Chapel Hill Creamery Quiche

From the kitchen of Herons at The Umstead Hotel & Spa Executive Chef Scott Crawford of Herons at The Umstead Hotel & Spa recently prepared this delicious dish at the Western Wake Farmers’ Market, using fresh ingredients available from Chapel Hill Creamery. Makes 1 quiche.

Ingredients

• 8 farm eggs
• 1 quart heavy cream
• 1 cup Chapel Hill Creamery crumbled Smoked Farmers Cheese
• 1 cup Chapel Hill Creamery Country Sausage
• 1 8" pie crust (frozen works just fine)

Method

Cook the pie crust in a 350° F oven until it is golden brown. Allow the crust to fully cool before adding the custard base. Cook the country sausage in a pan until it is fully cooked and crumbled. Crumble the cheese into small pieces and hold on one side. In a medium pot heat the heavy cream until steam starts coming from the cream. In a separate bowl, whisk the eggs until the whites and yolks are completely combined. Using a ladle, start slowly ladling the warm cream into the eggs whilst mixing continuously. Once all the cream is mixed into the eggs the mixture is ready to be poured into the cooked pie shell.
Before you add the custard mixture, scatter the cheese and sausage in the tart shell, filling the tart shell almost completely. Bake the quiche in a 350 F oven for 30 minutes until the custard completely sets.Allow the quiche to cook before slicing. Quiche is best served warm.

It's BERRY DAY!

There are hundreds of types of berries that grow around the world. Berries are a delicious summer treat that are packed with vitamins, fiber and cancer-fighting antioxidants. Try these delicious recipes featuring farmers' market berries!

Strawberry Sorbet

Ingredients:

• 1 lb. strawberries, washed, hulled, and chopped
• ¾ c. sugar
• 1 tsp. lemon juice
• Pinch of salt

Directions

1. Combine sugar with chopped strawberries and stir until sugar begins to dissolve. Allow to stand for about an hour, stirring frequently.
2. Add lemon juice and salt. Blend strawberries in your blender and then freeze according to your ice cream manufacturer’s instructions. Place in a freezer-safe container and freeze 1-2 additional hours.

Fresh-Raspberry Gelatin

Ingredients

• ¾ cup sugar
• ¾ cup water
• ½ bunch fresh mint, leaves removed from stems, rinsed well (about ½cup)
• ½ cup white grape juice
• 1 tablespoon freshly squeezed lime juice
• 1 ½ teaspoons unflavored gelatin (½ envelope)
• 1 six-ounce container fresh raspberries, rinsed

Directions

1. Place a medium saucepan over high heat. Add sugar, the water, and mint, and bring to a boil. Reduce heat to medium; simmer 2 minutes, swirling pan to dissolve sugar. Strain mixture through a fine mesh sieve into a small bowl; discard mint.
2. Combine grape juice, lime juice, and gelatin in a medium heatproof bowl set over a pan of simmering water, and stir until gelatin is dissolved. Remove bowl from heat; add mint syrup and berries, stirring with a wooden spoon to break some berries into pieces. Divide mixture among four 6-ounce ramekins. Cover with plastic; refrigerate until firm, at least 4 hours and up to 2 days.

Blueberry-Beef Burgers

Ingredients

• 2 slices whole wheat bread, torn into pieces
• ¹⁄₃ cup fresh blueberries
• 1 tablespoon balsamic vinegar
• 2 teaspoons Dijon mustard
• 1 teaspoon Worcestershire sauce
• 2 cloves garlic, minced
• ¼ teaspoon salt, or to taste
• Freshly ground pepper, to taste
• 12 ounces ground beef

Directions:

1. Place bread in a food processor and pulse into fine crumbs. Transfer to a large bowl.
2. Add blueberries, vinegar, mustard, Worcestershire, garlic, salt and pepper to the food processor; process until pureed. Scrape into the bowl with the breadcrumbs. Add ground beef and mix well with a potato masher. Divide the mixture into four equal portions; form into ½-inch-thick patties, about 4 inches in diameter.
3. Meanwhile, preheat broiler or heat an indoor or outdoor grill to medium-high. If using the broiler, coat a broiler pan with cooking spray. If using a grill, oil the grill rack by rubbing it with an oil-soaked paper towel. Cook patties until browned and no longer pink in the center, 4 to 5 minutes per side. An instant-read thermometer inserted in the center should register 160°F. Serve immediately, with or without rolls and toppings.

Whole Wheat Blueberry Bars

Ingredients:

Crust

• 1 ¹⁄₃cups plus about 3 tablespoons whole wheat pastry flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup packed light brown sugar
• 2 tablespoons butter, softened
• 2 tablespoons canola oil
• 1 large egg
• 1 teaspoon vanilla extract

Blueberry Filling

• ½ cup granulated sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon freshly grated lemon zest
• 2 cups fresh blueberries
• 1 tablespoon lemon juice
• Confectioners' sugar for dusting (optional)

Preparation:

1. To make crust: Preheat oven to 350° F. Coat an 8-by-12-inch baking dish with nonstick cooking spray.
2. Whisk together 1 ¹⁄₃cups whole-wheat pastry flour, baking powder, baking soda and salt in a large bowl. Beat together brown sugar, butter, oil, egg and vanilla in another large bowl with an electric mixer on high speed until smooth, making sure no lumps of brown sugar remain, about 1 minute. Add the dry ingredients and stir with a wooden spoon until well blended. (The dough will be quite firm.)
3. Transfer two-thirds of the dough to the prepared baking dish; cover the dough with a piece of plastic wrap and use it to press the dough into the bottom of the dish in an even layer. Remove the plastic wrap. Bake until puffed and golden, about 15 minutes.
4. To make the topping: Gradually work enough of the remaining 3 tablespoons whole-wheat pastry flour into the remaining dough using your fingertips, until it resembles coarse crumbs.
5. To make filling: Stir together sugar, all-purpose flour and lemon zest in a small bowl.
6. Combine blueberries and lemon juice in a medium saucepan; cook, stirring, over medium heat until the berries begin to exude juice. Add the sugar mixture and stir until the filling reaches a simmer and thickens.
7. Push down the higher outside edges of the baked crust with a wooden spoon; pour the hot filling over it and spread all the way to the sides of the dish. Sprinkle the crumb topping over the top. Bake until the topping is golden, 15 to 20 minutes longer.
8. Transfer the baking dish to a rack and let cool, covered with a kitchen towel to soften the crumbs slightly. Cut into 15 bars. Dust lightly with confectioners' sugar if using. Store at room temperature in an airtight container.