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cream

Blueberry Fool

July 6, 2020 By marketeditor

Photo by Pattie Garrett

Recipe by Serious Eats, shared by My Saratoga Kitchen Table
Serves: 4
Total time: 1 hour 30 min

Ingredients
*Ingredients currently available at the farmers’ market
● ½ cups plus 1 Tablespoon sugar, divided
● 5 large egg yolks*
● ½ cup plus 1 teaspoon fresh lemon juice, divided
● 2 teaspoons lemon zest
● 5 Tablespoons unsalted butter, softened
● 1 cup fresh blueberries*, plus extra for garnish
● 1 cup chilled heavy cream*
● ¼ cups plain Greek yogurt*

Instructions
1. Whisk ½ cup sugar and yolks in a small saucepan until combined. Whisk in ½ cup lemon juice, zest, and butter. Cook over medium heat, stirring until curd is thickened and just beginning to come to a boil. Transfer to a bowl, cover with plastic wrap, and chill until cold, about 1 hour.
2. Place 1 cup blueberries and the remaining 1 Tablespoon sugar in a small saucepan. Cook over medium heat, gently mashing, until slightly thickened, about 8 minutes. Remove from heat, stir in remaining 1 teaspoon lemon juice, and let cool completely before using.
3. Whip cream to soft peaks. Fold yogurt and ½ of lemon curd into the cream. Spoon lemon cream into glasses, alternating with remaining lemon curd and blueberry compote. Gently swirl with a skewer or chopstick. Top with fresh blueberries and serve chilled.

Filed Under: News, Seasonal Recipes Tagged With: berry, blueberry, cream, egg, fool, Greek yogurt, heavy cream, Summer, Yogurt

Buttery Breakfast Casserole

December 16, 2019 By marketeditor

Recipe by Melissa Clark of New York Times Cooking
Serves 6-8
Prep & cook time: 1 ½ hour, plus 4 hours of overnight chilling

Ingredients:
*Ingredients currently available at the Saratoga Farmers’ Market
● 1 pound croissants* (about 5 to 7), split in half lengthwise
● 1 tablespoon extra-virgin olive oil, more for baking dish
● 1 bunch scallions* (6 to 7), white and light green parts thinly sliced, greens reserved
● ¾ pound sweet Italian sausage*, casings removed
● 2 teaspoons finely chopped fresh sage*
● 8 large eggs*
● 3 cups whole milk*
● 1 cup heavy cream*
● 8 ounces Gruyère or other smooth-melting, creamy cheese*, grated (2 cups)
● 1 ¼ teaspoons kosher salt
● 1 teaspoon black pepper

Preparation:
1. Heat oven to 500 degrees. Spread croissants on a large baking sheet and toast, cut side up, until golden brown, 5 to 10 minutes (watch carefully to see that they do not burn). Let cool, then tear into large bite-size pieces.
2. In a medium skillet over medium-high heat, warm the olive oil. Add sliced scallions and sausage meat; cook, breaking up meat with a fork until mixture is well browned, about 5 minutes. Stir in sage, and remove from heat.
3. In a large bowl, toss together croissants and sausage mixture. In a separate bowl, whisk together eggs, milk, cream, 1 1/2 cups cheese, salt and pepper.
4. Lightly oil a 9- x 13-inch baking dish. Turn croissant mixture into the pan, spreading it out evenly over the bottom. Pour custard into pan, pressing croissants down gently to help absorb the liquid. Cover pan with plastic wrap and refrigerate at least 4 hours or overnight.
5. When you’re ready to bake the casserole, heat oven to 350 degrees. Scatter the remaining grated cheese over the top of the casserole. Transfer to oven and bake until casserole is golden brown and firm to the touch, 45 minutes. Let stand 10 minutes. Garnish with sliced scallion tops before serving.

Filed Under: News, Seasonal Recipes Tagged With: breakfast, buttery breakfast casserole, cheese, cream, croissants, eggs, heavy cream, holiday recipes, Italian sausage, milk, sage, Sausage, Scallions, whole milk

Quiche Lorraine

April 2, 2019 By marketeditor

Adapted from the recipe by King Arthur Flour
Prep time: 30 mins
Bake time: 45 mins

Ingredients
*Ingredients currently available at the Saturday farmers’ market

CRUST
Your favorite single pie crust recipe or a store-bought premade crust.

