A COZY UPSTATE MEAL BY SARAH COPEPLAND
–Zio & Sons journeyed upstate for a dinner benefiting the Feed Foundation – with food expert and cookbook author, Sarah Copeland. She invited us into her beautiful home in Hurley, NY for a comforting Hungarian meal of vegetarian goulash. (Check out the delicious dish in her cookbook, Feast ). It was finished off with Yogurt Cr me Tarts and Ribizli (red currants from her garden). Recipe included below! It was a cozy evening filled with friends, amazing food and lots of red wine. The sweet supper raised enough money for over 10,000 meals for families in need. We ll eat to that any time.photography by Zio & Sons
–“I’ve lived in a too-tiny New York City apartment for many, many years, so I’m always overjoyed when we can retreat to our little house upstate, where our door is always open to friends, new and old. It’s the perfect quiet spot to gather, talk and eat through weekend afternoons and into the night, moving from room to room over savory bites, big bowls of steamy soup and simple, sweet finishes. – –
–It’s especially inspiring to have the chance to do something good through an act that you love, like entertaining. This meal, which we hosted in support of FEED foundations’ FEED SUPPER campaign (to raise awareness and funds for world hunger), was a perfect opportunity to bring together friends from the city and the Hudson Valley, and introduce them to our favorite Hungarian dishes–like mushroom guly’s (goulash). Together, we raised enough money to feed 10,000 hungry children.” Sarah Copeland
YOGURT CR ME TARTS WITH RIBIZLI
RECIPE : YOGURT CR ME TARTS WITH RIBIZLI
Despite their handsome finish, these tartlets couldn t be easier. The crust gets its tenderness from sugar and melted butter, pressed in instead of rolled for ease. It is completely simple, and sinfully elegant. The cream, made simply of freshly whipped cream and the finest whole-milk yogurt, sweetened lightly with sugar and vanilla bean, feels both decadent and light. In season, we garnish Hungarian-style with ribizli (red currants) or meggyes (sour cherries) from our garden, for pop of tart flavor.
1/2 cup/115 g unsalted butter
3 tbsp fine unbleached sugar
1/2 tsp pure vanilla extract
Pinch of fine sea salt
1 cup/115 g white whole wheat flour
Yogurt Cr me
1/2 cup/120 ml organic heavy cream
1 1/2 cup/420 g organic full-fat yogurt, lightly strained (or Greek yogurt) 2 tbsp fine unbleached sugar
1 vanilla bean, split, seeds scraped
Preheat the oven to 350 F
Make the crust: Melt the butter in a small pan over low heat until toasty, fragrant (it should smell slightly nutty) and lightly browned. Whisk together the browned butter, sugar, vanilla, and salt. Add the flour and stir until it feels like damp sand. Press the dough evenly along the bottom and up the sides of 6 4-inch tart pans, or a 9-in/ 23-cm round tart pan/flan tin with a removable bottom. Use buttered fingers to even out and press the dough tightly into the corners. Prick the crust all over with a fork and chill in the fridge until ready to bake, about 30 minutes.
Set the pan on a baking sheet/tray and bake until the crust is golden brown, about 15 minutes (25 minutes for 1 large tart).
Make the filling: While the crust bakes, whip the cream until it holds soft peaks. Fold in the yogurt, sugar and vanilla bean until evenly sweetened, but still subtly tart. Spoon generously into each baked tart shell. Serve immediately, garnished with fresh currents or sour cherries.
*this recipe converts beautifully to one 9-inch round tart that serves six.
Recipe courtesy of Sarah Copeland | Edible Living