fmb

Farmers’ Market Box 8-11-2016

This weeks local produce and featured farms:
Gala ApplesFair Hill Apple Farm
Yellow Bell PeppersBlack Sheep Produce
FennelRutiz Family Farms
Sonoran GarlicMilliken Family Farm
Thomcord GrapesKen’s Top Notch Produce
Green Butter LettuceGo Green Agriculture
Alaskan Fingerling PotatoesWeiser Family Farm
Red RadishesBlack Sheep Produce
Yellow NectarinesKen’s Top Notch Produce
Wheatberry Sprouts – Sun Grown Organics

Organic Juicing Bag:
Gala Apples – Viva Terra Organics
Carrots – Cal Organics
Celery – Foxy Organics
Black Kale – Foxy Organics
Seedless WAtermelon – Access Organics

Farmer’s Choice:
Reed AvocadoKoral’s Tropical Fruit Farm
Macadamia Nuts – Russell Family Farm
Early Girl TomatoesKoral’s Tropical Fruit Farm

Feature:

Flavor Grenade PluotsKen’s Top Notch Produce

Check out our YouTube Video highlighting all the produce in this weeks FMB:

Click here to Watch Video on YouTube

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


Delicious Kale

Handful of Black Kale
1 Gala Apple
1 Stalk of Celery

Summers Smile

1 Cup of Watermelon
2 Carrots
1 inch of Turmeric

Lovely Celery

2 Stalks of Celery
1 Carrot
1 Cucumber

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

Chicken, Apple and Walnut Salad with Poppy Seed Dressing
Serves 6
A twist on the classic Waldorf Salad, this one is lighter and is a great weeknight dinner, using leftover rotisserie chicken.

2 apples, cored, finely chopped
3 ribs celery, finely chopped
3 cups cooked shredded chicken
1/2 cup toasted chopped walnuts
1/2 cup golden raisins
1/2 cup vegetable oil
1/4 cup apple juice or cider
2 tablespoons fresh lemon juice
1 1/2 teaspoons salt
2 teaspoons poppy seeds
1/4 teaspoon dry mustard
Pinch of cayenne pepper
One head red leaf lettuce, washed, spun dry and separated into leaves

1. In a large salad bowl, combine the apples, celery, chicken, walnuts and raisins.
2. In a separate bowl, whisk together the vegetable oil, apple juice, lemon juice, salt, poppy seeds, dry mustard, and cayenne until blended.
3. Pour some of the dressing over the salad, and toss to combine. Serve the salad on red leaf lettuce, drizzle with the remaining dressing.

Roasted Yellow Peppers with Sonoran Garlic
Serves 4
A traditional dish in central and southern Italy, this is served as a side dish or as part of an antipasto with chunks of bread.

2 yellow bell pepper
2 garlic cloves, sliced
1/2 cup extra virgin olive oil
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/4 cup aged Balsamic vinegar

1. Preheat the oven to 350 degrees and line a baking sheet with aluminum foil, silicone, or parchment. Remove the stem and core from the peppers.
2. Cut the peppers into wedges, and place on the baking sheet with the sliced garlic.
3. Pour the oil, salt and pepper over the peppers and garlic, and toss to coat the vegetables.
4. Roast for 20 to 30 minutes, turning twice during the baking time, till the peppers are softened, and they might have a bit of char on the edges. Remove from the oven, discard the garlic, and transfer the peppers and oil to a bowl. Drizzle with balsamic vinegar, stir to combine, and allow to mellow and cool to room temperature. Serve warm or at room temperature.

Sprouted Wheat Berry Salad with Parsley Dressing
Serves 4

For the Dressing
1/4 cup orange juice
2 tablespoons red wine vinegar
1/4 packed Italian parsley
1 garlic clove, minced
1/3 cup extra virgin olive oil
Salt and pepper

1. In a blender, combine the orange juice, vinegar, parsley, garlic, and olive oil. Season with salt and pepper. Set aside while preparing the salad.

