Feta Tapenade Tarte Soleil
Filling
1/2 cup sundried tomatoes in oil, drained
1/3 cup pitted kalamata olives
1 teaspoon dried oregano or 2 teaspoons chopped fresh oregano leaves; thyme and rosemary would work too
1 large garlic clove, peeled
1 tablespoon olive oil or reserved oil from tomatoes, plus more to loosen if needed
Salt and freshly ground black pepper or red pepper flakes to taste
Assembly
2 packages puffed pastry (leave in fridge overnight to thaw)
1 egg yolk beaten with 1 teaspoon water (for egg wash)
1 tablespoon sesame or poppy seeds to sprinkle (optional)
Dip
6 ounces feta, crumbled
2 ounces cream cheese, cold is fine
1/3 cup olive oil
2 tablespoons lemon juice
Coarse or kosher salt, to taste (changed from 1/2 teaspoon, which could be overkill if your feta is very salty)
Freshly ground black pepper
Make the filling: Blend ingredients in a food processor until finely chopped and spreadable. Mixture will be thick. You can thin it with more olive oil if needed, but no need to make this thin like a sauce. Adjust seasonings to taste. Set aside.
Heat oven to 350 degrees.
Assemble the tart: Roll first package puffed pastry flat on a large piece of parchment paper or reusable baking mat into a 12-inch circle; use a 12-inch round plate or bowl to mark the size for a clean cut. Repeat with second dough, setting one aside in the fridge until needed.
Place first round on a parchment- or nonstick mat-lined baking sheet. Spread with filling to all but 1-inch from edge. Dab edges with water and place second round on top. Set a small glass upside down in the middle. Being careful not to cut through parchment paper or baking mat, cut away from glass (i.e. not through center) in quarters, or at the 3-, 6-, 9- and 12 o’clock marks. Cut through each quarter again, making 8 strips, and again, making 16 strips, and one last time so that you have 32 “rays” of pastry emanating from the center. If at any point in the cutting the pastry feels annoyingly soft and hard to cut, just pop the tray in the freezer for a few minutes to firm it back up.
Remove glass. Place finger near center of each ray (where it is most likely to break off prematurely) and gently twist each strand a few times. Beat egg yolk with 1 teaspoon water; brush it over pastry and sprinkle with seeds, if desired.
Bake for 30 to 35 minutes, until golden brown all over.
Meanwhile, make whipped feta dip: Blend all filling ingredients in a blender or food processor until smooth. Adjust seasonings to taste. Place in bowl for dipping.
Remove tart from oven, let cool on baking sheet for 10 minutes then transfer to a serving platter. Tear off rays of sun, dip in whipped feta; repeat as needed.
From Smitten Kitchen
Filling
1/2 cup sundried tomatoes in oil, drained
1/3 cup pitted kalamata olives
1 teaspoon dried oregano or 2 teaspoons chopped fresh oregano leaves; thyme and rosemary would work too
1 large garlic clove, peeled
1 tablespoon olive oil or reserved oil from tomatoes, plus more to loosen if needed
Salt and freshly ground black pepper or red pepper flakes to taste
Assembly
2 packages puffed pastry (leave in fridge overnight to thaw)
1 egg yolk beaten with 1 teaspoon water (for egg wash)
1 tablespoon sesame or poppy seeds to sprinkle (optional)
Dip
6 ounces feta, crumbled
2 ounces cream cheese, cold is fine
1/3 cup olive oil
2 tablespoons lemon juice
Coarse or kosher salt, to taste (changed from 1/2 teaspoon, which could be overkill if your feta is very salty)
Freshly ground black pepper
Make the filling: Blend ingredients in a food processor until finely chopped and spreadable. Mixture will be thick. You can thin it with more olive oil if needed, but no need to make this thin like a sauce. Adjust seasonings to taste. Set aside.
Heat oven to 350 degrees.
Assemble the tart: Roll first package puffed pastry flat on a large piece of parchment paper or reusable baking mat into a 12-inch circle; use a 12-inch round plate or bowl to mark the size for a clean cut. Repeat with second dough, setting one aside in the fridge until needed.
Place first round on a parchment- or nonstick mat-lined baking sheet. Spread with filling to all but 1-inch from edge. Dab edges with water and place second round on top. Set a small glass upside down in the middle. Being careful not to cut through parchment paper or baking mat, cut away from glass (i.e. not through center) in quarters, or at the 3-, 6-, 9- and 12 o’clock marks. Cut through each quarter again, making 8 strips, and again, making 16 strips, and one last time so that you have 32 “rays” of pastry emanating from the center. If at any point in the cutting the pastry feels annoyingly soft and hard to cut, just pop the tray in the freezer for a few minutes to firm it back up.
Remove glass. Place finger near center of each ray (where it is most likely to break off prematurely) and gently twist each strand a few times. Beat egg yolk with 1 teaspoon water; brush it over pastry and sprinkle with seeds, if desired.
Bake for 30 to 35 minutes, until golden brown all over.
Meanwhile, make whipped feta dip: Blend all filling ingredients in a blender or food processor until smooth. Adjust seasonings to taste. Place in bowl for dipping.
Remove tart from oven, let cool on baking sheet for 10 minutes then transfer to a serving platter. Tear off rays of sun, dip in whipped feta; repeat as needed.
From Smitten Kitchen
Griddled Polenta Cakes with Caramelized Onions, Goat Cheese, and Honey
For the polenta (or you could use premade polenta that comes in a tube from the grocery store; just slice and start with step 2)
From Food 52
Heirloom Tomato Galette with Pecorino
Whisk flour, baking powder and 1/2 teaspoon salt; cut in butter until mixture resembles coarse crumbs. Stir in sour cream until dough forms a ball. Shape into a disk; wrap in plastic.
