Recipes

[rrpell]

  Cranberry Curd Tart  (from New York Times)

This tart is a lovely color of red.  A real stunner.  The crust is delicious but it is a little fussy.  However, it can be made with your own favorite tart crust, walnut, almond, or chocolate.  It can be topped with whipped cream or even merengue.  

FOR THE HAZELNUT CRUST:

• 1 ¼ cups/180 grams raw hazelnuts
• 1 cup/125 grams rice flour
• ¼ teaspoon salt
• ½ cup/112 grams sugar
• 6 tablespoons/100 grams softened butter, more as necessary

FOR THE CRANBERRY CURD:

• 12 ounces/340 grams cranberries
• 1 cup/225 grams sugar
• Juice and peel (orange part only) of 1 orange (about 1/2 cup)
• 4 ounces/113 grams softened butter (1 stick)
• 2 eggs plus 2 egg yolks

• PREPARATION
  1. Make the crust:  Preheat oven to 325 degrees. In a small saucepan, Add 3 Tablespoons of baking soda to 2 cups of boiling water.  Add hazelnuts and boil for about 3 minutes until the skin removes easily from a hazelnut that you tested. Pour the contents into a colander and run under cold water. FYI, the water will be black. Remove skin with paper towel. Place nuts on sheet pan and roast for 10 minutes, Cool. 
  2. In a food processor, grind cooled nuts with half the rice flour until mixture resembles coarse cornmeal. Add remaining rice flour and salt and pulse briefly.
  3. Cream sugar and butter in a mixing bowl with a wooden spoon for a minute or two until pale and thick. Add nut mixture and combine until dough comes together. If it seems crumbly, add 1 to 2 tablespoons softened butter or a little cold water.
  4. Press dough evenly into a 10-inch French tart pan; use half the dough for the sides and half for the bottom. Poke bottom with a fork and freeze for 30 minutes (or several days if desired).
  5. Heat oven to 350 degrees. Bake chilled tart shell about 15 minutes until lightly brown. Cool.
  6. Make the cranberry curd: Put cranberries, sugar and orange juice and peel in a saucepan over medium heat. Simmer until cranberries have popped and softened, about 10 minutes.   Transfer to a processor and carefully process (mixture will be hot) until you see only small flecks of red.  Can put through a sieve at this point, to make perfectly smooth, but the results will be fine if you don’t.   There should be about 1 1/2 cups liquid. Whisk butter into cranberry liquid.
  7. Put eggs and egg yolks into a bowl and beat lightly. Slowly whisk a cup of warm cranberry liquid into the eggs to temper, then combine both and whisk together. Wipe out pot if necessary, return liquid to pot and cook over low heat until nearly bubbling and thickened, about 10 minutes. If using immediately, let cool to room temperature. If working ahead, cool to room temperature, cover with plastic wrap (press wrap against curd) and refrigerate. (Curd may be cooked up to 1 day ahead.)
  8. Pour cooled cranberry curd into the cooled prebaked tart shell and smooth top with a spatula. Bake at 350 degrees for 10 minutes to set curd. Cool on a rack. Store at room temperature for up to 2 days.

Next ingredient:  cheddar cheese

[shortbreadlover]

i like cranberies and i think that te curd would be great on it's own.  a try me recipe for sure

[rrpell]

---

Whoops!  I forgot to add the butter to the curd mixture in my original post (stage 6).  I have corrected my original post and it also appears corrected below.

@rrpell wrote:

  Cranberry Curd Tart  (from New York Times)

This tart is a lovely color of red.  A real stunner.  The crust is delicious but it is a little fussy.  However, it can be made with your own favorite tart crust, walnut, almond, or chocolate.  It can be topped with whipped cream or even merengue.  

FOR THE HAZELNUT CRUST:

• 1 ¼ cups/180 grams raw hazelnuts
• 1 cup/125 grams rice flour
• ¼ teaspoon salt
• ½ cup/112 grams sugar
• 6 tablespoons/100 grams softened butter, more as necessary

FOR THE CRANBERRY CURD:

• 12 ounces/340 grams cranberries
• 1 cup/225 grams sugar
• Juice and peel (orange part only) of 1 orange (about 1/2 cup)
• 4 ounces/113 grams softened butter (1 stick)
• 2 eggs plus 2 egg yolks

• PREPARATION
  1. Make the crust:  Preheat oven to 325 degrees. In a small saucepan, Add 3 Tablespoons of baking soda to 2 cups of boiling water.  Add hazelnuts and boil for about 3 minutes until the skin removes easily from a hazelnut that you tested. Pour the contents into a colander and run under cold water. FYI, the water will be black. Remove skin with paper towel. Place nuts on sheet pan and roast for 10 minutes, Cool. 
  2. In a food processor, grind cooled nuts with half the rice flour until mixture resembles coarse cornmeal. Add remaining rice flour and salt and pulse briefly.
  3. Cream sugar and butter in a mixing bowl with a wooden spoon for a minute or two until pale and thick. Add nut mixture and combine until dough comes together. If it seems crumbly, add 1 to 2 tablespoons softened butter or a little cold water.
  4. Press dough evenly into a 10-inch French tart pan; use half the dough for the sides and half for the bottom. Poke bottom with a fork and freeze for 30 minutes (or several days if desired).
  5. Heat oven to 350 degrees. Bake chilled tart shell about 15 minutes until lightly brown. Cool.
  6. Make the cranberry curd: Put cranberries, sugar and orange juice and peel in a saucepan over medium heat. Simmer until cranberries have popped and softened, about 10 minutes.   Transfer to a processor and carefully process (mixture will be hot) until you see only small flecks of red.  Can put through a sieve at this point, to make perfectly smooth, but the results will be fine if you don’t.   There should be about 1 1/2 cups liquid. Whisk butter into cranberry liquid.
  7. Put eggs and egg yolks into a bowl and beat lightly. Slowly whisk a cup of warm cranberry liquid into the eggs to temper, then combine both and whisk together. Wipe out pot if necessary, return liquid to pot and cook over low heat until nearly bubbling and thickened, about 10 minutes. If using immediately, let cool to room temperature. If working ahead, cool to room temperature, cover with plastic wrap (press wrap against curd) and refrigerate. (Curd may be cooked up to 1 day ahead.)
  8. Pour cooled cranberry curd into the cooled prebaked tart shell and smooth top with a spatula. Bake at 350 degrees for 10 minutes to set curd. Cool on a rack. Store at room temperature for up to 2 days.

