Roasted Peach Napoleon Recipes

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CLASSIC FRENCH NAPOLEON RECIPE - (3.9/5)



Classic French Napoleon Recipe - (3.9/5) image

Provided by ctozzi

Number Of Ingredients 18

PUFF PASTRY:
1/2 of a 17 1/4-ounce package (1 sheet) frozen puff pastry, thawed
CREAM FILLING:
1/4 cup granulated or superfine sugar
2 tablespoons all-purpose flour
1/8 teaspoon salt
1 cup half and half or light cream
2 slightly beaten egg yolks
1/2 teaspoon vanilla extract
1/4 cup whipping cream
GLAZE:
2 cups sifted confectioners' sugar
1/4 teaspoon vanilla extract
2-3 tablespoons boiling water
FRUIT PRESERVE OR JAM FILLING: (optional)
1/3 cup seedless raspberry or strawberry jam or preserves
CHOCOLATE DRIZZLE TOPPING:
1 1/2 tablespoons melted semisweet chocolate

Steps:

  • PUFF PASTRY: Preheat oven to 425°F/220°C. Line 2 baking sheets with parchment paper or plain brown paper; set aside. Unfold puff pastry sheet and trim edges to a 9-inch square. Cut pastry into nine 3-inch squares. Transfer pastry squares to the prepared baking sheets; prick pastry. Bake in a preheated oven for 18-23 minutes, or until golden. (Or bake according to package directions.) Carefully remove pastries from baking sheet. Cool on a rack. CREAM FILLING: In a heavy, medium saucepan stir together sugar, flour, and salt. Slowly stir in half-and-half or light cream. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir for 1 minute more. Slowly stir about half of the hot mixture into beaten egg yolks. Return all to saucepan. Cook and stir for 2 minutes more. Remove from heat. Stir in vanilla. Transfer mixture to a bowl. Cover surface with plastic wrap and cool just until warm without stirring. In a small mixing bowl beat whipping cream until soft peaks form. Fold whipped cream into warm pastry cream. GLAZE: In a medium mixing bowl combine confectioners' sugar and vanilla. Stir in enough boiling water to make a glaze of spreading consistency; set aside. ASSEMBLY: Use the tines of a fork to separate each pastry square horizontally into 3 layers. Note: If Using Fruit Jam or Preserves: Spread about 1 teaspoon of the raspberry or strawberry jam or preserves on each bottom layer. Spread about 1 1/2 tablespoons of the pastry cream over raspberry preserves or if not using a layer of fruit jam or preserves, spread about 1 1/2 tablespoons of the pastry cream on the bottom layer and preceed as follows: Top with middle pastry layers. Spread another 1 1/2 tablespoons of the pastry cream on each middle layer. Finally, top with remaining pastry layers. Spread glaze over top of napoleons, then drizzle with melted chocolate. Chill up to 1 hour.

ROASTED PEACHES



Roasted Peaches image

A low oven temperature and a touch of fresh lime juice take ripe summer peaches to the next level. Serve alongside Rose-Geranium-and-Cardamom Ice Cream and Almond Cookies.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 1h10m

Number Of Ingredients 5

6 ripe but firm peaches (about 2 1/4 pounds), halved, pitted, and cut into 1-inch wedges (about 6 cups)
2 tablespoons fresh lime juice
1 teaspoon extra-virgin olive oil
Kosher salt and freshly ground pepper
2 tablespoons confectioners' sugar

Steps:

  • Preheat oven to 225 degrees. In a bowl, gently toss peaches with lime juice and oil. Lightly season with salt and pepper. Spread in a single layer on a rimmed baking sheet lined with parchment. Place confectioners' sugar in a fine-mesh sieve and dust peaches evenly.
  • Bake until peaches darken and begin to curl, about 1 hour. Let cool completely; serve.

BANANA BREAD NAPOLEON



Banana Bread Napoleon image

The four bananas in this extra-fancy banana bread ensure a light texture and pronounced flavor. A tangy cream cheese-sour cream frosting complements the sweetness. Both bread and filling can be made ahead and held, or assembled right before serving.

