Archive for the 'fruit desserts' Category

26
Aug
13

Chocolate Fruit Tartlets


Anyone who’s been reading this blog for any length of time knows I’m an unrepentant chocaholic, as it’s been a while since we posted a good recipe made with chocolate. Once again, I adopted one of my favorites from Jacqueline Bellefontaine‘s What’s Cooking, Chocolate:

Chocolate Fruit Tartlets

Photo by: St  John Asprey

Photo by: St John Asprey

Serves 6

Ingredients

  • 1 1/4 cups all-purpose flour
  • 3 tablespoons unsweetened cocoa
  • 2/3 cups margarine
  • 3 tablespoons superfine sugar
  • 2 – 3 tablespoons water
  • 1 3/4 ounces bittersweet chocolate
  • 1/2 cup mixed nuts toasted
  • 12 ounces prepared fruit.
  • 3 tablespoons apricot reserve or red currant jelly

Directions

  1. Sift together the flour and unsweetened cocoa into a mixing bowl. Cut the butter into small pieces and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs
  2. Stir the sugar. Add just enough of the water to mix to a soft dough, approximately 1-2 tablespoons. Cover and chill in the refrigerator for about 15 minutes.
  3. Roll out the dough on a lightly floured surface and use to line 4″ tartlet pans. Prick the dough with a fork and line the pie shells with a little crumpled foil. Bake in a preheated oven at 375 F, for 10 minutes.
  4. Remove the foil and bake for a further 5-10 minutes, until the pastry is crisp. Place the pans on a wire rack to cool completely.
  5. Melt the chocolate. Spread out the chopped nuts on a plate. Remove the the pie shells from the tin pans. Spread melted chocolate on the rims, then dip in the nuts. Let set.
  6. Arrange the fruits in thye tartlet shells. Melt the apricot preserve or red currant jelly with the remaining 1 tablespoon of water and brush it over the fruit. Chill the tartlets until needed.

— VARIATION —

If desired, you can fill the cases with a little custard cream
before topping with the fruit. For a chocolate-flavored filling,
blend 8 ounces chocolate hazelnut  spread with 5 tablespoons of Rich  Whip

Enjoy, gentle reader, enjoy!

CS

02
Jun
13

Summer Compote


Of all the foods we eat, fruits are the most beautiful; since biblical times they symbolized the bountifulness, the riches of the land. Fruits are refreshing and healthy as a snack or as the end of a hearty meal.

Summer Compote

SummerCompote

Serves 8

  • 4 cups of water
  • 1 cinnamon stick
  • 4 cloves
  • sugar to taste
  • juice of 1 lemon
  • 6 peaches, skinned and sliced
  • 6 plums sliced
  • 6 ripe apricots, quartered
  • 3 cups sweet cherries
  • 5 cups mixed berries such as strawberries, raspberries and blueberries

Directions

  1. Pour enough water into a large pan to cover the first batch of fruit. Add the cinnamon, stick, cloves, lemon juice, and one tablespoon sugar (taste after the fruit has been poached and adjust as necessary).
  2. Bring to a boil over high heat and and add the the peaches, reduce the heat and simmer – depending on the ripeness – for 2 to 5 minutes,, until just tender.
  3. Using a slotted spoon, gently transfer the peach slices into a large bowl, draining as much of the liquid as possible against the side of the pan.
  4. Add the nectarines to the pan and cook same as the peaches. Transfer to the bowl. Cook the apricots the same way, then the cherries, adding to the bowl as they become tender; do not overcook since the fruit continues to cook in the bowl. Add more water to the pan if necessary.
  5. Stir in the berries and swirl gently just to cover with the liquid.Simmer for 1 minute. Remove the berries to the bowl and taste the syrup in the pan. adjust the sweetness to taste. If the syrup is too thin, increase the heat and boil until thickened and reduced. Pour over the fruit, let it come to room temperature and refrigerate over night.

You’ll find it thoroughly refreshing and delicious.

Enjoy, gentle reader, enjoy!

CS

09
Aug
12

Peach Cobbler


This makes a great dessert, whether for Shabbat or any other occasion:

Peach Cobbler

Ingredients

  • 6 peaches, peeled and sliced
  • 4 tablespoons 10x confectioners’ sugar
  • 1/2 tablespoon lemon juice
  • 1 1/2 teaspoon cornstarch
  • 1/2 teaspoon almond or vanilla extract
  • parve vanilla ice cream (or dairy if you do not intend this dish to cap a fleishig meal)

Cobbler Topping

  • 1 1/4 cups all-purpose flour
  • 1/2 cup 10x confectioners’ sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted margarine (or butter, if this will be a milchig dessert)
  • 1 egg
  • 5-6 tablespoons almond milk (or milk, if this will be a milchig dessert)

