Plum Compote
This delectable compote is delicious spooned over yogurt, ice cream, even waffles or pancakes!
Ingredients:
3-4 plums, seeds removed and quartered
1 orange
3 tablespoons high-quality maple syrup
½ teaspoon cinnamon
¼ teaspoon cardamom
Pinch kosher salt
Method:
1. Squeeze the juice from the orange into a medium skillet, then add the maple syrup, spices and salt. Set heat to medium and gently stir mixture until sugar dissolves. Allow the mixture to gently simmer (adjusting heat as needed) for about 5 minutes, then add quartered plums.
2. Continue to let the mixture simmer for another 5-7 minutes, or until the plums are tender, but still maintain their shape. If the liquid appear more watery than syrupy, remove plums with a slotted spoon and continue to simmer the liquid until a slightly syrupy texture is achieved, then pour over plums. Allow compote to cool to room temperature before placing in an airtight container. Refrigerate if not using right away.
Cherry Clafoutis
This rustic French dessert combines fresh, juicy cherries and creamy, custardy batter, all baked to golden-brown perfection.
Ingredients:
4 large eggs
½ cup sugar
½ teaspoon salt
1 cup milk
1 tablespoon vanilla extract
Zest of 1 lemon
2 tablespoons melted butter
¾ cups all purpose flour
2 cups cherries, pitted and halved
Powdered sugar for dusting
Method:
1. Preheat oven to 350°. Butter and lightly flour a 9-inch round pie dish or cast iron pan. Reserve.
2. In a food processor, combine the eggs, sugar, salt, milk, lemon zest and vanilla extract. Blend just until combined. Add the flour and blend again, just until combined and smooth. Finally, add the melted butter and pulse a few times to incorporate into the batter. (You can also mix the ingredients by hand.)
3. Pour the batter into the prepared dish. Top with the cherry halves, placing them cut side up. Bake in the preheated oven for 45 minutes to 1 hour or until the custard is just set. A knife poked in the center should emerge relatively clean. Remove from the oven and let cool 20 minutes, then run a knife around pan sides to loosen clafoutis. Dust the top with powdered sugar; cut into wedges and serve.
Spring into Summer Recipes
This week’s box pays homage to the best spring ingredients—baby red potatoes, bright Pink Beauty radishes, creamy Hakurei turnips—while looking forward to summer with colorful sweet pea blooms and the first stone fruits of the season, gorgeous apricots. Top those ripe beauties with our signature cobbler crust mix and pop it into the oven for dessert, then have fun in the kitchen with the other provisions included in this bright lineup: Pain au Levain bread, fresh eggs from the henhouse and our rich and silky crème fraîche, plus chai-spiced peanut butter and a plethora of greens including Swiss chard, Little Gem lettuce and Lacinato kale.
Here are a few recipe ideas for the week:
Radish Spread with Fresh Herbs
This cool, creamy spread is wonderful slathered atop slices of toasted or grilled Pain au Levain bread.
Meyer Lemon-Garlic Kale Salad
Tossed with a sweet-tart citrus dressing, this salad is fresh and bright and pairs nicely with just about any main dish.
Potato Salad with Crème Fraîche & Mint
This unique recipe from Jamie Oliver ingeniously combines fresh mint, crème fraîche and Anaheim chile.
Butter-Braised Turnips with Greens
Simmered in rich chicken stock, this dish is finished with lemon juice and thyme for fresh appeal.
Crème Fraîche Salad Dressing
Creamy, yet light, this dressing is fantastic tossed with greens and thinly-sliced radish.
Apricot Cobbler
It’s hard to beat this summery dessert—just add vanilla ice cream!
