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.

Grilled Stone Fruit with Honey Herb Cream

August 10th, 2011 § 0 comments § permalink

Serves 6-9

Ingredients

5-6 stone fruits, halved
½ cup turbinado sugar
½ cup heavy cream
½ cup créme fraiche
¼ cup honey
¼ cup fresh herbs of choice

Directions

Place the halved stone fruit cut side up on a large baking sheet and sprinkle with turbinado sugar. Let stand for about 10 minutes. Grill the stone fruits cut side down on a grill for about 5 minutes, flipping once at the last minute. In a medium bowl, whisk together heavy cream, créme fraiche, honey, and herbs until thick and creamy. Spoon over the grilled fruit.

Lavender Peach Soda

August 6th, 2011 § 0 comments § permalink

Makes 1 pitcher

Ingredients

¼ cup fresh lavender flowers
2 ripe peaches, chopped
1 cup turbinado sugar or raw unprocessed sugar
1 cup water
Ice
Water

Directions

In a medium saucepan combine the flowers, peaches, sugar and water and bring to boil. Reduce heat, and let simmer for about 5 minutes. Take off heat and continue to let steep for about 5 more minutes. Allow the mixture to cool and blend until smooth. Pour the syrup in a large pitcher filled with ice and add water!

Italian Fig Soda

August 3rd, 2011 § 0 comments § permalink

Ingredients

5 ripe black figs, ripe, sweet and quartered
½ cup turbinado sugar
1 cup water
Soda water
Ice

Directions

Place water, sugar and figs in a medium saucepan over high heat. Bring to a boil. Reduce heat and simmer for a few more minutes. Take off heat and allow to cool. Blend the mixture in a blender and strain through a fine mesh strainer. Bottle and refrigerate.
*To assemble the sodas place 1-2 ounces of the fig puree in a 10 ounce glass filled with ice, fill with soda and stir.

Jasmine Peach Iced Tea

July 22nd, 2011 § 0 comments § permalink

Makes 1 gallon

Ingredients

1 cup ripe peaches, chopped
1 cup turbinado sugar or raw unprocessed sugar
1 cup water
2 jasmine tea bags
Ice
Water
Peaches for garnish

Directions

In a medium saucepan combine the peaches, sugar, and water and bring to boil. Reduce heat, place the tea bags in the syrup and let simmer for about 5 minutes. Take off heat and continue to let steep for about 5 more minutes or until the mixture is dark. Puree the mixture in a blender. Pour the syrup/puree in a container filled with ice and add water (about 1 gallon)! Garnish with peach slices.

Raspberry Buttermilk Gelato

July 7th, 2011 § 1 comment § permalink

Makes 3 cups

Ingredients

1 vanilla bean, halved and scraped
1 tablespoon cornstarch
¾ turbinado or raw unprocessed sugar
2 cups buttermilk
1 cup heavy cream
1 cup raspberries, pureed

Directions

In a medium sauce pan combine the sugar and corn starch on medium heat and whisk in the buttermilk and the cream, whisking continuously until the gelato base begins to thicken and bubble. Take off heat and whisk int he pureed raspberries and cool mixture. Process in an ice cream maker using instructions.

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.

Fresh Ginger Whole-Wheat Nutmeg Butter Cookies

June 23rd, 2011 § 0 comments § permalink

Makes 6-9 cookies

Ingredients

¼ cup butter, soft
¼ cup turbinado sugar or raw unprocessed sugar
1 teaspoon freshly grated ginger
1 teaspoon freshly grated nutmeg
1 teaspoon freshly grated cinnamon
½ teaspoon vanilla extract
1 egg yolk
¾ cup whole-wheat flour
Pinch of salt

Directions

Pre-heat oven to 375°F. In a small mixing bowl cream together butter, sugar, spices and vanilla until well mixed, add the egg and mix well. In a spate small bowl mix together flour and salt. Slowly add the dry mixture to the wet a little at a time mixing continuously. Form the mixture into a long log shape about 2 inch circle and wrap in saran wrap for up to 1 hour. Slice the logs thin and place on a baking sheet. Alternatively you can bake immediately without refrigerating the cookies with be softer. Place spoons full of the dough mixture on a baking sheet and press down using fingers to a flat cookie shape. Bake in the oven for 10-13 minutes or until golden brown. Place on rack to cool.

