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Tag Archives: tart

SALMON QUICHE

15 Wednesday Feb 2017

Posted by Ceri Wilkin in Fish, Recipes

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canned salmon, delicious, dinner, easy, eggs, lunch, luxurious, pie, smoked salmon, tart, vegetarian

Whether smoked salmon or canned, fresh dill or fresh parsley, cream or evaporated milk, smoked cheddar or sharp cheddar, with crust or without – these similar yet very different and distinctive Salmon Quiche recipes are luxuriously delicious.

SALMON, SMOKED CHEDDAR AND DILL QUICHE

salmon, smoked cheddar and dill quiche

refrigerated pie crust

5 ounces cream cheese, room temperature

1/2 cup finely chopped red onion

3 tablespoons chopped fresh dill

1 tablespoon Dijon mustard

8 ounces smoked salmon, flaked

1 cup grated smoked cheddar cheese

4 eggs

2/3 cup half-and-half

1/3 cup cream

1 tablespoon flour

Place crust in a pie dish that has been sprayed with cooking spray. Heat oven to 375F.

Combine the cream cheese, red onion, dill, mustard and plenty of black pepper in a small mixing bowl. Mash well, then dollop the mixture in the pie shell. Scatter the flaked salmon around the cream cheese. Sprinkle the cheddar cheese evenly over the top.

Whisk the eggs in a mixing bowl until frothy. Whisk in the half-and-half, cream and flour and season with salt and pepper. Evenly pour the custard into the pie shell.

Bake until the quiche has puffed a bit and the top is golden brown, about 40 minutes.

Enjoy!

Recipe adapted from Dinner Pies, Ken Haedrich, 2015

thepieacademy.com/about/

SALMON QUICHE

salmon quiche

1 (12-ounce) can evaporated milk

4 eggs

2 1/2 cups shredded cheddar cheese

8 ounces cream cheese

1/4 cup diced onion

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon garlic powder

2 tablespoons chopped fresh parsley

1/4 teaspoon dried sage

15-ounces canned salmon

Heat oven to 350F. Spray a 9-inch pie dish with cooking spray.

Mix evaporated milk, eggs, 2 cups cheddar cheese, the cream cheese, onion, salt and spices until smooth.

Gently mix in salmon. Pour into prepared pie dish and top with remaining cheese.

Bake until quiche has puffed and toothpick inserted into center comes out clean, about 35 minutes.

Enjoy!

Recipe adapted from allrecipes, November 2016

allrecipes.com/

SPARKLING CELERY GIMLET

27 Friday May 2016

Posted by Ceri Wilkin in Cocktails, Recipes

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celery, crowd, entertaining, friends, fun, gin, interesting, lime, refreshing, seltzer, tart

A tart, interesting, refreshing cocktail – great for a crowd.

SPARKLING CELERY GIMLET

sparkling celery gimlet

1/4 cup sugar

3 cups coarsely chopped celery stalks, leaves removed

1/2 cup fresh lime juice

12 ounces gin, chilled

chilled seltzer for serving

Bring 1/4 cup water and sugar to a boil in a small saucepan, stirring until sugar is dissolved. Let cool completely, then refrigerate, covered until chilled.

Puree celery and 1/2 cup simple syrup in blender until smooth. Pour mixture through a fine mesh sieve set over a pitcher.

Add lime juice and gin to the pitcher. Fill glasses halfway with ice, then pour 3 ounces cocktail base into each. Top off with seltzer and serve.

Enjoy!

Recipe adapted from Martha Stewart

www.marthastewart.com/

SPARKLING ELDERFLOWER COCKTAIL and MIXED GREEN SALAD WITH TARRAGON SHALLOT VINAIGRETTE and HEIRLOOM TOMATO AND GOAT CHEESE TART and RICOTTA ORANGE POUND CAKE WITH PROSECCO STRAWBERRIES

08 Sunday May 2016

Posted by Ceri Wilkin in Celebrations, Recipes

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Tags

best, brunch, cocktail, Dessert, elegant, entertaining, lunch, menu, Mothers Day, Salad, tart

Happy Mothers Day!!

a simply set table– a simple outdoor table setting

  • DSC_0042– a well enjoyed table

SPARKLING ELDERFLOWER COCKTAIL

sparkling elderflower cocktail

1.5 ounces vodka

ice

3/4 ounce elderflower syrup (I found mine at Ikea)

1 lime

sparkling wine

Pour the vodka and elderflower syrup into a cocktail shaker filled with ice. Pour into a glass. Squeeze half the lime into the glass, and top with sparkling wine.

