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Butternut Squash-Cointreau Tart with Rosemary Gelato Recipe


Butternut Squash-Cointreau Tart with Rosemary Gelato

Butternut squash is a close relative to the sugar pumpkin, and its delicate flavor and creamy texture make for the most delicious pie filling. The cointreau highlights the butternut squash’s inherent citrus notes and the buttery pine-nut dough makes every bite of this tart melt in your mouth!

Notes

Note: The gelato will keep in the freezer for up to 2 weeks, but is best eaten the day it’s made. Remove from freezer and let stand for 15-20 minutes until softened before serving.

The tart will keep for 12 hours at room temperature and is best eaten the day it is made. If you need to refrigerate it, make sure to bring it back to room temperature for 1 hour before serving. Refrigeration will make the crust a bit soggy.

The cranberry compote can be made up to 3 days ahead and refrigerated. Bring to room temperature before serving.

*Note: If you want to omit the crème fraîche, increase the milk to 4 cups and follow the recipe as above. However, omitting the crème fraîche will make the gelato a little icy, since it’ll be so low-fat.

Ingredients

For the gelato

  • 3 1/2 whole milk
  • 2 rosemary
  • 2/3 sugar, preferably organic
  • 3 cornstarch
  • 2/3 crème fraîche*

For the dough

  • 1 1/4 all-purpose flour, plus more for rolling the dough
  • 1/4 pine nuts
  • 2 sugar, preferably organic
  • Pinch of sea salt
  • 8 cold, unsalted butter, cut into 1-inch chunks, plus more for brushing the molds
  • 3 cold milk
  • 1 vanilla extract

For the cranberry compote

  • 1 1/2 fresh cranberries
  • 1/2 sugar, preferably organic
  • 2 water

For the orange blossom honey syrup

  • 1/3 orange blossom honey
  • 1 1/2 lemon juice

For the tart

  • 2 large eggs, preferably organic
  • Pinch of sea salt
  • 2/3 sugar, preferably organic
  • 1/2 heavy cream
  • 1/4 cointreau
  • 1/4 orange zest, grated finely
  • 1 1/2 butternut squash purée
  • Powdered sugar, for garnish
  • 8 rosemary, for garnish

Butternut Squash and Kale Quiche Recipe

Celebrate the flavors of the season with this fall inspired butternut squash and kale quiche! Recipe courtesy Alice of Hip Foodie Mom.

Total time: 1 hour 5 minutes

Ingredients

  • 1 8-inch store bought pie shell, thawed
  • 1 Tbsp extra virgin olive oil
  • 1/2 c onion, diced
  • 1/2 c leeks, diced (white and tender green parts only)
  • 4 oz cremini mushrooms, sliced
  • 2 heaping cups kale, chopped
  • salt to taste
  • pepper to taste
  • 1/2 tsp nutmeg
  • 2 c roasted butternut squash, chopped
  • 4 Davidson's Safest Choice® pasteurized egg(s)
  • 1/3 c heavy cream
  • 6 oz Gruyere cheese, shredded

Preparation

  1. Preheat oven to 375°F. Prick bottom and sides of pie shell with a fork. Add pie weights and bake for 8 to 10 minutes. Remove from oven and set aside.
  2. Heat olive oil in skillet over medium-high heat add onions and leeks and sauté for 4 to 5 minutes. Add mushrooms and cook until tender, another 4 to 5 minutes.
  3. Add in kale and season with salt, pepper, and nutmeg. Cook for 3 to 4 minutes, or until kale has softened a bit. Remove from heat. Pour cooked mushroom and kale mixture into partially baked pie shell. Cover evenly with roasted butternut squash.
  4. Whisk together eggs, heavy cream, salt, and pepper in medium-sized mixing bowl. Mix in shredded Gruyere cheese. Pour egg mixture evenly over mushroom, kale, and butternut squash.
  5. Bake for 30 to 35 minutes, or until quiche has browned nicely around the edges and a toothpick inserted in the center comes out clean. Slice, serve, and enjoy.

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Nutrition Facts

Serving Size (1/6 of recipe)
Total Servings 6

Nutrition Category Amount
Calories 410
Calories from Fat 240
Total Fat 27g (42% DV)
Saturated Fat 12g (60% DV)
Trans Fat 0g
Cholesterol 175mg (58% DV)
Sodium 280mg (12% DV)
Total
Carbohydrate
27g (9% DV)
Dietary Fiber 4g (16% DV)
Sugars 4g
Protein 17g
Vitamin A 210%
Vitamin C 70%
Calcium 40%
Iron 15%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

This recipe is also tagged as:

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.


