Wednesday, June 29, 2011

Test: Spanish Pork


One of my lovely friends works at a magazine in the same family as Clean Eating.  A while back she gave me a copy of The Best of Clean Eating cookbook, but since I always forget about my cookbooks, I hadn't made anything out of it until I made this Spanish Pork.  I would add a little bit more spice to this dish, but otherwise it is light and fresh tasting.  It was fantastic as leftovers for lunch, and it is definitely a dish you don't have to feel too guilty about eating. We roasted fingerling potatoes instead of boiling redskin potatoes, and we left out the goat cheese and peas (only because we forgot to buy some at the grocery store).

Spanish Pork
Adapted from The Best of Clean Eating
Serves 4
Cooking time: 20 minutes

1/2 lb. fingerling potatoes, quartered
1 zucchini, sliced into 1/2 inch rounds
1 medium onion, sliced into 1/2 inch rounds
4 teaspoons extra-virgin olive oil, divided
5 cloves garlic, minced
3/4 lb. extra-lean ground pork
1 cup frozen corn
1 tablespoon sweet paprika
1 red bell pepper, diced
1 medium tomato, chopped (or 2 small tomatoes)
Juice from 1/2 lemon (about 2 tablespoons)
1/2 teaspoon dried sage
1/2 teaspoon dried thyme
Sea salt and freshly ground pepper, to taste
1 oz. goat cheese

Our version of the potatoes: preheat the oven to 400F. Cut the fingerling potatoes in quarters and coat with one teaspoon olive oil, salt, pepper, and garlic.  Cook the potatoes for 10 minutes on each side.

While the potatoes are cooking, sauté zucchini and onion in two teaspoons of oil over medium heat for three minutes.  Add garlic and cook for another minute, stirring constantly to prevent the garlic from burning.  Stir in pork, corn, and paprika.  Cook for five more minutes, making sure all ingredients are evenly distributed across the bottom of the pan.

Remove pork mixture from the heat and stir in peppers, tomatoes, and lemon juice. Cover with the lid to keep warm while finishing the potatoes.

(If you boil the potatoes, when they are finished, add the sage and thyme along with a teaspoon of olive oil to finish them.  Crumble goat cheese over the dish and season with salt and pepper.)

Monday, June 27, 2011

Raspberry Apricot Crostata

raspberry apricot crostata tart recipe

I wanted to make the raspberry and rhubarb crostata from Bon Appétit, but I couldn't get to my rhubarb soon enough and it started to go bad.  I also didn't really read the full directions for the crostata, so had to make it over two nights in order to let the dough for the crust chill. (Don't be like me and make sure you read the directions!)  Since I had to finish making the crostata on a different night, I was able to scoop up a few apricots at the grocery store to substitute for the rhubarb.  The apricots added a tartness to balance the sweetness of the raspberries.  This dessert is a yummy, light, summery treat.  It was even better since we had great friends to share the it with, as we were visiting Kingston for N's Reunion weekend.

Raspberry Apricot Galette
Adapted from Bon Appétit

Crust
1-1/2 cup whole wheat flour
1-1/2 Tbsp. sugar
1/2 tsp. kosher salt
3/4 cup (1-1/2 sticks) chilled unsalted butter, cubed
1 large egg
1 tbsp. milk
1 tbsp. graham cracker crumbs (reserve)

Filling
1-1/2 containers raspberries (approximately 9 oz.)
5 apricots
1 tablespoon raspberry jam
1/4 cup sugar
2 tablespoons lemon juice
1/4 cup cornstarch

Crust
Combine both flours, sugar, and salt in a processor; blend for 5 seconds. Add butter; pulse until butter is reduced to pea-size pieces. Whisk egg and milk in a small bowl to blend; add to processor and pulse until moist clumps form. Gather dough into a ball; flatten into a disk. Wrap in plastic wrap; chill at least 1 1/2hours. DO AHEAD Can be made 2 days ahead. Keep chilled.

Filling
Dissolve cornstarch in 3 Tbsp. water in a small bowl; set aside. Combine apricots, raspberries, jam, and sugar in a large heavy saucepan. Cook over medium heat, stirring often, until sugar dissolves and juices are released, about 4 minutes. Stir in lemon juice and bring to a boil. Stir in cornstarch, then transfer to a bowl. Chill until cool, about 30 minutes (I didn't chill mine all the way and it was fine).

