FMB: Farmers Market Bag

Farmers’ Market Box October 24th 2019


 

This week’s local produce and featured farms:

Cameo Apples - Fair Hills Apple Farm
Pink Lady Apples - Fair Hills Apple Farm
Mixed Lettuce - Terra Madre Gardens
Hass Avocados – 3 Nuts Farms
Rainbow Swiss ChardBe Wise Ranch
Arugula - D’Acquisto Family Farms
Shinko Pears - Penryn Orchards
Hachiya Persimmons - Murray Family Farms
Garnet Yams - Her Produce

Farmer’s Choice:

Passion Fruit - NBC Farms
Green Dragon Apples - Murray Family Farms
Honey Nut Squash - Black Sheep Produce

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 hashtag #SpecialtyProduceFMB!


Farmers’ Market Box Recipes

 
Yam and Apple Gratin
Serves 6

1 pound garnet yams
1/4 cup unsalted butter, melted
1/3 cup firmly packed light brown sugar
1/3 cup dark corn syrup
1 1/2 tablespoons cream sherry
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 medium-size apples, peeled, cored, and sliced 1/4 inch thick

1. Preheat the oven to 400 degrees, prick the potatoes with the tip of a sharp knife, and bake for 50 to 60 minutes, until the potatoes are soft. Remove from the oven. Coat the inside of a 9-inch baking dish with non-stick cooking spray.
2. Cut the yams in half and scoop out the flesh.
3. With an electric mixer, beat until smooth. Add 2 tablespoons of the butter, the brown sugar, corn syrup, sherry, cinnamon, and nutmeg and blend until creamy.
4. Spread half the sweet potato mixture into the prepared pan.
5. Arrange half the apple slices over the yam layer and brush with some of the remaining butter. The butter will seal the apples and prevent discoloration.
6. Spread the remaining sweet potato mixture over the apples and arrange the remaining apples on top in an attractive pattern.
7. Brush with the remaining butter, covering the apples completely.
8. Do-Ahead: At this point, you can cover and refrigerate for up to 4 days or freeze for up to 1 month. Defrost and bring to room temperature before continuing.
9. Preheat the oven to 350°F. Bake the dish, uncovered, until the apples are golden brown, 30 to 40 minutes.

 
Salad with Avocado Green Goddess Dressing
Serves 4-6

One bag mixed lettuce, washed, spun dry and chopped
1 cup mayonnaise
2 Haas avocados, peeled and pitted
1/4 cup chopped chives
1 cup basil leaves
1/4 cup freshly squeezed lemon juice
1 teaspoon grated lemon zest
2 garlic cloves
2 teaspoons Worcestershire sauce
Salt and pepper

1. Put the lettuce into a salad bowl.
2. In a blender or food processor combine the mayonnaise, avocados, chives, basil leaves, lemon juice, zest, garlic, and Worcestershire. Puree the mixture. Season with salt and pepper.
3. Pour some of the dressing over the lettuce and toss to coat.
4. The dressing can be refrigerated for up to 5 days. Use it to dress potatoes for potato salad, pasta salad, or as a dip for fresh vegetables.

 
Scrambled Eggs and Avocado
Serves 6

2 tablespoons unsalted butter
6 large eggs
1/4 cup water
Salt and pepper
1 Haas avocado, peeled, pitted and diced
4 slices bacon, cooked crisp and crumbled
1/2 cup shredded sharp cheddar cheese

1. Melt the butter in a 10-inch skillet. In a mixing bowl, whisk the eggs with the water, season with salt and pepper.
Add the avocado to the eggs and pour into the hot butter. Cook the eggs until they are set, sprinkle the top with the bacon and the cheese. Serve immediately.

 
Persimmon Curd
Makes about 2 cups

3 large whole eggs
2 large egg yolks
3/4 cup granulated sugar
1/4 cup lemon juice
1 teaspoon grated zest
3/4 cup puréed pulp from about 3 ripe Hachiya persimmons
1 pinch kosher salt
8 tablespoons unsalted butter, cut into cubes, softened

1. In a small saucepan, whisk the eggs, yolks, sugar, zest, lemon juice, persimmon purée, and salt.
2. Place saucepan over low heat. Add butter.
3. Stir continuously until butter is melted and curd thickens slightly, about 10 minutes. Cook another 5 minutes, until the curd is thickened. Strain the curd through a mesh strainer, store in clean jars, cool slightly, and store in refrigerator, where it will further thicken.
The curd is delicious as a topping for toast, English muffins, and as a garnish for cheesecake.

