Balsamic Glazed Fruit Michael Chiarello Recipes

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STRAWBERRY PAZZO CAKE WITH HERBED CRèME FRAîCHE



Strawberry Pazzo Cake with Herbed Crème Fraîche image

Provided by Michael Chiarello

Categories     Cake     Berry     Dairy     Fruit     Herb     Dessert     Bake     Easter     Mother's Day     Strawberry     Spring     Summer     Anniversary     Shower     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 20

Herbed Crème Fraîche
1 3/4 cups Crème Fraîche
1 tablespoon minced fresh rosemary leaves (or minced fresh basil leaves)
Pazzo Cake
6 tablespoons unsalted butter, at room temperature, plus more to grease the pan
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon coarse sea salt, preferably gray salt
1/2 cup granulated sugar
1/4 cup packed dark brown sugar
1 egg
1/2 cup whole milk
1 teaspoon pure vanilla extract
1 pound fresh strawberries, hulled and halved
Balsamic Glaze
4 tablespoons balsamic vinegar
1 tablespoon plus 1 teaspoon granulated sugar
A few grinds of fresh black pepper
Confectioners' sugar for dusting, optional
1 cup Roasted Strawberries with syrup , optional

Steps:

  • For the Crème Fraîche: Stir together the crème fraîche and the herbs. Refrigerate and let sit for 30 minutes or overnight.
  • For the Cake: Butter a 9-inch cast-iron skillet or 8-by-8-inch enameled cast-iron baking pan (if cooking in the grill) or standard 8-by-8-inch baking pan (if baking in your oven). (Don't put a standard baking pan inside your grill or over a fire.) Ignite the coals, turn a gas grill to high, or preheat an oven to 350°F.
  • Whisk together the flour, baking powder, and salt. Set aside. In the bowl of a stand mixer fitted with the paddle attachment or with an electric mixer, cream the butter and sugars on medium speed until the mixture looks creamy, about 3 minutes. Slowly add the egg, milk, and vanilla and mix just until combined. Gradually add the flour mixture, mixing just until smooth with a creamy texture.
  • Pour the batter into the buttered pan. Arrange the strawberry halves, cut-side down, on top of the cake batter. Don't overlap the berries; use just enough strawberries for one layer and set aside the rest to use as garnish.
  • TO BAKE IN A GRILL: When the grill reaches 350°F, slide in the cake, resting the pan on the grill rack, close the grill's lid and let it bake for at least 20 minutes with the grill lid closed. Test the cake: It's done when a skewer inserted into the center (but not in a strawberry) comes out clean and the cake is golden brown on top.
  • TO BAKE IN AN OVEN: Bake for 10 minutes and then decrease the heat to 325°F and bake for an additional 45 to 50 minutes. The cake is done when a skewer inserted into the center (but not in a strawberry) comes out clean and the cake is golden brown on top.
  • For the Glaze: While the cake is baking, in a small pan combine the balsamic vinegar, sugar, and black pepper. Bring to a boil over high heat and remove from the heat right away. Set it aside until the cake has baked. It should be the consistency of maple syrup; if it thickens too much before the cake comes out of the oven, stir in a few more spoonfuls of vinegar. As soon as the cake comes off the heat, drizzle the top with about three-fourths of the balsamic glaze.
  • When the cake has cooled, cut it into wedges if baked in a skillet; if baked in a standard baking pan, cut it into squares. To garnish simply, top with a light dusting of confectioners' sugar. To dress up the cake, spoon several tablespoons of the Roasted Strawberries onto one side of each plate; on the other side of the plate drizzle a small pool of the balsamic glaze, and smear it lightly with the back of a spoon. Drizzle more balsamic glaze over the cake if you like. Set a cake slice on top the strawberry syrup, and top the cake with a spoonful of Herbed Crème Fraîche. Spoon any remaining crème fraîche into a bowl and set on a platter with leftover halved strawberries to pass so guests can add extra if they like.

MARINATED PAZZO BERRIES WITH BALSAMIC VINEGAR



Marinated Pazzo Berries with Balsamic Vinegar image

Provided by Michael Chiarello : Food Network

Categories     dessert

Time 27m

Yield 4 servings

Number Of Ingredients 6

2 cups strawberries, stemmed and quartered
6 tablespoons balsamic vinegar
1/2 cup superfine sugar
Sea salt, preferably gray salt, and freshly ground black pepper
6 large Italian biscotti, broken into small pieces
4 ounces marscarpone cheese, stirred to a smooth consistency

Steps:

  • Place the strawberries in a bowl.
  • In a small bowl, whisk together the vinegar, sugar, salt and pepper. Let stand for 15 minutes, stirring occasionally to completely dissolve the sugar.
  • Pour the marinade over the berries and gently toss to coat.
  • Divide the biscotti pieces into 4 bowls. Spoon the berries and some of the marinade over each and top with a dollop of marscarpone. Serve immediately.

