Saturday, July 8, 2017

Recipes using some of your produce from the Market!

INGREDIENTS
  • ½ head green cabbage, cut into bite sized pieces
  • 5 slices thick cut bacon
  • 1.5 lbs. baby red potatoes
  • 1 lg. onion, diced
  • 2 cloves garlic, chopped
  • 1 tsp. caraway seeds
  • ¼ C. white wine
  • 2 Tbls. olive oil
  • salt & pepper
  • ¼ tsp. garlic powder
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CHERRIES POACHED IN RED WINE WITH MASCARPONE CREAM
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instructions:

  1. In a medium stainless-steel saucepan, combine the wine, sugar, and orange zest. Bring to a simmer over moderately high heat. Add the cherries and bring back to a simmer. Reduce the heat and simmer, partially covered, until the cherries are just tender, about 5 minutes. Pour into a glass or stainless-steel bowl so the cherries don't overcook.


  2. In a small bowl, combine the mascarpone with the honey. Remove the strip of orange zest from the cherries. Serve the warm cherries and syrup in bowls or stemmed glasses, topped with a large dollop of the mascarpone cream.

NOTES

Variations
• The warm cherries and poaching liquid are great alone—without the mascarpone cream—or with whipped cream.
• Serve the mascarpone cream with cut up fresh fruit or mixed berries instead of with the poached cherries.
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Ethiopian Cabbage Dish

via: allrecipes.com






















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