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Fresh Pear Tart

What’s Cooking in Gail’s Kitchen? Simple Sensations: Fresh Pear Tart! Even if you are only slightly crazy about pears, one taste of this beautiful caramelized fruit dessert will have you boasting of connections to Le Cordon Bleu. The secret to making this incredible tart is baking it in an iron skillet; first on the stove and then in the oven. 

FRESH PEAR TART

Ingredients:

1 sheet of Puff Pastry

6 ripe pears; peeled, cored, and sliced

1/2 cup butter

1/2 cup sugar

1 teaspoon cinnamon 

Instructions:

Preheat oven to 375°. Place the butter in the iron skillet on the stove. As it melts, add the sugar and arrange the pears carefully to look appealing when the tart is served “bottom up”.  Increase the heat and cook gently until sugar is caramelized. Sprinkle in the cinnamon. Once the sugar has turned golden brown, remove the pan from the heat and gently lay the puff pastry over the fruit. Be sure it fits snugly to the pan. Place the skillet into the oven. Bake 15-20 minutes until the pastry crust is golden brown. Remove from the oven and cool slightly before turning upside down onto a serving platter. Cut and serve warm. Add a scoop of vanilla bean ice cream for the finishing touch. Smile lovingly and say, “It’s just a little something I made with all my heart!” ❤️

Crêpe Expectations

What’s Cooking in Gail’s Kitchen? Simple Sensations: Crêpe Expectations! From sweet to savory, appetizers to dessert, this amazing little confection will not disappoint. It is the French cousin to the American pancake. Stack it, roll it, or fold it into a triangle. No matter how you fill it, the result is a pleasure for the palate. Make a batch to keep on hand. Then get creative!

CRÊPE EXPECTATIONS 

Ingredients:

4 eggs, beaten 

1 cup flour

1 cup 1/2 & 1/2

2 tablespoons butter, melted 

1/2 teaspoon sea salt

Filling:

8 ounce Neufchâtel cheese

1/4 cup butter, melted

1/2 cup marshmallow creme 

1 cup powdered sugar

1/4 teaspoon almond extract 

1/2 cup sliced almonds

Directions:

Combine eggs, flour, 1/2 & 1/2, butter, and sea salt.  Beat until smooth. Let stand 30 minutes. For each crêpe, pour scant 1/4 cup batter into hot, greased 8-inch skillet rotating to distribute batter evenly. Cook on one side. Flip and lightly brown. Stack on plate to cool. 

For filling combine softened Neufchâtel cheese and butter; mix well. Stir in marshmallow creme. Add sugar and extract; mix well. Fold in nuts. Fill each crêpe with 3 tablespoons cream cheese mixture; roll up. Add sliced strawberries, raspberries, seedless grapes. Top with whipped cream.  

Orange-Pineapple-Banana Ice Cream

What’s Cooking in Gail’s Kitchen? Orange, Pineapple, Banana Ice Cream!  And, before you ask…..No, you do not need an ice cream maker. What I love the most about this refreshing recipe is that any fresh fruit can be used for a mélange of flavor choices, depending on the season.

ORANGE-PINEAPPLE-BANANA ICE CREAM

Ingredients:

1/3 cup mandarin oranges, frozen

1/3 cup pineapple chunks, frozen

1 banana, frozen

1/4 cup powdered sugar 

1/2 cup heavy cream, very icy cold

Directions:

Combine the frozen fruit and sugar in a food processor or blender. Process on “Pulse” until the fruit is roughly chopped. With the processor running, slowly add the heavy cream until fully mixed. Transfer fruit ice cream to a plastic storage container with lid. Place in the freezer for 2-3 hours or until firm. To serve, use a melon ball scoop to form bite-size portions. Garnish with dried fruit and shredded coconut. 

Fresh Fruit Salad

What’s Cooking in Gail’s Kitchen?  Fresh Fruit Salad!  Apples, Peaches, Strawberries, Rainer Cherries.  The health benefits are invaluable since most fruits are naturally low in fat, sodium, and calories. Munch on them together for an enticing sweet-tart explosion of delicate flavor.  Partner the golden yellow-colored and red-blushed fruit for a distinctive taste experience with a smooth creamy yogurt dip. In a hurry?  Grab a piece of fruit on-the-go and eat with an individually wrapped portion of string cheese. 