Provided by Food Network Kitchen

Categories     dessert

Time 1h45m

Yield 17 servings

Number Of Ingredients 15

Nonstick cooking spray
2 cups all-purpose flour (see Cook's Note)
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon fine salt
4 soft, very ripe bananas (about 13 ounces)
1 cup granulated sugar
1/2 cup vegetable oil
1 teaspoon vanilla extract
2 large eggs
Banana chips, for serving, optional
6 ounces cream cheese, at room temperature
1 1/2 cups confectioners' sugar, sifted
3/4 cup sour cream
1/3 cup heavy cream

Steps:

  • For the banana bread: Position an oven rack in the middle of the oven and preheat to 350 degrees F. Line an 18-by-13-inch rimmed baking sheet with parchment paper, allowing for a 1-inch overhang at each long end. Spray the parchment with nonstick cooking spray and set aside.
  • In a medium bowl, whisk together the flour, baking soda, cinnamon and salt. In the bowl of a stand mixer fitted with the paddle attachment, mash the bananas on medium speed until soft. Turn the speed to medium-low and add the granulated sugar, oil, vanilla and eggs and mix until the bananas are pureed and the mixture is smooth. Turn the speed to low and add the flour mixture to the banana mixture in 2 additions, mixing well between them. Mix until just combined.
  • Spread the batter out in an even layer in the prepared baking sheet using a spatula, and tap the pan against the countertop once to remove air bubbles. Bake until a toothpick inserted into the center comes out clean and the bread is golden and pulls away from the pan, 22 to 25 minutes. Let cool in the pan 15 minutes. Remove the bread using the parchment overhang to a baking rack to cool completely, 30 minutes.
  • For the frosting: Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until softened, 1 minute. Add the confectioners' sugar in 2 batches, beating on low speed until combined after each addition, 1 minute. Turn the speed to medium and add the sour cream and heavy cream and beat until smooth, silky and well-combined. Transfer to a resealable plastic bag and chill.
  • For assembling the napoleons: Transfer the bread with its parchment to a large cutting board. Using a ruler to get a straight edge, trim 1/4-inch from all the edges. Cut the bread into thirty-five 3-by-1 1/2-inch rectangles (cut every 3 inches along the length and 1 1/2 inches along the width.). Line the rectangles up vertically on a cutting board. Cut the corner off of the bag of frosting, and pipe a zigzag of frosting over each of the pieces. Stack 2 banana bread and frosting layers upon each other. Repeat with the remaining layers of bread and frosting to make seventeen 2-layer napoleons (you will have one unpartnered piece of cake left over). Top each napoleon with a banana chip, if using.

SASHIMI NAPOLEON



Sashimi Napoleon image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 18

3/4 pound sashimi grade tuna
2 tablespoons good quality mayonnaise
1 teaspoon Vietnamese garlic-chili sauce
2 tablespoon chopped green onion, white and green parts
2 teaspoons tobiko (flying fish roe)
1 tablespoon chopped fresh cilantro leaves
Peanut oil, for frying
18 (3-inch-square) wonton skins
2 tablespoons rice vinegar
2 tablespoons soy sauce
1/2 cup olive oil
2 tablespoons wasabi paste
2 teaspoons ground toasted sesame seeds
1 bunch radish sprouts
8 shiso leaves
1/4 pound smoked salmon, thinly sliced
1/2 cup sliced pickled ginger, for garnish
1 tablespoon tobiko (flying fish roe), for garnish

Steps:

