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Cat­e­gory: Dessert

Plac­er­Grown ingre­di­ents used: Black­ber­ries Eggs Eureka Lemons

Ingre­di­ents:

  • 2 tea­spoons but­ter — melted
  • ½ cup packed brown sugar
  • 1½ tea­spoons grated lemon rind
  • 2 cups fresh blackberries
  • 1¼ cups all-purpose flour
  • 1½ tea­spoons bak­ing powder
  • ¼ tea­spoon salt
  • 2/3 cup gran­u­lated sugar
  • 2 table­spoons but­ter — softened
  • 1 large egg
  • ¾ tea­spoon vanilla extract
  • ½ cup fat free milk

Instruc­tions:
Pre­heat oven to 350 degrees. Place 2 tea­spoons melted but­ter in the bot­tom of a 9-inch round cake pan; sprin­kle with brown sugar and lemon rind. Top with black­ber­ries; set aside. Lightly spoon flour into dry mea­sur­ing cups, level with a knife. Com­bine flour, bak­ing pow­der and salt in a small bowl. Beat gran­u­lated sugar and 2 table­spoons but­ter in a large bowl with mixer at medium speed until well blended. Add the egg and vanilla, beat well. Add flour mix­ture to egg mix­ture alter­nately with milk, begin­ning and end­ing with flour mix­ture mix. Spoon bat­ter over black­ber­ries. Bake at 350 degrees for 40 min­utes or until a wooden pick inserted m cen­ter comes out clean Cool in pan 5 min­utes on a wire rack Loosen edges of cake with a knife. Place a plate upside down on top of cake pan invert onto plate Per serv­ing: 259 cal; 4.8 g fat(2.7g.sat 1.4g non .4g poly) 38 mg chol.; 3.7 g. pro.; 46.2 g carb; 24 g dietary fiber; 224 mg sod; 18 per­cent calo­ries from fat

Serves 6; Recipe by Courtney McDonald

Ingredients:
-3 fuyu persimmons, cut in half crosswise
-3 Tbsp. brown sugar
-juice and zest of 2 mandarins
-1 pint vanilla ice cream (optional)

Preheat broiler to high. Sprinkle the cut side of each persimmon half with the brown sugar and mandarin juice and zest. Place on a baking sheet and broil until sugar begins to caramelize. Remove from the oven and transfer to a serving platter. Top each persimmon with a scoop of vanilla ice cream, if using, and serve immediately.

Serves 6; Recipe by Courtney McDonald

Ingredients:
-2 cups buttermilk
-2 cups heavy cream
-1 cup plus 2 Tbsp. sugar
-pinch salt
-1 Tbsp. powdered gelatin
-2 large ripe peaches, washed and sliced into thin wedges
-1 pint blackberries, washed and patted dry
-2 Tbsp. honey
-1/4 cup torn fresh basil leaves

In a medium mixing bowl, measure out the buttermilk. Evenly sprinkle the surface of the buttermilk with the gelatin powder. Allow to “bloom” for about 10 minutes. While gelatin is blooming, heat the cream to just below boiling over medium heat on the stove. Whisk the hot cream into the buttermilk and stir to melt the gelatin. Add the sugar and salt and stir to dissolve.

Lay out 6 6-ounce ramekins or small bowls on a baking sheet that will fit into your refrigerator. Pour the panna cotta mixture evenly into the ramekins and refrigerate until set, about 4 hours.

About 30 minutes before serving: In a medium mixing bowl, toss the peach slices, blackberries, honey and basil. Let sit, stirring occasionally, until a “sauce” forms from the fruit juices.

When ready to serve, remove the chilled panna cotta from the refrigerator. Top with the
marinated fruit and drizzle generously with the sweet fruit juices. Serve immediately.

