Cranberry Compote with Fennel and Blood Orange

Give cranberries tang and zest with blood oranges and fresh fennel; simmer until thick and serve with poultry or game.
Cranberry_Compote_0

Ingredients:

12 oz. fresh cranberries
1 Markon First Crop Fennel bulb
1 Tbsp. blood orange zest
1 blood orange (regular orange can be substituted)
1 tsp. lemon zest
1/2 cup Ready-Set-Serve Proprietary Blend Orange Juice
2 Tbsp. Ready-Set-Serve Lemon Juice
1 cup sugar
2 cups water
1/2 vanilla bean

Instructions:

Remove top of fennel. Cut in half, then into thin strips. Remove skin from Blood orange; cut between membranes for segments. Place all ingredients except orange segments into non-reactive pot; simmer until reduced by half. Mixture will begin to thicken. Add orange segments and simmer for an additional 5 minutes. Remove from heat; cool.

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.