Category: All Year Recipe

Oysters Wrapped in Surry Ham

10/4/2016

Seafood fanatic, Peter Coe, created this recipe that uses fresh, local "cool season" ingredients.

Ingredients:

30 fresh oysters, shucked
30 slices (8 ounces) Surry ham (4” by 4”), sliced paper thin (available at Taste Unlimited)
30 6” wooden skewers, presoaked in water for 30 minutes

Method: Preheat a gas or wood grill. Wrap each oyster tightly in one slice of the
Surry ham and secure each with a 6” wooden skewer. Grill for 2
minutes per side and serve.

Serves 30.

Peter Coe, Taste Unlimited

0 Comments

Cinnamon Swirl Bread Pudding

9/21/2016

0 Comments

The Bakery at Riverside Farm is excited to share this recipe using their homemade bread.

Ingredients: 4 Cinnamon Swirl slices, cut 1-inch thick, toasted
6 large eggs
1/2 cup sugar
3 cups whole milk
1 tsp vanilla
1/4 tsp salt

Method: Whisk all the custard ingredients together until smooth. Cube the bread and place in a buttered loaf pan or individual ramekins. Pour the custard over the bread to just under 1/2 an inch from the rim (the bread may float). Let soak for 15 minutes.
Preheat oven 350F. Before adding pan to oven, top off custard if necessary. Cover with foil and bake for one hour or until set.

Serve with your favorite caramel sauce and seasonal fruits, such as local strawberries.
The Bakery at Riverside Farm
Link: http://thebakeryatriversidefarm.com/The_Bakery_at_Riverside_Farm/Home.html

0 Comments

Glowing Green Smoothie

8/29/2016

0 Comments

Ingredients:

2 cups of cold filtered water
Half of a large Romaine Heart, chopped
2 Large bunches of Seasonal Greens, chopped (Ex. Kale/Collards, Kale/Tatsoi, Collards/Tatsoi, ect.)
1 Organic Apple, cored, seeded & quartered
1 ½ pints of Seasonal Berries/Figs or 1 organic well ripened Pear, cored, seeded & quartered
1 well ripened Banana, peeled
2-3 Celery stalks (preferably w. leaves) or 1-2 cups of Cucumber, chopped
Juice of 1 Lemon
1 medium - large bunch of organic Cilantro (optional, but beneficial for cleansing)
1 medium - large Bunch of organic Parsley (optional, but beneficial for cleansing)

Method: Instructions:

Add water to blender.
Fill blender with greens in order of toughness (for example:Kale, then Tatsoi, lastly Romaine) and blend until smooth. Adding greens a little bit at a time to maintain smoothness.
Add celery or cucumber.
Add cilantro and parsley, a little bit at a time to maintain smoothness.
Add fruit and lemon Juice and blend until smooth.

**Adapted from Kim Snyder’s Glowing Green Smoothie**

0 Comments

Lamb Ragout with Turnips and Shallots

8/10/2016

0 Comments

A delicious dinner for two uses fresh, local lamb chops and turnips to make this ragout especially seasonal and special.

Ingredients:

2 tbsp. olive oil
4 cloves garlic, minced
1 shallot, minced
Freshly cracked black pepper
2 lamb chops, meat cut off the bone and thinly sliced
1/3 red bell pepper, julienned
¼ tsp. dried rosemary
¼ tsp. dried thyme
2 cups vegetable stock
1 small turnip, peeled and diced
1 medium red potato, peeled and diced
¼ cup cooked green peas

Method:

In a Dutch oven, heat the 2 tbsp. olive oil over medium heat. Add the shallot and sauté for one minute. Add the garlic and sauté, stirring for one minute.
Add a generous portion of freshly cracked black pepper and a sprinkle of salt to the lamb on both sides. Place them in the pan and brown, about two minutes each side. Remove lamb from pan and save.
Add the red bell pepper, rosemary and thyme to the pan and sauté for 5 to 7 minutes. Add stock and bring to boil. Add diced turnip and potato; simmer 15 minutes or until cooked through.
Right in the pan, lightly mash about half the mixture, mostly the turnip and potato. This will thicken the ragout. Add the green peas and lamb and heat through, 2 or 3 minutes. Serve in shallow bowls.

Serves 2.

Cindy Paré, BFBLHR Volunteer

0 Comments

Country Honey Cake

7/12/2016

0 Comments

From Grandma Berney

Ingredients:

1/3 cup shortening
1 cup local honey
2 eggs
2/3 cup strong cold coffee
2 cups flour
3 tsp baking powder
1 tsp salt
1/4 tsp cloves
1/4 tsp allspice
vanilla extract
2/3 cup brown sugar
1/4 cup nut of choice

Method

Creme 1/3 cup shortening.
Add 1 cup local honey and beat.
Add 3 eggs and 2/3 cup strong coffee, beat until well mixed.
Sift 2 cups flour and 3 tsp baking powder, and spices into liquid mixture.
Add a splash of vanilla and mix until smooth.
Pour into a greased pan.
Mix 2/3 cup brown sugar and 1/4 cup nuts and sprinkle over batter.
Bake on 350 for 30-35 minutes.

0 Comments

Buy Fresh Buy Local Hampton Roads Blog

Oysters Wrapped in Surry Ham

Cinnamon Swirl Bread Pudding

Glowing Green Smoothie

Lamb Ragout with Turnips and Shallots

Country Honey Cake

Buy Fresh Buy Local Hampton Roads

Categories