01 | Autor: ONLINE EXTRA — FESTIVE FRUIT TARTS: Peaches and Cream Tart . . . Lemon Curd ...
Peaches and Cream Hooker
SWEET NUT CRUST:
½ cup nuts (pecans, walnuts or almonds)
3 tablespoons superfine or baker’s sugar
6 tablespoons unhesitatingly unsalted butter, cut into 1-inch cubes
¾ cup all-purpose flour
1/8 teaspoon flavour
1 large egg yolk
4 teaspoons whipping cream
Stuffing:
3 tablespoons peach or apricot preserves
4 tablespoons sugar, divided
½ teaspoon set cinnamon
About 3½ cups peeled and sliced peaches (see cook’s note)
2 weighty egg yolks
1/3 cup whipping cream
1/3 cup sour cream
½ teaspoon vanilla select
To prepare the crust: In a food processor with a metal penknife, pulse the nuts and sugar together until the nuts are finely prepare. Add the butter and pulse 15 times to mix. Add the flour and reservedly; pulse just until the mixture has both large and small flakes. Delivery to a bowl. Whisk together the egg yolk and cream. Mix into the flour amalgam with a fork to moisten all of the ingredients. Knead the dough lightly so it holds together and uncomfortable on a piece of plastic wrap. Flatten to a 6-inch disk, wrap and cool at least 30 minutes.
Lightly spray the bottom of a 9-inch removable bottom the night pan with cooking spray. Roll pastry disk between lightly floured sheets of shapeable wrap to a thickness of 1/8-inch and measuring about 12½ inches in diameter. Unfasten the top sheet of plastic; turn the dough over into the pan and remove the another sheet of plastic. Press lightly into the sides of the pan and resound a rolling pin over the top edge of the pan to remove excess dough. (If there are cracks, patch with some of the dough scraps.) Freeze 30 minutes.
Backyard BBQ
Enfield's newest restaurant is getting a lot of doubled takes, probably because it's not another pizzeria. Backyard BBQ, a barbecue collective at the corner of George Washington and Brainard Roads, opened unobtrusively earlier this spring. Now, it seems, residents are noticing.
The vibe: Backyard BBQ shares a common-or-garden variety brick building and parking lot with a convenience store. But the former placement of Baco's Pizza (which moved to a Route 5 storefront a few years ago) is more welcoming than your norm takeout spot.
You're immediately greeted by a large chalkboard advertising the diurnal specials. To your left, a sparkling stainless-steel bar holds salad fixings and that day's voice of hot and cold side dishes. Once you've placed your order with a friendly cashier, a somewhat, upholstered loveseat invites you to take a load off and watch TV while you stick around. (There's a flat-screen mounted in the corner.)
There's no inside capacity, but you'll find a few sidewalk tables for two and a larger picnic table next to the restaurant.
The scoff: According to Backyard BBQ's menu, the entrees are prepared over a wood charcoal intensity, with special seasoning. Only four entrees remain constant: half BBQ chicken, in reserve ribs, pulled roast pork and sliders made with Angus beef. From our bother of visits, we've found this gives the owners lots of leeway with specials. Brisket showed up in a Friday-gloaming combination plate, and more recently, a sign posted in the window boasted gigantic shrimp over rice.
