Dayrecipe Food Community

Sautéed vegetables are piled atop a creamy goat cheese-custard filling.

Makes 6 servings.

INGREDIENTS

• crust
• 1 1/2cups all purpose flour
• 1/2teaspoon salt
• 6tablespoons chilled unsalted butter, cut into 1/2-inch cubes
• 3tablespoons chilled solid vegetable shortening, cut into 1/2-inch cubes
• 4tablespoons (about) ice waterfilling and topping
• 5ounces soft fresh goat cheese
• 1/2cup whipping cream
• 1/4cup sour cream
• 1/8teaspoon salt
• generous pinch of cayenne pepper
• 3large eggs2tablespoons olive oil
• 1small red bell pepper, stemmed, seeded, cut into 1/2-inch strips
• 1/2medium fennel bulb, cored, cut lengthwise into 1/2-inch strips
• 1small zucchini (about 5 ounces), halved lengthwise, cut crosswise into 1/2-inch pieces
• 1small yellow squash (about 5 ounces), halved lengthwise, cut crosswise into 1/2-inch pieces
• 1/2cup fresh corn kernels
• 1tablespoon chopped fresh basil

DIRECTIONS For crust:
Blend flour and salt in processor. Using on/off turns, cut in butter and shortening until pea-size pieces form. With machine running, add enough ice water by tablespoonfuls to form moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic; refrigerate 1 hour. (Can be made 1 day ahead. Keep refrigerated. Soften dough slightly at room temperature before continuing.)

Roll out dough on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Trim dough overhang to 1 inch. Fold overhang in; press to form double-thick sides. Pierce bottom of dough all over with fork. Refrigerate 1 hour.

Preheat oven to 400°F. Bake crust until golden, piercing with fork if bubbles form, about 20 minutes. Cool 5 minutes. Reduce oven temperature to 375°F.

For filling and topping:
Whisk cheese, cream, sour cream, salt, and cayenne in medium bowl to blend. Add eggs and whisk to blend. Pour into prepared crust. Bake until filling is set, about 20 minutes. Cool 10 minutes.

Meanwhile, heat oil in large skillet over medium heat. Add bell pepper and fennel and sauté until beginning to soften, about 4 minutes. Add zucchini, yellow squash, and corn; sauté until all vegetables are tender, about 12 minutes. Season with salt and pepper. Mound vegetables on top of tart and sprinkle with basil. Serve warm or at room temperature.

Active time: 30 min Start to finish: 30 min

Makes 40 crisps

INGREDIENTS

Active time: 30 min Start to finish: 30 min

Makes 6 servings.

INGREDIENTS

• 6navel oranges
• 2large grapefruit
• 6tablespoons sugar
• 1/2lb seedless green grapes (1 1/3 cups), quartered lengthwise

DIRECTIONS Finely grate zest from 2 oranges and 1 grapefruit into a small bowl and stir in sugar.

Cut peel, including all white pith, from oranges and grapefruit with a sharp knife, then, working over a large bowl, cut segments free from membranes, letting segments fall into bowl. Squeeze enough juice from membranes to measure 1/2 cup, then add to citrus segments with grapes and 3 tablespoons citrus sugar. Toss fruit gently and serve with remaining sugar on the side.

Cooks’ note:
• Compote can be made 1 day ahead and chilled, covered. Keep remaining citrus sugar in a sealed plastic bag at room temperature.

The chicken is redolent of garlic, but not overly so; cooking the garlic cloves whole in their skins keeps the flavors in balance. What to drink: A spicy red from Spain’s Ribera del Duero region. Try the 2000 vintage from this appellation, known for its rich blends of Tempranillo, Cabernet, and Merlot.

Makes 8 servings.

INGREDIENTS

• 23 1/2-pound whole chickens, each cut into 8 pieces
• 5whole heads of garlic, cloves separated (about 70), unpeeled
• 6tablespoons extra-virgin olive oil, divided
• 2cups dry white wine
• 6very large fresh thyme sprigs

DIRECTIONS Trim excess fat off chicken. Sprinkle chicken with salt and pepper. Lightly smash garlic cloves just to flatten slightly, leaving peel attached and cloves as whole as possible.

Heat 4 tablespoons extra-virgin olive oil in heavy large pot over medium-high heat. Working in 2 batches, add chicken and cook until brown on all sides, about 12 minutes per batch. Transfer chicken to plate. Add remaining 2 tablespoons olive oil and garlic to pot. Stir until golden brown, about 4 minutes. Add wine and thyme; bring to boil. Return chicken to pot. Reduce heat to medium, cover, and simmer until chicken is cooked through, moving chicken pieces from top to bottom every 5 minutes (sauce will not cover chicken), about 20 minutes. Season to taste with salt and pepper.

Transfer chicken to platter. Spoon garlic cloves around chicken and drizzle sauce over.

This recipe yields more meringue squares than you’ll need for the ice cream–filled napoleons. The extras can replace any that break — and they also make a delicious snack.

Active time: 1 3/4 hr Start to finish: 12 hr (includes making ice cream)

Makes 6 servings.

INGREDIENTS

• for meringues
• 3large egg whites
• 1/8teaspoon salt
• 3/4cup sugarfor blackberry sauce
• 2cups blackberries (about 10 oz)
• 2to 3 tablespoons sugarfor filling
• lime ice cream
• 1cup blackberries (about 5 oz) garnish:confectioners sugar and finely grated fresh lime zest
• accompaniment:lightly sweetened whipped creamspecial equipment:parchment paper; 1 (5-inch) square of 1/8-inch-thick cardboard;a small metal offset spatula

DIRECTIONS Make meringues:
Preheat oven to 175°F and line 2 large baking sheets with parchment paper. Make a template for meringues. First, trace a 5-inch square from cardboard and cut to size. Then trace a 3-inch square in center, and cut out with X-Acto or utility knife.

Beat whites with salt in a bowl with an electric mixer at medium-high speed until they just hold soft peaks. Gradually add half of sugar, beating at high speed, and continue to beat until whites hold stiff, glossy peaks. Fold in remaining sugar gently but thoroughly.

Spread about 1 teaspoon meringue onto corners of each piece of parchment and turn paper over, pressing on corners to adhere parchment to baking sheets.

Starting in 1 corner, place template flat against 1 baking sheet and spoon a heaping tablespoon meringue into center. Holding template down firmly, spread meringue evenly with offset spatula to fill opening, then gently lift template straight up from sheet to make a clean edge. Form 17 more meringues in same manner (9 per sheet), scraping excess meringue from template as necessary. Discard any leftover meringue.

Bake in upper and lower thirds of oven until dry to the touch, very pale, and crisp, about 1 1/4 hours. Cool meringues on sheets 5 minutes, then carefully peel meringues from parchment and transfer to racks to cool.

Make blackberry sauce:
Purée berries with sugar (to taste) in a blender or food processor, then force through a fine sieve into a bowl to remove seeds.

Assemble napoleons:
Sprinkle 6 meringue squares with confectioners sugar. Put 1 unsugared meringue square on each of 6 plates and top with small scoops of ice cream and berries, then cover with a sugared meringue square. Spoon a dollop of whipped cream onto each napoleon and grate a bit of lime zest over top. Divide sauce among plates.

Cooks’ notes:
• Meringues (without confectioners sugar) can be made 4 days ahead and kept in an airtight container at room temperature.
• Blackberry sauce can be made 1 day ahead and chilled, covered.