Kathleen
Linton - Certified Chef Instructor
1-703-626-9490
Email:
sorosky2000@yahoo.com
Open Faced Apple Tarts
with Apricot Glaze
Ingredients:
1) 2 sheets Puff Pastry
2) 1 medium Granny Smith Apple
3) 2 tablespoons Almond meal
4) 2 tablespoons sugar
5) 2 tablespoons Butter
6) ½ teaspoon Ground ginger
7) 1 tablespoon apricot marmalade
8) 1 teaspoon Dark rum
Preparation:
1) Let the 2 sheets of puff pastry defrost if frozen, by placing each one on a tea towel, covered by another
tea towel. If you are getting it straight out of the freezer, let it sit for about 30 minutes until it loses its
stiffness.
2) Once it is more pliable, place a small dessert plate upside down on top of each pastry sheet and use a
knife to cut out the circle.
3) Place the pastry circles on a lightly creased or oiled baking tray.
4) For each pastry circle you will need to draw an inner circle on each one as this will be the boundary line
to keep the apple inside. Mark a circle on each pastry approximately 1 centimeter from the edge but
don’t cut through the pastry. It is just to “score” the pastry so that during baking it puffs up slightly to
encase the apple.
5) In a medium bowl, add the almond meal, granulated stevia, butter and ginger.
6) Mix together with a spoon and divide into two and spread evenly onto each pastry, staying within the
bounds of the scored circle.
7) Peel and very thinly slice the green apple into wedges.
8) Arrange the apple slices over the almond filling starting from the outside. I usually do two layers of thinly
sliced apple.
9) Bake in oven at 180 degrees for 20 minutes [350 degrees F], or until the apple and pastry just starts to color.
10) Once they are done, remove from oven and make the glaze.
11) In a jug, mix the apricot jam and rum and using the back of a small spoon spread over.
1) 1/3 cup homemade Tarragon mayonnaise (recipe below)
2) 1 teaspoon lemon zest
3) 1 lemon, juiced
4) Salt and freshly ground black pepper
5) 1 stalk finely chopped celery
6) 1 finely chopped shallot
7) Lobster, cooked (about 1-pound lobster meat), chilled and chopped
8) 1 tablespoon finely chopped chives as garnish
9) Caviar garnish (optional) – you can use any good caviar, sturgeon, paddlefish, tobiko, Salmon roe
or whitefish roe
Preparation:
1) Combine all the ingredients gently together, until just combined.
2) Serve in chilled Martini glasses or wrapped in a thin slice of cucumber, garnish with chives and caviar.
The Homemade Tarragon Mayonnaise
Ingredients:
1) 1 large Egg
2) 1 tablespoon fresh lemon juice
3) 1/2 cup olive oil
4) 1/2 cup neutral flavored oil (grape seed, canola, vegetable, etc.)
5) 1 tablespoon of fresh tarragon, chopped
6) 1/2 teaspoon salt
7) Pinch freshly ground white pepper
Preparation:
1) In a food processor or blender, blend the egg and lemon juice for 10 seconds.
2) With the processor running, slowly pour in the oil through the feed tube and process until emulsified.
(Should the mixture become too thick, with the machine running, add water two teaspoons at a time.)
3) Add the tarragon, salt, and pepper and pulse to blend.
4) Transfer to an airtight container and refrigerate for at least 30 minutes before using. (The mayonnaise
will keep tightly covered in the refrigerator for up to 24 hours.)
1) 3 large eggs, room temperature
2) ¾ cup whole milk, room temperature
3) 3 tablespoons unsalted butter, melted, slightly cooled, divided
4) ½ cup all-purpose flour
5) 2 tablespoons cornstarch
6) ½ teaspoon kosher salt
7) ½ teaspoon freshly ground black pepper
Preparation:
1) Place a medium ovenproof skillet, preferably cast iron, in center of oven and preheat oven to 450°.
2) Let skillet heat at least 25 minutes total (prepare your toppings while you wait).
3) Blend eggs in a blender on high speed until very frothy, about 1 minute.
4) With motor running, gradually stream in milk, then 2 tablespoons butter; blend another 30 seconds.
5) Add flour, cornstarch, salt, and pepper and blend just to combine. (This batter doubles well if you
want to scale up.)
6) Carefully remove skillet from oven and swirl remaining 1 tablespoon butter in skillet to coat.
7) Immediately pour batter into skillet (butter will brown quickly, so have batter at the ready to prevent
burning).
8) Bake pancake until puffed and brown around edges, 20–25 minutes. It will begin to deflate as soon
as it comes out. Top as desired.
Topping Ideas
1) Fried eggs, avocado, and shaved ham
2) Smoked salmon, crème fraîche, and sliced spring onions
3) Sautéed kale, crispy bacon, and aged cheddar
1) 5 cups granola
2) 1 cup dried cherries, coarsely chopped
3) 2 tablespoons finely chopped candied ginger
4) 6 cups low-fat Greek yogurt
5) 1 1/2 cups raspberries
6) Honey
Preparation:
1) Mix together granola, cherries, and candied ginger.
2) Place yogurt in a large resealable bag, and snip off end.
3) Pipe a 1-inch-thick layer of yogurt into the bottom of a 4-quart trifle dish (7 1/2 inches in diameter,
5 inches deep).
4) Scatter 1 1/2 cups raspberries over yogurt, and drizzle with honey.
5) Sprinkle with 3 cups granola mixture.
6) Repeat layering once, and top with a layer of yogurt.
7) Mound 1 cup raspberries in center.
8) Garnish with thinly sliced candied ginger (optional), and drizzle with honey.
9) Serve immediately.
