Honey Roasted Onion Tart with Thyme and Topped with Fresh Fig (or Plum)

August 3rd, 2011 § 0 comments § permalink

Serves about 48

Wine Pairing: Tournant Rosé

Ingredients

1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
3 bacon slices, cut crosswise into 1/2-inch pieces
¼ cup honey
¼ cup dry white wine
2 large sweet yellow onions (about 1 1/2 pounds), cut into 1/4-inch-thick rounds
¾ cup crème fraîche
½ teaspoon fine sea salt
1/8 teaspoon freshly grated nutmeg
1 teaspoon fresh thyme leaves
1 pint fresh figs (or 5 fresh plums)

Directions

Position rack in top third of oven and preheat to 375°F. Using lightly floured rolling pin, roll out puff pastry on lightly floured surface to 14×10-inch rectangle. Fold ½ inch of pastry edges in toward center on all sides, forming 13 x 9-inch rectangle. Transfer pastry to large rimmed baking sheet. Press firmly on pastry edges with fork to form rim. Chill crust.

Cook bacon in small skillet over medium heat until brown and crisp. Transfer to paper towels to drain. Reserve 1 tablespoon bacon drippings from skillet.

Whisk honey, wine, and reserved 1 tablespoon bacon drippings in large bowl. Add onions; toss to coat. Coat another large rimmed baking sheet with nonstick spray. Spread onion mixture in even layer on sheet. Roast 30 minutes. Turn onions over, allowing rings to separate. Roast until onions are caramelized, turning often for even browning, 30 to 45 minutes. Remove from oven; cool onions slightly.

Increase oven temperature to 400°F. Mix crème fraîche, sea salt, ¼ teaspoon black pepper, and nutmeg in small bowl. Using offset spatula, spread crème fraîche over crust to folded edge. Arrange onions atop crème fraîche. Sprinkle with bacon. Bake tart until crust is light golden brown and topping is bubbling, 20 to 25 minutes. Sprinkle with thyme and cut into small squares (6 row and 8 columns). Slice figs (or plums) thinly and place one sliver on top of each square to serve.

Berries and Sugar Crepes

June 27th, 2011 § 0 comments § permalink

Serves 6

Ingredients

3 tablespoons butter, melted
1 cup milk
1 cup whole-wheat flour
¼ teaspoon salt
2 eggs, beaten
¼ cup turbinado sugar (white sugar is okay as well)
Raspberries
Blueberries
Blackberries
Strawberries
Creme fresh
Sugar, coarse or regular
Powdered sugar

Directions

In a large bowl toss together whatever berries desired and sprinkle with sugar and let stand. Whisk together melted butter, milk, flour, salt and eggs until smooth and refrigerate for about 30 minutes or until cold! Heat a large crepe pan or non stick skillet to medium high heat and brush with a combination of butter and oil until greased lightly. Pour a little batter (about ¼ to ½ cup) into the pan and cook, flipping once when the bottom side is cooked brown. There will be some small bubbles as when cooking a pancake. The process should take a few minutes total for each crepe and varies with the heat of the pan. Place a spoon full of creme fresh on the crepe and spread into a thin layer. Spoon the berries onto the crepe and fold the sides together to form a crepe or roll. Sprinkle with powdered sugar and serve.

Strawberry Rhubarb Tart with Blood Orange Thyme Glaze

May 25th, 2011 § 0 comments § permalink

Makes 6 tartlets

Ingredients

Sweet Pie Dough-6 tartlet shells baked
2 pints fresh strawberries, hulled and kept whole
1 cup rhubarb, sliced
2 tablespoon thyme leaves
2 tablespoons blood orange zest
13 cup sugar
½ cup blood orange juice
1 cup créme fresh
½ cup honey

Directions

In a medium saucepan combine rhubarb, sugar, blood orange juice, 1 tablespoon thyme leaves and 1 tablespoon zest. Cook on medium until all sugar is dissolved and the rhubarb is soft but not mushy, about 3-5 minutes. Set aside to cool. In a small mixing bowl whisk together the ¼ cup honey and créme fresh with 1 teaspoon blood orange zest until creamy. In a small saucepan place ¼ cup honey, ½ cup blood orange juice, 1 tablespoon thyme leaves and 1 teaspoon of blood orange zest and bring to a boil, reduce heat and simmer stirring until mixture is thick like a glaze. Place a few tablespoons of the honey créme fresh in the bottom of each tartlet and cover with a little of the rhubarb mixture. Place strawberries cut side down (pointed side up) so that no shell is visible. Brush the tops with the blood orange thyme glaze and chill for at least one hour before serving!

Strawberry Rhubarb Tartlets with Honey Crème Fresh

April 27th, 2011 § 0 comments § permalink

Makes 6 tartlets

Ingredients

Sweet Pie Dough (1 recipe- for one large tart)
1 pint fresh strawberries, hulled and quartered
1 cup rhubarb, sliced
â…“ cup sugar
1 tablespoon lemon juice
1 teaspoon lemon zest
1 cup crème fresh
¼ cup honey

Directions

Preheat oven to 375° F. Place the pie dough into 6 little tart shells, making sure it is smooth and even out the dough in each tartlet tin. Bake for 10 – 12 minutes or until tart crust is golden brown and crisp. In a medium sauce pan combine strawberries, rhubarb, sugar, lemon juice and zest. Cook on medium until all sugar is dissolved and the strawberries and rhubarb is soft but not mushy, about 3 – 5 minutes. Set aside to cool. Place a few tablespoons of the honey crème fresh in the bottom of each tartlet and cover with a pile of the strawberry rhubarb mixture (about ⅓ cup). Chill slightly and serve.

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