seasonal RECIPES for those who love to EAT
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1. In a large mixing bowl or with a stand mixer, cream together the butter and powdered sugar until well mixed. Beat in the egg and flour until incorporated.
2. Preheat the oven to 350°F; set the rack in the center position
3. Lightly coat a large, clean cutting board with powdered sugar. Transfer the dough to the cutting board and roll out to about 1/8-inch thick. Using a 2-inch wide round cookie cutter (or the top of a similarly sized drinking glass) cut out a dozen circles from the dough.
4. Take a muffin tin (a miniature one works well if you have it) and turn it upside down. Coat the bottom side with non-stick baking spray. Lay the dough circles over the inverted muffin cups, alternating cups to leave an empty one between each piece of dough (so for a normal 12-cup muffin tin, you will make 6 pastry cups at a time.)
5. Bake in the oven for 15-20 minutes, until lightly golden brown. Remove from the oven and let cook on the muffin tin.
6. While the cups bake, put the mascarpone cheese in a small mixing bowl and stir to loosen; stir in the lemon zest. Using an electric hand mixer, whip the cream and powdered sugar together on medium to high speed, until stiff peaks form (about 4-5 minutes).
7. Stir about one half of the whipped cream into the mascarpone cheese until well mixed. Gently fold the other half of the whipped cream into the mixture.
8. Using a sharp paring knife, peel the kiwi and slice thinly. Cut slices into half-moons or quarters.
9. When the pastry cups are completely cooled, divide the cream filling evenly among the cups and arrange the kiwi on top.
10. Serve immediately or chill for an hour or two.
1/2 c. Unsalted butter; room temperature
3/4 c. Powdered sugar, plus extra
1 3/4 c. Flour
1/4 c. Mascarpone cheese
2 tsp. Lemon zest
1/2 c. Heavy whipping cream
2 tbsp. Powdered sugar
2 to 3 Kiwi fruit
Makes: 12 dessert cups
Prep. Time: 10 minutes
Cook Time: 30 minutes
I tend to associate kiwi with summer, I suspect because it seems so similar to all the traditional juicy summer fruits like berries and stone fruits. Kiwis actually come in season in late winter or early spring, making them a welcome change to the citrus fruit that dominates the winter. Kiwis are native to northern China and come in several varieties. They grow on a woody vine and often find other trees or plants to “lean” on for support. An added bonus: the vines are beautiful when stripped of their leaves and can add a unique touch to floral arrangements.