Thursday, December 5, 2013
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Mix together the melted butter and almonds.
Mix together the blueberries, sugar, tapioca starch and salt.
Pile the blueberries up in the center of the dough disk, spreading them out to within about 2 inches of the edge. Bring the edges of the dough up to partially enclose and contain the fruit. Sprinkle the buttered almonds over the exposed berries.
Place the tart in the preheated oven, bake for 10 minutes, then reduce oven to 350. Bake an additional 25 to 30 minutes, or until fruit has simmered and pastry is golden.
Serve wedges of the tart warm with spoonfuls of blueberry curd and pass sweetened whipped cream separately.
Recipe courtesy of Steve Corry, proprietor, Five Fifty-Five, Portland
1 cup sugar
1 cup Maine blueberries
1/2 cup balsamic vinegar
1 teaspoon salt
1 ounce water
Place sugar and water in a small sauce pot. Mix until it has consistency of wet sand. Cook over direct heat until sugar caramelizes to golden hue. Take off heat and add the vinegar and berries. Return to heat and keep cooking until volume is reduced by half. Cool.
Airy yogurt: Fill an isi gun (seltzer bottle/whipped cream can) about half full with your favorite yogurt. Charge with CO2.
1 cup oats
1/2 cup hazelnuts
1/4 cup coconut (shredded and toasted)
2 tablespoons brown sugar
2 tablespoons Maine maple syrup
1 tablespoon vegetable oil
Combine nuts, oats, coconut and brown sugar in a bowl. Combine syrup, oil and salt in a separate bowl.
Combine both mixtures. Spread on a sheet pan and bake at 250 for about 1 hour.
Stir and rotate pan and re-bake for another 15 minutes.
1 ounce blueberry gastrique (see above)
5 ounces extra virgin olive oil
1 ounce Champagne vinegar
Salt to taste
Chopped lavender to taste
Combine all ingredients.
Toss bibb lettuce in Champagne vinaigrette. Drizzle the plate with the gastrique and fresh lavender. Garnish with fresh berries. Top lettuce with toasted granola crumble. Dispense yogurt from the isi gun. Enjoy!