Cakes, Sweet Galettes and Pies, Sweets

Apricot Rosemary Galette

Apricot Rosemary Galette

This rustic dessert is simple to make, but has a wonderful contrast of flavors. Ripe apricots are in season right now making it a perfect summer dessert. The rosemary is a pleasant surprise folded into the filling.
Prep Time: 20 minutes
Cook Time: 1 hour
Chill Time: 30 minutes
Total Time: 1 hour 50 minutes
Course: Dessert
Cuisine: French
Keyword: French dessert, fresh apricots, fresh rosemary, Galette, homemade dessert, mascarpone, ricotta
Servings: 8
Calories: 325kcal

Ingredients

  • 1/2 cup ricotta
  • 2 tbsp mascarpone cheese
  • 2 tsps sugar

Crust

  • 1 tsp sugar
  • 1/4 tsp kosher salt
  • 8 tbsp unsalted butter frozen, grated
  • 1 1/2 cups all purpose flour
  • 1/2 cup ice water

Filling

  • 1/2 cup ricotta cheese
  • 2 tbsp mascarpone cheese
  • 2 tsp sugar
  • 1 tbsp fresh rosemary finely minced
  • 1 lb fresh apricots

Glaze

  • 1 tbsp heavy cream
  • 1 tbsp maple syrup

Instructions

  • Put flour, sugar and salt into the bowl of food processor
  • Carefully grate frozen butter onto a sheet of waxed paper
  • Add by thirds into the flour mixture, pulse to incorporate
  • Once all the butter has been added, slowly (by tablespoon) add the ice water. Pulse with each tablespoon to blend the dough together. It was look very crumbly
  • Put a piece of waxed paper onto the surface you're working on and put the dough onto the waxed paper. Knead five times to pull the dough together and shape into a ball
  • Refrigerate for at least 30 minutes
  • Preheat the oven to 400°
  • Finely mince the fresh rosemary
  • Wash and dry the apricots. Cut into halves, remove pits
  • Slice each half into about four slices each
  • In a small bowl, mix the ricotta, mascarpone, sugar and fresh rosemary
  • Remove dough from the fridge and put onto a lightly floured work surface
  • Flatten the ball into a round shape and then roll the dough out, starting from the center and rolling in each direction until flattened thoroughly and evenly as possible. It does not need to be perfectly round but should be about 10-12 inches
  • Carefully pull the dough off of your work surface and put onto a greased cookie sheet
  • Add the ricotta cheese mixture in a circle in the center of the dough
  • Place the sliced apricots into a spiral around the ricotta mixture
  • Fold the dough up one side at a time. Crimp at the five edges and then tuck the inner edge under to create a barrier. I had to add the rest of the apricots at this point
  • Glaze the dough with part of the tablespoon of heavy cream and mix the remaining cream with a tablespoon of maple syrup. Glaze the tops of the apricots with the maple syrup/cream mixture. If desired, lightly dust the dough with a small amount of sugar
  • Bake for 45-55 minutes or until the crust is golden and sounds hollow when tapped with your finger
  • Let sit for 20 minutes before slicing

Nutrition

Serving: 1slice | Calories: 325kcal | Carbohydrates: 30g | Protein: 7g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 56mg | Sodium: 107mg | Potassium: 210mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1716IU | Vitamin C: 6mg | Calcium: 91mg | Iron: 1mg
Tried this recipe?Let us know how it was!
Fish, Quick and Easy

Salmon with Seared Scallion and Oranges

I was fortunate enough to be asked to host a virtual cooking class for a company sales meeting.  I created this recipe especially for them, as they wanted something easy to follow for all of their global participants.  We had a lot of fun and a great turn out

Salmon with Seared Scallions and Oranges

This dish is simple and delicious. Pairs perfectly with a salad for a light dinner
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Main Course
Cuisine: American
Keyword: black pepper, fresh dill, fresh ginger, honey, oranges, Scottish Salmon, sea salt, sherry vinegar
Servings: 4
Calories: 368kcal

Equipment

Ingredients

  • 1.5 pounds salmon filet
  • 2 tbsp extra virgin olive oil
  • 4 scallions
  • 5 mandarin oranges
  • 2 tbsp sherry vinegar
  • 1 bunch fresh dill
  • 1 tbsp fresh ginger
  • salt and pepper

