ROASTED GRAPE BROWN BUTTER CROSTATA WITH CARAMEL SAUCE, MASCARPONE AND VIN SANTO
Steps:
- For the dough: To the bowl of a food processor, add the butter, flour, granulated sugar, salt and lemon zest. Pulse until it resembles coarse sand. Add the egg yolk and a tablespoon of water. Pulse until the mixture forms a crumbly dough, but holds its shape when pinched. (If too crumbly, add a little bit more water.)
- Turn the dough out onto a clean work surface. Knead very lightly until the dough comes together. Pat into a disc, then roll into a 1/4-inch-thick circle, turning the dough regularly and flouring as needed to ensure it doesn't stick.
- Spray six 4-inch ring molds with the nonstick spray. Cut out 4 dough rounds slightly larger than 4 inches, then transfer a piece of dough to the center of each ring mold, bringing it up the edges to make a rustic tart crust. Slide a spatula underneath to transfer to a half-sheet tray lined with parchment paper. Place in the fridge to chill for 30 minutes.
- For the filling: Preheat the oven to 350 degrees F.
- Brown the butter in a medium skillet over medium-high heat, cooking until it is light brown in color and smells nutty. Transfer the browned butter to the bowl of a stand mixer fitted with a paddle attachment. Add the granulated sugar and vanilla extract. Turn on the mixer and gradually add the flour. Add 3 eggs, one at a time. Scrape down the sides and mix to combine.
- Remove the dough from the fridge. Fill the tarts evenly with the filling and top with the grapes. Make an egg wash by beating the remaining egg in a bowl with a bit of water and brush the crusts. Sprinkle with the turbinado sugar. Transfer to the oven and bake for 20 minutes.
- To finish: Add the vin santo and lemon juice to a medium saute pan. Turn on the heat to medium-low and reduce until thick and caramel-like, 5 to 6 minutes. Carefully add the heavy cream and swirl the pan to incorporate. Allow the mixture to come back to a boil, then lower the heat add the butter one pat at a time.
- Spoon the mascarpone into quenelles (little oblong dollops) and place on a sheet tray lined with parchment. Place in the fridge to chill for 10 to 15 minutes.
- To plate: Spoon a bit of vin santo caramel on the bottom of a plate and dot with the vin cotto. Place the crostata down and top with a mascarpone quenelle. Garnish with thyme leaves and powdered sugar. Repeat to make 5 more servings.
KITTENCAL'S BROWN SUGAR CARAMEL SAUCE OR ICE CREAM TOPPING
With only very few ingredients and five minutes to make it just couldn't get any easier and it tastes so good! ---it goes great with bread pudding, over ice cream and with desserts :)
Provided by Kittencalrecipezazz
Categories Sauces
Time 8m
Yield 2 cups (approx)
Number Of Ingredients 5
Steps:
- In a small saucepan melt butter with salt.
- Add the brown sugar; whisk until combined and thickened (about 2 minutes).
- Whisk in the whipping cream, until thoroughly blended (2 more minutes).
- Mix in vanilla (if using) until combined.
- NOTE; this sauce will thicken up more when refrigerated.
Nutrition Facts : Calories 1098.7, Fat 75.4, SaturatedFat 47.4, Cholesterol 230.8, Sodium 756.8, Carbohydrate 110.2, Sugar 106.8, Protein 2.2
CHERRY CROSTATA
I made this lovely, rustic, tart-like dessert with fresh cherries from a local farm here in RI. The nice thick, lemony crust coupled with the natural sweetness of the cherries was delicious. This recipe came from the magazine La Cucina Italiana. Prep time includes the dough's resting time.
Provided by Kozmic Blues
Categories Tarts
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Prepare crostata dough: Sift 2 1/2 cups flour.
- Place flour, butter (minus 1 tablespoon), sugar, salt, and lemon zest in food processor.
- Pulse until mixture is moistened and crumbly.
- Add egg yolks and pulse until mixture just begins to form a ball of dough. (Crust can be mixed by hand if you do not have a food processor).
- Remove dough and flatten into a disk.
- Wrap in plastic wrap, and refrigerate for 45 minutes.
- Preheat oven to 350°F.
- Unwrap dough and place it on a floured work surface.
- I have a little better luck rolling out the dough if I let it come back to room temperature a bit.
- Roll out crust into a circle about 12 inches in diameter.
- Transfer circle to a parchment lined baking sheet.
- Using a fork, prick holes in the crust about 5 or 6 times.
- In saucepan over low heat, warm cherry (or strawberry) jam with remaining 1 tbsp butter.
- Spread warm jam in a thin layer over the crust, leaving about 1 1/2 to 2 inches around the edges for a border.
- Spread fresh cherries over the jam.
- Fold the outer edges of the dough over the fruit, leaving about a 6-8 inch circle of the cherries showing in the middle.
- I turned the halved cherries that were visible in the middle skin side up to make the crostata look a bit more uniform.
- Bake until golden brown, about 30 minutes.
- Let cool.
- Dust with powdered sugar if desired, and serve.
Nutrition Facts : Calories 500.2, Fat 25, SaturatedFat 15.2, Cholesterol 131.8, Sodium 189.6, Carbohydrate 64.8, Fiber 2.4, Sugar 31, Protein 5.8
VANILLA CHERRY ICE CREAM
This recipe makes classic vanilla ice cream with a slight undertone of almond and dotted throughout with fresh cherry pieces.
Provided by FutureChefShay
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 5h15m
Yield 8
Number Of Ingredients 6
Steps:
- Combine the cream, milk, and sugar in a bowl. Stir until the sugar is completely dissolved. Stir in the vanilla and almond extract. Add the cherries. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions. Transfer to a freezer-safe container and freeze for at least 2 hours before serving.
Nutrition Facts : Calories 325.4 calories, Carbohydrate 28 g, Cholesterol 84 mg, Fat 23 g, Fiber 0.8 g, Protein 2.7 g, SaturatedFat 14.2 g, Sodium 35.3 mg, Sugar 25.6 g
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