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Chocolate Bourbon Tart
A Real Crowd Pleaser!
This Extremely Rich
& Decadent Tart
Serves 16 !
This Extremely Rich
& Decadent Tart
Serves 16 !
Ingredients
Tart Shell:
1 1/2 cups all-purpose flour
1/4 cup Confectioners sugar
2 Tablespoons Granulated sugar
1/4 teaspoon kosher salt
1 stick (1/2 cup) 1/4" diced butter. Very cold
1 egg yolk, very cold
1 teaspoon pure vanilla extract
4 Tablespoons very cold water
Alternately for Chocolate Tart Crust: ADD
1/4 cup Cocoa Powder, I use Hershey's Special Dark
1/2 teaspoon espresso powder
Filling:
1 1/4 cups Heavy cream
9 ounces dark chocolate ( i use Bakers) Chopped
1 teaspoon instant espresso powder
3 large eggs, room temperature
1 Tablespoon Honey
1/4 teaspoon kosher salt
3 Tablespoons Bourbon
Glaze:
2 Tablespoons Heavy cream
1 3/4 ounces dark Chocolate, Chopped fine
1/4 teaspoon instant espresso powder
1 teaspoon honey
1 Tablespoon Bourbon Whiskey, warmed
1 1/2 cups all-purpose flour
1/4 cup Confectioners sugar
2 Tablespoons Granulated sugar
1/4 teaspoon kosher salt
1 stick (1/2 cup) 1/4" diced butter. Very cold
1 egg yolk, very cold
1 teaspoon pure vanilla extract
4 Tablespoons very cold water
Alternately for Chocolate Tart Crust: ADD
1/4 cup Cocoa Powder, I use Hershey's Special Dark
1/2 teaspoon espresso powder
Filling:
1 1/4 cups Heavy cream
9 ounces dark chocolate ( i use Bakers) Chopped
1 teaspoon instant espresso powder
3 large eggs, room temperature
1 Tablespoon Honey
1/4 teaspoon kosher salt
3 Tablespoons Bourbon
Glaze:
2 Tablespoons Heavy cream
1 3/4 ounces dark Chocolate, Chopped fine
1/4 teaspoon instant espresso powder
1 teaspoon honey
1 Tablespoon Bourbon Whiskey, warmed
Instructions
As with any Tart crust, i prefer to make them one day ahead, and have them room temperature and ready to fill. This makes the process shorter, and insures that your tart will have a firm crisp bottom !
NO Soggy Bottoms please !
You may use a food processor, however i find most people over process the ingredients and the tart shell is not flakey ! I prefer to use the rubbing method with my fingers!
NO Soggy Bottoms please !
You may use a food processor, however i find most people over process the ingredients and the tart shell is not flakey ! I prefer to use the rubbing method with my fingers!
Place the flour, sugars,salt, and cubed butter in a large bowl. Using your finger tips, rub the butter into the flour mixture until you have a sandy texture with varied pieces of butter visible. Add the Egg yolk and the vanilla extract, and one tablespoon of very cold water. Using a rubber spatula, fold the ingredients to incorporate. You need a nice soft pliable dough. you may add up to three more tablespoons of water, but do it slowly.
Butter your Tart pan. Unlike pie crust, I do not rest first, i place directly in the pan, and freeze.
On a well floured surface, roll the dough out to extend 1" over the tart pan edge.
Fold the dough over into quarters to pick up and place in the pan. Unfold and gently press into the fluted sides of your pan, leaving some overhang so your tart shell doesn't shrink back.
Freeze for 30 minutes while your oven preheats to 400 degrees.
Place one rack in the center of the oven.
Place your tart pan on a cookie sheet, line with parchment paper, and pie weights or dried beans.
Blind bake for 20 minutes at 400 degrees
Remove the paper and the weights and bake another 8-10 minutes until you have a even golden color.
DO NOT REMOVE FROM THE PAN!!!!
Tart shell can be stored airtight on the counter for up to three days !
Butter your Tart pan. Unlike pie crust, I do not rest first, i place directly in the pan, and freeze.
On a well floured surface, roll the dough out to extend 1" over the tart pan edge.
Fold the dough over into quarters to pick up and place in the pan. Unfold and gently press into the fluted sides of your pan, leaving some overhang so your tart shell doesn't shrink back.
Freeze for 30 minutes while your oven preheats to 400 degrees.
Place one rack in the center of the oven.
Place your tart pan on a cookie sheet, line with parchment paper, and pie weights or dried beans.
Blind bake for 20 minutes at 400 degrees
Remove the paper and the weights and bake another 8-10 minutes until you have a even golden color.
DO NOT REMOVE FROM THE PAN!!!!
Tart shell can be stored airtight on the counter for up to three days !
Filling
Preheat the oven to 350 degrees.
Place one rack in the center of the oven.
In a 2 quart saucepan over medium low heat bring the cream and the espresso powder to a simmer.
Pour the Hot cream over the chocolate and let sit for 5 minutes to soften.
Stir until smooth and all the chocolate is melted.
Whisk together the eggs, bourbon, honey, vanilla, and the salt until well combined.
Fold the egg mixture into the melted chocolate and fold gently to combine.
Pour into your prepared tart crust.
Bake for 25 minutes until the filling is just set and the center is still a little jiggly.
While the filling is baking, heat the cream for the glaze and stir in the remaining Chocolate and espresso powder. Add the Honey and the bourbon and stir until smooth.
Pour the glaze over the still warm tart and spread gently and evenly, an offset spatula works great here !
Let come to room temperature before refrigerating! A warm tart in a cold refrigerator will cause condensation and the tart will become watery !!
