Spring

FMB4616

Farmers’ Market Box 4-7-2016

This weeks local produce and featured farms:
CilantroBe Wise Ranch
Rosemary Kong Thao Farm
Red Oak LettuceBlack Sheep Produce
Macadamia Nuts – Russell Family Farm
Cara Cara OrangesKen’s Top Notch Produce
Red RadishesBlack Sheep Produce
Natural Flame Raisins – Peacock Family Farms
Chiogga BeetsBe Wise Ranch
Green Kohlrabi Kong Thao Farm
Hon Shimeji ( Brown Beech) Mushrooms – Hotko Kinoko

Organic Juicing Bag:
Chinotto Oranges – 3 Nuts Farm
Fennel – Cal Organics
Carrots – Cal Organics
Celery – Foxy Organics
Green Kale – Babe Farms

Farmer’s Choice:
Rainbow Carrots – The Garden Of….
Persian Mint – Coleman Family Farm
Sugar Snap PeasBlack Sheep Produce

Feature:

Dried Apricot – Burkart Family Farm

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

Chinotto Desire
1 handful of green kale
2 stalks of celery
1 chinotto orange

Fennel Delight
2 carrot
1 handful of green kale
1 bunches fennel
1 cucumber

Savory Red
1 bunches fennel
2 celery stalk
1 chinotto orange
1 beet

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

Oatmeal Raisin Cookies
Makes about 36

1 cup unsalted butter
3/4 cup light brown sugar
1/2 cup granulated sugar
2 teaspoon vanilla paste or extract
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1 large egg
1 egg yolk
3/4 teaspoon baking soda
1 cup All-Purpose Flour
2 1/4 cups rolled oats, quick cooking or old-fashioned
1 cup flame raisins, chopped if large
2 tablespoons chopped macadamia nuts

1. Preheat the oven to 350°F, line baking sheets with parchment, silicone, or aluminum foil
2. In the bowl of an electric mixer, cream the butter, sugars, vanilla, cinnamon, nutmeg, and salt until smooth, and the butter is incorporated.
3. Beat in the egg, and yolk, beating until smooth.
4. Add the baking soda, flour, rolled oats, raisins, and nuts, beating until the flour is just incorporated.
5. Using a portion scoop, scoop onto the prepared baking sheets, and bake for 12 to 15 minutes, reversing the baking sheets half way through the cooking time.
6. The cookies should be a pale brown color. Remove from the oven allow to cool for 5 minutes on the baking sheets, and remove to cooling racks. The cookies will keep in an airtight container for 5 days.
7. Cook’s note: the batter can be frozen into balls, then baked frozen for 15 to 20 minutes.

Curried Red Radish, Kohlrabi Slaw
Serves 4

One bunch red radishes, scrubbed, and cut into julienne
One Kohlrabi, peeled, and cut into julienne
2 scallions, finely chopped using the white and tender green parts
2 Cara Cara Oranges, peel and pith removed, cut into segments, then chopped
1/2 cup orange juice
Grated zest of one orange
2 tablespoons red wine vinegar
1 teaspoon sugar
1 teaspoon sweet curry powder
1/2 cup vegetable oil
1/4 cup chopped cilantro

1. In a bowl, combine the radish, Kohlrabi, scallions, and oranges.
2. In a small bowl, whisk together the juice, vinegar, sugar, vegetable oil and cilantro.
3. Pour over the slaw and toss to mix. Serve cold.

Roasted Beet Salad with Crispy Prosciutto
Serves 4 to 6

2 tablespoons extra virgin olive oil
4 thin slices prosciutto, cut into thin strips
One head red leaf lettuce, washed, spun dry and separated into leaves
One bunch chiogga beets, scrubbed and tops removed (save the greens to saute in olive oil with a bit of garlic, salt and pepper)
2 cara cara oranges, peel and pith removed, cut into slices, then into half moons
1/2 cup balsamic vinegar
1/2 cup extra virgin olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

1. Heat the oil in a skillet over medium high heat, and saute the prosciutto until it begins to turn crisp. Drain on paper toweling, and reserve.
2. Preheat the oven to 400 degrees, and place the beets on a baking sheet. Bake for 30 to 45 minutes until tender. (they will show no resistance when pierced with the end of a sharp paring knife)
3. Remove the beets from the oven; allow to cool, peel the beets.
4. Slice the beets, when they are cool, about 1/2-inch thick. Arrange some of the beets, and oranges onto the red leaf lettuce.
5. In a small bowl, whisk together the vinegar, olive oil, salt and pepper. Pour over the salads, and garnish with the prosciutto.
6. If you would prefer a vegetarian option, you can crumble goat cheese, or shave some Parmigiano Reggiano over the salad.

