Desserts
Spring
Summer| Number of Servings: 4 | |||||||||
| Serving Size 343 grams | |||||||||
| Calories | 180 | ||||||||
| % Daily Value* | |||||||||
| Total Fat 10g | 13% | ||||||||
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| Cholesterol 25g | 8% | ||||||||
| Sodium 15g | 1% | ||||||||
| Total Carbohydrate 21g | 8% | ||||||||
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| Protein 2g | |||||||||
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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.
Macarons
1/2 cup blanched almonds
3 Tbsp. Ready-Set-Serve Lemon Juice
1 3/4 cup powdered sugar
2 tsp. granulated sugar
3 large egg whites
Filling
1/2 cup heavy cream
1/2 cup unsalted butter
3 Tbsp. Ready-Set-Serve Lemon Juice
Topping
6 Markon First Crop Strawberries, diced
2 mangoes, diced
3 Markon First Crop Mint sprigs, chopped
Macarons
Finely grind almonds and 1 cup powdered sugar in food processor. Add remaining powdered sugar and lemon juice; pulse. In medium bowl, beat egg whites and sugar until stiff peaks form. Fold in almond mixture; place in pastry bag with a plain tip. Pipe out “quarter” size rounds onto a sheet tray lined with parchment paper. Bake 6-8 minutes at 400 degrees.
Filling
Bring 1/2 cup cream to a simmer; remove from heat; whisk in 1/2 cup butter and 3 Tbsp. lemon juice. Cool until thickened; pipe onto each macaron round.
Assemble
Place macaron round on plate; top with diced fruits and mint; top with macaron round. Garnish with more fruit.
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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