Roasted Fruit, Tuiles, and the Dog Days of Summer!

Mmmmm... summer fruits!

I really wanted to take advantage of these before the season is up!

I sliced them all up, and got them ready to put in the oven.

After roasting I poured the juices into a pot with a desert wine, and reduced it.

Then I poured it back over the fruit.

This really makes me want a glass of Sangria!

It's also very good over vanilla yogurt or ice cream with honey drizzled over it!

This particular mix of fruits might be too sophisticated for me, I think I might keep it simple next time... like nectarines, peaches and blackberries!

These are tuiles ("t-wheels", according to my google resources ) , and they go very well with this dessert.

When they come out of the oven they look like this.

After cooling for about 30 seconds you gently lift them off...

and then wrap them around a wooden spoon handle, or drape them over a rolling pin.

They are sweet and light, crisp and buttery... yum!

(For another version of these cookies, go to "On the Third Day of Cookies" post, from December, 2009.)

Oh, so handsome!

It's the "Dog Days of Summer", literally!

This is Duke, and he gets center stage this week : )

 

He and his sister were super fluffy and really cute.

Duke just kept growing and growing... and now weighs as much as a grown person!

 

This is where he was born, in Idaho... a winter wonderland!

 He used to take naps in the snow...

until we dragged him to...



the hot HOT DESERT!!!

Sorry Duke!

We are truly in the dog days of summer now, with temps up to 116 degrees.

Phewf!

He's got a LOT to say on that subject!

Sam and Duke.

Bella and Duke.

What a Good Boy!!!

Tuiles- The Art and Soul Baking

I used about a 1/2 T. for each cookie and just let them spread themselves in the oven. I also rolled them by hand. They don't come out as perfect, but are much faster.

1/2 cup plus 2 T. sugar

1/2 cup sifted cake flour

2 large egg whites

3/4 tsp. pure vanilla extract

1/2 stick unsalted butter, melted

1. Place the sugar and cake flour in the medium bowl and whisk to blend. Whisk in the egg whites and vanilla until well blended. Whisk in the melted butter until a smooth, thin batter is formed. Cover and refrigerate for 30 minutes.

2. Preheat the oven to 350 degrees and position an oven rack in the center. Line the baking sheet with a silicone mat. Drop about 1 T. of batter onto the mat. With the offset spatula, spread the batter into a thin circle about 4 inches in diameter. Make 3 or more circles, spacing them 3 to 4 inches apart. Bake the tuiles for 7 to 9 minutes, until the edges are golden brown but the center is still pale.

3. Transfer the cookies to a rack and let cool for 1 to 2 minutes, until they can be loosened and lifted from the sheet without tearing. Wrap them around a wooden dowel, for over a rolling pin to shape until cooled.