Recipes of the month
To celebrate our 100th year anniversary we will be posting a different set of recipes every month. These are taken from our forthcoming cookbook that celebrates this monumental occasion. The book will be available through our Website once it has been published. Be sure to check back for new recipes every month!
Appetizer : Sunshine Dip
Entree : Mexicali Tortilla Soup
Dessert : Cinnamon-Orange Trifle
Beverage : Raspberry Smash
Sunshine Dip
Ingredients
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DirectionsCombine all of the ingredients in a medium mixing bowl and blend well. Refrigerate for at least one hour before serving to blend flavors.Serve with crackers, chips of vegetables. Thin with milk for use as a dressing on salads. |
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Mexicali Tortilla Soup
Ingredients
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DirectionsSoup:Heat the oil in a large saucepan over medium-high heat. Add the onion and sauté until it begins to brown. Add the chicken and the Mexicali Mix. Cook for about 1 minute. Add the rest of the soup ingredients, bring to a low boil, and reduce heat to medium-low. Cook at a simmer for 20 minutes. Taste and season with salt. Toppings: Place the topping ingredients in small bowls or plates and add to soup as desired. |
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Cinnamon-Orange Trifle
Ingredients
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DirectionsHeat the milk in a medium saucepan over medium heat, stirring almost constantly, until it begins to simmer. Remove from heat and add the MarketSpice Cinnamon-Orange Tea. Cover and steep for 10 minutes. Strain out the tea leaves.In a medium bowl, whisk together the egg yolks, cornstarch, sugar, and ½ cup of the milk and tea mixture. Continue adding more milk until the mixture is very thin. Return the pot of the remaining milk to medium heat. Once it begins to simmer, slowly pour in the egg mixture while whisking constantly. Immediately reduce the heat to medium-low, and cook, stirring constantly, until the custard begins to thicken. It should be thick enough to coat a wooden spoon. Remove from heat, transfer to a mixing bowl or Tupperware, and lay plastic wrap directly on the surface of the custard. Allow to cool for at least 30 minutes. At this point, the custard can be kept for a day or two in the refrigerator. For serving, you will want either a trifle dish, a clear serving bowl with straight sides, or individual glasses. In the bottom layer, add a layer of angel food cake. Spread with a layer of the jam. Top that with 1 cup of the berries and evenly pour on a third of the custard sauce. Repeat three times, and top with the remaining berries. Refrigerate for at least 2 hours before serving. |
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Raspberry Smash
Ingredients
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DirectionsSteep the Raspberry Splash in the boiling water for 5-8 minutes. Strain out the tea leaves. Make a simple syrup by stirring sugar into the tea in a small saucepan over low heat until sugar dissolves. Allow to cool in refrigerator for at least 30 minutes.Mix or shake 2 shots of the syrup, 1-2 shots of spirit, ½ cup of club soda and ½ of a muddled lime. Pour over ice and serve cold. |
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