RECIPE FILE
Roasted Olive & Garlic Tapenade with Goat Cheese
Ingredients:
1 Tbsp. extra virgin olive oil
6 large cloves garlic, peeled and lightly crushed
5 thyme sprigs
3/4 cup pitted Kalamata olives, drained
1/2 cup Roma tomatoes, chopped, deseeded
1/2 cup crumbled goat cheese
Extra olive oil for taste
Salt
Directions:
Pre-heat oven to 400°F. Using an ovenproof pan, cook the oil and garlic over moderate heat until the cloves begin to sizzle and become fragrant. Add the fresh thyme and let sizzle for a few seconds. Add the olives, warming them in the seasoned oil. Transfer to the oven and roast for 15 minutes, stirring occasionally until the olives are thoroughly heated and soft.
Place in a food processor and pulse until combined but not smooth. Fold with the tomatoes. Season with salt and pepper to taste. Fold in goat cheese and serve on toasted French bread slices.
Mixed Greens Salad with Almonds & Figs
Serves 8
Ingredients:
6 cups mixed greens, washed and torn
3 D’Anjou pears, peeled and diced
1 cup radishes, diced
1 cup dried figs, chopped
2 cups toasted almond slivers
Directions:
Toss all ingredients together in a bowl with vinaigrette and serve.
Honey Vinaigrette
Ingredients:
2 Tbsp. Champagne vinegar
2 tsp. Dijon mustard
3 tsp. honey
5 Tbsp. extra-virgin olive oil
Ground pepper
Directions:
In a food processor blend together vinegar, mustard, honey and pepper. Slowly add oil to create an emulsion. Toss with salad.
Apple Frangipane Galette
Serves 4
Ingredients:
3-4 Granny Smith apples, peeled, sliced in thin 1/8 inch slices
1 Tbsp. granulated sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
Water and lemon juice (for storing apples while peeling and cutting to prevent browning)
Pastry:
1 cup ice water
1 1/2 cups all-purpose flour
1 Tbsp. sugar
1/2 tsp. salt
Zest of 1 lemon and 1 orange
1/2 cup & 2 Tbsp. unsalted butter, cold
Frangipane:
1 cup toasted almonds
1/2 cup granulated sugar
1/4 cup all-purpose flour
3/4 stick (6 Tbsp.) unsalted butter, softened
2 large eggs
1 tsp. vanilla bean paste
Glaze:
1/2 cup apricot jelly, warmed
Egg wash:
1 egg
1 Tbsp. cold water
Directions:
Mix egg and water together, set aside. Preheat oven to 375ºF.
To make pastry dough:
Combine flour, sugar, salt, lemon and orange zest. Cut cold butter into mixture until it resembles coarse crumbs. Stir in 3-5 Tbsp. of ice water, 1 Tbsp. at a time, until dough forms into a ball.
Flatten the ball of dough into a disk. Wrap in plastic wrap and refrigerate for approximately 20 minutes until well chilled.
To make frangipane:
In a food processor, grind almonds with 1/4 cup granulated sugar until finely ground. Add flour and mix.
In a separate bowl or mixer, cream together butter and remaining 1/4 cup sugar until light and fluffy. Add eggs 1 at a time, until combined. Add paste and combine. Add flour mixture in 3 stages, mixing just until combined. Set frangipane filling aside.
Remove dough from refrigerator. On a lightly floured surface, roll out dough into a circle about 1/8 inch thick. Spread 2 Tbsp. of frangipane filling evenly onto galette. Fan the apple slices out slightly on frangipane filling, leaving approximately 4 inches on the edges. Fold sides towards the middle.
Brush galette dough with egg wash.
Bake until frangipane is puffed and golden brown, approximately 25-30 minutes.
Brush apples with warmed apricot jelly. Allow galettes to cool completely. Top with cinnamon whipped cream or powdered sugar and serve. [galette photo by Anjuli Ayer]
