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| You know you are in Virginia have a Chesapeake Bay Blue crab cake takes center stage on your dinner plate. | |
Recipes: Recipes to Inspire You |
| DESSERTS ENTREES |
Fresh Peach and Red Onion Salsa
Best eaten the day it's made. Makes 3 cups.
3 cups fresh, ripe peaches (peeled, pitted and finely diced - about four 3-inch peaches) |
1/4 cup fresh cilantro, basil or parsley leaves |
Toss together and chill till serving time. Serve with tortilla chips or hearty crackers for dipping.
Recipes courtesy of Karla Jones Seidita, Home Economist. (Used by permission) For more, visit www.CheesecakeFarms.com
Herbal Wraps
Make ahead and wrap. At serving time, cut in half and arrange on serving platter.
Serves 2 as an hors d'oeuvre
1 (6 inch) whole grain tortilla or sandwich wrap |
1/2 teaspoon hot sauce (or to taste - optional) |
Spread wrap with mayonnaise or dressing. Sprinkle evenly with lemon peel and cheese. Distribute greens over top. Sprinkle with salt and pepper, if desired. Roll up tightly. Cut in half on the diagonal and serve seam side down so it doesn't unroll. Poke a frilly tooth pick into the wrap to keep it together if it's being stubborn.
Recipes courtesy of Karla Jones Seidita, Home Economist. (Used by permission) For more, visit www.CheesecakeFarms.com
Lavender Dessert Wine
Dessert wine is meant to be a punctuation at the end of a meal rather than a beverage. With the addition of lavender to our gorgeous Virginia dessert wines, you have an unbelievable complexity of flavors to sip and savor. Allow one, small (3 oz.) portion for each guest. Over doing ruins the effect.
Making lavender dessert wine is so easy there's no exact recipe.
Put some clean, culinary lavender flowers into a canning jar (about 1/8 cup lavender flowers for a quart jar). Fill jar with a white Virginia dessert wine. Cap jar. Refrigerate several hours to blend flavors. Strain and serve cold.
Karla's tip: Make sure the lavender flowers you use have not been sprayed with pesticide and are for cooking.
Recipes courtesy of Karla Jones Seidita, Home Economist. (Used by permission) For more, visit www.CheesecakeFarms.com
Iced Garden Mint Tea
Keep a pitcher of this in the fridge for everyday refreshment.
Cut a handful of mint (to taste) from the garden or purchased at a local farmer's market and wash well. Put into a pitcher (stems and all). Fill with water to cover. Refrigerate at least one hour. Longer is better. Keeps refrigerated 2 to 3 days.
Recipes courtesy of Karla Jones Seidita, Home Economist. (Used by permission) For more, visit www.CheesecakeFarms.com
Whole Wheat, Toasted Almond and Fresh Peach Loaf Cake
We love recipes that call for whole wheat, don't we? Makes us feel more virtuous.
This lovely loaf is good the day it's made and better the next. Fragrant and yummy, it actually improves with refrigeration so it’s the perfect make-ahead dessert.
Want to gild the lily? Top it with whipped cream, ice cream or plain yogurt. Makes 1 loaf
Pan size: 8-1/2 X 4-1/2 X 2-3/8
1/2 cup whole wheat flour |
1 cup sugar |
Topping: 2 tablespoons sliced, natural almonds (the kind with the brown skins on the edges)
1 tablespoon sugar
Position oven rack so cake will bake in center. Preheat to 350 degrees. Grease pan or mist lightly with baking spray.
Combine flours and baking powder in a small bowl.
In another bowl and using an electric mixer, cream butter and sugar together. Add eggs and extract. Beat well, scraping down bowl occasionally, until light and fluffy - about 2 minutes.
Stir in dry ingredients all at once and mix briefly - just to combine. By hand, fold in peaches. Spread batter evenly into prepared pan. Mix topping sugar and almonds together and sprinkle evenly over batter.
Bake in preheated oven 45-50 minutes or until a cake tester comes out clean. Cool 10 minutes in pan before removing to cooling rack.
Recipes courtesy of Karla Jones Seidita, Home Economist. (Used by permission) For more, visit www.CheesecakeFarms.com
Virginia Bourguignon
The slow cooker is very forgiving so even if your guests arrive an hour late, dinner will still be great. Serves 8
2 medium onions (peeled and sliced - about 2 cups) |
2 bay leaves |
Place onions, carrots and garlic in the bottom of the slow cooker. Rinse beef under tepid running water. Drain but do not dry. Put damp beef into a bowl and sprinkle with flour. Toss to coat. Put floured beef (and any flour that remains in the bowl) on top of vegetables in cooker. Add remaining ingredients on top of meat. Pour wine and stock over all. Cover. Cook 6 hours on high or 10 hours on low.
