We had great time this year on Superbowl Sunday. For us it is another good reason for the family to get together and eat.
I did a Chex Mix bar complete with cute french fry cups for serving.
Our family favorite French Bread Hoagie sandwiches with Dijon Mustard and Balsamic dressing.
A couple of different dips with chips and crackers.
The mini stuffed peppers were probably my favorite.
RECIPES
Chili-Lime Chex Mix
3 cups Rice Chex
3 cups Corn Chex
1 cup corn nuts
1 cup cheddar fish crackers
1 cup pretzels
1 cup corn chips
8 T butter
1 T lime juice
1 tsp lime zest
2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp onion powder
1/8 tsp. cayenne pepper
On large cookie sheet combine cereals, corn nuts, crackers, pretzels and corn chips. Melt butter, add juice, zest and spices. Pour over cereal mixture and stir well to coat. Bake for 30 minutes in 250 degree oven stirring every 10 minutes. Stir occassionally while it cools. Store in airtight container.
Parmesan Ranch Chex Mix
4 cups Rice Chex
4 cups Corn Chex
2 cups thin pretzel sticks
2 cups cheddar fish cackers
8 T butter
1 pkg (1 oz) ranch dressing and season mix
1/2 cup grated parmsan cheese
On large cookie sheet combine cereals, crackers and pretzels. Melt butter, add dressing mix and parmesan. Pour over cereal mixture and stir well to coat. Bake for 30 minutes in 250 degree oven stirring every 10 minutes. Stir occassionally while it cools. Store in airtight container.
Traditional Chex Mix
2 cups Cheerios (or plain fish crackers)
2 cups Rice Chex
2 cups Corn Chex
2 cups thin pretzel sticks
1 cup dry roasted salted peanuts
8 T butter
1 T worcestershire sauce
1/2 tsp garlic salt
1/2 tsp celery salt
1/2 tsp Lawry's season salt
On large cookie sheet combine cereals, pretzels and peanuts. Melt butter, add worcstershire and spices. Pour over cereal mixture and stir well to coat. Bake for 30 minutes in 250 degree oven stirring every 10 minutes. Stir occassionally while it cools. Store in airtight container.
Coconut Almond Chex Mix
In a large bowl combine:
4 cups Rice Chex
4 cups Corn Chex
1 cup Cookie Crisp or Golden Grahams
2 cups coconut
1 1/2 cups sliced almonds
In Saucepan combine:
1 cup sugar
1 cup light corn syrup
3/4 cup butter
1 tsp vanilla
Bring to boil. Boil and stir for 3 minutes. Pour over ceral mixture and stir to coat. Pour out onto waxed papeto cool. Store in airtight container.
Family Hoagie
1 loaf french bread
3-4 T mayonaise
Red or green leafy lettuce
1 tomato cored and thinly slice
1/2 of a small red onion thinly sliced
1 english cucumber sliced
1/2 pound your favorite sliced meat (turkey, ham, roast beef)
1/2 pound your fvorite sliced cheese (cheddar, provolone, muenster)
Split bread lengthwise and spread with mayo. Then on th bottom bread layer on lettuce, tomatoes, onion and cucumber. Sprinkle lightly with salt and pepper. Layer on cheese and meat. Put on top.
Mix together:
6 T balsamic vinegar
2 T dijon or spicy mustard
While whisking mustard and vinegar slowly stir in 2 T olive oil
Let guests slice their own sandwiches. Serve dressing and sliced yellow peppers on the side.
Layer Shrimp Dip
1 8oz package cream cheese, softened
1/2 cup sour cream
1/4 cup mayonaise
8 ounces small salad shrimp
12 ounces seafood cocktail sauce
2 cups shredded Monterey Jack cheese
3 green onion, chopped
1 tomato, diced
Combine cream cheese, sour cream and mayo. Spread on a 12 inch serving plate. Top with shrimp and sauce. Layer on cheese, onions and tomtoes. Cover and chill. Serve with crackers.
Hot Tomato and Artichoke Dip
12 bottled sun dried tomato halves, chopped
1 14oz bottle marinated artichoke hearts, darirained and finely chopped
1 1/2 cups grated swiss cheese
4 oz cream cheese, softened
2/3 cup sour cream
2 T mayonaise
3 green onions chopped
1 clove garlic, minced
Mix all ingredients and heat in small crockpot. Serve with assorted crackers.
Stuffed Mini Peppers
12-15 mini red, yellow and oange peppers, sliced in half lengthwise and seeds removed
1/4 cup ground beef
1/4 cup ground sausage
1 egg
1/4 cup italian bread crumbs
1/4 cup grated parmesan cheese
1 clove garlic, crushed
sal and pepper
1/4 tsp italian seasoning
1 15oz can Italian stewed tomatoes, crushed
4 oz tomato sauce
1/4 cup cooked rice
dash red pepper flakes
1 cup shredded mozarella for topping
Grease bottom of 9x9 bking dish. Mix together all ingredients(except peppers and mozarella). Stuff each pepper and place in baking dish. Top with mozarella. Bake at 350 for 30 minutes.