I prefer to make mine 24 hours before, the flavor really develops. for ease of cutting cut the tart while it is very cold. The tart is very rich, so it can be cut into 16 pieces ! Serve with Chilled whipped cream!
As with any tart with Alcohol, you may choose your favorite.
I often use Cointreau.
Pour the Hot cream over the chocolate and let sit for 5 minutes to soften.
Stir until smooth and all the chocolate is melted.
Whisk together the eggs, bourbon, honey, vanilla, and the salt until well combined.
Fold the egg mixture into the melted chocolate and fold gently to combine.
Pour into your prepared tart crust.
Bake for 25 minutes until the filling is just set and the center is still a little jiggly.
While the filling is baking, heat the cream for the glaze and stir in the remaining Chocolate and espresso powder. Add the Honey and the bourbon and stir until smooth.
Pour the glaze over the still warm tart and spread gently and evenly, an offset spatula works great here !
Let come to room temperature before refrigerating! A warm tart in a cold refrigerator will cause condensation and the tart will become watery !!
I prefer to make mine 24 hours before, the flavor really develops. for ease of cutting cut the tart while it is very cold. The tart is very rich, so it can be cut into 16 pieces ! Serve with Chilled whipped cream!
As with any tart with Alcohol, you may choose your favorite.
I often use Cointreau.
Chocolate Bourbon Tart
Basic Sweet Tart Crust
Basic Chocolate Sweet Tart Crust
is a Great Alternate !
is a Great Alternate !
Glossy Chocolate Bourbon Glaze
Apple Tatin
Gluten Free!
Easy, Elegant,
Perfectly Fall !
Easy, Elegant,
Perfectly Fall !
Ingredients
2- Lbs Granny Smith Apples
2 -tablespoons unsalted butter
1/2 -cup brown sugar
2 -tablespoons granulated sugar
1/2 -teaspoon kosher salt
1 -tablespoon pumpkin pie spice
1 -teaspoon fresh root ginger
1 -lemon zested & juiced
1 -teaspoon lemon zest (from lemon)
2 -tablespoons corn starch
2 -tablespoons cold water
1/2 -cup raisins
2 -tablespoons Rum
2 -tablespoons unsalted butter
1/2 -cup brown sugar
2 -tablespoons granulated sugar
1/2 -teaspoon kosher salt
1 -tablespoon pumpkin pie spice
1 -teaspoon fresh root ginger
1 -lemon zested & juiced
1 -teaspoon lemon zest (from lemon)
2 -tablespoons corn starch
2 -tablespoons cold water
1/2 -cup raisins
2 -tablespoons Rum
Instructions
Pour the two tablespoons rum over the raisins and macerate for 30 minutes.
Zest & juice the lemon, mince the zest for the filling. Place the juice in a large bowl of cold water to keep the apples crisp and clear while you are peeling and cubing them.
Melt the butter in a large saute' pan, add the drained apples, brown sugar, granulated sugar, lemon zest, kosher salt, pumpkin pie spice, root ginger, and saute' for five minutes.
Add the raisins and any remaining rum. Mix the corn starch and water and drizzle over the mixture, cook for two minutes to thicken and combine.
Remove from the heat and cool apple mixture to room temperature.
Generously butter a 10" round cake pan. Preheat the oven to 350 degrees.
Place one rack in the center of the oven.
Evenly spread the apple mixture into the pan, and using an offset spatula even out and lightly press down to edge.
Prepare the cake mix according to manufactures directions adding one additional egg.
Immediately spread the batter over the apple mixture and bake, 45-50 until the cake is set and cooked through. A pick inserted into the "cake batter" will pull out clean. The cake should pull slightly away from the edge of the pan when done.
Remove the pan to a cooling rack and cool ten minutes. Run a spatula around the edge of the pan to loosen, then invert onto a rimmed serving platter.
Zest & juice the lemon, mince the zest for the filling. Place the juice in a large bowl of cold water to keep the apples crisp and clear while you are peeling and cubing them.
Melt the butter in a large saute' pan, add the drained apples, brown sugar, granulated sugar, lemon zest, kosher salt, pumpkin pie spice, root ginger, and saute' for five minutes.
Add the raisins and any remaining rum. Mix the corn starch and water and drizzle over the mixture, cook for two minutes to thicken and combine.
Remove from the heat and cool apple mixture to room temperature.
Generously butter a 10" round cake pan. Preheat the oven to 350 degrees.
Place one rack in the center of the oven.
Evenly spread the apple mixture into the pan, and using an offset spatula even out and lightly press down to edge.
Prepare the cake mix according to manufactures directions adding one additional egg.
Immediately spread the batter over the apple mixture and bake, 45-50 until the cake is set and cooked through. A pick inserted into the "cake batter" will pull out clean. The cake should pull slightly away from the edge of the pan when done.
Remove the pan to a cooling rack and cool ten minutes. Run a spatula around the edge of the pan to loosen, then invert onto a rimmed serving platter.
Gluten Free Apple Tatin
Two Pounds Granny Smith Apples
Peeled & Cubed 1"
Add lemon juice to cold water
to keep apples bright !
Add lemon juice to cold water
to keep apples bright !
1/2 Cup Raisins macerated in
Two Tablespoons Rum
Soak for at least 30 minutes
Reserve any rum that is not
absorbed!
Reserve any rum that is not
absorbed!