Cat­e­gory: Dessert

Plac­er­Grown ingre­di­ents used: Eggs, Oranges (Blood and Navel), and Walnuts

Ingre­di­ents:

  • 2 1/2 cups flour
  • 1/2-cup cocoa
  • 2 1/2 tea­spoons bak­ing powder
  • 1 1/2 tea­spoons soda
  • 1-teaspoon salt
  • 1-teaspoon cin­na­mon
  • 3/4-cup soft butter
  • 2 cups sugar
  • 3 eggs
  • 2 tea­spoons vanilla
  • 2 tea­spoons orange peel
  • 2 cups coarsely shred­ded zucchini
  • 1/2-cup milk
  • 1 cup chopped pecans or walnuts
  • 1/2-cup raisins (optional)

Instruc­tions:
Com­bine the flour, cocoa, bak­ing pow­der, soda, salt, and cin­na­mon; set aside. With an elec­tric mixer beat together the but­ter and sugar until they are smoothly blended. Add the eggs, one at a time, beat­ing well after each addi­tion. With a spoon, stir in the vanilla, orange peel, and zuc­chini. Alter­nately stir the dry ingre­di­ents and the milk into zuc­chini mix­ture, includ­ing the nuts and raisins with the last addi­tion. Pour bat­ter into a greased and flour-dusted 10-inch tube pan or bundt pan. Bake in a 350-degree oven for about 1 hour or until a wooden pick inserted in cen­ter comes out clean. Cool in pan 15 min­utes; turn out on wire rack to cool thor­oughly. Driz­zle with an orange glaze.

Cat­e­gory: Baked Goods

Plac­er­Grown ingre­di­ents used: Blue­ber­ries, Eggs

Ingre­di­ents:

  • Crumb top:
  • 1/2 cup packed light brown sugar
  • 1/3 cup all-purpose flour
  • 3 table­spoons unsalted but­ter — chilled
  • Cake bat­ter:
  • 3 table­spoons unsalted but­ter — room temperature
  • 1/2 cup sugar
  • 2 large eggs
  • 1/2 tea­spoon vanilla extract
  • 1/2 cup (4 ounces) sour cream (not fat reduced)
  • 1 cup all-purpose flour
  • 1/2 tea­spoon bak­ing soda
  • 1/2 tea­spoon bak­ing powder
  • 1/4 tea­spoon salt
  • 1 1/2 cups fresh blue­ber­ries — rinsed and dried
  • 2 table­spoons unbleached all-purpose flour

Instruc­tions:
Rub crock pot gen­er­ously with but­ter. Place the sugar and flour in a small bowl and using your fin­gers, rub in the but­ter until coarse crumbs are formed. Set aside. With an elec­tric mixer, cream the but­ter and sugar until fluffy. Add the eggs, one at a time, the vanilla, and the sour cream; beat well on medium-low speed 30 sec­onds. Add the flour, bak­ing soda, and salt. Beat about 30 sec­onds on medium-high speed, until thick and fluffy. Do not over beat. Fold in the blue­ber­ries. Spread evenly into the cooker. Sprin­kle with the crumbs. Cover and cook on HIGH 2 to 2 1/2 hours, until puffed and a cake tester inserted into the cen­ter comes out clean. Let stand 30 min­utes in the uncov­ered cooker before cut­ting small wedges to serve warm or at room tem­per­a­ture straight out of the crock.

Serves 6; Recipe By Courtney McDonald

Ingredients:
For the pastry dough:
-2 cups flour
-1/2 tsp. salt
-1/2 tsp orange zest
-3 sticks (1 ½ cups) unsalted butter, diced and chilled
-1/3-1/2 cup heavy cream, cold

For the filling:
-4 pints fresh cherries, halved and pitted
-1/4 cup sugar
-pinch of salt
-1 tsp. cornstarch
-1 Tbsp. Kirsch or spiced rum (optional)
For the topping:
-1 8-oz. container crème fraiche or sour cream
-2 Tbsp. honey

In the bowl of a food processor, pulse the flour, salt and orange zest until combined. Add half of the chilled butter and pulse until flour mixture resembles coarse cornmeal. Add the remaining butter and pulse to pea-sized pieces.