SUPERBOWL PARTY FOOD
We had great time this year on Superbowl Sunday. For us it is another good reason for the family to get together and eat.
I did a Chex Mix bar complete with cute french fry cups for serving.
Our family favorite French Bread Hoagie sandwiches with Dijon Mustard and Balsamic dressing.
A couple of different dips with chips and crackers.
The mini stuffed peppers were probably my favorite.
RECIPES
Chili-Lime Chex Mix
3 cups Rice Chex
3 cups Corn Chex
1 cup corn nuts
1 cup cheddar fish crackers
1 cup pretzels
1 cup corn chips
8 T butter
1 T lime juice
1 tsp lime zest
2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp onion powder
1/8 tsp. cayenne pepper
On large cookie sheet combine cereals, corn nuts, crackers, pretzels and corn chips. Melt butter, add juice, zest and spices. Pour over cereal mixture and stir well to coat. Bake for 30 minutes in 250 degree oven stirring every 10 minutes. Stir occassionally while it cools. Store in airtight container.
Parmesan Ranch Chex Mix
4 cups Rice Chex
4 cups Corn Chex
2 cups thin pretzel sticks
2 cups cheddar fish cackers
8 T butter
1 pkg (1 oz) ranch dressing and season mix
1/2 cup grated parmsan cheese
On large cookie sheet combine cereals, crackers and pretzels. Melt butter, add dressing mix and parmesan. Pour over cereal mixture and stir well to coat. Bake for 30 minutes in 250 degree oven stirring every 10 minutes. Stir occassionally while it cools. Store in airtight container.
Traditional Chex Mix
2 cups Cheerios (or plain fish crackers)
2 cups Rice Chex
2 cups Corn Chex
2 cups thin pretzel sticks
1 cup dry roasted salted peanuts
8 T butter
1 T worcestershire sauce
1/2 tsp garlic salt
1/2 tsp celery salt
1/2 tsp Lawry's season salt
On large cookie sheet combine cereals, pretzels and peanuts. Melt butter, add worcstershire and spices. Pour over cereal mixture and stir well to coat. Bake for 30 minutes in 250 degree oven stirring every 10 minutes. Stir occassionally while it cools. Store in airtight container.
Coconut Almond Chex Mix
In a large bowl combine:
4 cups Rice Chex
4 cups Corn Chex
1 cup Cookie Crisp or Golden Grahams
2 cups coconut
1 1/2 cups sliced almonds
In Saucepan combine:
1 cup sugar
1 cup light corn syrup
3/4 cup butter
1 tsp vanilla
Bring to boil. Boil and stir for 3 minutes. Pour over ceral mixture and stir to coat. Pour out onto waxed papeto cool. Store in airtight container.
Family Hoagie
1 loaf french bread
3-4 T mayonaise
Red or green leafy lettuce
1 tomato cored and thinly slice
1/2 of a small red onion thinly sliced
1 english cucumber sliced
1/2 pound your favorite sliced meat (turkey, ham, roast beef)
1/2 pound your fvorite sliced cheese (cheddar, provolone, muenster)
Split bread lengthwise and spread with mayo. Then on th bottom bread layer on lettuce, tomatoes, onion and cucumber. Sprinkle lightly with salt and pepper. Layer on cheese and meat. Put on top.
Mix together:
6 T balsamic vinegar
2 T dijon or spicy mustard
While whisking mustard and vinegar slowly stir in 2 T olive oil
Let guests slice their own sandwiches. Serve dressing and sliced yellow peppers on the side.
Layer Shrimp Dip
1 8oz package cream cheese, softened
1/2 cup sour cream
1/4 cup mayonaise
8 ounces small salad shrimp
12 ounces seafood cocktail sauce
2 cups shredded Monterey Jack cheese
3 green onion, chopped
1 tomato, diced
Combine cream cheese, sour cream and mayo. Spread on a 12 inch serving plate. Top with shrimp and sauce. Layer on cheese, onions and tomtoes. Cover and chill. Serve with crackers.
Hot Tomato and Artichoke Dip
12 bottled sun dried tomato halves, chopped
1 14oz bottle marinated artichoke hearts, darirained and finely chopped
1 1/2 cups grated swiss cheese
4 oz cream cheese, softened
2/3 cup sour cream
2 T mayonaise
3 green onions chopped
1 clove garlic, minced
Mix all ingredients and heat in small crockpot. Serve with assorted crackers.
Stuffed Mini Peppers
12-15 mini red, yellow and oange peppers, sliced in half lengthwise and seeds removed
1/4 cup ground beef
1/4 cup ground sausage
1 egg
1/4 cup italian bread crumbs
1/4 cup grated parmesan cheese
1 clove garlic, crushed
sal and pepper
1/4 tsp italian seasoning
1 15oz can Italian stewed tomatoes, crushed
4 oz tomato sauce
1/4 cup cooked rice
dash red pepper flakes
1 cup shredded mozarella for topping
Grease bottom of 9x9 bking dish. Mix together all ingredients(except peppers and mozarella). Stuff each pepper and place in baking dish. Top with mozarella. Bake at 350 for 30 minutes.
