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heavy cream

Blueberry Fool

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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.

Buttery Breakfast Casserole

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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.

Squash Pie

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Recipe by New York Times and Bake from Scratch, prepared and shared by My Saratoga Kitchen Table
Makes one 9-inch pie

Photo by Pattie Garrett

Ingredients
*Ingredients currently available at the farmers’ market

Pie filling:
● 2 large eggs*, plus 2 egg yolks
● 1½ teaspoons vanilla extract
● ½ cup dark brown sugar
● ¼ teaspoon fine sea salt
● 1½ teaspoons ground ginger
● 1½ teaspoons ground cinnamon
● ½ teaspoon ground nutmeg
● pinch cayenne pepper
● 1½ cups roasted squash* puree (butternut, honeynut, tetsukabuto, hubbard)
● ¾ cup heavy cream*

For gingersnap crust:
● 2 cups gingersnap crumbs
● ¼ cup firmly packed light brown sugar
● ½ teaspoon kosher salt
● ¼ cup unsalted butter*, melted

For maple whipped cream:
● ½ cup heavy whipping cream
● 2 Tablespoons maple syrup*

Instructions

Pie filling:

  1. Combine eggs, vanilla, sugar, salt and spices in a food processor and process until smooth. Add squash puree and process until smooth. With machine running, pour in heavy cream and process to combine.
  2. Scrape into pie crust and bake for 20 minutes at 300 degrees. Then turn up the oven to 325 degrees and continue baking for another 20 to 25 minutes until the filling is set 2⁄3rd of the way in from the perimeter and center still jiggles. Tent edges loosely with foil if browning too quickly.

    For gingersnap crust:
  3. Preheat oven to 350 degrees. In a medium bowl, whisk together gingersnap crumbs, brown sugar, and salt. Add melted butter, stirring until well combined. Using the bottom of a measuring cup, gently press crumb mixture into bottom and up sides of a 9 inch pie plate. Bake 10 minutes. Let cool completely on wire rack.

    For maple whipped cream:
  4. In a bowl, beat the cream and maple syrup at high speed until stiff peaks form, 2 to 3 minutes.


    Notes: To make butternut squash puree, coat 1 peeled, seeded, and quartered butternut squash with 1 Tablespoon olive oil. Place on a baking sheet lined with parchment paper. Roast in a 400 degree oven until soft, 45 minutes to 1 hour. Let cool completely. Scrape out the pulp. Transfer pulp to a food processor and process on high until pureed.