¾ cup fresh lemon juice
1 tablespoon grated lemon zest
¾ cup sugar
3 large eggs
½ cup unsalted butter, cubed
In a 2 quart saucepan, combine lemon juice, lemon zest, sugar, eggs, and butter. Cook over medium-low heat until thick enough to hold marks from whisk, and first bubble appears on surface, about 6 minutes.
10-12 apples mix of Mutsu, Jonagold. (if you want it a tad tarter you can also add Enterprise and Granny Smith.
Cinnamon to taste
Fresh grated Nutmeg to taste
Cardamon, just a bit to taste
Lemon juice and lemon zest to taste
Optional to taste - add what you like
Cloves, allspice, candied ginger
Peel the apples if you like or leave peels.
Chop up apples thin and place in a slow cooker.
Add spices the spices that you like and cook on high for about 4 hours.
The sauce should be chunky, but if you want a smoother consistency, you can break up with a spoon.
Preheat the oven to 350 degrees.
Remove the top of the brie wheel, but leave the sides and bottom.
Place the brie wheel on a baking dish with parchment paper
Cover the top of the brie wheel with Prevedelli Farms Blackberry Jalapeño Jam,
or if you like a little more heat try our Jalapeño Jam.
Bake in the oven for 15 minutes.
Once the cheese is nice and gooey, use a large spatula to transfer to a serving plate or use your same baking dish.
Serve with your favorite crackers or bread.
Intense Roasted Flavor
When these gems are roasted the flavor is absolutely incredible. Rich, flavorful and sweet flavors in every bite is intoxicating. In fact, it’s so good that a fresh roasted San Marzano tomatoes batch never makes it to sauce. We keep sneaking in bites and snacking on them that they just end up eaten by the end of the day. There’s a reason why these tomatoes are prized for making sauce! So the reality is that if you do decide to make sauce, buy extra. Once you start roasting them, you’ll need an extra batch to make it to saucing.
So easy to make. Enjoy!
2 pounds San Marzano tomatoes , halved
garlic salt, to taste
olive oil for coating
Kosher salt , to taste
fresh black pepper , to taste
Pre-heat oven to 425°F
In a bowl mix ingredients
Place on sheet pan, place all tomatoes cut side up.
Roast for about 30 minutes, or until the tomatoes are roasted and slightly brown or charred on edges.
Allow too cool.
Use the roasted tomatoes halves as a side dish (great as appetizers on grilled bread). You can also chop or blend the tomatoes up into a sauce.
1 red kuri squash (about 2.5 lbs), seeds removed and cut into slices about 1-2 inches thick
4 shallots, roughly sliced
3 tbsp extra virgin olive oil
Preheat oven to 400 degrees. Coat squash slices in olive oil and place on baking sheet. Sprinkle generously with sea salt and black pepper. Roast for 20 minutes, then flip over squash slices and add shallots to baking sheet. Roast for another 20 minutes. You want shallots and squash to be soft and nicely browned. Remove from oven and allow to cool to touch.
Place on platter and serve. This recipe serves about 4
Poached pears in white wine sauce is a classic French dessert that's easy to make and delicious to eat
4 medium firm Warren pears
2 cups white wine
3 1/2 cups water
1 cinnamon stick
1 vanilla bean, or 1/2 teaspoon vanilla extract
1 teaspoon lemon zest
1 teaspoon lemon juice
2 cups white granulated sugar
Thinly peel the pears, making sure to keep the stem intact. Slightly slice the bottom of the pears so they will stand up in the pan and when serving.
In a large and tall saucepan, stir together the white wine, water, cinnamon stick, vanilla bean, lemon zest, and lemon juice. Bring the mixture to a simmer over medium-high heat.
Once the liquid is simmering, add the prepared pears and place them standing on the pan. The liquid should cover most of the pears' height.
Poach the pears, uncovered, for 7 to 9 minutes until their meat is slightly tender, but they are still firm enough to hold their shape. Watch this process carefully as you do not want the pears to overcook or they will collapse.
Remove the pears from the poaching liquor with a slotted spoon and place them on individual serving plates.
Return the poaching liquid to a simmer. Add the sugar and allow the mixture to reduce in volume by half or about 6 to 8 minutes. The syrup is ready when it is thick enough to coat the back of a spoon.
Remove the cinnamon stick and vanilla bean from the syrup and strain the liquid through a fine sieve.
Drizzle each pear with the wine syrup and add any other topping that you'd like.
Snacking Cake Made with Prevedelli Farms Blackberries
This is from our customer in Saratoga, Her name is Mary.
She has added some notes below
This is a recipe that I first made last year, and I wanted to send it to you then, but I never got around to it.
Today I came home from Saratoga market with some of your berries, and I immediately set out to make this delicious and easy cake. I didn't have any buttermilk in the house, so I made some by adding lemon juice to milk. I may have added too many berries because it was not quite cakey enough and had a tendency to fall apart. I hate to admit it, but I ate almost half of the cake for my lunch. !!!!!!
Pictures are from Mary attempt at making this cake.
The recipe comes from the following blog
½ c butter softened
½ c sugar
¼ c brown sugar
1 tsp vanilla
1 ½ c flour
½ tsp salt
1 tsp cinnamon
¼ tsp baking powder
4 ½ c mixed berries, such as Raspberries or Blackberries
or Apples such as Mutsu or Gravenstein or Jonagold or Pink Pearl