FRESH FRUIT SALAD

2 cups fresh strawberries

2 cups fresh Rainier Cherries

2 Gala apples

2 Georgia Peaches

In a large salad bowl, combine halved strawberries with tops removed, pitted cherries with stems removed, cored apple slices, and cut-up pieces of peach, pit removed.  

DIP

1 cup Greek Yogurt

2 teaspoons lemon juice

1 tablespoon brown sugar

1/2 teaspoon almond extract

In a small bowl, combine Greek yogurt, lemon juice, brown sugar, and 1/2 teaspoon almond extract.  Stir until blended. Serve over fruit in parfait glasses or enjoy as a finger food. 

Dutch Chocolate Profiteroles

What’s Cooking in Gail’s Kitchen?  Dutch Chocolate Profiteroles!  These yummy tender confections have a chocolate filling that will satisfy any sweet tooth.  Once the shells are made, you can utilize a time-saving option.  Simply change the filling to Breyers Dutch Chocolate Ice Cream and sprinkle it with powdered sugar. Your friends will think you spent hours in the kitchen. 

DUTCH CHOCOLATE PROFITEROLES

Cream Puffs:

1/2 cup water

1/4 cup butter

1/2 cup all-purpose flour

2 whole eggs

Heat oven to 400°.  Heat water and butter to rolling boil in saucepan. Stir in flour. Stir vigorously over low heat until mixture forms a ball, about I minute; remove from heat. Beat in eggs, all at once, continue beating until smooth. Drop dough by scant 1/4 cupfuls about 3 inches apart onto ungreased cookie sheet. Bake until puffed and golden, 35-40 minutes. Cool away from draft. Cut off tops; pull out any filaments of soft dough. Fill puffs with chilled cream filling. Replace tops; dust with powdered sugar. Refrigerate until serving time.  Yield: 6 cream puffs. 

Cream Filling:

1/3 cup granulated sugar

3 tablespoons cocoa powder

2 tablespoons cornstarch 

1/8 teaspoon salt

2 cups half-and-half

2 egg yolks, slightly beaten

2 tablespoons butter

2 teaspoons vanilla

Garnish:

1 tablespoon powdered sugar

1/4 c semi-sweet mini chocolate morsels 

Mix sugar, cocoa, cornstarch, and salt in 2-quart saucepan. Stir in half-and-half gradually. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir at least half of the hot mixture gradually into egg yolks. Blend into hot mixture. Boil and stir 1 minute. Remove from heat; stir in butter and vanilla; cool. 

Apricot-Orange Crumble Bars

What’s Cooking in Gail’s Kitchen?  Apricot-Orange Crumble Bars!  Who doesn’t love this saucy little fruit?  Apricots add an exotic touch of class to everything from appetizers to dessert. Try a dollop of jam on a round of baked Camembert cheese sometime.  It is decadent!  My recipe today serves as a breakfast food, an afternoon snack, or a delicate dessert option.  

APRICOT-ORANGE CRUMBLE BARS

Ingredients:

3/4 cup butter

1 cup sugar

2 cups flour

1teaspoon salt

1/2 teaspoon baking soda

1 teaspoon ground cinnamon 

12-ounce jar of apricot jam

1/3 cup dried apricots, sliced

2 tablespoons orange marmalade 

Directions:

Cream together sugar and butter. Mix flour, salt, and baking soda together. Add dry ingredients together. Spread 3/4 of batter into a 9×13 greased dish.  Sprinkle with 1 teaspoon of ground cinnamon.  Spread 12 ounce dollops of Bonne Maman Apricot Preserves* on top.  Slice dried apricot pieces over jam mixture.  Fill in with a tablespoon or two of Bonne Maman Orange Marmalade*.  Crumble remaining batter on top.  Sprinkle with 1/4 cup brown sugar.  Bake 350* for 30-35 minutes.  Cool slightly and cut into 24 squares. 

* Bonne Maman is a product of France. 

