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More recipes!

Posted 7/19/2010 5:32am by Gregg Keckler.

Here are a few more recipes that we have received from CSA members who have tried them and given them the thumbs-up! Hopefully you will be able to try some of these and find them delicious!

 

Almond, Apricot, and Cream Cheese Crostata

(Bon Appetit)

½  7 ounce log of almond paste*

3 ½ Tablespoons sugar, divided

3 ounces cream cheese cut into ½ inch cubes

1 large egg yolk

1 teaspoon vanilla extract

1 refrigerated pie crust (half of a 15 ounce package) room temperature

5 to 6 large fresh apricots, quartered, pitted

¼ cup apricot jam, heated  (I actually only had orange marmalade so I used that)

Preheat oven to 400.  Blend almond paste and 3 tablespoons sugar in processor until finely chopped.  Add cream cheese, egg yolk, and vanilla and blend until smooth.  Unroll crust on heavy rimmed baking sheet.  Spread filling over crust, leaving 1 ½ inch plain border.  Arrange apricot quarters, rounded side down, in spoke pattern in 2 concentric circles atop filling.  Fold dough border up over edge of filling.  Brush exposed apricots with warm jam and sprinkle with remaining sugar. 

Bake crostata until crust is golden brown and apricots are tender and slightly browned, about 45 minutes.  Cool 30 minutes.  Serve warm or at room temperature.  Serves 8.

* Giant sells almond paste in 7 ounce logs.  Leftover freezes well.  Just defrost before using.

 

Sour Cherry Crumb Cake (from Martha Stewart Everyday Food)

Makes 16 squares

  • FOR THE TOPPING
  • 2 ounces (4 tablespoons) unsalted butter, melted, plus more for dish
  • 3/4 cup all-purpose flour, plus more for dish
  • 1/4 cup granulated sugar
  • 1/4 cup packed light-brown sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • FOR THE CAKES
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 ounces (1 stick) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/4 cup buttermilk
  • 2 1/2 cups (1 pound) fresh sour cherries, pitted, or frozen dark sweet cherries

Directions

  1. Preheat oven to 350 degrees. Butter a 9-inch square baking dish, and dust with flour, tapping out excess.
  2. Make the topping: Stir together butter, flour, sugars, salt, and cinnamon.
  3. Make the cakes: Whisk together flour, baking powder, and salt in a bowl. With a mixer, cream butter and granulated sugar in another bowl until pale and fluffy. Beat in eggs and vanilla. Working in alternating batches, add flour mixture and buttermilk, beginning and ending with flour mixture. Beat until just combined. Pour into prepared dish, and smooth with an offset spatula. Dot top with cherries, and sprinkle with crumb topping.
  4. Bake until golden and a tester inserted into center comes out clean, about 1 hour. Let cool before cutting.

 

Saltibarsciai (Cold Beet Soup)

Can use canned whole beets or fresh beets boiled and peeled. Tastes phenomenal on a hot summer day. Can be used for a light lunch as a main course or even dinner.

Ingredients
5 fresh whole beets. boiled till soft, peeled and grated
1 cucumber, finely diced
3 hard boiled eggs, finely chopped
3 tbs fresh dill (can use more if you like the taste), stems cut off
1 qt low fat buttermilk
1/2 qt skim milk
1 tsp salt (or to taste), should be not too salty

Preparation

add milk to vegetables, dill, and eggs and stir. Soup should be pink to dark pink in color. The more beets you add, the thicker the soup becomes and the darker pink it turns. Add salt, start with 1 tsp, taste, salt to taste. Put in fridge for 1 hour so the flavors can blend. Serve with boiled potatoes (the best are new red tiny potatoes) flavored with dill and sprinkled with a little butter. My children put the hot potato right in the cold soup-Yum!