Recipes – Page 13 – Rants Raves and Recipes

June 13, 2016June 29, 2016

Asian Apple and Pear Tart

My Asian Apple and Pear Tart was inspired by an episode of Ming Tsai where his parents made him a dessert with a hot dough and peanut butter, sesame oil and brown sugar rolled and flattened.

I thought the combination of the peanut butter, sesame oil and brown sugar sounded good. I then thought that it would go well with fruit in a tart, so here we are ! my asian apple and pear tart.

Ingredients for Asian Apple and Pear Tart

1 thawed sheet of puff pastry
2 granny smith apples peeled and cored
2 pears peeled and cored
¼ cup creamy peanut butter
1-1½ Tbsps sesame oil
½ cup (approximate) dark brown sugar
2-3 Tbsps granulated sugar
2-3 Tbsps apricot preserve + 1 Tbsp water

Directions for Asian Apple and Pear Tart

Peel, core and cut in half the apples and pears then slice. Put slices into water with a few tablespoons of lemon juice to keep from browning.

Mix the peanut butter and the sesame oil well and taste- making sure there is enough oil to flavor the peanut butter slightly.

In a small pot place the apricot preserve and the water and on medium heat melt and dissolve the preserve, once melted stir well and set aside on low heat.

Take the thawed puff pastry and place on a greased sheet pan or silpat. With a fork lightly prick the pastry leaving a ½ inch unpunctured border on all 4 sides.

Spread the peanut butter over the pastry, again leaving the ½ inch border clean. Spread the brown sugar over the peanut butter.

Now layer the apples and pears alternating each over the brown sugar. Sprinkle the apples and pears lightly with the granulated sugar.

Place into a preheated 400º oven for 30 – 40 minutes until the fruit is softened and the edges of the pastry have risen and nicely browned.

When finished baking remove from the oven and allow to sit on the sheet pan on a rack for a few minutes then carefully remove to a wire rack to cool. After it has cooled a little gently brush the apricot jam over the top of the fruit. Can be served warm, room temperature or chilled.

For a serving suggestion, try Crème Fraîche, I found one in my local grocery that had vanilla bean added and it went exceptionally well.

Here are few items to help make this recipe:
https://www.amazon.com/Silicone-Baking-Mat-Professional-Nonstick/dp/B00Y5VO7F4/ref=as_li_ss_tl?s=kitchen&ie=UTF8&qid=1465836240&sr=1-4&keywords=silpat&linkCode=ll1&tag=rantsravesa06-20&linkId=d6b5ae594a309ad59370880fd736e0fe
https://www.amazon.com/Nordic-Ware-Natural-Aluminum-Commercial/dp/B000G0KJG4/ref=as_li_ss_tl?s=kitchen&ie=UTF8&qid=1465836410&sr=1-1&keywords=sheet+pans&linkCode=ll1&tag=rantsravesa06-20&linkId=7fdaa7dc4eaeffd6bdd7bbedf580fef8

Very nice- loved the peanut butter, great apples and pears and I truly adored the pastry. A 5 paw effort!!

Yum

Asian Apple and Pear Tart

Ingredients

1 thawed sheet of puff pastry
2 granny smith apples peeled and cored
2 pears peeled and cored
¼ cup creamy peanut butter
1-1½ Tbsps sesame oil
½ cup (approximate) dark brown sugar
2-3 Tbsps granulated sugar
2-3 Tbsps apricot preserve + 1 Tbsp water

Instructions

Peel, core and cut in half the apples and pears then slice. Put slices into water with a few tablespoons of lemon juice to keep from browning.
Mix the peanut butter and the sesame oil well and taste- making sure there is enough oil to flavor the peanut butter slightly.
In a small pot place the apricot preserve and the water and on medium heat melt and dissolve the preserve, once melted stir well and set aside on low heat.
Take the thawed puff pastry and place on a grease sheet pan or silpat. With a fork lightly score the pastry leaving a ½ inch unpunctured border on all 4 sides.
Spread the peanut butter over the pastry, again leaving the ½ inch border clean. Spread the brown sugar over the peanut butter.
Now layer the apples and pears alternating each over the brown sugar. Sprinkle the apples and pears lightly with the granulated sugar.
Place into a preheated 400º oven for 30 - 40 minutes until the fruit is softened and the edges of the pastry have risen and nicely browned.
When finished baking remove from the oven and allow to set on the sheet pan on a rack for a few minutes then carefully remove to a wire rack to cool. After it has cooled a little gently brush the apricot jam over the top of the fruit. Can be served warm, room temperature or chilled.
For a serving suggestion, try Crème Fraîche, I found one in my local grocery that had vanilla bean added and it went exceptionally well.

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June 12, 2016June 29, 2016

Sautéed Pears with Mascarpone

The other night while watching TV I came across a Jacques Pepin show and in it he made this rather simple dessert. His take was to put whipped cream cheese on top, I thought that the mascarpone would be a great substitution.

Ingredients for Sautéed Pears with Mascarpone

1 can of pears packed in juice
1½-2 Tbsps butter
2-3 Tbsps Apricot preserves
Mascarpone

Directions for Sautéed Pears with Mascarpone

In a sauté pan large enough to hold the pears in a single layer place about ½ the juice from the can of pears with the butter and apricot preserves, bring up to a medium to medium high heat.

Place the pears flat side up into the pan and sauté for about 5 minutes. Occasionally stir the sauce to combine all the ingredients as they melt. Turn the pears over and cook for another 5 minutes until they are tender and sauce is quite thick.