Transfer the mixture to a mixing bowl and stir in the cream until dough just comes together. Scrape the dough onto a work surface lined with parchment paper and knead just enough for the dough to form a loose ball. Don’t overwork the dough or it will become tough. Press into a flat circle and refrigerate at least 20 minutes, covered.

Preheat oven to 425 F.

Remove the dough from the refrigerator and roll into a large circle, about ¼ inch thick. Slide the dough onto a baking sheet with the parchment still underneath and refrigerate another 30 minutes.

In a small mixing bowl, mix the cherries with the sugar, salt, cornstarch and liquor, if using. When the pastry dough has finished resting, spoon the cherry mixture into the center of the dough circle. Spread evenly to about an inch and a half from the edge. Gently fold the edges of the dough over the cherry mixture to contain the filling. Bake the
crostata in the preheated oven until crust is evenly browned and the cherry filling is bubbling, about 45 minutes.

In a small mixing bowl, whisk together the crème fraiche and honey. Cut the crostata into 6-8 slices, divide among serving plates, and spoon a little of the crème fraiche over each slice. Serve immediately!

Cat­e­gory: Side Dish

Plac­er­Grown ingre­di­ents used: Strawberries

Served with these Plac­er­Grown Prod­ucts: Strawberries

Ingre­di­ents:

  • 2 pounds large-sized firm strawberries
  • 2 table­spoons butter
  • ½ cup vanilla syrup
  • Soaked bam­boo skewers

Instruc­tions:
Pre­heat grill to medium heat. Make sure grate is well oiled. Thread straw­ber­ries onto skew­ers, about 4–6 berries per serv­ing. Arrange on pat­ter or bak­ing sheet. Warm but­ter and syrup together in a small skil­let placed on the edge of the grill, and stir until but­ter melts. Brush berries well with syrup mix­ture. Trans­fer kebabs to grill. Cook for 6 to 8 min­utes, turn­ing occa­sion­ally to grill on all sides until ten­der the juices are ooz­ing. If you wish, driz­zle with more syrup and serve on a bed of fresh mint.

Cat­e­gory: Baked Goods

Plac­er­Grown ingre­di­ents used: Eggs Pump­kins Walnuts

Ingre­di­ents:

  • 4 large eggs
  • 1 1/2 cups sugar
  • 2 cups fresh pump­kin puree
  • 1 cup veg­etable or canola oil
  • 1 1/2 tea­spoons ground cinnamon
  • 1/2 tea­spoon each ground all­spice and ground ginger
  • 1 tea­spoon vanilla extract
  • 2 cups flour
  • 2 tea­spoons bak­ing powder
  • 1 tea­spoon bak­ing soda
  • 1/2 tea­spoon salt
  • 1/2 cup chopped wal­nuts or pecans
  • Frost­ing
  • 1/2 cup butter(room temperature)
  • 3 ounces cream cheese(room temperature)
  • 3/4 cup pow­dered sugar
  • 1 tea­spoon vanilla extract

Instruc­tions:
Pre­heat the oven to 350º (325º if using a Pyrex glass pan). Set aside a 9-by-13-inch bak­ing pan; do not grease. In the bowl of an elec­tric mixer fit­ted with the pad­dle attach­ment, beat the eggs until frothy. Add the sugar, pump­kin, oil, spice, and vanilla. Beat on low speed to com­bine, then increase to medium speed. Beat 1 minute. Addthe flour, bak­ing pow­der, bak­ing soda, and salt; beat on low speed 2 min­utes. Add the nuts and stir to com­bine. Pour into the bak­ing pan. Bake on the cen­ter rack for about 40 min­utes, until the cake is golden brown, the top springs back when lightly pressed, and a cake tester inserted into the cen­ter comes out clean. Let cool in the pan on a rack at least 1 hour before frost­ing. To pre­pare the frost­ing, beat the but­ter and cream cheese with an elec­tric mixer until fluffy. Add the pow­dered sugar and vanilla and beat on low speed until fluffy. Add a bit more pow­dered sugar if nec­es­sary to make a stiffer frost­ing. This makes a tasty thin layer; you can dou­ble the frost­ing recipe and make an extra thick layer, if desired. Scrape the frost­ing into the cen­ter of the cake and, using a metal spat­ula, spread to the cor­ners in an even layer. Store in the refrig­er­a­tor and cut pieces right out of the pan. Makes 12 to 16 pieces

