Cherry Salad with Goat Cheese

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Cherry salad with goat cheese and walnuts from The Petite Gourmande, Ruth Barnes

February is national cherry month! When most people think of cherries they think dessert of course, but don’t overlook savory cherry dishes. My cherry salad with goat cheese is a colorful, easy start to any meal. It’s also perfect for a light lunch or even Sunday brunch.

From deep red to bright yellow, cherries are bursting with color, flavor, and nutritional benefits. On a recent visit to San Francisco, one of the local merchants had thousands of huge red and yellow cherries on display and I couldn’t resist!

I was very excited to bring them home to make not only desserts, but also this wonderful salad.

Cherry salad with goat cheese and walnuts from The Petite Gourmande, Ruth Barnes

 

 

Salad:

3 cups red cherries, pitted

3 cups yellow cherries, pitted

4 oz goat cheese, crumbled

5 oz candied walnuts

10 oz mixed spring salad, rinsed and drained

 

Dressing:

4 TB olive oil

2 TB champagne vinegar

2 tsp honey

Salt and pepper to taste

 

Instructions:

1. Whisk together dressing ingredients and chill for 10 minutes.

2. In large mixing bowl combine salad greens, cherries, and dressing. Toss lightly to evenly coat salad.

3. Divide into four portions on individual serving plates.

4. Sprinkle goat cheese and walnut over each salad and serve immediately.

Happy cooking!
The Petite Gourmande
© 2019 by Ruth Barnes, all rights reserved

 

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Pomegranate Salad

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pomegranate salad3

One of the many things I like about Winter is that pomegranates are in season. Pomegranates are one of the oldest known fruits, and one of the most beneficial for the deep, rich juice in their seeds, called arils. The best part about pomegranates is how much you can do with them! You can juice them, eat them whole, add them to other foods, and even decorate with them. I have even seen dwarf pomegranate trees that can sit on a desk. I have many happy memories of cutting them from a tree at my friend’s house as a child.

 

Pomegranates

 

One of the fun things to do with pomegranates is to add them to salads. Their seeds look like ruby red jewels, and they make any dish prettier. I like adding goat cheese to mine, but you can add them to any salad you like to add color and a little bit of sweetness. They are a wonderful and colorful garnish over greens. Candied pecans and dates round out this salad with a sweet finish.

Serves 4 to 6

 

pomegranate salad3

 

Ingredients:

Salad:

12 ounces spring mix salad

1 cup pomegranate seeds

1/2 cup pitted, sliced dates

1/2 pound candied pecans

1 cup crumbled goat cheese

Dressing:

1/2 cup pomegranate juice

2 tablespoons pourable honey

3 tablespoons olive oil

2 tablespoons champagne vinegar (or red wine vinegar)

1/2 teaspoon Dijon mustard

1/2 teaspoon salt

1/2 teaspoon pepper

Directions:

1. Place the salad greens in a large serving bowl. Top with the pomegranate seeds, dates, and pecans.

2. Whisk together the dressing ingredients in a small bowl.

3. Pour the dressing over the salad and sprinkle the goat cheese on top.

Happy cooking!
The Petite Gourmande
© 2018 by Ruth Barnes, all rights reserved
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Butternut Squash Soup

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Butternut Squash Soup with croutons in a pumpkin decorative bowl

Butternut squash is one of the hearty winter squashes that can be used for soups, salads, and other side dishes. This soup warms the heart on a late cold autumn day. It reminds me of growing up on the farm when my father and I would spend and afternoon harvesting these beauties.

 

Butternut Squash Soup with croutons in a pumpkin decorative bowl

 

Ingredients:

4 pounds cubed fresh butternut squash (or two 32-oz packages pre-cut butternut squash)

3 shallots, chopped

1 tsp pumpkin pie spice

8 cups low sodium chicken stock

2 TB unsalted butter (for sautéing)

2 bay leaves

Salt and pepper to taste

 

Directions:

1. In saucepan or dutch oven, sauté shallots until translucent.

2. Add butternut squash and season with pumpkin pie spice, salt, and pepper.

3. Add chicken stock and bring to a boil. Lower heat and let simmer for 40 minutes.

4. Taste and adjust seasonings if necessary.

5. Remove from heat and allow to cool until lukewarm. Discard bay leaves.

6. Puree in blender until smooth.

7. Return to pot and continue to simmer for 10 minutes on low heat. Serve with crusty croutons. Enjoy!

 

 

 

butternut squash

 

 

Enjoy!

