Plum Tomato Tart
Ingredients & Directions 1 lg Egg white 3 tb Olive oil 6 Phyllo dough sheets (14×18″) 5 ts Breadcrumbs; dry 1/3 c Dijon mustard 1/4 c Parmesan cheese; freshly –grated 1 lb Plum tomatoes (about 8) 2 tb Parsley; fresh (chopped) 1 ts Thyme; fresh, or 1/2 t drie Set oven rack on the upper level; preheat to 400 degrees F. Lightly coat a baking sheet with nonstick cooking spray or line with parchment paper In a small bowl, whisk together the egg white and 2 Tbsp. olive oil. Lay a sheet of phyllo on the prepared baking sheet, and with a pastry brush, lightly coat the surface with the egg-white mixture. Sprinkle with 1 tsp. breadcrumbs. Repeat this step, layering 4 more sheets of phyllo on top and brush with egg-white mixture. To form an edge to the tart, carefully roll over the edges toward the center, using the blade of a knife to help you get started. With a rubber spatula, spread mustard over the surface of the dough and sprinkle with cheese. (The tart can be prepared ahead to this point. Wrap and freeze for up to 2 months. Do not thaw before continuing.) Arrange tomato slices on top in 5 rows of 8 slices each. Bake for 15 to 20 minutes, or until the pastry is golden brown. Let cool in the pan for 5 minutes. In a small bowl, combine the remaining 1 Tbsp. olive oil, parsley, garlic and thyme. With your fingers or a fork, dab some of the herb mixture onto each tomato slice. Slide the tart onto a serving platter or, if you wish to serve bite-sized appetizers, slide it onto a cutting board and with a sharp knife or pizza cutter, cut the tart into squares between the tomato slices. Serve warm or at room temperature. 32 calories per piece: 1 g protein, 1 g fat, 4 g carbohydrate; 40 mg sodium; 1 mg cholesterol. **”The tangy mustard is a pleasing accent to the sweet tomatoes in this easy-to-prepare appetizer.” ~-From Eating Well, May/June 1993. From Yields 40 Servings
Finnish Rye Bread
Ingredients & Directions 1 1/2 c Beer or potato water 2 tb Margarine 1 ts Salt 1 tb Dry yeast 1/2 c Warm water 1 tb Sugar 2 c Dark rye flour 1 1/2 c White flour Heat 1 1/2 c liquid to lukewarm, stir in the margarine & salt & set aside to cool. Dissolve yeast in warm water with the sugar. Let stand till yeast bubbles. Stir into the cooled liquid. Add rye flour & beat till smooth. Add white flour a little at a time, stirring after each addition. Add enough flour to make a stiff dough. You may need more flour than called for above. Form the dough into a ball, cover with a damp cloth & let rise for 15 minutes. Oil a large bowl. Knead dough for 5 minutes until smooth. Place dough in oiled bowl, covre & let rise till doubled in volume. Punch down, gently knead for 1 minute & divide into two parts & place each part into an oiled loaf pan. Cover & let rise till almost doubled. Bake for 30 minutes at 375F. “Sundays at Moosewood Restaurant” Yields 1 loaf
Bride's Cookies (mexican)
Ingredients & Directions 2 c All-purpose flour 1 c Very finely chopped pecans 1/2 c Sifted confectioners’ sugar pn Salt 1 ts Pure vanilla extract 8 oz Unsalted butter, softened Confectioners’ sugar 1. Heat oven to 350 degrees. Have an ungreased baking sheet(s) ready. 2. Mix together the flour, nuts, 1/2 cup confectioners’ sugar and salt in a large bowl; stir in vanilla. Work in the butter until the mixture comes together and forms a ball. 3. Shape the dough into 24 patties with fairly straight sides. Arrange on baking sheet. Bake until very lightly colored, 25 to 30 minutes. Transfer to a wire rack; cool slightly then sift a thick layer of confectioners’ sugar over. Yields 24 Cookies
Hawaiian Sweet Bread
Ingredients & Directions 3 ts Dry yeast 5 tb Sugar 3 c Bread flour 3/4 ts Salt 2 tb Dry milk 2 tb Instant potato flakes 1/4 ts Lemon extract 1/4 ts Vanilla extract 2 Eggs 4 tb Butter 1 c Warm water This is from “Great Bread Machine Recipes” by Norman A. Garrett. Yields 1 Servings
