Hey friend, in today's video we will be using and preserving the first garden harvest of the year! Recipes featuring strawberries, raspberries, rhubarb and asparagus are on the menu. They are good ones so come along and enjoy!
Thanks for hanging out,
Kelsey
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Today's Recipes:
Rhubarb Scones:
1 cup chopped rhubarb
1/2 cup sugar
2 1/4 cups AP Flour
1 Tbsp Baking Powder
1/2 tsp salt
1 tsp vanilla
8 Tbsp cold butter, cubed
1/2 cup buttermilk or heavy cream
Bake at 375 for 15-20 minutes
Raspberry Rhubarb Galette
Pastry
1 cup AP Flour
1/8 cup sugar
1/4 tsp salt
1 stick cold butter, cubed
2-4 tbsp cold water
Filling
1/4 cup arrowroot powder or cornstarch mixed with 3 tbsp water, set aside
Combine
4 cups sliced rhubarb
8 oz raspberries
2/3 sugar
1/4 cup orange juice
heat over med heat for 5 minutes, add cornstarch slurry and bring to a boil. cool before assembling galette.
Roll dough into a 14 inch circle, spread filling leaving 1.5 inches around the edge. Fold in edges, brush with egg wash and bake at 425 for 20-25 minutes.
Honeyed Strawberry Rhubarb Jam
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This varies slightly from the recipe in the book.
Cream of Asparagus
2 Tbsp Butter
1/2 cup sliced leeks
3 stalks sliced celery
1 tsp minced garlic
Sauté with butter for 5 minutes
Roast 2 lbs. of asparagus in the oven with olive oil and salt (15 minutes)
Add 1 large potato peeled and diced to other veggies along with 4 cups chicken broth, add roasted asparagus and boil for 10-15 minutes until potato is fork tender.
remove from heat, season with Italian blend, salt and pepper and add 1/2 cup heavy cream.
immersion blend and enjoy!
Asparagus + Leek Frittata
12 eggs
1/4 cup heavy cream
Salt and Pepper
2 Tbsp Chives
1/2 cup parmesan cheese
1/2 cup feta cheese
2 cups chopped asparagus
1/2 cup leeks
Saute for 15 minutes or until asparagus is almost done
Combine everything and pour into greased 9x13 pan, bake at 350 for 20 minutes or until eggs are set.