Curried Coconut Sweet Potato Soup

            Curried Coconut Sweet Potato Soup

Transform leftover Sweet Potato Purée (recipe follows) into a silken smooth coconut curry soup.

Ingredients:
1 tbsp (15 mL) butter
1 small onion, chopped
2 tbsp (25 mL) finely chopped peeled ginger
2 tsp (10 mL) mild or medium curry powder
½ tsp (2 mL) each ground cumin and ground coriander
2 cups (500 mL) Sweet Potato Purée (recipe follows)
1 ripe pear, cored, peeled and chopped
400 mL can coconut milk
1 cup (250 mL) chicken broth
1 to 3 tsp (5 to 15 mL) lemon juice
Salt to taste
Strips toasted coconut or coriander leaves

Directions:
Melt butter in a large saucepan over medium heat. Add onion and ginger and cook, stirring occasionally, until nearly soft, about 3 minutes.
Stir in curry, cumin and coriander. Cook until fragrant, 1 minute.

Whisk in Sweet Potato Purée, pear, coconut milk and chicken broth. Increase heat to medium-high, then reduce heat, cover and simmer gently to allow flavours to blend, 10 minutes.

Purée in a food processor until smooth. Then turn into a sieve set over a clean saucepan. Using the bottom of a ladle, press mixture through sieve into pan. Stir in lemon juice and add salt to taste after sieving. Reheat and garnish with strips of toasted coconut or coriander leaves if you wish.

Makes 4 cups (1 L)
Sweet Potato Purée
3 sweet potatoes, about 1¾ lb (875 g)
3 garlic cloves
½ cup (125 mL) milk
2 tbsp (25 mL) butter
¼ tsp (1 mL) ground ginger
Generous pinch ground nutmeg
¾ tsp (4 mL) salt
Pinch cayenne pepper

Directions:
1. Preheat oven to 400ºF (200ºC).

2. Prick potatoes a few times. Place whole unpeeled potatoes on a baking sheet in centre of preheated oven. Bake 30 minutes. Place whole unpeeled garlic cloves on sheet and continue to bake until potatoes and garlic are tender, 15 to 25 more minutes.

3. When cool enough to handle, peel potatoes and garlic. Place both in a large saucepan set on low heat. Add milk, butter and seasonings. Mash until as smooth as you like.

Tip
If you're in a rush, peel and chop potatoes into chunks and set in a large saucepan along with peeled garlic. Cover with cold water, then add salt. Bring to a boil over high heat, then reduce heat and simmer until potatoes are very tender, about 20 minutes. Proceed as above. The texture isn't quite as good, but they are still delicious.

Pear And Hazelnut Frangipane Tart

Pear And Hazelnut Frangipane Tart

Ingredients:

Tart Shell:

1 3/4 cup flour

1 tablespoon sugar

1/2 teaspoon salt

1/2 cup cold butter, cut into 1/2 inch cubes

1/4 cup vegetable shortening

 3 to 5 tablespoons ice water

Frangipane:

1 cup hazelnuts, loose skins rubbed off in a kitchen 

   towel and cooled.

1/2 cup sugar

1/4 cup all purpose flour

6 tablespoons cold unsalted butter, softened

2 large eggs

1 teaspoon vanilla

1/2 teaspoon almond extract

3 firm-ripe Bosc or Anjou pears

1/4 cup apricot preserves, heated and strained

Directions:   

Tart Shell

Blend together flour, sugar, salt, butter, and shortening with your fingertips or apastry blender (or pulse in a food processor) just until most of the mixture resembles coarse meal with (roughly small pea-size) butter lumps.  Drizzle evenly with 3 tablespoons of ice water and gently stir with a fork (or pulse in food processor) until incorporated.

Squeeze a small handful:  If it doesn't hold together, add more ice water, 1 tablespoon at a time, stirring or pulsing just until incorporated, then test again.  (If you overwork the mixture, pastry will be tough.) 

Turn out mixture onto a lightly floured surface and divide into 6 portions.  With heel of hand, smear each portion once or twice in a forward motion.  Gather dough together with scraper and press into a ball, then flatten into a 6-inch disk.  Chill, wrapped in plastic wrap, until firm, at least 1 hour.

