Squash Fritters with Tomato Jam

Squash Fritters with Tomato Jam

Summer Squash is plentiful so it’s time for Fried Squash Fritters with Ginger Tomato Jam. Crispy pan-fried fritters filled with fresh squash, bread crumbs and parmesan cheese then topped with a zesty summer tomato jam.

Ginger Tomato Jam

1 pound fresh Roma tomatoes peeled, cored, seeded and coarsely chopped
1 cup sugar
Zest of one lemon
2 tablespoons freshly squeezed lemon juice
2 tablespoon fresh grated ginger
1 teaspoon chopped garlic
1 teaspoon salt

Combine all ingredients in a heavy medium saucepan. Bring to a boil over medium heat, stirring often. Reduce heat and simmer, stirring occasionally, until mixture has the consistency of thick jam, about 1 hour. Can be made a week ahead. Keep refrigerate, bring to room temperature when ready to use.

Squash Fritters
3 cups grated summer squash, about 2-3 medium squash
1 cup toasted panko bread crumbs*
1 cup shredded Parmesan cheese
2 green onions, finely sliced
2 large eggs, beaten until yolks and white are combined
1 tablespoon finely chopped fresh oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup olive oil, plus more if needed

Using a food processor or a box grater, grate the squash. Lay on a clean kitchen towel; roll up and squeeze several times, as tight as possible, to remove excess moisture. Measure out 3 cups.

In a medium bowl, combine the squash and with the bread crumbs, parmesan cheese, green onion, eggs, oregano, salt, and pepper. Shape mixture into 2 ½ inch patties, pressing together firmly. Place on a parchment-lined sheet tray and refrigerate uncovered for 30 minutes.

In a large sauté pan over medium heat, add the oil. When the oil is hot, carefully add half the squash fritters to the pan and sauté for 4 minutes per side or until lightly browned. Be sure to turn over carefully. Remove and keep warm. Add extra oil, about 2 tablespoons if needed, and sauté the rest of the fritters. Served warm topped with the tomato jam.

*To toast the bread crumbs – lay in a single layer on a sheet tray and toast in a 350˚F preheated oven for 10-12 minutes or until light brown.

Chocolate Crème Brûlée

Chocolate Crème Brûlée

Time for this classic dessert on Crème Brûlée Day. One of our favorite dessert to make and eat – delicious baked chocolate custard topped with that amazing crackling burned sugar crust. Perfect for popping open with a spoon and digging in.

1 ¼ cups heavy cream
½ cup whole milk
2 ounces chopped dark chocolate
3 large egg yolks
1/3 cup vanilla sugar
Extra vanilla sugar for the topping

Preheat the oven to 325˚F. Place six ramekins into a large cake pan or roasting pan. Heat an electric or stovetop kettle full of water to hot.

Add the cream and milk to a large saucepan, bring to just to a boil. Remove from the heat and add the chopped chocolate; stir to melt completely.

In a medium bowl, whisk the egg yolks and vanilla sugar together until well blended. While you continue to whisk, slowly drizzle in about ½ cup of the hot chocolate milk and cream mixture; whisk until well combined. Continuing to whisk, slowly pour in the remainder of the mixture and whisk until thoroughly combined.

Pour the mixture evenly into the 6 ramekins. Carefully pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the crème brûlée is just set, but still a little movement in the center, approximately 40 to 45 minutes. Remove and cool completely.

Tightly cover each baked custard with plastic wrap and refrigerate for at least 3 hours, overnight is preferred, and up until to two days. Chilling the custards thoroughly so the sugar is successfully caramelized.

Sprinkle the top of each custard evenly with 1 tablespoon of vanilla sugar. Brown the caramel using a kitchen torch or the broiler in the oven. If broiling, watch carefully, so the topping doesn’t burn.

Serve immediately.

Summer Fruit Tart With Grand Marnier

Summer Fruit Tart With Grand Marnier

This summer fruit tart recipe is a delicious way to celebrate Grand Marnier Day! Topped with a combination of fruits to bring out summer’s sweetness, the shortbread crust is filled to the brim with a Grand Marnier and Vanilla Bean Pastry Cream.

