Mushroom Tarts with Asparagus and Spring Garlic Hollandaise

 

We love how baked hollandaise sauce has a rich, custard-like texture. Here we've combined it with spring garlic, which is one of the first signs of warmer weather. We love its bright green stems and delicate garlic flavor. Fresh asparagus tops of this seasonal spring tart, perfect for entertaining any time of day.

 

Mushroom Tarts with Asparagus and Spring Garlic Hollandaise

 

ingredients


For the Spring Garlic Hollandaise:

3 Egg Yolks
1½ T Lemon Juice
½ C Clarified Butter
2 sprigs Sping Garlic / whole
½ t Jansal Valley® Espelette Pepper Powder
1 sprig Spring Garlic / chiffonade
Salt / to taste
 

For the Tarts:

4 C Mushrooms / Morel or Chanterelle / minced
1 C Shallot / minced
1 t Garlic / minced
Salt & Pepper / to taste
1 bunch Asparagus / 2” pieces / blanched
(8) 1¾” Domaine de Provence® Neutral Tart Shells
Spring Garlic Hollandaise / prepared according to recipe below
Grated Gruyere / optional / as garnish

 

 
 

method


For the Spring Garlic Hollandaise:

Be sure to prepare this delicate sauce as close to service as possible.
In a small pot, melt butter and whole spring garlic sprigs together over very low heat, about 5 minutes, allowing garlic to steep in butter, releasing flavor.
Meanwhile, in a blender, add egg yolks and lemon juice, combining quickly. With the blender running on med-high, slowly pour in the melted, garlic-infused butter.
The speed from the blender and heat from the melted butter will create a creamy and fluffy, yet fool-proof Hollandaise.
Finish the sauce with chiffonade spring garlic, espelette pepper, and salt to taste.
Keep the sauce warm in a small sauce pan close to the oven or warm stove-top when not in use.
 

For the Tarts:

Sweat mushrooms, shallots, and garlic over low heat until mushrooms are tender, about 20 minutes. Allow to cool completely before spooning into tart shell.
Arrange the blanched asparagus spears over the mushroom mixture. Finish the tarts Hollandaise, garnished with grated Gruyere or minced shallot & lemon juice for an elegant, simple appetizer.

 
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Earth Day 2017

Happy Earth Day! In our business, every day is earth day. Without a healthy planet, there are no healthy crops. Every day we strive to practice and promote ecologically-friendly agriculture to ensure that we are able to grow and source the highest quality produce and specialty foods for years to come.

Here are just a few of the ways in which we are doing our part to protect our planet.

 
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Bee's Knees

 

Tomorrow, April 22nd, is Earth Day, and to get in the spirit, we're starting off the weekend with this honey-sweetened cocktail.

Earth Day is about celebrating and bringing awareness to our planet as a whole, not just the air and the water, but also the birds and the bees.

Did you know that honeybees are responsible for pollinating an estimated 70% of the world's highest yield food crops? That accounts for 90% of the world's nutrition.

However, over the past 10 years, beekeepers have reported an annual hive loss of 30% or higher. This unsustainable rate of loss would be detrimental to the world's food supply and global nutrition.

Save the bees and save the planet by bringing awareness to the cause and supporting ecological agriculture.

At Sid Wainer & Son, we care about our environment and are committed to environmentally friendly practices. We do everything in our power to protect the environment and support the community in which we operate.

To learn more about our commitment to sustainability, check back tomorrow for our Earth Day post!

 
 

Bee's Knees

 

ingredients


For Tangerine-Thyme Gastrique:

1 C Jansal Valley® Tangerine Honey

1 C Domaine de Provence® Sherry Vinegar

¼ oz Fresh Thyme / leaves picked

 

For Cocktail:

2 oz Gin of Choice / we prefer a more floral gin with this cocktail

¾ oz Fresh Squeezed Lemon Juice

½ oz Tangerine-Thyme Gastrique / recipe included

Lemon Wheel / as garnish

 

method


To make the Tangerine-Thyme Gastrique, in a small sauce pot combine honey, sherry vinegar, and thyme. Bring the mixture to a light simmer, then remove from heat, allowing the thyme to steep for 30 minutes. Strain the mixture and store in an air tight container.

To make the cocktail, in a cocktail shaker combine gin, lemon juice, and gastrique. Add ice to fill the shaker, shake vigorously. Strain into a chilled rocks glass with fresh ice. Garnish with a lemon wheel.
 

 
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