Use the extra dressing with boiled potatoes or green beans to make an instant salad later in the week.
Serves 4.
INGREDIENTS
1 cup olive oil
1/2 cup red wine vinegar
1/4 cup chopped onion
1/4 cup sugar
1 1/2 teaspoons paprika
1 teaspoon dry mustard
1 teaspoon salt
1/2 teaspoon black pepper
1 10-ounce package ready-to-use spinach leaves or 1 pound fresh
spinach, stemmed
1 8-ounce can spanish artichoke hearts, drained, quartered
4 bacon slices, fried until crisp, broken into pieces
2 hard-boiled eggs, thinly sliced
DIRECTIONS
Combine first 8 ingredients in blender or processor and blend until well combined and frothy. (Can be prepared 1 day ahead. Cover and refrigerate.)
Combine spinach, artichoke hearts, bacon and eggs in large bowl. Toss with enough dressing to coat generously. Divide among 4 plates and serve.
This composed salad is a variation of a recipe from Chef Antonio Ortega of Príncipe y Serrano in Madrid, Spain.
Serves 4.
INGREDIENTS
1 1/2 pounds russet potatoes, peeled, cut into 1/8-inch-thick slices,
patted dry.
2 tablespoons plus 2 teaspoons extra-virgin olive oil
4 large button mushrooms, sliced
1/4 pound fresh shiitake mushrooms, stemmed, quartered
1/4 cup minced fresh parsley
1 large garlic clove, minced
3 tablespoons sherry wine vinegar or red wine vinegar
2 tablespoons chicken stock or canned low-salt broth
8 cups torn mixed greens
1 fresh chive bunch, minced
DIRECTIONS
Preheat oven to 425°F. Toss potatoes with 2 teaspoons oil in large bowl. Season with salt and pepper. Arrange potatoes in single layer on nonstick baking sheet. Bake until crisp and golden, turning occasionally, about 25 minutes.
Heat 1 tablespoon oil in large nonstick skillet over high heat. Add mushrooms; sauté until golden, about 4 minutes. Add parsley and garlic; stir 1 minute. Transfer to plate. Add vinegar and stock to skillet; boil until reduced by half, about 1 minute. Cool slightly. Whisk in remaining 1 tablespoon oil.
Toss greens and chives in large bowl with 2 tablespoons warm vinaigrette. Divide greens among plates. Arrange potato slices in circle atop greens on each plate. Mound mushrooms in center. Drizzle remaining vinaigrette over and serve.
Any colorful combination of seasonal fruit can be used to decorate this pretty dessert.
Serves 8.
INGREDIENTS
filling
1 large egg
2 large egg yolks
1 tablespoon cornstarch
2 teaspoons fresh lemon juice
1 1/2-pint basket fresh boysenberries or 1 1/3 cup frozen
unsweetened boysenberries, thawed
1/2 cup sugar
1/4 cup (1/2 stick) unsalted butter
crust
1 1/4 cups unbleached all purpose flour
1/4 cup sugar
pinch of salt
7 tablespoons cold unsalted butter, cut into small pieces
1 teaspoon grated lemon peel (yellow part only)
3 tablespoons fresh lemon juice
1 1-pint basket strawberries, stemmed, halved
1 1/2-pint basket fresh raspberries
1 1/2-pint basket fresh boysenberries or blackberries
1 large peach, cut into 1/2-inch-wide slices
5 tablespoons currant jelly
DIRECTIONS
For filling: Beat egg and yolks in small bowl to blend. Dissolve cornstarch in lemon juice in small bowl. Mix into eggs. Puree berries and sugar in blender. Strain puree through a fine sieve into medium saucepan. Add butter and bring to simmer over medium-high heat. Slowly whisk hot berry mixture into egg mixture. Return mixture to same saucepan and cook until filling is very thick and boils, whisking constantly, about 3 minutes. Transfer filling to small bowl. Press plastic wrap directly onto surface to prevent skin from forming; refrigerate at least 6 hours. (Can be prepared 1 day ahead.)
For crust: Blend flour, sugar and salt in processor. Add butter and lemon peel and process using on/off turns until coarse meal forms. Add lemon juice and process until moist clumps form. Gather into ball; flatten into disk. Wrap dough in plastic and refrigerate 45 minutes. (Can be prepared 1 day ahead. Let soften slightly at room temperature before continuing.)