Preheat oven to 400°.  Roll out dough on floured parchment paper to 12" round. Sprinkle the graham cracker crumbs over the middle of the crust.  The crumbs will help keep the crust from getting too soggy under the filling.  Mound filling in center of crust; gently spread out, leaving 1 1/2" border. Gently fold edges of dough over filling, pleating as needed. Brush border with egg. Slide parchment with crostata onto a large rimmed baking sheet and bake until crust is golden brown and filling is bubbly, about 30 minutes. Let crostata cool on baking sheet on a rack. Transfer crostata to a platter, cut into wedges, and serve with whipped cream or ice cream.

Thursday, June 23, 2011

Asian-Flavored Quinoa Salad


Hello K and K Test Kitchens followers! This is the other K for a change, the oldest and wider of the two K, yes the mother! With summer upon us and bathing suit weather just around the corner (I am in the Pacific Northwest, so we are still waiting for sunshine), I decided to go back to my trusted weight loss company, Weight Watchers. As a life time member, I often go back to keep myself in check to lose the unwanted pounds. So at one of my recent meeting, everyone was raving about this Asian Quinoa Salad. Believing that I did not like quinoa, I was skeptical but thought I would try it and see if the WW attendees were correct. During the preparation, I thought there was no way the dressing would provide enough moisture, but I was wrong. This salad was delicious with a nice crunchy taste. I made one substitution and that was a replacement of the orange marmalade with fresh squeezed orange juice instead. I did this as I did not have it on hand. I served it with teriyaki marinated flank steak and the salad really complimented the meat flavors. The entire menu with preparations was ready is less than 30 minutes as I bought the meat already marinated. So this will be my go to potluck staple this summer as I know it is a lowfat alternative to summer parties and the salad is filling and healthy. Happy Cooking to you all! Kim

PS the ginger root can be cut back as it almost overpowered the other flavors.


Asian-Flavored Quinoa Salad
Weight Watchers Recipe

Course: side dishes
PointsPlus™ Value: 6
Servings: 4
Preparation Time: 20 min
Cooking Time: 16 min
Level of Difficulty: Easy

Quinoa is a good source of protein and makes a wonderful substitute for rice in salads. Buy the prerinsed variety to save time.*

Ingredients
1 1/2 cup(s) canned chicken broth, or water
3/4 cup(s) uncooked quinoa, *
1 Tbsp rice wine vinegar
2 Tbsp orange marmalade
2 tsp dark sesame oil
1 Tbsp ginger root, fresh, minced
1 tsp kosher salt
1 cup(s) sugar snap peas, trimmed and halved
1 cup(s) shredded carrots
1 cup(s) shredded red cabbage
1 small sweet red pepper(s), thinly sliced
3 Tbsp cilantro, fresh, chopped
2 Tbsp scallion(s), thinly sliced
1 Tbsp sesame seeds, toasted

Instructions
In a small saucepan, combine broth and quinoa; bring to a boil over high heat. Reduce heat to low; cover and simmer for 10 minutes.

Meanwhile, to make dressing, in a small bowl, whisk together vinegar, marmalade, oil, ginger and salt; set aside.

After quinoa has cooked for 10 minutes, toss in snap peas to partially steam them; cover and simmer until most of liquid has been absorbed, about 5 to 6 minutes.

Remove pan from heat and stir in carrots, cabbage, peppers and dressing; mix to thoroughly combine. Garnish with cilantro, scallions and sesame seeds. Serve warm, room temperature or chilled. Yields about 1 heaping cup per serving.

Notes
*Check the box of quinoa you bought to see if it has been "prerinsed". If not, rinse the quinoa in a colander before cooking to remove its bitter outer coating.

*Use prepackaged coleslaw mix or shredded vegetables to speed the process.

Tuesday, June 21, 2011

Warm Fingerling Potato and Green Bean Salad


We spent Sunday afternoon scouring flea markets.  I was looking for food blog picture accessories - plates, bowls, platters, etc.  While I left empty handed in terms of serving dishes, we did pick up some lovely green beans at one of the fruit stands.  If I can't serve my food on pretty dishes, then I might as well make something pretty! This warm fingerling potato and green bean salad is so simple and delicious.  It's best served while the potatoes are still warm, but it was tasty cold as well.  It would make a great addition to your next summer BBQ! (Note: I ended up with a bit too much dressing, so either increase your beans/potatoes, or don't use all of the dressing.)

