Our good friends at Jorgensen Farms invited us to be their "Guest Chef" last month. So we created a locally focused menu featuring many of the farms own offerings as well as our fruit preserves. We prepared the food and beverages for over 30 guests. Some of the highlights of the menu are featured below.
We really enjoyed our day at Jorgensen Farms and look forward to partnering with them again in the future. If you are interested in attending any of their dining events you can check them out here. We highly recommend visiting the farm for a tour and to experience real "Farm to Table" dining.
The Buttermilk Glazed Pear & Carrot Bread topped with our "Bootleg Butter" was such a hit with the guests that we have decided to share the recipe with you!
Pears and carrots are currently in season, so be sure to stop by your local farmers market and pick some up for this recipe. We hope you enjoy it as much as ourguests did!
"PEAR & CARROT BREAD WITH BUTTERMILK GLAZE"
Makes 2 Loaves
2 2/3 C. all purpose flour
1 1/2 tsp. ground cinnamon
3/4 tsp. salt
3/4 tsp. baking powder
1/4 tsp. baking soda
1 1/3 C. chopped toasted walnuts
1 1/3 C. shredded coconut
2 1/2 C. shredded carrot
2 C. shredded pear
1 1/2 C. sugar
1 1/3 C. vegetable oil
5 large eggs
Preheat Oven To 350 Degrees.
Butter Or Spray Two 9” Loaf Pans.
Sift the Flour, Cinnamon, Salt, Baking Powder, & Baking Soda Together In A
Mixing Bowl. Add The Walnuts And Coconut To Mixture.
Make A Well in Center Of Mixture.
In A Separate Bowl, Blend The Carrot, Pear, Sugar, Oil, & Eggs.
Blend Both Mixtures Together Until Batter is Evenly Moistened.
Divide the Batter into Both Pans & Fill About 3/4 Full. Tap the Pans to Release
Any Air Bubbles.
Baking For About 1 Hour 15 MInutes. Be Sure The Tops Are Golden Brown
and A Skewer Inserted in Loaf Center Comes Out Clean.
Cool Loafs About 10 Minutes In Pans.
Remove and Drizzle on Buttermilk Glaze. Just Before Serving, Spread “Bootleg Butter” on Sliced Portions.
Whisk a Couple Tbsp. of Buttermilk Into 1 C. Confectioners Sugar Until Desired Glaze Consistency Is Reached.
*The recipe above was inspired by the "Pear and Carrot Cake" recipe in The Culinary Institute of America's Breakfast & Brunches Cookbook, (2005)
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