lemon lime cream tart with blackberries and blueberries

 

yields 8 – 10 servings

ingredients

sweet tart dough
1/2 cup + 1 tablespoon unsalted butter, room temperature
1/2 cup sugar
1/8 tsp salt
1 large egg, room temperature

egg wash
1 large egg
pinch salt

filling
3/4 cup sugar
4 large eggs
3/4 cup heavy cream
1/2 cup lime juice
1/4 cup lemon juice
zest of 3 limes

topping
1 pint blackberries
1 pint blackberries 
2 tablespoons black or red currant jelly

DIRECTIONS

crust
Using a stand mixer with the paddle attachment, combine butter, sugar and salt, mixing on medium speed until smooth.  Add egg and mix until smooth.  Stop mixer and scrape sides of bowl with a rubber spatula.  Add flour, all at once, and mix on low just until incorporated.  Shape dough into two equal balls, and shape each ball into 1/2” thick disks.  Wrap well in plastic wrap and chill two hours or overnight.*

To line a 9” tart pan, place chilled dough disk on a lightly floured surface (i.e. a silicone mat) and roll to 1/8” thick, rolling from center toward edges, in all directions.  Lift and rotate dough a quarter turn after every few strokes, dusting underneath with flour, as necessary, to discourage sticking.  Work quickly to prevent dough from becoming warm.  If dough has warmed, transfer to the refrigerator to firm up for a few minutes.  Otherwise, gently transfer dough to the tart pan, easing it into the bottom and sides and pressing carefully into place.  Do not stretch dough or side will shrink during baking.  Patch tears with extra dough, pressing firmly to adhere.  Trim dough to level with top of the pan using a sharp knife.  Place tart shell in freezer for about 15 minutes or until firm.  Freeze any scraps and the extra disk for future use.  Frozen dough keeps for up to three weeks.

Preheat oven to 325 degrees F.

Once the shell is firm, use a fork or the tip of a knife to dock (make small holes in) the bottom of the tart shell, 2” apart.  Bake for 10-12 minutes or until lightly colored, dry and opaque.  Check during baking and rotate pans as needed, for even color.  Beat egg with salt in a small bowl and lightly brush the bottom and sides of the shell with egg glaze, about two minutes before desired color is reached.  Return shells to oven and bake until lightly colored and egg glaze has set.

filling
Preheat oven to 350 degrees F.

Whisk together sugar and eggs in a bowl.  When well mixed, slowly stir in cream, juices and zest.  Place the cooked tart shell on a rimmed baking sheet.  To reduce spillage, position the pan on the oven rack before pouring filling into the shell.  Bake 35-40 minutes or until the filling is set but still semi-wobbly in the center.  After cooling for one hour, the filling will set to a perfect consistency, soft and smooth.  Make sure to cool before cutting to avoid a gooey mess. 

topping
Once tart has cooled, remove sides from tart pan, using a small, sharp knife to loosen, if needed.  Place crust on a plate.  Carefully rinse blueberries and blackberries and gently pat dry with paper towels.  Arrange blackberries in two concentric circles, about 1” from inside edge of crust.   Mound blueberries in center of tart.  If there are extra blueberries, add another circle (see photo, above) around blackberries. 

In a small saucepan, warm jelly until melted.  Whisk, adding water if too thick.  Use a pastry brush to brush jelly over berries, careful to avoid dripping jelly on the filling.

Tart can be served at room temperature or chilled, according to preference.  Serve unaccompanied or with a dollop of freshly whipped cream.

Lemon lime cream filling adapted from ‘The Naked Chef’, by Jamie Oliver.  Sweet crust adapted from the ‘Tartine’ cookbook, by Elizabeth M. Prueitt and Chad Robertson.

fresh figs with chevre, mint and prosciutto

yields 12 pieces

ingredients

1 pint (about 12)  fresh mission figs (skin should be bulging but not broken and slightly softer than a ripe peach)
1 – 4 oz. plain chevre at room temperature (i.e. Laura Chenel)
4 oz. thinly sliced prosciutto di Parma
1 small bunch fresh mint
Maldon sea salt or fleur de sel

directions

Gently rinse figs and pat dry.  Set aside.  Open goat cheese package and have a small spoon at the ready.  Slice or tear prosciutto into 12 one inch wide ribbons.  Wash and pat dry mint.  Pluck 12 mint leaves for garnish.  

With a paring knife, remove the figs’ tough tips.  Take a thin slice off the bottom, giving the figs a flat surface as stability for serving.  Cut figs crosswise, about halfway down, creating four points and a cavity in the center for the cheese.  

Using a teaspoon, fill center of each fig with chevre, 1-3 teaspoons depending on size of fig.  Sprinkle a pinch of Maldon or other coarse salt over chevre.  Place prosciutto in the center or each fig.  Garnish with mint leaf.

For best flavor, serve at room temperature or slightly cooler, not straight from the refrigerator. 

Recipe adapted from ‘The French Market’ by Joanne Harris and Fran Warde

crispy prosciutto wrapped bleu cheese dates with balsamic reduction

 

yields 4 – 6 appetizer portions

ingredients

12 Medjool dates
4-6 oz thinly sliced good quality prosciutto di parma
4 oz creamy French bleu cheese, such as Bleu d’Auvergne, Fourme d’Ambert or Bleu de Basque
1/3 cup balsamic vinegar
fresh rosemary or thyme sprigs, for garnish

DIRECTIONS

Make a lengthwise incision in each date and remove the pits, leaving a 3/4” opening for cheese.  Generously fill each date with bleu cheese, pressing date around cheese to close.  Cut prosciutto slices into 12 – 1” strips.  These will vary in length, based on the size of the slices.  Wrap one strip around each date.  Place dates on a plate and set aside.

