Butternut Squash and Pesto Tarts

Butternut Squash and Pesto Tarts

2

Makes 24 tarts

2 sheets frozen puff pastry, thawed

4 cups butternut squash, preferably neck portion, peeled and diced

¼ cup prepared pesto

1 cup of goat cheese

2 tablespoons olive oil

½ cup freshly grated Parmesan cheese, garnish

Parsley minced as garnish

1. Preheat oven to 400°F.

2. Line 2 baking sheets with parchment paper.

3. Roll each puff pastry sheet out to 12-inch square on lightly floured work surface.

4. Cut out 9 circles from each sheet using 3 ½ inch circle mold.

5. Reroll scraps and cut out 4 to 6 more circles.

6. Place circles on prepared baking sheets.

7. In a small bowl mix the pesto with the goat cheese

8. Spread 2 teaspoons of the pesto mixture on each pastry circle.

9. Place 2 heaping tablespoons of butternut squash, over pesto.

10. Brush with oil, and season with pepper.

11. Bake 20 to 25 minutes, or until squash is cooked through and pastry is golden.

12. Sprinkle Parmesan cheese and parsley; serve.

Pumpkin Risotto

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2 tablespoons olive oil

1 1/3 cups fresh pumpkin, peeled and cut into 3/4-inch dice

2 medium white onions, finely diced

¾ cup dry riesling

1 ½ teaspoons nutmeg

About 1 teaspoon freshly ground white pepper

1 teaspoon salt

7 cups vegetable stock 

5 tablespoons butter

1 ½ cups arborio rice

3 tablespoons finely chopped fresh flat-leaf parsley 

½ cup freshly grated Parmesan cheese

1. Heat the oil in a medium saucepan.

2. Add the pumpkin and half of the onions and cook over moderately high heat, stirring frequently, until the pumpkin is just tender, about 7 minutes.

3. Stir in the wine, nutmeg, white pepper and salt and cook, stirring occasionally until most of the liquid has evaporated, about 12 minutes.

4. Remove from the heat and let cool slightly.

5. In a food processor, puree the pumpkin mixture until smooth.

6. Transfer to a small bowl.

7. In a medium saucepan, bring the vegetable stock to a boil over moderate heat.

8. Reduce the heat to low and keep the stock hot.

9. In a medium saucepan, heat 2 ½ tablespoons of the butter until it begins to sizzle.

10. Add the rice and the remaining onions and cook over moderately high heat, stirring with a wooden spoon, until the onions are translucent, about 7 minutes.

11. Immediately stir in 1 cup of the hot stock and cook, stirring constantly, until all of the liquid has been absorbed, about 2 minutes.

12. Reduce the heat to moderate and gradually add 3 more cups of the hot stock, 1 cup at a time, stirring and cooking until each cup is almost absorbed before adding the next, about 15 minutes.

13. Stir in the pumpkin puree.

14. Continue adding the remaining 3 cups stock, 1 cup at a time, stirring and cooking as above, until the rice is tender, about 10 minutes longer.

15. The risotto will be quite loose.

16. Stir in the parsley and the remaining 2 ½ tablespoons butter.

17. Spoon the risotto into 6 warmed soup plates and sprinkle the Parmesan on top.

18. Serve immediately.

Pear and Almond Tart

Pear and Almond Tart

2

3/4 cup butter softened

½ cup brown sugar

2 eggs

1 cup almond flour

¼ cup flour

¼ teaspoon baking powder

2 teaspoons grated lemon rind

2 pears, peeled, cored and quartered

½ cup brown sugar

1/2 teaspoon of cinnamon

• raw sugar, for sprinkling

1. Preheat oven to 320°F. 

2. Place the butter and sugar in the bowl of a food processor and process until just combined. 

3. Add the eggs, almond flour, flour, baking powder and lemon rind and process until just combined.

4. Spoon the mixture into a lightly greased 4 inches x 13 inches loose-bottom fluted tart tin.

5. Place the pears, cinnamon, and brown sugar in a bowl and toss to coat. 

6. Press the pears into the tart mixture and bake for 35–40 minutes or until cooked when tested with a skewer. 

7. Sprinkle with raw sugar and allow to cool in the tin. 

Cultivate Taste: Cranberry Nut Bread

Cultivate Taste: Cranberry Nut Bread: Cranberry Nut Bread 2 cups flour 1 cup sugar 1 ½ teaspoons baking powder dash of cinnamon 1 teaspoon salt ½ teaspoon ba...