The Petite Gourmande

© 2018 by Ruth Barnes, all rights reserved

 

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Pumpkin Roll

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pumpkin roll sliced into pinwheels and arranged in a row in a white platter

This roulade-style dessert is reminiscent of fall’s most classic flavors. It can be made with regular cream cheese or pumpkin. Both ways are equally delicious and I alternate on the cream cheese as my husband prefers the pumpkin and my daughter prefers the regular cream cheese. My own personal favorite uses hazelnuts.

Serves 16

Ingredients:

For the Cake

¾ cup all purpose flour

1 tsp baking powder

1 tsp pumpkin pie spice

1 tsp cinnamon

½ tsp ground ginger

¾ cup sugar

¼ tsp salt

For the filling

¾ cup pumpkin puree

3 large eggs

½ tsp orange extract

1½ cups finely chopped walnuts (or roasted hazelnuts)

¾ cup confectioners sugar, plus more for dusting

8-oz whipped cream cheese (or pumpkin spice cream cheese)

3 TB unsalted butter, softened

 

pumpkin roll sliced into pinwheels and arranged in a row in a white platter

 

Directions:

1. Preheat oven to 350°.

2. Great a 16 x 12 inch nonstick jelly roll pan and dust with flour. Set aside.

3. In a medium mixing bowl beat eggs, sugar, pumpkin, and orange extract with electric mixer until smooth.

4. In a separate bowl sift the flour, baking powder, salt, ginger, cinnamon, and pumpkin pie spice. Slowly add the dry ingredient mixture into the wet and mix until well combined and smooth.

5. Pour the batter into the jelly roll man and level with spatula. Sprinkle with chopped nuts.

6. Bake for 15 minutes or until toothpick comes out clean when inserted. Let cake stand until cool.

7. Dust a large, clean dish towel with confectioners sugar and carefully invert cake onto towel.

8. Gently roll cake into a log and chill in refrigerator for 30 minutes.

9. Make the filling by combining cream cheese, confectioners sugar, and butter with electric mixer and beat until smooth.

10. Remove cake from refrigerator and carefully unroll. Spread filling evenly onto cake. Re-roll cake into log shape and refrigerate.

11. When ready to serve, cut into wheels and dust with a little more confectioners sugar.

 

Happy Thanksgiving!
The Petite Gourmande
© 2018 by Ruth Barnes, all rights reserved
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Lamb Tagine with Apricot and Prunes

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lamb-tagine

This sweet and savory tagine pairs wonderfully with dried fruit and nuts such as apricots, prunes, and walnuts. Dried fruit is frequently used in Moroccan cooking; look for fruit that is still somewhat moist and not too dry. Serves 4 to 6.

lamb-tagine

 

Ingredients:

– 3 tablespoons olive oil

– 3 pounds boneless leg of lamb, trimmed of fat and cut into 1-inch cubes

– 1 large yellow onion, chopped

– 1 teaspoon cinnamon

– 2 teaspoon freshly grated ginger

– 1 teaspoon turmeric

– 1 teaspoon cumin

– 1/2 bunch cilantro, chopped

– 1 teaspoon salt

– 1/2 teaspoon pepper

– 1 1/2 cups low-sodium beef broth

– 3 tablespoons honey

– 1 cup dried apricots

– 1 cup dried, pitted prunes

– 1 tablespoon sesame seeds, for garnish

– 1/2 cup walnuts halves, for garnish

 

Directions:

1. In a cooking tagine or Dutch oven, heat the olive oil and brown the lamb on all sides. Remove the lamb to a platter.

2. Sauté the onion for about 5 minutes, until they begin to soften. Return the meat to the pan and add the cinnamon, ginger, turmeric, cumin, cilantro, salt, and pepper. Continue cooking for about two minutes.

3. Add the beef broth. Lower the heat, cover, and simmer for one hour 15 minutes.

4. Stir in the honey, apricots, and prunes, and cook for a further 15 minutes.

5. Remove the lamb and fruit from the tagine and place on a serving tagine or platter. Spoon the sauce over the meat and fruit.

6. Garnish with the walnut halves and sesame seeds.

Happy Cooking!

