SHRUBS & THANKSGIVING
HISTORY NEVER TASTED SO GOOD!
The origins of Shrub date back to 15th century England. In winter, aristocrats and sea bandits alike benefited from fruits preserved in vinegar and sugar. This held true in 17 & 18th century America, with shrub playing its part in western expansion. Here’s some expert advice to help you make THE great traditional American meal, historical and downright delicious!
Chef Kelly Anne Miller, one time chef at NYC’s Gramercy Tavern and Balthazar, now instructor and private chef in the Hudson Valley, offers four seasonal holiday offerings from her kitchen using Hudson Standard Shrubs.
Four winter squash, halved
Delicata, acorn, kobocha
1/4 cup of the hudson standard apple coriander maple shrub
4 sprigs of fresh thyme
4 sage leaves
4 tbs of organic butter
2 tbs of local maple syrup
Freshly ground pepper
Kosher or sea salt
Preheat oven to 375º
Place halved squash cut side up on a parchment or foil lined sheet pan. Season each with salt and pepper and add a knob of butter into each cavity along with shrub and a drizzle of maple syrup. Add sage and thyme sprigs to cavities. Cover sheet pan with foil and bake until just tender, approximately 35-40 minutes, depending on squash. Remove foil and baste squash with it’s juices. Return pan, uncovered to oven and cook for an additional 15-20 minutes until very tender and juices have reduced.
CARAMELIZED BRUSSELS SPROUTS
WITH THE HUDSON STANDARD PEAR-GINGER-HONEY SHRUB,
CRISPY PANCETTA, FRESH MINT AND RED CHILI
2 pounds fresh brussels sprouts, preferably small to medium in size
6-8 slices of thick cut bacon or pancetta
1/2 cup hs pear-ginger-honey shrub
Handful of fresh mint leaves
1 tsp red chili flake or to taste
1tbsp extra virgin olive oil
Salt and pepper to taste
*this recipe may be done in a very large skillet on top of stove or in the oven on sheet pans in a 400º oven
Wash and trim root ends of brussels sprouts. Cut larger ones in half and keep small ones whole. Slice bacon or pancetta crosswise into lardons, about 1/2 inch pieces. Add olive oil to a cold sauté pan along with bacon and cook over medium heat until crisp, remove from pan and set aside. Pour off all but 3 tbsp of fat and set aside for later use. Turn heat to medium-high, add sprouts cut side down in a single layer, cook undisturbed until dark golden in color. Add shrub to pan and toss. Season with some salt and fresh pepper. Let cook until knife tender, tossing often until well caramelized. Add bacon, toss and and cook for two more minutes. Remove from heat and toss in fresh mint and a few pinches of red chile flake and a drizzle more of the shrub to taste.
*if using large brussels sprouts you may need to add a few tablespoons of water or chicken stock along with the shrub.
*alternatively you may toss sprouts with bacon fat and add to sheet pan in a single layer until dark golden in color. Deglaze with shrub toss and let finish cooking in oven for approximately 10-15 minutes, tossing a few times until caramelized. Proceed as directed above.
GLAZED BABY TURNIPS AND GREENS
WITH THE HUDSON STANDARD PEAR HONEY GINGER SHRUB
Two bunches of baby turnips with greens
1/2 cup The Hudson Standard Pear Honey Ginger Shrub
Scant teaspoon of grated fresh ginger
3 tablespoons of unsalted organic butter, divided
1 tablespoon low sodium organic white miso paste
1 teaspoon of sugar or honey
Few grindings of white or black pepper
Trim greens from turnips and throughly wash turnips and greens. Half medium and larger turnips, keep small ones whole. Trim tough stems from greens and discard. Set aside tender greens.
Heat a large skillet that will accommodate turnips in a single layer over medium heat. Add 2 tablespoons of unsalted, preferably organic butter. As foam subsides add grated ginger and let cook for 30 seconds or so, stir in miso paste, add turnips, 1/2 cup shrub, sugar or honey, few grindings of pepper, and add enough water to come half way up the turnips. Stir to incorporate. Bring up to a boil and reduce to a lively simmer. Cook for 8-10 minutes, depending on size, until tender and liquid has evaporated and has created a glaze.
While turnips are cooking stack greens together and slice into ribbons or thirds if you prefer.
Add greens to turnips and add remaining tablespoon of butter and toss together until greens are wilted and glazed a out two more minutes.
* if turnips are not available you may substitute radishes with greens.
AUTUMN SALAD OF BITTER GREENS, CRISP APPLES, BLUE CHEESE
WITH HUDSON STANDARD APPLE-CORIANDER-MAPLE SHRUB
AND COUNTRY MUSTARD VINAIGRETTE
1-1/2 lb. Mixture of winter bitter greens
(escarole, frisée, castelfranco radicchio, endive)
4 heirloom apples, preferably 2 tart 2 sweet
6 ounces of local blue cheese of choice
Juice of one lemon
1 cup fresh apple cider, preferably non pasteurized, reduced
1/4 cup The Hudson Standard Apple Coriander Maple Shrub
1/2 cup good quality, fruity, extra virgin olive oil
1/2 cup neutral oil, such as canola or grape seed, combined
Medium shallot, minced about 3 tbs
1 rounded tbsp whole grain mustard
1 tsp dijon mustard
3 tbsp fresh chive, minced or cut into batons
1 tsp toasted coriander seeds, optional
1tsp kosher salt
Freshly ground pepper to taste
Makes about 1-1/2 cups
Reduce apple cider in a small pot over low heat until you have approximately 3 tbsp, set aside. Toast coriander seeds in a small sauté pan, dry on medium heat until fragrant. Immediately remove from hot pan and set aside. (do not leave stove while toasting! They can go from fragrant to burned in a matter of seconds)
Wash and prep greens (core, trim, tear into size pieces as desired). Wash apples, peel or not, cut in half and use a melon baller to remove core and stem, cut into desired shape and toss immediately with the lemon juice to prevent browning.
To a bowl add shallots, both mustards, salt, few grindings of pepper, 1 tbsp of cider syrup and whisk to incorporate. Add in the hs apple shrub and whisk again. While whisking, starting with a couple of drops at a time, add in the combined oils keep whisking and adding oil until the vinaigrette starts to emulsify (comes together). Continue in a thin stream until all oil is incorporated. Add in half of chives and toasted coriander, if using. Check for seasoning by dipping a piece of the lettuce into the vinaigrette and adjust if necessary.
If you prefer it a bit tarter, add a splash more of the shrub. If you like it a bit sweeter, add more of the cider syrup. May be made a day in advance. Whisk before using.
To a large salad bowl, add mixed greens, apples with lemon juice, crumbled blue cheese add half of dressing and toss to coat. Grind in some pepper and salt if desired and more dressing if needed. Garnish salad with the remaining chives and serve.
About Kelly Miller
A graduate of The French Culinary Institute in Manhattan, Kelly has applied her classical French training in the kitchens of such well know venues as Gramercy Tavern and Balthazar in New York City. Kelly presently offers her skills for dinner parties and private events under 50 people. She also offers customized cooking lessons to private clients in her kitchen in Columbia County and New York City using seasonal ingredients from her garden and locally raised proteins. The classes are for beginners through advanced and span French, Italian, Latin and Asian cuisine.
Find out more about Kelly and her services at kellymillercooks.com