Garnish with a nasturtium flower.

Enjoy!

MIXED GREEN SALAD WITH TARRAGON SHALLOT VINAIGRETTE

mixed green salad with tarragon shallot vinaigrette

1 bunch asparagus, trimmed and cut into 1-inch pieces

1 package mixed salad greens

grape tomatoes, cut in half

cucumber, halved and sliced

orange pepper, seeded and chopped

sliced radishes

Shallot Vinaigrette

In a large bowl, toss together the asparagus, salad greens, tomatoes, cucumber, pepper and radishes. Add desired amount of Shallot Vinaigrette, tossing to coat.

TARRAGON SHALLOT VINAIGRETTE

1/2 cup Champagne vinegar

1 shallot, finely chopped

2 tablespoons chopped fresh tarragon

1 tablespoon whole grain mustard

1 teaspoon salt

1 teaspoon honey

1/2 teaspoon ground black pepper

3/4 cup olive oil

In a small bowl, combine vinegar and shallot, let stand for 15 minutes.

Whisk in tarragon, mustard, salt, honey and pepper. Gradually whisk in olive oil, until combined.

Enjoy!

HEIRLOOM TOMATO AND GOAT CHEESE TART

heirloom tomato and goat cheese tart

1/2 (14-ounce) package refrigerated pie crusts

4 ounces cream cheese, softened

4 ounces goat cheese, softened

3 cups fresh heirloom tomatoes, chopped

salt and freshly ground black pepper

1/3 cup goat cheese crumbles

fresh basil for garnish

Heat oven to 400F. Line a baking sheet with parchment paper.

On a lightly floured surface, unroll pie crust, and cut out circles with a large round cookie cutter. Prick with a fork, bake for 8 to 10 minutes or until light golden brown. Let cool completely.

In a medium bowl, beat cream cheese and goat cheese with a mixer at medium-high speed until smooth and creamy. Spread over bottom of tart shells. Top with tomatoes and season with salt and pepper. Sprinkle with goat cheese crumbles. Bake for 15 minutes or until cheese is slightly browned. Garnish with fresh basil.

Enjoy!

Recipe adapted from Entertain Decorate Celebrate, July/August 2014

www.celebratemag.com/

RICOTTA ORANGE POUND CAKE WITH PROSECCO STRAWBERRIES

ricotta orange pound cake with prosecco strawberries

1 1/2 sticks unsalted butter

1 1/2 cups cake flour

2 1/2 teaspoons baking powder

1 teaspoon salt

1 1/2 cups ricotta

1 1/2 cups plus 2 tablespoons sugar

3 eggs

2 tablespoons amaretto liqueur

1 teaspoon vanilla extract

1 teaspoon finely grated orange zest

1 pound of strawberries, hulled and quartered

2 tablespoons prosecco

confectioners sugar for dusting

whipped cream for serving

Heat oven to 350F. Butter a 9-inch round cake pan. In a bowl, whisk the cake flour, baking powder and salt. In another bowl, beat the ricotta, 1 1/2 sticks of butter and 1 1/2 cups of the sugar at medium-high speed until smooth. Beat in the eggs one at a time until just incorporated, then beat in the amaretto, vanilla and orange zest. Beat in the dry ingredients in 3 batches just until incorporated.

Scrape the batter into the prepared pan and bake for 50 minutes, until a toothpick inserted in the center comes out with a few crumbs. Transfer to a rack to cool for 20 minutes, unmold and let cool completely.

In a bowl, toss the strawberries with the prosecco and remaining 2 tablespoons of sugar and let stand at room temperature until juicy, about 30 minutes.

Dust the pound cake with confectioners sugar. Cut into wedges and serve with the strawberries and whipped cream.

Enjoy!

