Recipes: Chocolate Beet Cake

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Serves 6-8   Prep Time 30 min   Bake Time 20 min

Ingredients
3 medium beets
½ cup olive oil
2 cups flour
1 cup cocoa powder
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon salt
½ cup maple syrup
½ cup honey

Icing
3 tablespoons butter, softened
½ teaspoon cinnamon
2 teaspoons honey
1 tablespoon Frangelico hazelnut liqueur

Topping
Hazelnuts

Tools

Weston Stainless Steel Food Mill

Steam the beets whole with about an inch of stem and root intact for 15-20 minutes. Steaming the beets allows them to be soft enough to puree while keeping in the nutrients and more of the magenta coloring. Allow to cool, then remove the stem and roots and cut into quarters. Insert the coarse milling disc into the food mill and set over a medium sized bowl. Drop the beets into the bowl of the food mill with the olive oil and puree by moving the arm in a clockwise motion.

Preheat oven to 375 degrees F.

Rinse and dry the food mill and insert the fine milling disc. Pour in the flour, cocoa powder, cinnamon, baking soda, and salt and sift through the mill. Change the disc back to the coarse milling disc. Set the mill over a large mixing bowl. Pour the mixture back through the mill with the maple syrup and honey and mix until all of the batter is in the large bowl.

Pour the batter into a 9” round coated baking pan. Bake for 20-30 minutes.

In the meantime, prepare the icing by pouring all of the ingredients into the food mill with the fine milling disc inserted. Refrigerate until ready to use.

Drop the cake onto a cooling rack and allow to cool completely. Once cool, glaze the cake with the icing and sprinkle with hazelnuts. For best results, refrigerate the cake for one hour to allow the icing to set.

 Chocolate Beet Cake Pops

You can also make Chocolate Beet Cake Pops with this recipe. They’re definitely sweeter and less healthy, but hey, they’re delicious! Find out how!

Recipes: Butter Chicken Masala

Marinade Time 1 hr   Prep Time 30 min   Cook Time 15 min
Serves 2-4

Ingredients
1 lb chicken breast
2 tsp kosher salt
½ tbsp turmeric
2 tbsp plain yogurt
2 tbsp tandoori masala
2 medium tomatoes
1 sprig spring onion, sliced
2 tbsp ginger garlic paste
3 tbsp cashews, ground
1 tbsp chili powder
1 tbsp cumin
1 tsp garam masala
1 tbsp unsalted butter
3 tbsp heavy cream
1 tbsp lime juice
1 sprig cilantro


Garam Masala Recipe
1 teaspoon cardamom
1 teaspoon coriander
1 teaspoon cumin
1/4  teaspoon saffron
1 teaspoon peppercorns
1/2 stick cinnamon
1/4 teaspoon whole cloves
1/4 teaspoon whole nutmeg


Toast all of the spices in a sautee pan. Once toasted, grind the mixture through the Weston Multi-Seed Grinder.


Ginger Garlic Paste Recipe
1 tablespoon garlic, chopped
1 tablespoon  ginger root, chopped
1 teaspoon olive oil


Puree all of the ingredients together in a Weston Stainless Steel Food Mill.


Tandoori Masala Recipe
2 teaspoons coriander seeds
2 teaspoons cumin seeds
2 teaspoons ginger root, chopped
1 teaspoon mint, chopped
2 teaspoons dried chilis
1 ½ teaspoons tumeric
2 teaspoons garlic powder
2 teaspoons paprika
1 teaspoon mango juice


Toast coriander, cumin, mint and ginger in a saute pan. Grind the mixture and remaining dry ingredients through the Weston Multi-Seed Grinder. Add mango juice.

How to Make Butter Chicken Marsala


Place chicken, tandoori masala , turmeric, yogurt, and a teaspoon of salt in a vacuum sealer bag and seal with a Weston Pro-2100 or Pro-2300 Vacuum Sealer to marinade more effectively. Leave to marinate for at least an hour.


In the meantime, smash cashews into smaller pieces, then grind with a Weston Multi-Seed Grinder.


Process the tomatoes into a paste with a Roma by Weston Tomato Press or Food Strainer & Sauce Maker.


