Raw Berry Tart With Coconut Cream

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Chef Angèle Ferreux-Maeght’s nutty tart does not require an oven and is made with almond flour and hazelnuts. The entire dish can be prepared a day in advance.

Recipe Courtesy ANGÈLE FERREUX-MAEGHT

Photo Courtesy Joanna Van Mulder

Ingredients

  • 3/4 pound Medjool dates
  • 2 cups hazelnuts (1/2 pound)
  • 1/4 cup almond flour
  • Gray sea salt
  • 1/2 cup coconut oil, melted and cooled
  • 1 1/2 cups (12 ounces) unsweetened coconut cream
  • 2 tablespoons agar akes
  • 1/4 cup confectioners’ sugar, plus more for dusting
  • 12 ounces blackberries and/or raspberries
  • Microbasil (optional), for garnish

Directions

Step 1 – In a medium bowl, cover the dates with water and let soak for 2 hours; drain. Pit the dates.

Step 2 – Line a baking sheet with parchment paper. In a food processor, pulse the hazelnuts until coarsely chopped. Add the dates, almond our, a pinch of salt and 6 tablespoons of the coconut oil and pulse until the dough just comes together. Turn the dough out onto the prepared baking sheet. Top with a sheet of parchment paper and press the dough into a 10-inch round, about 1/4 inch thick. Freeze the crust until rm, at least 1 hour.

Step 3 – Meanwhile, in a medium saucepan, bring the coconut cream and agar to a simmer, whisking to dissolve the agar. Remove from the heat and whisk in the 1/4 cup of confectioners’ sugar and the remaining 2 tablespoons of coconut oil. Scrape into a large bowl, cover and refrigerate until chilled and rm, at least 1 hour.

Step 4 – Carefully transfer the tart shell to a platter and peel off the top sheet of parchment paper. Using a hand mixer, beat the coconut cream mixture at high speed until smooth and fluffy, about 5 minutes. Spread it all over the tart shell, leaving a 1/4-inch border, and top with the berries. Loosely cover the tart and refrigerate for 30 minutes. Dust with confectioners’ sugar and garnish with microbasil, if desired. Serve cold.

Make Ahead –The tart can be refrigerated overnight.

 

 

Our Year Round Tropicals Assortment

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E. Armata Inc. is a family run business that was one of the first 128 companies to move into the Hunts Point market. Over the years, their core values of honor, quality, and hard work have helped them to grow their inventory while also providing top quality produce to NYC. At E. Armata Inc., our top priority is customer care and service. This is why we strive to provide not only top quality but a variety of produce for our customers. Since we’ve expanded our facility, we’ve imported a full line of tropical fruits and vegetables from South America. By increasing our assortment, we’ve been able to provide a fresh supply of tropical produce daily for our diverse consumers.

Benefits of Tropical Fruits:

Tropical fruits and vegetables are full of vitamins and minerals that are super healthy! While most people believe tropical fruits are only fresh in the summer, that’s not the case. When shopping with E.Armata Inc. at the Hunts Point Market, you can get fresh tropical produce even in the winter! The health benefits of tropical produce are endless. Just to name a few, here are some reasons you should stock the fridge with some of your tropical favorites:

  • They include protein-digesting enzymes that can help reduce inflammation
  • They include about ⅓ of your daily vitamin B6 needs
  • They’re able to reduce the risk of certain cancers
  • They offer a fresh dose of Vitamin C
  • They have high levels of antioxidant phenolic compounds that are good for your kidneys

What tropicals can be found at the Hunts Point Market:

At E. Armata Inc. we work towards achieving our goal of complete customer satisfaction every day. By providing a high-quality line of tropical produce year-round, we’re able to offer more than our competition. With our regularly fresh selection, everyone should be able to have tropical fruits and veggies in their kitchen. When you shop or order from E.Armata Inc. at the Hunts Point market you’ll be able to purchase some of these tropicals, while also obtaining their many health benefits:

  • Yellow and Green Bananas
    • Bananas are loaded with vitamins A, B, C, Potassium, and the amino acid  Tryptophan.
  • Aloe Vera Leaves
  • Avocados
    • Filled with good fats, as well as vitamins C, E, B, potassium, and omega-3’s.
  • Taro Root
  • Coconuts
    • The white flesh of the coconut is filled with vitamins, minerals, antioxidants, and fiber.
    • Their water is also filled with electrolytes
  • Yuca
  • Papaya
    • A rich source of vitamins, fiber, and carotene that all aid in the digestion process.