Creamy Brown Beech Mushroom Soup
Serves 4

2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
1 garlic clove, minced
1/2 cup finely chopped onion
Brown beach mushrooms, coarsely chopped
Salt and pepper
2 tablespoons all-purpose flour
2 cups chicken or vegetable broth
2 tablespoons soy sauce
1/2 cup heavy cream
Chopped chives for garnish

1. In a Dutch oven, heat the oil, and butter, saute the garlic and onion, for 2 to 3 minutes until fragrant. Add the mushrooms, and saute until they begin to color stirring frequently.
2. Add the flour and cook the flour for 2 minutes.
3. Gradually add the broth and soy sauce. Bring to a boil.
4. Add the cream, taste for seasoning, and adjust using salt and pepper.
5. Puree the soup using an immersion blender.
6. Serve garnished with chopped chives.

Cilantro Pesto
Makes about 2 cups (can be frozen)
This is a great pesto to have on hand, you can coat chicken breasts with it, and quickly saute them, making a pan sauce with broth and heavy cream; try tossing this into cooked rice, or vegetables, too. Since this is more of a paste, if you would like to drizzle this over vegetables, grilled meats, etc., whisk in more oil.

2 cups cilantro leaves, washed and spun dry (if the stems are tender, throw them in!)
2 garlic cloves
1/2 teaspoon ground cumin
1/2 cup pine nuts
1/2 to 3/4 cup vegetable oil+ more for sealing
1 cup crumbled cotija cheese

1. In the bowl of a food processor, process the cilantro, garlic, cumin, and pine nuts on and off until everything is broken up.
2. With the machine running, add the oil, first adding 1/2 cup, and checking the consistency—it’s should hold together pretty well.
3. Remove from the work bowl, and stir in the cheese. Store the pesto in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 3 months.

Rosemary Dijon Lamb Racks
Serves 4 to 6
Spring lamb is delicious, this dish is simple to put together; serve it with roasted asparagus, and goat cheese mashed potatoes.

Two racks of lamb (about 2 1/2 pounds)
2 tablespoons rosemary leaves
1/4 cup Dijon mustard
4 garlic cloves
1/4 cup extra virgin olive oil

1. Pierce the fat on the top and bottom of the racks of lamb, and put into a zip-lock bag.
2. In a blender or food processor, combine the remaining ingredients, and process until almost smooth.
3. Pour into the bag, seal, and move the racks to coat them with the marinade.
4. Preheat the oven to 400 degrees, or the gas grill for 10 minutes.
5. Roast the racks for 15 to 20 minutes, until they register 140 on an instant read meat thermometer.
6. Alternatively, if you are using the grill, using indirect heat, place the racks onto the grill, cover, and cook until the racks reach 140 on an instant read meat thermometer.
7. Let rest for 10 minutes, and then cut into chops. Serve warm or at room temperature.

Farmers’ Choice:

Sugar Snap and Rainbow Carrot Salad
Serves 6

2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
1 medium shallot, finely chopped
1 bunch rainbow carrots, scrubbed, and sliced 1/2-inch thick
One pound sugar snap peas, trimmed
Salt and pepper
1/2 cup vegetable oil
1/4 cup rice vinegar
2 tablespoons firmly packed light brown sugar
1 tablespoon Dijon mustard
12 strips bacon, cooked until crisp, drained on paper towels, and crumbled
1/4 cup snipped fresh chives for garnish

1. In a large skillet over medium heat, melt the butter and oil; sauté the shallot, stirring, until it begins to soften.
2. Add the carrots and toss in the butter and oil, cooking for 2 to 3 minutes, until crisp/tender.
3. Add the peas and cook another 2 minutes, tossing them together with the carrots. Season with salt and pepper. Transfer the mixture to a large salad bowl and let the peas cool.
4. In a small bowl, whisk together the oil, vinegar, sugar, and Dijon mustard. Pour over the salad, toss to coat, add the bacon, and toss again. Serve garnished with chopped chives, or scallions.

