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Farmers’ Market Box 2-1-18

This week’s local produce and featured farms:

Spring Mix - JR Organics

White TurnipBlack Sheep Produce

granny smith apple - Cuyama Orchards

Bloomsdale Spinach - Weiser

Algerian Clementine Tangarine - 3 Nuts Farms

Mizuna - Be Wise Ranch

Dino Kale - Be Wise Ranch

Red Radish - Black Sheep Produce

Valencia Orange - JJ Lone Daughter

Meyer Lemon - Lee

Amarosa Potato  - Weiser

Juicing Bag:

Jumbo Carrot - Cal Organics

Ruby Red Grapefruit - Sundance Organics

Strayberry - Well Pict

Green Kale - Lakeside Organics

Lemons - Sundance Organics

Farmer’s Choice:

Cara Cara Orange - Suntreat

Yosemite Gold Tangerine - Murray Family Farms

Pomelo - Suntreat

 

 

 

Post your photos on Instagram with the hashtag #specialtyproducefmb or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!

When it’s about food…#specialtyproduce
Click the links above & search for products on our website with recipes attached

Below are some great recipes for you to try out with the produce from your box/bag. Let us know on our Facebook Page or through twitter if you tried any of them with the hastag #SpecialtyProduceFMB!

Juice Recipes
Courtesy of Drew Canole of Fitlife.tv

Lean Mean Cold-Fighting Greens

1 green Kale

2 Lemon

1 Grapefruit

 

Pink Paloma

1/2 Lb Strawberries

1 Green Kale

1 Grapefruit

Sunset Greens

2 carrots

1/2 lb Strawberries

1 Grapefruit

1/2 Bunch Kale

Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)

 

Red White and Blue Potato Salad

Serves 4

Awesome with grilled meats, and poultry, this salad is a great do-ahead for your party. 

1 pound Amarosa potatoes, scrubbed

1/4 cup extra virgin olive oil

Salt and peppe

2 ribs celery, finely chopped

1/4 cup finely chopped red onion

2 teaspoons white vinegar

1/2 cup mayonnaise

1/4 cup sour cream

1 tablespoon Dijon mustard

1/2 to 3/4 cup crumbled blue cheese

Salt and pepper

 

  1. Preheat the oven to 400 degrees, line a baking sheet with silicone, aluminum foil or parchment.  Cut the potatoes into bite sized pieces, toss with the oil, salt and pepper.  Lay the potatoes onto the baking sheet in one layer, and roast for 20 to 25 minutes until they are browned and tender.  Cool.
  2. In a large bowl, combine the cooled potatoes, celery and onion.  Toss with white vinegar.
  3. In a small bowl, whisk together the mayonnaise, sour cream and mustard.  Toss with the potatoes, add the cheese, and season with salt and pepper.
  4. Cover and refrigerate for up to 24 hours.  Remove from the refrigerator 10 minutes before serving, and re-toss to blend the flavors.

 

Not Your Mama’s Spinach Artichoke Dip

Serves 6 to 8


2 tablespoons extra virgin olive oil

2 tablespoons unsalted butter

1 leek, finely chopped using the white and tender green parts

1 teaspoon grated lemon zest

2 garlic cloves, minced

1/2 pound spinach, washed, spun dry and chopped

One 10-ounce package frozen artichoke hearts, defrosted

Salt and pepper

8 ounces cream cheese, softened

1 cup mayonnaise

Few drops Tabasco or Frank’s Hot Sauce

1 cup grated Parmigiano Reggiano

1/2 cup shredded Gruyere

Pita chips, baguette slices, or water crackers for serving

 

  1. Preheat the oven to 325 degrees and coat the inside of a 9-inch baking dish with non-stick cooking spray.
  2. In a large skillet, heat the oil and butter, saute the leek, zest and garlic for 2 to 3 minutes to soften the leek.  Add the spinach and artichoke hearts, and saute until the liquid in the pan has evaporated.  Season with salt and pepper.
  3. In a mixing bowl, cream together the cream cheese, mayonnaise and hot sauce, until smooth.
  4. Blend in the spinach mixture.  Taste for salt and pepper and adjust.
  5. Transfer the mixture to the baking dish.  Combine the cheeses and sprinkle over the spinach artichoke mixture.  this point the casserole can be refrigerated for up to 24 hours.
  6. Remove from the refrigerator 30 minutes before baking and bake for 30 to 40 minutes until the dip is bubbling and the cheeses are golden brown.
  7. Allow to rest for about 10 minutes before serving with pita chips, baguette slices or water crackers.

