FMB 3-22-2018

Farmers’ Market Blog 3-22-2018



This week’s local produce and featured farms:

Turnip - Black Sheep Produce

Broccoli  - Black Sheep Produce

Butternut Squash -Be Wise Ranch

Collard Greens - Be Wise Ranch

Yosemite Gold Tangerines - 3 Nuts

Kumquat - Maria Stolich Farm

Meyer Lemon - Polito Farms

Pomelo - Golden Door

Bok Choy - Sundial

Pee Wee Mix Potatoes - Weiser Family Farm

Baby Red Russian Kale - Point Loma Farms

 

Juicing Bag:

Valencia Orange - Lodge Ranch

Collard Greens - Lakeside Organics

Fennel - Cal Organics

Carrots - Cal Organics

Strawberries - Easy Choice

Farmer’s Choice:

Ruby Red Grapefruit - Golden Door

Avocado - Nopalito Farms

Pixie Tangerine - Garcia Organics

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

 

Sweet Greens are made of these

½ lb Strawberry

2 Oranges

1 Bunch Collard

1 Bulb Fennel

Hearty and Wholesome

1 orange

3 Carrots

2 bunch Collard

Orange you glad you got a juicing bag?

1 Fennel

1 pound Strawberry

2 Oranges

3 Carrots

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

Miso Maple Glazed Turnips

Serves 4

3 tablespoons unsalted butter

1/4 cup maple syrup

2 tablespoons white miso

1/2 cup chicken or vegetable broth

2 tablespoons soy sauce

One bunch turnips, tops removed, scrubbed, and cut into wedges

Sesame seeds for garnish

1 scallion, finely chopped using the white and tender green parts for garnish

 

  1. In a skillet, melt the butter, add the syrup, miso, broth and soy sauce, stirring to dissolve the miso.
  2. Add the turnips and bring to a simmer.  Braise the turnips, turning several times, to coat evenly with the glaze, and cook for about 8 minutes, or until the turnips are tender.  (if you have large turnips this will take longer)
  3. Serve the turnips and glaze garnished with sesame seeds and chopped scallions.

 

 

Broccoli Cheddar Quiche

Serves 4 to 6

 

One 9-inch pastry crust (either homemade or store bought)

3 large eggs

2/3 cup heavy cream

4 drops Tabasco

2 cup finely shredded sharp white cheddar cheese (Cabot Farms)

1 1/2 cups cooked broccoli, chopped

 

  1. Preheat the oven to 350 degrees.
  2. In a large bowl, whisk the eggs and cream, and add the Tabasco.
  3. Stir in the cheese and broccoli and transfer the mixture to the pastry crust.
  4. Bake the quiche for 45 to 50 minutes, until the quiche is set. Remove from the oven and allow to rest for 10 minutes before serving.

 

Butternut Squash Soup with Gorgonzola Crème

Serves 6 

2 tablespoons unsalted butter

1/2 cup finely chopped onion

2 Granny Smith apples, peeled, cored and chopped

8 cups peeled, seeded, and diced butternut squash

5 cups chicken broth

Salt and pepper

1 cup heavy cream

1/2 cup gorgonzola cheese

 

  1. In a Dutch oven, heat the butter, saute the onion and apples, until the onion is softened.
  2. Add the squash and toss with the onion and apple.  Add the broth and bring to a boil.  Simmer for 20 to 30 minutes, until the squash has fallen apart.  Puree with an immersion blender.
  3. Season with salt and pepper.  Keep warm.
  4. While the soup is simmering, blend the cream and gorgonzola.
  5. Serve the soup in bowls, and drizzle with a bit of the gorgonzola of cream.

