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Seasonal Recipes

Strawberry Rhubarb Sauce

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STRAWBERRY RHUBARB SAUCE

Adapted from the recipe featured in Taste of Home

Serves: 12 servings or 3 cups

Total time: 30 minutes

INGREDIENTS

*Ingredients found at the farmers’ market

  • 2-1/2 cups chopped fresh rhubarb*, cut into 1-inch pieces
  • 1 cup water
  • 1/4 cup sugar
  • 2 tablespoons grated lemon zest
  • 1/4 teaspoon salt
  • 1 ½ cups fresh strawberries*, sliced
  • 2 tablespoons lemon juice
  • 1/4 teaspoon ground cinnamon*

INSTRUCTIONS

In a saucepan, combine rhubarb, water, sugar, lemon zest and salt; bring to a boil. Reduce heat. Cook, uncovered, over medium heat until rhubarb is soft, about 10-15 minutes. Remove from the heat and let stand for 5 minutes. Stir in strawberries, lemon juice and cinnamon. Cool. Serve over cake, yogurt, ice cream.

 

Strawberry Rhubarb Salad

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Adapted from the recipe from Southern Living and shared by My Saratoga Table

Serves: 6

 

INGREDIENTS

*Ingredients available at the farmers’ market

  • 1 cup water
  • ¼ cup granulated sugar
  • 2 cups, 1-inch diagonally sliced rhubarb* (3 large stalks)
  • 1 Tablespoon fresh orange juice (from one small orange)
  • 1 Tablespoon fresh lemon juice (from one small lemon)
  • 20 ounces fresh strawberries*, quartered lengthwise (about 3 cups)
  • ½ cup toasted slivered almonds
  • ¼ cup small mint leaves*

 

INSTRUCTIONS

  1. Stir together water and sugar in a small saucepan over medium-high heat. Bring to a boil and cook stirring occasionally, until sugar dissolves. Add rhubarb to the pan, cook for 1 minute. Remove pan from heat. Cover and let stand until rhubarb is tender-crisp, about 15 minutes. Remove rhubarb with a slotted spoon, reserve rhubarb syrup.
  2. Stir together orange juice, lemon juice, and 2 Tablespoons rhubarb syrup in a large bowl. Add rhubarb, strawberries, almonds, and mint. Stir gently to combine. Serve at room temperature or chilled.

 

NOTES: There’ll be remaining rhubarb syrup that can be used for another purpose (ice cream, cake, salad dressing, etc.)

Easy, Almost Instant, Hollandaise Sauce

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Recipe courtesy of Mary Pratt of Elihu Farm

Total time: 10-15 minutes

 

If you’ve thought about making Hollandaise Sauce, do you shrug, because you’ve heard it’s too complicated? This “egg sauce” is ideal sauce for spring.

Ingredients

*Ingredients available at the farmers’ market

  • 1 lemon
  • 1 whole egg *
  • 4 tbsp unsalted butter*  (or 1 tbsp olive oil* and 3 tbsp butter* or 2 tbsp of each)
  • 1 tbsp heavy cream*
  • Salt to taste
  • Optional additions:

Lemon zest

Whipped heavy cream*

Parsley *

Capers

Orange zest and orange juice

Instructions

  1. Whisk 1 whole egg in a bowl which will fit atop a 1½ quart saucepan. Whisk in 1 tbsp lemon juice; add a pat of cold butter. Using a whole egg instead of egg yolks makes a more forgiving sauce that’s less likely to curdle. (Use 2 egg yolks if you prefer a richer sauce.)
  2. Heat the olive oil and butter, or just butter, in another pan, until the butter foams but doesn’t burn, (If you like a more lemony sauce, add some lemon zest.) Keep warm.
  3. Bring to a simmer about half an inch of water in a 1-1/2 or 2-quart pan. Put the bowl of egg mixture over the simmering water (no need for an official double boiler). The bowl cannot touch the water.
  4. Whisk constantly as the egg heats up and the butter begins to melt. Don’t heat too fast, or the sauce might curdle. Then, add the hot butter or butter and oil to the bowl, in a slow stream while whisking briskly. Allow the sauce to heat slowly, whisking more and more, until it changes texture and appears custardy.
  5. If the sauce begins to curdle, remove from the bowl from the heat. Add a bit of lemon juice and a smidgen of butter or oil and whisk until the sauce becomes smooth. Then put the bowl back on the pan and continue, until all the butter or butter and oil are incorporated.
  6. Remove from the heat; whisk in 1 tbsp heavy cream to make the sauce more spreadable. Keep warm until ready to serve on asparagus, broccoli, fish, or atop eggs Benedict.

 

Additions and substitutions: For orange flavor, add orange juice and half the lemon juice, and substitute the zest of half an orange. Other additions can include, whipped cream * (Sauce Mousseline), capers (don’t overdo), finely minced parsley, or some paprika.