For the Salad
6 ounces sprouted wheat berries, washed, and spun dry
1 red torpedo onion, finely chopped using only the red part
1/2 cup crumbled feta cheese
1 fennel bulb, wispy ends removed, finely diced
2 red radishes, finely diced
1 head oak leaf lettuce, washed and spun dry

1. In a salad bowl, combine the ingredients, and toss with some of the dressing. Serve the salad on Oak Leaf Lettuce or frisee.
Fennel and Potato Gratin
Serves 6

1 fennel bulb, wispy ends removed, and thinly sliced
1 medium onion, thinly sliced
2 tablespoons extra virgin olive oil
1 tablespoon unsalted butter
2 cups heavy cream
1 cup whole milk
1 pounds Alaskan potatoes, thinly sliced
1 teaspoon salt
1/2 teaspoon Tabasco
1 1/2 cups shredded Gruyère cheese (1/2 pound)
½ cup finely grated Parmigiano Reggiano

1. Preheat the oven to 350 degrees F.
2. Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
3. In a large skillet, melt the butter, and oil, add the fennel and onion and saute for 2 minutes, to soften the onion.
4. Add the cream and milk to the skillet, and add the potatoes, salt and Tabasco.
5. Simmer the potato mixture until the potatoes are barely tender, about 15 minutes.
6. Transfer the potatoes to the prepared baking dish and sprinkle the cheeses evenly over the top of the potatoes.
7. Bake the gratin covered with aluminum foil for 20 minutes, remove the foil and cook another 15 to 20 minutes until the sauce is bubbling and the cheese is golden brown. Allow the gratin to rest for 10 minutes before serving.
Thomcord Grape and Nectarine Crisp
Serves 6

1 pound Thomcord Grapes, cut in half
2 nectarines, pitted and coarsely chopped
1 tablespoon cornstarch
1/8 teaspoon grated nutmeg
3 tablespoons sugar (or to taste)
2 teaspoons fresh lemon juice
1 cup all-purpose flour
1/2 cup rolled oats
1/4 cup granulated sugar
1/4 cup firmly packed light brown sugar
1/2 cup unsalted butter, chilled and cut into 1/2-inch cubes

1. Preheat the oven to 350 degrees, and coat the inside of a 9-inch baking dish with non-stick cooking spray.
2. In a bowl, combine the grapes, and nectarines. Sprinkle with the cornstarch, nutmeg, sugar, and lemon juice. Taste the fruit and adjust the sugar if needed.
3. Transfer to the prepared pan.
4. In a bowl, combine the flour, oats, and sugars. Cut the butter into the dry ingredients, until the mixture is crumbly.
5. Sprinkle evenly on top of the fruit.
6. Bake for 30 to 40 minutes, until the fruit is bubbling, and the crisp topping is golden brown.

Farmers’ Choice:

Avocado Ranch Dip for Crudités
Makes about 2 cups

1 ripe Reed avocado, peeled and pitted
Grated zest of one lemon
2 garlic cloves
2 tablespoons finely chopped Italian parsley
2 tablespoons finely chopped onion
1/2 teaspoon freshly ground black pepper
3 drops hot sauce
1 cup mayonnaise
1/2 cup Greek yogurt

1. Put the avocado, zest, garlic, parsley, pepper and hot sauce in a food processor, and process until the ingredients are blended.
2. Add the mayonnaise, and yogurt, and process until smooth.
3. Cover and refrigerate for up to 3 days. This is delicious on salad when thinned with a bit of milk, or on baked potatoes, or serve with crudités, and tortilla chips.

Arugula Salad with Honey Orange Vinaigrette and Avocado
Serves 4

One bunch arugula, washed, spun dry, tough stems removed
1/4 cup orange juice
2 tablespoons honey
1/2 teaspoon cumin
2 tablespoons white vinegar
1/2 cup vegetable oil
Salt and pepper
One Valencia orange, peel and pith removed, and sliced into rounds
One Reed avocado, peeled, pitted and sliced into wedges
2 tablespoons finely chopped macadamia nuts

1. Put the arugula into a salad bowl.
2. In a smaller bowl, whisk together the orange juice, honey, cumin, vinegar and oil. Season with salt and pepper. Pour some of the dressing over the arugula, and toss to coat.
3. Plate the salad, garnish with orange slices and avocado. Drizzle some of the dressing over the avocado and oranges, and sprinkle with the nuts.