 
Baked Stuffed Garnet Yams
Serves 4

1 pound garnet yams, scrubbed
4 tablespoons unsalted butter
2 tablespoons finely chopped shallot
1 teaspoon chopped fresh thyme
1/2 cup crumbled blue cheese
1/4 cup sour cream
4 strips bacon, cooked crisp and crumbled
Salt and pepper

1. Preheat the oven to 400 degrees, prick the yams with the sharp end of a paring knife and bake for 1 hour until soft when squeezed with an oven mitt.
2. While the potatoes are cooking melt the butter in a small skillet, and saute the shallot and thyme until the shallot is translucent. Set aside.
3. Cut the potatoes in half lengthwise and scoop out the flesh into a mixing bowl.
4. Add the shallot mixture, cheese, sour cream and bacon. Season with salt and pepper as needed.
5. Re-stuff the potatoes with the mixture and bake at 350 degrees for 20 minutes.

 
Apple Pie Sundaes
Serves 2

For the Streusel

1/2 cup (1 stick) unsalted butter
3/4 cup all-purpose flour
1/2 cup firmly packed light brown sugar
1/2 cup chopped pecans
1. Preheat the oven to 400 degrees and line a baking sheet with aluminum foil, parchment paper, or a silicone baking liner. In a mixing bowl, cut the butter into the flour and sugar, until it begins to look like peas. Add the pecans and stir to blend.
2. Transfer the mixture to the baking sheet and break up any bits that are large. Bake the crumble for 10 to 15 minutes, or until golden brown. The streusel may just form one big block on the baking sheet. Cool it completely, before breaking it up.
3. Transfer to a zipper-top plastic bag and refrigerate for up to 1 week or freeze for 2 months. Defrost and bring to room temperature before using.

Hot Apple Pie Sundae Filling

1/2 cup (1 stick) unsalted butter
2/3 cup firmly packed light brown sugar
3 cameo apples, peeled, cored, and chopped
1 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
1. In a skillet, melt the butter, and add the brown sugar, cooking until the sugar is melted.
2. Add the apples, cinnamon and nutmeg and cook until the sauce is thickened, and the apples are golden and softened, about 10 to 15 minutes. Remove from the heat, and serve immediately, or cover, cool, and refrigerate for up to 4 days. Reheat before serving.
Assembly

1 recipe streusel topping (above)
1 recipe Hot Apple Pie Sundae Topping (above)
1 quart good quality vanilla ice cream
Whipped cream for garnish (about 2 cups of heavy cream, whipped stiffly) (optional)

1. In each sundae glass, sprinkle a bit of the streusel topping and ladle some of the hot sundae topping into the glass.
2. Top with a scoop of ice cream, more streusel and another scoop of ice cream.
Top with more apple pie filling and sprinkle with some of the streusel topping. Garnish with whipped cream and serve. Repeat for the rest of the sundaes.

 
Honeynut Squash Chard Gratin
Serves 6

4 tablespoons unsalted butter
1/2 cup finely chopped onion
3 garlic cloves minced
1 bunch chard, tough stems discarded and cut into 1/2-inch ribbons
1 1/2 teaspoons salt
3/4 teaspoon black pepper
1/4 teaspoon freshly grated nutmeg
1 1/2 cups milk
1 1/2 cups heavy cream
4 cups peeled Honeynut squash, sliced 1/4-inch thick
1 1/2 cups grated Gruyere cheese
1/2 cup grated Parmigiano Reggiano cheese

1. Preheat the oven to 350 degrees and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
2. In a large skillet, heat the butter, add the onion and garlic, and saute for 2 to 3 minutes until the onion softens.
3. Add the kale, and season with the salt and pepper. Saute until the kale is wilted, and there is no longer any residual liquid in the pan. Add the nutmeg, milk and cream, stirring until blended.
4. Add the squash and simmer for 5 to 7 minutes, until the squash is almost tender.
5. In a bowl, combine the Gruyere and Parmigiano.
6. Transfer half the squash and spinach to the prepared pan. Sprinkle with some of the gruyere mixture.
7. Top with the remaining squash mixture, and sprinkle with the remaining cheese.
8. Bake the gratin for 35 to 45 minutes until the squash is tender, and the cheese is golden brown.
9. Allow the gratin to rest for 5 minutes before serving.

