In my last post I mentioned that I’m working on a new food project. I can’t give away all of the details yet but we’re getting ready to launch a new companion site to Fresh New England. Not only is it incredible, it will make it much easier for you to find the best local food in New England. We’ll be pilot testing the site for several months and are really excited about getting it online.
Whether you’re a native New Englander, visiting from another part of the country, or traveling from abroad – you’re going to love it and I can’t wait to share it with you.
Of course, we can’t do this without celebrating, so I’ve prepared an incredible giveaway with you in mind. Here are the details:
Fresh New England Eats Local Summer Giveaway
This giveaway is nothing short of amazing and includes:
2 one and a quarter to one and a half pound lobsters
2 pounds of steamers
1 pound of mussels
wet naps and bibs
instructions for cooking
(that’s right- a real New England clambake delivered to your door!)
-An assortment of New England specialty foods to enhance your dining experience, including:
– All wrapped up with a mini vintage picnic basket a little surprise included.
-International visitors can win something amazing too – see terms below.
Here’s How You Can Win
1. Leave a comment on this post before midnight on Tuesday August 25, 2015
2. For additional chances to win:
– Mention the giveaway, link to the new site, and add the username @freshnewengland on Twitter
– Mention the giveaway, link to the new site, and add the username @freshnewengland on Instagram. Be sure to attach a picture of something delicious.
How easy is that?
- The winner will be selected at random and contacted on Tuesday August 25, 2015 before noon (EST).
- Be sure to check your inbox. If no response is received by Wednesday August 26, 2015 at noon (EST) another winner will be selected.
- If you’ve won giveaways in the past, it’s okay to enter again.
- The giveaway with the clambake will ship anywhere within mainland (contiguous states).
- Because of overseas shipping issues with food , a second giveaway prize will ship anywhere in the world. The worldwide giveaway prize is a copy of the cookbook: La Tartine Gourmande: Recipes for an Inspired Life, by New England cookbook author, Beatrice Peltre.
- That’s right -one US giveaway and one worldwide giveaway. Awesome.
Now, that I’ve told you about the site, let me tell you about this dessert. We’ve been getting amazing plums at our local orchard. Since we’ve been out and about I wanted to turn them into a dessert we could easily pack for our recent picnic on the island of Nantucket. The recipe is delicious and easy and I’ve included it below.
If you haven’t been to Nantucket, I highly recommend visiting. Nantucket is the most historically preserved community in the United States and it’s magical. Once you fly or ferry into town, you’ll feel like you’ve stepped into another century. These pictures were taken in the adorable village of Sconset right after a quickly passing thunderstorm.
Thankfully, the sun came out and we were able to eat all of the goodies we brought (plus some local snacks too). Strolling around was heavenly. I can’t wait to visit in the off-season as well.
For now, I’ll hang on to the memories and make another Hazelnut Plum Tart. I hope you enjoy it. Thanks again for your friendship and support!
Pate Sucre (Tart Crust)
1 3/4 c (250 g) flour
9 tbs (125 g) butter, room temperature, diced
1 c less 2 tbs (100 g) powdered sugar
1/4 tsp (1 g) sea salt
In the standing bowl of a mixer fitted with a paddle attachment, mix the butter into the dry ingredients until pea size particles form.
Switch to the hook attachment and knead the egg into the dry mixture. Just as the mixture loosely comes together and begins to look like dough, pour onto plastic wrap and use plastic wrap to shape the sough into a disk. The less you touch the dough with your hands, the less tough it will be. Refrigerate until manageable. Roll out dough on a lightly floured silicone baking sheet. Fit dough inside an 8″ spring form pan or tart pan. Trim edges. Refrigerate until firm, about 2 hours.
When ready to bake, preheat oven to 350 F (180 C). Prick dough all over with fork. Line with foil and fill with pie weights or beans. Bake about 12 minutes until lightly golden. (If sides sink down during baking, carefully press them up with the back of a spoon. ) Cool.
Filling: (adapted from Chef Bo Friberg)
1 3/4 c. (170 g) skinned hazelnuts
3/4 c (170 g) sugar (divided into 2 bowls, 85 g each)
11 1/2 tbs. (170 g.) unsalted butter, room temperature
2 eggs (78 g) whole eggs
2 egg yolks
1 tsp (4 g) vanilla extract
3 fresh plums, halved and pitted
In a food processor, grind the hazelnuts 85 g of sugar finely, until almost but not quite a paste.
In a stand mixer, cream butter and remaining 85 g of sugar. Gradually and gently mix in eggs, yolks, and vanilla. Do not over mix or your tarts will fall while baking.
Add filling to tart pans and spread out using an offset spatula. Equally space halved plums on top and press gently into filling.
Bake full size tart at 350 F (180 C) for 35-45 minutes or until the top is golden brown. Mini-tarts will take less time, between 25-30 min. depending upon your oven. Keep an eye on them.
Remove from oven. Cool.