1) 2 sheets Puff Pastry
2) 1 medium Granny Smith Apple
3) 2 tablespoons Almond meal
4) 2 tablespoons sugar
5) 2 tablespoons Butter
6) ½ teaspoon Ground ginger
7) 1 tablespoon apricot marmalade
8) 1 teaspoon Dark rum
Preparation:
1) Let the 2 sheets of puff pastry defrost if frozen, by placing each one on a tea towel, covered by another
tea towel. If you are getting it straight out of the freezer, let it sit for about 30 minutes until it loses its
stiffness.
2) Once it is more pliable, place a small dessert plate upside down on top of each pastry sheet and use a
knife to cut out the circle.
3) Place the pastry circles on a lightly creased or oiled baking tray.
4) For each pastry circle you will need to draw an inner circle on each one as this will be the boundary line
to keep the apple inside. Mark a circle on each pastry approximately 1 centimeter from the edge but
don’t cut through the pastry. It is just to “score” the pastry so that during baking it puffs up slightly to
encase the apple.
5) In a medium bowl, add the almond meal, granulated stevia, butter and ginger.
6) Mix together with a spoon and divide into two and spread evenly onto each pastry, staying within the
bounds of the scored circle.
7) Peel and very thinly slice the green apple into wedges.
8) Arrange the apple slices over the almond filling starting from the outside. I usually do two layers of thinly
sliced apple.
9) Bake in oven at 180 degrees for 20 minutes [350 degrees F], or until the apple and pastry just starts to color.
10) Once they are done, remove from oven and make the glaze.
11) In a jug, mix the apricot jam and rum and using the back of a small spoon spread over.
Tarragon Lobster
Cocktail
Ingredients:Cocktail
1) 1/3 cup homemade Tarragon mayonnaise (recipe below)
2) 1 teaspoon lemon zest
3) 1 lemon, juiced
4) Salt and freshly ground black pepper
5) 1 stalk finely chopped celery
6) 1 finely chopped shallot
7) Lobster, cooked (about 1-pound lobster meat), chilled and chopped
8) 1 tablespoon finely chopped chives as garnish
9) Caviar garnish (optional) – you can use any good caviar, sturgeon, paddlefish, tobiko, Salmon roe
or whitefish roe
Preparation:
1) Combine all the ingredients gently together, until just combined.
2) Serve in chilled Martini glasses or wrapped in a thin slice of cucumber, garnish with chives and caviar.
The Homemade Tarragon Mayonnaise
Ingredients:
1) 1 large Egg
2) 1 tablespoon fresh lemon juice
3) 1/2 cup olive oil
4) 1/2 cup neutral flavored oil (grape seed, canola, vegetable, etc.)
5) 1 tablespoon of fresh tarragon, chopped
6) 1/2 teaspoon salt
7) Pinch freshly ground white pepper
Preparation:
1) In a food processor or blender, blend the egg and lemon juice for 10 seconds.
2) With the processor running, slowly pour in the oil through the feed tube and process until emulsified.
(Should the mixture become too thick, with the machine running, add water two teaspoons at a time.)
3) Add the tarragon, salt, and pepper and pulse to blend.
4) Transfer to an airtight container and refrigerate for at least 30 minutes before using. (The mayonnaise
will keep tightly covered in the refrigerator for up to 24 hours.)
Savory Dutch Baby
Ingredients:1) 3 large eggs, room temperature
2) ¾ cup whole milk, room temperature
3) 3 tablespoons unsalted butter, melted, slightly cooled, divided
4) ½ cup all-purpose flour
5) 2 tablespoons cornstarch
6) ½ teaspoon kosher salt
7) ½ teaspoon freshly ground black pepper
Preparation:
1) Place a medium ovenproof skillet, preferably cast iron, in center of oven and preheat oven to 450°.
2) Let skillet heat at least 25 minutes total (prepare your toppings while you wait).
3) Blend eggs in a blender on high speed until very frothy, about 1 minute.
4) With motor running, gradually stream in milk, then 2 tablespoons butter; blend another 30 seconds.
5) Add flour, cornstarch, salt, and pepper and blend just to combine. (This batter doubles well if you
want to scale up.)
6) Carefully remove skillet from oven and swirl remaining 1 tablespoon butter in skillet to coat.
7) Immediately pour batter into skillet (butter will brown quickly, so have batter at the ready to prevent
burning).
8) Bake pancake until puffed and brown around edges, 20–25 minutes. It will begin to deflate as soon
as it comes out. Top as desired.
Topping Ideas
1) Fried eggs, avocado, and shaved ham
2) Smoked salmon, crème fraîche, and sliced spring onions
3) Sautéed kale, crispy bacon, and aged cheddar
Yogurt Parfait with Granola,
Raspberries and Candied Sugar
Ingredients:Raspberries and Candied Sugar
1) 5 cups granola
2) 1 cup dried cherries, coarsely chopped
3) 2 tablespoons finely chopped candied ginger
4) 6 cups low-fat Greek yogurt
5) 1 1/2 cups raspberries
6) Honey
Preparation:
1) Mix together granola, cherries, and candied ginger.
2) Place yogurt in a large resealable bag, and snip off end.
3) Pipe a 1-inch-thick layer of yogurt into the bottom of a 4-quart trifle dish (7 1/2 inches in diameter,
5 inches deep).
4) Scatter 1 1/2 cups raspberries over yogurt, and drizzle with honey.
5) Sprinkle with 3 cups granola mixture.
6) Repeat layering once, and top with a layer of yogurt.
7) Mound 1 cup raspberries in center.
8) Garnish with thinly sliced candied ginger (optional), and drizzle with honey.
9) Serve immediately.