Pear and Blue-Cheese Pastry Triangles
Notes: Puff pastry is typically packaged two sheets per box. Any pastry sheet 9 by 9 inches or larger will work. Because the pastry is delicate, do not overload the toppings, and keep the dough cool (if it warms, the butter will melt and the pastry will lose its ability to puff). Prep and Cook Time: about 1 1/2 hours.
Yield: Makes 36 to 48 pieces
Ingredients
3 tablespoons butter
1 tablespoon olive oil
4 sweet (Walla-Walla, Maui, or Vidalia) or yellow onions (2 lb. total), peeled and sliced very thinly
1 firm-ripe pear (8 oz.), rinsed and cut in half crosswise, then lengthwise
Salt and pepper
2 sheets puff pastry, thawed but kept cool
7 ounces (1 1/2 cups) crumbled gorgonzola or other blue cheese
Preparation
1. In a 12-inch frying pan over medium heat, melt the butter with the olive oil. Add the sliced onion and reduce heat slightly (between medium and medium-low). Cook, stirring occasionally, until the onions soften and turn brown, 30 to 40 minutes. Meanwhile, trim the pear quarters to remove seeds, then cut into thin slices; set aside. When onions are done, sprinkle with salt and pepper to taste and set aside to cool to room temperature.
2. Preheat oven to 375° (convection oven not recommended). Line two 14- by 17-inch sheet pans with parchment paper and transfer one sheet of pastry dough to each. Roll out pastry lightly with a floured rolling pin to flatten any creases.
3. Using a pizza cutter or sharp knife, cut the pastry sheets into triangle, wedge, or diamond-shaped pieces about 2 inches wide (don't worry if you cut through parchment). Slightly separate pieces so that they are not touching.
4. Lay a pear slice in the center of each wedge (trim the slice so that it doesn't cover the entire pastry). Top with a small pile of caramelized onions and about 1/2 teaspoon of the gorgonzola or blue cheese.
5. Bake in oven until fully puffed and golden, about 25 to 30 minutes. Serve warm.
Do-ahead tips: Cook the onions up to 2 days ahead. Store onions in an airtight container in the refrigerator. Slice pears, prepare puff pastry, and bake just before serving.
Party short-cut: Hosting a bigger crowd? Buy extra puff pastry and get creative with toppings. Try sliced mushrooms and fontina cheese, or thinly sliced cooked red potatoes, thyme, and sea salt.
Fruit Salad with Lemon Yogurt
Ingredients
7 ounces Greek yogurt (recommended: Fage Total)
1/3 cup good bottled lemon curd
1 tablespoon honey
1/4 teaspoon pure vanilla extract
2 cups sliced strawberries (1 pint)
1 cup raspberries (1/2 pint)
1 cup blueberries (1/2 pint)
2 tablespoons sugar
2 lemons juiced and grated peel
1 banana, sliced
Fresh mint springs
Directions
For the lemon yogurt topping, whisk together the yogurt, lemon curd, honey, lemon juice and grated lemon peel, and vanilla and set aside at room temperature.
For the fruit salad, carefully toss together the strawberries, raspberries, blueberries, and sugar. Allow them to stand at room temperature for about 5 minutes to let the berries macerate with the sugar. Gently fold the banana into the mixture.
Asparagus, ham, and mushroom strata
Assemble this dish ahead of time and refrigerate it unbaked for up to 2 days. It’s up to you whether or not you trim the bread crusts-they give the strata a heartier texture.
Serves 8
Ingredients
2 Tbs unsalted butter, more for the pan
1 lb. asparagus, ends snapped off, cut into 1 ½ -inch pieces
Salt and freshly ground black pepper
3 ½ oz. mushrooms (shitake or white mushrooms), stemmed and thinly sliced
6 scallions, trimmed and thinly sliced, whites and greens separated (2Tbs. whites, ½ cup greens)
9 large eggs beaten
2 ¾ cups milk (preferably whole)
1 large loaf (about 1 lb) rustic white bread (like ciabatta), cut into 1-inch cubes
½ lb. thinly sliced deli ham, cut into 1-inch strips
3 cups grated extra-sharp cheddar (about 8 oz.)
Directions
Melt the butter in a large skillet over medium high heat. Add the asparagus, sprinkle with salt and pepper, and cook stirring occasionally, until the spears start to brown and soften, about 3 minutes. Add the mushrooms and scallion whites and cook until soften.
Remove from heat and let cool.
Butter a 9x13-inch baking dish. Whisk the eggs with the milk and ½ tsp. each slat and pepper. Spread the bread in a single layer on the bottom of the baking dish. Top with half the egg mixture and then cover with half the ham, cheese and asparagus mixture, and scallions. Then repeat layers. Cover with plastic pressing down so the bread is completely submerged in the egg mixture. Refrigerate for at least 4 hours and up to 2 days before baking.
Position a rack in the center of the oven and heat the oven to 350. Let the strata sit at room temperature while the oven heats. Bake until the custard sets and the top browns, about 30 min. Loosely cover with foil and bake for another 20 min. Let cool for 10 min. before cutting.
Shortbread and Ice Cream Dessert
Ingredients
*for shortbread
1 cup butter
1 cup brown sugar
2 cups flour
½ tsp. salt
½ tsp baking powder
Preheat oven to 300. Let butter soften to room temperature. By hand, gently cream together butter and brown sugar. Carefully fold sifted flour, salt, and baking powder into the cream mixture, handling as little as possible. Dough will be crumbly. Lightly press dough into small torte pans (2 ½ inch diameter). Bake at 300 for 15- 18 minutes or until golden. Do not over bake!
Ingredients
*Ice cream balls
Dreyers vanilla bean ice cream
Dreyers chocolate ice cream
Sweetened coconut
Skore Bar Chips
Strawberries
Chocolate chips
Using a small scoop to create vanilla ice cream balls, roll them in coconut and freeze. Make chocolate ice cream balls and roll them in score bits. Freeze.
Melt 8 oz. milk chocolate chips.
When ready to serve assemble balls of ice cream, one of each kind, on shortbread. Add a strawberry and drizzle with melted chocolate.