 

Chicken and Orzo Meyer Lemon Soup

Serves 6 

2 tablespoons extra virgin olive oil

1/4 cup finely chopped onion

3 medium carrots, finely chopped

2 ribs celery, finely chopped

Grated zest of 1 Meyer lemon

3 cups cooked shredded chicken

8 cups chicken broth

1/4 cup Meyer lemon juice

1 1/2 cups cooked orzo pasta

Salt and pepper

Lemon slices for garnish

 

  1. In a Dutch oven, heat the oil, saute the onion, carrot, celery and zest for 3 to 4 minutes until the onion begins to soften.
  2. Add the chicken, broth and lemon juice.  Bring to a boil, simmer for 20 minutes.
  3. Add the orzo and simmer another 5 minutes.  Season with salt and pepper.
  4. Serve garnished with lemon slices.

 

Sausage, Collard and Potato Soup

Serves 6

 

2 tablespoons extra virgin olive oil

1 pound smoked sausage, cut into 1/2-inch rounds

1/2 cup finely chopped onion

2 garlic cloves, minced

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

1/2 pound pee wee mix potatoes, scrubbed and cut in half

6 cups chicken or vegetable broth

Salt and pepper

 

  1. In a Dutch oven, heat the oil, and saute the sausage, until it renders some fat.  Add the onion and garlic, and saute for 2 to 3 minutes.
  2. Add the collards, and toss in the pan, coating with the oil mixture.  Cook for 3 to 4 minutes, until the collards begin to wilt.
  3. Add the potatoes and broth, bring to a boil, and simmer for 35 to 45 minutes until the collards and potatoes are tender.
  4. Season with salt and pepper and serve.

 

Baby Red Russian Kale Tangerine Slaw with Kumquats

Serves 6 

1/2 pound baby red Russian kale, washed, spun dry, touch stems removed and cut into 1/2-inch ribbons

3 to 4 kumquats, thinly sliced, seeds removed

1/4 cup tangerine juice

3 tablespoons rice vinegar

1 tablespoon sugar

1 tablespoon Dijon mustard

1/3 cup vegetable oil

Salt and pepper

 

  1. In a bowl, combine the kale and kumquats.
  2. In another bowl, whisk together the juice, vinegar, sugar, mustard, and oil.  Season with salt and pepper.
  3. Pour over the kale mixture and toss to coat.  Cover and refrigerate for at least 3 hours to let the kale soften.
  4. Re-toss and serve.

Pomelo Granita

Serves 4

1 cup sugar

2 cups pomelo juice

2 cups sparkling water

 

  1. In a mixing bowl, combine the ingredients stirring to dissolve the sugar.
  2. Pour the mixture into a glass 9-inch baking dish, and freeze.
  3. Scrape the mixture after two hours with a fork.  Repeat every hour, until it is firm, but maintains its granular texture.
  4. Scoop into wine glasses and serve.

 

Shrimp and Bok Choy Stir Fry

Serves 4

1 pound large shrimp, peeled and deveined

1/2 cup soy sauce

3 tablespoons honey

Pinch red pepper flakes

1 teaspoon cornstarch

3 tablespoons vegetable oil

2 teaspoons grated ginger

2 garlic cloves, minced

1/2 head bok choy, root end trimmed, and sliced into 1/2-inch ribbons

2 teaspoons sesame oil

2 teaspoon sesame seeds for garnish

 

  1. Put the shrimp into a bowl.  In another bowl, whisk together the soy sauce, honey, pepper flakes and cornstarch.  Pour over the shrimp and toss to coat.
  2. In large skillet heat 2 tablespoons of the oil, saute the ginger and garlic for 1 minute, until fragrant.
  3. Add the bok choy and continue to stir fry until the bok choy is wilted.  Remove to a serving plate and keep covered.
  4. Add the remaining oil to the skillet, and stir fry the shrimp, until they turn pink.
  5. Transfer to the serving dish with the bok choy, drizzle with sesame oil, and sprinkle with sesame seeds.

