Friday, August 21, 2009

Killer Carrot Relish

Photo and comments soon...

Killer Carrot Relish
18 carrots
4 green peppers( Jalapeno, serrano, etc.)
4 red peppers (bells, fresno, Johnny Nardello)
1-2 onions
1/2 cup salt
3 cups sugar
6 cups vinegar
2 T mustard seed
2 T celery seed (I used pink peppercorns at the market

Chop all vegetables using food processor (I use the grater attachment). Pour salt over vegetables and let stand for 2 hours in a glass, ceramic, or plastic bowl. Drain vegetables. Put remaining ingredients into a large pot, and add vegetables. Bring to a boil. Pack into hot, sterilized pint sized jars. Process in boiling water bath for 15 minutes. Check to make sure jars have completely sealed. Yield: 8 pints (give or take)

Note: If you do not can, smaller batches of relish may be stored in the refrigerator for up to 3 months.

See you at the Market!

Chef Deb

Tuesday, August 18, 2009

Big Crumb Apple Coffee Cake w/ with extra Crumbs


Big Crumb Apple Coffee Cake

For the apple filling:
1/2 pound tart apples, peeled, seeded, chopped
1/4-cup sugar
2 teaspoons cornstarch
1/2-teaspoon ground allspice

For the crumbs topping:
1/3-cup dark brown sugar
1/3 cup granulated sugar
1-teaspoon ground cinnamon
1/2-teaspoon ground ginger
1/8-teaspoon salt
1/2 cup (1 stick or 4 ounces) unsalted butter, melted
1 3/4 cups all purpose flour

For the cake:
1/3-cup sour cream
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
1 cup all purpose flour
1/2 cup sugar
1/2 teaspoon baking soda
1/2-teaspoon baking powder
1/4-teaspoon salt
6 tablespoons softened butter, cut into 8 pieces.

For filling:
toss apples with sugar, cornstarch and allspice. Set aside.

1. Preheat oven to 325 degrees. Grease an 8-inch-square baking pan.

2. To make crumbs in a large bowl, whisk sugars, spices and salt into melted butter until smooth. Then, add flour with a spatula or wooden spoon. It will look and feel like solid dough. Leave it pressed together in the bottom of the bowl and set aside.

3. To prepare cake, in a small bowl, stir together the sour cream, egg, egg yolk and vanilla. Using a mixer fitted with paddle attachment, mix together flour, sugar, baking soda, baking powder and salt. Add butter and a spoonful of sour cream mixture and mix on medium speed until flour is moistened. Increase speed and beat for 30 seconds. Add remaining sour cream mixture in two batches, beating for 20 seconds after each addition, and scraping down the sides of bowl with a spatula. Scoop out about 1/2 cup batter and set aside.

4. Scrape remaining batter into prepared pan. Spoon apples over batter and dot reserved batter over apples; it does not have to be even.

5. Using your fingers, break the topping mixture into big crumbs, about 1/2 inch to 3/4 inch in size. (They do not have to be uniform). Sprinkle over cake. Bake cake until a toothpick inserted into center comes out clean of batter (it might be moist from apples), 45 to 55 minutes. Cool completely before serving. Enjoy!
Yield: 6 to 8 servings.

I like to serve this cake with Salted Caramel Sauce (recipe coming soon).

See you at the Market!
Chef Deb

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