A tart for Love, Life, Death and Pollination – Starring Honey, Almonds and Figs.

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When I read “Under the Tuscan Sun” by Frances Mayes, one of the things that stayed with me was a description of how a fig is pollinated. A tiny little male wasp is so drawn to the charms of a fig blossom that he crawls up inside and is trapped there, giving us a fig in the process. He dies for his love. Love and tragedy, life and creation all playing out in an orchard.

What is produced from this sacrifice is a fruit that, in its full ripeness, has a sweetness and fragrance that inspires my love. I love it best, though, when it is paired with other flavors. Honey, Prosciutto, Pears, flavorful cheeses, and salty almonds all combine with the fig to produce something that is better than the components are by themselves.  An example of true synergy!

And then there is Honey- that golden, sweet miracle of nature. Did you know that the teaspoon of honey you so blithely stir into your tea is roughly the sum total of one bee’s whole life’s work-of hours and hours spent buzzing from flower to flower gathering the nectar to be distilled into golden treasure?  They are up from dawn to dusk working away while the other creatures sleep and play. I think the old fable should have been called the Grasshopper and the Bee- not the Grasshopper and the Ant.

Unfortunately, as our respect for nature and her ways seems to dwindle, the honeybee is facing some real problems with Colony Collapse Disorder ,various mites, pesticides and GMOs. It will be a true miracle to see them survive our impositions. Feral hives and those kept organically seem to be in better shape- and what does that tell you?  I hope someday to be a patient caretaker of bees and somehow help them to survive- until then I am grateful for those who treat them with respect and care.

We need our pollinators more than ever. There are more and more crops that are being affected by the decline in pollinator population. The almond shortage a few years ago springs to mind. So, if you love food and want the bounty of nature give a little healthy respect to those winged workers passing you by instead of spraying or swatting at them. I am a moderate person- I try to take care to be practical and reasonable and at the same time I think that nature is an interconnected miracle and it is in our best interest to work within her systems instead of trying to subdue her.

Now -off of my soapbox and onto a very delish tart that features some of the fruits of these helpful pollinators:

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Honeyed Fig, Almond, Pear Tart with Cream Cheese and Marzipan

  • 1/2 recipe of Fast Puff Pastry (recipe follows), chilled and rolled to 1/4 inch thick rectangle
  • 5 pears, peeled and sliced lengthwise- use a variety you like
  • 1/2 Cup Honey, again use a variety you like
  • 1 pint figs, stems and bottoms removes and cut into quarters
  • 1/2 cup raw almonds, chopped coarsely
  • 2 Tablespoons Pear brandy or Poire William
  • 1 teaspoon pure vanilla extract
  • 1 Tablespoon freshly squeezed lemon juice
  • a pinch each of cassia cinnamon and cloves
  • 1/2 Cup Brown Sugar
  • 1 Teaspoon salt, divided
  • 4 ounces Organic Marzipan
  • 4 ounces Cream cheese, softened
  • 2 Tablespoons butter, cut into small pieces
  • milk or egg for brushing and sealing
  • 2 Tablespoons of regular or vanilla sugar – (store cleaned, vanilla beans as you use them in granulated white sugar in a sealed container- great in baked goods and your morning coffee.)

Preheat the oven to 375 F. Roll out the puff pastry quickly into a large rectangle or circle. Roll out the marzipan to 1/4 in thick, place in center. Spread cream cheese over marzipan. Mix pears, honey, lemon juice, vanilla extract, pear brandy, 1/2 teaspoon of the salt, cinnamon and cloves. Using a slotted spoon spread pears over cream cheese, leaving approximately 1-1/2 inch border around edge of pastry. Pull up edges of pastry leaving center open and pinch to seal. Place fig quarters evenly on top of the pears and sprinkle with chopped almonds. Pour over a little of the juice form the pears but not too much or you’ll have a mess. Dot with butter. Brush pastry with milk or beaten egg and sprinkle with 2 Tablespoons of regular or vanilla sugar mixed with remaining 1/4 teaspoon of salt. Bake 45-60 minutes or until puffed, lightly browned, and fragrant. Don’t under-bake or your puff pastry will collapse. Enjoy warm with a little vanilla ice cream or Crème Anglaise or at room temperature.

