Pain Au Chocolate

March 9th, 2012 § 0 comments § permalink

Makes 12

This version gives a shortcut to the traditional sweet Parisian breakfast treat by using already prepared puff pastry.

Ingredients

1 egg, beaten
1 tablespoon water
1 package puff pastry, cut into 12 rectangles
1 package puff pastry, cut into 12 rectangles
18 ounces bitter sweet dark chocolate, thin bards, cut into 1½ ounce pieces
Sugar
Cardamom, ground (optional)

Directions

Preheat oven to 400°F. Line 2 baking sheets with parchment paper and set aside. Mix the water and beaten egg together and brush the puff pastry (top side) with the egg wash. Please each 1½ piece of chocolate at the end of one of the rectangles. Roll the chocolate up inside and placewith the seam face down on the baking sheet. Place in the refrigerator for about 10 minutes. Remove from the refrigerator and brush with the remaining egg mixture. Sprinkle with a tiny amount of sugar or sugar mix with a dash of cardamom. Place in the oven and bake about 15 minutes or until golden brown. Serve warm!

Pear & Almond Clafouti

March 9th, 2012 § 0 comments § permalink

Serves 6

Traditionally a clafouti is French dessert made with black cherries in an excessively buttered dish in a cakey almond pudding like batter, baked and dusted with powdered sugar. This version is adapted form Julia Child’s clafouti recipe and utilizes almonds and pears.

Ingredients

3 bosc pears, cored and sliced thin (peels left on)
1 tablespoon lemon juice
1 tablespoon light brown sugar
2 tablespoons butter
1¼ cups milk
13 cup white sugar
3 eggs
1 tablespoon vanilla
Pinch of salt
½ cup flour
¼-½ cup almonds, sliced and blanched
Powdered sugar

Directions

Preheat oven to 375°F. Gently toss together the pears, lemon juice and sugar. Excessively butter a round shallow baking dish, making sure all the sides and corners are greased well. In a blender mix together the milk, sugar, eggs, vanilla, salt and flour on medium high speed until smooth. Place a small amount of the batter in the greased pan, enough to cover the bottom of the pan. Place in the oven for about 3-5 minutes or until the batter is set and semi firm. Remove the pan from the oven and arrange the pears in a creative design, making sure the peel side is facing upwards. Sprinkle a few almond sliced over the pears. Pour the rest of the batter evenly over the pears and then toss the remaining almonds over the top of that. Place in the oven and bake for about 45 minutes. The clafouti is done when it is puffed and brown and an inserted test stick comes out clean. Sprinkle with powdered sugar and serve warm.

Ginger Apple Tart Tatin

March 9th, 2012 § 0 comments § permalink

Serves 8-10

Traditional Tart Tatin are made with apples and is essentially an upside down pie!

Ingredients

1½ cups flour
1 tablespoon turbinado sugar
½ teaspoon cardamom, ground
2 sticks (16 tablespoons) unsalted butter, 1 stick cubed and ice cold the other room temperature
4-6 tablespoons ice cold water
5 medium tart apples (pink ladies, honey crips, jonagold or braeburns), peeled quartered lengthwise and cored
1 teaspoon lemon zest
2 tablespoons lemon juice
¼ cup light brown sugar
2 teaspoons ginger, freshly grated
½ cup sugar
Ginger Whipped Cream (recipe follows)

Directions

In a large mixing bowl combine the flour, sugar and cardamom and mix well. Using a pastry cutter cut the ice cold butter cubes into the flour mixture swiftly until a crumbled mixture is formed. (A food processor is an easy alternative) Place the mixture in the freezer for a few minutes to get it ice cold again before adding the water. Add the ice water to the crumble mixture and using your fingers quickly mix it in just until the dough start to hold together. It will resemble a big course ball stuck together. You don’t want it smooth and you don’t want it to fall apart. Form the dough into a disc shape and place in a plastic bag and refrigerate for at least one hour and up to 2 days.

Preheat oven to 375°F. In a mixing bowl toss the apples with the lemon zest, juice, brown sugar and ginger and mix until the apples are completely covered by the sugar and ginger. In a cast iron pan heat the butter on high until melted. Stir in the sugar and using a wooden spoon mix slowly until a caramelized syrup starts to form. (The sugar will begin to turn a deep amber color) Reduce the heat to low and add the apples in and continue to cook, mixing well until the apples are beginning to cook and the sugars begin to combine. Take off the heat and arrange apples in a creative pattern in the caramel covering the bottom of the pan.

