TasteFood

Pear Plum and Blueberry Crisp with Hazelnut Streusel

When I have a lot of fruit lying about, I make a crisp. It's an efficient way to use up ripe fruit, and a perfect expression of the season's ingredients. Not only that, it's a great way to serve dessert to a crowd. Unfussy to prepare, the assembled crisp may be refrigerated up to 3 hours before baking. For a dinner party I'll pop it in the oven when we sit down to eat the main course. Then it's ready and piping hot when it's time for dessert.

Feel free to combine several fruits in a crisp. I like to mix 2-3 types of fruit, choosing for a variety of colors and textures as well as a balance between sweetness and tartness in flavor.  Pears are prominent at the farmer's market now as well as late season plums and berries. For this crisp I combined softly sweet bosc pears with spiced plums and tart blueberries. 

 

Pear Plum and Blueberry Crisp with Hazelnut Streusel
Serves 10-12

For the topping:
1 1/2 cups all purpose flour
1/2 cup packed dark brown sugar
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
3/4 cup unsalted butter, chilled, cut in 1/2" cubes
1/2 cup toasted, skinned and chopped hazelnuts

For the filling:
6 large Bosc pears, about 3 pounds, peeled cored, cut in 1" chunks
6 plums, halved, each half quartered 
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
2 tablespoons freshly squeezed lemon juice
zest from one lemon
1 pint blueberries

Prepare topping:
Mix flour, sugars, cinnamon, nutmeg and salt together in a medium bowl. Add butter and rub in with fingers until topping resembles coarse meal. Mix in hazelnuts. (Topping may be prepared up to one day in advance. Refrigerate until use.)

Prepare filling: 
Preheat oven to 375 F. (190 C.)
Combine all of the ingredients except the blueberries in a large bowl. Toss to combine. Spread in a rectangular baking dish. Scatter blueberries over the filling. Cover the filling evenly with the topping.
Bake until bubbly and golden brown on top, about 50 minutes. Remove and serve warm or at room temperature with vanilla or cinnamon ice cream.

 

Caramelized Pineapple and Mango Napoleons

Expecting guests for dinner this weekend? In the mood for something fruity and stacked? Napoleons are fun to make and impressive to serve. They are also an elegant way to showcase the season's fresh fruit. Don't let the presentation intimidate you. With some planning Napoleons are also easy to prepare, since the components may be prepared in advance. All that's required is some last minute assembly, which is fun to watch or, better yet, get your guests involved.
 

Caramelized Pineapple and Mango Napoleons
Makes 10

For the phyllo layers:
1 package frozen phyllo sheets, defrosted overnight in refrigerator
3/4 cup unsalted butter, melted
1/2 cup granulated sugar

For the filling:
2 mangoes, skin and pit removed, cut in 1/4" dice
Juice of one lime, about 2 tablespoons
1 fresh pineapple, ends trimmed, rind removed, cut in quarters lengthwise and cored
1/2 cup brown sugar
2 cups heavy cream
2 tablespoons confectioners sugar, sifted
1 teaspoon vanilla extract
Shredded coconut
Runny honey for garnish
  

Prepare the phyllo dough:
Preheat oven to 350 F. (180 C.) Line 2 baking sheets with parchment paper. Unroll phyllo dough. Place one sheet on work surface. (Cover remaining dough with plastic wrap and damp kitchen towel to prevent drying.) Lightly brush phyllo sheet with butter. Sprinkle lightly with granulated sugar. Place second phyllo sheet on buttered phyllo dough. Brush with butter and sprinkle with sugar. Repeat with 2 more sheets. With a sharp chef's knife cut stacked phyllo sheets in half lengthwise. Cut each half into 5 equal width rectangles. (5 across the sheets' long side x 2 across the short side). With a spatula, transfer the squares to prepared baking sheets. Bake in oven until golden, about 8 minutes. Remove from oven and cool completely on racks. Repeat this process 2 more times, so you will have a total of 30 rectangles. (Phyllo squares may be prepared one day in advance. Store in an airtight container at room temperature. Separate layers of phyllo dough with parchment paper.)

Prepare the filling:
Toss the diced mango with the lime juice in a bowl and set aside. 
Cut each pineapple quarter in slices 1/4" thick. Arrange slices in one layer in 2 skillets. Sprinkle brown sugar over pineapple. Cook over medium heat, turning pineapple, until caramelized. Transfer pineapple to a plate to cool completely. 
Beat cream in bowl of electric mixer until traces from the whisk are visible in the cream. Add confectioners sugar and vanilla. Continue to beat until soft peaks form.

