 |
What's New? |
|
What's New? |
More tasty ideas for using our products! We recently were lucky enough to have a breakfast prepared for us by Jacquie Honea from Jacquie Caters! in Traverse City, Michigan. She prepared many delicious dishes that featured our products. Just look at this plate full of wonderful food! Everything tasted as good as it looks. The recipes are below.
 |
On the menu: Sun Dried Tomato and Red pepper scrambled eggs topped with Papaya and Apricot Salsa Verde, dried strawberry and ricotta filled cornmeal crepes topped with blueberry sauce and scones spread with rich fig butter. Delicious!
Featured Recipes:
Sun-dried Tomato and Red Pepper Scrambled Eggs
Papaya and Apricot Salsa Verde
Cornmeal Crepes
Strawberry and Ricotta filling
Dried Blueberry sauceSun-dried Tomato and Red Pepper Scrambled Eggs
Ingredients:
1 dozen eggs, slightly beaten 1 cup Heavy cream 1 bunch Green Onion tops, finely sliced 1 pkg. (3 oz) GLIT Sun Dried Red Peppers, diced* 1 pkg. (3.5 oz) GLIT Sun Dried Tomatoes, diced* 1 cup Shredded Cheddar Cheese Salt and pepper
Preheat oven to 375 degrees. Slightly beat the eggs, add the heavy cream and mix thoroughly. Stir in the green onion tops, red peppers and tomatoes. Pour into a greased 9 x 13 inch baking dish. Bake until eggs are set, about 40 minutes. Garnish with shredded cheese. Great with GLIT Papaya and Apricot Salsa Verde. Makes 8 servings.*The sundried peppers and tomatoes can easily be diced in a food processor or with scissors.
return to top
Papaya and Apricot Salsa Verde
Ingredients:
12 medium Tomatillos (about 1 lb.) 1 cup Great Lake's Dried Papaya 1 cup Great Lake's Turkish Dried Apricots 1/2 cup Chicken Stock 2 cloves Garlic 2 Jalapenos, seeded* 1 tsp Sugar 1 tsp Fresh Lime Juice 1/2 cup Fresh Cilantro** salt and pepper
Coarsely chop the dried papaya and apricots in the bowl of a food processor. Remove the dry paper-like covering from the tomatillos. Rinse the tomatillos with warm water. Place them into the food processor bowl with the dried fruit and chop slightly. Add the chicken stock, garlic and jalapenos. Process by pulsing. Add the sugar, lime juice and cilantro. Process by pulsing. Add salt and pepper to your taste.
* The seeds of the jalapeno determine the "hot" of the salsa.
** Use only the leaves of the cilantro stem.
Adaptation from Stephen Pyles recipe. Star Canyon Restaurant in Dallas, TX.
return to top
Cornmeal Crepes
Ingredients:
3 Large eggs 1 1/2 cups Milk 2/3 cups Unbleached flour 1/3 cup Yellow or White Cornmeal 1 Tbls Sugar 1/4 tsp Salt 1 Tbls Unsalted butter
Puree all ingredients except the butter in a blender or food processor. Add butter and puree again. Let sit at room temperature for 30 minutes or overnight in the refrigerator.
Heat an 8 or 9 inch non-stick skillet over medium heat. Rub a small amount of butter in the pan, then ladle a scoop of batter into the pan. Immediately twirl the pan to spread the batter evenly, then pour off the excess: from the time the batter hits the pan until the time you pour off the excess, no more than 3 to 5 minutes should pass.Cook the crepe on the first side for 45 to 60 seconds, flip the crepe and cook on the other side for about 30 seconds. Slide the crepe out of the pan onto a baking sheet lined with wax paper. Continue cooking crepes, brushing the pan with butter after every other crepe. Place a piece of wax paper between crepes. The crepes can be used right away or cooled, covered and refrigerated overnight or frozen for several weeks. Roll crepes around Thai strawberry ricotta filling and top with blueberry sauce.
return to top
Thai Strawberry Ricotta Filling
Ingredients:
1 pound Ricotta Cheese 1/4 cup Powdered Sugar 1 tsp Vanilla 1/2 tsp Cinnamon 4 oz Great Lakes' Thai Dried Strawberries
Whip the ricotta cheese in large mixing bowl. Gradually add the powdered sugar, vanilla, cinnamon and slightly chopped strawberries. Refrigerate this mixture overnight.
return to top
Blueberry Sauce
Ingredients:
4 ounces Great Lake's Dried Blueberries 1 cup water Zest of 1/2 lime 1/2 cup water 1 tsp Cornstarch (plus 2 Tbls water)
Simmer blueberries with 1 cup of water until reconstituted (about 15 minutes). Add lime zest and 1/2 cup water and return to simmer. Thicken with cornstarch and water paste. Serve warm or cool.
return to top