Baked Goat Cheese

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Adapted from the recipe by America’s Test Kitchen, shared by My Saratoga Kitchen Table

Serves: 6

 

INGREDIENTS

*Ingredients currently available at the farmers’ market

For the goat cheese:

  • 3 ounces Melba Toasts, white, (2 cups)
  • 1 teaspoon ground black pepper
  • 3 large eggs*
  • 2 Tablespoons Dijon mustard
  • 1 Tablespoon minced fresh thyme leaves
  • 1 Tablespoon chopped fresh chives*
  • 12 ounces goat cheese*, firm
  • olive oil

For vinaigrette and salad:

  • 2 Tablespoons red wine vinegar
  • 1 Tablespoon Dijon mustard
  • 1 teaspoon minced shallot
  • 6 Tablespoons olive oil
  • 14 cups hearty greens*
  • ground black pepper

 

INSTRUCTIONS

  1. For the goat cheese: In a food processor, process Melba toasts to fine even crumbs, about 1½ minutes. Transfer crumbs to medium bowl and stir in pepper. Whisk eggs and mustard in medium bowl until combined. Combine thyme and chives in small bowl.
  2. Divide cheese into 12 evenly sized pieces. Coat each with herbs. Transfer to egg mixture, turn each piece to coat, transfer to Melba crumbs and turn each piece to coat, pressing crumbs into cheese. Freeze the cheese until firm, about 30 minutes. Adjust oven rack to the upper position, heat to 475 degrees.
  3. Remove the cheese from freezer and brush tops and sides evenly with oil. Bake until crumbs are golden brown and cheese is slightly soft, 7 to 9 minutes, longer if the cheese is completely frozen. Using a thin metal spatula, transfer cheese to a paper towel-lined plate and cool for 3 minutes.
  4. For vinaigrette and salad: Combine vinegar, mustard, and shallot in a small bowl. Whisking constantly, drizzle in oil. Season to taste with pepper.
  5. Place greens in large bowl, drizzle vinaigrette over and toss to coat. Divide greens among plates and place 2 rounds goat cheese on each salad. Serve immediately.

NOTES

If needed, roll each piece of cheese into a ball and roll the ball in the herb, egg, and crumbs. Then flatten each ball into a disk about 1½ inches wide and 1 inch thick.

Parsnip Hummus

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Adapted from recipe by Aarti Sequeira

Total time: 20 min

Yield: 6 to 8 servings

Ingredients

*Ingredients currently available at the farmers’ market

  • Kosher salt and freshly ground pepper
  • 2 pounds parsnips*, trimmed, peeled and cut into equal-size chunks
  • 1/2 cup tahini
  • 1/2 cup extra-virgin olive oil, plus more for drizzling
  • 1 large clove garlic*
  • 1 small lemon, juiced
  • Paprika, for decorative sprinkle
  • An assortment of raw vegetables and crackers for serving: cucumbers*, cherry tomatoes*, sliced carrots*, crackers*

 

Directions

  1. Bring a large pot of water to a boil. Season generously with salt and add the parsnips. Boil until the parsnips are as soft as butter, 10 to 15 minutes. If certain pieces are still hard while others are tender, pull out the tender ones, and allow the tougher ones to cook another 5 minutes. It’s really important to cook the parsnips until they’re soft.
  2. Drain the parsnips, saving about 1 cup of the hot water. Toss the parsnips into a food processor along with the tahini, olive oil, garlic, lemon juice and 1/4 cup of hot water. Puree until smooth. Taste for seasoning, and depending on how salty your tahini is, adjust the salt and pepper accordingly.
  3. Serve warm or at room temperature. I like to pile the hummus into a shallow bowl, forming a small pool in the middle. Pour a little olive oil into the pool and sprinkle with a little paprika. Serve alongside a platter of vegetables and crackers. Enjoy!

Adirondack Maple Latte

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Adapted from a recipe by Fox and Briar

Total time: 5 mins

Serves: 1

Upper Hudson Coffee, photo by Pattie Garrett

 

 

 

 

 

 

 

INGREDIENTS

*Ingredients available at the farmers’ market

  • 8 ounces Roosevelt coffee* from Upper Hudson Coffee
  • ¼ cup milk*
  • 1-2 Tablespoons maple syrup*
  • pinch of ground cloves
  • pinch of allspice
  • pinch of fresh nutmeg

INSTRUCTIONS

  1. Add maple syrup and spices to the bottom of a mug, stir to combine.
  2. Place milk in a small saucepan and heat on the stovetop until warm. Pour into a glass jar, tightly screw lid onto the jar, and shake for a few seconds until milk is foamy.
  3. Pour hot, strong coffee over maple syrup. Top with foamy milk. Garnish with more spices if desired. Enjoy!