Monday, December 31, 2012
Christmas Deorating
This post is more for my benefit than anything else. I have taken these pictures so that I will have them for next year when I am ready to decorate. It will save time trying to figure out where I want everything to go.
First - The Christmas Eve Dinner Table
I used a plain white table cloth and tacked large red rick rack to each corner with a large green button. It was easily removed when the dinner was over.
For the centerpiece I bought crystal candle sticks from the thrift store for $1.00 each and hot glued ornaments to them and tied a ribbon on each.
In the center of the candle sticks and ornaments I used a hurricane filled with Christmas greens, cranberries and a floating candle.
For the napkin rings I bought a silver bead tree garland for $7.00 and simply cut it and tied it off into 16 napkin rings.
And of course, a wreath on the back of each chair.
The Trees
The Living Room Tree
The top
The Kitchen Spode Tree
The Grandkid's Room
Peter Rabbit Tree in The Sitting Room
I Started collecting these ornaments in High School
The Snowman Trees in the Family Room
With ornaments hanging from the ceiling above.
The Family Tree
The one and only real tree
Other Stuff
As you can see I use lots of ribbon. Anything becomes a decoration if you tie a pretty bow on it.
Christmas Deorating
This post is more for my benefit than anything else. I have taken these pictures so that I will have them for next year when I am ready to decorate. It will save time trying to figure out where I want everything to go.
First - The Christmas Eve Dinner Table
I used a plain white table cloth and tacked large red rick rack to each corner with a large green button. It was easily removed when the dinner was over.
For the centerpiece I bought crystal candle sticks from the thrift store for $1.00 each and hot glued ornaments to them and tied a ribbon on each.
In the center of the candle sticks and ornaments I used a hurricane filled with Christmas greens, cranberries and a floating candle.
For the napkin rings I bought a silver bead tree garland for $7.00 and simply cut it and tied it off into 16 napkin rings.
And of course, a wreath on the back of each chair.
The Trees
The Living Room Tree
The top
The Kitchen Spode Tree
The Grandkid's Room
Peter Rabbit Tree in The Sitting Room
I Started collecting these ornaments in High School
The Snowman Trees in the Family Room
With ornaments hanging from the ceiling above.
The Family Tree
The one and only real tree
Other Stuff
As you can see I use lots of ribbon. Anything becomes a decoration if you tie a pretty bow on it.
Saturday, December 22, 2012
HAPPY BIRTHDAY JANE AUSTEN
Every year on, or around December 16th we halt our Christmas celebrations and pull out the roses and tea cups to celebrate Jane Austen's Birthday. I invite the women in my neighborhood for a birthday tea(we are all herbal tea drinkers). We eat and then have a discussion and sharing time about Jane, her books, her life and the movies that have been made. Sometimes we do a trivia quiz or maybe share selections from her books. It is different everytime. The menu doesn't vary too much from year to year because each lady has her favorite thing and I would not want to disappoint anyone.
This year I filled vases and tea cups with roses for the centerpiece and added a silouhette picture of Jane that I had purchased in England. I set them all on hand crocheted doilies. I bought the vases and teacups at the thrift stotre for $1.00 a piece.
Every year I do a tea cake. This year I made cherry almond cake.
My Mother's cucmber sandwiches are a must!
No tea would be complete without scones, crumpets, clotted cream, lemon curd and berry preserves.
The onion tart is devoured every year.
A custard tart is a very traditional english dish.
Some of my lovely friends enjoying good food and good conversation.
Of course every year there is a 'favor'. It is different every time. If I have been to England that year I bring somehting back that is connected with Jane. If not I find some other thing like this year my sister found these cute tea bag dishes. I simply attached a tea bag and one of my many favorite Jane quotes.
4 3-inch metal cookie cutters with open tops or crumpet molds(you can also use wide mouth jar rings)
Whisk 2 cups plus 2 tablespoons flour, yeast, sugar, and salt in a large mixing bowl. Combine water and milk in a separate bowl and quickly whisk the milk mixture into the dry ingredients until batter is thick and smooth. Cover with a towel and let rise in a warm place until spongy, about 1 hour. Stir dough to reduce sponginess.
Place a rack into the oven and preheat to 150 degrees F (65 degrees C).
Spray a skillet and round metal open-top cookie cutters or crumpet molds with cooking spray. Heat skillet over medium-low heat, place the metal cutters or molds into the skillet, and let the molds heat up. Spoon batter into the molds, filling them about halfway. Let the crumpets cook until the bottoms are browned, the tops appear nearly dry, and popped bubbles appear on top, about 5 minutes.
Use tongs to lift molds out of the pan; remove molds from the crumpets. Flip and return crumpets to skillet to cook the other sides until browned, 1 to 2 more minutes. Repeat with remaining dough. Keep cooked crumpets warm on rack in the preheated oven while you cook remaining crumpets. I make ahead and then just warm in toaster.
