VALENTINE'S DAY TREAT!

When I saw this magazine cover...

… I was reminded that I had some left-over puff pastry in the refrigerator that needed to be used.  What a simple idea:  

RECIPE:  Slightly roll out the pastry, cut into squares, cut hearts out of the center of half of the squares, add jam (in this case, blackberry jam) to the center of the non-heart square, brush the rim on the same square with an egg wash (one egg, a bit of water, whisked) so that the pieces stick together, top with the heart square, stretching a bit to match all edges, use a fork to press the two pieces together, brush the top with the egg wash, and bake for about 12-15 minutes in a 425ºF oven.  

This is how much one sheet of puff pastry makes.

Voila!  These Valentine Treats are ready to eat!  Made them yesterday...all gone today.  




Just in case you're wondering, the recipe in "Better Homes & Gardens" uses regular pie pastry - NOT puff pastry as I've done here.  In all events, this is a pretty and simple use for left-over pastry!

PUMPKIN BANANA MOUSSE TART

It's that season of fall foliage, pumpkins and squash, and Thanksgiving!  

Although pumpkin pie is a staple of Thanksgiving meals, sometimes it is fun to do a one-off on a tradition, particularly when you are dining with a foodie.  This recipe, by Ina Garten (a/k/a The Barefoot Contessa), fits the bill and is truly delicious!  We don't typically think of pumpkin and banana together in a recipe but, trust me, this works!

PUMPKIN BANANA MOUSSE TART
This serves more people than a pie would, and can be made the day ahead.

For the crust:
*  2 cups graham cracker crumbs (14 crackers)
*  1/3 cup sugar
*  1/4 teaspoon ground cinnamon
*  1/4 pound (1 stick) unsalted butter, melted

For the Filling:
*  1/2 cup half-and-half
*  1 (15-ounce) can pumpkin puree
*  1 cup light brown sugar, lightly packed
*  3/4 teaspoon kosher salt
*  1/2 teaspoon ground cinnamon
*  1/4 teaspoon ground nutmeg
*  3 extra-large egg yolks
*  1 package (2 teaspoons) unflavored gelatin
*  1 ripe banana, finely mashed
*  1 teaspoon grated orange zest
*  1/2 cup cold heavy cream
*  2 tablespoons sugar

For the Garnish:
*  1 cup (1/2 pint) cold heavy cream
*  1/4 cup sugar
*  1/2 teaspoon pure vanilla extract
*  Orange zest (optional)

Preheat the oven to 350ºF.
CRUST:   Combine the graham cracker crumbs, sugar, cinnamon, and melted butter in a bowl and mix well.  Pour into an 11-inch tart pan with a removable bottom and press evenly into the sides and the bottom.  Bake for 10 minutes and then cool to room temperature.
FILLING:  Heat the half-and-half, pumpkin, brown sugar, salt, cinnamon, and nutmeg in a heat-proof bowl set over a pan of simmering water until hot, about 5 minutes.  Whisk the egg yolks in another bowl, stir some of the  hot pumpkin into the egg yolks to heat them, then pour the egg-pumpkin mixture back into the double boiler and stir well.  Heat the mixture over the simmering water for another 4 to 5 minutes, until it begins to thicken, stirring constantly.  You don't want the eggs to scramble.  Remove from the heat.  
     Dissolve the gelatin in 1/4 cup cold water.  Add the dissolved gelatin, banana, and orange zest to the pumpkin mixture and mix well.  Set aside to cool.
     Whip the heavy cream in the bowl of an electric mixer fitted with a whisk attachment until soft peaks form.  Add the sugar and continue to whisk until you have firm peaks.  Carefully fold the whipped cream into the pumpkin mixture and pour it into the cooled tart shell.  Chill for 2 hours, or overnight.
GARNISH:  Whip the heavy cream in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form.  Add the sugar and vanilla and continue to whisk until you have firm peaks.  Pipe or spoon the whipped cream decoratively on the tart and, sprinkle, if desired, with orange zest.  Serve chilled.

BANANA BREAD

Perhaps you tried my mother's recipe for bread pudding that I posted a few days ago.  Today I'm posting my mother's recipe for banana bread.  I know, there are a gazillion recipes for banana bread.  I expect that my mother had many other recipes as well since she shared this recipe as her "favorite."  I also have many recipes for banana bread with notes such as "greasy" or "dry" or "bland".  These are all reasons why you should try this particular recipe.  Not only does the recipe result in banana bread that is moist and flavorful, it is flexible, as noted in the recipe.

As I emptied this bag of flour I noticed that a recipe for banana bread was printed on the package.  Even though I think my mother's recipe may be better, I'll probably go ahead and make this one, just out of curiosity.  If I do, I'll try to remember to blog here about it.  

The question is:  Why do I keep trying so many different recipes for the same thing, when I already have the perfect recipe?!?  

As an aside, Gold Medal flour is America's #1 selling flour brand - originating over 135 years ago... in Minneapolis, Minnesota!  



MOM'S BANANA BREAD
*  1/2 cup soft butter
*  1 cup sugar
*  2 eggs, large
*  1-1/3 cups mashed bananas (about 4 bananas)
*  1 tablespoon milk
*  1 teaspoon vanilla
*  2 cups flour, all purpose
*  1 teaspoon baking soda
*  1/4 teaspoon salt
*  1/2 cup chopped nuts (optional:  chocolate chips)
*  1/2 cup quartered maraschino cherries (optional:  chocolate chips)
Preheat oven to 350º.  Grease a 9"x 5" loaf pan.
In a large bowl, cream butter and sugar;  beat in eggs.  
Combine mashed bananas with milk and vanilla.
In a small bowl, mix flour, soda and salt together; blend it into the banana mixture.
Stir in nuts/cherries/chocolate chips.  Pour into loaf pan and bake for about 50 minutes, or until a toothpick inserted in the center comes out clean.

