Hello there.
How's your summer been so far Dear Reader? I hope you are enjoying the sunshine and popping a few freckles.
We are slowly settling in to our new home. I'm still unpacking boxes. So many boxes!!! There is always something that needs done when you have a house it would seem. Let's not even talk about gardening.
The best part of my garden are the two bunnies that visit everyday and the beautiful robins that call my trees home. We have a skunk that visits too. Bijou certainly seemed interested in all these visitors to her yard. Sadly, after nearly 19 years, I had to say good-bye to her a few weeks ago. She was a cranky, old girl and I loved her, despite her. I miss her terribly. The house just isn't the same without her following me around.
How's your summer been so far Dear Reader? I hope you are enjoying the sunshine and popping a few freckles.
We are slowly settling in to our new home. I'm still unpacking boxes. So many boxes!!! There is always something that needs done when you have a house it would seem. Let's not even talk about gardening.
The best part of my garden are the two bunnies that visit everyday and the beautiful robins that call my trees home. We have a skunk that visits too. Bijou certainly seemed interested in all these visitors to her yard. Sadly, after nearly 19 years, I had to say good-bye to her a few weeks ago. She was a cranky, old girl and I loved her, despite her. I miss her terribly. The house just isn't the same without her following me around.
It has been crazy hot here. The hazy, humid heat has made me a bit lazy when it comes to getting into the kitchen and cooking. Who in their right mind wants to turn on the oven when it is 42 degrees outside? Not me. We have been eating a lot of salad although my waistline doesn't appear to be any better for it. That could be the wine though...hmmm.
I can only eat so much ice cream during the summer months. Let's save the chocolate cake for the winter Dear Reader. The markets have an abundance of beautiful fruit right now that makes for some light and lovely desserts, like the one I am going to share with you today. The crust takes 8 minutes in the oven...not too bad for a hot summer day. The filling is mixed and poured into the shell and left to chill before being topped with the fruit. That my friend, is what you call easy living. Doesn't get much simpler than that. Oh and did I mention that the crust is ginger? I adore ginger! I loved this dessert and I think you will too. I used nectarines, but I will be making this again with peaches...and then pears.
Ginger Mascarpone Tart with Nectarines
(adapted from Bon Appétit Magazine, July 2002 issue)
For the crust:
28 gingersnap cookies
1/4 cup unsalted butter, melted
For the filling:
1 8-ounce container mascarpone cheese
6 ounces cream cheese, room temperature
1/4 cup sour cream
1/4 cup sugar
1 tbsp lemon peel, grated
1/4 tsp vanilla extract
1 tbsp crystallized ginger, finely diced
For the topping:
4 to 5 small nectarines, halved, pitted, cut into thin slices
1/4 cup peach jam, warmed
2 tbsp crystallized ginger, finely diced
Preheat oven to 350 degrees. Grind gingersnaps in food processor until finely crumbled. Pour in melted butter and process until mixture is combined. Next, press mixture over bottom and up the sides of a 9 inch tart pan with removable bottom. Bake until crust darkens slightly, about 8 minutes. Remove from oven and cool completely.
For the filling:
In a medium bowl, beat the mascarpone cheese, cream cheese, sour cream, sugar, lemon peel and vanilla extract together until creamy and smooth. Add the crystallized ginger and stir until combined. Spread the mixture evenly into the prepared crust. Cover loosely and chill at least two hours.
For the topping:
Arrange the nectarine slices in concentric circles, one slightly overlapping another on top of cheese filled tart. Generously brush the nectarine slices with the warmed jam. Sprinkle top with crystallized ginger. Allow to chill for at least one hour before serving. Can be made a day ahead.
I can only eat so much ice cream during the summer months. Let's save the chocolate cake for the winter Dear Reader. The markets have an abundance of beautiful fruit right now that makes for some light and lovely desserts, like the one I am going to share with you today. The crust takes 8 minutes in the oven...not too bad for a hot summer day. The filling is mixed and poured into the shell and left to chill before being topped with the fruit. That my friend, is what you call easy living. Doesn't get much simpler than that. Oh and did I mention that the crust is ginger? I adore ginger! I loved this dessert and I think you will too. I used nectarines, but I will be making this again with peaches...and then pears.
Ginger Mascarpone Tart with Nectarines
(adapted from Bon Appétit Magazine, July 2002 issue)
For the crust:
28 gingersnap cookies
1/4 cup unsalted butter, melted
For the filling:
1 8-ounce container mascarpone cheese
6 ounces cream cheese, room temperature
1/4 cup sour cream
1/4 cup sugar
1 tbsp lemon peel, grated
1/4 tsp vanilla extract
1 tbsp crystallized ginger, finely diced
For the topping:
4 to 5 small nectarines, halved, pitted, cut into thin slices
1/4 cup peach jam, warmed
2 tbsp crystallized ginger, finely diced
Preheat oven to 350 degrees. Grind gingersnaps in food processor until finely crumbled. Pour in melted butter and process until mixture is combined. Next, press mixture over bottom and up the sides of a 9 inch tart pan with removable bottom. Bake until crust darkens slightly, about 8 minutes. Remove from oven and cool completely.
For the filling:
In a medium bowl, beat the mascarpone cheese, cream cheese, sour cream, sugar, lemon peel and vanilla extract together until creamy and smooth. Add the crystallized ginger and stir until combined. Spread the mixture evenly into the prepared crust. Cover loosely and chill at least two hours.
For the topping:
Arrange the nectarine slices in concentric circles, one slightly overlapping another on top of cheese filled tart. Generously brush the nectarine slices with the warmed jam. Sprinkle top with crystallized ginger. Allow to chill for at least one hour before serving. Can be made a day ahead.
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