Recipe adapted from Food and Wine, May 2014

www.foodandwine.com/

 

 

 

 

CHEESE AND SAUSAGE QUICHE

06 Monday Jul 2015

Posted by Ceri Wilkin in Pies, Recipes

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Tags

delicious, dinner, easy, light, lunch, piecrust, quick, tart

As the school year was coming to an end, like every other busy Mama, I was trying to fit too much into one day. Between a morning walk, paying bills, yoga, dropping a buggy at a friends hours, and squeezing in a facial, I didn’t have the continuous 35 to 40 minutes at home that was required to cook the Cheese and Sausage Quiche I had planned for a light dinner. So I lowered the oven temperature to 175F and cooked it for an hour, and, like my day, it turned out perfectly.

cheese and sausage quiche - whole

– with things being so busy, it was the next day before I was able to capture a picture of the quiche, and by then it was rather picked over!!

CHEESE AND SAUSAGE QUICHE

cheese and sausage quiche piece

1 (1-pound) package of ground pork sausage

1 onion, chopped

1/3 cup chopped green bell pepper

1 3/4 cups shredded sharp cheddar cheese

1 tablespoon flour

1 (9-inch) frozen unbaked piecrust

2 eggs

1 cup evaporated milk

2 tablespoons chopped parsley

1/4 teaspoon garlic powder

salt and freshly ground black pepper

Heat oven to 350F. Brown sausage in a large skillet over medium-high heat, stirring often, 8 to 10 minutes or until sausage crumbles. Remove from skillet, reserve 1 tablespoon of drippings in skillet.

Saute onion and bell pepper in hot drippings over medium-high heat for 3 minutes or until tender. Stir together cheese, flour, sausage, onion and bell pepper. Place piecrust shell on a baking sheet, and spoon mixture into piecrust.

Whisk together eggs, evaporated milk, parsley, and garlic powder, in a bowl until smooth. Season with salt and pepper. Pour over sausage mixture.

Bake for 35 to 40 minutes or until golden brown and set.

Enjoy!

Recipe adapted from Southern Living, April 2014

www.southernliving.com/

PASSIONFRUIT SLICE and BAKED PASSIONFRUIT TART and PASSIONFRUIT COCONUT CREAM TART

14 Saturday Feb 2015

Posted by Ceri Wilkin in Dessert, Recipes

≈ 2 Comments

Tags

coconut, cream, eggs, mascarpone, passionfruit, slice, tart, Uncategorized, valentines

Passionate desserts – Happy Valentines Day!

PASSIONFRUIT SLICE

passionfruit slice

1 cup self-rising flour

1/2 cup icing sugar

1 cup desiccated coconut

125 grams butter, melted

395 gram can sweetened condensed milk

1/3 cup strained fresh passionfruit pulp, plus extra to serve

1/3 cup lemon juice

Heat oven to 180C. Line a 20 by 30 cm baking pan with baking paper, extending paper 2 cm above edge on two sides.

Sift flour and icing sugar together into a bowl. Stir in coconut and butter. Press mixture firmly into base of pan. Bake for 10 to 12 minutes until slightly risen and edges are lightly browned.

In a bowl or jug, mix condensed milk, passionfruit and lemon juice together. Pour mixture over base. Return to oven for a further 10 minutes. Cool in pan for 30 minutes. Cover and chill until cold. Cut into slices and drizzle with extra passionfruit pulp to serve.

Enjoy!

Recipe inspired by Woman’s Day

www.womansday.co.nz/

BAKED PASSIONFRUIT TART

baked passionfruit tart 1 1/2 cups flour
1/3 cup icing sugar
125 grams chilled butter, chopped
1 egg yolk
2 tablespoons chilled water
1 cup cream
1/2 cup caster sugar
4 eggs
2/3 cup passionfruit pulp

Process the flour, icing sugar and butter in a food processor until the mixture resembles fine breadcrumbs. Add the egg yolk and water. Process until the dough just starts to come together. Turn onto a lightly floured surface and knead until smooth.
Roll out the pastry on a floured surface to a 4mm thick disc. Line a 22cm fluted tart tin with removable base, with the pastry and trim any excess. Place in the fridge for 30 minutes to rest.
Heat oven to 200C. Place tin on a baking tray. Line the pastry case with baking paper and fill with pastry weights or rice. Bake for 10 minutes. Remove the paper and weights. Bake for a further 10 minutes or until light golden.
Meanwhile, whisk the cream, caster sugar and eggs in a bowl. Stir in the passionfruit pulp.
Reduce oven to 160C. Pour egg mixture into the pastry case. Bake for 35 minutes or until set. Place in fridge overnight to chill.
Enjoy!

