by Kathy Douglas | Jul 14, 2020 | Appetizers
This summer fruit tart recipe is a delicious way to celebrate Grand Marnier Day! Topped with a combination of fruits to bring out summer’s sweetness, the shortbread crust is filled to the brim with a Grand Marnier and Vanilla Bean Pastry Cream.
INGREDIENTS
Shortbread Pastry Crust
1 ½ cups all-purpose flour
⅛ teaspoon salt
1 stick unsalted butter, at room temperature, plus more for the pan
¼ cup granulated white sugar
1 large egg
Pastry Cream
1 ¼ cups whole milk
3 large egg yolks
¼ cup granulated sugar
2 tablespoons all-purpose flour
2 tablespoons cornstarch
2 teaspoons vanilla bean paste
2 teaspoons Grand Marnier
Topping
½ cup apricot jam or preserves
3 cups of summer fruit such as raspberries, blackberries, strawberries, blueberries, plums, pineapple, peaches
INSTRUCTIONS
To make the shortbread crust: In a small bowl, whisk the flour with the salt. Place the butter in a mixer bowl, add the sugar, and beat until light and fluffy. Lightly whisk the egg then add to the butter mixture, beating until just incorporated. Add the flour mixture all at once and mix just until the dough forms into a ball. Dump out on a floured surface and flatten into a disk, wrap in plastic wrap, or place in a zip-top bag. Refrigerate for at least 30 minutes or just until firm.
Lightly butter an 8” or 9” tart pan with a removable bottom or an 8” or 9” tart ring. Roll the dough into an 8” or 9” circle then add to the pan or ring and evenly pat the dough onto the bottom and up the sides of the container or pastry ring. Cover with plastic wrap and rest in the refrigerator for a least one hour.
When ready to bake, preheat the oven to 400˚F. Lightly prick bottom and sides of the pastry crust with the tines of a fork and place the tart pan on a baking sheet. Bake the crust for 5 minutes then reduce the oven temperature to 350˚F and continue baking the crust for about 15 minutes more or until dry and lightly golden brown. Remove from oven and place on a wire rack to cool completely.
To make the pastry cream: In a medium-sized bowl, whisk the sugar and egg yolks together. Sift the flour and cornstarch together into the egg mixture and mix into a smooth paste.
In a saucepan, add the milk and heat until the liquid starts to foam up. Remove from heat and slowly temper small amounts at a time into the egg mixture, constantly whisking to keep a smooth mixture. Pour the egg mixture into a clean medium saucepan and cook over medium heat until just boiling, whisking constantly. When it boils, remove from heat and immediately whisk in the vanilla bean paste and Grand Marnier. Pour into a clean bowl and quickly cover the surface with plastic wrap to prevent a layer from forming. Cool to room temperature and then refrigerate until very cold. When ready to use, whisk to remove any lumps that may have formed.
Topping: Heat the apricot jam with one tablespoon of water in a small saucepan over medium heat until liquid. Remove from heat and strain the jam through a fine strainer to remove any fruit lumps.
To Assemble Tart: Be sure to assemble the tart on the day it will be eaten. Remove the tart from the sides of the pan and remove the bottom of the pan, then slide the tart shell on to a platter.
Spread a thin layer of apricot glaze over the bottom and up the sides of the baked tart shell to help prevent the crust from getting soggy. Let the glaze dry for 20 minutes. Spread the pastry cream onto the bottom of the tart shell over the glaze. Arrange the fruit on top and carefully brush a very light coating of fruit glaze on the fruit. Refrigerate until ready, serves 6.
by Kathy Douglas | Jul 7, 2020 | Side Dishes
These seasonal veggies make the perfect meatless summer dinner – Oven-fried Pattypan Squash steaks. Thickly sliced veggies topped with panko breadcrumbs and parmesan, then oven-fried and topped herbed sour cream.
INGREDIENTS
Olive oil
1 cup flour
1 teaspoon ancho chili
Pinch cayenne pepper
1 teaspoon salt
½ teaspoon pepper
4 large pattypan squash, sliced into 1/2” thick slices
2 eggs
1-1/2 cups of Panko bread crumbs
½ cup grated parmesan cheese
1 cup sour cream
1 tablespoon fresh thyme leaves
1 tablespoon marjoram leaves
1 tablespoon thinly sliced chives
INSTRUCTIONS
Preheat the oven to 425˚F. Using the olive oil, grease well a sheet tray.
Combine the flour, chili, cayenne pepper, salt, and pepper in one shallow container. Add the eggs to a second shallow container, whisk to combine. Add the panko and parmesan to a third shallow container. Dip the squash slices in the flour first, shaking off any extra. Add to the egg, shaking off extra, then add to the panko pressing on the crumbs. Place on the grease sheet tray and lightly brush olive oil over the top of the coating. Bake for 20 minutes, turn and bake another 15 minutes until the coating is brown and crispy.
While the pattypan squash bakes, combine the sour cream with the fresh herbs. Whisk together well. Serve the squash steaks warm topped with the sour cream.
by Kathy Douglas | Jun 23, 2020 | Appetizers
Enjoy garlic scapes while they are still in season with a tasty hummus made with edamame, chopped garlic scapes, pine nuts, and lemon. Perfect for dipping with grilled pita bread that’s been brushed with olive oil and topped with kosher salt and Za’atar spice mix.