Rumaki Shrimp Bites

What’s Cooking in Gail’s Kitchen? A Symphony of Flavors: Rumaki Shrimp Bites! Have you ever gone to a restaurant and ordered a cooked shrimp menu item and then discovered at first bite the “crunch” was from the tail shell not being removed? I get it that leaving the tail on makes for an impressive presentation, but seriously, do I really need to get my hands dirty before I dig in? Oh, I’ve learned to maneuver my fork and knife to get the job done; it’s just that I don’t want to do it. My sweetheart of a husband often tackles the task for me so I don’t end up leaving a stain on my outfit. Yes, that’s happened as well. As you’re thinking…..”what a Miss Priss”, I want you to know that I KNOW shrimp tails are nutritionally edible. Unfortunately I was raised they were basically there to hold onto shrimp cocktail or fried shrimp. Raise your pinky in the air and agree with me. 

RUMAKI SHRIMP BITES

Ingredients:

9 slices bacon, halved

18 medium frozen shrimp, thawed

1/4 cup soy sauce

1 tablespoon sugar

1/8 teaspoon ground ginger

8-ounces sliced water chestnuts, drained

Instructions:

Preheat oven to 400°. Spray a baking sheet with nonstick oil. Partially cook bacon; drain on paper towels. Set aside. Rinse shrimp thoroughly; pat dry. Remove tails and discard. Set aside. In a bowl, combine soy sauce, sugar, ground ginger, and water chestnuts. Marinate for 20 minutes. Drain excess liquid. Wrap one shrimp and two water chestnuts in a 1/2 slice bacon. Secure with a toothpick. Place on prepared baking sheet. Repeat until remaining ingredients have been used. Bake 10-12 minutes, or until bacon is crisp. Serve with dipping sauce of choice. 

Kettle Corn Made Easy

What’s Cooking in Gail’s Kitchen? A Symphony of Flavors: Kettle Corn Made Easy! Do you remember going to the county fair and practically being hypnotized by the delicious aroma of kettle corn? It was unheard of to find this sweet and salty snack anywhere else, unless by chance a farmers market vendor showed up with a giant kettle for drawing in the crowds. People scrambled to pay whatever price for a coveted bag. Then we got to walk around using our fist as a utensil to shove a handful into our mouths. No one had the willpower to eat one kernel at a time. At least not anyone who had three brothers. 

KETTLE CORN MADE EASY

Ingredients:

1 tablespoon butter

1 tablespoon canola oil

2 tablespoons brown sugar

1/4 teaspoon kosher salt

1/3 cup popcorn

Instructions:

Put butter, canola oil, brown sugar, and kosher salt in a microwave-proof bowl. Warm 20-30 seconds. Stir well. Place popcorn kernels into a microwaveable popcorn popper. Pour butter mixture over all. Stir to coat well. Shake the kernels to arrange them evenly. Put vented lid on top of popper and microwave on high setting 3-4 minutes, or until there are 1-2 seconds between pops. Microwave times may vary. Remove popcorn popper and divide kettle corn into serving bowls. Serve immediately. 

Bourbon Yams

What’s Cooking in Gail’s Kitchen? A Symphony of Flavors: Bourbon Yams! As if we needed another excuse to eat yams. Their flavor alone is practically permission to devour sweets with that hint of vanilla bean. Amirite? I especially like the buttery crunch of pecans. Next time add some bourbon to the mashed potato combo. I promise you, it will totally elevate the experience. Like I said, Dessert. 

BOURBON YAMS

Ingredients:

2 pounds sweet potatoes

2 tablespoons bourbon

3 tablespoons butter

2 tablespoons brown sugar

1/8 teaspoon sea salt

1/2 cup pecans, chopped

1/4 teaspoon cinnamon 

Instructions: preheat the oven to 400°. Spray a baking dish with nonstick oil; set aside. Roast potatoes about an hour. When cool enough, remove and discard skins. Chop potatoes. Reduce oven temperature to 375°. Mash potatoes together with bourbon, one tablespoon butter and one tablespoon brown sugar. Season with sea salt. Transfer to prepared baking dish. Combine chopped pecans, cinnamon, remaining butter and brown sugar. Sprinkle over potatoes. Bake until bubbly, about 30 minutes. Serve immediately.