Cranberry Nut Bread

Cranberry Nut Bread

2 cups flour

1 cup sugar

1 ½ teaspoons baking powder

dash of cinnamon

1 teaspoon salt

½ teaspoon baking soda

¼ cup butter softened

1 egg

¾ cup orange juice

1 tablespoon grated orange peel

1 ½ cups fresh cranberries

½ cup chopped walnuts

1. In a large bowl, combine the flour, sugar, baking powder, cinnamon, salt and baking soda.

2. Add butter until mixture resembles coarse crumbs.

3. In a small bowl, whisk the egg, orange juice, and peel; stir into dry ingredients just until moistened.

4. Fold in cranberries and walnuts.

5. Spoon batter into a greased and floured 8-inch bread pan.

6. Bake at 350°F for 65-70 minutes or until a toothpick inserted near the center comes out clean.

7. Cool in pan 10 minutes before removing to a wire rack to cool completely. 

Roasted Shallot and Walnut Soup

Roasted Shallot and Walnut Soup

2

1 pound shallots, peeled

2 cloves garlic, peeled

1 tablespoon walnut oil

1 teaspoon fresh thyme 

3 cup vegetable stock

½ cup evaporated milk

Salt & pepper

6 tablespoon chopped toasted walnuts

Fresh thyme leaves for garnish

Freshly grated Parmesan 

1. Preheat oven to 450 F. In a large bowl, toss shallots and garlic with walnut oil.

2. Transfer to a baking pan large enough to hold shallots and garlic in a single layer.

3. Sprinkle with thyme and roast for 25 to 30 minutes, stirring occasionally until vegetables are tender and somewhat browned.

4. In a large pot, combine roasted shallots and garlic with vegetable stock.

5. Bring to a boil, then reduce heat and simmer until shallots and garlic are very soft, about 20 minutes.

6. Turn off the heat and let cool somewhat. In a food processor, puree soup and return to pot.

7. Add evaporated milk, if desired, and salt and pepper to taste. Reheat gently.

8. Top each serving with a tablespoon of chopped walnuts, fresh thyme leaves, and Parmesan.

Tantalizing Chocolate Tartlets with Butter Orange Cookie Crust

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Chocolate Tartlets with Butter Orange Cookie Crust

This is a decadent treat to have when you are craving something a little bad.  It does have dark chocolate and orange in it. The crust is an orange shortbread type crust.  I prefer a little warmth from the dash of cayenne and cinnamon.  I hope you enjoy it.

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1 ¾ cups flour

¾ cup unsalted butter, room temperature

2/3 cup powdered sugar

1 tablespoon grated orange peel

½ teaspoon salt

6 ounces bittersweet chocolate, chopped

6 tablespoons unsalted butter

½ cup sugar

2 large eggs

2 large egg yolks

2 tablespoons grand Marnier

1 teaspoon finely grated orange peel

1/2 teaspoon of cinnamon

dash of cayenne

¼ teaspoon salt

1 tablespoon flour

2-3 tablespoons of diced candied orange, optional for garnish

1. Preheat oven to 350°F.

2. Blend first 5 ingredients in a food processor just until dough forms.

3. Transfer dough to work surface.

4. Gather dough into a ball.

5. Cut dough into 8 equal pieces.

6. Press 1 dough piece over bottom and up sides of each of eight 4 3/4 inch tartlet pans with 3/4-inch-high sides and removable bottoms, forming 1/4-inch-thick crusts.

7. Pierce crusts with fork.

8. Refrigerate until firm.

9. Bake until crusts are pale golden, about 18 minutes.

10. Cool in pans on rack.

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11. Stir chocolate and butter in a large wide metal bowl set over a saucepan of simmering water until melted and smooth.

12. Remove from heat.

13. Cool 10 minutes, stirring occasionally.

14. Using electric stand mixer and whisk attachment, beat sugar, eggs, yolks, Grand Marnier, orange peel, cinnamon, cayenne, and salt in large bowl until very thick ribbon falls when whisk attachment is lifted, about 8 minutes.

15. Sift flour over egg mixture, then fold in.

16. Fold egg mixture into cooled chocolate mixture.

17. Transfer batter to prepared crusts, dividing equally.

18. Arrange tartlets on a baking sheet. 

19. Bake until filling puffs and begins to crack about 15 minutes. 

20. Sprinkle candied orange over tarts after taking them out of the oven and serve.