Red and Blue Tart

I'm not sure how I should start this post..."go make this", "I got my kids to love a fruit dessert","this is the tart I made for Memorial day"

I can't decide so all of the above.

I wanted to make a fruit tart that my family would love.  Katie and Ian don't like pie crust so I was thinking more of a cookie like crust.  Pastry cream for the filling.  Fresh fruit with no jam on top, another element the children are not fond of.

My biggest problem was the crust.  When Mary of One Perfect Bite posted a Blueberry Sourcream Tart I knew she solved my problem. The crust was cookie like.  The only ingredient I omitted (which I think would be lovely, but I was playing it safe) was nutmeg.

   They absolutely loved it! Here is what they said, "Can you make this again, tomorrow?", "This is the best cake ever!!" "I want you to make this for my birthday!" "Make this for the 4th of July."  I think I succeded. Before they devoured the tart, I told them it tasted like a  sugar cookie with vanilla pudding and fresh fruit.

So go make this now, you won't be disappointed.



Red and Blue Tart

Cookie crust:
1 1/4 cups all purpose unbleached flour
1/4 tsp. kosher salt
1/2 cup unsalted butter (room temp)
1/4 cup granulated sugar
1 egg seperated

With non-stick cooking spray, spray a 9-inch tart pan with removable bottom.
In an electric mixer bowl mix the butter and sugar together for one minute on medium speed and the egg yolk and mix until blended.  Add the flour and salt and mix until just combined on low speed.
On a surface that has been lightly floured, pour the crust out and shape into a flat disk.
Place the disk into the pan and press it out onto the bottom and up the sides of the pan.  If it breaks smooth out the cracks.  Refrigerate for at least 30 minutes.
While the crust is chilling, pre heat your oven to 375 degrees Farenheit.
With a fork beat the egg  white until it is frothy.  Lightly brush the crust with egg white.  You will not use all of it.  Prick the crust all over with a fork and bake for 15 minutes or until set.  The crust will not get brown (think sugar cookie).  Place on a wire rack until completely cool.
While the crust is cooling make the pastry cream.

Pastry cream:

5 large egg yolks, room temperature

3/4 cup sugar
3 tablespoons cornstarch
1 1/2 cups scalded milk
1/2 teaspoon pure vanilla extract
1 teaspoon almond extract
1 tablespoon unsalted butter
1 tablespoon heavy cream

In an electric mixer bowl fitted with the paddle attachement beat the egg yolks and sugar for 4 minutes on medium-high speed until very thick.  Reduce the speed to low and add the cornstarch.  With the mixer on low add the hot milk.
Pour this mixture into a medium saucepan and cook on low heat stir this mixture constantly with a wooden spoon until it thickens this took about 7 minutes.  Make sure to scrape the bottom of the pan as you are stirring.  Don't worry once the mixture comes to boil and looks like it is curdling.  Take a whisk and beat it vigorously for 2 minutes.  The mixture will become very thick like pudding.  Stir in the extracts, butter, and cream. Pour the custard through a seive into a bowl.  Place a piece of plastic wrap directly over the surface and chill until cool.

Assemble the tart:

Strawberries cut in half and leaves removed
Blueberries

Take the pastry cream out of the fridge and whisk until smooth.  Fill the tart shell with the cream and add the berries in a decorative pattern.  Chill for about an hour.  Enjoy!

Source: Crust One Perfect Bite, Pastry Cream Barefoot Contessa

Holiday Recipes ~ Cranberry Cherry Sauce

I had never been a huge fan of cranberry sauce. It never looked very appetizing and that tart flavor...yuck! At some point I found a cranberry cherry sauce that I liked very much and I have been making it for a few years. This year I decided to come up with my own cranberry cherry combo. Yummy!!

Cranberry Cherry Relish

1 cup fresh cranberries

1 tsp freshly squeezed orange juice

1 tsp. orange zest

1/2 cup cherry jam

1/4 cranberry juice

1/4 cup dried cranberries

1/8 teaspoon cinnamon

1/2 teaspoon vanilla extract

1/8 cup brown sugar

Pick through the cranberries for any stray bits and rinse then drain well. Combine the cranberries, orange juice and zest, cranberry juice, cherry jam and cinnamon in a pan. Place over medium heat: boil slowly until the berries pop open about 10 minutes. Remover from the heat and add dried cranberries. Let cool for five minutes and then add vanilla and brown sugar. Let cool to room temperature and refrigerate.