 
Sausage Stuffed Honey Nut Squash
Serves 4

2 Honey Nut Squash, cut in half lengthwise, and seeds removed
1/4 cup extra virgin olive oil
1/2 pound bulk sweet Italian sausage
3 tablespoons all-purpose flour
2/3 cup chicken or vegetable broth
1/3 cup heavy cream
1 cup grated Parmigiano Reggiano cheese

1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, parchment or aluminum foil.
2. Drizzle the inside of the squash with a bit of the oil, and roast the squash for 30 minutes, until tender.
3. When the squash is cool enough to handle scrape out the flesh leaving a 1/2-inch shell. Chop the flesh and set aside. The flesh should be very soft, and it may not cut well; it will melt into the sauce with the sausage.
4. In a large skillet, cook the sausage over high heat, until the sausage is no longer pink.
5. Remove the sausage in the pan, and add the flour, whisking to cook it for 2 minutes.
6. Add the broth and bring to a boil.
7. Add the cream and bring to a boil. Return the sausage and squash flesh to the pan, remove from the heat, and add 1/2 of the cheese. Taste for salt and pepper and adjust.
8. Fill the squash shell with the squash and sausage mixture and top with the remaining cheese.
9. Bake at 350 degrees for 30 minutes until the mixture is bubbling, and the cheese is golden brown.
10. Allow to rest for 10 minutes before serving (this will be molten hot, so wait to serve it)

 
Passion Fruit Meringue
Serves 6

2/3 cup unsalted butter, melted
2 teaspoons lemon rind, finely grated
2 tablespoons lemon juice
1/3 cup fresh passionfruit pulp
1 cup sugar
3/4 cup self-rising flour
1 1/4 cups milk
4 eggs, separated

For the merengue

3 egg whites
3/4 cup sugar
2 cups heavy cream, whipped stiffly for garnish

1. Preheat oven to 350 degrees. Coat a 13-by-9-inch baking dish with non-stick cooking spray.
2. Place butter, lemon rind, lemon juice, passionfruit pulp, sugar, flour, milk and egg yolks in a bowl. Whisk to combine.
3. Using an electric mixer, beat egg whites on high speed until soft peaks form. Using a metal spoon, fold 1/4 of the egg white into lemon mixture. Gently fold in remaining egg white.
4. Spoon mixture into prepared dish.
5. Bake for 35 to 40 minutes or until golden and just set.
6. Meanwhile, make meringue using an electric mixer, beat egg whites on high speed until soft peaks form. Gradually add sugar,1 tablespoon at a time, beating constantly until sugar dissolves and mixture is thick and glossy.
7. Preheat the broiler, dollop meringue over pudding. Broil for 3 to 4 minutes or until golden Serve immediately with whipped cream garnish.

 
Arugula Salad with Pink Lady Apples
Serves 4

One bunch arugula, washed, spun dry and chopped
2 pink lady apples, cored, and thinly sliced
1/4 cup apple cider vinegar
2 tablespoons apple cider
2 teaspoons Dijon mustard
1/2 cup vegetable oil
Salt and pepper
1/2 cup crumbled blue cheese

1. Put the arugula into a salad bowl.
2. In a small bowl, whisk together the vinegar, cider, mustard, and oil. Season with salt and pepper.
3. Dress the arugula with the dressing and plate the salad.
4. Garnish with apples, crumbled blue cheese and drizzle with a bit more of the dressing.

 
Slow Cooker Five Spice Asian Pears
Serves 4

½ cup (1 stick) unsalted butter, melted
1 ½ cups firmly packed light brown sugar
½ cup dry sherry
1 teaspoon 5 spice powder
1 cup pear nectar
4 firm Asian pears, peeled, cored and cut in half

1. In the insert of a 5 to 7-quart slow cooker, mix together the butter, sugar, sherry, spices, and pear nectar. Add the pears to the slow cooker, turning them in the liquid to coat them. Cover and cook on high for 2 ½ hours until tender.
2. Carefully remove the pears with a slotted spoon to a container, spoon the liquid in the slow cooker over the pears. Serve warm, or chilled.

 
Chicken Apple Salad
Serves 6-8

Apple Cider Dressing

1 cup vegetable oil
1/4 cup apple juice or cider
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon celery seeds
1/4 teaspoon dry mustard
Pinch of cayenne pepper

1. In a medium-size bowl, whisk the dressing ingredients until blended.
2. Do-Ahead: At this point, you can cover and refrigerate for up to 3 days.