Directions

  1. Preheat oven to 425 F.
  2. Put the peaches in an ovenproof dish; add the sugar, lemon juice, cornstarch , and almond extract, toss them all together. Bake the peaches in the oven for 20 minutes.
  3. While the peaches are baking make the cobbler topping, sift the flour, all but 2 tablespoons of sugar, baking powder and salt into a bowl. Rub in the margarine with your fingers until the mixture resembles fine breadcrumbs.
  4. Combine the egg and tablespoons of almond milk in a pitcher and mix into the dry ingredients with a fork until a soft, sticky dough forms. If the dough seems dry, stir in the extra tablespoon of milk.
  5. Reduce the oven temperature to 400 F. remove peaches from oven and drop spoonfuls of the topping over the surface, without smoothing. Sprinkle with the remaining sugar, return to oven and bake for an additional 15 minutes, or until the topping is golden brown and firm – topping will spread as it cooks.
  6. Serve at room temperature with ice cream on the side.

Enjoy, gentle reader, enjoy!

CS

07
Nov
11

Recipes We’ve Enjoyed During the Holy Days – Part 2


During the chagim I prepared quite a few dishes I had not made before, as well as some favorites. It was hard to choose which ones to feature here but these two were simple, delicious and the family absolutely loved them.

Photo from: The Big Book of One Pot

Spiced Bismatu Pilau

(From: The Big Book of One Pot – published by Parragon Books 2008)

Serves 4

Ingredients

  • 2 1/2 cups basmati rice
  • 6 oz broccoli trimmed
  • 6 tablespoons vegetable oil
  • 2 large onions, chopped
  • 8 oz button mushrooms, sliced
  • 2 garlic cloves, crushed
  • 5 cardamon pods, split
  • 6 whole cloves
  • 8 black peppercorns
  • 1 cinnamon stick
  • 1 teaspoon ground turmeric
  • 5 cups boiling vegetable stock or water
  • 1/2 cup seedless raisins
  • 1/2 cup unsalted pistachios, coarsely chopped
  • salt and pepper

Directions

  1. Place the rice in the strainer and wash well under cold running water. Drain. Trim off the broccoli stalk, then quarter the stalk lengthwise and cut diagonally into 1/2″ pieces. Cut the remaining broccoli into small florets.
  2. Heat oil in a large skillet. Add the onions and broccoli stalks, cook over low heat stirring frequently for 3 minutes. Add the mushrooms, rice, garlic, and spices for 1 minute while stirring until rice is coated in oil.
  3. Add the boiling stock and season with salt and pepper to taste. Stir in the broccoli florets and return the mixture to a boil. Cover, reduce the heat and cook over low heat for 15 without uncovering the pan.
  4. Remove the pan from from the heat and let the pilau stand for 5 minutes without uncovering. Remove the whole spices, add the raisins and pistachios. Gently fork through to fluff up the grains. Serve the pilau hot.

We like rice dishes and this one certainly did not disappoint!

For dessert, I turned to Jeff Nathan’s Family Suppers, (Published by Clarkson Potter, 2005) I’ve made it before and everyone asked for it again:

Photo by: Alan Richardson from Jeff Nathan's Family Suppers

Poached Apricots with Lemon and Thyme

Makes 6 to 8 servings

Ingredients

  • 2 lemons
  • 1/2 cup fresh orange juice
  • 1/2 cup honey
  • 1/4 cup sugar
  • 1 3-inch cinnamon stick
  • 1 pound dried apricots
  • 1 tablespoon chopped fresh thyme
  • a few gratings of fresh nutmeg
  • vanilla ice cream for serving

Directions

  1. Grate the lemon zest from 1 lemon. Juice this lemon and strain the juice. Using a vegetable peeler, remove the zest from the second lemon and cut the zest lengthwise into thin strips (julienne) Reserve the second lemon for another use.
  2. Mix 2 cups water, the orange juice, honey, sugar, grated lemon zest, lemon juice, and cinnamon in a medium saucepan. Add the apricots and bring to a simmer over medium heat, stirring occasionally. Partially cover the saucepan with the lid, and simmer until the apricots are tender, about 10 minutes.
  3. Remove from the heat and add the thyme and nutmeg. Cool until warm (or cool, cover, and refrigerate until chilled). Serve spooned over ice cream and topped with julienned lemon zest.

Variation: Poached Apricots with Amaretto

In step 3, add 1/4 cup almond flavored liqueur, such as Amaretto di Saronno, to the poaching liquid with the thyme.

As Jeff Nathan says you can serve the apricots without the ice cream as a compote. With everyone having seconds this dessert was gone in no time!

SYR

 




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