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Roasted Lamb With Balsamic Vinegar and Red Wine Jus

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I am so happy to share with you another of my spoils from my visit to Gosling Pond B&B last weekend.

Late Saturday afternoon Kate brought me over to Fairy Tale Farm to meet her friend Jen. Nestled in the hills is the sweetest farm one could imagine. In a sloped and rolling yard, that is bordered by a stone wall (that Jen built herself) roams chickens, rooster, peacocks, guinea fowl and a very friendly turkey named Frank. In fact, he quite startled me by walking right up to me. He’s got quite the plumage reminiscent of an Indian headdress, and I couldn’t help but think of him as being on constant parade. Also on the farm there is Sally the goat, Biggie the boar (sacked out and snoring in his stall), and a horse who’s name I didn’t catch.

When we first arrived the peacock was displaying his gorgeous tail, while the peahen was on the other side of the wall peeking over. The greens and blues of his feathers were stunning even on that overcast afternoon.

In addition to growing and selling gorgeous produce in the warmer months, Jen also sells gorgeous eggs from her chickens. On the farm are several varieties of hens, and in the chick pen, were a new batch of even more varieties. The different breeds lay different colored eggs, enabling Jen to put together a stunning pastel array into her dozens.

It’s these lovely eggs that Kate provides to her guests each morning. Pretty bowls of pale blues, greens and tan eggs for breakfast. I’ve got a nice batch of those too- so look for a post (or two) soon using those.

But Jen doesn’t raise lamb, this meat comes from another friend’s farm down the road that Jen had got in trade. During our conversation about the politics of sustainable farming and the state of the farming community in their area, the subject came up that I loved lamb. Jen jumped up and pulled this piece out of the freezer for me and generously offered it as a gift. I couldn’t have been more thrilled.

This is a super simple recipe that allowed the flavor of the meat to shine. This lamb is free roaming and super tender, and only a slight hint of gaminess. As an aside, I happen to love gamey lamb, but most in these parts prefer a neutral taste. As a result, much lamb is cultivated to appeal to that profile. As lamb goes, this was spectacular.
I made a quick warm fingerling potato with pesto for the side and washed it all down with a Chianti. As I sat at my table, looking out over my NYC view, I could only dream of going back up to see Kate when the fields are producing to gather more delights for my kitchen, and support all the farmers, to whom we all should be grateful.
Roasted Lamb with Balsamic Vinegar and Red Wine Jus
 
1 lamb roast (mine was a baby .75#)
cracked fresh black pepper and salt
scattering of garlic cloves- left in skins
healthy splash of balsamic vinegar
healthier splash of red wine
 
Sorry for the vague amounts, but this really needs to be done to taste.
 
Preheat oven to 425˚
 
Crack pepper onto a cutting board and add salt. Roll the meat in the mixture to coat.
 
In a pan you can place in the oven, warm some oil until almost smoking.
 
Add the meat and sear on all sides. There are differing opinions on this step. There is the opinion that searing retains the juiciness of the meat, not sure if that’s true or not, but I like the umami taste of seared meat.
 
Toss the garlic cloves into the pan and toss the whole thing into the oven. I used 4 cloves for this dish, but the more the merrier. If you don’t use them for this sauce, roasted garlic is great to just have on hand.
 
Roast for approx 12mins/pound for medium rare. I test by touch. When poked there should be some springiness to the meat but not bouncy. This is a practiced skill, my advice is to practice often.
 
When done remove the meat from the pan and set aside to rest while you make the pan sauce.
 
Deglaze the pan with some red wine, I probably used about a 2/3 cup. Scrape all the bits off the bottom. Squeeze the garlic out of the papers and mash into a paste. Add it to the sauce. Allow this to simmer for a minute or two.
 
Then add in the vinegar. I used about 3T and tasted it for balance. You want some acidity for brightness, but not to the point of making your nose twitch.
 
Allow the sauce to reduce for a few minutes and serve hot over slices of the lamb.
 
 

Golden Meringues

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As a rule I am not much of a cookie fan. Not really sure why that is, it’s not like I have anything against them, just less my thing. When I was in High School I had an Art teacher named Anne DeReeder who really loved them. I spent a lot of time in the art room back then. Aside from the science lab (I was President of the Outing Club if you could believe it), it was where I gravitated to. It was a room of creation, of possibilities and the coolest people in the building.
Anne was full of energy and brightness. She was more laugh and hugs than teacher and authoritarian. She was about fun and possibility, and really delighted in us kids and what we were doing. I mean, she flew her own Cessna- She was pretty cool.
I recall a conversation one late afternoon that we had where she got all goosey about cookies. They were little jewels to her- a simple formula that could be done so wrong and be so bad- but when made right, got her excited. I would have made cookies for her, I was a baker even as a small kid, but just never quite got onto the cookie bandwagon.
But I do like to make meringues.
They’re so simple and just a little magical to me. This batch I did half plain and half with some chocolate folded in. I like them both ways. I like the grainy crunch and the melt away on the tongue. They can also hold for a bit. They’re easy to make and just keep on hand for awhile.
I’ve been known to pipe my meringues into pretty shapes- one day I’ll do some for you- but I kinda like the geode style. I find them beautiful and unique and soft and romantic. I’ve been known to make them monster big for laughs, or bitsy ones when I’m thinking I should be sugar mindful.
Golden Meringues
made 30 of medium large cookies
 