Assemble the napoleons:
Arrange 12 phyllo sheets on individual dessert plates or platter. Spread each sheet with one tablespoon whipped cream. Gently press diced mango into whipped cream in one layer. Top with a little more whipped cream (this will help the phyllo layers to stay put) and sprinkle with coconut. Top cream and mango with a second phyllo layer and repeat process with mango, whipped cream and coconut. Top with a third phyllo sheet. Spoon cream over the top. Gently lay 1-2 pineapple slices on the cream. Drizzle with honey. Sprinkle with coconut. Serve immediately.

If you like this, you might enjoy these recipes from TasteFood:

Grilled Nectarines and Apricots with Yogurt, Honey and Thyme

Ginger Pear Streusel Cake

Spiced Plum Crostata

My Big Fat Greek Dinner: Grilled Spiced Lamb Kefta Skewers

Labor Day is fast approaching and what better way to close out the summer than with a Greek inspired grill party? These Spiced Lamb Kefta Skewers are perfect for the barbeque. Their spice and heat stand up well to the char from the grill, especially when accompanied by a fiery Harissa and a creamy Tsatsiki as condiments.  Round out the menu with a Fattoush Salad and  Roasted Potatoes with Garlic and Mint.  By the end of the meal your tastebuds will be singing, and your guests will be begging for more. What else could you ask for? Oh, yes - a nice wine and perhaps a little Ouzo.

 

Grilled Spiced Lamb Kefta Skewers

Addictively good and perfect for entertaining, these skewers call for budget-friendly ground lamb and may be prepared in advance. Makes 16.

16 small bamboo skewers

2 pounds (1 kg.) ground lamb
1 medium yellow onion, finely chopped, about 1 cup
3 garlic cloves, minced
1/2 cup fresh mint leaves, finely chopped 
1/2 cup fresh cilantro leaves, finely chopped
2 teaspoons ground cumin
2 teaspoons salt
2 teaspoons freshly ground black pepper
1 teaspoon paprika
1 teaspoon ground coriander
1 teaspoon cayenne, or to taste

Extra-virgin olive oil for brushing
Fresh mint or basil leaves for garnish
Pita bread


Soak bamboo skewers in warm water 30 minutes before assembling kebabs. 
Combine all the lamb, herbs and spices in a bowl.  Mix well.  Gather a small handful of the meat in your hand and form it lengthwise around a skewer so that the meat is covering 3/4 of the skewer.  Place on plate or tray. Repeat with remaining meat and skewers.  Lightly brush the kebabs with olive oil.  (Kebabs can be prepared to this point up to 6 hours in advance.  Cover with plastic wrap and refrigerate.  Remove from refrigerator 30 minutes before grilling.)
Grill on barbeque or in oven, turning to brown all sides, until cooked through, about 8 minutes.  Arrange on plates or serving platter and garnish with fresh mint or basil leaves.  Serve with pita bread, tsatsiki and harissa.

For a complete menu, serve the lamb with these recipes from TasteFood:
 
Harissa

 

Fattoush Salad

 

  Roasted Red Potatoes with Garlic, Lemon and Mint

More Easy Holiday Party Food: Smoked Salmon Tartare

 

Smoked Salmon Tartare is another easy holiday recipe for entertaining.  Finely diced smoked salmon is tumbled with rich crème fraîche and moistened with fresh citrus juice.  Red onion adds sweetness and crunch while chopped dill and chives brighten and freshen the tartare.  If you are feeling extra-fancy, garnish the tartare with salmon roe and serve with champagne, and watch how this easy appetizer morphs into an elegant black-tie hors-d'oeuvre. 

 

Smoked Salmon Tartare
 
Try to resist the urge to use a food processor for the salmon. The salmon should be small individual pieces rather than a puréed mixture.

Makes about 2 cups 

12 oz. (350 g.) Smoked Salmon
2 tablespoons crème fraîche
1 tablespoon freshly squeezed lemon juice
1 tablespoon freshly squeezed lime juice
1 teaspoon freshly ground black pepper
2 tablespoons finely chopped fresh dill sprigs
1 tablespoons finely chopped fresh chive ends

Baguette slices

Garnish:
Dill sprigs
Chive tips
Lemon slices, quartered

Finely chop the smoked salmon in 1/8" - 1/4" dice and transfer to a medium-sized bowl.  Add crème fraîche and gently fold in.  Add lemon and lime juice and stir to combine.  Tartare should be moist, but not soupy. If too dry add one more tablespoon crème fraîche and one tablespoon lemon juice.  Stir in black pepper. (Tartare can be made up to 8 hours in advance to this point.  Cover and refrigerate.) Before serving, gently stir in chopped dill and chives. 
Serve tartare with baguette slices.  Garnish with fresh dill sprigs, chive tips and lemon slices.