Persian Mint Lemonade
Serves 8

1 cup sugar
1 1/2 cups water
1/2 cup packed Persian mint leaves
1 cup fresh lemon or lime juice
6 cups water
Lemon or lime slices for garnish

1. In a saucepan combine the sugar, 1 1/2 cups water and mint leaves, bring to a boil, and turn off the heat. Allow the mint leaves to steep for 20 minutes. Strain the simple syrup into a jar, and let cool.
2. When ready to serve, combine 1 cup of simple syrup with the lemon juice, and 6 cups water in a large pitcher. Stir until blended, add ice, serve garnished with lemon slices, and mint if desired.
3. Cook’s Note: You can use any citrus juice you like in this, orange, grapefruit, lemon, lime, or mix a few together. For an alcoholic version, reduce the water to 4 cups and add 2 cups of Vodka.

Cucumber Mint Salsa
Makes about 3 cups
Delicious with lamb, and poultry, this is a refreshing salsa to serve on the side.

1 European cucumber, cut into ½-inch dice
2 green onions, chopped, using some of the green part
½ cup packed mint, finely chopped
1 tablespoons rice vinegar
2 tablespoons canola oil
1/4 cup chopped fresh parsley
½ teaspoon salt
1 tablespoon sugar
Pinch cayenne

1. In a small glass bowl, stir together the cucumber, onion, mint, vinegar, oil, parsley, salt, sugar and cayenne.
2. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or up to 8 hours. Toss again, and serve cold.

Feature:

Slow Cooker Chicken Tagine with Dried Apricots
Serves 6

8 chicken thighs, skin and bones removed
1 ½ teaspoons salt
1/8 teaspoon cayenne
¼ cup olive oil
1 medium onion, coarsely chopped
1 teaspoon ground turmeric
2 garlic cloves, minced
½ teaspoon ground cumin
½ teaspoon ground ginger
1 tablespoon brown sugar
½ cup dried apricots cut into quarters if large
½ cup dried plums (see savvy)
½ cup orange juice
1 ½ cups chicken broth
Grated zest of one orange
¼ cup water mixed with 2 tablespoons cornstarch
3 cups cooked couscous

1. Sprinkle the chicken with the salt and cayenne. Heat the oil in large skillet, and brown the chicken a few pieces at a time.
2. Transfer the browned chicken to the insert of a 5 to 7-quart slow cooker.
3. Add the onion, turmeric, garlic, cumin, and brown sugar to the skillet, and sauté until the onions begin to soften, about 4 minutes.
4. Transfer the contents of the skillet to the insert, and add the apricots, plums, orange juice, broth and orange juice.
5. Cover the slow cooker and cook for 4 ½ to 5 ½ hours on low until the chicken is tender, and the fruit is plump.
6. Stir in the cornstarch and cook another 30 to 45 minutes, until the sauce is thickened. Serve the chicken and fruit with the sauce over a bed of couscous or rice.
7. Slow Cooker Savvy: To prevent the apricots from sticking to your knife, spray the knife with non-stick cooking spray.
8. More Dried Fruit Savvy: Dried plums are really prunes, but the prune people decided that prunes had gotten a bad rap and they now call them dried plums!

Praline Apricot Crumble Bars
Serves 6 to 8

2 cups all purpose flour
1 cup confectioner’s sugar
1 cup unsalted butter, chilled and cut into small pieces
1 cup chopped pecans
1 pound dried apricots, coarsely chopped
1 cup water
2/3 cup sugar
1/4 cup Amaretto di Saronno (optional)

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 the bowl of a food processor, pulse the flour and sugar together, then pulse the butter with the flour and sugar, on and off 6 to 7 times until the mixture begins to come together, transfer to a bowl, and combine with the pecans. Press half of the mixture into the bottom of the prepared pan and set aside.
3. In a saucepan, combine the apricots with the water, and sugar. Bring to a boil, and simmer until the mixture has a jam-like consistency, this should take about 15 minutes. Add the Amaretto if using, and spread the mixture over the crust. Crumble the rest of the flour/pecan mixture over the top and bake for 40 to 45 minutes until lightly golden brown. Allow the bars to cool before cutting into squares.