In a small pan, heat balsamic vinegar on medium-low, simmering until it thickens and about half the liquid is reduced, 5-10 minutes.

In another skillet, on medium heat, sear the prosciutto wrapped dates, turning to brown evenly.  Once browned, pour in the balsamic reduction and stir to coat.  Remove from heat and place dates on a serving dish.  Use a spoon to drizzle with remaining balsamic vinegar, in pan.  Garnish with herbs.  Rosemary sprigs may be used as rustic hors d’oeuvres toothpicks, if desired.

Serve immediately

whole wheat ham and cheddar pockets

 

yields 10 petite pockets or 5 meal-sized portions

Ingredients

whole wheat pizza dough*

1 cup wrist-temperature water
1 package active dry yeast (such as Fleischmann's)
1 T honey
1 1/2 T extra virgin olive oil
2 tsp salt
2 cups organic whole wheat pastry flour (Bob’s Red Mill)
1/2 – 1 cup organic unbleached flour (Gold Medal) 

filling

20 slices nitrite-free ham
1 1/2 cups shredded medium cheddar
1 cup cup shredded romano or parmesan cheese
olive oil for basting

DIRECTIONs

for crust

Combine yeast with water, olive oil, honey and salt.  Stir until dissolved.  Let the mixture sit for five minutes to proof.

Whisk in flour until it is too thick to whisk.  Use one hand to knead the dough in the bowl for about five minutes.  Add flour until it is no longer sticky.

Drizzle a little olive oil in the bowl and turn the dough once to coat.  Cover the bowl and place in a warm, draft-free place for about one hour or until dough has doubled in bulk.

assembly

Once dough has risen, cut in half and divide each half into five equal portions.  Roll each portion into round discs, about 6 inches across.  

Divide 3/4 cup shredded cheddar amongst the discs, leaving a 1/2” border and reserving half of the dough for folding over the filling.  Next, add one slice ham, folded or torn to fit.  Divide and sprinkle remaining 3/4 cup cheddar over ham.  Finish with the shredded romano or parmesan.
Gently stretch 1/2 of the dough over the filling, sealing the edges by folding over and crimping.  If dough begins to dry, lightly brush edges with lukewarm water before sealing.  Brush pockets with olive oil.  Bake on a parchment lined cookie sheet at 500 degrees for 8-10 minutes or until golden brown around the edges and lightly golden on top. 
 
Serve hot or at room temperature.

*The pizza dough is quite versatile and works well for pizzas and calzones with any variation of toppings or filling.

organic whole wheat banana muffins or bread

 

yields 5-6 dozen miniature muffins or 6 petite loaves 

ingredients

7 organic ripe bananas, mashed with a potato masher or fork
3/4 C melted organic butter
3 organic eggs, beaten with fork
1 1/2 C dark brown sugar
generous splash of good vanilla
3 C organic whole wheat pastry flour (Bob’s Red Mill)
1/2 C organic unbleached wheat flour (Gold Medal)
2 tsp baking soda
2 tsp baking powder
1 1/2 tsp salt
1 – 12 oz. bag chocolate chips (mini, dark, etc…), optional

directions

Preheat oven to 350 degrees.


In a large bowl, mix together the first 5 ingredients.  Set aside.  In a medium bowl, whisk the dry ingredients.  Combine the wet and dry ingredients until incorporated but do not over mix.  Add one bag of mini or regular chocolate chips, if desired. 

   
For miniature muffins*, fill paper lined tins 3/4 full and bake  for 15-20 minutes.  For regular muffins, fill lined tins 2/3 full and bake for 25-30 minutes.  For mini loaves, grease and flour six miniature loaf pans and fill each about 2/3 full.  Bake for 30-40 minutes.  Place pans on a rimmed baking sheet for easier transport in and out of the oven.  The loaves freeze well, wrapped in waxed paper and foil.  Bread is as good when still slightly frozen. 

 
*An easy way to fill the muffin tins:  spoon batter into a clear plastic sandwich bag, seal and snip off one corner. 

chewy chocolate chip granola bars

yields approximately 36 bars

ingredients

1 cup dark brown sugar
2 cups organic brown rice syrup
2 cups unsweetened shredded coconut
4 cups organic old fashioned rolled oats (not thick*)
4 cups organic crispy brown rice cereal(Erewhon or Barbara’s)
1/2 cup organic ground flaxseed
1 tablespoon good quality vanilla
2/3 cup + 1/2 cup mini chocolate chips
nonstick cooking spray

directions

Spray a 12 X 17 rimmed baking sheet with non stick spray and set aside.  Combine the brown sugar and rice syrup in a medium bowl.  Microwave on high for 2 – 1/2 minutes.  Stir.  Microwave for 2 – 1/2 more minutes.  Add the vanilla and stir until blended. 

In a large bowl, mix together the coconut, oats, rice cereal and flaxseed.  Add the rice syrup mixture to the dry ingredients.  Stir until combined.  Add 2/3 cup mini chocolate chips.  Stir to incorporate. 

Transfer the granola mixture to the prepared baking sheet.  Place a piece of waxed paper over the top and press the mixture firmly and evenly into the baking sheet.

Evenly sprinkle 1/2 cup mini chocolate chips over mixture, pressing to adhere chips to bars.   Let firm for about one hour.  Cut into 1-1/4” x 3” bars.  Wrap bars individually in waxed paper and store in an airtight container.  Or just make one giant granola bar and call it a day.

*Thick oats do not work in this recipe.  I once used them by mistake and learned the hard way. The thick oats do not absorb enough moisture; resulting in granola bars with a chalky, raw oat texture.