You might enjoy these other party bites from TasteFood:

Avocado Bruschetta with Balsamic Vinegar Reduction



Crostini with Honey Roasted Figs, Mozzarella and Prosciutto Crisps




Stuffed Figs with Goat Cheese and Prosciutto








And other delicious Smoked Salmon recipes from the foodblogs:
Smoked Salmon and Goat Cheese Toasts from Simply Recipes
Smoked Salmon Dip from Amateur Gourmet
Cannelini Bean, Salmon and Caviar Canapées from The Passionate Cook
Salmon Appetizers with Lemon Pepper from Nami-Nami

Easy Holiday Party Food: Smoked Trout Mousse Canapées

This is another figurative little black dress in the holiday recipe department. Smoked Trout Mousse Canapées are the perfect addition to your repertoire of go-to recipes for easy entertaining.  They are effortless to make, delcious to eat and elegant to serve.  The results are addictively good:  Salty, smoky trout lightened with cream cheese and brightened with fresh lemon juice. Toasted almonds and fresh dill add final crunchy freshness and tip these hors d'oervres into the sublime category. Just like a little black dress, this recipe is classic, popular and unfailingly dependable during the festive party season.
 

 
 

Smoked Trout Mousse

The ingredients keep well in the refrigerator, so they can be purchased in advance and kept on hand for an upcoming party dish or unexpected holiday visitors.  

Makes about 1 1/2 cups

8 oz. (250 g.) smoked trout (or bluefish), skin and any bones removed
4 oz. (125 g. ) cream cheese, room temperature
1 small onion, grated with juices
2 tablespoons freshly squeezed lemon juice
2 teaspoons Worcestershire sauce
1 teaspoon freshly ground black pepper

1/4 cup coarsely ground toasted almonds
thinly sliced pumpernickel squares or sliced baguette
 
Garnish:
Dill sprigs
Fresh lemon slices, quartered

Combine all the ingredients except the almonds in bowl of food processor.  Process until consistency is light and smooth. (If too thick, add additional lemon juice.) Transfer to serving bowl.  Sprinkle with toasted almonds.  Serve with thinly sliced pumpernickel squares or sliced baguette.  Garnish with additional almonds, lemon slice and dill sprigs.  

You might like these other easy entertaining recipes:

Healthy BBQ's for Labor Day

OK, so it's not Julie and Julia,  but I am still very excited to share with you a video I made, courtesy of BlogHer's The Juice with Jory Des Jardins.  In honor of the approaching Labor Day Weekend, Jory asked me to share some healthy tips for grilling.  Healthy grilling?  You bet! 

Grilling is a subject I am passionate about.  Grilling makes almost anything taste great, it gets you cooking outdoors, and it's very social and interactive.  During the summer, it's the cooking method of choice, keeping the heat out of the kitchen, and putting the bounty of summer on the grill.  That's right - those fruits and vegetables ripe in the garden and piled high in the markets at this time of the year?  They taste great on the grill, and they are healthy to eat. 

Grilled vegetables can be tossed in salads, salsas or side dishes. Grilled Ratatouille takes the traditional summer veggie stew and elevates it with a charred smoky flavor for a delightful grilled salad.

 

Or grill just one component of the salad or dish to add a crisp and smoky bite.  Fattoush Salad includes grilled pita bread, which adds a distinctive toasted flavor and crunchy texture.

If you want to wow your guests, yet still keep it easy, make Grilled Eggplant and Heirloom Tomato Sandwiches with Goat Cheese and Tomato Coulis.  The eggplant is the star of the show and adds a creamy, charred flavor to the "sandwiches."

As for grilling fruit, many types of fruit grill well.  Remember that grilling fruit is not about cooking but flavoring.  The heat of the grill caramelizes the natural sugars of the fruit, enhancing their flavor, leaving you wondering how anything can taste so sweet, so delicious and be so healthy, as with Grilled Nectarines and Apricots with Honey and Thyme.

 
 And what about meat?  Grilling doesn't just mean burgers, dogs and heavily sauced meat cuts (as much as we love them!)  Go with leaner pork and chicken.  Instead of sweet, sticky sauces, try a dry rub on Barbecued Pork Spareribs or smoke roasting a salted, whole chicken for savory, spicy, succulent results. 

