Cornmeal Crust Ricotta Fig Tartlets

September 25th, 2012 § 0 comments § permalink

Makes 6 Tartlets

Ingredients

1 batch cornmeal crust, refrigerated
1 pound fresh ricotta cheese
2 eggs¼ cup raw sugar
2 tablespoons honey
1 teaspoon fresh rosemary leaves, chopped
Pinch of cinnamon
1 teaspoon orange zest
1 pint of fresh figs, cut in half
½  teaspoon lavender flowers (optional)

Directions

Make sure the batch of cornmeal crust if cold and in the refrigerator.

Pre heat the oven to 375° f.

In a large mixing bowl beat together the ricotta, eggs, sugar, honey, herbs , zest and cinnamon until smooth and creamy. Set in the refrigerator while you embark on the next steps.  Roll out your cornmeal crust into 6 rounds on two baking sheets, making sure they have enough room.  Place a few dollops of the ricotta mixture in the center of each  and spread the mixture evenly leaving room on the side to roll up the crust.  Gently place a few of the fresh figs on top of each and roll or fold the sides of the crust to create an open faced mini pie or crostata.  Place a few more fresh figs on the tops where needed and sprinkle a few lavender flowers on each. Sprinkle with a bit more raw sugar if desired. Place the tartlets in the oven and bake until golden brown or about  20 -25 minutes.

Ginger Lemon Meringue Tarts

October 3rd, 2011 § 0 comments § permalink

Ingredients

4 egg yolks (reseve whites for meringue)
13 cup cornstarch
1½ cups water
113 cup sugar
¼ teaspoon salt
3 tablespoons butter
½ cup lemon juice
1 tablespoon finely grated lemon zest
1 box gingersnap cookies (2 cups)
2 tablespoons butter, melted
4 egg whites
Pinch of salt
2 tablespoons sugar

Directions

Pre-heat oven to 350°F. Grind gingersnaps into crumbs. Add butter and press into tart molds. Place on a sheet pan for easy transport. Whisk egg yolks in medium size mixing bowl and set aside.

Over a double boiler, combine cornstarch, water, sugar, and salt. Whisk to combine, stirring frequently. Allow mixture to thicken. Add hot mixture to egg yolks and stir until you have added at least half of the mixture. Return egg mixture to double boiler, stirring constantly, for 1 more minute. Remove from heat and gently stir in butter, lemon juice, and zest until well combined. Pour mixture over gingersnap crumbs and top with meringue while filling is still hot. Cover filling with meringue (can use a piping bag). Bake for 10 to 12 minutes or until meringue is golden. Remove from oven and cool on a wire rack.

For meringue

Place egg whites and pinch of salt in the bowl of a stand mixer fitted with the whisk attachment. Beat egg whites until soft peaks form and then gradually add sugar and continue beating until stiff peaks form, approximately 1 to 2 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.

Sweet Black Pepper Cherry Glaze

August 11th, 2011 § 0 comments § permalink

Makes ½ cup

Ingredients

¼ cup honey
1 tablespoon molasses
1 teaspoon Dijon mustard
1 tablespoon dried cherries, chopped
1 tablespoon fresh herbs of choice, chopped fine

Directions

Combine all ingredients in a small sauce pan, mix and bring to a low simmer for about 5 minutes or until mixture is loose and mixed and herbs are infused. Take off heat and take out dried cherries.

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.

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.

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