This amazing recipe is courtesy of Brooke Cordray of cosmohippiechef.com
Brooke is a talented, inspiring chef and holistic nutrition educator and passionate supporter of local, seasonal and fresh food. She's also an exceptional woman and we're lucky enough to call her our friend.
Thanks Brooke for sharing your delicious creations with us!
Local bread of choice- Crumb Brothers, Eva's or Great Harvest
Fresh Local Eggs- we eat Clifford Farm Eggs, find her at the farmers market
Sunbridge Sunflower Sprouts- local (Whole Foods or Good Earth), or find sprouts at the farmers market
Fresh spring greens- farmers market
Amour Spreads Heirloom Tomato Jam- farmers market
Urban Pioneer Foods Cilantro Pumpkin Seed Pesto- farmers market
Favorite Mustard- we used Dijon, there is a great mustard guy at the summer market called Wicked Wilson's Mustard
Favorite Mayo- I used homemade Lemon Garlic Aioli, (1 garlic clove, 1/2 tsp. real salt- make a paste. In a bowl add 1 local egg yolk, 1 tsp. Dijon, lemon zest and the garlic/salt paste. Next drizzle in 1/2 c. olive oil one drop at a time until it starts to thicken, continue with the rest of the oil until gone, squeeze in some fresh lemon juice to taste. Store in a glass jar with a tight-fitting lid and place in the fridge until ready to use.)
For the eggs- I use mason jar lids (I got this idea from my friend Christy who owns Mamachari Kombucha- a local kombucha brewer, find her brew at the farmers market and local retailers around town), I butter them with ghee and place them in a frying pan that has been heated over medium heat. Crack the eggs in the middle of the rings and season with salt and pepper. Wait until the whites have began to set and then quickly flip them for just a minute to seal off the yolk. Remove the eggs and the rings and let cool before you release the egg from the ring. I make a couple batches (maybe 6) of eggs at a time and store them in the fridge for easy sandwich making.
For the sandwich- Lightly toast your bread, spread your condiments of choice on each side of the toasted bread. I spread the aioli and pesto on one side and the mustard and tomato jam on the other side. Next add avocado slices to one side of the bread, next add sprouts, one egg and a healthy handful of spring greens. Place the other slice of bread on the sandwich, press down just a bit and then slice in half. EAT!
Spice up your holiday appetizers and enjoy incorporating Utah's local ingredients.
The original recipe was created by Sara Foster for O Magazine. We were excited to substitute a couple of the ingredients to include our Orange Habanero Marmalade as well as use our friends at Chili Beak's Spicy Roasted Chili Oil.
The experiment was a success. DELICIOUS!
Makes 1 loaf to serve 12 to 15 Ingredients
- 2 (8-ounce) packages cream cheese, at room temperature
- 2 cups crumbled goat cheese (8 ounces), at room temperature
- 1 cup grated Manchego (4 ounces)
- 1 cup grated Parmesan (3 ounces), divided
- 1 tsp. sea salt
- 1 tsp. ground black pepper
- ½ cup Chili Beak (original recipe calls for harissa sauce)
- ½ cup Amour Spreads' Orange Habanero Marmalade (original recipe calls for orange marmalade)
- ½ cup pumpkin seeds, lightly toasted Directions Active time: 25 minutes
Total time: 3 hours, including chilling time Line a 7½" x 4" x 2" loaf pan with plastic wrap that extends over the pan edges and set aside.
In a food processor fitted with a metal blade, combine cream cheese, goat cheese, Manchego, ½ cup Parmesan, salt and pepper and puree until smooth, about 1 minute.
Divide cheese mixture into three equal portions. Evenly spread ⅓ cheese mixture in prepared loaf pan. Add harissa and spread in an even layer. Using a spoon, dollop another ⅓ of cheese mixture on top, then spread with a spatula or knife. Add marmalade and spread evenly in a layer. Sprinkle remaining ½ cup Parmesan, then spread remaining ⅓ cheese mixture. Cover with plastic wrap and refrigerate at least 2 hours.
To serve, remove loaf pan from refrigerator and uncover. Invert terrine onto a plate or a cheese board and remove the loaf pan and plastic. Sprinkle top with pumpkin seeds. Let come to room temperature, about 30 minutes, and serve with baguette slices or crackers. Terrine can be made up to 2 days ahead and stored, wrapped, in the fridge.
Our good friends at Third Sun Productions shared a couple of their delicious local combinations for us to share with you! They have created two signature cocktails using local ingredients for your enjoyment.
"We at Third Sun Productions love our local food environment, and so it’s very convenient that we have three of the best ingredients anywhere for these signature Third Sun Love-the-Locals Cocktails."
Third Sun Love-the-Locals Beehive Preserve
• 2 ounces Beehive Distilling’s Jack Rabbit Gin
• 1 ounce fresh lemon juice (about juice from half a lemon)
• 1 teaspoon (or to taste) Raspberry Jam by Amour Spreads
• 1/2 ounce simple syrup
Add all ingredients to shaker and stir with spoon.
Add ice and shake. Strain into a chilled glass filled with ice. Enjoy.
Third Sun Love-the-Locals Whiskey Sour
2 ounces High West (or other rye whiskey)
3/4 ounce fresh lemon juice (about juice from half a lemon)
1 heaping tablespoon (or to taste) Apricot Ginger Jam or Tangelo Marmalade by Amour Spreads
2 tablespoons egg white (optional, but gives the drink a nice creamy texture with a pretty foam top for your Angostura Bitters)
Add all ingredients to shaker with ice. Muddle jam with other ingredients. Shake like hell.
(If needed, you may sweeten slightly with simple syrup to taste.)
Strain into a chilled glass.
Garnish with Angostura Bitters.