PLANKED SALMON WITH HONEY-BALSAMIC GLAZE



Planked Salmon with Honey-Balsamic Glaze image

Cedar-Planked Salmon, a smoky, earthy take on the favorite fish, is a dish commonly prepared in Washington State, where they are plentiful. To add this woodsy flavor to your fillet, brush the salmon with Michael Chiarello's honey-balsamic mixture, and then broil the fish atop soaked, browned cedar planks.

Provided by Michael Chiarello : Food Network

Categories     main-dish

Time 12h35m

Yield 4 servings

Number Of Ingredients 9

1 whole side of salmon, or 4 (6-ounce) salmon fillets
1 tablespoon fine sea salt, preferably gray salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon dry mustard
1/2 cup honey
1/4 cup balsamic vinegar
Melted butter, for brushing salmon
2 untreated cedar planks, each about 5 by 12-inches, soaked in water to cover for at least 12 hours (available at hardware stores)
Extra-virgin olive oil, for oiling the planks

Steps:

  • Preheat the broiler. Preheat the oven to 400 degrees F.
  • If using a side of salmon, cut about halfway through the flesh about every 5 to 6-inches so there are some spaces for the glazes to sink in. If using salmon fillets, slice about 8 to 10 sliced angles into flesh, to help flesh more completely soak in the glaze.
  • In a small bowl or cup, mix the salt, pepper, and dry mustard.
  • In a medium glass bowl, heat the honey in the microwave for 30 seconds to liquefy further. Remove from the microwave and mix in balsamic vinegar.
  • Brush the top of the salmon fillets (not the skin side) with the melted butter. Season the flesh side with the spice mixture. Brush with the honey-balsamic mixture, reserving some for later.
  • Put the soaked planks under the hot broiler, about 5 inches from the heat source, until the wood is browned on top, about 3 minutes. With tongs, carefully remove the planks from the oven.
  • Immediately brush the browned surface with olive oil, then lay the salmon fillets on the oiled surface, skin side down.
  • Put 2 cookie sheets in the oven below where the planks will go to catch any glazes or juices that run off. Return the planks to the broiler and cook the fish for 10 minutes. Baste with honey-balsamic and place in oven. Cook until it is done to your taste, about 10 to 15 more minutes, or 20 minutes total for medium.
  • Remove the fillets to a platter, or immediately serve directly from the planks.
  • Per Serving: Calories 512; Total Fat 29 grams; Saturated Fat 9 grams; Protein 35 grams; Total Carbohydrate 28 grams; Sugar: 28 grams; Fiber 0 grams; Cholesterol 109 milligrams; Sodium 1185 milligrams

LIMONCELLO



Limoncello image

I'm going on a Food Network frenzy! This recipe comes from Easy Entertaining with Michael Chiarello. It looked so refreshing when he made it! He says You can make this with any citrus. The key is using the best and freshest citrus possible. Fruit that has been in storage a long time gives a muddy taste to the drink. Obviously, prep time does not include the 4 weeks standing time!

Provided by Kree6528

Categories     Beverages

Time 20m

Yield 30 serving(s)

Number Of Ingredients 5

12 meyer lemons, peel only, no pith (or 12 a mixture of lemons and limes, peel only, no pith)
3 sprigs lavender (optional but lovely)
2 liters light rum or 2 liters vodka
6 cups sugar
3 cups water

Steps:

  • Put the lemon peels, lavender, if using, and rum or vodka in a container and let stand for 4 weeks.
  • Strain the mixture into a decanter.
  • Mix the sugar and water in a medium saucepan and bring to a boil. Reduce the heat and simmer until the sugar has dissolved. Let cool before adding to the rum mixture.
  • Serve in small aperitif glasses.
  • Store in the freezer for up to 1 year.

Nutrition Facts : Calories 306.1, Fat 0.1, Sodium 2.4, Carbohydrate 44.6, Fiber 2, Sugar 40, Protein 0.5

WALNUT AND RICOTTA PESTO - MICHAEL CHIARELLO



Walnut and Ricotta Pesto - Michael Chiarello image

Make and share this Walnut and Ricotta Pesto - Michael Chiarello recipe from Food.com.

Provided by Julesong

Categories     Sauces

Time 25m

Yield 2 cups pesto, approx

Number Of Ingredients 9

1/2 cup walnuts
5 tablespoons extra virgin olive oil, divided
1 tablespoon minced garlic
12 large fresh basil leaves, coarsely chopped
1 1/2 cups ricotta cheese (home made or store bought whole-milk ricotta cheese)
1/2 teaspoon grated lemon, zest of
2 tablespoons freshly grated pecorino romano cheese
sea salt, preferably gray salt
fresh ground black pepper

Steps:

  • Preheat the oven to 350 degrees F.
  • Ready a baking sheet and spread the walnuts on in a single layer, then place in the oven and toast until fragrant and lightly browned, about 10 minutes.
  • Remove from oven and let cool, then chop coarsely.
  • In a small skillet over medium high temperature, heat 2 tablespoons of the olive oil then add the garlic and sauté until lightly golden.
  • Transfer the garlic into a food processor or mortar and add the basil leaves and toasted walnuts, then process or grind until minced well.
  • Add the ricotta, the remaining oil (3 tablespoons), and lemon zest and process until well blended.
  • Transfer mixture to a bowl, stir in the pecorino cheese, and season to taste with salt and freshly ground pepper to taste.
  • Serve over 1 1/2 pounds cooked pasta or use as a dip.

