From Soil to City

Nectarines

Screen Shot 2015-09-09 at 12.10.21 PM

Berry and Nectarine Focaccia

Makes 1-1/2 sheet tray

Dough:
625 grams AP flour
2 Tbsp. Salt
1 Tbsp. Olive Oil
2 C warm water
1 Tbsp. Dry Active Yeast
3 Tbsp. Honey

Fruit topping:
6 to 7 nectarines, cut into 1/2 inch wedges
1 pint raspberries
1/4 C sugar
1 tsp. Angostura Bitters
1 tsp. cinnamon

Ricotta:
Whole Milk-2 qts
Heavy Cream- 1C
Kosher Salt- 1/2 t
White distilled vinegar- 3T

Rosemary for garnish

1. Proof dough (do ahead!). Measure out flour and salt in a large mixing bowl and set aside. In a separate bowl, combine olive oil, warm water, yeast, and honey. Let sit for at least 15 minutes. Once it becomes foamy, mix into the flour and salt, adding a little at a time. Place dough in a large mixing bowl coated with olive oil. Cover with plastic wrap and let rise in the refrigerator for at least 8 hours.

2. Prep fruit. While the dough is proofing, cut nectarines and combine all other ingredients. Wrap it and keep refrigerated until ready for use. Drain off the liquid before using.

3. Make Ricotta: In a large pot, combine milk, cream, and salt. Heat over medium high heat just until it starts to boil. Turn the heat off and pour in the vinegar. Gently stir and curds should form. Strain the curds using a cheesecloth lined strainer.

4. Assemble Focaccia:  Preheat oven to 400 degrees. After at least 8 hours, take the dough out of the refrigerator and oil your hands. Punch the dough down and lift out of the bowl. Knead it with your hands for 4 or 5 minutes until it becomes an elastic ball. There should be no tears in the dough. This means the gluten is worked enough. Oil up a 1/2 sheet tray, gently stretch dough out to cover the surface of the sheet tray.

Once your dough is stretched out, cover the surface with small scoops of ricotta, then layer with fruit mixture and rosemary.

Bake until the underside is dark golden brown. While it is still hot brush with olive oil and sprinkle with sea salt.

Screen Shot 2015-10-02 at 4.07.24 PM

Nectarine Tart

5 nectarines, or more
1 and 3/8 cups all-purpose flour
1/8 cup cornmeal, coarsely ground
1 tsp sugar
1 tsp sea salt
1/4 cup olive oil
1/4 cup grapeseed or canola oil
2 Tbsp. milk
1/2 tsp. almond extract
1 Tbsp. butter, cold
1/2 Tbsp. brown sugar

1. Pre-heat oven to 425 F.
2. Combine flour, cornmeal, salt and sugar into a mixing bowl with a fork.
3. Whisk together oils, milk, and extract.
4. Pour liquid mixture into the dry mixture, stirring lightly with a fork until just about blended together.
5. Transfer the dough mixture into a circular tart or pie pan, pressing the dough into the pan with your finger tips. Try and make the layer of dough as even as possible, covering the entire bottom of the pan (but not the edges).
6. Slice your nectarines (or any stone fruit you’d like to feature in the tart) about 1/4 inch thick.
7. Position the sliced nectarines onto the tart in a pinwheel shape starting first around the edge of the tart and moving in towards the center. Once you arrive at the center, you can arrange the slices any which way.
8. Remove butter from the refrigerator and quickly dice with a knife and place into a bowl. With your fingers, mix in brown sugar until you reach a pebbly crumble.  Be careful not to overwork or your butter will melt!
9. Top sliced fruit with the butter crumble and pop into the oven. Bake for 30-40 minutes.
10. Once cooled, pair with greek yogurt, creme fraiche, or ice cream!

 

Tofu-Nectarine Dressing
-From NYU Langone Medical Center – A Local Roots CSA Site-

Nectarines, 2
Soft Silken Tofu, one 12 oz water-packed package
White Balsamic Vinegar, 1/4 cup
Garlic, 1 clove
Salt & Pepper, to taste

1. Peel and slice nectarine in half to remove pit.
2. Roughly chop nectarine.
3. Place all ingredients into blender and combine until smooth.
4. Season to taste.

Sweet Brioche Toast with Mascarpone, Bruleed Nectarine
-From NYU Langone Medical Center – A Local Roots CSA Site-

Small Loaf Sweet Brioche
Canola Oil, 1 tbsp
Nectarine, 1
Mascarpone, 1/2 cup
Honey, 1 tbsp
Lemon, 1/2

1. Slice loaf into 1 inch slices, 4 pieces.
2. Cut nectarine in half and remove pit.
3. Heat a grill or grill pan to high heat.
4. Brush the brioche and the nectarine with canola oil.
5. Grill bread and nectarine for 2-3 minutes per side or until bread has toasted and peach has caramelized.
6. Slice nectarine into wedges, squeeze a bit of lemon juice on top.
7. Spread layer of mascarpone onto bread, drizzle with honey and top with nectarine.

 

Nectarine Mint Tea
-From NYU Langone Medical Center – A Local Roots CSA Site-

Cold water, 4 cups
Organic green tea, 4 bags
Nectarines, 2
Lemon juice, 2 tbsp
Mint leaves, 10
Maple syrup, 2 tsp
Ice

1. Wash, peel, and chop nectarines.
2. Place teabags and water into a large container with a lid and place in the fridge (or leave on counter) for 3 hours or overnight.
3. Remove the teabags and place the green tea, nectarines, lemon juice, mint leaves, and maple syrup into a blender. Blend until the drink is smooth, and there are no chunks of nectarine floating around.
4. Fill a glass with ice and pour in the iced tea. Top with some mint and enjoy!