Serve over buttered noodles. Sprinkle generously with fresh, chopped parsley leaves just before serving.
Karla's tip: The red pepper fettuccine from Pasta Valenti in Charlottesville gives the dish zip and eye appeal but any noodle can be used.
Recipes courtesy of Karla Jones Seidita, Home Economist. (Used by permission) For more, visit www.CheesecakeFarms.com
Chesapeake Bay Blue Crab Cakes
1/3 cup fresh-made mayonnaise |
1 teaspoon zest of fresh lemon 1 pinch of cayenne pepper 2 teaspoons prepared horseradish 2 pounds fresh Virginia jumbo lump blue crab meat Salt and black pepper, to taste Flour Clarified butter or peanut oil for sautéing |
Combine all ingredients except crabmeat. Taste and adjust seasoning. Gently fold into crabmeat. Portion into 3 ½ ounce cakes. Lightly flour, sauté in clarified butter or peanut oil. Serve immediately. Serves 6.
From the Virginia Marine Products Board
Chicken Breast Stuffed with Virginia Ham and Sage
4 chicken breasts (bone in or boneless) |
|
Preheat oven to 325° Fahrenheit.
Julienne ham and sage, place in small bowl and mix together.
Remove any skin from chicken and wash under cold water. In the thickest side of the chicken breast make a one-inch slit deep enough to reach center of chicken. Divide ham and sage mix into 4 portions and stuff chicken, making sure that stuffing is not visible. Season both sides of the chicken with salt and pepper.
Heat a frying pan on medium-high heat. Add 1 tablespoon olive oil. Place chicken smooth side down in the frying pan. Brown for 5-6 minutes and repeat with other side. Chicken will be under-cooked. Place chicken on an ovenproof pan and continue cooking in oven for 15-20 minutes. Transfer to a plate, garnish with lemon wedges and whole sage leaves.
From The Governor's Executive Chef Jason Babson
Lavender Grilled Chicken
Many people wrongly remove chicken skin before roasting or grilling. This makes the chicken dry and tough because the skin acts as a natural moisture barrier sealing in the juices.
For the best tasting chicken, cook it with the skin then let diners discard the skin or not as they prefer.
Makes 2 servings
1 teaspoon sea salt |
1/2 teaspoon dried rosemary |
Combine all the spices and the oil in a small bowl. Put chicken on a plate or shallow dish and divide over chicken, spreading on both sides. Cover. Let chicken marinate, refrigerated, for at least 2 hours. Longer (even over night) is better.
To grill: When ready to cook, preheat grill to high. Cook, covered and turning once, till done - about 15 minutes.
To oven roast: Position oven rack so chicken cooks in the upper third. Preheat oven to 400 degrees. Coat a baking pan with cooking spray. Roast chicken, skin side up, about 20 minutes or until done.
Chicken is done when it reaches an internal temperature of 160 degrees.
From The Kitchens of Cheesecake Farms
Cherry Tomatoes and Roasted Eggplant with Coulis of Warmed Garlic
This is one of those haunting recipes you can't stop eating. Coulis (pronounced koo-liss) is a trendy word for a sauce that's generally serve cold or at room temperature. Serves 4-6
1 whole head (about 3 inches in diameter) roasted garlic (recipe follows - not raw garlic) |
Juice of 1 lemon (about 3 tablespoons - Bottled is OK) |
Make the coulis (the sauce) by squeezing the roasted garlic from its husk putting it into a small, heat safe bowl. Add the oil. Microwave till the oil is very warm (30-60 seconds) but not boiling. Using a fork, whisk mixture until the garlic disintegrates and the oil thickens - about 2 minutes. Cool 3-4 minutes. (Sauce should be warm-ish at serving time - not hot.)
Meanwhile, toss tomatoes and grilled eggplant together with lemon juice. Sprinkle with salt and pepper to taste. Divide between serving plates and top with coulis. Sprinkle generously with croutons or serve with crusty bread.
Recipes courtesy of Karla Jones Seidita, Home Economist. (Used by permission) For more, visit www.CheesecakeFarms.com
Fresh Corn, Tomato and Feta Salad
Surprised that corn can be eaten raw? It's an unexpected taste of summer in salads and salsas.
