Recipes from the Market Table by Pascale Beale
Winter
Savory
Roasted Duck with Oranges (aka Canard a l'Orange)
Warm Asparagus and Wild Mushroom Salad
Black Cod with Herb Nut Crust
Arugula Salad with Shaved Pecorino and Caramelized Onions
Citrus Chicken Tajine with Apricots and Golden Raisins
Forbidden Rice Salad
Endives, Fennel and Smoked Salmon Salad
Shortcrust Pastry
Curried Carrot Soup with Cilantro Crème Fraiche
Sweet
Homemade Granola: An Easy, Quick and Healthy Recipe
Lemon Mousse
Flourless Chocolate Cake
Banana Date Pound Cake
Carrot Cake with Lemon Mascarpone Frosting
Sumptuous Pear and Pomegranate Pavlova
Autumn
Savory
Curried Cauliflower Soup with Crispy Brussels Sprouts
Zucchini, Spinach and Cheese Clafoutis
Stuffed Delicata Squash with Forbidden Rice
Persimmon, Apple and Shaved Brussels Sprouts Salad
Shaved Multi-Colored Carrot Salad
Butternut Squash
Roasted kale and Apple Salad
Green Salad with Herbs and Green Tomatoes
Figs
Grapes
Lentils
Mushrooms
Persimmons
Soup
Sweet
Lemon Bars
Apples
Grapes
Persimmons
Semifreddo
Summer
Savory
Three Easy Appetizers
Blueberries
Tomatoes
Fish
Plums
Peaches
Mint
Sweet
Eton Mess
Pluots
Plums
Peaches
Figs
Apricots
Spring
Savory
Spring 'Pasta'
Zucchini Tarts with Herb Salad
Petit Farcis - Stuffed Spring Vegetables
Rainbow Carrot Salad
Tomates Mimosas de Genevieve Fay
Potato and Celeriac Gratin
Pesto Duo : 2 easy pesto recipes
Meyer Lemon Roasted Salmon
Warm Leek, Snap Pea and Burrata Salad
Sweet
Stone Fruit Clafoutis
Lemons
Tips
Vinaigrettes
Tips

ROASTED SPICED APRICOTS AND RASPBERRIES IN PARCHMENT

Serve 8 people

2 tablespoons butter

1 teaspoon light brown sugar

½ teaspoon pure vanilla extract

1 inch piece fresh ginger – peeled and finely chopped

1 teaspoon cinnamon

1 cup orange juice

Zest of 1 lemon

8 cloves

16 apricots – halved

2 pints raspberries

  1. Preheat the oven to 350 degrees.
  2. Place the butter in a medium sized saucepan placed over medium heat. Once the butter has melted add in the brown sugar, ginger, cinnamon and vanilla extract and cook for 1 minute, stirring continually. Add in the orange juice and lemon zest and bring to a strong simmer, remove from the heat and set aside.
  3. Cut 8, 12 x 12 inch pieces of parchment paper. Take one of the eight pieces and place 4 apricot halves and 1/8 of the raspberries in the center of the paper. Pour 1/8 of the orange spice mixture on top of the fruit and add in 1 clove. Carefully fold the parchment paper over the fruit so that the fruit and the juice are completely enclosed. You will need to fold the paper a few times to get a complete seal and then tuck the ends of the paper under the fruit. Place the pouch onto a baking sheet. Repeat with the remaining fruit.

Bake for 25 minutes. When you are ready to serve, carefully place the pouches on a dessert places and carefully open the package. Steam will come out as you open it so watch your fingers. This is delicious served with vanilla ice cream.

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