If you’re looking for fresh produce, especially tropicals, then E. Armata Inc. is the place to go. With a growing variety of produce, there’s nothing you can’t find. Contact us at the Hunts Point market to learn more!

Valentine’s Day White Chocolate Raspberry Cheesecake

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Valentine’s Day White Chocolate Raspberry Cheesecake

Looking for a tasty treat to add to your Valentine’s day menu? Well, we’ve got you covered. Try making this white chocolate raspberry cheesecake recipe.  Follow the steps below for everything you need to add this tasty treat to your Valentines day.

First stop, the grocery store. Here’s a full list of ingredients to make this cake:

  • 1 cup of chocolate cookie crumbs
  • 3 tablespoons of white sugar
  • ¼ cup of melted butter
  • 1 package of frozen raspberries (10 oz)
  • 2 teaspoons of cornstarch
  • Another 2 tablespoons of white sugar
  • ½ cup of water
  • 2 cups of white chocolate chips
  • ½ cup of half-and-half
  • 3 packages of softened cream cheese (8 oz each)
  • ½ cup of white sugar
  • 3 eggs
  • 1 teaspoon of vanilla extract

So now that you’ve got all the ingredients, here’s step by step directions on how to make it.

Step 1

Grab a medium sized mixing bowl and combine the following ingredients:

  • 3 tablespoons of sugar
  • Melted butter
  • Cookie crumbs

After mixing all these together, press the results into the bottom of your 9-inch springform pan.

Step 2

Next, grab your saucepan and throw in these ingredients:

  • Water
  • Cornstarch
  • 2 tablespoons of sugar
  • Raspberries

Once you’ve got it all, bring it all to a boil and continue boiling for about five minutes until the sauce thickens. Once it’s thick enough, you’ll strain the sauce through a mesh strainer this way you won’t have any lingering seeds in the sauce.

Step 3

While you have the oven preheating at 325 degrees, grab a metal bowl and melt the white chocolate chips with the half-and-half over a pan of simmering water. Make sure the mixture is completely smooth before you stop.

Step 4

In a large bowl, mix the softened cream cheese and ½ cup of sugar together until it’s smooth. Then add in:

  • 3 eggs (one at a time)
  • Vanilla extract
  • Melted white chocolate

Next, you’ll pour half of the batter over crust. Then you’ll start spreading 3 tablespoons of raspberry sauce over the batter. Take the remaining cheesecake batter you have and pour it into a pan. You’ll then spread another 3 tablespoons of raspberry sauce over the batter in the pan. To create a marbled effect, you can then swirl the batter with the tip of a knife.

Step 5

Lastly, you’re going to bake the cake for 55 to 60 minutes. Make sure the filling is set when you take it out. You’re then going to cool the cake by covering it with plastic wrap and placing it into the refrigerator for about eight hours. Once you’re ready to serve it, you can add the remaining raspberry sauce.

produce distributor in NYC

Our Eastern Vegetable Assortment

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E. Armata doesn’t operate like other produce distributors in NYC. They run their business with something that can easily be forgotten by others, family values. Since the late 1800s, E. Armata Inc. has been serving New York the best quality produce they can offer. Even with just a small variety of fruits and vegetables, Erasmo Armata had extremely high standards. He knew the importance of quality, and that his customers deserved the best. The business has expanded with the help of Erasmo’s sons, grandsons and great-grandsons throughout the years. They were one of the first 128 companies to move into the Hunts Point market. This has allowed them to sell the best produce available at a larger scale to the New York City metropolitan area and beyond. No matter how larger their business grows, they maintain the same values of honor, quality, and hard work.

When it comes to selecting produce, our produce distributor in NYC is meticulous in selecting the right products from the right growers. Whether it’s berries or eastern vegetables, you know the product you will receive will be fresh and high-quality.

