Friday, April 3, 2009

Agave Nectar Caramel Sauce

Personally, I am a big fan of Agave Nectar. I use it to sweeten cold drinks and fruit sauces without the worry of having to dissolve it first.  

 Agave nectar is harvested in Mexico from the Agave plant (the same plant used in making Tequila), and  some of it is processed and bottled in Lyons, Colorado.  Many people love it, and others think it's hype.  I'm just here to show you how to use it.

Simple Caramel Sauce

Fresh Yogurt with Caramel......

Agave Nectar Caramel Sauce

1 1/2 cup agave nectar
1/2 cup Longmont Dairy heavy whipping cream
2 tablespoons butter
pinch of sea salt

Place all ingredients in a medium saucepan over medium-high heat. Cook for 10 minutes or until the mixture begins to thicken. Be sure to stir the caramel sauce occasionally.  If your sauce is too thin continue cooking several more minutes.  If sauce become too thick, add a spot more cream, and bring back to a boil until cream is incorporated.   

Caramel will last approximately a week in the fridge if no one sees it...

See you at the Market.

Chef Deb

Wednesday, April 1, 2009

Spicy Red Pepper Jelly

You know how exciting it is to find a $20 in the pocket of your ski jacket at the beginning of winter? Well, that's how I felt when I found two small jars of this gorgeous jelly in the back of my pantry. I love this stuff on just about everything! I thought I would share this recipe now, so you can have it this summer when our peppers begin to arrive in the market.

Spicy Red Pepper Jell

3/4 pound red bell pepper
2-3 red fresno peppers, or jalapenos
3 cups sugar
3/4 cup cider vinegar
1 pinch kosher salt
4 ounces liquid pectin

Cut the bell peppers into 1-inch piece, and in a food processor chop them very fine. Transfer the chopped peppers to a 4 quart pot, add the sugar, the vinegar, and salt, and bring the mixture to a boil, stirring until the sugar is dissolved. Stir in the pectin and boil the mixture over moderately high heat, stirring, until it reaches the jelly stage (222°F. on a candy thermometer) (this will be hard at our altitude, so cook until the mixture reaches at least 205, it will be thin, but it will be fine.)

Transfer the jelly to sterilizes Mason-type jars. You can process your jelly in a hot water bath if you plan on storing it. If not, it can be stored in the refrigerator for 6 months.

See you at the Market.

Chef Deb

Sunday, March 29, 2009

White Chocolate Cointreau Mousse

White Chocolate Mousse


For the past 5 Saturdays,  I have had the opportunity to be the pastry instructor to a group of wonderful women.  The photo above is from one of the recipes in our class, and I have to say the mousse was done perfectly and it looks wonderful against the strip of rich Berry Coulis.  Ladies, if you ever read this, you surpassed all my expectations and produced fabulously flavorful and beautiful pastries!  Bravo! 

White Chocolate Cointreau Mousse

Makes about a quart

1/2 cup heavy cream

1 ½ cups white chocolate, chopped

4 Tbl Cointraeu

1 Tbs. orange zest

2 cups heavy cream


1. In a small sauce pan, bring the ½ cup of cream just to a boil. Remove from the heat.

2. Pour over the chocolate, cover, and let sit for 2-3 minutes.

3. Whisk until smooth. Let the ganache cool to room temperature.

4. Combine the Cointraeu, orange zest and ganache. Set aside.

5. Whip the remaining cream to medium peaks.

6. Sacrifice some of the whipped cream into the ganache.

7. Fold in the remaining whipped cream.


Here is the photo of the complete plate; 

White Chocolate Mousse
Raspberry Coulis
Almond Tuile Cookie
Dark Chocolate Mousse w/whipped cream, and a raspberry
Chocolate Ganache Truffle


Chef Deb

Update:  Longmont Farmer's Market begins:  May 2, 2009.  LFM Recipes will begin soon

***I will be doing  Wednesday Boulder Farmer's Market Tours & Dinner: 
                    Beginning Wednesday May 20, 2009 $45 per person 5:30-8:30

Sign up for Wednesday Farmer's Market Tour & Dinner: Take a cooks tour of BFM with Chef Deb.
We meet at the BF Market:
  •  talk to the farmers and producers,
  •  taste, touch, and smell only the freshest local ingredients 
  •  Help the chef choose the evenings dinner selections
  • head back to The Cook's Studio on Arapaho Rd
  • Cook our market selections as a group with your own private chef to answer questions, and to help with techniques.
  • Enjoy a relaxed meal,  and savor your own Farm to Table dinner.
  • Let us do all the cleaning
  • Sign up for your next Wednesday Farmer's Market Tour!
Longmont Farmers Market Tours & Dinner coming soon!

See you at the Market!

Chef Deb