ROASTED PEACH NAPOLEON
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Make the pastry cream: Whisk 1/2 cup milk, 1/3 cup granulated sugar, the salt, egg yolks and cornstarch in a medium bowl. Combine the remaining 1 1/2 cups milk and 1/3 cup granulated sugar with the vanilla seeds and pod in a medium saucepan; bring to a low simmer over medium heat. Slowly pour the hot milk mixture into the bowl with the yolk mixture, whisking constantly. Return to the pan and bring to a simmer, whisking; cook, whisking, until thickened, 1 more minute. Transfer to a bowl and remove the vanilla pod. Lay plastic wrap directly on the surface and refrigerate until cold, about 1 hour, 30 minutes.
- Meanwhile, roast the peaches: Preheat the oven to 400 degrees F. Combine the peaches, granulated sugar, lemon juice, and vanilla seeds and pod in a medium bowl; toss gently to coat. Transfer to a rimmed baking sheet and spread in a single layer. Roast, tossing once, until tender and glossy, about 30 minutes. Let cool.
- Cook the puff pastry: Coat a baking sheet with cooking spray. Unroll the puff pastry sheets on a generously floured surface and arrange them so they overlap by about 2 inches to make 1 large piece of pastry. Lightly flour a rolling pin and roll out the dough into a 17-by-12-inch rectangle. Carefully transfer the dough to the prepared baking sheet and prick all over with a fork. Bake, pricking it again halfway through, until golden and crisp, 25 to 35 minutes. Let cool completely on the baking sheet, then transfer to a cutting board and cut crosswise into 3 equal pieces.
- Assemble the napoleon: Lay 1 piece of puff pastry on a platter. Spread with half of the pastry cream, then top with half of the roasted peaches. Repeat with another piece of puff pastry and the remaining pastry cream and peaches, reserving a few peach slices for topping. Top with the remaining piece of puff pastry and dust with confectioners' sugar. Top with the reserved peaches. Slice with a serrated knife.
GRILLED POTATO AND GOAT CHEESE NAPOLEON WITH BASIL VINAIGRETTE
Steps:
- Place vinegar and basil in a blender with salt and pepper and blend until smooth. With the motor running, slowly add the oil and blend until emulsified, check for seasoning.
- Heat grill to high. Brush potato slices on both sides with oil and season with salt and pepper, to taste. Make stacks with the following layers: potato, 1 tablespoon goat cheese, potato, 1 tablespoon goat cheese, ending with potato. Line the grill with foil and grill the stacks, covered, about 1 minute or until cheese starts to melt. When the cheese is almost melted, slide the stacks from the foil to the grate of the grill just to crisp the bottom, about 1 to 2 minutes more. Drizzle the basil vinaigrette on and around the potatoes and top each Napoleon with some of the basis leaves and chives, if using.
NAPOLEON OF BEETS AND HERB GOAT CHEESE WITH GRILLED ASPARAGUS
Provided by Food Network
Time 30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Cook beets in salted boiling water until tender, cool in refrigerator, and peel off skin. Soften goat cheese at room temperature, add in herbs, salt and pepper, and garlic; mix well and place in pastry bag. Slice beets into 1/8-inch thick on mandolin and place on plate, pipe goat cheese in between each layer of beets, repeat beet, goat, and top with beet. Garnish plate with asparagus that has been blanched, shocked, and grilled with olive oil. Top with red pepper, tomato, and drizzle with truffle oil.
GRILLED POTATO AND GOAT CHEESE NAPOLEON WITH BALSAMIC-BASIL VINAIGRETTE
Steps:
- Put the potatoes in a pot of salted cold water and bring to a boil. Reduce the heat and simmer until the potatoes are tender, but still firm, 12 to15 minutes. Drain and let cool before cutting each potato in 1/2-inch-thick slices.