Holiday Recipes ~ Brian's Apple Pie

Brian doesn't do much baking, in fact he doesn't make many desserts at all except for apple pie. It's his speciality so to speak. My sister's always request this pie every fall. If we happen to be with my family for Thanksgiving this will be on the dessert table for sure. You know the saying "the way to a man's heart is through his stomach." Well, they forgot to include my sisters.

Apple Pie

This recipe comes form the Better Homes and Gardens New Cook Book

6 Cups thinly, sliced, peeled apples (Brian likes Granny Smith and Haralson)

1 cup sugar

2 tablespoons all-purpose flour

1 teaspoon ground cinnamon

Dash of ground nutmeg

1 tablespoon butter

Pastry for a Double-Crust Pie (see the recipe below)

Combine sugar, flour, cinnamon, and nutmeg. Add the sugar mixture to the sliced apples; and toss to coat the fruit. Fill a pastry lined 9-inch pie plate with the apple mixture. Cut the butter into small pieces and sprinkle over the fruit. Add the top crust. Seal and flute the edge. Sprinkle a little bit of sugar on top of the crust. Cut three silts in the middle of the crust. Each silt should be about 2 inches long. Cover the edge of pie with foil or use one of those circular things for pies. Bake in a 375 oven for 25 minutes. Remove the foil; bake for 20 to 25 minutes more or until the crust is golden. During the last 5-10 minutes of baking place a sheet pan on the lower oven rack to catch any juices. Cool. Serve with ice cream.

Enjoy!!

xoxo

Rachel

Pie Pastry

2 cups all-purpose flour

1 tsp kosher salt

2/3 cup shortening (Brian uses crisco sticks. We keep them in the freezer)

6-7 tablespoons cold water

Stir together the flour and salt. Cut in the shortening with a pastry blender until the pieces are the size of small peas. Sprinkle 1 tablespoon of the water over part of the mixture gently toss with a fork. Push to the side of the bowl. Repeat until all of the dough is moistened. Form the dough into two balls. Place each ball on a piece of plastic wrap and flatten each into a disk. Wrap the plastic wrap around each disk. Place into the fridge for at least 30 minutes or up to a day in advance. On a lightly floured surface, flatten the dough with your hands. If the dough seems to hard you may need to let it sit at room temperature for 5 minutes. Roll dough with a rolling pin from center to edge. Forming a circle about 12 inches in diameter. Ease pastry into a 9-inch pie plate being careful not to stretch pastry. Place filling into the bottom shell. Add the top crust trim and flute.

Holiday Recipes ~ Roast Turkey with Herb Rub

I overheard Brian talking on the phone the other day. He was trying to convince Shane to come up and visit us over Thanksgiving weekend. He said something like this "You've got to come, Rachel makes the absolute best turkey." That made me smile. Now, I don't claim that I make the best turkey, but this is the recipe that I have been using since 1994, and well we love it. I found this photo from last year. It's not the best, but it gives you an idea of what your turkey will look like when it is done.

Roast Turkey with Herb Rub

From Bon Appetit, November 1994

3 Tablespoons chopped fresh rosemary or 1 1/2 tbs. dried

3 Tablespoons chopped fresh Thyme or 1 1/2 teaspoons dried

3 Tablespoons chopped fresh Tarragon or 1 1/2 teaspoons dried

1 tablespoon fresh ground pepper

2 teaspoons kosher salt

1 Turkey (I usually get a 10-18 pound, if you have a bigger one that is fine)

Fresh herb sprigs (if you do not stuff your turkey)

2 Tablespoons olive oil

6 Tablespoons melted butter

4-6 cups low sodium broth

Mix the first five ingredients in a small bowl. Pat the turkey dry with paper towels and place on a rack set in a large roasting pan. If you are not stuffing your turkey, place the herb sprigs in the main cavity. If you are stuffing the turkey, spoon stuffing into both cavities. Tie the legs together loosely to hold the shape of the turkey. Brush the turkey with oil Rub the herb mixture all over the turkey. (You can prepare this one day ahead if the turkey is not stuffed. Cover and refrigerate. Let stand at room temperature for 1 hour before roasting.) If you are stuffing your turkey, let it sit with the herbs for about 30 minutes at room temperature.

Position your rack in the lowest third of your oven and preheat to 325. Drizzle the melted butter all over the turkey. Pour two cups of broth into the pan (DO NOT POUR THE BROTH ON THE TURKEY)! Roast the turkey for about 1 1/2 hours. Check the pan and see if it needs more broth. Also check the breast, if it is getting too brown cover it with foil loosely. You will want to keep checking how much broth is in the pan and how brown the breast is getting periodically until the turkey is done (DO NOT BASTE THE TURKEY WITH THE BROTH, POUR IT IN THE ROASTING PAN. The size of your turkey will determine how long it will need to roast. I think the best way to determine if your turkey is done is to use a meat thermometer. When inserted into the deepest part of the thigh without touching the bone it should reach 180 degrees. For a 10- 18 pound turkey this should be 3 1/2 to 4 1/2 hours. When your turkey is done, take it out of the roasting pan and tent it with foil loosely. Let it rest for about 30 minutes. If you have stuffed the turkey, take it out of the pan and remove the stuffing, and then tent it with foil. Again, let it rest for about 3o minutes before carving.

