Category Archives: Recipes

Poached-Pear Frangipane Tart


Serves 8 to 10
Pears are poached in mulled wine here, infusing the fruit with spices and giving the exteriors a deep crimson hue. When sliced and nestled into the rich frangipane filling, they create a glorious ombre effect. Source: Martha Stewart Living, November 2018

Ingredients

Pears

3 to 4 firm, small pears, such as Forelle, Anjou, or Bartlett
2 cups dry red wine, such as Cabernet Sauvignon or Merlot
1/3 cup sugar
1/2 vanilla bean, cut in half lengthwise, or 1 teaspoon pure vanilla extract
Peeled zest of 1 orange, plus 1/3 cup fresh juice
2 cloves

Pie

1 tablespoon unbleached all-purpose flour, plus more for dusting
1/2 recipe Test Kitchen’s Favorite Pate Brisee (below)
1 cup whole blanched almonds
1/4 teaspoon kosher salt
1 stick unsalted butter, room temperature
1/2 cup sugar
1 large egg
1 teaspoon pure vanilla extract

Directions

Pears: Peel pears; transfer to a saucepan. Add wine, sugar, vanilla bean, orange juice and zest, cloves, and enough water to cover pears (2 to 3 cups). Top with a parchment round to keep pears submerged and bring to a simmer over high heat, then reduce heat to medium-low and simmer until pears are easily pierced with the tip of a paring knife, about 15 minutes. Transfer to a heatproof bowl; cover with poaching liquid. Let cool completely.

Pie: On a lightly floured piece of parchment, roll out dough into a 13-inch round, about 1/8 inch thick. Fit into a 9-inch tart pan. Trim dough flush with rim; lightly prick bottom with a fork. Refrigerate 30 minutes.

Meanwhile, preheat oven to 350 degrees, with a rack in lower third. Arrange almonds on a rimmed baking sheet; toast until golden and fragrant, 10 to 12 minutes. Let cool completely. Transfer to a food processor; add flour and salt and process until finely ground.

Beat butter with sugar on medium speed until pale and fluffy, about 2 minutes. Add egg and vanilla; beat until combined. Add almond mixture; beat until pale and fluffy, about 2 minutes.

Increase oven temperature to 375 degrees. Line dough with parchment; fill with dried beans or rice. Bake until edges begin to turn golden, 20 to 25 minutes. Remove beans or rice and parchment; bake until bottom and sides are golden brown, about 15 minutes more. Transfer to a wire rack; let cool completely. (Crust can be made up to a day in advance and covered tightly in foil.)

Reduce oven temperature to 350 degrees; place a foil-lined baking sheet below rack. Spread crust with almond mixture; smooth top with an offset spatula. Working with one pear at a time, remove from poaching liquid; pat dry with a paper towel, then slice in half lengthwise, remove stem, remove core with a measuring teaspoon or a melon baller, and cut crosswise on a slight bias into 1/8-inch slices. Fan pear slices in a random pattern to completely cover top of frangipane. (You may not use them all.)

Place tart pan directly on oven rack; bake until frangipane is golden, puffed, and just set, 50 minutes to 1 hour. (If crust is getting too dark, shield with a foil ring.) Transfer to wire rack; let cool completely, at least 4 hours.

Cook’s Notes:

To shield the pie rim from darkening too fast, make a foil ring: Cut a 13-inch round of foil, then cut out the center to create a ring about two inches wide. Center it over the crust; gently fold the edges down to secure.

The pears can be poached up to three days ahead and refrigerated in an airtight container, submerged in their liquid. (Their color will become deep red throughout; for more contrast — dark-red exteriors, beige interiors — use pears poached the day of baking.)
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Test Kitchen’s Favorite Pate Brisee

Yield: Enough for one 9-inch double-crust pie, or one 10 1/2-by-15 1/4-inch single-crust slab pie

Ingredients

2 1/2 cups unbleached all-purpose flour
1 1/2 teaspoons kosher salt
1 tablespoon sugar
2 sticks cold unsalted butter, cut into small pieces
7 to 8 tablespoons ice water

Directions

Pulse flour, salt, and sugar in a food processor until combined. Add butter and pulse until mixture resembles coarse meal with some pea-size pieces remaining. Drizzle 5 tablespoons water over mixture; pulse several times to combine. Add more water, 1 tablespoon at a time, and pulse until mixture holds together when pinched.

