Thursday, December 17, 2009
Cider Braised Country Style Ribs and Butternut Squash (serves 3-4)
4-6 country style boneless pork ribs
2 cloves garlic, peeled and crushed
2 medium onions, peeled and chopped roughly
12 oz. Cider
1 c. chicken stock
2 tbsp BBQ sauce
2 tsp. olive oil
1 tsp. thyme
1 tsp. salt
2 tsp. pepper
Preheat oven to 375.
Rub ribs with salt and pepper on both sides.
Brown ribs on all sides in hot oil in skillet. Add salt, pepper, water, garlic, and onion to pan.
Allow onions to caramelize until dark, but not burned.
Place ribs and onions in an oven casserole and set aside.
De-glaze skillet with 6 oz cider
Pour cider de-glazing mixture over the ribs and onions in the casserole.
Add remaining thyme, BBQ sauce, cider, and stock to the casserole pan. Stir.
Bake covered for 1 hour at 375.
Remove cover and bake for one more hour at 375.
Baste ribs 3-4 times with braising liquid from the pan while baking.
Serve with butternut squash recipe below.
Pour 2 tbsp. braising liquid over ribs and squash.
1 medium butternut squash
1 tbsp. brown sugar
1/4 tsp. salt
1/4 tsp. pepper
2 tbsp olive oil
Cut squash down the middle lengthwise, scrape out seeds.
Rub cut surface with salt, pepper, oil, brown sugar.
Coat baking pan with butter or non-stick spray.
Bake upside-down in baking pan at 375 for 1.5 hours.
Scrape out the squash pulp, and mash until smooth.
Add more salt, pepper, brown sugar to taste.
Want to make cheese at home? Curious about artisan cheese? Or, looking for a special outing for your group of friends? Choose from our one-day afternoon class, custom group classes at the farm, or classes tailored for your group and location.
Inside Artisan Cheesemaking – January 17 OR February 7
Spend an afternoon at Shepherd's Way Farms award-winning sheep dairy covering cheesemaking basics and techniques, learning some steps hands-on, and sampling and discussing cheese. We will cover information about several cheeses and walk through steps of a typical cheesemake. Includes a demonstration make of ricotta cheese and the final steps of fresh cheese. By the end of the day, you will have a good foundation for building your home cheesemaking skills -- for beginners or for those just wanting to know more. And you will get to take cheese home! (Portions of the class will take place in the cheesemaking facility and require some extended standing. Adults only, please!)
$65 Registration & prepayment required Limit 15 people
1 Day Afternoon Class January 17, Sunday 1pm-4 pm (one day class)
1 Day Afternoon Class February 7, Sunday 1pm-4pm (one day class)
(Preregister by email email@example.com, we'll email you details so you can complete registration online or by mail.)
Shepherd's Way Farms, 8626 160th Street East, Nerstrand, MN 55053
(just outside Northfield, 1 hour south of Minneapolis/St.Paul)
Questions? Email them at firstname.lastname@example.org or call 507-663-9040.
[where: Sustainable Food, St. Paul, Minneapolis, Twin Cities, Minnesota]