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Life is too short to eat bad food! Sharing great recipes, farm life, stories and photography from our Northern California dairy farm.

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May 6, 2015

Mother's Day ~ from Brunch to Cocktail Hour




Mother's Day!  For ideas from brunch time to cocktail hour, these recipes will cover the entire day.

Gather your little kitchen helpers and recreate the perfect dish with several delicious (and easy) recipes to choose from, provided byCarrington Farms, Colman’s MustardGaeaand Sparkling Ice.




Carrington Farms: Apple Flaxseed Muffins

Ingredients:
•                     11/4 cup Carrington Farms milled flaxseed
•                     2 teaspoons baking powder
•                     1 tablespoon cinnamon
•                     1 teaspoon nutmeg
•                     1/2 teaspoon salt
•                     3/4 cup granulated sugar
•                     4 large eggs
•                     1/4 cup canola oil
•                     1/2 cup water
•                     1 tablespoon vanilla extract
•                     1 medium apple, finely chopped
•                     1/2 cup chopped pecans (optional)

Directions:
  1. Preheat oven to 350 F. Lightly grease a 12-muffin tin.

  1. Mix first 6 ingredients together in a large mixing bowl. Add remaining ingredients.

  1. Let batter stand 10 minutes, then put into the muffin pan and bake for about 16 to 18 minutes until toothpick comes out clean and muffins just barely start to pull away from the sides of the tin.

Prep: 20 minutes
Cook: 18 minutes
Yield: 12 servings


Colman’s Mustard: Coconut-Almond Shrimp with Marmalade-Mustard Dipping Sauce
Serves: 8

Dipping Sauce ingredients
•        1 cup orange marmalade 
•        3 tbsp. seasoned rice vinegar
•        2 tbsp. Colman’s Original Prepared Mustard
•        2 tsp. grated peeled fresh ginger
•        1 tsp. curry powder

Coconut Shrimp ingredients
•        1 (7-ounce) bag sweetened flaked coconut
•        1 ½  cups almond meal (or almond flour)
•        2 large eggs, lightly beaten
•        1 tbsp. Colman’s Original Prepared Mustard
•        1/2 teaspoon salt
•        1 pound large shrimp, peeled, deveined, and butterflied, tails left on (40 – 45 count)
•        Vegetable oil for frying
•        Bamboo skewers

Preparation
  1. To make the dipping sauce, whisk together the marmalade, vinegar, mustard, ginger, and curry powder in a small bowl; set aside.  
  2. To make the shrimp, pulse the coconut in a food processor until coarsely chopped. Transfer to a pie plate with the almond meal. Whisk together the eggs, Colman’s Original Prepared Mustard, and salt in a medium bowl. Add the shrimp to the egg mixture, tossing to coat. Lift the shrimp, a few pieces at a time, from the egg mixture, letting the excess dip off the shrimp, then coat in the coconut mixture, pressing to adhere.
  3. Heat 3-inches of oil in a heavy 4-quart saucepan over medium heat until the temperature reaches 375°F on a deep-fat thermometer (or heat oil in a deep-fat fryer set at 370°F.).
  4. Working in batches, drop the shrimp into the oil. Cook, turning occasionally, until the shrimp are golden brown, 2 – 3 minutes per batch. Thread onto bamboo skewers. Transfer to a platter, Serve with the dipping sauce. 


Gaea: Arugula Salad

preparation time 20 minutes
• 6-8 servings

1 bunch arugula stems cut off and discarded, leaves coarsely chopped
1 medium red onion, halved and sliced
10 Gaea sundried tomatoes, halved
8 thin rounds of salami Lefkadas or any other peppery salami, trimmed and halved
10 Gaea Green Halkidiki olives whole or pitted

For the dressing
1/3 cup Gaea DOP Sitia, Crete extra virgin olive oil
3 Tbsp. red wine vinegar
1 Tbsp. Greek thyme or mountain honey
1 Tbsp. grainy Dijon mustard
Salt and freshly ground black pepper to taste

Wash and spin the arugula dry in a salad spinner. Place in a medium serving bowl. Place the onion on top, then the sun dried tomatoes. Place the salami halves decoratively around the salad. Top with the olives. Whisk together the olive oil, vinegar, honey, mustard, salt, and pepper. Dress and mix the salad and serve immediately.


Sparkling Ice: Grapefruit Jalapeno Martini

Ingredients
  • 3 oz.  Grapefruit Sparkling ICE
  • 1 ½ oz.  vodka
  • 1 oz. lime juice
  • Lime wedge
  • Sliced fresh jalapeño
  • Chili salt for rim of glass (Kosher salt mixed with chili powder)

Directions
  1. Use a lime wedge to rub the entire rim of a chilled martini glass, and dip into chili salt mixture. 
  2. Combine vodka and jalapeno slices with ice in a shaker.
  3. Strain and pour into the chilled martini glass.
  4. Top with Grapefruit Sparkling ICE. 
  5. Garnish with a few Jalapeno slices. 
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