Georgia’s Home for Everything Local
Mother’s Day is right around the corner. Why not make this year the best one yet? After all, Mom is one of the most important people in our lives and she deserves to be celebrated. Instead of the traditional breakfast in bed, make mom feel extra special with a Mother’s Day Tea Party.
Start your Mother’s Day Tea Party with our fresh, flaky buttermilk biscuits recipe and make your own handmade jam butter. For a savory addition to your Mother’s Day Tea Party, try a brunch pie, filled with fortifying spinach and cheese that will satisfy your entire family. For dessert, our Cherry Almond Bread will make you the apple of your mother’s eye.
All of these recipes include amazing, local ingredients that you can find at our market. Complete your Mother’s Day Tea Party with specialty tea blends from Biron Tea, which you can find at Farmview! Try their latest blend, Love and Laughter, which combines the flavors of rose and vanilla. Mom will love it!
via Martha Stewart
2 cups flour
1 tbsp. sugar
3 tsp. baking powder
1 tsp. salt
1/2 cup butter, cut into pieces
3/4 cup buttermilk
For Jam Butter:
1 stick good quality butter (room temperature)
4 tbsp. jam (be as generous as you like)
Preheat the oven to 450 degrees. Line a baking sheet with parchment or spray with cooking spray. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the butter and cut in using a pastry cutter or two knives, until the butter is about pea-sized and smaller. Add the buttermilk and mix until just combined.
Turn the dough out onto a lightly floured surface and pat into a rectangle that is about 6 x 9 inches. Fold each side of the dough over the middle and pat out again to about 6 x 9 inches. Cut biscuits out of the dough using the desired size of the biscuit cutter. Place on prepared baking sheet and bake 10-12 minutes, or until golden brown.
Whip the butter with an electric mixer until light and fluffy. Add the jam and mix by hand until completely incorporated. Note: You can add the jam with the electric mixer, but mixing by hand keeps the fruit whole. Serve biscuits warm and enjoy them with your jam butter!
via Jo Cooks
2 sheets puff pastry thawed
6 eggs beaten
1 cup ricotta cheese
1 cup spinach chopped
6 slices bacon cooked, chopped
1-1/2 cups cheddar cheese shredded
1 red bell pepper chopped
Dash hot sauce, optional
Preheat oven to 400 degrees and spray a 9-inch springform pan with cooking spray. Unfold pastry sheets and roll out one sheet to 11-inch square; set aside. Roll out remaining sheet to 12-inch square and use it to line the bottom and side of the prepared springform pan.
Mix the eggs with ricotta, hot sauce, and spinach. Be sure to reserve one tablespoon of egg. Layer your ingredients into the prepared pastry as follows; bacon, cheddar, ricotta mixture, and peppers. Repeat layers. Cover with remaining pastry sheet; fold under edges of pastry, then tuck inside pan. Brush pastry with reserved egg. Cut slits in top crust.
Bake 1 hour to 1 hour and 20 minutes or until golden brown. Cool 10 min. Run small knife around edge of pan to loosen crust before removing rim.
via Avery Cooks
For Cherry Bread:
one 10-ounce jar maraschino cherries, divided
2 tbsp. all-purpose flour
1-3/4 cup all-purpose flour
1 cup granulated sugar
2 tsp. baking powder
2 large eggs
1/2 cup canola or vegetable oil
1/4 cup cherry juice, reserved from maraschino cherries jar
1 tsp. almond extract
1 tsp. vanilla extract
For Cherry-Almond Glaze:
1/4 cup reserved cherry juice
1 tsp. almond extract
1 1/2 cups confectioners sugar
Preheat oven to 350 degrees. Spray two 8×4-inch loaf pans with floured cooking spray or lightly grease and flour the pans and set aside. Roughly chop the cherries and reserve the juice from the jar. Sprinkle the cherries with two tablespoons of flour and toss to coat evenly. This will prevent them from sinking during baking.
In a large mixing bowl, add the flour, sugar, baking powder, optional salt, and whisk to combine; set aside. In a small mixing bowl, combine eggs, oil, all the cherry juice from the jar except 1/4 cup to be reserved for the glaze, almond extract, vanilla extract, and whisk to combine. Pour wet mixture over dry ingredients and stir to combine; don’t overmix. The batter will be very thick. Lightly fold in the chopped cherries.
Turn batter out into the prepared pans, smoothing the tops lightly with a spatula. Strategically place a few cherries on top for visual appeal. Bake for about 40 minutes, or until bread is domed. Allow bread to cool in pans on top of a wire rack for about 15 minutes before removing and allowing to finish cooling completely on rack.
In a medium bowl, combine 1/4 cup reserved cherry juice, almond extract, about 1 cup confectioners sugar, and whisk to combine until smooth and satiny. Add sugar until desired consistency is reached.
*Bread will keep airtight at room temp for up to 5 days or in the freezer for up to 6 months. Do not glaze bread until ready to serve if you plan on storing long-term.
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