|
|
Week of 6/26/2000
Apricot
Tarts
The taste of summer comes thru in these easy-to-make
tarts!
1/2 lb. frozen puff pastry (2 sheets)
8 ripe apricots
4 tsp. fresh lemon juice
2 tsp. sugar (more if needed)
2-3 Tbls. apricot jam, melted
Flavored whipped cream
Allow the pastry to thaw until malleable but still very cold. Dust lightly
with flour and roll out each sheet into a 10 inch square. Cut each sheet
into four 5-inch squares and place on baking sheets. Chill for 30 minutes.
Preheat the oven to 400 degrees. Dip the apricots briefly into boiling
water, then ice water. Peel and stone the apricots, and cut each half
into 4 slices. Toss with the lemon juice and sugar. Prick dough with a
fork and place the apricot slices in a butterfly pattern on each square.
Bake until puffed and golden, about 20 minutes. Allow to cool on a rack
and then brush each with melted jam.
Serve with lightly whipped cream flavored with peach or apricot brandy.
Serves 8.
Spinach
Salad with Mango and Candied Pecans
Better make extra pecans as these are nice on their
own as a snack.
Nonstick vegetable oil spray
1/4 cup (packed) golden brown sugar
6 Tbls. olive oil
3 Tbls. balsamic vinegar
1 cup pecan halves
1 6 oz. bag baby spinach leaves
1 large mango, peeled, pitted, cut into thin wedges
Spray sheet of foil with nonstick spray. Stir sugar, 1 Tbls. oil and
1 Tbls. vinegar in heavy medium skillet over medium heat until sugar
melts and syrup bubbles, about 3 minutes. Mix in pecans. Stir until
nuts are toasted and syrup coats nuts evenly, about 7 minutes. Turn
nuts out onto prepared foil. Using fork, separate nuts and cool completely
(coating will harden).
Combine spinach, mango and cooled pecans in large bowl to blend. Season
dressing with salt and pepper. Toss salad with enough dressing to coat.
Serves 4.
Summer
Pizza
Use the best tomatoes you can find
for this seasonal pizza.
4 tomatoes (about 2 lbs.), seeded and chopped
1 tsp salt
1 small red onion, cut into thin slices
10 oz. fresh mozzarella, cut into small cubes (about 2 cups)
6 Tbls. chopped fresh basil
1/4 tsp. fresh ground black pepper
2 (12 inch) store bought pizza shells
1/2 cup grated Parmesan
2 Tbls. olive oil
Heat the oven to 450 degrees. Put the tomatoes in a strainer set over
a medium bowl. Toss with the salt and let drain for 15 minutes. This
step is important to avoid a soggy crust.
In a medium bowl, combine the drained tomatoes with the onion, mozzarella,
basil, and pepper. Top each pizza shell with half of the tomato mixture.
Sprinkle the pizzas with the Parmesan and drizzle with the oil. Bake
directly on the oven rack until the cheese just melts, about 8 minutes.
Serves 4.
Grilled
Pizza
The summer ingredients on this pizza make it a perfect candidate for
grilling. Brush a tablespoon of oil on the top of the pizza shells and
set them, oiled-side down, on the grill. Cook until warm, about three
minutes. Brush with another tablespoon of oil, flip the shells, and
top with the remaining ingredients. Cook until the cheese just melts,
about 10 minutes.
|