 

Citrus and Kale Salad with Ricotta Salata

Serves 4

1 bunch dino kale, tough stems removed, and cut into 1/2-inch ribbons

2 Valencia oranges, peel and pith removed, segmented and seeded

2 ounces ricotta salata crumbled

1/4 cup orange juice

2 tablespoons honey

1 tablespoon Dijon mustard

2 teaspoons lemon juice

1/3 cup extra virgin olive oil

Salt and pepper

  1. In a salad bowl, combine the kale, orange segments and ricotta salata
  2. In another bowl, whisk together the orange juice, honey, Dijon mustard, lemon juice and oil.  Season with salt and pepper, toss the kale with the dressing and serve.

 

 

Chicken and Udon with Mizuna

Serves 6

 

2 tablespoons vegetable oil

1 cup chopped onion

2 large cloves garlic, minced

1 tablespoon grated ginger

1 bunch mizuna, washed, spun dry and chopped

1 cup carrots, julienned or coarsely shredded

1/2 pound shitake mushrooms, stems removed, and thinly sliced

8 cups chicken or vegetable broth

2 tablespoons white miso

3 cups cooked shredded chicken

1/2 pound cooked Udon noodles

1/4 cup soy sauce

Toasted sesame oil

2 scallions, finely chopped using the white and tender green parts

 

  1. In a Dutch oven or wok, heat the oil, and saute the onion, garlic, and ginger until the onion begins to turn translucent, about 5 minutes.  Add the mizuna, and stir fry until wilted, about 2 minutes.
  2. Add the carrots, and mushrooms, and saute until the mushrooms are crisp/tender, about 3 minutes.
  3. Add the broth and miso, bring to a boil, stirring to dissolve the miso.  When the miso is dissolved, add the chicken and Udon.  Add the soy sauce, simmer for 10 minutes, and serve garnished with a drizzle of sesame oil and chopped scallions.

 

 

Balsamic Braised Turnips

Serves 4

 

 

 

2 tablespoons extra virgin olive oil

2 tablespoons unsalted butter

1 medium onion, thinly sliced into half moons

1 bunch turnips, tops removed, scrubbed and cut into 1/2-inch wedges

2 tablespoons balsamic vinegar

2 tablespoons maple syrup

1/2 cup chicken or vegetable broth

4 strips bacon, cooked crisp and crumbled for garnish

 

  1. In a Dutch oven or large skillet, heat the oil and butter, and saute the onions until they begin to turn translucent, about 5 minutes.  Add the turnips, and saute for 3 to 4 minutes, until they begin to soften.
  2. Add the vinegar, syrup and broth, bring to a boil, and simmer for 5 to 6 minutes until the turnips are tender and the liquid in the pan is syrupy.
  3. Serve the turnips garnish with bacon.

 

 

Meyer Lemon Chicken Wings

Serves 6 to 8

 

3 pounds chicken wings or drumettes

1/2 cup olive oil

Grated zest of 2 lemons

1/2 cup fresh lemon juice

1 1/2 teaspoons salt

1 teaspoon freshly ground black pepper

2 tablespoons chopped fresh rosemary

6 cloves garlic, crushed

1/2 cup chopped fresh parsley for garnish

3/4 cup crumbled feta cheese for garnish

  1. Put the chicken in a large bowl or zipper-top plastic bag, add the oil, juice, zest, salt, pepper, rosemary, and garlic.
  2. Toss to coat the chicken, then cover the bowl or seal the bag. At this point, refrigerate for at least 6 hours and up to 2 days.
  3. Preheat the oven to 375° F and line a rimmed baking sheet with a silicone liner or aluminum foil.
  4. Drain the chicken and arrange on the baking sheet.  Pour some of the marinade over the chicken, and bake until cooked through, 35 to 40 minutes, turning them once halfway through baking.
  5. Remove the chicken from the oven, garnish with the parsley and feta, and serve.