FILLING
3/4 pound bacon*
1 large yellow onion*, peeled
2 tablespoons butter*
salt and pepper
3/4 cup heavy cream*
1/4 cup milk* (whole, low-fat, or skim, your choice)
6 large eggs*
1 1/2 cups grated cheddar cheese*
1/4 teaspoon salt
1/4 teaspoon ground black pepper

INSTRUCTIONS
1. Preheat the oven to 375°F.
2. Roll the prepared crust into a 12″ circle (to fit a 9″ pie pan). Prick it all over with a fork. Bake the crust for 10 minutes, then remove it from the oven and set it aside to cool.
3. To make the filling: Cook the bacon in a frying pan until crisp. Let it cool on a paper towel-lined plate. Once cool, roughly chop it up.
4. Dice the onion into medium-sized pieces (about 1/2″). Melt the butter in a saucepan over medium heat and add the onion. Season to taste with salt and pepper. Cook until the onion has softened and is just starting to brown. Remove it from the heat and set it aside.
5. In a large bowl, whisk together the cream, milk, and eggs. Add the bacon, onions, cheese, salt, and pepper. Pour the mixture into the pie crust. Don’t overfill! If you find you have too much filling, just leave a little out, baking it alongside the pie in a custard cup, if desired.
6. Bake the quiche for about 40 minutes. The edges should be golden brown and the center should feel just set.
7. Remove the quiche from the oven and let it cool on a rack. Serve warm, or at room temperature. Refrigerate any leftovers.

Filed Under: News, Seasonal Recipes Tagged With: bacon, butter, cheese, cream, eggs, milk, onion, quiche lorraine

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Today is the day for the Monday Market! Start you Today is the day for the Monday Market!

Start your week with us in Clifton Park from 2 pm to 5 pm for fresh produce and great finds. 

We are your stop to support locally grown and produced foods/items and we love all of our weekly visitors!

#cliftonparkfarmersmarket #cliftonparkny #saratogafarmersmarket #saratogafarmersmarket🔆 #supportlocallygrown #supportlocallyproduced
Here we are….it’s officially fall! Check out Here we are….it’s officially fall!  Check out this week’s recipe at our site and head over to grab the fresh products at the market to give it a try…

What’s happening at the market today? We have live entertainment as you wander, explore and discover …

Saratoga Farmers’ market 9 am to 1 pm

Pumpkin Painting 11 am to 1 pm

Saratoga Pumpkin Festival 11 am to 4 pm

https://www.saratogafarmersmarket.org/category/seasonal-recipes/

#saratogafarmersmarket #saratogafarmersmarket🔆 #pumpkinrecipesplease #fallishere🍁 #giantpumpkinfestival
Market days are some of the best days and we are h Market days are some of the best days and we are here for it from 9 AM to 1 PM this Saturday at High Rock Park.  This week is extra special as we celebrate the Pumpkin Fest. 

Here's the schedule:

9 am to 1 pm Saratoga Farmers' Market
11 am to 1 pm Pumpkin Painting
11 am to 4 pm Giant Pumpkin Festival

Learn more here: https://www.saratogafarmersmarket.org/celebrating-fall-at-the-8th-annual-pumpkinfest/

This is a collaborative effort with Saratoga County Chamber of Commerce and @saratogacitycenter 

#saratogafarmersmarket #saratogafarmersmarket🔆 #shoplocalsaratoga #supportlocallygrown #supportlocallyproduced #saratogapumpkinfest #giantpumkinfestival
We are also hosting a children’s pumpkin paintin We are also hosting a children’s pumpkin painting event from 11 am to 1 pm for ( $8 donation). The Saratoga Farmers’ Market is a 501(c)3 and these small fundraisers help to support our free educational programming, intern program, emergency farm fund, etc 

Our activities are in conjunction with the Saratoga Pumpkin Festival this weekend - Saturday, September 23rd!

What’s happening?

Saratoga Farmers’ market 9 am to 1 pm

Saratoga Pumpkin Festival 11 am to 4 pm

This is a free family event that starts at the Saratoga City Center parking garage on High Rock Avenue and continues down to the Saratoga farmers Market.  This is a community collaboration with the Saratoga county chamber of commerce, Saratoga Springs city center and the Saratoga Farmers’ Market.

We look forward to seeing you Saturday!

#saratogafarmersmarket #saratogafarmersmarket🔆 #saratogapumpkinfest #saratogapumpkinfestival #giantpumpkinfestival #giantpumpkinfestival2023

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