Mangia Monday!

"But I, when I undress me
Each night, upon my knees
Will ask the Lord to bless me
With apple-pie and cheese."
-Eugene Field


Hello - Welcome!

Today I would like to share with you a traditional Italian dessert - it is a favorite in our home! Since it is rich it is not something I make very often, but it is a nice treat at Easter. Feel free to use your favorite jam in place of the raspberry!

Enjoy!

“Good apple pies are a considerable part of our domestic happiness.”
-Jane Austen



Almond Tart

Serves: 8

Ingredients:

* 1 Round of tart dough (see recipe below)
* 8 Tbs. unsalted butter, at room temperature
* 1/2 lb. almond paste, cut into 1-inch cubes
* 1/4 cup sugar
* 2 large eggs
* 1/3 cup all-purpose flour
* 1/3 cup raspberry jam (seedless)
* 1/3 cup sliced almonds
* Confectionery Sugar

Equipment Needed:

1.) Electric Mixer
2.) Rolling Pin
3.) Tart Pan w/ removable bottom (9 1/2 inches).

Directions:

Crust:

1.) Fold the dough round in half and carefully transfer to the tart pan.
2.) Unfold the dough and without stretching it, ease it into the tart pan.
3.) Pat the dough firmly into the bottom and up the sides of the pan.
4.) Trim off excess dough by gently running a rolling pin across the top of the pan.
5.) Press dough into the sides so it extends a bit above the rim to offset shrinkage.
6.) Refrigerate the tart shell until firm, about 30 minutes.
7.) Meanwhile, position a rack in the lower third of an oven and preheat to 375°F.
8.) Line the tart shell with parchment paper and fill with pie weights.
9.) Bake for 20 minutes, then lift an edge of the parchment.
10.) If the dough looks wet, continue to bake, checking every 5 minutes, until the dough is pale gold, for a total baking time of 25 to 30 minutes.
11.) Transfer to a wire rack.
12.) Reduce the oven to 350°F.


Filling:

1.) Place the butter into a bowl and beat on medium speed until smooth.
2.) Add the almond paste, one piece at a time, beating until smooth after each egg.
3.) While beating, sprinkle in the sugar.
4.) Add the eggs one at a time, beating well after each addition.
5.) Stir in the flour until well mixed.
6.) Spread the jam evenly over the bottom of the partially baked tart shell.
7.) Spoon in the almond paste mixture and spread evenly over the jam.
8.) Evenly sprinkle the sliced almond over the top of the almond mixture.
9.) Bake the tart until the filling is golden and the middle is firm to the touch, 35 to 45 minutes.
10.) Transfer to a wire rack and let the tart cool completely.
11.)Let the sides of the crust fall away from the tart pan, then slide the tart onto a serving plate.
12.) Serve at room temperature.
13.) Dust with confectionery sugar just before serving.


"A mother is a person who seeing there are only four pieces of pie for five people, promptly announces she never did care for pie."
-Tenneva Jordan


Joke of the Day:

What do you get if you cross a jogger with an apple pie?
Puff pastry!


Have a great day and remember: Go Ahead & Indulge!

Tasty Tuesday!

Hello!

I do not know how many of you frequent Saveur.com or receive the magazine, but I love both! They recently listed the editors tops 25 recipes - I am going to be featuring ones that I have tried! Many of the recipes can be time consuming, but they are well worth it!

For those of you that seem daunted by the recipes just remember a few simple rules that I live by in the kitchen:

1. Read the recipe thoroughly several times to familiarize yourself with it.
2. Make your shopping list while having the recipe on hand.
3. Don't skimp on key ingredients.
4. Baking is a science, so unless you have mastered a recipe, follow it to a "T."


A mother is a person who seeing there are only four pieces of pie for five people, promptly announces she never did care for pie.
-Tenneva Jordan
Photo: Michael Kraus


Chocolate Cream Pie
(adapted from Saveur)

Serves: 8 – 12

Ingredients:

* 16 tbsp. unsalted butter, cut into 1/2" cubes & chilled
* 1/4 cup packed light brown sugar
* 1 9-oz. package chocolate graham crackers, finely ground (2 1/4 cups)
* 3 1/2 cups half-and-half
* 2/3 cup + 2 tbsp. sugar
* 1/4 cup cornstarch
* 9 egg yolks
* 9 oz. semisweet chocolate, finely chopped
* 2 oz. unsweetened chocolate, finely chopped
* 2 1/2 tsp. vanilla extract
* 2 cups heavy cream
* Dark chocolate, grated for garnish

Directions:

1. Heat oven to 375°.
2. Grease bottom and sides of a 9" glass pie plate with cooking spray & set aside.
3. Heat 8 tbsp. of butter and brown sugar in a 1-qt. saucepan until sugar dissolves.
4. Transfer butter mixture to a medium bowl & stir in ground graham crackers.
5. Place mixture in pie plate & press into bottom and sides, using the bottom of a heavy glass to compress crust.
6. Refrigerate for 20 minutes.
7. Bake until set, about 15 minutes & cool completely.
8. Heat half-and-half in a 4-qt. saucepan over medium-high heat until it just begins to simmer, then remove pan from heat.
9. In a large bowl, whisk together 2/3 cup sugar and cornstarch.
10. Add egg yolks and whisk until smooth.
11. Drizzle half-and-half into egg yolk mixture, whisking constantly, until smooth. 12. Return mixture to saucepan & heat over medium heat.
13. Cook, stirring often, until bubbles rise to the surface and mixture is very thick, about 3–4 minutes.
14. Remove pan from heat and add remaining butter and chocolates in small batches, whisking vigorously until smooth.
15. Stir in 1 1/2 tsp. vanilla.
16. Set a sieve over a medium bowl and strain chocolate mixture.
17. Cover with plastic wrap, pressing plastic onto surface and refrigerate until set, about 4 hours.
18. Remove plastic wrap from chocolate filling and stir mixture until smooth.
19. Spoon mixture into graham crust, forming a dome, and smooth surface with the spatula.
20. In a large bowl, whisk remaining sugar, vanilla, & heavy cream until stiff peaks form.
21. Spread on top of filling, forming a dome.
22. Sprinkle some of the dark chocolate onto top of pie.
23. Keep refrigerated until ready to serve.


Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie.
-Jim Davis

Have a great day and until tomorrow: Go Ahead & Indulge!

HAPPY THANKSGIVING!

HAPPY THANKSGIVING 2009!





"As we express our gratitude, we must never forget that the highest appreciation is not to utter words, but to live by them."
-John Fitzgerald Kennedy







"The Pilgrims made seven times more graves than huts. No Americans have been more impoverished than these who, nevertheless, set aside a day of thanksgiving."
-H.U. Westermayer







"Nothing is more honorable than a grateful heart."
-Seneca






Wishing everyone a day filled with love and laughter!