Enjoy!

Rachel

Holiday Recipes ~ Turkey Stuffing with Dried Cranberries

My Mom has been making the same stuffing recipe for Thanksgiving since I can remember. Over time it has changed a bit. She used to cook the neck, giblets, etc. and add that to the stuffing. The three of us girls were never fond of that "stuff" so we always request that she not make that addition.

Before Brian and I got married I wrote this recipe down, because I knew I wanted to use it when we had our Thanksgiving Feast. Over the years I have made some very simple changes. The first being I switched out the type of bread cubes I use. Around Thanksgiving Super Target usually carries dried bread cubes in the bakery section. It is just dried bread that has been cubed up into nice size chunks. If you can't find this, you could always make your own ,just plan ahead. I would also suggest using a basic french bread, not a chewy artisan style bread.

A couple of years ago, on a whim I decided to add some dried cranberries to the stuffing and that became a huge hit! So every since then I always include them.

A few tips that my Mom taught me:

1. Make your stuffing the day before Thanksgiving and store it in the fridge. This allows you some extra sleep, and one less dish to make on Thanksgiving.

2. Don't overstuff your turkey! Lightly stuff the front and back ends. You will have a lot of extra stuffing, but don't worry we are going to use it all.

3. Once your turkey is finished cooking remove the stuffing from the bird and place in a buttered casserole dish. Add the remaining stuffing that you didn't use and place it in the casserole dish with the other stuffing. Mix thoroughly. Place in a 325 degree oven for about 30 minutes our until it is warm and crisp on top. I find this tip results in the perfect texture for stuffing. It is not soggy or dry, but warm and lightly crisp.

Turkey Stuffing with Dried Cranberries

1 bag of bread cubes

1 1/2 cups of celery chopped

1 large onion chopped

1 stick of butter

1-2 cups of low-sodium chicken broth

1/2-1 cup of dried cranberries ( use as much or as little as you like, I like more)

1/2 tsp. Sage

1/2 tsp. Thyme

Salt and Pepper to taste

In a large skillet melt the butter and the celery and onion and cook until tender. Turn the heat down to low and add the seasonings stirring around. Add the bread cubes and cranberries mix well. Add 1-2 cups both and stir until the bread cubes are soft. Add warm water if needed. The stuffing is ready to used. Please see the tips above. I hope you enjoy this recipe as much as our family does!

xoxo

Rachel

Holiday Recipes ~ Sweet Potato Casserole

We really do love our sweet potato recipe, but I was unfaithful a few weeks ago. I was flipping through the pages of the latest Penzey's catalog and this Sweet Potato Casserole recipe caught my eye. Brian was making roast poulet and I thought this would go with it nicely. Wow!! We were really amazed by these sweet potatoes, they are sooo Yummy!! Please make these, you will love them. I made mine in individual dishes because I thought Ian might be more drawn to them, but no such luck. He just eat the brown sugar topping. Next time I will make it in one casserole dish like the recipe suggests.

Sweet Potato CasseroleI actually halved the recipe since it was just the four of us. I am giving you the orginial measurements. I also used skim milk instead of cream.
6 medium sweet potatoes

1/4 tsp. salt

2 TB. butter, softened

2 eggs

1 1/2 tsp. PURE VANILLA EXTRACT

3/4 tsp. PENZEYS CINNAMON

1/3 Cup sugar

1/4 Cup cream (Beth uses heavy cream, half & half works as well). I actually used skim milk and I thought it was great.

Streusel Topping:
4 TB. chilled butter (1/2 stick)

1/4 Cup flour

3/4 Cup packed light brown sugar

1/2 Cup chopped pecans (optional) I would probably use more than this amount.

Preheat oven to 350°. Lightly grease a 9x13 baking pan and set aside. Peel, quarter and boil sweet potatoes for 10-15 minutes until fork tender, drain and dry well. Or, pierce 3 sweet potatoes with a fork and microwave until softened. This can take anywhere from 6-15 minutes, depending on your microwave and the size of the potatoes, so pay attention the first few times you do it! Repeat with the remaining sweet potatoes. When cool enough to handle, peel the sweet potatoes and place in a mixing bowl. Mash with a fork or potato masher. Add the salt, butter, eggs, VANILLA, CINNAMON, sugar and cream and mix until smooth. Spoon into the baking dish and spread evenly.

