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RED, WHITE & FOOD

PEPPER-JELLY GLAZED BEETS

A simple and delicious way to enjoy beets or radish. The butter, vinegar & jelly ingredients slowly reduce into a glaze as they cook the beets and season everything together. Other vinegars may be used (I used Raspberry in this previous post for Radish) but the Tarragon Vinegar pairs very nicely with beets (also used in this previous post for Pickled Beets). Chioggia beets also look celebratory for the 4th of July!

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1 Bunch Beets, about 1 pound of roots only

2 Tablespoons GDG Pepper Jelly

2 Butter

1 Tablespoon Tarragon Wine Vinegar

Pinch of Salt & Pepper

Remove both ends from beetroot and use a sharp peeler to remove the skin. Slice in half and then into thin wedges no thicker than ½ inch on the outside edge. Place all ingredients in a sauté pan and turn on heat to medium. Cook for 20 – 25 minutes, stirring occasionally to evenly coat the beets and maintain even cooking. Use a paring knife to check that beets are cooked to tenderness. Sprinkle with a little more salt & pepper to taste.

 

BACON & CORN & BLUEBERRY KALE SALAD

This salad has it all: salty, sweet, bitter, sour and savory! Corn + blueberries are a great combo (see this earlier post) and bacon certainly works well with both, and altogether with kale & cheese as well. The late season kale needs some extra love due to the early Summer heat to temper the pungent & astringent flavors, so sweetness from berries, saltiness from bacon & sourness from vinegar all work in concert to provide a tasty and filling salad.

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1 Bunch Kale, stems removed

2 large ears Corn, kernels removed

1 Cup Blueberries

4 rashes Bacon, chopped

1 medium Shallot, minced (about 2 Tablespoons)

2 Tablespoons Sherry Vinegar

2 teaspoons Dijon mustard

¼ teaspoon ground Black Pepper

¼ teaspoon Salt

2 – 3 Tablespoons Blended Oil

2 ounces Feta or Cotija cheese

Crisp bacon in a sauté pan over medium heat, about 6 – 8 minutes. When fat has rendered out and bacon is halfway crisp add the shallot and cook for another 2 – 3 minutes. Meanwhile, place kale in a food processor a handful at a time and purée until just chopped evenly, then pour into a mixing bowl. When shallot is slightly browned, add vinegar and mustard, salt & pepper. Use a whisk to incorporate oil in a steady stream using as much as you need to balance acidity (remember there is the bacon grease as well!) When the dressing is ready add the corn kernels to combine and leave to heat through. When ready to eat, toss the kale with blueberries and corn and dressing. Spoon into a serving bowl and crumble cheese over the top. Not suitable for leftovers as the kale is chopped very fine and becomes un-palatable after several hours once dressed.

 

RED WHITE & BLUE RICOTTA CHEESECAKE

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Crust:

2 Cups Graham Cracker Crumbs

3 Tablespoons Sugar

6 Tablespoons Butter, melted

Filling:

8 ounces Cream Cheese, softened

22 ounces Ricotta

3 Eggs

1 ½ Cups Sugar

Juice & zest from 1 Lemon

2 teaspoons Vanilla

½ Cup GDG Raspberry Jam

1 pint Blueberries

Preheat oven 350F

Prepare a spring-form pan by lightly greasing with panspray or butter, and surround with a single sheet of foil to create a waterproof barrier. Combine Graham crumbs, sugar and butter in a bowl and mix until evenly coated with butter—mixture should easily clump together and hold. Pour into prepared pan and spread evenly using the back of a spoon and compact together. Make filling by beating the cream cheese until smooth, then scrape down the sides with a spatula and beat for another minute. Add eggs one at a time, and then incorporate sugar, zest and juice, vanilla. Turn mixer off and then add Ricotta before mixing in at a medium speed until smooth. Pour half the batter into prepared pan and smooth with a spatula. Use a spoon to dot in Raspberry jam and then pass through with a toothpick to fan it out. Pour remaining batter over and smooth out. Place into a larger pan and add water to fill up to halfway along the side of cheesecake. Place on middle rack and back for 2 – 2 ½ hours until set in the center. Remove from oven and cool. When at room temperature, wrap with plastic and put in refrigerator overnight. To remove from pan, get a thin utility knife and run hot water on it before running the knife around the inside of the pan. Unhook the spring and carefully remove the ring. Run the knife under hot water again and then slip the knife under the cake to loosen from bottom pan. Carefully slide cheesecake onto a serving platter (or just leave on the pan base!) Garnish with blueberries, raspberry jam and serve with whipped cream.