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A Lattice Aprium Tart For Fiesta Friday #31

 

Aprium tart

Aprium tart

What is an aprium, I asked myself that when I saw them at the market. Well, an aprium is a hybrid fruit that is a cross between an apricot and a plum, hence the name apri (apricot) um (plum). They are quite delicious, the skin is a little fuzzy like an apricot and the flesh is juicy and sweet like a plum. I read that the taste and texture can vary, they can be more apricot than plum and vice versa. The apriums I bought were more plum than apricot I think, but were really quite delicious. I bought a lot of them and ate what I could raw or au naturale and decided to use the rest to make a tart. I missed last weeks party for Fiesta Friday, i was sick and completely lost my sense of taste so I didn’t cook.  My offering for this weeks party is an aprium tart.

Fiesta Friday is hosted by Angie@The Novice Gardener who like me has been sick, feel better Angie your Crostini/bruschetta are gorgeous. Thanks for hosting, you rock!!

 

Julia Childs Pie Dough Recipe

1 1/2 cups all purpose flour

1/2 cup cake flour

1/2 tsp salt

6 oz cold butter cut into cubes

4 oz shortening or leaf lard

1/2 cup ice water

Whisk salt and flour together, add the butter and shortening or lard, using your hands or pastry cutter work into the flour until it resembles crumbs with pieces of the butter the size of peas.Alternately you could use your food processor pulsing it. Add the water and mix with a fork until combined. Don’t over work. Gather it with your hands, divide into two discs and wrap in plastic. Refrigerate overnight or for at least an hour.

The fruit:

2 1/2 cups sliced apriums skin on

1/3 cup sugar

1/4 cup flour

pinch of salt

1/4 tsp cinnamon

Mix everything together and set aside.

Unbaked lattice top

Unbaked lattice top

I used a rectangular tart pan, pressed the dough into the pan rather than rolling it. You can do either. After the dough is in the tart pan place in the freezer for 20-30 minutes. While the dough is in the freezer preheat oven to 375 degrees. Line a sheet pan with foil. Roll the remaining dough into a thin round or rectangle and cut strips approximately 1/2 inch wide. Spoon fruit into cold tart shell and start making the lattice, lay strips about 2-3 inches apart diagonally snipping the ends that over hang, Lay more strips going the opposite way so they cross each other, brush each strip with egg wash and sprinkle with some sugar.  Bake for 40-45 minutes or until golden brown and bubbly.

tart

tart

I like to serve warm with some heavy cream, creme fraiche, whipped cream or ice cream. I guess you can tell I like a little cream with my pie/tart. Enjoy!!

ready to serve

ready to serve

Fiesta Friday

Fiesta Friday

 

A Labor Day Giveaway

Cutting board and ice ream scoop

Cutting board and ice ream scoop

I am so excited about this giveaway, and pleased to share with TWO lucky people a gorgeous 10 inch walnut cutting board and an ice cream scoop, both hand crafted by Michael of Michaels Woodcraft. I have become a big fan of his work, the quality is amazing, you will be blown away by just how beautiful these pieces are. All you have to do to enter the contest is simply leave a comment.  I do ask if you don’t mind pin on Pinterest and tweet on Twitter it’s not mandatory though. This contest is open only to those who live in the USA, so sorry my wonderful friends outside of the US, I checked and it would be cost prohibitive for me to ship outside of the US.  So very sorry!!  I will conduct two separate drawings one for the cutting board and one for the scoop.  Both pieces are hand crafted by Michael in South Carolina, products of the good old USA and are heirloom quality, they will last a lifetime if properly cared for. Michael provides a tin of his homemade wood conditioner for the cutting board. You will get years of enjoyment from these beautiful products. The drawing will be on Friday, Sept. 5th. Good luck everyone!!

Walnut cutting board

Walnut cutting board

Ice Cream Scoop

Ice Cream Scoop

 

 

The Challenge: A Cookout Crate for Man Crates!

