Mixed Mushrooms and Onions Tart

Thursday, November 29, 2007

MIXED MUSHROOMS AND ONION TART
Preheat oven to 350° F.

Pastry dough for a 10” fluted pan

INGREDIENTS:

2 tablespoons butter

1 tablespoon olive oil

1 medium white onion, cut into rings, separated

1 medium sweet yellow onion, cut into rings separated

1 cup mixed mushrooms (buttons and cremini) cleaned, steamed and chopped

½ cup heavy cream

3 large eggs, beaten

1 ½ cups grated Gruyere cheese

Kosher salt and freshly ground black pepper and nutmeg (to taste)

PREPARATION:

Blind bake the pie shell for 15 minutes. Remove from oven and transfer to a wire rack to cool while making filling. Heat olive butter and oil in a large sauté pan over medium heat. Add the onions and mushrooms. Cook, stirring occasionally until the onions have softened and are translucent. Place tart pan on a baking sheet to catch any run-off there might be. Sprinkle half the cheese evenly over the bottom of the crust. Spread onions and mushrooms over the cheese and then top with remaining cheese. In a medium bowl, whisk together the heavy cream and eggs, season with nutmeg, salt, and pepper. Pour over the onions, mushroom and cheese.

Bake in oven until just set about 30 – 40 minutes. If it looks as if the crust is browning too quickly, loosely place foil over tart.

Serves 8 - 10.

Posted by Webmaster on 11/29/07 at 01:36 PM
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Pomegranate Cupcakes

Monday, November 19, 2007

POMEGRANATE CUPCAKES


INGREDIENTS:

8 ounces unsalted butter (1 stick), room temperature, cut into small pieces

2 cup granulated sugar

3 large eggs, room temperature

2 teaspoons almond extract

3 cups cake flour, stir before measuring

2 1/2 teaspoons baking powder

1/2 teaspoon kosher salt

1 cup milk

1/2cup pomegranate juice

Butter cream frosting

Garnish



PREPARATION:

Heat oven to 350°. Line 2 (1/2 cup-12 capacity) muffin tins with red foil cupcake liners.

In a large mixing bowl, beat butter on low speed until smooth. Add sugar and beat until light and fluffy. Beat in eggs and pomegranate extract; scrape bowl then beat until smooth. Measure the flour, baking powder, and salt into a bowl; sift once. Add the dry ingredients to the first mixture a little at a time, alternating with the milk and juice. Continue beating on medium speed until smooth and well blended, scraping down the sides of the bowl. Fill liners 1/2 to 2/3 full of batter. Do not overfill. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
Butter cream Frosting

INGREDIENTS:

1/2 cup butter, room temperature

1 pound box powdered sugar

3 tablespoon heavy cream

1 tsp. almond extract

In large mixing bowl, beat together butter and powdered sugar

Add milk and vanilla extract

Beat until smooth and
fluffy.

(Makes 2 cups)

Garnish:

1 cup arils from 1—2 large pomegranates*

T I P P L A T E

Pomegranates have been around for centuries. It is one of the earliest cultivated fruit possibly dating back to 3000 BC. This wonderful looks challenging, however here is what you need to do t0 get the frees arils (seeds sacs).

1. Cut off the star shape crown, discard it. Cut the pomegranate into several sections.

2. Place the cut sections in a bowl of water and manipulate out the arils with your fingers. The arils will sink to the bottom of the bowl. Toss the membrane and everything else.

3. Strain out the arils from the water. Enjoy.

Posted by Webmaster on 11/19/07 at 01:41 PM
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Sweet Potato Anna Cake

Sunday, November 18, 2007

SWEET POTATO ANNA CAKE

Preheat oven to 400 degrees F.


INGREDIENTS:

8 medium sweet potatoes

1/3 cup clarified butter

Kosher salt and freshly ground black pepper to taste

Ground allspice



PREPARATION:

Peel potatoes. Slice into 1/8-inch thick slices, using a mandolin slicer, if you want perfect circles. Butter a heavy skillet. Arrange potato slices in an even circular pattern of overlapping circles, brushing butter over each layer and lightly seasoning as you go. Bake until potatoes are cooked and well browned. Unmold the Anna cake onto a serving platter. Sprinkle warm cake with ground allspice.


Cut into 8 equal wedges.

Serves 8.

T I P P L A T E

When the Anna cake is done, place a large enough plate over the skillet and invert the cake onto the plate. Isn't’ it pretty!

Posted by Webmaster on 11/18/07 at 01:34 PM
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