Food on Friday – Blackberry Parfait


Before I start on the Blackberry Parfait, let me just post what we are going to do for next week.  In honor of our wonderful yellow tomato harvest, we are going to make the Pasta with Sun Gold Tomatoes recipe that you can find in the May, 2011 issue of Bon Appetit.

This pasta dish creates a rustic yellow tomato sauce instead of the traditional red tomato sauce which I am thinking will be a little less acidic.  Vashua is not a big fan of red tomato sauce so I am hoping this goes over a little better with him.

Basically, while the water is heating up to make the pasta, (I don’t have a pasta maker so I purchased dried capellini for this), you heat a good olive oil in a large sauce pan or skillet.  Then add your yellow (or red) cherry tomatoes – figure about a pint container for 2 servings – to the pan along with some garlic and red pepper flakes (more on the garlic, less on the red pepper flakes) and  cook them covered slightly until the tomatoes burst.  Then press the tomatoes to release the juices – a la the rustic tomato sauce we made with the chicken and pan sauce with herb butter not to long ago.  Remove the sauce from the heat until you are ready to add the pasta – or cook a little longer if that is your preference.

Cook your pasta until it is just a little short of being cooked.  Drain your pasta (reserving some of the cooking water) and add your pasta to your sauce.  Turn up your heat and add pasta water (about 1/4 cup per serving) and continue to cook your pasta in the sauce, until the sauce starts to thicken.  Add some oil, grated Parmesan cheese (about 3/4 cup per 2 servings), and a good handful of fresh basil, shredded into small pieces.  Cook until thickens and then remove from the heat.  The pasta should be cooked through.

Garnish with some more shredded basil and breadcrumbs if desired.  And hope it looks like the picture above.

We may be making alot of stuff out of the May, 2011 issue.  It is “The Italy Issue”.

So, this week’s recipe was made during Camp Chip.

As usual, we gathered ingredients – though the first day we were just preparing the first two components of the parfait – the lemon curd and the blackberry compote.

Jesse worked on juicing the lemons and grating the lemon peel.

Vash separated the eggs so we could mix the eggs and egg yolks together to be added to the curd.  Sorry, no pictures.  This took both of us working together as it is a tricky skill to learn.

Jesse then completed the preparation of the lemon curd, melting the butter in the pan and then adding all of the ingredients and whisking it all until it was cooked to the proper consistency – where I could draw a line through it on the back of a spoon.  I strained it though the mesh strainer and into the bowl, covered it with plastic wrap and into the frig it went until the next day.

Vash was in charge of making the blackberry compote – which was really easy.  Basically he washed and mashed the blackberries with some sugar, limoncello and some some lemon peel and we put it in the frig.

On to day 2

While Chip and the three older boys went to football practice, Jesse, Vash and I made the parfaits.

Vash crushed the gingersnaps in a sealed plastic bag using a rolling pin while Jesse and I washed the cups we were using the put the parfaits in.

Jesse also made the whipped cheesecake by whipping heavy cream with marscapone cream cheese.  Yummy.

Then we got to work putting them all together.

We started with a layer of the blackberries followed by the whipped cheesecake.

Then we added the lemon curd (have I said OH MY GOD WONDERFUL STUFF yet?).

Then came the layer of gingersnaps.  This was followed by more whipped cheesecake, then lemon curd, then gingersnaps, then whipped cheesecake again, and back in the frig.

Right before serving, we added the last of the blackberries.

Though it looks like a kid’s dessert I thought that the flavors were a little more suited to an adult palate – blackberries instead of raspberries or strawberries, gingersnaps over a chocolate or vanilla cookie, whipped cheesecake instead of whipped sweetened cream, lemon curd instead of a vanilla custard.  However, all of my kids ate it and loved it so go figure.

My helpers also got the benefit of being the helpers.  They got to lick the whipped cheesecake bowl!

Got to go.  My helpers are waiting to make the pasta dish for supper tonight and I have to bring the camera.  Enjoy!!

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About Shelly R.

I am a Mother, a daughter, a sister, a wife, an attorney, a crafter and the granddaughter of an amazing woman - my Polish Grandmother. My Grandmother gave me so much, through her love and her patience, her sayings and her time teaching me how to craft and to give to others, that it seemed fitting to share some of that wisdom, to tell some of her story, and to chat about life and crafts in a way that would be a testament to what she gave me.
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One Response to Food on Friday – Blackberry Parfait

  1. danielle says:

    mmmmmmmmmmm,…….

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