Duck-Fat Potato Galette & Beet Deviled Eggs
Local Food Holiday Recipes
Thanksgiving has come and gone, Mt. Bachelor’s slopes are covered in snow, and our local farmers have gotten all of their storage crops out of the fields and into their barns, cellars or onto the shelves of local businesses. To honor their hard work, here’s some ways to get delicious local food onto your plate with some Holiday-inspired recipes!
Duck-Fat Potato Galette with Caraway & Sweet Onions
(Adapted from Bon Appetite)
- 4 tablespoons (1/2 stick) unsalted butter, melted, divided, plus more for pan
- 1/2 teaspoon caraway seeds
- 2 tablespoons rendered duck or bacon fat, melted
- 1 teaspoon (or more) kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 pounds medium Yukon Gold potatoes, unpeeled, cut into 1/8′-thick slices by hand or with a mandoline
- 1 small sweet onion, very thinly sliced
- Arrange a rack in middle of oven; preheat to 425°. Brush a foil- or parchment-lined baking sheet with butter; set springform ring on top.
Toast caraway in a small skillet over medium heat until fragrant, about 1 minute. Let cool. Place in a resealable plastic bag; crush with a rolling pin or bottom of a skillet. Place in a large bowl. Add duck fat, 2 Tbsp. butter, 1 tsp. salt, and pepper. Add potatoes; toss to coat.
Arrange 1/4 of potatoes in an even layer inside ring on baking sheet, overlapping as needed. Toss onion in a large bowl with 1 Tbsp. melted butter. Arrange 1/3 of onion over potatoes. Repeat layers twice more, finishing with a layer of potatoes. Carefully remove ring.
Bake until potatoes are tender, about 45 minutes. Brush with 1 Tbsp. butter. Bake until edges of potatoes are deep golden and top is crisp, 5–10 minutes longer.
Run a thin spatula under galette to loosen from foil. Slide onto a platter. Season with salt, if desired.
Pickled Beet Deviled Eggs
(Makes 24 Halves- Recipe can be adjusted to taste!)
- 1 cup apple cider vinegar, plus 3 tablespoons, divided
- 1 tablespoon granulated sugar, plus a pinch, divided
- 2 1/4 teaspoons kosher salt, plus a pinch, divided
- 1 small red beet, peeled and halved
- 12 hard-boiled eggs, peeled
- 1/4 cup mayonnaise
- 1/4 cup mustard
- 1/4 cup finely chopped fresh herbs, such as basil, tarragon, chives, plus more for garnish
- 1/3 teaspoon curry powder
- 1/4 teaspoon freshly ground black pepper
- Hard-boil and peel one dozen eggs. In a medium pot, mix 1 cup apple cider vinegar, 1 tablespoon sugar, 2 teaspoons salt, and 3 cups water. Add the beet and bring to a boil, then remove from heat and let cool slightly. Pour into a large heat-safe jar or bowl (including beet). Add eggs, stir, and refrigerate at least 3 hours (stirring occasionally) or overnight for a darker shade of red.
- Remove eggs from liquid. Halve eggs (reserving the whites) and gently transfer the yolks to a bowl. Add 1 tablespoon vinegar, mayonnaise, herbs, curry and mustard to the yolks. Season salt & pepper to taste, then spoon or pipe the filling into the egg whites.
- Sprinkle with additional herbs, if desired. Serve.