Ava McAneney's Cookbook

y yPasta & Pastries

by; Ava McAneney

y y

Baked Feta Pasta

From the kitchen of: Amanda Neal

Ingredients

2 pints (20 ounces) cherry tomatoes

1/2 cup extra-virgin olive oil

Kosher salt and freshly ground black pepper

One 8-ounce block feta cheese, drained (see Cook’s Note)

10 ounces mezze rigatoni

1 clove garlic, finely grated

Pinch crushed red pepper flakes, optional

1/4 cup fresh basil leaves, thinly sliced

Flaky sea salt, for serving

Directions

1. Preheat the oven to 400 degrees F

2. Toss cherry tomatoes and olive oil with 1/4 teaspoon of salt and several grinds of black pepper in a medium bowl until combined

3. Transfer to a 2 1/2- to 3-quart baking dish, place the feta in the center of the tomatoes and season with a pinch of black pepper

4. Bake until the tomatoes burst and feta has softened, about 30 minutes.

5. Raise the heat to 450 degrees F and continue to cook until tomatoes and feta are golden brown, 10 to 15 minutes more

6. Meanwhile, bring a large pot of generously salted water to a boil over high heat. Add the pasta and cook until al dente, 13 minutes

7. Reserve 1/2 cup of the cooking water,thoroughly drain pasta

8. As soon as the tomatoes and feta come out of the oven, stir in the garlic and red pepper flakes

9. Use the back of a spoon to smash the tomatoes and feta into a smooth and creamy sauce

10. Add the pasta and half the basil and toss until evenly coated. If the sauce is too thick, stir in some pasta water a couple tablespoons at a time

11. Taste and adjust the seasoning with salt and pepper

12. Serve topped with the remaining basil and a pinch of sea salt

Creamy Tomato Rigatoni

From the kitchen of: Mary-Frances Heck

Ingredients

1/4 cup unsalted butter

1 cup chopped yellow onion

1 (28-ounce) can whole peeled plum tomatoes, tomatoes crushed by hand and juices reserved

12 ounces uncooked rigatoni pasta

1/2 cup heavy cream

1 teaspoon kosher salt

1/4 teaspoon black pepper

1/4 teaspoon crushed red pepper

1/2 ounce Parmesan cheese, grated

Chopped fresh flat-leaf parsley, for garnish

Directions

1. Melt butter in a large Dutch oven over medium. Add onion; cook, stirring occasionally, until tender and golden brown, about 5 minutes. Add tomatoes and their juices; bring to a boil over medium. Reduce heat to medium-low; simmer, stirring occasionally, until flavors meld and sauce thickens, about 30 minutes.

2. Meanwhile, cook pasta in salted water until al dente. Drain pasta, reserving 1/2 cup pasta cooking liquid.

3. Stir cream, salt, black pepper, and crushed red pepper into tomato sauce. Add cooked pasta, toss to coat. Add reserved pasta cooking liquid, 1/4 cup at a time, until desired consistency is reached.

4. Divide pasta evenly among 4 bowls; sprinkle with Parmesan, and garnish with parsley.

Spaghetti Cacio e Pepe

From the kitchen of: Antonio Ciminelli

Ingredients

3/4 pound spaghetti

3/4 cup freshly grated Pecorino Romano cheese

1/3 cup freshly grated Parmigiano-Reggiano cheese

1 tablespoon coarsely ground black pepper

Salt Directions

1. In a large pot of boiling salted water, cook the pasta until al dente. Drain the pasta, reserving 1/2 cup of the cooking water. Meanwhile, in a small bowl, combine the cheeses.

2. Return the pasta to the pot. Working quickly, add 6 tablespoons of the reserved cooking water, 2 tablespoons at a time, alternating with the cheeses; toss well to thoroughly coat the pasta between additions. Sprinkle on the black pepper and season the pasta with salt; toss again.

3. Transfer the pasta to a warmed serving bowl. Add the remaining 2 tablespoons of cooking water, as necessary, tossing until a creamy sauce forms. Serve right away.

