Description
Book SynopsisFrom the delectable Pluot Bruschetta (cover), and Heirloom Tomato Tart Tatin, a savory play on a French favorite, to a fragrant Lamb and Apricot Tajine with Ras el Hanout; from Pomegranate, Persimmon Forbidden Rice and the show-stopping Fig Leaf Roasted Salmon with Fig-Fennel Relish, to the humble Eton Mess, an English classic, Les Fruits: Savory and Sweet Recipes from the Market Table highlights the versatility of fruit as the main event forever redefining savory appetizers, salads, main courses, and, naturally, sweet desserts. Grouped by key ingredient and accompanied by stunning full-page photos, engaging anecdotes and approachable recipes, Les Fruits showcases seasonal fruit in every course, and for every season.
In Les Fruits, author Pascale Beale takes inspiration from, among other things: an Alpine hike during a summer family reunion; the generosity of neighbors who shared from their abundant gardens; a Salvador Dali painting; the irresistible bounty found at t
Trade Review
'Author Pascale Beale brings a market basket of delights to her readers. Anyone who loves Salade will devour Les Fruits, and will relish all the new ways to use fruit to brighten a meal. A sweet and savory take on fruitbring this book to the market with you, and you'll find inspiration on every page!' Celia Sack, Omnivore Books
'Pascale’s instructions and comments are fun to read and easily understandable, and I love the fact that each recipe is accompanied by a gorgeous photograph, so I know how the finished dish should look. That fruit as the main ingredient in a dish could be so enticing was a genuine discovery for me, and I know you will appreciate this foray into fruitage” as much as I have. Wishing you good company, good food and great wine.' From the Foreword by Karen Steinwachs
Table of Contents
Foreword 10
Introduction 12
Essential Utensils 14
Apples
Apple, Fennel and Watermelon Radish Salad 18
Apple Bird’s Nest” Salad 21
Apple and Date Pork Tenderloin Roulade with Braised Kale 23
Roasted Duck with Apples, Parsnips and Leeks 24
Apple Galette 27
Spiced Apple and Pear Strudel 28
Apple and Almond Crumble 31
Apricots
Kale Chip and Apricot Salad 34
Warm Wild Greens and Stone Fruit Salad 37
Lamb Shank and Apricot Tajine 38
Roasted Cornish Hens with Apricots 41
Apricot and Frangipane Tart 42
Roasted Spiced Apricots and Raspberries in Parchment 45
Apricot Mousse with Nectarines and Blueberries 46
Berries
Arugula, Mint and Berry Salad 50
Strawberry and Red Leaf Lettuce Salad 52
Endives and Blueberry Salad 54
Strawberry and Citrus Salad 57
Mixed Berries and Homemade Granola with Greek Yogurt 59
Sablés aux Framboises 60
Standup Strawberry Tart 63
Eton Mess 64
Cherries
Cherries and Baby Tomatoes with Lemon Basil and Mint 68
Arugula, Watercress and Cherry Salad 71
Cherry, Pea Shoots and Pea Sauté 72
Cherries with Roasted Golden and Red Beets 75
Seared Tuna with Cherry Relish 76
Cherry and Blueberry Tart 79
Cherry Crisps 80
Roasted Cherries and Early Season Peaches with Mint Cream 83
Figs
Fig, Goat Cheese and Microgreen Salad 86
Grilled Fig and Tomato Salad 89
Prosciutto, Fig, Olive and La Tur Platter with Caramelized Onions 90
Lemon Roasted Chicken with Fresh Fig Chutney on Baguettes 93
Fig Leaf Roasted Salmon with Fig-Fennel Relish 94
Figs Poached in Spicy Ginger Syrup 97
Fig and Lemon Verbena Pots de Crème 98
Fig Tart 100
Lemons & Limes
Herbed Lemon Rice with Romanesco Broccoli 104
Grilled Asparagus with Meyer Lemons 107
Smoked Salmon Salad with Meyer Lemon 108
Grilled Shrimp with Black Rice and Snap Peas 111
Roasted White Fish with Lemons, Herb Pesto and
Braised Spring Vegetables 113
Clay Pot Chicken with Almonds, Dates and Lemons 114
Lemon Lime Quatre-Quart 116
Lemon Mousse with Shortbread Squares 119
Lemon-Lime Tart with Citrus Crust 120
Oranges
Citrus Salad with Avocado Vinaigrette 124
Duck à l’Orange with Watercress 127
Citrus Chicken Tajine with Apricots and Golden Raisins 128
Hedgehog” Orange and Lemon Salmon 131
Marmalade Black Cod with Chanterelles and Bok Choy 133
Crêpes à l’Orange 134
Citrus Salad with Lemon-Lavender Syrup 137
Blood Orange Caramel Creams 138
Peaches & Nectarines
Peach, Nectarine and Burrata Salad 142
Lola Rosa Lemon Basil Salad 145
Mediterranean Salad 146
Peachy Pink Salmon Rice 149
Nectarine Herb Tabouleh 151
Nutty Peaches 152
Caramelized Nectarines with a Lemon Syllabub 154
Le Thoronet Peach and Nectarine Phyllo Purses 157
Pears
Grilled Pear and Roasted Kale Salad 160
Pear Crostini with Arugula and Soft Cheese 163
Pear, Fennel and Smoked Trout Salad 164
Pear, Endives and Roasted Brussels Sprouts Salad 167
Poached Forelle Pears with Lemongrass and Cardamom 168
Roasted Pears 171
Pear Clafoutis 172
Persimmons & Pomegranates
Persimmon and Arugula Salad 177
Persimmon, Orange and Red Onion Salad 178
Roasted Kale, Grilled Persimmon and Beet Salad 180
Meyer Lemon, Persimmon and Microgreen Salad 183
Wild Mushroom and Persimmon Ragout 185
Pomegranate and Persimmon Forbidden Rice 186
Baked Persimmons 188
Pomegranate, Pear and Grape Verrines 190
Pear and Pomegranate Pavlova 193
Plums & Pluots
Pluot Bruschetta 196
Tomato, Plum and Pluot Salad 199
Plum, Pluot and Ahi Ceviche 200
Fig and Pluot Salad 203
Seared Duck Salad with Plum Glaze 204
Rack of Lamb with Za’atar, Warm Plums and Arugula 207
Plum Ice Cream 209
Plum Soufflé Cake 211
Tomatoes
Heirloom Tomato Gazpacho 214
Tomato Peach Tartare 217
Tomato Basil Salad 218
Zucchini and Tomato Tart 221
Roasted Stuffed Tomatoes with Herbed Quinoa 223
Roasted Branzino with Ratatouille 224
Crumble de Tomates 227
Heirloom Tomato Tarte Tatin 229
Chilled Tomato and Strawberry Soup 230
Suppliers & Sources 232
Weights & Measures 233
Index 234
Acknowledgments 240
