Recipes from the Whippoorwill Farm Kitchen

David's Hot Cocoa Mix

For all my 4-Hers and Outdoor Adventure gang, this ones for you. Great times everyone, enjoy!

This is a great recipe. When I was a 4-H Agent I would make this for my 4-H kids when we went on our "Outdoor Adventure" trips to The Boundary Waters (BWCA), Quiteco or one of our many local adventures. It's satisfying and really warms you up on a cold winter day or chilly rainy morning in the lake country!

1 25.6 oz box of Instant Nonfat Dry Milk (enough to make 8 quarts)

1 15 oz container of dry French Vanilla Coffee Creamer (like Coffee-mate)

1 13 0z container of dry Malted Milk

1 21.8 oz container of Nestle Nesquick

4 TBSP of Dutch Processed Cocoa or other cocoa powder

2 tsp of cinnamon (or to taste)

1 tsp of fresh grated nutmeg (or to taste)

If you're feeling really daring you can add a little cardamom as well. Mmmmmmmmmm.

Mix all the dry ingredients in a large bowl or very large zip-lock storage bag (make sure it's sealed well!). Add 1/2 cup of the cocoa mix to a cup (or mug) of hot water or to taste. You can use hot milk if you like it extra creamy. Top with marshmallows or whipped cream. It's great in coffee as well.

Seared Broccoli with Lemon

broccoli
lemon slices
1 teaspoon of lemon zest
2 tablespoons of olive oil
salt and pepper to taste

Steam broccoli until cooked but still very crisp and pat dry, this step can be done ahead. Set aside to sear just before serving.

To sear broccoli, heat two tablespoons of olive oil in a skillet Working in small batches, sear broccoli on both sides turning frequently. You want the broccoli to be browned and aromatic but not burnt.

Arrange on a plate, salt and pepper to taste, grate lemon zest over the broccoli and lay thinly sliced lemon on top.

Serve hot or room temperature.

Mustard and Herb Leg of Lamb

for the sauce:

½ cup of mustard Dijon style or other
2 tablespoons olive oil
1 tablespoon soy sauce
2 tablespoons dried basil
1 tablespoon herbs de Provence
(you can use any herb combination you prefer)
5 cloves minced garlic
salt and pepper to taste

1 leg of Icelandic Lamb with the shank on (our preference)
2 ½ cups of water
½ cup of wine (whatever your serving your guests)

Preheat oven to 350 degrees F. Trim excess fat of leg of lamb place on a rack over a roasting pan, set aside. In a small bowl combine ingredients to make the sauce. Using a pastry brush coat the lamb with half of the sauce. Pour half of the water into the bottom of the roasting pan. Place lamb in the oven and roast, brushing on the remaining sauce during the roasting process. Roast about 1 ½ hours or until a instant-read thermometer inserted into the thickest part of the meat reads 150 degrees F.

Let the lamb rest on a cutting board for about ten minutes. Meanwhile spoon off the fat from the roasting pan, put the pan on the stove and add the remaining water and the wine. Cook, stirring and scraping until the sauce is reduced and thickened a little. Pour the sauce through a sieve to strain and place completed sauce into a serving dish.

Slice lamb, arrange on a platter and serve with the sauce.

Rosemary Garlic Potatoes

12 to 14 small fingerling potatoes (we prefer French fingerlings)
2-3 tablespoons of olive oil
¼ stick of butter
1 nice rosemary sprig (strip off the leaves)
2 cloves crushed garlic
½ teaspoon of sugar
salt and pepper to taste

Leaving the skins on, scrub fingerlings with a vegetable brush, put in a saucepan and cover with water.
Cook on stovetop until cooked through, about 15 minutes, you want them firm so be careful not to over cook.

Drain water from the potatoes and let them air dry. Then using the bottom of a drinking glass, press each potato gently until the skin splits.

In a heavy skillet heat 2-3 tablespoons of olive oil add the potatoes and brown them on all sides, this will take about 5-10 minutes. Add sugar let it caramelize slightly. Add rosemary leaves, garlic, butter, salt and pepper to taste and cook a few minutes more. Pour into a serving dish and serve hot!

Chocolate Custard

6 ounces of semi-sweet chocolate
2 tablespoons sugar
1 cup whipping cream
1/8 teaspoon of salt
8 small egg yokes (small Icelandic chicken eggs work very well here)
1 teaspoon of vanilla

Put the chocolate in the top pan of a double boiler and cover with two inches of very hot tap water and set aside (this will melt the chocolate perfectly).

In another saucepan heat cream, salt and sugar to simmer, remove from heat and set aside to cool slightly. Pour off the water from the chocolate, add the warm cream and stir until evenly blended.

In a mixing bowl beat yokes until very thick. Add the warm cream and chocolate mixture slowly to the yokes while stirring. Pour back into the top part of a double boiler and set over hot water making sure the pan is not touching the water. Cook and stir until thick. Add the vanilla and serve in small desert cups or bowls topped with real whipped cream.

Lovage Soup

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