 

Orange Chipotle Glazed Salmon

Serves 6

 

1/4 cup vegetable oil

3 garlic cloves, minced

1/2 cup finely chopped red onion

2 chipotles chilies in adobo, finely chopped

1/3 cup orange juice

1/4 cup finely chopped cilantro or Italian parsley plus more for garnish

2 1/2 pounds salmon filets

Valencia orange segments for garnish

 

  1. Preheat the grill or a grill pan.
  2. In a skillet, heat two tablespoons of oil, add the garlic and onion, and saute for 3 to 4 minutes until the onion is softened.
  3. Add the chipotles and orange juice, and simmer for 2 minutes.  Add the cilantro and set aside.
  4. Paint the salmon with the remaining oil, and grill for 4 to 5 minutes per side, or until the salmon reaches 155 degrees on an instant read meat thermometer.
  5. Serve the salmon garnished with the sauce, and orange segments.

 

Pistachio Lemon Bars

Makes about nine 2-inch squares

 

For the Crust

1 cup flour

1/2 cup confectioners’ sugar

1/4 cup chopped pistachios

1/2 cup chilled unsalted butter, cut into small bits

 

  1. Preheat the oven to 350 degrees and coat the inside of a 9-inch square baking dish with non-stick cooking spray.
  2. In a mixing bowl, using a pastry blender, cut the butter into the dry ingredients until the mixture is grainy.
  3. Press the crust into the pan and bake for 20 minutes.

 

 

For the Filling

2 large eggs

1 cup sugar

1/2 teaspoon baking powder

2 tablespoons flour

1/3 cup lemon juice

1/3 cup shelled pistachios

confectioner’s sugar for garnish

 

  1. In a mixing bowl, whisk together the eggs, sugar, baking powder, flour and juice.
  2. Pour over the hot crust and sprinkle the top evenly with pistachios.
  3. Bake another 20 minutes, until the filling is set.
  4. Remove from the oven and immediately cut the bars into squares.  Sprinkle with confectioners’ sugar, and cool completely.  The bars will keep in the refrigerator for up to 3 days.  Serve at room temperature.

 

Apple Chutney

Makes about 2 cups

 

2 tablespoons unsalted butter

3 Granny Smith Apples, peeled, cored and chopped into 1/2-inch dice

1 1/2 cups finely chopped onion

1/2 cup cider vinegar

1/3 cup dark brown sugar

1/2 teaspoon ground cinnamon

 

  1. In a skillet, melt the butter, and saute the apples, and onion until they are softened, about 7 minutes.  Add the vinegar, brown sugar and cinnamon.  Simmer for 30 minutes until thickened.  Cool, cover and refrigerate for up to 4 weeks.
  2. The chutney is terrific served with grilled poultry or pork, or as part of a cheese platter.

Choice Recipes:

Seared Scallops with Spring Mix Salad and Warm Tangerine Vinaigrette

Serves 4

 

1 tablespoons unsalted butter

1 teaspoon extra virgin olive oil

20 dry pack scallops (about 1 1/2 pounds)

1/4 cup finely chopped shallots

1/2 cup tangerine juice

1 tablespoon Dijon mustard

1 tablespoon honey

1/3 cup vegetable oil

Salt and pepper

Spring mix salad

3 radishes, thinly sliced

2 tangerines, peel and pith removed, and segmented

 

  1. In a skillet, over medium high heat, melt the butter with the oil.  Sear the scallops on one side, then turn and sear on the other.  Remove to a plate, and cover with aluminum foil.
  2. Saute the shallots in the skillet for 2 to 3 minutes, to soften, add the juice, mustard, honey and oil, whisking to thicken. Taste for seasoning and adjust using salt or pepper.
  3. Put the spring mix, radishes and tangerines into a salad bowl.  Toss with some of the dressing.
  4. Plate the salad and arrange a few scallops on each plate.  Drizzle with the remaining warm dressing and serve.

