Tag Archives: dessert

Easy Appetizer:: Fig and Goat Cheese Crostini

Esporao & Annette Joseph
If you’ve meandered through your local farmer’s market or grocery store recently, you might have noticed that we are officially in the thick of fig season. After you’ve made a fig tart and enjoyed fig jam, pick a few extra figs to make these crostinis.

This is a quick and easy appetizer for fig and goat cheese crostini that is a crowd-pleaser. I also love the idea of serving this as a light, unexpected dessert at the end of a meal. It’s a tried and true recipe perfect for any occasion.

Fig Goat Cheese Crostini
Serves 10

You will need:
– 20 small figs cut in half, lengthwise
– 1 loaf of French bread sliced into 1/2 in slices (makes about 20 slices)
– 1/2 cup olive oil
– 8 oz. soft artisan goat cheese, at room temperature
– 1/4 cup lemon honey
– 40 Marcona Almonds
– 1 teaspoon cracked pepper

To prepare:

Preheat the oven to 350 F

Crostini: Lay the bread slices on to a cookie sheet with a brush coat the top of the slices with olive oil. Bake for 10 minutes, or until the slices are golden brown. Cool the crostini.  Spread 2 tablespoons of goat cheese on the crostini, top with 2 half figs, and add 2 almonds on either side of the figs. Place on a platter and repeat with the rest of the crostinis.

Once all the crostinis are on the platter, drizzle with honey, and sprinkle with cracked pepper and serve.

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Summer Dessert:: Fig Tart

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Hey everyone! I’m Nicole, Annette’s web manager and friend, and I’m excited to share an end of summer recipe with you.

A few years ago, my grandparents gifted my husband and me a fig tree. After nursing it inside during a harsh winter, we eagerly planted it and have watched it grow from a sapling to a fruit-bearing tree. This year is the first year we’ve been able to harvest any figs which has me on the lookout for all the fig recipes I can get my hands on.

Of course, that meant turning to Annette’s trusty and knowledgable blog. The funny thing about figs is that their season is very short, and once you’ve plucked them from a tree, you have to eat them pretty quickly. That’s why something like jam or a tart, like I’m sharing today, is such an effective way to use your figs!

Below, find Annette’s fig advice along with her incredible recipe for a fig tart!

Choose your figs by looking for ones that are slightly soft and give to a little pressure, but aren’t mushy. Store them in the fridge, but be sure not to wash them until you’re ready to use them.

Figs are incredibly delicate, so be careful when you wash them. Never scrub figs or use anything harsher than your fingers. Instead, gently rub any dirt you see away from the fig’s surface. Remove the stems by twisting gently until they come off. Pat them to dry.

I have to say, this tart is wonderful; it actually tastes like a gourmet fig newton!

Fig Tart
serves 8

Preheat your oven to 400 degrees.

For the crust:
– 1 1/2 cup all purpose flour
– 1 tablespoon sugar + 2 tablespoons sugar
– 4 tablespoons cold butter cut into 1 inch cubes + 1 tablespoon butter
– 1/4 cup olive oil ( I got mine from a local press, 2 blocks away, gotta love Italy)
– pinch salt
– 1/2 cup ice water

To prepare: 

In a Cuisnart or Kitchenaid, put in flour, sugar, salt and 4 tablespoons butter + oil. mix on medium speed until it becomes a crumby mixture.

Slowly add ice water until the dough pulls together. Place in the fridge and start on the figs.

For the fig filling:

Slice the figs into quarters, roll out the dough, and place into the tart pan, arrange fig quarters on the dough in a fan pattern.

Sprinkle 2 tablespoons sugar + 1 tablespoon cubed butter on top of the fig arrangement.

Put into a 400 degree oven for 1 hour, or until the figs and dough are nicely browned, they should be a nice shade of caramel.

Cool and serve.

Enjoy xx

Photos by Annette

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Lavender Ice Cream

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You might have noticed in the recent blueberry pie post a certain yummy dollop on top: lavender ice cream. This recipe is from my first book, Picture Perfect Parties, and is absolutely divine.

If you haven’t cooked with lavender, it’s actually such a fun addition to many dishes.  Be sure to use culinary lavender for this recipe which can be found any number of places. Keep in mind that you get what you pay for, so spending a pinch more on a high-quality ingredient would be a good idea here.

I know you’ll love the floral notes paired with the blueberry pie. It’s truly a delightful and delicious flavor marriage!

