Vernon Park Mall was full of people and delicious food during last Tuesday's Living the Good Life event. Several thousand people attended to sample the different tastings from area restaurants and to familiarize themselves with local businesses and the services which they offer. It was fun
and informative for all.If you missed it this year, be sure to plan to be there next year.
Pictured above is the Farmers Market display featuring all the fresh produce that is still in abundance at our market. As you can see, the cart is full. Come down and shop with our vendors as the Fall crops begin to come in. And while you are there, pick up a frozen casserole or freshly baked cake or pie. Accompanied by some fresh veggies, that would make an easy, delicious and
Congratulations are in store for our great friends at LCC's Culinary Arts program. They won The People's Choice Award, which is voted on by those who attended and tasted the samples. They also received third place in the Culinary Challenge for their dessert, pumpkin tiramisu. Yum, yum !
Harvest Pumpkin & Chocolate Tiramisu
5 egg yolks
1/4 cup plus 4 Tbsp granulated sugar, divided
3/4 cup Marsala wine, divided
1 cup heavy whipping cream
1 pound cream cheese, room temperature
1 cup canned pumpkin pie filling
1 Â½ cups espresso or very strong coffee
1 Tbsp vanilla bean paste
3 dozen large ladyfingers
Cocoa powder for dusting
1 bar dark chocolate for shaving
Chocolate covered espresso beans for garnish
Place the egg yolks into a medium mixing bowl. Add Â¼ cup sugar and whisk until the yolks begin to turn pale in color. Prepare a double boiler by placing the mixing bowl on top of a saucepan filled Â¼ full of simmering water. Slowly add 1/2 cup Marsala wine to the egg/sugar mixture and whisk to combine. Cook over the simmering water, using a rubber spatula to scrape the pan, and cook until thick. Cover with plastic wrap and refrigerate until cold.
Place the cream cheese in a bowl with the pumpkin pie filling, and stir until smooth; set aside. In another mixing bowl, combine the cream and remaining 4 tablespoons of sugar; whip until not quite stiff. Fold the softened cream cheese/pumpkin mixture into the bowl of whipped cream. Add the chilled egg yolk mixture and gently fold to combine. Cover with plastic wrap and refrigerate for 1 to 2 hours.
Using a whisk, combine the brewed espresso/coffee with the remaining Marsala and vanilla paste. Arrange the ladyfingers in a single layer in a 9 x 13-inch pan. Spoon a teaspoon or two of the coffee mixture over each ladyfinger, being careful not to completely drench the cookies. Spread 1/3 of the creamy mixture evenly over the top. Sprinkle with a little cocoa powder and a shaving of dark chocolate. Repeat the process 2 more times.
Cover and refrigerate for a several hours before serving. To serve, spoon out helpings into individual bowls and top each with a chocolate covered espresso bean.
Chicken â€œLollipopsâ€ with Coriander & Mango Chutneys
2 Tbsp soy sauce
12 cloves garlic, roughly chopped
2 serrano chiles, stemmed and sliced
1 2â€³ piece ginger, peeled and roughly chopped
1/2 cup flour
1/4 cup cornstarch
1 Tbsp paprika
1/4 tsp red food coloring (optional)
1 egg, lightly beaten
Kosher salt, to taste
2 lb. chicken wing drummettes, meat pulled to one end, opposite end trimmed
1 cup Panko bread crumbs
Combine soy sauce, garlic, chiles, ginger, and 2 tbsp. water in a food processor, and process until smooth. Transfer to a large bowl and stir in flour, cornstarch, paprika, food coloring (if you like), egg, and salt; add chicken lollipops, and toss to coat evenly with the marinade. Cover with plastic wrap and let sit at room temperature for 1 hour, or refrigerate for 4 hours.
Preheat oven to 450Â°F. Dredge chicken drummettes in bread crumbs. Place on a sheet pan that has been sprayed with nonstick cooking spray. Lightly spray chicken with nonstick cooking spray and bake for 12-18 minutes, or until internal temperature reaches 160Â°F. Serve with chutneys for dipping. Yield: 6-8 servings.
2 cups sugar
1 cup distilled white vinegar
6 cups mangoes (4 to 5), peeled and cut in 3/4-inch pieces
1 medium onion, chopped (about 1 cup)
1/2 cup golden raisins
1/4 cup candied ginger, finely chopped
1 garlic clove, minced
1 tsp whole mustard seeds
1/4 tsp red pepper flakes
Combine sugar and vinegar in a 6 quart pot; bring to a boil, stirring until sugar dissolves. Add remaining ingredients and simmer, uncovered, until syrupy and slightly thickened, 45 minutes to 1 hour, stirring occasionally during cooking. Cool and store covered in the refrigerator for up to 1 week. Yield: 1 Â½ quarts.
1/2 tsp cumin seed
1/2 tsp mustard seed
1 bunch of coriander (cilantro), large stems removed
Â½ bunch fresh Italian parsley
1/4 small onion roughly chopped
1/2â€³ piece of ginger roughly chopped
2 Serrano chilies (or other spicy green chili)
2 lemons juiced
1 tsp sugar
Salt to taste
Put the cumin and mustard seeds in a small heavy bottomed pan and roast over medium heat until the spices are fragrant, being very careful not to burn! Put the spices in a spice grinder and pulverize. Add everything including the toasted spices into a blender and puree until smooth. Add some water if the chutney is too thick, then adjust salt to taste. Store in an airtight container in the refrigerator for up to one week.
