Local love is more than celebrating our neighbors and the amazing place we live; it’s about honoring the foods and artisans that shape the area we call home.
Digby’s Market is all about local love! We are family-owned and operated, and truly believe in supporting our local communities! That’s why we proudly carry products made throughout the state.
With over 30 years of culinary experience, Chef Heidi Orr brings passion and expertise as she adds local flavor to Digby’s Market Catering. Discover blending her signature recipes with the creativity of local flavors.
Chocolate Espresso Shortcakes
Espresso Brownie Shortcakes with Barely Buzzed Mascarpone Cream and Bear Lake
Raspberry Compote
Ingredients
1 3/4 C All-Purpose Flour
1/4 C Cocoa Powder
2 T SwitchPoint Underdog Coffee Grounds
1 C Granulated Sugar
4 Tsp Baking Powder
1/2 Tsp Salt
1/2 C Cold Butter, Cubed
1/2 Bar Dezeria Dark Chocolate, Finely Shredded
1/3 C Heavy Cream
2 Tbsp Chocolate Syrup
1 Large Egg
Instructions
1. Preheat the oven to 450 degrees. Line a sheet pan with parchment paper. 2. Sift flour, sugar, baking powder, salt, coffee, and grated chocolate together in a large bowl. Cut in butter with two knives or a pastry blender until mixture resembles coarse crumbs. Beat together milk, chocolate syrup, and egg in a small bowl; stir into the flour mixture until the batter holds together. Roll into 2 inch rounds. Place on a cookie sheet. Press lightly to flatten.
3. Bake about 12-15 minutes. Shortcakes should have cracked tops but remain soft in the middle. Cool in the pan for 10 minutes before removing. Cool completely on a wire rack.
Espresso Mascarpone Cream with Barely Buzzed Essence
Ingredients
1 C Heavy Cream
½ 3 oz Bar (1.75 oz) Deziria Dark Chocolate Bar, Finely Grated
1 8 oz Container Espresso Flavored Mascarpone Cream
2 oz Beehive Cheese Company Barely Buzzed Cheese, Finely Grated
2 Tbsp Sugar.
Instructions
1. Blend mascarpone, sugar, and cheese until light and creamy. Set aside. Whip heavy
cream until stiff peaks form. Fold whipped cream into the mascarpone mixture. Fold in grated chocolate. Spoon onto shortcakes.
Bear Lake Raspberry Compote.
Ingredients
1 Container Weeks Berries Of Paradise Red or Purple Raspberry Freezer Jam
2 8-oz Containers of Fresh Raspberries, Washed and Drained Well
Instructions
1. Warm jam until just melted. Stir in berries. Let sit for 15 minutes.
Garnish with Fresh Raspberries and Assemble
Lay 1 shortcake on a plate. Pipe mascarpone cream mixture to cover the entire shortcake. Spoon raspberry compote over cream. Add additional raspberries if desired.
Top with a second shortcake. Garnish with fresh raspberries if desired.
Makes 6-8.