REX SOLE WITH GRAPEFRUIT OLIVE TAPENADE RECIPE
Provided by erinstargirl
Number Of Ingredients 12
Steps:
- Preheat oven to 400° F. Cut individual pieces of parchment paper, one per fillet, large enough to wrap and enclose each piece completely {like an envelope} and set on a sheet pan. Place the Rex Sole fillets on the parchment and fold a simple envelope for your fish. Bake 20 or so minutes until fish flakes with fork. Meanwhile, chop olives, mint, and green onion together. Running your knife over the mixture to incorporate until finely chopped. I use a chopping bowl and mezzaluna knife set for this. Stir in half the grapefruit zest and juice. For the sour cream: remove thickened cream from the top of chilled{overnight or longer} coconut milk. Mix 1/4 cup of that cream with sea salt, grapefruit juice, zest and lemon juice, and zest. Adjust flavor accordingly. I like this cream tangy so it cuts through the coconut, but I also like some of the coconut flavor present with the fish. Remove the Rex Sole parchment packs from the oven and open carefully, letting the steam escape. Place the fillets on their plates, top each fillet with a helping of olive tapenade. Optional: fish with a dollop of the sour "cream".
SMOKED SALMON CANAPE WITH GREEN OLIVE GRAPEFRUIT TAPENADE
Steps:
- In a food processor, pulse the olives, mint, handful of chives, half of the grapefruit zest, all of the grapefruit juice, cumin, cinnamon, and olive oil. Dont over process, it should be a little chunky, but still finely chopped.
- Pour the Champagne into a small saute pan with coriander seeds. Bring to a boil over medium-high heat and reduce until it just turns syrupy. Strain the mixture and set aside to cool.
- In a small bowl, stir together the cooled Champagne "syrup", remaining grapefruit zest, honey, sumac, and creme fraiche. Season the mixture with salt, and pepper, to taste.
- Heat a grill pan or large nonstick skillet and warm the naan bread on both sides. Cut the bread in half from top to bottom, then crosswise into 1-inch wide pieces. Smear each one with some tapenade, then top with a small piece of salmon, a piece of grapefruit and dollop of creme fraiche. Balance a short length of chive on top if you want to be extra fancy!
ROASTED CORNISH HEN AND GRAPES RECIPE
Provided by carol gorman
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees. On a rimmed baking sheet, toss grapes and shallots with thyme sprigs, oil, 1 teaspoon salt, and 1/4 teaspoon pepper. Tie legs with kitchen twine; nestle hens among grapes on baking sheet, breast side up. Season hens generously with salt and pepper; sprinkle with thyme leaves. Roast, basting hens occasionally with pan juices, until an instant-read thermometer inserted in thickest part of leg (avoiding bone) registers 160 degrees. 30 to 35 minutes. Cook's Note Shallots often have two lobes, which should be separated before peeling. For this recipe, leave root end intact.
FIG-OLIVE TAPENADE WITH PROSCIUTTO AND PERSIMMON
Adding chopped dried figs to tapenade lends a fruity note that contrasts with the briny Kalamata olives in this thick, garlic-spiked spread. Here, it's served alongside silky slices of prosciutto and juicy persimmon to echo and round out those sweet-salty flavors. If you're starting with soft, plump dried figs, you don't need to soak them first. Just chop them up and add to the food processor with the olives. Leftover tapenade will keep for at least a week or two in the fridge, and makes a terrific condiment for sandwiches, or serve it with roasted chicken or meats.
Provided by Melissa Clark
Categories dips and spreads, appetizer
Time 15m
Yield 2 to 4 servings
Number Of Ingredients 10
Steps:
- Place figs in a bowl and cover with boiling water. Let sit until soft and pliable, 5 to 10 minutes, then drain and coarsely chop.
- In a food processor, combine chopped figs, olives, anchovies, lemon juice, garlic and rosemary. With the motor running, slowly drizzle in olive oil, and process until mixture becomes a paste, 1 to 3 minutes, scraping down the sides once or twice. Taste and add more lemon juice and olive oil if you like.
- Spoon tapenade into a bowl or crock and serve alongside thinly sliced prosciutto, persimmon wedges and bread, crackers or breadsticks.
GINGER AND PINK GRAPEFRUIT CHEESECAKE RECIPE - (4.6/5)
Provided by á-81356
Number Of Ingredients 16
Steps:
- Position rack in center of oven and preheat to 350°F. Butter 9-inch springform pan with 2 3/4-inch-high sides. Blend graham crackers and sugar in processor to coarse crumbs. Add 1/2 cup butter. Blend until crumbs hold together; press onto bottom and up sides of prepared pan. Bake crust until beginning to color, about 15 minutes; sprinkle with chopped ginger. Cool. Reduce oven temperature to 325°F. Stack 3 long sheets of 18-inch-wide foil on work surface. Place cake pan in center. Fold foil snugly up sides of pan. Bring cream and fresh ginger to simmer. Remove from heat; cover. Steep 30 minutes. Strain cream. Stir preserves and 1 tablespoon water in small saucepan over medium heat until preserves melt; strain into small bowl. Discard solids; reserve ginger jelly. Using electric mixer, beat cream cheese in large bowl until smooth. Beat in sugar, ground ginger, vanilla, and salt. Add eggs, 1 at a time, beating well. Add 2 tablespoons ginger jelly and beat until blended. Gradually beat in strained cream. Transfer to prepared crust. Place cake pan in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of cake pan. Place cake in water bath in oven. Bake cake until gently set, browned on top, and beginning to crack around edges, about 2 hours. Remove from water. Remove foil. Place hot cake, uncovered, in refrigerator and chill overnight. DO AHEAD: Can be made 2 days ahead. Keep cake chilled. Store ginger jelly at room temperature. Line large plate with several layers of paper towels. Cut all peel and pith off grapefruits. Working over bowl, cut between membranes to release segments; place on paper towels to drain. Cover with additional paper towels, pressing to absorb excess liquid. DO AHEAD: Can be prepared 8 hours ahead. Chill, changing towels as needed. Cut around crust. Remove pan sides. Spread 1/4 cup ginger jelly over filling; top with grapefruit, then brush with ginger jelly. Sprinkle with crystallized ginger. DO AHEAD: Can be made 1 hour ahead. Chill.
OLIVE & SUN-DRIED TOMATO TAPENADE RECIPE
Provided by á-5531
Number Of Ingredients 8
Steps:
- Process first 3 ingredients in food processor until well blended. Spread onto serving plate; top with sour cream, plum tomatoes, parsley and cheese. Serve with crackers. (Make ahead) -- prepare olive mixture as directed; refrigerate up to 24 hours before spreading onto plate and topping with remaining ingredients as directed.
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