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Saturday, May 19, 2012

Peach and Berry Croustades



 Last nights dinner an utter disaster, make up cooking time and words can not describe the goodness featured before you - just yum!


Freshly picked Desert Peaches with three sugars - cane, maple and coconut.
From our garden - desert peaches, black raspberries and boysenberries


 Hot out of the oven and the spillage has turned into a caramelized crunch surprise.


 mmmm looking forward to giving this recipe a try in a week when are apricots are ready!

Peach and Berry Croustades
by Shelly Register
adapted 


  
        2 sticks (1/2 pound) cold unsalted butter, cut into tablespoons
        1 3/4 cups all-purpose flour
        1/2 teaspoon salt
        1/4 cup cold water
        4 large peaches—halved, pitted and sliced 1/4 inch thick ( I used more)
        1/8 cup cane sugar
        1/8 cup coconut sugar
        1/4 cup maple sugar
        2 tablespoons cornstarch (due to the juiciness of my peaches I added 1T more)
        pinch cinnamon
        Salt
        1/2 cup raspberries
        1/2 cup bosenberries
        All-purpose flour, for dusting
        4 tablespoons unsalted butter, cut into 6 pieces
        any sugar for topping ( I used course sugar)
        Confectioners' sugar, for dusting

  1. In a food processor, pulse the butter with the flour and salt until it resembles coarse meal.
  2. Add the water and pulse just until a dough forms.
  3. Divide the dough into 6 pieces and flatten each into a disk.
  4. Wrap in plastic and refrigerate for 30 minutes.
  5. Preheat the oven to 375°.
  6. Line 2 baking sheets with parchment paper and spray with cooking spray.
  7. In a medium bowl, toss the peaches with 1/2 cup of the sugars, the cornstarch and cinnamon; add a pinch of salt.
  8. Fold in the berries.
  9. On a lightly floured work surface, roll out each disk of dough to a 6-inch round about 1/8 inch thick.
  10. Transfer 3 to each baking sheet.
  11. Spread the fruit on the rounds and fold 1-inch of dough over the fruit to form a rim.
  12. Top the fruit with a piece of butter and refrigerate for 30 minutes.
  13. Sprinkle the crusts course sugar.
  14. Bake the croustades for about 50 minutes, or until the crusts are golden, rotating the baking sheets halfway through baking.
  15. Transfer to racks to cool for 20 minutes.
  16. Dust with confectioners' sugar and serve.


Monday, May 14, 2012

Korean Style Chicken Sandwiches



Summer time is here!  Yep 107 today...sizzling, so fresh, light and easy is in order.  I know I have a hit when they finish eating and shout out "I want the left-overs for lunch tomorrow!!!"


From our garden:
arugula, italian parsley and peach



Korean-Style Chicken Sandwich
By Grace Parisi
Adapted



 
     ¼ cup hoisin sauce

    ¼ cup low-sodium tamari soy sauce

    2 tablespoons honey

    1 tablespoon finely grated fresh ginger

    2 garlic cloves, minced

    1 teaspoon Asian chili-garlic sauce

    1 teaspoon Asian sesame oil

    Salt and freshly ground pepper

    3 skinless, boneless chicken breasts, trimmed of visible fat

    Vegetable oil, for brushing

    1 bunch arugula

    1 small bunch Italian parsley

    Mayonnaise

    Sourdough rolls

    
1.      Heat a cast iron grill pan over medium high heat.

2.       In a medium bowl, combine hoisin sauce with the soy sauce, honey, grated ginger, minced garlic, chili-garlic sauce and sesame oil.

3.      Season the barbecue sauce with salt and pepper.

4.      Brush the grill lightly with vegetable oil

5.      Season the chicken with salt and pepper.

6.      Grill the chicken, turning occasionally, until golden and almost cooked through, about 10 minutes.

7.      Brush with the barbecue sauce and grill, turning and brushing, until golden brown, about 3 minutes longer. Reserve 1/3 of sauce

8.      Transfer the chicken to a work surface and let stand for 5 minutes, then cut it into 1/2-inch strips.

9.    Cut the rolls in half and brush with oil.

10.  Grill both sides until toasted.

11.  Mix mayonnaise and remaining barbeque sauce and spread on toasted roll.

12.   Add chicken, arugula and parsley




Sunday, May 13, 2012

Raspberry-Swirl Sweet Rolls AND Cinnamon Swirl Sweet Rolls ~ Happy Mothers Day!