Spaghetti Carbonara

From the kitchen of: Samantha Barca

Ingredients

2 tbsp heavy whipping cream

3/4 cup grated parmesan cheese, plus more for serving

2 large eggs

2 tbsp coarsely chopped flat-leaf parsley

8 ounces dried spaghetti

Sea salt

4 ounces of pancetta

1 large garlic clove, minced

Freshly ground black pepper

Directions

1. Heat a large pot of water over high heat until boiling.

2. Generously season water with salt.

3. Add pasta, stir immediately to prevent it from sticking together. Cook until al dente about 9 to 11 minutes.

4. Reserve about a cup of pasta water and drain pasta through a colander.

6. In a small bowl, whisk together the cream, cheese, eggs, and parsley; set aside.

5. In a large skillet over medium heat, add pancetta and cook until the fat has been rendered and the pancetta in golden brown, about 5 minutes.

6. Add the garlic and cook until fragrant.

7. Add the cooked pasta to the pan and toss to coat with the pancetta and garlic.

8. Turn off the heat under the skillet and evenly poor the egg mixture over the pasta.

9. Working quickly, use tongs to toss and evenly coat the pasta with sauce.

10. If the pasta looks dry, add just enough of the reserved pasta water until you have achieved well-coated pasta.

11. Taste and adjust seasoning with salt and pepper.

12. Transfer pasta to a serving platter and top with extra parmesan for garnish.

Spicy Penne Alla Vodka

From the kitchen of: Ava Dankenbrink

Ingredients

8 ounces of fresh rigatoni pasta

1/4 cup olive oil

1 clove of garlic, diced

1/4 yellow onion, diced

1/4 cup tomato paste

1 tablespoon vodka

1/2 cup heavy cream

2 teaspoons red pepper flakes

1/2 cup parmesan cheese

1 tablespoon butter

Salt and pepper to taste

Directions

1. Boil a large pot of water and add rigatoni pasta. Cook according to package directions. (Reserve one cup of the pasta water before draining)

2. In a large saucepan, add olive oil and heat the stove at medium heat. When the oil is hot, add garlic and onion to the pan. Cook until soft.

3. Add the tomato paste to the pan and cook for a few minutes until it darkens in color.

4. Pour the vodka into the pan and cook until the alcohol has a chance to burn off.

5. dd in heavy cream, red pepper flakes, and finally season with salt and pepper to complete the sauce.

6. Add pasta, reserved pasta water, and butter into the sauce. Stir until all the pasta is nicely coated.

7. Add parmesan cheese on top and serve immediately.

Pesto Penne

From the kitchen of: Ava McAneney

Ingredients

Penne pasta

Basil pesto

Cherry tomatoes

Parmesan cheese

Salt and pepper

Directions

1. Bring a large pot of water to a boil over medium-high heat.

2. Add penne pasta and a little bit salt, and cook till al dente (fully cooked but still firm) about 8-10 minutes, or according to package directions. Do not overcook the pasta.

3. Turn off the heat and reserve at least ¼ cup of pasta water, then drain the pasta in a colander and let it cool for 1 minute.

4. Toss in pesto. Transfer pasta into a large mixing bowl and add pesto and reserved pasta water (¼ cup or more, if desired).

5. Season with salt and pepper and toss well to coat. Stir in cherry tomatoes and parmesan cheese.

6. Serve. Sprinkle extra parmesan on top, if desired.

French Market Beignets

From the kitchen of: Ava

McAneney

Ingredients

5 1/2 - 6 cup all-purpose flour

2 packages active dry yeast

1 cup evaporated milk

1/2 cup water

1/2 cup granulated sugar

1/4 cup shortening

1 teaspoon salt

2 eggs

Vegetable oil for deep-fat frying

Powdered sugar

Directions

1. In a large bowl, stir together 3 cups of the flour and the yeast. In a small saucepan, heat and stir evaporated milk, water, granulated sugar, shortening, and salt just until warm (120 degrees F to 130 degrees F) and the shortening is almost melted.

2. Add milk mixture to the flour mixture. Add the eggs. Beat with an electric mixer on low speed for 30 seconds, scraping bowl. Beat on high speed for 3 minutes. Using a wooden spoon, stir in enough of the remaining flour to make a soft dough.

3. Place the dough in a greased bowl; turn once to grease the surface. Cover and refrigerate the dough for 4 to 24 hours.

4. Turn dough out onto a lightly floured surface. Cover; let rest 10 minutes. Roll into an 18x12-inch rectangle; cut into thirty six 3x2-inch rectangles. Cover; let rest 20 minutes (dough will not double).

