entertaining

We tried a shortbread crust on this tart from the  dessert portion of the "Soup's On" story in HOLIDAY...however the tart in the magazine has a chocolate crust and delivers a richer impact. These tarts remind me of some I had in Paris a few years ago. Give them a try in these single-serving sizes and bake both versions. Let me know what you think

 

Ingredients:
1/2 cup (1 stick or 4 ounces) unsalted butter, at room temperature
1/4 cup granulated sugar
1/2 cup all - purpose flour
1/2 cup finely ground shortbread cookies

 

Instructions:
Using an electric mixer, cream the butter and sugar together on medium high speed for 3-4 minutes. Add flour and ground shortbread cookies to the mixture and blend for 3-4 seconds until fully incorporated. Press the mixture evenly into the bottom of a 9-10-inch pie, tart, or spring form pan. Bake the crust at 350  F for 20-25 minutes, or until golden brown. Allow the crust to cool completely, and fill with your favorite pie, tart, or cheesecake filling. Bake according to your recipe instructions. Crust can be frozen for up to 1 month.
  
Makes: One 9-inch single crust or three 3-inch crusts

 

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Inspired by a local Szechuan restaurant, these green beans make an excellent side dish. The recipe is in the STYLE NOTES section under the "Gather" chapter. They’re also referenced in the studio party Jenny and I had called “OPEN INVITATION." We couldn't fit the image in the story, so here is a lush and colorful visual. Served on these beautiful red pottery dishes from HOME GOODS, they are indeed a festive sidedish for Christmas dinner.

 

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This is a novel candy bar drink from our story on "Drinkable Desserts." Simply use the recipe in HOLIDAY, replacing the M&M's with white chocolate chips and pureeing in (a RAFFAELLO almond coconut treat  by FERRERO imported from Europe...find it by clicking here). Garnish with whipped cream, and you have a warm, white hot chocolate.

 

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Turn to the STYLE NOTES section of "Gather" for this delicious twist on traditional fruit cake. Make sure you let the cake sit for ten minutes after removing from the freezer to let the ice cream soften.

 

1. Serve with a warm cranberry jam or relish.
2. For more color,  add a layer of black raspberry or pistachio ice cream.
3. Make a summertime version using blueberries in the cake.

 

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