Farmers & Fishermen’s Flavorful Recipes for the New Year
Check out these recipes for a pair of mouthwatering dishes that are ideal for the High Holidays.
Robyn Spizman Gerson is a New York Times best-selling author of many books, including “When Words Matter Most.” She is also a communications professional and well-known media personality, having appeared often locally on “Atlanta and Company” and nationally on NBC’s “Today” show. For more information go to www.robynspizman.com.
As Rosh Hashanah and Yom Kippur approach, Farmers & Fishermen is busy helping customers prepare for a delicious and nutritious New Year. Chef Madeline, the seasoned culinary expert at Farmers & Fishermen, created a tasteful and mouthwatering selection of recipes that will help to make your holiday meal a festive one.
According to Kirk Halpern, CEO and Founder of Farmers & Fishermen, “The holidays continue to remind us about the importance of family, and we sincerely look forward to helping the community usher in the new year in a flavorful manner. We are grateful that we can make a difference providing irresistible recipes that will become a part of your family’s holiday meals. It’s a busy time for us as we present ways to make your gathering even more memorable and we are honored to do so.”
Ben Halpern, Executive Vice President, adds, “As we gather and dine with our families and friends around the table, this timely message of hope and togetherness celebrates holiday traditions which are blended with fragrant flavors. Farmers & Fishermen wishes everyone a sweet, happy, and healthy year to come, and we hope the new year is one of shared blessings around the world.” www.FarmersAndFishermen.com
Rosh Hashanah Tomahawk Roast
Ingredients:
For the Smoker:
one 7-Bone Farmers & Fishermen USDA Prime Tomahawk Rack
1 tablespoon salt
1 tablespoon Aleppo pepper
1/4 cup Kinders Prime Rib Seasoning (or your favorite seasoning blend)
2 tablespoons olive oil
Directions:
Pre-heat your smoker to 250 Degrees Fahrenheit. We are using a Traeger with a mix of Hickory and Applewood Pellets.
While your smoker is heating up, season your Farmers & Fishermen USDA Prime Tomahawk Rack. First trim any excess fat. In a small bowl mix together seasonings. Rub the Tomahawk Rack with olive oil and season generously with your seasoning mix.
Place the meat directly on the grill grate, fat side up. Close the lid and allow to smoke for two hours.
While the meat is smoking begin the herb pomegranate reduction:
1/4-piece large Vidalia onion
2 cloves peeled garlic
1 teaspoon ground mustard
2 sprigs thyme
2” sprig rosemary
1.5 tablespoons orange blossom honey
2 16oz bottles pomegranate juice
Using a micropolane or box grater, grate the onion and garlic into a medium heavy bottomed pot, making sure to keep all of the juices and pulp. Add in the remaining ingredients, stirring gently. Place on the stove over low heat and allow to gently reduce for about two to three hours. Do not boil. Be sure to stir occasionally and remove from the heat when the consistency becomes thick and glossy. Can be served warm or at room temperature like a balsamic glaze.
Create your Basting Liquid:
12oz can of your favorite beer
2 tablespoons Kinders Prime Rib Seasoning (or your favorite seasoning blend)
1 tablespoon Aleppo pepper
2 tablespoons balsamic vinegar
1 tablespoon spicy brown mustard
Combine all ingredients in a small pot. Bring to a boil, reduce heat to medium and simmer 20 minutes. Set aside until it’s time to baste your Farmers & Fishermen USDA Prime Tomahawk Rack. At about two hours you should check to see if your bark has formed on the outside of the meat, it should look golden brown and be dry to the touch. At this point you can use your basting liquid, gently brushing it across the top side of the meat. Repeat this process again in one hour.
Smoke for a total of 3½ to four hours or until the internal temperature reaches 125-130F for rare, 135F for medium-tare. Do not overcook.
Remove to a cutting board and tent with foil for 20-30 minutes. Slice and serve.
Side Dishes
Roasted Potatoes:
1 bag honey gold potatoes, washed and cut an x into the top of each
1/4 cup olive oil
3 cloves garlic
1.5 teaspoons fresh thyme, finely chopped
1/2 teaspoon fresh rosemary, finely chopped
1/2 teaspoon fresh dill, finely chopped
1/2 teaspoon dried rubbed sage
1 teaspoon Aleppo pepper
1.5 teaspoons kosher salt
1/2 teaspoon black pepper
Mix all herbs and spices into olive oil. Pour over top of the cut potatoes, coating thoroughly. Place on a baking sheet in a pre-heated oven at 350F. Roast 15-20 minutes or until tender and golden brown.
Honey Roasted Carrots:
1 bundle organic carrots with tops (can also use baby carrots or multi-colored carrots)
1/4 cup honey
Salt and pepper to taste
Bring a pot of salted water to boil.
Trim carrots, peel and cut in half.
Drop the carrots in the boiling water for two to three minutes.
Using a slotted spoon or tongs, remove carrots and place in a bowl of ice water.
Dry the carrots using paper towels. Place on a baking sheet, season with salt, pepper and honey. Roast at 350F for about 10 minutes, until carrots are tender and golden brown.
Yom Kippur Hot Smoked Patagonian Salmon Board
Ingredients:
1 fillet Farmers & Fishermen Direct Shipped Fresh Patagonian Salmon Fillet
¾ large Vidalia onion, chopped
1 each lemon, cut into slices
5 sprigs fresh dill
2 sprigs fresh thyme
1 sprig fresh rosemary
2 teaspoons cracked black pepper
6 cloves garlic, smashed
1.5 cups brown sugar, packed
½ cup kosher salt
4 quarts water
1 large roasting pan or a disposable aluminum hotel pan from the grocery store. It needs to be able to fit all the liquid along with the Patagonian Salmon Fillet.
Seasonings to have on hand: salt, pepper and paprika
For the board:
Arugula
Heirloom cherry tomatoes
Cucumbers
Capers
Assorted cream cheese flavors
Bagels
Challah
Finely diced red onion
Fresh lemon, wedges or slices
Directions:
Create your wet brine: Add onion, lemon, herbs, spices, garlic, sugar and salt to the roasting pan or disposable aluminum pan. Pour in water and using a whisk, gently mix together the ingredients until the salt and sugar are dissolved.
Place your Farmers & Fishermen Patagonian Salmon Fillet into the wet brine. Place in your refrigerator for three hours.
After three hours pull the salmon, rinse with cool running water and pat dry with paper towels.
Place on a greased roasting rack or broiler pan. Season lightly with salt, pepper and paprika. Put back in the refrigerator for one hour.
Have your Traeger pre-heated to 225F, place the roasting rack or broiler pan directly on the grill grates. Smoke for one hour or until the internal temperature hits 135F.
When the salmon is done, allow to rest 15 minutes and then gently transfer to a display board or platter. Arrange all of your toppings and ingredients, you can do this as a centerpiece to your dining room table or create a mini buffet using lovely bowls and spoons.
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