Serves: 8
2 cups milk ¾ cup heavy cream 1 vanilla bean, split and seeds scraped out ¼ cup honey, plus more for drizzling Finely grated zest of 1 lemon 2 large eggs 2 large egg yolks ½ cup sugar 2 tablespoons cornstarch 8 ounce fresh goat cheese, softened (about 1 cup) 2 cups fresh raspberries, washed and dried 2 tablespoons unsalted butter 2 teaspoons freshly squeezed lemon juice ¼ teaspoon salt Garnish: fresh mint leaves
VARIATION: Pour the finished custard into 8-¾ cup ramekins for individual servings and decorate as above.
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Makes 2 quarts
5 to 7 medium to large beets 2 cups apple cider vinegar, plus as needed ½ cup sugar ½ teaspoon salt 1½ tablespoon whole allspice 1 ½ teaspoon whole cloves Equipment – thin rubber or surgical gloves
This is a great variation on a standard biscuit- a bit sweeter but with the subtle zing of lime to complement summer's berries and fruits.
Makes 8 large shortcake biscuits ½ cup sugar Grated zest from 1 lime 2¼ cups all purpose flour ½ teaspoon salt 2½ teaspoon baking powder ⅛ teaspoon baking soda ½ cup (1 stick) butter, cut into cubes and refrigerated until very cold ¾ cup buttermilk 1 whole egg 1 egg yolk 1 egg beaten with a little milk for glazing
For Blackberry Shortcake: 1 quart of blackberries, washed and dried ½ cup sugar 16 oz. heavy cream, whipped 9 Lime Shortcake Biscuits
Note: These biscuits slathered with butter, jam or citrus curd make a scrumptious breakfast. Serves 4
16 to 24 oz. raw chicken, shrimp or pork, chopped 3 medium zucchini and or yellow squash, spiralized 2 tablespoons olive oil 1 large clove of garlic, pressed 1 small red bell pepper, julienned 1 cup dry white wine, divided 2 tablespoons brown sugar 3 tablespoons Asian Chili sauce 2 tablespoons low sodium soy sauce ½ cup shredded cilantro, divided 3 scallions, sliced on the diagonal ½ cup bean sprouts ½ cup pea shoots ¼ cup crushed peanuts 4 wedges of fresh lime
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February 2025
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