Farmers Market Report

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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

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Farmers Market Box 3-8-2018

Farmers Market Box 3-8-2018


This week’s local produce and featured farms:

Red Vulcan lettuce  - Coleman Farms

Mizuna -Be Wise Ranch

Organic Carrots  - Be Wise Ranch

Navel Oranges - Golden Door

Fuji Apples - Cuyama

Lee Tangerine - Rancho Del Sol

Pomelo - Golden Door

Cauliflower - Black Sheep Produce

Spring Onion - Black Sheep Produce

Bok Choy - Sundial

Blood Oranges - Rancho Del Sol

 

Juicing Bag:

celery - Lakeside Organics

Red Beet - Cal Organics

Black Kale - Coastal Valley Farms

Lemons - Sundance

Strawberry - Cal Organics

Farmer’s Choice:

Cara Cara Oranges - Lee Farms

TDE Tripple Cross Tangerine - Rancho Del Sol

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

 

Pinky Sweets

1 lb Carrots

1 Lemon

2 Beets

Sunny Greens

1 lemon

1 bunch celery

1 bunch Black Kale

Power Pack

1 beet

1 celery

1 lemon

1 bunch Black Kale

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

 

Cauliflower Gratin with Gruyere and Goat Cheese

Serves 4 to 6

 

One cauliflower, cut into florets

Salt and pepper

3 tablespoons unsalted butter

1 spring onion, finely chopped, using the white part only

1 garlic clove, minced

3 tablespoons all purpose flour

1 cup chicken or vegetable broth (or water from cauliflower boil)

1 cup milk

2 ounces goat cheese, crumbled

1 1/2 cups shredded Gruyere cheese

Few drops of tabasco and salt to taste

 

  1. Preheat the oven to 350 degrees and coat the inside of a 2-quart gratin dish with non-stick cooking spray.
  2. Bring 4 quarts of salted water to a boil, add the cauliflower, and boil for 3 to 4 minutes until crisp/tender; the cauliflower shouldn’t be totally cooked, since it will cook again in the oven.
  3. Drain the cauliflower, and sprinkle with salt and pepper.
  4. In a saucepan, melt the butter, saute the onion and garlic for 2minutes, until the shallot is softened.
  5. Add the flour and cook for 2 to 3 minutes.
  6. Gradually add the broth and milk, whisking until the mixture comes to a boil, and thickens.
  7. Remove from the heat add the goat cheese, and 1 cup of Gruyere.  Season with Tabasco and salt.
  8. Arrange the drained cauliflower in the baking dish, pour the cheese sauce over the top and sprinkle with the remaining Gruyere.
  9. Bake the gratin for 30 to 35 minutes until the sauce is bubbling and the cheese is golden brown.
  10. Remove from the oven, allow to rest for 5 minutes before serving.

 

Red Lettuce Salad with Blood Orange Vinaigrette

Serves 4

 

One head red lettuce, washed, spun dry and chopped

1 spring onion, thinly sliced, using only the white part

1/2 cup blood orange juice

3 tablespoons balsamic vinegar

2/3 cup extra virgin olive oil

Salt and pepper

2 blood oranges, peel and pith removed, sliced 1/2-inch thick, then cut into 1/2 moons

Shaved Parmigiano Reggiano for garnish

 

  1. Put the lettuce and spring onion into a salad bowl, set aside.
  2. In small bowl, whisk together the orange juice, vinegar, and oil.  Season with salt and pepper.
  3. Pour over the greens and toss to coat.
  4. Plate the salad, arrange a few orange slices onto the salad, garnish with shaved Parmigiano, and drizzle with a bit more of the vinaigrette.