Warm Fingerling Potato and Green Bean Salad

1 lb. mixed fingerling potatoes
1 tablespoon olive oil
1 clove garlic, minced
Salt and pepper
2 cups green beans
2 shallots

Dressing
1/4 cup olive oil
3 tablespoons white wine vinegar
1 1/2 tablespoon Dijon mustard
1 clove garlic, minced
Salt and pepper, to taste

Preheat the oven to 400°F.

Cut the fingerling potatoes in half or quarters.  Put the potatoes in a bowl and coat with olive oil.  Mix with salt, pepper, and minced garlic.  Spread the potatoes out in a single layer on a baking sheet.  Roast the potatoes in the oven for 10 minutes on each side.

While the potatoes are roasting, prepare the green beans.  Steam the green beans in a steamer pot for about 5 minutes.  Plunge the green beans in a bowl of ice water to cool them after they are done steaming.  Drain the beans and cut them into thirds.  Add sliced shallots to the green beans.

Whisk together the dressing ingredients.  When the potatoes are done cooking, add them to the bowl of beans and shallots, and pour the dressing over the salad.  Mix well and serve the salad warm.

Thursday, June 16, 2011

Sun-dried Tomato, Corn, and Bacon Pasta

sundried tomato bacon corn pasta recipe

We recently had summer in baked good form (see Strawberry Lemonade Bars).  Now, I'm serving you up summer in pasta form.  Not only does this pasta dish not require turning on the stove for hours to make sauce, but it incorporates lovely summer flavours - fresh sweet corn and basil - with creamy, melty mozzerella, crispy bacon, and a super easy sun-dried tomato "sauce."  The sun-dried tomato sauce was adapted from The Italian Dish.  We seriously loved this pasta.  The flavours were so fresh and worked together really well.  I will turn back to this dish time and again, and I highly recommend that you give it a try too!

Sun-dried Tomato, Corn, and Bacon Pasta
Serves 6

1 lb. gemelli (or corkscrew shaped pasta)
6 strips bacon
3 ears of corn
1 jar sun-dried tomatoes, with oil (about 8 oz.)
1 clove garlic, crushed and minced
3 tablespoons parmesan cheese
1/2 cup fresh mozzarella, diced
10 basil leaves

Place bacon strips on a large skillet, place the skillet on the stovetop, and then turn the heat on medium-high. Cook the bacon until it starts to crisp up and then flip to cook the other side.  Remove the bacon and place it on a paper towel lined plate. Break the bacon into bite sized pieces once it cools slightly.

When the bacon is about half-cooked, boil water in a medium-large pot.  Once the water comes to a boil, add your pasta and cook until it is just al dente.

While the bacon cooks and the water boils, cut the corn off the cob and prepare the sun-dried tomato sauce.  Roughly chop the sun-dried tomatoes, then add the tomatoes and the oil from the jar to the bowl of a food processor.  Add the garlic and parmesan cheese and then process the ingredients until the tomatoes are finely chopped.

After the bacon has cooked, add the corn to the bacon grease and cook for about 3-4 minutes, just enough to lightly cook the corn.

When the pasta has finished cooking, drain it, then add it to the skillet with the corn.  Add the bacon and the sun-dried tomato sauce and stir well to coat the pasta with sauce.  Finally, add some diced fresh mozzerella and fresh basil.

Wednesday, June 15, 2011

Frosting for the Cause


Today we are guest posting at Frosting for the Cause, an amazing project dedicated to raising awareness and funds for cancer research.  Each day for an entire year, a different baker or cookie maker makes beautiful, homemade cupcakes or cookies to share in a guest post on the blog along with a story about someone in their life who has had to face cancer head-on.  Each of us has also committed to donating $25 to the American or Canadian Cancer Society and to sharing our baked goods with a local hospice. Together we are all *Baking a Difference*

Please go visit Frosting for a Cause to learn more!

