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Outstanding in the Field 2012 at Little Foot Farm. And Coffee Custards with Honey & Cinnamon!

Posted by Stephanie Meyer on Oct 10, 2012 at 7:46am

outstanding in the field 2012 little foot farm stephanie meyer fresh tart

Remember August? It sure was pretty…

August 9, in fact, was the Outstanding in the Field farm dinner at Little Foot Farm in Afton, Minnesota. Little Foot raises heritage breed hogs so it’s no surprise that this dinner was a celebration of pork, pork, and more pork.

Thanks to chef Mike Phillips of Three Sons Meat, Inc., it was spectacular indeed.

I had the privilege and pleasure of working at the event this year instead of just attending it. I pitched in to help host chefs Mike Phillips and Scott Pampuch make and serve about 50 million pounds of pickles and condiments to enjoy with all of those beautiful courses of pork. 

outstanding in the field 2012 little foot farm stephanie meyer fresh tart

While the guests gathered and enjoyed cocktails in Karen Weiss and Sally Doherty’s picture-perfect farm yard…

outstanding in the field 2012 little foot farm stephanie meyer fresh tart

…the hogs got frisky…

outstanding in the field 2012 little foot farm scott pampuch stephanie meyer fresh tart

…and the crew set the signature Outstanding in the Field table.

outstanding in the field 2012 little foot farm mike phillips stephanie meyer fresh tart

Coppa. Glorious.

outstanding in the field 2012 little foot farm stephanie meyer fresh tart

Afternoon showers meant a bit of a rush to set the table…

outstanding in the field 2012 little foot farm stephanie meyer fresh tart

…with pickles! Okra, beets, peppers, cukes, rhubarb, green beans, corn, chanterelles, on and on.

outstanding in the field 2012 little foot farm ben weaver scott pampuch stephanie meyer fresh tart

It takes a village to serve charcuterie to 150 people.

outstanding in the field 2012 little foot farm charcuterie mike phillips stephanie meyer fresh tart

Just…wow.

outstanding in the field 2012 little foot farm kielbasa mike phillips stephanie meyer fresh tart

Kielbasa’s on the grill. These beauties were plated with kimchi…

outstanding in the field 2012 little foot farm scott pampuch mike phillips stephanie meyer fresh tart

…as fast as pork-greased lightning by Scott and Mike.

outstanding in the field 2012 little foot farm stephanie meyer fresh tart

The one vegetarian at the dinner ate very, very well. Kimchi and pickled corn with a poached egg? Yes, please!

outstanding in the field 2012 little foot farm mike phillips porchetta stephanie meyer fresh tart

That’s Mike, slicing one of the three golden, crackling porchettas, plated and served with sauerkraut.

outstanding in the field 2012 little foot farm emily anderson stephanie meyer fresh tart

Huge thanks to my left and right hand ladies Emily Anderson

outstanding in the field 2012 little foot farm kathy yerich niki heber stephanie meyer fresh tart

…and Kathy Yerich for working their butts off AND being a total blast. Oh how I love those gals.

outstanding in the field 2012 little foot farm tomato salad stephanie meyer fresh tart

Stunning Laughing Loon Farm and Minnesota Peach Farm tomato salad with grilled kale was a welcome refresher after three courses of pork. Those bowls came back very empty!

outstanding in the field 2012 little foot farm stephanie<br />
meyer fresh tart

As the sun set…

outstanding in the field 2012 little foot farm stephanie meyer fresh tart

…little jars of roasted fruit topped with toasted oat crumble, whipped cream, and magical sugar-glazed grapes, prepared by pastry chef Kelsey McCreight, wrapped the meal.

outstanding in the field 2012 little foot farm stephanie meyer fresh tart

Another dreamy farm dinner for the books. Huge thanks to Mike Phillips, Scott Pampuch, and the whole crew for letting me help out. The highlight of my summer, without a doubt, both the event itself and the preparation leading up to it.

See pics from:
Scouting Little Foot Farm with Mike and Scott
Pig butchering/charcuterie making in preparation for the meal
Outstanding in the Field dinner 2011 at River Bend Farm in Delano
Pork Burgers!

When I got home, and unloaded the 50 million pickle jars from my car, I found…a gigantic tub of honey! Farm dinner spoils, nice. In honor of the buckets of delicious coffee that powered the dinner prep and clean-up, I made these coffee, honey, and cinnamon custards. I will not lie…they are divine.

coffee custard stephanie meyer fresh tart

Ode to OITF Coffee Custards with Honey & Cinnamon
Based on a Martha Stewart Living recipe
Serves 4-6

soft butter
1 c. heavy cream
1/2 c. milk
2 Tbsp. instant espresso powder
3 large egg yolks
1 large egg
1/4 c. honey
1/2 tsp. cinnamon
1 tsp. vanilla extract

Preheat oven to 300 degrees. Set out a 9×13 baking pan. Butter 4-6 oz. (or 6-4 oz.) ramekins and arrange them evenly in the 9×13 pan.

In a small saucepan over medium heat, combine cream, milk, and espresso powder and heat until mixture almost simmers. Remove from heat and set aside.

In a medium bowl, whisk together egg yolks, egg, honey, cinnamon, and vanilla. Whisk a bit of the hot cream mixture into the eggs, then whisk in all of the cream mixture until well combined. Ladle into the prepared ramekins. Set the 9×13 pan on rack in preheated oven, then pour hottest tap water into the pan until it comes 3/4 of the way up the sides of the ramekins. Bake until the custards are set and jiggly, about 35 minutes.

Remove from oven and water bath. Cool to room temperature and serve or chill to serve later. To serve, run a knife around the edges of the custard and then flip over onto a serving plate. Give the plate and ramekin together a bit of a shake to loosen and the custards will slide right out.