Medjool Date Granola
Makes about 3 1/2 cups

10 tablespoons unsalted butter
1/2 cup maple syrup
1 tsp vanilla extract
a pinch of salt
1 cup macadamia nuts, coarsely chopped
2 cups jumbo rolled oats
1/2 cup flax seed
Zest of 1 orange
2/3 cup dates, pitted and roughly chopped
1. Preheat the oven to 300 degrees and line a baking sheet with a silicone baking liner, aluminum foil, or parchment.
2. In a medium saucepan, heat the butter, syrup and extract, until the butter is melted. Set aside.
3. In a large mixing bowl, combine the nuts, oats, and zest. Pour the butter mixture over the oat mixture, and stir to coat.
4. Spread the granola on the baking sheet and bake for 30 minutes, stirring every 10 minutes or so, to break up the granola.
5. Stir in the dates, and then bake for 10 more minutes. Cool completely, and store in an airtight container for up to 2 weeks.

Recipes provided by:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com

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FMB8316

Farmers’ Market Box 8-3-16

This weeks local produce and featured farms:
Green CabbageBlack Sheep Produce
Princess GrapesKen’s Top Notch Produce
RosemaryRutiz Family Farms
Red Oak Leaf Lettuce – The Garden Of….
French Baby MelonWeiser Family Farm
Valencia OrangesPolito Family Farm
Shishito PeppersSuzie’s Farm
Sierra Gold PotatoesRutiz Family Farms
White PeachKen’s Top Notch Produce
Sungold Cherry TomatoesBlack Sheep Produce
Curry Seasoning – Ground2Table

Organic Juicing Bag:
Strawberries – A & A Organics
Carrots – Cal Organics
Fennel – Cal Organics
Black Kale – Nunes
Red Beets – A & A Organics

Farmer’s Choice:
Pink Pearl Apples – See Canyon Fruit Farm
Baby Corn – Two Pean in a Pod Farm
PassionfruitKoral’s Tropical Fruit Farm

Feature:

Gala ApplesFair Hill Apple Farm

Catalina Offshore Products Catch of the Day: Ocean White Fish

Check out our YouTube Video highlighting all the produce in this weeks FMB:

Click here to Watch Video on YouTube

Check out Catalina Offshore Products YouTube Video highlighting the Catch of the Day in this weeks FMB:

Click here to Watch Video on YouTube

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

Kale-licious
Handful of Black Kale
1 Fennel
1 Carrot

Sweet Love
2 Red Beets
1/2 basket of Strawberries
1 Fennel

Energy Boost
2 Carrots
1 Fennel
1/2 Lemon

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

Grilled Swordfish with Green Grape Salsa
Serves 6
Delicious with any grilled fish or poultry.

For the Green Grape Salsa:
1 cup seedless green grapes, halved
1/4 cup red wine vinegar
1/4 cup virgin olive oil
1 teaspoon minced garlic
1/4 cup chopped fresh parsley
Salt and freshly ground black pepper to taste

1. In a mixing bowl combine the ingredients, cover and refrigerate for at least 2 hours to let the flavors blend.
2. The salsa will keep in the refrigerator for up to 4 days.

For the Swordfish:

1/4 cup extra virgin olive oil
Grated zest of 1 lemon
2 tablespoons fresh lemon juice
1 teaspoon Worcestershire
1 garlic clove, minced
1/2 teaspoon Old Bay Seasoning or seafood seasoning
2 1/2 pounds swordfish filets

1. In a mixing bowl, whisk together the oil, lemon zest, juice, Worcestershire, garlic, and Old Bay.
2. Pour the mixture into a zip-lock bag, add the swordfish and seal the bag. Refrigerate for at least 2 hours, or up to 8 hours.
3. Preheat the grill.
4. Remove the fish from the marinade and discard the marinade.
5. Grill the fish for 3 to 4 minutes on each side (a total of 10 minutes per inch of thickness)
6. Serve garnished with the salsa.