Monday, June 13, 2011

Strawberry Lemonade Bars

strawberry lemonade bar recipe

Nothing says summer like a cool glass of lemonade.  Well, these Strawberry Lemonade Bars are summer in the form of a baked good.  The bars are a riff on the classic lemon bar, but take advantage of the sweet strawberries that are in season right now.  They were so refreshing - sweet and tart - and delicious! The pretty pink colour would also be perfect for a baby shower or a wedding dessert bar. (N was also raving about the shortbread crust and even asked me to make it by itself for him sometime soon.)

Visiting from Pinterest? Thanks for stopping by! Please make sure you check out some of the other delicious recipes here at K&K Test Kitchen and visit our Facebook page to stay up to date.

Strawberry Lemonade Bars
From Baking Bites

Crust
1/4 cup sugar
1/2 cup butter, room temperature
1 1/2 cups all purpose flour
1/4 tsp salt

Filling
1 cup fresh lemon juice
2-3 tsp lemon zest
1/2 cup pureed strawberries (about 3/4 cup berries)
1 1/4 cups sugar
4 large eggs
1/4 cup all purpose flour
1/2 tsp baking powder
1/4 tsp salt

Preheat oven to 350F. Lightly grease a 9×13-inch baking pan.

Begin by making the crust.  In a large bowl, cream together sugar and butter, until smooth and fluffy. Working at a low speed, gradually beat in flour and salt until mixture is crumbly. Pour into prepared pan and press into an even layer. Bake for about 17 minutes, until set at the edges.

While the crust bakes, prepare the filling.  In the bowl of a food processor, combine lemon juice, lemon zest, strawberry puree, sugar and eggs and process until smooth. Add in flour, baking powder and salt, then pulse until smooth.

Gently pour the filling over the hot crust when it has finished baking. Return pan to oven and bake for 23-26 minutes, until the filling is set (There will be a light colored “crust” on top from the sugar in the custard – nothing to worry about).

Sprinkle the bars with some powdered sugar.  Cool completely before slicing and use a damp knife to ensure clean slices.  Store bars in the refrigerator, especially on a hot day.  Makes 24 bars.

Saturday, June 11, 2011

Test: Country Bread


My honey is full of surprises.  Apparently, he is quite the baker.  He has been experimenting recently with bread making.  If you remember the King Cake, that was where his interest in bread making and working with yeast started.  He has made a few tasty loaves lately and the recipe below is one.  I had read about a trick to make perfectly crusty bread - splashing a few shot glasses full of water on the wall of the oven at the start of baking - and N put that trick to the test.  These loaves were really tasty and had a nice crust.

Note: If you aren't already a fan of K&K Test Kitchen on Facebook, head on over there, click "like," and check out a recipe for Raspberry Beer!!

Country Bread
From Breadworld.com
Makes 2 loaves

4 to 4-1/2 cups all-purpose flour
1/3 cup nonfat dry milk powder
2 envelopes Fleischmann's® RapidRise Yeast
1-1/2 teaspoons salt
1-1/4 cups water
1/2 cup plain yogurt
3 tablespoons vegetable oil
1 beaten egg white
1 tablespoon cornmeal

Combine 1 cup flour, milk, undissolved yeast and salt in a large bowl. Heat water, yogurt and oil until very warm (120o to 130oF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
Divide dough in half; roll to 15 x 10-inch rectangle. Beginning at short end of each rectangle, roll up tightly as for jelly roll. Pinch seams and ends to seal. Place on greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

Brush loaves with egg white; sprinkle with cornmeal (N skipped this). With sharp knife, make slashes, 1/4-inch deep across top of each loaf. Bake at 400F for 25 to 30 minutes or until done. During the first few minutes of baking, throw a few shot glasses of water against the side of your oven. This will make for a crispier crust.  Remove from sheet; cool on wire rack.



Wednesday, June 8, 2011

Black Bean Veggie Burgers

black bean vegetarian burgers recipe

N wanted veggie burgers.  He thought it would be a challenge for us, with a tasty reward.  A good veggie burger seemed like a very difficult thing to make.  Thanks to some help from Mark Bittman, our veggie burgers were a success!  Bittman's New York Times article provided some insight into the making of veggie burgers.  He lamented the fact that veggie burgers have become so flavourless, full of fillers, and basically gross.  There are a few tricks to achieving the right consistency and flavour: 1) using something starchy to hold everything together, 2) adding some flavour to mimic a regular burger, such as caramelized onions, and 3) cooking the burgers in a pan, not on the grill, so they don't fall apart.  The article offers three simple recipes based on whether you use beans, nuts, or tofu as the base.  The recipes offer a good start with a lot of flexibility to make the burger your own.

