Blueberry Croissant French Toast
PREP: 30 MINUTES
MAKES: 4-6 SERVINGS
1 cup half and half
1/4 cup sugar
1/4 cup brandy
1 teaspoon ground cinnamon
1/4 teaspoon salt
8 tablespoons blueberry preserves
4 croissants, cut in half horizontally
1/2 cup unsalted butter
2 1/2-pint baskets fresh blueberries
Pure maple syrup
Combine half and half, eggs, sugar, brandy, cinnamon, and salt in 13x9x2-inch glass baking dish; whisk custard to blend well. Spread 2 tablespoons preserves on each of 4 croissant halves; top each with plain croissant half, pressing to adhere. Place croissants in custard; turn to coat. Let soak until custard is absorbed, turning and basting often, about 30 minutes.
2. Melt butter in heavy large skillet over medium-high heat. Add croissants; saut√© until cooked through and browned, about 5 minutes per side. Transfer croissants to plates. Add blueberries to same skillet. Saut√© until heated through, about 3 minutes. Spoon berries over croissants. Serve with maple syrup.
Summer Pudding with Blueberries and Strawberries
PREP: 20 HOURS
TOTAL: 8 HOURS 30 MINUTES
MAKES: 6 SERVINGS
1 unsliced rectangular loaf of brioche or firm white bread, with crusts discarded
4 cups blueberries (1 pound)
5 cups strawberries (18 ounces)
1 cup sugar
1 teaspoon fresh lemon juice
Cut bread into 14 slices.¬† Cut out a 3-inch round from 1 slice and put in bottom of bowl.¬† Line sides of bowl with 10 slices, overlapping them slightly. ¬†¬† 2.¬†
Bring berries, sugar, and lemon juice to a boil in a heavy medium¬† saucepan over medium heat, then simmer, stirring occasionally until berries collapse and release their juices, about 8 minutes. Spoon fruit into a sieve set over a bowl and let rain 15 minutes.¬† Spoon drained fruit into bread-lined bowl (reserve juices) and cover completely with remaining bread, cutting bread to fit.
3.¬† Pour juices evenly over bread, making sure all bread is saturated.¬† Cover pudding directly with a piece of wax paper and place a 7-inch plate, upside down, on top of paper.¬† Put a 1- 1 1.2- pound weight on plate and chill at least 8 hours.
4.¬† Remove weight, plate and wax paper and invert platter over bowl, then invert bowl onto platter. Carefully unmold.
Grilled Zucchini and Summer Squash Salad with Basil-Parmesan Dressing
PREP: 20 MINUTES
MAKES: 6 SERVINGS
4 zucchini, trimmed, halved lengthwise
4 yellow squash, trimmed, halved lengthwise
5 tablespoons Ariston Specialties Basil olive oil
1/2 cup chopped fresh basil
1/3 cup freshly grated Parmesan cheese
2 tablespoons balsamic vinegar
1.¬† Prepare grill (medium heat).¬† Place zucchini and squash on large baking sheet; brush all over with 3 tablespoons oil.¬† Sprinkle with salt and pepper.¬† Grill vegetables until tender and brown, turning occasionally, about 10 minutes.¬† Transfer to plate and cool.
2. Cut vegetables diagonally into 1-inch-wide pieces.¬† Place in large bowl.¬† Add basil, Parmesan cheese, balsamic vinegar and remaining 2 tablespoons oil and toss to blend. Season to taste with salt and pepper and serve.
Strawberry Panna Cotta with Strawberries and Honey
PREP: 25 MINUTES
MAKES: 4 SERVINGS
4¬†cups halved hulled strawberries (about 2 one-pint baskets)
1 1/2 cups Dakin Dairy milk
1/2 cups whipping cream
1/3 cups sugar
1 envelope unflavored gelatin
1/2 teaspoon vanilla extract
3 tablespoons honey
1.¬† Puree 2 cups strawberries in processor until smooth.¬† Pour puree through strainer, pressing with rubber spatula to extract as much puree as possible; reserve strained puree.¬† Discard seeds in strainer.
2.¬† Whisk milk, whipping cream and sugar in heavy medium saucepan.¬† Sprinkle gelatin over; let stand until gelatin softens, about 10 minutes.¬† Whisk mixture constantly over very low heat just until gelatin dissolves and mixture is lukewarm, about 3 minutes (do not boil).¬† Remove from heat.¬† Whisk in pureed strawberries and vanilla extract.¬† Divide mixture amoung six cup ramekins or custard cups.
3.¬† Refrigerate until panna cotta is set, at least 3 hours or overnight.¬† Cover and refrigerate remaning 2 cups strawberry halves.¬† Gently toss remaining 2 cups strawberry halves and honey in medium bowl to blend.
4.¬† Let stand at room temperature 30 minutes.¬† Run small shark knife between panna cotta and ramekins to loosen.¬† Dip bottom of ramekins into bowl of hot water 30 seconds.¬† Invert each panna cotta onto plate, shaking gently to unmold.¬† Spoon strawberry-honoey mixture over and serve.