Lemon Curd and Honey Creme Napoleon

 

I have been in cookie heaven (or hell depending on how you look at it) for a while now, and thought I would change it up a bit with another holiday dessert.  Technically, this is not a classic Napoleon pastry, which is thin puff pastry sheets layered with pastry cream. But I consider it a Napoleon, since it is sweet whipped cream and lemon curd, layered between puff pastry.  Consider it a Black Girl style Napoleon.

I have been working with  Honey Ridge Farms products for some time, but was just introduced to more of their Honey Creme Flavors.  Recently, I made a vinaigrette using Spiced Honey Creme, which I used to top the hit of my Thanksgiving table, Organic Persimmon, Red Bartlett Pear and Pomegranate Salad. I have also used the Lemon Honey Creme in my Homemade Limoncello recipe, which was really smooth, but really deadly once you stood up and attempted to walk!

And those wonderful folks at Honey Ridge Farms have arranged for a special giveaway just for my readers! Keep reading to the end of the post for details of the GIVEAWAY!

For this dessert I used both Lemon Honey Creme and Raspberry Honey Creme. Once again, Honey Ridge Farms has produced an excellent product in the Raspberry Honey Creme. I had to cut my mother off from the Spiced Honey Creme when I was developing recipes with it, and this time I had to cut off my daughter! We enjoyed a few of the honey creme flavors on freshly baked biscuits one morning. My daughter loved the raspberry and the Blackberry Honey Creme. This was not a big surprise, as she has been known to eat a pint of fresh raspberries by herself as we walk around the local farmers market! And then ask for more!

After eating breakfast, I went to do something or other. I had the left the honey cremes on the counter, which is normal for me. I come back and my darling daughter had gotten a spoon and was helping herself to spoonfuls of the Raspberry Honey Creme! Spoonfuls! So, she got cut off, just like her grandmother.

This recipe has been revamped from my original, which only used the Lemon Honey Creme. Once I tasted the Raspberry Honey Creme, I wanted to add it to the Napoleon for an additional layer of flavor. I made my own lemon curd when I developed the original, but because of time constraints I used a good quality store bought lemon curd, which is just fine.  I also used frozen puff pastry, which can be found at any supermarket in the frozen dessert section.  I have made puff pastry by hand before, and can say with confidence I never will again! I’ll leave that to the Master Bakers out there.

Follow the thawing instruction on your package of puff pastry. On a lightly floured surface, roll out the pastry slightly, to about a 1/8 ” thickness. Cut the pastry into three equal pieces.

Heat your oven to 400 degrees. Bake the pastry for 15 minutes, or until lightly golden brown on the top. Cool the pastry completely on a rack.

Whip the cream to stiff peaks.

Place the lemon curd into a medium bowl. Add a small amount of whipped cream, folding it gently into the lemon curd. Add about 1/3 of the whipped cream to the bowl, folding gently to incorporate. Add the remaining whipped cream and fold just until no more streaks of lemon curd can be scene.

Carefully cut the puff pastry pieces in half lenghtwise.

Spread three of the pastry halves with 1 tablespoon of Raspberry Honey creme each. Spread the remaining halves with 1 tablespoon of Lemon Honey Creme each.

Divide the whipped cream-lemon curd mixture between the six halves of pastry. Spread it out all the way to the edges.  If you would like to garnish with the whipped cream, save about 1 1/2 cups to pipe designs onto the Napoleon.

Stack the layers gently on one another, alternating between a Raspberry Honey Creme layer and a Lemon Honey Creme layer. Chill in the refrigerator for an hour to firm up.

If you would like to garnish the Napoleon, place the reserved whipped cream into a piping bag with a medium star tip. Pipe rosettes onto the top of the pastry, and around the edge of the Napoleon.  I also heated about 2 tablespoons of Raspberry Honey Creme in the microwave for 10 seconds, then drizzled it over the top on the Napoleon with a spoon. Or you could garnish with fresh raspberries and lemon slices.