Chicken Salad

4 cups bite-size pieces of cooked chicken
4 ribs celery, finely chopped
2/3 cup golden raisins
1/4 cup finely chopped red onion
4 Green Dragon apples, cored and cut into 1/2-inch dice
8 cups mixed field greens
1 cup chopped toasted pecans

1. To assemble the salad, in a large bowl, combine the chicken, celery, raisins, onion, and apples, then toss with about 1/4 cup of the dressing. Refrigerate if not using immediately.
2. When ready to serve, put the greens into a large salad bowl and add the chicken mixture and 1 cup of the pecans.
3. Toss with some of the dressing until everything is coated.
4. Add more dressing if it is needed and garnish with the remaining 1/2 cup of pecans. Serve immediately.

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

Follow me on Facebook (professional page) Twitter and Pinterest

 

Download The Specialty Produce 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!

Farmers’ Market Box October 17th 2019


 

This week’s local produce and featured farms:

Granny Smith Apples - TFair Hills Apple Farm
Dragon Fruit - Tony Do’s
Braising Mix - Terra Madre Gardens
Redbor KaleBe Wise Ranch
Tsu-Li Asian PearPenryn Orchards
Warren Pears - Penryn Orchards” target=”_blank”>Frog Hollow Farms
Pomegranites - Rancho Del Sol Organics
Purple Top turnips - Terra Madre Gardens
Acorn Squash - Tutti Frutti Farms

Farmer’s Choice:

Passion Fruit - NBC Farms
Hachiya Persimmon - Murray Family Farms

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 hashtag #SpecialtyProduceFMB!


Farmers’ Market Box Recipes

 
Braised Chicken with Apples
Serves 4-6

1/2 cup unsalted butter
Salt and pepper
6 boneless skinless chicken breasts
1 large onion, thinly sliced into 1/2 moons
4 Granny Smith apples, peeled, cored, and cut into wedges
1/4 cup firmly packed brown sugar
2 teaspoons finely chopped fresh thyme
1/2 cup apple cider
1/2 cup chicken broth
1/4 cup heavy cream (optional)
Salt and pepper

1. In a large skillet, heat 1/4 cup of the butter, season the chicken with salt and pepper, and brown the chicken on both sides. Remove to a plate and cover with aluminum foil.
2. Melt the remaining butter, and saute the onion, apples, sugar and thyme, until the onions are golden brown—this may take 10 minutes.
3. Add the cider and chicken broth, scraping up any browned bits on the bottom of the pan. Add the chicken back to the skillet, and simmer, uncovered for 20 to 25 minutes until the chicken cooked through. (160 degrees on an instant read meat thermometer)
4. Add the cream (if using) season with salt and pepper and serve. This is delicious with rice, or buttered noodles.

 
Roasted Salmon with Braised Greens
Serves 6

For the Greens

1/4 cup extra virgin olive oil
3 garlic cloves, sliced
Pinch red pepper flakes
1 bag braising mix, washed, spun dry and tough stems removed
Salt and pepper

1. In a large skillet, heat the oil swirl the garlic and pepper, cooking until the garlic is translucent.
2. Add the braising mix, and toss in the garlic oil, seasoning with salt and pepper.
3. Cook until the greens are tender.

For the Salmon

1/4 cup extra virgin olive oil
1 tablespoon Old Bay seasoning
2 1/2 pound salmon filets

1. Preheat the oven to 400 degrees. Put the oil and Old Bay into a 13-by-9-inch baking dish.
2. Arrange the salmon in the dish and turn to coat.
3. Roast for 10 minutes per inch of thickness, or until the fish reaches 155 on an instant read meat thermometer.
4. Serve the salmon on a bed of the wilted greens.

 
Pasta with Redbor Kale
Serves 4-6

If you would like to add turnip greens to this, remove the stems, and saute with the kale

4 tablespoons extra virgin olive oil
2 garlic cloves, minced
Pinch red pepper flakes
1 bunch redbor kale, tough stems removed, and cut into 1/2-inch ribbons
1/4 cup chicken or vegetable broth
1 pound spaghetti or linguine, cooked 2 minutes short of al dente, saving some of the pasta water
1/2 cup dry breadcrumbs
1/2 cup grated Parmigiano Reggiano

1. In a large skillet, heat 2 tablespoons of oil and saute the garlic and red pepper for 30 seconds, until fragrant. Add the kale to the skillet and toss in the garlic oil. Add the broth, cover and simmer 5 minutes until the kale is tender. Uncover, and simmer another 2 minutes, until most of the liquid in the pan has evaporated.
2. Toss the pasta into the skillet, and turning it into the sauce, adding pasta water if necessary.
3. In a small bowl, combine the crumbs with the cheese.
4. Plate the pasta, and garnish with the bread crumb mixture.