Fresh Root Ginger
One Teaspoon
Very Finely Chopped
Very Finely Chopped
Melt Two Tablespoons
Unsalted Butter
in a large Saute' pan
Add the Cubed Apples, brown sugar, sugar,
kosher salt, pumpkin pie spice, lemon zest, and saute' for five minutes
kosher salt, pumpkin pie spice, lemon zest, and saute' for five minutes
Add the raisins and any
remaining rum !
Dissolve the two Tablespoon of cornstarch
in Two Tablespoons very cold water,
and add to apple mixture.
Stir well and cook for two minutes.
Remove to a bowl to cool !
in Two Tablespoons very cold water,
and add to apple mixture.
Stir well and cook for two minutes.
Remove to a bowl to cool !
Gluten Free Cake Mix
Mix according to package directions adding one
additional egg !
Place the cooled apple mixture in a well buttered 10"
pan, and level.
Pour the prepared cake mix over
and level with a spatula.
Bake immediately
additional egg !
Place the cooled apple mixture in a well buttered 10"
pan, and level.
Pour the prepared cake mix over
and level with a spatula.
Bake immediately
Cool in pan for 10 minutes,
loosen the edge all around with
a spatula then invert onto a
rimmed serving plate
Cool completely before serving
Mexican Taco Tart
The Elevated Version
of Taco Pie !
of Taco Pie !
Ingredients
Mexican Spice Mix:
1 -teaspoon Mexican Chili Powder
2 -teaspoons Cumin
2 -teaspoons Paprika (i use 1 smoked/1 regular
1/4 -teaspoon onion powder
1/4 -teaspoon garlic powder (not garlic salt!)
1/2 -teaspoon dried Oregano
1/2 -teaspoon Kosher salt
1/4 -teaspoon Cinnamon
1/8 -teaspoon ground cloves
One 12" tart shell
2 LBS ground Beef
1/2 -cup diced onion
1/2 -cup diced Red Bell Pepper
1 10 ounce container fresh Pico De Gallo (drained)
1 Bag 2- cups Mexican Style Cheese ( i used Sargento)
1 medium Jalapeno Pepper seeded, and diced small
5 -extra-large eggs
1 box Jiffy cron muffin mix (prepare according to package directions)
1 -teaspoon Mexican Chili Powder
2 -teaspoons Cumin
2 -teaspoons Paprika (i use 1 smoked/1 regular
1/4 -teaspoon onion powder
1/4 -teaspoon garlic powder (not garlic salt!)
1/2 -teaspoon dried Oregano
1/2 -teaspoon Kosher salt
1/4 -teaspoon Cinnamon
1/8 -teaspoon ground cloves
One 12" tart shell
2 LBS ground Beef
1/2 -cup diced onion
1/2 -cup diced Red Bell Pepper
1 10 ounce container fresh Pico De Gallo (drained)
1 Bag 2- cups Mexican Style Cheese ( i used Sargento)
1 medium Jalapeno Pepper seeded, and diced small
5 -extra-large eggs
1 box Jiffy cron muffin mix (prepare according to package directions)
Instructions
I prefer to make my own tart shell. I also like that the tart is lower than the traditional pie and slices better. Especially for a buffet !
Alternately you can use a store purchased traditional deep dish pie crust !
The tart shell can be pre-baked the day before, always assemble your ingredients room temperature and not hot !
Saute' the onion and bell pepper and allow to cool. Saute' the Beef and allow to cool. These steps may also be done the day before. If prepping the day before, remove all refrigerated ingredients and allow to come to room temperature before assembling.
Make sure that your oven is preheated to 375 degrees for at least a full 15 minutes.
After your ingredients are evenly in the shell, mix the corn muffin mix and distribute evenly over the top. Bake immediately !
Alternately you can use a store purchased traditional deep dish pie crust !
The tart shell can be pre-baked the day before, always assemble your ingredients room temperature and not hot !
Saute' the onion and bell pepper and allow to cool. Saute' the Beef and allow to cool. These steps may also be done the day before. If prepping the day before, remove all refrigerated ingredients and allow to come to room temperature before assembling.
Make sure that your oven is preheated to 375 degrees for at least a full 15 minutes.
After your ingredients are evenly in the shell, mix the corn muffin mix and distribute evenly over the top. Bake immediately !
Mexican Taco Tart
12" Savory Tart Shell
My basic tart shell recipe,
made savory !
Omit the sugar and add
1/4 teaspoon white pepper
1/2 teaspoon Dried Oregano
I prefer to make my tart shell the day before.
It's perfectly set, and assembling the room temperature filling ingredients ensures no
"Soggy Bottom" to the tart !
made savory !
Omit the sugar and add
1/4 teaspoon white pepper
1/2 teaspoon Dried Oregano
I prefer to make my tart shell the day before.
It's perfectly set, and assembling the room temperature filling ingredients ensures no
"Soggy Bottom" to the tart !
Assembled Ingredients
I used Organic Beef
and my own blend of spices
to create authentic Mexican Spice !
and my own blend of spices
to create authentic Mexican Spice !
Saute' The Beef
Rule of thumb,
1 teaspoon of spice mixture to 1 LB of beef.
Saute' in Two tablespoons of EVOO
1 teaspoon of spice mixture to 1 LB of beef.
Saute' in Two tablespoons of EVOO
Onion & Bell Pepper
Saute' in one tablespoon EVOO
with 1/4 teaspoon of the spice mixture, cool.
with 1/4 teaspoon of the spice mixture, cool.
Don't overcook the beef !
Saute' until just almost cooked through,
then cover and remove form the heat to
finish !
then cover and remove form the heat to
finish !
Assembling the Tart !
It works best if all the ingredients are room temperature.
