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June 08 I'll Have What She's Cooking...Blueberry Ricotta Napoleons
photo by Amy Grisak
BLUEBERRY RICOTTA NAPOLEONS WITH APRICOT SAUCE AND FRESH MINT
1 package frozen puff pastry, thawed 2 tbsp. sugar 1 tsp. cinnamon 2 cups heavy whipping cream ½ cup sugar 1 cup whole milk ricotta 2 cups fresh blueberries ¼ cup freshly squeezed lemon juice 2 tsp. fresh lemon peel 1 cup hot water 1 cut dried apricots 2 tbsp. honey Preheat oven to 400°. Unfold thawed puff pastry sheets onto work surface.
Using pizza cutter, cut over fold lines of both sheets, making six sections.
Cut each section in half, then in half again, making a total of 24 rectangles.
Combine 2 tbsp. sugar and cinnamon in a small bowl.
Transfer puff pastry rectangles to baking sheet and sprinkle with cinnamon- sugar.
Bake puff pastry for 10 minutes until puffed and golden brown. Remove to cooling rack.
Whip whipping cream in a mixer until stiff peaks form. Add ½ cup of sugar and beat to mix.
Fold in ricotta, cover with plastic wrap and refrigerate.
Combine blueberries, lemon juice and lemon peel in a small bowl.
Cover with plastic wrap and refrigerate. In a small saucepan, boil water, apricots and honey.
Put in blender and puree until smooth. Strain into a small bowl. Pour sauce into baggie and refrigerate. To assemble, snip corner of baggie and decorate dessert plate with apricot sauce.
Place one baked puff pastry rectangle on the dessert plate. Top with large dollop of ricotta filling, spreading over puff pastry.
Top with a spoonful of blueberry filling. Add another puff pastry rectangle on the top.
Garnish with sprigs of fresh mint. Serve immediately. June 02 At Home CookingMy "At Home Cooking" columns are published monthly in The River's Edge Journal.
Check them out at www.riversedgejournal.com
Launching the "I'll Have What She's Cooking" blogWelcome to "I'll Have What She's Cooking" @ eatdrinkandbehappy.spaces.live.com
Check out my "At Home Cooking: June" column
Dinner for Dad A Father’s Day Menu
Hoisin-glazed Sea Bass on a bed of Asian Sesame Slaw with Stir-fried Sugar Snap Peas
Toasted Coconut Sesame Brittle Ice Cream Fortune Cookies
Dazzle Dad this Father’s Day by preparing this heart-healthy and delectable dinner menu just for him. Matching melt-in-your-mouth Sea Bass with cool and crunchy Asian Sesame Slaw and Stir-fried Sugar Snap Peas makes for a memorable meal. Happy Father’s Day!
Asian Sesame Slaw (Serves four, can be doubled)
1. In a medium bowl, combine: ¼ cup sugar, ¼ cup rice wine vinegar, 2 tablespoons sesame oil and 2 tablespoons real mayonnaise. Whisk until thoroughly combined. 2. Add ½ of a 10 ounce bag of Angel Hair Cole Slaw cabbage mix (finely shredded cabbage) to the bowl and stir to combine. 3. Add ½ cup grated radish and 1 tablespoon toasted sesame seeds (available in the Asian food aisle). Stir to combine.
Hoisin-glazed Sea Bass (Serves four)
(Shopping tip: I found beautiful 6-ounce Sea Bass fillets at Albertsons, a local grocery store. They had been frozen, but I just thawed them in the refrigerator before grilling. Make sure to pat dry before using.)
1. Preheat barbeque grill to medium high heat (about 400 degrees, if you have a thermometer). 2. Lay out three sheets of aluminum foil on top of each other to cover large cutting board. 3. Place four 6-ounce sea bass fillets on top of foil. 4. Fold all four sides of foil into the center making a frame around the Sea Bass fillets then bend sides up. 5. Spoon 4 tablespoons of hoisin sauce (in the Asian food aisle) from jar into small bowl. Using a pastry brush, paint 1 tablespoon hoisin sauce over the top of each Sea Bass fillet. Put remaining hoisin sauce in a baggie for garnishing plates. 6. Top with each fillet with 1 tablespoon real butter. 7. Place foil “tray” with Sea Bass on preheated barbeque and grill for 6-7 minutes. 8. The butter will melt and brown the edges of the fish. Do not overcook. The fish will continue to cook a bit after you remove it from the grill. 9. Remove from grill, tent with foil and let rest.
Stir-fried Sugar Snap Peas (serves four)
1. Blanch two 6-ounce packages Gourmet Snow Peas (produce department) in simmering water for 4 minutes. Do not overcook. 2. Drain in colander and cover with ice cubes to cool and set color. 3. Heat 2 tablespoons sesame oil in wok or stir fry pan over high heat. 4. Stir fry snow peas briefly. 5. Season with salt.
To plate: Mound about ½ cup of Asian Sesame Slaw in the center of dinner plate. Set Sea Bass fillet atop Asian Sesame Slaw. Sprinkle with sliced green onions. Arrange Stir-fried Sugar Snap Peas attractively on the plate. Snip one corner of the baggie of reserved hoisin sauce and decorate the rim of the dinner plates.
For dessert: Scoop Haagen Dazs Reserve Toasted Coconut Sesame Brittle ice cream into dessert dishes and serve with fortune cookies.
Enjoy!
More postings to come...
Happy Cooking!
Sydne
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