Sometimes I just like to have fun in the kitchen.  I’ve found some pictures of foods I absolutely love on Pinterest and I’m pairing them with my recipes today!  It’s all about deliciousness and letting my culinary imagination go!  If you have not visited Golden Isles Olive Oil in Redfern Village here on St. Simons you are truly missing out!  Last weekend we had such a great time discovering what can be done with flavored olive oils and the many variations of balsamic vinegar that you’ll find there.  Go for an olive oil and balsamic tasting!  The ladies in the shop are super helpful and ready to help you get your collection going or put a gift basket together for a friend!  I’m sold and I think you will be as well!  So, without further ado!  Here is my “fantasy” meal…..I think I’ll be making it this weekend for Mr. T to enjoy as well!

Heirloom Tomato Salad

Asparagus, Bacon and Cheese Tart

Meyer Lemon Pudding Cakes with Blackberry Sauce

Prosecco

Heirloom Tomato Salad

1 each, yellow, red and green heirloom tomatoes, thinly sliced

1 bunch fresh tarragon

Vinaigrette:

1/4 cup Golden Isles Tarragon Olive Oil

2 Tablespoons Sicilian Lemon White Balsamic

1/4 teaspooon dry mustard

Sea salt and freshly cracked black pepper to taste

Whisk the olive oil and vinegar together, add the seasoning and drizzle over the tomatoes.  Sprinkle with fresh tarragon for garnish.

Asparagus, Bacon and Cheese Tart

1 package puff pastry, thawed

1 bunch asparagus, ends snapped off and lightly steamed, not more than 3-4 minutes (If you like your asparagus really crisp you won’t want to steam it…personal preference)

6 slices of Smithfield applewood smoked bacon, fried and crumbled

1 log goat cheese, softened and crumbled

1 cup fresh mozzarella cheese, shredded or thinly sliced

Roll the thawed puff pastry out to an 11×14 rectangle.  Preheat the oven to 425 degrees.  Roll the edges of the dough slightly to create a “crust”.  Cover the dough with the goat cheese and mozzarella.  Place the asparagus on top of the cheese and sprinkle with the bacon.  Bake for about 20 minutes, or until the crust is golden brown.

Meyer Lemon Pudding Cakes with Blackberry Sauce

I’m not going to even think of taking credit for this recipe.  I found it on the Dixie Crystal Sugar website.  But I will suggest adding a bit of blackberry ginger balsamic vinegar to the puree for a little “zing”.  I even learned that a little balsamic added to vodka and some sparkling makes a pretty refreshing cocktail!

INGREDIENTS

Filling

• 2 1/2 tablespoons Meyer lemon zest (zest from approximately 2 large lemons)
• 1 cup Dixie Crystals Extra Fine Granulated Sugar
• 1/2 cup cake flour
• 1/4 teaspoon salt
• 2 egg yolks
• 2/3 cup buttermilk
• 1/3 cup Meyer lemon juice (juice from approximately 1 large lemon)
• 3/4 teaspoon vanilla extract
• 3 egg whites

Puree

• 1 1/2 cups fresh or frozen blackberries (or berries of choice)
• 2-4 tablespoons Dixie Crystals Extra Fine Granulated Sugar
• DIRECTIONS
  1. Preheat oven to 350 degrees.

  For filling

  1. Lightly butter and sugar four 10 ounce ramekins or five 7 ounce ramekins and set aside.
  2. In a small bowl measure out sugar.
  3. Add lemon zest and with your fingers, rubbing firmly, rub zest into sugar.  This will release oils from citrus zest and perfume th sugar with lemon flavor and scent.
  4. Sift flour and salt into bowl with zested sugar and set aside.
  5. In a mixing bowl, combine egg yolks, buttermilk and lemon juice and mix until combined.
  6. Turn speed to low and slowly add sugar and flour and mix just until incorporated.  (Batter will be runny.)
  7. In a separate bowl whip egg whites until stiff peaks form.
  8. Add batter to whipped egg whites and gently fold the two into one another until mixed.
  9. Place ramekins in a large roasting pan (or similar) and fill with hot water around ramekins so that it reaches half way up sides.
  10. Pour batter into buttered and sugared ramekins dividing evenly and bake 40 minutes until they’re golden brown and spring back when gently pressed.
  11. Allow to cool slightly then invert gently onto a serving dish and serve with puree of choice.
  12. Garnish with whole berries and mint sprigs.

  For puree

  1. Using a stand blender, food processor or emersion blender, add berries and 2 tablespoons sugar and blend until smooth.  Taste and adjust sugar if needed.
  

  DIXIE CRYSTALS INSIGHT

  Recipe developed for Dixie Crystals by Christy Landry @myinvisiblecrwn.

Melissa | Finally Friday!, food & entertaining | 06 5th, 2015 |

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