 

Chocolate Dipped Yosemite Tangerines

Makes about 40 pieces

Make these for your Super Bowl Party, they are simple, and a great pick up dessert. 

 

5 Yosemite tangerines, peeled and separated into segments

10 ounces high quality chocolate, either semi-sweet, milk, bittersweet or white

 

  1. Line a baking sheet with parchment, aluminum foil, or silicone.
  2. In a double boiler, melt the chocolate until it reaches 120 degrees on an instant read meat thermometer.
  3. Remove from the heat and allow to cool for about 10 minutes.
  4. Dip the tangerine segments into the chocolate, making sure to thoroughly coat the segments.
  5. Transfer to the prepared baking sheet and allow to dry.  Once dry, drizzle some of the remaining chocolate over each segment in a decorative pattern if desired, or you can drizzle with melted white chocolate.
  6. Refrigerate the segments for up to 2 days, remove from the fridge about 10 minutes before serving.

 

Pomelo Cara Cara Sangria

Serves 10 to 12

With our warm weather this is the perfect refresher for drinking during the Super Bowl.  Of course, don’t forget the beer for those who don’t drink wine.

 

2 cups superfine sugar

2 1/2 cups hot water

3 cara cara oranges, thinly sliced into 1/2 moons

1 cup pomelo juice

1 cup Triple Sec (for virgin Sangria sub. In orange juice)

Three 750-ml bottles Pinot Grigio, Pino Gris, or Sauvignon Blanc (sub in white grape juice, or sparkling water), chilled

 

  1. In a large bowl, combine the sugar, water, oranges, and pomelo juice.  Transfer to a zip-lock bag and refrigerate for at least 4 hours.
  2. In a large punch bowl, combine the juice mixture, Triple Sec, and wine.  Add ice cubes and serve.

 

 

Recipes Provided By:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com

Follow me on:
Facebook: Diane Phillips’ Blog of Cooking, Travel and Commentary
Twitter: @dianphillips 
Pinterest: Diane Phillips

Download our FREE app HERE

Post your photos on Instagram with the hashtag #specialtyproduceFMB or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!

When it’s about food…#specialtyproduce

If you haven’t joined yet, you can order a bag for next week on our FMB page!

fmb

Farmers’ Market Box 1-25-2018

This week’s local produce and featured farms:

Romaine Lettuce - Black Sheep Produce

Carrots Be Wise Ranch

Butternut Squash - Be Wise Ranch

Pink Lady Apple - Cuyama Orchards

Algerian Clementine Tangarine - 3 Nuts Farms

Tatsoi - Sundial

Green Kale - Black Sheep Produce

Arugula - Sundial

Red Beet - Be Wise Ranch

Cara Cara Oranges  - Lee

Amarosa Potato  - Weiser

Juicing Bag:

Jumbo Carrot - Cal Organics

Fennel - Lakeside Organics

Green Chard - Lakeside Organics

Black Kale - Foxy Organics

Lemons - Sundance Organics

Farmer’s Choice:

Oro Blanco Grapefruit - Garcia Organics

Page Tangerine - Lee Farms

Passionfruit - Weiser Family Farm

Feature:
Sumo Citrus  - 7 Count Box

 

 

 

Post your photos on Instagram with the hashtag #specialtyproducefmb or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!

When it’s about food…#specialtyproduce
Click the links above & search for products on our website with recipes attached

Below are some great recipes for you to try out with the produce from your box/bag. Let us know on our Facebook Page or through twitter if you tried any of them with the hastag #SpecialtyProduceFMB!

Juice Recipes
Courtesy of Drew Canole of Fitlife.tv

Carrot-ade

2 lemons

2 Carrots

1 fennel

 

Citrus Detox

1 Bunch Black Kale

1 fennel bulb

1 bunch Green Chard

2 Lemons

Sweet Greens

1 Green Chard

1 fennel

2 Carrots

Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)

 

Butternut Squash Lasagna

Serves 6

There are a few make-ahead steps to this lasagna, it’s totally worth the work, and is a beautiful meatless main course. 

