Apple Tart with Goat Cheese

By Judy Lyness on 10.22.2014

Apple Tartlet with goat cheese

The days are getting shorter, the leaves are changing and it’s just the cool enough to turn on the oven and bake something that will fill the house with the flavors of fall. Here’s an easy apple tart with goat cheese.  What I like about these tarts is that they are great at the beginning or end of a meal.

Apple Tart with Goat Cheese Filling

  • 1 sheet puff pastry
  • 5 oz goat cheese (chevre like that comes in a log)
  • 1 tablespoon of honey
  • zest of one lemon
  • 3 apples peeled and cored.  Sliced thin
  • 1 tablespoon course sugar
  1. Roll puff pastry to measure 8″ x 16″ rectangle
  2. Cut out 8 4″ circles.  Place four 4″ circles on a lined baking tray.  Brush with water a half inch border. Cut the remaining circles with a 3 1/2 cutter to form a ring.  Place one ring on each circle.  Score the edge and brush with egg wash.
  3. In a small bowl blend the goat cheese, honey, zest until it is a smooth paste.
  4. Place a quarter of the cheese mixture in the middle of each tart.
  5. Arrange apple slices on top of filling in a decorative manner.
  6. Sprinkle apple slices with coarse sugar.

Bake in 375 oven for 15 – 20 minutes.  The apples should have a nice browned edge.

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Halloween Ideas

By Judy Lyness on 10.14.2014

IMG_5326

Halloween is fast approaching.  So here are some great Halloween ideas for you this year.

My personal favorite are these healthy in disguise pumpkins just ready to be decorated.

Halloween jack-o-lanternsNext are these two great ideas–Cake pops and marshmallow mummies.

The CakeGirls just have too many wonderful ideas to post.  Just jump over to their site and bask in the abundance of Halloween ideas.

The CakeGirls HalloweenHere are some of my favorite bloggers and their creative and tasty ideas. First up is this recipe from Cooking on the Weekends.

pumpkin cookies

Photo by Cooking on the Weekend

Or Valentina’s Spooky Spider Truffles.

chocolate spider truffles

Photo by Cooking on the Weekends

Over at Christina’s Cucina there are wonderful cookie decorating ideas.

halloween ideas

Photo by Christina’s Cucina

Or these very scary Witches Digit’s.

Witches digits

Photo by Christina’s Cucina

Dorothy over at Shockingly Delicious has some spooky deviled eggs.

Spider deviled eggs

Photo by Shockingly Delicious

Have a spook-tacular day!!!

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Judy LynessSeptember 9, 2014

Squash Blossoms

Squash Blossoms

Squash blossoms.  Whether they stand alone a single bloom or are attached to a tiny delicate squash they are absolutely wonderful.  In the past I would stuff them with chevre that’s been embellished with chives, thyme and basil dip them in a batter and fry.

I was cleaning out my photos and ran across this video from 2009 of a lovely stranger at the Hollywood Farmers’ Market.  She was kind enough to share her recipe with me…and now you.  Seeing this short clip brought a smile to my face. Hope you enjoy it as much as I do.

 

 

Chilled Pea Soup Redux

By Judy Lyness on 08.07.2014

Chilled Pea Soup

Chilled Pea SoupIt’s hot here in Los Angeles.  This is a repost of a chilled pea soup that is a standard in my house. It’s an easy and satisfying summer soup, try it, you’ll like it.  It took me three different experiments to get this just right.  So give it a go.  You’ll be happy that you did.

A few words of caution before you proceed.  The pea and cucumber mixture has a tendency to erupt in the blender, so please make sure the top is on and a protective towel on top of the lid.  Enjoy!

CHILLED PEA SOUP

  • 1 TBS olive oil
  • 2 cloves garlic chopped
  • 1 medium red onion
  • 1 bag of frozen peas thawed
  • 3 Persian cucumbers chopped
  • 3/4 cup sour cream
  • 2 TBS dill
  • 2TBS mint
  • 1 cup heavy cream (amount will depend on the consistency that you desire)
  • 1-2 cups vegetable or chicken stock (amount will depend on the consistency that you desire)

DIRECTIONS

  1. Add olive oil to hot saute pan
  2. Add onions and garlic.  Cook on medium high heat for 3 minutes or until transparent.
  3. Add peas and cucumbers.  Cook 3-4 minutes.
  4. Add sour cream, mint, dill and cook for another minute.
  5. Add half of the pea mixture to a blender.  Use the stock to help with the blending process.
  6. Once the first half is done add the remaining pea mixture and continue to puree adding a little cream and stock.  Keep tasting so you can decide to go with more cream or stock.
  7. If you think it’s pureed enough, let it go for another minute.
  8. Strain puree through a medium strainer.
  9. Adjust seasonings with salt and pepper.
  10. Chill for at least four hours.  It’s best when done over night.
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Fig Tart with Lemon Ricotta Filling

By Judy Lyness on 07.30.2014

Fresh figsFresh figs are my absolute favorite fruit.  So I was thrilled to be part of the recent Figology Fest that highlighted three different types of fresh figs–black mission (my personal favorite), brown Turkey and Calimyrna.  Talk about a little bit of fig heaven…I was knee deep in figs.

