Recipes | Tait Farm Foods

Enjoy the Good Taste of Tait Farm

Each Tait Farm Foods product is carefully crafted and tested in our own kitchen before perfecting them for our customers. During that process, we also create original recipes with each product in mind. The brochures listed left will help guide you as you explore the many delicious ways you can serve Tait Farm Foods products to your family and friends. We welcome your input. Please send us an email with some of your own original recipes using Tait Farm Foods products. It would be a pleasure to feature your creations.

Bon AppeTait!

View our featured AND brand new product, Beet Shrub!

Tait Farm Foods Beet Shrub Recipes

The Ruby Root

contributed by Wigle Whiskey, Pittsburgh, PA

1.5 oz Vodka
1 oz Tait Farm Beet Shrub
1 oz Fresh Squeezed Lime Juice
3-4 oz Ginger Beer (such as Jamaica's Finest by Natrona)

The Beet Goes On

contributed by Big Spring Spirits, Bellefonte, PA

3 oz Big Spring Seven Governors Gin
1.5 oz Tait Farm Beet Shrub
.5 oz fresh squeezed lemon juice
4 fresh thyme sprigs

In a cocktail shaker, muddle thyme sprigs with two ice cubes and the shrub. Add the gin and the lemon juice, and more ice, shake vigorously and strain into a chilled cocktail glass. Garnish with a pickled beet.

Plus, Our Seasonal Recipes

Goat Cheese Fritters with Fig & Olive Relish

This classic dish elevates a humble salad from a side-dish to a satisfying meal.

l log fresh goat cheese (4 oz. or 10.5 oz.) - chilled
1 egg - beaten (in a shallow dish)
1 C. panko breadcrumbs (in a shallow dish)
1/4 C. olive oil for sauteing
1 jar Tait Farm Fig & Olive Relish
1+ C. fresh salad mix

With a sharp knife, slice chilled goat cheese log into 1/2" thick rounds. (The cheese will crumble if it isn't cold.) Transfer rounds into beaten egg and gently coat. Then transfer the rounds to the panko and gently coat on all sides. Heat the olive oil and gently transfer coated cheese rounds into the pan. Cook over medium heat until lightly golden on one side, then flip to brown the other side. When done, place on a paper towel-cov­ ered plate to drain. To serve, place a bed of salad mix on serving plate (or use individual tapas plates), top with a goat cheese fritter, and finish with a small spoonful of Tait Farm Fig & Olive Relish on the fritter. Serve immediately.

Smoked Trout Crostini with Pear Butter

This versatile appetizer is right at home for holiday parties or served as part of a New Year's Day brunch.

8 oz. package smoked trout (or hot smoked salmon)
8 oz. reduced fat cream cheese
2 heaping Tbs. mayonnaise
juice of 1/2 a medium lemon
1/4 tsp. salt and freshly ground black pepper
baguette, thinly sliced and toasted (or melba toast crackers)
Tait Farm Pear Butter

Remove the skin from the trout. By hand or in a food processor beat together the cream cheese, mayonnaise, lemon juice, salt, and a few grinds of freshly ground black pepper. Crumble the trout into the mixture, checking for small bones as you go. Beat the mixture until the trout is broken down and well combined with the mixture. Spread a thin layer of the trout pate on the toast. Top with a dollop of the Tait Farm Pear Butter. If you're feeling elegant, spoon the Pear Butter into a piping bag with a star tip and pipe a pear butter "rosette" on each crostini. Makes about 2 C. of pate (enough for about 25 crostini).

Sweet Potato Latkes with Sour Cream and Cranberry Chutney

3 C. shredded sweet potatoes (about 1-1/2 lbs. unpeeled)
1/2 C. finely diced sweet onion
3 large eggs
3 Tbs. flour
1 tsp. salt
1/2 tsp. freshly ground black pepper
Tait Farm Cranberry Chutney
sour cream
oil for frying (preferably a light oil such as sunflower)

Whisk together the eggs, flour, salt, and pepper. Stir into the sweet potatoes and onions. Heat about 1/4 inch of oil in a skillet over medium heat. When the oil 'shimmers,' add the sweet potato mixture in 1/4 cup spoonfuls, flattening them down some­ what with the spoon. Don't crowd the pan. Fry until golden brown on the bottom, then flip to brown the other side. (Watch carefully as sweet potatoes can easily burn.) Transfer the latkes to a cookie sheet set in a warm oven as you make the rest. Top the latkes with a dollop of sour cream and Tait Farm Cranberry Chutney. Serves 4 (The recipe makes about 12 latkes.)

Featured Tait Farm Foods Recipes!

(click images to enlarge)

Featuring Grapefruit Shrub
     Featuring Grapefruit Shrub
     Featuring Ginger Peach Chutney

Featuring Rhubarb Chutney
     Featuring Fig & Honey Conserve
     Featuring Strawberry Rhubarb Conserve

Featuring Tait Farm Jams
     Featuring Ginger Mustard
     Featuring Ginger Mustard

Featuring Cranberry Shrub
     Featuring Apple Chutney
     Featuring Pear Butter

Featuring Cranberry Chutney
     Featuring Fig & Olive Relish
     Featuring Cranberry Shrub