Tuesday, September 17, 2013

Fresh fig Pizzas
2 Trader Joe’s pizza dough rounds, cut in half
one jar fig jam
1 lb. fresh figs, thinly sliced
8 slices prosciutto
½ lb. crumbled blue cheese

Form pizza dough rounds into small tight balls, using flour as necessary to keep them from sticking and place on a cutting board dusted with flour.  Cover with a towel and let rest at room temperature for one hour.

Preheat two pizza stones or cookie sheets in a 500F oven for 30 minutes.  Roll pizza dough into thin 8-inch rounds, using flour as necessary to keep the dough from sticking.  Place rounds on hot cookie sheets and bake 3 – 4 minutes on each side to crisp.  Remove from the oven and roll out thinner with a rolling pin while hot.  Return to the oven for 3 – 4 minutes to crisp up.  Just before serving, spread each with half of the fig jam, top each with two prosciutto slices, arrange fresh fig slices on top and sprinkle with blue cheese. 

Reduce heat to 450F.  Return rounds to the hot cookie sheets and bake 5 – 6 minutes or until the cheese is bubbly and the figs are caramelized.  Cut each round into 8 slices and serve.
MAKES:  8 servings

Baby Arugula option
2C baby arugula

3 – 4 minutes before the pizzas are done sprinkle each with 1/2C baby arugula and return to the oven to lightly heat the arugula.  Sprinkle with some freshly ground pepper, cut in slices and serve.

Monday, September 2, 2013

Butterscotch Pudding
1/2C sugar
2 – 3 Tbsp. water

1/2C cream
1-1/2C whole milk
2 yolks
1 egg
1/4C cornstarch
½ tsp. vanilla

1/2C cream beaten with sugar and vanilla to taste

Bring sugar and water to a boil in small pan without stirring and boil until caramelized.  Remove the pan from the heat and allow the sugar to cool slightly.  Meanwhile heat the cream and milk.  Add the cream/milk mixture to the caramel and cook on slow heat, whisking until the caramel has dissolved.

Whisk the yolks, egg and cornstarch together in a bowl.  Add half of the cream/milk mixture to the yolk mixture, whisking to combine.  Return the mixture to the pan with the remaining cream/milk mixture and heat until thickened, stirring constantly.  Pour the pudding mixture through a sieve and let cool slightly.  Add the vanilla and divide among 4 to 6 small ramekins.  Press a piece of plastic wrap onto each ramekin to prevent to puddings from forming a crust and chill 1 – 2 hours.  Serve with whipped cream

MAKES:  4 – 6 servings