Several years back, out of a desire to make use of the flowers and leaves from a shoot in some fun and and jungalicious way, #FaceTheFoliage was born (example pictured above, left)–we used the leftovers to make ephemeral portraits from leaves and flowers. Well, after cleaning up from a recent photoshoot (pictured above right), a bulb went off and our team decided that instead of tossing the leftovers into the compost, that we’d use them to try and create some new recipes from the bounty of butternut,delicata, and red kuri squash; persimmons, apples and murkotts (aka honey tangerines) that didn’t make it into the images. We made 2 delicious dishes that are perfect for using leftover holiday ingredients. If you don’t know what to do with all the produce you used as a table runner for Thanksgiving, here are a couple of ideas!
Murkott Upside Down Polenta Almond Cake
12 tablespoons room temperature butter
2 tablespoons olive oil
¾ cups cane sugar
2-4 murkotts (honey tangerine) Friends Ranch
1 ½ cup almond flour
1 ¼ cup polenta
1 ½ tsp baking powder
½ tsp of vanilla or almond extract (sometimes I substitute this with whisky)
2 heaping tablespoons of cranberry sauce (courtesy of Danae’s Thanksgiving leftovers)
Pinch of salt
What to do:
- Place rack in center of oven and preheat to 350°F. Line pan with parchment paper and grease.
- Zest and juice 1-2 murkotts (or your choice of citrus). Set aside.
- Combine 4 tablespoons sugar and 4 tablespoons of juice in a skillet. Stir over medium heat until sugar dissolves. Remove from heat and stir in 2 tablespoons butter. Pour into the greased pan and set aside.
- Cut off the ends of the remaining murkott then cut into thin rounds. Arrange slices on top of the melted butter.
- Whisk flour, polenta, baking powder, and salt in medium bowl.
- In another bowl mix the remaining sugar, butter, oil, vanilla and zest until whipped. Add eggs 1 at a time followed by 1/3 of the flour mixture, beating well after each addition.
- Drop ½ o f the batter by large spoonfuls atop the murkott slices, then spread evenly.
- Carefully swirl cranberry sauce in the batter.
- Add remaining batter, then spread evenly.
- Bake cake for about 45 minutes (when testing with a fork or knife, it should come out clean). Cool cake for 10 minutes.Place cutting board or platter atop the pan. Using oven mitts, hold platter and pan together and turn over, allowing cake to settle onto platter.
Persimmon Arugula Salad with Cranberry Dressing
2 tbs cranberry sauce
2 tablespoons apple cider vinegar
½ cup roasted butternut squash (optional–see directions below)
2 tablespoons of olive oil
Dash of pepper
½ of a small shallot
2 Fuyu persimmons
Handful of raw goat cheddar (or chevre – your fridge, your choice)
Two large handfuls of arugula
What to do:
- In bottom of bowl combine cranberry sauce, apple cider vinegar, olive oil, and pepper.
- Slice 1-2 Fuyu Persimmons (Mudcreek Farm)
- Crumble chedder
- Leftover butternut squash (optional)
- Rinse and dry arugula (Shear Rock Farm) and add to bowl.
- Add remaining ingredients, toss and serve.
Optional additions: pumpkin seeds and or walnuts.
Roasted Butternut squash
1 butternut squash
1 tablespoon of olive oil
Pinch of salt
- Preheat oven to 400 degrees.
- Peel and cube squash
- Toss with olive oil and salt.
- Roast at 400 until tender (25-30 minutes)
We hope you enjoy those bomb gourmet leftovers!!
Recipes developed by Bethany Harris for The Jungalow
Photos by J. Blakeney