Mix all Filling ingredients together
Pour over the beaten eggs
and gently mix
Distribute evenly into the tart crust
combine your Jiffy mix
according to package directions
Immediately pour the Jiffy
Mix over the tart and spread
with an offset spatula.
It will be a thin coat !
Bake at 375 degrees for 30 minutes
Honey-Mustard Chicken Thighs
Garlicky & Sweet
Packed with Flavor
Packed with Flavor
Ingredients
4 - bone-in, skin-on Chicken thighs
2 - Tablespoons finely chopped onion
2 - Tablespoons finely chopped garlic
2 - Tablespoons good mustard, most people use dijon, I use Inglehoffer Sweet Hot!
2 - Tablespoons honey
1 - Tablespoon Good White Wine, something you drink ! No cooking wine!
1/2 - teaspoon kosher salt
1/2 - teaspoon Paprika
1/2 - teaspoon Dry mustard (Colemans)
1/4 - teaspoon fresh black pepper
1/4 - cup apricot preserves
EVOO
2 - Tablespoons finely chopped onion
2 - Tablespoons finely chopped garlic
2 - Tablespoons good mustard, most people use dijon, I use Inglehoffer Sweet Hot!
2 - Tablespoons honey
1 - Tablespoon Good White Wine, something you drink ! No cooking wine!
1/2 - teaspoon kosher salt
1/2 - teaspoon Paprika
1/2 - teaspoon Dry mustard (Colemans)
1/4 - teaspoon fresh black pepper
1/4 - cup apricot preserves
EVOO
Instructions
Preheat the oven to 375 degrees. Place one rack in the center of the oven. Line a baking sheet with foil.
Loosen the skin on the thigh creating a loose pocket, peel back one corner.
Mix together the onion,garlic,mustard,honey,white wine,kosher salt,black pepper, paprika,and dry mustard.
Place one tablespoon of the apricot preserves on to each thigh and spread, top each with a tablespoon of the honey-mustard mixture. Cover the mixture with the skin, spray the skin lightly with EVOO and season with kosher salt & pepper.
Roast for 30 minutes, remove the sheet from the oven, top the thighs with the remaining honey-mustard mixture, return for 20-25 minutes, depending on the size of the thighs, until juices run clear.
Let rest five minutes before serving.
Loosen the skin on the thigh creating a loose pocket, peel back one corner.
Mix together the onion,garlic,mustard,honey,white wine,kosher salt,black pepper, paprika,and dry mustard.
Place one tablespoon of the apricot preserves on to each thigh and spread, top each with a tablespoon of the honey-mustard mixture. Cover the mixture with the skin, spray the skin lightly with EVOO and season with kosher salt & pepper.
Roast for 30 minutes, remove the sheet from the oven, top the thighs with the remaining honey-mustard mixture, return for 20-25 minutes, depending on the size of the thighs, until juices run clear.
Let rest five minutes before serving.
Honey - Mustard
Chicken Thighs
Prep work
Measure out your ingredients
Make your Honey-Mustard mixture
Place a tablespoon of apricot preserves on each thigh
Top with a tablespoon of Honey-Mustard Mixture
Cover over with the skin
Lightly spray with EVOO
season with a pinch of
salt & pepper
Roast 30 minutes
Top each with another tablespoon of the
Honey-Mustard mixture
return and roast until done
Fresh Cranberry & Orange Sauce
Tart fresh cranberries
bright orange citrus
bright orange citrus
Ingredients
1 - 12oz bag fresh cranberries
1 - large naval orange zested & juiced(you should have about 1 tablespoon of zest)
1/2 - cup brown sugar
1/4 - teaspoon kosher salt
The juice from the orange, plus orange juice or water to make 1/2 cup
1 - large naval orange zested & juiced(you should have about 1 tablespoon of zest)
1/2 - cup brown sugar
1/4 - teaspoon kosher salt
The juice from the orange, plus orange juice or water to make 1/2 cup
Instructions
When you cook cranberries they pop ! use a larger size saucepan to avoid splatter!
Rinse the cranberries thoroughly, and pick out any mushy berries.
Combine all the ingredient in the saucepan and place over medium heat until simmering. Simmer 15 minutes and remove form the heat to cool.
Rinse the cranberries thoroughly, and pick out any mushy berries.
Combine all the ingredient in the saucepan and place over medium heat until simmering. Simmer 15 minutes and remove form the heat to cool.
Cranberry - Orange
Jelly
Rinse Cranberries, remove any soft/mushy ones
Zest & Juice Orange
Add Orange Juice or water to make 1/2 cup
Don't forget the salt !
Bring all to a boil
Cook 15 minutes
German Apple Raisin Walnut Strata
Lebucherugnusse the traditional spice mix used in Pfeffernusse cookies gives this Strata it's exceptional flavor !
I like making free form Strata's
They are rustic, and there is no structured shell !
I like making free form Strata's
They are rustic, and there is no structured shell !