Recipe adapted from The Countdown Magazine, Christmas 2011
shop.countdown.co.nz › Recipes‎

PASSIONFRUIT COCONUT CREAM TART

short pastry
1 cup passionfruit pulp
5 ounces sugar
300ml cream
200g mascarpone
1 2/3 ounce demerara sugar
1 2/3 ounces desiccated coconut, oven toasted until golden
1 capful vanilla essence

Place the pastry in a loose bottomed tart pan. Press down to fill in any gaps and to make the shell as even as possible. Prick the center several times with a fork. Place back in fridge to chill for 30 minutes and turn the oven to 350F.
Bake on the middle shelf of the oven until fully cooked and golden. Remove and let cool.
Meanwhile place passionfruit pulp and sugar in a small pan and bring to the boil. Simmer 4 to 5 minutes until thickish and syrupy. Leave to cool completely.
Just before serving, place cream, mascarpone and demerara sugar in a bowl and whip until soft peaks form. Add coconut and vanilla and mix until firm. Spoon cream into the cold tart shell and even it out, then spoon the cold passionfruit mixture on top.
Enjoy!

Recipe adapted from Peter Gordon, A World in My Kitchen, 2003

FRENCH LEMON TART

23 Saturday Aug 2014

Posted by Ceri Wilkin in Dessert, Recipes

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french, lemon, pie, tart

I not only enjoyed this French Lemon Tart for dessert – it was also a delicious and convenient breakfast. I packed myself a piece of the sweet tartness, and ate it in the car on the way to pick up my kids from camp. After a hectic morning, including a brisk walk with my husband, a very quick shower, and a stop at the gas station before rushing out out of town for the two and a half hour drive, it was lovely to have the time to leisurely savor and enjoy my piece of pie.

FRENCH LEMON TART

lemon pie

1 (9-inch) pie crust

1 beaten egg

2/3 cup fresh lemon juice

2/3 cup sugar

3 tablespoons heavy cream

1 pinch salt

5 large eggs

Heat oven to 400F.

Prick the bottom and sides of pie crust with a fork. Line with a double of thickness of aluminum foil, covering the edges. Fill with dried beans or pie weights. Bake for 10 minutes. Lift out foil and beans. Lightly beat an egg in a small bowl. Brush egg all over warm pastry. Bake pastry until firm and dry, about 5 minutes. Cool on a wire rack. Reduce oven temperature to 375F.

Whisk together lemon juice, sugar, cream and salt. Add eggs one at a time, whisking well after each addition. Pour into pie crust.

Bake until set, 25 to 28 minutes. Transfer to a wire rack to cool 1 hour. Chill before serving.

Enjoy!

Recipe adapted from Relish Magazine, January 2012

Dinner Menu At The Cabin

23 Friday May 2014

Posted by Ceri Wilkin in Dessert, Entrées, Recipes, Soup

≈ 2 Comments

Tags

cabin, coon hunt, fennel, fig, ginger, lamb, menu, mushroom, pine nut, pumpkin, shanks, Soup, tart, white port

We were fortunate to be invited to spend the night in the middle of the woods – although close to home, it felt like a world away. We were “warned” it was very basic, no electricity or hot water – and the guys were planning to go coon hunting once the sun went down.

I packed my book, left out the high heel shoes, and was very excited to cook and provide dinner for the group. I planned for the menu to be rustic, to equal our accommodations, and our friends offered the refined fun of wine pairings for each course.

The fire burning in the hearth, the gently lamp light and the company and conversation was warm and cozy. It was a peaceful, beautiful evening, and my husband and I took full advantage of the hiking trails around the property the next morning.

The beautiful cabin

Treasures inside the Cabin

Wild Mushroom Soup with White Port 

Paired with a 2012 Schug Sonoma Coast Pinot Noir

8 tablespoons butter, room temperature

4 shallots, chopped

3 1/2 to 4 cups of dried wild mushrooms (I used porcini, lobster, wood ear and oyster)

4 cups fresh mushrooms, sliced

2 cups white port wine

3 cups chicken stock

2 tablespoons flour

2 cups cream

salt and pepper to taste

fresh chopped parsley

Soak dried wild mushrooms in hot chicken stock for an hour. Strain, save liquid and chop mushrooms.

Saute shallots in butter until translucent. Add all the mushrooms, both fresh and wild. Cook until very little liquid remains.

