On our fall dessert menu we are featuring a seasonal pear and fig crostata.
Definition: An Italian rustic free form looking tart.
The crust is rolled into a circle, the filling is piled in the center, and the edges are turned in. It is very easy and a great way to use seasonal fruit.
Crostata dough
two 8 inch crostata
3 T sour cream (or yogurt or buttermilk)
1/3 C ice water, approximately
1 C all-purpose flour, I use King Arthur
1/4 C cornmeal
1 tsp sugar
1/2 tsp salt
7 T cold unsalted butter, cut into 6-8 pieces
I make all my dough’s by hand but you can use a food processor or mixer
To make by hand:
• stir the sour cream and 1/3 C ice water together in small bowl and set aside
• put flour, cornmeal, sugar and salt in a large bowl, stir with fork to mix
• drop the butter pieces into the flour mixture, then with fingers work the butter into the flour, aiming for the pieces of butter that range in size from bread crumbs to small peas
• note: the smaller pieces will make the dough tender, the larger ones make it flacky
• sprinkle the sour cream mixture over the dough, 1 T at a time, tossing to evenly distribute it
• after you have added all the liquid the dough should come together and be moist enough to stick together when pressed, if not add 1 T at a time more water
• note: don't add too much water, it will make your dough tough. Also don't over work the dough, that to will make the dough tough
• turn the dough out and divide it into half or you could divide into small pieces and make individual sizes
• wrap in plastic, press into disc and flatten.
• chill at least 2 hours
While your dough is chilling:
• preheat your oven to 400 degrees
• line a baking sheet with parchment
• make filling
1 1/2 C mixed fresh berries, or cut up fruit. Peel on or off is up to you, I leave it on
1 1/2 T sugar
1 T honey
1/2 lemon
zest from lemon
1 T unsalted butter
• mix all ingredients together except butter.
• get refrigerated dough and using flour sprinkled on surface, roll out dough being careful not to tear or overwork
• place filling in middle of the circle, leaving enough dough to turn in, and cut pieces of butter and place in the filling.
• turn in the dough over the filling, see above picture.
• I lightly brush the turned dough with a bit of water and sprinkle with sugar
• bake till golden brown
Simple and amazing! Please email me with any questions or problems.
NEW THINGS HAPPENING:
• We have started our soup schedule. Every 2 days a different meat and vegetarian selection will be offered. We will post the schedule soon on our web site. Call ahead to see what's cooking.
• For Thanksgiving we are offering pre ordered roasted turkey's, appetizers, soup, all the fixings and dessert.
*All orders placed by Saturday, November 21
*All orders prepaid & no refunds available on cancelations without 72 hours notice, no substitutions
*All orders must be picked up between 11:00am-6:30pm Wednesday November 25
10-12# turkey $58.00
15-18# turkey $90.00
20-22# turkey $100.00
sides price per: Serves 4
1 qt. butternut squash soup $15.00
1 qt. Crab bisque soup $18.00
8 oz. goat cheese & pesto cheese ball $22.00
12 stuffed mushrooms $14.00
turkey gravy $4.50
sage stuffing $12.00
corn pudding $9.00
lobster mac & cheese $15.00
garlicky green beans $18.00 Definition: An Italian rustic free form looking tart.
The crust is rolled into a circle, the filling is piled in the center, and the edges are turned in. It is very easy and a great way to use seasonal fruit.
Crostata dough
two 8 inch crostata
3 T sour cream (or yogurt or buttermilk)
1/3 C ice water, approximately
1 C all-purpose flour, I use King Arthur
1/4 C cornmeal
1 tsp sugar
1/2 tsp salt
7 T cold unsalted butter, cut into 6-8 pieces
I make all my dough’s by hand but you can use a food processor or mixer
To make by hand:
• stir the sour cream and 1/3 C ice water together in small bowl and set aside
• put flour, cornmeal, sugar and salt in a large bowl, stir with fork to mix
• drop the butter pieces into the flour mixture, then with fingers work the butter into the flour, aiming for the pieces of butter that range in size from bread crumbs to small peas
• note: the smaller pieces will make the dough tender, the larger ones make it flacky
• sprinkle the sour cream mixture over the dough, 1 T at a time, tossing to evenly distribute it
• after you have added all the liquid the dough should come together and be moist enough to stick together when pressed, if not add 1 T at a time more water
• note: don't add too much water, it will make your dough tough. Also don't over work the dough, that to will make the dough tough
• turn the dough out and divide it into half or you could divide into small pieces and make individual sizes
• wrap in plastic, press into disc and flatten.
• chill at least 2 hours
While your dough is chilling:
• preheat your oven to 400 degrees
• line a baking sheet with parchment
• make filling
1 1/2 C mixed fresh berries, or cut up fruit. Peel on or off is up to you, I leave it on
1 1/2 T sugar
1 T honey
1/2 lemon
zest from lemon
1 T unsalted butter
• mix all ingredients together except butter.
• get refrigerated dough and using flour sprinkled on surface, roll out dough being careful not to tear or overwork
• place filling in middle of the circle, leaving enough dough to turn in, and cut pieces of butter and place in the filling.
• turn in the dough over the filling, see above picture.
• I lightly brush the turned dough with a bit of water and sprinkle with sugar
• bake till golden brown
Simple and amazing! Please email me with any questions or problems.
NEW THINGS HAPPENING:
• We have started our soup schedule. Every 2 days a different meat and vegetarian selection will be offered. We will post the schedule soon on our web site. Call ahead to see what's cooking.
• For Thanksgiving we are offering pre ordered roasted turkey's, appetizers, soup, all the fixings and dessert.
*All orders placed by Saturday, November 21
*All orders prepaid & no refunds available on cancelations without 72 hours notice, no substitutions
*All orders must be picked up between 11:00am-6:30pm Wednesday November 25
10-12# turkey $58.00
15-18# turkey $90.00
20-22# turkey $100.00
sides price per: Serves 4
1 qt. butternut squash soup $15.00
1 qt. Crab bisque soup $18.00
8 oz. goat cheese & pesto cheese ball $22.00
12 stuffed mushrooms $14.00
turkey gravy $4.50
sage stuffing $12.00
corn pudding $9.00
lobster mac & cheese $15.00
creamed Brussels sprouts $18.00
decadent mashed potatoes $12.00
cranberry chutney $6.00
8 Buttermilk cheddar biscuits $12.00
granny’s sweet potato casserole $10.00
mixed greens w/fixings $14.00
choice of dressing Red wine vinaigrette Blue cheese Walnut vinaigrette
desserts: serves 8
apple pie $22.00
pumpkin pie $15.00
pecan pie $18.00
white chocolate cheese cake w/ raspberry sauce $30.00
chocolate layer cake filled with whipped cream and fresh raspberries covered in ganache $35.00
Call or email with any questions or if you would like an order form emailed to you, let us know.
- We have started a lunch delivery service. If you are interested give us a call, we will explain the details and can set up a delivery day and time to your business.
- Cooking classes coming soon. I will start off with a class on making stock and soup. I am excited about this. We have to decide the day and will get the word out, stay tuned.
These shots are from Sunday Brunch, quiche and a benidict, very yummy good!! Come see us this Sunday.
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