- While the potatoes are cooking, combine the vinegar, garlic, mustard, basil and 1/2 cup of the oil in a blender and blend until smooth. Season with salt and pepper.
- Heat your grill to medium.
- Brush the potato slices on both sides with the remaining 1/4 cup oil and season with salt and pepper. Place the potatoes on the grill, close the cover, and grill until lightly golden brown and just cooked through, about 2 minutes per side.
- Carefully transfer the potatoes to a flat surface. Make stacks by layering the following: 1 slice potato, 1 tablespoon goat cheese, 1 slice potato, 1 tablespoon goat cheese, 1 slice potato. Place the stacks back on the grill, close the cover, and grill until the cheese begins to melt, about 1 minute.
- Transfer the potatoes to a platter, drizzle some of the vinaigrette on and around the potatoes, and sprinkle with the chives.
OPEN-FACED BLUEBERRY PEACH NAPOLEONS W/ MAPLE GOAT CHEESE CREME
"Europe's Best" Napoleons are a classic French dessert of puff pastry with a cream filling and fruit. In this version, Europe's Best Wild Woodland Blueberries and Sun Ripe Harvest Peaches bring the flavors of summer back into your kitchen, featured in a gorgeous and easy-to-make dessert. Top each Napoleon with blueberry sauce and sliced peaches, and an incredible maple-infused goat cheese crème. Stunning!!
Provided by Chef mariajane
Categories Tarts
Time 47m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- BLUEBERRY MIXTURE: Combine 2 cups blueberries with next 4 ingredients in small saucepan.
- Bring to a boil. Remove from heat.
- Combine cornstarch and water and whisk into hot blueberry mixture.
- Return to heat and bring to a boil, stirring constantly. Mixture will be thick.
- Remove from heat, stir in remaining 1 cup frozen blueberries and chill while preparing pastry.
- PASTRY: Preheat oven to 375°F.
- Line a large baking sheet with parchment paper.
- Roll puff pastry on well-floured surface to 12x16-inch rectangle.
- Cut into eight 4-inch squares. Place on prepared pan.
- Prick all over with a fork and sprinkle with icing sugar.
- Bake in preheated oven 10 minutes. Pastry will be puffy.
- Carefully press down with a spatula and continue baking until golden brown, about 3-5 minutes longer.
- Remove and cool on wire rack.
- GOAT CHEESE CRÈME: Combine all ingredients in bowl of electric mixer.
- Whip on high until stiff peaks form, about 3 minutes.
- ASSEMBLY: Lay one square of puff pastry on dessert plate.
- Spread with 1/4 cup- goat cheese crème, top with 1/4 cup blueberry mixture, peach slices and garnish with about 1 tablespoons goat cheese crème.
- Soprinkle with additional icing sugar. Serve immmediately.
Nutrition Facts : Calories 351.4, Fat 22.1, SaturatedFat 9.6, Cholesterol 40.8, Sodium 83.5, Carbohydrate 36.8, Fiber 2.2, Sugar 18.6, Protein 3.4
QUINOA, GOAT'S CHEESE & PEACH SALAD
Make this tabbouleh-inspired quinoa, chard, goat's cheese and grilled peach salad as something different for lunch. It's full of textures and fresh flavours
Provided by GF member Millie McLuskie
Categories Dinner, Lunch, Supper
Time 55m
Yield Serves 4-5
Number Of Ingredients 13
Steps:
- Heat the oven to 200C/180C fan/gas 6 and cook the quinoa following pack instructions. Drain, mix with the chard, then set aside to cool and wilt.
- Put the sliced peaches in a bowl, drizzle over the lemon juice and set aside. Put the quartered peaches on a baking tray. Toss with 1 tbsp olive oil. Roast for 10-15 mins until soft. Scatter the hazelnuts over a second baking tray and toast in the oven for the last 5 mins until golden.