Notes

Use favorite homemade crust rolled to 12-inch diameter, or use prepared refrigerated 10-inch diameter rolled crust. If using prepared crust, lightly roll with rolling pin to 12-inch diameter before placing in tart pan.

News, Recipes, & Coupons

Sign up today to receive our monthly email.

Thank you

Thank you for signing up to receive e-mails from Davidson's Safest Choice ® .

You will begin receiving news, recipes, and coupons in the coming weeks.

Nutrition Facts

Serving Size (1/10 of recipe)
Total Servings 10

Nutrition Category Amount
Calories 170
Calories from Fat 100
Total Fat 11g (17% DV)
Saturated Fat 4.5g (23% DV)
Trans Fat 0g
Cholesterol 45mg (15% DV)
Sodium 230mg (10% DV)
Total
Carbohydrate
13g (4% DV)
Dietary Fiber 1g (4% DV)
Sugars 2g
Protein 5g
Vitamin A 8%
Vitamin C 15%
Calcium 6%
Iron 6%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

This recipe is also tagged as:

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.


Butternut Squash-Cointreau Tart with Rosemary Gelato Recipe - Recipes

Butternut Squash Tarte Tatin

1 (1 1/2 pounds) butternut squash, peeled, halved, seeded, and cut into 1/4 inch-thick half moons

1 T. extra virgin olive oil

fresh rosemary, finely minced

1 sheet frozen puff pastry, thawed

3 T. unsalted butter (I used two)

-Preheat the oven to 400 degree. Line a half-sheet pan with parchment. On the prepared pan, toss squash with oil, a pinch of salt, and about 3/4 of the rosemary. Spread in an even layer and roast until browned and tender, about 25 minutes. Let cool slightly on a plate.

-Meanwhile, cut the pastry into a round the same size as the top of a 9 to 10-inch cast iron skillet. Place on parchment paper and refrigerate.

-Melt butter in the cast iron skillet over medium heat. Stir in lemon zest and juice, honey and remaining rosemary. Remove from heat and when squash is done, drizzle most of it over the squash, leaving a thick layer in the bottom of the skillet.

-Arrange squash in concentric circle in the skillet over the remaining butter mixture. Scrape any juices from the plate into the skillet. Place the pastry over the squash, and prick with a fork all around.

-Bake until the crust is golden brown, about 35 minutes. Let pan cool on a wire rack for 10 minutes. (I omitted this step because I was impatient.) Wearing oven mitts, center a serving dish over the skillet and carefully flip both together, then lift the skillet off the taste. Garnish with rosemary, if desired.


Chubby Bunny Recipes

Slice the kernels off the cobs, and break the cobs into 3-4 pieces. Place the pieces and the kernels in a heavy bottomed saucepan with the milk and bring to a simmer. Remove the pan from heat, and steep for 30 minutes.

Remove the cob pieces, and use a blender to break up the milk-kernel mixture. Pass the mixture through a coarse sieve, reserving the milk, and discard the corn.

Bring the milk, the heavy cream and ½ the sugar to a simmer in a saucepan, stirring to dissolve the sugar.

Whisk the remaining sugar, the egg yolks and the salt in a metal bowl. Slowly add some of the hot milk to the yolks, whisking constantly to slowly warm the eggs. Add the tempered yolks to the saucepan over low heat, stirring constantly. Cook until the mixture thickens slightly.

Remove the pan from the heat, and strain the custard into a bowl. Chill immediately by placing the bowl in a slightly larger bowl filled with ice, stirring quickly to promote fast, even cooling.

Store the mixture in the refrigerator for at least 3 hours, then process it an ice-cream maker.


Recipes

While I very much enjoy baking, Hubby is the real cook in our family. He went to college for Hotel and Restaurant Management and started working in kitchens when he was 16. While his career path took him away from the food side of management (he ended up with an MBA and working as a banker, and then CFO of his company), he never lost the love of cooking. My hips can tell you that Hubby is a great cook.

As well as Hubby and I, there are a number of recipe contributors to this blog. While I skew “comfort food”, I quickly realized that all my homemade recipes (mmmm cheese, mmmm whipped cream, mmmm chocolate) are not for everyone. That means diversification! You will find comfort food recipes, specific diet recipes (keto, paleo, low carb (mmmm cheese)), and more here on Ann’s Entitled Life.