SCONES
2 cups flour
1/3 cups sugar
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
8 T unsalted butter, very cold and cut into small pieces
1/2 cup raisins (or finely chopped dried apricots are my favorite)
1/2 cup sour cream
1 egg
Preheat oven to 400 degrees.
In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Using pastry belnder or forks work butter into dry ingredients then stir in raisins.
In a small bowl, whisk sour cream and egg until smooth.
Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)
Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.
LEMON CURD
3 lemons
1 1/2 cups sugar
1 stick unsalted butter, room temperature
4 extra large eggs
1/2 cup fresh lemon juice
1/8 tsp salt
Zest three lemons with zester or small grater. Combine lemon zest and sugar in small bowl. Cream the butter and then beat in the sugar mixture. Add the eggs, 1 at a time and then add lemon juice and salt. Mix well. Pour this mixture into a 2 quart sauce pan. Cook over low heat unti thickened, (about 10 minutes) stirring constantly. Once thickened remove from heat and cool in the refigerator.
Preheat the oven to 450°F. Remove the dough from the refrigerator and let stand for 5 minutes before rolling it out. Roll out the dough on a lightly floured surface to a 10-inch diameter. Remove the crust dough to a cookie sheet lined with parchment paper. Place all but a couple tablespoons of the cheese in the center of the dough. Spread to within 1 1/2 inches from the edges. Add the caramelized onions, layering them on top of the cheese. Fold the edges of the crust dough over so that a small circle of onion is still showing in the centre of the tart. Brush the crust with egg white. Sprinkle the remaining cheese over the top of the tart.
Place in the oven on the middle rack. Bake for 10 minutes at 450°F. Reduce the heat to 350°F and bake for an additional 20-25 minutes, until the crust is golden brown. Remove from oven and let sit for 10 minutes before serving.
Pate Brisee
1 1/4 cups all-purpose flour, plus extra for rolling
1/2 teaspoon salt
1/2 teaspoon sugar (increase to 1 1/2 teaspoons if for a sweet recipe)
8 Tbsp (1 stick) unsalted butter, very-cold, cut into 1/2 inch cubes
3 to 4 Tbsp ice water, very cold
Combine the flour, salt, and sugar in a bowl. Add half of the butter cubes and cut into flour with fork or pastry belnder. Then add the other half of the butter cubes and cut it in as well. You should have a mixture that resembles a coarse meal, with many butter pieces the size of peas. Add a couple of tablespoons of ice cold water and mix. Then add more ice water, slowly, about a tablespoon at a time, mixing after each addition, until the mixture just barely begins to clump together. If you pinch some of the crumbly dough and it holds together, it's ready, if not, add a little more water and mix again. Try to keep the water to a minimum. Too much water will make your crust tough. You watn to see bits of butter. Gather into a ball. Refigerate until ready to use.
CUSTARD TART
6 oz/150g all purpose/plain flour
Pinch of salt
3 oz/ 80g butter, cubed
2 - 3 tbsp cold water
3 large eggs, plus 2 large egg yolks, lightly beaten
2 oz (50 g) granulated sugar
1 pint (570 ml) light cream
½ teaspoon vanilla extract
½ whole nutmeg, freshly grated or 1 tsp
Heat the oven to 425°F
Make the Pastry: Place the flour, butter and salt into a large clean bowl. Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs, working as quickly as possible to prevent the dough becoming warm. Add the water to the mixture and using a cold knife stir until the dough binds together, add more cold water a teaspoon at a time if the mixture is too dry. Wrap the dough in plastic wrap and chill for a minimum of 15 minutes, up to 30 minutes.
The Filling: Gently roll the pastry and line a 1½"/4 cm deep, x 7"/18 cm base tart tin. Be careful not to over stretch the pastry whilst rolling or the it may crack in the oven. Brush the pastry all over with a little of the beaten egg. This will help seal the pastry during cooking.
In a large bowl beat the eggs and egg yolks lightly with the sugar.
Warm the cream to a gentle simmer, then pour slowly over the beaten eggs, stirring constantly. Be careful not to overheat the cream or it will curdle the eggs. Add the vanilla extract.
Pour the egg and milk mixture through a sieve into the pastry crust. Sprinkle over the grated nutmeg.
Place the tart onto a baking sheet and bake in the center of the preheated oven for 10 minutes to brown the pastry. Lower the temperature to 350°F and continue cooking for a further 20 minutes or until the custard is set.
Heat oven to 350degrees and make sure there's a shelf ready in the middle. Butter and line the bases of 8 or 9 inch round cake pans with parchment paper.
Using electric beaters, beat together all the cake ingredients with a pinch of salt until smooth, then spoon into the pans and level the tops. Bake for 30 mins or until golden and springy. Don't open the oven before 25 mins cooking time has passed.
When they're ready, cool the sponges for a few mins, then tip out of the pans and cool completely on a wire rack. Make sure the top of one of the cakes is facing up as you'll want a smooth surface for the icing later on.
