Tag Archives: fruit

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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Fruit Tarts

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fruit-tart-e1468336421224

These cute and colorful little gems bring joy to the entire table, adults and children alike. Around this time of year fruit is abundant but I like to make these all year long as there is always a different fruit or holiday available. Serves 6

fruit-tart-e1468336421224

 

Ingredients:

For the Tart Crusts:

– 1 and ½ cups all-purpose flour

– ¼ teaspoon salt

– 1 and ½ sticks unsalted cold butter cut into small cubes

– yolk of one large egg

– 1/3 cup granulated sugar

– 2 teaspoons of vanilla extract

– six small nonstick tart molds

 

For the Tart Crème Filling:

– 2 cups milk

– 2/3 cup sugar

– 3 tablespoons cornstarch

– 4 egg yolks

– 2 teaspoons vanilla extract

– 2 tablespoons unsalted butter

– One medium orange, peeled and broken into sections

– 1 pint blueberries

– 1 pint raspberries

– 1 pint strawberries

– 1 small pineapple, cored and sliced into rings

– 1 small jar orange preserves

– 1 tablespoon of orange juice

 

Directions:

For the Tart Shells:

1.  Preheat oven to 350 degrees.

2.  In a food processor, combine the flour, salt, sugar, and butter and pulse until mixture resembles course meal.

3.  Add egg yolks, vanilla extract, and orange juice and continue pulsing until dough holds together.

4.  Place the dough onto a working surface. Sprinkle some flour onto the dough  and shape it into a disc.

5.  Wrap the dough with plastic wrap and refrigerate for 3 hours.

6.  Remove the dough from the refrigerator and cut into 6 equal pieces.

7.  Roll each piece into a flat circle with a rolling pin.

8.  Place circle into tart mold and press the dough to the side of the mold. Trim the excess dough.

9.  Prick bottom of shell with a fork.

10.  Place molds into freezer for 15-20 minutes (to prevent dough from shrinking while baking).

11.  Remove molds from freezer and place molds on baking sheet. Bake for 15-20 minutes or until golden.

12.  Transfer molds to wire rack and let cool.

 

For the Filling:

1.  In a saucepan, bring milk to simmer on medium heat. Simmer for 5-6 minutes.

2.  In a medium mixing bowl, combine cornstarch, sugar, salt, and egg yolk. Mix well.

3.  Add milk and whisk together for several minutes until smooth.

4. Bring mixture back into saucepan, mixing constantly until sauce has thickened (about 3 minutes).

5.  Remove from heat. Add butter and vanilla and whisk until combined well. Let stand until cool. Cover and refrigerate for 30 minutes.

6.  Fill tart shells with filling.

7.  Decorate each with different fruit or combination of fruits.

8.  In small saucepan, warm orange preserve to make a glaze. Brush fruit with glaze and serve.

Happy Cooking!

 

© 2018 by Ruth Barnes, all rights reserved

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