Stilton Tart with Cranberry Chutney
from The Gourmet Cookbook
1 cup heavy cream
1 whole large egg
2 large egg yolks
¼ teaspoon salt
¼ teaspoon black pepper
5 oz. chilled Stilton, rind removed and cheese crumbled
Make tart shell:
Preheat oven to 350°F.
Roll out dough on a lightly floured surface with a floured rolling pin into a 17- by 8-inch rectangle and fit into 13 x 4 x 1 tart pan with removable bottom. Trim excess dough, leaving a 1/2-inch overhang, then fold overhang inward and press against side of pan to reinforce edge. Lightly prick bottom and sides all over with a fork. Chill until firm, about 30 minutes.
Line pastry shell with foil and fill with pie weights. Bake in middle of oven 20 minutes, then carefully remove foil and weights and bake until golden, 10 to 15 minutes more. Cool shell in pan 20 minutes.
Reduce oven temperature to 325°F.
Whisk together cream, whole egg, yolks, salt, and pepper until combined.
Put tart shell (still in pan) on a baking sheet and scatter cheese evenly in shell. Slowly pour custard into shell and bake in middle of oven until golden around edge and custard is just set, 30 to 35 minutes.
Cool tart completely in pan on a rack. Cut tart into 32 rectangles and serve at room temperature, topped with chutney.
2 large shallots (3 oz), coarsely chopped
1 tablespoon vegetable oil
1 (12-oz) bag fresh or frozen cranberries (not thawed)
⅔ cup sugar
3 tablespoons cider vinegar
1 teaspoon minced garlic
1 teaspoon minced peeled fresh ginger
½ teaspoon salt
generous pinch dried hot red pepper flakes
Cook shallots in oil in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until softened, about 3 minutes. Stir in remaining ingredients and simmer, uncovered, stirring occasionally, just until berries pop, 10 to 12 minutes, then cool.
(Eloise's note: This makes more chutney than needed for the Stilton Tart. Leftover chutney keeps well for several weeks in refrigerator and is delicious on turkey sandwiches.)
Maple Salmon Bites
from Peace Meals by the Junior League of Houston
1 cup pure maple syrup
⅓ cup soy sauce
1½ teaspoons peeled and minced fresh ginger
1 pound skinless salmon, bones removed and cut into bite-sized pieces
3 tablespoons freshly ground black pepper
3 tablespoons black sesame seeds
¼ cup creme fraîche
sesame rice crackers
snipped fresh chives
Combine maple syrup, soy sauce and ginger in a resealable plastic bag. Add the salmon and toss to coat with the marinade; refrigerate for 2 hours. Preheat the oven to 450°. Lightly oil a foil-lined baking sheet. Mix the pepper and sesame seeds in a small bowl. Press the top of each salmon piece into pepper/sesame seed mixture and place on the baking sheet. Bake for about 5 minutes. Spread a small amount of creme fraîche onto each sesame rice cracker. Top with a piece of salmon and sprinkle with chives. Serve immediately.
Mexican Seafood Cocktail
Serves 4 – 6. (as a first course or light main course)
1½ c chilled Clamato Juice
¼ c ketchup
¼ c fresh lime juice
1 t Tabasco
1 t salt
½ c finely chopped yellow onion
¼ c chopped fresh cilantro
1 avocado, cut into small chunks
⅓ lb. fresh lump crabmeat
⅓ lb. boiled shrimp, shelled, and cut into bite-size pieces
Mix together and spoon into 6- or 8-oz. glasses.
(Eloise's note: If making this ahead, wait until end to add seafood or it will turn pink! Charming, perhaps, for Valentine's, but preferable in natural color.)
