Specialty Food Magazine

OCT 2012

Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

Issue link: https://specialtyfoodmagazine.epubxp.com/i/83609

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Page 56 of 63

:JFME TDPOFT t 1SFQ UJNF Blueberry Lemon Scones Shelf life: best in 1 day NJOVUFT QMVT CBLJOH UJNF Scones are a favorite breakfast and afternoon tea indulgence, and these not- too-sweet ones should appeal to all pastry lovers. You can add lemon zest, minced candied ginger and a lemon glaze to Chealsea Conroy's recipe. Or modify the ingredients to suit your taste. These scones are delicious served warm with vegan buttery spread and preserves. 2 cups unbleached all-purpose flour ¹/3 cup firmly packed dark brown sugar Butternut Squash Ravioli with Roasted Red Pepper Cream Sauce :JFME DVQT TBVDF SBWJPMJ TFSWFT t 1SFQBSBUJPO UJNF ½ UP IPVST Shelf life: 1 week refrigerated; 2 to 3 months frozen Chealsea Conroy's deliciously full-flavored roasted red pepper cream sauce is made with cashew cream—soaked raw cashews pureed into a thick creamy liquid. With leftovers, make a creamy, garlicky-herbaceous green goddess salad dressing or an Asian sauce for cellophane noodles with tofu and veg- gies. The cashew cream can be made ahead and kept in the refrigerator for a couple of days. 1 cup whole raw cashews 4 to 5 large red bell peppers (about 2½ pounds) ¼ cup extra-virgin olive oil 1 cup fresh basil leaves, plus extra leaves for garnish 2 to 3 tablespoons minced garlic 2 to 3 tablespoons Earth Balance or other vegan buttery spread 2 teaspoons nutritional yeast (cheese substitute) or to taste ½ teaspoon brown rice vinegar or to taste ¼ teaspoon agave syrup or to taste salt and freshly ground black pepper 1 (16-ounce) package frozen butternut squash ravioli 1. In a bowl, add cashews and pour boiling water to cover. Cover the bowl and set aside until softened, at least 1 hour. 2. Meanwhile, line a baking tray with foil. Turn on the broiler. Brush peppers lightly with oil and broil them close to the heat. Rotate to char peppers on all sides. 3. Remove and transfer the peppers and any juices in the pan to a large bowl and cover with plastic wrap until they are cool enough to handle, about 20 minutes. Remove the stems and seeds and peel. Slit each pepper open and remove the ribs and any seeds that remain. Cut into strips. 4. In a very large skillet over medium, heat the oil. Add the basil, garlic and peppers and saute for 8 to 10 minutes, stirring often. 5. Drain the cashews, rinse under cold water, and transfer them to an electric blender. Add ¾ inch of water and puree for several minutes on high until the mixture is completely smooth and the consistency of half-and-half, add- ing water if needed. If not fully smooth, strain the cream. Otherwise scrape the mixture into a measuring cup (you should have about 1½ cups). 6. Transfer the pepper mixture to the blender without rinsing the jar and puree until smooth. Return the puree to the skillet and heat over medium-low. Stir in 1 cup of the cashew cream. Once the mixture starts to thicken, add the buttery spread and stir until melted. If the mixture gets too thick, thin it out with a little vegetable broth or water. 7. Add nutritional yeast to the mixture. Add vinegar and agave, a little at a time, to taste. Season with salt and pepper. 8. Cook the ravioli according to package instructions. Serve with red pepper sauce. Garnish with whole or shredded basil leaves. NUTRITIONAL DATA (per serving): Calories: 430; Cholesterol: 0 mg; Sodium: 150 mg; Fat: 26 g; Dietary Fiber 8 g 54 ❘ SPECIALTY FOOD MAGAZINE ❘ specialtyfood.com 2 tablespoons turbinado sugar 1 tablespoon baking powder ½ teaspoon salt zest of 1 lemon 6 tablespoons vegan shortening 1 cup fresh blueberries ¼ cup finely chopped sulfur-free candied ginger ¾ cup almond milk 3 tablespoons Let's Do Organic creamed coconut or coconut milk fat (use the thick cream at the top of the can) 2 teaspoons Egg Replacer mixed with 2 tablespoons warm water ¹/3 cup confectioners' sugar, sifted 1 tablespoon lemon juice 1. Heat the oven to 375 F. Line a baking sheet with parchment paper. 2. In a large bowl, combine the flour, sugars, baking powder, salt and lemon zest. Add the shortening and cut in with a pastry cutter. Add the blueberries and ginger and toss to mix. 3. In a separate bowl, whisk together the almond milk, coconut milk fat and diluted Egg Replacer. Slowly pour the liquid into the dry ingredients and stir with a silicone scraper until the mixture comes together. Knead 3 or 4 times to make a dough. Don't overmix. 4. Divide the dough in half. On a floured board, shape each half into a 6-inch SPVOE BOE DVU FBDI JOUP XFEHFT 1MBDF PO UIF CBLJOH TIFFU BOE CBLF for about 25 minutes until lightly colored on the edges. 5. While the scones bake, in a small bowl, whisk the lemon juice into the confectioners' sugar until smooth. When the scones are baked, brush the tops with the lemon glaze and serve. NUTRITIONAL DATA (per scone): Calories: 210; Cholesterol: 0 mg; Sodium: 120 mg; Fat: 8 g; Dietary Fiber: 1 g

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