Shortbread Pastry Crust
1 ½ cups all-purpose flour
⅛ teaspoon salt
1 stick unsalted butter, at room temperature, plus more for the pan
¼ cup granulated white sugar
1 large egg

Pastry Cream
1 ¼ cups whole milk
3 large egg yolks
¼ cup granulated sugar
2 tablespoons all-purpose flour
2 tablespoons cornstarch
2 teaspoons vanilla bean paste
2 teaspoons Grand Marnier

½ cup apricot jam or preserves
3 cups of summer fruit such as raspberries, blackberries, strawberries, blueberries, plums, pineapple, peaches

To make the shortbread crust: In a small bowl, whisk the flour with the salt. Place the butter in a mixer bowl, add the sugar, and beat until light and fluffy. Lightly whisk the egg then add to the butter mixture, beating until just incorporated. Add the flour mixture all at once and mix just until the dough forms into a ball. Dump out on a floured surface and flatten into a disk, wrap in plastic wrap, or place in a zip-top bag. Refrigerate for at least 30 minutes or just until firm.

Lightly butter an 8” or 9” tart pan with a removable bottom or an 8” or 9” tart ring. Roll the dough into an 8” or 9” circle then add to the pan or ring and evenly pat the dough onto the bottom and up the sides of the container or pastry ring. Cover with plastic wrap and rest in the refrigerator for a least one hour.

When ready to bake, preheat the oven to 400˚F. Lightly prick bottom and sides of the pastry crust with the tines of a fork and place the tart pan on a baking sheet. Bake the crust for 5 minutes then reduce the oven temperature to 350˚F and continue baking the crust for about 15 minutes more or until dry and lightly golden brown. Remove from oven and place on a wire rack to cool completely.

To make the pastry cream: In a medium-sized bowl, whisk the sugar and egg yolks together. Sift the flour and cornstarch together into the egg mixture and mix into a smooth paste.

In a saucepan, add the milk and heat until the liquid starts to foam up. Remove from heat and slowly temper small amounts at a time into the egg mixture, constantly whisking to keep a smooth mixture. Pour the egg mixture into a clean medium saucepan and cook over medium heat until just boiling, whisking constantly. When it boils, remove from heat and immediately whisk in the vanilla bean paste and Grand Marnier. Pour into a clean bowl and quickly cover the surface with plastic wrap to prevent a layer from forming. Cool to room temperature and then refrigerate until very cold. When ready to use, whisk to remove any lumps that may have formed.

Topping: Heat the apricot jam with one tablespoon of water in a small saucepan over medium heat until liquid. Remove from heat and strain the jam through a fine strainer to remove any fruit lumps.

To Assemble Tart: Be sure to assemble the tart on the day it will be eaten. Remove the tart from the sides of the pan and remove the bottom of the pan, then slide the tart shell on to a platter.

Spread a thin layer of apricot glaze over the bottom and up the sides of the baked tart shell to help prevent the crust from getting soggy. Let the glaze dry for 20 minutes. Spread the pastry cream onto the bottom of the tart shell over the glaze. Arrange the fruit on top and carefully brush a very light coating of fruit glaze on the fruit. Refrigerate until ready, serves 6.

Oven-fried Pattypan Squash Steaks

Oven-fried Pattypan Squash Steaks

These seasonal veggies make the perfect meatless summer dinner – Oven-fried Pattypan Squash steaks. Thickly sliced veggies topped with panko breadcrumbs and parmesan, then oven-fried and topped herbed sour cream. 

Olive oil
1 cup flour
1 teaspoon ancho chili
Pinch cayenne pepper
1 teaspoon salt
½ teaspoon pepper
4 large pattypan squash, sliced into 1/2” thick slices
2 eggs
1-1/2 cups of Panko bread crumbs
½ cup grated parmesan cheese
1 cup sour cream
1 tablespoon fresh thyme leaves
1 tablespoon marjoram leaves
1 tablespoon thinly sliced chives

Preheat the oven to 425˚F. Using the olive oil, grease well a sheet tray. 

Combine the flour, chili, cayenne pepper, salt, and pepper in one shallow container. Add the eggs to a second shallow container, whisk to combine. Add the panko and parmesan to a third shallow container. Dip the squash slices in the flour first, shaking off any extra. Add to the egg, shaking off extra, then add to the panko pressing on the crumbs. Place on the grease sheet tray and lightly brush olive oil over the top of the coating. Bake for 20 minutes, turn and bake another 15 minutes until the coating is brown and crispy.

While the pattypan squash bakes, combine the sour cream with the fresh herbs. Whisk together well. Serve the squash steaks warm topped with the sour cream.