Fresh Fruit & Mascarpone Tart

Fresh Fruit & Mascarpone Tart

Tart of the Matter
When you think of mascarpone cheese what comes to mind? OK, wait. I’m being presumptuous. Does anyone else actually ponder mascarpone cheese? Or is that just me? On second thought, don’t answer that. Let me just live in my happy little bubble where everyone spends significant time considering the wonders of spreadable Italian cheeses…

I love mascarpone cheese. It’s essentially Italy’s cream cheese and I actually like it better than the tried and true Philly cream cheese because it’s got a fresher more mild flavor than the American version. Don’t get me wrong I’m still here for a good cream cheese frosting and you don’t get that with mascarpone. You do however get fantastic things like tiramisu with mascarpone and you can swap out your whipped cream for a dollop of mascarpone next time you find yourself with a bowl of fresh summer berries.

To quote Forest Gump, “Fresh fruits and mascarpone go together like peas and carrots.”

For your tart you can use peaches or plums with raspberries or blueberries. Any combination will work. Strawberries are always insanely good when paired with a little mascarpone. Even better if they come together in a tart. Lately I have enjoyed a mix of all of ‘em.

This recipe for a Fresh Fruit & Mascarpone Tart below is what I call a good start. It’s a basic recipe that can be adapted to suit your own taste. You can play with the crust. Personally, I like to make it with a graham cracker crust or r you could go this route with a rye crust. Our recipe uses a traditional Pâté Sucrée (French sweet pastry) crust.

This is definitely a dessert best prepared and served on the weekend as it doesn’t hold up too well overnight.

Fresh Fruit & Mascarpone Tart
Yields 6 servings Read more…

Mussels Dijonnaise for Bastille Day

Mussels Dijonnaise for Bastille DayVive la France!
Today is Bastille Day and we are thinking about dining al fresco on some delicious and simple-to-prepare French Bistro fare this evening. Mussels Dijonnaise or Steamed Mussels in Mustard Sauce can be made on a weeknight and paired with a toss salad with a nice Read more…

Pork Rillettes

Pork RillettesBeach Bites
Hitting the beach in the summer is awesome…the sun…the surf. There is nothing better than kicking back at the beach and relaxing. And, you’ll need it because as great as a day at the beach can be, the schlepping of all of the stuff you need is not.

I admire those people who can throw everything they need for a day at the beach into a cinch-sac and head out the door. I am not one of those people. I would like to be—but I am not. I require a chair and an umbrella at a minimum. And, of course, a cooler full of tasty food and refreshing drinks.

Of all the things you need for a day at the beach, I think the food it the hardest because it actually takes some preplanning. Because we head to the beach every summer when we go to Tahoe, my sister and I are now a well-oiled machine when it comes to packing lunch for 10 of us. But, you better be okay with a sandwich and some chips for lunch. That is just our routine at Tahoe.

Before we got married and even for some time after, my husband and I used to spend our weekends sailing the bay either on our own or with friends. Our favorite place to stop for lunch was on Angel Island and I always tried to pack something good to eat. Sometimes we hiked around to the south side and ate on the beach there. (We did that once for Fleet Week. The Blue Angels flew right over our heads. It was fantastic.) More often than not though we would find an empty picnic table or sometimes just eat on the boat. It goes without saying that whatever we brought had to be compact. The sailboat wasn’t that big. And, if you had to haul your lunch around an island, you didn’t want to bring a big heavy cooler. So I got good at making what I call snacky lunches.

Snacky lunches are basically picnics made up of a bunch different things that when you choose a little of this and a little of that make up a rather lovely lunch. They usually consisted of a fresh baguette, a variety of cheeses, assorted charcuterie, cut veggies, some dips or spreads, fruit, and something bite-size and decadent for dessert. Sometimes, if we had a bigger group I would add on an orzo or tomato salad.

Occasionally I would make Rillettes because it is the perfect picnic food. You can spread it on a fresh baguette or crackers and you store it in a mason jar for easy transport. If you are planning on hitting the beach in the near future, give this a try…

Pork Rillettes
Yields about 5 cups Read more…

Fresh Cherry & Apricot Clafoutis

Fresh Cherry & Apricot ClafoutisRainy Day Cherries
It is the month of May, right? Ok. Good. I just wanted to check because as I gaze out my window right now it’s looking a whole lot like February. What is this rain, people? I had big plans for this weekend and now they are all washed out…

For the past week, I have been getting notices from some of my favorite U-Pick farms that they will be open for business this weekend. (Let the cherry and apricot picking begin!) And while I have no problem going picking in a light rain, the thunderstorms and torrential downpours that are predicted might be a bit much. My disappointment in possibly not being able to go is less about the fruit and more about this being the first time in years that we actually have a free weekend to go a-pickin’.

I love U-Pick farms. Probably to the point of obsession. I just get so much joy being outside on a ladder trying to find the best ones. Plus my kids still think it’s fun which is fantastic because the list of activities they deem acceptable to do with their parents is minuscule.

At this point, I am in wait-and-see mode. Sunday looks like it might be okay. And, yes, I can grab some at the store since the cherries and apricots are in. But, the experience is not the same. They kinda frown on climbing ladders in the Produce Department. Party poopers!

Fresh Cherry & Apricot Clafoutis Read more…