Desserts
Gluten Free
Vegan
Vegetarian
Winter| Number of Servings: 4 | |||||||||
| Serving Size 487 grams | |||||||||
| Calories | 380 | ||||||||
| % Daily Value* | |||||||||
| Total Fat 23g | 29% | ||||||||
|
|||||||||
| Cholesterol 0g | 0% | ||||||||
| Sodium 0g | 0% | ||||||||
| Total Carbohydrate 35g | 13% | ||||||||
|
|||||||||
| Protein 7g | |||||||||
|
|||||||||
*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.
4 Markon First Crop Bartlett Pears (peeled and cored)
Poaching syrup
4 cups water
1 cup Muscat wine
1/2 vanilla bean
1 cup sugar
12 oz. chocolate (cut into small pieces, melted over a double boiler)
2 cups almonds (sliced and lightly toasted)
Prepare
Peel, core, and poach pears in syrup (see poaching syrup recipe above) until tender. Remove pears from syrup and pat dry with a clean towel.
Assemble
Place the bottom half of each pear in the melted chocolate, then roll through the toasted, sliced almonds. Place on wax paper until the chocolate has hardened. 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.
With its blend of French and Vietnamese cuisine, this delicious sandwich is accessible to most menus.
Chinese steamed buns, bao, are small, fluffy meat- and vegetable-stuffed treats that lend themselves to many variations.
Sweet and salty, this fruit and cheese salad balances a unique blend of flavors your customers will crave.