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

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

Download our FREE app HERE

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

When it’s about food…#specialtyproduce

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

FMB33016

Farmers’ Market Box 3-31-16

This weeks local produce and featured farms:
Zutano Avocados – Mountain Shadows Ranch
StrawberriesBe Wise Ranch
Bok ChoyBe Wise Ranch
Purple Baby CarrotsBlack Sheep Produce
Rainbow ChardBlack Sheep Produce
Persian Cucumbers – Dassi Family Farms
Red Butter Lettuce – The Garden Of….
Sweet Limes – Mountain Shawdows Ranch
Valencia OrangesPolito Family Farm
Teen ParsnipsWeiser Family Farm

Organic Juicing Bag:
StrawberriesBe Wise Ranch
Black Kale – Babe Farms
Carrots – Cal Organics
Celery – Foxy Organics
Red Beets – Lakeside Organic Gardens

Farmer’s Choice:
Deglet Dates – Wynola Flats
Vanilla Blood OrangesTom King Farms
Natural Flame Raisins – Peacock Family Farms

Feature:

Cara Cara OrangesKen’s Top Notch Produce


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

Berry Delicious
1/2 basket of Strawberry
Handful of black kale
2 stalks Celery

Super Green
1 bunch of Black Kale
1 bunch of Celery
1 hand full of spinach

Boom Beets
1 bunch Black Kale
1 Red beet
1 Carrots
3 sticks of Celery

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

Roasted Salmon with Avocado Orange Salsa

Serves 4 to 6

1/2 cup extra virgin olive oil
1 teaspoon Old Bay Seasoning
1/4 cup fresh lime juice
2 pounds salmon filets
1 avocado, peeled, pitted and finely chopped
2 Valencia oranges, peel and pitch removed, segmented, and chopped
1/4 cup finely chopped scallions
1/4 cup finely chopped Cilantro
1/2 teaspoon ground cumin
2 tablespoons lime juice
1 chiptole pepper in adobo, finely chopped
Salt and pepper

1. Preheat the oven to 400 degrees.
2. In a small bowl, combine 1/4 cup of the oil, Old Bay seasoning, and lime juice. Put the salmon filets into a baking dish in one layer. Baste with the oil mixture. Roast the salmon for 10 minutes per inch of thickness or until the internal temperature of the fish is 165. Let the fish rest for 5 minutes before serving.
3. Serve the fish with the salsa.
4. In a bowl, combine the avocado, oranges, scallions, cilantro, cumin, remaining oil, and chipotle. Season with salt and pepper, and serve.

Slow Cooker Chicken for Tacos and Tostadas

Serves 6 to 8

8 chicken breasts, skin and bones removed
1/4 cup lime juice
1 teaspoon ground cumin
Grated zest of 1 orange
2 cups prepared salsa (your choice)
Salt and pepper
Warm corn or flour tortillas
Sliced avocado for garnish
Grated mild cheddar or crumbled cotija cheese for garnish

1. Put the chicken breasts into the slow cooker insert. In a small bowl, combine the juice, cumin, zest, and salsa. Pour over the chicken, cover, and cook on low for 6 hours, or high for 2 1/2 to 3 hours.
2. Remove the chicken from the slow cooker, and pull apart. Taste the sauce for seasoning, and adjust using salt and pepper. Return the chicken to the slow cooker, and keep warm.
3. Serve tucked into warm tortillas and garish with sliced avocado, and grated cheese.

Roasted Purple Carrots and Parsnips

Serves 4

1 bunch purple carrots, scrubbed and cut into 1-inch lengths
1 1/2 pounds parsnips, scrubbed, and cut into 1-inch lengths
1/2 cup extra virgin olive oil
Grated zest of 1 orange
2 tablespoons orange juice
Salt and pepper

1. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, parchment or silicone baking liners.
2. In a bowl, combine the vegetables, oil, zest, juice, and salt and pepper, tossing to coat. Spread the mixture onto the prepared baking sheet and roast for 15 to 20 minutes, until tender, and beginning to brown a bit.
3. Serve the vegetables warm or at room temperature.