Add port wine and reduce liquid again until most of it is gone. Add in flour (I mix it with a little water or broth first). Stir well. Add saved mushroom liquid, cook for half and hour at a low simmer.

Add in cream and bring just to a boil then to turn to low and simmer for half and hour.

Blend using an immersion blender to the consistency of your choice.

Add salt and pepper to taste, divide among bowls and top with parsley.

Enjoy!

Recipe adapted from The Dining Guide. February 2014

www.nwaonline.com/dining/‎

Braised Lamb Shanks with Tomato and Fennel

Paired with a 2008 Bell Sierra Foothills Syrah

4 lamb shanks

1/2 cup flour

4 tablespoons olive oil

2 tablespoons unsalted butter

2 onions, peeled and cut in half, then sliced 1/4 inch thick

1 leek, sliced into 1/4 inch half moons

4 garlic cloves, minced

1 cup red wine

2 cups chicken stock

1 (28 ounce) can peeled whole tomatoes, drained

2 tablespoons tomato paste

1 tablespoon fresh thyme leaves

2 dried bay leaves

2 fennel bulbs, cut into half and sliced 1/4 inch thick

Heat oven to 375F.

Season lamb all over with salt and pepper. Place flour in a shallow bowl. Dredge lamb in flour, turning to coat evenly, shake off excess. Heat oil and butter in an 8 quart dutch oven, over medium heat. Working in 2 batches, cook until shanks are well browned, about 5 minutes per side. Transfer shanks to a large plate, drain off all but 2 tablespoons of fat.

Place dutch oven over medium heat, add onions and leek, and sauté until they are lightly browned, about 6 minutes. Add garlic, cook 4 minutes more. Add red wine, scraping up any browned bits with a wooden spoon. Return shanks to the dutch oven, and add chicken stock, tomatoes, tomato paste, thyme and bay leaves. Bring to a boil, cover and place in oven. Braise for 2 hours, add fennel and cook for 30 minutes longer.

Using a slotted spoon, transfer shanks and vegetables to a large bowl. Using a ladle, skim fat from surface of cooking liquid, cook over medium heat until liquid is thickened, 5 to 7 minutes. Return shanks and vegetables to pan, cook until heated through. Remove from heat and season with salt and pepper.

Enjoy!

Spiced Pumpkin, Fig, Pine Nut and Ginger Tart

Paired with a non-vintage Bell North Coast Brut

300 grams of pumpkin, peeled and cut into 1.5 cm dice

2 teaspoons pumpkin pie spice

1/4 cup brown sugar

2 teaspoons chopped crystallized ginger

110 grams unsalted butter, melted

200 grams of ginger cookies

6 dried figs, stems removed, sliced

1/4 cup pine nuts, lightly toasted

LEMON VANILLA CREAM

2 lemons, zest and juice

2 tablespoons sugar

1 tablespoon vanilla bean paste

100 grams of mascarpone

150 mills of chilled cream

Heat oven to 170C.

Combine pumpkin, spice, sugar, ginger and 30 grams of the butter, place on a lined cookie sheet and bake until pumpkin is tender.

Crumb ginger cookies in a food processor, and remaining butter and mix again briefly. Press into a tart tin and refrigerate.

Tip pumpkin into a bowl with figs and pine nuts and stir until combined. Spoon mixture into tart case and bake until golden, about 20 minutes. Cool for 15 minutes before removing from tin.

Serve with lemon vanilla cream.

LEMON VANILLA CREAM

Place lemon juice and zest in a small pan with sugar and vanilla. Bring to the boil then simmer to a thickish syrup. Cool before mixing with mascarpone. Whisk cream to soft peaks and gently stir into mascarpone mixture.

Enjoy!

