Recipes for the Fourth of Fuly

Blue Berry Tart Lisa Laskin's Blueberry Tart is originally from Food & Wine Magazine. 1 1/4 cup whole almonds ( 1 1/2 ounces) 1/3 cup granulated sugar 2 tablespoons all-purpose flour Unbaked tart shell (recipe below) 1 1/2 pints blueberries (4 cups) 1 tablespoon confectioners' sugar sweetened sour cream or vanilla ice cream, for serving. Preheat the oven to 425 degrees. in a food processor combine the almonds, 2 tablespoons of the granulated sugar and the flour. Process until the almonds are finely ground. Sprinkle the mixture evenly into the tart shell. Spread the blueberries over the almond mixture. Sprinkle the berries with the remaining 1 tablespoon, plus 1 teaspoon granulated sugar. Place the tart on the bottom rack of the oven and reduce the temperature to 400 degrees. Bake for about 45 minutes, until the crust is golden brown. Transfer to a rack to cool completely. Before serving, lightly sift the confectioners' sugar over the tart. Serve in wedges, accompanied with sweetened sour cream or vanilla ice cream. *** Tart Dough The recipe for tart shell dough can be mixed using two procedures - the "creaming method" or the "pie dough method." Both have the same ingredients. Below is the creaming method, and the tart shell dough will be "short" like a cookie dough, crumbly and tender, and it will not cut clean. This type of mixing is good for tarts that would have the filling baked right in it like fresh fruit or custard type tarts. The pie dough method cuts the butter into the dry ingredients and the cream is added last to bring the mixture together. By Steve James, Certified Master Baker. Managing Partner, Popovers on the Square in Portsmouth. Use half of this recipe for one 9-inch tart shell. Yield: Two 9-inch tarts 2 cups all-purpose flour 1 tablespoon granulated sugar pinch of pure salt (not iodized or free pouring) 12 tablespoons cold unsalted butter (1 1/2 sticks or 6 ounces) 1/2 cup heavy cream Cream the butter and sugar together,then add the cream and lastly, the dry ingredients being careful not to over-mix. Place mixture onto a table and gently press the dough until it comes together. Wrap the dough in plastic wrap and refrigerate several hours or overnight to rest and chill thoroughly. Preheat the oven to 350 degrees. On a floured table, roll out the well-chilled dough to about a 12-inch circle approximately 1/4 inch thick. Fold the dough in quarters and place into tart shell pan and unfold carefully to settle into the pan. Gently press dough into the sides of the pan. Trim off the excess dough and place tart shells in the refrigerator to chill or freeze until needed. I like to use leftover tart shell dough for cookies. Add a small amount of chopped walnuts to the leftover dough and mix slightly. Portion the cookies and place on a parchment-lined sheet pan, bake at 350 degrees. Roll into powdered sugar and set aside to cool. great with tea or coffee. *** Fabulous Fourth Salmon & Potato Salad In New England salmon, peas and new potatoes make up the traditional Fourth of July meal. While making this dish with frozen peas is one option, the flavor and texture of just-shelled fresh peas can't be beat. Serves 8 to 10 2 pounds red Bliss or red new potatoes 2 pounds salmon steaks, poached and flaked 1 cup shelled green peas 1/2 cup sliced radishes 4 hard-boiled eggs, quartered Lettuce leaves, red-leaf or Bibb Cook the potatoes until fork tender. When cool enough to handle, peel if desired, then cut into 1/4-inch-thick slices. Place the potato slices in a large bowl and set aside. In a small bowl, whisk the lemon juice, dill, shallot, salt and pepper. Gradually whisk in the oil until an emulsion forms. Sprinkle 2 tablespoons of the dressing over the warm potatoes and toss gently. Add frozen peas or briefly cooked fresh peas. Add the flaked salmon, peas, and radishes to the potatoes and toss again. Garnish with the hard-boiled eggs. Note: Add a bouquet garni and about 3/4 cup wine to the poaching water for the salmon for additional flavor. Dressing 1/4 cup fresh lemon juice 1/4 cup chopped fresh dill 1 shallot, thinly sliced 1/2 cup extra-virgin olive oil salt and freshly ground pepper to taste *** Firehouse Brownies By Barbara Lauterbach Barbara made 14 pans of these for the annual Center Harbor firefighter's spaghetti dinner in thanks for thawing her home's pipes one Christmas Eve. 4 unsweetened squares (4 ounces) 1/2 pound butter 4 eggs 2 cups granulated sugar 1 cup flour 1/2 teaspoon salt 1 cup pecans or walnuts, chopped 1 teaspoon vanilla extract Melt together unsweetened chocolate and butter. Beat eggs, then beat in sugar until frothy. Combine with the chocolate and remaining brownie ingredients. Mix well and pour into a buttered 9" x 12" pan. Bake at 325 degrees for 35 minutes. Cool on rack. Make frosting by beating 2 tablespoons of butter with 1 1/4 cup of confectioner's sugar sifted. Add 2 tablespoons of light cream and mix. Spread over brownies. Make icing by melting 2 squares of semi-sweet chocolate and 1 tablespoon of butter in small pan. With a whisk or fork and drizzle over brownies in a swirl or grid pattern.
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