 
Dragon Fruit Smoothie
Serves 2

1 Dragon fruit, peeled, and coarsely chopped
1/2 cup orange juice
1 cup hulled strawberries
2 tablespoons lemon or lime juice
1 cup plain yogurt
1/2 cup ice

1. In a blender, combine the dragon fruit, orange juice, berries, lemon juice and yogurt. Puree the mixture.
2. Add the ice, and puree again.
3. Serve in a tall glass.

 
Persimmon Bread
Makes 2 Loaves

Adapted from James Beard.

3 1/2 cups sifted flour
1 1/2 teaspoons salt
2 teaspoon baking soda
1 teaspoon ground nutmeg
2 to 2 1/2 cups sugar
1 cup melted unsalted butter and cooled to room temperature
4 large eggs, at room temperature, lightly beaten
2/3 cup Cognac, bourbon or whiskey
2 cups persimmon puree
2 cups walnuts or pecans, toasted and chopped
2 cups raisins, or diced dried fruits (such as apricots, cranberries, or dates)
1. Coat the inside of 2 loaf pans with non-stick cooking spray.
2. Preheat oven to 350ºF (180ºC) degrees.
3. Sift the first 5 dry ingredients in a large mixing bowl.
4. Make a well in the center then stir in the butter, eggs, liquor, persimmon puree then the nuts and raisins.
5. Bake 1 hour or until toothpick inserted into the center comes out clean.
6. Cook’s note: the bread will keep stored airtight for 5 days or can be frozen for up to 2 months.

 
Coconut Passion Fruit Smoothie
Serves 2

1 cup mango nectar
3 passion fruits, flesh only (reserve seeds for serving)
1/2 cup yogurt
1/2 cup coconut milk
6 mint leaves
2 cups ice cubes

1. In a blender, combine the ingredients until pureed.
2. Pour into tall glasses, and garnish with some of the passion fruit seeds if desired.

 
Stuffed Acorn Squash
Serves 4

4 slices bacon, cut into 1/2-inch dice
1 onion, finely chopped
1 clove garlic, minced
2 teaspoons chopped sage (from about 3 to 4 leaves)
1 1/2 cups bread cubes (from a crusty loaf or baguette)
3/4 cup shredded Gruyere cheese
1/4 cup grated Parmigiano Reggiano
3 tablespoons heavy cream
1 medium acorn squash, sliced lengthwise, seeds and strings removed
Olive oil
1/2 cup chicken or vegetable broth
Salt and pepper

1. Heat oven to 400°F.
2. Cook the bacon in a skillet over medium heat until crispy. Remove, and set aside.
3. In the same pan, cook the onion until beginning to brown, about 4 to 5 minutes.
4. Add the garlic and sage and cook just until fragrant, about one minute
5. In a medium bowl, combine the shallot mixture, bread cubes, cheese, and bacon. Pour in the cream and stir until everything is moistened. Season with salt and pepper.
6. Rub a little olive oil into the squash, coating the sliced edges and the cavity.
7. Sprinkle with salt and pepper.
8. Divide the stuffing between the halves, packing it in so that the squash can still lie flat when turned upside-down.
9. Carefully place the squash halves upside-down in a baking dish. Pour in the broth, bake for about one hour, until the flesh of the squash can be easily pierced with a knife. Once the squash is cooked, use a spatula (or two) to flip them over. Serve as is or slice into wedges.

 
Salad with Roasted Pears, and Port Wine Vinaigrette
Serves 4

2 Asian pears, cored, and sliced 1/2-inch thick
Raw sugar
One head green oak lettuce, washed, spun dry and chopped
2 to 3 thin slices of red onion
1/4 cup port wine
2 teaspoons chopped thyme
2 tablespoons white wine vinegar
2 tablespoons honey
2 tablespoons pear nectar
1/2 cup vegetable oil
Salt and pepper
1/2 cup crumbled blue cheese

1. Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil, parchment of silicone. Dip the cut sides of the pears into the raw sugar and lay onto the baking sheets. Bake for 10 to 15 minutes until golden brown. Set aside.
2. In a salad bowl, combine the lettuce, and onion.
3. In a mixing bowl, whisk together the wine, vinegar, honey, pear nectar and oil. Season with salt and pepper.
4. Pour over the salad greens and toss to coat.
5. Plate the salad, arrange some of the roasted pears over the salad greens, and sprinkle with crumbled blue cheese.
6. The roasted pears can be roasted the day before, bring to room temperature before serving.
7. The salad dressing is a great marinade for pork or chicken, the dressing will keep in the refrigerator for up to 5 days.

