FRESH-PICKED PRODUCE
FUNDIDO CHEESE DIP
Sunset®
1 cup cream cheese, room temperature
½ cup heavy cream
¾ cup grated smoked cheddar cheese
¾ cup grated smoked provolone cheese
;⁄; teaspoon kosher salt
1¼ teaspoons freshly ground
black pepper, divided
2 tablespoons olive oil
½ pound ground pork
½ tablespoon minced garlic
1 teaspoon smoked paprika
½ teaspoon ground cumin
;⁄; cup quartered Sunset® Wild Wonders® tomatoes
1 tablespoon chopped fresh cilantro
In a medium saucepan over medium heat, whisk
together cream cheese and cream until smooth.
Add cheddar and provolone, and whisk until melted.
Season with salt and ¼ teaspoon pepper, and set aside.
Preheat oven to 375 F. In a large pan over medium-high heat,
heat olive oil and cook pork until crispy. Stir in garlic,
spices and remaining black pepper. Set aside to cool.
Add ;⁄; of the pork to the cheese mixture. In a 1-quart
cast-iron frying pan or casserole dish, bake cheese
and pork mixture for 20 minutes. Garnish with reserved
pork, Sunset® Wild Wonders®
tomatoes and cilantro.
Makes 8-10 servings.
CARA CARA NAVEL ORANGE
CHOCOLATE CUPCAKES WITH
CARA CARA ORANGE FROSTING
Rivermaid
13 large Cara Cara oranges
1 box chocolate cake mix
3 eggs
½ cup canola oil
8 ounces cream cheese, room temperature
1 cup unsalted butter, room temperature
2½ cups powdered sugar, sifted
2 teaspoons vanilla
½ teaspoon Cara Cara orange zest
Preheat oven to 350 F. Zest 1 orange and reserve.
Cut remaining oranges in half. Scoop ;esh from
each half and press through a ;ne wire strainer
over a large bowl. Reserve rinds. Measure out
1 cup of juice.
In a separate bowl, add cake mix, eggs, oil
and juice. Blend according to package directions.
Place 24 reserved rinds into mu;n tins. Pour cake
batter into each rind, ;⁄; full. Bake cupcakes for
22-25 minutes. Remove from oven and cool.
Beat together cream cheese and butter until
smooth. Add sugar, vanilla and zest. Beat until
smooth. Spread on cooled cupcakes. Sprinkle
with remaining zest. Makes 24 servings.