Instructions

  • Wash scallions and peel away any old or dry looking layers
  • Trim off bottom of the bulb and cut into thirds and set aside
  • Halve two oranges and cut the remaining to squeeze into honey mixture
  • Peel the ginger (about an inch long)
  • Mix honey and sherry vinegar and the juice of three oranges together in a small bowl until honey is dissolved. Leave the remaining two halved oranges for cooking
  • Rinse salmon and pat dry with a paper towel
  • Cut filet into pieces about 2 3/4 inches wide. Leave the skin intact
  • Season to taste with salt and pepper
  • Heat cast iron pan for about 2 minutes on high heat. Add 1 tbsp of olive oil and then salmon, skin side up
  • Place the oranges carefully onto the pan cut side down. Place ginger in the center of the pan
  • Add the scallions and the dill
  • After the salmon has cooked for about five minutes, flip and lower heat to medium. Season with salt and pepper if needed
  • Spoon the sherry vinegar mixture over the top of the salmon and cook for another ten minutes. Continue spooning liquid over salmon. It will start mixing with the juices in the pan. Spoon over the salmon to baste as often as possible, spooning up the liquid from the bottom of the pan. Turn salmon as needed (the honey mixture will form a glaze which you want evenly coating the fish). Cook for another 5-6 minutes on medium
  • When the salmon easily flakes with the tip of a knife, it's done. It should take roughly 10-12 minutes depending on your stove and heat level and the thickness of the filet..
  • Plate the salmon and spoon liquid over the top. Carefully squeeze the oranges from the pan with tongs over the salmon and top with scallions
  • Pairs great with a simple salad

Nutrition

Calories: 368kcal | Carbohydrates: 16g | Protein: 35g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 94mg | Sodium: 80mg | Potassium: 1049mg | Fiber: 2g | Sugar: 12g | Vitamin A: 956IU | Vitamin C: 32mg | Calcium: 70mg | Iron: 2mg
Tried this recipe?Let us know how it was!
Quick and Easy, Salads, Side Dish

Avocado, Mango and Tomato Salad

This recipe is a summer staple in my house. It’s great as a side for chicken or fish and it’s a perfect showcase for those famous Jersey tomatoes.   Best served immedately.

Avocado, Mango and Tomato Salad

A summer staple. Perfect with grilled meals.
Prep Time: 10 minutes
Total Time: 10 minutes
Course: Salad
Cuisine: Fusion
Keyword: garden state, new jersey, summer produce, summer salad
Servings: 2
Calories: 292kcal

Equipment

Ingredients

  • 1 large tomato
  • 1 ripe avocado
  • 1 ripe mango
  • 1 lime
  • 1 1/2 tbsp honey

Instructions

  • Dissolve the honey with the juice of one lime.
    *helpful hint - roll lime on a cutting board or counter before juicing. It makes the process easier*
  • Carefully cut avocado in half. Remove pit, peel and dice
  • Chop tomato
  • Peel mango with a paring knife. Slice fruit away from the pit and chop
  • Mix salad with the lime/honey dressing and serve

Nutrition

Calories: 292kcal | Carbohydrates: 43g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Sodium: 12mg | Potassium: 841mg | Fiber: 10g | Sugar: 30g | Vitamin A: 1779IU | Vitamin C: 66mg | Calcium: 41mg | Iron: 1mg
Tried this recipe?Let us know how it was!
Soup

Red Lentil Soup with Farro and Turkey Sausage

This soup is great to make in big batches and freeze. It serves about 8 as the recipe is written, but is easy to double.

