Magazine article Sunset

Market Fresh: What to Cook This Month: Strawberries, Carrots, and Asparagus

Magazine article Sunset

Market Fresh: What to Cook This Month: Strawberries, Carrots, and Asparagus

Article excerpt

Small-batch strawberry jam

MAKES .4 CUPS 2 1/2 HOURS

As delicious as fresh jam is, you don't always want a freezer full of it. This easy recipe makes just enough for you and for a gift.

[ILLUSTRATION OMITTED]

3 1/2 lbs. strawberries, washed, hulled, and halved 23/4 cups sugar
1/2 tsp. kosher salt 1 lemon, quartered

1. Mix all ingredients in a heavy medium pot. Cook over
low heat, stirring occasionally, until fruit releases
juices, about 30 minutes. Continue to cook, stirring
as needed to prevent sticking, until thick and slightly
darker, about 1 1/2 hours.

2. Chill jam in airtight containers up to 1 month, freeze
up to 6 months, or process according to Sunset canning
methods (sunset, corn/can n ins).

PER 2-TBSP. SERVING 83 CAL., 2% (1.7 CAL.) FROM FAT;
0.4 G PROTEIN; 0.2 G FAT (0 G SAT.); 21 6 CARBO
(1.1 G FIBER); 24 MG SODIUM; 0 MG CHOL.

Miracle carrot muffins

MAKES 12 | 30 MINUTES, PLUS 20 MINUTES TO COOL

Forget dry and dutiful; these whole-wheat muffins are incredibly moist. The trick is heating the carrots and raisins in water, which softens them nicely before they're added to the flour mixture.

[ILLUSTRATION OMITTED]

1 1/3 cups sugar
1/4 cup butter
1 1/4 cups shredded carrots
1 cup raisins
1 tsp. each kosher salt, cinnamon, and ground allspice
1/4 tsp. ground cloves
1 cup each all-purpose and whole-wheat flour
1 tsp. each baking powder and baking soda
4 oz. cream cheese
1 tbsp. orange zest

1. Preheat oven to 3750. Put sugar, butter, carrots, raisins,
salt, spices, and 1 1/3 cups water in a medium saucepan.
Heat over high heat, stirring occasionally, just until
mixture comes to a boil.

2. Whisk flours, baking powder, and baking soda together
in a medium bowl. Pour in warm carrot mixture. Stir
to combine, but do not overmix.

3. Spoon mixture into greased muffin cups.

4. Bake until browned and a toothpick inserted into
a muffin comes out clean, about 15 minutes. Let cool on a rack.

5. Blend cream cheese with zest and serve with muffins.

PER MUFFIN WITH 2 TSP. CREAM CHEESE 2&7 CAL., 25%
(67 CAL.) FROM FAT; 3.5 G PROTEIN: 7.5 G FAT (4.3
G SAT) 49.G CARBO (23 G FIBER); 333 MG SODTUM 2 MG CHOL. >88

Asparagus tempura

SERVES 6 TO 8 | 1 HOUR, PLUS 1 HOUR TO CHILL

Any sliced vegetable can be turned into tempura, but sweet asparagus at the height of spring is hard to top. Folding fluffy egg whites into the batter gives this coating its delicate crispness.

1/2 cup flour
1/3 cup cornstarch
1/4 tsp. each cayenne and garlic powder
About 1/2 tsp. kosher salt
2 tbsp. olive oil
1/4 cup ponzu sauce *
1 tbsp. sliced green onion
About 1 qt. vegetable oil for frying
2 large egg whites, at room temperature
1 bunch asparagus, ends trimmed

1. Mix flour, cornstarch, cayenne, garlic powder,
and 1/2 tsp, salt in a medium bowl. Add olive oil,
then slowly drizzle in 3/4 cup cold water, whisking
constantly until mixture is smooth. Cover and chill
at least 1 hour.

2. Pour ponzu into a small bowl and sprinkle with
green onion. Set aside.

3. Pour 1 in. vegetable oil into a large, wide pot.
Insert a deep-fry thermometer; heat over high heat to 3750.

4. Meanwhile, beat egg whites with a mixer until soft
peaks form. Using a rubber spatula, fold whites into
batter. Transfer batter to a wide, shallow bowl.

5. Drop a few asparagus stalks into batter. … 
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