Category Archives: fruit

Serrano Ham Tapas – A FEAST for your eyes and your tummy!

By Chef Lippe

Serrano ham at market

Serrano ham is one of Spain’s favorite meats. When you walk into any tapas bar, restaurant or little shop you will see the hams hanging from the wall or a wall decorated with the ropes from the ham. I have included the recipe for one tapa and pictures from many others. It has also become a favorite at my Farmers Market stands.

I hope you have fun making and eating these!

Chef Lippe

stuffed-endives

Ham and Chicken Stuffed Endives

Left over chicken

Serrano Ham

Alioli

Salt and Pepper to taste

Directions

Slice the bottom inch away from the endive, remove the 6 largest leaves and arrange on plate.

Spoon 1 teaspoon of alioli along the bottom of each leaf.

Arrange shredded chicken on alioli and top with Serrano ham

Drizzle with good olive oil and server with tomatoes and fresh bread.

Enjoy the rest of my many uses of Serrano Ham or better yet come and visit our market stand and try a taste!

Asapargus-Wrapped

fig-with-chevre-and-serrano-hamGrissini-with-Serrano-hamfruit_serrano_ham_tapa_gastronomyham flowersladybug-appetizer-480x360Mini_Mozzarella_Prosciutto_Skewersmonkfish-serrano-ham-kebabsPicture 649serrano and mellonserrano olive and mellonWatermelon_Manchego_and_Serrano_Ham

Advertisements

Leave a comment

Filed under Artisan Cheese, asparagus, Avocados, Bread, Cheese, Cheese Crisps, Chef Lippe, figs, Food, Food blog, fruit, Manchego, Membrillo, olive oil, peach, pineapple, Quince Paste, recipes, Serrano Ham, spices, Tapa, tomatoes

Burrata with White Peaches

Burrata with White Peaches

serves 2

burrata and peaches

INGREDIENTS

¼ cup balsamic vinegar

2 4-ounce balls of burrata, sliced

2 large white peaches, pitted and cut into wedges

1 tablespoon extra virgin olive oil

Freshly cracked black pepper

Sea salt

Crusty bread for serving

DIRECTIONS

Pour the vinegar into a small pan over medium heat, and simmer until the vinegar has thickened and reduced to 1½ tablespoons. Set aside to cool.

Arrange the sliced mozzarella and peaches on a round board or plate. Drizzle with olive oil, and season with salt and pepper. Once the balsamic reduction has cooled, it will be even thicker. Drizzle all over the peaches and cheese. Slice up some crusty bread, and tuck it around the edges of the platter. Enjoy.

 

1 Comment

Filed under Artisan Cheese, Balsamic Vinegar, Burrata, Chef Lippe, Food, Mozzarella, peach, recipes

Bourbon Caramel Peach Pie In A Jar

Bourbon Caramel Peach Pie In A Jar

By Chef Lippe

 

This weekend I am hosting a family BBQ and I am making the peach pie.  Now if your family is like mine everyone brings way to much food and there is a doggie bag with at least one more meal for everyone to take home.  And by the time you eat hamburgers, hot dogs and chicken, potato salad, chips, cheese, and several other versions of salad, when the pies come out I just shake my head and say I CAN”T EAT ANOTHER BITE! So now the problem is how do I get some of that wonderful peach pie home?

Pie in a jar! Yes I made my pie in small canning jars and brought the tops so the jars could be re-used.

Then to spice up my peach pie I used Grandma’s lard pie recipe so the curst would just melt in your mouth, Granddads homemade moonshine (this recipe calls for your favorite brand of legal bourbon) and NO I am not sharing the family secret for the moonshine! But I remember many times as a child sitting with my grandfather and his friends while they cooked the mash down. I got to be the “tester” to see what proof was coming out! Then we would drive the now useless mash out into the corn field and dump it for the birds to come and eat and watch them try to fly just a little drunk.  Ok another story all together.

Grandma’s pie crust, Granddads bourbon, fresh peaches and now my wife’s favorite CARAMEL. Okay now all sides of the family will be happy.

Lard Pie Curst Ingredients:

2 cups flour

1 teaspoon salt

3/4 cups cold lard or butter

1/3 cup ice water

2 Tablespoons cider vinegar

Extra flour for rolling

 

In a bowl, stir the flour and to mix them.

