3 cups fresh corn kernels
2 medium sized yellow pepper
4 large yellow beefsteak tomatoes
2 shallots, peeled chopped
½ cup sherry vinegar
4 Tbsp. extra virgin olive oil
kosher salt, to taste
Cut the corn kernels off the cob. Deseed the peppers and quarter. Quarter the tomatoes. In a blender, pulse in small batches to combine the corn, tomatoes, peppers, shallots and vinegar. With the blender running, add the olive oil in a slow steady stream through the opening in the blender lid until the soup has a smooth consistency. Served chilled.
Summer Jersey Caprese Salad
4- 2ounce balls of Fresh Buffala Mozzarella
2 Easter egg radishes, thinly sliced
2 large Jersey tomatoes, sliced
8 grape tomatoes, halved
8 cherry tomatoes, halved
3oz garlic scapes, blanched and sliced
4oz English cucumbers, sliced
4oz lemon cumbers wedges
8 leaves of fresh basil
¼ cup white balsamic vinegar
½ cup extra virgin olive oil
1 tsp mustard
Salt and pepper
Slowly whisk the olive oil into the vinegar and mustard. Season the vinaigrette with salt and pepper to taste.
Place the radishes, tomatoes, garlic scapes, and cucumber in a bowl and dress with 2 Tbsp. of the Balsamic vinaigrette.
Plate the salad with a ball of mozzarella per serving.
Day Boat Fish Tacos
12 oz fresh day boat white fish, such as Tile Fish, portioned into 8 – 1.5 oz strips
OR 12 oz. Shibumi Farm oyster mushrooms
½ cup evoo
¼ cup lime juice
zest of 2 limes
¼ cup cilantro
1/Tbsp chili powder
Kosher salt and freshly ground black pepper, to taste
8 flour tortillas
2 cups green cabbage, shredded
2 cups red cabbage shredded
3 tricolor carrots, julienned
6 radishes, julienned
extra virgin olive oil
¼ cup lime juice
salt and pepper
1 jalapeno pepper
2 Tbsp water
2 Tbsp white balsamic vinegar
2 Tbsp granulated sugar.
Cut the jalepeno into rounds and put in a small bowl. Heat the water vinegar and sugar to dissolve sugar. Pour over the jalapeños. Allow to cool completely.
Spring Onion Crème
1 bunch spring onion tops or Terhune scallions, charred on the grill
1 bunch garlic scapes or 3 garlic cloves wrapped in a tin foil packet, charred on the grill, divided
2 cups sour cream
extra virgin olive oil
salt and pepper
In a food processor, blend the charred onions and scapes or 2 cloves grilled garlic, with a little olive oil to make a smooth puree. Season with salt and pepper and fold into sour cream.
Preheat a charcoal or gas grill.
In a bowl marinate the fish with the olive oil, lime juice, zest, cilantro, chile powder, salt and pepper. Cover with plastic wrap and refrigerate for a half hour.
Prepare the slaw, pickled jalapeño and crème recipes. Refrigerate until you are ready to serve.
Wrap tortillas in tin foil. Warm them in a 300 degree oven for 5-6 minutes.
Lightly oil the grill grates. Cook the fish 1-2 minutes per side.
Assemble tacos with fish on top of the warmed tortilla, then the slaw and some crème on top. Garnish with pickled jalapeno.
Side of Terhune Sweet Corn “Mexican style”
4 ears or corn, boiled or grilled
1 cup mayonnaise
1 clov garlic, grilled
-1/4 cup cotija cheese or parmesan cheese
-1/4 cup cilantro leaves
– red chili powder to taste
-4 wedges of lime
Smear mayonnaise on corn, sprinkle with cilantro, cotija cheese, and chili powder on top to taste. Serve with a lime wedge
3 cups all purpose flour
1 tsp kosher salt
1 tsp. baking powder
¼ tsp. baking soda
1cup vegetable oil
2 ¾ cup granulated sugar
1 Tbsp. vanilla extract
2 cups zucchini, shredded
1 pint blueberries
Preheat the oven to 325 degrees F.
In a bowl whisk together the flour, salt, baking powder and baking soda.
In another large bowl, whisk together the sugar, vanilla, eggs and oil. Fold in the shredded zucchini until combined.
In three additions, whisk the flour mix into the wet ingredients. Fold in the blueberries.
Spray and flour a bundt mold or 9” cake pan and pour the batter in. Bake for 20 minutes. Then rotate the pan and bake for another 15 minutes. Let the cake cool completely before removing from the molds.
Lemon Vanilla Syrup
2 cups granulated sugar
1 cup water
2 vanilla beans
3 lemons, zested
In a small sauce pan, combine the sugar water, vanilla beans and lemon zest. Bring to a boil. Make sure to stir every so often. Pour into a heat proof container to cool to room temperature.
Candied Lemon Rounds
3 lemons (thinly sliced with the seeds removed)
3 cups granulated sugar
3 cups water
Preheat the oven to 275 degrees F.
In a small sauce pan, bring the water and sugar to a boil.
In a 13×9 pan, layer the lemon rounds to slightly overlap like shingles. Slowly pour the sugar water over the lemons, making sure they don’t lose formation to much.
Place a piece of parchment right on top of the lemons and cover the pan with foil.
Bake the lemons for 1 hour. Let them sit at room temperature to cool down and then store in the fridge with some of the liquid.
Assemble the Dessert Cut the cake to your desired size. Drizzle the lemon vanilla syrup on top along with some fresh blueberries. Finish by adding the candied lemon rounds.
It is that time of the year again when Sustainable Lawrence is working on this year Fun(d)raiser “FARM TO TABLE”. Please SAVE THE DAY: Thursday, July 21st, 2016 at 5:30 pm at Terhune Orchards at 330 Cold Soil Road, Princeton, NJ 08540. Payment can be made through the Paypal buttons below.
Cocktail and Hors d’oeuvres Hour
Gazpacho Shooters with whipped Terra Momo Olive Oil
Huacatay marinated Dutch heart Anticucho with parsley sauce
Tempura fried zucchini blossoms sheep ricotta, tomato and spring onion coulis
Figs wrapped with Prosciutto
Cold corn gazpacho shooters
Watermelon cups and melon salsa
Peach Wine Slushie
(High West Peach Vodka, Titos organic vodka Terhune peach puree and Just Peachy peach wine)
Terhune Orchard Sangria
Summer Jersey Caprese salad
Wine pairing: Farmhouse White
Grilled Jersey Day Boat Golden Tile Fish Taco
Shibumi Farm Oyster Mushroom Taco
with Cabbage and Tricolored Carrot Slaw, Charred Spring Onion Crema
Terhune Sweet Corn “Mexican style”
Wine pairing: Vidal Blanc
Dry Aged PA/NY Sirloin Rosemary garlic crust, Peperonata, Jimmy Nardello Peppers, Smoked Blue cheese Mousse
Wine pairing: Chambourcin
Bourbon Brined Quail ‘Al Mattone’ Yellow Corn Spoonbread, smoked buttermilk corn Puree, Jersey Peach and Corn Salsa, Charred Peach Barbeque Glaze, Blistered Shishito Pepper
Wine pairing: Barn Red
Blueberry Zucchini Cake with Lemon Syrup, Terhune Blueberries, Candied Lemon Rounds
Wine pairing: Blossom White
Payment for an individual