Friday, December 17, 2010

Pecan Tart


Tart my be made one day ahead and chilled, covered. Warm in preheated 375F oven to recrisp crust.
  • Pastry dough
  • 3/4 cup sugar
  • 1 cup light corn syrup
  • 3 large eggs
  • 2 tablespoon unsalted butter
  • 1 teaspoon vanilla
  • 1 teaspoon fresh lemon juice
  • 1/34 cup pecan halves
  • Whipped cream
1. Roll out dough into 15-inch round on a lightly floured surface and fit into tart pan.

2. Roll rolling pin over top of pan to trim dough flush with rim and lightly prick bottom all over with fork.

3. Chill for 30 minutes. Preheat oven to 375F.

4.  Line shell with foil and fill with pie weights or raw rice. Bake in the middle of oven for 20 minutes.

5. Remove weights and foil ad bake shell until golden brown, 6 to 10 minutes more. Cool in pan on a rack.

6. Cook sugar in a dry heavysaucepan over moderately low heat, stirring slowly with a fork, until melted and pale golden.

7. Cook caramel without stirring, swirling pan, until deep golden.

8.  Add corn syrup and simmer, stirring occasionally, until caramel is dissolved (it will harden before dissolving). Remove pan from heat and cool mixture until it stops bubbling.

9.  Whisk eggs with a pinch of salt in a bowl. Whisk caramel mixture into eggs in a slow stream and whisk in butter, vanilla, and lemon juice until butter is melted.

10. Spread pecans in bottom of tart shell and pour in filling, taping down pecans to coat.

11. Bake tart in middle of oven until crust is golden and filing is puffed, 20 to 25 minutes, and cool in pan on rack.

Saturday, December 4, 2010

Cranberry Relish


If you're looking for a cranberry sauce with zing, you've found it. Lively citrus and fresh ginger give the sweet-tart berries extra dimension.
  • 1 navel orange
  • 1 tablespoon freshly squeezed lemon juice
  • 1 (12 ounce) bags fresh or frozen cranberries
  • 1/4 cup dried cranberries
  • 1/3 cup sugar
  • 2 scallion greens, sliced (1/2 cup)
  • 1/2 tablespoon grated fresh peeled ginger root
  • 1/2 teaspoon ground cinnamon

1. Finely grate 1 teaspoon of zest from the orange. Cut away and discard peel and pith from oranges, then cut sections free from membranes. Transfer sections to a food processor fitted with a blade, squeezing any remaining juice from membranes into bowl of processor.

2. Add remaining ingredients and pulse until finely chopped.

3. Chill, covered, at least 2 hours to allow flavors to develop.