2 cups whole cranberries
1/4 cup white sugar
2 Tbsp. Ready-Set-Serve Orange Juice
Pinch of salt
1 white sheet cake, cooked and cooled
1 2.5-inch biscuit cutter or mold
2/3 cup white frosting
4 rounds of candied blood orange
1 cup candied citrus peel (made with Markon Essentials Oranges and Markon Essentials Lemons)
Make cranberry filling one day ahead and chill. Combine cranberries, sugar, and orange juice with a pinch of salt in a sauce pan. Cook until cranberries are soft and some start to burst. Remove from heat, stir, and chill.
Cut eight rounds out of the sheet cake. Place one round on a serving plate and top with 1/4 of the cranberry filling. Top with second cake round. Frost the top of the cake and decoratively pipe more frosting around the base. Top all with one blood orange slice and bundle of candied citrus.
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.