Stone Fruit Week Wrap up…

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Stone Fruit Week Wrap up…

I want to start this week’s wrap up off by giving you a glimpse behind the curtain at MDF and no I am not the wizard, that job falls squarely on the shoulders of Traci and Heather. There is a whole lotta love,  I mean thought, at least one meeting, (yes there’s food) several days of planning, recipe writing, recipe testing and then at least one, usually two days of food styling and photography.

When it came to the planning meeting for this week, stone fruit as our subject matter was a no brainer. Summer and stone fruit go hand in hand, for that matter stone fruit is summer in your hand.  If you never make a single one of these recipes, please at the very least take a bite out of as many of these drupes as you can get your hands/mouth on.

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We started the week off with an intro to stone fruit and then on Tuesday we featured Nectarine Salsa, I am incredibly proud of this recipe, not only does it taste great, it highlights the nectarine and is a wonderful representation of how I like to cook. (Let the ingredients shine, equal balance of sweet and savory, presence of heat and several textures.)

Next we took a journey down south with a totally different take on the crumble… Our Peach and Cardamom Crumble takes advantage of a white peaches less acidic and sweeter taste paired with the herbal and citrus characteristics of cardamom to create a truly memorable dessert.

On Thursday we brought you Roasted Chicken with Pickled Cherries and Radish Sprouts… a sample of what happens when Traci and I start freethinking about a flavors.

“What does it pair with, what can we do to enhance its core qualities, what sounds wrong but tastes so right?”

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Friday brings another dessert inspired by the south but with our MDF name all over it. The Caramelized Plum Tartlets are a great example of how to incorporate several textures into a dish thats featured ingredient is high on flavor but low on crunch.

For those of you wondering where the cocktail is, let me refer you back to cocktail week for the Crazy Jane … ok, ok I can’t help myself. A classic is begging to make an appearance here:

Apricot Bellini

Add 2 tablespoons of *apricot puree to a glass of chilled sparkling wine (Those of you that follow us, know we prefer Prosecco)

*Apricot Puree

4 apricots, pitted

1 tablespoon fresh lemon juice

1 teaspoon fresh lemon zest

1 teaspoon sugar

Place all the ingredients into your food processor and process until smooth. Force mixture through a sieve with a spoon then store in an air tight container in your refrigerator.

Caramelized Plum Tartlets

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Recipes by Rj of Urban Table

Photo Styling & Art Direction by Traci of Urban Table

Photography & Art Direction by Heather of Heather Gill Photography

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What better way to celebrate the summer and the end of our week than with an old fashion caramelized plum tartlet!

These deep purple and burgundy drupes are filled with a good source of fiber, potassium and vitamins A and C.  A real summer time treat.

Here is our take on how to use them.

Caramelized Plum Tartlets

2 cups all purpose flour

1 teaspoon baking powder

½ teaspoon ground cardamom

¼ teaspoon fine sea salt

½ lb. unsalted butter, room temp

2 large egg yolks

1 cup sugar

1 teaspoon hibiscus extract (we love lc finn’s extract)

1 teaspoon lemon zest

½ teaspoon ground cinnamon

6 plums pitted and sliced

½ cup turbinado sugar (you may substitute light brown sugar)

Powdered sugar as garnish

Directions:

  • Six 4 inch ramekins
  • Pre heat oven to 350 degrees.
  • Butter ramekins and place on baking sheet.
  • In medium sized mixing bowl combine flour, baking powder, cardamom and salt.
  • In a stand mixer with paddle attachment, cream butter on medium high for 2 min.  Add yolks, sugar, hibiscus extract, lemon zest and cinnamon then beat until incorporated.  Reduce speed to low and slowly add flour mixture, do not over mix.
  • Divide dough evenly between ramekins.  Fan plum slices over top of dough pressing them in lightly.  Sprinkle tops with turbinado sugar.
  • Bake for 25 to 30 min until tartlets look set and the tops are bubbly and caramelized to a golden brown.
  • Dust with powdered sugar.

***Serving suggestion lots of ice cream (MDF favorite, homemade black peppered goat cheese)***

We are just over the moon to share with you one of our knock out recipes.  The buttery crust is what makes this…something truly special and the graham cracker crumb like texture…is my favorite part of this rustic tart.  Out of this world!!!

Then when the sweet juicy plums are added, bubble to the top, the sugar caramelizes, turns golden brown, and the hibiscus extracts comes into play, the tart becomes so flavorful and intensifies everything in sight.   Once you make this tried and true recipe you will be sure to add it to your recipe collection.

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