Recipes from the Market Table by Pascale Beale
Winter
Savory
Roasted Duck with Oranges (aka Canard a l'Orange)
Warm Asparagus and Wild Mushroom Salad
Black Cod with Herb Nut Crust
Arugula Salad with Shaved Pecorino and Caramelized Onions
Citrus Chicken Tajine with Apricots and Golden Raisins
Forbidden Rice Salad
Endives, Fennel and Smoked Salmon Salad
Shortcrust Pastry
Curried Carrot Soup with Cilantro Crème Fraiche
Sweet
Homemade Granola: An Easy, Quick and Healthy Recipe
Lemon Mousse
Flourless Chocolate Cake
Banana Date Pound Cake
Carrot Cake with Lemon Mascarpone Frosting
Sumptuous Pear and Pomegranate Pavlova
Autumn
Savory
Curried Cauliflower Soup with Crispy Brussels Sprouts
Zucchini, Spinach and Cheese Clafoutis
Stuffed Delicata Squash with Forbidden Rice
Persimmon, Apple and Shaved Brussels Sprouts Salad
Shaved Multi-Colored Carrot Salad
Butternut Squash
Roasted kale and Apple Salad
Green Salad with Herbs and Green Tomatoes
Figs
Grapes
Lentils
Mushrooms
Persimmons
Soup
Sweet
Lemon Bars
Apples
Grapes
Persimmons
Semifreddo
Summer
Savory
Three Easy Appetizers
Blueberries
Tomatoes
Fish
Plums
Peaches
Mint
Sweet
Eton Mess
Pluots
Plums
Peaches
Figs
Apricots
Spring
Savory
Spring 'Pasta'
Zucchini Tarts with Herb Salad
Petit Farcis - Stuffed Spring Vegetables
Rainbow Carrot Salad
Tomates Mimosas de Genevieve Fay
Potato and Celeriac Gratin
Pesto Duo : 2 easy pesto recipes
Meyer Lemon Roasted Salmon
Warm Leek, Snap Pea and Burrata Salad
Sweet
Stone Fruit Clafoutis
Lemons
Tips
Vinaigrettes
Tips

Semifreddo, meaning half-frozen in Italian, is a luscious dessert. It is creamy and similar to ice cream in texture but not as cold. Here are two versions to try.

HONEY ALMOND SEMIFREDDO

Serves 8 people

6 oz almonds – chopped

1 tablespoon sugar

½ teaspoon cinnamon

1 vanilla bean

¼ cup sugar

2 tablespoons orange blossom or other perfumed honey

4 large eggs, separated

2 cups plus 2 tablespoons heavy cream

Salt

  1. Place the almonds, sugar and cinnamon in a heavy bottomed saucepan over low heat and toast for 4-5 minutes. They should be lightly golden brown. Set aside.
  2. Remove the seeds from the vanilla bean by scoring down the length and scraping the seeds out of each half.
  3. Whisk the vanilla seeds and sugar with the egg yolks in a large bowl until they are pale. Whisk in the honey and set aside.
  4. In a second bowl whisk the cream until soft peaks form, being careful not to over whip them.
  5. In a third bowl whisk the egg whites until they form firm peaks.
  6. Add the toasted almonds to the egg yolk mixture, then gently fold in the whipped cream, followed by the beaten egg whites, making sure you incorporate all of them gently to capture as much air as possible.
  7. Spoon the semifreddo into a large shallow dish, Pyrex works well. Cover and freeze for 2 hours.
  8. Remove the dessert from the freezer 5 minutes before serving. Spoon some of the semifreddo into each of 8 bowls.

 

RASPBERRY AND GINGER SEMIFREDDO

Serves 8 people

1 large ginger root, peeled and grated

1 ½ cups fresh raspberries, plus extra for garnish

1 1/4 cups superfine sugar

1 tablespoon crystallized ginger pulverized

2 ½ cups heavy cream

8 egg yolks

  1. Place the ginger in cheesecloth. Squeeze to strain the juice into a small pot over medium heat. Add the raspberries and 1 cup of the sugar, and bring to a boil. Cook until the raspberries soften and the sauce is syrupy, about 6 minutes. Remove from heat, and set aside to cool.
  2. In a bowl, whip the heavy cream to medium peaks, and set aside.
  3. In a separate bowl, whisk the egg yolks and the remaining 1/2 cup of sugar until frothy. Fold this mixture into the whipped cream, and slowly stir in the raspberry syrup. Pour into 8 individual dishes and refrigerate overnight. Garnish with a single raspberry and a sprinkling of powdered sugar.
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