Tuesday, August 9, 2011

Pushing the Easy Button for Dinner

We promised a recipe a day this week in celebration of National Farmers' Market Week, but some nights are just too hectic to cook a full meal. That's when you need a little help from the producers at the East Goshen Farmers Market. We can set up you up with a delicious entree, all you have to do is add a side dish. Meet Axel of Lindenhof Farms - Axel brings amazing poultry and meat selections to our market - here he is showing off one of his chickens.
He also sells delicious pre-made turkey pies and chicken pies - pre-made! From freezer to table it takes one hour - more than enough time to throw together a simple side dish.
A turkey pie - from the freezer to the oven.
One hour later, bubbling hot from the oven!

The recipe for the day is the side dish - so simple - Maple Horseradish Glazed Beets. Here's all you need - thanks to the EGFM for supplying the beets from Maysie's and the maple syrup from Ridge Valley Farm. I wish we had a fresh horseradish producer at the market but they're hard to come by. This is local horseradish - from Long's at Central Market in Lancaster, PA.
This is the perfect recipe to accompany the turkey pie - the beets can roast while the turkey pie bakes. As the turkey pie cools you can finish the beets. And yes, the pie needs a little time to cool or you'll burn your tongue - you've been warned!

Maple Horseradish Glazed Beets
1 3/4 lb medium beets
2 Tbsp. unsalted butter
3 tablespoons fresh horseradish (not drained)
2 1/2 tablespoons maple syrup (preferably dark amber or Grade B)
2 1/2 tablespoons cider vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper

Put oven rack in middle position and preheat oven to 400°F. 
Trim the beets of their root and top end, wash. Wrap beets in foil and roast in the oven until tender, about 1 hour. When cool enough to handle, peel beets and cut into eighths, then transfer to a bowl.
Melt butter with horseradish, syrup, vinegar, salt, and pepper in a 12-inch heavy skillet over moderate heat. Stir in beets and boil, stirring occasionally, until liquid in skillet is reduced to about 1/4 cup and beets are coated, 4 to 5 minutes.Adapted from a Gourmet recipe.

Look at this delicious turkey pie - full of tender turkey, savory gravy and plenty of veggies!

And the Maple Glazed Horseradish Glazed Beets - so easy and tasty!


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