INGREDIENTS
3/4 cup frozen shelled edamame
3/4 cup chopped garlic scapes
1/4 cup pine nuts
1/4 cup water
1/2 teaspoon freshly grated lemon zest
3 tablespoons fresh lemon juice
3/4 teaspoon kosher salt
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
3 tablespoons basil oil or olive oil
1 tablespoon finely chopped fresh flat-leaf parsley
INSTRUCTIONS
Boil the edamame in salted water for 4 to 5 minutes; drain thoroughly. Or microwave, covered, for 2 to 3 minutes.
In a food processor add the edamame, garlic scapes, pine nuts, water, lemon zest and juice, salt, cumin, and coriander; process until very smooth. With the motor running, slowly drizzle in 2 tablespoons of the oil and pulse until absorbed.
Transfer to a small bowl and stir in the parsley. Then drizzle with the remining oil. Serve with grilled naan, baguette, or fresh veggies for dipping.
by Kathy Douglas | Jun 15, 2020 | Entrees
Take advantage of grilling season and summer’s freshest vegetables to make a delicious pasta dish. Farm fresh veggies, grilled, and tossed with spaghetti then tossed with fresh herbs and Parmesan cheese.
INGREDIENTS
1 pound ripe small sweet tomatoes, halved
½ pound asparagus, trimmed, tough ends removed
1 small zucchini, trimmed, cut into 1/2-inch rounds
1 baby eggplant, trimmed, cut into 1/2-inch rounds
½ large red bell pepper, stemmed, seeded, quartered
½ large yellow bell pepper, stemmed, seeded, quartered
1 large sweet onion, cut into 1/2-inch slices
1 teaspoon garlic powder
¼ cup extra-virgin olive oil
2 lemons, cut in half
2 large garlic cloves, skins remaining
12 ounces dried thick spaghetti
2 tablespoons chopped fresh basil
1 teaspoon chopped fresh oregano
1/4 cup parmesan cheese
INSTRUCTIONS
Prepare a gas or charcoal grill. Meanwhile, in a large bowl, toss the tomatoes, asparagus, zucchini, eggplant, red pepper, yellow pepper and onion with 3 tablespoons of the olive oil, garlic powder, and a couple generous pinches of salt and pepper.
Put the vegetables on the grill in a single layer. Grill the tomatoes; skin side down, without turning until their skins have darkened and their flesh is soft. Grill the remaining vegetables, turning once, until grill-marked and tender, about 8 minutes. When cooked, add the tomatoes to a blender container. Transfer the remaining vegetables to another medium bowl and let cool briefly. Grill the lemons, cut side down only, for 5 minutes. Squeeze the lemon juice into the blender; discard the peels. Grill the garlic cloves, with skins remaining for 5 minutes. Peel and add to the blender.
When cool enough to handle, dice the zucchini, eggplant, bell peppers, and onion. Cut the asparagus into 1” pieces. Cover and keep warm. Add 1 tablespoon of olive oil to the blender with the tomatoes and garlic; process until smooth.
Meanwhile, bring 3 quarts of well-salted water to a boil in a large pot. Cook the spaghetti in the water according to the package directions for al dente. Reserve 1/2 cup of the water, drain the pasta, and return it to the pot.
Using the sauce from the blender, toss with the pasta. If the sauce needs to be thinned, use a small amount of the reserved pasta water. Place the pasta in warmed bowls and top with the vegetables, the fresh basil and oregano, a sprinkle of cheese, and serve. Makes 4 servings.
by Kathy Douglas | Jun 7, 2020 | Desserts
The delicious sweet and sour flavors of summer in a super easy recipe made with seasonal fresh strawberries, a quick rhubarb pulp, pecans, and crispy butter cookies. Then baked to bubbly perfection and served topped with whipped cream.
INGREDIENTS
1 pound fresh rhubarb chopped into ½” pieces
½ cup sugar
4 cups ripe fresh strawberries, hulled and quartered
1½ cups coarsely chopped crispy butter cookies, homemade or premium store-purchased, we like Pepperidge Farm Chessmen
2 tablespoons brown sugar
½ teaspoon kosher salt, divided
½ cup coarsely chopped pecans
2 tablespoons unsalted butter, melted
Whipped Cream, for serving (optional)
INSTRUCTIONS
To make rhubarb pulp, cook the fresh, chopped rhubarb in the sugar with ¼ cup water in a saucepan over medium heat until very soft. Crush to a pulp and simmer for 10-15 minutes longer or until thickened. Set aside.
In a bowl, toss the strawberries with warm rhubarb pulp. Rest for one hour on the counter at room temperature.
Heat the oven to 375°F. Lightly butter four 12-ounce ramekins. Add ½ cup cookie crumbs and ¼ teaspoon of salt to the strawberry rhubarb mixture. Mix well and add evenly into the ramekins. In another bowl, toss the remaining 1 cup cookie crumbs with the chopped pecans, melted butter, and brown sugar; sprinkle evenly over the berries. Place on a parchment-lined baking tray and bake until the berries are bubbling out of the ramekins, about 30 minutes. Let cool on a wire rack for about 15 minutes to serve warm or serve at room temperature.
Serve topped with freshly whipped cream.
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