Spicy Slaw
Serves 6

1/2 cup extra virgin olive oil
1/4 cup orange juice
1/4 cup rice vinegar
2 tablespoons honey
2 chipotle chili peppers in adobo sauce, minced
1 teaspoon adobo sauce
½ teaspoon ground cumin
1 teaspoon dried oregano
¼ cup chopped fresh cilantro
One green cabbage, thinly sliced
2 oranges peeled and white pith removed, cut into segments

1. In a mixing bowl, whisk together the oil, orange juice, vinegar, honey, chipotle, adobo, cumin, oregano and cilantro. Cover and refrigerate.
2. Do-Ahead: At this point, refrigerate the dressing for at least 4 hours or up to 3 days.
3. In a large salad bowl, arrange the cabbage, oranges, and tomatoes. Pour the dressing over the slaw and toss to coat. The slaw can be refrigerated for up to 6 hours.

Sweet and Sour Sautéed Cabbage
Serves 6
This recipe is similar to those using red cabbage, but it is equally delicious when using green cabbage.

1 Tbs. olive oil
6 slices apple wood-smoked bacon cut into julienne
1 large red onion thinly sliced
1 head cabbage cored, cut into eighths, and thinly sliced crosswise
1 cup dark brown sugar
1/4 cup red-wine vinegar
Salt and freshly ground black pepper

1. In a 5- or 6-quart Dutch oven, heat the oil over high heat, add the bacon, and cook, stirring occasionally, until its fat is rendered and the bacon is crisp, 3 to 4 min.
2. Add the onion and cook, stirring frequently, until soft and lightly colored, about 3 min.
3. Add the cabbage and cook, stirring regularly, until just wilted, about 5 min.
4. Add the brown sugar and vinegar, stir well, and let cook until the cabbage is wilted but still has a bit of crunch left to it, about 5 minutes.
5. Season with salt and pepper.
6. Adjust the acidity or sweetness with a touch more vinegar or sugar if you like, and add more salt and pepper if needed.

Sungold Pasta Caprese Salad
Serves 6

One pound farfalle, or other shaped pasta, cooked 3 minutes short of al dente and cooled
8 ounces fresh mozzarella, diced
1 basket Sungold tomatoes, stemmed and cut into quarters
2/3 cup extra virgin olive oil
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1 cup packed basil, thinly sliced

1. Put the farfalle, mozzarella and tomatoes into a large bowl.
2. Add the oil, salt, pepper and basil to the salad and toss to coat the ingredients. Serve the salad at room temperature.
3. The salad will keep at room temperature for 2 hours. If you need to refrigerate it, take it out 2 hours before serving.

Roasted Curry Potatoes
Serves 4

3 tablespoons extra virgin olive oil
1 tablespoon curry powder (in your box)
1 pound Sierra gold potatoes, scrubbed and cut into 1-inch chunks
2 teaspoons finely chopped cilantro for garnish

1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, parchment or aluminum foil.
2. In a bowl, combine the oil, curry, and potatoes, tossing the potatoes to coat them.
3. Spread the potatoes evenly onto the baking sheet, and roast for 40 to 50 minutes, turning a few times, to brown evenly.
4. Serve warm.

Curried Chicken and Fruit Salad
Serves 6
This is a great way to use up leftover chicken, serve it in French Melon wedges.

4 cups cooked chicken, shredded or cut into small dice
2 ribs celery, finely chopped
2 tablespoons finely chopped red onion
1/2 cup green grapes, quartered
1/2 cup dry roasted peanuts
1/4 cup raisins
1/2 cup finely chopped French melon
1/2 cup mayonnaise
1/4 cup sour cream or Greek yogurt
2 tablespoons finely chopped Major Grey’s chutney
1 to 1 1/2 teaspoons curry powder
One French Melon

1. In a mixing bowl, combine the chicken, celery, grapes, peanuts, raisins, and melon.
2. In another bowl, whisk together the mayonnaise, sour cream, chutney, and curry powder.
3. Pour the dressing over the chicken mixture, and stir to coat.
4. Cover and refrigerate the salad for at least 2 hours before serving. The salad will keep in the refrigerator for up to 4 days.
5. Cut the melon into wedges, remove the seeds, and fill with chicken salad.

Red Oak Lettuce Salad with Curried Dressing and Sugared Almonds
Serves 4

For the Almonds:
1/2 cup sugar
1 1/2 cups sliced almonds

1. In a non-stick skillet, heat the sugar over medium high heat. When the sugar has melted, add the almonds, and stir until the almonds begin to turn golden.
2. Transfer to a baking sheet lined with parchment or silicone, and cool. Break the almonds apart, and store in airtight containers.