Roll out dough with a floured rolling pin into a 13-inch round on a lightly floured surface and fit into tart pan.  Trim excess dough, leaving a 1/2 inch overhang, then fold overhang inward and press against side of pan to reinforce edge. Lightly prick bottom and sides with a fork.  Chill 30 minutes.

Preheat oven to 375*F to bake Tart Shell

Line tart shell with foil or parchment paper and fill with pie weights.  Bake in middle of oven until pastry is pale golden along rim, 20 minutes.  Carefully remove foil and weights and bake until golden all over, 10 or more minutes.  Cool in pan on a rack.

Frangipane: 

Preheat oven to 350*F To Bake Frangipane

Pulse hazelnuts with 1/4 cup sugar in a food processor until finely ground, then add flour and pulse to combine.

Beat together butter and remaining 1/4 cup sugar with an electric mixer at moderately high speed until pale and fluffy.  Add eggs 1 at a time, beating well after each addition, then beat in extracts.  Reduce speed to low and mix in nut mixture until just combined.

Spread frangipane evenly in unbaked tart shell.  Peel, halve, and core pears, then cut lengthwise into 1/4" thick slices, holding slices together to keep pear shape intact.  Arrange pears decoratively on filling, fanning slices slightly.  Bake until pears are golden and frangipane is puffed and golden brown, 30 to 40 minutes.  Brush pears (not filling) with preserves and cool tart completely in pan on rack, then remove sides of pan.  Makes 10 servings.

Pear Frangipane Tart

Pear Frangipane Tart 

YIELD Makes 10 servings
Ingredients: 

Frangipane: 

1 cup hazelnuts, toasted , loose skins rubbed off in a kitchen towel, and cooled. This step intensifies the flavor. 

1/2 cup sugar
1/4 cup all-purpose flour
3/4 stick (6 tablespoons) cold unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract

Tart shell
1/2 cup sugar
1/4 cup all-purpose flour
3/4 stick (6 tablespoons) cold unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract

3 firm-ripe Bosc or Anjou pears
1/4 cup apricot preserves, heated and strained This step intensifies the hazelnut flavor. Don't skip.

Directions:
Preheat oven to 350°F

Pulse hazelnuts with 1/4 cup sugar in a food processor until finely ground, then add flour and pulse to combine. 

Beat together butter and remaining 1/4 cup sugar with an electric mixer at moderately high speed until pale and fluffy. Add eggs 1 at a time, beating well after each addition, then beat in extracts. Reduce speed to low and mix in nut mixture until just combined.

Spread frangipane filling evenly in tart shell. Peel, halve, and core pears, then cut lengthwise into 1/4-inch-thick slices, holding slices together to keep pear shape intact. Arrange pears decoratively on filling, fanning slices slightly. Bake until pears are golden and frangipane is puffed and golden brown, 30 to 40 minutes. 

Brush pears (not filling) with preserves and cool tart completely in pan on rack, then remove side of pan

1. 1. .

Apple Almond Tart

Apple Almond Tart

Are my efforts worth your comment? 

For the crust:

3/4 cup all-purpose flour, (spooned and leveled)
1/4 teaspoon baking powder
6 tablespoons (3/4 stick) unsalted butter, room temperature
1/2 cup sugar
1 large egg
1/2 teaspoon pure almond extract
For the filling:
4 tablespoons (1/2 stick) unsalted butter, room temperature
1/2 cup sugar
1 large egg
1 1/2 teaspoons finely grated lemon zest and 1 tablespoon fresh lemon juice (from 1 lemon)
3 tablespoons all-purpose flour (spooned and leveled)
1/2 cup heavy cream
1 Granny Smith apple, peeled, cored, and sliced 1/4 inch thick or Bosc Pear
1/3 cup sliced blanched almonds

Directions:

1. Make crust: In a small bowl, whisk together flour and baking powder; set aside. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Add egg and almond extract; beat until combined. With mixer on low, add flour mixture; mix just until combined.

2. Using an offset spatula or table knife, spread dough in a 9-inch removable bottom tart pan, evenly covering bottom and sides. Freeze for 20 minutes.

3. Meanwhile, preheat oven to 350 degrees, and make filling: In a large bowl, using an electric mixer, beat butter and 1/4 cup sugar until light and fluffy. Add egg and lemon zest; mix until combined. With mixer on low, add flour and then cream; mix just until smooth (do not overmix). Set aside.