Ingredients
2 pounds granny smith apples
peeled,cored,cut into 1" chunks
1 -cup raisins macerated with 2 tablespoons dark rum
room temperature for 1 hour
1/2 -cup dark brown sugar
1/4 -cup granulated sugar
1/2 -teaspoon Kosher salt
2 -teaspoons Lebucherugewurz spice (or)
(1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon ground cloves 1/4 teaspoon white pepper)
2 -Tablespoons unsalted butter
1/4 -cup flour (i use whole wheat)
1/3 -cup walnut pieces
1 -extra-large egg
Strata Pastry:
2 -cups all-purpose flour
10 Tablespoons very cold diced butter. 1/4"dice
1/4 -cup confectioners sugar
1/4 -cup granulated sugar
1/2 -teaspoon kosher salt
1 -extra-large egg yolk
1 -teaspoon pure vanilla extract
1 -Tablespoon Cold water
Alternative filling:
2 pounds peeled and cubed peaches
1 -cup fresh blueberries
I make the filling exactly the same, substituting Peaches and blueberries for the apples and raisins. Omit the rum !
peeled,cored,cut into 1" chunks
1 -cup raisins macerated with 2 tablespoons dark rum
room temperature for 1 hour
1/2 -cup dark brown sugar
1/4 -cup granulated sugar
1/2 -teaspoon Kosher salt
2 -teaspoons Lebucherugewurz spice (or)
(1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon ground cloves 1/4 teaspoon white pepper)
2 -Tablespoons unsalted butter
1/4 -cup flour (i use whole wheat)
1/3 -cup walnut pieces
1 -extra-large egg
Strata Pastry:
2 -cups all-purpose flour
10 Tablespoons very cold diced butter. 1/4"dice
1/4 -cup confectioners sugar
1/4 -cup granulated sugar
1/2 -teaspoon kosher salt
1 -extra-large egg yolk
1 -teaspoon pure vanilla extract
1 -Tablespoon Cold water
Alternative filling:
2 pounds peeled and cubed peaches
1 -cup fresh blueberries
I make the filling exactly the same, substituting Peaches and blueberries for the apples and raisins. Omit the rum !
Instructions
In a large skillet over medium heat, melt the butter. Add the apples,brown sugar,granulated sugar,spice and salt, and saute for three minutes.
Add the raisins and any rum they have not absorbed. stir together and sprinkle over the flour to mix. Saute for three more minutes until thick and bubbly.
Remove from the heat and allow to cool
The filling may be made ahead. If refrigerated, remove and let come to room temperature before proceeding.
Strata Pastry:
In a large bowl whisk together the flour,confectioners sugar,granulated sugar, and salt. Add the cold diced butter, and using your fingers rub the butter in, until you have a coarse and sandy texture. It does not have to be perfect!
Add the egg yolk,vanilla, and water, and work into a soft dough. Do not knead or overwork. If the dough is dry, you may add water one teaspoon at a time!
Form into a large flat disk. Unlike pie pastry, you can roll out Strata immediately. If you making ahead, wrap tightly in plastic wrap and refrigerate. Remove from the refrigerator at least 15 minutes before rolling out.
I roll my Strata pastry directly onto a parchment sheet into a 10" x 16" rectangle.
you can also do a 16" round!
Slide the parchment paper onto a baking shet.
Beat the egg and using a pastry brush, brush the dough thoroughly to seal.
Lay your room temperature filling down the center leaving a 3" border all around.
Sprinkle the walnuts over the top. Fold the edges up all the way around using your fingers to mold it. It should be very simple and rustic looking !
Brush with the beaten egg all around the pastry.
Bake at 375 degrees for 30 minutes until the pastry is golden.
Add the raisins and any rum they have not absorbed. stir together and sprinkle over the flour to mix. Saute for three more minutes until thick and bubbly.
Remove from the heat and allow to cool
The filling may be made ahead. If refrigerated, remove and let come to room temperature before proceeding.
Strata Pastry:
In a large bowl whisk together the flour,confectioners sugar,granulated sugar, and salt. Add the cold diced butter, and using your fingers rub the butter in, until you have a coarse and sandy texture. It does not have to be perfect!
Add the egg yolk,vanilla, and water, and work into a soft dough. Do not knead or overwork. If the dough is dry, you may add water one teaspoon at a time!
Form into a large flat disk. Unlike pie pastry, you can roll out Strata immediately. If you making ahead, wrap tightly in plastic wrap and refrigerate. Remove from the refrigerator at least 15 minutes before rolling out.
I roll my Strata pastry directly onto a parchment sheet into a 10" x 16" rectangle.
you can also do a 16" round!
Slide the parchment paper onto a baking shet.
Beat the egg and using a pastry brush, brush the dough thoroughly to seal.
Lay your room temperature filling down the center leaving a 3" border all around.
Sprinkle the walnuts over the top. Fold the edges up all the way around using your fingers to mold it. It should be very simple and rustic looking !
Brush with the beaten egg all around the pastry.
Bake at 375 degrees for 30 minutes until the pastry is golden.
Apple, Raisin,
Strata
Ice cold diced unsalted butter
Flour,Sugars,salt
Use your fingertips to create a sandy texture
Add your egg yolk,vanilla, and water
Roll out into a rough rectangle
Peel, core, and cube your apples
1" cube
Macerate your raisins in two tablespoons of Good Rum !
Saute' your apples in butter with sugar & Spices
They should be fragrant
watch your heat, you don't want the apples mushy
Add the raisins and any Rum left in the bowl
Sprinkle over the flour
Mixture should be thick, glossy, and fragrant
Place in the center of the pastry
leave a 3" border
Sprinkle on the walnuts
Using moist fingertips
fold up the edge
Brush with beaten egg wash
Bake & Cool on Parchment paper
A Perfect Slice
Peach Blueberry Strata
This Peach Strata
is in the round !
The blueberries are tucked under
the peaches
so they don't burn !
is in the round !
The blueberries are tucked under
the peaches
so they don't burn !
Cubanelle Peppers
with Eggplant Stuffing
Broiled Cubanelle's
You can use Eggplant, or your choice
of roasted Vegetables !
You can use Eggplant, or your choice
of roasted Vegetables !
Ingredients
6 -large Cubanelle peppers, tops removed and seeds and veins removed.
