Avanti Cafe Musings: golden delicious apple

Thursday, May 5, 2016

Golden Peach Matzo Brei :: Chef Mark Cleveland @ Hungry Harvest ::

Difficulty: Easy

Time: 25 mins

Servings: 4

Peaches release their full flavor when just slightly warmed in this sweet version of the classic Ashkenazi comfort food Matzo Brei. Have it for brunch or dessert. You can find Matzo everywhere. They come whole wheat & organic too. We flavored our blackberry compote w/ the flavors of date molasses & orange blossom water from Alwadi-alakhdar.

Amount	Measure	Ingredient	Prep Method
2	Medium	Grapefruits	Juice & zest, divided use
1/4	Cup	Date molasses	Or honey, pomegranate molasses
1/4	Teaspoon	Orange blossom water	Or rose water, opt
1	Pint	Black berries

Ribbon zest one grapefruit. Microplane zest the other. Then summon the courage to supreme one of them.

Reserve the supremes to garnish the finished Matzo Brei. You can find many how to supreme videos online.

Make the compote. Combine blackberries, honey or molasses, ribbon zest, juice from one grapefruit & rose or orange water. Stir to combine. Chill.

Prep out all the fruits.

2	Tablespoons	Coconut oil	Or organic unsalted butter
1/4	Teaspoon	Sea salt
1	Large	Carrot	Grated
2	Large	Golden apples	Diced

Heat the coconut oil or butter over medium heat w/ the grated carrots & salt. When the carrots wilt, about 2 or 3 mins, add in the apples and sauté until tender.

2-3	Sheets	Matzos	Large crumble
3	Large	Eggs	Organic
1/4-1/2	Cup	Brown sugar	Less is more!
1	Teaspoon	vanilla

Meanwhile, break the matzo into large chunks, place into a colander in a large bowl & cover w/ hottest tap water for 30 seconds. Drain & combine w/ eggs, vanilla and brown sugar. Using coconut oil results in a flavorful dairy free dish.

2-3

Medium

Peaches

sliced

Stir into the apple mixture & fry over medium heat until golden on the bottom, about 4 mins.

Use a spatula to turn over in large chunks.

Sprinkle the peaches & fine grapefruit zest on top and cook until the bottom is golden, about 3 or 4 more mins.

Transfer to a serving plate, add grapefruit supremes, mint & serve w/ black berry compote. Serve w/ yogurt, sour cream, crème fraiche or ice cream if you’d like.

Visit the Hungry Harvest recipe page for a Savory Matzo Brei recipe this week too. Note that the sweet version is cooked over medium heat as the brown and fruit sugars can burn if the flame is too high. Master Matzo Brei & you’ll be inspired to create infinite flavor variations of this joyful dish.

Eating Healthy & Delicious is a Win Win Win Situation!

Eat, Live & Party Well

Blog post by Chef Mark Cleveland

Chef Mark Cleveland has joined the team of Hungry Harvest creating recipe & culinary content for success in the kitchen with the amazing produce in each weekly Hungry Harvest box. Visit www.hungryharvest.net/recipes/ for recipes, photos & More! Follow HungryHarvest and ChefMarkCleveland on Instagram

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Sunday, April 24, 2016

Coconut Mango Rice Pudding :: Chef Mark Cleveland @ Hungry Harvest ::

Difficulty: Easy

Time: 30 mins,

Servings: 2 1/2 quarts

The flavors of this week’s golden toned fruit sings in a brown rice pudding sweetened w/ honey & enriched w/ coconut milk. This is a dessert that is guilt free, kid friendly & a beauty to behold

Amount	Measure	Ingredient	Prep Method
1	Can	Coconut milk
1/2	Cup	Water
1/4	Teaspoon	Sea salt
1/2	Teaspoon	Favorite sweet spices	Cinnamon, cloves, cardamom, nutmeg, allspice, etc
1/2	Cup	Honey	Or Coconut Nectar

Put the coconut milk into a small saucepan over medium high heat. Rinse out the can w/ 1/2 Cup water and add to the pan. Add the salt, spices (I used 1/4 Tsp pumpkin pie spice & 1/8 Tsp each nutmeg & cardamom), honey or favorite sweetener. Cover and bring to a simmer while you peel and dice the fruit.

1 ~ 2	Medium	Yellow Ataulfo Mango
2	Medium	Golden apples
3 ~ 4	Medium	Apricots	About 1 cup
2	Medium	White peaches
1	Quart	Brown rice	Organic, cooked
1	Large	Citrus fruit	Juice & zest

When the coconut milk is simmering add 1 Quart Brown Rice, fully cooked. I used a 60/40 mix of organic sweet brown rice & short grain brown rice. Sweet brown rice is also called glutinous rice. It’s particularly good in dessert preparations.

Stir to incorporate the liquid into the rice. Add in all the diced fruit and the citrus juice and zest. I used a large golden nugget tangerine.

Stir well, cover and set a timer for 15 mins. Check it and when the fruit is as tender as you wish & the sauce is thickened it’s ready to eat. It’s great served w/ ice cream. You can substitute dried apricots if you wish. I like to soak them in green tea, orange juice or sweet marsala to plump them up.

If you’re cooking up rice, make extra. It freezes well in quart freezer bags. I cooked mine plain so I could sweeten it for this rice pudding and used some extra for my chili & soup recipes this week too. You can find organic brown rice fully cooked in most grocery stores.