Week 1: Austro-Hungary and Germany
Here is the recipe for the delicious looking stew featured in the photo on the main page. Please note that although this is called a soup, it's actually more of a stew. Add more stock to make it into a soup if you prefer.
Hungarian Goulash Soup (Gulyásleves)
Serves about 6 as a main dish
Ingredients2 pounds beef (chuck or other stew beef)
6 Tablespoons lard (or other cooking fat)
2 to 3 medium onions
2 cloves garlic, crushed
1 teaspoon caraway
2 Tablespoons hot Hungarian paprika (or you can mix with sweet Hungarian paprika, to your taste)
Salt to taste
10 cups beef stock
4 medium new potatoes (if you can find them, use Hungarian Rózsaburgonya, or "pink potato")--peeled and cut into 1/2-inch square cubes
2 banana peppers, chopped (use the sweet ones or, if you prefer, use the hot ones)
2 medium tomatoes, peeled and chopped (or a 15-ounce can of diced tomatoes)
A bunch of celery leaves, tied in a bundle with string (actually, it's fine to just chop them up and leave them in, although it's less "traditional")
Garnish: tiny homemade dumplings (made from 1 egg and about 3/4 cup flour) and finely chopped green onions
Directions:
Prepare the meat by cutting away all fat and cubing it into small pieces--about 1/2-inch square. Set aside.
Chop the onion finely and saute in hot lard in a Dutch oven until golden brown. Stir in the crushed garlic. Sprinkle with caraway and stir in.
Remove the pot from the heat and let cool down. Sprinkle on all the Hungarian paprika and stir in well--then mix in the meat cubes and salt. Return the pot to a medium heat and let roast, mixing from time to time and adding stock, if needed, to keep it from drying out. When nicely roasted, moisten again, cover, and let stew.
When the meat is soft, add the potato cubes, the chopped peppers, chopped tomatoes, and the remaining stock (add water to make a total of about 12 cups of soup) -- then plunge in the bundle of celery leaves. Bring soup to a boil, then reduce heat and simmer until the vegetables and meat are tender.
Prepare the dumplings by kneading the flour into the beaten egg. This is especially easy in a food processor. The dough will be stiff. Cover with plastic and let rest for at least an hour. Knead again briefly, then roll into a pencil shape and cut into pea-size pieces. Sprinkle with a little flour to keep from sticking.
When 10 minutes away from serving, bring the soup to a boil. Add the dumpling dough pieces, reduce heat, cover partially, and leave alone for about 5 minutes or so. Mix carefully. Remove celery bundle (or not if you chopped it up). Then ladle into bowls and top with finely chopped green onions.
Hungarian Chicken Paprikas (Csirkepaprikas)
Serves 6 to 8
Ingredients:
2 onions chopped
4 Tbsp. butter or lard
3 Tbsp. sweet Hungarian paprika (not Spanish or hot)
1/8 Tsp. black pepper or whole pepper corns
1 clove garlic, smashed
2 Tsp. salt
4 to 5 lbs. chicken disjointed
1 1/2 cups chicken stock (or water and 2 chicken bouillon cubes)
1/2 pt. sour cream
Brown onions in butter or lard. Add garlic, seasonings, and chicken, brown 10 minutes.
Add water, cover and let simmer slowly until it is tender.
Remove chicken, add sour cream to drippings in pan and mix well. To thicken gravy, mix into a paste 1 Tbs. soft butter with 1 Tbs.of flour and stir into drippings.
Add dumplings and arrange chicken on top. Heat through, but do not boil, and serve.
Modern Potato Dumplings (not traditional, but quick & easy)
Serves 6 to 8
Ingredients:
Ingredients:
1 cup of instant potato flakes
1 egg
1 cup of flour
1 cup of water
Mix in a small bowl. Drop by spoonful into salted boiling water. Cook until dumplings look done when cut in half, about 5 or 6 minutes. Drain and place into sour-cream gravy and serve.
Croatian Stuffed Peppers (Punjena paprikas)
Serves 5 to 6
Ingredients:
1 lb of ground beef
1 lb of ground pork
1 onion
1 clove of garlic
1 egg
1/4 cup of rice
10 bell peppers, medium size
1 tsp of salt + 1/2 tsp for tomato juice
1/2 tsp of pepper
1 lb of ground beef
1 lb of ground pork
1 onion
1 clove of garlic
1 egg
1/4 cup of rice
10 bell peppers, medium size
1 tsp of salt + 1/2 tsp for tomato juice
1/2 tsp of pepper
¼ cup breadcrumbs
2 stems of parsley
large can of tomato juice
4 tbsp of flour
1/4 cup of oil + 1 tbsp to saute the onion
water
large can of tomato juice
4 tbsp of flour
1/4 cup of oil + 1 tbsp to saute the onion
water
Directions:
Wash and drain peppers. Remove the tops from your peppers, clean the inside by removing the seeds and the stems. Wash them and drain well.
Wash and drain peppers. Remove the tops from your peppers, clean the inside by removing the seeds and the stems. Wash them and drain well.
Finely chop your onion and sauté it on a tablespoon of oil.
In a bowl mix your pork and beef with uncooked rice, salt, pepper and minced garlic clove. Add slightly cooled sautéed onions to it and mix. Add the egg and mix until well combined.
Turn the stove on medium heat and add oil to the large pot that you will be cooking your peppers in. Once hot add flour to it and stir for a few minutes to make a roux that will be a thickener for your tomato juice. Add the tomato juice with 2 cups of water and let it cook for a few minutes until you are ready to put your peppers in.
Fill your peppers with the meat mixture, filling them to the top but make sure you don't stuff them too densely because the meat with rice will expand a little. Top each pepper with a sprinkling of breadcrumbs.
In a bowl mix your pork and beef with uncooked rice, salt, pepper and minced garlic clove. Add slightly cooled sautéed onions to it and mix. Add the egg and mix until well combined.
Turn the stove on medium heat and add oil to the large pot that you will be cooking your peppers in. Once hot add flour to it and stir for a few minutes to make a roux that will be a thickener for your tomato juice. Add the tomato juice with 2 cups of water and let it cook for a few minutes until you are ready to put your peppers in.
Fill your peppers with the meat mixture, filling them to the top but make sure you don't stuff them too densely because the meat with rice will expand a little. Top each pepper with a sprinkling of breadcrumbs.
Put whole two stems of parsley in the pot with the tomato and add your peppers. If they are not covered with tomato sauce, add more water. Add salt.
Cook for one to one and a half hours. Serve with fresh bread or mashed potatoes.
Kolaczki (Central European filled cookies)
These wonderful cookies are claimed by Poles, Czechs, Croats, Slovaks, and Hungarians so I decided to call them “Central European”.
