Pear Sauce

Lend a fresh touch to this week’s Bavarian fare by serving this lovely sauce alongside.
Ingredients:
4-6 D’Anjou pears, peeled, cored and cut into 1-inch pieces
2 tablespoons water
1 teaspoon fresh lemon juice
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon vanilla extract

Method:
1. Combine pears, water, lemon juice, cinnamon, ginger and vanilla in a large saucepan. Bring to a boil over high heat. Reduce heat to medium-low and simmer, stirring occasionally, until pears have softened, about 20 minutes.

2. Use an immersion blender to process the pear sauce until smooth. If you prefer a chunkier sauce, mash with a potato masher. (You can also transfer the cooked pear mixture to a food processor or blender to process, just make sure the pear sauce has cooled down first.)

3. Once the pear sauce has cooled down, pour into glass or plastic containers. Cover and store in the refrigerator, sauce will keep in the fridge for one week.

Endless Summer Recipes

recipes-aug-27-2015-archived

Even though mornings now greet us with a crisp hint of fall, our beautiful summer continues to linger with warm afternoons and sun-ripened produce. Take advantage this week with a grill-friendly feast flush with seasonal favorites: Crisp cabbage and cucumbers, ripe tomatoes and corn, all to toss into summery sides, plus housemade pickled okra and whole grain bread, rosé wine and all the ingredients for peach shortcakes topped with vanilla-honey crème fraîche.

Here are a few recipe ideas for the week:

Summer Slaw
This zippy coleslaw is incredibly crisp and fresh, with cabbage, cucumber and scallions.

Tomato Salad with Corn, Summer Squash & Roasted Onions
Roasted red onion adds a wonderful depth of flavor to this refreshing salad.

Grilled Corn with Dry Grilling Rub
An innovative use for our housemade rub!

Summer Squash Butter
This simple spread is amazing slathered on freshly-toasted whole grain bread.

Donut Peach Shortcakes with Vanilla-Honey Crème Fraîche
Topped with our housemade crème fraîche and ripe Donut peaches, these shortcakes are moist, crumbly and just a touch sweet.

Donut Peach Shortcakes with Vanilla-Honey Crème Fraîche

Topped with our housemade crème fraîche and ripe Donut peaches, these shortcakes are moist, crumbly and just a touch sweet.

Ingredients:
Farm & Larder shortcake mix
¾ cup heavy cream, plus 1 tablespoon

4 cups Donut peaches, pitted, peeled (if desired) and sliced
1 cup sugar
1 cup Farm & Larder vanilla-honey crème fraîche

Method:
1. Preheat oven to 400°. Add the shortcake mix to a large mixing bowl. Measure ¾ cup cream; set aside 1 tablespoon. Add the remaining cream to the dry mixture, and stir with a fork until the mixture just comes together.

2. Lightly knead the dough a few times in the bowl, turn it out onto a lightly floured board, and roll out about ¾-inch thick. Cut six 2½-inch circles or squares out of the dough. Reroll the scraps, you should be able to get 2 or 3 more shortcakes out of it.

3. Place the biscuits on a baking sheet lined with parchment, and brush the tops with the tablespoon of cream. Bake for 15-17 minutes or until lightly golden. Remove from oven and allow to slightly cool.

4. In a second bowl, mix sliced peaches with sugar. To assemble, split each shortcake in half and top both halves with a serving of sliced peaches. Finish with a generous dollop of crème fraîche.

Vanilla-Almond Rhubarb Galette

Topped with strawberry preserves, this simple dessert is the perfect combination of tart and sweet.

Ingredients:
1 pound fresh rhubarb, trimmed of tough ends
Farm & Larder galette dough, chilled
Farm & Larder vanilla-almond filling
¼ cup Farm & Larder strawberry preserves
1 tablespoon unsalted butter, cut into small pieces

Method:
1. Preheat the oven to 400°. Slice rhubarb into very thin pieces with a knife or mandoline. Place in a large bowl and mix in Farm & Larder vanilla-almond filling. Set aside.

2. On a lightly floured work surface, roll the pastry into a 12-by-14-inch rectangle and transfer to a large rimmed baking sheet. Arrange the rhubarb filling over the pastry to within an inch of the edge. Top with a layer of strawberry preserves and dot with the pieces of butter. Fold the pastry edge up and over the filling to create a 1-inch border.

3. Bake the galette for about 1 hour, until the pastry is nicely browned and crisp and the rhubarb is tender. Transfer the pan to a rack and let the galette cool. Serve warm or at room temperature.

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