Recipe adapted from New Zealand House and Garden

nzhouseandgarden.co.nz/‎

CRANBERRY AND ORANGE CHAMPAGNE COCKTAIL and GRAPEFRUIT WITH ALMOND HONEY YOGURT and PEAR, PROSCIUTTO AND WALNUT SALAD and BACON EGG AND TOMATO TART

27 Friday Sep 2013

Posted by Ceri Wilkin in Breakfast & Brunch, Cocktails, Recipes, Salad

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almond, bacon, basil, champagne, cranberry, egg, grapefruit, honey, Local Flavor NWA, orange, pear, prosciutto, tart, tomato, walnut, yogurt

The scheduled time for the ladies from Local Flavor NWA to visit, interview and photograph was such an incredibly fun afternoon!! I decided to make a full brunch, starting with a lively cocktail, and ending with a sample of Patron Cafe XOXO.
Both Rhonda and Maliah have incredible talent, which is evident in the cookbook they produced, and in all they do.
I hope you enjoy the stories and pictures as much as I enjoyed my time among such brilliance.
To order your copy, go to Local Flavor NWA http://localflavornwa.com

CRANBERRY AND ORANGE CHAMPAGNE COCKTAIL

1 cup cranberry juice
1/3 cup Grand Marnier
1 bottle of champagne
15 ounces of ginger ale

Combine cranberry juice and Grand Marnier. Divide equally among glasses, fill 2/3 full with champagne and top off with ginger ale.
Enjoy!

GRAPEFRUIT WITH ALMOND HONEY YOGURT

1 grapefruit, peeled and sectioned
2 tablespoons honey
3/4 cup plain Greek yogurt
1/4 to 1/2 teaspoon almond essence
1/2 teaspoon finely grated grapefruit rind
1/4 cup sliced almonds, toasted

Mix grapefruit with honey, spoon into serving dishes. Blend together the yogurt, almond extract, and grapefruit rind. Garnish with sliced almonds.
Enjoy!

PEAR PROSCIUTTO AND WALNUT SALAD

2 tablespoons fresh lemon juice
1 shallot, finely chopped
3/4 teaspoon ground coriander
3 tablespoons olive oil
1 1/2 ounces of prosciutto, finely chopped
1/2  head of butter lettuce, torn into bite sized pieces
1 pear, thinly sliced
1/4 cup chopped, toasted walnuts

In a small bowl, mix together the lemon juice, shallot and coriander. Gradually whisk in the olive oil. Season to taste with salt and pepper.
Heat skillet over medium-high heat. Add prosciutto and sauté until crisp, about 5 minutes, let cool. Place lettuce on plates, or in serving bowl, top with pear slices, walnuts and prosciutto.
Enjoy!

BACON EGG AND TOMATO TART

2 sheets of puff pastry
1 potato, peeled, and cut into cubes
1 tablespoon olive oil
1 onion, finely chopped
8 bacon slices, chopped
2 cloves of garlic, minced
6 eggs
1 cup of cream
salt and freshly ground black pepper to taste
2 tomatoes, sliced
fresh basil leaves, shredded

Fit pastry sheets into 10 inch tart pan. Chill in refrigerator for 15 to 20 minutes.
Cook potatoes until just tender, drain and refresh under cold water.
Heat oil in skillet and sauté onion, bacon and garlic until just beginning to lightly brown.
Heat oven to 350F.
Whisk together eggs, cream, salt and pepper. Stir in the potato mixture and pour into prepared crust. Arrange tomato slices on top.
Bake for 20 to 25 minutes. Reduce heat to 320F, and cook a further 20 to 25 minutes, or until set.
Cool for 10 minutes, then remove from tart pan. Cut into wedges and serve with the basil leaves.
Enjoy!

RUSTIC FIG AND RASPBERRY MINI CROSTATAS and RUSTIC BLUEBERRY AND NECTARINE TART

09 Monday Sep 2013

Posted by Ceri Wilkin in Dessert

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Tags

blueberry, crostata, fig, fruit, nectarine, raspberry, tart

Both the Fig and Raspberry Crostata, and Blueberry Nectarine Tart make a fun, fruity, flavorful and fresh finish to a wonderful meal.

RUSTIC FIG AND RASPBERRY MINI CROSTATAS

FOR THE DOUGH
1 2/3 cups flour
3/4 cup whole wheat flour
1/4 cup plus 1/2 tablespoon sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup plus 2 tablespoons cold butter, cut into small pieces
FOR THE FILLING
2 cups of fresh figs, quartered
1 1/2 cups fresh raspberries
1/3 cup plus 2 tablespoon sugar
3 tablespoons plus 1 teaspoon honey
1 tablespoon fresh thyme, roughly chopped
2 teaspoons finely grated orange zest
3 tablespoons plus 1 teaspoon graham cracker crumbs
2 tablespoons cold butter, cut into small pieces
1 1/2 tablespoons cream