 

Maple Glazed Salmon with Braised Bok Choy

Serves 4 to 6

For the Salmon

2 tablespoons unsalted butter or vegetable oil

1-2 tsp. chopped fresh ginger

1-2 garlic cloves, minced

1/4 cup fresh lime juice

½ cup maple syrup

½ cup soy sauce

2 1/2-pound salmon filets

 

  1. Melt butter in a small pan and saute the ginger and garlic until softened Add the lime juice, syrup and soy sauce. Bring to a simmer and cook down for 10 minutes. Remove and let cool. At this point, it can be used as a marinade or a sauce.
  2. Preheat broiler or grill. Brush or spoon some of the marinade over the salmon fillets. Let sit for a few minutes, then broil or grill salmon to desired doneness. Heat the remaining marinade, if desired, to serve as a sauce with the salmon.
  3. Cook’s Note:  Fish cooks to an internal temperature of 155 degrees, and a good rule of thumb is 10 minutes per inch of thickness of the fish.  If the fish is an uneven thickness (think a side of salmon) fold the thin part under, so that it will not overcook.  Another trick is to stack thinner pieces.

 

For the Bok Choy

2 tablespoons vegetable oil

1 garlic clove, minced

1 teaspoon grated ginger

1 spring onion, thinly sliced, using the white and tender green parts

1 bok choy, root end trimmed, cut into 1-inch pieces, washed and spun dry

1/2 cup chicken broth

1/4 cup soy sauce

Sesame oil for garnish

Sesame seeds for garnish

 

  1. In a large skillet or wok, heat the oil, swirl the garlic and ginger in the oil for 30 seconds and add the onion, sautéing for 1 minute.
  2. Add the bok choy and toss in the garlic/ginger oil.
  3. Add the broth and soy sauce, simmer for 5 minutes, until the bok choy is tender.
  4. Serve the salmon on a bed of bok choy, drizzled with sesame oil and sesame seeds.

 

Asian Chicken Soup

Serves 6

 

2 tablespoons vegetable oil

1 garlic clove, minced

1 teaspoon grated ginger

1 spring onion, thinly sliced using the white part only (save the green for garnish)

2 chicken breasts, skin and bones removed, cut into thin strips

1 bunch mizuna, any tough stems removed, washed, spun dry and chopped

2 carrots, cut into julienne

8 cups chicken broth

1/4 cup soy sauce

4 ounces cooked linguine noodles, cut in half

Sesame oil for garnish

Thinly sliced green part of spring onion for garnish

 

  1. In a Dutch oven, heat the vegetable oil, swirl the garlic and ginger in the oil for 30 seconds.  Add the onion, and saute for 1 minute.
  2. Add the chicken and cook until white on all sides.
  3. Add the mizuna, carrots, broth, and soy sauce, and bring to a boil.
  4. Simmer for 30 minutes, until the greens and carrot are tender.
  5. Add the cooked linguine, and simmer for another 5 minutes.
  6. Serve the soup garnished with a drizzle of sesame oil and thinly sliced green spring onion.

 

Honey Thyme Carrots

Serves 4

 

2 tablespoons unsalted butter

1/2 cup chopped shallots

One bunch carrots, cleaned and cut into 1/2-inch pieces

1 tablespoon honey

1 teaspoon dried thyme

1/2 cup chicken broth

1/2 cup heavy cream

1/8 teaspoon ground nutmeg

Salt and freshly ground black pepper to taste

 

  1. In a 12-inch skillet, melt the butter over medium heat, then add the shallots and carrots and cook, stirring, until the shallots begin to soften, about 3 minutes.
  2. Add the honey and thyme and stir until the honey has coated the vegetables.
  3. Gradually add the broth and simmer, uncovered, until evaporated by half, about 15 minutes.
  4. Stir in the heavy cream and reduce the sauce by about half, another 10 minutes. Stir in the nutmeg and season with salt and pepper.

 

Caramelized Apple, Onion and Sausage Breakfast Casserole

Serves 6 to 8

2 tablespoons unsalted butter

1 large onion, thinly sliced into 1/2 moons

1 teaspoon chopped thyme

1 teaspoon sugar

2 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.
  8. 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.

 

Hot Apple Pie Sundaes

Serves 6 to 8

If you are not into pie making, this recipe is for you.  You bake a crumble on a baking sheet, let it cool, then break it up.  Layer the crumble, hot apple pie sauce and vanilla ice cream. 