For the Salad Dressing:
1/2 cup sugar
1/2 cup vegetable oil
1/2 cup red wine vinegar
2 teaspoons fresh lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic salt
1/2 teaspoon dry mustard
1 teaspoon curry powder

1. In a bowl, whisk together the ingredients. Store in the refrigerator for up to 2 weeks.
2. The dressing is delicious over spinach, or any other green. It’s particularly good as a base for an Asian chicken salad.

To Assemble:
1 head red oak leaf lettuce, washed, spun dry and chopped
Curried dressing
Sugared almonds

1. In a salad bowl, toss the lettuce with the dressing, and plate the salad.
2. Garnish with the sugared almonds.

Tuscan Chicken and Potatoes
Serves 6

3 tablespoons extra virgin olive oil
One 1/2-inch piece of pancetta, diced
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
One 2 1/2 pound chicken, cut into pieces
4 garlic cloves, sliced
1 tablespoon chopped rosemary
1/3 cup red wine vinegar
One pound Sierra gold potatoes, scrubbed, and cut into 1/2-inch pieces

1. Preheat the oven to 325 degrees.
2. In a large skillet, over medium high heat, cook the pancetta in the olive oil, until it is crispy. Sprinkle the chicken evenly with the salt and pepper.
3. Fry the chicken in the oil and pancetta, turning to make sure that the skin is golden brown. Add the garlic and rosemary to the pan. When the chicken is evenly browned, add the vinegar, and bring to a boil.
4. Arrange the potatoes in the pan, turning in the sauce, cover and bake for 20 to 25 minutes, uncover, and cook another 10 minutes. Serve the chicken warm.

Blistered Shishito Peppers

3 tablespoons extra virgin olive oil
1/4 pound Shishito peppers
Salt and pepper

1. Heat the oil in a non-stick skillet over medium heat.
2. Using the tip of a paring knife, pierce each pepper to allow air to escape from the pepper. (otherwise, they may end up exploding on your ceiling)
3. Saute the peppers until the thin skin begins to blister, turning the peppers to cook them evenly.
4. Remove from the oil, and sprinkle with salt and pepper.
5. Serve warm.
6. The blistered peppers can be chopped and added to salsas, guacamole, and stir fries. You can also stuff the peppers with a bit of goat cheese, and serve.

Grilled Lemon Rosemary Chicken
Serves 6 to 8

1/2 cup extra virgin olive oil
1/3 cup fresh lemon juice
1 tablespoon dried rosemary
1 teaspoon salt
½ teaspoon freshly ground black pepper
2 cloves garlic, minced
8 skinless, boneless chicken breast halves

1. In a zipper-top plastic bag, combine the oil, lemon juice, rosemary, salt, pepper, and garlic, shaking to blend. Add the chicken, turning to coat it, and seal.
1. Do-Ahead: At this point, refrigerate for at least 2 hours and up to 2 days. Bring to room temperature before continuing.
2. Build a hot charcoal fire or preheat a gas grill, or a grill pan or the broiler for 10 minutes. Remove the chicken from the marinade and grill or place on a baking sheet lined with aluminum foil or a silicone liner and broil until cooked through, about 3 to 5 minutes per side.
3. Allow the chicken to rest for 5 minutes, before cutting into thin strips, or serving whole.

Grilled White Peaches

Canola Oil
White peaches, pitted
Raw sugar

1. Preheat a barbecue or grill pan and brush with oil.
2. Dip the peach halves in the raw sugar, and grill cut side down for 3 to 5 minutes, until the peaches are softened.
3. Remove from the grill.
4. Peaches are delicious as a topping for salads, or filled with sweetened mascarpone, ice cream, or whipped cream.

Farmers’ Choice:

Chicken and Baby Corn Curry
Serves 4

2 tablespoons vegetable oil
1 garlic clove, minced
1/4 cup finely chopped onion
1 1/2 teaspoon curry powder
2 chicken breasts, skin and bones removed, cut into bite sized pieces
4 baby corn, husked, and cut into quarters
2 cups chicken or vegetable broth
1 cup basmati rice
2 tablespoons finely chopped cilantro for garnish

1. In a Dutch oven, heat the oil, and saute the garlic, onion and curry powder for 2 to 3 minutes until fragrant. Add the chicken and saute until the chicken is white all over (it won’t be cooked through, but will cook in the broth with the rice)
2. Add the corn, pour in the broth and rice.
3. Cover the pan, and simmer for 15 to 17 minutes, until the rice is tender and the liquid is absorbed.
4. Serve garnished with chopped cilantro.