4. In a medium bowl, toss apple with lemon juice; arrange evenly in tart pan over chilled dough. Spread filling over apple; sprinkle with almonds and remaining 1/4 cup sugar. Place tart pan on a rimmed baking sheet; bake until golden and set, 40 to 45 minutes. Cool completely on a wire rack. 

Cooks Note: This dough is so soft that you need a spatula to spread it in the tart pan.

Pear And Caramelized Onion Pizzette

PEAR AND CARAMELIZED ONION PIZZETTE

These petite pizzas are welcome nibbles, piping hot from the oven and full of adult flavors. Start with purchased pizza dough from an Italian bakery or make your own. See tip if making ahead.

Ingredients:
1 large sweet onion such as Spanish or red
1 tbsp olive oil
1 lb. fresh pizza dough, refrigerator-cold
3 large pears, ripe but firm
⅛ tsp salt
Few grindings of black pepper
1 tbsp butter
2 to 3 tbsp finely chopped fresh thyme, divided
½ lb. Gruyère or Emmenthal cheese or mixture of both, grated

Peel and thinly slice onion. Heat oil in a large frying pan over medium heat; add onions. Lower heat as needed to slowly sauté, stirring often, for 15 to 20 minutes or until wilted and golden.

*

Directions:

Meanwhile, cut cold pizza dough into 16 equal pieces, each about 1 oz on a scale. On a floured board, roll each into a small boll; cover and let rest 10 minutes. Pull each ball into a flat round. Using a rolling pin, roll into a circle about 4 inches  in diameter. Lay about an inch apart on greased baking sheets. Cover and rest another 10 minutes; then press or roll out again to 4 inches. Cover; set aside while completing toppings.

Peel, core and thinly slice pears. When onions are golden, stir in salt and pepper; remove from pan. Add butter to pan; return to medium heat. When bubbly, add pears. Sauté pears for 8 to 12 minutes, turning frequently, until softened and lightly browned. Cool on a plate.

Preheat oven to 450°F.

5. Dividing equally, spread each round of dough with onion; then add pear and thyme. Top with grated cheese. Bake 10 to 12 minutes or until pizzettes are golden. Serve right away, whole or cut in half, topped with a sprinkling of thyme.

Tip:

To make ahead, bake pizzettes only until set and just staring to brown, from 8 to 10 minutes. Cool on a rack, cover and refrigerate or freeze. Reheat from cold or frozen, uncovered, in a 450°F oven for 5 to 8 minutes or in the toaster oven until hot and browned.

Makes 16 pizzettes

Pear And Almond Frangipane Tart

Pear and Almond Frangipane Tart

adapted from Dorie Greenspan’s Baking: From My Home to Yours.  Makes one 9-inch tart
Ingredients:
Pâte Sablée
1 1/2 cups flour
1/2 cup confectioner’s sugar
1/2 teaspoon salt

9 tablespoon butter, very cold, 

    cut into small pieces

1 egg yolk

Poached Pears
3 ripe medium pears (I used Anjou) – 

you only need 2 pears but I suggest 

having an extra one just in case you 

mess up a pear
3 cups water
1 cup sugar
2 tablespoons lemon juice
1 cinnamon stick
1 teaspoon vanilla extract
1/8 teaspoon salt

Frangipane
6 tablespoons butter, at room temperature
2/3 cup sugar
3/4 cup ground blanched almonds

2 teaspoons flour
1 teaspoon cornstarch
1 large egg plus 1 egg white
1 teaspoon vanilla extract
2 teaspoons almond extract

Directions:
For the pears: 

Combine the water, sugar, lemon juice, cinnamon stick, vanilla, and salt in a saucepan large enough to hold all the pears and bring to a simmer over medium-high heat. Meanwhile, cut the pears in half, remove the seed core and fibrous cores at either end, then peel the pears.

Add the pear halves to the simmering syrup and reduce heat to low. Cover, and let pears poach for about 10 minutes, turning them halfway. The pears will become slightly translucent, very tender, and easily pierced with a knife or skewer.

Let the pears cool in the liquid until room temperature before using. Or, you can store them in their liquid in the refrigerator for up to 3 days.

