Sweet Potatoes, Chickpeas & Apricots with Couscous

January 2nd, 2012 § 0 comments § permalink

Serves 6

Ingredients

Olive oil
4 cloves garlic, chopped
1 tablespoon fresh ginger, chopped
2 yellow onions, chopped
1 cinnamon stick broken into a few pieces
Salt
3 medium sweet potatoes, peeled and cut into 1 inch cubes
1 tablespoon ross al hanout traditional or modern recipe
2 cups chickpeas, cooked
1 cup tomatoes, chopped
1½ cups vegetable stock
1 cup spinach leaves
Yogurt for garnish
Cilantro for garnish

Directions

In a large sauté pan, heat olive oil on medium high heat and sauté garlic, ginger, cinnamon and onions for about 3-4 minutes or until the onions are semi translucent. Season with some salt and add the sweet potatoes and continue to sauté another 3 minutes. Add the ros al hanout and mix well. Add the chickpeas and the tomatoes and mix. Cook another few minutes and add the vegetable stock reduce heat to a simmer and cook for about 15-20 minutes or until the sweet potatoes are soft. Add the spinach and take off the heat mixing until the spinach is totally wilted. Serve with yogurt and cilantro.

Apricot Plout Almond Tart

August 11th, 2011 § 0 comments § permalink

Serves 6-9

Ingredients

1 stick unsalted butter, softened
½ cup honey
1 cup ground almonds
2 eggs
½ cup heavy cream
Vanilla been scraped, seeds reserved
10 apricots, pitted and halved
8 plouts, pitted and halved
2 sheets of puff pastry, white or whole wheat
Apricot syrup

Directions

Pre-heat oven to 375°F. Mix together in a large bowl the butter, honey, almonds, vanilla seeds, eggs, and cream until smooth. Arrange sheets of puff pastry on a greased baking sheet and brush with apricot syrup. Make sure you create sides on the dough on all sides. Arrange the apricots around the dough and pour in the almond filling. Place in the oven and bake for 25-30 minutes or until golden brown. Upon pulling out of the oven brush with apricot syrup while warm.

Apricot Syrup

Makes 2 cups

Ingredients

½ cup apricot puree
1 cup water
1 tablespoon lemon juice
2 cinnamon sticks
½ cup honey
1 teaspoon vanilla

Directions

Combine apricot puree, sugar, water, lemon juice, and cinnamon in a medium sauce pan and place on the stove and bring to a boil. Reduce the heat and simmer for about 10 minutes and add honey and vanilla and simmer another few minutes.

Rustic Rye Apricot & Cherry Gallette

August 11th, 2011 § 0 comments § permalink

Makes 1-2 inch gallette

Ingredients

1 cup dark rye flour
1 cup flour
1 tablespoon turbinado sugar
1 teaspoon salt
1½ sticks unsalted butter, cold and cubed
1 tablespoon apricot puree
1 tablespoon apple cider vinegar
1 cup ice water
10 apricots, sliced
1 cup cherries, pitted and halved
½ cup raw suconat sugar
2 tablespoons lemon juice

Directions

Mix together the flours turbinado sugar and salt, cut in the butter with pastry cutter or fork until a course meal is created. Add the apricot puree, apple cider vinegar and mix. Adding the water a little at a time, slowly and gently combine mixture until a soft dough ball is formed. Place the dough ball in the refrigerator and refrigerate for 1 hour or overnight. In a large bowl combine the apricots, cherries, sugar and lemon juice and let stand approx 30 minutes. Roll out dough on a floured surface until it forms a large circle about 16 inches in diameter. Place rolled dough on a large, thick, greased cookie sheet or pan with sides or, better yet, a large, greased cast iron pan. Place apricots and cherry mixture in a big pile in the center of the dough, reserving liquid. Fold dough up all around the pile of fruit leaving a big hole at the top like a shallow volcano. Pour a little of the liquid in the top and reserve a little for the end. Bake in a preheated oven 375° for about 30 minutes or until crust is golden brown and crispy. Drizzle finished tart with the remainder of the juice from the fruit in the last 5 minutes of cooking.

Apricot Baklava

August 11th, 2011 § 0 comments § permalink

Serves 6

Ingredients

1 cup walnuts, chopped fine
1 cup apricots, chopped fine
½ cup sugar
2 teaspoon freshly grated cinnamon
½ teaspoon vanilla
2 cups apricot syrup (recipe follows)
1 package whole-wheat Phyllo pastry (white can be substituted)
1 stick butter, unsalted and melted

Directions

Pre-heat oven to 350°F.
In a mixing bowl, mix the filling mixture ingredients (walnuts, apricots, and sugar) until well combined and set aside. Butter a large baking sheet making sure to get the corners and sides as well. Unroll the phyllo dough and cover with a damp cloth to keep it from drying out. Place two sheets of dough on the pan and brush with melted butter thoroughly. Sprinkle a later of the nut mixture atop the sheets and repeat the layers creating a total of between 5-8 layers. With a sharp small knife, cut the pastry in diamond or square shapes carefully, making sure to get all the way to the bottom of the pan. Place in the oven and bake for about 50 minutes or until golden brown. While the baklava is baking, make the syrup by combining apricots, sugar, water, lemon juice, and cinnamon and place on the stove and bring to a boil. Reduce the heat and simmer for about 10 minutes and add honey and vanilla and simmer another few minutes. Keep warm and spoon over baklava (when it first comes out of the oven), making sure the baklava is soaked fully.

