In this delicious demonstration, our own Surfas Chef Stacy Horn shared tips on making stratas, tarts, and candied bacon. You will learn how to work with kataifi and make a refreshing melon soup.These recipes are so good and simple you’ll use them all year long!
Strawberry Rubarb Kataifi Tart with Mascarpone
Yield: 16 tartlets
8 ounces kataifi*, thawed
4 ounces unsalted butter*, melted, plus more for greasing muffin cups
2 tablespoons vanilla rose sugar*
1 pound mascarpone*
1/4 cup confectioner’s sugar*
3 tablespoon fresh lemon juice, divided
1/2 teaspoon grated lemon zest
1 teaspoon vanilla bean paste*
Pinch of kosher salt
1, 8 ounce jar of Rosebud Farm Rhubarb & Ginger Jam*
1 pint (16 ounces) strawberries, hulled and cut into quarters lengthwise
Preheat oven to 350-degrees F and position a rack in the lower third. Lightly coat 16 muffin cups* with the additional melted butter. Place the kataifi in a large mixing bowl and gently separate the strands, discarding any hard pieces or clumps of dough that refuse to separate. Pour melted butter over the kataifi and sprinkle vanilla rose sugar over the top. Toss gently with your hands until the kataifi is evenly coated with the butter and sugar.
Divide the kataifi mixture into 16 equal portions. Press 1 portion into each buttered
muffin cup. Press firmly to compact the pastry to a 1/4-inch thickness and mold it to the bottom and sides of the cups. Bake the kataifi shells for 17 to 20 minutes, until the edges and bottoms are golden brown only. The centers will still be light, but will crisp upon cooling. Transfer to a wire rack* to cool completely.
Meanwhile, prepare the mascarpone filling by whisking* together the mascarpone, confectioner’s sugar, 1 tablespoon of lemon juice, zest, vanilla paste, and salt. Set aside.
In a small saucepan* heat the rhubarb jam until soft and liquid. Remove saucepan from heat and set aside until ready to use.
Transfer the kataifi shells to a rimmed baking sheet*. Place a generous spoonful of mascarpone filling into the center of each tartlet shell, mounding it slightly. Set 6 to 8 strawberry quarters into the mascarpone filling in the center of each tartlet, hulled side down and tips meeting in the center. Drizzle strawberries with warm rhubarb jam and serve immediately.
Lavender Honey Melon Soup
Yield: 6 to 8 servings
3 cups honeydew melon, coarsely chopped
3 cups cantaloupe melon, coarsely chopped
1 cup orange juice, freshly squeezed
1/4 cup lime juice, freshly squeezed
3 tablespoon lavender or floral honey*
1 cup dry champagne or favorite sparkling wine*
Lavender salt*, to taste
Finely chop 1-1/2 cups each of the cantaloupe and honeydew melons. Set aside.
In a high power blender*, add remaining melon, orange juice, lime juice and honey. Blend until smooth. Pour melon soup into a large bowl and stir in champagne and reserved melon. Cover and refrigerate until ready to serve.
Pour into iced bowls and sprinkle with lavender salt. Serve immediately.
Grand Marnier French Toast Strata with Maple Candied Bacon
Yield: 8 servings
4 tablespoons unsalted butter*
3/4 cup firmly packed light muscovado sugar*
1 loaf (about 1-1/2 pounds) brioche or challah, cut into 1-1/2-inch thick slices
8 large eggs, lightly beaten
1/2 cup whole milk
1 tablespoon vanilla bean paste*
1/4 cup Grand Marnier or other orange-flavored liqueur
1/2 cup fresh orange juice
Zest of 1 orange
1/4 teaspoon freshly grated nutmeg
Pinch of salt
Confectioner’s sugar, for garnish
Maple Candied Bacon, chopped (see recipe)
In a small saucepan, add the butter and muscovado sugar. Heat and stir until melted and smooth. Remove from heat and pour into a 13x9x2-inch baking dish. Arrange bread slices in the dish, overlapping as needed to fit.
In a large mixing bowl*, whisk together the eggs, milk, vanilla, Grand Marnier, orange juice, orange zest, nutmeg and salt. Pour egg mixture over the bread slices, allowing bread to absorb mixture. Cover with plastic wrap and refrigerate for at least 3 hours and up to 12 hours.
Preheat oven to 350-degrees F and place a rack in the center. Allow the chilled strata to stand at room temperature for 20 minutes before baking. Bake until browned and set, about 30 to 45 minutes. Remove to a rack to cool slightly.
To serve, sift powdered sugar over the casserole Cut into serving pieces, place on warmed plates, and serve immediately with Maple Candied Bacon on top.
Maple Candied Bacon
Yield 8 servings
1/4 cup dark muscovado sugar
2 tablespoons maple vinegar*
1/4 teaspoon ancho chili powder*
2 tablespoons Grade A or Grade B Maple Syrup
1 pound Nueske’s bacon*
Preheat oven to 350-degrees F. Line a rimmed baking sheet* with foil and place a wire cooling rack* over the top. Spray the wire rack with cooking spray, set aside.
In a small prep bowl* mix together the sugar, vinegar, chili powder, and maple syrup.
Place bacon slices on the prepared cooling rack. Bake in the preheated oven for 10 minutes, turn slices, and bake another 5 minutes.
Remove bacon from the oven. With a silicone pastry brush*, coat both sides of the bacon with the sugar mixture. Return bacon to the oven and bake another 5 minutes. Repeat basting every 5 minutes until bacon is browned and crisp, about 20 minutes more.
*available at Surfas Culinary District