For the tart shell: Put the flour, confectioner’s sugar, and salt in a food processor and pulse a few times to combine. Add the pieces of cold butter and pulse until the butter is cut into pea-sized pieces. Add the egg yolk and combine in several pulses until the dough starts to turn from dry to clumpy. Do not let the dough form one giant ball or it will be be overworked – just keep checking after every pulse and when the dough pieces looks like they will stick when you press them together, stop.

Butter a 9-in tart tin with removable bottom. Turn the dough out into the tin and press into the bottom and up the sides with your fingers. You probably will not need all the dough – save the extra for patching the shell after you bake it. Do not press the dough too hard or it will become tough – just enough for it to form to the tin.

Freeze the tart shell for at least 30 minutes. When you are ready to bake it, preheat the oven to 375 degrees.

To partially bake the tart shell, take a piece of foil and butter the shiny side, then press the buttered side tightly to the shell. You do not need pie weights. Place the tart shell on a baking sheet and bake for about 25 minutes, until the shell is dry and lightly colored. If any places have cracked, repair with the extra dough. Let cool on a rack until room temperature.

For the frangipane: 

Combine the butter and sugar in the food processor and combine until smooth. Add the ground almonds and blend together. Add the flour and cornstarch, and then the egg and egg white. Process the mixture until it is very smooth. Add in the vanilla and almond extracts just to blend. The frangipane can be used immediately or you can store it in the refrigerator for up to 2 days. If it becomes too firm in the fridge, let it sit at room temperature for a while to soften before using.

To finish the tart: Preheat the oven to 350 degrees. Spread the frangipane evenly into the cooled tart shell (It should be liquid enough to smooth out on its own so you don’t need to work to much on it).

Take the poached pears out of their liquid and drain them on paper towels. You don’t want too much excess liquid or they will make the frangipane soggy. Cut each pear half crosswise into 3/8 in thick slices. Do not separate the pear half yet.

Slide a spatula or other flat utensil underneath the pear so you can transfer the entire half onto the tart. Press on the pear to fan the slices toward the top narrow end of the pear.

Slide the pear half onto the frangipane carefully – you can move the pear after you place it, but not much.

Repeat with three other pear halves until there are four halves on the tart, evenly spaced.

Place the tart on a baking sheet and bake in the oven for about 45-50 minutes, until the frangipane is puffed, golden brown, and firm to the touch. Cool the tart on a wire rack.

Before serving, you can brush the pears with some warmed apple jelly to glaze, or dust confectioner’s sugar over the tart.

Pear And Frengepane tart

Pear and Hazelnut Frangipane Tart 

This is a dessert that I often prepared for my dinner parties and also when I was asked to bring a dessert.  Since pears are in season I thought I would repeat a recipe I posted July 7, 2007.  The recipe calls for Bosc pears which do not soften when cooked.  I prefer a Bartlett pear.  This tart looks so delectable like one from a European bakery.

***

Ingredients:

Tart Crust:

1 3/4 cup flour

1 Tablespoon sugar

1/2 teaspoon salt

1/2 cup cold unsalted butter cut into 8 pieces

3 - 5 Tablespoons ice water

***

In a food processor, pulse flour, sugar, salt and butter until it resembles corn meal. Add ice water only until a small handful squeezed holds together. Pat into a 10 inch tart pan. I use the bowl of a serving spoon to even and smooth the bottom.

***

Frangipane:

Ingredients:

1 cup hazelnuts, skins rubbed off and cooled

1/2 cup sugar

1/4 cup flour

6 Tablespoons unsalted butter, softened

2 large eggs

1 teaspoon vanilla

1/2 teaspoon almond extract

***

3 firm ripe Bosc pears (I prefer Bartlett)

1/4 cup apricot preserves, heated and strained

***

Directions:

Heat oven to 350 degrees. Place hazelnuts on a baking sheet in a single layer and heat in oven for 12 to 15 minutes. The skins will crack and loosen. Remove from oven and place in a towel and roll up to allow steam to loosen skins more. When cool rub between layers of the towel to remove the loosened skins.

***

Place the cool hazelnits and 1/4 cup sugar and 1/4 cup flour in a food processor and pulse to chop the hazelnuts.