Dice your pepper tops into 1/8" dice
1/2 -cup finely diced onion
1 1/2 -cups diced roasted eggplant, or vegetables of your choice
(zucchini & portobello mushroom are another favorite !)
1/3 -cup plain bread crumbs
1/4 -cup fresh parmesan cheese
1/4 -cup small diced fresh mozzarella cheese
1 extra-large egg
Kosher salt
fresh black pepper
EVOO
Dice your pepper tops into 1/8" dice
1/2 -cup finely diced onion
1 1/2 -cups diced roasted eggplant, or vegetables of your choice
(zucchini & portobello mushroom are another favorite !)
1/3 -cup plain bread crumbs
1/4 -cup fresh parmesan cheese
1/4 -cup small diced fresh mozzarella cheese
1 extra-large egg
Kosher salt
fresh black pepper
EVOO
Instructions
In a medium size skillet saute' the diced pepper and onion in EVOO with a pinch of kosher salt & pepper. Saute' about three minutes until just softened. Cool.
In a bowl combine the eggplant,saute' mixture,cheese's,bread crumbs, and the egg, and mix lightly.
Stuff the peppers, packing them tightly.
Lightly spray with EVOO and broil the peppers 6" from the heat source.
I turn the peppers as they become charred and blistered. After turning several times they should be cooked through. Remove from the oven and cover and let rest five minutes.
They are great on their own, or served with some spicy red sauce !
In a bowl combine the eggplant,saute' mixture,cheese's,bread crumbs, and the egg, and mix lightly.
Stuff the peppers, packing them tightly.
Lightly spray with EVOO and broil the peppers 6" from the heat source.
I turn the peppers as they become charred and blistered. After turning several times they should be cooked through. Remove from the oven and cover and let rest five minutes.
They are great on their own, or served with some spicy red sauce !
Stuffed Cubanelle
Peppers
Roasted Eggplant slices
I always have Roasted Eggplant on hand
Great for sandwiches !
Slice the tops off
and dice
remove the seeds & veins
Saute' the onion & pepper in EVOO
Mix the ingredients
Stuff the peppers tight
Spray lightly with EVOO
Broil
Roasted Vegetable
Terrine
Make this your own by adding favorite vegetables, cheese, & Herbs
Ingredients
Fresh roasted vegetables
Caramelized Onions
Goat Cheese
Fresh basil leaves
Black pepper
Fresh Pesto works great in this !
Caramelized Onions
Goat Cheese
Fresh basil leaves
Black pepper
Fresh Pesto works great in this !
Instructions
I use a standard loaf pan. Line with several layers of plastic wrap leaving a generous overhang for sealing and removing.
There is no absolute about making a terrine. I like several thin layers of vegetables,onion,cheese & herbs. If i have fresh pesto, i usually do, i add small dollops.
since the vegetables are already seasoned, i usually just use fresh black pepper to season the layers.
Start with something colorful, as the bottom will become the visual top.
Sometimes i cut shapes and create a pattern on top !
Your second layer should be a solid layer of vegetable, such as eggplant.
Press down firmly with your fingers to pack and create a smooth even loaf.
Cover with the plastic wrap overhang, place something very heavy on the top to compress, and refrigerate overnight!
Un-mold onto a serving platter or cutting board, Slice the very ends off for a fresh look. You can garnish with fresh basil leaves !
Perfect for a Charcuterie board !
There is no absolute about making a terrine. I like several thin layers of vegetables,onion,cheese & herbs. If i have fresh pesto, i usually do, i add small dollops.
since the vegetables are already seasoned, i usually just use fresh black pepper to season the layers.
Start with something colorful, as the bottom will become the visual top.
Sometimes i cut shapes and create a pattern on top !
Your second layer should be a solid layer of vegetable, such as eggplant.
Press down firmly with your fingers to pack and create a smooth even loaf.
Cover with the plastic wrap overhang, place something very heavy on the top to compress, and refrigerate overnight!
Un-mold onto a serving platter or cutting board, Slice the very ends off for a fresh look. You can garnish with fresh basil leaves !
Perfect for a Charcuterie board !
Roasted Vegetable
Terrine
Start with seasonal fresh Vegetables
your favorite combination !
Keep slices about the same thickness
Remember when roasting to leave room for
moisture evaporation
don't crowd the sheets
Line your standard loaf pan
with layers of plastic wrap
and leave a generous overhang
Chop your basil
and crumble your goat cheese
and crumble your goat cheese
Remember the bottom layer
will invert to become the top
Choose something colorful for the top
Sometimes i use cookie cutter to
cut out seasonal shapes
Sometimes i use cookie cutter to
cut out seasonal shapes
Place a full layer of something solid
i use eggplant
to back up the top layer
then just alternate your layers
ending with a solid layer
(eggplant) to form a base
ending with a solid layer
(eggplant) to form a base
Pack down as you to remove air pockets and
make a uniform loaf
cover tightly wit the plastic wrap
weigh down with something heavy
and refrigerate overnight
We were out of Champagne
Crab Stuffing
This is not only excellent Crab Stuffing
It makes the "Best" Crab Cakes !!
It makes the "Best" Crab Cakes !!
Ingredients
1 pound Claw Crab Meat ( or your choice !)
1/2 -cup plain bread crumbs
1/4 -cup finely diced onion
1/4 -cup finely diced red bell pepper
1/4 -cup finely diced celery (with a least a tablespoon of celery leaves if you have them !)
