Williamsburg Farmers Market

  (Williamsburg, Virginia)
in Merchants Square
[ Member listing ]

Caramelized Apple and Basil Soup

Caramelized Apple and Basil Soup

Chef David McClure of Berret's Seafood Restaurant demonstrated this recipe at the Williamsburg Farmers Market Chef Tent on September 18, 2010.

Ingredients:

2 lbs. fresh apples, peeled & diced

1/2 lb. white onion, diced

1/4 lb. celery, diced

1 c. rice wine vinegar

2 c. pineapple juice

1 tsp. cayenne pepper

1 tsp. cumin

1 tsp. coriander

1 c. olive oil

1/2 lb. fresh basil

diced tomatoes and fresh basil for garnish

Directions:

Sautee apples, onions and celery until lightly caramelized.

Chill and add to one-gallon bucket with all other ingredients except olive oil.

Blend with a hand mixer and slowly add olive oil.

Once incorporated, chill for at least 2 hours and serve with a fresh basil leaf and diced tomatoes.

Can also be heated in a saucepan and served hot.

 
 

Apple Waldorf Salad

Chef Jean Monaco of Martin’s demonstrated this recipe at the Williamsburg Farmers Market Chef Tent on September 11, 2010.  Serves 6.

   SALAD:

4

Gala Apples (or any other fall variety), largely diced

½

lb. red grapes

¼

cup celery, diced

½

cup Nature’s Promise raisins

½

cup Nature’s Promise dried cranberries

DRESSING:

2

cups Vegenaise mayonnaise

½

cup Nature’s Promise honey

1

tsp. coriander

1

tsp. cardamom

½

tsp. cinnamon

~

Chef’s Note: Vegenaise mayonnaise is dairy-free, making this recipe vegan. This recipe can also be made with regular mayonnaise or yogurt.

  1. Combine all dressing ingredients.
  2. Add the first 5 ingredients and chill until ready to serve.
 
 
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