MAKE THE DOUGH
Put the flours, sugar, cinnamon and salt in a food processor. Add the butter and pulse in short bursts until the mixture resembles coarse meal. Add 3 tablespoons cold water and pulse. If the mixture seems dry, add water 1 tablespoon at a time pulsing until the dough just starts to come together. Turn the dough out onto a clean work surface, gather it together, and portion it into ten 2 1/2 ounce rounds. Flatten them into disks, wrap individually in plastic, and refrigerate for at least 2 hours.
When ready to bake, heat the oven to 400F and line 2 baking sheets with parchment paper.
MAKE THE FILLING
In a medium bowl, lightly toss the figs, raspberries, 1/3 cup of the sugar, the honey, thyme, and orange zest until combined.
ASSEMBLE AND BAKE THE CROSTATAS
Sprinkle each round of dough with 1 teaspoon graham cracker crumbs, leaving a 1/2 inch border. Put a generous 1/4 cup of the fig mixture in the center of each dough round, mounding the fruit. Top each tart with a butter slice.
Fold the edges of the dough over some of the fruit to create a 1 inch rim, leaving the center exposed. Work your way around, pleating the dough as you go. With a pastry brush, brush the crust of each crostata with cream and sprinkle the crusts and filling with the remaining 2 tablespoons sugar.
Bake until the crostatas are golden brown, 30 to 35 minutes.
Transfer the baking sheets to racks to cool for about 5 minutes.
Enjoy!

Recipe adapted from Fine Cooking
www.finecooking.com/

RUSTIC BLUEBERRY AND NECTARINE TART

1 1/2 cups flour, plus more for dusting
10 tablespoons cold butter, cut into small pieces
1/4 cup plus 3 tablespoons sugar
1/4 teaspoon salt
1 1/2 tablespoons heavy cream
1 egg yolk
2 cups blueberries
3 nectarines, peeled, pitted and cut into 1/2 inch pieces
3 tablespoons cornstarch

Mix flour, butter, 3 tablespoons sugar and salt, until mixture resembles coarse meal. In a small bowl, whisk together cream and egg yolk, and then add to flour mixture and mix just until clumps of dough form. Firmly press dough into a 6″ disk, cover with plastic wrap, and chill until firm, about 1 hour.
Heat oven to 375F. Working on a large sheet of floured parchment paper, roll out dough into a 12″ circle, transfer dough and parchment to a large baking sheet.
In a large bowl, toss together blueberries, nectarines, remaining 1/4 cup sugar and cornstarch until well coated. Pile fruit mixture onto dough, leaving a 2″ border around the edges.
Fold outside dough about 1/2″ over fruit to form an outside edge, being sure to seal any holes, and bake 20 minutes. Reduce heat to 350F, continue baking until fruit is bubbly and crust is golden brown, 25 to 40 minutes more. Serve warm or at room temperature.
Enjoy!

Recipe adapted from O Magazine, August 2011
www.oprah.com/…/Easy-Pie-Recipes-Summer-Pie-Recipes-for-Begin…

ROSE SANGRIA WITH PINEAPPLE AND GUAVA and ASPARAGUS WITH POACHED EGG AND CRISPY PROSCIUTTO and POTATO CRUSTED SALMON WITH HERB SALAD and BLUEBERRY BUTTERMILK ORANGE TART

09 Friday Aug 2013

Posted by Ceri Wilkin in Cocktails, Dessert, Salad, Vegetables

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Tags

asparagus, blueberry, buttermilk, guava, hash brown, herb, orange, pineapple, poached egg, potato, prosciutto, salmon, sangria, side, tart

We had been trying to find a time to have dinner with friends, and after many attempts we finally established a time.
Our Son and their Daughter had been best of friends in Pre-School, but had moved to different Elementary schools and then their family spent a year in Austria, so we lost touch a little.
It was wonderful to reconnect with them and with another dear family who had recently moved back to the area from Cincinnati.
On the day we determined, I was picking up my son from camp, a 5 hour round trip, so I made sure to keep the menu quick and uncomplicated. Nevertheless, the simple meal was greatly enriched by seeing friends and the fascinating conversation.