1 -Tablespoon capers
2 Tablespoons unsalted butter
1/4 -teaspoon kosher salt
1/8 -teaspoon fresh black pepper
1 -teaspoon Old Bay Seasoning
1 -teaspoon worcestershire sauce
1 extra-large egg
1/3 -cup good mayonnaise (Hellmans)
1 -Tablespoon Dijon mustard
1/4 -teaspoon fresh black pepper
1/8 -teaspoon kosher salt
1/2 -cup plain bread crumbs
1/4 -cup finely diced onion
1/4 -cup finely diced red bell pepper
1/4 -cup finely diced celery (with a least a tablespoon of celery leaves if you have them !)
1 -Tablespoon capers
2 Tablespoons unsalted butter
1/4 -teaspoon kosher salt
1/8 -teaspoon fresh black pepper
1 -teaspoon Old Bay Seasoning
1 -teaspoon worcestershire sauce
1 extra-large egg
1/3 -cup good mayonnaise (Hellmans)
1 -Tablespoon Dijon mustard
1/4 -teaspoon fresh black pepper
1/8 -teaspoon kosher salt
Instructions
In a medium size skillet melt the butter. Saute' the onion,pepper,celery,salt,pepper and old bay for five minutes until just tender. Remove from the heat and add the capers and the worcestershire. Cool the mixture.
In a large bowl toss the crab meat and the bread crumbs together.
In a small bowl whisk together the mayonnaise,egg,dijon,kosher salt, and pepper.
Lightly fold the Saute' mixture into the Crab & bread crumbs.
Using a spatula, fold the wet ingredients into the crab mixture.
At this point you stuffing/cake mixture is done. I like to refrigerate at least 3-4 hours for the flavor to meld ! Overnight works perfectly!
If making crab cakes, i use 1/2 cup of mixture, sprayed lightly with EVOO and broil for about 4 minutes each side, 6" from the heat source!
Crab Stuffed Flounder
Saute' the onion, celery,pepper, old by, salt, and pepper in butter for five minutes until just tender
In a large bowl toss together the Crab meat and Bread Crumbs
This mixing method evenly distributes the crab
and the dry crumbs absorb the crab flavor
and the dry crumbs absorb the crab flavor
using a very sharp knife
skin your fillets
split each fillet down the center
using the natural rib line
layer two tablespoons of filling onto
the fillet and press out evenly
as you can see in this picture
i added a shrimp on the filling
i added a shrimp on the filling
starting with the thinner edge
roll into a pinwheel
secure with toothpicks
top with a thin pat of butter
Bake or Broil
Excellent for stuffed mushrooms
Classic stuffed Shrimp
Salmon Pinwheels
Perfect Roasted Asparagus
The Hack for perfect uniform Roasting
Ingredients
Fresh Asparagus
EVOO
Salt & Pepper
Parmesan Cheese
Tip for storing Asparagus:
much like fresh flowers, trim the bottom of the stems
and stand in clear cold water in the refrigerator !
They stay fresh and chrisp!
EVOO
Salt & Pepper
Parmesan Cheese
Tip for storing Asparagus:
much like fresh flowers, trim the bottom of the stems
and stand in clear cold water in the refrigerator !
They stay fresh and chrisp!
Instructions
I like to peel the lower end of the Asparagus stalk.
trim off the very bottom
Drizzle with EVOO and generously salt & pepper
Arrange the Asparagus tips in
thick ends out
This ensures even roasting and not overcook tips !
Roast on high 425 degrees for 13-15 minutes
A sprinkle of Parmesan after they come out of the oven is
perfect !
Roasted Asparagus
Proper Storing
rinse & drain
EVOO, salt, and pepper
Tips in stalks out
The edge of a roasting pan heats higher
this ensures no mushy tips !
this ensures no mushy tips !
Sprinkle with Parmesan
when removed from oven
Perfect !
Spicy Chicken Sausage Balls
with Pignoli Nuts & Raisins
Over String Beans
Quick Red Sauce
With Pepper & Onion
With Pepper & Onion
Ingredients
1 pound Sausage (i use organic chicken)
2 -Tablespoons Pignoli Nuts
2 -Tablespoons Golden Raisins
2 -Tablespoons chopped onion
2 -Large cloves garlic
1/4 -cup fresh parsley leaves
1/3 -cup plain bread crumbs
2 -Tablespoons chicken stock (or milk or water)
2 -Tablespoons Tomato paste
1 -Tablespoon fresh grated Parmesan (I use Pecorino Romano)
1 extra-large egg
1 pound fresh green beans (trimmed & rinsed)
For the sauce:
1/4 -cup chopped onion
1/4 -cup chopped red bell pepper
1/2 -teaspoon Peperonchino
1 1/2 -cups tomato sauce (Gravy)
EVOO
Pinch of Kosher salt
Grated Cheese for finishing & Serving
2 -Tablespoons Pignoli Nuts
2 -Tablespoons Golden Raisins
2 -Tablespoons chopped onion
2 -Large cloves garlic
1/4 -cup fresh parsley leaves
1/3 -cup plain bread crumbs
2 -Tablespoons chicken stock (or milk or water)
2 -Tablespoons Tomato paste
1 -Tablespoon fresh grated Parmesan (I use Pecorino Romano)
1 extra-large egg
1 pound fresh green beans (trimmed & rinsed)
For the sauce:
1/4 -cup chopped onion
1/4 -cup chopped red bell pepper
1/2 -teaspoon Peperonchino
1 1/2 -cups tomato sauce (Gravy)
EVOO
Pinch of Kosher salt
Grated Cheese for finishing & Serving
Instructions
This is my basic meatball mix !
I use organic Turkey, traditionally you can use beef,
or the classic beef, pork, veal
I find that two tablespoons of mixture make the perfect finished balls
you can go larger if you prefer.