In a medium saucepan, bring  tomato paste, ginger garlic puree, spring onions, and chicken to a soft boil then reduce heat to simmer. Add cashew powder, chili powder, cumin, garam masala, and a teaspoon of salt. Mix thoroughly. Add butter, cream, and then cook till the chicken is done.


Top the butter chicken with cilantro and lime juice.

Recipes: Corned Beef

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Prep Time 5 min      Cook Time 6 hrs      Serves 6-8

Ingredients
3 lb. beef brisket
1/2 cup kosher salt
1 teaspoon mustard seeds
1 teaspoon whole black peppercorns
1 tablespoon whole cloves
1 teaspoon whole allspice
4 crushed bay leaves
1/2 teaspoon ground ginger
1 tablespoon minced garlic
1 tablespoon minced onions

Tools

Weston 9" Food Slicer

Crock Pot

Place the brisket, seasoning, and 3 quarts of water into the crock pot and cook on medium for 6 hours. Remove from heat and let cool for about 30 minutes. Using the Weston 9" Food Slicer, slice the beef against the grain at your prefered thickness. We like ours over fresh rye bread with horseradish sauce and red skin potato salad on the side.

Recipes: Very Merry Pasta

Prep Time 30 min    Cook Time 2 min    Serves 4-6

Ingredients

Red Pasta Noodles
2 cups flour
2 eggs
1/8 cup, 25 mL Disaronno (or other amaretto liqueur)
1 tablespoon cinnamon
1/2 teaspoon crystallized ginger, crushed
10 drops red food coloring

Green Pasta Noodles
2 cups flour
2 eggs
1/8 cup, 25 mL Disaronno (or other amaretto liqueur)
1/2 tablespoon sage
1 tablespoon thyme leaves (about 8 sprigs)
10 drops green food coloring

Pasta Sauce
1 cup heavy whipping cream
1 cup egg nog

Tools
Roma by Weston Electric Pasta Machine

Techniques
Using a Pasta Machine (see below or follow the link)

Put two separate pots with 3 cups of water each on to boil.

Sift together 2 cups flour and cinnamon in one bowl (this will be your red pasta) and 2 cups flour and sage in another bowl (this will be your green pasta). Mix crushed crystallized ginger into the red bowl and thyme leaves into the green bowl. Mix in eggs and amaretto liqueur. Knead each ball of dough until uniform.

Put each ball into a separate plastic sandwich bag. Add in respective food colorings. Knead dye into each ball of dough for about 5 minutes each. The dough will not be a uniform color after this point, it should just be marbelized most of the way through.

Watch the video below for help with using an electric pasta machine:



Feed a palm-sized chunk of red dough through the pasta machine, folding it over several times. By setting four, the dough should be completely red. If not, fold it over and feed it through in setting seven a few more times, until it is completely red. This pasta recipe can be used for any type of pasta, but for this particular recipe, I use fettuccine and so I only roll the dough out to setting four.

Feed the pasta sheet through the fettuccine cutter, then hang the strands on a Roma by Weston Pasta Drying Rack. Repeat these steps for the remaining red pasta dough.

Inspect the machine for any leftover red dough. If there is any red dough left on the rollers, the green pasta will end up with red spots. Repeat the above steps for the green dough.

In a medium saucepan, whisk together egg nog and whipping cream over medium heat until sauce is thick.

Drop the red pasta into one pot of boiling water and the green into the other. Boiling them separately ensures that the dyes do not mix - you don't want brown pasta. Cook for two minutes, strain, and then toss with a little olive oil (to keep from sticking together; do not use the old cold water trick, it steals some of your starches from the noodles).

Toss the pasta with the cream sauce and serve.

Recipes: Turkey Pot Pie

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Cook Time 30 min   Serves 4-6

Ingredients
1 pie crust
15 Athens Mini Fillo Shells
1 lb. turkey, ground
1 cup green beans
1 cup carrots, chopped
1 cup hominy
1 cup pigeon peas
2 sprigs fresh parsley
1 cup flour
1 can turkey broth
1/2 cup gravy
2 cups mashed potatoes
1/4 cup parmesan cheese

Tools
Weston Meat Grinder
Weston Baking Mat
Weston Multi Chopper

Grind turkey leftovers with a Weston Meat Grinder.