  • Cut 1/4 pound of the tuna against the grain into 12 thin slices. Finely chop the other 1/2 pound for the tartare.
  • To prepare the tartare base, combine all the ingredients and mix well. Add the chopped fish and stir lightly to combine.
  • To prepare the crispy wontons, in a saucepan, pour in the oil to a depth of 1-inch and heat to 375 degrees. Add the wonton skins and fry, turning once, for 8 to10 seconds on each side, until light golden brown. Keep the wontons flat by using tongs to uncurl them. Using a wire skimmer, transfer to paper towels to drain. Allow to cool.
  • In a bowl, combine all the ingredients for the dressing and mix well.
  • To assemble, first roll the tuna slices up into rose-shaped bundles. Reserving 2 tablespoons of the radish sprouts, stack in the following order: wonton skin, 1/6 of the tartare mixture, shiso leaf, wonton skin, 1/6 of the smoked salmon, radish sprouts, wonton skin, 2 tuna rolls.
  • Sprinkle the top of the each napoleon with the reserved radish sprouts. Drizzle 3 tablespoons of the dressing around each plate. Garnish with pickled ginger and tobiko.
  • To serve, cut through the entire stack with a knife, and smash the layers together with a fork to blend the flavors.

ROASTED BEET NAPOLEON



Roasted Beet Napoleon image

Provided by Food Network

Categories     appetizer

Time 3h45m

Yield 2 servings

Number Of Ingredients 32

1 1/2 pounds large yellow or red beets, washed and trimmed
1/2 cup rice wine vinegar
1/2 cup granulated sugar
1 tablespoon extra virgin olive oil
1/2 recipe Herbed Goat Cheese, recipe follows, cut into 8 round slices
1 to 1 1/2 cups mixed baby lettuces, washed and dried
1/4 cup Spago House Dressing, recipe follows
1/4 cup Citrus Hazelnut Vinaigrette, recipe follows
1 ounce toasted hazelnuts, recipe follows, coarsely chopped
2 teaspoons chopped fresh flat-leaf parsley leaves
2 teaspoons chopped fresh chives
1 teaspoon chopped fresh thyme leaves
1/2 teaspoon freshly ground black pepper
1 (7 or 8-ounce) log goat cheese
2 large shallots, minced (1 heaping tablespoon)
1 tablespoon Dijon mustard
2 tablespoons zinfandel vinegar
2 tablespoons sherry wine vinegar
1/2 cup olive oil
1/2 cup vegetable oil
Salt
Freshly ground white pepper
1 1/2 cups fresh orange juice
1 shallot, peeled and minced
1 teaspoon minced fresh thyme leaves
2 tablespoons balsamic vinegar
1/2 teaspoon orange zest
1/3 cup hazelnut oil
1/3 cup extra virgin olive oil
Salt
Freshly ground black pepper
1 cup hazelnuts

Steps:

  • Preheat the oven to 400 degrees F. Place the beets in a small roasting pan and pour in enough cold water to reach about 1/4 of the way up the sides of the beets. Cover the pan with foil, and roast the beets until they are tender, 2 hours to 2 hours and 15 minutes. To check for doneness, gently insert a bamboo skewer into a beet. The skewer should slide through easily. Remove the beets from the pan, allow to cool, and then peel. Cut each beet into 1/4-inch-thick round slices. Cut each slice with a 3-inch round cookie cutter. (You will need 10 rounds). Cut trimmings into 1/4-inch dice and reserve 1/2 cup for garnish. In a saute pan, bring vinegar and sugar to a boil. Lower to a simmer and poach beets 1 minute on each side. With a slotted spatula, remove and place on a baking tray lined with parchment paper. Cover and refrigerate until needed. When ready to assemble, heat the olive oil in a small saute pan. Arrange the slices of Herbed Goat Cheese in the pan and warm slightly, turning them with a small spatula just to warm both sides. This has to be done quickly, or the cheese will melt. To assemble the napoleons, place 1 of the beet rounds on a firm, flat surface and begin to layer. Top with a slice of goat cheese, then another beet round, a second slice of cheese, another beet round, a third slice of cheese, and a beet round. (Continue until you have 5 layers of beets and 4 layers of cheese.) Carefully cut through layers, dividing into 3 wedges. Repeat with the remaining beets and cheese. To serve, arrange 3 of the wedges, pointed ends facing out, in a circle in the center of each plate. Toss the baby lettuces with the Spago House Dressing and mound half of the lettuces on top of each arranged napoleon. Drizzle 1/2 of the Citrus Hazelnut Vinaigrette around each mound. Sprinkle toasted nuts and reserved diced beets on top of drizzled vinaigrette. Serve immediately.
  • Combine the parsley, chives, thyme, and pepper and place on a flat surface. Roll the log of cheese in the mixture, coating all sides and retaining the shape of the log. Wrap in plastic wrap and refrigerate until needed.
  • In a small bowl, whisk together the shallots and the mustard. Whisk in the vinegars and then the olive and vegetable oil. Season with salt and pepper to taste. Transfer to a covered container and refrigerate until needed.
  • In a medium saucepan, bring orange juice to a boil. Lower to a simmer and reduce until only 1/3 cup remains. Cool to room temperature. In a medium bowl, combine orange juice, shallot, thyme, vinegar and orange zest. Slowly whisk in both oils until thick and emulsified. Season with salt and pepper. Refrigerate until needed.
  • Preheat the oven to 350 degrees F. Arrange the hazelnuts on a medium baking tray and toast for 10 to 12 minutes, turning after 5 minutes. (This can be done in a toaster oven). Remove to a clean towel and rub to remove as much of the skin as possible. Chop coarsely and use when needed.

