51 SPRIN g Lemon Chicken Orzo { ser ve s 4 to 6 } This recipe is inspired by the classic Greek lemon chicken soup avgolemeno, which I ate as a child in Greek diners around New York City. The soup is filled with chunks of chicken and vegetables, as well as orzo pasta. The delicious broth is hearty with a great lemony flavor, staying true to its name with the zest and juice from a whole lemon. 1 pound chicken breast, cut into thin slices 2 tablespoons olive oil 1 tablespoon finely chopped rosemary 1 teaspoon light brown sugar 1 teaspoon pepper 1 teaspoon salt ½ cup diced onion 1 cup diced carrots ½ cup diced celery 8 cups chicken broth Zest and juice from 1 lemon 1 teaspoon chopped parsley leaves 1 teaspoon garlic powder ¾ cup orzo Preheat the oven to 350°F. In a small bowl, add the sliced chicken, olive oil, rosemary, brown sugar, pepper, and salt. Mix to coat the chicken. Place the chicken slices on a rimmed baking sheet and bake for 20 minutes or until the chicken is cooked through. Let them cool slightly. Reserve the cooking juices. In a medium pot, add the chicken juices and place over medium-high heat. Add the onions, carrots, and celery. Sauté for approximately 5 minutes until the onions are translucent and the vegetables are slightly browned. Add the chicken broth, stirring to incorporate any browned bits at the bottom of the pot. Bring to a boil. Once it boils, reduce the heat to medium and add the lemon zest and juice, parsley, garlic powder, and orzo. Cook until the orzo is tender, approximately 15 minutes, and stir occasionally. While the orzo is cooking, chop the chicken breast into small cubes and add to the soup.51 SPRIN g Lemon Chicken Orzo { ser ve s 4 to 6 } This recipe is inspired by the classic Greek lemon chicken soup avgolemeno, which I ate as a child in Greek diners around New York City. The soup is filled with chunks of chicken and vegetables, as well as orzo pasta. The delicious broth is hearty with a great lemony flavor, staying true to its name with the zest and juice from a whole lemon. 1 pound chicken breast, cut into thin slices 2 tablespoons olive oil 1 tablespoon finely chopped rosemary 1 teaspoon light brown sugar 1 teaspoon pepper 1 teaspoon salt ½ cup diced onion 1 cup diced carrots ½ cup diced celery 8 cups chicken broth Zest and juice from 1 lemon 1 teaspoon chopped parsley leaves 1 teaspoon garlic powder ¾ cup orzo Preheat the oven to 350°F. In a small bowl, add the sliced chicken, olive oil, rosemary, brown sugar, pepper, and salt. Mix to coat the chicken. Place the chicken slices on a rimmed baking sheet and bake for 20 minutes or until the chicken is cooked through. Let them cool slightly. Reserve the cooking juices. In a medium pot, add the chicken juices and place over medium-high heat. Add the onions, carrots, and celery. Sauté for approximately 5 minutes until the onions are translucent and the vegetables are slightly browned. Add the chicken broth, stirring to incorporate any browned bits at the bottom of the pot. Bring to a boil. Once it boils, reduce the heat to medium and add the lemon zest and juice, parsley, garlic powder, and orzo. Cook until the orzo is tender, approximately 15 minutes, and stir occasionally. While the orzo is cooking, chop the chicken breast into small cubes and add to the soup. The Kerber’s Farm Cookbook 90 Key Lime Pie { make s o ne 9-in ch pie } A summer favorite at Kerber’s Farm, our key lime pie has a rich, custard-like filling with flecks of lime zest. The sweet and tart key lime juice is sure to delight your taste buds. FOR THE CRUST: 1 cup graham cracker crumbs ¼ cup light brown sugar 5 tablespoons unsalted butter, melted FOR THE FILLING: 8 ounces cream cheese, at room temperature ½ cup key lime juice 1 (15-ounce) can sweetened condensed milk 3 egg yolks Zest of 1 lime FOR THE TOPPING: 1 cup whipped cream (see page 133) 1 lime slice, for garnish Preheat the oven to 350°F. To make the crust, mix together the graham cracker crumbs and the brown sugar in a small bowl. Add the melted butter and stir together until combined. Add the crust mix to a 9-inch pie plate and press firmly around the plate. The crust should be approximately ¼-inch thick all the way around. Bake the crust for 5 minutes and then remove from the oven. To make the filling, place the cream cheese in a stand mixer fitted with a paddle attachment and mix on medium speed. Slowly pour the lime juice into the cream cheese with the mixer running, stopping every minute or so to scrape the bowl with a spatula to prevent clumps. While continuing to mix, add the sweetened condensed milk, egg yolks, and zest. Mix until thoroughly combined. Pour the filling into the crust and bake for 20 to 25 minutes, until lightly golden on top and the middle of the pie has only a slight jiggle. Let the pie cool to room temperature. Add the whipped cream to a piping bag. Pipe the whipped cream around the edges and add one swirl in the middle. Using a knife, cut a slit in the lime slice. Twist the lime and place it in the center of the pie. Serve immediately. The Kerber’s Farm Cookbook 90 Key Lime Pie { make s o ne 9-in ch pie } A summer favorite at Kerber’s Farm, our key lime pie has a