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FareShare Gazette -- October 2008 Recipes

This FareShare Gazette -- October 2008 Recipes recipe uses Butter Melted And Cooled, Cream Cheese, Mascarpone Cheese, White Wine Vinegar, and Flour. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1 tbsp
• 1 1/4 lb
• 1/2 cup
• 1 1/2 tbsp
• 3 cup
• 1 cup
• 1 1/2 cup
• 1 tsp
• 1 tsp
• 1 tsp
• 1 tsp
• 3/4 cup

Method (preview)

1. 1

   For culinary purposes both the flowers and leaves are used.

2. 2

   The flowers can be used fresh in salads, crystallized for a garnish or pounded with some sugar then mixed with some cream for addition to a fruit puree.

3. 3

   The leaves can be used in many ways: mince and add fresh to salads; add whole to soups and stews; add the tender leafy stems to rice during steaming.

4. 4

   It seems to go particularly well with lamb and poultry.

5. 5

   Rosemary retains its flavour amazingly well when dried so you can easily cut and store a good supply of stems at the end of the season.

6. 6

   You can also strip the leaves from the stems and freeze them with water in ice cube trays then store the cubes in bags in the freezer.

7. 7

   Make crust: Preheat oven to 325F and butter a 10-inch springform pan.

8. 8

   In a small bowl with a fork, stir together crust ingredients, add salt and pepper to taste.

9. 9

   Press mixture into bottom of pan and bake in middle of oven 10 minutes or until lightly browned.

10. 10

    Make filling: In a bowl of food processor, mix together cheeses, eggs, salt and pepper to taste, until smooth.

11. 11

    Assemble torte: Pour half of the filling into crust.

12. 12

    Drop dollops of pesto over filling and spread carefully to form an even topping. (Some filling may show through).

13. 13

    Top pesto layer with fig slices (1/4-inch-thick slices), overlapping them slightly; pour remaining filling over fig slices, spreading evenly.

14. 14

    Bake torte in middle of oven 1 hour and 10 minutes or until top is golden brown and filling is set.

15. 15

    Cool torte in pan on a rack.

16. 16

    Chill torte, covered loosely, at least three hours and up to 2 days.

17. 17

    In a small saucepan, stir together the preserves and vinegar and bring to a simmer.

18. 18

    Remove from pan and cool.

19. 19

    Stir in salt to taste.

20. 20

    Slice figs in 1/4-inch-thick slices.

21. 21

    Run a thin knife around the edge of the pan and remove side.

22. 22

    Spread torte with preserves mixture, leaving a 1/3 inch border; top decoratively with remaining fig slices.

23. 23

    Transfer torte to a serving plate.

24. 24

    Serve torte at room temperature to spread on baguette slices.

25. 25

    Note you can use nectarines or peaches also. A mix of these can taste good too, depending on the fruit.

26. 26

    Cream butter sugar and vanilla together until fluffy then add eggs one at a time, beat well after each addition.

27. 27

    Add about 1/3 of the yogurt to the butter mixture then 1/3 of the flour mixture, alternating until all is added.

28. 28

    Grease and flour two bread pans then fill 1/2 full with batter, then add 1/4 of the fruit to each pan, then the remaining batter and top with the remaining fruit.