We aren't vegetarians, but it was still satisfying to know that we weren't eating meat.  These burgers are really good and will satisfy even the most carnivorous of your friends or family!

Black Bean Burgers
Serves 4

3 tablespoons oil
1 can black beans (or 2 cups cooked black beans)
1 small onion
3 tablespoons garlic, minced
1 tablespoon balsamic vinegar
1/2 cup corn kernels
3/4 cup wheat germ
2 tablespoons salsa
1 egg
1/2 teaspoon pepper
1 teaspoon chili powder
Avocado
Tomato
Additional salsa for topping

Cut onion into thin slices and then in half.  Heat a tablespoon of oil over medium heat in a medium non-stick pan.  Brown the onions and then add one tablespoon of balsamic vinegar.  Add the garlic at the end of carmelizing the onions, and cook until the garlic browns slightly.

Combine the black beans, onion, garlic, and wheat germ in the bowl of a food processor.  Pulse several times until the ingredients begin to combine.  Add the salsa and the corn and pulse until just combined.  Transfer the bean mixture from the food processor to a regular bowl.  Stir an egg and the spices into the bean mixture, and add more wheat germ if the mix is too wet.  The mixture should be sticky, but not wet.  Form patties.

Heat the remaining two tablespoons of oil in a non-stick pan over medium-high heat.  Wait until the pan is hot to add the bean patties.  Cook the patties for about 4 minutes per side.

Serve the burgers with avocado, tomato slices, and salsa!

Tuesday, June 7, 2011

Grandma's Coleslaw

My grandma Betty makes the best coleslaw!  Hands down.  For nearly every holiday our family spends together, my grandma makes her delicious coleslaw and we all scarf it down.  She used to even make me a "special" bowl, without onions or peppers.  The recipe is for a fairly traditional coleslaw and it is especially good if you make it a few hours or a day ahead of time. Thanks to Grandma for sharing this yummy salad with us!  Now you can enjoy it too!


Grandma's Coleslaw

1 head cabbage, grated
2 stalks of celery, chopped small
1/2 red pepper, chopped small (we used a whole pepper)
1/2 onion, chopped small
2 carrots, grated
Salt and pepper to taste

Dressing:
1 cup of Best Foods real mayonaise (this is apparently the secret!)
2 teaspoons lemon juice
1 1/2 teaspoon sugar
A little bit of milk to thin consistency

Mix the dressing ingredients together and taste to test the flavour.  Pour the dressing over the grated and chopped coleslaw ingredients and let sit for at least two hours.  Be sure to mix well.

Saturday, June 4, 2011

Cherry Cola Pulled Pork Sandwiches

Cherry Coke Pulled Pork Sandwich recipe

One of my favourite shows this winter/spring was "America's Next Great Restaurant."  It was the ultimate reality show - food/cooking, business, design, and drama.  While I didn't love the Grill'Billies, their "Cherry Cola" pulled pork intrigued me (Curtis Stone initially thought it would be disgusting, but then he loved it).  Even though the show has been over for a while, I found myself still wanting to make the Grill'Billies pulled pork.  All I knew about it was that it didn't have Cherry Cola in it, it had regular cola, fresh cherries, and possibly cherry preserves, so I winged the recipe from there.  The sauce ended up being a bit thin, but I found that the sandwich didn't really need extra sauce, since the pork was so juicy and full of flavour.  (I may have made a rookie error in cooking my pork in the marinade, but it still turned out to be amazingly delicious.) We loved these sandwiches!!  Stay tuned for my Grandma's famous Coleslaw, which is what we served with the pulled pork.  Use up the rest of the cherries with a Fresh Cherry Tart!

Cherry Cola Pulled Pork
Serves 4
Prep time: 15 minutes, Cook time: 5 hours

2 lbs. boneless pork loin
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup cola (I used Coke)
1 cup cherries, halved and pitted
1/2 cup cherry jam
1/4 cup ketchup
1/2 cup BBQ sauce
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1 tablespoon Chipotle in adobo
4 whole wheat buns

Rub the pork loin with salt and pepper. Place the pork loin in the pot of a slow cooker and turn the heat to low.