For the Streusel topping: In a medium bowl, combine the butter, flour and brown sugar. Mix with 2 forks or knives, a pastry blender or your fingers to the consistency of coarse meal. Stir in the pecans if using. Sprinkle over the sweet potato mixture. Bake at 350° for 30-45 minutes or until the topping is crisp and lightly browned.

Enjoy!

Rachel

Holiday Recipes ~ Yankee Sweet Potatoes

Sweet potatoes, most people either love them or hate them. I had grown up with them gracing our table every Thanksgiving. My mom's recipe has a a pineapple brown sugar mixture baked on top and don't forget those gooey, toasted marshmallows.
I remember a time shortly after Brian and I were married. We had a friend over for dinner and I made a sweet potato recipe from Taste of Home. After our little party I asked him what he thought? "The sweet potatoes were too sweet." So, I began hunting for a new recipe. It didn't take me long to find one, and every year Brian requests this recipe, not to mention many other family members. My brother in-law who is a self-proclaimed "sweet potato hater" says, " these taste like the inside of a pie."
If you are looking for a new sweet potato recipe or in the "hate camp" give this recipe a try you might surprise yourself.

Yankee Sweet Potatoes

2 (16 oz.) cans sweet potatoes in light syrup, drained

1 cup thinly sliced apples (one that holds it shape like Granny Smith)

1/2 cup fresh or frozen cranberries

1/2 cup packed brown sugar

2 tbs. butter

1 tsp. ground cinnamon

3/4 tsp. ground ginger

1/4 tsp. ground cloves

1/2 cup walnut halves (optional, I never have used these)

Cut the sweet potatoes crosswise into 1/2- inch slices. Evenly arrange half of sweet potatoes in shallow 1 1/2 quart baking dish. Top with all the apple slices. Layer remaining sweet potatoes over apples; reserve. In a small saucepan combine cranberries, brown sugar, butter and spices. Cook over medium-low heat until the butter melts. Stir mixture until blended. Evenly drizzle cranberry mixture over sweet potatoes. Please in a 350 oven for 20-30 minutes or until heated through. Serve warm.

Yummy!!

xoxo

Rachel

Holiday Recipes ~ Pecan bars and Cranberry, Gingerly

photo from martha stewart.com

I'm considering adding these Pecan Bars to my holiday repertoire. A lot of people in our families like nuts and I think it would be a nice addition to my holiday cookie tray.

Here is a delicious cocktail that we have served at Thanksgiving and a few other holiday party's. If you like the flavor of ginger, you will love these! I have even omitted the vodka to make mock tails for the kids.

Cranberry, Gingerly

This recipe comes from Bon Appetit November 2005

1/4 cup vodka
2 tablespoons ginger beer (you can find this at Super Target, it's basically a really spicy ginger ale)1 1/2 tablespoons thawed cranberry juice cocktail concentrate
1 1/2 teaspoons lemon juice (fresh)
1/8 teaspoon ground ginger

Shake all of the ingredients except for the ginger beer with ice in a cocktail shaker. Strain into a Martini glass, and add the ginger beer. Garnish with a slice of crystallized ginger.

Wassail

I noticed this last week that PW is starting to post holiday recipes. She's the best isn't she!!! I thought it was a great idea, and I thought to myself I will follow suit. Even though our holiday menu stays pretty similar from year to year. We do tweak it, and start planning it out a few months in advance. Unfortunately I won't be making too many of these recipes before the holidays, therefore I won't be able to post photos until after. Sorry friends!!!

My dear friend Sandi, better known as Spunk to our alumni crowd (it's a long story) shared this recipe with me many years ago. I believe she received it from a co-worker. This wassail has weaved itself in and out of our holiday menu over the years. It is a nice alternative to apple cider. I always like to have something warm to to offer our guests when they arrive out of the brisk air into our home. If you make the wassail on the stove it scents the air beautifully. I don't think anything says Happy Holidays and welcome to our home better. It just warms my heart thinking about it.

Wassail

I like to serve this in small heat proof cups. Too much of a good thing can spoil the meal ahead.

3 Sticks of cinnamon

1/2 gallon of good apple cider (we like Pepin Heights or Trader Joe's)

1 1/2 cup orange juice

1/3 cup lemon juice

3/4 cup sugar

1 cup water

1 pint cranberry juice

Heat over low heat and simmer.

xoxo

Rachel