On a lightly floured surface, roll out the cold dough disc until it is about a half an inch larger than the cast iron pan. It should be about ½-¾ inch thick and again slightly larger than the pan. Make sure to work quickly and handle the dough as little as possible. Shake of any access flour and gently place the dough over the apples. Making sure to tuck the edges in along the inside of the pan. Cut a few tiny air holes in the top of the crust in order to allow heat to escape. Place in the oven and cook for about 25-30 minutes or until golden brown and semi crispy. Take out of the oven and allow to cool for about 10-15 minutes. Run a knife around the inside of the pan in order to loosen the grip of the dough on the pan.

Place a large flat serving dish on top of the pan and turn upside down, gently tapping if needed until the tatin releases. Serve warm with ginger whipped cream.

*Ginger Whipped Cream-whip 1 cup heavy cream, 2 tablespoons sugar and 1 teaspoon freshly grated ginger until whipped cream consistency!

Blueberry Cheese Danish Pastries

December 8th, 2011 § 0 comments § permalink

Ingredients

For the filling:

8 oz cream cheese, softened
1/4 cup granulated sugar
1 large egg yolk
1 teaspoon vanilla extract
1/4 teaspoon salt
2 teaspoon freshly grated orange zest
1 teaspoon freshly grated lemon zest
2 tablespoons all purpose flour
1 cup crushed blueberries

For the glaze:

11/4 cups confectioners’ sugar
2 tablespoons fresh lemon juice
Quick puff pastry
2 boxes quick puff pastry

Directions

Make the filling: In a bowl beat together the cream cheese, the sugar, the yolk, the vanilla, the salt, the zests, and the flour until the mixture is smooth and chill the filling, covered, for at least 1 hour and up to 24 hours.
Unroll 1 defrosted box of puff pastry onto a lightly floured work surface. Cut into even squares. Each square will be cut at the corners. Add a tablespoon of filling and 1 teaspoon blueberries to enter. Cross the left side of each slit made onto the top of the filling, overlapping dough. Continue around until pastry resembles a pin-wheel. Brush with egg wash.
Bake at 350° for 25-30 minutes, or until they are crisp and golden. Keep an eye on pastry as extra filling may change baking time.
Make the glaze while the Danish pastries are baking: In a bowl whisk together the confectioners’ sugar, sifted, and enough of the lemon juice to make a thick but pourable glaze.
Transfer the Danish pastries to a rack and drizzle some of the glaze over each pastry. The Danish pastriies may be cooled to room temperature, wrapped in plastic wrap and foil, and frozen for 1 month. Transfer the Danish pastries to a baking sheet and bake them in the middle of a preheated 400°F oven for 5 minutes, or until they are heated through.

Recipe Property of Shawona Jones.

Red Onion, Apple & Brie Tart

October 7th, 2011 § 0 comments § permalink

Makes 24 small tarts

Ingredients

1 sheet puff pastry, rolled out on a baking sheet and cold
3 tablespoons butter
2 cups red onion, sliced
1 cup apples, sliced
1 cup brie
2 tablespoons fresh thyme leaves
Salt/pepper

Directions

Preheat oven to 375°F. Meanwhile, in a large sauté pan over medium heat, and butter. Cook red onions and apples until caramelized, about 15-20 minutes. Remove from heat, and add the brie and the herbs and mix together gently. Season with salt and pepper. Spoon mixture over puff pastry and spread evenly and bake in oven for 10-12 minutes or until golden brown. Serve warm.

Summer Garden Portobello Quiche

August 11th, 2011 § 0 comments § permalink

Makes 1 mini Quiche

Ingredients

1 large portabella mushroom, stem removed
2 eggs, beaten
3 cherry tomatoes, sliced
2 green onions, sliced thin
1 tablespoon fresh chives, chopped fine
1 tablespoon fresh parsley, chopped fine
½ tablespoon fresh tarragon, chopped fine
Salt/pepper
2 tablespoons half and half
2 tablespoons gruyere cheese, grated
1 tablespoon parmesan cheese, grated

Directions

Pre-heat oven to 400°F. Gently scoop out the inside of the portabella mushroom using a spoon so it resembles a bowl. Reserve the scoop mixture for another dish. Mix eggs, tomatoes, green onions, fresh herbs, salt and pepper, cream and cheese. Place the portabella mushroom bowl side up on a baking sheet. Pour the egg mixture inside the scooped portabella, filling to the rim. Place in the oven and bake about 25-30 minutes.

Savory Herbal Curd

August 11th, 2011 § 0 comments § permalink

Makes 2 cups

Ingredients

1 teaspoon lemon zest
1 tablespoon lemon juice
1 tablespoon corn starch
¼ cup grated cheese, parmesan or cheese of choice
¼ cup fresh herbs of choice, chopped fine
4 large eggs, beaten
Pinch of salt
Pinch of cayenne pepper

Directions

Whisk together all ingredients in a medium sauce pan and bring to a medium low heat, whisking slowly until mixture is thick. Allow to cool and refrigerate.

