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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Roasted Ginger Chicken w/ Pickled Cherries and Radish Sprouts

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Recipes by Rj of Urban Table

Photo Styling & Art Direction by Traci of Urban Table

Photography & Art Direction of Heather Gill Photography

Ahhh, roasted chicken, an all star staple in the MDF kitchen.  Simple, juicy, crispy and succulent, it just doesn’t get better.   Starting with this tried and true classic, we created a pan sauce from the pan drippings and added fresh grated ginger and a nub of butter.

These all American true blue crimson lil orbs are bursting with unbeatable flavor, packed with antioxidants and credited with anti-inflammatory benefits and are the new super fruit.  We had a blast working with cherries.  They are not just for pies anymore.  So we decided to go outside the box and pickle cherries.  Yes, pickled.  We added a few sprigs of rosemary that imparted a rich fragrant earthy evergreen like flavor and then pink peppercorns that added a note of heat with a touch of fruitiness.  We are pleased as punch with this recipe.

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Roasted Ginger Chicken w/ Pickled Cherries and Radish Sprouts

Ingredients:

1/4 cup butter, softened but not melted

1/2 teaspoon, ground cardamom

1 lemon, zested

1 Tablespoon grated ginger + 1 Tablespoon for pan sauce

Salt and fresh ground pepper

One 3 1/2- to 4-pound chicken

Olive oil

3/4 cup dry white wine, (if you wouldn’t drink it don’t cook with it)

2 Tablespoon butter

Directions:

If roasting immediately preheat the oven to 400 degrees F.

In a small bowl, combine the butter, ground cardamom, lemon zest, ginger, salt and pepper, to taste.  Stir together with a spoon until well mixed.

Hold chicken over sink and drain then pat dry inside and out with paper towels.  Poke a small opening in the clear membrane between the skin and the flesh of the over the breast and thighs gliding your index finger through the opening, loosening the skin from the flesh, without removing it completely.  You’re creating a big pocket for the butter.  Once the skin is loose, rub about three quarters of the ginger butter mixture under the skin, over the breast and thighs. Rub the rest inside the cavity.  You can now refrigerate for up to 2 days or cook immediately.  We like to refrigerate ours over night.  When you are ready to roast chicken smear the surface all over with about 1-teaspoon olive oil and season with salt and pepper.

Roast the chicken, (we like to use a shallow roasting pan that we can then use on the stove top for our pan sauce) after 30 min pour wine over chicken.  Roast and baste for an additional 30 to 60 minutes, until the juices run clear with only a trace of pink when you prick the thigh and a thermometer inserted in the thickest part of the thigh reads 170 degrees F.

Remove from oven and allow to rest, while you make a quick pan sauce.

In your roasting pan or a skillet, over a medium-high, heat the liquid remaining from roasting the chicken, plus the remaining tablespoon of grated ginger, salt and pepper.  Reduce liquid by half then whisk in butter and check seasoning, adjust if necessary.

  Pickled Cherries

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Ingredients:

3/4 cup filtered water

3/4 cup distilled white vinegar

1/4 cup sugar

2 teaspoon whole pink peppercorns

1 teaspoon coriander seeds

1/2 teaspoon crushed red pepper flakes

1 pound fresh cherries, stemmed and pitted

1 large rosemary sprig

Directions:

Boil first 6 ingredients in a medium pan, stirring to dissolve sugar.  Reduce heat and simmer 5 minutes.  Use a sieve to strain into a medium bowl then return liquid to pan.  Add cherries and rosemary to saucepan.  Simmer until cherries are tender, about 7 minutes.  Store cherries and rosemary in a re-sealable container and store in refrigerator for up to a month.

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Radish Sprout Salad Vinaigrette

 


Ingredients:

1/4 cup fresh lemon juice

2 cloves garlic, minced

2 teaspoons lemon zest

1/3 cup extra-virgin olive oil

salt and freshly ground pepper

Directions:

Add lemon juice, minced garlic and lemon zest to a mixing bowl and slowly whisk in extra virgin olive oil until combined.  Salt and pepper to taste.  Dress radish sprouts and top roasted chicken.

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Peach Cardamom Crumble

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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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We are pretty sure that you have had crumbles and cobblers before but we are guessing that you haven’t had anything like this!  We have added basil, balsamic vinegar and cardamomnot your grandma’s summertime crumble!

Peach Cardamom Crumble

Ingredients:

Base

6 white peaches, pealed and diced

2 Tablespoons loosely packed brown sugar

1 Tablespoon white balsamic vinegar

1/8 teaspoon cardamom extract (we used lc finn’s cardamom extract)

1 teaspoon fresh chiffonade of basil

Crumble

1/3 cup old-fashioned oats

1/3 cup loosely packed brown sugar

1/3 cup all purpose flour

1/4 teaspoon cinnamon

1/8 teaspoon cardamom

1/2  teaspoon citric acid

3 tablespoons unsalted butter, at room temperature

salt and freshly ground pepper to taste

Directions:

Preheat oven to 375 degrees F.

Place peaches in a greased 9 X 13 baking dish or 6 greased ramekins. (If using ramekins place on a baking sheet) Sprinkle with brown sugar, white balsamic, cardamom extract, salt, pepper and basil. Toss to coat, set aside.

In a large bowl combine oats, brown sugar, flour, cinnamon, cardamom, citric acid, salt and pepper then mix until combined. Now add softened butter and mash with a fork until crumble is formed then sprinkle over peaches.

Bake 15 minutes then rotate and bake an additional 15 minutes or until crumble is nicely browned.

You can serve immediately or at room temperature.

We love it with ice cream or a dollop of crème fraiche.

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Modern Day Forager