Next ingredient:  cheddar cheese

---

[walker]

CHEESE/Broccoli Dip

1 can Cream of Mushroom Soup, undiluted

1 pkg. frozen Chopped Broccoli

8 oz. CHEDDAR CHEESE, cubed

8 oz. Velveeta Cheese, cubed

garlic powder

Warm soup and then add CHEDDAR CHEESE and Velveeta cheese stirring until melted.  Cook broccoli and add to soup mixture along with dash of garlic powder. Mix well.  Serve warm with dipping-type chips....Tostitos or Fritos Corn Chips.

NEXT INGREDIENT ..... MAYONNAISE

[aroc3435]

"Pelicant-Be-Beet" Salad Dressing

from The Gasparilla Cookbook, The Junior League of Tampa, Florida 1961.  Page 44.  From the Pelican Restaurant, Clearwater Beach, Florida

"Al," our kitchen genius, got this recipe from the "summer" chef of the late King Alphonso of Spain.

2 cups mayonnaise. (I use Hellman's or Duke's.)

1 1/2 cups catsup (I use Heinz.)

1 cup finely chopped and drained canned or jarred beets

1/2 cup dill pickle relish

1/2 cup finely chopped green pepper

fresh onion juice to taste (I use about 1/4 of the juice from a grated onion.)

1 large egg, hard boiled and chopped fine

Put all ingredints into a large mixing bowl and blend well with a fork.  Some add 1 Tbsp olive oil and 1 Tsp paprika as a matter of taste.  (I do add it.)  Yields approximately 1 quart.

NEXT INGREDIENT:  PASTA

[walker]

East Stuffed Shells*

36 uncooked jumbo PASTA shells

1 jar (24 oz) spaghetti sauce

36 frozen fully cooked Italian meatballs (about 1/2 oz each), thawed 

1 1/2 cups shredded mozzarella cheese

Preheat oven to 350 degrees.  Cook PASTA shells according to package directions; drain and rinse in cold water.

Spread 1/2 cup sauce into a greased 13x9" baking dish.  Fill each shell with a meatball; place over sauce.  Top with remaining sauce and the cheese.

Bake, covered, 35 minutes.  Uncover; bake 3-5 minutes longer or until bubbly and cheese is melted.

* I found this recipe quite awhile ago in Taste of Home magazine.  Thank you to contributor from Wisconsin.

It is good.  Sometimes I make my own meatballs.  But, if short on time, grab a bag of frozen.  Add salad and good bread.....quick meal...and a good glass of wine! 😃

NEXT INGREDIENT .... RAISINS 

[house_cat]

  Giant Bran Muffins with Raisins

  Ingredients

• 6 tablespoons unsalted butter, melted, plus more for pans
• 2 cups unprocessed wheat bran
• 1 1/2 cup giant raisins
• 1 cup prune juice
• 1 cup plain nonfat yogurt
• 6 tablespoons unsulphured molasses
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt

Directions

1.

Heat oven to 375 degrees. Lightly butter six giant-size muffin cups, or line them with paper liners.

2.

Combine wheat bran, raisins, prune juice, yogurt, molasses, butter, eggs, and vanilla in a large bowl. Let stand for 10 minutes.

3.

Whisk together flour, baking powder, baking soda, and salt in a small bowl. Stir dry ingredients into the bran mixture just until dry ingredients are moistened. Do not overmix.

4.

Spoon 1 cup batter into each of the giant muffin cups. Bake in the center of the oven until a cake tester comes out clean, 27 to 30 minutes.

5.

Turn muffins out of the pan, and let them cool on a rack.

These are my favorite bran muffins - better than store bought.  I freeze them when I make them, since I'm the only one I know who enjoys bran muffins.  If you're a fan, I urge you to try them. I use regular SunMaid raisins.

Next ingredient:  leftover turkey stuffing

[shortbreadlover]

leftover stffing hash

1 c dressin

1 c leftover mashed potoates

mix both together and form into patties.  then fry in a bit of butter until golden brown.  serve.

[aroc3435]

@shortbreadlover   Thanks for the leftover turkey stuffing recipe.  My mom used to do something similar.  Can you post what the NEXT INGREDIENT for the game is?

Hope you are having an excellent day.  Cheers!

[shortbreadlover]

sorry, i forgot to add the next ing.

brussell sprouts