I created a black mission and mascarpone fig tart that utilizes both fresh and dried figs when I was baking professionally.  You can check out that recipe here.

fig tart with mascarpone

Fresh fig and mascarpone tart–Two Broads Abroad

Since this was the FRESH FIG Fest I came up with a fresh fig tart that utilizes all my favorites–Black mission figs, lemon ricotta filling, all cradled in a crisp almond crust.  This tart  is a visual delight and a flavor sensation.

fig tartFig Tart with Lemon Ricotta Filling

1-2 lbs Black mission figs stemmed and halved

Tart Dough

  • 1 stick unsalted butter cubes
  • 2 teaspoons sugar
  • pinch of salt
  • 1 1/2 cups flour
  • 6 tablespoons milk
  • 1 cup almond flour for dusting
  1. Place dry ingredients in food processor, pulse.  Add butter and pulse until it looks like coarse corn meal.
  2. Add milk and mix just until the batter holds together.
  3. Roll out dough using almond flour to dust your surface and dough.  Place dough in tart pan, trim edges.  Score the bottom of tart dough with fork.
  4. Bake in 375 oven for 15 minutes until is just browns on the edges. Check dough at about 5 minutes and pop any bubbles.

Ricotta Fillling

  • 1 lbs. whole milk ricotta
  • 2 eggs
  • 1 yolk
  • zest of one lemon
  • 1/2 cup sugar
  • 1/2 t vanilla
  • 1/4 cup milk
  1. Mix all ingredients together until smooth.
  2. When tart shell is baked, pour batter into shell and bake at 325 until gently set, about 20 minutes.
  3. Let tart cool.  When cooled place on serving dish
  4. Place fig halves with the beautiful seeded side facing up on top of the ricotta filling starting from the outside and working your way in to the middle.  Once all the figs are placed, slice remaining figs in thirds and place between the halves.

 

 

 

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Judy LynessJuly 16, 2014

Gazpacho Made Easy

Gazpacho

When temperatures start to hit the 80s the last thing I want to do is cook.  So I always turn to gazpacho, the chilled Spanish soup the sings of summer.  Here’s a video to show you just how easy gazpacho is to make.

  Gazpacho

The following recipe is a combination of quite a few recipes that I’ve tried.  I like Persian cucumbers because they have more bulk to them.  You can use red tomatoes, yellow tomatoes, so long as they are ripe.

  • 2 lbs tomatoes (about 5 large tomatoes)
  • 3 Persian cucumbers peeled
  • 1 jalapeno or Serrano pepper without seeds for mild, with for a bit more zing
  • 2 cloves of garlic
  • 1/2 red onion peeled and coarsely chopped
  • 2-4 tablespoons of red wine vinegar depending on the sweetness of the tomatoes
  • 1/4-1/3 cup of olive oil
  • 1/4 cup of cilantro
  1. Fill a large pot with water and bring to a boil.
  2. Fill bowl large enough to hold the tomatoes with ice water
  3. Place tomatoes in boiling water for 30 –45 seconds
  4. Plunge tomatoes into ice bath and cool.
  5. Coarsely chop the cucumbers, garlic, your choice of pepper, onions
  6. When tomatoes are cool. Slide off tomato skins, core and coarsely chop. Keep the cool water in case you need to thin out the soup.
  7. Add half of all ingredients to a blender and puree until smooth.  If the mixture is too thick add some of the ice bath water.
  8. Pour into clean bowl.
  9. Add vinegar, olive oil, salt and pepper according to your taste.  Chill.
  10. Before you serve check the seasonings and texture.  Add more water if needed.
  11. Serve.

Mango and Cherry Clafoutis

By Judy Lyness on 07.09.2014

Mango and Cherry Clafoutis

Mango and Cherry ClafoutisI was in a dilemma, What birthday cake to make when that person hates cakes? I had just picked up a mango at the store that was perfectly ripened and some really dark, sweet cherries just looking for a purpose.  What to do? Whipped cream was off the check list as well.  Hmmmm?

Thankfully, I have an abundance of incredible food bloggers to guide me.  Cynthia Woodman of What a Girl Eats had just posted a recipe for clafoutis that made me drool.  I ogled Valentina of Cooking on the Weekends’  flaugarde pictures and recipe. Inspiration at last!  My game plan was beginning to take shape.  A group message to Valentina, Cathy of She Paused for Thought and Christina of Christina’s Cucina asking if a mango and cherry clafoutis sounded weird.  The overwhelming response was “go for it!”!

Got to say it was a rousing success!!!  I used Cynthia’s recipe as a road map and this is what I came up with.

  • 1¼ cup whole milk
  • 1/3  cup sugar, divided
  • 3 large eggs
  • 2 teaspoons pure vanilla extract
  • ⅛ teaspoon kosher salt
  • ½ cup toasted coconut
  • ½ cup all-purpose unbleached flour
  • 1/2 of a regular mango, pitted, pealed and sliced length wise
  • 16 or so dark sweet cherries, halved and pitted (your fingers are going to get stained but the reward is worth it)
  • 1 Ataulfo mango, pitted, pealed and sliced length wise
  1. Place first five ingredients in a blender and puree until smooth less than a minute.
  2. Heat oven to 350
  3. Grease a nine inch pie pan or baking dish with butter or oil.
  4. Pour about a 1/2 inch layer into dish and bake for about 10 minutes.
  5. Slice and pit fruits.
  6. Remove dish from oven
  7. Arrange fruit on top of layer in pan
  8. Sprinkle with toasted coconut.
  9. Pour remaining batter into dish and return to oven.
  10. Bake 40-50 minutes.  It’s done when an toothpick inserted in the middle comes out clean.Cherry and Mango Clafoutis
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Judy LynessJuly 3, 2014

Roasted Red Pepper Sauce

Grilled Red Pepper Sauce

Just in time for your July 4th BBQ, a sauce that goes with just about anything you can throw on a grill–steak, burgers, shrimp, veggies and my personal favorite–salmon. Check out the salmon recipe here.

Salmon finished on grill

Claim your independence and make this easy sauce!  The recipe is in the video. Have a happy Fourth of July.

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