APPLE-BLACKBERRY GALETTE (Yield: 8 Servings)
1-1/2 cups all-purpose flour, plus more for dusting
2 tablespoons sugar, plus more for sprinkling
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cut into small pieces
1 large egg, plus 1 egg for brushing
1 teaspoon fresh lemon juice
3 tablespoons unsalted butter
3 Golden Delicious apples (about 1 1/2 pounds), peeled and cut into 1/4-inch-thick slices
1/3 cup plus 2 tablespoons sugar
1/4 teaspoon ground ginger
2 cups blackberries (about 10 ounces)
1 tablespoon cornstarch
1 teaspoon pure vanilla extract
1/4 teaspoon finely grated lemon zest
2 tablespoons apple jelly
- Make the crust: Pulse the flour, sugar and salt in a food processor. Add the butter and pulse into pea-size pieces. Add 1 egg, the lemon juice and 2 tablespoons ice water and pulse until the dough clumps together but has not yet formed a ball, gradually adding up to 1 tablespoon more ice water as needed. Turn out the dough onto a piece of plastic wrap; press into a disk and wrap. Refrigerate until firm, at least 1 hour or overnight.
- Make the filling: Melt the butter in a large skillet over medium-high heat. Add the apples, 2 tablespoons sugar and the ginger. Cook, stirring, until just softened, about 5 minutes. Let cool. Toss the blackberries with the remaining 1/3 cup sugar, the cornstarch, vanilla and lemon zest in a large bowl. Add the cooled apples and gently toss to combine.
- Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Roll out the dough into a 12-inch round on a lightly floured surface. Transfer the dough to the prepared baking sheet and refrigerate 10 minutes.
- Spoon the fruit mixture onto the dough, leaving a 2-inch border. Fold the edge of the dough over the fruit by about 2 inches, pleating as needed.
- Lightly beat the remaining egg with 1 teaspoon water. Brush the dough with the egg wash and sprinkle with sugar. Bake until the crust is golden brown and the filling is bubbling, about 40 minutes. Microwave the jelly in a small heatproof bowl until melted, about 45 seconds. Brush over the fruit. Let cool on the baking sheet.
~ FoodNetwork.com ~
BRUSSELS SPROUTS WITH PANCETTA, SHALLOTS, AND CHERRIES (Yield: 8 Servings)
2 lb Brussels sprouts
3 shallots, thinly sliced
1 teaspoon fresh rosemary, finely chopped
4 tablespoons olive oil
1 (4-oz) package diced pancetta
1/4 cup dried cherries
- Remove stem end from Brussels sprouts and cut each in half. Slice shallots and chop rosemary.
- Preheat large sauté pan on medium 1–2 minutes. Place oil in pan, then add pancetta; cook 3–4 minutes or until crispy. Remove pancetta with slotted spoon, leaving oil in pan.
- Add Brussels sprouts, flat-side down, to pan; cook 1–2 minutes or until golden. Add shallots, rosemary, and cherries; cook 2–3 more minutes, stirring occasionally, or until Brussels sprouts are tender when pierced with a fork. Stir pancetta into Brussels sprouts; serve.
~ Publix.com ~
CARROT TART WITH RICOTTA AND HERBS (Yield: 6 Servings)
2 cups ricotta
¼ cup heavy cream
Kosher salt and freshly ground pepper
3 tablespoons olive oil, divided
1 small onion, thinly sliced
4 large carrots (about 8 ounces), scrubbed, thinly sliced into coins
1 package frozen puff pastry, thawed
1 large egg, beaten to blend
¼ cup coarsely chopped fresh chives
2 tablespoons small dill sprigs
- Preheat oven to 425°. Whisk ricotta and cream in a small bowl; season with salt and pepper.
- Heat 2 Tbsp. oil in a large skillet over medium-high. Cook onion, stirring occasionally, until soft and starting to brown, about 5 minutes. Add carrots and cook, tossing occasionally, 2 minutes; season with salt and pepper and set aside.
- Lightly roll out pastry on parchment paper just to smooth out creases. Transfer on paper to a baking sheet. Lightly score a 1″ border around pastry. Brush with egg; bake until golden and slightly puffed, 10–15 minutes.
- Remove from oven and spread ricotta mixture over pastry, staying within border. Scatter reserved onion and carrots over top. Bake until carrots are tender, onion is starting to caramelize, and pastry is golden brown and baked through, 30–35 minutes. Let cool.
- Just before serving, toss herbs and remaining 1 Tbsp. oil in a bowl; season with salt and pepper. Scatter over tart.
- Do Ahead: Tart can be baked 6 hours ahead. Store tightly wrapped at room temperature.
~ bonappetit.com ~
Sorbet is often served as a dessert, but it can also be served as a palate cleanser after the main course. This Basil-Limoncello version would be perfect for either. You begin by making a basil infused simple syrup. Once it is cooled it is blended with fresh squeezed lemon juice, Limoncello liqueur and just a bit of sea salt to add air to the mixture. The addition of alcohol prevents crystallization and allows the sorbet to freeze
BASIL-LIMONCELLO SORBET (Yield: about 2 quart)
- Prepare an ice bath. Place a 1-quart freezer-safe container with a tight fitting lid in the freezer to chill. Set up and pre-chill ice cream maker.
- In a small saucepan set over medium heat, combine the water and sugar and simmer just until the sugar dissolves. Remove from heat and stir in basil. Place over prepared ice bath, stirring occasionally until cold.
- In a blender, puree the cooled sugar syrup with basil, lemon juice, Limoncello and sea salt until smooth. Transfer mixture to an ice cream maker and churn according to manufacturer’ instructions. Transfer to chilled container and freeze until firm enough to serve.
~ Sur la Table ~