Vote now for foodie with a life’s killer breakfast recipe in the Marx Foods breakfast recipe competition! Click here to vote!
If you haven’t been to Marx Foods yet, it’s time. It’s easy to go into a specialty food store, look around and think, $20 for butter?! Looks cool but… pass. That said, Marx is a little different. The price point is doable ($6-$15 per item) and the staff is crazy knowledgeable. On a rainy Friday evening, I walked the store with the resident chef and when I asked her what she’s loving right now, she mentioned Allens Hill Farm Apple Cider Molasses, which is comprised of fifteen apples melted down into tangy thick sauce. Ahhh, sold.
When shopping the store, you’ll find it’s not overly packed with inventory, but it will be impossible to leave without a goody bag of well-edited delectable treats. The meat options are frozen and there are a few bottles of oil, spices and vinegars open for tasting, which almost forced me to purchase a much coveted and not needed shallot oil. That said, I still may go back for it, but I digress. The jars and bottles are organized by category: vinegars, cocktail fixin’s, hot sauces, spices and breakfast necessities. Marx doesn’t offer dairy and there’s minimal produce in the store, both of which are highly perishable. My hope is that down the road they expand a cheese and spice selection, but for now, Marx Foods offers off the beaten path pantry items and a small selection of high quality frozen meats not typically found on the shelves of high-end grocery stores: duck, Cherrywood nitrate-free smoked bacon and pheasant.
My Friday goody bag included Long Pepper Peppercorns, Allens Hill Farm Apple Cider Molasses and the above-mentioned Nueske’s Wild Cherrywood Smoked Bacon. Saturday morning I made Bialetti espresso per usual and started to assemble my recipe for the Marx breakfast recipe competition. My preference was to finish the toast with fresh thyme leaves, my boyfriend left them off. I encourage you to try it both ways and see which lends the most enjoyment.
1 demi baguette, sliced lengthwise
1 tablespoon salted butter
About 6 tablespoons Allens Hill Farm Apple Cider Molasses, divided
1 cup ricotta, full fat
2 teaspoons sugar
Zest of 1 lemon + juice of ½ lemon
1/8-teaspoon sea salt
½ teaspoon Long Pepper Peppercorns, freshly cracked
1 teaspoon fresh thyme, optional
1) Heat oven to 375* F; slice demi baguette lengthwise, smear with butter. Using a spoon, drizzle about 1 ½ tablespoons molasses over buttered baguette. Place face up on a baking sheet, toast in top third of oven for about 5 minutes, or until bread is warm and edges are crispy.
2) Using a mortar and pestle or coffee grinder, pulverize peppercorns to a rough grind.
3) In a mixing bowl, add ricotta, sugar, lemon zest, lemon juice and salt. Whip using a hand mixer until combined and smooth, about 30 seconds.
4) Top toasted bread with ricotta mixture, spoon a heavy dose of molasses (about 1 ½ teaspoons on each side) over ricotta, sprinkle pepper and thyme leaves (optional). Serve immediately alongside cooked bacon, strong coffee and fresh seasonal fruit.