Tag: make ahead

Hazelnut Avocado Semifreddo

Hazelnut Avocado Semifreddo
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Hazelnut Avocado Semifreddo

Recipe by La Bellitude
Servings

6

servings

A light but delicious make-ahead dessert that is a real treat in the summer but easy to make and fun to eat at any time of year. Wait til you taste the first crunch of hazelnut!

Ingredients

  • 1 tbsp butter

  • ½ cup roasted hazelnuts, chopped

  • 3 tbsp sugar

  • ⅛ tsp cinnamon

  • pinch of salt

  • Cooking spray

  • 1 large avocado

  • ¾ cup sweetened condensed milk

  • 1 tbsp lemon juice

  • 1 ½ cups heavy cream

Directions

  • In a nonstick skillet, melt butter over medium-high. Mix sugar, cinnamon, and salt. Add nuts and sugar mixture to the skillet. Stir constantly until sugar browns, 4-5 minutes. Set aside to cool.
  • Coat a loaf pan with cooking spray and line with plastic wrap, leaving at least a 3” overhang.
  • In food processor, puree avocado flesh, condensed milk, lemon juice, and a pinch salt. Whip cream to stiff peaks; fold in avocado puree. Break up cooled hazelnuts if clumped and add them to the avocado mix. Pour into prepared pan. Cover with plastic overhang and freeze until firm, at least 3 hours. Slice in the loaf pan or unmold to a platter and slice.

Notes

  • Hazelnuts are tough to chop (and the processor doesn’t work for this) so I buy them already roasted and chopped from Freddie Guy Hazelnuts in Oregon. They keep well in the freezer and are great for salads and baking.

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Crusty Raspberry Chicken

Crusty Raspberry Chicken
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Crusty Raspberry Chicken

Recipe by La Bellitude
Servings

4

servings

This is a great entree for an at-home dinner for two, maybe four, that needs virtually no attention during the cocktail hour. It will be in the oven roasting and preparing for the big event! (Recipe developed for TABLE Magazine. Photography by Dave Bryce).

Ingredients

  • ¼ cup salt

  • ¼ cup sugar

  • 2 quarts water

  • 4 chicken breast, skinless and boneless

  • 1 leek

  • 2 tsp dijon mustard

  • 4 tsp raspberry jam

  • 1 tbsp dried tarragon

  • ¼ tsp white pepper

  • 1 puff pastry sheet

  • 1 egg yolk

  • 1 tbsp water

Directions

  • Stir salt and sugar into water in a large bowl until dissolved. Put chicken breasts into the brine and leave for 30-60 minutes. Remove and pat dry.
  • Preheat the oven to 375°. Slice leeks into thin rings and soak to clean if necessary. Mix dijon mustard, raspberry jam, and tarragon and set aside.
  • Roll out the puff pastry and cut into fourths. Stretch pieces if necessary so that they will wrap a chicken breast. Lightly sprinkle each chicken breast with white pepper.
  • Drain leeks and pat dry. Place ¼ of the leeks in the center of one puff pastry square. Top with ¼ of the jam mixture. Place a chicken breast on top. Moisten the edges of the puff pastry with cold water. Fold the edges up to form an envelope and press to seal. Place packet folded side down on a parchment-lined baking sheet. Repeat with the remaining three chicken breasts.
  • Mix the water and egg yolk. Brush the mixture on the top of each puff pastry packet. Bake at 375° until nicely brown, approximately 45 minutes.