Preheat oven to 425 degrees F. Bake pie crust for 10-15 minutes, until golden brown.

Fill the bottom of the mini fillo shells with gravy, about a quarter of the way full. Form mashed potatoes into balls and place into fillo shells. Sprinkle tops with parmesan cheese and place in the oven on a Weston Baking Mat for 10 minutes or until cheese is browned and potatoes are hot.

Chop carrots with a Weston Multi Chopper. Bring to a boil turkey broth, turkey, and vegetables. Reduce to a simmer and stir in flour until mixture is thick. Add in 1 sprig chopped parsley. Pour mixture into pie crust and top with mini fillo shells. Garnish with remaining parsley.

Smokey Chipotle Turkey Burgers

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Prep Time 10 min Grill Time 10-15 min Serves 2

Ingredients
1 lb. ground turkey
1/2 cup smoked cheddar, shredded
2 oz. chipotle sauce
2 tablespoons mayo
1/4 cup fresh cilantro, chopped

1 cup hot water
1 cube chicken bouillion
1 cup flour

2 whole wheat burger buns
2 slices tomato
2 leaves lettuce
2 red onion rings

Chipotle Mayo
1 oz chipotle sauce
2 tablespoons mayo

Tools
Food processor
Weston Meat Grinder
Weston Burger Press
Weston Patty Paper

Grind turkey leftovers with a Weston Meat Grinder.

Dissolve bouillion cube in water and stir in flour. Stir mayonnaise into flour mixture. Mix together all ingredients. 

Form two balls with the meat mixture and use a Weston Burger Press to form two half pound patties. Grill 10 to 15 minutes, or until firm. Serve on a whole wheat bun with chipotle mayo, lettuce, tomato, and red onion. 

Recipes: Chipotle Sauce

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Ingredients
1 16 oz can chipotle peppers in adobo sauce
1 teaspoon garlic
1 teaspoon chicken base
1/4 cup grilled onion
1 1/2 cups water
1 can tomatillos
1/2 cup honey
dash cayenne pepper

Blend together ingredients in a food processor. Serve warm.

Recipes: Turkey Roll

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Cook Time 15-20 min Prep Time 10 min Serves 6-8

Ingredients
1 lb. ground Applewood Smoked Turkey*
2 cups Apple Sausage Stuffing
2 cups Cranberry Chutney
2 Red Bartlett pears, pureed
1 cup flour
1 cup hot water
1 chicken bouillion cube


Tools
Loaf pan
Weston Meat Grinder
Weston Baking Mat
Weston Food Mill

Grind a pound of your leftover turkey with a Weston Meat Grinder. Use the coarse grinding plate.

Preheat oven to 325 degrees F.

Dissolve bouillion cube in hot water, then stir in flour. Mix the flour mixture into the ground turkey.

Cube the pears and boil them until soft. Puree with a Weston Food Mill and add the pear puree to the Cranberry Chutney.

Spread the turkey on a Weston Baking Mat, patting it out to 9 by 15 inches. Spread a layer of Apple Sausage Stuffing across the turkey, then spread one cup of the Pear Cranberry Chutney over that.

Carefully roll it together and place it in a loaf pan. Spread the remaining one cup of Pear Cranberry Chutney over the roll and place it in the oven for 15-20 minutes.

*The Applewood Smoked Turkey should already be cooked. Raw ground turkey can be substituted in this recipe, but be sure to cook the turkey roll for 30-45 minutes, or until it reaches an internal temperature of 165 degrees F.

Recipes: Applewood Smoked Turkey with Apple Sausage Stuffing

Applewood Smoked Turkey

Brine Time: 18-24 hr   Prep Time: 45 min   Smoke Time: 4 hr   Serves: 4-6

Ingredients
2 quarts apple juice
5 cups apple wood chips
8 lb. turkey breast
(this recipe can be done with any turkey, really, but the smoking time will change)

For the brine
1 gallon water
8 tablespoons kosher salt

Tools
Weston Propane Smoker
Weston Baking Mat

Techniques
How to Use a Weston Smoker

First, brine the turkey. My rule of thumb is 1 tablespoon of kosher salt to 2 cups of water. It took about a gallon of water to cover my turkey breast, so for this recipe, I'd say your brine should be around 16 cups of water and 8 tablespoons of kosher salt. To ensure your bird is bacteria-free, keep it in its brine for 18 to 24 hours.

