Sweet Spiced Nuts

Westhampton Beach CSA Members doctored a recipe from the Food Network to create this delicious snack using our egg whites and Grill Rub. 

• 1 large Organic egg white
• 1/2 cup sugar
• Kosher salt
• 1-1/4 teaspoon Browder's Blend Grill Rub
• 1/2 teaspoon of cayenne
• 3 cups assorted mixed nuts
• 2 dashes Worcestershire sauce

Preheat the oven to 275. Line a large baking sheet with parchment paper.

Whisk the egg white with 1 tablespoon water in a large bowl until frothy. In a small bowl, combine the sugar, 1 1/2 teaspoons salt, the dry rub and cayenne. Toss the nuts in the egg white mixture, then stir in the sugar-spice mixture and Worcestershire sauce.
Spoon the nuts onto the prepared baking sheet in small clusters and bake until golden, 30 to 35 minutes. Cool completely, then break into pieces

Marie Mullen’s Pound Cake

Eileen Duffy, author of Behind the Bottle, shares her mother's recipe for a three egg Pound Cake with us. 

 

 

 

 

2 1/4 cups sifted flour

2 tablespoons wheat germ

2 cups sugar

1/2 teaspoon salt

1/2 teaspoon baking soda

1 cup softened butter

3 eggs

1 teaspoon lemon rind

1 teaspoon vanilla

Grease 10-inch tube pan. Bake 350 for 60-70 minutes.

Tuscan Lemon Chicken

Fire up the grill!!  Tuscan Lemon Chicken is perfect for summer dinners.  Marinate the chicken for at least 4 hours (or overnight) in olive oil, lemon juice, lemon zest, garlic and rosemary. Then, the trick to perfectly grilled chicken is to throw the whole chicken on the grill and put a weight on top. Because the chicken is slightly flattened, it cooks evenly, the skin comes out crispy, and the meat is unbelievably moist. All you need is a big salad and a chunk of good bread, and dinner is served!

Serves 2-3. 
    

1 3 ½-pound chicken, butterflied
Kosher salt
1/3 cup good olive oil
2 teaspoons grated lemon zest (2 lemons)
1/3 cup freshly squeezed lemon juice
1 tablespoon minced garlic (3 cloves)
1 tablespoon minced fresh rosemary leaves
Freshly ground black pepper
1 lemon, halved

Sprinkle the chicken with 1 teaspoon salt on each side. Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 2 teaspoon pepper in a small measuring cup. Place the chicken in a ceramic or glass dish just large enough to hold it flat. Pour the lemon marinade over the chicken, turning it in the dish. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. Turn the chicken two or three times while marinating.

When ready to grill, prepare a hot charcoal fire on one side of a grill (or turn a gas grill on low heat). Spread most of the coals across half of the grill. Place the chicken, skin side up, on the opposite side of the grill and place the dish you used for marinating on top of the chicken to weight it. Cook for 12 to 15 minutes, until the underside is golden brown. Turn the chicken skin side down, weight again with the dish, and cook for another 12 to 15 minutes, until the skin is golden brown and the chicken is cooked through. Place the lemon halves on the cool side of the grill, cut side down for the last 10 minute of cooking. Remove the chicken to a plate or cutting board, cover with aluminum foil, and allow to rest for 5 minutes. Cut in quarters, sprinkle with salt, and serve with the grilled lemon halves.

 

Copyright 2008, Barefoot Contessa Back to Basics by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved

10 ways to use bee pollen:

Note: You do not want to heat bee pollen because this will destroy all of its beneficial nutrients. To grind bee pollen you can use a mortar and pestle, or you can process it in a coffee/spice grinder.

1. Use granules as a topping over yogurt or cereal
2. Add ground bee pollen to cooling homemade granola while it is still moist and sticky.
3. Blend ground pollen or granules into a smoothie
4. Incorporate into raw protein bars, raw desserts or candies
5. Sprinkle granules directly over salad
6. Incorporate ground pollen into salad dressing such as a honey mustard
7. Sprinkle ground pollen over popcorn
8. Use granules as a garnish on top of dark chocolate
9. Use ground pollen as a coating for sugared almonds or hazelnuts
10. Toast whole wheat bread, smear with chocolate hazelnut spread and sprinkle with bee pollen granules.

Angel Food Cake

It's going to be 3 or 4 hours from the time you start before you can eat the cake so plan accordingly.

100 g cake flour (approx. 3/4 cup) 150 g + 150 g sugar  (approx. 2/3 c + 2/3 c) 480 g egg whites 1 tsp cream of tartar

1/4 tsp salt 1-1/2 tsp vanilla extract 1-1/2 tsp lemon juice 1/2 tsp almond extract

Equipment: Tube pan with removable bottom, large rubber spatula, whisk or electric mixer, sifter.