Let baklava set for about 30 minutes before serving.

Apricot Syrup

Makes 2 cups

Ingredients

½ cup apricot puree
1 cup water
1 tablespoon lemon juice
2 cinnamon sticks
½ cup honey
1 teaspoon vanilla

Directions

Combine apricot puree, sugar, water, lemon juice, and cinnamon in a medium sauce pan and place on the stove and bring to a boil. Reduce the heat and simmer for about 10 minutes and add honey and vanilla and simmer another few minutes.

Tarragon Apricot Bubbly & Blueberry Tarragon Bubbly

June 27th, 2011 § 0 comments § permalink

Makes several bubbly drinks

Ingredients

½ cup fresh blueberries (smashed) or fresh apricots (chopped)
3 tablespoons fresh tarragon leaves
½ cup raw or unprocessed sugar
½ cup water
Cava, champagne or prosecco
Blueberries for garnish

Directions

In a medium saucepan combine the apricots or blueberries, tarragon, sugar and water and bring to a boil. Reduce heat and simmer for about 15 minutes. Take off heat and let stand for about 3-4 minutes. Strain and set in the refrigerator to cool. In a champagne class, pour 1-2 ounces of the herbal fruit syrup and fill with bubbly.

Red Basil White Stone Fruit Sangria

June 27th, 2011 § 0 comments § permalink

Serves 6-9

Ingredients

1 cup red basil peach syrup (recipe follows)
2 bottles white wine, sauvignon blanc or chenin blanc or white table wine
1 cup Cointreau
1 peach, sliced
1 apricot, sliced
1 plum, sliced
1 nectarine, sliced
¼ cup raspberries
2 cups soda water

Directions

Combine the red basil peach syrup, wine, and cointreau in a large pitcher and stir well. Add the fruit and let stand unrefrigerated for about 1-2 hours. Add soda water just before serving and serve either tepid or over ice, but do not refrigerate.

Red Basil Peach Syrup

Makes 1 cup

Ingredients

½ cup red basil leaves
½ cup sugar
½ cup water
1 ripe peach, chopped

Directions

Combine the basil, sugar, water and peaches in a medium saucepan and bring to a boil. Reduce heat to simmer and cook for about five minutes. Take off heat, cool and blend until smooth.

Roasted Stone Fruit with Herbed Meringue

October 13th, 2010 § 0 comments § permalink

Makes 6 servings

INGREDIENTS

6 each apricots, plums, and peaches, cut in half
2 tablespoon sugar
1 teaspoon salt
Herbed meringue, recipe below
Demerara sugar (optional)

PREPARATION

Preheat oven to 425Ëš.
Toss stone fruit with sugar and salt, and roast for 5 minutes.
Reduce oven to 200Ëš.
Once oven temperature has reduced, spoon rosemary meringue atop roasted plum halves, thyme meringue atop roasted apricot halves and tarragon meringue over roasted peach halves, sprinkle each with demerara sugar (if using) for added texture and bake for 35 to 40 minutes or until dry.
Serve warm.

Herbed Meringue

Makes 6 individual meringue shells

INGREDIENTS

¼ teaspoon salt
3 egg whites
6 tablespoons sugar
1 tablespoon chopped tarragon
1 tablespoon chopped rosemary
1 tablespoon chopped thyme

PREPARATION

Add the salt to the egg whites and beat until foamy, gradually add the sugar and whip until stiff peaks form.
Separate meringue into three equal parts and fold in herbs to create three separate herb meringue bases.

Roasted Stone Fruit with Herbed Meringue

Polenta Cake with Summer Stone Fruit

October 11th, 2010 § 0 comments § permalink

INGREDIENTS

1½ cup (6 ounces) all purpose flour
¼ cup yellow cornmeal
1 teaspoon baking powder
¼ teaspoon salt
¼ teaspoon baking soda
6 tablespoons butter
1 cup granulated sugar
1 teaspoon grated lemon zest
2 large eggs
1 tablespoon lemon juice
½ cup buttermilk

PREPARATION

Preheat oven to 350ËšF. Combine dry ingredients. Cream butter, sugar, lemon zest until fluffy. Add eggs one at a time, mix until just blended. Add lemon juice. Fold in half the dry ingredients, then the buttermilk, then dry. Bake for about 35-40 minutes.

Stone Fruit compote:

INGREDIENTS

8 pieces stone fruit (peaches, plums, apricots, nectarines) cut into large pieces, pits reserved
1 sprig lemon basil
½ teaspoon lavender
Zest of 1 lemon
½ cup almond grappa
Sugar
2 tablespoons butter

PREPARATION

Smash pits and combine with lemon basil, lavender and lemon zest. Wrap in cheesecloth and add to grappa. Lightly dust fruit in sugar. Melt butter in saute pan, and add fruit and cook until lightly caramelized and beginning to soften. Remove from pan and add to grappa and sachet. Let marinate for at least an hour. Remove sachet and spoon compote over cake, ice cream, or buttered toast.

© Recipe courtesy of John Adler, franny’s

Polenta Cake with Summer Stone Fruit

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