 

Lemon Roulade

Serves 10 to 12

4 large eggs, separated

1/4 cup sugar

1/4 cup all-purpose flour

1/4 cup cornstarch

1/2 teaspoon vanilla

1/2 teaspoon finely grated fresh lemon zest

1/3 cup confectioners’ sugar plus additional for dusting

 

  1. Preheat the oven to 400°F, line a 15 by 10-inch jelly roll pan with parchment paper, and coat the paper with non-stick cooking spray.
  2. Beat egg whites in a large bowl with an electric mixer until frothy. Add the sugar, 1 tablespoon at a time, beating constantly, and beat until whites just hold stiff peaks.
  3. Beat yolks in another large bowl with cleaned beaters until slightly thickened and pale, about 5 minutes. Fold one fourth of whites into yolks to lighten. Pour yolk mixture over remaining whites, then sift flour and cornstarch on top and fold in gently but thoroughly. Fold in vanilla and zest.
  4. Spread batter evenly in the baking pan and bake in middle of oven until cake is puffed and springy to the touch and top is lightly browned, about 10 minutes.
  5. Loosen paper from sides of pan. Sprinkle cake with 1/3 cup confectioners’ sugar, then cover with another sheet of wax paper and a baking sheet. Invert cake onto sheet and remove baking pan. Cool cake completely and peel paper from top.

 

Lemon Curd

Makes 1 1/2 cups

3 large eggs

Zest of 1 medium lemon

1/2 cup strained fresh lemon juice (from about 3 medium lemons)

1/2 cup sugar

6 tablespoons unsalted butter, cut into chunks

 

  1. In a saucepan, over medium heat, whisk together the eggs, zest, lemon juice, and sugar.
  2. Add the butter, whisk until the butter is melted, and the mixture is thickened, and beginning to simmer around the edges.  Remove from the heat and push through a fine mesh sieve.  Cool, cover and refrigerate for up to 2 weeks.

Mascarpone Crème Filling

2 cups heavy cream

1 cup mascarpone

1/4 cup sugar

1/4 cup limoncello or lemon juice

 

  1. In the bowl of an electric mixer fitted with the whisk, beat the cream until stiff peaks form.  Add the mascarpone and sugar and beat to combine.  Add the limoncello or lemon juice and stir to blend.
  2. Spread a layer of lemon curd evenly over cake, leaving a 1/4-inch border on all sides.
  3. Put a long platter next to a long side of cake. Beginning with a long side and using parchment paper as an aid, roll up cake jelly roll–style. Carefully transfer cake, seam side down, to platter, using the paper to help slide cake.
  4. Using a pastry bag with star tip, pipe rosettes onto the cake roll, chill, covered with plastic wrap, at least 2 hours.
  5. Dust cake generously with confectioners’ sugar. Slice cake cold with a serrated knife.

Choice Recipes:

 Roasted Vegetable Guacamole

Makes 2 cups

1/4 cup chopped red onion

2 garlic cloves, minced

12 grape tomatoes, cut into quarters

1/2 cup corn kernels, either fresh from the cob or frozen and defrosted

2 jalapeno peppers, seeds removed, finely chopped

1 teaspoon salt

1 teaspoon ground cumin

1/4 cup extra virgin olive oil

3 avocados, peeled and seeded

2 tablespoons fresh lemon or lime juice

Salt and pepper

1/2 cup sour cream for garnish

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

Salt and pepper

 

  1. Preheat the oven to 400 degrees line a baking sheet with silicone, parchment or aluminum foil.
  2. In a bowl, combine the onion, garlic, tomatoes, corn, pepper, salt, cumin and oil.  Toss to coat the vegetables, transfer to the baking sheet and roast for 10 to 15 minutes until the vegetables have a bit of char on them.  Cool the vegetables.
  3. Mash the avocados with a fork, add the cooled vegetables, and lime juice.
  4. Mix together thoroughly, season with salt and pepper, turn into a serving bowl, spritz with water (this is the trick to keeping it green all over).  Cover with plastic wrap and refrigerate.
  5. When ready to serve, dollop with sour cream, and sprinkle with scallions.
  6. Serve with tortilla chips.

 

 

Ruby Red Salad with Crispy Mozzarella

Serves 4

 

2 Ruby Red Grapefruit, peel and pith removed, sliced 1/2-inch thick

1/2 pound fresh mozzarella, sliced 1/2-inch thick

All-purpose flour

2 large eggs, beaten

2 cups panko

1 teaspoon salt

1/2 teaspoon ground black pepper

Oil for frying

1/3 cup grapefruit juice

2 tablespoons Meyer lemon juice

1 tablespoon honey

2 tablespoons finely chopped oregano

2 tablespoons finely chopped basil

1 garlic clove, minced

1/2 cup extra virgin olive oil

Salt and pepper.

