Saratoga Farmers' Market

locally sourced

Maple Syrup Pudding

By

Adapted from the recipe by Schoolhouse Maple, shared by My Saratoga Kitchen Table

Serves: 4

 

INGREDIENTS

*Ingredients currently available at the farmers’ market

  • ⅓ cup dark maple syrup*
  • 2 cups milk*
  • 3 Tablespoons corn starch
  • 1 large egg* yolk
  • 1 teaspoon vanilla
  • 1 Tablespoon butter*

 

INSTRUCTIONS

  1. Whisk syrup, milk, cornstarch, and egg in a saucepan. Cook on medium high heat for 8 minutes while continually whisking. Remove from heat and add vanilla and butter.
  2. Pour in 4 individual dishes. Refrigerate for at least 2 hours before serving.

 

NOTES:

Top with whipped cream:

1 cup whipping cream (heavy cream*)

3 Tablespoons maple syrup*

Beat cream until soft peaks begin to form. Add maple syrup and continue beating until stiff peaks form.

 

Honey Lemon Chicken

By

Recipe adapted from Tin Eats, Serves: 4

INGREDIENTS

*denotes ingredients currently available at the farmers’ market

Chicken:

  • 1 pound skinless, boneless chicken breasts (about 2 breasts)*
  • salt and pepper to taste
  • ¼ cup flour, with 1 teaspoon reserved

Sauce:

  • 1½ Tablespoons butter
  • 1 Tablespoon olive oil
  • 1 garlic clove*, minced
  • ¾ cup chicken broth/stock
  • 1 teaspoon flour from the chicken coating
  • 2 Tablespoons water
  • ¼ cup honey*
  • ¼ cup fresh lemon juice
  • parsley* and lemon slices, for garnish

INSTRUCTIONS

  1. Pound each breast to 2/5 inch thick. Sprinkle each side generously with salt and pepper. Place flour in shallow dish. Coat the chicken in flour, shaking off the excess flour.
  2. Place butter and oil in a skillet over medium high heat until butter is melted and hot. Add chicken and cook for 2 minutes or until golden brown. Turn and cook the other side until golden brown, then transfer onto a plate to rest.
  3. Add garlic to the skillet and stir for 20 seconds or until golden. Add chicken broth and bring to a simmer. Use a spatula to scrape the brown bits from the bottom of the pan into the liquid.
  4. Mix 1 teaspoon of reserved flour with 2 Tablespoons of water.
  5. Add honey, lemon juice, and flour/water mixture into the skillet. Mix and bring to a simmer for 2 to 3 minutes until thickened into a syrup. Add salt and pepper to taste.
  6. To serve, pour sauce over chicken and garnish with parsley and lemon slices.

Simply Applesauce

By

Adapted from the recipe in Cook’s Illustrated, shared by My Saratoga Kitchen Table

Makes 4 cups 

Ingredients

*Ingredients currently available at the farmers’ market

  • 3 pounds McIntosh apples*, peeled and cored, peels and cores reserved 
  • 1 ½ cups water 
  • ¼ cup maple syrup*, plus extra to taste 
  • Pinch of ground cinnamon
  • Pinch of cardamom 

Instructions

  1. Bring reserved peels and cores and 1 cup of water to boil in saucepan over medium-high heat. Reduce heat to medium, cover and cook, mashing occasionally with potato masher, until mixture is deep pink, and cores have broken down, about 15 minutes. 
  2. While peels and cores cook, cut apples into quarters and place in large saucepan. Add maple syrup, cinnamon, cardamom, and remaining ½ cup water and bring to boil over medium-high heat. Reduce heat to medium, cover and cook, stirring occasionally with rubber spatula until all apples are soft and about half are completely broken down, about 15 minutes. Using potato masher, mash apples to desired consistency.  
  3. Transfer peel and core mixture to fine mesh strainer set over saucepan of mashed apple mixture. Using rubber spatula, stir and press peel and core mixture to extract pulp, discard solids. Stir to combine. Sweeten with extra syrup to taste.

