nectarines – Audrey's 74 A blog by Giulia Doyle Tue, 31 Jan 2017 21:28:05 +0000 en-US hourly 1 https://wordpress.org/?v=5.1.16 Ricotta Toasts with Prosciutto and Nectarines /2014/09/03/ricotta-toasts-with-prosciutto-and-nectarines/ Wed, 03 Sep 2014 12:42:47 +0000 http://www.audrey74.com/?p=3236 ricotta Audrey'sI use ricotta here and there, mostly to make my white pizza or bread pudding. I usually default to buying a tub at the grocery store and calling it a day. Ricotta at the store can be pricey and usually has a bit of a grainy texture. I’ve been hearing that it’s super easy to make yourself, so I decided to try it this past weekend. And it turns out that it’s a cinch to make and tastes much better than any ricotta found in an expensive plastic tub.

Since nectarines are bountiful at the market, and Aran inspired me with her tartines, I decided to add a dollop of ricotta to fresh cranberry flax seed bread, top it with some fresh nectarines and a slice of prosciutto. I drizzled some with honey and others with balsamic vinegar. It’s the perfect late summer lunch!

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Ricotta

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 30 minutes

Yield: About 1 cup

Ingredients

  • 1 liter of whole milk (about a quart)
  • 1/4 cup of cream
  • 3 tablespoons of freshly squeezed lemon juice
  • 1 teaspoon of white wine vinegar
  • salt and pepper

Instructions

  1. Add milk and cream to a medium pan and bring to a simmer. This will take about five minutes and you'll notice bubbles around the edges and bubbles almost forming in the middle. Turn off heat.
  2. Add lemon juice and vinegar and stir gently. Let sit about 5 minutes.
  3. In the meantime set a large bowl on your counter, top with a fine mesh sieve and cover with cheese cloth, muslin or a clean thin kitchen towel.
  4. Gently pour milk mixture into sieve and let the whey drain. You can gently stir the cheese to drain the liquid faster. Let sit between 20 and 40 minutes, depending on how thick you want your cheese. The longer you wait, the thicker it gets.
  5. Scoop into bowl, season with salt and pepper, stir and let cool in fridge. Top pizza, bread or crackers and enjoy.
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* ricotta recipe inspired by Victoria,   Aimée  and Martha Stewart

ricotta audrey's

]]> Nectarine and Blueberry Millefeuille /2013/08/19/1509/ Mon, 19 Aug 2013 10:27:35 +0000 http://www.audrey74.com/?p=1509 Nectarine Blueberry MillefeuilleAren’t these pretty? I’ve been eating my share of nectarines this year – at least one a day, usually with a paper towel or napkin next to me to catch the drips. While eating my allotment of fresh fruit, I was thinking about a fancier way to present these lovelies – something that looks impressive, but is easy to make. Puff pastry fits that description – it’s easy to use, versatile and looks impressive. Add a little vanilla whipped cream and a couple of blueberries for colour (and antioxidants) and you’re done.Nectarine Millefeuille Audrey'sI use frozen puff pastry – I’ve never attempted to make the pastry from scratch. Having a couple of rolls in the freezer has made many fast meals possible. I’m also using the term ‘millefeuille‘ with creative freedom here. While there are three layers of puff pastry, and there are variations with whipped cream – this version doesn’t include icing and has fruit, which I think makes it prettier.

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Nectarine and Blueberry Millefeuille

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Ingredients

  • 1 sheet of frozen puff pastry, defrosted
  • 1 cup of whipping cream
  • 1 teaspoon of vanilla extract
  • 1 tablespoon of sugar
  • 1 nectarine, sliced thinly
  • A few blueberries
  • icing sugar

Instructions

  1. Preheat oven to 400F
  2. Cut puff pastry into rectangles on parchment - about 3x2 inches
  3. Transfer pastry on parchment to cookie sheet and cover with another piece of parchment. Cover second parchment with another cookie sheet to weigh down puff pastry while baking
  4. Bake about 12-15 minutes until edges are golden.
  5. While pastry is baking, whip cream with sugar and vanilla. Whip by hand for fluffier texture.
  6. Once pastry has finished baking, remove top cookie sheet and parchment and let cool completely.
  7. Assemble dessert by starting with one pastry base, dust with some icing sugar, add a dollop of cream, some blueberries and 2-3 slices of nectarines. Add a second piece of pastry, push down gently, repeat sugar, whipped cream and fruit layer. Cover with last piece of pastry, whipped cream and decorate with final fruit. Finish with a dusting of icing sugar right before serving.

Notes

Make sure to weigh down your pastry while baking or it will puff too much and you won't be able to stack it.

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Nectarine Millefeuille Audrey's

 

 

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