I hope you enjoy all the recipes listed on Ann’s Entitled Life. From appetizers to entrees from desserts to how-to-preserve, there is a recipe for (nearly) everyone on this page! Just click the photo to be taken to the recipe you are interested in making.

If you have questions, please feel free to comment on the recipe post. You will find many people have added their oven flair to many of these recipes and shared those changes! I can always be reached through my contact me page or by emailing me directly!

● If you enjoyed this page, be sure to sign up for the Ann’s Entitled Life weekly newsletter, and never miss another article!


Chubby Bunny Recipes

For dough: Cut butter into bits. In a food processor pulse together flour, butter, and salt until most of mixture resembles coarse meal with remainder in small (roughly pea-size) lumps. Add 1 tablespoon ice water and pulse 2 or 3 times, or until just incorporated. Test mixture by gently squeezing a small handful: When it has proper texture it should hold together without crumbling apart. If necessary, add enough remaining water, 1/2 tablespoon at a time, pulsing 2 or 3 times after each addition until incorporated and testing, to give mixture proper texture. (If you overwork mixture or add too much water, pastry will be tough.)

Turn out mixture onto a work surface and divide into 4 portions. With heel of hand smear each portion once in a forward motion to help distribute fat. Gather dough together and form it, rotating it on work surface, into a disk. Chill dough, wrapped in plastic wrap, until firm, at least 30 minutes, and up to 1 day.

Preheat oven to 450°F. Trim beets, leaving about 1 inch of stems attached (reserve greens for another use). Wrap beets tightly in foil and in a baking pan roast in middle of oven until tender, about 1 hour.

While beets are roasting, on a lightly floured surface with a floured rolling pin roll out dough into a 12-inch round (about 1/8 inch thick). Fit dough into a 9-inch tart pan with a removable fluted rim. Roll rolling pin over top of shell to trim dough flush with rim. Chill shell until firm, about 30 minutes. Unwrap beets carefully. When beets are cool enough to handle, slip off skins and stems. Beets may be roasted 1 day ahead and chilled, covered.

Reduce temperature to 375°F. Line shell with foil and fill with pie weights or raw rice. On a baking sheet bake shell in middle of oven 30 minutes. Carefully remove weights or rice and foil and bake shell until just golden, about 10 minutes more. Cool shell in pan on a rack. Shell may be made 1 day ahead and kept in pan, covered, at room temperature.

Reduce temperature to 350°F. Thinly slice beets and arrange in shell. Crumble feta into small pieces and in a bowl whisk together with cream and eggs. Season egg mixture with salt and pepper and pour over beets. Bake tart in middle of oven until filling is set, about 20 minutes, and cool in pan on rack.


Preheat Oven to 170.c fan forced.Grease Cup cake trays or Grease & line cake tin.Place Guiness & butter in bowl, 3 min Varoma Speed 2.Add Cocoa, 1 min.

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                Italian Dessert Recipes

                In Gino’s words, ‘a good meal should always be followed by a good dessert’ – and it’s hard to argue with that! There are so many incredible Italian dessert recipes to choose from … where do we start?

                For a truly traditional selection of recipes for Italian desserts, the great range of ideas from Gino D’Acampo has everything you need. The classic Italian desserts are covered, including Gino’s twist on an Italian tiramisu recipe (this time using cherry liqueur), an Italian pannacotta recipe made with Baileys – and his mother-in-law’s family recipe for an apple and rhubarb frangipane pudding. Yum!

                As well as the sugar-laden (but completely delicious) treats, there are also a whole host of healthy Italian dessert recipes you can enjoy, including gelatina di frutta e vino dolce (summer berries in a sweet wine jelly), pesche grigliate con salsa di cioccolato, (grilled vanilla peaches with butterscotch sauce) and the perennial favourite Italian dessert recipe, fresh lemon sorbet!

                You can find a full range of the very best recipes for Italian desserts in Gino’s best-selling recipe books or you can find a selection of great ideas below. Gino’s books are full of quick Italian dishes – like great pizza recipes, authentic pasta recipes and Italian beef and chicken ideas – and provide inspiration and guidance in equal measure! Time to start cooking!


                Watch the video: How to make Cream of Cauliflower Soup in the Vitamix Blender. Recipe Video (January 2022).