ROASTED PEACH SUNDAE SAUCE



Roasted Peach Sundae Sauce image

Provided by Katie Lee Biegel

Categories     dessert

Time 45m

Yield 1 1/2 cups

Number Of Ingredients 9

4 peaches, peeled and sliced, or one 16-ounce bag frozen peaches
3 tablespoons dark brown sugar
2 tablespoons unsalted butter
3 tablespoons honey
1/4 teaspoon ground cinnamon
1 lemon, juiced
Kosher salt
2 teaspoons pure vanilla extract
Vanilla ice cream, for serving

Steps:

  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  • Lay the peaches out on the lined baking sheet and sprinkle with 2 tablespoons of the brown sugar. Roast until lightly caramelized and tender, 25 to 30 minutes. Let cool slightly.
  • In a small saucepot, melt the butter over low heat. Add the honey, cinnamon, lemon juice, remaining 1 tablespoon brown sugar and a pinch of kosher salt. Add the peaches. Bring to a simmer and cook, stirring occasionally, until the liquid is slightly reduced, 3 to 4 minutes. Remove from the heat and stir in the vanilla extract. If the sauce is too thick, add 1 tablespoon of water. Serve warm over vanilla ice cream.

PEACH AND GOAT CHEESE NAPOLEONS



Peach and Goat Cheese Napoleons image

Provided by Food Network Kitchen

Categories     dessert

Time 1h10m

Yield 6 servings

Number Of Ingredients 9

4 tablespoons unsalted butter (1/2 stick)
2 whole green cardamom pods or 1/2 stick cinnamon
18 dried peaches (about 14 ounces)
4 ounces fresh goat cheese, softened
1/4 cup heavy cream
1 tablespoon honey, plus extra for drizzling
1/4 teaspoon finely grated orange zest, plus extra for garnish
2 tablespoons finely chopped pistachios
Coarse sea salt, optional

Steps:

  • Heat 2 1/2 cups water, the butter and cardamom in a medium saucepan over medium heat just to a simmer. Add the peaches, reduce the heat to low and cook until the peaches are very tender but not falling apart, 25 to 30 minutes. Cool in the liquid about 15 minutes and then drain and cool the fruit to room temperature. (This can also be done a couple hours ahead and the peaches can be left in the liquid until ready to assemble.)
  • Blend the goat cheese with the cream, honey and orange zest in a small bowl.
  • To assemble, pat the peaches dry with paper towels if very wet and place 6 on a large serving plate. Top each peach with some of the cheese mixture, a sprinkle of pistachios and another peach, followed by more cheese and pistachios and a third peach. Garnish each napoleon with a drizzle of honey, some more pistachios and a light sprinkling of orange zest and sea salt, if using.

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