Massaman Beef Curry

June 23rd, 2011 § 0 comments § permalink

Serves 6

Ingredients

1 pound beef, sliced or cubed (about 1 inch-chunk or sirloin is best)
2 teaspoons grated ginger
1 can 14 ounces unsweetened coconut milk
2 tablespoons hoisin sauce of tamari
1 tablespoon canola oil or peanut oil
2 cloves garlic, chopped fine
1 medium yellow onion, chopped small
1 small shallot, chopped fine
2 cardamom pods, whole
1 cinnamon stick, whole
1 star of anise
2 tablespoons turbinado sugar
2 tablespoons massaman curry paste

Directions

In a large mixing bowl combine beef, ginger, hoisin sauce and coconut milk and stir. Let stand to marinate at least 30 minutes. In a large sauté pan heat oil to a medium high heat, add the garlic, yellow onions, shallot, cinnamon stick, star of anise and the cardamom and saut&eactue; until onions are just beginning to be translucent, about 4 minutes. Add the sugar and continue to saut&eacte; on high heat another 3-4 minutes or until it begins to caramelize. Strain the meat from the marinade and add to the sauté mixture, and cook milk from the marinade. Reduce heat to a simmer and cook for about 10 minutes or until the meat is tender. Serve over rice.

Semita de Piña (Pineapple Tart)

June 12th, 2011 § 0 comments § permalink

Makes about 12 tarts

Semita is the most popular pastry in El Salvador and its basically a bread dough filled with jam. The most popular filling is pineapple utilizing El Salvador’s sweet pineapples!

Ingredients

1 cup milk
½ cup butter, unsalted
½ cup sugar
2 teaspoons salt
13 cup warm water
1 package active dry yeast
5 cup all purpose flour
3 eggs, beaten
1 teaspoon vanilla
1½ cups pineapple preserves (recipe follows)
(egg and water for glaze)
Turbinado sugar for dusting

Directions

Preheat oven to 350°F. In a saucepan heat the butter, sugar and milk until all the sugar is dissolved, remove from heat and cool to a lukewarm temperature. In a small bowl whisk together water and yeast and set aside for about 3-4 minutes until yeast is frothy. In a large bowl combine the flour and salt and make a well in the center. Mix together the milk mixture and the yeast mixture and slowly add to the flour bowl mixing as you add forming a bread dough. Once a bread dough is formed and all the ingredients are mixed well, transfer to a floured surface and knead until the dough is smooth and elastic. Transfer to a lightly oiled metal or ceramic bowl and cover with plastic wrap or a kitchen towel and let rise in a warm spot for about 1½ hours or until doubled in size. Punch the dough down and divide into two sections and place again on a lightly floured surface and roll out the dough into a rectangle sheet the size of a baking sheet. Place the dough on a lightly greased baking sheet (save the trimmings of dough if you have). Spread the pineapple preserves all over the dough evenly leaving a border around the edges for sealing the top layer. Roll out the second section of dough and place over the top of the jam. Making sure to seal the edges (by pressing together tightly). Roll out the strips of dough into long strips and make criss-cross pattern over the tart. Take some beaten egg and water and brush the tops of the tart and sprinkle with the turbanado sugar. Poke many holes in the tart to prevent it from puffing ad let the tart rest for about 30 minutes before placing in the oven to bake. Bake for about 30-40 minutes or until a toothpick inserted into the dough (on the side) comes out clean. Remove from the oven and let stand about 10 minutes before cutting and serving.

Pineapple Preserves

Makes 2 cups

Ingredients

1 cup pineapple, chopped small to fine
1 cup sugar
2 tablespoons lime juice
1 tablespoon lime zest
1 vanilla bean, cut and scraped (scraped parts reserved)
½ teaspoon cinnamon, freshly grated
½ teaspoon ground cloves

Directions

Place all ingredients in a medium sauce pan on low heat and cook slowly stirring often for about 20 minutes.

Blackberry-Basil Buckwheat Flax Crepes with Basil Sweet Cream

April 28th, 2011 § 0 comments § permalink

Serves 8

INGREDIENTS

2 cups blackberries
½ cup turbinado sugar
¼ cup fresh basil, chopped
2 cups 2% milk
1 tablespoon sugar in the raw
1 teaspoon sea salt
3 tablespoons unsalted butter, melted
½ cup buckwheat flour
¾ cup all purpose flour
1 tablespoon golden flaxseeds
3 eggs
Basil Sweet Cream (recipe follows)

DIRECTIONS

In a medium bowl mix the sugar, basil and blackberries and let stand. Whisk together all ingredients until a smooth batter is formed. Batter will be much thinner than pancake batter. Place in refrigerator for about 30 minutes or until coled before making crepes. Lightly grease a non-stick griddle pan and place over high heat. Making sure pan is very hot, pour batter to form a 7 inch circle. When crepe is cooked on one side, about 15 to 30 seconds, flip and cook on opposite side. Repeat until all batter is used. Place a few spoonfuls of the blackberry mixture on the center of a crepe and fold over into a square or just a roll up. Drizzle some basil sweet cream over the top of the creme.

Basil Sweet Cream

Makes 1 cup

INGREDIENTS

½ cup creme fraiche
½ cup 2% milk
1 tablespoon blackberry juice from the sugared blackberries
2 tablespoons fresh basil, chopped fine

DIRECTIONS

Whisk together all ingredients until a smooth cream is formed. Can be made thicker or thinner by adding less or more milk.

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