  

Note:  If you can, find Boiled Cider and add ¼ cup to boost the apple flavor.  

 

Ricotta Pancakes with Blueberry Sauce

By

Adapted from the recipe by The Chew and Two Peas and Their Pod, shared by My Saratoga Kitchen Table

Serves: 4

Ingredients:

*Ingredients currently available at the farmers’ market

Pancakes:

  • 2 to 3 Tablespoons lemon curd
  • 1 cup whole milk*
  • 2 eggs*
  • 2 Tablespoons sugar
  • 1 teaspoon vanilla extract
  • 1 cup fresh ricotta*
  • 1 cup all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • pinch of salt
  • butter*

Blueberry Sauce:

  • 1½ Tablespoons fresh lemon juice
  • 1½ teaspoons cornstarch
  • 2 cups fresh blueberries*
  • 2 Tablespoons sugar
  • 2 Tablespoons water

Instructions

For the Pancakes:

  1. In a small bowl, microwave the lemon curd for a few seconds. Add ¼ cup of milk to the the curd and whip. Pour the mixture into a medium bowl and whisk in the remaining milk, eggs, sugar, vanilla, and ricotta.
  2. Add flour, baking powder, baking soda, and salt in another bowl and whisk to combine. Stir in the ricotta mixture.
  3. Preheat a skillet over medium heat. Melt the butter into the pan. Pour batter into the hot pan. Cook the pancakes for about 3 to 4 minutes until undersides are golden brown and a few bubbles begin to form on top. Flip the pancakes and cook until golden brown, about 3 more minutes. Repeat with the remaining batter.

For the Blueberry Sauce:

  1. In a small bowl, combine lemon juice and cornstarch and set aside. In a medium saucepan, combine the blueberries, sugar, and water. Bring to a boil over high heat. Reduce to a simmer and stir in lemon juice and cornstarch mixture.

Baked Goat Cheese Spread

By

Recipe by Saratoga Spicery

Ingredients

Ingredients available at the farmers’ market

  • 8 oz. goat cheese*, room temperature
  • 4 oz. cream cheese*, room temperature
  • 1/4 cup grated parmesan* (more if you like it extra cheesy)
  • 2 Tablespoons extra-virgin olive oil*
  • 2 Tablespoons plain Greek yogurt*
  • 2-3 teaspoons (to taste) of a Saratoga Spicery seasoning*

Instructions

  1. Preheat oven to 400 degrees F. Combine all ingredients and blend by hand or in a food processor until smooth.
  2. Brush small baking dish or cast iron pan with olive oil. Spread cheese mixture into the dish. Drizzle with olive oil.
  3. Bake 12-15 minutes, until slightly golden on top.
  4. Serve with pita chips, baguettes, or your favorite cracker.

 

Note: If reheating dip, add a small amount of Greek yogurt to increase creaminess.

Sugar Snap Peas with Garlic and Mint

By

Adapted from the recipe in Fine Cooking, shared by My Saratoga Kitchen Table

Serves: 4

 

Ingredients

*Ingredients currently available at the Saratoga Farmers’ Market

  • 2 garlic cloves*, minced
  • 1 Tablespoon olive oil*, plus 2 teaspoons olive oil*
  • ¼ teaspoon crushed red pepper flakes
  • 1 pound sugar snapped peas*, trimmed
  • ¼ cup chopped fresh mint*
  • Fresh lemon juice
  • Sea salt flakes

 

Instructions

  1. In a small bowl, combine the garlic, olive oil, and red pepper flakes. Heat the 2 teaspoons of olive oil in a large skillet over medium-high heat. Add the snap peas and cook without moving until blackened in spots, 2 to 3 minutes. Take the skillet off the heat, add the garlic mixture and stir until fragrant, 15 to 30 seconds. Transfer to a serving bowl, toss with the mint and season to taste with lemon juice and salt.