Red Butter Lettuce with Strawberries, and Raspberry Vinaigrette

Serves 4

One head red butter lettuce, washed, spun dry and separated into leaves
1 cup sliced strawberries
1/2 cup raspberry vinegar
1/4 cup sugar
2 tablespoons chopped red onion
1 teaspoon Dijon mustard
2 teaspoons poppy seeds
1/2 cup vegetable oil
1 cup crumbled goat cheese or 1/2 cup toasted sliced almonds for garnish

1. Lay 2 to 3 leaves of lettuce onto each salad plate, top with some of the berries.
2. In a small bowl, whisk together the remaining ingredients, and drizzle over the salads. Top with crumbled goat cheese, or toasted sliced almonds.

Orecchiette with Sausage and Rainbow Chard
Serves 4 to 6

1 pound sweet Italian sausage, removed from the casing
2 garlic cloves, minced
1/2 cup finely chopped onion
1 bunch rainbow chard, tough stems removed, and cut into 1/2-inch ribbons
1/2 cup chicken or vegetable broth
1 pound orecchiette, or other shaped pasta, like penne, or short rigatoni, cooked 3 minutes short of al dente saving some of the pasta water
1 cup grated Pecorino Romano cheese
Salt and pepper
1. In a large skillet, cook the sausage, until it loses its pink color, breaking up any large chunks. Add the garlic and onion to the pan, and saute for 2 to 3 minutes, until the onion is softened. Add the chard, and broth, and cook stirring occasionally until the chard has wilted.
2. Add the cooked pasta to the skillet, turning in the sauce, adding some pasta water if needed for a creamy sauce. Add 1/2 of the cheese and continue to toss until the pasta is coated.
3. Serve garnished with additional cheese.

Bok Choy Slaw
Serves 4

1 head bok choy, root end removed, and sliced into 1/2-inch ribbons
1 cup grated purple carrots
1/2 cup grated parsnips
2 oranges, peel and pith removed, separated into segments, and chopped
1/4 cup orange juice
1/4 cup rice vinegar
1 teaspoon sesame oil
1 tablespoon soy sauce
1/2 cup vegetable oil
1/4 cup sesame seeds

1. In a large bowl, combine the bok choy, carrots, parsnips and oranges.
2. In a small bowl, whisk together the orange juice, vinegar, sesame oil, soy, and oil.
3. Pour over the slaw, and toss to coat. Just before serving, sprinkle with the sesame seeds, and serve.

Tzatziki
Makes about 2 cups

1 pound Persian cucumbers, peeled, seeded, and finely chopped
1/2 teaspoon salt
2 1/2 cups Greek style yogurt
2 cloves garlic, minced
1/4 cup chopped fresh dill
2 teaspoons distilled white vinegar
2 tablespoons olive oil
1/2 teaspoon white pepper

1. Put the cucumber in a colander and toss with the salt. Drain for 30 minutes.
2. In a medium-size bowl, whisk together the yogurt, garlic, dill, vinegar, oil, and pepper until blended.
3. Fold the cucumber into the yogurt mixture.
4. Do-Ahead: At this point, cover and refrigerate for at least 2 hours and up to 4 days.
5. Stir before serving cold.

Orange Glazed Chicken

Serves 6

1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
6 chicken breast halves
2 teaspoons extra virgin olive oil
1 tablespoon unsalted butter
1 medium shallot, minced
1 cup orange juice
1/3 cup brown sugar
1 tablespoon honey
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar

1. In a shallow wide dish, combine the flour, salt and pepper. Dip the chicken breasts into the flour, dusting off any excess.
2. In a large skillet, heat the oil and butter, add the chicken and brown on each side, about 3 minutes. Remove the chicken from the skillet, to a plate, and cover to keep warm. Add the shallot, and saute for 2 minutes, until softened. Add the remaining ingredients to the skillet, and stir up any browned bits on the bottom of the pan, reducing the sauce a bit.
3. Add the chicken back to the pan, and turn in the sauce. Simmer another 5 minutes until the chicken is cooked through (it will read 165 degrees on a meat thermometer) Serve the chicken with some of the warmed sauce.