rich, custard-like filling with flecks of lime zest. The sweet and tart key lime juice is sure to delight your taste buds. FOR THE CRUST: 1 cup graham cracker crumbs ¼ cup light brown sugar 5 tablespoons unsalted butter, melted FOR THE FILLING: 8 ounces cream cheese, at room temperature ½ cup key lime juice 1 (15-ounce) can sweetened condensed milk 3 egg yolks Zest of 1 lime FOR THE TOPPING: 1 cup whipped cream (see page 133) 1 lime slice, for garnish Preheat the oven to 350°F. To make the crust, mix together the graham cracker crumbs and the brown sugar in a small bowl. Add the melted butter and stir together until combined. Add the crust mix to a 9-inch pie plate and press firmly around the plate. The crust should be approximately ¼-inch thick all the way around. Bake the crust for 5 minutes and then remove from the oven. To make the filling, place the cream cheese in a stand mixer fitted with a paddle attachment and mix on medium speed. Slowly pour the lime juice into the cream cheese with the mixer running, stopping every minute or so to scrape the bowl with a spatula to prevent clumps. While continuing to mix, add the sweetened condensed milk, egg yolks, and zest. Mix until thoroughly combined. Pour the filling into the crust and bake for 20 to 25 minutes, until lightly golden on top and the middle of the pie has only a slight jiggle. Let the pie cool to room temperature. Add the whipped cream to a piping bag. Pipe the whipped cream around the edges and add one swirl in the middle. Using a knife, cut a slit in the lime slice. Twist the lime and place it in the center of the pie. Serve immediately. The Kerber’s Farm Cookbook 188 Braised Chicken with Root Vegetables and Apples { ser ve s 4 } In the fall and winter, I love to make use of a heavy cast-iron Dutch oven to make wholesome one-pot meals. The simplicity of browning the meat in the pot and then using the drippings as a basis to build on the dish always appeals to me. The chicken in this easy-to-make recipe could be replaced with pork butt, short ribs, or any other meat you desire with varied cooking times. 4 celery stalks 2 large carrots, peeled 2 large parsnips, peeled 2 apples 1 medium onion 1 tablespoon salted butter 1 whole chicken, rinsed ½ teaspoon salt ½ teaspoon pepper 2 cups chicken stock Pinch of granulated sugar SPECIAL EQUIPMENT: Instant-read thermometer Preheat the oven to 350°F. Cut the celery, carrots, and parsnips into 2-inch pieces. Cut the apples into ½-inch wedges, as you would for an apple pie. Chop the onion into a fine dice. Put the ingredients aside, keeping the onions separate. In a 6- to 8-quart Dutch oven, melt the butter on medium-high heat. Coat the entire outside of the chicken with salt and pepper, and place it in the pot once the butter has melted. Brown each side, 4 to 5 minutes per side. Remove the chicken from the pot. With the heat on medium, add the onions and brown them. Return the chicken to the pot with the onions and then add the chicken stock, sugar, and the rest of the vegetables. Place the covered pot in the oven for approximately 1 hour, basting the chicken occasionally. After 1 hour, remove the cover and cook for another 30 to 45 minutes, or until the thigh meat reaches 165°F on an instant-read thermometer. Let the chicken rest for approximately 20 minutes before serving. The Kerber’s Farm Cookbook 188 Braised Chicken with Root Vegetables and Apples { ser ve s 4 } In the fall and winter, I love to make use of a heavy cast-iron Dutch oven to make wholesome one-pot meals. The simplicity of browning the meat in the pot and then using the drippings as a basis to build on the dish always appeals to me. The chicken in this easy-to-make recipe could be replaced with pork butt, short ribs, or any other meat you desire with varied cooking times. 4 celery stalks 2 large carrots, peeled 2 large parsnips, peeled 2 apples 1 medium onion 1 tablespoon salted butter 1 whole chicken, rinsed ½ teaspoon salt ½ teaspoon pepper 2 cups chicken stock Pinch of granulated sugar SPECIAL EQUIPMENT: Instant-read thermometer Preheat the oven to 350°F. Cut the celery, carrots, and parsnips into 2-inch pieces. Cut the apples into ½-inch wedges, as you would for an apple pie. Chop the onion into a fine dice. Put the ingredients aside, keeping the onions separate. In a 6- to 8-quart Dutch oven, melt the butter on medium-high heat. Coat the entire outside of the chicken with salt and pepper, and place it in the pot once the butter has melted. Brown each side, 4 to 5 minutes per side. Remove the chicken from the pot. With the heat on medium, add the onions and brown them. Return the chicken to the pot with the onions and then add the chicken stock, sugar, and the rest of the vegetables. Place the covered pot in the oven for approximately 1 hour, basting the chicken occasionally. After 1 hour, remove the cover and cook for another 30 to 45 minutes, or until the thigh meat reaches 165°F on an instant-read thermometer. Let the chicken rest for approximately 20 minutes before serving.We hope you enjoyed this EYB Book Preview The complete book is available from all major booksellers. Or use the "Buy Book" button and help support EYB.Next >