Months ago and months away « Kosher Camembert. I’ve let you down. I made a tart and never shared it. I’m generally a good sharer. My Montessori school teacher put sharing right up there with polishing silver and learning French, and I was an overachiever. But this one tart just slipped through my fingers and out of my mind and into a folder of photos that got lost between a handful of trips and Passover. Until now. Apologies aside, let’s talk about the tart. It’s made with frangipane - an almond custard. Have you ever tried frangipane?
Want to taste some excellent frangipane? But back to today’s tart (or rather, six months ago’s tart). By this point, you’ve probably noticed that this tart has pears in it. And I’m not entirely evil. Until then, happy drooling! Pear frangipane tart I have unfortunately lost the source of this recipe. Frangipane is an almond custard filling for tarts (or other amazing baked goods). Instead of vanilla, I always use orange blossom water as a nice complement to the almond. Makes a large (9.5-10 inch) tart. Layered fruit gazpacho. Can we just go ahead and declare it summer? I mean, I know we’re still a good month off from the summer solstice and still a few weeks away from the unofficial start of summer—Memorial Day—but it certainly feels summer-y here. And I’m ready to embrace it. I’ve got my shorts out, my flippy-floppies on and a year’s supply of gin and tonic water.
Let’s do this. There are a lot of things I love about summer. I love to be in the water. The same philosophy applies to summer desserts. I whipped up this cold fruit soup this past weekend to eat as a light dessert, but you could easily serve it as a big part of breakfast or as a mid-summer afternoon snack. My fruit gazpacho (such a fun word, amirite?) Of course, it’s a total bonus that summer desserts are chock-full of goodness. Fruit is good! Layered Fruit Gazpacho by Cassie Johnston Prep Time: 10 minutes Cook Time: 0 minutes Makes: 4 servings Adapted from: Andrew Weil In the basin of a food processor or blender, combine raspberries and honey. Easy No Sugar Added Applesauce. Because I’m not currently eating sugar (you’ll hear all about why coming up this week!) , I wanted to make homemade applesauce to serve with our ham dinner that was sugar-free.
I didn’t go off a recipe, as I’ve made applesauce often enough to have a good idea about apple to liquid ratio, etc. So I just threw some ingredients together and crossed my fingers! It turned out delicious. Kid-approved too! Better yet, it was easy. Here’s what you’ll need: 10 apples, peeled, cored & diced (I used Braeburn because I had them on hand) 1 cup 100% apple juice 1 cup water 1-2 tsp cinnamon 1 tsp lemon juice 2-3 tbsp honey dash of salt Step 1: Admire your shiny apples. Step 2: Dump all ingredients in a pot & stir. Step 3: Drain all of the juice out and set aside. Step 4: Smash them to smithereens (or desired chunkiness). Step 5: Add back small amounts of juice until you get the desired consistency.
Step 6: Eat it straight from the pot or let chill before enjoying! Skinny Apple Cobbler. What can be sweeter on a chilly Fall evening than warm cinnamon apples topped with a sweet golden cobbler crust. Top this with a spoon of whipped topping or frozen yogurt and you'll feel like you're in a state of apple bliss! I've been playing around with this cobbler for a few weeks and I'm so excited finally got it right! This was delicious and you'll never know it doesn't have all the butter most cobblers call for. You could make this in a pie dish, if you want to serve it for Thanksgiving, but I love the portion control you get for making them in ramekins. Those of you who prefer Splenda or Truvia, you could certainly swap it out for the agave in the apples. Skinny Apple Cobbler Skinnytaste.com Servings: 6 • Size: 1 cobbler • Old Points: 5 pts • Points+: 7 pts Calories: 261.5 • Fat: 4.7 • Carbs: 56.9 • Fiber: 4.2 • Protein: 1.9 • Sugar: 39.6 Sodium: 168.1 g For the Filling: Preheat the oven to 400°.
In a small bowl combine buttermilk and oil; mix well. *weight of peeled apples 26.5 oz. Poached Apples with Vanilla Yogurt Recipe at Epicurious. Preparation Combine wine, sugar, orange juice, orange peel, lemon peel, cinnamon stick, star anise, and 2 cups water in a large heavy saucepan over medium heat. Bring to a boil, stirring until sugar is dissolved. Add apples; reduce heat to low and simmer, occasionally rotating apples, until tender when pierced with a sharp knife, 25-30 minutes. Using a slotted spoon, transfer apples to a plate and set aside.
Strain poaching liquid in pan into a small saucepan, discarding solids in strainer. Set saucepan over medium-high heat and simmer, stirring occasionally, until poaching liquid is syrupy and reduced to about 3/4 cup, 10-15 minutes (syrup will thicken as it cools). Combine yogurt and honey in a small bowl. Divide yogurt sauce among plates. Add your own note Nutritional Information Per serving: 323 calories, 1 g fat, 74 g carbohydrate Nutritional analysis provided by Bon Appétit. Individual Pear and Apple Crisps | Cookie and Kate. Orangettes | He Wears The Apron. We’ve been on a big citrus kick lately. Healthy, right? With all of the grapefruits we’ve been binging on, it totally justified the creation of a not-so-healthy-but-so-worth-it citrus concoction: orangettes. And lots of ‘em. These things were like citrus crack. We had to have our fix every night. These little treats turned out so well that I was seriously amazed they lasted as long as they did in our house.
Recipe adapted from Smitten Kitchen. Ingredients: 4 large oranges 8 ounces water 8 ounces sugar 10 ounces dark chocolate What to Note Before Tackling this Recipe: This is a two day process. Instructions: First, cut the ends off of the oranges, then score the peel into four equal sections. Then, remove the peels off the oranges. Slice the peels into thin strips and trim the edges. Boil water in a medium sized pot, and place the orange peels in boiling water and blanch them for a few minutes. Next, create a simple syrup by combining the water and sugar in a sauce pot.