 

FIsh is another healthy winner on the grill.  Keep it light and simple with a Lemon-Dijon marinade for Grilled Halibut and Salmon Skewers. 
 

The bottom line? Grilling is delicious and inspiring.  It's communal and primitive, perfect for entertaining and enjoying the outdoors.  You can keep it down, dirty and simple, with paper plates and beer, or all dressed up with a decorated picnic table, cut flowers and posh cocktails.  The important thing is to have fun, invite friends and enjoy fresh, seasonal food when you fire up that BBQ this Labor Day!

 

Summer Solstice Danish-Style

 
Denmark is the land of the (nearly) midnight sun. The sun sets just before 11:00 in the evening, only to begin its ascent again in the wee hours of the morning. In a land where the winters are long and very dark, it is no wonder that celebrations, and even a God or two, have been delegated to give thanks and perhaps curry favor with the fiery powers that be. Summer Solstice, or Sankt Hans Aften (which means the eve of St. John the Baptist Day), is the height of these jubilations, as it celebrates the longest day of the year. Bonfires are lit, and food and drink are plentiful, as the Vikings of yesteryear, and in spirit, party and feast until dawn.

This year we will attempt our own celebration on a nearby beach.  We will light a bonfire and have a picnic dinner as the sun sets.  It is likely that we will forego the authentic tradition of burning an effigy over the fire, as that may not go over too well with the local residents and could quite possibly get us arrested.  (Proper solstice tradition would have a straw witch burned over the fire.  This symbolizes the riddance of problems, worries, and threats from people's lives.)

Food typically associated with the solstice celebration is simple picnic fare: grilled fish or meat, fresh boiled local crayfish (which can be a party unto itself) and remoulade sauce, potato salad, green salad and a dessert featuring summer strawberries.  All of this would be accompanied, Viking-style, by beer, snaps and wine throughout the evening.

Marinated Chicken and Pearl Couscous Salad

What is Pearl Couscous?  Pearl Couscous is not the traditional couscous associated with North African cuisine.  North African Couscous is a Berber preparation that consists of very small (1 mm.) granules of semolina wheat which are coated in wheat flour.  Pearl Couscous, also known as Israeli Couscous (or pitim) is made of baked wheat rather than semolina, and is similar to pasta. Its granules are much larger in size and maintain their individual texture and a firmness without sticking, which makes pearl couscous a good candidate for salads and a substitute for orzo or rice. In addition, pearl couscous can be toasted before simmering in liquid, which will impart a lovely golden hue and a satisfying toasted flavor that will hold up against spices and herbs.  

Serve this dish for a family dinner or a party.  It's delicious to eat, beautiful to present, and can easily be doubled to feed a crowd.  Try substituting other vegetables, such as chile pepper for more bite, sautéed zucchini or carrot. There is no single way to prepare this dish allowing you to be creative and resourceful with your refrigerator ingredients.   

Marinated Chicken and Pearl Couscous Salad
Serves 4-6

4 large boneless chicken breasts, with skin

For the marinade:
1/4 cup soy sauce
1/4 cup freshly squeezed orange juice
2 tablespoons extra-virgin olive oil
2 garlic cloves, minced
Juice of 1/2 lemon
2 tablespoons Dijon-style mustard
2 tablespoons freshly chopped mint
2 tablespoons freshly chopped coriander/cilantro
1 teaspoon salt
1 teaspoon freshly ground black pepper

Combine all the marinade ingredients in a bowl.  Whisk to combine.  Arrange chicken in a shallow dish.  Pour marinade over, turning chicken breasts to coat.  Refrigerate at least 2 hours and up to 8 hours.
Preheat oven to 350 F. (180 C.)  Remove chicken from marinade.  Arrange chicken breasts, skin side up, in one layer in a baking pan.  Bake 25 minutes, basting chicken with juices 1-2 times.  Turn on oven grill.  Continute cooking chicken under oven grill until skin browns and chicken is fully cooked, about 5-8 minutes. 

