Use canned beets to cut the preparation time of this colorful salad
Serves 4.
INGREDIENTS
1/3 cup olive oil
3 tablespoons red wine vinegar
4 small beets, stems trimmed
1/2 large head curly endive, stem ends trimmed
2 large fresh tomatoes
3 tablespoons drained capers
2 hard-boiled eggs, coarsely grated
DIRECTIONS
Whisk oil and vinegar to blend in small bowl. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and let stand at room temperature.)
Boil beets in medium pot of salted water until tender, about 30 minutes. Cool beets slightly. Peel beets and cut into 1/2-inch cubes.
Meanwhile, arrange endive on platter. Cut 1 tomato into 8 wedges and space evenly around edge of salad. Cut remaining tomato into 1/2-inch cubes. Mound tomato cubes and beet cubes in center of endive. Sprinkle capers, then grated eggs over center. Spoon enough dressing over salad to coat well.
Sophisticated and simple — even more so with the help of a purchased pie crust.
Serves 6.
INGREDIENTS
1 all ready pie crust (half of 15-ounce package), room temperature
2 tablespoons all purpose flour
3/4 cup slivered blanched almonds (about 3 1/2 ounces)
1/3 cup sugar
3 tablespoons amaretto or other almond-flavored liqueur
2 tablespoons (1/4 stick) unsalted butter, room temperature
1 egg
5 peaches
1/2 cup peach or apricot preserves
DIRECTIONS
Preheat oven to 450°F. Open crust on work surface. Sprinkle with 1 tablespoon flour. Rub flour over crust, rubbing out creases. Arrange floured side down in 9-inch-diameter tart pan with removable sides. Trim and finish edges. Pierce all over with fork. Bake until light brown, about 10 minutes. Cool on rack. Reduce oven temperature to 400°F.
Finely grind slivered almonds in processor. Add remaining 1 tablespoon flour, sugar, 2 tablespoons amaretto and butter and puree. Add egg and process until well blended. Pour into crust. Bake until filling begins to brown and is springy to touch, about 15 minutes. Cool on rack. (Can be prepared 6 hours ahead. Let stand at room temperature.)
Bring medium pot of water to boil. Add peaches and blanch 30 seconds. Transfer to bowl of cold water, using slotted spoon. Peel peaches. Cut into slices. Drain well. Combine preserves and 1 tablespoon amaretto in heavy small saucepan. Bring to boil, stirring to melt preserves. Boil until slightly thickened, about 30 seconds. Brush some preserves over tart filling. Arrange peaches atop preserves in concentric circles, overlapping slices. Brush with remaining preserves. Can be prepared 3 hours ahead. Store at room temperature.)
A sophisticated dessert that is great on its own, mixed with sweet berries or used as a topping for ice cream or frozen yogurt.
Serves 4.
INGREDIENTS
1 cup semisweet white wine (such as french colombard)
1/2 cup water
1/3 cup sugar
2 tablespoons honey
1 vanilla bean, split lengthwise
1 1/4 pounds firm ripe peaches (unpeeled), cut into 1/2-inch-thick slices
DIRECTIONS
Bring first 5 ingredients to simmer in heavy medium saucepan, stirring to dissolve sugar. Remove from heat. Scrape seeds from vanilla bean into syrup. Return bean to syrup. Cover and continue simmering 5 minutes. Add peaches and poach until just tender when pierced with tip of sharp knife, about 4 minutes. Transfer mixture to bowl and refrigerate until cold, at least 3 hours. (Can be prepared 3 days ahead.)
Remove vanilla bean and any loose pieces of peach skin before serving.
Here’s a colorful and delicious addition to a brunch menu. It also makes a lovely light dessert on its own.
Serves 8.
INGREDIENTS
2 cups green grapes
2 cups sliced strawberries
2 cups sliced plums
1 cup sliced peaches
1 cup orange segments
1 cup sliced peeled kiwi
1/2 cup grand marnier or other orange liqueur
1/2 cup orange juice
2 tablespoons sugar
DIRECTIONS
Combine all ingredients in large bowl. Cover and refrigerate up to 8 hours.
A homemade version of vanilla extract.
Makes about 2 cups.
INGREDIENTS
2 cups brandy
4 vanilla beans, split lengthwise
DIRECTIONS
Place brandy in jar. Scrape in seeds from vanilla beans; add beans. Seal tightly.
Let stand in cool place at least 2 months, shaking jar occasionally. Store in cool dark place.
Use this sugar to add a fresh-tasting vanilla flavor to all your favorite recipes. It’s especially good when used to sweeten whipped cream.
Makes 2 cups.
INGREDIENTS
2 cups sugar
1 vanilla bean, cut into small pieces
DIRECTIONS
Process sugar and vanilla bean in processor until vanilla bean is very finely minced. Strain sugar to remove any large pieces of vanilla bean. Store sugar in airtight container.
To give these cookies a pretty curved shape, drape them over a wooden dowel or the handle of a wooden spoon immediately after removing them from the cookie sheet.
Makes about 36 cookies.
INGREDIENTS
1/4 cup (1/2 stick) unsalted butter, room temperature
1/3 cup vanilla sugar
1/4 cup egg whites
1/3 cup unbleached all purpose flour
pinch of salt
for the vanilla sugar:
2 cups sugar
1 vanilla bean, cut into small pieces
use this sugar to add a fresh-tasting vanilla flavor to all your favorite recipes. it’s especially good when used to sweeten whipped cream.
DIRECTIONS
To make the wafers:
Preheat oven to 400°F. Generously butter heavy large cookie sheets. Beat 1/4 cup butter and sugar in medium bowl until light and fluffy. Beat in egg whites. Gradually mix in flour and salt (batter will be soft.) Drop batter by level teaspoonfuls onto prepared cookie sheets, spacing 3 inches apart. Bake until edges are golden brown and centers of cookies are still pale, about 7 minutes. Transfer cookies to racks and cool completely. (Can be prepared 1 day ahead. Store in airtight container.)
To make the vanilla sugar:
Process sugar and vanilla bean in processor until vanilla bean is very finely minced. Strain sugar to remove any large pieces of vanilla bean. Store sugar in airtight container. Makes 2 cups.