Bake at 325 degrees for 15 minutes,
turn the balls and rotate the pan and bake another 13-15 minutes
depending on the heat of your oven.
When the balls are done, remove from the oven,
place another baking sheet inverted onto the balls
to cover and keep moist.
I use organic Turkey, traditionally you can use beef,
or the classic beef, pork, veal
I find that two tablespoons of mixture make the perfect finished balls
you can go larger if you prefer.
Bake at 325 degrees for 15 minutes,
turn the balls and rotate the pan and bake another 13-15 minutes
depending on the heat of your oven.
When the balls are done, remove from the oven,
place another baking sheet inverted onto the balls
to cover and keep moist.
Spicy Sausage Balls
String Beans
& Gravy
& Gravy
Always toast your Pignoli nuts
for full flavor
Fresh onion, garlic, parsley
Organic Hot Chicken Sausage
We are lucky
Publix has the best
Publix has the best
assemble your ingredients
for those who make meatballs
this is the basics
this is the basics
Egg, broth, tomato paste
whisked together
make sure your tomato paste
is dissolved
Mill your onion, garlic, and parsley
until fine
Remove the sausage from the casings
and crumble into a bowl
Sprinkle the bread crumbs, onion mixture, Pignoli Nuts, and raisins over the meat.
lightly toss together
Drizzle the egg mixture over and blend
together
lightly toss together
Drizzle the egg mixture over and blend
together
Spray a sheet pan with EVOO
I use a two tablespoon scoop to form
the balls
Spray the balls lightly with EVOO
Baked Perfection
Saute' the onion and Pepper in a little
EVOO with a pinch of salt
and 1/2 teaspoon of peperoncino
I usually have Sauce on hand
if not, a good Jar sauce
Such as Gia Russa works great
if not, a good Jar sauce
Such as Gia Russa works great
Cook your string beans
in rapidly boiling salted water
as you would pasta
Drain the string beans
add the sauce and toss
to coat
Add your grated cheese and
the Sausage Balls
Vanilla Sugar
"A Bakers Secret"
Ingredients
Granulated Sugar
Vanilla Beans
New Plastic Container
Vanilla Beans
New Plastic Container
Instructions
Always start with a new and clean plastic container with a tight sealing lid!
Half Vanilla Pods length wise and scrape out all the seeds.
I start a new container with five Pods.
Add Granulated Sugar to fill the container,
Scrape in the seeds and add the Pod skins.
Seal and shake the container to distribute.
Allow one week to set & cure.
The Sugar will have a very strong Pure Vanilla Flavor & Scent,
This gives your baking that extra added layer of
Pure Vanilla !
As you use the Sugar, refill the container.
Since i use fresh Vanilla Seeds constantly,
after removing the seeds i place all the
Pods in the sugar container.
As the Pods get older, they dry out.
Once all the scent is gone, you can remove those and
continue to place new Pods in!
Half Vanilla Pods length wise and scrape out all the seeds.
I start a new container with five Pods.
Add Granulated Sugar to fill the container,
Scrape in the seeds and add the Pod skins.
Seal and shake the container to distribute.
Allow one week to set & cure.
The Sugar will have a very strong Pure Vanilla Flavor & Scent,
This gives your baking that extra added layer of
Pure Vanilla !
As you use the Sugar, refill the container.
Since i use fresh Vanilla Seeds constantly,
after removing the seeds i place all the
Pods in the sugar container.
As the Pods get older, they dry out.
Once all the scent is gone, you can remove those and
continue to place new Pods in!
Vanilla Sugar
Roasted Shrimp
The simple Hack to retain
Perfect Shrimp Flavor
Perfect Shrimp Flavor
Ingredients
1 -LB Fresh Shrimp
(I used Jumbo 14-16 per pound)
1 -Tablespoon EVOO
1/2 -teaspoon Kosher Salt
1/4 -teaspoon fresh Black Pepper
(I used Jumbo 14-16 per pound)
1 -Tablespoon EVOO
1/2 -teaspoon Kosher Salt
1/4 -teaspoon fresh Black Pepper
Instructions
Preheat the oven to 400 Degrees
Place one rack in the center of the oven
Peel & devein the shrimp,
for Shrimp Cocktail I leave the tails on,
For all other dishes I usually remove.
Toss the Shrimp,EVOO,Kosher Salt, and Pepper on
a baking sheet.
Arrange the shrimp in rows, with the thicker head end facing
out, and the tails toward the center.
Roast for 7 minutes.
For smaller shrimp, as the sizes go down, cut the time down.
The average small shrimp usually go 5 minutes.
Place one rack in the center of the oven
Peel & devein the shrimp,
for Shrimp Cocktail I leave the tails on,
For all other dishes I usually remove.
Toss the Shrimp,EVOO,Kosher Salt, and Pepper on
a baking sheet.
Arrange the shrimp in rows, with the thicker head end facing
out, and the tails toward the center.
Roast for 7 minutes.
For smaller shrimp, as the sizes go down, cut the time down.
The average small shrimp usually go 5 minutes.
Perfect Roasted Shrimp
Peel & "Always" Devein
Simple EVOO, Salt & Pepper
Remember I use Kosher Salt
If using table salt, use 1/4 teaspoon
Heads out,Tails in !
Roasted Shrimp
The Perfect Shrimp
To serve with Pasta !
Angel Hair Pasta
EVOO, onion, and garlic
Fresh Tomatoes & Peas
Parmesan & fresh Parsley
EVOO, onion, and garlic
Fresh Tomatoes & Peas
Parmesan & fresh Parsley