Nutrition Facts : Calories 818, Fat 76.8, SaturatedFat 21.8, Cholesterol 94.1, Sodium 157.1, Carbohydrate 11.2, Fiber 2.2, Sugar 1.3, Protein 25.6

SALSA ROSA - MICHAEL CHIARELLO



Salsa Rosa - Michael Chiarello image

Found on Napastyle.com. The chef notes that the sauce freezes well and has several uses. It can be used as a dip for bread, grilled chicken, and seafood. It can be stirred into risotto, mixed with mayo to make a sandwich spread, or tossed with pasta.

Provided by Brookelynne26

Categories     Sauces

Time 1h

Yield 7 cups

Number Of Ingredients 9

12 large red bell peppers
olive oil, for coating the peppers plus 2 tablespoons (or as needed)
4 serrano chilies
2 cloves garlic, thinly sliced
1 tablespoon chopped fresh oregano
1 cup fresh tomato puree
1 1/2 teaspoons sea salt
1 tablespoon red wine vinegar
freshly ground black pepper

Steps:

  • Preheat the oven to 450ºF. Line a baking sheet with aluminum foil. Coat the bell peppers lightly with olive oil and place on the baking sheet. Bake, turning every 10 to 15 minutes, until the peppers are blistered all over, about 30 minutes total. Transfer the peppers to a bowl and cover with plastic wrap so they steam as they cool. Peel the peppers and remove the stems, seeds, and ribs; avoid the temptation to rinse the peppers, which would wash away flavor. You should have about 4 cups.
  • Heat the 2 tablespoons olive oil in a small skillet over high heat. Add the whole chilies, lower the heat to moderate, and cook, turning occasionally, until the chilies are softened, lightly browned, and blistered on all sides. Remove the skillet from the heat and let the chilies cool in the oil for several minutes. When cool enough to handle, peel the chilies and remove the stems and seeds (or leave some or all of the seeds if you prefer a spicy sauce). Chop the chilies finely, then use the side of your knife to mash them to a paste.
  • Add more oil to the skillet if needed to make 2 tablespoons. Reheat the oil over moderate heat and add the garlic. Cook until lightly browned, about 30 seconds, then add the oregano and sauté briefly to release its fragrance. Add the tomato puree and salt, bring to a simmer, and simmer for about 5 minutes to thicken slightly.
  • Combine the red peppers, serrano chilies, and tomato sauce in a blender and puree until smooth. Add the vinegar and the black pepper to taste and puree again. Taste and adjust the seasoning. Refrigerate for up to 5 days or freeze for up to 4 months.

BALSAMIC GLAZED FRUIT (MICHAEL CHIARELLO)



Balsamic Glazed Fruit (Michael Chiarello) image

Saw this on FoodTV's Easy Entertaining with Michael Chiarello. Holy cow is this stuff good. I didn't see it posted here yet - hope I didn't overlook it. I tweaked this very slightly (adjusted amounts of fruit) to my own taste.

Provided by RSL5709

Categories     Lunch/Snacks

Time 6h10m

Yield 6-8 serving(s)

Number Of Ingredients 8

4 large apples
2 large pears
1 teaspoon fresh rosemary, finely chopped
2 bay leaves
5 tablespoons fresh lemon juice, divided
1/3 cup balsamic vinegar
1/3 cup brown sugar
3 tablespoons butter

Steps:

  • Preheat oven to 250 degrees.
  • Peel and core apples and pears, cut each into 8 wedges. Place in large bowl and toss with 2 T. lemon juice.
  • Melt butter over medium heat in skillet until it stops foaming and is slightly brown.
  • Add rosemary, bay leaves, remaining 3 T. lemon juice, balsamic vinegar, and brown sugar.
  • Heat to boiling and reduce slightly.
  • Pour over fruit and toss to coat.
  • Pour into roasting pan or onto a cookie sheet WITH SIDES.
  • Bake for 3-8 hours, turning each hour.
  • Fruit should be slightly dried, but not dried to the extent of fruit leather.
  • Store tightly covered in refrigerator for up to one week.

Nutrition Facts : Calories 234.4, Fat 6.1, SaturatedFat 3.7, Cholesterol 15.3, Sodium 59.8, Carbohydrate 47.7, Fiber 6, Sugar 37.2, Protein 0.9

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