Yerba Mate Chocolate Mexicano from Taza Chocolate
This was one of those weeks where the Newburyport Farmer’s Market delivered big. It was a misty Sunday and the kids and I headed out to shop. After we lugged way too many bags home (I really only went to get one or two things) we then spent the rest of the day snacking and cooking! We found the Mexican chocolate from Tazo to be simply irresistible. The fact that they gleefully handed out samples of every flavor made it difficult to choose from, but we narrowed it down to two flavored disks (turns out there are two in each package) one with chillies and the other with salted almonds. The debate of which was better rages on, for my part I wouldn’t be sad if either showed up in the house again!
In case you’re concerned that we came home with only chocolate, never fear. We found beautiful golden beets, micro greens, and the wonderfully peppery arugula. In addition we loaded up on Oysters and cracked open the lovely bivalves for slurping with our sweet and crunchy salad.
The strawberries were prolific at the market this week, tis’ the season after all. The kids did a quick run through and decided that the strawberries from Apple Crest Farm were the ones they wanted to take home. We grabbed two adorable wooden boxes and a bag of biscuits. We also decided to make a zabaglione since we had purchased a dozen farm fresh eggs as well! A zabaglione is one of those things that sounds harder than it is, its a fantastic summer dessert, especially when someone else has been kind enough to grow and pick your berries and bake your biscuits!
Zabaglione Recipe
Ingredients:
5 egg yolks
1/3 cup sugar
1/3 cup sweet Marsala wine
Juice and zest of 1/2 a lemon
1 cup of heavy cream
Method:
In a small metal bowl whisk together the egg yolks, sugar, wine, and lemon juice. Whisk until frothy and sugar dissolves.
In a in another bowl beat the cream until it thickens into stiff peaks. (You can use an electric mixer, but kids love to do this with a bowl and a small whisk) set aside.
Heat a small pot of water to a simmer and place the bowl over it to make a double boiler. Whisk continually until the mixture thickens and it reaches 140 degrees on an instant thermometer. Remove from heat. Place over a bowl of ice water and continue whisking until the mixture cools (this only takes a minute or two). Add the lemon zest and fold in the whipped cream.
We layered our zabaglione between the biscuits and added our farm fresh berries.
Yumm… Hope there are still berries at the market next week!
