Outdoor Entertaining: Put the ‘Great’ in Your Party on the Lake

Sophisticated recipes, guides, and tips for a nautical brunch


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(page 4 of 6)

 

Tart Trio

Like the quiches, make three batches of tart shells by baking the shells in a greased muffin tin for about 20-25 minutes at 350 degrees until golden brown. Don’t forget to prick the bottom of the shells with a fork before baking so they don’t puff up.

White Chocolate Matcha Coconut // Sweet Corn and Blueberry // Strawberry Rosé Jam and Whipped Mascarpone


White Chocolate Matcha Coconut

Keep the coconut cream in the fridge until ready to use. Make sure it’s been chilling for at least an hour or ideally a day.

Ingredients
1 ¼ cup full-fat coconut cream
1 teaspoon matcha
Juice of ½ lime
1 tablespoon pure vanilla extract
6 ounces white chocolate
24 tart shells
Candied ginger, sliced into slivers
Toasted coconut

Assembly

In a double boiler, heat ¼ cup of the cream until it is warmed through. Whisk in the matcha until there are no lumps. Whisk in the lime juice. Add the vanilla and white chocolate and stir until melted. Remove from heat and let cool. Beat in the cold cream into the chocolate mixture until creamy and fluffy. Transfer to fridge and cool overnight.

Put coconut mixture into a piping bag. Fill baked tart shells with coconut mixture then top with a sliver of candied ginger and toasted coconut.


Sweet Corn and Blueberry

Ingredients

Pastry Cream
½ cup freeze-dried corn kernels
1 tablespoon pure vanilla extract or 1 vanilla bean
2 cups whole milk
4 egg yolks, at room temp
¾ cup sugar
¼ cup cornstarch
Ice bath (fill a large bowl with ice and water)
24 tart shells
Fresh blueberries
Fresh mint, chopped

Assembly

Pastry Cream
Pour freeze-dried corn, vanilla, and milk into a saucepan. Bring to a boil, then reduce to a simmer. Turn off and let steep for an hour. Transfer to a container and chill overnight in the fridge. The next day, get an ice bath ready. Strain off the corn and pour milk into a saucepan. Bring to a boil, then reduce to a simmer. While that is working, whisk together the egg yolks and sugar until it forms a smooth paste; you don’t want eggy sugar lumps. Add the cornstarch and mix well. This next part is extremely crucial because if the milk is added too fast, you’ll end up with scrambled eggs. Add about a ¼ cup of the hot milk mixture into the eggs while whisking. After the milk is fully incorporated add about another ¼ cup. Add the tempered egg and milk mixture back to the saucepan, whisking continuously until the mixture thickens, about 1 minute. Pour into a bowl and cover the surface with plastic wrap; this will prevent a film from forming. Put the bowl into the ice bath and let cool to room temp. Transfer to fridge until completely cool and ready to use. Whip cold cream using a hand mixer or whisk by hand before using to bring back the creamy texture.

Put pastry cream into piping bag. Fill tart shells with cream, top with fresh blueberries and garnish with mint.


Strawberry Rosé Jam and Whipped Mascarpone

Ingredients

Strawberry Rosé Jam
1 ½ pounds fresh strawberries, quartered and hulled
1 cup sugar
¼ cup dry rosé
Zest of one lemon
Pinch of salt
1 teaspoon apple cider vinegar
24 tart shells
Crushed pistachios, for garnish

Whipped Mascarpone
¼ cup mascarpone cheese
¼ cup heavy whipping cream
2 tablespoons powdered sugar

Assembly

Strawberry Rosé Jam
Combine all ingredients in a medium bowl. Mix well, making sure the strawberries are all covered with sugar, mashing with your hands. Transfer to medium saucepan. Bring mixture to a boil over high heat. Reduce to simmer, stirring frequently until it’s thickened and gelled, about 20-30 minutes. Let cool and transfer to a clean jar. Refrigerate until ready to use.

Whipped Mascarpone
Chill a metal bowl and mixer whisks in the freezer for 15 minutes. Pour in mascarpone, heavy cream, and powdered sugar and whip until soft peaks form. Chill for at least four hours before using.

Fill shells with jam, top with a dollop of the whipped cream and garnish with crushed pistachios.

 

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