Rainbow Carrot & Cauliflower Crumble with Za’atar & Herbed Feta -
Ingredients for Carrot & Cauliflower Layer -
1 T. Butter
5 Bunches Of Carrots or Rainbow Carrots peeled and sliced into coins
1 Head Of Cauliflower Florets
2 T Toasted Chopped Hazelnuts
1/4 C Mediterranean Herbed Feta
1/4 C Flour
1/4 C Panko
1/4 C Unsalted Butter Cold and small cubed
1/4 t Turmeric
1/2 t Kosher
2 t Toasted Sesame Seeds
2 t Za’atar
Dash of Lemon Pepper
1 T Garlic Lemon Oil
Zest of 1/2 Lemon
1 t Fresh Lemon Juice
2 T Unsalted Butter (melted & cooled)
6 oz Heavy Cream
1/4 t Dried Oregano
S & P to taste
Preheat oven to 400 and butter a 9 1/2 inch round Baking Dish. Make topping and chill for 30 minutes while assembling the rest. In bowl, mix the Hazelnuts, Feta, Cubed Butter, Flour, Panko, Spices, Sesame Seeds, Lemon Pepper & Salt... With your hands, crumble all together until the size of small peas... Chill until ready to use...
In Buttered Baking Dish lay down Carrot Coins and Cauliflower Florets. Drizzle lightly with Olive Oil.
In bowl whisk together Olive Oil, Lemon Juice and Zest, Cooled Melted Butter, Cream, Oregano, Salt & Pepper...
Pour Filling over Carrots & Cauliflower in Baking Dish and top with cooled crumble topping. Drizzle lightly with a little more olive oil…
Bake 25- 30 minutes till bubbly and golden... Before serving sprinkle with fresh parsley, extra Feta and more chopped toasted hazelnuts if desired… ENJOY!!!
Ambrosia Salad Parfaits
6 oz Mandarin Oranges
4 oz Crushed Pineapple
1 Cup Shredded Coconut
1 C Mini Marshmallows
4 oz Homemade Whipped Cream or store bought
Maraschino Cherries to Garnish
Fold all together. Chill and serve in Parfait Glasses
Amagansett Apple Cheddar Galette
Amagansett Apple Cheddar Galette
1 1/4 Cup All Purpose Flour
1/4 t Kosher Salt
7 Tablespoons very Cold Cubed Unsalted Butter
4-5 Ice Cold Water
1/2 Cup Finely Grated Cold New York Extra Sharp Cheddar
1/8 Cup Toasted Sliced Almonds
1 Tablespoon Turbinado Sugar
1 1/2 teaspoons All Purpose Flour
Dash of Cinnamon
3 Honeycrisp Apples Peeled, Cored & Sliced
Zest and Juice of 1/2 Lemon
1/4 Cup Light Brown Sugar
1/4 Cup Granulated Sugar
1/2 teaspoon Cinnamon
1/4 teaspoon Nutmeg
Pinch of Kosher Salt
2 Tablespoons Tapioca Flour
In a mini food processor combine Flour and Salt... Add Butter all at once and pulse 15 times... Add Ice Cold Water 1 Tablespoon at a time while pulsing 5 times for each one... After the 4th Tablespoon and last one 1/2 at a time... You might not need a total of 5 Tablespoons so do the last one slowly... Pulse in Cheese and after it is mostly incorporated turn out dough on lightly floured board... Gather together and make a flat disc... Wrap in plastic wrap and chill 1 - 2 Days...
Pulse together Almonds, Sugar and Flour and set aside...
In medium sized bowl toss Apples, Lemon Zest and Juice, Sugars, Cinnamon, Nutmeg, Salt and Flour... Set aside while you roll out dough...
1 Egg whisked with a drop or two of water
Sea Salt (optional)
Roll out dough on lightly floured surface and transfer to parchment. With a Pastry Cutter cut an 11 1/2 inch round. Lay down the Almond Filling leaving a 1 inch border...Layer with Apples starting in Center overlapping as you go. Wrap dough around the Apple & Almond Filling folding the same direction until all sides are turned up... Freeze for 1 hour and preheat oven to 400...
With a Pastry Brush give your Galette an Egg Wash... As you brush the egg sprinkle Sugar immediately until entire Galette is sprinkled thoroughly... Try not to get too much sugar on the Parchment close to your Pastry as it could burn and cause darkening issues... I actually Egg wash and Sugar on a different Parchment and also find baking on a Silpat is a breeze... If desired, add a little Sea Salt as well...
At 400 degrees Bake Galette, after 20 minutes rotate... Bake 10 to 15 more after rotating... In my oven I find 33 minutes gets a perfect Golden Brown Crust and a nice Bubbly Center...
Serve with Ice Cream, Whipped Cream or Crème Fraîche...
*Crust recipe adapted from Kim Laidlaw
Malted Milk Ball Malt Cookies Recipe, adapted from Cookies and Cups
- 2 1/2 C. All Purpose Flour
- 2/3 C. Malt Powder (I used Carnation)
- 1 t. Baking Powder
- 1 1/4 t. Kosher Salt
- 2 t. Corn Starch
- 1 C. Butter Melted and slightly cooled
- 1 1/2 C. Dark Brown Sugar
- 2 Eggs at room temperature whisked gently
- 1 T. Vanilla Bean Paste
- 1 C. Mini White Chocolate Chips or regular size
- 1 C. Crushed Chocolate Malt Balls
Whisk dry ingredients and set aside. Melt butter on low heat and once complete set aside and cool completely yet not till solid. In a stand mixer on low setting with whisk attachment, mix melted and cooled butter and dark brown sugar. Stream in Vanilla Bean Paste and eggs and thoroughly combine. Switch to paddle attachment and add dries. Add your dry ingredients on lowest setting till soft dough forms. Fold in White Chips and crushed Malted Milk Balls. Dough will be very soft and it is important to chill dough overnight or up to 24 hours. To bake, preheat oven to 350 and scoop with a small ice cream scoop to insure uniformity. Line a cookie sheet with parchment paper or a Silpat. Bake for 9 to 10 minutes. Cool on wire rack completely and of course, enjoy!!