Google Image from "A Christmas Story"

Google Image from “A Christmas Story”

You are probably asking yourself what is Man Crates, well, I thought the same thing when I got an email from the nice people at Man Crates. This blog is family fare so I won’t say what my first thoughts were, then my imagination went to that iconic movie “A Christmas Story” and the mancrate that Ralphies Dad got when he won the big award, you know that leg lamp (still makes me laugh).  Man Crates is a crate full of wonderful goodies for any guy in your life, the ultimate gifts for men (Note: I was not compensated in any way for doing this post). In the email they said they were asking bloggers to put together a cookout crate and wanted us to let our imaginations run wild and put together what we think would make for a fun and delicious cookout geared towards men of course. I love a good cookout so I gladly accepted the challenge. Some of the gift idea’s I found on Etsy, some just google images. The cutting board is from Michaels Woodcraft.

MAN CRATES MANIFESTO
We say ‘no’ to ugly neckties, cologne samplers and executive trinkets. We don’t save wrapping paper, we don’t do ribbons.

We ship bragworthy gifts for guys. Gifts that you can’t wait to arrive because you know the recipient will love opening them.

Gifts that people gather round at the office, people following the sounds of wood being torn from wood by the included, laser-engraved crowbar.

We are Man Crates, and we deliver awesome gifts for men.

What would I put in a man crate, well here is what I came up with. I had to think about this. What do you think of my choices for a gift for that man in your life?

assorted dry rubs

assorted dry rubs on Etsy

Oh yea, assorted dry rubs for the grill master. Love this assortment and the packaging is fantastic!

magnetic bottle opener

magnetic bottle opener put on the side of the grill on Etsy

Magnetic bottle opener so that he can attach to the side of grill and pop a cold one while he’s slaving over the hot grill!

man apron

man apron on Etsy

This apron is the ultimate manly grilling apron, men love having their tools organized and this apron does exactly that.

tee shirt

tee shirt on Etsy

You will need to identify the grill master and this tee shirt solves that problem.

to start the fire

to start the fire on Etsy

Who wants to bother with matches, get him this easy peasy lighter, click and light those coals!

Sit and drink cooler

Sit and drink cooler while waiting for your steaks to grill-on Etsy

So he’s a little tired of standing at the grill, how about this camouflage seat/drink cooler. Pretty cool!

Handmade walnut cutting board

Handmade custom walnut cutting board for the grill

Had to include a great cutting board that will fit on the side of the grill from Michael’s woodcraft, men love wood!! This can be customized for your grill.

grass fed beef

grass fed beef

What manly cookout gift would be complete without some steak, organic grass fed steak of course.

salmon

salmon

Ok maybe some salmon too!! Fresh, wild and not farmed. Delicious!!

Net cover

Net cover

After you take the time to grill all that great food who wants flies and other creepy crawly’s all over it, a net cover to protect your food. Ok, it may not be manly but it’s practical.

Custom Cutting Boards

I forgot to add what I wanted to say when I re blogged this. I wanted everyone to see Michaels work, he is a true craftsman and his cutting boards, ice cream scoops, rolling pins etc… are true works of art. I am totally enamored with his work.

Michael's Woodcraft

August 21, 2014

Nice-large-cutting-board

I wanted to show you a custom board I finished and shipped this week. Sometimes when I pull out my lumber to begin making a new piece I can tell that the wood is beautiful, this time it turned out more beautiful than I initially thought. Walnut has ever rick color.

walnut-board-for-grill

The customer wanted a large board made from walnut to use in his kitchen. This is a custom size board, 20 x 30 inch and made using American Walnut. I am not sure exactly how they plan to use the board other than he mentioned that he does a lot of baking.

walnut-cutting-board

Since he lives in California, it will take 3-4 days before FedEx delivers the board,  I sure hope he likes it!

wood conditioner, spoon butter, board butter or wood butter in tins, made from mineral oil and beeswax, spoon butter

As a gift with every board I send a free tin of Wood Conditioner. My Wood Conditioner is homemade combining a mixture of food-grade mineral oil and pure beeswax. It will help you maintain the finish…