Red Lentil Soup with Farro and Turkey Sausage

Light and lemony goodness. Full of healthy and hearty ingredients.
Prep Time: 15 minutes
Cook Time: 1 hour
Soak Time: 2 hours
Total Time: 3 hours 15 minutes
Course: Soup
Cuisine: Fusion, Turkish
Keyword: carrots, chili powder, cumin, farro, garlic, ginger, Green onions, red lentils, turkey sausage
Servings: 8
Calories: 448kcal

Equipment

Ingredients

  • 3 cups soaked red lentils
  • 2 small onions chopped
  • 1 tbsp fresh minced ginger
  • 3 cloves garlic minced
  • 4 carrots medium sized, peeled and chopped
  • 2 cups vegetable broth
  • 2 cups chicken broth divided
  • 2 1/2 tsp cumin
  • 1 tsp chili powder
  • 2 tsp paprika
  • 2 lemons
  • 2 cups water
  • 1 cup farro
  • 3/4 lb turkey sausage casings removed
  • 1 tsp salt
  • 1 tbsp tahini heaping
  • 1 15 oz can tomato sauce
  • olive for sautéing

Instructions

  • Soak lentils in a bowl of cold water for 1 1/2 hours
  • Rinse farro and place in a pot with two cups of water. Add a pinch of salt and bring to a boil. Once boiling lower heat to low and simmer for 20 minutes. Drain and set aside.
  • While the farro is cooking, remove turkey sausage from casings and sauté on high heat until fully cooked. Set aside
  • Peel ginger and garlic. Mince. Peel onions and chop. Peel carrots and chop
  • Heat oil in a heavy pot. Add ginger, garlic and onion. Cook over medium heat for about five minutes
  • Add the carrots, tomato sauce and one cup of chicken broth. Cook on medium to low for another 10 minutes
  • Add cumin, paprika and chili powder and tahini
  • Add one cup of chicken broth and two cups of vegetable broth. Add lentils and simmer for 10-15 minutes.
  • Add the lemon juice. With the immersion blender, puree the mixture until smooth. This took me about 5 minutes with a 2 speed immersion blender.
  • Once the soup is smooth, add the turkey sausage and the farro. Simmer just long enough to make sure everything is warm.

Nutrition

Calories: 448kcal | Carbohydrates: 71g | Protein: 30g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 32mg | Sodium: 1032mg | Potassium: 1090mg | Fiber: 27g | Sugar: 5g | Vitamin A: 5644IU | Vitamin C: 27mg | Calcium: 94mg | Iron: 7mg
Tried this recipe?Let us know how it was!

 

 

Sauces

Sweet and Spicy Barbecue Sauce

This sauce is easy to make and it great for grilling. I used it on turkey thighs for the grill and it didn’t disappoint.

 

Sweet and Spicy Barbecue Sauce

Sweet and vinegary at first, but a kick follows. Perfect for grilling
Prep Time: 15 minutes
Cook Time: 40 minutes
Cooling Time: 20 minutes
Total Time: 1 hour 15 minutes
Course: Sauce
Cuisine: American
Keyword: BBQ, crushed pineapple, fresh ginger, fresno pepper, grilling season, honey, low and slow, molasses, new recipe, sweet and spicy
Servings: 12
Calories: 128kcal

Equipment

  • 5.5 quart heavy bottomed pot
  • Spoon
  • Immersion Blender

Ingredients

  • 1 20 oz can crushed pineapple
  • 1/3 cup apple cider vinegar
  • 1/3 cup molasses
  • 3 tbsp tomato paste heaping
  • 1/3 cup light brown sugar packed
  • 2 tsps smoked paprika
  • 1 tbsp dried oregano
  • 1 tsp dried ground mustard
  • 3 Fresno peppers
  • 1/4 cup honey
  • 2 1 inch pieces fresh ginger
  • 2 cups ketchup
  • 1 tbsp Worchestershire sauce
  • 1 tsp black pepper
  • 1 tsp cayenne pepper
  • 1 tsp salt

Instructions

  • Peel ginger
  • Wash peppers and remove stems, Quarter peppers (seeds and all)
  • Open can of pineapple and pour into pot
  • Add remaining ingredients and bring to a simmer over low heat
  • Cook on the lowest heat possible for 40 minutes
  • Cool for at least 10-20 minutes and then with either a blender or immersion blender (which I used), break up the peppers and ginger. Cool completely before storing.

Nutrition

Calories: 128kcal | Carbohydrates: 32g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 595mg | Potassium: 345mg | Fiber: 1g | Sugar: 28g | Vitamin A: 538IU | Vitamin C: 7mg | Calcium: 39mg | Iron: 1mg
Tried this recipe?Let us know how it was!