Position rack in center of oven and preheat to 350°F. Roll dough out on lightly floured surface to 1/8-inch-thick round. Fold dough over rolling pin and transfer to 9×1-inch tart pan with removable bottom.Gently press dough into pan. Trim and finish edges. Chill 15 minutes. Line dough with foil and fill with dry beans or pie weights. Bake 15 minutes. Remove beans and foil and bake until crust is golden, about 20 minutes longer. Transfer crust to rack and cool.
Spread filling evenly in crust. Arrange strawberries, cut side down, in irregular pattern on filling. Fill in with raspberries and boysenberries. Tuck peach slices between berries. Stir currant jelly in heavy small saucepan over low heat until melted. Brush jelly over fruit to glaze. (Can be prepared 3 hours ahead. Refrigerate.)
Crisp anise cookies are layered with raspberries and honey-flavored cream. There are enough cookies to make four desserts, with extras for nibbling.
Serves 4.
INGREDIENTS
cookies
1 1/3 cups unbleached all purpose flour
3/4 cup plus 1 tablespoon powdered sugar
3/4 teaspoon aniseed, chopped
pinch of salt
1/2 cup (1 stick) unsalted butter, room temperature
1 large egg yolk
1 tablespoon vanilla extract
1 egg, beaten to blend
sauce
2 cups (about 8 ounces) frozen whole unsweetened raspberries,
thawed
3 tablespoons honey, preferably orange or other fruit flavored
filling
1 cup crème fraîche; or whipping cream
3 tablespoons honey, preferably orange flavored
2 1/2-pint baskets raspberries or 1 1-pint basket strawberries, sliced
powdered sugar
fresh mint leaves
DIRECTIONS
For cookies: Combine flour, sugar, aniseed and salt in bowl of heavy-duty mixer fitted with paddle attachment. Add butter, yolk and vanilla and mix at low speed until coarse meal forms. Knead dough into smooth ball. Flatten to disk, wrap in plastic and refrigerate 40 minutes.
Preheat oven to 350°F. Roll dough out on lightly floured surface to scant 1/8-inch thickness. Using 3 1/2-inch fluted cutter, cut dough into rounds. Transfer rounds to heavy large cookie sheets, spacing evenly. Gather dough scraps. Repeat rolling and cutting until all dough is used, chilling dough briefly if soft. Brush cookies with beaten egg. Bake until light golden, about 12 minutes. Transfer cookies to rack to cool. (Can be prepared 3 days ahead. Store cookies in airtight container.)
For sauce: Puree raspberries and honey in blender. Strain. (Can be prepared 2 days ahead. Cover and refrigerate.)
For filling: Beat crème fraîche and honey in chilled medium bowl until stiff peaks form. Transfer filling to pastry bag fitted with 3/8-inch (no. 3) star tip.
Place 1 cookie on flat surface. Pipe filling in small stars over cookie. Place 1 layer of raspberries atop stars. Top with second cookie. Pipe filling in small stars over second cookie. Place layer of raspberries atop stars. Top with third cookie. Sift powdered sugar over. Place 1 raspberry in center. Repeat layering of cookies, filling and berries to make 3 more desserts. Spoon sauce onto plates. Transfer 1 galette to center of each plate. Garnish with mint leaves and serve.
This luscious frozen dessert can be made without an ice cram maker. Begin preparing the recipe at least one day ahead.
Serves 10.
INGREDIENTS
3/4 cup sugar
6 egg yolks
1/4 cup whipping cream
1 tablespoon vanilla
1 tablespoon cognac or brandy
1 1/2 cups chilled whipping cream
1/2 cup sour cream
8 purchased macaroon cookies, crumbled
fresh raspberries (optional)
raspberry sauce
1 10-ounce package frozen raspberries in syrup, thawed
DIRECTIONS
For Dessert:
Half fill medium saucepan with water and bring to boil. Whisk sugar, yolks and 1/4 cup cream in small metal bowl. Set bowl over saucepan of boiling water and whisk until candy thermometer registers 160°F, scraping down sides of bowl with rubber spatula, about 4 minutes. Remove from over water. Pour yolk mixture into large bowl. Using electric mixer, beat mixture until cool and thick, about 4 minutes. Beat in vanilla and brandy.
