FRAGIPANE PLUM TART IN PHYLLO

Dave Boucher, General Manager, Brennecke’s Beach Boiler, Kauai, HI

Ingredients
2 sticks unsalted butter, softened
1 cup sugar
1 lb. almond paste
8 eggs, lightly beaten
2 tsp. vanilla extract
1 1/4 cups bread flour (not self-rising)
5 sets Athens® Ready-To-Go Fill Dough™, thawed
1/2 stick clarified butter, melted
15 fresh plums, sliced
15 scoops ice cream
15 sprigs mint for garnish

To make frangipane: In a mixer, cream together butter, sugar and almond paste. With mixer running slowly pour in 1/2 of the eggs, mix until combined. Slowly add remaining eggs and vanilla. Add flour slowly until mixture comes together.

Cut each set of Athens® Ready-To-Go Fillo Dough™ widthwise into 6 equal rectangles, making 30 rectangles. Brush rectangle with butter and place buttered side down in 4” round tart pan. Place second sheet buttered side down, with corners alternating to form tart. Repeat with remaining fillo to complete 15 tarts. Fill each tart with approximately 1/2 cup of frangipane: top each with sliced plum. Bake in preheated 325°F oven for 18-20 minutes. Serve warm with ice cream, garnish with mint.

YIELDS: 15 DESSERTS

FRESH SNAPPER WRAPPED IN PHYLLO WITH TRUFFLES AND BABY ARUGULA

Dave Boucher, General Manager, Brennecke’s Beach Boiler, Kauai, HI

Ingredients
4 (2-oz.) fillets fresh snapper
Salt and pepper, to taste
3 tsp. olive oil
1 oz. arugula
1 shallot, minced
1 oz. pancetta, minced
1 clove garlic, minced
1 chive, minced
12 oz. cooked navy beans
12 oz. cooked black beans
4 oz. lightly seasoned tomato sauce
1 tsp. fresh parsley, finely chopped
1/2 teaspoon lemon zest
1 set Athens® Ready-To-Go Fillo Dough™, thawed
1 black truffle, thinly sliced
Olive oil, to brush
1 small artichoke, cooked, quartered for garnish

Season fillet with salt and pepper to taste. Heat oil in medium sauté pan, sear for 1 minute on each side, remove from pan. Sauté arugula and shallots lightly in same pan. Add pancetta and brown. Drain fat and sauté garlic, chive, navy beans, black beans, and 2 oz. of the tomato sauce for 5-10 minutes. Stir in parsley and lemon zest. Salt and pepper to taste.

Cut Athens® Ready-To-Go Fillo Dough™ widthwise into four strips. Place fillet at one end of fillo, top with truffles and arugula mixture and roll like a burrito. Repeat 3 more times. Score each burrito into 3 equal sections, brush with olive oil to seal. Bake in preheated 350°F oven for 15-20 minutes until golden brown. Slice burritos and arrange on top of beans. Garnish with remaining tomato sauce and artichoke.

YIELD: 4 SERVINGS

TUNA WITH MANGO-MARSALA DUXELLES

Dave Boucher, General Manager, Brennecke’s Beach Boiler, Kauai, HI

Ingredients
1 set Athens® Ready-To-Go Phyllo Dough™, thawed 8 tbsp. clarified butter for brushing

1 tbsp. clarified butter 6-4 oz. portions tuna steaks

Cut twenty-four 3” circles from Athens® Ready-To-Go Fillo Dough™, and cut remaining dough into thin strips for garnish. Brush circles and strips with butter and bake in preheated 375°F oven for 6-8 minutes until golden brown. Set aside.

Sauté tuna in hot skillet with butter, turning once; season with salt and pepper, slice thin. Arrange 4 fillo rounds on plate, top with mango chutney, duxelles, and tuna to form a tower; top with baked fillo strips. Drizzle plate with reserved demi-glace.

YIELD: 6 SERVINGS

MANGO CHUTNEY

Ingredients
8 tbsp. unsalted butter
9 oz. mango, medium diced
1/2 cup sugar
1 tsp. ground cinnamon
3/4 cup Cognac
Salt and pepper to taste

In a medium sauté pan, melt half of the butter; add mango, sugar, and cinnamon, and sauté until mango is soft. Flambé with Cognac. Fold in remaining butter. Season with salt and pepper. Set aside and keep warm.

DUXELLES

Ingredients
8 tbsp. clarified butter
1 1/2 cups button mushrooms medium diced
1 1/2 cups shiitake mushrooms medium diced
3/4 cup portabella mushroom medium diced
3 tsp. garlic clove, mined
6 tsp. shallots minced
3/4 cup sweet Marsala wine
12 oz. demi-glace
3/4 cup Japanese style bread crumbs

In a large sauté pan, sauté mushrooms, garlic and shallots in butter until mushrooms are tender. Flambé with Marsala wine, add 6 oz. of the demi-glace and bring to a simmer. Add bread crumbs to tighten mixture. Set aside and keep warm.