Sunday, May 23, 2010

Plum tart with walnuts-update

 plum tart0002


This is one of the recipes I've always "feared" as very complicated ( as pretty much everything that needs caramelized sugar!). So I postponed it as long as I could, but since we went to Samascott orchards the previous week and I had 2 large bags of ripe plums and I made all the plum jam we can eat, I had to do something with the rest of them.
And I remembered this scrumptiously delicious recipe that has been sitting and waiting in my recipe book long enough! I might add that when I remember the sweetly-sour taste when my mom used to make it, the spongy-delicious crust soaked in caramelized syrup...I had no doubts I should go for it!!!

It actually turned out sooo much easier than I expected!!! I took me 17 minutes to make the tart ready to go in the oven!


INGREDIENTS


Fresh fruit:
- plums enough to cover the bottom of the pan ( when cut in half) you are going to bake the tart in. It is usually around 15 to 20 plums, depending on the size of the plums

Caramelized sugar:
- 1 and 1/2 cup sugar
- 1 stick butter ( 8 tbsp/ 4 oz /115 grams)
- 3/4 cups water

The tart batter:
- 3 eggs
- 1 cup sugar
- 1 cup flour
- 1 tbsp Baking powder
- 3 tbsp water

Addition:

1 cup chopped walnuts
1 tbsp cinnamon


PREPARATION


- Wash, cut in halves and take the seed out of the plums.

- On the bottom of the pan you are going to bake the tart in, place the ingredients for caramelized sugar- 1 cup sugar, 1 stick butter and 3/4 cups water. Place over medium-high heat on the stove! Stir constantly with a wooden spoon and be careful not to overheat the sugar!

The sugar is supposed to look like that in stages before it's ready:


stage 1- light and bubbly
PlumTart002

stage 2- Light and creamy
PlumTart005

stage 3- Fluffy and starting to crystallize
PlumTart007

stage 4- Beginning to change color and becoming liquefied ( be careful not to make it too dark!)
PlumTart008

stage 5- this is how it's supposed to look like before you place the plums on top. At this stage if you let it cool down it would become as hard as glass.
PlumTart011


- When you take the baking pan off the stove, it's time to fix up the batter in a jiffy! So, beat the 3 eggs with 1 cup of sugar until light and fluffy. Mix the flour and baking powder together and then add it slowly to the batter, while stirring with a spatula ( or you can use Stir option on your mixer if you have it). As a last thing add the 3 tablespoons of water.
PlumTart014

- Place the cut in halves plums bottom up over the caramelized sugar. Then, using a spoon, spread the batter evenly over the plums.
PlumTart012

PlumTart015

Adding the chopped walnuts over the batter and sprinkling with with some cinnamon are optional, but I think it adds to the flavor!

PlumTart017 PlumTart018

- Bake on 350F for 30-40 min or until golden on top. It's supposed to look like that:
PlumTart019

- When you take it out of the oven, let it stand for 2-3 min and then turn the tart over a plate with the bottom up immediately. Let it cool down and soak in the syrup from the caramel ( you'll notice that when you turn it over). You can serve warm or cold, depending on preference, but do not serve until it has soaked all the syrup!It tastes better with it!
plum tart0005
- You can garnish with vanilla ice cream or sour cream.
PlumTart1001

PlumTart1004

It's unbelievably delicious, so I have no doubts you are going to enjoy it!

In Bulgarian/ На Български
Съставки:
- Пресен плод:
сини сливи, колкото да покрият дъното на тавата, когато са разрязани на две. Обикновено са 15-20 сливи, в зависимост от големината на плода.



- За карамелизираната захар: 
1 и 1/2 ч.ч захар
115 грама масло
3/4 ч.ч вода

- За тестото: 

- 3 яйца
- 1 ч.ч захар
- 1 ч.ч. брашно
- 1 с.л бакпулвер
- 3 с.л вода

-Допълнителни съставки:

1 ч.ч счукани орехи
1 с.л канела

Приготовление:

- Измийте, срежете наполовина и извадете костилките от сините сливи.

- На дъното на тавата, в която ще печете сложете съставките за карамелизираната захар, включете котлона на 3 и бъркайте непрекъснато с дървена лъжица. Вижте снимките по-горе, през какви етапи минава захарта, преди да стане на карамел! Внимавайте да не прегорите карамела ( ако котлона ви е силен), защото ще започне да горчи!



- След като свалите тавата от котлона е време да забъркате тестото! Разбийте яйцата със захарта докато утроят размера си като количество. Отделно пресейте заедно брашното, бакпулвера и добавете към яйцата като бъркате бавно с лъжица ( или кухненска силиконова шпатула). Ако имате опция " Разбъкрване" на миксера си, използвайте нея. Добавете 3-те супени лъжици вода.

-Сложете сливите с разрязаното надолу към карамела в тавата, след това излейте тестото отгоре като разнесете равномерно с лъжица. Тестото трябва едва да покрива сливите!

- Добавете орехите отгоре и поръсете с канела. Ако не обичате едно от двете или двете, може да пропуснете тази стъпка.

- Печете на 180 за 30-40 мин или докато се зачерви отгоре.

- След като извадите от фурната оставете за минута-две да изстине( не повече!) и обърнете в/у чинията, в която ще сервирате. карамелът ще е станал на сироп, който постепенно ще попие в сладкиша и ще му придаде много характерен и деликатен вкус! Оставете го да престои докато поеме целия сироп!

- Сервирайте изстинал, с гарнитура от сладолед или заквасена сметана!
Да ви е сладко!

Thursday, May 6, 2010

Chicken livers baked with vegetables and beer

Very long and complicated title, I know! No time to make it short and it says what the food is, so I guess it will do.
For the longest time I though that the best way to make chicken livers is baked with butter and spices, but that was until I tried this way of preparing them.

Chicken livers 0008
Ingredients
You will need:
1 lbs chicken livers
1 cup sliced white onions
1 cup diced green peppers
1/2 cup julienne carrots 
1 diced tomato
3 tbsp ( preferably fresh) mint, chopped
1 lager beer
1 tsp paprika
salt, pepper to taste
2 tbsp butter
Preparation
1. Preheat the oven at 400F. Wash and clean thoroughly the chicken livers! Be very careful and if you notice a yellow or green spot anywhere discard them immediately!
Chicken livers 0003
2. In a large baking pan spread the chicken livers and put the sliced onions on top.
Chicken livers 0001
3. Add the green peppers, carrots, tomatoes and mint.
4. Slowly pour the lager beer on one side of the pan. Try not to "foam" it too much! Then add the paprika, salt and pepper and butter on top.

5. Bake at 400F for 40 min or until done. Serve warm with side of fresh salad, fresh lemon, steamed rice or mashed potatoes.
Chicken livers 0007
* On the picture I've served with mashed potato flowers, cucumber and onion salad topped with "tomato tulip" stuffed with ricotta cheese, the inside of the tomatoes, garlic and spices salad. If you are interested how I cut the tomatoes, here is a picture up close: 
Chicken livers 0005

Enjoy!

Annie

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