Nectarine, Fennel And Burrata Salad

Nectarine, Fennel And Burrata Salad

Sweet, sharp, crisp and creamy, this simple salad delivers all kinds of flavors and textures.  Steeping the nectarine slices in a fennel dressing for a few minutes helps accentuate their flavor. 

Ingredients:

1/4 cup cider vinegar

1 1/2 tablespoon sugar

1 teaspoon fennel seeds, roughly ground

Pinch chili flakes

4 ripe nectarines, pitted and cut into 1/4" slices 

3 tablespoons extra virgin olive oil, plus extra to serve

1/2 teaspoon salt

2 fennel bulbs finely sliced

Mint leaves

1 burrata

1 tablespoon roasted chopped hazelnuts

Directions:

Place the sugar, fennel seeds, vinegar and chili flakes in a small saucepan and bring to a boil.  Simmer for three minutes.

Put the nectarines in a mixing bowl and pour over the hot vinegar marinate for 10 minutes.  Drain the liquid into a small bowl, then whisk in the olive oil.  Season with salt and ground black pepper   

Pour 2/3 dressing in with the nectarine slices, add the sliced fennel and tear in the mint leaves.  Lightly toss, then season again if needed.  Arrange on a platter and nestle in a ball of burrata.   Drizzle with the remaining dressing and season then scatter over the hazelnuts,  and a few more mint leaves.  Trickle with a bit more olive oil.

Serve with Viognier Wine.

Nectarine, Frangipane, With Cardamom Tart

Nectarine, Frangipane With Cardamon Tart

Almonds are a great pairing with all kinds of summer stone fruit, whether it is nectarines, cherries, peaches or plums.  Cardamom adds a wonderful fragrant note taking things in a subtly different direction.

Ingredients;

1/2 cup sugar

1/4 cup butter

pinch of salt

1 egg beaten

1/2 cup ground almonds

1 tablespoon flour

15 cardamom pods, seeds coarsely ground

3 ripe nectarines 

1/2 lemon, juice

11 ounces or 12 ounces all butter puff pastry sheet

Cream, creme fraiche or vanilla ice cream, to serve.

Directions:

Preheat oven to 400*F.  Put your baking sheet in the oven to warm up.

Mix the sugar, butter, and a pinch of salt until pale and fluffy.  Gradually beat in half of the egg until well combined, then mix in the ground almonds, flour, and half of the cardamom, set aside.

Cut the nectarines in half and remove the stone.  Cut each half into another half .  With each quarter now cut into four or six slices.  Place slices in a bowl and toss with lemon juice and 1 1/2 tablespoons sugar.

set aside, (reserving 1 teaspoon sugar)

Cut a circle of about 9 inches of puff pastry.  Lift the pastry onto a square of parchment paper cut to fit your baking sheet.  (chill or freeze the trimmings for another time.

Spread the almond mixture evenly over the center of the pastry, leaving a border of about 3/4 inch.  Arrange the nectarine slices on top in concentric circles.  Fold the edges of the pastry around the edge of the fruit pushing it in around the contours.

Brush the pastry with the  remaining egg and sprinkle both the pastry and the fruit with the remaining 1/8+ tsp sugar.  Scatter the fruit with the remaining cardamom. 

Lift the tart on its square of parchment paper onto the baking sheet.  Bake for 35 or 40 minutes until the frangipani is just set and the pastry is golden brown.  Leave to cool before slicing to serve.

Serve with cream, creme fraiche or vanilla ice cream. Serves 6 or 8.

 

Nectarine Tart 5*****

Isabelle's Nectarine Tart

Isabelle and her sister Sara are two of the sweetest and most gifted girls.  They attribute many of their culinary skills to their phenomenal grandmother Alice.  I also want to add, Alice at 80 received a new pair of skis last Christmas and she continues to hit the trails daily in ski season in Switzerland where she lives.  

Ingredients:

1 cup all-purpose flour

2 teaspoons baking powder

1/4 rounded teaspoon salt

1/2 cup unsalted butter, room temp

3/4 cup + 1/2 tablespoon sugar, divided*

2 large eggs

1 teaspoon vanilla

2+ nectarines, cut in 1/2" wedges*

1/2 teaspoon grated nutmeg

9" springform pan

*TIP:   Isabelle suggests less sugar (1/2 cup)  and more nectarines (5)

Directions:

Sift together the flour baking powder, and salt,  set aside.

Beat the butter and sugar until pale and fluffy.  Isabelle recommends 1/2 cup sugar).  Add eggs one at a time then add the vanilla and nutmeg. 

Combine the dry ingredients with the wet ingredients and mix well until the flour is thoroughly mixed.  The batter will be sticky like a pizza dough.  

Prepare the springform pan.  Spread the batter evenly.  Scatter the nectarine wedges in a design on the top.  Sprinkle with 1/2 tablespoon sugar.

Bake at 350 degrees for 45 - 50 minutes.  Cool 10 minutes and then remove the sides of the pan.  Allow to cool to warm and serve.