Quick Puff Pastry

  • 2 cups pastry flour 
  • 2 cups (4 sticks) cold butter, cut into 1/2-inch cubes 
  • 2 tsp salt
  • 1 cup ice water

Sift the flours into a bowl or onto a table surface. Drop in the cubes of butter and coat with flour. Make a well in the flour mixture. Dissolve the salt in the water and pour into the well. Combine all ingredients to form a loose, shaggy mass. On a floured surface, roll the dough into a 1/2-inch-thick rectangle. With the rectangle arranged horizontally on the work surface, fold both the right and left sides into the center, so they meet like an open book and create a neat seam. Fold up the sides as if closing a book. Turn the pastry so the “spine” side is to the left. Roll out the dough to a 1/2-inch-thick rectangle and repeat Step 4 two or three times, allowing the dough to rest 30 minutes in between each fold. Roll out the dough again before use as recipe directs. Makes about 2-1/2 pounds of puff pastry, use half for the tart above.

Make Figgy Piggy Palmiers with the rest:

  • 1lb 4oz puff pastry 
  • 1 jar Fig jam
  • 6 slices Prosciutto
  • 1/2 Cup Parmesan cheese, grated

Roll the puff pastry out quickly to a 10 x14 rectangle. Spread with Fig jam, lay on the Prosciutto, sprinkle 1/2 of the cheese. Roll from each long side towards the middle, leaving 2 inches in center. Fold in half, one side over the other like a book. Wrap in plastic wrap and chill until firm. Preheat the oven to 375F. Slice “logs”  in 1/4 slices and place on parchment lined baking pan. Bake for 10 minutes. You can lay another piece of parchment on top to keep them flat. Enjoy!

The tart is my contribution to Sugar High Friday#35- The beautiful Fig hosted this month by Ivonne at  Cream Puffs in Venice.  Check out her beautiful blog while you enjoy the tart!

I’m here for the party- it’s what’s inside!

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Stephanie, that delightful Happy Sorceress, over at Dispensing Happiness is having another blog party and I’m putting my dancing shoes on.  🙂 Whoohoo!

This month’s theme is “It’s what’s inside”. We were asked to make an appetizer and a cocktail with something inside something else edible -( food, inside of food)- like for instance -a wonton or an empanada.

I decided to make “Croque Monsieur Gougeres” and a “Roly-Poly Orange Juice Punch.”

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Gougeres are lovely little eggy, cheesy bits of choux pastry- in essence a savory version of a cream puff. They can be addictive to eat and are great with a glass of wine or as a cocktail nibble.

I made the Gougeres with aged Gouda, Black Pepper and Thyme and then stuffed them with the traditional Croque Monsieur filling of Ham, cheese and a Béchamel sauce-(actually I made the Béchamel into a Mornay sauce.)

Béchamel Sauce, 3 cups

  • Heat 2 cups of milk in a small saucepan with a bay leaf until hot but not boiling.
  • In another heavy bottomed sauce pan melt 3 Tablespoons of unsalted butter
  • Mix 4 Tablespoons of AP Flour with 3/4 teaspoon of seasoned salt and a pinch of pepper
  • Add the flour mixture to the melted butter and stir over low heat until a smooth paste (roux) forms and flour cooks a bit but does not brown
  • Remove the bay leaf from the hot milk and add the milk to the roux, whisking constantly to avoid lumps.
  • Cook until thickened and then add 1 egg yolk that has been mixed into 2 Tablespoons of half and half cream. Whisk and cook until thick.
  • Remove from heat and add 1 Tablespoon sweet Madeira or Sherry (optional)

To make a Béchamel into a Mornay sauce

  • To 2 cups heated Béchamel sauce add 3 Tablespoons of sharp finely grated cheese (cheddar) and a dash of Worcestershire sauce, herb salt to taste and a dash of cayenne pepper.

