

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Apricot Walnut and Cranberry Stuffing for Vegetarians

Chef William Keiser will be demonstrating his aptitude with seasonal produce and meats tomorrow at the farmer’s market in the Local Foods-Local Chefs Series.

He has already decided on a recipe for Apricot Walnut and Cranberry Stuffing, featuring bread from the local Wave Hill Bakery. This recipe will satisfy your vegetarian Thanksgiving dinner guests and you should probably make enough for everyone because it sounds yummy!

Apricot Walnut and Cranberry Stuffing

Ingredients

  • 1 loaf Wave Hill bread (1 pound), cut into 1 inch cubes*
  • 6 oz Apricot
  • 4 oz Walnuts, chopped
  • 1 (1 pound) cranberries
  • 1 cup golden raisins
  • 1 tablespoon grated lemon zest
  • 2 teaspoons grated orange zest
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 2 eggs
  • 1/2 cup apple cider
  • 1/2 cup melted butter             *or dried cubes if going into bird

Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease a large casserole dish.
2. In a large bowl, mix the bread cubes, cranberry sauce, apples, raisins, lemon zest, and orange zest. Season with salt, cinnamon, and nutmeg. In a separate bowl, beat together the eggs, cider, and butter. Toss the egg mixture with the bread mixture until evenly moist. Transfer to the prepared casserole dish.
3. Bake 1 hour in the preheated oven, or until lightly browned.

All Recipes Property of: Chef William Keiser ® Keiser Cooks, 2009

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Local Food-Local Chefs Series at Gossetts Farm Market

Don’t miss the Local Foods-Local Chef’s series at Gossett’s Farm Market this Saturday, November 21st from 11-1pm. Local chef William Keiser will inspire you to turn hearty locally and sustainably raised produce and veggies into mouthwatering dishes. This weekend he’ll show us how to make some creative vegetarian ‘stuffing’ with Wave Hill breads, and a secret duck recipe. As always, you can ask questions, learn new techniques and stick around for samples!

The Local F00ds-Local Chefs series was created by Heather Flournoy of KatonahGreen in order to inspire home cooking, show people how to use foods they may be unfamiliar with and raise awareness of the complexity of flavors and nutrient density of sustainably raised produce and meats.

This weekend he’ll make

Pan Seared Free-Range Chicken from New England Farms with Sautéed Winter Vegetables, And Rosemary Jus

Winter Vegetable” Soup with Seasonal, Organically Raised Vegetables from Madura Farms

and a vegetarian version of Apricot Walnut and Cranberry Stuffing featuring Wave Hill Bread

About Chef Keiser:

Executive Chef William Keiser comes to cooking naturally, following a long line of family members celebrated for their culinary talent. From the down-to-earth to the awe-inspiring, Chef William brings individual flair and inimitable personality to his cooking.

Chef William sharpened his skills at prominent restaurants in Santa Barbara, Chicago, and Greenwich. Adding to his food preparation foundation, he earned a Bachelor of Arts in Culinary Management at the International Culinary Academy in Chicago.

Born in Switzerland and world-traveled, Chef William’s diverse upbringing has given him an exceptional platform to fine tune his cuisine.

Keiser Cooks is a Gourmet Personal Chef Service Serving Westchester, Putnam and Fairfield counties in NY and CT. Call 914-954-9400

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A Book Signing and Some Cheese Tasting

This Saturday, November 7th, from 10 a.m. till 1 p.m. come and meet the authors of “Over the Rainbeau” – living the dream of sustainable farming.

Gossetts_OTR_event_poster

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