Heirloom Tomato and Watermelon Salad

watermelon heirloom tomato wholeNothing says summer like watermelon and heirloom tomatoes, those oddly-shaped multicolored orbs, bursting with flavor. Cut them up and you have a veritable painting on your plate. Mix with sweet watermelon and sprinkle a little salt, maybe a few drops of extra virgin olive oil on the tomatoes. Simple. That’s it!

watermelon heirloom tomato salad

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Caprese Fruit Salad

Caprese Fruit Salad

This is a delicious summer fruit salad masquerading as a caprese salad.

I got the idea when I visited the SF Giants Baseball Stadium (AT &T Park) Organic Garden with our CHEFS students. After the garden tour, they gave each of us a delicious strawberry wrapped in a basil leaf.

Cut summer fruit: Strawberries, stone fruit such as plums, apricots and /or peaches. Mix in ciliegine, little balls of fresh mozzarella. Tear basil leaves and sprinkle over the fruit and mozzarella. Drizzle a little olive oil over the fruit and cheese.

caprese fruit appetizers

Make caprese salad appetizers by threading a piece of fruit, basil and half a ciliegine on a toothpick. Drizzle with extra virgin olive oil. I mixed in a bit of blood orange infused olive oil with the regular oil.

 

Summer and Autumn Fruit Tarts

It’s so fun to decorate a tart with seasonal fruit. Fill lemon-rosemary tart pastry with pastry cream, decorate with fruit, and then glaze it with apricot preserves.

Autumn fruit tart

Autumn fruit tart with blackberries, fuyu persimmons, kiwi fruit and strawberries

peach and berry tart

peach and berry tart

peach tart with thyme

peach tart with thyme

I substituted fresh lemon thyme leaves for the rosemary when I made the peach tarts. I garnished the peaches on one tart with small sprigs of thyme.

Pastry cream:

1/4 cup plus 1 tsp sugar

2 Tb all-purpose flour

2 Tb cornstarch

4 large egg yolks

1 1/2 cup milk (I used 1% )

2 tsp vanilla

Separate eggs and remove the thick white chalazae from the yolks. Whip egg yolks on high speed. Add sugar and sift in flour and cornstarch, then whip again until light colored.

Heat milk in a medium saucepan until it just begins to simmer. With mixer on medium-low, slowly pour 1/2 cup  milk into the egg mixture until it is well combined. Scrape the bottom and sides of the mixing bowl and whisk in well. Then pour it slowly back into the pot with rest of the milk, whisking constantly. Cook over low-medium heat and continue whisking while the mixture thickens, then whisk for another minute. Remove from heat and whisk in the vanilla extract.

Strain the pastry cream into a clean container,

Place plastic wrap or parchment paper directly on the hot pastry cream to prevent a skin from forming. Let it cool on the counter. Pour the pastry cream into the cooled lemon-rosemary tart pastry  and spread it evenly.

Wash fruit, then dry on paper towels. Cut the green tops off the small strawberries and slice the larger fruit lengthwise.

Arrange fruit on top of the pastry cream. Have fun and let your artistic side come out!

Heat about 1/4 cup apricot preserves and 1 Tb water in a bowl for about 30 seconds in a microwave and stir well. Strain into another bowl. Gently brush jam over the fruit for a shiny glaze. You can glaze the strawberries, then layer them to stick them together, then glaze again.

peach berry tart

peach berry tart