Glazed Beets With Creme Fraiche And Pistachios Recipes

Steps:

• Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Roll out the puff pastry into a 12-inch square on a lightly floured surface. Transfer to the prepared baking sheet and refrigerate, 15 minutes.
• Meanwhile, make the filling: Combine the cream cheese, confectioners' sugar, 1 tablespoon flour, 1 teaspoon vanilla, the egg, lemon zest and nutmeg in a large bowl. Beat with a mixer on medium-high speed until smooth, about 2 minutes. Toss the fruit in a medium bowl with the apricot preserves and the remaining 1 tablespoon flour and 1/2 teaspoon vanilla.
• Spread the cream cheese mixture over the puff pastry, leaving a 3-inch border. Top with the fruit mixture. Fold the edge of the pastry over the fruit by about 2 inches, pleating as needed to make a circle. Lightly beat the egg with 1 teaspoon water. Brush the puff pastry with the egg wash. Refrigerate until firm, about 20 minutes.
• Scatter the butter over the fruit. Bake until the crust is golden brown and the filling is bubbling, 40 to 45 minutes, sprinkling the pistachios over the fruit during the last 15 minutes. Let cool on the baking sheet. Dust the crust with confectioners' sugar before serving.

Steps:

• Preheat the oven to 350 degrees F. Line the base and sides of an 8 1/2-inch springform pan with greaseproof or parchment paper.
• Sift the flour, baking powder, and salt into a large bowl. Add the ground almonds and sugar, and mix.
• In a medium-sized bowl, mix together the eggs, honey, yogurt, sunflower oil, and lime zest. Make a well in the center of the dry ingredients, and slowly pour in the wet ingredients, bringing the ingredients together with a whisk until they are just combined. Add some chopped pistachios to the mixture if you wish, or reserve for decorating, if using. Pour the batter into the prepared pan, and bake until a skewer inserted into the center of the cake comes out clean, about 50 minutes. Allow the cake to cool in the pan for about 20 minutes.
• To make the syrup: In a small saucepan, boil half a cup water and the sugar until reduced by half, about 5 minutes. Add the lime juice, and boil for another 2 minutes, then cool, and add rosewater to taste. With a fine skewer, poke holes on top of the warm cake and, with a tablespoon, spoon the syrup all over the top. Scatter the pistachios over, if using, and let sit for 1 hour. Decorate with rose petals, if using. Serve with cream, yogurt, sliced mangos or berries.

Steps:

• Bring a large pot of water to the boil. Make a crisscross with the point of a knife in the bottom of the fruits. Plunge them into the boiling water for 1 minute. Remove and plunge into a bowl of ice-cold water. Peel, pit, and slice into a low-sided serving dish or onto a platter.
• Put the sugar and honey in a saucepan with 1/2-cup/125 ml water. Boil 5 minutes. Remove from the heat and add a few drops of orange flower water. Pour over the fruit, then scatter over the nuts, and serve with creme fraiche on the side, if you like.

Steps:

• Preheat the oven to 400°F.
• Cut off the beet greens, leaving 1/2 inch of the stems still attached. (You can save the leaves for sauteing later-they are delicious!) Clean the beets well, and toss them with 2 tablespoons olive oil and 1 teaspoon salt
• Place the beets in a roasting pan with a splash of water in the bottom. Cover the pan tightly with foil, and roast for about 40 minutes, until they're tender when pierced. (The roasting time will depend on the size and type of beet.) When the beets are done, carefully remove the foil. Let cool, and peel the beets by slipping off the skins with your fingers. Cut them into 1/2-inch-thick wedges.
• While the beets are in the oven, combine the diced shallot, both vinegars, 2 teaspoons lemon juice, and 1/4 teaspoon salt in a small bowl, and let sit 5 minutes. Whisk in the 1/2 cup olive oil. Taste for balance and seasoning.
• Whisk the crème fraîche and horseradish together in a small bowl. Stir in the heavy cream, remaining 1/2 teaspoon lemon juice, ⅛ teaspoon salt, and a pinch of pepper.
• Toss the beets and sliced shallots with the vinaigrette. (If you're using different-colored beets, dress each color in a separate bowl so the colors don't bleed.) Season with 1/4 teaspoon salt and a pinch of freshly ground black pepper, and toss well. Taste for balance and seasoning.

Steps:

• Drain beets, reserving 1/3 cup juice. In a saucepan, combine the sugar, cornstarch and salt. Stir in beet juice and vinegar; cook and stir over medium-high heat until thickened and bubbly. Cook and stir 2 minutes more. Add beets and butter; heat through.