- Combine the quinoa mix, herbs, sliced peaches and any juice from the bowl, the capers, sumac (if using), vinegar and remaining oil. Season. Put on a large serving plate, and top with the roasted peaches, goat's cheese, hazelnuts, sesame seeds and extra mint leaves.
Nutrition Facts : Calories 401 calories, Fat 25 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 13 grams protein, Sodium 0.9 milligram of sodium
PEACH, PROSCIUTTO, AND GOAT-CHEESE PIZZAS
Categories Bread Cheese Bake Kid-Friendly Quick & Easy Goat Cheese Peach Rosemary Summer Prosciutto Gourmet Small Plates
Yield Makes 4 individual pizzas
Number Of Ingredients 14
Steps:
- Make dough and let rise:
- Stir yeast and sugar into water until dissolved and let stand 5 minutes, or until foamy. Whisk together flour and salt in a bowl and add yeast mixture, stirring until a dough forms. Knead dough on a floured surface 5 minutes. Put in an oiled large bowl and turn to coat.
- Let rise, covered with plastic wrap, in a warm place until doubled in bulk, about 1 1/2 hours.
- While dough is rising, put pizza stone in lowest position of oven (on oven floor if gas, lowest rack position if electric; remove other racks in either case) and preheat oven to highest setting (500-550°F; allow about 1 hour to preheat with stone).
- Shape dough:
- Quarter dough on floured surface and dust with flour. Shape and stretch 2 pieces of dough into 7- by 5-inch ovals (keep remaining dough covered).
- Sprinkle baker's peel generously with flour and carefully transfer ovals to it. Jerk peel; if dough sticks, lift it and sprinkle flour underneath.
- Top and bake pizzas:
- Working quickly, brush ovals with some oil and top each with one fourth of peaches, prosciutto, cheese, and rosemary. Season with salt and pepper.
- Line up far edge of peel with far edge of stone and tilt peel, jerking it gently. When edge of first pizza touches stone, quickly pull back peel to completely transfer pizzas to stone (do not move pizzas).
- Bake until crisp and golden, 6 to 8 minutes. Slide peel under pizzas to remove from oven.
- Shape, top, and bake 2 more pizzas in same manner. Drizzle remaining oil over pizzas.
GRILLED VEGETABLE AND GOAT CHEESE NAPOLEONS
Vegetarian or not, your guests will savor this meatless entree at your next summer soiree. -Joan Meyer, New York, New York
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4 servings.
Number Of Ingredients 16
Steps:
- Brush tomatoes with 2 teaspoons oil; sprinkle with oregano, basil and 1/4 teaspoon salt and pepper. Transfer to an ungreased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until tender., Brush zucchini and yellow squash with 2 tablespoons oil; sprinkle with 1/4 teaspoon salt. Place vegetables in a grill wok or basket. Grill, uncovered, over medium heat for 8-12 minutes or until tender, stirring occasionally., Remove and discard stems and gills from mushrooms. Brush mushrooms and eggplant with 1 tablespoon oil; sprinkle with remaining salt. Grill mushrooms, covered, over medium heat for 12-15 minutes or until tender. Grill eggplant, covered, over medium heat for 4-5 minutes on each side or until tender., In a small bowl, combine the goat cheese, parsley, 1/2 teaspoon garlic and remaining pepper., Place mushrooms on a greased baking sheet; spread each with 2 teaspoons cheese mixture. Layer with zucchini, squash, 2 teaspoons cheese mixture, eggplant and remaining cheese mixture. Top with mozzarella cheese and tomato. Bake at 350° for 8-10 minutes or until cheese is melted., In a large skillet, saute remaining garlic in remaining oil for 1 minute. Add spinach; cook for 4-5 minutes or until wilted. Divide among four plates; top each with a mushroom stack. Drizzle with vinaigrette.
Nutrition Facts : Calories 377 calories, Fat 27g fat (9g saturated fat), Cholesterol 47mg cholesterol, Sodium 833mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 6g fiber), Protein 16g protein.
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