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Savory Summer Tarts

Savory Summer Tarts

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These colorful tartlets are quite simple to put together

  • For pastry dough:
  • 2 1/2 cups all-purpose flour
  • 2 sticks cold unsalted butter, cut into 1/2-inch pieces
  • 1/2 teaspoon salt
  • 5 to 8 tablespoons ice water
  • For goat cheese and tomato filling:
  • 8 haricots verts, trimmed and cut into 1 1/2-inch pieces
  • 8 grape or cherry tomatoes, halved
  • 4 (1/4-inch-thick) rounds soft mild goat cheese (from a small log)
  • 2 teaspoons finely chopped chives
  • For crab and tarragon filling:
  • 2 tablespoons finely chopped shallot
  • 1 1/2 tablespoons extra-virgin olive oil, divided
  • 1/2 cup (1/2-inch) bread cubes
  • 1/2 cup jumbo lump crabmeat (2 oz), picked over
  • 1 1/2 teaspoons finely chopped tarragon
  • 1/4 teaspoon grated lemon zest
  • 2 pinches cayenne
  • For pea, scallion, and pancetta filling:
  • 2 scallions, thinly sliced
  • 1/2 tablespoon extra-virgin olive oil
  • 1/4 cup thawed frozen baby peas
  • 4 thin slices pancetta
  • For custard:
  • 3/4 cup whole milk
  • 3/4 cup heavy cream
  • 3 whole large eggs
  • 1 large egg yolk
  • 12 4inch tart rings
0/5 (0 Votes)

Spianata con Fave: Soft Bread with Favas and Pecorino

Spianata con Fave: Soft Bread with Favas and Pecorino

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Making the sponge: Start the sponge the night before

  • Sponge:
  • 1 teaspoon granulated yeast
  • 1 cup flour
  • 1 cup warm water
  • Dough:
  • 2 cups flour, plus 2 tablespoons as needed
  • 1 1/2 teaspoons salt
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons sweet butter, at room temperature
  • Topping:
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon coarse salt
  • 1 1/2 teaspoons chopped fresh rosemary leaves
  • Extra:
  • 2 pounds fresh fava beans
  • 1 pound pecorino, about 6 to 8 months old
0/5 (0 Votes)

Candy Coated Caramels

Candy Coated Caramels

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1. In a microwave-safe 4-cup measure, place the 12 ounces candy coating

  • 12 ounces chocolate- and/or vanilla-flavor candy coating*, coarsely chopped
  • 1 cup toffee pieces, crushed; finely chopped pistachios; and/or nonpareils
  • 48 short plastic or wooden skewers (optional)
  • 1 14-ounce package vanilla caramels (about 48), unwrapped
  • 2 ounces chocolate- and/or vanilla-flavor candy coating*, coarsely chopped (optional)
0/5 (0 Votes)

Planked Figs with Pancetta and Goat Cheese

Planked Figs with Pancetta and Goat Cheese

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Naturally sweet, fresh figs get an all-over taste treatment with tangy goat cheese, smoky pancetta, slightly bitter...

  • 1/2 cup crème de cassis or other not-too-sweet fruit liqueur, such as crème de mûre, or Calvados
  • 1 tablespoon cracked black pepper
  • 8 large, ripe black or green fresh figs, cut in half lengthwise, stems left intact
  • 8 thin slices pancetta
  • 1 cup crumbled fresh goat cheese
  • Clover or other amber honey for drizzling
4/5 (1 Votes)

BAKED FRENCH TOAST

BAKED FRENCH TOAST

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Make this ahead, the night before – then just bake it the next morning! Warning: it is very rich, because of the ...

  • 9 INCH SQUARE BAKING PAN
  • 1 baguette French bread or Challah– cut into 1
  • inch thick slices
  • 6 large eggs
  • 1 1/2 cups, milk
  • 1 cup, half and half
  • 1 teaspoon, vanilla extract
  • 1/4 teaspoon, cinnamon
  • 1/4 teaspoon, nutmeg
  • Topping: 1/4 cup, butter – softened 1/2 cup light brown sugar
  • Optional: 1/2 cup, chopped walnuts 1 tablespoon, light corn syrup
4.6/5 (53 Votes)

Savory Brioche Pudding with Prosciutto

Savory Brioche Pudding with Prosciutto

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In a fry pan over medium-high heat, melt the 2 Tbs

  • 2 Tbs. unsalted butter, plus more for greasing
  • 1 yellow onion, chopped
  • 2 Tbs. chopped fresh flat-leaf parsley
  • 1 Tbs. snipped fresh chives
  • 6 eggs
  • 3 cups milk
  • 1/2 tsp. salt
  • 1/4 tsp. freshly ground pepper
  • 3 cups loosely packed day-old brioche cubes
  • 1/4 lb. Gruyère cheese, grated
  • 4 to 6 thin slices prosciutto, about 2 oz. total
0/5 (0 Votes)

Nut Brittle Block

Nut Brittle Block

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Brush a 9-by-13-inch rimmed baking sheet with butter, and oil an offset spatula; set aside

  • Unsalted butter, softened, for baking sheet
  • Vegetable oil, for spatula
  • 1 1/2 cups sugar
  • 1/2 cup light corn syrup
  • Pinch of salt
  • 2 1/2 cups unsalted nuts, such as dry-roasted peanuts, cashews, hazelnuts, almonds or pecans, or toasted pumpkin seeds
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon baking soda
0/5 (0 Votes)

Praline Filling

Praline Filling

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In medium saucepan, combine butter, egg yolks, brown sugar and salt

  • 1 cup (2 sticks) unsalted butter, softened
  • 8 egg yolks
  • 2 cups brown sugar firmly packed
  • 1/4 teaspoon salt
  • 1/4 teaspoon maple flavoring
  • 2 cups pecans finely chopped
4.5/5 (2 Votes)

Spinach and Three Cheese Calzone

Spinach and Three Cheese Calzone

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For Filling: In a saute pan, heat oil over medium heat

  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1 pound baby spinach, washed and dried
  • Salt and pepper
  • 15 ounces ricotta
  • 1 cup grated Parmesan
  • 1/2 cup shredded fontina
  • 1 egg
  • 1/2 teaspoon red pepper flakes
  • (store bought dough or recipe below)
4.8/5 (4 Votes)

Flag Cookies

Flag Cookies

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1.Cut a 3-by-5-inch template out of lightweight cardboard, or create a template by stacking several index cards tog...

  • 1 1/2 cups (3 sticks) unsalted butter, chilled, cut into small pieces
  • 3/4 cup sugar
  • 2 teaspoons pure vanilla extract
  • 3 cups plus 1 tablespoon all-purpose flour, plus more for dusting
  • Pinch of salt
  • Egg Free Royal Icing
  • Red and blue paste food colorings
0/5 (0 Votes)