 
Pomegranate Wild Rice
Serves 6

2 cups wild rice, rinsed
1/4 cup unsalted butter
1/2 cup chopped onion
3 ribs celery, finely chopped
1 tablespoon finely chopped thyme leaves
Salt and pepper
1 cup pomegranate arils

1. Put the rice into 4 cups of water and bring to a boil. Simmer for 20 to 25 minutes, until the rice is tender.
2. Drain.
3. While the rice is cooking, melt the butter in a skillet, add the onion, celery and thyme, and saute until the vegetables are softened. Add the cooked rice, season with salt and pepper, and toss in the pomegranates. Serve warm.

 
Maple Mashed Turnips
Serves 4

1 pound turnips, greens removed, peeled and cut into wedges
1/4 cup unsalted butter
1/4 cup maple syrup
Salt and pepper

1. Put the turnips into water to cover and bring to a boil.
2. Simmer for 15 to 20 minutes, until the turnips are just tender.
3. Drain and return to the pan with the butter, milk, and maple syrup.
4. Mash the turnips, season with salt and pepper and serve warm.

 
Pear Cake
Serves 6-8

3 ripe pears, peeled, cored and chopped
1 tablespoon lemon juice
1 tablespoon pear nectar
1/4 cup butter, melted
1/3 cup sugar
2 eggs, beaten
1/2 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 cup mascarpone
2 to 3 tablespoons pear nectar

1. Coat the inside of a springform pan with non-stick cooking spray and preheat the oven to 350 degrees.
2. In a bowl, combine the pears, lemon juice and pear nectar. Set aside.
3. In a mixing bowl, blend together the butter, sugar, eggs, flour and baking powder.
4. Fold in the fruit, and bake for 50 minutes, until a skewer inserted into the center comes out clean.
5. Allow to cool 10 minutes before removing the spring form.
6. Serve the cake warm or at room temperature garnished with mascarpone.
7. To make the mascarpone mixture, stir the pear nectar into the mascarpone, until light. Dollop onto each slice of cake.

 
Caramelized Apple, Onion and Sausage Breakfast Casserole
Serves 6-8

2 tablespoons unsalted butter
1 large onion, thinly sliced into 1/2 moons
1 teaspoon chopped thyme
1 teaspoon sugar
3 medium firm apples, peeled, cored, and cut into 1/2-inch slices
1 pound bulk sage breakfast sausage
3 cups sourdough bread, crust removed, cut into 1/2-inch cubes
8 ounces smoked cheddar cheese, cut into 1/4-inch cubes
10 large eggs
1 cup whole or 2% milk
1/2 cup heavy cream
2 tablespoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

1. Preheat the oven to 375 degrees and coat the inside of a 13-by-9-inch casserole dish with non-stick cooking spray.
2. Melt the butter in a large skillet, add the onions and cook for 10 to 15 minutes, until translucent, add the thyme, and sugar, saute another 2 minutes. Add the apples, and cook another 10 to 15 minutes, until the apples, and onions begin to caramelize. Transfer to a large mixing bowl.
3. In the same skillet, cook the breakfast sausage breaking up any large pieces, and cooking until the sausage is no longer pink. Transfer the sausage to the mixing bowl with the onions and apples.
4. Add the bread and cheese to the bowl.
5. In a large bowl, beat the eggs, milk, cream, mustard, salt and pepper together until blended.
6. Pour over the sausage and bread mixture, pressing down to saturate the bread.
7. Transfer to the baking dish, and bake for 40 t0 45 minutes, until the eggs are set, and the cheese is melted. Allow to rest for 5 minutes before cutting into portions.
Do-Ahead: This is the perfect do-ahead casserole, make it the night before, cool, cover and refrigerate, then bring to room temperature, and pop it into the oven in the morning.

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

Follow me on Facebook (professional page) Twitter and Pinterest

 

Download The Specialty Produce 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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