What eastern vegetables are offered:

When seeking eastern vegetables sold by produce distributors in NYC, E. Armata Inc. is the company to choose. We carry veggies harvested from Florida, Canada, Texas, and the entire east coast of the U.S. By becoming partners with top growers and shippers in various locations, we’ve been able to provide the highest quality produce for our customers. We constantly work to keep a fresh inventory so our customers are never disappointed. Our eastern vegetable inventory includes, but isn’t limited to:

  • Beans
  • Okra
  • Cucumbers
  • Eggplants
  • Peppers
    • Red, Green, Suntans, Mixed, Jalapeno, Long Hots
  • Green and Yellow squash
  • Beets
  • Raddish
  • Cilantro
  • Parsley
  • Cabbage
  • Mint

Recipes to consider:

When you visit E. Armata you’ll never go home without fresh vegetables for dinner. With all that’s available, why not try out some new recipes? As a top-quality produce distributor in NYC we offer eastern vegetables that can add a little something extra to the following recipes:

If you’re someone who values the importance of fresh vegetables, then E. Armata Inc., a produce distributor in NYC, is right for you. Check out our website for more information about our produce and how we operate.  

Winter Vegetable Soup

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Winter Vegetable Soup

Looking for a way to warm up during the winter months? Try this Winter Vegetable Soup as your next meal. Filled with all of your favorite veggies to help fill you up!

Recipe Courtesy Of Cooking Light

So how do you make it?

  • First, you’ll want to heat up the oil in a dutch oven on medium or high heat.
    • From there you’ll throw in the pancetta, onion, and garlic. Let them saute for about 3 minutes.
    • Next stir in the squash, red potato, celery, carrots, basil, cinnamon, and thyme. Let 4 minutes pass for those to cook.
    • Then throw in the chopped tomatoes
  • After cooking the following ingredients you’ll add the chicken broth to bring it to a boil.
    • Let it simmer for about 8 minutes.
    • After, add in the kale and let it simmer for about 5 minutes.
    • Lastly, you’ll add in the beans and let them simmer for 4 minutes or until you feel the potatoes and kale have become tender.

Ingredients:

  • 1 teaspoon of olive oil
  • 2 oz of chopped pancetta
  • 3 garlic cloves (minced)
  • 2 cups of cubed and peeled acorn squash
  • 2 cups of diced and peeled red potato
  • ½ cup of chopped celery
  • ½ cup of chopped carrots
  • 1 teaspoon of dried basil
  • ¼ teaspoon of ground cinnamon
  • ¼ teaspoon of dried thyme
  • 1 can of whole tomatoes, drained and chopped
  • (28 oz. can)
  • 2 cans of fat-free, less-sodium chicken broth
  • (14 ½ oz cans)
  • 4 cups of chopped kale
  • 1 can of navy beans or any other small white beans rinsed and drained
  • (15.5 oz can)

Kale and Brussel Sprouts Salad

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Ingredients

  • 1/4 cup fresh lemon juice
  • 2 tablespoons Dijon mustard
  • 1 tablespoon minced shallot
  • 1 small garlic clove, grated finely
  • 1/4 teaspoon kosher salt (plus more for seasoning)
  • Freshly ground black pepper
  • 2 large bunches of kale (approximately 1 1/2 pounds total), discard center stem leaving thinly sliced leaves.
  • 12 ounces brussels sprouts, trimmed, finely grated or shredded with a knife
  • 1/2 cup extra-virgin olive oil, divided
  • 1/3 cup almonds with skins, coarsely chopped
  • 1 cup finely grated Pecorino

Method

  1. Ahead of time: Prepare kale mixture, dressing, and toasted almonds eight hours prior. Chill dressing and kale mixture separately.  Cover almonds and let stand in room temperature.
  2. Mix lemon juice, Dijon mustard, shallot, garlic, 1/2 teaspoon salt, and a pinch of pepper in a small bowl.
  3. Stir items until blended and set mixture aside.
  4. Add thinly sliced kale and brussel sprouts into a large bowl.
  5. Measure ½ cup oil into a cup. Stir almonds with 1 tbsp of oil from the cup in a small skillet over medium-high heat for about 2 minutes, until the almonds are golden brown
  6. Transfer nuts to paper towel-lined plate and sprinkle almonds lightly with salt.
  7. With the oil remaining in the cup, mix it into the original lemon-juice mixture. Season dressing with salt and pepper.
  8. Add dressing and cheese to kale mixture and toss until coated.  Season with salt and pepper and garnish with almonds.