Savory Black Pepper & Basil Glaze

August 11th, 2011 § 0 comments § permalink

Makes ½ cup

Ingredients

1 teaspoon Dijon mustard
1 -2 teaspoons black peppercorns, cracked medium
½ teaspoon salt
2 tablespoons pesto
2 tablespoons olive oil

Directions

Combine all ingredients in a small sauce pan and bring to a low simmer for about 2-3 minutes or until mixture is loose and mixed.

Roasted Tomato-Basil, Zucchini, Goat Cheese Tart

August 11th, 2011 § 0 comments § permalink

Makes one tart

Ingredients

1 sheet puff pastry
3 large tomatoes, chopped large and roasted
2 medium zucchini, sliced and roasted
10-12 basil leaves
8 ounces goat cheese
Salt
Savory Black Pepper & Basil Glaze (recipe follows)

Directions

Preheat oven to 375 ° F. Roll out the puff pastry and lay on a flat baking sheet. Place in refrigerator to get very cold. Place some basil leaves down on the dough all over evenly. Place a few flat dollops of the goat cheese throughout the tart. Add the tomatoes and zucchini again evenly. Sprinkle with salt and place in the oven to bake for 15 minutes. Take out and brush with the Savory Black Pepper Basil Glaze.

Savory Black Pepper & Basil Glaze
Makes ½ cup

Ingredients

1 teaspoon Dijon mustard
1 -2 teaspoons black peppercorns, cracked medium
½ teaspoon salt
2 tablespoons pesto
2 tablespoons olive oil

Directions

Combine all ingredients in a small sauce pan and bring to a low simmer for about 2-3 minutes or until mixture is loose and mixed.

Herbal Honey Glaze

August 11th, 2011 § 1 comment § permalink

Makes ½ cup

Ingredients

½ cup honey
1 tablespoon fresh herbs of choice, chopped fine

Directions

Combine all ingredients in a small sauce pan and bring to a low simmer for about 5 minutes or until mixture is loose and mixed and herbs are infused.

Ginger Honey Glaze

August 11th, 2011 § 0 comments § permalink

Makes ½ cup

Ingredients

½ cup honey
1 tablespoon fresh ginger, chopped fine

Directions

Combine all ingredients in a small sauce pan and bring to a low simmer for about 5 minutes or until mixture is loose and mixed and ginger is infused.

Honey & Herbed Ricotta

August 11th, 2011 § 0 comments § permalink

Makes 2 cups

Ingredients

1 ¼ cup fresh ricotta
¼ cup honey
1 /2 cup of chopped herbs of choice

Directions

Mix together all ingredients until smooth and mixed.

Almond Cream

August 11th, 2011 § 0 comments § permalink

Makes 2 cups

Ingredients

1 stick unsalted butter, softened
½ cup honey
1 cup ground almonds
2 eggs
½ cup heavy cream
Vanilla bean scraped, seeds reserved

Directions

Mix together in a large bowl the butter, honey, almonds, vanilla seeds, eggs and cream until smooth. Use in tarts that are baked for about 10 minutes at least.

Lemon Curd

August 11th, 2011 § 1 comment § permalink

Makes 2 cups

Ingredients

1 tablespoon lemon zest
1 tablespoon corn starch
½ cup lemon juice
1 cup sugar
3 large eggs, beaten
Pinch of salt

Directions

Whisk together all ingredients in a medium sauce pan and bring to a medium low heat, whisking slowly until mixture is thick. Allow to cool and refrigerate.

Mini Cream Fruit Tarts: Apricot, Italian Plum & Prune, Raspberry, Blueberry

August 11th, 2011 § 0 comments § permalink

Makes 8 Tartlets

Ingredients

Lemon Cream
Almond Cream
Honey & Herbed Ricotta
1 cup sliced apricots
1 cup sliced Italian plums
¼ cup prunes, chopped fine
1 cup raspberries
1 cup blueberries
8 tartlet shells, par-baked
Ginger Honey Glaze
Herbal Honey Glaze
Sweet Black Pepper Cherry Glaze

Directions

Pre-heat oven to 350 ° F. Place about 3 tablespoons filling of choice into a par-baked tart shell and place about ½ cup of fresh fruit, (for the plum add the prunes as well) nicely arranged on top. Bake for 10 -15 minutes or until the fruit is soft. Take out of the oven and brush with a little bit of glaze of choice. The recipe makes 2 of each variety of tartlets.