4 egg whites, room temperature
.5t white vinegar
2/3 c granulated sugar
4t cornstarch
The cleanest bowl and beater on the planet- I mean it
 
preheat oven to 250˚ and line cookie sheet with parchment paper
 
in your super clean mixing bowl (do not use a plastic bowl, only glass or metal)
place the eggs and the vinegar. 
 
Beat on medium high until foamy and starts to thicken.
 
Tablespoonfuls at a time sprinkle in the sugar. When all incorporated turn beaters on to high until whites are stiff and glossy. 
 
They should be tight with soft peaks when you pull the beater, but not grainy and not floppy.
 
gently stir in the cornstarch.
 
using a large spoon mound meringue onto the cookie sheets.
 
If you like chocolate in yours, just toss in a handful of chopped chocolate and fold in at the end.
 
Bake for 90 mins and then reduce the heat to 200˚ and back another 90 mins
 
store meringues in an airtight container and keep on the counter or cupboard.

Fresh Goat Milk Ricotta Ruby Beet Salad

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Fresh made Goat Milk Ricotta with ruby beets and pistachios

A little disclosure is that I would really love to learn how to make cheese. It’s probably the mad scientist in me, but there is something about the alchemy of it all that is just fascinating. My friend Cathy Wheelbarrow-you may know her as Mrs. Wheelbarrow– taught just such a class this past weekend in DC.  Together this class made all of my favorites: Ricotta, creme fraiche, fresh chèvre and fresh mozzarella. Though aged cheeses are intriguing, a girl could keep herself pretty busy with these.
It’s no secret by now I can get into making ricotta at home. It’s pretty simple and I find it so remarkably rewarding. Though this past week I found myself wondering how goat milk ricotta would taste. Would the tang play though, or does it need aging?
This brought back to mind a trip that my family took one wintery weekend when I was a kid of about 9 or so. Some friends of the family had chosen to escape the corporate rat race and bought a goat farm up in Rheinbeck, New York. They lived in a rickety, drafty, old house warmed by wood stoves that was back into the woods down a winding country road. It was all so beautiful except for the frosty air that hit us when we climbed out from under piles of quilts the next morning. Shivering at the breakfast table all bleary eyed, we were given mugs of hot chocolate. In my house such things were for holidays and rarest of occasions, so this was a delight- until I took a sip. The taste was tart and sour and animal. Oh what a blow to my little girl expectations! When I pushed it away my Mother, in a sing songy voice said, “It’s fiiiiine, just go ahead and drink it petunia”- only later confessing it was made with milk from their goats.
So armed with this memory I decided to give it a try- and it turned out remarkably well. A little bit milder than I would have imagined, which turned out to be an asset. The result was a more delicate taste and an overall sense of lightness. The goat milk I had purchased from Whole Foods which came pasteurized and boxed. The next time I might venture down to the farmer’s market and try some fresh milk and compare the difference.
Fresh Goat Milk Ricotta and Ruby Beet Salad
 
1 qt goat milk
generous pinch of salt
2T fresh lemon juice
cheese cloth or a fine meshed strainer
 
roasted ruby beets, peeled
grated orange zest
fruity olive oil
chopped pistachios
S & P
 
 
Place the goat milk and salt in a heavy saucepan and gently bring to the boil.
 
Lower the heat and stir in the lemon juice. The curds will immediately begin to separate from the whey.
 
Gently simmer the ricotta for about 2 minutes, then strain though some cheese cloth or a fine meshed strainer. I have a yogurt strainer that I found somewhere that works like a charm. The whey is rich in nutrients and great tossed into a soup, if you’re compelled to do such things.
 
The longer the curds sit the dryer they will be, so you should go by personal preference on this. I let mine sit for about 3 minutes before transferring it into a container to store.
 
Let the curds come to room temperature on the counter and then store in the fridge. 
 
Use within the week.
The Ruby Beet salad is a simple combination of all the above listed ingredients. Drizzle the olive oil over with a nice pinch of coarse salt and a generous grind of black pepper.