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Raspberry Goat Cheese Pudding

7/25/2018

Serves: 8

2 cups milk
¾ cup heavy cream
1 vanilla bean, split and seeds scraped out
¼ cup honey, plus more for drizzling
Finely grated zest of 1 lemon
2 large eggs
2 large egg yolks
½ cup sugar
2 tablespoons cornstarch
8 ounce fresh goat cheese, softened (about 1 cup)
2 cups fresh raspberries, washed and dried
2 tablespoons unsalted butter
2 teaspoons freshly squeezed lemon juice
¼ teaspoon salt
Garnish: fresh mint leaves

In a medium saucepan, combine the milk with the cream, vanilla bean and seeds, the ¼ cup of honey and the lemon zest. Bring to a simmer. Remove the saucepan from the heat, cover and let stand for 30 minutes. Strain the milk, discarding the vanilla bean.
In a medium bowl, whisk the whole eggs with the yolks, sugar and cornstarch until smooth. Gradually whisk in the warm milk mixture. Pour the contents of the bowl into the saucepan. Bring to a boil over moderately high heat, whisking constantly until thickened, 1 minute.
Transfer the custard and 1 cup of the raspberries to a blender. Take care when adding the goat cheese, butter, lemon juice and salt because the custard is still hot. Blend until smooth. Pour the custard into a six cup pie plate or quiche dish and refrigerate until chilled, about 1 hour. Top with raspberries, a light drizzle of honey and a spray of mint leaves and serve.

VARIATION: Pour the finished custard into 8-¾ cup ramekins for individual servings and decorate as above.

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Boiled Pickled Beets

7/17/2018

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Makes 2 quarts

5 to 7 medium to large beets
2 cups apple cider vinegar, plus as needed
½ cup sugar
½ teaspoon salt
1½ tablespoon whole allspice
1 ½ teaspoon whole cloves

Equipment – thin rubber or surgical gloves

Remove the beet greens and wash the whole beets.
Place beets in a large pot of cold water, cover and bring to a boil. Simmer until the beets are tender throughout.
Remove the pot from the heat and run cold water into it.
When the beets are sufficiently cool to handle, put on the protective gloves to trim and peel the beets. Slice into ¼ inch slices and set aside.
In a separate bowl, combine the vinegar and the sugar, until the sugar is dissolved.
Add the salt, allspice and cloves. Mix well.
Place the beets in a sealable container. Pour the brining mixture over the beets covering them in the brine and cover the container tightly. Let the beets sit for at least a half an hour.
Beets will keep in the refrigerator for up to three weeks.

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Blackberry Shortcake on Barbara Gugnoni's Lime Shortcake Biscuits

7/11/2018

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This is a great variation on a standard biscuit- a bit sweeter but with the subtle zing of lime to complement summer's berries and fruits.

Makes 8 large shortcake biscuits

½ cup sugar
Grated zest from 1 lime
2¼ cups all purpose flour
½ teaspoon salt
2½ teaspoon baking powder
⅛ teaspoon baking soda
½ cup (1 stick) butter, cut into cubes and refrigerated until very cold
¾ cup buttermilk
1 whole egg
1 egg yolk

1 egg beaten with a little milk for glazing

Preheat oven to 425º.
Place sugar in a large bowl.
Add the zest to the sugar and work it into the sugar with your fingers.
Add the flour, salt, baking powder and soda to the bowl and whisk.
Work the butter cubes into the flour mixture with a pastry blender or your fingers until mixture resembles coarse cornmeal.
In a separate bowl, mix the whole egg, the yolk and the buttermilk together. Add the egg buttermilk mixture to the flour mixture. Mix with a fork until just incorporated.
Turn the dough out onto floured board and knead gently just until it comes together.
Pat the dough out into an 8 inch circle. Cut with a biscuit cutter and place on a parchment lined baking sheet about 2 inches apart.
Glaze tops with egg wash and bake for 12-15 minutes until toothpick comes out clean and tops are golden brown.

For Blackberry Shortcake:

1 quart of blackberries, washed and dried
½ cup sugar
16 oz. heavy cream, whipped
9 Lime Shortcake Biscuits

Place the berries in a bowl and sprinkle with the sugar. Let sit at room temperature for half an hour.
Cut each biscuit in half horizontally.
Cover each bottom half with berries and spoon the whipped cream on top.
Cover each berried half with its top.
Add another layer of berries and whipped cream and serve.

Note: These biscuits slathered with butter, jam or citrus curd make a scrumptious breakfast.

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Zoodle Pad Thai

7/4/2018

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Serves 4

16 to 24 oz. raw chicken, shrimp or pork, chopped
3 medium zucchini and or yellow squash, spiralized
2 tablespoons olive oil
1 large clove of garlic, pressed
1 small red bell pepper, julienned
1 cup dry white wine, divided
2 tablespoons brown sugar
3 tablespoons Asian Chili sauce
2 tablespoons low sodium soy sauce
½ cup shredded cilantro, divided
3 scallions, sliced on the diagonal
½ cup bean sprouts
½ cup pea shoots
¼ cup crushed peanuts
4 wedges of fresh lime

In a large sauce pan, heat the olive oil over medium heat. Add the garlic and sauté until aromatic.
Add the chicken, shrimp or pork, as desired. Sauté until just cooked through. With a slotted spoon, remove to a holding dish and set aside. Retain the cooking juices in the pan.
Add half the white wine, brown sugar and the Asian Chili and soy sauces to the sauce pan and stir well.
Add the red pepper and sauté until the pepper strips are tender.
Add half the cilantro and stir well.
Add the remaining white wine and reduce by a third.
Add the chicken, shrimp or pork back to the pan and re-heat.
Place the spiralized zoodles in a large serving bowl.
Distribute the sauce mixture in the pan over the zoodles. Toss gently.
Add the scallions, bean sprouts and pea shoots. Toss again.
Garnish with the remaining cilantro and the crushed peanuts and serve with lime wedges.

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Raspberry Goat Cheese Pudding

Boiled Pickled Beets

Blackberry Shortcake on Barbara Gugnoni's Lime Shortcake Biscuits

Zoodle Pad Thai

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