Makes 1 tart

Ingredients:
-2 large eggs, lightly beaten
-3/4 cup sugar
-1 Tbsp. heavy cream
-¾ cup buttermilk
-4 Tbsp. melted butter
-1 ½ Tbsp. fresh mandarin juice
-1 Tbsp fresh lemon juice
-zest of 1 mandarin
-3 Tbsp. all-purpose flour
-1 prebaked sweet tart crust (recipe below)
-1/4 cup sweetened whipped cream

Preheat oven to 300 degrees F. In a mixing bowl, whisk together the eggs, sugar, cream, buttermilk, and melted butter. Slowly whisk in the mandarin and lemon juice, zest and flour. Whisk until all lumps of flour have disappeared. Carefully pour buttermilk mixture into the prebaked tart shell. Place onto a baking sheet and bake in the preheated oven until tart is just set (when gently tapped the center should no longer jiggle), about 35-45 minutes. Allow to cool to room temperature, then slice into wedges. To serve, top with whipped cream and garnish with a sprig of fresh mint, if desired. Wrap leftover tart in plastic and store in the refrigerator.

Flakey Tart Dough
Makes 2 tart crusts

Ingredients:
-2 1/2 cups all-purpose flour
-1 teaspoon sugar
-1 teaspoon salt
-12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into 1/4-inch pieces
-5 tablespoons cold lard or shortening, cut into pieces
-Ice water

In the bowl of a food processor, combine the flour, sugar, and salt. Pulse to combine. Add the butter and shortening, and pulse until the mixture forms little balls, and no chunks of butter or shortening remain, 5 to 10 times. Do not over process.
Transfer to a large bowl. Sprinkle with 1 tablespoon of the ice water. Repeat 3 times more. Using your hands or a wooden spoon, stir the mixture until it just begins to come together as a dough. If necessary, add more water, 1 tablespoon at a time.
Divide the dough into 2 disks. Wrap in plastic wrap, and refrigerate for at least 30 minutes. Preheat oven to 400.
Once dough is chilled, roll each ball out into an even circle. Carefully lay into tart pan and prick all over with a fork. Quickly chill for another minute in the freezer.
Blind bake the tart shells by cutting a piece of foil to cover and filling the tart crust with dry beans or pie weights. Bake in the preheated oven until golden, about 15-20 minutes. Cool completely before adding any filling.

Serves 2 (with leftovers!)

Ingredients:
-2 large eggs, lightly beaten
-3/4 cup sugar
-1 Tbsp. heavy cream
-3/4 cup buttermilk
-4 Tbsp. melted butter
-1 ½ Tbsp. fresh Meyer lemon juice
-zest of 1 Meyer lemon
-3 Tbsp. all-purpose flour
-1 prebaked tart crust (you could use a store-bought graham cracker pie crust)
-1/4 cup sweetened whipped cream

Preheat oven to 300 degrees F. In a mixing bowl, whisk together the eggs, sugar, cream, buttermilk, and melted butter. Slowly whisk in the lemon juice, zest and flour. Whisk until all lumps of flour have disappeared. Carefully pour buttermilk mixture into the prebaked tart shell. Place onto a baking sheet and bake in the preheated oven until tart is just set (when gently tapped the center should no longer jiggle), about 35-45 minutes. Allow to cool to room temperature, then slice into wedges. To serve, top with whipped cream and garnish with a sprig of fresh mint, if desired. Wrap leftover tart in plastic and store in the refrigerator.

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