For Gougeres: Preheat oven to 350F

  • Melt 8 Tablespoons (one stick) of unsalted butter in a large saucepan
  • Add 1-1/4 cups of nonfat milk, you can also use 1% milk or water if preferred
  • 2 large pinches of salt
  • Bring to a full boil and add 1Cup of AP Flour, beat hard with a wooden spoon over the heat until a smooth ball forms and pulls away from the sides of the pan and the ball starts to look a bit dry (a couple of minutes)
  • Off heat- Add 4 large eggs ONE AT A TIME, incorporating each fully before adding the next.
  • Add 3/4 Cup shredded cheese of choice (I used Aged Gouda)
  • 1-1/2 teaspoons fresh thyme leaves only minced
  • 1 teaspoon freshly ground black pepper
  • Use a pastry bag or two spoons to drop 2″ mounds about 2″ apart on a parchment lined baking tray. Smooth the tops slightly, brush with a beaten egg and sprinkle a little grated cheese over the tops.
    (you can make them bite sized or larger and just adjust the baking time if you wish)
  • Bake for about 30 minutes or until golden, puffed and light to the touch
  • Remove from oven and poke a little hole in each gougere to let any steam escape
  • Serve warm or room temperature, can be reheated for 5 minutes to re-crisp.

To assemble as Croque Monsieur Gougeres, carefully remove the top and add a spoonful of sauce, a slice of ham and a bit of grated cheese. Serve warm.

Roly-Poly Orange Juice Punch

  • Take a ripe navel orange and roll it around the counter to release the juices on the inside. Cut a thin slice off whichever side you wish to be the bottom so the orange an sit flat now.
  • cut a small plug on the “top” and seat a funnel in the opening. Add Pomegranate juice and vodka or gin if you wish. Stick a straw in the plug opening and enjoy.

Thanks for the invitation to the Party, Stephanie! I’m looking forward to everyone’s delish tidbits!

Panzanella & Prosciutto Pronto!

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So did I mention I had a rather large basil and garlic focaccia hanging about the place? Well I did- so I made a panzanella with some lovely fresh tomatoes (thanks mom) and a bit of leftover grilled chicken and a handful of nice, crispy, yummy, bacony prosciutto. Panzanella is an Italian bread salad with a wonderful vinaigrette and yes basically it came from the frugal housewife’s need to use up stale bread and at the same time make a delicious, filling meal for a hungry family. But really it is tasty enough to plan on making  so here’s the recipe- easy and delish -two of my faves:

Panzanella Pronto

  • Basil/Garlic Focaccia (purchased or homemade- can be a few days old use about a 6×8 rectangle and cut it into largish bite-sized cubes.
  • 1 pint of cherry or small Roma or pear tomatoes- the juicier the better, cut in halves
  • 1 whole grilled chicken breast (that’s 2 halves) chopped
  • about 6 slices of prosciutto cooked in a 350-400F oven until crisped- watch it carefully-it doesn’t take long
  • 1/2 large red onion diced, plus 2T to mince finely for dressing
  • fresh oregano chopped finely about 3T
  • Parmesan cheese, cut pieces with a vegetable peeler or grate coarsely, to taste. I use at least a handful. Plus 2T finely grated for dressing.
  • Extra Virgin Olive oil about 4Tablespoons, make sure you like the taste of what you use.
  • 1/2 teaspoon Dijon mustard
  • Sherry vinegar, about 2Tablespoons
  • salt and freshly ground pepper

Cut the focaccia into large bite-sized cubes and toast it on a parchment lined tray at about 350F until it is crisped a little and gets a bit golden brown.

In a salad bowl, place 2T minced red onion, add the Dijon and swirl around to coat the onion. Add about 2T Sherry vinegar and a good pinch of salt, whisk. Whisk in about 4T olive oil and pepper. Whisk until combined and add 2T of finely grated parmesan (the cheese will almost melt into the dressing- stir until this happens.)

Add the tomatoes (don’t forget their juices)  to the dressing in the bowl, followed by the chicken and toss all together. Add the bread cubes and toss, making sure they all get coated with dressing. You may have to adjust the amounts to get the right balance. Add the parmesan, oregano and crumble the prosciutto and add it too. Toss it all together and adjust anything to taste that you need to adjust (salt, pepper…replace the prosciutto everyone has stolen while your back was turned) and Enjoy!

Add a steamed artichoke and a glass of wine and you’ve got something going tonight!

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