Ingredients:
1 (8-ounce) cream cheese, softened
12 ounces (3 sticks) butter, softened
3 cups all-purpose flour
2 (14-ounce) cans fillings of choice (apricot, prune, raspberry, etc.)
Confectioners' sugar
Mix cream cheese and butter until light and fluffy. Add flour 1 cup at a time and mix well. Wrap dough in plastic and refrigerate for at least 1 hour.
Heat oven to 350 degrees. Roll out dough 1/4-inch on a surface that has been dusted with equal parts confectioners' and granulated sugars (not flour), because the granulated sugar will act as ball bearings and help keep the dough from sticking. Cut into 2-inch squares. Place 1/2 to 1 teaspoon filling on center of each square. Overlap opposite corners of dough to the center over filling.
Bake for 15 minutes or when corners start to brown. Cool and dust with confectioners’ sugar. These tend to become soggy if held for several days, so store them tightly covered (or freeze) without the confectioners' sugar. Dust with confectioners' sugar just prior to service.
German Beef Rouladen
German Beef Rouladen
Ingredients:
3 slices lean bacon
1 onion, sliced
3 garlic dill pickles, sliced
2 tbsp. butter
mustard, salt, pepper, corn starch
1 - 2 cups water
Directions:
Season beef slices with salt and freshly ground pepper. Thinly spread mustard on top of each slice.
Divide bacon, pickle, and onion slices on one end of each slice.
Roll up slices, tucking the ends in and securing with skewers, wooden cocktail picks, or thread.
Heat butter in skillet. Brown rouladen well on all sides. Do not crowd rouladen in skillet, or they will not brown nicely. Do in small batches if necessary. Add extra butter if needed.
Once all rouladen are well browned, add 1 - 2 cups of hot water, gently stirring up browned bits. Return all rouladen and any accumulated juices to skillet, bring to simmer and cover. Simmer for about 1 1/2 hours.
Remove rouladen. To thicken gravy, combine about 1-2 tbsp. corn starch in a little cold water and stir gently into cooking liquid until slightly thickened.
Season gravy to taste with salt and freshly ground pepper. If you wish, add sour cream to the gravy.
Remove skewers, picks, or thread to serve rouladen with their gravy.
Hints:
Have the butcher cut beef top round into thin slices, about 3/8 inch thick. Each roulade should measure at least 6 inches by 4 inches. Gently pound meat until it is about 1/8 to 1/4 inch thick. Be careful not to put holes in the meat. The larger the roulade, the easier it is to roll up.
Season beef slices with salt and freshly ground pepper. Thinly spread mustard on top of each slice.
Divide bacon, pickle, and onion slices on one end of each slice.
Roll up slices, tucking the ends in and securing with skewers, wooden cocktail picks, or thread.
Heat butter in skillet. Brown rouladen well on all sides. Do not crowd rouladen in skillet, or they will not brown nicely. Do in small batches if necessary. Add extra butter if needed.
Once all rouladen are well browned, add 1 - 2 cups of hot water, gently stirring up browned bits. Return all rouladen and any accumulated juices to skillet, bring to simmer and cover. Simmer for about 1 1/2 hours.
Remove rouladen. To thicken gravy, combine about 1-2 tbsp. corn starch in a little cold water and stir gently into cooking liquid until slightly thickened.
Season gravy to taste with salt and freshly ground pepper. If you wish, add sour cream to the gravy.
Remove skewers, picks, or thread to serve rouladen with their gravy.
Hints:
Have the butcher cut beef top round into thin slices, about 3/8 inch thick. Each roulade should measure at least 6 inches by 4 inches. Gently pound meat until it is about 1/8 to 1/4 inch thick. Be careful not to put holes in the meat. The larger the roulade, the easier it is to roll up.
German Red Cabbage (Rotkohl)
Ingredients:
1 head red cabbage, shredded
2-3 tbsp. butter, oil, or lard
1 onion, diced
salt, pepper, sugar
cloves, vinegar, cornstarch
diced apples, berries, or other fruit and/or fruit preserves
1 head red cabbage, shredded
2-3 tbsp. butter, oil, or lard
1 onion, diced
salt, pepper, sugar
cloves, vinegar, cornstarch
diced apples, berries, or other fruit and/or fruit preserves
Directions:
In large pot, heat butter, oil, lard or combination. Lightly sauté onion.
Add red cabbage. Continue to sauté for several minutes, stirring . When some of the cabbage has browned, add about 1 cup of water.
Add about 1 tsp. salt, some freshly ground pepper, about 1/4 tsp. cloves, and 2 tsp. sugar. Stir.
Bring to simmer, cover. Simmer for about 1 hour or until cabbage is tender. Add water as necessary and stir occasionally during simmering.
Add about 2 tbsp. vinegar. Taste and season with more salt, cloves, pepper, sugar, and vinegar as needed.
Mix about 2 tbs cornstarch with cold water and slowly stir in just enough to thicken red cabbage liquid.
In large pot, heat butter, oil, lard or combination. Lightly sauté onion.
Add red cabbage. Continue to sauté for several minutes, stirring . When some of the cabbage has browned, add about 1 cup of water.
Add about 1 tsp. salt, some freshly ground pepper, about 1/4 tsp. cloves, and 2 tsp. sugar. Stir.
Bring to simmer, cover. Simmer for about 1 hour or until cabbage is tender. Add water as necessary and stir occasionally during simmering.
Add about 2 tbsp. vinegar. Taste and season with more salt, cloves, pepper, sugar, and vinegar as needed.
Mix about 2 tbs cornstarch with cold water and slowly stir in just enough to thicken red cabbage liquid.
Hints:
Add 2 or 3 chopped peeled apples to the red cabbage at the beginning of the cooking - tart apples work best.
Add 2 or 3 chopped peeled apples to the red cabbage at the beginning of the cooking - tart apples work best.
Fresh Plum Tart (Pflaumenkuchen)
Ingredients:
1/4 cup butter, softened
3/4 cup sugar
2 eggs
1 cup all-purpose flour
1 teaspoon baking powder
1/4 cup milk
1 teaspoon grated lemon peel
2 cups sliced fresh plums (about 4 medium)
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
Directions:
In a small bowl, cream butter and sugar until light and fluffy. Beat in eggs. Combine flour and baking powder; add to the creamed mixture alternately with milk, beating well after each addition. Add lemon peel. Pour into a greased 10-in. springform pan. Arrange plums on top, over-lapping slices. Gently press into batter. Sprinkle with brown sugar and cinnamon.
Place pan on a baking sheet. Bake at 350° for 40-50 minutes or until top is golden and a toothpick inserted near the center comes out clean. Cool for 10 minutes. Run a knife around edge of pan; remove sides. Cool on a wire rack. Yield: 10-12 servings.