 

  1. Lay the grapefruit onto a serving platter.
  2. Line up a dish with all-purpose flour, another with beaten eggs, and another with panko season with salt and pepper.
  3. Dip the mozzarella into the flour, then beaten egg, then panko.
  4. Heat 1/2-inch of extra virgin olive oil to 325 degrees and fry the cheese until golden brown on one side, flip and fry until the under side is golden brown and crispy.  Drain the mozzarella on paper towels.  Arrange the cheese over the grapefruit slices.
  5. In another bowl, whisk together the grapefruit juice, lemon juice, honey, oregano, basil, garlic, and oil.  Season with salt and pepper.
  6. Pour the dressing over the cheese and grapefruit and serve.

 

 

@Diane Phillips  www.dianephillips.com  Blog:  www.cucinadivina.blogspot.com

Follow me on Facebook (professional page) Twitter, and Pinterest

 

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

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Farmers’ Market Box 3-15-2018


This week’s local produce and featured farms:

Carrots  - Black Sheep Produce

Green Cabbage - Black Sheep Produce

Red Beets  - Be Wise Ranch

Red Dandelion Greens -Be Wise Ranch

Temple Tangor Orange - Murray

Tango Tangerine - JJ Lone Daughter

Pomelo - Golden Door

Gold Nugget Tangerine - Lee Farms

Spring Onion - Sundial

Arugula - Sundial

Pee Wee Mix Potatoes - Weiser Family Farm

 

Juicing Bag:

Grapefruit - Eco Farms

Red Beet - Be Wise

Kale - Coastal Valley Farms

Turmeric - Better Life Produce

Carrots - Cal Organics

Strawberries - Easy Choice

Farmer’s Choice:

Blood Oranges - JJ Lone Daughter

Oro Blanco - Koral’s Tropical Fruit Farm

Pink Grapefruit - Golden Door

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

 

Cold Blaster

½ lb Strawberry

1 Grapefruit

1 Bunch Kale

1 piece Turmeric

Sunny Greens

1 lemon

1 Grapefruit

1 bunch Kale

Fruity Goodness

2 beets

1 pound Strawberry

1 Grapefruit

1 bunch kale

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

Slow Cooker Corned Beef and Cabbage

Serves 6 to 8

 

1 pound pee wee potatoes, scrubbed

4 medium carrots, tops removed, and cut into 2-inch lengths

2 medium sweet yellow onions, like Vidalia, coarsely chopped

2 cups Riesling

½ cup whole grain Mustard

¼ cup Dijon mustard

¼ cup firmly packed light brown sugar

4 whole peppercorns

2 bay leaves

One 3 ½ to 4-pound corned beef brisket, rinsed, and any excess fat removed

One large head of green cabbage, cut in half, cored and thickly sliced

 

  1. Layer the potatoes, carrots, and onions in the insert of a 5 to 7-quart slow cooker.
  2. In an 8-cup measuring cup, whisk together the Riesling, mustards, and sugar. Stir in the peppercorns and bay leaves.
  3. Place the brisket on top of the vegetables in the insert; if you are using a 5-qaurt cooker, you may need to cut the brisket in half and stack the pieces on top of each other to make it fit.
  4. Pour the Riesling mixture over the brisket, then strew the cabbage over the top of the brisket, cover the slow cooker and cook on low for 8 to 10 hours.
  5. Remove the brisket from the cooker, and cover with aluminum foil for about 20 minutes, to rest.  Using a slotted spoon, remove the vegetables and arrange them on a platter.  Slice the brisket and arrange over the vegetables.  Strain the liquid from the crock and ladle a bit over the meat and vegetables before serving.