© 2018 by Ruth Barnes, all rights reserved

 

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Chocolate Soufflé

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souffle

One of todays favorite around the world, chocolate soufflé is a delicate dessert that will leave anyone asking for more. Once baked, they should be served immediately to look its best.

souffle

Ingredients:

8oz of semi-sweet chocolate

1/4 cup of sugar

3 egg yolks, left at room temperature

7 large egg whites

2 tbs of butter

2 tbs of granulated sugar, for lining

6 ceramic ramequins (5 oz.)

pinch of salt

1 teaspoon of orange extract

 

Directions:

1. Pre-heat oven at 375 degrees.

2. Butter the inside of ramequins and sprinkle granulated sugar lightly.

3. Melt the chocolate in double-broiler over simmering water and stir until completely smooth texture is obtained.

4. Remove the melted chocolate from heat and add in the egg yolks on by one. Mix well and set aside.

5. In the mixer, beat the egg white on medium until soft pick. Raise to high and add sugar slowly until stiff pick.

6. Gently fold the egg white mix one quarter at a time into the chocolate mixture until completely combined.

7. Place ramequins on baking tray and fill each one to make them 3/4 full.

8. Pass the end of your thumb around the circumference of the ramequin to help the soufflé rise evenly.

9. Bake for 20-25 minutes until soufflé rises and the top is still jiggly in the center.

10. Serve immediately.

 

soufflé

© 2018 by Ruth Barnes, all rights reserved

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Harvest Vegetables with Fruit and Nuts

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Harvest Vegetables with dried fruit and nuts, a recipe by Ruth Barnes, The Petite Gourmande

My harvest baked vegetables with fruit and nuts recipe combines my favorite flavors of fall: hardy winter squash, sweet potato, and nuts. The rich sweetness of dried fruit brings a warm welcome to the autumn table. It is generally served as a side dish. Meat—such as lamb or beef—can be added to make it a main course any time of year. But it makes an especially interesting and unexpected Thanksgiving side-dish! Serves 4-6

 

Harvest Vegetables with dried fruit and nuts, a recipe by Ruth Barnes, The Petite Gourmande

 

 

Ingredients

2 pounds butternut squash, cubed

1 large sweet potato or yam, cubed

10 ounce bag frozen pearl onions

½ cup dried pitted prunes

½ cup dried apricots

½ cup roasted shelled chestnuts

½ cup shelled pecans, halved

5 whole cloves garlic

3 TB olive oil

½ tsp kosher salt

½ tsp black pepper

2 TB honey

2 cups low sodium light chicken stock

1 TB ground cinnamon

 

Instructions

1. Preheat oven to 350°.

2. In a large baking dish combine squash, sweet potato, pearl onions, garlic, and dried fruit. Mix well with olive oil, salt, and pepper, coating the mixture evenly.

3. Add the chestnuts and pecans. Sprinkle with cinnamon and drizzle honey on mixture.

4. Pour in chicken stock and cover with aluminum foil.

5. Bake covered for 30-40 minutes or until vegetables are soft.

6. Serve as a hardy side dish alongside a main course.

Happy cooking!
The Petite Gourmande
© 2018 by Ruth Barnes, all rights reserved
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Spicy Carrot Soup with Ginger

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20161022_184255

M’rrq del Chijou

This bright and colorful soup has a light kick of ginger and cinnamon. Perfect for when things start to get a little chilly. If you have extra carrots, this is a great way to put them to use and get another serving of vegetables. 

 

20161022_184255

 

Serves 4 to 6

Ingredients

o   2 tablespoons olive oil

o   3 medium shallots, chopped

o   3 cloves garlic, chopped

o   1 teaspoon ground cumin

o   1 teaspoon sweet paprika

o   1 teaspoon ground ginger

o   ½ teaspoon cinnamon

o   ½ teaspoon turmeric

o   2 pounds carrots, peeled and cut into quarters, plus extra carrots, shredded, for garnish

o   6 cups low-sodium chicken stock or broth

o   1 teaspoon salt

o   ½ teaspoon pepper

o   ½ bunch cilantro, chopped, for garnish

 

Directions

1.       In a large saucepan, heat the olive oil on medium heat and sauté the shallots and garlic for 5 minutes or until soft and translucent.

2.       Add the cumin, paprika, ginger, cinnamon, turmeric, carrots, stock, salt, and pepper and bring to a boil.

3.       Lower the heat and simmer, covered, for 30 minutes.

4.       Remove the pan from the heat and allow the soup to cool, to avoid hot liquid spurting from the blender.

5.       Puree the mixture in a covered blender, in small batches, on low.

6.       Reheat the soup, place in serving bowls, and garnish with cilantro and shredded carrots.

 

 

Happy cooking!
The Petite Gourmande
© 2018 by Ruth Barnes, all rights reserved
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