BFBL Recipes
Buy Fresh Buy Local Chefs Share Their Favorite Winter Dishes
An extra level of culinary creativity is demanded of chefs working to serve local and seasonal cuisine during the late Wisconsin winter months. Fortunately our team of BFBL restaurants is more than up to the task.
Parsnip Cider Soup w/ Tarragon
Matthia Melchizedek, Alchemy Cafe
Spaghetti Squash Gratin
Sarah Strong, jacs dining and taphouse
Simple Roasted Brussels Sprouts
Sarah Berndt, MS, RD, CD, Fit Fresh Cuisine
Parsnip Pecan Whoopie Pies with Maple Cinnamon Cream Cheese
Annemarie Spitznagle, Bloom Bake Shop
Parsnip Cider Soup w/ Tarragon
Matthia Melchizedek, Alchemy Cafe
Spaghetti Squash Gratin
Sarah Strong, jacs dining and taphouse
1 spaghetti squash, baked until tender
1 large (or two small) shallot(s), chopped
2 cloves garlic, minced1 cup roasted tomatoes
1 cup kale
1 tsp. fresh chopped thyme leaves
1/2 cup heavy cream
2 tablespoons sour cream
1/2 cup grated parmesan cheese
1 cup goat cheese
¼ c bread crumbs
salt, to taste
fresh ground black pepper, to taste
1. Preheat oven to 450 degrees
2. Remove seeds and shred spaghetti squash. Place spaghetti squash strands in a large bowl, and discard shell.
2. Cook shallots, garlic, tomatoes, thyme and kale in olive oil over medium-high heat until kale is wilted. Add mixture into bowl with squash. Add heavy cream, sour cream, and the parm. Toss together well until ingredients are evenly distributed. Pour into a greased casserole and top with goat cheese and bread crumbs.
3. Bake uncovered in a preheated 450 degree oven for 20 minutes or until lightly browned on top.
Simple Roasted Brussels Sprouts
Sarah Berndt, MS, RD, CD, Fit Fresh Cuisine
1 1/2 pounds Brussels sprouts
4 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup Panko bread crumbs
Preheat oven to 400 degrees F.
Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt, and pepper. Pour them on a sheet pan and roast for 30 minutes. Remove them from the oven and toss them with panko. Return to oven for an additional 5-10 minutes or until crisp on the outside and tender on the inside. Enjoy!
Parsnip Pecan Whoopie Pies with Maple Cinnamon Cream Cheese
Annemarie Spitznagle, Bloom Bake Shop
Yields 12 whoopie pies
Organic Unsalted Butter, room temperature 1 stick (Organic Valley)
Brown Sugar , Packed 3/4 cup
Eggs, room temperature 2 eggs (Pecatonica Farms)
Vanilla 2 teaspoons
Unbleached All Purpose Flour, sifted 2 cups
Baking Soda 1 teaspoon
Salt 1/2 teaspoon
Cinnamon 1/2 teaspoon
Parsnips, peeled & shredded, 1 1/4 cup (Harmony Valley)
Cream butter & sugar until light and fluffy, about 3-5 minutes. Add the vanilla. Add the eggs, one at time, until incorporated. Slowly add the dry ingredients. Fold in the shredded parsnips.
Scoop the dough (about 1/4 cup) onto a parchment lined cookie sheets. Allow space between them. Bake 12-14 minutes, until the tops spring back when lightly touched with your finger, and the edges are a very light golden brown. Remove from the oven and cool on the baking sheet for 10 minutes before transferring the cookies to a rack to finish cooling completely before filling. Fill with Maple Cinnamon Cream Cheese Frosting.
Maple Cinnamon Cream Cheese Frosting
Organic Cream cheese, room temperature 1/2 cup (Organic Valley)
Organic powdered sugar, sifted
Vanilla 1 teaspoon
Cinnamon 1/2 teaspoon
Kickapoo Maple Syrup (to taste) 1-2 tablespoons
Chopped, toasted pecans 3/4 cup
Beat together the cream cheese, powdered sugar, and vanilla until smooth. Add Cinnamon and Maple Syrup to taste. If your filling gets to droopy, add more powdered sugar until stiff enough to stand up between the whoopie pies. Roll the edges of the cream cheese in the chopped pecans.