While looking for a carrot muffin recipe, I landed on the Food and Wine web site with their Mother's Day suggestions flashing at me and what more can I say but  raspberry sweet roll!
The most perfect jelly doughnut in the form of a roll.
 


Dough should be springy and smooth or soft and supple as per Food and Wine
by the way I suggest a nice mimosa while making and eating this delight.
 


 My own cinnamon concoction - need to double next time



Roll the roll tightly


Into the refrigerator over night
 


On to the raspberry - I add an extra 4 ounces.
 


Stuffed
 


Just out of the oven
 


 hmmmmmmm...
fabulous with or with out the glaze


beautiful



Raspberry-Swirl Sweet Rolls
and
Cinnamon Swirl Sweet Rolls
from Food and Wine
adapted

        1 cup milk
        2/3 cup sugar
        1 1/2 tablespoons active dry yeast
        1 stick unsalted butter, softened
        2 large eggs
        1 teaspoon finely grated lemon zest
        1/2 teaspoon fine sea salt
        4 1/4 cups all-purpose flour, plus more for dusting

        10-ounce package (Individually Quick Frozen) raspberries, not thawed [I used 14 oz]
        1/4 cup plus 2 tablespoons sugar
        1 teaspoon cornstarch

        1/2 cup dark brown sugar
        1/4 cup maple sugar
        1 Tablespoon or to taste cinnamon (I used True Ceylon Cinnamon]
        2 Tablespoons mayonnaise
               
        3/4 cup confectioners' sugar
        3 tablespoons unsalted butter, melted
        1 1/2 tablespoons heavy cream


  1. In a small saucepan, warm the milk over moderately low heat until it's 95°.
  2. Pour the warm milk into the bowl of a standing electric mixer fitted with the dough hook and stir in the sugar and yeast.
  3. Let stand until the yeast is foamy, about 5 minutes.
  4. Add the softened butter, eggs, grated lemon zest and sea salt.
  5. Add the flour and beat at medium speed until a soft dough forms, about 3 minutes. Increase the speed to medium-high and beat until the dough is soft and supple, about 10 minutes longer.
  6. Scrape the dough out onto a lightly floured surface and knead it with your hands 2 or 3 times.
  7. Form the dough into a ball and transfer it to a lightly buttered bowl.
  8. Cover the dough with plastic wrap and let stand in a warm place until doubled in bulk, 1 to 2 hours.
  9. Line the bottom of two 9-by-9-inch baking pan with parchment paper, allowing the paper to extend up the short sides.
  10. Butter the paper and sides of the pan. Turn the dough out onto a lightly floured work surface and, using a rolling pin, roll it into 2 10-by-12-inch rectangle.
  11. In a medium bowl, toss the frozen raspberries with the sugar and cornstarch.
  12. Spread the raspberry filling evenly over the dough.
  13. Tightly roll up the dough to form a 12-inch-long log. Working quickly, cut the log into quarters.
  14. In a medium bowl mix the brown sugar, maple sugar, cinnamon and mayonnaise.
  15. Spread the cinnamon filling evenly over the dough.
  16. Tightly roll up the dough to form a 12-inch-long log. Cut the log into quarters.
  17. Cut each quarter into 4 slices and arrange them in the baking pan, cut sides up.
  18. Scrape any berries and juice from the work surface into the baking pan between the rolls.
  19. Cover the rolls and let them rise in a warm place until they are puffy and have filled the baking pan, about 2 hours or cover the rolls, refrigerate overnight and then return to room temperature before baking.
  20. Preheat the oven to 425°.
  21. Bake the rolls for about 25 minutes, until they are golden and the berries are bubbling.
  22. Transfer the pan to a rack to cool for 30 minutes.
  23. In a small bowl, whisk the confectioners' sugar with the butter and heavy cream until the glaze is thick and spreadable.
  24. Invert the rolls onto the rack and peel off the parchment paper. Invert the rolls onto a platter.
  25. Dollop glaze over each roll and spread with an offset spatula.
  26. Serve warm or at room temperature.

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