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Peach Hand pies With Buttermilk Molasses Glaze For Fiesta Friday #29

 

Little peach pies

Little peach pies

This week for the party I decided to bring dessert, you can never have too much pie IMHO. I got some O’Henry Peaches from Food52 via Frog Hollow Farm, they were expensive but I was intrigued having never heard of O’Henry Peaches and wondered how they taste in comparison to the peaches I get at the green market. Well, let me tell you they are pretty amazing, luscious, tart sweet, juicy, I could go on and on. I don’t think I have had a peach that good since I had some Georgia peaches years ago. So enough about the O’Henry’s, these little pies are pretty special not just because of the peaches. The pie crust is Julia Childs master recipe that never fails me, it’s buttery and flaky and delicious. I thought it would be nice to add a glaze or drizzle to the pies, I found this wonderful full fat farm fresh buttermilk and wondered how that would be as part of the glaze with some molasses. The glaze is wonderful, simply mixed buttermilk, molasses and powdered sugar and drizzled on top of the still warm pies. The glaze is a little tangy, has some depth from the molasses and is great with the peach pie.

As always the main event is hosted by Angie@The Novice Gardener and this weeks co-hostesses are Selma@Selma’s Table love selma and her great blog and Jhuls@The Not So Creative Cook (she is really very creative). Hope you all enjoy!!

Julia Childs Pie Dough Recipe

1 1/2 cups all purpose flour

1/2 cup cake flour

1/2 tsp salt

6 oz cold butter cut into cubes

4 tbs cold vegetable shortening or leaf lard

1/2 cup ice water

Whisk salt and flour together, add the butter and shortening or lard, using your hands or pastry cutter work into the flour until it resembles crumbs with pieces of the butter the size of peas.Alternately you could use your food processor pulsing it. Add the water and mix with a fork until combined. Don’t over work. Gather it with your hands, divide into two discs and wrap in plastic. Refrigerate overnight or for at least an hour.

Hand pie

Hand pie

Peaches

2 cups sliced peeled peaches

pinch of cinnamon

3-4  tbs flour (depends on how juicy the peaches are)

1/4-1/2 cup organic brown sugar (I went light on the sugar using only 1/4 cup)

Combine everything in bowl and set aside.

Assembling:

Pre heat oven to 375 degrees.

Roll dough quite thin, it should be thick enough that it doesn’t break but try to roll as thin as you can. Cut into rounds and lay on parchment lined baking sheet.  Make an egg wash with beaten egg and milk or water. Brush some of the egg wash on the edges of one of the rounds, put a heaping tbs in the middle and place another round on top. Gently press edges together and crimp with a fork that you dip in some flour. Repeat. Cut vent in the top of each pie, brush with egg wash and sprinkle with a little sugar. Place in the freezer for 15 minutes before baking then bake for 35-45 minutes until golden brown. Let cool for about 10 or 15 minutes on a rack then drizzle some of the glaze on top. I like to serve warm.

Buttermilk molasses glaze

1 cup powdered sugar

1 tsp molasses

3-4 tbs cultured full fat buttermilk (if you can find) If not regular low fat works just as well

In small mixing bowl add the powdered sugar, mix the molasses and buttermilk add by the tbs until the glaze is thick and a drizzling consistency.

Flaky pastry tart sweet peaches

Flaky pastry tart sweet peaches

Fiesta Friday

Fiesta Friday

 

 

Long Bean In Tomato Sauce With Linguine

Long Beans and linguine in tomato sauce

Long Beans and linguine in tomato sauce

You see in the photo of all the beautiful vegetables given to me by the wonderful lady from New Jersey that there are some very long beans, I have had long beans in Asian cuisine but never actually made them myself. I decided to take this Asian green bean and take them to Italy. This dish is similar to something my Mom made when I was a child. She would cook green beans in tomato sauce,the tomato and green beans were usually from my Fathers garden. It was one of my favorite meals, I loved to grate some pecorino romano cheese on top and eat with bread. I changed it a little adding some linguine to the beans and sauce.