Passion Fruit Pound Cake
Makes one 9-inch loaf

3/4 cup of unsalted butter, softened
1 1/2 cups of whole milk ricotta cheese
1 1/2 cups sugar
1 Tablespoon grated lemon zest
3 large eggs
1 tablespoon vanilla paste or extract
2 cups of cake flour
2 1/2 teaspoons of baking powder
1 teaspoon salt

1. Preheat the oven to 350 degrees, and coat the inside of a 9-inch loaf pan with non-stick cooking spray.
2. In the bowl of an electric mixer, cream the butter, ricotta, sugar, and lemon zest, until smooth.
3. Add the eggs one at a time, and stir in the vanilla paste or extract. Add the flour, baking powder and salt, and beat until the mixture is smooth.
4. Transfer the batter to the prepared pan, and bake for 40 to 50 minutes, until a cake tester inserted into the middle comes out clean. Remove the pan from the oven, and set a timer for 10 minutes. At the end of the
5. 10 minutes, remove the cake from the pan to a wire rack to cool completely.
6. When the cake has cooked completely, make the frosting.

For the Frosting:
3 ounces cream cheese, softened
1/4 cup unsalted butter, softened
2 cups confectioner’s sugar
1/4 cup passionfruit pulp, seeds removed

1. In the bowl of an electric mixer, cream together the cream cheese, and butter.
2. Add the sugar and beat on high speed.
3. Add the passion fruit pulp and beat again till well combined.
4. Spread over the cake, when the cake is cooled.

Passion Fruit Curd
Makes about 1 1/2 cups

3/4 pound passion fruit
4 large egg yolks
1/2 cup sugar
1/3 cup butter

1. Cut the passion fruit in half, scoop out the pulp and put it into a sieve over a bowl. Push the pulp through the sieve.
2. In a saucepan, combine the passion fruit juice in the bowl with the yolks, and sugar and heat over medium low heat.
3. When the mixture has thickened, take it off the heat, and whisk in the butter. Cool the mixture, cover and refrigerate for up to 1 month.
4. Use the passion fruit curd as you would jam on toast or English muffins, as a filling for cakes, or swirl it into a cheesecake before baking.

Apple Upside Down
Makes one 9-inch cake

For the topping:
¼ cup unsalted butter, melted
½ cup firmly packed dark brown sugar
3 gala apples, peeled, cored and thinly sliced

1. Preheat the oven to 350°F. Butter the bottom and sides of a 9×2-inch round cake pan.
2. Line the bottom of the pan with a round of parchment and coat the paper with non-stick cooking spray.
3. In a small bowl, stir together the butter and sugar. Pour into the bottom of the prepared pan.
4. Arrange the apples slices on the bottom of the pan in a circle around the edge, overlapping them slightly, with the pointed ends towards the center.
5. If necessary, cut a little off the pointed ends to make the slices fit better.

For the cake:
1-1/2 cups unbleached all-purpose flour
1-3/4 tsp. baking powder
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
1/4 tsp. table salt
1/2 cup whole milk
2 large eggs
1-1/2 tsp. pure vanilla paste or vanilla extract
½ cup unsalted butter, softened
1 cup packed light brown sugar

1. Whisk together the flour, baking powder, ginger, cinnamon, and salt in a medium bowl.
2. In a small bowl, stir together the milk, eggs and vanilla.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and brown sugar on medium-high speed until light and fluffy, about 1 minute.
4. Reduce the speed and add the milk mixture, it will look curdled. Add the flour mixture, and beat until the mixture is smooth, about 2 minutes.
5. Spoon the batter in large dollops over the apples and smooth it into an even layer with an offset spatula.
6. Bake the cake until the top is golden brown and a toothpick inserted in the center comes out clean, 35 to 45 minutes.
7. Transfer the pan to a wire rack to cool for 10 minutes. Run a knife around the edge of the pan.
8. Turn a cake plate upside down on top of the cake pan and, using pot holders; carefully invert the cake pan onto the plate.