Farmers’ Choice:

Bacon Wrapped Dates Stuffed with Parmigiano Reggiano

Serves 10 to 12

12 strips bacon, cut in half crosswise
24 pitted dates
1/4 pound Parmigiano-Reggiano cheese, cut into small pieces

1. Cook the bacon in a large skillet over medium heat until it has rendered some fat and begins to turn translucent; don’t let it brown at all. Remove from the pan and drain thoroughly on paper towels.
2. Make a slit in each date and stuff with a small piece of cheese. Wrap the date in a piece of bacon and secure with a toothpick if needed. Place the wrapped dates on a rack in a baking dish.
3. Do-Ahead: At this point, you can cover and refrigerate for up to 36 hours or freeze for up to 1 month.
4. Preheat the oven to 375° F and bake the dates until the bacon is crisp, 10 to 12 minutes. Remove from the oven, drain the dates on paper towels, and set on a platter for serving. Thin shreds of any leftover Parmesan would make an awesome garnish.

Fruited Farro Pilaf

Serves 6

2 tablespoons extra virgin olive oil
1/2 cup finely chopped onion
1 1/2 cups pearlized farro
1 teaspoon salt
1/2 cup blood orange juice
2 1/2 cups chicken or vegetable broth
1/2 cup raisins
2 blood oranges, peel and pith removed, cut into segments and chopped
1/2 cup finely chopped Italian parsley

1. In a large saucepan, heat the oil, and saute the onion for 2 minutes, until it is softened.
2. Add the farro, and toss in the oil. Add the salt, orange juice, and broth, cover, and simmer, for 15 to 20 minutes, until the farro is almost tender.
3. Add the raisins, and simmer another 5 minutes.
4. Remove from the heat, add the oranges, and parsley, and serve.

Orange Upside Down Cake
Serves 10

1/2 cup unsalted butter
3/4 cups firmly packed light brown sugar
2 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 oil (optional)
2 large eggs, at room temperature
2/3 cup sour cream
1/4 cup fresh 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.

Strawberry Orange Curd Tart

Serves 6 to 8

For the Crust:
2 cups unbleached all-purpose flour
2/3 cup sugar
1/2 teaspoon salt
1 cup (2 sticks) cold unsalted butter, cut into small bits

1. Preheat the oven to 375°F. Coat a 10-inch tart pan with a removable bottom with nonstick cooking spray.
2. Combine the flour, sugar, and salt in a food processor and pulse 2 to 3 times to mix. Scatter the butter evenly over the top and pulse 6 to 7 times, until the mixture becomes crumbly.
Press the dough evenly into the prepared pan, using your knuckles to press down and press all the way up the sides of the pan.
3. Price the crust with the tines of a fork all over the bottom, bake the crust until lightly browned, about 20 minutes. Remove from the oven and let cool completely

For the Orange Curd:
1 cup sugar
6 large eggs
1/2 cup fresh orange juice
1/2 cup (1 stick) cold butter, cut into 1/2-inch cubes

1. In a saucier, over medium heat, whisk together the sugar, eggs, and lemon juice, and cook, whisking constantly until the curd comes to a boil.
2. Remove from the heat, whisk in the butter a bit at a time. Push the curd through a sieve into a clean bowl, and press plastic wrap into the lemon curd. Allow to cool completely.
3. The curd will keep in the refrigerator for up to 5 days, or freeze for up to 3 months.

To Assemble:
3 cups fresh strawberries, hulled
1/2 cup red currant jelly (optional)
2 cups heavy cream (optional), whipped until stiff peaks form, for garnish

1. Using an offset spatula spread the curd over the bottom of the pastry shell, smoothing it to level it. Arrange the strawberries decoratively, either whole, or sliced, over the top.
2. Do-Ahead: At this point, you can cover and refrigerate for up to 4 hours.
3. When ready to serve, cut the tart and garnish with dollops of the whipped cream.
4. Cook’s Note: Depending upon your artistic talents, you will either decide to use the strawberries whole or sliced. If you cut them in half and place them cut sides down, you can make a chevron pattern with the berries. You can also slice the berries about 1/2 inch thick and overlap them in concentric circles so that the entire tart is covered, using a large berry in the center as a focal point.
5. Some people love to glaze this tart with melted red currant jelly or apricot jam, but I like to taste the berries and orange curd.

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

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

Download our FREE app HERE

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

When it’s about food…#specialtyproduce

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

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