Slow Cooker Savvy:  Due to the long cooking time required, if cabbage is quartered as it is when this meal is made on the stovetop, it will disintegrate.  Slicing the cabbage gives you a blanket for the brisket, and some of the cabbage flavor when it is laid on the platter with the other vegetables.  If you would like to serve quartered cooked cabbage alongside your corned beef, add it during the last 2 hours of cooking time.  It will still retain its crispness.

 

 

 

Roasted Beet Salad with Red Dandelion Green Pesto Vinaigrette

Serves 4 to 6

 

 

 

1 pound beets, scrubbed

1 bunch red dandelion greens, washed, spun dry, tough stems removed, and chopped

2 garlic cloves

1/3 cup sliced almonds

1/2 cup grated Parmigiano Reggiano

2 tablespoons aged balsamic vinegar

1/2 cup extra virgin olive oil

Salt and pepper

One bunch Tatsoi, washed, spun dry and chopped

 

  1. Preheat the oven to 400 degrees, line a baking sheet with aluminum foil, silicone or parchment.
  2. Arrange the beets on the baking sheet, cover with aluminum foil, and roast for 50 to 60 minutes until the beets and tender.
  3. When the beets are cool enough to handle, slip off the skins, and slice the beets.
  4. In a blender or food processor, combine the dandelion greens, garlic, and almonds, pulse on and off to break up the greens, garlic and almonds.
  5. Add the vinegar, and with the machine running slowly add the oil until the mixture forms a paste.  This paste can be refrigerated for up to 1 week and used to drizzle on steaks or grilled poultry.
  6. To make the vinaigrette, add 2 tablespoons more balsamic vinegar, and another 1/4 cup of olive oil.  Season with salt and pepper.
  7. Arrange the Tatsoi on salad plates, arrange beets over the Tatsoi and drizzle with the vinaigrette.

Colcannon

Serves 4 to 6

 

4 slices bacon, finely chopped

1/4 cup finely chopped shallots

2 cloves garlic, minced

1/2 green cabbage, thinly sliced (about 3 cups)

1 pound pee wee potatoes, scrubbed

1/2 cup heavy cream

1/4 cup unsalted butter

Salt and pepper to taste

 

  1. In a large skillet, cook the bacon until crisp. Add the shallots and garlic, and cook another 2 minutes, until the onion is softened.
  2. Add the cabbage, and sauté until tender, about 5 minutes. Taste for seasoning and adjust with salt or pepper.
  3. Set the mixture aside while you cook the potatoes. (this mixture can be served as a side dish all by itself; and it can be refrigerated for up to 2 days, and reheated before serving)
  4. Place the potatoes into a large pot, cover with water, add 1 teaspoon salt, and bring to a boil.
  5. Cook the potatoes for 15 to 20 minutes, until tender. While the potatoes are cooking, heat the cream and butter in a saucepan and keep warm.
  6. Drain the potatoes and return them to the pot to dry them out. Add some of the butter and cream mixture to the potatoes, and mash until smooth, adding more of the cream mixture as needed. Stir the cabbage into the potatoes, taste for seasoning, and serve.

 

Arugula Salad with Pomelo Mint Vinaigrette

Serves 4

 

One bunch arugula, washed, spun dry and chopped

1/3 cup pomelo juice

2 tablespoons rice vinegar

3 tablespoons honey

8 mint leaves, chopped

2/3 cup vegetable oil

Salt and pepper

1 Pomelo, peel and pith removed, segmented, and chopped

 

  1. Put the arugula into a salad bowl.
  2. In a bowl, whisk together the juice, rice vinegar, honey and mint.
  3. Slowly whisk in the oil, season with salt and pepper.
  4. Toss the arugula with the dressing, arrange the pomelo segments on the arugula, drizzle with a bit of the dressing and serve.

 

Roasted Carrots with Carrot Top Pesto

Serves 4

 

One bunch orange carrots, tops removed (see note) and cut into quarters lengthwise

1/4 cup extra virgin olive oil

Pinch ground cumin

2 tablespoons honey

Salt and pepper

 

  1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, parchment or aluminum foil.
  2. Combine the carrots with the oil, cumin and honey.  Season with salt and pepper.  Spread onto the prepared baking sheet.  Roast for 10 to 15 minutes until tender.  Serve warm or at room temperature.
  3. Cook’s note:  Save the carrot tops to make a carrot top pesto.

