![Aaah, the holidays. Every November and December, we are completely swamped and find it difficult to find the time/funds to make the last two months’ tasty goodies. This year we didn’t even try but both of them sound really tasty so I’m still posting them.
First up, Fennel Tarts. I can say that if you aren’t into the black licorice flavor, avoid anything with fennel in it…along with anise. The tarts mentioned in the recipe below should be able to be picked up at any local grocery store (should be same aisle as puff pastry sheets).
[picture from http://peasepudding.files.wordpress.com]
Fennel TartRecipe from the kitchen of Lynfred chef Joe HetmanIngredients6 heads baby or young fennel4 garlic cloves1 tablespoon olive oil2 cups Lynfred Black Muscat wine2 cups chicken stockThyme bouquetSalt and sugar1 tablespoon black peppercorns (tied in a cheesecloth)6 tablespoons butter12 tablespoons sugartart pastries MethodTrim fennel and cut off the 2 outer ends of the fennel then slice directly in half the long way. Sweat the garlic cloves in olive oil to infuse garlic flavor. Deglaze with Black Muscat, and chicken stock. Add the fennel, thyme, salt, sugar, and peppercorns. Cover with parchment paper and braise until tender. Drain, cool and reserve juice (use to poach fish, if desired).While the fennel is cooling, place 1/2 tablespoon of butter in each of the cast iron pans. Put 1 tablespoon of sugar on top of the butter and sprinkle in a pinch of salt. Place 1 piece of fennel in each pan and cook over direct heat until caramel forms.Place a piece of semi-cooked tart pastry on top of each fennel and finish in a preheated 350 degree oven for about 5 minutes. Turn upside down and serve warm.](http://25.media.tumblr.com/tumblr_lwim4buZpY1qzkz6lo1_500.jpg)
Aaah, the holidays. Every November and December, we are completely swamped and find it difficult to find the time/funds to make the last two months’ tasty goodies. This year we didn’t even try but both of them sound really tasty so I’m still posting them.
First up, Fennel Tarts. I can say that if you aren’t into the black licorice flavor, avoid anything with fennel in it…along with anise. The tarts mentioned in the recipe below should be able to be picked up at any local grocery store (should be same aisle as puff pastry sheets).
[picture from http://peasepudding.files.wordpress.com]
Fennel Tart
Recipe from the kitchen of Lynfred chef Joe Hetman
Ingredients
6 heads baby or young fennel
4 garlic cloves
1 tablespoon olive oil
2 cups Lynfred Black Muscat wine
2 cups chicken stock
Thyme bouquet
Salt and sugar
1 tablespoon black peppercorns (tied in a cheesecloth)
6 tablespoons butter
12 tablespoons sugar
tart pastries
Method
Trim fennel and cut off the 2 outer ends of the fennel then slice directly in half the long way. Sweat the garlic cloves in olive oil to infuse garlic flavor. Deglaze with Black Muscat, and chicken stock. Add the fennel, thyme, salt, sugar, and peppercorns. Cover with parchment paper and braise until tender. Drain, cool and reserve juice (use to poach fish, if desired).
While the fennel is cooling, place 1/2 tablespoon of butter in each of the cast iron pans. Put 1 tablespoon of sugar on top of the butter and sprinkle in a pinch of salt. Place 1 piece of fennel in each pan and cook over direct heat until caramel forms.
Place a piece of semi-cooked tart pastry on top of each fennel and finish in a preheated 350 degree oven for about 5 minutes. Turn upside down and serve warm.