Week 2: Mexico
Chiles en Nogada (Chilies in Walnut Sauce)
Directions:
The Nogada (walnut sauce)
Ingredients:
Week 3: Diner Food and Culture
The Best Tuna Melt (New Jersey Diner Style)
Directions
Ingredients
Directions
Directions
Topping:
Directions
Planning Tip: Can be made through Step 2 up to 1 day ahead. Complete pie up to 3 hours before serving.
Week 4: Just Desserts
Fudge Cake
Ingredients
3 oz. Baking chocolate (melted squares)
1/2 cup Butter or margarine
2 1/4 cups Light brown sugar, lightly packed
3 eggs
1 1/2 tsp Vanilla
2 tsp Baking soda
1/2 tsp salt
2 1/4 cups sifted cake flour
1 cup sour cream
1 cup boiling water
Directions
Oven Temp ~ 350°
Baking Time ~ 35 Min.
Pan Type ~ two 9 inch round pans
Preheat oven. Grease and flour pans.
In a large mixing bowl, cream butter until smooth. Add brown sugar and eggs. Beat with mixer until light and fluffy - about 5 min. With mixer on low speed, beat in vanilla and chocolate, then baking soda and salt. Add flour alternately with sour cream, beating on low speed until smooth. Pour in boiling water; stir with spoon until blended.
Pour into prepared pans. Bake until a toothpick inserted in the center comes out clean.
Double Fudge Frosting
Ingredients
18 ounces unsweetened chocolate, melted & cooled
1 ½ cup butter
6 large eggs
2 tsp vanilla extract
4 cups powdered sugar
Directions
In top of double boiler set over simmering (not boiling) water, melt chocolate, stirring until smooth.
Cool for 10 minutes.
While the chocolate is cooling beat butter at medium speed until smooth.
Beat in eggs, one at a time, beating well after each addition.
Beat in chocolate, vanilla and sugar until thick and fluffy.
Spread frosting on top and sides of cake.
Pear Tart
Ingredients
3 tablespoons butter, softened
3/4 cup plus 1 tablespoon sugar, divided
3/4 cup all-purpose flour
1/3 cup finely chopped walnuts
1 package (8 ounces) cream cheese
1 egg
1 teaspoon vanilla extract
1 can (15 ounces) reduced-sugar pears, drained and thinly sliced
or 3 to 4 fresh medium sized pears, thinly sliced
1 teaspoon ground cinnamon
Directions
Coat a 9-in. fluted tart pan with removable bottom with cooking spray; set aside. In a small bowl, beat butter and 1/2 cup sugar for 2 minutes or until crumbly. Beat in flour and nuts. Press onto the bottom and up the sides of prepared pan.
In another small bowl, beat cream cheese until fluffy. Beat in 1/4 cup sugar, egg and vanilla until smooth; spread over crust. Arrange pears over cream cheese layer. Combine cinnamon and remaining sugar; sprinkle over pears.
Bake at 425° for 10 minutes. Reduce heat to 350°; bake 15-20 minutes longer or until filling is set and a thermometer reads 160°.
Cool for 1 hour on a wire rack. Refrigerate for at least 2 hours before serving. Yield: 12 servings.
Bonnie Butter Cake
Source: Betty Crocker Cookbook
Ingredients
⅔ cup butter or margarine, softened
1 ¾ cups sugar
2 eggs
1 ½ teaspoons vanilla
3 cups cake flour or 2 ¾ cups all-purpose flour
2 ½ teaspoons baking powder
1 teaspoon salt
1 ¼ cups milk
Directions
Heat oven to 350°. Grease and flour three 8-inch round layer pans. In large mixing bowl, mix butter, sugar, eggs, and vanilla until fluffy. Beat 5 minutes on high speed, scraping bowl occasionally. (Do not under-mix, this needs to be very light and fluffy.) On low speed, mix in flour, baking powder and salt alternately with milk. Pour into pans.
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool.
French Silk Frosting
Ingredients
5 1/3 cups confectioners’ sugar
1 1/3 cup soft butter
4 ounces melted unsweetened chocolate (cool)
1 1/2 teaspoons vanilla
¼ cup milk
Directions
In a medium mixing bowl, blend sugar, butter, chocolate and vanilla on low speed. Gradually add milk; beat until smooth and fluffy.
Note: This is actually a double recipe for French Silk Frosting but the original recipe was very skimpy since the Bonnie Butter Cake is a three-layer cake. For a regular two layer cake, you may wish to cut the recipe in half. This frosting does keep well in the refrigerator for a couple weeks, if you have some left.
Caramel Cake, Southern Style
Ingredients
3 cups sugar
1.5 cups shortening
3 cups plain flour
6 eggs
1.5 tsp. baking powder
1.5 tsp. vanilla
1.5 cups milk
Directions
Cream sugar and shortening until smooth.
Add all other ingredients and beat for 5 minutes.
Bake at 350 degrees for 30 minutes in 3 round
cake pans that have been greased and floured.
Let cakes cool before icing.
Caramel Icing
Ingredients
1 cup white sugar
1 cup brown sugar
1 stick butter
1 14 oz. can Eagle Brand milk
1 tsp. vanilla
Directions
Combine all ingredients in saucepan and cook
2 minutes, stirring constantly, until thick and
bubbly. Remove from heat and let cool until fairly thick
and just warm. Pour over cakes and assemble layers.
Keep piling icing back onto cake with knife until
cooled.*
*Hint: Dip your knife in a glass of tepid water as you are icing cake;
this keeps the icing smooth so it won’t get “grainy” looking.
Bread Pudding
Source: Paula Deen
Ingredients
2 cups granulated sugar
5 large beaten eggs
2 cups milk
2 teaspoons pure vanilla extract
3 cups cubed Italian bread, allow to stale overnight in a bowl
1 cup packed light brown sugar
1/4 cup (1/2 stick) butter, softened
1 cup chopped pecans
For the sauce:
1 cup granulated sugar
1/2 cup (1 stick) butter, melted
1 egg, beaten
2 teaspoons pure vanilla extract
1/4 cup brandy
Directions
Preheat the oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan.
Mix together granulated sugar, eggs, and milk in a bowl; add vanilla. Pour over cubed bread and let sit for 10 minutes.
In another bowl, mix and crumble together brown sugar, butter, and pecans.
Pour bread mixture into prepared pan. Sprinkle brown sugar mixture over the top and bake for 35 to 45 minutes, or until set. Remove from oven.
For the sauce
Mix together the granulated sugar, butter, egg, and vanilla in a saucepan over medium heat. Stir together until the sugar is melted. Add the brandy, stirring well. Pour over bread pudding. Serve warm.