While chicken is cooking, prepare the Pearl Couscous Salad

Pearl Couscous Salad:

2-1/2 cups giant pearl couscous
2 tablespoons extra-virgin olive oil
2 cups chicken stock
1-1/2 cups water
1 pint grape or cherry tomatoes, halved
1 red bell pepper, stemmed, seeded, diced
8 green onions (scallions), ends trimmed, sliced
1 clove garlic, minced
Juice of 1/2 lemon
1 teaspoon ground cumin
1 teaspoon finely grated lemon zest
1/2 teaspoon cayenne powder, or to taste
1/4 cup fresh coriander/cilantro leaves, chopped
1/4 cup fresh Italian parsley leaves, chopped

Kalamata olives
Italian Parsley or Cilantro leaves, whole

Prepare Couscous:
Heat 2 tablespoons olive oil in a medium saucepan over medium heat.  Add couscous and cook, stirring, until couscous in golden brown, about 3 minutes.  Add chicken stock and water.  Bring to a boil, reduce heat, cover and simmer until liquid is absorbed, about 10 minutes.
Add remaining ingredients.  Combine well and adjust seasoning to taste.

Assemble Chicken Couscous Salad:
Arrange couscous on a large serving platter.  Cut chicken breasts in 1/2" slices and place in the middle of the platter over the couscous.  Drizzle juices from chicken over chicken and couscous.  Garnish with Kalamata olives and parsley and cilantro leaves.

Six Words - A New Year's Wish

For New Year's, we were invited to a dinner party at our friends' home in Sausalito.  Perched high on a hill, their house has a stunning view of the San Francisco bay and skyline.  As luck would have it, mid-way through the evening, the winter fog that had shrouded the city lifted, and we were blessed with a spectacular view of the skyline and Bay bridge.  We feasted on a 5 course dinner, and as we tucked into our cheese course the clock neared midnight. In typical fashion, the fickle bay weather suddenly decided to play a now-you-see-it-now-you-don't trick on us, and another wall of fog rolled in over the city, enveloping the twinkling lights of the Embarcadero, Nob Hill and the Presidio in a soup of inky black darkness. Undeterred, we lit off fireworks on the terrace as the clock struck midnight and toasted the New Year as we looked down on the more immediate and dependable lights of Sausalito.  

One of the party games we enjoyed during the evening was a request by our hostess, Giselle.  She had created a journal that cheerily greeted the year 2009 (I won't share what her words were regarding 2008).  We were then asked to come up with a six word "book" or phrase akin to Ernest Hemingway's legendary memoir that he was challenged to write in six words.  The idea is that the six words should sum up either your life, the year, or a personal wisdom you wished to share.  Not surprisingly, some of the phrases that were put forth touched on politics (A black President in our lifetime), the economy (the end of the American empire), and lighter pursuits (fish, fish, reel in, fish more).  

As for me, I came up with a list rather than a phrase that pretty much sums up life to me: Eat, Drink, Love, Laugh, Family, Friends.  With that, I wish all of you an abundance of these 6 words in 2009.

Gløgg Season

One of the best things about the month of December is that it's the beginning of gløgg season.  Gløgg is the Scandinavian version of spiced mulled wine, also known as vin chaud in France and glühwein in German.  Picture Tyrolean chalets, horse-drawn sleighs, Christmas markets and lots of snow.  Then picture the end of a day skiing, or after walking in the forest collecting holly and branches.  Then imagine a roaring fire, food simmering and a glass of gløgg in hand.  Now you might understand why every year I look forward to gløgg season.
  

Gløgg

There are many pre-made mixes for gløgg, but the best way to make it is from scratch. It's easy to do and requires an inexpensive dry red wine.  When you make the gløgg, the aroma of simmering spices and wine will fill your home with winter cheer. 

Makes 8-10 servings

For the garnish:
1 cup raisins
1/3 cup Cointreau or rum
1/2 cup whole almonds

For the gløgg:
1 1/2 cups Port wine
1 cup freshly squeezed orange juice
1/2 cup Cointreau or Gran Marnier 
1/3 cup brown sugar  
zest of 2 oranges, cut in strips
10 cloves 
2 cinnamon sticks
2 bottles dry red wine

 Fresh orange slices

Prepare the garnish:
Combine the raisins and Cointreau in a small bowl. Let sit at room temperature for at least 2 hours. (Raisins can be prepared up to one week in advance.  Cover and refrigerate until use.)  
Toast the almonds in a dry skillet on the stove. Remove from heat and coarsely chop in large pieces.

Prepare the gløgg:
Combine all the ingredients except the 2 bottles of red wine in a heavy large pot with a lid, . Bring to a boil. Reduce to a simmer and cook uncovered until reduced to 2 cups, 12-15 minutes. 
Add red wine and warm over low heat with the lid on the pot. Do not boil.
Add a spoonful each of raisins and almonds to a glass or mug.  Strain gløgg into glass.  Garnish with fresh orange slices.