Lunchbox Inspiration – Free Cooking Class @ PFM’s Buckman Market

Mealtime Makeover happens today at the Buckman Market.  Join me for cooking demonstrations & kitchen tips as we serve up lunch ideas!

Class begins at 4 & runs ’till 6.  Want to come prepared?

Read my post for Portland Farmers’ Market’s blog –
Lunchbox Reform

And here’s a recipe we’ll be demonstrating & sampling today.  It’s from a wonderful book, The Homemade Pantry –  101 Foods You Can Stop Buying & Start Making by Alana Cernila.  I adore this book – the recipes provide really simple ways to make favorite treats from childhood in your own kitchen.  Toaster pastries, granola bars, peanut butter cups, maple popcorn, graham crackers.  Plus, there are endearing stories with each recipe.

Fruit Rollups

Makes 2 baking sheets or 2 dehydrator trays

3 pounds fresh or frozen fruit (whole berries, unpeeled & uncored apple quarters, peeled & pitted mangos, rhubarb cut into 2-inch lengths, or any pitted stone fruit)
2 Tbsp. fresh lemon juice
1/2 cup honey, or more to taste
1 cup applesauce

If you don’t have applesauce on hand, it’s easy to cook up some apples alongside the fruit for the rollups. They take about the same amount of time to cook. When the apples have softened, ust mash them up & voila! Applesauce.

Combine the fruit & lemon juice in a nonreactive medium saucepan over medium heat.  Cook, stirring occasionally, for about 20 minutes or until the fruit is entirely softened (alternatively, use a crock pot).  Pass the puree through a food mill or fine-meshed sieve.  Add the honey & applesauce and stir thoroughly.  Taste & adjust the honey to your desired sweetness.

 

If using an oven, line 2 baking sheets with parchment.  Pour the puree onto the baking sheets & bake at the lowest possible temperature for your oven (165˚ F is ideal) for 12 to 20 hours, or until dry to the touch with just a bit of stickiness.

If using a dehydrator, follow the directions provided with your machine.  Make sure that you pour the puree as thin as possible, and that you dehydrate the sheets until they are mostly dry to the touch with just a bit of stickiness.  This will take between 12 & 20 hours, depending on your mixture.

For either the oven or dehydrator, the drying time will depend on your equipment & the fruit that you use.  Go by feel rather than time.  If the rollups get too crisp for rolling up, eat them as “fruit chips” instead!

Lay the finished sheets over parchment, and with scissors, cut both layers together in rectangles.  Roll the fruit & parchment together in small rolls.

The fruit rollups keep in a covered container at room temperature for 1 month, in the fridge in a covered container for 2 months, or in the freezer, sealed in a bag, for 6 months (thaw at room temperature). 

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About Kathryn LaSusa Yeomans

By offering Sage Culinary Advice, The Farmer's Feast assists Farmers' Market shoppers in making the most of their purchases, and helps vendors realize the culinary possibilities of their products. We create culinary education programs at Farmers' Markets. Through food preparation and cooking demonstrations, recipes focusing on technique, samples, stories and free advice, we're encouraging people to cook more often, from scratch, with market-fresh ingredients. Our goal? To cultivate domestic culinary arts. Once you've tasted the Farmer's Feast - glistening local produce, pastured meats, artisan cheese, wild seafood, rich nuts, grains and legumes - and see how easy cooking this bounty can be, you'll be hungry for fresh. Visit The Farmer's Feast on Facebook / E-mail wildeats@msn.com
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