 

Streusel Topping

1/2 cup (1 stick) unsalted butter

1 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.
  3. Cool and 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 to 4 Fuji 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 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.  Top with a scoop of ice cream, more sundae topping and another scoop of ice cream.  Top with more sundae topping and sprinkle with some of the streusel topping.  Garnish with whipped cream and serve.  Repeat for the rest of the sundaes.

 

 

 

 

Blood Orange Pomelo Sangria

Serves 6

1 cup superfine sugar

1 cup hot water

1 pomelo, thinly sliced

3 blood oranges, thinly sliced

1/2 cup triple sec

One 750-ml bottle red wine

1 pint sparkling water

 

  1. In a large pitcher, or bowl, combine the sugar, and water, stirring until the sugar is dissolved.
  2. Add the fruit and triple sec, cover and refrigerate for up to 2 days.
  3. Add the wine to the fruit mixture and stir to blend.
  4. To serve fill 10-ounce glasses with ice, pour in the sangria mixture 1/2 way to the top and finish off with sparkling water.

 

Tangerine Streusel Muffins

Makes 12

For the Streusel

3/4 cup all-purpose flour

1/4 cup packed dark brown sugar

1/4 cup granulated sugar

1/4 teaspoon fine sea salt

1/4 cup unsalted butter, melted

 

For the streusel, add the flour, brown sugar, sugar, and salt in a medium bowl. Pour in the melted butter and gently stir with a fork until well combined and small pebble-sized pieces remain throughout.

Set aside while making the muffins.

 

For the Muffins

2 cups all-purpose flour

1/2 cup sugar

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup Greek style yogurt

1 egg

1 teaspoon vanilla paste or extract

1/4 cup butter, melted

2 tablespoons milk

1 cup diced, peeled tangerine

1 teaspoon tangerine zest

  1. Preheat the oven to 400 degrees and coat the inside of 12 muffin tins with non-stick cooking spray or paper liners.
  2. In a mixing bowl, combine the flour, sugar, baking powder, soda and salt.
  3. In another bowl, combine the yogurt, egg, butter and milk until smooth; stir into dry ingredients just until moistened.
  4. Stir in tangerine and peel.
  5. Fill prepared tins two-thirds full.
  6. Top with some of the streusel, bake for 18-20 minutes or until a toothpick inserted into the middle of the muffins comes out clean.
  7. Allow to cool for 5 minutes, before transferring to a wire rack to cool.

 

Slow Cooker Cranberry Orange Pork Loin

Serves 6

 

2 tablespoons olive oil

1 ½ teaspoons salt

1 teaspoon freshly ground black pepper

One 3 to 4-pound pork loin roast, tied

One large sweet yellow onion, such as Vidalia coarsely chopped

Two 16-ounce cans whole berry cranberry sauce

Grated zest of two oranges

Juice of two oranges (about 1 cup)

2 teaspoons dried thyme leaves

½ cup beef broth

2 oranges, thinly sliced for garnish

 

  1. Heat the oil in a large sauté pan, or skillet.  Sprinkle the roast with the salt and pepper, and sauté on all sides until browned.  Line the slow cooker with a slow cooker liner or coat the inside of the slow cooker with non-stick cooking spray.  Transfer the roast to the insert of a 5 to 7-quart slow cooker.
  2. Add the remaining ingredients and stir to blend the sauce ingredients.
  3. Cover the slow cooker and cook the roast on high for 4 hours or on low for 8 hours.
  4. Remove the cover and transfer the roast to a cutting board and tent loosely with foil.
  5. Remove any fat from the top of the sauce, stir the sauce, and taste for seasoning adding more salt or pepper if needed.
  6. Slice the roast, nap with some of the sauce and garnish with sliced oranges.
  7. Serve warmed sauce in a gravy boat on the side.

Choice Recipes:

Tangerine Streusel Muffins

Makes 12

For the Streusel

3/4 cup all-purpose flour

1/4 cup packed dark brown sugar

1/4 cup granulated sugar

1/4 teaspoon fine sea salt

1/4 cup unsalted butter, melted

 

For the streusel, add the flour, brown sugar, sugar, and salt in a medium bowl. Pour in the melted butter and gently stir with a fork until well combined and small pebble-sized pieces remain throughout.