Carrot Top Pesto

Makes about 2 cups

 

1 1/2 cups packed carrot tops, (tough stems removed), washed, and spun dry

2 garlic cloves

1/3 cup pine nuts

1/3 cup grated Parmigiano Reggiano cheese

1/2 cups extra virgin olive oil

Salt and pepper

 

  1. In a food processor or blender, combine the carrot greens with the garlic, pine nuts, and cheese.
  2. Pulse on and off to break up the garlic and nuts.
  3. With the machine running, add the oil, until the mixture is a paste.  Season with salt and pepper.
  4. Refrigerate for up to 7 days or freeze for up to 6 months.

Cook’s Notes:  To use the pesto, the paste can be used for bruschetta, or tossed into pasta, and rice.

Add more oil to some of the pesto to make a sauce for grilled meats, roasted vegetables, and poultry.

Add a bit of vinegar or lemon juice to make a vinaigrette.

 

Tatsoi Salad with Tangerines and Soy Vinaigrette

Serves 4

One bunch Tatsoi, washed, spun dry and chopped

2 tangerines, peeled and separated into segments

1/2 cup vegetable oil

2 tablespoons soy sauce

1/4 cup rice vinegar

3 tablespoons sugar

1/4 teaspoon grated ginger

1 garlic clove, minced

1/2 cup toasted sliced almonds

 

  1. Put the Tatsoi and tangerines into a salad bowl.
  2. In a small bowl, whisk together the oil, soy sauce, vinegar, sugar, ginger and garlic.
  3. Pour the dressing over the Tatsoi and tangerines, tossing to coat.
  4. Plate the salad and garnish with almonds.

 

Pomelo Orange Marmalade

Makes about 3 pints


2 Pomelo

4 to 5 oranges

3 cups water

6 1/2 cups sugar

One 1 3/4-ounce package pectin

 

  1. Using a swivel peeler remove the zest from the fruit and cut the zest into 1/4-inch pieces. Add the zest to a saucepan with 3 cups of water and bring to a boil. Simmer for 30 minutes. Drain the zest and reserve the water.
  2. While the zest is boiling, cut the ends off the fruit, and remove the pith (white membrane) from the fruit.
  3. Slice the fruit in half, and then slice into 1/4-inch half-moon slices.
  4. Add the fruit, zest, and sugar to the zest cooking liquid, and bring to a boil, the marmalade should reach 220 degrees on a candy thermometer.
  5. Add the pectin and remove from the heat.
  6. Skim any foam from the top of the marmalade and stir gently.
  7. Transfer to heat-proof containers, cool to room temperature and refrigerate for up to 1 month.
  8. The marmalade can be canned, in canning jars if desired.

Guinness Cupcakes with Bailey’s Irish Cream Frosting

Makes 24

Although this recipe doesn’t have anything to do with the FMB this week, I think it’s appropriate to include it. Happy St. Patrick’s Day.

 

1 cup unsalted butter, softened

1 1/2 cups firmly packed dark brown sugar

2 large eggs

2 teaspoons vanilla paste or extract

1 1/3 cup Guinness or other Irish stout

2 cups all purpose flour

3/4 cup cocoa powder

1/2 teaspoon salt

1 1/2 teaspoons baking soda

 

  1. Preheat the oven to 350 degrees and line cupcake tins with liners or coat with non-stick cooking spray.
  2. In the bowl of an electric mixer, beat together the butter and sugar until creamy, add the eggs, one at time, and gradually pour in the vanilla and Guinness.  The mixture will look curdled.
  3. With the machine on low, gradually add the flour, cocoa, salt and baking soda and beat on medium speed until smooth, and well combined.
  4. Using a large portion scoop, scoop the batter into the cupcake tins, filling 2/3 to 3/4 full.
  5. Bake for 20 to 23 minutes, until a skewer inserted into the center comes out clean and the cupcakes spring back when touched in the center.  Cool the cupcakes completely before frosting.