5. Heat 3 inches of oil in a deep saucepan to 375 degrees F. Fry a few dough rectangles at a time in deep hot oil about 1 minute or until beignets are golden brown on both sides, turning once. Drain on paper towels. Keep warm in a 300 degree F oven while cooking remaining beignets.

6. Generously sift powdered sugar over beignets. Serve warm.

Lavender Honey Lemon Tart

From the kitchen of: Ava McAneney

Ingredients

1 cup all-purpose flour

1/4cup powdered sugar

1/4 teaspoon salt

1/2 cup unsalted butter, melted

3/4 cup honey

3 tablespoon food-grade dried lavender buds

1 teaspoon unflavored gelatin

4 large eggs

3/4 cup granulated sugar

4 lemons (2 tsp. zest, 3/4 cup juice)

2 tablespoon unsalted butter, cut into pieces

Whipped cream

Candied Lemons

Directions

1. In a medium bowl whisk flour, powdered sugar, and 1/4 tsp. salt. Stir in melted butter until dough comes together. Press dough evenly into bottom and sides of a 9-inch round tart pan. Refrigerate crust until firm.

2. Preheat oven to 350. Prick bottom of crust all over with a fork. Line crust with foil; fill with weights. Bake 20 minutes. Remove foil and weights; bake 10-15 minutes or until golden. Let cool

3. In a small saucepan combine honey and lavender buds. Over medium until honey simmers. Reduce heat to medium-low simmer 15 minutes. Remove from heat; stand 15 minutes. Pour honey through a mesh sieve to remove lavender, discard lavender. Set honey aside.

4. In a small bowl sprinkle gelatin over 4 teaspoons cold water; set aside.

5. In a medium saucepan whisk together eggs, granulated sugar, and lemon zest until combined. Whisk in lemon juice. Over medium, whisk constantly.

6. Remove from heat; stir in cut-up butter until it melts into curd. Stir in gelatin. Pour curd into cooled crust. Refrigerate tart until completely set.

7. Top tart with whipped cream, Candied Lemons and lavender honey.

Blueberry Cream Cheese Pastries

From the kitchen of: Ava McAneney

Ingredients

1 8-ounce package cream cheese, softened

1/3 cup sugar

1 teaspoon lemon juice

1 teaspoon vanilla

1 cup fresh or frozen blueberries

1/2 cup blueberry preserves

1 17.3 ounce package frozen puff pastry sheets (2 sheets), thawed

1 egg

1 tablespoon water

Directions

1. Preheat oven to 400°F. Line two large baking sheets with parchment paper; set aside.

2. In a medium bowl beat cream cheese with an electric mixer on medium speed until smooth.

3. Add sugar, lemon juice, and vanilla. Beat until well mixed; set aside. In a small bowl stir together blueberries and blueberry preserves; set aside.

4. On a lightly floured surface, roll each sheet of the thawed puff pastry into a 10-inch square.

5. Cut each square into six rectangles (each about 5x3 1/2 inches). Transfer rectangles to prepared baking sheets.

6. Using a fork, prick the center of each rectangle, leaving a 1/2-inch unpricked border around all the edges. In a small bowl beat egg and the water together with a fork.

7. Brush rectangles with egg mixture. Spread a well-rounded tablespoon of the cream cheese mixture onto the center of each rectangle, leaving a 1/2-inch border.

8. Top each with 2 rounded teaspoons of the blueberry mixture, spreading evenly over cream cheese mixture.

9. Bake for 15 to 18 minutes or until golden brown. Transfer to wire racks. Cool completely.

Apple-Cheese Danish

From the kitchen of: Ava McAneney

Ingredients

1 17.3 ounce package (2 sheets) frozen puff pastry sheets, thawed

2 ½ pound cooking apples, peeled (if desired), cored, and thinly sliced (about 7 cups)

2 tablespoon butter

1 cup granulated sugar, divided

2 tablespoon all-purpose flour

1 teaspoon ground cinnamon, divided

1/8 teaspoon ground nutmeg

1 8 ounce package cream cheese, softened

1 egg

1 teaspoon vanilla

Milk

2 tablespoon coarse sugar

Directions

1. Preheat oven to 375°F. Lightly grease a baking pan. On a lightly floured surface, unfold one pastry sheet and roll into a 15x10-inch rectangle. Transfer to the prepared baking pan, pressing dough to edges of pan. Bake in the preheated oven about 12 minutes.