Set aside while making the muffins.

 

For the Muffins

2 cups all-purpose flour

1/2 cup sugar

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup Greek style yogurt

1 egg

1 teaspoon vanilla paste or extract

1/4 cup butter, melted

2 tablespoons milk

1 cup diced, peeled tangerine

1 teaspoon tangerine zest

  1. Preheat the oven to 400 degrees and coat the inside of 12 muffin tins with non-stick cooking spray or paper liners.
  2. In a mixing bowl, combine the flour, sugar, baking powder, soda and salt.
  3. In another bowl, combine the yogurt, egg, butter and milk until smooth; stir into dry ingredients just until moistened.
  4. Stir in tangerine and peel.
  5. Fill prepared tins two-thirds full.
  6. Top with some of the streusel, bake for 18-20 minutes or until a toothpick inserted into the middle of the muffins comes out clean.
  7. Allow to cool for 5 minutes, before transferring to a wire rack to cool.

 

Slow Cooker Cranberry Orange Pork Loin

Serves 6

2 tablespoons olive oil

1 ½ teaspoons salt

1 teaspoon freshly ground black pepper

One 3 to 4-pound pork loin roast, tied

One large sweet yellow onion, such as Vidalia coarsely chopped

Two 16-ounce cans whole berry cranberry sauce

Grated zest of two oranges

Juice of two oranges (about 1 cup)

2 teaspoons dried thyme leaves

½ cup beef broth

2 oranges, thinly sliced for garnish

 

  1. Heat the oil in a large sauté pan, or skillet.  Sprinkle the roast with the salt and pepper, and sauté on all sides until browned.  Line the slow cooker with a slow cooker liner or coat the inside of the slow cooker with non-stick cooking spray.  Transfer the roast to the insert of a 5 to 7-quart slow cooker.
  2. Add the remaining ingredients and stir to blend the sauce ingredients.
  3. Cover the slow cooker and cook the roast on high for 4 hours or on low for 8 hours.
  4. Remove the cover and transfer the roast to a cutting board and tent loosely with foil.
  5. Remove any fat from the top of the sauce, stir the sauce, and taste for seasoning adding more salt or pepper if needed.
  6. Slice the roast, nap with some of the sauce and garnish with sliced oranges.
  7. Serve warmed sauce in a gravy boat on the side.
Feature Recipe:

Strawberry Rhubarb Crisp

Serves 6 to 8

For the Fruit

2 cups hulled strawberries, cut in half or quartered if large

2 cups fresh rhubarb, chopped into 1-inch pieces (about 4 stalks)

1/2 cup granulated sugar (or more if the berries need it)

2 tablespoons cornstarch

1/8 teaspoon freshly grated nutmeg

2 tablespoons fresh orange juice

 

  1. Preheat the oven to 375 degrees and coat the inside of a 9-inch baking dish with non-stick cooking spray.
  2. In a large mixing bowl, toss together the berries, sugar, cornstarch and juice and transfer the mixture to the baking dish.   Set aside while making the crumble.

 

For the Crumble:

 1 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup firmly packed light brown sugar
6 tablespoons unsalted butter, chilled and cut into 1/2-inch cubes

 

  1. In a food processor, combine the flour and sugars by pulsing on and off 4 to 5 times.
  2. Drop the butter cubes onto the flour mixture and pulse the mixture on and off until it begins to come together.
  3. Break up any large pieces, and sprinkle evenly over the fruit in the prepared pan.
  4. Bake the crumble for 35 to 45 minutes until the crust is golden brown and the fruit is bubbling.
  5. Serve the crumble warm, or at room temperature with vanilla ice cream, or gelato.
  6. If you have any crumble topping (uncooked) leftover, freeze it and then use it another time.
  7. If you are doing individual crumbles, they will cook for 20 minutes, until they are golden and bubbling.  This recipe will make about 8 ramekins.

 

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

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