To eat corn raw, choose small, young, freshly picked ears. Remove the husks and silk, wash under tepid running water. Cut kernels from the cob by standing an ear upright on a cutting board and slicing (carefully!) down the ear, close to the husk, using a sharp knife. Rotate the ear and continue cutting until all kernels have been removed. Serves 4-6
3 large tomatoes, diced (about 4 cups) |
1/3 cup fresh basil leaves, shredded |
Layer each ingredient in order listed onto a large platter. Drizzle with dressing. Do not toss.
Recipes courtesy of Karla Jones Seidita, Home Economist. (Used by permission) For more, visit www.CheesecakeFarms.com
Virginia Grown Summer Salad
3-4 fresh cucumbers |
1/3 cup Virginia feta cheese (or other VA cheese that can be crumbled) |
Wash fresh produce
Fill large bowl with cold water
Add ice cubes and 1 cup of VA apple cider vinegar
Peel cucumber then slice into disks, approx ½ to ¾ inch thick
Place cucumber slices into cold water
Add grape tomatoes
Let sit for approximately 2 minutes. This will crisp the cucumbers and chill the salad.
Crush peanuts to desired crumb size
Strain cucumbers and tomatoes to remove water and any remaining ice cubes
Sprinkle peanuts and feta on top of salad
If desired, top with a light spritz of Virginia's Finest salad dressing.
What is great about this recipe is it can be a cool, light meal or for heartier fare, cubed grilled chicken or other protein items can be added.
Recipe courtesy of Charles Green, VDACS Marketing Director
Spring Turnips with Nutmeg Garni
Turnips get a bad rap when they're old and poorly cooked.
Choose small, young turnips that are very, very fresh - like from your garden or the farmers' market.
Add only enough butter or cream to make them sing. Overdo it and you'll mask their delicate, sweet taste. Properly selected and properly cooked, turnips are a delicious (and healthful) addition to your Virginia kitchen. Serves 2 - 4
6 (2-inch in diameter) turnips (about 1 pound) |
1/8 teaspoon nutmeg |
Wash turnips, scrubbing well. Trim away root and leaves. Peel. Cut into random 1/2-inch pieces. You should have about 2 cups.
Put into a medium pot. Add enough water so there's 1 inch of water above the top of the turnips. Cover. Bring to a boil on high. Reduce heat. Simmer (partially covered) until turnips are soft enough to mash - 20 to 25 minutes. Drain.
Mash. Stir in butter or cream. Serve with a light dusting of nutmeg.
Recipes courtesy of Karla Jones Seidita, Home Economist. (Used by permission) For more, visit www.CheesecakeFarms.com
Crusted Sweet Potatoes
For crispy potatoes, you have to blot up all the moisture. Serves 2 to 4
2 large sweet potatoes (about 4 cups peeled, shredded and lightly packed to measure) |
1/4 cup all purpose flour |
Lay shredded potatoes and onion on an absorbent, lint free towel. Cover with another towel. Roll up tightly, jelly roll style. Let sit while preparing the rest of the recipe.
Whisk eggs, chives (or parsley) and flour together. Add potatoes and onions. Toss to coat (a rubber spatula works well).
Put oil into a frying pan to a depth of 1/4 inch. Heat to 375 degrees or until a smidgeon of the mixture sizzles quickly.
Dollop a heaping tablespoon of the mixture into the hot oil and flatten slightly making a patty about 3 inches round.
Cook (without turning) until nicely browned on one side - about 3 minutes then flip and cook on the other side till nicely browned - about 3 minutes more. (Using 2 pancake turners, one in each hand, makes turning the soft patties easier.) Drain, sprinkle with salt, if desired and keep warm. Repeat with remaining mixture.
Karla's tip: Never use paper towels to drain fried food. Paper towels blot up the oil but keep it next to the food rather than drain it away. This makes crisp food turn soggy. Instead, drain food on a cooling rack (like the kind you use for baking) over a cookie sheet.
Recipes courtesy of Karla Jones Seidita, Home Economist. (Used by permission) For more, visit www.CheesecakeFarms.com
Balsamic Glazed Baby Vegetables
1 pound baby yellow squash |
1 tablespoon minced garlic |
Fill a large pot with water, add 2 tablespoons salt and bring to a boil. Once water is boiling, add vegetables and blanch for 4 minutes. Heat a large frying pan on medium-high heat, add 2 tablespoons olive oil. Add vegetables directly to pan and cook, stirring occasionally for 3 minutes. Add garlic and heat for one minute, then add white wine.
Once almost all of wine has evaporated, add balsamic vinegar and stir until coated, about 2 minutes. Serve immediately or at room temperature.
From The Governor's Executive Chef Jason Babson