Monday, July 27, 2020

Honey Balsamic Glazed Trout

We eat a lot of fish in the summer, partly because we love to grill it, and partly because it just seems easier to eat "lightly" in the summer. It would probably do us well to eat more fish year round! (Resolutions, here we come.)

We eat a lot of salmon, but I like to change it up by buying trout once in a while. When I saw this recipe, I knew I wanted to try it. This isn't a grill recipe, per se, but it could easily be adapted for the grill. Although there is a long-ish list of ingredients, this really comes together quickly. Just cook up the sauce, spread it over the fish, and bake! I added broccolini alongside the fish and it cooked up beautifully and was the perfect accompaniment.

Make your summer evenings a little brighter with this delicious fish.

Find more great ideas at Inspire Me, Inspire Me 2, Hearth and Soul, Fabulous, Tasty Tuesdays.

Honey Balsamic Glazed Trout

2 lb. Steelhead Trout filet
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. Creole seasoning
3 Tbsp. butter
1/4 cup honey
1/4 cup brown sugar
1/2 cup balsamic vinegar
1 Tbsp. white wine
1 Tbsp. minced garlic
1 tsp. lemon juice
1/4 tsp. oregano

Place the Steelhead Trout filet on a greased baking sheet and season with salt, pepper, and Creole seasoning.

Melt the butter over medium low heat in a medium saucepan, then add the honey, balsamic vinegar, lemon juice, wine, brown sugar, and minced garlic to the pan. Cook for 5 minutes on lower heat, then slightly increase heat and cook until it begins to thicken.

Once complete, pour the honey balsamic glaze over the entire Steelhead Trout filet.

Sprinkle oregano over the fish and bake at 375 for 10-13 minutes (depending on the thickness of the fish). Fish is done when it flakes easily with a fork.

Monday, July 13, 2020

Cinnamon Rhubarb Muffins

There's nothing better than fresh muffins on a Saturday morning. Or any morning. Well, maybe except cinnamon rolls. I guess those are better. But muffins are still pretty good. Especially when they're laced with rhubarb and topped with cinnamon sugar.

Rhubarb is such a funny fruit - or vegetable, let's call it a vegetable. On its own, it's really nothing to shake a stick at, but in baked goods, it really shines.

I love that you can dice it up and store it in the freezer, so it's readily available for great recipes like this. And if you have more rhubarb than you can handle, check out these great options: Rhubarb Sorbet, Strawberry Rhubarb Ice Cream,
Blackberry Rhubarb Bread, Gingered Strawberry Rhubarb Crisp, Blueberry Rhubarb Bars, Rhubarb Blueberry Muffins, Rhubarb Dream Bars, Strawberry Rhubarb Cheesecake Bars, Strawberry Rhubarb Crumble Cake, Sweet Tart Rhubarb and Ginger Sorbet.

But for now, you should just make these muffins. And make your mornings a little sweeter.

Cinnamon Rhubarb Muffins

2 cups flour
3/4 cup sugar
2 1/2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
1 cup sour cream
1/2 cup butter, melted and cooled slightly
2 eggs
1 tsp. vanilla
1-1/2 cups diced rhubarb

3 Tbs. sugar
1/2 tsp. cinnamon

In a large mixing bowl, combine the flour, sugar, baking powder, cinnamon, baking soda, and salt and whisk to blend.

In a medium bowl, whisk together the sour cream, melted butter, eggs, and vanilla until smooth. Lightly stir the sour cream mixture into the dry ingredients with a spatula until the batter just comes together; do not overmix. Gently stir in the diced rhubarb. The batter will be thick.

Divide the batter among paper-lined muffin cups.

Make the topping: In a small bowl, combine the sugar and cinnamon and mix well. Sprinkle a generous 1/2 tsp. of the cinnamon-sugar mixture over each muffin.

Bake at 400 for 18-22 minutes or until the muffins are golden brown, and spring back most of the way when gently pressed. Cool in the pans on a wire rack for 10 minutes, then remove from the pans. These muffins are great served warm, or at room temperature. They also freeze well. Makes 14-16 muffins.

Monday, July 6, 2020

Ricotta Berry Tart

Some desserts are just so good they deserve a repeat performance. That's how it is with this tart. I made it two weekends in a row for two different parties because it's just that good. It's very impressive looking, and it's not too difficult to make. But you can pretend it is.

It's also a great way to take advantage of all the delicious summer berries that are abundant right now.

The ricotta filling is what really sets this tart apart. It's not cheesecakey, not super creamy, not really cakey either. It's unique. And since this tart will serve 10 to 12 people, you have enough for a crowd. I've also frozen a couple pieces that were leftover, and that worked really well. I love when you have a few pieces of dessert just waiting in the freezer for the right occasion, like a Tuesday!

The only "tricky" thing about this tart is getting it from the counter into the oven. It will be filled to the brim!

Here it is before it gets baked topped with the beautiful berries.

And here it is after it has cooled and the side of the tart pan has been removed.

I hope you enjoy it as much as we did! (do...)

Find more great recipes at Inspire Me, Inspire Me 2, Hearth and Soul, Fabulous, Tasty Tuesdays.

Ricotta Berry Tart

1 egg
1/3 cup sugar
1/2 cup butter, softened
1/4 tsp. salt
1 tsp. vanilla
2 Tbsp. milk
1 1/2 cups flour

12 oz ricotta cheese (I use whole milk)
3 eggs
2/3 cup sugar
1 tsp. almond extract (or vanilla)
2 Tbsp. corn starch
1 pinch salt
1 1/4 cups berries (raspberries, blueberries, blackberries)

For the crust, using an electric mixer, combine the egg and sugar until blended. Beat in the butter, salt and vanilla. Add the flour and milk and mix until combined. Pat the crust into the bottom and up the sides of a greased and floured 9" or 10" tart pan. You may want to grease your hands first - this will make it easier to work with the dough. (I spray my hands with nonstick spray, which works great!) Prick the dough with a fork a few times.

Wipe out the mixing bowl and add ricotta cheese, eggs, sugar, almond or vanilla extract, corn starch and salt. Beat until smooth and creamy. Carefully pour into the prepared crust. Top with the berries. Bake at 375 for 45-50 minutes or until the top is set and edges start to become golden.

Let cool on a wire rack in the pan before removing the sides of the pan. Refrigerate until ready to serve. I like to have the tart sit at room temperature for about 1/2 hour before serving. Immediately before serving, dust with powdered sugar, if you like. Serves 10-12.

Recipe Source: Cooking with Manuela
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