Maple-Balsamic Salad Dressing
from Vermont Lifemagazine
Makes 1¼ cups
1 teaspoon dry mustard
½ teaspoon dried basil
3 tablespoons balsamic vinegar
2 tablespoons maple syrup
1 tablespoon lemon juice
1 clove garlic, minced
1 cup extra-virgin olive oil
1 teaspoon salt
¼ teaspoon freshly ground black pepper
In a small bowl combine mustard and basil. Whisk in vinegar, maple syrup, lemon juice and garlic. Whisk in olive oil until dressing is emulsified. Taste and season with salt and pepper. Dressing will keep, covered, in refrigerator for several weeks.
¼ cup butter
1 tablespoon onion flakes
½ teaspoon dried dill
½ celery salt
1 tablespoon parsley flakes
1 can refrigerator biscuits
In a pie plate melt butter and add herbs. Quarter biscuits and rub around in butter mixture, pushing to side after coating and continuing until all biscuits are used and pie plate is full. Bake at 450° for 8-10 minutes. Serve warm.
(Eloise's note: I placed 4 biscuit quarters in each heart section of my muffin pan.)
from Julia and Jacques Cooking at Home
Serves 10 - 12
1 tablespoon unsalted butter, for pan
2 cups heavy cream
8 ounces bittersweet chocolate, coarsely chopped
7 egg whites, room temperature
3½ tablespoons sugar
1 tablespoon cocoa powder, plus more for garnish
½ teaspoon vanilla extract
1 tablespoon Cognac
Confectioners' sugar, for garnish
Raspberries or other seasonal fruit, for garnish
Preheat oven to 350° with rack in center. Butter an 11-by-17-inch jelly-roll pan or a 12-by-17 1/2-inch sheet pan, and line with parchment paper.
In a small saucepan, heat 1 cup cream to a simmer. Add chocolate, reduce heat, and whisk until chocolate is melted. As soon as mixture is a uniform dark color, remove from heat and let cool for a few minutes.
In a large bowl whip egg whites and 2 tablespoons sugar to stiff, glossy peaks, about 1½ minutes. Whisk one-quarter of the egg-white mixture into the chocolate mixture. Gently fold chocolate mixture back into the original egg-white mixture, and mix until smooth and well combined.
Pour batter into the prepared pan, and spread it in an even layer with a rubber spatula. Bake until cake is set and puffy, 10 to 12 minutes. Transfer to a wire rack, and cool to room temperature.
Lift parchment paper to remove cake from pan, and set it on work surface with long side facing edge of table. Using a fine-mesh sieve, lightly dust cake with cocoa powder.
Make the creme chantilly: Whip the remaining 1 cup cream with the remaining 1½ tablespoons sugar, the vanilla, and cognac. Spread evenly over entire surface of cake.
Roll the cake lengthwise, starting at a point 2 to 3 inches over the creme chantilly. Roll cake another few inches, pressing against parchment paper to make a tight spiral. Gently peel parchment paper off as cake layer rolls away. Complete the roll, stopping at the far edge of the parchment paper. Tuck the loose parchment paper around and underneath the cylinder so it is well wrapped and can be moved easily.
Serve immediately, or refrigerate for up to 4 hours.
When ready to serve, transfer roulade to serving platter. Remove parchment paper, gently rolling cake into center of platter, with seam on bottom. (If roll has slumped or twisted, lay a piece of plastic over top and sides, and reshape with hands.) With a sharp knife, trim both ends of roll crosswise or on a diagonal. Dust top with confectioners' sugar and cocoa powder, and garnish with seasonal fruit.
To serve, cut the roll into 1-inch-thick slices, and lay flat on dessert plates; top with additional creme chantilly if desired.
Married for 27 years to Robert, three kids: Will (23), Vivian (20) and Dots (17) ~~~~
Majored in mathematics at SMU, taught elementary school for six years before Will was born, currently tutoring math ~~~~
Things I enjoy: playing duplicate bridge, working NY Times crossword puzzles, reading good books, entertaining, visiting with friends, planning trips, traveling, playing board games, spending time with family, cooking, keeping up with old friends ~~~ happy to correspond with other parents about raising a child with special needs
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