Category: Recipes

Whey Wheat Crackers

Yields 48 small crackers

1 ¼ c. whole wheat flour
½ tsp. Kosher salt
¼ tsp. paprika
4 Tbs. butter, room temperature, cute in small pieces
1 ½ Tbs honey
¼ c. fresh whey
Sprinkle of Kosher salt and fresh ground pepper for topping
2 tablespoons butter, melted

In a large bowl, combine the whole wheat flour, sugar, salt and paprika. Cut the butter thoroughly into the dry mixture until it it thoroughly mixed and looks like crumbs. In a small bowl, whisk together the honey and whey and add to the flour mixture. Gently mix together and allow to rest for 20 minutes.

Line baking sheets with Use parchment paper, or brush with olive oil. Dust surface with flour and roll 1/3 of the dough out to 1/4 inch thick. Cut with a knife into shapes or use cookie cutters for preferred shapes. Poke with a fork few times. Brush with melted butter and sprinkle with salt and pepper.

Options:
Omit the paprika and add in fresh ground black pepper or a dried herb of choice.
Add in 1/4 teaspoon fresh ground chili flakes for a spicy version.

Cilantro Mint Pesto

Yields 2 cups

1 cup Mint leaves
1 cup cilantro leaves
1 cup parsley leaves
6 cloves garlic
¼ cup White Balsamic Vinegar or fresh Meyer Lemon Juice
1 teaspoon Kosher Salt
1 teaspoon fresh ground black pepper
1 cup Olive Oil

Place mint, cilantro, parsley and garlic in food processor and blend together. Add in vinegar, salt and pepper and drizzle in olive oil until smooth. Taste and adjust seasoning.

Optional: Add ½ teaspoon chili flakes for a spicy pesto.

Serve fresh with seasonal vegetable crudités.
Serve with fresh tortilla chips as a dip.
Spread on a fresh pizza dough, fresh Chevre and tomatoes.
Fold into an omelets with grated cheddar and tomatoes.
Grill chicken and drizzle with Cilantro Mint Pesto

 

Sparkling Meyer Lemon Pomegranate Spritzer

Yields 6 Sparklers

1 bottle Champagne or Prosecco of choice
1/2 cup Pomegranate Meyer Lemon Simple Syrup
Garnish with Pomegranate arils and a zest of Meyer Lemon

Fill 6 Champagne Flutes with 1 tablespoon Pomegranate Meyer Lemon Simple Syrup.  Fill with Champagne and garnish with Pomegranate and Meyer Lemon Zest.

Optional to make this cocktail with Non alcoholic Sparkling Lemon Water or Sparkling Non Alcoholic Apple Cider.

Meyer Lemon Marmalade

Created by Sheana Davis, The Epicurean Connection
Yields 6 pints

12 cups Meyer Lemon, seeds and stems removed and pureed in food processor
4 cups granulated sugar
1 cup Meyer Lemon Juice
1 teaspoon Kosher Salt

Place ingredients in a large heavy bottom pot and simmer on low for 30 minutes, until pulp is soft and smooth.

Remove from heat and allow to rest for 1 hour.

Sterilize 6 pint glass jars by boiling.  Remove from boiling water and fill pint jars leaving 1/4 inch of space at the top, seal with sanitized lids and rings.  To process place jars in a canning pot, simmer for 30 minutes or until lids “pop”. Remove from heat, allow to cool and tighten rings.  You may store for up to 1 year.

Optional: Place in jars and freeze for up to 1 year.

Serve Meyer Lemon Marmalade with fresh biscuits or scones with a glass of Prosecco.
Enjoy the Meyer Lemon Marmalade as a vinaigrette for a winter salad
Serve with Delice de la Vallee or P-1 Double Cream Brie

Delice de la Vallee & Heirloom Tomato Tart

Created by Sheana Davis, The Epicurean Connection
Yields one each 10 inch tart

For the pastry:
1 1/2 cups all purpose flour
1 teaspoon kosher salt
8 tablespoons chilled butter, cut into small pieces
3+ tablespoons ice water

For the filling:
8 ounces Delice de la Vallee
1 tablespoon chopped fresh thyme leaves
1# Heirloom tomatoes, sliced 1/3 inch thick
1 tablespoon Sonoma olive oil
Kosher Salt and fresh ground black pepper

Place flour and salt in a food processor and pulse until combined. Add butter pieces into flour mixture and pulse until mixture resembles cornmeal. Add ice water and pulse until the mixture forms together. It will not form into a ball, so do not overmix. Turn the mixture out onto a floured surface and form pastry into a flat disk. Wrap tightly in plastic wrap and allow to rest in the refrigerator for one hour.

Preheat oven to 375 degrees. Roll the tart dough out into a 12 inch circle. Fit crust into a 10 inch tart pan and push the dough up the sides, trimming the top flush with the rim.

In a small bowl, mix the Delice de la Vallee and thyme together with salt and pepper to taste. Spread the mixture over the tart dough. Layer tomato slices around the tart, starting at the outside edge and working in. Sprinkle with salt and pepper and thyme, and drizzle with olive oil. Bake for 35-40 minutes or until crust is golden. Remove from heat, place on cooling rack, allow to cool for one hour and serve with a glass of Summer Rose.