New Jersey's finest fresh vegetables

New Jersey’s finest fresh vegetables

Long beans have a distinct flavor similar but not exactly like green beans. If I had to describe it I would say it’s more floral if that makes any sense to you. They are delicious and become very tender when cooked. The beans were cooked with shallot and garlic in tomato sauce from those beautiful fresh tomatoes you see here. You really don’t need a recipe for this, nothing has to be exact, make it according to taste.

Long Beans in tomato sauce:

Approximately 1/2 lb long beans, washed, stem end cut and cut the beans to whatever size you find manageable.

2 cups puree tomato

1 shallot

2 cloves garlic

pinch crushed red pepper flakes

salt and pepper to taste

Optional tbs of butter

Heat some olive oil in a saute pan, add the shallot, garlic and crushed red pepper flakes and saute until they softens, add the beans and toss to combine with the oil and aromatics saute for a couple of minutes. Add the tomato sauce, turn the heat to medium, cover with lid slightly adjar and let cook stirring occasionally until sauce has reduced and beans are cooked through.After the beans are cooked you can add the optional tbs of butter.

Beans in sauce

Beans in sauce

Cook your linguine or pasta of your choice to desired doneness and add to the tomato and beans, cook for a minute or two. Turn off the heat grate some romano or parmigiano or both on top and toss to combine.

Really good!

Really good!

 

 

Suzanne’s Yeasted Buckwheat Waffles with Buttery Peaches

I am so excited for you to visit Lori’s wonderful blog and see my guest post. I was so happy to do it. Check it out and check out Lori’s fantastic healthful recipes.

We are here friends! Here in our new home! 😀 More pics to come soon! And hopefully I can get my kitchen unpacked so I can start “creating beauty in THIS kitchen!” 😉 Until then, you get to continue enjoying the beauty some of your fellow foodie bloggers have been creating for me.

Suzanne from A Pug in the Kitchen was so kind to bring some of her creativity to all of you! In addition to having the cutest name for a blog and the cutest design, I love her tagline, “good food with simple ingredients.” I remember first talking back and forth with this lovely lady…she had started following my blog but wasn’t getting notifications for some reason. Her enthusiasm to make sure that got fixed warmed my heart and so encouraged me! Well, it did get fixed, and ever since then I see Suzanne over here often…means so much!…

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A Simple Bread Salad For Fiesta Friday #28

New Jersey's finest fresh vegetables

New Jersey’s finest fresh vegetables

I’ll be honest everyone, last week was rough for me. Not only was I extremely busy with work but I have to somehow balance demanding workload with 2 very sick senior dogs who are deteriorating despite my best efforts. According to my Vet he thinks Nando had a minor stroke, Izzy has had a very hard time breathing it seems only one lung is usable, the right side of her heart is enlarged, her trachea and bronchial stem have collapsed. They are also both diabetic. You have to know how much I love my dogs and would do anything to make hem happy and as comfortable as possible. I lacked inspiration to make anything substantial but did get a wonderful surprise via my friend who lives in New Jersey, it seems her neighbor a feisty Italian lady is quite the gardener and although I have never met her in person she picked these beautiful vegetables from her garden for me. There is a story behind her tomatoes, the seeds are from Italy and every year after she harvests the tomatoes she saves the seeds to propagate the species I guess you could say.

Although this salad is very simple and really does not require a recipe it is nonetheless very special. The vegetables are all from the sweet lady in New Jersey who each year lovingly saves the seeds so that the blood line will continue and the Italian tomato lives on year after year. So my offering for this Fiesta Friday hosted and lovingly put together each week by Angie@The Novice Gardener and our amazing co hosts Saucy@ Saucy Gander and Margot@Gather and Graze. If you had to do a double take, yes, Saucy and Margot agreed to stay on as co hosts a second week in a row. That Dame Edna just won’t leave the party, she really knows how to party hard.

