Recipes from the Winter Park Harvest Festival

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photos by Rhonda Walsingham of Dark South

The Winter Park Harvest Festival — a fab and full day of music, mobile gardens, and a producer-only market — may only come once a year, but the lessons from the gardeners and chefs who shared their talents on November 17 will resonate all year long.  At the Edible Orlando Cooking Tent, we cooked, gabbed, and nibbled all day, and everyone who visited left with a fresh idea for a simple dish to share with friends.

First on the roster were Edible Orlando editors Katie Farmand and Pam Brandon, demonstrating a seasonal recipe from Field to Feast: Recipes Celebrating Florida Farmers, Chefs, and Artisans, the cookbook they co-authored with the Orlando Sentinel’s Heather McPherson.

from left: volunteer Maria Diestro, Edible Orlando’s Kendra Lott, Pam Brandon, and Katie Farmand

Their dish took three fresh ingredients, three steps, and ten minutes, and would make a colorful side at any holiday table.

Purple Cabbage and Goat Cheese Sauté

Serves 4

1/2 cup walnuts

2 tablespoons extra-virgin olive oil

1/2 head purple cabbage, thinly sliced

Coarse salt and freshly ground black pepper, to taste

2 tablespoons balsamic vinegar

1 tablespoon dark brown sugar

1/2 cup crumbled soft goat cheese

1. Toast walnuts in a nonstick skillet about 5 minutes, stirring often, until slightly browned and fragrant. Set aside.

2. Heat oil in a large nonstick sauté pan over medium-high heat. Add cabbage and season with salt and pepper. Stir in vinegar and brown sugar; sauté about 5 minutes, or until just crisp-tender.

3. Remove from heat and toss with goat cheese and walnuts. Serve warm.

Purple Cabbage and Goat Cheese Saute


The only specialty item for Chef Tony Adams’ demo on DIY ricotta was a pot big enough for two gallons of milk, the only ingredient besides salt and a 1/2 cup of vinegar.  Chef Tony brought the milk up to 185 degrees before taking it off the heat to add the vinegar and salt, stirred til curds formed, and strained through cheesecloth.

Chef Tony Adams of Big Wheel Provisions

The uses for fresh ricotta range from savory to sweet, and Chef Tony treated guests to a simple galette made with the ricotta and some of Big Wheel Provisions‘ fig and elderflower jam.

this rustic dessert needs only one rolled pie crust, simply folded

Elisa Scarpa of Fatto in Casa shared a new idea for bruschetta, the classic Italian hors d’oeuvre that most folks are accustomed to topping with tomatoes.

Elisa Scarpa of Fatto in Casa

Elisa’s version topped the sliced baguette with high-quality apricot jam (no corn syrup here), a sliver of French brie, and dollop of carmelized onions that were warm enough to melt the cheese slightly.  A key point of her demo was that carmelized onions, cooked for a long time over medium heat, become soft and sweet but do not brown.

sweet and savory carmelized onions

No heat was required to make Chef Olive Mackey’s dish, a cranberry salad featured in the Fall 2011 issue of Edible Orlando.  Chef Olive is a raw-food chef, and the tools of her trade are a powerful Blendtec blender and loads of fresh, Florida produce.

have blender, will travel

photo by Kendra Lott

CRANBERRY SALAD
1 Combine 2 cups fresh cranberries, 1 cup dried, pitted dates, 1 teaspoon cinnamon, 1/4 teaspoon ground ginger, 1/2 teaspoon allspice, 1/8 teaspoon ground cloves and 2 teaspoons coconut butter in a food processor; process until smooth. Transfer cranberry puree to a large bowl.
2 Add orange segments from 2 oranges, 2 cored and chopped apples, 2 cored and chopped pears, 2 ribs chopped celery, 1 cup chopped raisins, and 1 cup chopped walnuts or pecans. Stir gently until completely combined with puree and serve.

 

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