Remove from the heat, you can either allow to cool slightly and serve or chill and serve later.

To serve place the pears on a plate carefully spoon the mascarpone into the pear center and spoon the sauce over the top.

Here are a few items to help make this recipe:
https://www.amazon.com/Cuisinart-722-36H-Classic-Stainless-14-Inch/dp/B000NBWRU2/ref=as_li_ss_tl?ie=UTF8&qid=1465755004&sr=8-5&keywords=large+saute+pan&linkCode=ll1&tag=rantsravesa06-20&linkId=e089afa5254ddf06f95fba48f8ae8e81
https://www.amazon.com/Royal-Albert-Blessings-Gratitude-Devotion/dp/B00K679468/ref=as_li_ss_tl?ie=UTF8&qid=1465755120&sr=8-5&keywords=china+dessert+plates&linkCode=ll1&tag=rantsravesa06-20&linkId=12e645a86263a7b608cb73adaf5f6906

Not too bad, sweet pears are sort of like apples and the cheese was quite good. 5 paws

Yum

Sautéed Pears & Mascarpone

Ingredients

1 can of pears packed in juice
1½-2 Tbsps butter
2-3 Tbsps Apricot preserves
Mascarpone

Instructions

In a sauté pan large enough to hold the pears in a single layer place about ½ the juice from the can of pears with the butter and apricot preserves, bring up to a medium to medium high heat.
Place the pears flat side up into the pan and sauté for about 5 minutes. occasionally stir the sauce to combine all the ingredients as they melt. Turn the pears over and cook for another 5 minutes until they are tender and sauce is quite thick.
Remove from the heat, you can either allow to cool slightly and serve or chill and serve later.
To serve place the pears on a plate carefully spoon the mascarpone into the pear center and spoon the sauce over the top.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes

https://www.rantsravesandrecipes.com/pears-mascarpone/

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

June 11, 2016June 29, 2016

Grilled Marinated Tuna Steaks

Grilled Marinated Tuna Steak

This is such a simple recipe with outstanding results everytime. Grilled Marinated Tuna Steak is one of my favorite fish dishes. The standard marinade I use is just sliced fresh ginger and soy sauce, or in place of the ginger sliced fresh garlic. That’s it and the flavors that are absorbed by the tuna make an unforgetable meal. The one “trick” is not to over marinate; no more than 2 hours, as the soy will start to cook the steaks.

How you cook them is up to you. Many recipes call for medium rare tuna with the center still bright red, but I like mine cooked through to more medium and uniform doneness. I have a flat grill for the stove top that I use, but if you’ve got a good fish basket, on the outdoor grill will work just fine.

As for the steaks themselves if you can get your fish monger to cut them to order and to the thickness you want, all the better.

Ingredients for Grilled Marinated Tuna Steak

Tuna Steaks 6-10 oz each.
Julienne strips of fresh ginger or garlic
½ cup good soy sauce

Directions for Grilled Marinated Tuna Steak

Julienne the Ginger, place into bottom of pan that is large enough to hold all the steaks in a single layer. Pour enough soy to just slightly come up the sides of the steaks, the ginger does not have to cover the steak 7 or 8 slices on each side will work . Turn once getting some of the soy and ginger on top of the steaks, cover and refrigerate. Half way through the time you are going to marinate turn the steaks make sure there is ginger or garlic on both sides throughout the marinating process..

When ready to cook, brush off the ginger and place on grill and cook to your desired doneness.

You can bring the excess marinade up to a boil, reduce slightly and serve on the side, or a simple compound butter goes great on top of the steak.

Here are a few items to help make this recipe:
https://www.amazon.com/Andersons-Rectangular-Roasting-13-Inches-2-5-Inches/dp/B00523YOZM/ref=as_li_ss_tl?ie=UTF8&qid=1465657883&sr=8-6&keywords=9×13+bake+dish&linkCode=ll1&tag=rantsravesa06-20&linkId=6aa07e8d7366ac9c2b618e2c8cff8f07
https://www.amazon.com/Creuset-Enameled-Bistro-Grill-3-Inch/dp/B00B4UP3W0/ref=as_li_ss_tl?ie=UTF8&qid=1465657943&sr=8-6&keywords=le+creuset+stovetop+grill&linkCode=ll1&tag=rantsravesa06-20&linkId=94e7cb8d3c246b87820979ca1e127d20

I heard the magic word for dinner tonight-“STEAK” – it did taste a little different but was delicious- I just wonder want kind of four legged mooing animal a Tuna is? Don’t know but I can certainly go for more. 5 paws for sure!

Yum

Grilled Marinated Tuna Steaks

Ingredients

Tuna Steaks 6-10 oz each.
Julienne strips of fresh ginger or garlic
½ cup good soy sauce

Instructions

Julienne the Ginger, place into bottom of pan that is large enough to hold all the steaks in a single layer. Pour enough soy to just slightly come up the sides of the steaks. Turn once getting some of the soy and ginger on top of the steaks, cover and refrigerate. Half way through the time you are going to marinate turn the steaks.
When ready to cook, brush off the ginger and place on grill and cook to your desired doneness.
You can bring the excess marinade up to a boil, reduce slightly and serve on the side, or a simple compound butter goes great on top of the steak.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes

https://www.rantsravesandrecipes.com/grilled-marinated-tuna-steaks/

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.