Week 5: Tea for Two
Cucumber Sandwiches
Ingredients:
1 cucumber, peeled and thinly sliced
2 Tbs malt or cider vinegar
1/2 tsp salt
Thinly sliced bread
Butter
Directions:
Toss the sliced cucumber with the vinegar and salt and let sit in a colander at room temperature for 30 minutes. For each sandwich, spread the butter on one side of two pieces of bread. Pat the cucumber slices dry with paper towels and place a layer or two on one of the slices of bread. Top with the other slice of bread and trim off the crusts. Cut diagonally into four triangles.
Chutney and Cheese Sandwiches
Ingredients:
Prepared mango chutney, chopped
Grated cheddar cheese (preferably white cheddar)
Thinly sliced bread
Butter
Directions:
Combine equal amounts of the chutney and cheese, stirring to make a coarse paste. For each sandwich, spread the butter on one side of two pieces of bread. Spread some of the chutney and cheese mixture on one of the slices of bread. Top with the other slice of bread and trim off the crusts. Cut diagonally into four triangles.
Basic Tea Scones
Ingredients:
1 Tbs softened butter
2 1/2 cups self-rising flour
1 Tbs sugar
1/2 tsp salt
3 Tbs lard or butter, cut into 1/4-inch bits and thoroughly chilled
1 egg
1/2 cup milk
1/4 cup dried currants (optional)
Directions:
Grease a large baking sheet with the butter and set aside. In a large chilled mixing bowl combine the flour, sugar, salt and lard. Rub the flour and lard together with your fingertips until the mixture looks like flakes of coarse meal. Beat the egg until it froths and set 1 tablespoon of it aside in a small dish. Beat the milk into the remaining egg and add to the flour mixture (along with the currants, if used). Mix gently until the dough can be made into a ball. On a lightly flowered surface roll the dough, handling it as little as possible, to 1/4 inch thickness. Using a cookie cutter or rim of a glass, cut into 2-inch rounds. Re-roll and do the same with the scraps. Place rounds about 1 inch apart on the baking sheet and brush lightly with the reserved beaten egg. Bake in the middle of a preheated 400F oven for about 15 minutes, or until light golden brown. Best served immediately. Makes about 12 scones.
Date Scones
Ingredients:
2 cups all-purpose flour
1 Tbs sugar
2 1/2 tsp baking powder
1/4 tsp salt
2 Tbs butter
1 cup dates, chopped
2/3 cup milk
Directions:
Combine the dry ingredients in a mixing bowl and cut in the butter using a fork. Add the milk to make a soft dough, kneading slightly. Roll out half the dough 1/2 inch thick. Spread with the dates and cover with the remaining dough. Roll up, then roll out to a square 1 inch thick. Cut in squares, then in triangles. Brush top with melted butter and bake in oven on cold tray for 10 minutes at 450F .
Ginger Molasses Cakes
Ingredients:
1 teaspoon baking soda
1/4 cup warm water
1 cup molasses
3/4 cup sugar
1 teaspoon salt
pinch pepper
2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/8 teaspoon ground nutmeg
4 cups cake flour
Directions:
Preheat oven to 350°. In a large bowl, dissolve baking soda into the water, then add remaining ingredients in the order given. Add additional flour if necessary to give the dough the right consistency for rolling. Divide the dough in half and roll each portion out to a 1/4-inch thickness and cut out with a small glass. Or, you can roll them into small round balls and press with the sugared flat bottom of a glass. Place the cakes on a baking sheet and bake 10 to 15 minutes, until firm and lightly browned on bottoms.
Makes about 18.
Buttery Tea Cakes
Ingredients:
1 cup butter
2 cups sugar
2 large eggs
2/3 cup milk
2 teaspoons vanilla
4 cups flour
Directions:
Cream butter and sugar until light and fluffy. Add eggs, milk, and vanilla; mix well. Stir in flour; refrigerate until chilled and easier to handle. Roll out on a floured board to 1/2-inch thick, adding more flour if necessary. Cut into shapes; place on a greased baking sheet. Bake at 350 degrees for about 10 minutes.
Makes 2 to 3 dozen.
Old Fashioned Buttermilk Tea Cakes
Makes 6 to 7 dozen tea cakes.
Ingredients:
5 to 6 cups flour
4 eggs
2 cups sugar
1 cup butter
1 cup thick buttermilk
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon vanilla
Directions:
Put 5 cups of flour in a large mixing bowl. Make a well in the center. Add remaining ingredients to the well of the flour. Using a spoon (or your hand) gradually stir in flour as you mix the ingredients in the well of the flour. Continue until you make a stiff dough, adding more flour if needed. On a floured surface, roll out to about 1/8-inch thickness; cut out and bake on lightly greased baking sheets at 350° until brown around the edges.
Miniature Fruit Tarts
Makes 45-48 tarts
Fruit:
1-2 pints strawberries
7-8 kiwis
2 15 oz cans peaches in syrup (sliced)
1 bag of frozen raspberries (thawed)
Tart shells:
1 cup flour
pinch of salt
1/3 cup butter
2 tsp. sugar
1 Tbs. lemon juice
Directions:
In a medium bowl, sift flour with salt. Place butter in center of flour. Add sugar and lemon juice. Use your hands to knead the dough until it binds together. Form the dough into a ball and wrap in plastic. Refrigerate for 20 minutes until firm.
Pre-heat oven to 350 degrees F. Use cooking spray to grease about 45 miniature tart pans. Roll half of the dough very thinly between 2 layers of parchment or wax paper. Using the tart pans as a cutter, press the pastry into it. Repeat procedure with remaining tart pans. Refrigerate 20 minutes or until firm. (Note* if you don’t own tart pans, a couple mini-muffin pans will make a useable substitute. Just roll the dough into 48 balls and then press each ball into a mini-muffin depression until it forms a tiny tart crust up to the edges of the pan.)
Prick each tart with a fork 3 times to avoid bubbling in the middle. (You can also use dry beans to weigh it down, remove after cooled.) Arrange tart shells on a baking sheet and bake for 10-12 minutes or until light golden brown.
Pastry Cream:
(You can make this ahead of time and store in the refrigerator)
2 cups milk
1/2 cup sugar
3 egg yolks
1 1/2 Tbs. cornstarch
1/8 cup butter, softened
1 tsp. vanilla extract
Directions:
In a medium saucepan bring 1 1/2 cups of milk and 1/4 cup of sugar to a boil. In a large bowl, whisk together the yolks and remaining 1/4 cup of sugar. Separately, blend together the reserved 1/2 cup of milk and cornstarch. Stir until dissolved. Add this to the egg mixture.
Whisking constantly, slowly pour the hot milk mixture into the egg mixture.
Place both back into the saucepan and place over medium heat. Constantly whisk the mixture until it comes to a full boil. Remove from the stove. Place bowl over an ice water bath, stirring slowly until the mixture reaches about 140 degrees F (use a candy thermometer.) When cooled, whisk in pieces of softened butter and vanilla extract.
