Spring Into the Kitchen

Inside the Ingredients

As the daffodils start to pop up and the crocuses bloom, let’s bring that same sense of renewal into our kitchens. The first of the harvest is just arriving, giving us a sneak preview of what awaits us in the season ahead.

For these recipes, we are embracing some of the greatest hits of spring: asparagus, rhubarb, and strawberries. For a spring-inspired brunch, stalk down some asparagus at Norconk Farm in Honor and get your eggs from a local roadside farm stand near you. And to make this tried and true crisp, head to a farmers market the second these treats are in season to get Bardenhagen strawberries, then pick up some Michigan rhubarb from Oryana in Traverse City.

Spicy Fruit Buns with Perfectly Roasted Asparagus and Soft Boiled Eggs

Although the egg hunt is over, these “haute” crossed buns are worthy of making all spring long.

Ingredients
1/2 cup dried cherries
1/2 cup golden raisins
1 black tea bag
4 1/2 cups flour, plus extra for cross
1/3 cup brown sugar
2 1/4 teaspoons active dry yeast (1 pack)
1 1/2 teaspoons salt
1 rounded teaspoon cinnamon
1/2 teaspoon nutmeg
Pinch of allspice
1 cup plus 2 tablespoons warm water
1/3 cup full fat coconut milk
1/3 cup orange juice
1/3 cup sunflower oil
1 1/2 teaspoons vanilla extract
1/3 cup sugar, for cross
Local eggs
1 pound Norconk asparagus
Extra virgin olive oil
Salt & pepper

To Make the Buns: In a small cup, combine the cherries and raisins. Place the tea bag on top. Pour over enough boiling water to cover. Give a gentle stir. Let sit for 30 minutes.

In a large bowl, combine the flour, brown sugar, yeast, salt, and spices. Make a well in the center then set aside. In a medium bowl, whisk together the water, milk, orange juice, oil, and vanilla. Pour the wet mixture into the dry. Mix until a dough forms. Knead for 2 minutes in the bowl. The dough will be sticky—you want it this way. Cover and set aside for 10 minutes.

Drain fruit well. Add to dough. Squeeze fruit into dough. Knead in the bowl until fruit is evenly dispersed, about three minutes. Cover and let rise until doubled, around 1 hour. Turn out dough onto a lightly floured surface. Divide into 12 equal pieces. Roll each into a tight ball, then place on a parchment lined baking sheet. Cover and let rise until very puffy, 60 to 90 minutes. Toward the end of rising time, preheat the oven to 350 degrees.

In a small bowl, mix together 3/4 cup flour, 2 tablespoons sugar, and 6 tablespoons water. Add more water if needed to make a brownie batter consistency. Spoon mixture into a small piping bag. Cut off a small tip, and pipe a cross over each bun.

Bake for 35 minutes until the buns are golden on top and bottom, rotating halfway through baking. In a small saucepan, combine 1/3 cup sugar and 1/3 cup water. Bring to a boil, once sugar dissolves take off heat. Brush syrup over hot buns. Serve warm.

To Make the Asparagus: Preheat the oven to 400 degrees. Snap off any woody ends. Place the trimmed asparagus on a large baking sheet lined with parchment paper. Drizzle on a few tablespoons of olive oil, then sprinkle liberally with salt and pepper. Toss gently. Arrange so no spears are overlapping. Bake anywhere from 15 to 30 minutes, until tender. (Time depends on size.) Serve immediately.

To Make the Eggs: Bring a pot of water to a boil. Set in 2 eggs per person at your table. Boil for 5 minutes. Carefully remove the eggs and place in a bowl of cold water. Crack and peel off the shell gently. Serve immediately.

Ginger Strawberry Rhubarb Crisp

A tart yet sweet taste of spring with a gingery kick.

Topping Ingredients
8 tablespoons soft butter
1 cup flour
1/2 cup brown sugar
1/2 cup oats
1/4 teaspoon salt
Pinch of cinnamon and ground ginger
1/3 cup pecans, coarsely chopped

Filling Ingredients
2 1/2 cups Bardenhagen Strawberries, halved
2 1/2 cups Michigan rhubarb, cut into 1/2-inch chunks
1/2 cup sugar
3 tablespoons flour
1 teaspoon ground ginger
2 teaspoons vanilla extract
2 teaspoons balsamic vinegar
Pinch of salt

To Make the Topping: In a medium bowl, mix together all ingredients except pecans. Once the butter is fully incorporated and the mixture is crumbly, toss in the pecans. Set aside.

To Make the Filling: Preheat the oven to 350 degrees. In a large bowl, mix together all the filling ingredients until thoroughly combined. Spread into a casserole baking dish. Crumble over topping. Bake until the topping is golden and the filling is bubbling around the edges, 45 minutes. Let cool for 15 minutes. Serve with scoops of vanilla bean ice cream.

You can also make this crisp in smaller baking dishes and freeze until ready to bake. Bake the day you want it, and take the perfect portion on the go. Great for picnics, camping, or day trips.

Nora Rae Pearl is 99 percent foodie and 1 percent chef. When she is not writing about food, she can be found waiting in line at the farmers market hoping to get a croissant before they run out. Photo credits Cody Werme.

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