Desserts
Spring
Summer
Vegetarian
Winter| Number of Servings: 8 | |||||||||
| Serving Size 183 grams | |||||||||
| Calories | 70 | ||||||||
| % Daily Value* | |||||||||
| Total Fat 4.5g | 6% | ||||||||
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| Cholesterol 0g | 1% | ||||||||
| Sodium 60g | 3% | ||||||||
| Total Carbohydrate 6g | 2% | ||||||||
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| Protein 1g | |||||||||
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*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Shortbread Crust
1 1/4 C all-purpose flour
1/3 C powdered sugar
1 T zest from Markon Essentials Lemon
Pinch salt
1 C melted butter
Candied Almonds
1/2 C white sugar
1/2 C almonds, sliced
Filling
8 oz. goat cheese
3/4 tsp. black pepper, ground
Fruit Topping
3 C Ready-Set-Serve Preservative-Free Fruit Salad Deluxe
1/4 C white sugar
1/4 C water
1/2 C reserved fruit juice
1 vanilla bean, scraped
2 T Ready-Set-Serve Lemon Juice
Shortbread Crust
Combine the dry ingredients and the lemon zest in a food processor. While running the processor drizzle in the melted butter until the dough starts to form and clump together.
Press the dough by hand into a nine-inch tart pan. Dock the bottom of the pan with a fork and place in the cooler for 20 minutes.
Bake in a 375-degree F convection oven until golden brown (approximately 15 minutes). Set aside and cool for assembly.
Candied Almonds
In a small saute pan, melt the sugar until it starts to turn light brown and caramelize. Add the almonds and stir to coat. Place the candied nuts on parchment paper and set aside to cool and harden.
Filling
Combine the cheese and pepper; whip until light and fluffy.
Fruit Topping
Drain and chop the fruit, reserving liquid; set aside in a bowl.
Combine the sugar and water in a sauce pan and bring to a light tan caramel stage on medium-high heat.
Remove the caramel from the heat and stir in the reserved fruit juice, lemon juice, and vanilla bean scrapings.
Toss the cut fruit with the caramel/fruit juice and place in the cooler for 10 minutes.
To Assemble
Spread the goat cheese evenly over the shortbread crust. Place the caramelized fruit on top of the goat cheese layer. Place in the cooler for 30 minutes.
For service garnish with the candied almonds.
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.
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