For a 9-inch pie, shape dough into two disks and wrap each in plastic. For a slab pie, shape dough into a rectangle and wrap in plastic. Refrigerate at least 1 hour and up to 1 day, or freeze up to 3 months; thaw overnight in refrigerator before using.

Note: To avoid creating water pockets in your brisee (which will wreak havoc in your dough), make sure to strain the ice out of the water before drizzling it in and processing.
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Roasted Parmesan Carrots


4 servings
Mom always said “eat your carrots, help your eyes.” Rich in beta carotene, carrots not only support health but also taste amazing when roasted and tossed with Parmesan. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Ingredients

1 pound fresh carrots, peeled
1 teaspoon olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon dried thyme
3 tablespoons grated Parmesan cheese

Directions

Preheat oven to 450F. Cut carrots crosswise in half and then lengthwise into 1/2-in.-thick sticks. Toss carrots with oil, salt, pepper and thyme; spread evenly in a greased 15x10x10-in. baking pan.

Roast until tender and lightly browned, stirring once, 12-15 minutes. Toss with cheese.

– Taste of Home
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Greek Pork Chops with Squash and Potatoes


Serves 4 (serving size: 1 pork chop and about 1 cup vegetables)

Ingredients

4 (1-inch-thick) frenched pork loin chops
1/2 cup fresh lemon juice
4 tablespoons olive oil
3 garlic cloves, minced
3 tablespoons chopped fresh oregano
1 teaspoon black pepper
3 teaspoons kosher salt, divided
2 medium yellow squash, sliced 1/2 inch thick
1 large zucchini, sliced 1/2 inch thick
1/2 pound small red potatoes, quartered

Instructions

Place pork chops in a 13- x 9-inch baking dish. Whisk lemon juice, oil, garlic, oregano, pepper, and 2 1/2 teaspoons salt; reserve 2 tablespoons marinade. Pour remaining marinade over pork, turning to coat. Chill 1 to 8 hours.

Preheat oven to 425F. Combine squash, zucchini, potatoes, and reserved marinade. Spread squash mixture in an even layer on a heavy-duty aluminum foil-lined rimmed sheet pan.

Remove pork from marinade, discarding marinade. Pat dry with paper towels, and place on top of squash mixture.

Bake 25 minutes. Increase temperature to broil, and broil until a meat thermometer inserted into thickest portion registers 140F, about 5 minutes. Transfer pork to a serving platter, and cover with foil. Return pan to oven, and broil squash mixture until slightly charred, 3 to 4 minutes. Transfer squash mixture to a serving bowl; toss with remaining 1/2 teaspoon salt, and serve with pork.

By Southern Living
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Rice Krispie Snowballs


Super easy to make and filled with mini Reese’s make them extra fun. Just make sure to let the Rice Krispies cool until they are easy enough to handle.
Yield: 30

Ingredients

5 tbsp. butter
1 (10-oz.) bag marshmallows
1/2 c. smooth peanut butter
Pinch kosher salt
6 c. Rice Krispies cereal
30 Reese’s Minis
1 1/2 c. white chocolate chips, melted
Sprinkles

Directions

In a large pot over medium-low heat, melt butter. Stir in marshmallows and peanut butter, and stir until mixture is melted. Remove from heat and stir in Rice Krispies. Let cool slightly.

Line a baking sheet with parchment. Flatten about a tablespoon amount of Rice Krispies [in your hand] and add a mini Reese’s in the middle and roll into a ball.

Dip in melted white chocolate, then place on prepared baking sheet. Sprinkle with sprinkles and repeat with remaining Rice Krispies.