Panzanella aka Italian Bread Salad

Some stale bread, a couple of days old is good cut into bite size pieces

Good juicy ripe tomatoes

Shallot

Cucumber

parsley and basil

toasted pine nuts (optional) I love them in the salad

salt and pepper

red wine vinegar and olive oil

Put the bread cubes in a big bowl, mix the tomato, shallot, cucumber with some vinegar and oil, salt and pepper to taste. Pour over the bread, add the chopped basil and parsley and pine nuts. Toss to combine and serve after letting it sit for about 30 minutes. The bread needs to soak up the juices of the tomatoes, vinegar and oil.

Panzanella

Panzanella

Fiesta Friday

Fiesta Friday

Champagne Grape Galette With Whipped Goat Cheese For Fiesta Friday #27

Just out of the oven

Just out of the oven

I love champagne or corinth grapes and look forward to their appearance every year, these are not the grapes used to make champagne and I am not sure why they are called that, but I do know that I really like them. They are so tiny, sweet/tart and bursting with flavor. I eat them au naturale most of the time but also try to come up with recipes using them. One year I made a syrup with the grapes and mosto cotto syrup for a buttermilk panna cotta. This year I decided to try them in a tart or galette. I love the way it turned out, the grapes retain their shape and texture after being baked.  I used very little sugar only 1/4 cup of organic brown sugar and some lemon both the zest and juice . The combination is wonderful. I serve with a chai honey goat cheese/whipped cream combo.

I made this galette for Fiesta Friday, I hope everyone likes it. Angie @ the novice gardener really knows how to throw a party and always has amazing co hosts and this week is no different we love our dynamic Aussie duo Saucy @Saucy Gander and Margot@Gather and Graze. Thank you both for hosting this shindig. Did someone mention Dame Edna, now this will be fun!!

Ready to roll

Ready to roll

 

GaletteDough

Recipe from Baking with Julia

1 cup  all purpose flour

1/4 cup cornmeal

1/3 cup ice water

3 tbs sour cream

1 tsp sugar

1/2 tsp salt

7 tbs cold unsalted butter cut into small pieces

In mixing bowl combine the flour, cornmeal, sugar and salt. Add the cold butter and using your hands or a pastry cutter work the butter into the dry ingredients until it resembles crumbs. Whisk the sour cream into the ice water and add to the flour and butter mixture, mix with a fork to combine. Press into a cohesive dough, it will be a bit sticky, thats alright it’s supposed to be. Divide into two equal pieces, wrap in plastic and refrigerate for at least 2 hours.

Folding

Folding

The grapes and assembly

2 cups champagne grapes removed from stems

1/4 cup organic brown sugar

2 1/2 tbs flour

zest and juice from 1/2 lemon

pinch of sea salt

1 egg beaten with cream for egg wash

course sugar for sprinkling on dough

butter to dot on fruit before baking

Optional but recommended is to add a little lemon zest on top of the grapes before baking.

Roll out one disc of dough on surface dusted generously with flour, you want it thin but not so thin that it is hard to work with. Roll into a rough circle. Mix fruit with flour, salt, sugar, lemon zest and juice, stir gently to combine. Place the dough round on a parchment lined sheet pan, spoon the fruit in the middle of the dough, dot with butter and gently fold the dough around the fruit. Brush with egg wash and sprinkle with sugar. Place in freezer for 30 minutes. While in the freezer heat your oven to 400 degrees.  Take straight from the freezer to the oven and bake for 35-45 minutes or until nicely browned and fruit is bubbly.

Ready for the freezer

Ready for the freezer

Whipped goat cheese and cream

2 oz goat cheese softened at room temperature

1/2 cup very cold heavy cream

1 tbs honey (I used chai honey from Calmer Sutra) If you don’t have then use regular honey

1 tbs brown or white sugar

1 tsp vanilla

Beat the goat cheese until smooth, add the heavy cream, honey, brown sugar and vanilla and beat until thick and creamy. Note: Add more or less sugar to suite your taste.

Whipped goat cheese and cream

Whipped goat cheese and cream

Seriously Good

Seriously Good

Fiesta Friday

Fiesta Friday