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Posts Tagged ‘Thyme’

Butternut Squash, Brussels Sprout, and Bread Stuffing with Apples

Butternut Squash, Brussels Sprout, and Bread Stuffing with Apples

Serves 6

  • pound butternut squash, cubed
  • pound brussel sprouts, halved
  • medium gala apple, cut into a 1/2 inch dice
  • shallots, thinly sliced
  • tablespoons olive oil, divided into 2 tbsp and 1 tbsp
  • cup onion, diced
  • cup celery, diced
  • 10 slices bread of choice: crusty sourdough, dry cornbread, whole grain, or, if you are gluten free, millet bread from Food For Life will work nicely. Prior to preparing the recipe, leave bread out for a day to become slightly dry, then cut into cubes.
  • 1 1/2 cups vegetable broth (plus extra as needed)
  • teaspoons  Gryffon Ridge Rosemary, chopped
  • teaspoon  Gryffon Ridge Thyme
  • teaspoon Gryffon Ridge Sage Leaf
  • 1/3 cup dried cranberries
  • 1/3 cup pecans or walnuts
  • Maine Sea salt and Gryffon Ridge Black Pepper to taste
  1. Heat oven to 400 degrees. Toss the squash, brussel sprouts, apples, and shallots in 2 tbsp oil and season well with salt and pepper. Roast till vegetables are very tender (I actually like my sprouts a bit singed) and remove from oven. Reduce oven heat to 350.
  2. Heat other tbsp oil in a large pot. Sautee the onion and celery till translucent (about 5-8 min). Add the bread cubes and allow them to get golden brown with the veggies in the oil. Add a dash of salt and pepper.
  3. Add the roasted vegetables, vegetable broth, cranberries, pecans, and seasonings. Stir the mix till the broth has almost entirely absorbed in the toasted bread. Transfer to a baking sheet and bake at 350 for about 20 minutes. Serve hot. And delicious.


Green Bacon

Adapted from American Charcuterie

2 Tbsp. Brown Sugar
2 Tbsp. Black Peppercorns, cracked
1 1/2  Tbsp.  Juniper Berries, crushed
3 Bay Leaves, crumbled
1/2 Tsp. Thyme Leaves
3 Cloves, crushed
1 lb. Sea Salt

5 lbs. Pork Belly, skin on

Blend first seven ingredients together.  Place 1/3 of the salt mixture in the bottom of a non-reactive container with a lid. Lay pork belly, skin side up, on top of salt blend. Rub remaining blend into and over the top and sides of pork belly.  Sprinkle any remaining salt on top of belly.  Cover with lid and refrigerate for six days, turning and rubbing belly with the rendered brine at least once a day.

After six days, remove bacon from brine and rinse well under fresh water.  If instead you allow to cure for another six days you will end up with salt pork.  Once salt has been washed off, bacon will keep for 10-14 days in refrigerator or may be frozen.  Bacon may be sliced as is and fried, or may be soaked in fresh water for up to 2 hours to remove excess salt and then may be fried or braised.  If bacon is soaked to remove salt, it should keep for up to 5 days in the refrigerator.




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