Note from #TheScratchiest: 480 grams of egg whites equates to the whites from a dozen large eggs. When I have recipes that use just yolks, I put the leftover egg whites in a container in the freezer. Since I never remember how many whites I've collected, I prefer to weigh them when needed. Weighing also makes it easier to have a mixture of whites from different sized eggs. Feel free to mix whites from chicken and duck eggs.

Preheat oven to 325F.

Sift all of the cake flour with 150 grams of the sugar and set aside. If you like, sift it more than once to get out any lumps and to thoroughly mix.

Combine lemon juice, vanilla and almond extract.

Using the tool of your choice (hand mixer, stand mixer or whisk), beat the egg whites until they start to froth. Add the cream of tartar and salt. Continue beating until the whites are billowing mounds and not yet soft peaks.

Continue beating the egg whites while gradually adding the 150 grams of sugar. When all of the sugar has been added and you have soft peaks, beat in the lemon juice, vanilla and almond extracts.

Using your spatula, fold in the cake four/sugar mixture. You want to keep the mix as light as you can so add the flour and sugar in two or three batches.

Scrape the batter into the tube pan. Bake for 50 to 60 minutes. The cake is done when the top springs back when pressed. Remove from oven and turn upside down to cool. Wait 2 to 3 hours before removing from pan.

Curried Egg Salad

For a quick appetizer or healthy snack, spread egg salad onto crackers and top with sliced cucumber.

Ingredients

• 4 hard-boiled eggs, peeled
• 1 teaspoon plain 2-percent-fat Greek yogurt
• 1/4 teaspoon extra virgin olive oil
• 2 teaspoons lemon juice, or to taste
• 1/2 teaspoon finely grated lemon zest
• 1/2 teaspoon sriracha, or to taste
• 1/4 teaspoon sherry vinegar, or to taste
• 1/3 teaspoon curry powder, or to taste
• Kosher salt

Preparation

In a mixing bowl, combine the eggs.

 

Using a fork, chop or lightly mash the eggs. Add the yogurt, olive oil, lemon juice, lemon zest, sriracha, sherry vinegar and curry powder. Season with a pinch of kosher salt.

 

Mix well and adjust seasonings as needed.

 

Makes about 1 cup.                   

Natural Dye-Colored Easter Eggs

For hard-cooked eggs: Add water to a large saucepan to a depth of 1 inch; set a large vegetable steamer in pan. Add 8 to 12 eggs to steamer. Bring water to a boil over medium-high heat. Steam eggs, covered, 16 minutes. Remove from heat. Place eggs in a large ice water–filled bowl for 3 minutes or until cooled.


For Blue Dye:
Roughly chop 1/2 head red cabbage. Combine cabbage with 4 cups cold water in a medium saucepan; bring to a boil. Reduce heat, and simmer 20 minutes. Strain liquid into a bowl; discard solids. Cool dye to room temperature. For each 1 cup of dye, add 1 tablespoon distilled vinegar and 1 tablespoon Fruit Fresh Produce Protector. Add eggs (make sure the dye fully covers the eggs), and refrigerate. Turn eggs occasionally to dye evenly. Let eggs stand 1 hour or up to overnight depending on desired hue. Blot eggs dry with paper towel.

For Red Dye:
Roughly chop 3 washed medium beets. Combine beets and 4 cups cold water in a medium saucepan; bring to a boil. Reduce heat, and simmer 20 minutes. Strain liquid into a bowl; reserve beets for another use. Cool dye to room temperature. For each 1 cup of dye, add 1 tablespoon distilled vinegar and 1 tablespoon Fruit Fresh Produce Protector. Add eggs (make sure the dye fully covers the eggs), and refrigerate. Turn eggs occasionally to dye evenly. Let eggs stand 1 hour or up to overnight depending on desired hue. Blot eggs dry with paper towel.

For Orange Dye:
Combine the skins of 5 to 6 medium onions and 4 cups cold water in a medium saucepan; bring to a boil. Reduce heat, and simmer 20 minutes. Strain liquid into a bowl; discard skins. Cool dye to room temperature. For each 1 cup of dye, add 1 tablespoon distilled vinegar. Add eggs (make sure the dye fully covers the eggs), and refrigerate. Turn eggs occasionally to dye evenly. Let eggs stand 20 minutes or up to overnight depending on desired hue. Blot eggs dry with paper towel.

For Yellow Dye:
Combine 1/4 cup turmeric and 4 cups cold water in a medium saucepan; bring to a boil. Reduce heat, and simmer 5 minutes. Cool dye to room temperature. For each 1 cup of dye, add 1 tablespoon distilled vinegar. Add eggs (make sure the dye fully covers the eggs), and refrigerate. Turn eggs occasionally to dye evenly. Let eggs stand 30 minutes or up to overnight depending on desired hue. Blot eggs dry with paper towel.