*Pairing ideas: Blueberry Lemon Cream with Honey Ginger Glaze, Apricot Almond Cream with Herbal Honey Glaze or Black Pepper Cherry Glaze, Raspberry Herbed Ricotta with Ginger Honey Glaze, Plum & Prune with Almond Cream and Ginger Honey Glaze.

Tarragon Biscuits

August 10th, 2011 § 0 comments § permalink

Makes 15 biscuits

Ingredients

3 cups all purpose flour
3 tablespoons granulated sugar
1 ½ tablespoons baking powder
1 teaspoon salt
12 tablespoons butter, cold & cut into cubes
1 ½ cups heavy cream
2 tablespoons orange zest
3 tablespoons fresh orange juice
3 tablespoons fresh tarragon leaves, sliced into thin strips

Directions

Sift together flour, sugar, baking powder, and salt into a large bowl and gently mix. Cut the butter into the flour mixture with a pastry cutter or a fork until the largest pieces of butter are the size of peas. (Or pulse several times in a food processor.) Combine the cream, zest, orange juice and tarragon in a measuring cup. Make a well in the center of the flour and pour the cream mixture into the well. Mix with a fork until the dough is evenly moistened and just combined; it should look shaggy and still feel a little dry. Gently knead by hand five or six times to create a loose ball.

Turn the dough out onto a lightly floured work surface and pat it into an 8-inch square, ¾ to 1 inch thick. Transfer the dough to a baking sheet lined with parchment, cover with plastic and chill for 20 minutes in the refrigerator. Heat the oven to 425ºF. Remove the dough from refrigerator. Cut the dough into 6-10 even shapes of your choice, circles, squares, triangles, etc. and spread them about 2 inches apart from each other on the baking sheet. Bake until the biscuits are medium golden brown, 18 to 20 minutes.

Whole Grain Onion Tarts

June 27th, 2011 § 0 comments § permalink

Serves 6

Ingredients

2 tablespoons butter
2 cups red onion, sliced
½ cup goat cheese
1 tablespoon chives
1 tablespoon parsley
Salt/pepper
Whole wheat puff pastry

Directions

Preheat oven to 375°.

In a large sauté pan over medium heat, add butter. Cook red onions until translucent, about 5 to 7 minutes. Remove from heat, and add goat cheese and herbs. Season with salt and pepper. Place puff pastry on a lined baking sheet, either on a large square or small squares. Spoon mixture into tart and bake in oven for 10 minutes or until golden brown. Serve warm.

Herbed Portabella Quiche

June 23rd, 2011 § 0 comments § permalink

Makes 1 mini quiche

Ingredients

1 large potabella mushroom stem removed
2 eggs, beaten
3 cherry tomatoes, sliced
2 green onions, sliced thin
1 tablespoon fresh chives, chopped fine
1 tablespoon fresh parsley, chopped fine
½ tablespoon fresh tarragon, chopped fine
Salt/pepper
2 tablespoons half and half
2 tablespoons gruyere cheese, grated
1 tablespoon parmesan cheese, grated

Directions

Pre-heat oven to 400°F. Gently scoop out the inside of the portabella mushroom using a spoon so it resembles a bowl. Reserve the scoop mixture for another dish. Mix eggs, tomatoes, green onions, fresh herbs, salt and pepper, cream and cheese. Place the portabella mushroom bowl side up on a baking sheet. Pour the egg mixture inside the scooped portabella, filling to the rim. Place in the oven and bake about 25-30 minutes.

Torte de Jamon Iberico y Sevollas Rojas (Red Onion & Iberico Ham Tart)

November 3rd, 2010 § 0 comments § permalink

Serves 8

INGREDIENTS

2 tablespoons olive oil
1 tablespoon unsalted butter
2 medium red onions, sliced thin in rounds
1 sheet puff pastry, pre made
1 tablespoon sugar in the raw
8 to 10 slices Iberico ham
1 tablespoon fresh thyme leaves
1 egg, beaten with 1 teaspoon water and pinch of salt
Salt and pepper

PREPARATION

Preheat oven to 350°F.
In a medium saucepan, heat olive oil and butter, sauté onions for about 5 minutes until translucent, add sugar and allow caramelizing slightly, Remove from heat, set aside. Unfold the puff pastry and lay flat on a greased cookie sheet. Cut along the edge of the pastry a thin line going about half way into the dough (like a border) arrange the slices of Iberico ham across the puff pastry and then lay the red onions over the top of the ham. Sprinkle with the fresh thyme leaves. Brush the border of the puff pastry with the egg mixture. Sprinkle the entire tart with salt and pepper. Bake in a preheated oven for about 20 to 30 minutes or until golden brown. Let cool and serve warm.

Torte de Jamon Iberico y Sevollas Rojas (Red Onion & Iberico Ham Tart)

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