To keep a skin from forming, rub the top surface with butter and cover with plastic wrap. Refrigerate.
Apricot Glaze:
1/2 cup apricot jam or preserves
1 tablespoon Grand Marnier or water(can also use other liqueurs)
To assemble:
Using a pastry brush, glaze the bottoms of the tart shells. Let sit for 1-2 minutes.
Place a clean towel or paper towel on a flat surface. Remove raspberries and lay them on the towel to soak up the juices. On another towel, slice the peaches long ways very thin so they have a moon shape. Let the peaches drain on the towel. Wash the kiwi and peel the outer layer with a knife. Slice the kiwi thinly so each piece looks like a circle (depending on the shape of the kiwi.) Place the kiwi on a towel to drain.
Use a teaspoon to carefully fill each tart with the pastry cream. Don't overfill and try not to get it on the sides.
Arrange 1 slice of kiwi, and two thin slices of peaches on the tart. Take 1 strawberry and cut the stem and upper part of it off. Slice in 3-4 thin pieces. Fan the strawberries over the other fruit. Top with 1 raspberry.
Using a pastry brush, glaze the fruit on top of the tarts. If the glaze gets too firm, add a little bit of water and place on heat. Continue glazing after glaze is boiling.
Chiles en Nogada (Chilies in Walnut Sauce)
You must start this dish one day ahead by soaking the walnuts for the nogada sauce overnight. You will need a molcajete (mortar and pestle). This is a complicated recipe but worth the trouble.
The Picadillo:
Ingredients:
2 lbs of boneless pork
1/2 onion, sliced
2 cloves garlic, peeled
1 Tbsp salt, or to taste
6 Tbsp of lard or the fat from the broth
1/2 medium onion, finely chopped
3 cloves garlic, peeled and finely chopped
The cooked meat (about 3 cups - note if you use more than 3 cups, you will need to increase the amounts of the other ingredients)
8 peppercorns
5 whole cloves
1/2 inch stick cinnamon
3 heaping Tbsp of raisins
2 Tbsp blanched and slivered almonds
2 heaping Tbsp acitron or candied fruit, chopped
2 tsp salt, or to taste
1 1/2 pounds of tomatoes, peeled and seeded
1 pear, cored, peeled and chopped
1 peach, pitted, peeled and chopped
Directions:
Cut the meat into large cubes. Put them into the pan with the onion, garlic, and salt and cover with cold water. Bring the meat to a boil, lower the flame and let it simmer until just tender - about 40-45 minutes. Do not overcook. Leave the meat to cool off in the broth.
Strain the meat, reserving the broth, then shred or chop it finely and set it aside. Let the broth get completely cold and skim off the fat. Reserve the fat.
Melt the lard and cook the onion and garlic, without browning, until they are soft.
Add the meat and let it cook until it begins to brown.
Crush the spices roughly in the molcajete and add them, with the rest of the ingredients to the meat mixture. (If you don't have a molcajete, you can use the blunt end of a pestle to crush the spices in a bowl.) Cook the mixture a few moments longer.
Add chopped peach and pear to the mixture.
The Chilies
Ingredients:
Six poblano chiles (you MUST use this type of chile)
Directions:
Put the poblano chiles straight into a fairly high flame or under a broiler and let the skin blister and burn. Turn the chiles from time to time so they do not get overcooked or burn right through.
Wrap the chiles in a damp cloth or plastic bag and leave them for about 20 minutes. The burned skin will then flake off very easily and the flesh will become a little more cooked in the steam. Make a slit in the side of each chili and carefully remove the seeds and veins. Be careful to leave the top of the chili, the part around the base of the stem, intact. (If the chilies are too hot - picante, let them soak in a mild vinegar and water solution for about 30 minutes.) Rinse the chilies and pat them dry.
Stuff the chilies with the picadillo until they are well filled out. Set them aside on paper towels.
The Nogada (walnut sauce)
The day before:
Ingredients:
20 to 25 fresh walnuts, shelled
cold milk
Directions:
Remove the thin papery skin from the nuts. (Note, these are Diana Kennedy's instructions. I have found it virtually impossible to remove the skins from the fresh walnuts that come from our walnut tree. The above photo shows the sauce which includes the skins. I think it would be creamier without the skins, but what can you do? We found that blanching the walnuts did not help get the skin off. Completely cover the walnuts with cold milk and leave them to soak overnight.
On Serving Day:
Ingredients:
The soaked and drained nuts
1 small piece white bread without crust
1/4 lb queso fresco
1 1/2 cups thick sour cream (or creme fraiche)
1 1/2 Tbsp sugar
Large pinch of cinnamon
Directions:
Blend all of the ingredients in a blender until they are smooth.
To Serve
To assemble the dish, cover the chilies in the nogada sauce and sprinkle with fresh parsley leaves and pomegranate seeds.
To assemble the dish, cover the chilies in the nogada sauce and sprinkle with fresh parsley leaves and pomegranate seeds.
Cemita Sandwich
Cemita roll
Ingredients:
2 cups (9 oz.) flour
1 teaspoon of salt
2 tablespoons of sugar
1 teaspoon of yeast
2 eggs at room temperature
½ cup of buttermilk
¼ cup of canola oil
1 tablespoon of milk
1 tablespoon of water
¼ cup of sesame seeds
Directions:
1 teaspoon of salt
2 tablespoons of sugar
1 teaspoon of yeast
2 eggs at room temperature
½ cup of buttermilk
¼ cup of canola oil
1 tablespoon of milk
1 tablespoon of water
¼ cup of sesame seeds
Directions:
Mix all the dry ingredients together. Whisk the eggs together with the oil.Heat the buttermilk on low until it’s warm (110 degrees if you want to use a thermometer). Do not let it come to a boil!
Stir into the dry ingredients the warm buttermilk, eggs and oil. Mix until the liquid is incorporated and then let it rest for 15 minutes.
After it’s rested, knead the dough on a floured-surface until it’s smooth, though note that it will still be a bit sticky. That’s OK.
Place the dough in an oiled bowl, cover it and let it rise until it’s doubled in size, about an hour and a half.
Depending on how large you want your rolls to be, divide the dough into eight or four balls and let them rest, covered for 15 minutes.
To shape the rolls, take each ball and then flatten it so it looks like a disc.
Place each roll a few inches apart on a parchment-paper lined baking sheet. Cover the baking sheet and let the rolls rise for 30 minutes.
Meanwhile, preheat the oven to 400 degrees.
When rolls have risen, mix the milk and water and brush the top of each roll with the wash. then sprinkle with the sesame seeds. Bake the rolls for 20 minutes or until lightly browned.
Note: Bread only lasts a day, but freezes well.
Sandwich Assembly
Stir into the dry ingredients the warm buttermilk, eggs and oil. Mix until the liquid is incorporated and then let it rest for 15 minutes.