 

1 butternut squash, cut in half seeds removed

Olive oil

Salt and pepper

1/4 pound pancetta, cut into small dice

1/3 cup unsalted butter

2 garlic cloves, minced

1 bunch Tatsoi, washed and spun dry

1/3 cup all-purpose flour

3 cups milk

Salt and pepper

Grated nutmeg to taste

One box no-boil lasagna noodles

2 cups grated Parmigiano Reggiano

 

  1. Preheat the oven to 400 degrees, line a baking sheet with silicone, aluminum foil, or parchment.
  2. Drizzle the squash with olive oil, season with salt and pepper.  Roast covered with foil for 1 hour, until tender.  When the squash is cool enough to handle, transfer to a food processor and puree.  Season with salt and pepper to taste and set aside.
  3. In a large skillet, heat 2 tablespoons of olive oil and saute the pancetta, until crispy.  Drain on paper toweling.
  4. Wipe out the skillet, melt the butter, and saute the garlic for 30 seconds, until fragrant.  Add the Tatsoi and cook until wilted.  Sprinkle the flour over the Tatsoi and cook for 2 minutes.  Slowly add the milk and stir until the liquid comes to a boil.  Season with salt, pepper and nutmeg to taste.  Remove from the stove top and cool slightly.
  5. Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.  Spoon a thin layer of the Tatsoi sauce onto the bottom, top with lasagna noodles.  Spread a layer of squash over the noodles, sprinkle with some of the pancetta and Parmigiano, top with lasagna noodles, and spread with some of the sauce.  Repeat making three layers, ending with sauce and remaining cheese.
  6. At this point the lasagna can be covered and baked for 30 minutes, then uncovered and baked another 20 to 30 minutes until bubbling and the cheese is golden brown.  Allow the lasagna to rest for 10 minutes, then cut into squares and serve.

 

 

Chicken Salad with Tangerines and Candied Almonds

Serves 6

 

1 head romaine lettuce, washed, spun dry and chopped

2 carrots, shredded

3 Algerian Tangerines, peel removed, and separated into segments

2 cups cooked chopped or shredded chicken

1/2 cup vegetable oil

3 tablespoons soy sauce

1/4 cup rice vinegar

3 tablespoons sugar

1/4 teaspoon peeled and grated fresh ginger

1 clove garlic, minced

 

  1. In a salad bowl, combine the lettuce, carrots, tangerines and chicken.
  2. In a smaller bowl, whisk together the oil, soy sauce, vinegar, sugar, ginger and garlic.  Pour the dressing over the salad and toss to coat.  Garnish the salad with candied almonds and serve.

 

For the Almonds

 

1/2 cup sugar

1 1/2 cups sliced almonds

 

  1. In a non-stick skillet, heat the sugar until it melts, then add the almonds, stirring to coat.  Cook until the almonds begin to turn golden.
  2. Remove from the skillet to a plate and when cool enough to handle, break them apart.  The almonds will keep in the freezer for up to 1 month.

 

Tuscan Beans and Greens

Serves 6

An example of cucina povera (cuisine of the poor) this versatile dish can be used as a side dish, or more broth can be added to turn it into a soup.  Adding protein such as chicken or sausage can make it a main dish.  This is better the day after it’s prepared when the ingredients all get to know each other. 

 

3 tablespoons extra virgin olive oil, plus more for serving

4 garlic cloves, minced

1 tablespoon finely chopped rosemary

1 bunch green kale, tough stems removed, and leaves chopped 1/2-inch wide

One 14.5-ounce can chopped tomatoes and their juices

Two 14.5-ounce cans cannellini or small white beans (your preference)

1 cup chicken or vegetable broth

Salt and pepper

 

  1. In a Dutch oven, heat the oil, swirl the garlic and rosemary in the pan for 30 seconds till fragrant.
  2. Add the kale, and saute until the kale is wilted.  Season with salt and pepper.
  3. Add the tomatoes and bring to a boil.  Add the beans and broth, and simmer for 1 hour, until the beans are creamy and tender.  Season with salt and pepper.

