evo ’12 nakano seasoned rice vinegar

evo ’12 nakano workshop easy puff pastry

by jani on August 15, 2012

I’ve mentioned before how  thoroughly I enjoyed EVO ’12 – a social media blog conference in Park City, Utah. One of my favorite workshops was the Mizkan America Nakano Splash. I was fortunate enough to sit with  Jeannette Kaplun of Todo Bebe and Stacy DeBroff of Mom Central . Chef Jill Houk presented some terrific  recipes using the wonderful products  of Mizkan  Nakano and Holland House. Each table had a variety of these products;  there was a smorgasbord of fresh ingredients to experiment with. We had lots of fun creating crostini, a fresh herbed lemonade mocktail, and puff pastry. Jeannette made a mean mocktail. We let Stacy create her puff pastry masterpiece.  I couldn’t get enough of that delicious, simple and elegant dessert!

I have been craving it ever since. It’s quick, simple and yummy!

Ingredients:

  • Nakano seasoned rice vinegar
  • apricot jam
  • plums (or your choice of fruit)
  • white nectarines (or your choice of fruit)
  • blueberries
  • raspberries
  • freezer puff pastry sheet (thawed and unrolled)

 

Lay the thawed pastry sheet on a piece of parchment paper on a cookie sheet. Crimp the edges  with your fingers (optional). Place the sliced fruit in any arrangement. I copied Stacy’s floral design using nectarines and plums. Top with raspberries and blueberries. Sprinkle fruit with sugar. Bake at 400 degrees until puffed and edges are brown, about 12-15 minutes. Make a glaze out of equal parts Nakano seasoned rice vinegar and apricot jam. Brush lightly over fruit and pastry to shine.

This is a dessert that tastes as good as it looks – and is probably one of the easiest desserts I’ve ever made! It won’t be my last.

 

I hope you enjoy this as much as we did. Thank you Nakano Splash and Chef Jill Houk for a great day…  and thank you Stacy DeBroff for your creative ideas!

I’d love to hear back. I promise you’ll love this dish!

 

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