Desserts
Spring
Summer
Vegetarian
Winter| Number of Servings: 6 | |||||||||
| Serving Size 323 grams | |||||||||
| Calories | 210 | ||||||||
| % Daily Value* | |||||||||
| Total Fat 7g | 9% | ||||||||
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| Cholesterol 0g | 22% | ||||||||
| Sodium 210g | 9% | ||||||||
| Total Carbohydrate 32g | 12% | ||||||||
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| Protein 5g | |||||||||
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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.
1 1/4 C flour
4 Tbsp. cold, unsalted butter, cut in cubes
1 tsp. salt
1 Tbsp. sugar
4-5 Tbsp. ice water
1/14-oz. can sweetened condensed milk
4 egg yolks
1/4 C sugar
1/8 tsp. salt
2/3 C juice from Markon Essentials Limes
1 tsp. zest of ESS Limes
1 C raspberries
1 C currant berries
Edible flowers and micro herbs, to garnish
Preheat oven to 375˚ F.
Place flour, butter, salt, and sugar in food processor; pulse until mixture resembles coarse sand. Add ice water one tablespoon at a time, until dough comes together; do not over mix. Refrigerate 15 minutes or overnight if possible.
Remove pastry from refrigeration and roll into a large round that exceeds tart pan. Mold into tart pans. Fill with pie weights and bake for 20 minutes. Remove and cool.
While pastry is in the oven, whisk together condensed milk, egg yolks, sugar, salt, lime juice, and zest. Pour into pastry and put all back into the oven at 350˚ for another 30 minutes or until filling is slightly firm.
Remove, cool, and top with fruits in a decorative fashion.
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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