Every year the Farmer's Market asks me to "Guest Chef" one Saturday. It's always fun to think of a theme and figure out food to either bring that I've cooked at home for farmer market goers to sample or cook at the market.
For this Saturday I decided that "Baking With Vegetables" would be my theme and my tasting treats would include . . .
Jamie Oliver's Butternut Squash Muffins with a Frosty Top
Tomato Spice Bread
Chocolate Zucchini Muffins
all ready to be sampled. With recipes in case they would like to buy some produce and make their own at home!
And since pumpkins and bittersweet are at the market, they decorated the table as well and as is my custom, I always give away a luncheon at Linderhof. It's a great way to generate some interest at the market!
We had a grand time for an hour and a half and then a thunderstorm rolled in and the rain poured and poured . . . customers left, vendors left, and eventually so did we.
It's Wednesday and I'm joining Susan at A Southern Daydreamer for Outdoor Wednesday.
Butternut Squash Muffins With A Frosty Top
14 ounces butternut squash, deseeded and roughly chopped
2 1/4 c. light brown sugar
4 large eggs
2 1/2 c. flour
2 t. baking powder
handful of walnuts, chopped
1 t. ground cinnamon
3/4 c. olive oil
For the Frosted Top:
1 orange, zested
1/2 lemon, juiced
1 lemon, zested
1/2 c. sour cream
2 heaping tablespoons powdered sugar, sifted
1 t. vanilla
Preheat the oven to 350. Line your muffin tins with paper cups. Whiz the squash in a food processor until finely chopped. Add the sugar and eggs. Add a pinch of salt, the flour, baking powder, walnuts, cinnamon and olive oil and whit together until well beaten. Fill the paper cups with the muffin mixture. Bake for 20 to 25 minutes. Remove fro the oven and leave on a wire rack to cool. To make the frosting: Place most of the orange and lemon zest and lemon juice in a bowl. Add sour cream, powdered sugar and vanilla and mix well. When the muffins are cooked, spoon the topping onto the muffins.
TOMATO SPICE BREAD
2 c. flour
1 T. baking powder
1/2 t. salt
1 t. cinnamon
1/3 c. vegetable oil
1/2 c. sugar and 1/2 c. dark brown sugar, packed
2 large eggs
1 pound tomatoes, peeled, seeded and pureed to make 1 cup
1/4 c. sliced unblanched almonds
Preheat oven to 350 and butter and flour a 9 x 5 loaf pan. Combine the flour, baking powder, salt and cinnamon in a bowl and mix. Combine the oil, sugars and eggs in a large bowl and beat with a mixer until fluffy, about 3 minutes. Beat in the pureed tomato. Gradually add the flour mixture
blending well after each addition. Pour the batter into the loaf pan and sprinkle the top with almonds. Bake for 50 to 60 minutes, until knife inserted into center comes out clean. Transfer to a rack to cool for 5 minutes, then remove bread and continue to cool on rack.
CHOCOLATE ZUCCHINI MUFFINS
2 c. flour
1 c. cocoa, sifted
1 t. allspice
1 1/2 t. cinnamon
1 1/2 c. brown sugar
1/4 c. melted butter
3/4 c. oil
1 t. vanilla
1/2 c. buttermilk
2 cups zucchini, grated
Preheat oven to 350. Line 20 muffin cups with muffin liners. In a large bowl, whisk together the flour, cocoa, salt, baking soda, allspice and cinnamon. Set aside. In medium bowl beat the sugar and melted butter. Add the oil and eggs one at a time. Stir in vanilla and add buttermilk and dry ingredients alternately until well mixed. Stir in zucchini. Bake until toothpick inserted into the center comes out clean and muffin tops are springy to the touch, 20 to 24 minutes, rotating halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.