Recipes Archive/August

August Recipes

Blueberry Tart

1 8oz sheet frozen puff pastry, thawed
1large egg, beaten
1 tbspgranulated sugar
4 ozcream cheese, softened
1/4 cheavy cream
1/2 tspgrated lemon zest
3 tbspconfectioners' sugar
2 cblueberries

Heat oven to 375° F. On a lightly floured surface, unfold the sheet of pastry and roll it into a 10-by-12-inch rectangle. Transfer to a parchment-lined baking sheet. Using the tip of a knife, score a 1-inch border around the pastry without cutting all the way through. Brush the border with the egg and sprinkle with the granulated sugar. Bake until golden and puffed, 18 to 22 minutes. Using the tip of a knife, rescore the border of the cooked pastry without cutting all the way through. Gently press down on the center of the pastry sheet to flatten it. Let cool to room temperature, 15 to 20 minutes. Meanwhile, with an electric mixer, beat the cream cheese until smooth. Add the cream, lemon zest, and 2 tablespoons of the confectioners' sugar and beat until smooth. Spread the cream cheese mixture evenly within the borders of the pastry. Arrange the blueberries in a single layer over the filling and sprinkle with the remaining tablespoon of confectioners' sugar.

Cherry Trifle

4 csheet frozen puff pastry, thawed
2 12ozbags frozen pitted cherries
1/3 cbrandy
8 ozcream cheese
2 cheavy cream
1/2 cconfectioners' sugar
12ladyfingers
1/2 csliced almonds, toasted
1/2 cgrated dark chocolate

In a medium saucepan, combine the cherries and brandy. Bring to a simmer and cook until the cherries are soft but still hold their shape, about 7 minutes. Remove from heat and cool to room temperature. Meanwhile, with an electric mixer, beat the cream cheese until smooth. Add the heavy cream and sugar and mix on low speed to combine. Increase the speed and whip until firm peaks form. Place 6 ladyfingers in the bottom of a 2 1/2-quart bowl. Top with half the cherries and their juices, 1/4 cup of the almonds, 1/4 cup of the chocolate, and half the cream mixture. Continue to layer with the remaining ingredients. Refrigerate, covered, for 3 hours or until set.

Fruit Salad with Toasted Almonds

1 criesling or other sweet white wine
1 tbspwhite wine vinegar
1 tbspalmond oil
1/4 tspsalt
1/8 tspblack pepper
8 cmixed salad greens
3plums, sliced
2peaches, peeled and sliced
2nectarines, peeled and sliced
2apricots, peeled and sliced
3/4 cpitted fresh cherries, halved
1/4 ccrumbled goat cheese
2 tbspsliced almonds, toasted

Heat wine in a medium saucepan over medium-high heat until reduced to 2 tablespoons (about 10 minutes). Remove from heat, and stir in vinegar, oil, salt, and pepper. To serve salad, toss salad greens and fruit with dressing. Sprinkle with goat cheese and sliced almonds. Serve immediately.

Peach Surprise

2 large egg whites, at room temperature
1/4 csugar
1/2 tsppure almond or vanilla extract
2large peaches, halved and pitted
1/2 cvanilla ice cream
pinch of kosher salt

Heat oven to 450° F. Place a baking sheet in the freezer for at least 10 minutes. Using an electric mixer, beat the egg whites and salt on medium until foamy. Increase speed to high. Gradually add the sugar, 1 tablespoon at a time, and beat until stiff and glossy, 2 to 3 minutes. Beat in the almond extract. Cut a thin slice from the round side of each peach half (to stabilize it) and place on the chilled baking sheet. Spoon the ice cream into the cavity of each peach half and mound the meringue on top, enclosing the ice cream. Bake until the meringue is golden brown, 2 to 3 minutes. Serve immediately.

Plum Flummery

2 cplums, pitted and sliced
1 tbspwater (optional)
1/4ozpackage unflavored gelatin
1/2 chot water
1/2 cwhite sugar
2 tbsplemon juice
1/2 cevaporated milk

Place the plums into a saucepan over medium-low heat, cover, and simmer, stirring occasionally, until the plums are soft, 5 to 10 minutes. If the mixture becomes too thick or starts to burn, add a tablespoon of water. Remove from heat, and allow to cool. Dissolve the gelatin in 1/2 cup of hot water in a bowl, and stir in the cooled plums, sugar, and lemon juice. Mix until the gelatin and sugar have dissolved. Chill the plum mixture in refrigerator until it begins to thicken, about 30 minutes. Whip the evaporated milk in a mixing bowl with an electric mixer until thick, then gently spoon the whipped milk into the plum mixture. Beat again with electric mixer until the dessert is fluffy and well combined. Chill for at least 3 hours before serving.