8 oz. bittersweet chocolate (high quality)
2/3 cup light corn syrup
1/3 cup heavy cream
2 large eggs
2 tsp. vanilla extract
1 cup dried cranberries
2 cups Ready-Set-Serve Proprietary Blend Orange Juice
1 lb. cream cheese (cubed)
2 cups chocolate cookie or chocolate graham cracker crumbs
1/3 cup butter
Melt chocolate; set aside.
In small sauce pot, reduce orange juice by half, then add cranberries and continue reducing until slightly thickened.
In a food processor, blend cream, corn syrup, eggs, and vanilla until smooth. Gradually add cream cheese; once smooth add chocolate and half of cranberry glaze by hand. Remove and set aside.
In clean food processor blend together chocolate cookies and butter. Pack mixture into 9” Springform pan. Pour mixture over crust; bake at 325 degrees for 40-45 minutes, or until set.
Cool completely. Spoon remaining cranberry glaze over cheesecake. Serve.
1 bunch Markon First Crop Asparagus, steamed
1/4 C Markon First Crop Basil
2 T Markon First Crop Chervil
2 T C Ready-Set-Serve Lemon Juice
2 cloves Ready-Set-Serve Peeled Garlic
1 tsp. lemon zest
1/4 tsp. cumin
1/4 tsp. coriander
1/4 C extra virgin olive oil
1/2 tsp. kosher salt
1/4 tsp. red pepper flakes
16 large shrimp, cleaned and threaded onto skewers to prevent curling
1 tsp. kosher salt
Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching
Edible petals and micro greens for garnish
Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.
Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.
To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.