 

Add the lard and with a blunt knife, cut the lard into small pieces, then with 2 blunt knives or a pastry blender, work the flour until it forms tiny crumbs.

 

In another bowl, mix the water and vinegar, sprinkle the water a little at a time into the flour mixtures until it forms a large ball. Divide dough into 8 smaller balls and refrigerate for 30 minutes.

 

Peach Pie Filling

 

3 pounds ripe yellow peaches, skinned, pitted and sliced

2 tablespoons cornstarch

1 ½ tablespoons flour

2 teaspoons fresh lemon juice

½ cup sugar or sugar to taste

3 tablespoons butter cubed

4 tablespoons bourbon

 

Directions:

Toss the peaches with cornstarch, flour, lemon juice and salt. Set aside.

Make the bourbon caramel by melting the sugar in a cooking pot over medium heat, shaking pot every other minute to distribute the sugar crystals evenly. Do not stir the contents of the pot. Let the sugar melt until it becomes a dark amber, then take the pot off the heat and add the butter and bourbon (be careful the caramel will sputter), and then return the pot to the stove, whisking until the butter and bourbon are fully incorporated.

Pour the caramel over the peaches and toss to mix.

 

Directions to make pie in jar

Preheat oven to 400 degrees

Allow pie crusts to sit at room temperature 10 minutes before using.

Roll each ball into a small round pie shape. Fit into a clean dry jar, pressing crust to fit up the sides and along the bottom of each jar.

Fill each jar with peach mixture and let sit while you make the tops.

Roll out dough into a circle and use the top of a jar to cut circles the same size as the jar mouth. Cut each circle into strips.

Press peaches into the jars and add more filling if needed. Fill with remaining liquid then make a lattice pie crust top with dough strips.

Place jars on baking sheet and place in preheated 400 degree oven. Bake for 20 minutes, then reduce heat to 350 and bake an additional 10 to 15 minutes.

Cool before serving.

Top with whipped cream dusted with nutmeg or cinnamon, or bourbon vanilla ice cream.

 

3 Comments

Filed under Bourbon, Chef Lippe, Food, peach, recipes

Confit of Pineapple with Tellicherry Black Peppercorns

Confit of Pineapple with Tellicherry Black Peppercorns

INGREDIENTS:

***Vanilla Sugar***

2 vanilla beans
4 cups granulated sugar

***Confit***

1 pineapple –peeled, quartered lengthwise, core removed
1/4 cup fumee de sel (sea salt)
1 quart water
3 1/4 cups granulated sugar
1/2 cup superfine sugar –plus
3 tablespoons superfine sugar
Freshly-ground Tellicherry black pepper
Vanilla ice cream –for serving
DIRECTIONS:

To make vanilla sugar, split the vanilla beans lengthwise and mix with the granulated sugar. Using your fingers, rub the beans with the sugar to dislodge the small particles. Set aside.

To make the Comfit: Place about 2 tablespoons of the Vanilla Sugar in the bottom of a container large enough to hold the pineapple in a single layer. Lay the pineapple wedges in the container and sprinkle them with the fumee de sel. Cover them with the remaining Vanilla Sugar and let marinate for 4 hours.

Remove the pineapple from the marinade and brush off excess. Put the pineapple in a pot (large enough to hold the wedges in a single layer) and cover with the water. Add the granulated sugar.  Bring the mixture to barely a simmer and cook over very low heat until the pineapple is deep golden, about 4 hours. Cool the pineapple in the liquid overnight.

Remove the pineapple and place on a rack; let dry for 1 hour. Sprinkle the wedges with the superfine sugar and place the pineapple beneath the broiler, 6 inches from the heat, until the sugar caramelizes and the top of the pineapple is dark golden brown, about 8 minutes. Watch the wedges so they don’t burn.

Cut each pineapple wedge into 6 triangles and fan the slices on the bottom of a serving bowl. Sprinkle with finely ground Tellicherry pepper, and top each slice with 2 to 3 tablespoons of ice cream.

Source: Cdkitchens.

Leave a comment

Filed under Food, Food blog, fruit, Pepper, pineapple, recipes, spices, Tellicherry