Seared Chicken with Apricot Sauce
- 4 boneless, skinless chicken breasts, (about 1 1/4 pounds
- 3/4 teaspoon salt, divided
- 1/4 teaspoon freshly ground pepper
- 1/4 cup all-purpose flour
- 1 tablespoon canola oil
- 3/4 cup dry white wine or apple juice with a splash of apple cider vinegar
- 1 medium shallot, minced
- 4 fresh apricots, pitted and chopped
- 2 tablespoons apricot preserves
- 2 teaspoons chopped fresh tarragon , or 1/2 teaspoon dried
Place chicken breasts between 2 pieces of plastic wrap. Pound with a rolling pin, meat mallet or heavy skillet until flattened to an even thickness, about 1/2 inch. Sprinkle with 1/4 teaspoon salt and pepper. Place flour in a shallow dish. Dredge the chicken in the flour, shaking off excess. (Discard any leftover flour.) Heat oil in a large skillet over medium heat. Add the chicken and cook until browned and no longer pink in the center, 3 to 5 minutes per side. Transfer to a plate, cover and keep warm. (If necessary, cook the chicken in two batches with an additional 1 tablespoon oil.) Off the heat, add wine and shallot to the pan. Return to medium heat and cook, scraping up any browned bits, until slightly reduced, about 3 minutes. Add apricots and cook until the fruit begins to break down, 2 to 3 minutes. Stir in preserves, tarragon and the remaining 1/2 teaspoon salt. Return the chicken to the pan and cook until heated through, 1 to 2 minutes. Serve the chicken with the sauce.
Grilled Apricot, Arugula & Goat Cheese Salad
- 6 fresh apricots, halved and pitted
- 3 tablespoon(s) extra-virgin olive oil
- 1 teaspoon(s) thyme leaves
- Freshly ground pepper
- 2 tablespoon(s) pine nuts
- 1 1/2 teaspoon(s) aged balsamic vinegar
- 1 bunch(es) stemmed arugula
- 1 (4-ounce) log fresh goat cheese, cut into 12 slices
Light a grill. In a medium bowl, toss the apricots with 1 tablespoon of the olive oil and the thyme and season with salt and pepper. Let stand for 10 minutes. Grill the apricot halves over high heat for about 5 minutes, turning once, until lightly charred and softened. Meanwhile, in a small skillet, toast the pine nuts over moderate heat, stirring, until golden, about 3 minutes. Transfer the nuts to a cutting board and finely chop. Put the pine nuts in a medium bowl. Whisk in the vinegar and the remaining 2 tablespoons of olive oil and season with salt and pepper. Add the arugula and toss. Arrange the goat cheese slices on plates. Top with the apricot halves and arugula salad and serve right away.
Slumps, are cousins to the cobbler—they feature a biscuit topping, but unlike the cobbler, which is baked in the oven, a slump is cooked on the stovetop. In this easy summertime dessert, apricots simmer in a skillet with honey and a touch of cloves. Then whole-grain buttermilk biscuits are steamed on top of the bubbling fruit until set. Serve warm with a little heavy cream, a dollop of yogurt or vanilla ice cream. Try it with any type of fruit or combination of fruit—frozen fruit works well too.
- 6 cups sliced ripe apricots, nectarines or peaches (1/2-inch slices)
- 1/3 cup honey
- 2 teaspoons lemon juice
- 1/8 teaspoon ground cloves
- 1/2 cup white whole-wheat flour
- 2 tablespoons sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup buttermilk
- 1 tablespoon canola or cocoanut oil
- 1 teaspoon sugar mixed with 1/4 teaspoon ground cinnamon
To prepare filling: Combine apricots (or nectarines or peaches), honey, lemon juice and cloves in a 10-inch nonreactive skillet (see Tip) with a lid. Bring to a boil, uncovered, stirring frequently. Reduce heat to a gentle simmer and cook, uncovered, until starting to soften, about 5 minutes.
To prepare topping: Whisk flour, sugar, baking powder, baking soda and salt in a medium bowl. Whisk buttermilk and oil in a measuring cup. Gradually drizzle the buttermilk mixture over the dry ingredients, tossing with a fork just until evenly moistened.
Drop 6 equal portions of batter (about 1 generous tablespoon each) onto the surface of the bubbling fruit. Sprinkle with cinnamon sugar. Cover the skillet and cook for 15 minutes without lifting the lid. If the biscuits are not set, replace the lid and cook until set, about 5 minutes more. The biscuits should be puffed and firm to the touch. Let cool, uncovered, for about 20 minutes before serving.
Apricot & Basil Shortbread
- 1 cup(s) whole milk
- 5 tablespoon(s) granulated sugar
- 1/4 cup(s) packed basil leaves with stems
- 2 large egg yolks
- 2 1/2 tablespoon(s) cornstarch
- 2 tablespoon(s) unsalted butter
- 1 large hard-boiled egg yolk
- 1 3/4 stick(s) unsalted butter
- 1/2 cup(s) confectioners’ sugar
- 1 1/2 cup(s) all-purpose flour
- 1/4 cup(s) potato starch
- 1 1/4 teaspoon(s) kosher salt
- 6 apricots, halved
- 3 tablespoon(s) granulated sugar
- 1/3 cup(s) apricot jam, melted
Make the pastry cream: In a saucepan, combine 3/4 cup of the milk with the sugar and basil; bring to a simmer. Remove the milk from the heat and let stand for 15 minutes. Remove the basil and squeeze any milk back into the pan; discard the basil. In a small bowl, whisk the remaining 1/4 cup of milk with the yolks and cornstarch until smooth. Slowly whisk the egg yolk mixture into the warm milk; bring to a simmer over moderate heat, whisking constantly until very thick, 2 minutes. Remove from the heat and whisk in the butter until melted. Scrape the cream into a bowl. Press a piece of plastic wrap directly on the surface and refrigerate until chilled, 2 hours.
Make the pastry: Preheat the oven to 375°. Spray a 14-by-4 1/2-inch rectangular tart pan with a removable bottom with nonstick cooking spray. In the bowl of a standing mixer, beat the hard-boiled egg yolk with the butter and sugar at medium speed until smooth, about 2 minutes. Add the flour, potato starch, and salt and beat at low speed until just combined. Using lightly floured hands, press the dough evenly over the bottom and up the side of the tart pan. Refrigerate the crust for 30 minutes, or until chilled. Bake the crust for about 25 minutes, until golden. Transfer the crust to a rack and let stand until cooled, about 1 hour.
Make the topping: Increase the oven temperature to 450°. Line a baking sheet with parchment paper. Arrange the apricot halves cut side up on the paper and sprinkle all over with the sugar. Roast for about 20 minutes, until the apricots are tender and lightly browned. Let the apricots stand until completely cooled, about 30 minutes.
Unmold the crust and transfer it to a serving plate. Using a small offset spatula, spread the cream evenly in the crust. Arrange the apricots on the cream, cut sides down, and brush with the melted jam. Cut the tart crosswise into strips and serve at once.