***

In a mixer bowl add the butter and 1/4 cup sugar and beat until the mixture is light and fluffy. Add the eggs and extract flavorings and fold in the nut mixture. Spread on the crust.

***

Peel the 3 Bosc pears. Cut each pear in half and slice lengthwise in 1/4" strips being careful not to cut all of the way through at the blossom end. This will allow you to fan out the pears. Arrange the blossom end of pear to the center of the tart. I have already sliced the pears through and arranged the slices in a decorative design of the tart.

***

Bake 30 to 40 minutes at 350 degrees. Heat and strain the apricot preserves. When the tart has cooled spread the strained preserves on the pears only.

Roasted Red Onion And Pear Salad ..... This salad tastes as good as it looks!

Roasted Red Onion and Pear Salad

This recipe was a prize winning salad. Pears are so tasty at this time of the year and so plentiful.

Ingredients:

2 Tablespoons orange juice

1 Tablespoon lemon juice

1 teaspoon honey

1/4 teaspoon chopped fresh thyme

6 Tablespoons vegetable oil or olive oil

Salt and pepper

1 red onion, cut into 1 inch wedges, with root intact

1 head Bib lettuce, leaves separated but left whole

1 6 ounce bag baby spinach (about 8 cups)

1 ripe pear, cored and cut into 1 inch chunks

1/2 cup crumbled goat cheese

1/3 cup smoke house almonds, chopped coarse

1/4 cup dried cranberries

***

Directions:

Adjust oven rack to middle position and heat oven to 400 degrees. Whisk orange and lemon juices, mustard, honey, and thyme together in medium bowl. Gradually whisk in 4 Tablespoons oil. Season with salt and pepper.

***

Toss onion wedges with remaining 2 Tablespoons oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Transfer to baking sheet and roast until brown and soft, about 25 minutes, flipping wedges halfway through cooking. Cool 15 minutes.

***

Divide Bibb lettuce leaves among individual salad plates. Toss spinach with 1/4 cup dressing in large bowl. Divide spinach among plates. Arrange roasted onion, pear, goat cheese, almonds, and cranberries on top. Drizzle with remaining dressing and serve. Serves 6

Pear and Hazelnut Frangipane Tart. 5***** And My Favorite!

Pear and Hazelnut Frangipane Tart

European Sweets 5*****

This dessert brings back memories of the fabulous European sweets. This is my go to dessert when I entertain or take to a pot-luck. It will make your dish shine and you are the star!

Ingredients:

Crust:

1 3/4 cup flour

1 Tablespoon sugar

1/2 teaspoon salt

1/2 cup cold unsalted butter cut into 8 pieces

3 - 5 Tablespoons ice water

In a food processor, pulse flour, sugar, salt and butter until it resembles corn meal. Add ice water only until a small handful squeezed holds together. Pat into a 10 inch tart pan. I use the bowl of a serving spoon to even and smooth the bottom.

***

Frangipane:

Ingredients:

1 cup hazelnuts, skins rubbed off and cooled

1/2 cup sugar

1/4 cup flour

6 Tablespoons unsalted butter, softened

2 large eggs

1 teaspoon vanilla

1/2 teaspoon almond extract

***

3 firm ripe Bosc pears

1/4 cup apricot preserves, heated and strained

***

Directions:

Heat oven to 350 degrees. Place hazelnuts on a baking sheet in a single layer and heat in oven for 12 to 15 minutes. The skins will crack and loosen. Remove from oven and place in a towel and roll up to allow steam to loosen skins more. When cool rub between layers of the towel to remove the loosened skins.

***

Place the cool hazelnits and 1/4 cup sugar and 1/4 cup flour in a food processor and pulse to chop the hazelnuts.

***

In a mixer bowl add the butter and 1/4 cup sugar and beat until the mixture is light and fluffy. Add the eggs and extract flavorings and fold in the nut mixture. Spread on the crust.

***

Peel the 3 Bosc pears. Cut each pear in half and slice lengthwise in 1/4" strips being careful not to cut all of the way through at the blossom end. This will allow you to fan out the pears. Arrange the blossom end of pear to the center of the tart.   I have already sliced the pears and arranged the slices in a decorative design of the tart.

***

Bake 30 to 40 minutes at 350 degrees. 

Heat and strain the apricot preserves. When the tart has cooled spread the strained preserves on the pears only.

***