plum tart

August 16th, 2019 · 12 Comments

Plum Tart

Would you believe that these have been sitting in my “drafts” folder for a full year?  Well, they have.  I had a difficult dilemma when September of last year rolled around with me having shared this recipe.  I could post them in October or November, but plums would be long past their prime, and either hard to find or unimpressive in most grocery stores or farmer’s markets.  Or I could hang onto this delicious recipe for nearly a year, waiting for plum season to roll around again.

I know that many of you are partial to free-form galettes, but to me, there is something so beautiful about a tart where every slice of fruit has been specifically placed — maybe they’re a little fussy, but they’re so lovely to look at that I don’t mind.  You can bet that this tart will wow — while a galette might be forced to rely merely on taste.

So if you’re looking for a way to use up a batch of plums from your CSA or backyard tree (hey, a girl can dream…), make this.  And make it this year, because stone fruits will be gone soon, and you wouldn’t wait to have to wait another year to enjoy this delicious dessert.

Plum Tart from Sugarlaws

Plum Tart Recipe

For crust:
1 1/3 cups all-purpose flour
2 tbsp sugar
1/8 teaspoon salt
1/2 cup unsalted butter, cold and cut into pieces
1 large egg
2 tbsp water

For the filling:
1/4 cup sugar
1 tsp white wine or champagne
4 red plums, pitted and sliced into wedges

DIRECTIONS

In a medium bowl, whisk the sugar, wine and plums and gently toss to coat evenly.  Cover the bowl and put it in the refrigerator for an hour.

Preheat oven to 350 degrees.  Place flour, sugar, salt, butter, one egg, and water in a food processor.  Pulse until blended into one large ball of dough.  Roll dough out on a floured surface, into an approximately 12? circle.  Press the dough into the individual 3-inch tart pans so it fits into all the edges, particularly on the sides.  Trim the excess dough from the edges of the pans (should create at least four individual tarts).  Refrigerate the tart dough for 10 minutes.

Remove the tart from the refridgerator, and line the inside of the tart with aluminum foil.  Place pie weights (or dried beans, or rice) in the foil.  Bake for 20 minutes (the tart is easier to bake if you place the tart shell on a cookie sheet).

Remove the tart from the oven and remove the foil and pie weights.  Lower the oven temperature to 325 degrees.  Arrange the plum slices in a flower pattern in each tart shell and bake the completed tarts for 10 minutes, or until the plum juices are starting to bubble.  Allow to cool, and serve. 

Makes four individual tarts.

Plum Tart from Sugarlaws

Tags: desserts · food

Champagne Sorbet

August 14th, 2019 · 15 Comments

I had to post this recipe before New Year’s Eve.

Because this is no ordinary ice cream recipe.  This is an ice cream that doubles as a cocktail, thank you very much.  Do you have a blender?  Then you can probably make this, because it’s really somewhat similar to a frozen cocktail, and tastes a lot better.

Because, crucially, an ice cream recipe with alcohol as an ingredient won’t freeze the same way that most ice creams do.  As a result, it doesn’t need to be churned constantly while its freezing — which means *no ice cream maker necessary.* And since every time I post an ice cream recipe, I find out that so many of you don’t have ice cream makers, I thought that posting this would be both versatile and properly festive.

Happy 2009!


Champagne Sorbet

INGREDIENTS
2 cups champagne
1 1/3 cups sugar
2 tbsp lemon juice
1/2 cup sparkling water

DIRECTIONS
Heat the champagne, sparkling water, lemon juice and sugar over medium heat until he sugar dissolves.  Remove the mixture from the heat and chill it in the fridge for one hour.

To churn the sorbet, either 1) follow the directions on your ice cream maker or 2) freeze the sorbet for 2 hours, breaking it up with a food processor or blender every 20 minutes.  Leave the sorbet in your freezer in your freezer until it reaches the desired consistency, and then serve.

Makes about 2 cups of sorbet.

Tags: desserts · food

baby bella risotto

August 12th, 2019 · 12 Comments

Almost two years ago, I posted a recipe for mushroom risotto.  It was absolutely delicious, except for one small problem: it was impossible to photograph.  (Check out the post — the only good photo I could get was of the grated parmesan cheese).

But with fall right around the corner, I couldn’t resist trying again — especially with my beautiful Noritake dishes!  And sure enough, throw risotto in a gorgeous bowl and under some great natural light, and the photos don’t turn out half bad.

I used Noritake’s ColorWave place setting in green for this dish, and I love the square pattern.  Lately I’ve been partial to more modern-feeling designs, and I love that this one is timeless but still so contemporary and chic.  For my scallop dish, I mixed two patterns (the brown and white), and I did the same thing here — the bowl is from the Kealia collection, and it pairs perfectly with the ColorWave plates. 

And remember, if this (or any other!) pattern catches your eye, use the coupon code SUGARLAWS for 10% off the merchandise in your cart on the Noritake website!

Baby Bella Risotto

INGREDIENTS
4 cups vegetable stock (substitute chicken stock if desired)
2 tbsp olive oil
2 cups short-grain brown rice
1 shallot, minced
1/2 leek, white portion only, sliced
1/2 pound baby bella mushrooms
1/2 stick butter, cut into pieces
1 cup grated Parmesan

DIRECTIONS
Over medium heat, toast rice in olive oil, stirring constantly until all the rice is coated.  Toast for 1 minute, or until grains are aromatic.  Add 1 cup of vegetable stock, the leek and shallot, and turn the heat down to a simmer.

Over the next thirty minutes, stir the risotto frequently and add more stock every time the liquid doesn’t cover the rice.  Add the mushrooms after about 20 minutes.  Taste the rice for doneness — they’re done when they’re soft and fully cooked, but not mushy.  When the rice is done cooking, remove from heat, stir in the butter and parmesan, and serve.

Serves 4.

Tags: food · main dishes · sponsored