When cool, put one sponge on a serving plate, then spread with jam. Sandwich the second sponge on top. Put the powdered sugar into a large bowl. Add the milk, then stir until smooth and thick. Spread evenly over the top and let it dribble over the sides. Scatter with the nuts and leave to set for a few mins before cutting.
Every year on, or around December 16th we halt our Christmas celebrations and pull out the roses and tea cups to celebrate Jane Austen's Birthday. I invite the women in my neighborhood for a birthday tea(we are all herbal tea drinkers). We eat and then have a discussion and sharing time about Jane, her books, her life and the movies that have been made. Sometimes we do a trivia quiz or maybe share selections from her books. It is different everytime. The menu doesn't vary too much from year to year because each lady has her favorite thing and I would not want to disappoint anyone.
This year I filled vases and tea cups with roses for the centerpiece and added a silouhette picture of Jane that I had purchased in England. I set them all on hand crocheted doilies. I bought the vases and teacups at the thrift stotre for $1.00 a piece.
Every year I do a tea cake. This year I made cherry almond cake.
My Mother's cucmber sandwiches are a must!
No tea would be complete without scones, crumpets, clotted cream, lemon curd and berry preserves.
The onion tart is devoured every year.
A custard tart is a very traditional english dish.
Some of my lovely friends enjoying good food and good conversation.
Of course every year there is a 'favor'. It is different every time. If I have been to England that year I bring somehting back that is connected with Jane. If not I find some other thing like this year my sister found these cute tea bag dishes. I simply attached a tea bag and one of my many favorite Jane quotes.
4 3-inch metal cookie cutters with open tops or crumpet molds(you can also use wide mouth jar rings)
Whisk 2 cups plus 2 tablespoons flour, yeast, sugar, and salt in a large mixing bowl. Combine water and milk in a separate bowl and quickly whisk the milk mixture into the dry ingredients until batter is thick and smooth. Cover with a towel and let rise in a warm place until spongy, about 1 hour. Stir dough to reduce sponginess.
Place a rack into the oven and preheat to 150 degrees F (65 degrees C).
Spray a skillet and round metal open-top cookie cutters or crumpet molds with cooking spray. Heat skillet over medium-low heat, place the metal cutters or molds into the skillet, and let the molds heat up. Spoon batter into the molds, filling them about halfway. Let the crumpets cook until the bottoms are browned, the tops appear nearly dry, and popped bubbles appear on top, about 5 minutes.
Use tongs to lift molds out of the pan; remove molds from the crumpets. Flip and return crumpets to skillet to cook the other sides until browned, 1 to 2 more minutes. Repeat with remaining dough. Keep cooked crumpets warm on rack in the preheated oven while you cook remaining crumpets. I make ahead and then just warm in toaster.
SCONES
2 cups flour
1/3 cups sugar
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
8 T unsalted butter, very cold and cut into small pieces
1/2 cup raisins (or finely chopped dried apricots are my favorite)
1/2 cup sour cream
1 egg
Preheat oven to 400 degrees.
In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Using pastry belnder or forks work butter into dry ingredients then stir in raisins.
In a small bowl, whisk sour cream and egg until smooth.
Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)
Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.
LEMON CURD
3 lemons
1 1/2 cups sugar
1 stick unsalted butter, room temperature
4 extra large eggs
1/2 cup fresh lemon juice
1/8 tsp salt
Zest three lemons with zester or small grater. Combine lemon zest and sugar in small bowl. Cream the butter and then beat in the sugar mixture. Add the eggs, 1 at a time and then add lemon juice and salt. Mix well. Pour this mixture into a 2 quart sauce pan. Cook over low heat unti thickened, (about 10 minutes) stirring constantly. Once thickened remove from heat and cool in the refigerator.
Preheat the oven to 450°F. Remove the dough from the refrigerator and let stand for 5 minutes before rolling it out. Roll out the dough on a lightly floured surface to a 10-inch diameter. Remove the crust dough to a cookie sheet lined with parchment paper. Place all but a couple tablespoons of the cheese in the center of the dough. Spread to within 1 1/2 inches from the edges. Add the caramelized onions, layering them on top of the cheese. Fold the edges of the crust dough over so that a small circle of onion is still showing in the centre of the tart. Brush the crust with egg white. Sprinkle the remaining cheese over the top of the tart.
Place in the oven on the middle rack. Bake for 10 minutes at 450°F. Reduce the heat to 350°F and bake for an additional 20-25 minutes, until the crust is golden brown. Remove from oven and let sit for 10 minutes before serving.
Pate Brisee
1 1/4 cups all-purpose flour, plus extra for rolling
1/2 teaspoon salt
1/2 teaspoon sugar (increase to 1 1/2 teaspoons if for a sweet recipe)
8 Tbsp (1 stick) unsalted butter, very-cold, cut into 1/2 inch cubes
3 to 4 Tbsp ice water, very cold
Combine the flour, salt, and sugar in a bowl. Add half of the butter cubes and cut into flour with fork or pastry belnder. Then add the other half of the butter cubes and cut it in as well. You should have a mixture that resembles a coarse meal, with many butter pieces the size of peas. Add a couple of tablespoons of ice cold water and mix. Then add more ice water, slowly, about a tablespoon at a time, mixing after each addition, until the mixture just barely begins to clump together. If you pinch some of the crumbly dough and it holds together, it's ready, if not, add a little more water and mix again. Try to keep the water to a minimum. Too much water will make your crust tough. You watn to see bits of butter. Gather into a ball. Refigerate until ready to use.