Asian Five-Spice Meatballs with Toasted Coconut Sticky Rice
1 Â½ pounds ground turkey
1 cup Panko bread crumbs
2 eggs, lightly beaten
Â½ medium onion, diced
3 green onions, thinly sliced
3 Tbsp minced ginger
1 Â½ tsp onion powder
1 tsp Chinese five-spice powder
2 Tbsp soy sauce
3 Tbsp each sesame and vegetable oils
1 cup chicken stock
1 tsp minced garlic
Â½ cup ketchup
8 ounces tomato sauce
3 Tbsp rice vinegar
2 Tbsp honey
3 cups Toasted Coconut Sticky Rice
For meatballs: In a large bowl, combine the ground turkey, bread crumbs, eggs, onion, half the scallions, 2 Tbsp ginger, onion powder, five-spice powder and half the soy sauce; mix well. Using a small scoop, form into approximately 40 mini meatballs. Preheat a skillet over medium high heat. Working in batches, place a tablespoon each of sesame and vegetable oils in the skillet. Add a third of the meatballs; saute until lightly browned, but not completely cooked through. Repeat with remaining oil and meatballs until all are browned. Place cooked meatballs in a casserole dish that has been sprayed with nonstick cooking spray. Cover and set aside while you prepare the sauce.
For sauce: Combine the chicken stock, garlic, ketchup, tomato sauce, vinegar and honey, plus the remaining ginger and soy sauce in a saucepan. Bring mixture to a boil; reduce heat to a simmer and cook for 30 minutes to intensify the flavors. Pour over meatballs, cover and cook at 350Â°F for one hour. Top with remaining green onions
Toasted Coconut Sticky Rice
1 Â½ cups medium grain rice
2 cups water
1 cup coconut milk
1 tsp salt
Â½ tsp crushed red pepper flakes
Â½ tsp curry powder
Â¼ cup sweetened coconut (toasted)
Rinse the rice twice in lukewarm water and drain very well. Spray bottom of a saucepan with nonstick cooking spray; add rice, water, coconut milk, salt, red pepper flakes and curry powder. Bring mixture to a boil, stirring once to keep rice from sticking to the bottom. Reduce heat to a simmer and cook for 20-25 minutes, or until all of the liquid has been absorbed and rice is cooked through.
To toast coconut: Preheat oven to 350Â°F. Place coconut on a sheet pan and bake for 4-6 minutes, stirring once, until it is a nice toasty brown color. Cool to room temperature.
To serve: Scoop a mound rice into a soup bowl. Make an indention into the middle, add a few meatballs and some of the sauce. Top with a sprinkling of toasted coconut and green onions. Turn up the heat with some Srirachi hot sauce if desired.
Don't forget all the other things that our market offers....soaps and lotions, jams, jellies and preserves, hand-carved wooden spoons, peanuts, breads and rolls, sweet rolls, cakes (often available in small half-cakes)and pies(also available in small sizes), local honey, shrimp, fish, fish stew kits, crabmeat, snow crab claws, scallops, pork skins, frozen casseroles, cookies, ham biscuits...just a great variety of items, so come down and support our vendors and join in the enthusiasm of a local market with local people buying local goods from local farmers and bakers. It is a wonderful community atmosphere. Bring your family, get a ham biscuit or cookie and coffee and join in the comaraderie.
T&A/Adele's Organic Soaps and Lotions
Big Oak Farms
Kettle Style Snacks
The Wreath Lady
Porter Farm, TC Smith Produce, Bruce Coley, Bill Tilghman( S), Putnam Family Farm, Upham Homestead
will bring fresh eggs, crowder peas, regular tomatoes, okra(green and purple), cucumbers, string beans, purple, green & golden zucchini, yellow squash, collards, mustard, turnips, and a variety of other leafy greens. Some will be here on Tuesdays and some on Saturdays. It changes as the season goes in to Fall. Watch the newsletter for updates. The items listed are subject to availability.
RODNEY JARMAN ( S) will have Kettle Cooked Pork Skins in a variety of flavors, and also boiled and fried peanuts
QUEEN STREET DELI (S) will feature this week: sweet potato ham biscuits, coffee, 1/2 and whole pound cakes, Ezekiel bread, whole grain cookies, chicken pot pies, Moravian chicken pot pies, sweet potato chicken pot pies and Shepherds Pies
â€‹ADELES ORGANIC SOAPS & CANDLES (T & S)
INNER BANKS SEAFOOD (T &S) fresh(never frozen) salmon, spots, croakers, flounder filets , butter fish, trout, puppy drum for fish stews, fish stew kits, lump crab meat and shrimp. Crab claws(frozen) and Soft Shell Crabs (frozen) will be available while they last. Call 252 524 0902 to pre-order your fish dressed and ready for the frying pan.
DELLA'S DELIGHTS(S) Heather will not be present this week or next week. but if you need something special, do not hesitate to call her at 252 525 9134 to place an order.
SWEET CREATIONS (S) Rhonda and Emily will not be present this week but will return on October 5. Call them at 252 558 8481 or 252 560 2651 to place a special order.
Sourdough breads and dinner rolls
FARMHOUSE BAKERY (S) will be present this week. She usually has half size pies. Call Diane at 252 560 9753 to place an advance order. She will offer the following items:
Whole wheat bread
Seasonal mini pies ( peach, blueberry)
Butter Pecan Sweet rolls
and perhaps some surprises !
BIG OAK FARM (S) will be back with a huge variety of preserves, jams, jellies, relish, hand-carved wooden spoons and lightly-salted peanuts that are wonderful.
SNOW ANGELS SHAVED ICE ...weather permitting