April 2009
E-Recipes
Recipes Contributed by:
Jacksonville Mercantile

Spring has sprung and Easter is a week away. The Jacksonville Mercantile can help your inner “Easter Bunny” create beautiful baskets for children or adults. We also have new salted caramels available from a woman in Ashland including custom salted caramels using Hawaiian clay Salt and Sea Salt from Wales. These caramels are not available anywhere but the Mercantile. We also have available beautiful Swiss chocolates. These little pieces of art can be boxed in any number of the custom boxes available in the shop.

Recently we attended a party where everyone looked through their pantry to create an impromptu potluck dinner. The creativity of our friends was amazing and the meal – fabulous. The following is our “pantry raid” creation.

Just remember, if you can’t find any of the ingredients in our recipes you can always have us ship them to you. Just go to the website at jacksonvillemercantile.com

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1 can Key Lime Moravian Cookies
2 Tablespoons Unsalted butter – melted
1/8 cup Caster Sugar
1 tub 8 oz. Mascarpone Cream
1 jar Robert Rothchild Key Lime Curd
Coconut Flakes – toasted

Make the tart crust:
Crush the cookies and place into a food processor until it is ground into fine crumbs. Put into a large bowl and add the melted butter and sugar. Mix until incorporated. Press this into a 9” spring form pan. Bake in a 350F oven for approximately 10 minutes or until it is browned. Allow to cool. (After baking, this crust can be saved for a day in the refrigerator or up to a month in the freezer)

Make the filling:
Mix the Mascarpone Cream and Key Lime Curd together until smooth. If you want a lighter filling, whip ¼ cup heavy whipping cream separately and fold into this mixture (optional).

Fill the tart crust with the key lime filling and sprinkle with the toasted coconut. Refrigerate until ready.

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The following is a green bean salad that is easy and the golden mushrooms and green beans with crushed hazelnuts makes a beautiful presentation.

½ pound Green Beans – cleaned and trimmed
¼ pound chanterelle mushrooms (cleaned and sliced thickly)
2 Tablespoons chopped chives
1 Tablespoon chopped dill
2 Tablespoons chopped basil
¼ cup toasted chopped hazelnuts
1 Tablespoon Sherry Vinegar
4 Tablespoons Hazelnut Oil
Sea Salt and Pepper to taste

Steam the green beans until cooked. Chill these until cold. (This can be done a day ahead)

Cook the chanterelle mushrooms in a small amount of hazelnut oil until brown. Set aside.

Make the dressing:
Mix the sherry vinegar with a small amount of salt and pepper and whisk in the hazelnut oil until emulsified. Mix this into the green beans; add the chopped herbs and the mushrooms, and then top with the toasted hazelnuts.

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