Shop Local, Feast Local: 5 Recipes for a Homegrown Holiday Table

Instructions:

In a sauce pan over low heat bring 1/2 cup of Norpac beef tallow (available at Denver’s Homestead) to a liquid state, remove from heat add sugar, eggs, vanilla and almond extract. Then mixed together thoroughly. Add dry ingredients. Seperate into 1.5 – 2inch balls, place on a parchment lined along sheet then let chill in the fridge for minimum 2 hours.

Bake at 375°F for 10 minutes for soft chewy cookies, 12 minutes for crunchy.

Instructions:

1. In small pot place onions or shallots with butter and oil
2. Sauté for approx 5 mins on high heat until onions are translucent
3. Add brown sugar and balsamic, place back on stove, lower heat to simmer, reduce by 1/3
4. Add beef stock and return to high heat
5. Reduce by ½ and fold in nutella

Combine all ingredients and dredge lamb individually or as a rack

Sear and bake lamb to desired temperature

Photo accompanied with Parmesan mashed potatoes, sautéed rapini and sweet peppers

Directions:

1. Cut butternut squash in half and remove seeds. Lightly rub with oil and season with salt. Roast on 375°F for 45 minutes to 1 hour. Check it is fork tender with some caramelization on the squash. Remove and let cool. Once cool, remove skin and set aside.
2. Dice onions and in a large pot sauté low and slow until onions are caramelized.
3. Dice apple and add to pot once onions are caramelized. Cook for a few minutes.
4. Add diced garlic, thyme, cinnamon to pot and stir for a few minutes until aromatic and fragrant.
5. Deglaze pot with apple juice and cook down liquid by half.
6. Add your processed butternut squash to the pot and then your heavy cream.
7. Bring to a boil then let simmer for at least 1 hour on low.
8. To finish blend in a high-speed blender or use an immersion blender. Add salt and white pepper to taste. Adjust consistency if needed.

Your soup can be garnished with many things, this recipe chose to go with toasted pumpkins seeds, creme fraiche, goat cheese pickled apples, and pea shoots.

Instructions:

1. Heat olive oil in a large skillet over medium medium-high heat.
2. Add the onions and generously season with salt. Cook for about 30 minutes or until the onions are caramelized and jammy, stirring occasionally. Pour in balsamic vinegar & cook for another minute. Transfer to a plate. Allow to cool slightly. Take half of the cooled caramelized onion & chop.
3. Preheat the oven to 410 degrees F
4. In a large bowl combine the ground beef, 1/2 cup of mozzarella, bread crumbs, egg, garlic, parsley, salt & pepper. Add in the chopped caramelized onions. Mix until just combined. Do not over mix.
5. Shape into meatballs 1-2 inches. Place the meatballs into the same skillet. Add in a couple Tbsp beef tallow & bake for 12 minutes.
6. Remove the skillet from the oven. Whisk together the beef broth with the flour in a small bowl. Pour the mixture into the skillet with the meatballs, add in the remaining caramelized onions and top with remaining mozzarella cheese.
7. Bake for 15 minutes or until cooked through. Serve immediately with crusty bread.

Instructions:

1. Boil water with pinch of salt.
2. Cook pasta as per package directions
3. Meanwhile melt butter in saucepan. Cook until butter browns
4. Add garlic, salt, pepper, lemon zest
5. Add 1 – 3 ladles full of pasta water and cook until water thickens
6. Add the cooked pasta to the saucepan and coat with the butter sauce
7. Toss with freshly grated parmesan cheese