Tuesday, June 7, 2011
Summer Girl's Night
On the menu:
----Rhubarb syrup and compote
4 cups rhubarb, diced
1 cup water
1 cup sugar
Heat over medium until rhubarb releases its juices and they are a lovely pink color and the viscosity of syrup. Strain into a container and save the solids (compote) for another use.
Add ice to glass, add a splash of pear liquor, add rhubarb syrup, and fill to top with sparkling water.
Rhubarb and goat cheese crostini
Bread ends from Flour (best $1.50 I've spent in quite some time), add goat cheese and rhubarb compote from above. Also tasty with added prosciutto or other salty cured meats.
Almond tartlets with raspberry filling
¾ cup butter
4 tablespoons powdered sugar2 egg yolks
1 ¼ cups all-purpose flour
1/8 teaspoon salt
2/3 cup unblanched almonds, pulverized
Whipped cream with vanilla and powdered sugar
To prepare crust, cream butter and powdered sugar. Add egg yolks and beat until light. Stir in flour, salt, and almonds until mixture is stiff. Press into tartlet pans and chill. Bake at 350ºF until lightly browned. Let cool and fill with raspberries and top with whipped cream and a single mint leaf.