After it’s rested, knead the dough on a floured-surface until it’s smooth, though note that it will still be a bit sticky. That’s OK.
Place the dough in an oiled bowl, cover it and let it rise until it’s doubled in size, about an hour and a half.
Depending on how large you want your rolls to be, divide the dough into eight or four balls and let them rest, covered for 15 minutes.
To shape the rolls, take each ball and then flatten it so it looks like a disc.
Place each roll a few inches apart on a parchment-paper lined baking sheet. Cover the baking sheet and let the rolls rise for 30 minutes.
Meanwhile, preheat the oven to 400 degrees.
When rolls have risen, mix the milk and water and brush the top of each roll with the wash. then sprinkle with the sesame seeds. Bake the rolls for 20 minutes or until lightly browned.
Note: Bread only lasts a day, but freezes well.
Sandwich Assembly
Ingredients:
A few papalo leaves (can be found at most Mexican markets)
Chipotles in adobo
A ripe avocado cut in slices
Savory Mexican meat such as carnitas or tinga
Mexican Oaxacan cheese (can substitute mozzarella if you can’t find it), shredded
Directions:
Take a roll and slice it in half.
Lay the avocado quarters on each half of bread.
Pile high the meat, cheese, chipotles and papalo on one half of bread, place the other half on top and enjoy!
Chipotles in adobo
A ripe avocado cut in slices
Savory Mexican meat such as carnitas or tinga
Mexican Oaxacan cheese (can substitute mozzarella if you can’t find it), shredded
Directions:
Take a roll and slice it in half.
Lay the avocado quarters on each half of bread.
Pile high the meat, cheese, chipotles and papalo on one half of bread, place the other half on top and enjoy!
Tacos Arabes (Arabian Tacos)
Ingredients:
2 lbs meat (pork or beef shoulder or leg)
5 limes, juiced
1 bunch parsley
1 sprig mint (optional)
1 sprig thyme
Mexican oregano (to taste)
ground cumin (to taste)
garlic (to taste)
salt (to taste)
splash vegetable oil
Directions:
Mix well all the ingredients except the meat.
Marinate, refrigerated, overnight.
Drain the marinade.
Roast on a rotisserie, basting as needed, to an internal temperature of 140F (about three hours). Remove from spit and let meat rest to finish cooking, then slice thinly.
Serve wrapped in thick flour tortillas or pita bread, covered in chipotle sauce.
Week 3: Diner Food and Culture
The Best Tuna Melt (New Jersey Diner Style)
Ingredients
2 (6 ounce) cans solid white tuna in water, drained
1/4 cup mayonnaise
1/4 cup finely chopped celery
1 1/2 tablespoons finely chopped onion
1 tablespoon chopped parsley
3/4 teaspoon red wine vinegar
1 pinch salt
1 pinch freshly ground black pepper
4 slices seedless rye bread
8 slices ripe tomato
8 slices Swiss cheese
paprika, for garnish
Preheat the oven broiler.
In a bowl, mix the tuna, mayonnaise, celery, onion, parsley, and vinegar. Season with salt and pepper.
Place the rye bread slices on a baking sheet, and broil 1 minute in the preheated oven, until lightly toasted.
Remove from heat, and spread with the tuna salad. Place 1 cheese slice over the tuna salad on each piece of bread, layer with a tomato slice, and top with remaining cheese slices.
Return layered bread to the preheated oven, and broil 3 to 5 minutes, until cheese is melted.
Potato-Ham Hash Recipe
Ingredients
4 cups frozen Potatoes O'Brien
1 cup diced ham
Shredded reduced-fat Cheddar cheese
Parsley or cilantro
Oil
Heat a little oil in a large nonstick skillet. Add 4 cups frozen Potatoes O’Brien and 1 cup diced ham.
Cover and cook over medium heat 5 minutes without turning. Stir mixture and cook 5 minutes longer, gently turning with a spatula occasionally, until potatoes are crisp.
Remove from heat and sprinkle with a little shredded reduced-fat Cheddar and some parsley or cilantro, if you like. Serves 4.
Coleslaw
Ingredients
1⁄2 cup light or regular mayonnaise
2 Tbsp each cider vinegar and water
1 Tbsp each sugar and mustard
1⁄4 tsp salt and pepper
1⁄2 head green cabbage (about 11⁄2 lb), shredded
2 carrots, shredded
1⁄2 small onion, finely chopped
Whisk mayonnaise, vinegar, water, sugar, mustard, salt and pepper in large bowl. Toss with cabbage, carrots, and onion. Cover and refrigerate at least 1 hour or until serving.
Chocolate Bananarama Cream Pie
Ingredients
1/2 cup sugar
3 Tbsp cornstarch
2 cups whole milk
Yolks of 3 large eggs
1 tsp vanilla extract
6 oz semisweet baking chocolate, coarsely chopped
One 6-oz ready-to-fill Oreo cookie crust
2 large, ripe bananas
1 cup heavy (whipping) cream
1/3 cup fat-free caramel topping
1/2 cup almond toffee bits, plus extra for garnish
Whisk sugar and cornstarch in a medium saucepan to blend. Gradually whisk in milk, then egg yolks. Bring to a boil over medium heat, stirring occasionally. Reduce heat to low and, stirring gently, cook 2 minutes to cook yolks. Remove from heat; stir in vanilla. Add chocolate; let stand 1 minute to melt, then whisk until blended. Refrigerate 15 minutes until slightly cooled.
Spread 1/3 cup chocolate custard over bottom of crust. Peel and thinly slice bananas; arrange over custard. Spread with remaining custard. Place plastic wrap directly on surface and refrigerate at least 5 hours or up to 1 day.
Up to 3 hours before serving: Beat Topping ingredients in a medium bowl on high speed until stiff peaks form when beaters are lifted. Sprinkle 1/2 cup toffee bits over custard. Drop dollops of topping on pie, or scrape topping into a ziptop bag, cut 1/2 in. off tip of 1 corner and pipe a design on pie. To garnish, sprinkle with additional toffee bits.
Week 4: Just Desserts
Fudge Cake
Ingredients
3 oz. Baking chocolate (melted squares)
1/2 cup Butter or margarine
2 1/4 cups Light brown sugar, lightly packed
3 eggs
1 1/2 tsp Vanilla
2 tsp Baking soda
1/2 tsp salt
2 1/4 cups sifted cake flour
1 cup sour cream
1 cup boiling water
Directions
Oven Temp ~ 350°
Baking Time ~ 35 Min.
Pan Type ~ two 9 inch round pans
Preheat oven. Grease and flour pans.
In a large mixing bowl, cream butter until smooth. Add brown sugar and eggs. Beat with mixer until light and fluffy - about 5 min. With mixer on low speed, beat in vanilla and chocolate, then baking soda and salt. Add flour alternately with sour cream, beating on low speed until smooth. Pour in boiling water; stir with spoon until blended.
