Strawberry-Poppyseed Vinaigrette
Ingredients:
1 clove garlic
1 heaping tablespoon, slice of a small red onion
1/4 cup sugar
1/4 cup fresh strawberries (or raspberries)
1/3 white balsamic vinegar (or white vinegar)
1/2 cup extra-virgin olive oil
1/4 teaspoon salt
1 tablespoon poppyseeds
Preparation:
Place all ingredients (except poppyseeds) into a small food processor or blender. Blend until entirely pureed. Stir in poppyseeds.
Serve immediately over your favorite salad or store for up to 48 hours.
Strawberry Shortcake Cookies
12 ounces strawberries, hulled and cut into 1/4-inch pieces (2 cups)
2 teaspoons fresh lemon juice
1/2 cup plus 2 tablespoons sugar
2 cups all-purpose flour
1/4 teaspoon lemon zest
2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cut into small pieces
2/3 cup heavy cream
Coarse sugar, for sprinkling over the cookies
Preheat oven to 375°F. Line two baking sheets with parchment paper.
In a small bowl, stir together the strawberries, lemon juice, and 2 tablespoons of the sugar; set aside.
In a large bowl, whisk together the lemon zest and remaining sugar. Rub the zest into the sugar with your fingertips until moist and fragrant.
Add the flour, baking powder, and salt to the zest/sugar mixture and whisk to combine. Using a pastry cutter to cut the butter into the flour mixture until you have coarse crumbs. Add the cream to the bowl and stir until the dough starts to come together, then gently fold in the strawberry mixture.
Use a small cookie scoop (about 1 1/2 tablespoons) to drop dough onto the prepared baking sheet, evenly spaced apart. Sprinkle with coarse sugar. Bake for about 10-15 minutes, or until the cookies are golden brown. Transfer the pans to wire racks and let the cookies cool. The cookies are best the day they're made, but can be kept in an airtight container for 1 day.
Makes 3 dozen cookies.
Asparagus Tart Recipe
1 package frozen puff pastry (Preferably Dufour)
½ bunch asparagus, about 15 pieces, sliced in half lengthwise
2 tablespoons extra-virgin olive oil, to taste
1 egg, beaten for egg wash
Salt, to taste
Freshly ground pepper, to taste
1 ounce aged Cheddar cheese
1. Two to 3 hours before baking, defrost the puff pastry in the refrigerator. Alternately, defrost at room temperature for 1 to 2 hours.
2. Preheat the oven to 375 degrees F.
3. Dust a work surface with flour and lay the dough flat on the surface. Dust the top with flour and roll with a floured rolling pin to make a uniform shape. Trim 1-inch borders from the edge of the dough and set the strips aside.
4. Brush the edges of the dough with the egg wash and place the strips on top of the egg wash. Press down lightly to seal the dough together.
5. Transfer the dough to a baking sheet lined with parchment paper.
6. Place the halved asparagus spears in a medium bowl. Toss the asparagus with the 2 tablespoons olive oil and season with salt and freshly ground pepper.
7. Prick the dough lightly all over with a fork. Do not pierce the dough all the way through. Then, on the edges of the dough, press the tines of the fork down on the raised strips to make diagonal slashes.
8. Brush the raised strips of dough with egg wash.
9. Lay the asparagus spears lengthwise in the center portion of the dough. Season again with salt and freshly ground pepper.
10. Bake for 30-35 minutes, or until the dough is hard and well-cooked.
11. Remove from the oven and place on a wire cooling rack. Slice strips of the cheese with a vegetable peeler and place on the tart to let melt. Serve hot!
Honey Roasted Cherry Tomato Bruscetta
1.) Halve a bunch of cherry or grape tomatoes. I think the recipe calls for 2 pints.
2.) Mix a couple tablespoons olive oil with a few tablespoons of the honey of your choice. I used sourwood because we had it on hand, but my heart lies with clover. Add some kosher salt and ground pepper along with a generous sprinkling of thyme. Dried is fine… probably better for this recipe.
3.) Toss the tomatoes in the mixture to coat and place on a greased cookie sheet. You could also use foil, parchment paper, or my boyfriend, the Silpat. (teehee) Try to make sure all of the tomatoes are cut side up.
4.) Place in a 300° oven for an hour and a half. It’s not a quick snack, but you’ll develop quite an appetite after smelling them roasting for that long!
5.) You can toast slices of french bread in the broiler or toaster oven, but to be honest, as long as the outside of the bread is crusty… its fine untoasted. In fact, I’d eat this on just about anything.
6.) Place dollops of ricotta cheese on each slice, then arrange the tomatoes on top. Sprinkle with fresh basil, salt and pepper, and drizzle with extra honey. Also, I highly recommend a splash of balsamic vinegar.
No comments:
Post a Comment