CUSTARD TART
6 oz/150g all purpose/plain flour
Pinch of salt
3 oz/ 80g butter, cubed
2 - 3 tbsp cold water
3 large eggs, plus 2 large egg yolks, lightly beaten
2 oz (50 g) granulated sugar
1 pint (570 ml) light cream
½ teaspoon vanilla extract
½ whole nutmeg, freshly grated or 1 tsp
Heat the oven to 425°F
Make the Pastry: Place the flour, butter and salt into a large clean bowl. Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs, working as quickly as possible to prevent the dough becoming warm. Add the water to the mixture and using a cold knife stir until the dough binds together, add more cold water a teaspoon at a time if the mixture is too dry. Wrap the dough in plastic wrap and chill for a minimum of 15 minutes, up to 30 minutes.
The Filling: Gently roll the pastry and line a 1½"/4 cm deep, x 7"/18 cm base tart tin. Be careful not to over stretch the pastry whilst rolling or the it may crack in the oven. Brush the pastry all over with a little of the beaten egg. This will help seal the pastry during cooking.
In a large bowl beat the eggs and egg yolks lightly with the sugar.
Warm the cream to a gentle simmer, then pour slowly over the beaten eggs, stirring constantly. Be careful not to overheat the cream or it will curdle the eggs. Add the vanilla extract.
Pour the egg and milk mixture through a sieve into the pastry crust. Sprinkle over the grated nutmeg.
Place the tart onto a baking sheet and bake in the center of the preheated oven for 10 minutes to brown the pastry. Lower the temperature to 350°F and continue cooking for a further 20 minutes or until the custard is set.
Heat oven to 350degrees and make sure there's a shelf ready in the middle. Butter and line the bases of 8 or 9 inch round cake pans with parchment paper.
Using electric beaters, beat together all the cake ingredients with a pinch of salt until smooth, then spoon into the pans and level the tops. Bake for 30 mins or until golden and springy. Don't open the oven before 25 mins cooking time has passed.
When they're ready, cool the sponges for a few mins, then tip out of the pans and cool completely on a wire rack. Make sure the top of one of the cakes is facing up as you'll want a smooth surface for the icing later on.
When cool, put one sponge on a serving plate, then spread with jam. Sandwich the second sponge on top. Put the powdered sugar into a large bowl. Add the milk, then stir until smooth and thick. Spread evenly over the top and let it dribble over the sides. Scatter with the nuts and leave to set for a few mins before cutting.
My mother-in-law taught me the process for making hand dipped chocolates over 25 years ago. She is gone now and I think of her every November as my girls and I begin the chocolate making process. Every year we dip 1200-1300 chocolates. It is so nice to have them on hand during the holiday season. I am going to start with the fondant centers but I also will include the recipes for the caramel, 'Almond Joy' and 'Idaho Spud' centers as well.
Basic Fondant
4 cups granulated sugar
2 cups heavy cream
2 T butter
2 T light Karo
Put all the ingredients in a heavy pot. Bring to boil over medium heat. Do not stir candy. Cook to 228 degrees on candy thermometer. When temperature is reached pour immediately onto cold marble slab. See below for instructions
The two tools that are a must is a marble slab that has sat outside overnight and is very cold. You also need a metal putty knife.
Once the fondant is cooked pour, from the outside - in onto a very cold marble slab. Do not scrape the pan.
Now let the fondant sit until it is ready to 'turn'.
Once the fondant is just warm to the touch begin to 'turn' it with your putty knife. Pull it and fold it. You are trying to get air into the candy. You are the substitute for the machine that we used to see in the windows of candy stores that would turn the taffy.
Keep turning. Keep the fondant gathered in a ball in the center of your slab and keep scraping the slab making sure to leave no candy behind. This will take a while(at least 30 minutes). You can stop for a minute here and there if you need to but never leave it for too long. The candy will lose the shine and go from a little golden yellow to white.
Add the flavor and color. If using oils begin with a few drops. You can always add more. If using extract begin with a teaspoon. Also color your fondant at this point. I like the gel colors. Once again start with a small amount. Knead the flavor and color into the candy.
With this batch I split it in half and did half raspberry and half mint. You can store the fondant tightly wrapped in the fridge until you are ready to roll and dip.
When I roll the fondant centers I keep the size to somewhere between a nickle and a quarter. I also do different shapes. You can slightly flatten the ball for a different shape. You can also elongate the roll for more of a log shape. Place on cookie sheets lined with wax paper. If the fondant is a little sticky you can use a little corn starch on your hands. Cover and let sit in cool place for a few hours or overnight. They are easier to dip if they have been able to get cold and sit for a while.
