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Lexington Farmers' Market Recipes
All
original recipes provided here are courtesy and copyright
Chef Liza Connolly and the Lexington Farmers' Market
July 25, 2006
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Mozzarella
Bar
and
Jalapeño Peppers Appetizer
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* denotes
ingredient usually available (in season) at the Lexington Farmers' Market
Mozzarella
Bar
"When
in Rome...There is such a thing as a "Mozzarella Bar" in Rome. Set up
your own mozzarella bar at your next party."
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*1
lb. Fiore Di Nonno fresh mozzarella, cut into bite-sized
pieces |
*1
container each of the following Sassy River Sauces:
Muffalata, Black Olive Tapenade, Basil Pesto |
Pour sauces into individual serving bowls and have toothpicks available
so mozzarella can be dipped into a sauce.
Another option is to serve small toasted slices of baguette
("crostini") so guests can make their own "bruschettta"
(Mozzarella on top of crostini with their choice of topping).
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Goat
Cheese-filled Jalapeño Peppers Roasted in Salsa Appetizer
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*10-12
Jalapeno peppers
*10
oz. Crystal Brook Farm goat cheese, room temperature
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1 egg
Kosher salt and pepper, to taste
*1 Tbs. fresh cilantro,
chopped
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To remove skins of jalapenos, place peppers on open flame of stove.
Using tongs continue to turn peppers
to blacken all sides. Be
careful not to over-blacken because the meat of the jalapeno will become
to thin to stuff. Place
toasted peppers in a bowl with a tightly sealed lid.
Allow peppers to rest for 5 minutes.
The steam accumulating in bowl, helps the skin separate from the
pepper. Remove lid and peel
off burnt skins, rinsing as necessary.
Cut off stems of peppers. to
remove seeds, gently insert knife into pepper and scrape around the
sides. The seeds are HOT.
Allow water to run into pepper to free loosen seeds.
Set aside prepared peppers.
In a small
bowl mix together goat cheese seasoned with salt, pepper and cilantro.
Taste to adjust seasoning; then, add 1 beaten egg.
Mix thoroughly. Put
cheese mixture into a pastry bag, or plastic sandwich bag.
Squeeze filling to get it into the bottom or corner of the bag.
Cut off corner of bag. Place
tip of bag into pepper and squeeze to fill.
If pepper rips don't worry, continue to fill.
Pour 1/2 jar of mild salsa (or make your own) into an oven proof
casserole and lay peppers on top. Bake
at 350^ for 20 minutes.
NOTE:
Wash hands thoroughly as your skin will have picked up the heat from the
peppers.
Serving
suggestions: use as an appetizer or float on top of corn chowder or a
bowl of chili.
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