Category: Dessert
PlacerGrown ingredients used: Blackberries Eggs Eureka Lemons
Ingredients:
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:
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:
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:
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:
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.