ROSE SANGRIA WITH PINEAPPLE AND GUAVA

1 750 ml bottle of rose wine
8 ounces of light rum
24 ounces of pineapple juice
24 ounces of guava nectar
4 cinnamon sticks
2 cups 3/4 inch cubes of fresh pineapple
2 oranges, halved through stem end, thinly sliced crosswise
ice cubes

Mix wine, rum, pineapple juice and guava nectar together in a large pitcher. Add cinnamon sticks, pineapple and orange slices.
Cover and chill at least 6 hours or overnight. Fill glasses with ice, pour sangria over.
Garnish with orange slices if desired, and serve.
Enjoy!

ASPARAGUS WITH POACHED EGG AND CRISPY PROSCIUTTO

1 1/2 tablespoons of olive oil
4 slices of prosciutto, cut into strips
1 1/2 pounds of asparagus, tough ends trimmed
salt and freshly ground black pepper
4 eggs
1/2 cup parmesan cheese strips
2 tablespoons of fresh basil leaves, sliced

Heat oven to 425F.
Heat 1/2 tablespoon of the oil in a skillet over medium high heat. Scatter prosciutto strips in an even layer in the skillet, cook until crisp, about 2 minutes, turning pieces as they crisp. Drain on a paper towel.
On a large baking sheet, toss asparagus with remaining 1 tablespoon of oil and arrange in an even layer. Sprinkle with salt and pepper to taste. Roast 12 minutes, until tender and lightly browned.
While asparagus is roasting, poach the eggs.
Divide asparagus among 4 plates, season with salt and pepper. Place a poached egg on each serving. Top each with crispy prosciutto, shaved parmesan and basil.
Enjoy!

Recipe adapted from Red Book Magazine
se by Ingredient … – Redbook

POTATO CRUSTED SALMON WITH HERB SALAD

2 to 3 cups of frozen shredded hash brown potatoes, thawed and squeezed dry
2 tablespoons snipped chives
2 tablespoons flour
salt and freshly ground black pepper
4 8-ounce salmon fillets
1/4 cup vegetable oil
1 1/2 teaspoons fresh lemon juice
1 teaspoon Dijon mustard
1 1/2 tablespoons olive oil
herb salad mix

In a medium bowl, toss the potatoes with the chives and flour and season with salt and pepper. Lay the salmon fillets on a work surface and season with salt and pepper. Evenly pat the shredded potatoes onto the top of each fillet.
In a large nonstick skillet, heat the oil until shimmering. Carefully add the salmon fillets to the oil. potato side down, and cook over moderately high heat, undisturbed, until browned, about 8 minutes. Carefully flip the salmon and cook for 1 to 2 minutes longer. Using a fish slice, transfer the salmon to plates.
Meanwhile, in a medium bowl, whisk the lemon juice, mustard and olive oil. Season with salt and pepper. Add the herb salad mix and toss to coat. Transfer the salad and salmon to plates and serve.
Enjoy!

Recipe adapted from Food and Wine
www.foodandwine.com/‎

BLUEBERRY BUTTERMILK ORANGE TART

PASTRY
500g flour
1/2 cup sugar
1/2 teaspoon salt
300g butter, melted
FILLING
1 1/2 cups sugar
3 eggs
1 1/4 cups buttermilk
1/2 cup cream
zest of 2 oranges
juice of 1 orange
120g butter, melted
1/4 cup flour
1/4 teaspoon freshly grated nutmeg
1 1/2 to 2 cups of blueberries

PASTRY
Heat oven to 180C.
Mix flour, sugar and salt together in a bowl. Add melted butter and mix with a wooden spoon. Press into tart pan and bake about 10 minutes or until light golden brown.
FILLING
Whisk the sugar and eggs together. Add remaining ingredients except blueberries and whisk until smooth. Place blueberries in the pre-baked shell and pour filling over. Bake about 40 to 45 minutes, or until filling is set. Cool.
Enjoy!
NOTE: a pan size was not specified, I used a 10 inch one, and had crust and filling left over, which I made into mini tarts.

Recipe adapted from New Zealand House and Garden
www.nzhouseandgarden.co.nz/‎

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About Ceri

Hello, I’m Ceri.

Thank you for visiting Recipe Doodle!

I am a wife, mother and recipe follower. For years, I have tackled one new recipe a day. Some are fabulous, some most definitely are not!

I am originally from New Zealand (posts about NZ here), and I have spent my life surrounded by passionate foodies. My husband owns pizzerias...

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