Pour into prepared pans. Bake until a toothpick inserted in the center comes out clean.
Double Fudge Frosting
Ingredients
18 ounces unsweetened chocolate, melted & cooled
1 ½ cup butter
6 large eggs
2 tsp vanilla extract
4 cups powdered sugar
Directions
In top of double boiler set over simmering (not boiling) water, melt chocolate, stirring until smooth.
Cool for 10 minutes.
While the chocolate is cooling beat butter at medium speed until smooth.
Beat in eggs, one at a time, beating well after each addition.
Beat in chocolate, vanilla and sugar until thick and fluffy.
Spread frosting on top and sides of cake.
Pear Tart
Ingredients
3 tablespoons butter, softened
3/4 cup plus 1 tablespoon sugar, divided
3/4 cup all-purpose flour
1/3 cup finely chopped walnuts
1 package (8 ounces) cream cheese
1 egg
1 teaspoon vanilla extract
1 can (15 ounces) reduced-sugar pears, drained and thinly sliced
or 3 to 4 fresh medium sized pears, thinly sliced
1 teaspoon ground cinnamon
Directions
Coat a 9-in. fluted tart pan with removable bottom with cooking spray; set aside. In a small bowl, beat butter and 1/2 cup sugar for 2 minutes or until crumbly. Beat in flour and nuts. Press onto the bottom and up the sides of prepared pan.
In another small bowl, beat cream cheese until fluffy. Beat in 1/4 cup sugar, egg and vanilla until smooth; spread over crust. Arrange pears over cream cheese layer. Combine cinnamon and remaining sugar; sprinkle over pears.
Bake at 425° for 10 minutes. Reduce heat to 350°; bake 15-20 minutes longer or until filling is set and a thermometer reads 160°.
Cool for 1 hour on a wire rack. Refrigerate for at least 2 hours before serving. Yield: 12 servings.
Bonnie Butter Cake
Source: Betty Crocker Cookbook
Ingredients
⅔ cup butter or margarine, softened
1 ¾ cups sugar
2 eggs
1 ½ teaspoons vanilla
3 cups cake flour or 2 ¾ cups all-purpose flour
2 ½ teaspoons baking powder
1 teaspoon salt
1 ¼ cups milk
Directions
Heat oven to 350°. Grease and flour three 8-inch round layer pans. In large mixing bowl, mix butter, sugar, eggs, and vanilla until fluffy. Beat 5 minutes on high speed, scraping bowl occasionally. (Do not under-mix, this needs to be very light and fluffy.) On low speed, mix in flour, baking powder and salt alternately with milk. Pour into pans.
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool.
French Silk Frosting
Ingredients
5 1/3 cups confectioners’ sugar
1 1/3 cup soft butter
4 ounces melted unsweetened chocolate (cool)
1 1/2 teaspoons vanilla
¼ cup milk
Directions
In a medium mixing bowl, blend sugar, butter, chocolate and vanilla on low speed. Gradually add milk; beat until smooth and fluffy.
Note: This is actually a double recipe for French Silk Frosting but the original recipe was very skimpy since the Bonnie Butter Cake is a three-layer cake. For a regular two layer cake, you may wish to cut the recipe in half. This frosting does keep well in the refrigerator for a couple weeks, if you have some left.
Caramel Cake, Southern Style
3 cups sugar
1.5 cups shortening
3 cups plain flour
6 eggs
1.5 tsp. baking powder
1.5 tsp. vanilla
1.5 cups milk
Directions
Cream sugar and shortening until smooth.
Add all other ingredients and beat for 5 minutes.
Bake at 350 degrees for 30 minutes in 3 round
cake pans that have been greased and floured.
Let cakes cool before icing.
Caramel Icing
Ingredients
1 cup white sugar
1 cup brown sugar
1 stick butter
1 14 oz. can Eagle Brand milk
1 tsp. vanilla
Directions
Combine all ingredients in saucepan and cook
2 minutes, stirring constantly, until thick and
bubbly. Remove from heat and let cool until fairly thick
and just warm. Pour over cakes and assemble layers.
Keep piling icing back onto cake with knife until
cooled.*
*Hint: Dip your knife in a glass of tepid water as you are icing cake;
this keeps the icing smooth so it won’t get “grainy” looking.
Bread Pudding
Source: Paula Deen
Ingredients
2 cups granulated sugar
5 large beaten eggs
2 cups milk
2 teaspoons pure vanilla extract
3 cups cubed Italian bread, allow to stale overnight in a bowl
1 cup packed light brown sugar
1/4 cup (1/2 stick) butter, softened
1 cup chopped pecans
For the sauce:
1 cup granulated sugar
1/2 cup (1 stick) butter, melted
1 egg, beaten
2 teaspoons pure vanilla extract
1/4 cup brandy
Directions
Preheat the oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan.
Mix together granulated sugar, eggs, and milk in a bowl; add vanilla. Pour over cubed bread and let sit for 10 minutes.
In another bowl, mix and crumble together brown sugar, butter, and pecans.
Pour bread mixture into prepared pan. Sprinkle brown sugar mixture over the top and bake for 35 to 45 minutes, or until set. Remove from oven.
For the sauce
Mix together the granulated sugar, butter, egg, and vanilla in a saucepan over medium heat. Stir together until the sugar is melted. Add the brandy, stirring well. Pour over bread pudding. Serve warm.
Week 5: Tea for Two
Cucumber Sandwiches
Ingredients:
1 cucumber, peeled and thinly sliced
2 Tbs malt or cider vinegar
1/2 tsp salt
Thinly sliced bread
Butter
Directions:
Toss the sliced cucumber with the vinegar and salt and let sit in a colander at room temperature for 30 minutes. For each sandwich, spread the butter on one side of two pieces of bread. Pat the cucumber slices dry with paper towels and place a layer or two on one of the slices of bread. Top with the other slice of bread and trim off the crusts. Cut diagonally into four triangles.
Chutney and Cheese Sandwiches
Prepared mango chutney, chopped
Grated cheddar cheese (preferably white cheddar)
Thinly sliced bread
Butter
Directions:
Combine equal amounts of the chutney and cheese, stirring to make a coarse paste. For each sandwich, spread the butter on one side of two pieces of bread. Spread some of the chutney and cheese mixture on one of the slices of bread. Top with the other slice of bread and trim off the crusts. Cut diagonally into four triangles.