I like the dark and milk chocolate made by Merckens. I do use the tempering machine by made Revolation. You can temper the chocolate yourself by slowly melting the chocolate to a temperature of 141 degrees farenheit then adding in a few ounces of unmelted chocolate to temper and cool. Stir the chocolate to get a bit of air into it. The chocolate should be cool to the touch when it is ready to be used.
Drop in the centers one at a time cover then pick up and shake off excess chocolate. Place on cookie sheets lined with wax paper do different mark on top depending on flavor.
As you can see we use nuts, sprinkles, coconut etc.. on the chocolates as well. We do some in dark chocolate some milk chocolate.
We do:
*Mint Fondant
*Raspberry Fondant
*Coconut Fondant(add coconut flavor and 1-1 1/2 cup coconut) sprinkled with toasted coconut after dipping.
*Peanut Butter Fondant (add 1/4 cup smooth peanut butter and peanut butter flavor)
*Maple Pecan Fondant( add 1/2 -1 cup chopped pecans and maple flavor)
*Apricot Fondant( add 1/2 cup finely chopped apricots and apricot flavor)
*Cherry Fondant(10 oz finely chopped maraschino cherries well drained and dried) cherry flavor and pink food color. Put Fisher nut topping mix in chocolate before dipping.
*Almond Fondant flavor center rolled in chopped almonds after dipping.
*Chocolate Rum Fondant (flavored with rum and six ounces melted semi-sweet chocolate) center rolled in chocolate jimmies after dipping.
*Brown Sugar Fondant in fondant recipe substitute 3 cups brown sugar and 1 cup granulated sugar.
Idaho Spuds(chocolate marshmallow centers)
2 pkg.(2T) unflavored gelatin
1/2 cup cold water
2 large egg whites
1/2 cup sugar
dash salt
2 cups powdered sugar
2/3 cup water
1 T vanilla
2 T cocoa
1 1/2 lbs toasted coconut
Dissolve gelatin in 1/2 cup cold water. Beat egg whites until egg whites are stiff and just a little dry. Slowly mix in powdered sugar 1/2 cup at a time. Set aside. In a saucepan mix 1/2 cup sugar, water and corn syrup. Cook to 224 degrees. Remove from heat and add gelatin mixture. Beat for 5 minutes until thick and smooth. Add egg mixture 1/4 at a time. Beat at low speed until completely blended. Blend in vanilla, cocoa and salt. Pour into greased 8x10 pan(I double recipe and use large cookie sheet) and refrigerate overnight. Cut into 1 inch squares. Dip in tempered chocolate and roll in toasted coconut.
Almond Joy Candy Centers
2 cups granulated sugar
1 cup light corn syrup
1/2 cup water
2 T Amaretto or 1/2 tsp almond extract
21 oz flaked coconut
2 T flour
Whole Almonds
Spray 2 cookie sheets with cooking spray. In a large heavy pan combine syrup, sugar and water. Bring to a boil. Cook to 230 degrees. Carefully remove from the heat and cool until warm. Carefully stir in almond flavor or Amaretto, coconut and flour. Drop by teaspoonfulls onto cookie sheet. Immediately press whole almond on top of each. You may have to use cooking spary on your spoon. Allow to sit in cool place overnight then dip in tempered chocolate. We use dark chocolate on these.
Caramel Centers
1 cup butter
1 cup brown sugar
1 cup granulated sugar
1 cup light corn syrup
1 14-ounce can sweetened condensed milk
Dash of salt
Butter 7x11 pan(I double and use large cookie sheet). Combine ingredients in heavy pan. Cook over medium heat stirring constantly. Keep at rolling boil and cook to 230 degrees. Immediately pour into prepared pan. Cool and cut into 1 inch pieces. Dip in tempered chocolate.
I then store the chocolates in pizza boxes in my very cold garage or fridge. They can be stored for several weeks.
CHRISTMAS CHOCOLATES
(Our favorite)
My mother-in-law taught me the process for making hand dipped chocolates over 25 years ago. She is gone now and I think of her every November as my girls and I begin the chocolate making process. Every year we dip 1200-1300 chocolates. It is so nice to have them on hand during the holiday season. I am going to start with the fondant centers but I also will include the recipes for the caramel, 'Almond Joy' and 'Idaho Spud' centers as well.
Basic Fondant
4 cups granulated sugar
2 cups heavy cream
2 T butter
2 T light Karo
Put all the ingredients in a heavy pot. Bring to boil over medium heat. Do not stir candy. Cook to 228 degrees on candy thermometer. When temperature is reached pour immediately onto cold marble slab. See below for instructions
The two tools that are a must is a marble slab that has sat outside overnight and is very cold. You also need a metal putty knife.
Once the fondant is cooked pour, from the outside - in onto a very cold marble slab. Do not scrape the pan.
Now let the fondant sit until it is ready to 'turn'.
