TUSCAN GARLIC
GLAZED CHICKEN

1/2 tsp each, Italian Blend & cumin
1/2 tsp chili powder
One 2½ lb. Chicken, quartered
1/3 cup Garlic Jelly
2 Tbsp. Dijon mustard
2 Tbsp. Balsamic vinegar

Preheat oven to 350. Combine first four ingredients in a small bowl; mix well and sprinkle over both sides of the chicken; set aside.  Next, combine the Garlic Jelly, mustard and vinegar; mix well.  Brush half of the mixture over the chicken; reserve remaining mixture.  Place chicken in a lightly greased pan.
Bake for 1 hour. 

SWEET-AND-SOUR
PORK

4 Tbsp flour
1 tsp salt & red pepper
¼ tsp each of Italian Blend & cumin
4-pork chops
1 cup unsweetened pineapple juice
¼ cup Garlic Jelly
1 Tbsp each prepared mustard Worcester sauce &balsamic vinegar 

In a small bowl, combine first 5 ingredients.  Add pork & toss well.

On lightly greased skillet, over high heat, add chops & sauté until brown on both sides, turning often.

In a small bowl, mix next 5 ingredients & stir.  Pour into skillet & reduce heat to medium.  Cook & stir for 10 minutes or until sauce thickens.  Serve over pasta or rice.

Rattlesnake Hill Farm sustainable Lamb
Lambs Liver Kidney and bacon -- English style (Feast!)

Warm oven to 400F. Prepare one large pepper per person and cut in half. Put on foil on suitable flat metal tray or surface in oven and cook for about 35-40 minutes. They should char slightly.

Take a large skillet or fry pan. Dice ¼ of a white onion for each person together and add to the pan with a little olive oil and 3 thick rashers (pieces) of fairly low fat (NOT TURKEY) bacon on ¾ heat. Stir and turn occasionally whilst preparing 2 Porteeenie (or similar tasty mushroom) per person. Add them to the pan and cook.

Prepare by tearing or cutting a suitable quantity of young kale and organic carrots. Set them to steam in a steamer.

Remove all the skillet’s contents on to a paper towel and remove excess fat. Put on dinner plate under steamer lid to keep warm.

Cut kidneys in half removing skin and ALL the white sinew etc. Wash with liver. Cut each person 4 strips of liver about ½" thick.
Take warm skillet and put back on heat reducing to medium after one minute.

THEN Add a little oil to bacon fat if necessary.
Take 2 cloves/person Rattlesnake Hill Farm Garlic peel, slice, and throw in pan.
Place kidneys in the pan next and turn after about 30 seconds.
Then add liver and again turn after about 30 seconds.
Blood should start appearing from both -- this is GOOD.
Keep turning until blood stops -- add about 75 ml of good red wine -- it should boil pretty quickly And start to thicken.
Remove plate with onion etc on it and drain veg in steamer and then add to plate.
Turn out kidneys liver and garlic on to plate.
This recipe does NOT need herbs -- however a dash of Worcestershire Sauce with the wine or over the liver and kidneys is good.
If you have Home Made baked beans and a large appetite these too are good. However Do NOT use spiced beans as this will kill the other flavours.
A little Of Rattlesnake Hill Farm Elizabeth’s mustard is also good.
Enjoy with a GOOD red wine -- Bordeaux, Cotes du Rhone, Merlot or OLD vine Zin should do it.
Bon Appétit

RATTLESNAKEHILL CABBAGE

1 Tbsp. Butter
1 small head red cabbage, shredded
1 small onion, thinly sliced & separated
1 tsp. caraway seed
¼ tsp. each salt & white pepper
½ cup Garlic Jelly,
¼ cup balsamic vinegar

Melt butter in a 5-qt. Dutch oven over high heat.  Add cabbage and onion; cover and cook for 10 minutes, stirring often.  Uncover & add caraway seed, salt & pepper, cook for 5 min.  Remove from heat.  In a small bowl, combine GARLIC JELLY and vinegar; stir until dissolved, then add to cabbage & mix.

Chutney

½ diced onion
2 TBSP olive oil
½ tsp. red pepper
2 cups winter squash or sweet potatoes, peeled & cubed into small pieces
2 TBSP diced dried cranberries
¼ cup garlic jelly or garlic bourbon garlic sauce
¼ cup apple cider vinegar

Saute onion in olive oil, add rest of ingredients and simmer until the winter squash/sweet potatoes are soft. Serve hot or cold.

SPINACH & SCAPE FRITTATA

3 TBSP. olive oil8 eggs1 cup chopped raw spinach½ cup grated parmesan cheese1 TBSP chopped parsley ½ cup chopped garlic scapesSalt & pepper to tastePreheat oven to 350. In a large bowl mix all ingredients except oil and scapes. Heat oil in an ovenproof skillet on the stove and add scapes & sauté over med heat for about 5 min. Pour egg mix into skillet w/garlic & cook over low heat for 3 min. Place in oven for 10 min or until top is set. Cut into wedges & serve. We like this topped with sour cream, chopped tomatoes, salsa fresca or any combination of the above.

SCAPE SOUP

This soup enhances the delicate garlic-asparagus flavor of the scapes. You may use the flowers as well.3 cups garlic scapes cut into 2" pieces1 medium onion, chopped1 tbsp olive oil1 tsp thyme leaves of ½ tsp dried thyme3 cups chicken broth1 cup cream or ½ & ½Salt & pepper to tasteSauté the scapes and onion in olive oil over medium heat until vegetables are soft. Add thyme. In a food processor, puree the vegetables and add chicken stock. In a saucepan heat the vegetables and add the cream Adjust the seasoning.

OUR BEST SALAD DRESSING

Combine in a jar:  ¼ cup each grain mustard., olive oil, lemon juice and Garlic Jelly.

Cover and shake.  This will last up to 2 weeks in your refrigerator.  It also makes a great marinade.

BUTTERMILK DRESSING

1 1/2 cup buttermilk
1 Tbsp ea. Garlic Jelly, olive oil & lemon juice
½ Tsp. salt

Combine all ingredients in a small bowl and mix well.  Store in a tightly covered container and refrigerate.
This is a great dressing for salads, and marinades.

GARLIC SCAPE PESTO

Fall sown garlic will flower in the late spring or early summer. These flowering stalks can be finely chopped and used in: Pesto or pizza, baked potato or breads. Sautéed in olive oil and added to your favorite egg dish or casserole.It is a staple in stir-fries. Toss some in your salad or sauté with mushrooms. These are the first organic garlic greens of the yearGARLIC SCAPE PESTO1 cup grated parmesan cheese3 TBSP fresh lime or lemon juice¼ cup scapes½ cup olive oilSalt to tastePuree scapes and olive oil in a food processor until smooth. Add rest of ingredients. Serve on pasta, crackers or bread.

GREAT GARLIC DIP

1 tub soft cream cheese
1 tbsp milk
3 tbsp Garlic Jelly

Put in a blender on high until smooth.