Recipes

Beet and Apple Salad

Recipe courtesy of Food and Wine

INGREDIENTS

  • 4 large beets (2 1/2 pounds)
  • 5 thyme sprigs
  • 1/2 cup extra-virgin olive oil, plus more for drizzling
  • Salt and freshly ground pepper
  • 1/4 cup apple-cider vinegar
  • 1 teaspoon Dijon mustard
  • 3 tablespoons prepared horseradish
  • 1/3 cup salted pistachios, chopped
  • 1 green apple, thinly sliced

DIRECTIONS

  1. Preheat the oven to 375°. In a baking dish, lightly drizzle the beets and thyme with olive oil. Season with salt and pepper. Cover with foil and roast until the beets are tender, about 1 hour and 45 minutes. Let cool, then peel the beets and cut them into 3/4-inch dice.
  2. In a large bowl, whisk the vinegar with the mustard. Whisk in the remaining 1/2 cup of oil until emulsified. Add the horseradish and season with salt and pepper; toss with the beets and pistachios. Transfer the beets to a platter, top with the apple and serve.
Advertisements

Spiced Sweet Potato Wedges

Recipe courtesy of Real Simple

INGREDIENTS

tablespoons olive oil

tablespoons brown sugar

1/4 teaspoon ground nutmeg

kosher salt and pepper

pounds small sweet potatoes, each peeled and cut into 8 wedges

3 1/2 teaspoons ground cumin

3/4 teaspoon ground cinnamon

DIRECTIONS

  1. Heat oven to 400° F.
  2. In a large bowl, combine the oil, sugar, nutmeg, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir in the cumin and cinnamon. Add the sweet potato wedges and toss to coat.
  3. Transfer to a large rimmed baking sheet and arrange in a single layer. Roast, turning once, until the edges are dark brown and the wedges are crisp, about 1 hour.

Farmers Market Volunteer Needed

HELP WANTED! Do you plan your Saturdays around visiting the market? Do you desire to know your market vendors on a more personal level? Do you like getting hefty discounts? Then become a farmers market volunteer!!

We are looking for someone to work the market and manage the website and social media accounts. The time commitment is minimal – one 3-hour shift every 3-4 weeks, and about 1-2 hours per week of web development. The position is flexible – we’re happy to divide duties between multiple volunteers.  No experience necessary!

Please direct message the market Facebook page at www.facebook.com/delrayfarmersmarket or contact us at farmersmarketdelray@gmail.com for more information.

Apple Cider Punch

Recipe courtesy of Country Living

Ingredients

  • ½ gal. apple cider
  • 1 qt. white grape juice
  • 1 bottle sparkling apple cider
  • 8 oz. orange juice
  • 8 tsp. star anises
  • 3 large Golden Delicious apples
  • Ice
  • 16 oz. dark rum (optional)

Directions

  1. In a punch bowl or large pitcher, combine apple cider, grape juice, sparkling cider, and orange juice. Add star anises and slices from 2 apples.
  2. To serve, fill tumblers with ice. Add 1 ounce rum to each glass, if desired, and top with punch. Garnish each with 1 apple slice.

Baked Apples

Recipe courtesy of altonbrown.com
Ingredients
2 1/2 ounces of rolled oats (Not instant…no sir)
4 ounces all purpose flour
5 ounces light brown sugar, packed
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Pinch kosher salt
1 stick cold unsalted butter, diced
4 Braeburn apples (Fuji will due in a pinch)
Honey (Tupelo would be my choice)
Instructions
  1. Combine all the dry ingredients in a bowl along with the diced butter. Rub the mixture briskly between your finger tips until a loose sandy mixture forms with occasional moist clumps. Refrigerate this mixture while preparing the apples to keep the butter firm. (see note)
  2. Cut a small layer off the bottom of each apple to create a flat, stable bottom surface. With a paring knife, cut a cylindrical cone out of the top of the apple, moving about 1-inch outside of the core, similar to removing the top of a pumpkin when carving a Jack O’Lantern. Remove the top and discard.
  3. Using a melon baller or a teaspoon, remove the remaining core and seeds, taking care not to puncture the base of the apple.
  4. Place apples on a baking sheet or pie dish and fill, almost to the top, each center with honey. Spoon in mixture till full, then pack it down lightly. Add additional mixture until heaped and overflowing over sides of the apples.
  5. Bake on the top or middle rack of a 350 degree oven for 40 minutes or until the oat filling is golden brown. To check if apples are done, take tongs and squeeze the apples gently. If they give, they are done. Let stand for 10 minutes before serving.
Notes
This mixture is called a streusel and it’s one of the most powerful multitaskers in the dessert universe and can be baked onto or on top of just about anything. I always make extra and freeze it in an old yogurt container so that I always have it on hand…until I use it up.