 

 

Carrot and Apple Slaw

Serves 6

 

One bunch carrots, scraped, and cut into julienne

3 pink lady apples, cored and cut into julienne

1 cup crumbled Feta cheese

¼ cup apple juice

2 tablespoons apple cider vinegar

1 tablespoon honey

2 tablespoonsDijonmustard

1/2 cup canola oil

2 tablespoons poppy seeds

 

  1. In a salad bowl, combine the carrots, apples, and Feta.
  2. In a smaller bowl, whisk together the apple juice, cider vinegar, honey, mustard and canola oil.  Fold in the poppy seeds.
  3. Pour over the apples and carrots and toss to coat.

 

Farro, Beet and Orange Salad

Serves 6

 

1 1/2 cups pearlized farro

1 bunch red beets, tops removed, and scrubbed

2 tablespoons unsalted butter

1/4 cup finely chopped red onion

Beet green tops, tough stems removed, cut into 1/2-inch ribbons

Salt and pepper

2 Cara Cara oranges, peel and pith removed, cut into segments

1/4 cup orange juice

1/4 cup rice vinegar

1 tablespoon Dijon mustard

1/2 cup vegetable oil

Salt and pepper

 

  1. Bring 4 quarts of salted water to a boil add the farro and cook for 15 to 20 minutes until the farro is al dente.  Drain thoroughly and let cool.
  2. Steam the beets until al dente and allow to cool.  Peel and dice the beets, set aside in a bowl.
  3. In a skillet, heat the butter, add the onion, and saute for 2 to 3 minutes to soften.  Add the beet greens, and saute until wilted.  Season with salt and pepper.
  4. In a large salad bowl, combine the farro, beets, beet greens, and oranges.
  5. In another bowl, whisk together the orange juice, vinegar, mustard and oil.  Season with salt and pepper and toss with the salad.  Serve the salad at room temperature.

 

Arugula Salad with Apples and Parmigiano

Serves 4

 

1 bunch arugula, washed and spun dry

2 Pink lady apples, cored, and thinly sliced

Shaved Parmigiano Reggiano cheese

1/4 cup extra virgin olive oil

Salt and pepper

 

  1. In a large bowl, combine the arugula, apples, and cheese.
  2. Drizzle with oil, season with salt and pepper, and toss to coat.

 

 

Amarosa Smashed Potatoes

Serves 4

 

1 pound Amarosa potatoes

1/2 cup extra virgin olive oil

1 1/2 teaspoons salt

1/2 teaspoon pepper

2 garlic cloves, minced

11-ounces goat cheese, cut into 1/2-inch rounds

 

  1. Put the potatoes into water to cover and bring to a boil.  Simmer for 20 minutes until tender.  Drain.
  2. Preheat the oven to 400 degrees, and line a baking sheet with silicone, parchment or aluminum foil.
  3. In a bowl, combine the oil, salt, pepper and garlic.  Pour half the mixture onto the baking sheet.
  4. Put the potatoes onto the baking sheet, and using an oven mitt, press down on the potatoes to smash them.
  5. Drizzle the potatoes with the remaining garlic oil.
  6. Bake for 20 minutes, top each potato with a goat cheese round, and bake another 10 minutes until the potatoes are crispy and the cheese is melting.  Serve hot.

 

Choice Recipes:

Passion Fruit Pudding

Serves 4 to 6

 

2 fresh passion fruits yielding 1/4 cup passion fruit pulp

¼ cup passion fruit puree

1 cup granulated sugar

⅓-cup all-purpose flour

3 large eggs, separated

⅓ cup melted butter

¾ cup whole milk

¼ teaspoon salt

1 tablespoon lime juice

1 tablespoon lime zest

1Tablespoon rum (optional)

 

  1. Pre-heat the oven to 350°F. Coat the inside of a 9-inch baking dish with non-stick cooking spray.
  2. In a medium bowl, whisk together ⅔ granulated sugar, salt and flour. Set aside.
  3. In a large bowl, whisk together the egg yolks, butter, milk, rum, lime zest, lime juice and passion fruit puree, and pulp until fully combined.
  4. Add the wet mixture to the flour mixture and whisk to just combine.
  5. Using an electric mixer, beat the egg whites for about a minute then add sugar and continue mixing on medium-high until stiff peaks form, this may take about 2-3 more minutes.
  6. Using a spatula carefully fold in ¼ of the egg whites mixture, and then fold in the remaining until well incorporated.
  7. Pour the batter into the prepared pan bake until the top of the cake turns light golden and puff slightly (30 to 35 minutes)
  8. Let the cake cool to room temperature, refrigerate for about 2 or more hours before serving or up to 24 hours.
  9. Serves with crème fraiche or unsweetened whipped cream.