In a bowl, whisk together the cola, cherry preserves, ketchup, BBQ sauce, Worcestershire sauce, Dijon, and Chipotle in Adobo.  Pour the marinade over the pork and add the fresh cherries to the pot.   Cook for 5 hours.  After the pork has cooked, shred the pork and let it sit in the sauce for about 5 minutes.  Serve the pulled pork on whole wheat buns.

Thursday, June 2, 2011

Strawberry and Asparagus Salad


We've been addicted to strawberries for the past few weeks.  We eat them for breakfast, lunch, and apparently even for dinner.  This Strawberry and Asparagus salad is fresh and light.  If you add some sliced chicken breast it makes a nice summery meal.  Sorry for a short post, but there isn't much to say except that this is delicious!

Strawberry and Asparagus Salad

Dressing
1/3 cup olive oil
2 tablespoons red wine vinegar
3 tablespoons balsamic vinegar
1 tablespoon honey
Salt and pepper

1 bag Italian salad mix
1 tablespoon olive oil
1 bunch asparagus
Salt and pepper
1/2 pint strawberries
1/2 cup walnuts
2 tablespoons butter
2 tablespoons honey

Whisk together the salad dressing ingredients and set aside.

Heat a tablespoon of olive oil over medium heat in a large skillet.  Place the asparagus in the skillet, stir once to coat with olive oil, and then spread the asparagus out in a single layer.  Grind some salt and pepper over the asparagus.  Cook the asparagus for about five minutes, until the asparagus turns a bright green.  Remove the asparagus.  If you want the asparagus to stay hot, put it on a plate and cover with a tent of aluminum foil.

In the same skillet, add the butter and let it melt.  When the butter has melted add the walnuts and stir to coat in butter.  Let the walnuts cook for two to three minutes until they start to brown slightly.  Pour the honey over the walnuts and stir well.  Continue to stir until the walnuts caramelize.

Layer lettuce mix, aspargus, sliced strawberries, and honeyed walnuts in individual serving bowls.  Drizzle with dressing and serve.

Wednesday, June 1, 2011

Test: Fresh Cherry Tart

Martha Stewart fresh cherry tart recipe

Gorgeous darling, just gorgeous.  Delicious too!  Get your hands on some fresh cherries and go home and make this lovely Fresh Cherry Tart from Martha Stewart.  N said this was possibly his favourite dessert ever.  It is a great showcase for fresh cherries, since the cherries aren't baked, and would make a perfect addition to a summer BBQ.  My tip: use brown sugar instead of regular sugar in the crust.  It adds a really nice caramel-ly flavour to the crust.  The best part of this dessert is that you only have to turn on the oven for 10 minutes, which is nice for the hot summer months.

Fresh Cherry Tart
From Martha Stewart
Serves 8
Time 1 hr. 20 minutes

9 graham crackers (each 2 1/2 by 5 inches)
2 tablespoons plus 1/4 cup sugar (use brown for the crust!!)
6 tablespoons unsalted butter, melted
6 ounces bar cream cheese, room temperature
1/2 teaspoon pure vanilla extract
3/4 cup heavy cream
1 pound fresh sweet cherries, such as Bing, pitted and halved
1 tablespoon seedless raspberry jam

Preheat oven to 350 degrees. In a food processor, pulse graham crackers and 2 tablespoons sugar until finely ground. Add butter, and process until combined. Transfer mixture to a 9-inch tart pan with a removable bottom. Using the base of a dry measuring cup, firmly press mixture into bottom and up sides of pan. Bake until browned, 10 to 12 minutes. Let cool completely on a wire rack.

Meanwhile, in a large bowl, using an electric mixer on medium speed, beat cream cheese, vanilla, and remaining 1/4 cup sugar until light and fluffy. Gradually add cream, and beat until soft peaks form; spread mixture in cooled crust. Scatter cherries on top.

In a small saucepan, combine jam and 1 teaspoon water; heat over low until liquefied, about 2 minutes. Using a pastry brush, dab cherries with glaze. Refrigerate tart at least 30 minutes or, covered, up to 1 day.


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