 

Bailey’s Irish Creme Frosting

Makes enough to frost two 8 inch layers or 24 cupcakes

 

5 cups confectioners’ sugar

1/2 cup unsalted butter, softened and cut into cubes

4 ounces cream cheese, softened, and cut into cubes

2 to 4 tablespoons Bailey’s Irish Creme

 

  1. In a food processor, process the sugar, and with the machine running, add the butter and cream cheese until blended.  Add the Bailey’s a bit at a time, until the mixture is spreading consistency.
  2. Pipe onto cupcakes using a large star tip, or frost using a small off-set spatula.  The cupcakes and the frosting can be frozen for up to 2 months

Choice Recipes:

Blood Orange Upside Down Cake

Serves 10

 

1/2 cup unsalted butter

3/4 cups firmly packed light brown sugar

2 blood oranges, peel and pith removed, and sliced 1/4-inch thick

 

  1. Coat the interior of a 10-inch cake pan with non-stick cooking spray and set aside.
  2. Melt the butter in a small saucepan on medium heat, then add the brown sugar and stir for a few minutes until the brown sugar is completely combined and melted.
  3. Pour the butter/brown sugar mixture over the bottom of the cake pan and arrange the orange slices on the sugar syrup.  Set aside while making the cake batter.

 

For the Cake

1 1/2 cups all-purpose flour

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, softened to room temperature

1 1/3 cups sugar

1/2 teaspoon vanilla paste or vanilla extract

1/2 teaspoon orange zest

2 large eggs, at room temperature

2/3 cup sour cream

1/4 cup fresh blood orange juice

2 cups heavy cream, whipped stiffly for garnish

 

  1. Preheat the oven to 350 degrees.
  2. In the bowl of an electric mixer, cream the butter and sugar until they are light and fluffy.  Add the vanilla, orange oil, if using.
  3. Add the eggs one at a time, mixing well after each addition, scraping down the sides of the bowl.
  4. Mix the sour cream and orange juice together, add with the flour, baking soda and salt, and beat until the mixture comes together and is smooth.
  5. Transfer the batter into the prepared pan.  Bake for 45 to 55 minutes until a skewer inserted in to the center comes out clean.
  6. Transfer the cake pan to a rack and allow to cool for EXACTLY 10 minutes.
  7. Turn the cake out onto a serving platter and serve at room temperature.
  8. Refrigerate any leftover cake, and re-warm before serving, garnish with whipped cream, crème fraiche or vanilla ice cream.

 

Oro Blanco Sorbet

Serves 6

 

2 cups cold water

1 1/2 cups Oro Blanco juice

1 1/3 cups superfine sugar

 

  1. Put the water, juice and superfine sugar into a blender container, and puree until the sugar is dissolved.
  2. Pour into a glass bowl, and chill for at least 3 hours.
  3. Pour into an ice cream maker and process using the manufacturer’s directions.
Feature Recipe:

Passion Fruit Curd

Makes 2 cups

 

1/2 cup passionfruit pulp

1 teaspoon finely grated orange zest

1/4 cup orange juice

2/3 cups sugar

3 egg yolks, beaten

12 tablespoons cold unsalted butter cut into bits

 

  1. In a saucepan, over medium heat, combine the passionfruit pulp with the zest, juice, sugar and yolks.  Whisk until smooth, then heat until the mixture becomes thickened, this may take 7 to 10 minutes, depending on your stove.
  2. Remove from the heat, beat in the butter, and then pass through a fine mesh sieve.
  3. Cool the curd, store in an airtight container in the refrigerator for up to 1 week.  The curd can be frozen for up to 3 months.
  4. Use Passion fruit curd spread on toast, as a filling for cakes, and topping for cheesecakes.

@Diane Phillips  www.dianephillips.com  Blog:  www.cucinadivina.blogspot.com

Follow me on Facebook (professional page) Twitter, and Pinterest

 

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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