All posts tagged: pomegranate

Tarte Tatin de Poire

Something heavy beckoned to me from the toe of my Christmas stocking. We had exchanged them early, in hopes we could enjoy our gifts before our trip to the States. What could this solid, heavy object be? I drew it out, and a small jar of jam appeared. Pear, pomegranate, and calvados. Eureka! I use the same pastry here as for my Provençal Butternut Squash Rugelach. With equal parts cream cheese and butter, and richened with crème fraîche and an egg yolk, it gives a flavorful and slightly flaky, yet quickly assembled, alternative to store-bought puff pastry. Ingredients Directions Prepare your pastry by putting the flour in a mixing bowl and adding the butter and cream cheese in small chunks. Pinch the butter and cheese into the flour with your fingertips until it starts to come together. Whisk together the crème fraîche and egg yolk, then add to flour mixture. Toss with your fingertips, then press together until you can form a ball. Remove to a sheet of plastic wrap and form a disk. Stick …

Minty Tuna Persimmon Salad

This is a follow-up post to my Pink Peppercorn Crusted Tuna with Lemony Mixed Greens and Avocado Aioli. It’s a great way to use up that extra aioli and the tuna that was leftover after cutting nice, neat, presentable strips! This is perfect for a light lunch. In case you want to make this first—not with leftovers—I’ve written full instructions for every step. As with the previous salad, I’ve separated the garlic and oil instead of using prepared aioli as an ingredient. The aioli dressing for this salad is more like a vinaigrette. Ingredients Tip: Double the amount of tuna and use the leftovers for Pink Peppercorn Crusted Tuna with Lemony Mixed Greens and Avocado Aioli. Directions Combine all dressing ingredients in a small bowl and whisk, or in a small jar and shake. Coarsely crush peppercorns with a mortar and pestle and press them into all sides of the tuna. Add a bit of freshly ground salt too, if desired. Heat a heavy iron skillet on med-high heat until very hot. Add the oil …