Refrigerate until firm enough to roll, about 2 hours.
Meanwhile, place tomatoes in a colander; toss with remaining salt. Let stand 15 minutes.
Preheat oven to 425°. On a floured sheet of parchment paper, roll dough into a 12-in. circle. Transfer to a baking sheet.
Place cheese slices over pastry to within 2 in. of edge; arrange tomatoes over cheese. Fold pastry edges over filling, pleating as you go and leaving center uncovered.
Bake until crust is golden brown and cheese is bubbly, about 25 minutes. Cool 10 minutes before slicing.
From Taste of Home
For the polenta (or you could use premade polenta that comes in a tube from the grocery store; just slice and start with step 2)
- 2 cups whole milk
- 2 cups water
- 1 teaspoon kosher salt
- 1 cup polenta
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon butter
- 1 yellow onion, halved and sliced in 1/4-inch slices
- 2 ounces goat cheese, crumbled
- 1 splash Honey, to drizzle
- Bring the water, milk, and salt to a boil. Slowly whisk in the polenta. Turn heat to low, and continue whisking for 5 minutes, or until polenta is smooth and creamy. Spread the polenta in a 9- by 9-inch baking dish, and set aside to cool.
- While the polenta is setting up, add the butter and olive oil to a heavy-bottomed skillet set to medium-low heat. Add the sliced onions and a sprinkle of kosher salt, and cook, stirring occasionally until soft, golden, and caramelized, about 20 to 25 minutes.
- Pour 1 tablespoon olive oil into another skillet, set over medium heat. Using a 3-inch round cookie cutter, cut out circles of the firm polenta, and place in the heated skillet. Cook until slightly browned and crusty on one side, about 2 minutes, then flip and cook the other sides another two minutes.
- To assemble the polenta cakes, place on a plate, add one tablespoon of caramelized onions to each cake, top each with about a teaspoon of crumbled goat cheese, and drizzle with honey. Enjoy!
From Food 52
Heirloom Tomato Galette with Pecorino
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon kosher salt, divided
- 1/2 cup cold unsalted butter, cubed
- 1/2 cup sour cream
- 2 cups cherry tomatoes, halved
- 3 ounces Pecorino Romano cheese, thinly sliced
Whisk flour, baking powder and 1/2 teaspoon salt; cut in butter until mixture resembles coarse crumbs. Stir in sour cream until dough forms a ball. Shape into a disk; wrap in plastic.
Refrigerate until firm enough to roll, about 2 hours.
Meanwhile, place tomatoes in a colander; toss with remaining salt. Let stand 15 minutes.
Preheat oven to 425°. On a floured sheet of parchment paper, roll dough into a 12-in. circle. Transfer to a baking sheet.
Place cheese slices over pastry to within 2 in. of edge; arrange tomatoes over cheese. Fold pastry edges over filling, pleating as you go and leaving center uncovered.
Bake until crust is golden brown and cheese is bubbly, about 25 minutes. Cool 10 minutes before slicing.
From Taste of Home
Alton Brown's Aged Eggnog
Ingredients
Instructions
https://altonbrown.com/eggnog-recipe/
Ingredients
- 12 large eggs (pasteurized if you need peace of mind)
- 1 pound sugar
- 1 pint half-n-half
- 1 pint whole milk
- 1 pint heavy cream
- 1 cup Jamaican rum
- 1 cup cognac
- 1 cup bourbon
- 1 teaspoon freshly grated nutmeg (plus more for serving)
- 1/4 teaspoon kosher salt
Instructions
- Separate the eggs and store the whites for another purpose.
- Beat the yolks with the sugar and nutmeg in a large mixing bowl until the mixture lightens in color and falls off the whisk in a solid "ribbon."
- Combine dairy, booze and salt in a second bowl or pitcher and then slowly beat into the egg mixture.
- Move to a large glass jar (or a couple of smaller ones) and store in the fridge for a minimum of 2 weeks. A month would be better, and two better still. In fact, there's nothing that says you couldn't age it a year, but I've just never been able to wait that long. (And yes, you can also drink it right away.)
- Serve in mugs or cups topped with a little extra nutmeg grated right on top.
https://altonbrown.com/eggnog-recipe/
Apple Pie Bites!
from Genius Kitchen
from Genius Kitchen
- 1 pie crust, refrigerated
- 2 ounces cream cheese, softened
- 1⁄8 cup brown sugar
- 1 egg
- 1 tablespoon flour
- 1⁄4 teaspoon cinnamon
- 1⁄4 teaspoon vanilla
- 2 granny smith apples, peeled and chopped into small pieces
- 1 tablespoon brown sugar
- 1t ablespoon flour
- 1⁄2 tablespoon butter
- Preheat oven to 375 degrees.
- Unfold 1 refrigerated pie crust onto a lightly floured surface. Cut 12, 2 1/2 inch circles from the pie crust, re-rolling the dough if necessary. Press each into a cup of a mini muffin pan.
- For the filling, whisk cream cheese until smooth. Whisk in sugar until fluffy. Add egg; blend well. Stir in flour, cinnamon, and vanilla until combined. Stir apples into cream cheese mixture.
- Spoon apple filling into 12 crusts.
- For topping, combine flour and brown sugar. Cut in butter until it forms a coarse crumb. Spoon topping evenly over each tart.
- Bake for 18-20 minutes or until golden brown. Cool in pan for 5 minutes before removing.