Cider Braised Pork Loin with Apples
Serves 6 to 8

One 4-pound rolled boneless pork loin roast
1/2 cup Dijon mustard
1/2 cup firmly packed light brown sugar
3 tablespoons olive oil
One large onion, thinly sliced
1 1/2 teaspoons dried thyme
1 1/2 cups apple cider
2 beef bouillon cubes
1/4 cup unsalted butter
4 large Gala apples
2/3 cup firmly packed light brown sugar
3 tablespoons cornstarch
3 tablespoons water
1/2 cup heavy cream (this is optional, but really rounds out the flavor)
1 pound egg noodles, cooked al dente and tossed with 2 tablespoons of unsalted butter

1. Preheat the oven to 350 degrees. Place a long piece of waxed paper or aluminum foil on a cutting board and spread the mustard on it, the length of the roast. Sprinkle with the brown sugar, and lay the roast on top of the mixture, turning the roast to coating it completely. (This is messy work, but the results are great!)
2. Heat the oil a 5 to 6-quart Dutch oven over medium high heat—brown the meat on all sides, being careful to turn it often, so that it doesn’t burn.
3. Add the onions and thyme to the pot and stir to coat with the mixture in the bottom of the pan.
4. Lift the meat and slide some of the onions underneath the roast. Add the cider and bouillon cubes to the pan, and stir. Bring the cider to a boil, cover the pan, and bake for 45 minutes.
5. While the pork is cooking prepare the apples. Melt the butter in a large skillet, and add the apples, sautéing for 4 to 5 minutes, until the apples begin to soften, and color. Add the brown sugar, and cook another 5 minutes, until the apples have rendered some juice and are beginning to soften, but are not mushy.
6. Remove from the heat and add to the pork in the pan.
7. Continue to cook for 45 minutes, until the pork is tender. Remove the pork from pan, cover loosely with aluminum foil.
8. Skim off any fat that may have accumulated on the surface of the sauce, and bring it to a boil.
9. Combine the cornstarch and water in small bowl, and stir in to the boiling sauce, whisking until the sauce comes back to a boil and thickens.
10. Add the apples, heavy cream, and stir until the mixture boils again.
11. Remove the string from the roast, slice the roast, and serve with buttered noodles, apples and the sauce.

Apple Praline Bread Pudding
Serves 8

1/2 cup (1 stick) unsalted butter, melted
1/2 cup granulated sugar
2/3 cup firmly packed light brown sugar
2 cups pecan halves
2 Gala apples, peeled, cored, and thinly sliced
2 Gala apples, peeled, cored, and finely chopped
7 cups torn egg bread or good quality white bread
6 large eggs
2 cups heavy cream
1/4 cup granulated sugar, plus extra (optional) for sprinkling
2 teaspoons ground cinnamon, plus extra (optional) for sprinkling
1 tablespoon vanilla paste or extract

1. Coat a 13 x 9-inch baking dish with nonstick cooking spray.
2. Stir together the melted butter and both sugars in a medium-size bowl.
3. Pour into the prepared dish so it coats the bottom evenly, then arrange the pecans on top.
4. Arrange sliced apple around the pecans, so the apple is in a single layer with the pecans in a pattern.
5. Combine the bread and chopped apples in a large bowl.
6. Stir together the sugar and cinnamon in a small bowl.
7. In another large bowl, beat together the eggs, cream, cinnamon sugar, and vanilla.
8. Pour over the bread and apples and mix well with your hands.
9. Pour into the prepared pan, being careful not to disturb the sliced apples and pecans.
10. Sprinkle with additional cinnamon and sugar if desired.
11. At this point, cover and refrigerate at for least 12 hours or overnight. Bring to room temperature before continuing.
12. Preheat the oven to 400°F. Bake the bread pudding for 15 minutes, then reduce the oven temperature to 350°F and bake until puffed and golden brown, another 30 to 45 minutes.
13. Remove from the oven and let rest for 5 minutes.
14. Run a knife around the inside of the pan and turn out the pudding onto a serving platter.

Recipes provided by:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com

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