Fruit Archives - The Breakfast Hub

Spiced Crostata with Nectarines

Elizabeth — Thu, 08 Aug 2013 12:00:00 +0000

Good Morning Breakfast Hub readers, I’m Elizabeth from Not Everything I Make is Pretty and I’ll be sharing an easy homemade recipe with you, a Spiced Crostata with Nectarines! It’s really nothing more than a freeform pie with a super flakey crust packed with sweet & spiced stone fruit of your choice. I chose a combination of Yellow and White Nectarines but Plums, Apricots, Pluots, Yellow Peaches, White Peaches & even Apples would all be delicious alternatives! (A stone fruit, I learned, is anything with a pit, so Apples aren’t stone fruit but they would still work wonderfully.)

It’s Nectarine season! Well, it’s the end of nectarine season, but I may have bought a few too many because they looked so good. I had a variety of fresh white and frozen yellow nectarines. I bought a small crate of yellow and when they started to soften (and I realized I couldn’t eat them all before they turned to total mush) I cut them up and placed them on layers of wax paper in my freezer. After a day, peal them off the paper and put them in a freezer bag, they’ll last around 6 months this way. I saw an article in Sunset Magazine for 38 Ways with Summer Stone Fruit and knew this Crostata was the perfect option for my excess of Nectarines. The crust turned out crisp and flakey, it has slightly more butter in it than a typical pie crust which gave it a dense puff pastry like texture.

For the Crust

1 1/2 Cups Flour

1/4 tsp Salt

3/4 Cup Cold Butter

For the Filling

About 2/3 Cup Sugar

3 Tbsp Cornstarch

3/4 tsp Cinnamon

1/4 Tsp Nutmeg

1/8 tsp Cloves

1/8 tsp Allspice

1 1/2 Mixed White & Yellow Nectarines, Pitted & Sliced 1/2 in. Wide

2 tsp coarse white sparkling sugar

Combine Flour and Salt in a medium bowl. Cut Butter with a Cheese Grater.

Sprinkle 1 tbsp. ice water over mixture; gently stir and toss with a fork.

Repeat to add 4 to 6 more tbsp. ice water, 1 Tbsp. at a time, until dough is evenly moistened and a pinch of it holds together.

Gather into a disk, wrap airtight, and chill at least 2 hours or overnight.

Preheat oven to 400°.

On a lightly floured work surface, roll dough into a 13-in. circle, using a floured rolling pin; occasionally slide a metal spatula under dough and re-flour underneath.

Cut around edge of dough with a pastry wheel or knife to neaten. Lift dough to a baking sheet and chill about 15 minutes.

Combine 2/3 cup granulated Sugar, the Cornstarch, and Spices in a medium bowl. If Nectarines are tart, add a few more Tbsp. of Sugar to the Spice mixture.

Stir in Fruit until Cornstarch is moistened, then spoon Fruit onto pastry right away, leaving a 1 1/2 in. rim uncovered.

Fold and pleat rim over Fruit. Brush rim with water and sprinkle with coarse sugar.

Bake until filling bubbles and crust is browned, 40 to 45 minutes.

Cool on pan on a rack at least 1 hour.

Happy Baking!

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Champagngria

Elizabeth — Thu, 11 Jul 2013 14:00:00 +0000

Last weekend I was working on a Save the Date for a friend’s wedding (side note: I’m a little in love with what we put together, I’ll post it here after she sends it out). Anyway, we decided to make a morning of it and came up with a recipe that combine the best part of mimosa’s with our happy hour drink of choice, sangria. And Champagngria was created! (Don’t worry, we edited and spell checked the Save the Date again later to make sure the bubbles didn’t go to our heads as we were working.)

2 Nectarines, Thinly Sliced

1 Handful of Raspberries

1 Fuji Apple, Thinly Sliced

1 Kiwi, Large Pieces

4-6 Strawberries, Thinly Sliced

1 Bottle of Dry White Wine, Sauvignon Blanc

1/4 Cup Peach Vodka

1/4 Cup Orange Juice

1/4 Cup Pineapple

1 Bottle of Champagne, chilled

Slice all of the Fruit & place it in a large pitcher.

Add entire bottle of dry white wine (the Fruit will help sweeten is up).

Add Peach Vodka (or Brandy) and juices.

Let it soak up all the goodness for at least an hour or overnight.

When you’re ready to serve, spoon in some fruit in each glass, pour the juice/liquor combination until the glass is half full, pop open the champagne to top off the glass.

The cute puppy really made the drink and and Save the Date turn out even better!

Happy Sipping!

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Homemade Breakfast Recipe: Apple and Walnut Tart

Elizabeth — Thu, 23 May 2013 10:00:00 +0000

Breakfast, Brunch or how to ruin your Brenner. This tart is an easy way to do all three. I hope you give this recipe a try, it was Real Simple and delicious! I think next time I’ll try it with summer fruit….maybe Peaches or Apricots. What fruit would you use?

For the Tarts
1 Sheet Frozen Puff Pastry, Thawed
1 Fuji Spple, Cut into 1/2-inch Pieces
1/2 Cup Walnuts, Chopped
1/4 Cup Brown Sugar
1/2 tsp Cinnamon

Heat oven to 400° F.

Cut the Puff Pastry into 6 pieces. Line 6 ramekins with the Pastry, allowing the corners to stick out.
In a small bowl, combine the Apple, Walnuts, and Brown Sugar.

Divide the mixture among the puff pastry squares and bake until the crusts are golden brown, 22 to 25 minutes. Let cool for 10 minutes before serving.

For the Whipped Cream
1/2 cup Heavy Cream
1 Tbsp Confectioners’ Sugar

1/4 tsp Cinnamon

Meanwhile, in a medium bowl, beat the Cream and Confectioners’ Sugar until soft peaks form. Serve with the tarts.

My taste tester licked the dish clean.

[yumprint-recipe id=’4′]

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Pear Dutch Baby

Elizabeth — Thu, 02 May 2013 10:00:00 +0000

Learning to bake is about what not to do as much as it is learning what works well. I started my first attempt at a Dutch Baby, a fairly simple recipe from Food Network, with a lovely start-over mistake. Cooking mistakes are typically a little more forgiving but I’ve found baking are usually less so. I should have known better, in cookies wet ingredients are always first, and dry ingredients are mixed in parts after. Luckily I had all the ingredients to remake the batter, and it was definitely worth it!

4 Eggs
1 Cup Milk
2/3 Cup Flour
1/4 Cup Melted Butter
3 Tbsp Sugar
a Little Vanilla

Clumpy lesson learned.

Mix in a blender (or with a mixer, wet ingredients first).

Melt some butter in a cast-iron skillet.

Add 1 sliced pear, then the batter.

Bake at 375 degrees, 35 minutes.

Dust with confectioners’ sugar.

Happy Cooking!

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