October 22, 2016 § Leave a comment
I used to not pay much attention to figs, maybe because I was always preoccupied with juicy berries in the summer and crisp apples in the fall. However when a family friend gave us some fresh figs from her fig tree, I was surprised at how delicious they were! When they are ripe, the figs are creamy, sweet, and have a beautiful pink or deep red color inside. They make a great healthy snack or you can do as I do and put them on top of a tart filled with orange cream and pretend your dessert is healthier because it has fruit on it. To each their own.
This tart has become one of my favorites! My relatives were coming over to my house for dinner and I wanted to make a dessert that wasn’t too heavy but would be a nice, sweet ending to the meal. I normally gravitate towards berries but I wanted to be mindful of the season and then I stumbled upon this great recipe for a fig tart.
The crust is perfectly buttery but isn’t so flaky to the point that it falls apart when you try to slice into it. It is also really simple to make as it doesn’t require chilling or rolling, which gets the tart onto your plate and into your mouth that much faster. Even if you haven’t had luck with a traditional tart or pie dough, you can definitely make this one – trust me!
The original recipe filled the tart with a lemon curd that was emulsified with lots of butter to create a light, creamy filling. If you’re thinking I’m about to say I decreased the amount of butter, you would be mistaken. You need all that butter for the right consistency! However instead of lemon juice, I simply switched it out for freshly squeezed orange juice.
The hint of orange flavor in the filling with the fresh figs on top help maintain the lightness of this dish (despite all the butter – so sneaky). I drizzled some honey on top of the figs for some added depth of flavor and shine.
October 1, 2016 § 3 Comments
I can’t believe it’s already October! The transition from summer to fall has been so drastic in Baltimore as it has been grey and rainy almost everyday for the past week. I’m hoping it turns to some nice, dry fall weather soon to go apple picking! Fortunately I got some great honeycrisp apples, my favorite kind, from the farmers’ market to make an apple-honey compote to serve with these cheese blintzes (i.e. crepes filled with sweet cheese) for Rosh Hashanah.
Rosh Hashanah, the Jewish New Year, starts tomorrow at sundown so these would be perfect for a holiday brunch! I always think it’s funny how much I am immersed into the Jewish culture, considering I am not at all Jewish and I am Chinese American. However, my family has worked and now runs a Jewish specialty catering deli in Manhattan called Sables. We’re actually celebrating its 25th anniversary this year, which The New York Times covered. It took me awhile to realize that most other people, especially other kids when I was growing up, have never had latkes, whitefish salad, or cheese blintzes before, which have always been normal to me, alongside xiao long bao, oxtail, and chicken feet. « Read the rest of this entry »