 Lavender Ice Cream

You will need:
– 3 cups heavy cream
– 1 cup whole milk
– 2 tablespoons dried lavender
– 6 eggs + 2 yolks
– ½ cup sugar
-¼ tsp salt
– ¼ cup honey
– 1 teaspoon vanilla

To prepare:

Simmer cream, milk and lavender in a saucepan until milk is scalded about 10 minutes.

Remove from heat pour into a bowl and let lavender steep for 30 minutes.

Strain cooled lavender milk mixture back into the saucepan and bring back up to heat. In a bowl whisk egg and sugar, salt and vanilla until creamy. Pull the hot milk off heat and pour about ¼ cup of the hot milk mixture into the egg mixture, whisking while pouring.

Pour warmed egg mixture into the sauce pan with hot milk and put back on heat (medium) simmer until custard is formed and coats the back of a metal spoon about 10-15 minutes.

Whisk in honey and place into fridge chill until very cold.

Put into an ice cream maker follow manufacturers instruction.

Place ice cream into low pan with plastic wrap on the bottom. Freeze until ready to serve.

Photo Credit : Deborah Whitlaw Llewellyn

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Ice Cream Week:: Mascarpone Ice Cream

Mascarpone Ice Cream

I thought it was only appropriate that berry week be followed with ice cream week. Is there anything better than a tart or pie with ice cream? I think not. As you’ve seen on my Instagram, it’s been seriously hot this summer in Italy. As a result, there have been a lot of chilly desserts, like this one! More to come later this week.

xx

Savory Mascarpone Ice Cream
Serves 8

You will need:
– 2 cups whole milk
– 1 tsp. unflavored powdered gelatin
– 2 cups mascarpone
– Finely grated zest of 1 orange
– ½ teaspoon salt

*note if you wish to make this a sweet ice cream add 1/4 cup of sugar to the milk

To prepare:

In a small saucepan, whisk the milk and gelatin and let stand for 5 minutes. Warm the milk over medium heat, whisking until gelatin dissolves. Remove the pan from the heat and whisk in the mascarpone and orange zest until smooth. Pour the ice cream base into a bowl and let cool to room temperature. Pour the base into an ice cream maker and process according to the manufacturer’s instructions. Scrape the ice cream into a container and freeze.

Enjoy!

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Berry Week:: Blueberry Pie

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If you are ever in need of an excellent dessert filled with succulent berries, I recommend this delicious blueberry pie from my cookbook Picture Perfect Parties Rizzoli NY.

This is the most delicious blueberry pie recipe ever and is wonderful this time of year when blueberres are plentiful. I love to serve pie in vintage pie tins. Sometimes I slice a large piece and serve it to a couple with 2 forks. It’s a great way to mix it up.

Blueberry Pie
Serves 6-8

You will need:

Pie Crust Ingredients * pie crust can be made up to 2 days ahead
– 2 1/2 cups all purpose flour
– 4 tablespoons sugar + 1 teaspoon sugar for the top crust of the pie
– 2 sticks butter chilled and cut into cubes
– ½ teaspoon salt
– ¼ to ½ cup ice water
– 3 tablespoons whole milk

Garnish: fresh lavender sprigs

To prepare:

Pie crust Preparation

In a food processor, pulse together flour, sugar, and salt for 3 seconds. Add butter and pulse into pea-size pieces about 3 minutes. Drizzle cold water, 1 tbsp at a time, and pulse just until evenly moistened and pulls away form the sides and forms a ball about 3 minutes. Turn dough out onto a work surface and gather into a ball, turning dough to combine any dry crumbs. Wrap dough in plastic wrap, then press into a disk about 1 in. thick. Chill dough at least 1 hour and up to 2 days.

For the filling, you will need:

– 4 cups blueberries
– ¾ cups sugar
– 3 tablespoons cornstarch
– 2 Tbsp. butter, cubed

To prepare:

Pour blueberries in a large bowl, sprinkle sugar, corn starch and salt over the blueberries, and toss lightly.

Preheat the oven to 425 degrees F

Cut crust into 2 pieces form 2 disks and roll out each pie crusts to about an 11-inch circle. Place 1 dough circle into a pie plate, add blueberry mixture, dot the top with butter and cover with top crust. Trim excess dough and Crimp edges with your fingers all around and cut slits in pie. Brush with milk and sprinkle with a teaspoon sugar. Bake on the bottom rack for 45 to 50 minutes until bubbly (shielding with aluminum foil after about 20 minutes or until golden) let cool and serve.

xx Annette

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