Desserts
Spring
Summer
Winter| Number of Servings: 14 | |||||||||
| Serving Size 124 grams | |||||||||
| Calories | 290 | ||||||||
| % Daily Value* | |||||||||
| Total Fat 14g | 18% | ||||||||
|
|||||||||
| Cholesterol 40g | 13% | ||||||||
| Sodium 240g | 10% | ||||||||
| Total Carbohydrate 40g | 15% | ||||||||
|
|||||||||
| Protein 3g | |||||||||
|
|||||||||
*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 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup unsalted butter, room temperature
1 cup brown sugar
1 egg
1 tsp. vanilla
1 cup whole milk
1 cup whipping cream
1 Tbsp. plain gelatin
1/4 cup superfine sugar
2 pomegranates, seeded
Preheat oven to 375 degrees F. Line baking sheets with parchment paper.
Sift dry ingredients in a mixing bowl.
In a separate bowl, beat softened butter and brown sugar until fully combined and butter appears light and airy (approximately four minutes). Add the egg and vanilla and beat until just incorporated.
Alternately and with beaters on, add flour mixture and milk until all ingredients are just combined. Do not overbeat.
Drop batter in rounds on parchment paper; bake for 10 minutes or until done. Remove from oven and cool.
Pour whipping cream into clean mixing bowl; sprinkle gelatin over top and let sit for two minutes. With clean beaters, mix whipping cream, gelatin, and superfine sugar until soft peaks form.
Place dollop of whipped cream between two chocolate whoopie cookies. Sprinkle pomegranate seeds on the sides and top; 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.