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 ~