Once the fondant is just warm to the touch begin to 'turn' it with your putty knife. Pull it and fold it. You are trying to get air into the candy. You are the substitute for the machine that we used to see in the windows of candy stores that would turn the taffy.
Keep turning. Keep the fondant gathered in a ball in the center of your slab and keep scraping the slab making sure to leave no candy behind. This will take a while(at least 30 minutes). You can stop for a minute here and there if you need to but never leave it for too long. The candy will lose the shine and go from a little golden yellow to white.
Add the flavor and color. If using oils begin with a few drops. You can always add more. If using extract begin with a teaspoon. Also color your fondant at this point. I like the gel colors. Once again start with a small amount. Knead the flavor and color into the candy.
With this batch I split it in half and did half raspberry and half mint. You can store the fondant tightly wrapped in the fridge until you are ready to roll and dip.
When I roll the fondant centers I keep the size to somewhere between a nickle and a quarter. I also do different shapes. You can slightly flatten the ball for a different shape. You can also elongate the roll for more of a log shape. Place on cookie sheets lined with wax paper. If the fondant is a little sticky you can use a little corn starch on your hands. Cover and let sit in cool place for a few hours or overnight. They are easier to dip if they have been able to get cold and sit for a while.
I like the dark and milk chocolate made by Merckens. I do use the tempering machine by made Revolation. You can temper the chocolate yourself by slowly melting the chocolate to a temperature of 141 degrees farenheit then adding in a few ounces of unmelted chocolate to temper and cool. Stir the chocolate to get a bit of air into it. The chocolate should be cool to the touch when it is ready to be used.
Drop in the centers one at a time cover then pick up and shake off excess chocolate. Place on cookie sheets lined with wax paper do different mark on top depending on flavor.
As you can see we use nuts, sprinkles, coconut etc.. on the chocolates as well. We do some in dark chocolate some milk chocolate.
We do:
*Mint Fondant
*Raspberry Fondant
*Coconut Fondant(add coconut flavor and 1-1 1/2 cup coconut) sprinkled with toasted coconut after dipping.
*Peanut Butter Fondant (add 1/4 cup smooth peanut butter and peanut butter flavor)
*Maple Pecan Fondant( add 1/2 -1 cup chopped pecans and maple flavor)
*Apricot Fondant( add 1/2 cup finely chopped apricots and apricot flavor)
*Cherry Fondant(10 oz finely chopped maraschino cherries well drained and dried) cherry flavor and pink food color. Put Fisher nut topping mix in chocolate before dipping.
*Almond Fondant flavor center rolled in chopped almonds after dipping.
*Chocolate Rum Fondant (flavored with rum and six ounces melted semi-sweet chocolate) center rolled in chocolate jimmies after dipping.
*Brown Sugar Fondant in fondant recipe substitute 3 cups brown sugar and 1 cup granulated sugar.
Idaho Spuds(chocolate marshmallow centers)
2 pkg.(2T) unflavored gelatin
1/2 cup cold water
2 large egg whites
1/2 cup sugar
dash salt
2 cups powdered sugar
2/3 cup water
1 T vanilla
2 T cocoa
1 1/2 lbs toasted coconut
Dissolve gelatin in 1/2 cup cold water. Beat egg whites until egg whites are stiff and just a little dry. Slowly mix in powdered sugar 1/2 cup at a time. Set aside. In a saucepan mix 1/2 cup sugar, water and corn syrup. Cook to 224 degrees. Remove from heat and add gelatin mixture. Beat for 5 minutes until thick and smooth. Add egg mixture 1/4 at a time. Beat at low speed until completely blended. Blend in vanilla, cocoa and salt. Pour into greased 8x10 pan(I double recipe and use large cookie sheet) and refrigerate overnight. Cut into 1 inch squares. Dip in tempered chocolate and roll in toasted coconut.
Almond Joy Candy Centers
2 cups granulated sugar
1 cup light corn syrup
1/2 cup water
2 T Amaretto or 1/2 tsp almond extract
21 oz flaked coconut
2 T flour
Whole Almonds
Spray 2 cookie sheets with cooking spray. In a large heavy pan combine syrup, sugar and water. Bring to a boil. Cook to 230 degrees. Carefully remove from the heat and cool until warm. Carefully stir in almond flavor or Amaretto, coconut and flour. Drop by teaspoonfulls onto cookie sheet. Immediately press whole almond on top of each. You may have to use cooking spary on your spoon. Allow to sit in cool place overnight then dip in tempered chocolate. We use dark chocolate on these.
Caramel Centers
1 cup butter
1 cup brown sugar
1 cup granulated sugar
1 cup light corn syrup
1 14-ounce can sweetened condensed milk
Dash of salt
Butter 7x11 pan(I double and use large cookie sheet). Combine ingredients in heavy pan. Cook over medium heat stirring constantly. Keep at rolling boil and cook to 230 degrees. Immediately pour into prepared pan. Cool and cut into 1 inch pieces. Dip in tempered chocolate.
I then store the chocolates in pizza boxes in my very cold garage or fridge. They can be stored for several weeks.