 

 Oro Blanco Curd

Makes about 3 cups

 

1 1/4 cup sugar

6 large eggs

1/2 cup fresh Oro Blanco juice

1/2 cup chilled butter, cut into 1/2-inch cubes

 

  1. In a saucier, or saucepan, whisk together the sugar, eggs, and juice.  Place over medium heat and whisk until the mixture thickens, and almost boils.
  2. Remove from the heat and add butter, whisking in a few bits at a time, until they are incorporated.
  3. Transfer to a bowl and press plastic wrap onto the surface of the curd to prevent a skin from forming.

Cool, and refrigerate, the curd will set up in the refrigerator.  Use the curd on toast, English muffins, with scones for tea, and as a filling for cakes, or topping for cheesecakes.

Chocolate Orange Ricotta Cheesecake

Serves 6 to 8

For the Crust

 

1 1/2 cups finely ground Nabisco Famous Chocolate Wafer cookies (about 25 cookies) (ground in a food processor)

2 Tbs. granulated sugar

1/4 cup unsalted butter, melted

 

  1. Preheat the oven to 350°F. Coat the inside of a 9-inch spring form pan with nonstick cooking spray.
  2. In a medium bowl, mix the cookie crumbs and sugar with a fork until well blended.
  3. Drizzle the melted butter over the crumbs and mix with the fork or your fingers until the crumbs are evenly moistened.
  4. Put the crumbs in the prepared pan and spread the crumbs so that they coat the bottom of the pan and start to climb the sides.
  5. Bake the crust until it smells nutty and fragrant about 10 min.
  6. Set the baked crust on a rack and let cool.
  7. Do-Ahead: The crust can be made up to one day ahead of filling, and stored at room temperature, wrapped well in plastic.

 

For the Filling

    1 1/2 cups whole-milk ricotta

3 oz. cream cheese, at room temperature

3/4 cup granulated sugar

2 Tbs. unbleached all-purpose flour

1/4 tsp. table salt

3 large egg yolks

1 Tbs. finely grated orange zest

2 Tablespoons orange juice

1 Chocolate Wafer cookie crust, baked and cooled

Orange Syrup, cooled

 

  1. Preheat the oven to 350°F.
  2. In a medium bowl, combine the ricotta and cream cheese.
  3. Using an electric mixer, beat on medium speed until well blended and no lumps remain, about 3 min.
  4. Add the sugar, flour, and salt and continue beating until well blended, about 1 min.
  5. Add the egg yolks, orange zest, and juice.
  6. Beat until just incorporated. Use a rubber spatula to scrape the filling into the crust and spread the filling evenly.
  7. Bake the tart until the filling just barely jiggles when the pan is nudged, 35 to 40 minutes.
  8. Let cool completely on a rack.
  9. Refrigerate the tart in the pan until chilled and firm, 2 to 3 hours.  Serve the cheesecake at room temperature drizzled with orange Syrup.

Orange Syrup

1 cup Orange Juice

1 cup sugar

Grated zest of 1 Orange

  1. In a small saucier, combine the ingredients and bring to a boil.
  2. Simmer the mixture for 5 to 10 minutes, until it becomes thick and syrupy.  Strain out the zest and cool the syrup.

 

Recipes Provided By:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com

Follow me on:
Facebook: Diane Phillips’ Blog of Cooking, Travel and Commentary
Twitter: @dianphillips 
Pinterest: Diane Phillips

Download our FREE app HERE

Post your photos on Instagram with the hashtag #specialtyproduceFMB or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!

When it’s about food…#specialtyproduce

If you haven’t joined yet, you can order a bag for next week on our FMB page!

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