 

print recipe 

 

Lemon Curd and Honey Creme Napoleon
Ingredients
  • 1 sheet puff pastry, thawed
  • 2 cups whipping cream
  • 1 jar (10.5 ounce) lemon curd
  • 3 tablespoons, divided Raspberry Honey Creme
  • 3 tablespoons, divided Lemon Honey Creme
Instructions
Heat oven to 400 degrees F. Roll out the thawed puff pastry to 1/8 ” thickness. Cut the pastry into three pieces and place onto a parchment lined baking sheet.
Baked the puff pastry for 15 minutes, or until lightly golden brown. Cool the puff pastry completely on a rack.
In a mixer on high speed, whip the cream until stiff peaks form.
Place the lemon curd into a medium bowl. Add a small amount of whipped cream to the lemon curd and fold it in. Add about 1/3 of the whipped cream to the lemon cured, folding gently until it is incorporated. Add the remaining whipped cream, and fold just until there are no more streaks of lemon curd visible.
Cut the cooled puff pastry pieces in half lengthwise. Spread three of the pastry halves with 1 tablespoon of Raspberry Honey creme each. Spread the remaining halves with 1 tablespoon of Lemon Honey Creme each.
Divide the whipped cream-lemon curd mixture between the six halves of pastry. Spread it out all the way to the edges. If you would like to garnish with the whipped cream, save about 1 1/2 cups to pipe designs onto the Napoleon.
Stack the layers gently on one another, alternating between a Raspberry Honey Creme layer and a Lemon Honey Creme layer. Chill in the refrigerator for an hour to firm up.
If you would like to garnish the Napoleon, place the reserved whipped cream into a piping bag with a medium star tip. Pipe rosettes onto the top of the pastry, and around the edge of the Napoleon. Heat about 2 tablespoons of Raspberry Honey Creme in the microwave for 10 seconds, then drizzle it over the top on the Napoleon with a spoon. 

 

 

 

 

Details

Prep time: 20 mins Cook time: 15 mins Total time: 2 hour Yield: 1 Napoleon

Now for the GIVEAWAY! If would like a chance to win a Honey Ridge Farms Honey Creme Gift Set, please leave a comment describing how you would use the honey creme.  I will choose a winner using Random.org.
Cheryl D Lee on Foodista

Organic Spring Salad and A Giveaway

Spring is here. The flowers are blooming, the squirrels are chasing each other around, and I am sneezing like crazy! Spring is indeed here.

Now that the bout of stomach flu my dear daughter brought home from her preschool has made it through the household, I can get back to developing recipes and cooking. Although I will admit that having that flu sure helped me when I weighed in at my Weight Watchers meeting! Hey, I’ll take a weight loss however I get it!

I recently had the opportunity to try a new vinegar, and it blew me away. It is a chile spiked, lemon and orange peel infused, honey kissed burst of flavor! (how’s that for hyperbole?) Fire Roasted Chili Honey Vinegar is from Honey Ridge Farms, a family owned company that produces a variety of honey products. When I try something for the first time I like to taste it by itself, with no distractions. I poured a teaspoon full and sipped. Wow! Slightly sweet, quickly followed by a mouth puckering sourness, and then heat. Not too much heat, but enough to know this was chili spiked vinegar.

Fresh, ripe tomatoes immediately sprang to mind. This was a vinegar that only needed to be splashed on an ingredient to bring out its best. I don’t usually like tomatoes until they are in season locally, but Trader Joe’s had these beautiful Kumato brown tomatoes from Mexico. Yes I know, carbon footprint. . . Anyway, I brought them home to try.

I was thinking of a simple salad of tomatoes, maybe with a few herbs. I called my friend Holland to see if I could drop by her wonderful organic backyard garden, and grab some Italian parsley. Once there, I saw she had a riot of colorful lettuces and herbs. I couldn’t just take parsley, because she actually wouldn’t let me leave without taking more! So I loaded up on romaine lettuce, green leaf and red leaf lettuce, arugula, shiso and of course parsley. Forget simple tomato salad, now I REALLY had a salad!

This vinegar will taste good on any kind of greens. In fact, next time I make collard greens, I will splash this vinegar on while I eat some. I usually like the juice from a jar of pickled peppers, but this would work just as well if not better to give the greens a nice tart, peppery boost.

I dressed the salad with a simple mixture of the vinegar and extra virgin olive oil. I used 1/3 cup of vinegar to 2 tablespoons of olive oil, but adjust it to your taste. Give it a quick whisk and pour. You do not need either salt or pepper, as the vinegar is already so full of flavor anything else wouldn’t even be noticed.

Now for the GIVEAWAY! If you would like to try this vinegar I will giving away a few bottles! Just leave me a comment stating what you would do the vinegar, or a favorite dish you like with vinegar. I will choose the winners using Random.org!

Cheryl D Lee on Foodista