Refrigerate 20 minutes or until chocolate is set.

– Makinze Gore for Delish
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Great Twice Baked Potatoes


6 servings

Ingredients

1/4 cup olive oil
salt and pepper to taste
6 baking potatoes
1/2 cup shredded Cheddar cheese
1 egg, beaten
1/4 cup butter
1 cup sliced green onions, divided
1/2 cup milk
paprika to taste

Directions

Preheat oven to 400 degrees F (200 degrees C).

In a small bowl combine oil, salt and pepper. Rub potato skins with oil mixture.

Bake potatoes (do not wrap in foil) in preheated oven for 50 to 60 minutes, or until soft.

Remove potatoes from oven and slice skin off of the top. Scoop the flesh into a large bowl, reserving the intact skins. To the potatoes add cheese, egg, butter and half of the green onions. Mash potatoes while gradually adding milk. Spoon the mixture into the skins and top with remaining onions and paprika.

Bake for an additional 15 minutes, or until golden brown.

– Allrecipes
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Beef Cottage Cheese Pie


Yield: 1 pie (6 to 8 servings)
This recipe for beef cottage cheese pie is definitely a favorite comfort food. It may sound strange to you, with the cottage cheese topping, but try this recipe, it’s really delicious. The savory beef filling is flavored with onion, garlic, ketchup, and mustard. It is put into a flaky pie crust, then topped with a mixture of eggs and cottage cheese. The egg mixture puffs up slightly when the pie bakes, forming a quiche-like topping on the rich beef mixture.

Ingredients

1 pie crust (9-inch unbaked)
1 onion (chopped)
2 cloves garlic (minced)
1 pound lean ground beef
1/3 cup ketchup
3 tablespoons mustard
2 tablespoons flour
1/2 teaspoon marjoram
1/2 teaspoon salt
1/8 teaspoon pepper
2 eggs (beaten)
1 cup small curd cottage cheese
2 tablespoons parmesan cheese (grated)

Directions

Preheat oven to 350 F. Line the pie pan with the pie crust and flute edges. Set aside.

Cook the onion, garlic, and ground beef in a heavy skillet over medium heat until the ground beef is thoroughly cooked, stirring to break up meat.

Drain off any excess fat from the meat mixture.

Add the ketchup, mustard, flour, dried marjoram leaves, salt, and pepper to the skillet with the meat mixture and cook and stir for 3 minutes.

Remove the skillet from the heat and let cool for 10 minutes. Turn this meat mixture into the pie crust-lined pan and smooth the top. Don’t press down on the mixture; just make sure the top is smooth and even.

In a small bowl, beat eggs and add cottage cheese and Parmesan cheese; mix thoroughly.

Pour this mixture over meat in the pie pan.

Bake the pie at 350 F for 30 to 40 minutes, or until filling is set, the crust is golden, and topping is set and starting to brown in spots.

Let the pie cool for 5 minutes, then cut into wedges to serve.
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Champagne Cupcakes


photo by Charlie Gillette
18 servings

Ingredients

1 box vanilla cake mix
1 3/4 c. champagne (or Prosecco), divided
1 c. (2 sticks) unsalted butter, softened
4 c. powdered sugar
1/2 tsp. pure vanilla extract
1/2 tsp. kosher salt
Gold sanding sugar, for garnish

Directions

Preheat oven to 350F and line two cupcake pans with cupcake liners. In a large bowl, mix cake mix with 1½ cups champagne. Bake according to package directions and let cool completely before frosting.

Meanwhile, make champagne frosting: In a large bowl, combine butter, 2 cups powdered sugar, vanilla, salt, and remaining ¼ cup champagne. Using a hand mixer, beat until smooth. Add the remaining 2 cups powdered sugar and beat until light and fluffy. Transfer to a piping bag fitted with a large star tip.

Pipe frosting onto cooled cupcakes and garnish with gold sanding sugar. Serve.

– Lauren Miyashiro for Delish
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