PASTRY NESTS WITH POACHED PEARS AND FETA AND SAFFRON CREAM
These pastry nests may look rather composed and restaurant-like, but don't be put off. It's just a case of making the various elements separately; a day in advance, if you like, in the case of the pears (which benefit from being soaked overnight in the syrup) and the kataifi pastry bases (which can be baked one day ahead; let them cool, then keep them in a sealed container at room temperature). That leaves just the cream to whip, the syrup to reduce and the assembly to do before serving. The joy of calling something a nest is that it does not need to look perfectly neat and intact. A stray strand of pastry here and there is absolutely fine. Kataifi pastry can be found in the freezer section at Middle Eastern supermarkets.
Provided by Yotam Ottolenghi
Categories pastries, dessert
Time 1h
Yield 8 servings
Number Of Ingredients 17
Steps:
- Poach the pears: Place sugar, spices, lemon zest and 2 tablespoons lemon juice in a small saucepan. Add 3 cups/700 milliliters water and bring to a boil over high heat. Once sugar has dissolved, add the pears, reduce the heat to medium-low and simmer, covered, for 15 to 20 minutes (depending on the ripeness of the pears), until they are soft all the way through. Set aside until slightly cool, then lift the pears out of the syrup and quarter them lengthwise. Remove the core and stalks and discard; return pears to the syrup to infuse overnight, or if that isn't possible, for at least 3 hours. (The longer they infuse in the syrup the more color they will take on from the saffron.)
- Heat oven to 350 degrees Fahrenheit/180 degrees Celsius. Line a baking sheet with parchment paper and set aside.
- Make the nests: Place the kataifi pastry in a medium bowl and gently separate the strands. Pour the melted butter over and mix together well, using your hands to make sure all the strands are coated. Separate the pastry into 8 equal portions and then form each into nests that are a scant 3 inches/7 centimeters wide, piling the pastry up on the sides so the edges are taller than the base. Arrange nests about 1 inch/2.5 centimeters apart on the baking sheet and bake for 20 to 22 minutes, until golden brown and crisp, rotating the sheet halfway through. Set aside to cool.
- Make the feta and saffron cream: Place mascarpone, feta, sugar, saffron and its water in the bowl of a stand mixer fitted with the whisk attachment. Whisk until combined and smooth, then add heavy cream. Continue to whisk for 1 to 2 minutes, until light and thick. Transfer cream into a piping bag (if you have one) and set aside.
- Remove the pears from the syrup and reserve. Strain the liquid into a clean saucepan and add honey. Bring to a boil over high heat and cook for 10 to 15 minutes, or until the mixture is thick and you have about 1/2 cup syrup left. Remove from heat, stir in 1 tablespoon lemon juice and set aside to cool.
- When ready to serve, cut each pear quarter into 3 longish segments. Place 2 pieces of pear in the middle of each nest and then pipe (or spoon) about 1/4 cup cream on top. Place 1 slice of pear on top of the cream, so that it sticks up, and sprinkle each portion with a teaspoon of slivered pistachios. Drizzle a teaspoon or two of syrup over each of the nests and serve. Reserve remaining syrup for another purpose, such as drizzling over yogurt.
Nutrition Facts : @context http, Calories 403, UnsaturatedFat 12 grams, Carbohydrate 38 grams, Fat 27 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 14 grams, Sodium 165 milligrams, Sugar 26 grams, TransFat 0 grams
PESTO EGG PUFF PASTRY SQUARES
Ree's puff pastry squares are great for breakfast. Packed with eggs, cheese, spinach and ham, and with a delicious flavor punch from pesto, they can be prepared in advance and kept in the fridge to grab and go.
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 50m
Yield 6 pies
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- Heat the butter in a nonstick skillet over medium heat. Beat 6 of the eggs together in a bowl. When the butter has melted, add the beaten eggs, spinach and pesto, along with a pinch each of salt and pepper. Scramble the eggs until cooked through, about 2 minutes. Remove the skillet from the heat and fold in the fontina.
- Beat together the remaining egg and a splash of cold water in a small bowl to make an egg wash. Set aside.
- Lay out the two sheets of puff pastry and roll them into 9-by-10-inch rectangles. Cut each into six 3-by-5-inch rectangles. Divide the egg mixture among six of the puff pastry rectangles, leaving a 1-centimeter border around the edges. Fold the ham and place it on top of the eggs. Brush the borders with the egg wash and top each with another puff pastry rectangle. Using a fork, crimp the edges to seal. Transfer to a baking sheet. Brush the tops with the egg wash and sprinkle with the everything seasoning. Bake until golden, about 15 minutes.
- Serve hot or cold and enjoy.
SPAGHETTI NESTS
Provided by Giada De Laurentiis
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter the bottom and sides of four 4-inch-diameter springform pans.
- For the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain the pasta and place in a large bowl. Add the spinach, cheese, oil and 1/2 teaspoon salt. Toss well until the spinach is wilted. Set aside to cool.
- For assembly: Beat the Parmesan, milk, salt and egg together in a large bowl until smooth. Pour the sauce over the spaghetti mixture until well combined. Twirl 1/2 cupfuls of the spaghetti mixture around tongs or a large fork and transfer to the prepared pans. Make an indentation in the middle of each nest of pasta and drizzle with olive oil. Bake 15 minutes. Let cool 10 minutes before removing the sides from the pans. Remove the bottoms of the pans from the nests using a thin metal spatula.
- Spoon 1/2 cup of the marinara sauce on each of 4 serving plates. Place the spaghetti nests on the sauce. Place 3 balls of the mozzarella in each nest and serve.
POACHED SAFFRON PEARS
Try infusing pears with the taste of saffron to make a unique and tasty pudding
Provided by Roopa Gulati
Categories Dessert, Dinner
Time 45m
Number Of Ingredients 9
Steps:
- Soak the saffron in warm water and leave for an hour. Dissolve the caster sugar in the water and ginger wine in a medium pan. Turn up the heat and boil for 3-4 minutes before adding the star anise and orange peel. Turn the heat to low and add the pears, peeled with stalks left on. Press scrunched greaseproof paper lightly over the pears. Cover and simmer for 30 minutes, occasionally turning.
- Remove with a slotted spoon and transfer to a bowl. Strain the syrup into a jug and stir in the soaked saffron and liquid. Pour over the pears. Cover and chill for 24 hours, turning once.
- Place each pear on a separate plate, drizzle over a little syrup. Serve with dollops of mascarpone.
Nutrition Facts : Calories 199 calories, Fat 1 grams fat, Carbohydrate 36 grams carbohydrates, Sugar 26 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.03 milligram of sodium
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