Preheat your oven to 375 degrees.

Soak the apple wood chips in water for at least a half hour.

Remove the wood chip box from the smoker and fill the water bowl to the fill line with apple juice. Preheat the smoker to 240 degrees. It takes about a half hour to get it smoking properly so that you can put in your bird. 

Place the turkey breast in the oven for 30 minutes on a Weston Baking Mat. This gets the cooking process started.

Check the smoker's temperature indicator located on the front of the smoker. If it reads 240 degrees, your smoker is preheated, and you can put in the turkey. If it is not hot enough after a half hour, close the dampers more and wait for it to heat up.

Once it is heated, place the woodchips in the woodchip box and carefully place the box back into the smoker. Place the turkey on the lowest rack and tightly close the door. Check on the turkey periodically. It must be at an internal temperature of at least 165 degrees for safe consumption.

How long you smoke your turkey depends on its weight. The rule of thumb is 25-40 minutes per pound. For my 8 lb. turkey breast, I smoked it four hours.

For help with using a smoker, visit the techniques section of the Cooking with Weston Recipe Book.

Slice and serve with Apple Sausage Stuffing.

Apple Sausage Stuffing
Click here for the recipe.

Recipes: Cranberry Chutney

Prep Time 10 min Cook Time 20 min Serves 6-8

Ingredients
1 12 oz. bag whole cranberries
1/4 cup dried apricots, diced
1/2 cup raisins
1/2 cup apple cider vinegar
3/4 cup granulated sugar
1 cup water

3/4 teaspoon ground cinnamon

1/4 teaspoon ground allspice

1/4 teaspoon ground ginger (preferrably freshly ground with a Weston Multi-Seed Grinder)

1 pinch ground cloves (preferrably freshly ground with a Weston Multi-Seed Grinder)

Tools

Weston Multi-Seed Grinder

Weston Multi-Chopper

Weston Food Mill

Heat water and sugar in a medium saucepan until sugar has dissolved. Add in cranberries, cover, and let cook until cranberries begin to pop open. In the meantime, dice the dried apricots with the Weston Multi-Chopper. Once the cranberries begin to pop open, put the cranberries and sugar water through a Weston Food Mill.

Once pureed, return to saucepan and add in remaining ingredients. Bring to a boil, then let simmer ten minutes. Remove from heat. From here you may either serve it hot or chill it. I prefer my cranberry chutney cool.

Recipes: Apple Sausage Stuffing

Prep Time 30 min   Cook Time 20 min   Serves 4-6

Ingredients
2 pounds Italian sausage
3 red delicious apples
2 small loaves focaccia bread, cubed
(about 16 cups)
3/4 cup turkey stock
1 small yellow onion, diced
1 teaspoon dried parsley
1/2 teaspoon thyme
1/8 teaspoon whole cloves, crushed
1 teaspoon whole rosemary leaves, crushed
1/2 teaspoon whole fennel seeds, crushed
1 pinch celery seed
1/2 stick margarine

Tools
Bread Knife
Weston Baking Mat
Weston Multi-Chopper
Weston Multi-Seed Grinder


Preheat oven to 325 degrees. With a bread knife, cube fresh loaves of focaccia bread. Spread the cubes over a Weston Baking Mat. Bake the bread for five minutes, or until toasted. You may also dry out the bread by using a Weston Dehydrator.

Core and dice the apples with a Weston Multi-Chopper. Dice the onions with the Multi-Chopper. Grind the cloves, rosemary, and fennel with a Weston Multi-Seed Grinder. 

Combine all of the ingredients in a pot and cook over high heat until the stock begins to boil. Remove the pot from heat and cover. Let sit for 30 minutes, or until the bread has absorbed the stock. 

Serve immediately or let cool and vacuum seal for later use.  

Recipes: Zucchini Fries

Prep Time 5 min   Bake Time 10 min   Serves 6-8

Ingredients
3 zucchini
1 1/2 cups panko breadcrumbs
1 tablespoon onion powder
2 tablespoon freshly grated Parmesan cheese
1 tablespoon basil
2 eggs

Tools
Weston French Fry Cutter
Weston Baking Mat

Preheat oven to 425 degrees farenheit.