Basic Tea Scones
1 Tbs softened butter
2 1/2 cups self-rising flour
1 Tbs sugar
1/2 tsp salt
3 Tbs lard or butter, cut into 1/4-inch bits and thoroughly chilled
1 egg
1/2 cup milk
1/4 cup dried currants (optional)
Directions:
Grease a large baking sheet with the butter and set aside. In a large chilled mixing bowl combine the flour, sugar, salt and lard. Rub the flour and lard together with your fingertips until the mixture looks like flakes of coarse meal. Beat the egg until it froths and set 1 tablespoon of it aside in a small dish. Beat the milk into the remaining egg and add to the flour mixture (along with the currants, if used). Mix gently until the dough can be made into a ball. On a lightly flowered surface roll the dough, handling it as little as possible, to 1/4 inch thickness. Using a cookie cutter or rim of a glass, cut into 2-inch rounds. Re-roll and do the same with the scraps. Place rounds about 1 inch apart on the baking sheet and brush lightly with the reserved beaten egg. Bake in the middle of a preheated 400F oven for about 15 minutes, or until light golden brown. Best served immediately. Makes about 12 scones.
Date Scones
2 cups all-purpose flour
1 Tbs sugar
2 1/2 tsp baking powder
1/4 tsp salt
2 Tbs butter
1 cup dates, chopped
2/3 cup milk
Directions:
Combine the dry ingredients in a mixing bowl and cut in the butter using a fork. Add the milk to make a soft dough, kneading slightly. Roll out half the dough 1/2 inch thick. Spread with the dates and cover with the remaining dough. Roll up, then roll out to a square 1 inch thick. Cut in squares, then in triangles. Brush top with melted butter and bake in oven on cold tray for 10 minutes at 450F .
Ginger Molasses Cakes
1 teaspoon baking soda
1/4 cup warm water
1 cup molasses
3/4 cup sugar
1 teaspoon salt
pinch pepper
2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/8 teaspoon ground nutmeg
4 cups cake flour
Directions:
Preheat oven to 350°. In a large bowl, dissolve baking soda into the water, then add remaining ingredients in the order given. Add additional flour if necessary to give the dough the right consistency for rolling. Divide the dough in half and roll each portion out to a 1/4-inch thickness and cut out with a small glass. Or, you can roll them into small round balls and press with the sugared flat bottom of a glass. Place the cakes on a baking sheet and bake 10 to 15 minutes, until firm and lightly browned on bottoms.
Makes about 18.
Buttery Tea Cakes
1 cup butter
2 cups sugar
2 large eggs
2/3 cup milk
2 teaspoons vanilla
4 cups flour
Directions:
Cream butter and sugar until light and fluffy. Add eggs, milk, and vanilla; mix well. Stir in flour; refrigerate until chilled and easier to handle. Roll out on a floured board to 1/2-inch thick, adding more flour if necessary. Cut into shapes; place on a greased baking sheet. Bake at 350 degrees for about 10 minutes.
Makes 2 to 3 dozen.
Old Fashioned Buttermilk Tea Cakes
Makes 6 to 7 dozen tea cakes.
5 to 6 cups flour
4 eggs
2 cups sugar
1 cup butter
1 cup thick buttermilk
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon vanilla
Directions:
Put 5 cups of flour in a large mixing bowl. Make a well in the center. Add remaining ingredients to the well of the flour. Using a spoon (or your hand) gradually stir in flour as you mix the ingredients in the well of the flour. Continue until you make a stiff dough, adding more flour if needed. On a floured surface, roll out to about 1/8-inch thickness; cut out and bake on lightly greased baking sheets at 350° until brown around the edges.
Miniature Fruit Tarts
Makes 45-48 tarts
1-2 pints strawberries
7-8 kiwis
2 15 oz cans peaches in syrup (sliced)
1 bag of frozen raspberries (thawed)
Tart shells:
1 cup flour
pinch of salt
1/3 cup butter
2 tsp. sugar
1 Tbs. lemon juice
Directions:
In a medium bowl, sift flour with salt. Place butter in center of flour. Add sugar and lemon juice. Use your hands to knead the dough until it binds together. Form the dough into a ball and wrap in plastic. Refrigerate for 20 minutes until firm.
Pre-heat oven to 350 degrees F. Use cooking spray to grease about 45 miniature tart pans. Roll half of the dough very thinly between 2 layers of parchment or wax paper. Using the tart pans as a cutter, press the pastry into it. Repeat procedure with remaining tart pans. Refrigerate 20 minutes or until firm. (Note* if you don’t own tart pans, a couple mini-muffin pans will make a useable substitute. Just roll the dough into 48 balls and then press each ball into a mini-muffin depression until it forms a tiny tart crust up to the edges of the pan.)
Prick each tart with a fork 3 times to avoid bubbling in the middle. (You can also use dry beans to weigh it down, remove after cooled.) Arrange tart shells on a baking sheet and bake for 10-12 minutes or until light golden brown.
Pastry Cream:
(You can make this ahead of time and store in the refrigerator)
2 cups milk
1/2 cup sugar
3 egg yolks
1 1/2 Tbs. cornstarch
1/8 cup butter, softened
1 tsp. vanilla extract
Directions:
In a medium saucepan bring 1 1/2 cups of milk and 1/4 cup of sugar to a boil. In a large bowl, whisk together the yolks and remaining 1/4 cup of sugar. Separately, blend together the reserved 1/2 cup of milk and cornstarch. Stir until dissolved. Add this to the egg mixture.
Whisking constantly, slowly pour the hot milk mixture into the egg mixture.
Place both back into the saucepan and place over medium heat. Constantly whisk the mixture until it comes to a full boil. Remove from the stove. Place bowl over an ice water bath, stirring slowly until the mixture reaches about 140 degrees F (use a candy thermometer.) When cooled, whisk in pieces of softened butter and vanilla extract.
To keep a skin from forming, rub the top surface with butter and cover with plastic wrap. Refrigerate.
Apricot Glaze:
1/2 cup apricot jam or preserves
1 tablespoon Grand Marnier or water(can also use other liqueurs)
To assemble:
Using a pastry brush, glaze the bottoms of the tart shells. Let sit for 1-2 minutes.
Place a clean towel or paper towel on a flat surface. Remove raspberries and lay them on the towel to soak up the juices. On another towel, slice the peaches long ways very thin so they have a moon shape. Let the peaches drain on the towel. Wash the kiwi and peel the outer layer with a knife. Slice the kiwi thinly so each piece looks like a circle (depending on the shape of the kiwi.) Place the kiwi on a towel to drain.
Use a teaspoon to carefully fill each tart with the pastry cream. Don't overfill and try not to get it on the sides.
Arrange 1 slice of kiwi, and two thin slices of peaches on the tart. Take 1 strawberry and cut the stem and upper part of it off. Slice in 3-4 thin pieces. Fan the strawberries over the other fruit. Top with 1 raspberry.
Using a pastry brush, glaze the fruit on top of the tarts. If the glaze gets too firm, add a little bit of water and place on heat. Continue glazing after glaze is boiling.