Moravian Cookies
Ingredients & Directions 5 c All-purpose flour; plus more 1 tb Cinnamon 1 tb Ground ginger 2 ts Ground allspice 2 ts Ground cloves 2 ts Baking soda 2 ts Salt 1 1/2 c Molasses 1 c Dark brown sugar 1/2 c Vegetable shortening; -melted, cooled 1/2 c Unsalted butter; melted, -cooled In a large mixing bowl, sift together 1 cup flour, spices, baking soda, and salt. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the molasses and brown sugar; beat until well-combined. Add the vegetable shortening and butter. On low speed, add the dry ingredients, a little at a time, to form a stiff dough. Divide the dough in half. Place each half of dough on a piece of plastic wrap. Shape into a rectangle, and chill in the refrigerator overnight. Begin with one half of the dough, and divide the rectangle into quarters. Working on a lightly floured baking mat, roll out one of the quarters as thin as possible, until it’s almost translucent, to completely cover the baking mat. Trim the edges, forming the dough into a perfect rectangle. Keep the remaining quarters refrigerated. Heat oven to 325 degrees. Place the rolled-out dough and the baking mat on a pan. Bake 10 minutes, rotate the pan, and continue baking for 4 more minutes. Remove the sheet from the oven, and, using a cookie cutter, quickly stamp out as many as you can before the dough cools. Transfer the stamped-out cookies to a wire rack to cool. If dough becomes too hard to stamp, reheat it in the oven for 45 to 60 seconds, and continue stamping out the cookies. Repeat the process until all cookies have been stamped out of the dough. Makes about 375 very thin cookies. Yields 375 servings
Magic Cupcakes
Ingredients & Directions Chocolate cupcakes (see Chocolate cake recipe) Cream filling (see recipe) Ganache (see recipe, or Other fudgy chocolate Icing) Cut cone-shaped hole in top of cupcake. Remove cone and cut off tip. Fill cavity in cupcake with cream filling. Replace cone top. Ice with soft ganache or icing. CHEF DU JOUR MADELINE LANCIANI SHOW #DI9175 Yields 4 servings
Lemon Meringue Torte
Ingredients & Directions -INGREDIENTS FOR LEMON CURD- 1 tb Cornstarch 1/2 c Heavy cream 2 lg Eggs 4 lg Egg yolks Grated zest of 1 lemon 3/4 c Fresh lemon juice 1/2 c Fresh orange juice 3/4 c Sugar 4 tb Unsalted butter 1/2 ts Vanilla extract INGREDIENTS FOR MERINGUE 5 lg Egg whites 1/2 c Sugar 1/4 ts Salt 1 pn Cream of tartar 1 Ready-made pie crust How to Prepare the Curd: 1. In a medium bowl, whisk together the cornstarch and cream. Whisk in the eggs and yolks. 2. In a medium non-reactive saucepan, combine the zest, fruit juices, sugar, vanilla, and butter, and bring to a boil over medium heat. Whisking constantly, slowly drizzle half of the hot liquid into the cream mixture. 3. Return everything to the saucepan and cool, whisking constantly, and scraping the bottom of the pan until tiny bubbles boil up for 10 seconds. Strain the curd through a fine sieve into a bowl, cover with waxed paper, and set aside. (The curd can be prepared up to 1 day in advance and refrigerated.) How to Prepare the Meringue: 1. Place the egg whites, sugar, salt, and cream of tartar in a large stainless steel bowl, and set it over a saucepan of simmering water. 2. Whisk constantly until the mixture is lukewarm. 3. Remove from the heat and whisk (you can switch to an electric mixer) until the egg whites form high peaks, like shaving cream. How to Assemble: 1. Bake the ready-made pie crust according to the package instructions, let cool slightly. Spread the lemon curd over the still warm, baked ready-made pie crust. 2. With the back of a spoon, pile the meringue on top of the curd, pulling up wisps of meringue with the spoon as you go. 3. Set the pudding under a preheated broiler for a few seconds, or pass the flame of a propane torch over the meringue, until lightly browned in spots. Yields 6 servings