Slice zucchini with Weston French Fry Cutter (leave the skin on). Place the zucchini slices into a gallon storage bag. Scramble the raw egg and pour into the bag. Shake the bag to coat the fries. Mix together the remaining ingredients, then pour into bag. Shake until fries are completedly coated.

Spread fries on a Weston Baking Mat and bake for ten minutes or until the fries are crispy.

Recipes: Sweet Potato Fries

Prep Time 30 min   Bake Time 15 min   Serves 6-8

Ingredients
5 sweet potatoes, cut
4 cups orange juice
1/2 stick butter or margarine
1 teaspoon cinnamon
1/2 teaspoon sugar

Preheat oven to 450 degrees F. Cut the sweet potatoes with a Weston French Fry Cutter. Soak the fries in orange juice for at least a half hour. Spread the fries over a Weston Baking Mat, brush with butter, and sprinkle with cinnamon sugar. Bake for 10-15 minutes, until fries begin to brown. Serve fries with cinnamon cream cheese.

Recipes: Wild Blueberry Burgers

Marinade Time 6 hr   Prep Time 20 min Makes 6 half pound burgers

Ingredients
3 lbs venison, ground
pork fat
1 cup red wine
3 bay leaves
1 pint whole blueberries
1 tablespoon olive oil
1 tablespoon pine nuts
1 tablespoon fennel
1 tablespoon anise
1 tablespoon rosemary leaves

Tools
Weston Meat Grinder
Weston Burger Press
Weston Patty Paper

Techniques
Meat Grinding with Weston
Making Burgers with Weston
Weston Burger Press on Sportsman's Gear Daily


Grind venison with a Weston Meat Grinder.

Marinade the ground meat in red wine and bay leaves.

Mix together the remaining ingredients. Place a sheet of patty paper on the burger press. Adjust the press to 1/2" and place a ball of ground meat onto the press, and press the patty.



Once you have pressed your patties, you can either stack them and seal them with a Weston Vacuum Sealer for storage or throw them on the grill.

Recipes: Sweet Bavarian Mustard

Prep Time: 49 min   Maturing Time: 6 weeks 
Makes approx. 16 oz. (1 pint Canning Jar)

Ingredients                                                 Tools
3/4 cup Whole Mustard Seeds                Weston Multi-Seed Grinder
3/4 cup Apple Cider Vinegar              Weston 5-Piece Canning Kit
1/2 cup Brown Sugar                         Canning jar
4 Whole Cloves
Pinch Salt


Simmer cider vinegar and brown sugar in a medium saucepan until sugar has dissolved. With a Weston Multi-Seed Grinder, grind the whole mustard seeds and whole cloves into the saucepan. Cover and let simmer 30 minutes.

Use the Weston 5-Piece Canning Kit to can the mustard. Let sit for six weeks in a cool place like your refrigerator, basement, or cellar. Stir before using.

Recipes: Pie Crust for a Pasta Machine

Prep Time: 20 min
Chill Time: 40 min
Pre Bake Time: 10 min
Makes one pie or two pot pies

Ingredients
1/2 cup shortening
1/4 cup hot water
1 tablespoon whole milk
2 1/2 cups semolina
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg

Preheat oven to 375 degrees. Sift together flour, salt, cinnamon, ginger, and nutmeg. Place shortening in a large bowl. Pour hot water and milk over the shortening and beat together. Add the dry mixture and beat until dough forms. Chill for 40 minutes.

Roll out a third of the dough with a Roma by Weston Traditional Style Pasta Machine or a Roma by Weston Electric Pasta Machine. You only need to roll it through about half of the thickness settings. Spread over a pot pie tin. Roll out another third for the second pot pie tin.

Use the remaining third to make lasagnette shaped cross stripes for the top of the pie. To make the strips, roll the last third through the machine, then roll it through the lasagnette attachment.  

For a single large pie crust, simply roll a third of the dough through and cover half of the tin with it. Then roll another third of the dough through and cover the other half of the tin. Seam the two sheets together with your fingers. Complete the same steps for the cross striping.