Melissa’s Produce has always been a fantastic supporter of 100eats.com and Inspire Artistic Minds… Their quality products make it a no-brainer for restaurants and home cooks alike, and makes them a perfect partner for events like PigOut and Nepenthia Beer Garden.
Natalie was a sous chef at Broadway by Amar Santana, but now is a treasured representative of the 100eats/Inspire Artistic Minds team. I asked Melissa’s to share with us their summer offerings, and I asked Natalie to make them even more delicious! Here is what Natalie came up with…
“So the fruits Melissa’s gave me were Feijoa’s also known as Pineapple-Guava and Passionfruit. Both are from New Zealand. Although Passionfruit is very popular in Australian cooking.
Passionfruit is delicious on its own, but it has two factors that are difficult to work with: It’s juice is wrapped around inedible seeds and it is extremely tart. Passionfruit is used a lot in sweet applications, but it can be very delicious in savory applications as well. In this case I made Passionfruit macarons, a french meringue based pastry. The Passionfruit part of this dessert is the easy to make, but very delicious, a Passionfruit curd. Most people are familiar with lemon curd, this is similar, but the passionfruit gives the curd so much unique flavor. I like this combination because it is sweet and tart.
With the feijoa’s these are not vey commonly known, but really delicate and delicious in flavor. There are a lot of recipes for jams. I am a cheese lover and one of my favorite parings in a fruit jam that has a little spice. So, I made a feijoa and jalepano jam. This Jam pairs well with any cheese my favorites to pair are soft spanish cheeses like Manchego, tangy goats, and especially dry aged cheese such as a Pecorino.
Passionfruit Macaron Recipe
Ingredients for Macaron Shells:
• 300g almond meal
• 300g powdered sugar
• 110g egg whites
• 300g granulated sugar
• 75g water
• 110g egg whites
1.Measure out all your ingredients and have everything ready before starting recipe. Pass the almond meal and powdered sugar through a mesh strainer.
2.Add first 110g of egg whites into the almond/sugar mixture without mixing them.
3. Boil water and granulated sugar to 118°C (244°F). When the water and sugar reaches 110°C (230°F) start whipping the 2nd 110g of egg whites in the mixer using the whisk attachment. You should have a somewhat stiff meringue before adding the sugar.
4. Pour the 118°C (244°F) sugar on the inside side of bowl while mixing the egg whites.
5.Continue mixing until the mixture cools down to 50°C (122°F).
6. Fold almond meal/confectioner’s sugar/egg whites into meringue with a large spatula. Continue to fold until you reach the proper consistency and everything is combined.
7. Pipe on Silpat lined sheet trays. Firmly tap the cookie sheets against the counter a few times. Let the piped shells stand uncovered for 30 minutes. When you touch the shells they should not stick to your finger.
8. Pre-heat oven to 180°C (350°F) and bake for 12 minutes. Ovens vary, and you may have to adjust your baking time. Makes about 30 macarons.
Passion Fruit Curd
• 1 cup sugar
• ½ cup passion fruit concentrate
• 6 large egg yolks
• 4 tablespoons unsalted butter, diced
1. In a double boiler, place the sugar, passion fruit concentrate and egg yolks. Cook over medium heat, whisking constantly until the mixture thickens. This should take about 15 minutes. Take off oh the heat, and add the butter pieces one by one until all the butter is incorporated. Let cool and refrigerate until ready to use it. Makes about 2 cups.
Feijoa Jalapeno Jam
About 16 ea. Feijoas, cut in half lengthwise and centers scooped out
1 cup water
1/4 cup sugar, you may need more to taste
2 lemons, juiced
1 Jalapeno, seeded and finely minced
salt and fresh cracked pepper, to taste
1. In a saucepan cook first three ingredients until fruit it soft, about 10 to 15 minutes.
2. With a wooden spoon smash and large chunks of feijoa so the consistency is smooth, then add the minced jalapeno and s&p, cook for an additional 5 minutes. Season to taste, may need more sugar.
3. Let cool. Enjoy. Makes about 2 cups.”