2. In an extra-large skillet, cook apples in hot butter over medium heat about 8 minutes. In a bowl, combine 1/2 cup of the granulated sugar, flour, 1/2 teaspoon of the cinnamon, and the nutmeg. Sprinkle over apples. Cook and stir over medium-low heat for 2 minutes.

3. In a medium bowl, combine cream cheese and the remaining 1/2 cup granulated sugar. Beat with an electric mixer until smooth. Beat in egg and vanilla just until combined. Spread cream cheese mixture over baked pastry within 1” of edges. Spoon apple mixture over cream cheese mixture.

4. On a lightly floured surface, unfold the remaining pastry sheet and roll into about a 13x9-inch rectangle. Lightly press edges of top pastry to edges of bottom pastry. Lightly brush pastry with milk. Cut a slits in pastry to allow steam to escape. Sprinkle over pastry sugar and cimmonan

5. Bake for 35 to 40 minutes or until pastry is slightly puffed and golden brown. Cool on wire rack about 45 minutes. Serve slightly warm.

Strawberry-Cardamom Turnovers

From the kitchen of: Ava McAneney

Ingredients

1 pound fresh strawberries or frozen strawberries, thawed

1 cup granulated sugar

1 lemon, juiced

1 teaspoon ground cardamom

1/2 teaspoon vanilla extract

1 egg

1 17.3 ounce package frozen puff pastry sheets (2 sheets), thawed

1 cup confectioners sugar

2 - 4 teaspoon fresh lemon juice

Pinch salt

Directions

1. For jam: Combine berries, granulated sugar, lemon juice, and cardamom in a large saucepan. Bring to boiling over medium-high, using a fork to mash berries. Reduce heat to medium and cook 20 to 25 minutes or until very thick, stirring frequently. Transfer jam to a heat-safe container. Stir in vanilla. Let cool slightly. Chill until cooled.

2. Preheat oven to 425ºF. Line two baking sheets with parchment paper. For egg wash: Whisk together egg and 1 teaspoon water.

3. Dust a work surface with flour and roll one sheet of the puff pastry to a 12-inch square. Cut into sixteen 3-inch squares. Brush edges with egg wash and top with a teaspoon of jam. Fold a corner over to make triangle; press edges with a fork to seal. Transfer to baking sheet. Repeat with remaining puff pastry squares.

4. Brush turnovers with remaining egg wash and prick a few times. Bake about 12 minutes or until deep golden brown and puffed. Transfer to a wire rack. Repeat with remaining pastry; you will have extra jam.

5. Meanwhile for glaze: Combine confectioners sugar, 1 Tablespoon of the remaining jam, 2 teaspoons lemon juice, and a pinch of salt in a small bowl. Whisk until smooth, adding more lemon juice as necessary to make smooth. Drizzle over turnovers. Makes 32 turnovers.

Chocolate-Almond Croissants

From the kitchen of: Ava McAneney

Ingredients

1/2 8 ounce can almond paste, cut into small pieces

1/4 cup whipping cream, divided

4-ounce special dark baking chocolate, chopped

1 8-ounce package refrigerated crescent rolls (8)

1 egg, lightly beaten

1 tablespoon water

1/4 cup sliced almonds

1 tablespoon powdered sugar

Directions

1. Preheat oven to 350ºF. Lightly grease a baking sheet; set aside. For filling, in a medium bowl, combine almond paste and 1 tablespoon of the cream. Beat with an electric mixer on medium speed until nearly smooth. Add the remaining cream, 1 tablespoon at a time, beating until nearly smooth. Stir in chocolate.

2. Unroll dough and separate at perforations into eight triangles. Spoon filling onto wide ends of dough triangles; spread slightly. Starting at the wide end of each triangle, roll up dough around filling toward the point. Place, point sides down, on the prepared baking sheet; curve the ends.

3. In a small bowl, combine egg and the water. Brush dough lightly with egg mixture; sprinkle with almonds.

4. Bake in the preheated oven for 15 to 17 minutes or until golden brown. Transfer to a wire rack; cool slightly. Sprinkle lightly with powdered sugar. Serve warm.