Nectarine Tart with Frangipane

Almond Joy
My great-grandmother was a big fan of marzipan. And, as a kid, I struggled to understand why. I do not like the consistency of marzipan nor the flavor even though I can appreciate the artistry of the master confectioners who use all sorts of colors and shapes to make beautiful pieces. Marzipan candy can be absolutely stunning to look at, but you will never see me eating it.

The funny thing is I love frangipane which has the same basic flavor profile as marzipan. It is also made with almonds, though frangipane has a more delicate flavor. The two are wildly different—but it still makes no sense. You would think if you liked one you would like the other, right? That would be a no for me. Who knows? Maybe I was just mentally scared by the abundance of marzipan available around Christmas and the decided lack of chocolate…

Frangipane can be used in so many ways. A personal favorite is to use it in fruit tarts, especially during the summer months when the fruit is at its peak. (Though I would never refuse an almond croissant. Hint Hint.)

You could use any fruit you like—but the almond flavor of frangipane is a natural complement to any stone fruit, especially cherries, apricots, and nectarines.

This Nectarine Tart with Frangipane is my adapted version of a recipe from David Lebovitz of Chez Panisse fame. The tart shell recipe he uses is unconventional but worth a try if only for that reason…the results are superb.

Nectarine Tart with Frangipane Recipe
Adapted from David Lebovitz
Yields 8 servings Read more…

Dufour Dairy-Free Pastry Dough

We love Dufour because it’s the best quality pastry we can find! And, Dufour Dairy Free Puff Pastry Dough has a flaky texture and easy-to-shatter crust. It is crisp, flaky, and especially light.

For those who want a vegan alternative to butter, this pastry is melt-in-the mouth tender
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Roasted Sheet Pan Chicken with Stone Fruit and Onions

Stone Cold Abundance
I tend to go a little overboard at the changing of the food seasons. I will buy more corn than I need out of excitement for the fact that the good local stuff is back. And, nine times out of ten, I end up freezing some because I can’t get to it all.

I do the same thing with stone fruits. I will taste a peach or a plum and be so blown away by its sweetness that I must, must, I tell you, have an entire bushel to take home with me believing unquestionably that I will actually eat all of them. News flash: That rarely happens. Inevitably I will have to find a different way of consuming my bounty. Sometimes I turn the fruits into jam. Sometimes I can the vegetables. More often than not, I will throw them in the freezer for later use.

That isn’t to say I don’t come across new and interesting ways of using my largess. Many stone fruits pair well with chicken or pork—especially when grilled. My most recent find, however, uses my favorite method for mid-week dining, the sheet pan.

This recipe for Roasted Sheet Pan Chicken with Stone Fruit and Onions comes from NY Times Cooking but I have adapted it more to my taste. It’s easy and goes great with some creamy polenta. Feel free to use something other than plums like peaches, apricots, or nectarines.

Roasted Sheet Pan Chicken with Stone Fruit and Onions Recipe
Adapted from NY Times Cooking
Yields 4 to 6 servings Read more…

Frog Hollow Farm Fruit Spreads

No ordinary jam.
Frog Hollow Farm Fruit Spreads are handmade in their kitchen, steps from the orchard where the certified organic fruits are grown. The unusually sweet taste of the ripened fruit means less added sugar and amazing flavor.

Here is what we have in stock: Read more…