Citrus & Dried Fruit Crepe

Blend spicy flavors together with cranberries, raisins, figs, oranges, and star anise; wrap this festive compote with delicate crepes.
Citrus_and_Dried_Fruit_Crepe_0

Ingredients:

4 crepe shells
1/2 cup golden raisins
1/4 cup dried cranberries
1/4 cup dried figs (medium dice)
2 Blood oranges (segmented)
2 Markon First Crop Oranges (segmented)
2 star anise
4 Tbsp. brown sugar
3/4 cup Ready-Set-Serve Proprietary Blend Orange Juice

Instructions:

In medium sauce pot, combine the orange juice, dried fruit, sugar, and star anise; bring to a boil. Reduce to a simmer; cook 15-20 minutes (mixture should begin to thicken slightly). Remove from heat. Add citrus segments and remove star anise. Wrap in crepe shell; serve warm.

Ingredients:

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

Instructions:

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.