Beat 1 1/2 cups cream with sour cream to stiff peaks in medium bowl. Fold cream into yolk mixture in 2 batches. Gently fold in half of cookie crumbs. Pour mixture into 9-inch-diameter springform pan with 2-inch-high sides. Sprinkle with remaining crumbs. Freeze overnight.
Release sides of springform pan. Garnish dessert with fresh raspberries if desired. Slice into wedges and serve with raspberry sauce.
For Raspberry Sauce:
Puree raspberries and syrup in blender or processor until smooth. Strain to remove seeds. (Can be prepared 1 week ahead. Cover and refrigerate.) Makes about 1 cup.
This dessert, prominent in the window of virtually every Paris pastry shop, is a true classic. The puff pastry rounds are usually filled with an almond mixture, but my version features hazelnuts and chocolate. Purchased pastry makes it approachable for the modern cook. Since it reheats nicely, the Pithiviers can be made ahead.
Serves 8.
INGREDIENTS
1 17 1/4-ounce package frozen puff pastry sheets (2 sheets), thawed
6 tablespoons (3/4 stick) unsalted butter, room temperature
1/2 cup sugar
3/4 cup hazelnuts (about 3 ounces), toasted, husked, finely ground
2 tablespoons all purpose flour
1 teaspoon vanilla extract
2 large eggs
1 3/4 ounces bittersweet (not unsweetened) or semisweet chocolate,
cut into small pieces
DIRECTIONS
Preheat oven to 400°F. Cut 1 pastry sheet into 9 1/2-inch-diameter round. Transfer to heavy large cookie sheet; chill.
Using electric mixer, cream butter and sugar in medium bowl until fluffy. Mix in nuts, flour and vanilla. Mix in 1 egg. Spread filling evenly over chilled pastry round, leaving 1/2-inch border at edge. Arrange chocolate pieces over filling, spacing evenly. Chill 15 minutes.
Beat remaining egg to blend in small bowl. Cut second pastry sheet into 9 1/2-inch-diameter round. Brush border of filled pastry with beaten egg. Top with second pastry round, pressing edges together firmly to seal. Crimp edges decoratively. Brush pastry with beaten egg. Cut small vent hole in center. Using tip of small sharp knife, score half circles 1/2 inch apart in top of pastry, beginning at vent and ending at crimped edge. (Can be prepared 1 day ahead. Cover and refrigerate.)
Bake pastry until puffed and golden brown, about 25 minutes. Cool 10 minutes on cookie sheet. Transfer pastry to platter. Serve warm or at room temperature, cutting pastry into wedges.
This moist orange-flavored soufflé is rich with white chocolate. Offer snifters of orange liqueur to sip alongside.
Serves 6.
INGREDIENTS
1/2 cup whipping cream
1/4 cup sugar
6 ounces imported white chocolate (such as lindt), coarsely chopped
4 large egg yolks, room temperature
2 teaspoons grated orange peel
2 teaspoons grand marnier or other orange liqueur
3 large egg whites, room temperature
pinch of cream of tartar
2 tablespoons sugar
2 ounces imported white chocolate (such as lindt), coarsely chopped
powdered sugar
DIRECTIONS
Preheat oven to 350°F. Butter 6-cup soufflé dish. Sprinkle dish with sugar; tap out excess. Heat cream and 1/4 cup sugar in heavy medium saucepan over medium heat, stirring until sugar dissolves. Add 6 ounces of chocolate and stir until chocolate dissolves. Whisk in yolks and orange peel. Cook until mixture thickens slightly, stirring constantly, about 5 minutes; do not boil. Whisk in Grand Marnier. Transfer mixture to large bowl.
Using electric mixer, beat egg whites and cream of tartar in large bowl until soft peaks form. Add 2 tablespoons sugar and beat until stiff peaks form. Mix 2 ounces chopped chocolate into warm egg yolk mixture. Fold in egg whites in 2 additions. Transfer mixture to prepared soufflé dish. Bake until soufflé is puffed and top is golden brown, about 35 minutes. Dust with powdered sugar and serve.