Honeyed Crème Fraîche
This amazing combination is wonderful atop shortcakes or pretty much any other fruit tart!
Ingredients:
1 cup crème fraîche
2 tablespoons honey
Method:
1. Combine crème fraîche and honey in a bowl; chill until use.
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Scrambled Eggs with Gruyère-Style Cheese
Perk up your morning eggs with sweet, nutty Gruyère cheese.
Ingredients:
6 eggs
¼ cup cream or milk
½ cup grated Gruyère-style cheese
Sea salt and fresh ground pepper
1 cup loosely-packed chopped spinach leaves (optional)
Method:
1. In a mixing bowl, whisk together eggs and cream. Season with salt and pepper.
2. Preheat a large skillet over medium heat, adding a touch of butter or oil. Pour in eggs and cook until just set, stirring occasionally.
3. Add chopped spinach (if using), then cheese; stir to combine, allowing spinach to wilt slightly. Season with more salt and pepper as needed and top with diced scallion.
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Apple Cider Syrup
Try it drizzled on apple pie!
Ingredients:
¾ cup apple cider
½ cup packed brown sugar
2 tablespoons butter
½ teaspoon lemon juice
Small pinch each of cinnamon and nutmeg
Method:
1. Combine apple cider, brown sugar, butter, lemon juice, cinnamon and nutmeg in a saucepan over medium heat, bring to a boil.
2. Reduce heat and simmer uncovered for about 25 minutes, stirring occasionally, until slightly thickened.
3. Remove from heat. Let cool for at least half an hour before using. Serve warm. (Syrup will thicken as it cools. If you’d like a thicker syrup, simmer it longer.) Refrigerate any unused portion in a sealed jar/container.
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Fresh Herb Rub
This versatile rub is delicious on steak, chicken, fish or even veggies!
Ingredients:
¼ cup coarse sea salt
¼ cup olive oil
2 teaspoons chopped fresh mint
1 tablespoon chopped fresh parsley
2 teaspoons chopped fresh chives
2 teaspoons chopped fresh golden oregano
2 teaspoons fresh thyme leaves
1 teaspoon fresh ground pepper
3 tablespoons minced garlic
Method:
1. Mix all ingredients together to form a paste. Rub directly on meat or poultry, cover with plastic wrap, and marinate overnight in the refrigerator before cooking.
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Herbed Smoked Salmon Salad with Watercress
Serve this creamy salmon salad atop a bed of greens with sliced cucumber and tomatoes on the side.
Ingredients:
1 package smoked salmon (about 8 ounces), flaked
4 cups watercress, trimmed, washed and patted dry with a paper towel
½ cup crème fraîche
3 tablespoons chopped celery
3 tablespoons capers, drained and rinsed
¼ cup chopped tender herbs, such as chives, oregano and parsley
1 clove garlic, pressed
¼ cup olive oil
Sea salt and fresh ground pepper
Method:
1. In a small bowl, combine crème fraîche with garlic and olive oil and whisk to combine. Season generously with salt and pepper.
2. In another mixing bowl, combine smoked salmon, capers, celery and herbs. Toss with crème fraîche dressing.
3. Serve smoked salmon salad over a bed of watercress, with sliced tomatoes and cucumbers alongside.
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Village Salad
The classic Mediterranean salad, tossed with tomatoes, pepperoncini, olives and feta.
Ingredients:
1-2 heirloom tomatoes depending on size, cut into bite sized chunks
½ cup sliced pepperoncini
1 cup Kalamata olives
¾ cup feta cheese, crumbled
½ cup olive oil
¼ cup red wine vinegar
2 teaspoons fresh oregano or other fresh herb of your choice, stripped of stems and chopped
Sea salt and fresh ground pepper
Method:
1. Place the tomatoes, cucumbers and pepperoncini in a bowl. Mix in the olives.
2. In a small bowl, whisk together the olive oil, vinegar, oregano, and salt and pepper, and pour over the salad to coat. Toss well then sprinkle with feta cheese.
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Sage-Infused Butter
The perfect finishing touch for al dente pasta!
Ingredients:
4 tablespoons fresh sage leaves, coarsely torn
¼ cup butter
Method:
1. In a small skillet, melt butter with sage leaves, swirling to coat. Bring to light simmer, turn off heat and allow to cool slightly. Remove leaves and toss infused butter with pasta.
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Watercress Salad with F&L Honey-Orange Vinaigrette
This light and bright salad is the perfect summer side.
Ingredients:
8-10 cups watercress, trimmed
2 oranges, peeled and sectioned
1 avocado, pitted and sliced
¼ cup dried cranberries
F&L orange-honey vinaigrette
Sea salt and fresh ground pepper
Method:
1. In a large bowl, combine watercress, oranges, avocado and cranberries. Drizzle about ½ cup of the vinaigrette over the salad; toss to coat. Season to taste with salt, pepper and additional vinaigrette, as desired.
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F&L Rhubarb Cake
Moist and incredibly flavorful, this cake comes together in just minutes!
Ingredients:
F&L cake mix
2 eggs
4-6 stalks rhubarb, diced
½ cup toasted walnuts, chopped
Method:
1. Preheat the oven to 350°. In a large bowl, combine the apple cake mix, eggs, diced rhubarb and toasted walnuts, stirring well to combine.
2. Pour batter into a greased cake pan and back for 25-30 minutes, or until a tester comes out clean. Allow to cool slightly and serve warm.
Variation: This is also lovely baked in a cast-iron pan as an upside down cake. For this method, melt ⅓ cup butter and ⅓ cup sugar in a cast iron pan over medium-low heat, then pour in the mixed cake batter. Bake for 25-30 minutes, or until a tester comes out clean. Remove from the oven and invert the pan on a rimmed plate. Let sit 5 minutes then carefully remove the pan from the cake.
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Roasted Corn Fritters
This savory-sweet fritters are wonderful served with this week’s Alder-smoked tomato honey.
Ingredients:
4 ears of sweet corn
F&L corn fritter mix
½ cup milk
2 tablespoons butter, melted
Vegetable oil, for frying
Sea salt and fresh ground pepper
Method:
1. To prep the corn, shuck the ears and lightly rub each cob with olive oil and sprinkle with salt and pepper before roasting in a 400° oven about 10 minutes or until kernels begin to brown. Allow to cool and then cut kernels cut from the cob.
2. Combine the corn kernels in a bowl along with the corn fritter mix, milk and melted butter; stir to combine.
3. Meanwhile, heat about 1 cup of vegetable oil in a deep sauté pan; once hot, drop spoonfuls of the prepared batter into the pot and fry the fritters until golden brown on all sides, about 2 minutes.
4. Remove to a paper towel-lined plate to drain. Sprinkle with sea salt if desired and serve with a side of tomato honey.
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