 

Notice the very, very ripe bananas.  The two in the bag came out of the freezer.  They look awful, but they are perfect for a flavorful bread.   Tip:  When you have overripe bananas, instead of tossing them, peel them, put them in a baggie, and store them in the freezer for making banana bread.

Here are the three mixtures: 1) dry ingredients in the small bowl, 2) creamed sugar and butter, with eggs ready to be beaten in, and 3) wet ingredients - bananas, milk and vanilla.


Tip:  As you can see in the photo below, I should have put on gloves before cutting the maraschino cherries.  Oh well...

TA DA...  Ready to eat!  Actually, this was cut when the bread was hot out of the oven.  Tip:  Once the bread cools, it sets up and will cut perfectly.  

Of course, you probably don't need suggestions for eating banana bread BUT consider this:  Toast a slice of banana bread, top with a scoop of ice cream of your choice, and top with hot fudge sauce.   Really, really good!

CRANBERRY SAUCE.

Tomorrow is Thanksgiving and I am looking forward to a big turkey dinner!  One of the things I most love is cranberry sauce - piled atop my turkey, or mixed into the dressing.  Yep... you can tell I love it!  When Thanksgiving is over, there are always the turkey, mayo sandwiches... with cranberry sauce.  Then a week or so later there are scones... with cranberry sauce.  Or roasted pork... with cranberry sauce.  Cranberry sauce never goes to waste here.

This is the recipe I've been making for years.  I typically have everything on hand except for one navel orange.  Because I love cranberries, I always have a bag in the freezer.  Remind me later, and I'll share my recipes for cranberry cake, bars and torte.  All delicious!

WHOLE CRANBERRY SAUCE.  Makes about 2 cups, or double recipe for 4 cups!!
*  1/2 pound fresh cranberries (okay to make from frozen, as is)
*  1/4 cup port
*  Juice from 1/2 navel orange (about 1/4 cup)
*  Peel from 1/2 navel orange
*  1/2 cup chopped dried apricots
*  1/4 cup packed light brown sugar
*  1/3 cup granulated sugar
*  1/3 cup toasted pecan halves, lightly chopped
Put all ingredients except the pecans in a saucepan.  Stir and cook over medium heat.  Stir occasionally and continue to cook about 15 to 20 minutes until the cranberries have split and the sauce has thickened.  Remove from the heat, allow to cool in a covered pan.  Stir back into the sauce the water that has accumulated on the cover of the pan, along with the pecans.  Cover and store in the refrigerator for several weeks.  Allow to come to room temperature before serving.

Add all ingredients except the pecans to the saucepan.

Cook until cranberries burst and sauce thickens.

RHUBARB BUNDT CAKE

In no time at all my rhubarb plants will throw off the snow, shoot out of the ground, and be ready for harvesting.  That means it is time for me to pull the remaining batch from last season out of the freezer and use it.  With that in mind, I decided to make a rhubarb bundt cake.  Unfortunately, I had no recipe and was unable to find a recipe on-line that I thought would yield what I was looking for.  Did that stop me?  NO!  In fact, I feel very good about the cake that resulted!  

RHUBARB POPPY SEED BUNDT CAKE.  Serves 10 to 12.
*  1-2/3 cups sugar
*  5 eggs
*  1-1/4 cups butter at room temperature
*  2 tablespoons Creme de Cassis (a sweet, dark red liqueur made from blackcurrants)
*  2-1/2 cups all-purpose flour
*  1-1/2 teaspoons baking powder
*  3 cups rhubarb cut into 1/2" pieces
*  3 tablespoons poppy seeds
*  Powdered Sugar sprinkled on top
Preheat oven to 325º.   Use shortening to grease, and then flour, bundt pan.
Add sugar and eggs to electric mixer bowl and blend well.  Add the butter and Creme de Cassis and beat mixture until it is light and fluffy.  In a separate bowl, whisk together the flour and baking powder.  Slowly add flour to the mixture, continuing to beat until the batter is smooth and the flour is incorporated.  Fold in the rhubarb and poppy seeds.  The batter will be quite thick.  Add cake batter to the prepared bundt pan and bake until a toothpick inserted in the center comes out clean, about 1 hour and 10 minutes.  Remove from oven, let rest 15 minutes, then remove from pan onto a wire rack to finish cooling.  Dust with powdered sugar and enjoy!

This makes a delicious breakfast!

THE BEST APPLE BREAD! Apple Measurement.

GREETINGS FRIENDS!

A delightful gift from a talented friend.

 Before I get into the details for the Best Apple Bread... EVER!!!, I have a little tip for those of you who cook with apples and have difficulty with certain recipes that call for using a specific number of apples.  You know what I mean.  When a recipe calls for, for example, three apples, precisely what does that mean when you are using apples from the tree in your back yard.  They may be little apples, or bruised apples, or .... simply not the big, beautiful apples we see in stores.  The apples that I use are "organic" which means that there is a lot of waste.  So, when a recipe calls for "three apples" I have no idea what is meant.  Well, here's the answer...

As a general rule, 1 pound of apples is equal to 4 small apples, or 3 medium apples, or 2 large apples.  And, 1 pound of apples is equal to 3 cups of prepared apples (peeled, cored and diced).

I hope this makes it easier for you to bake using apples.

Now, on to The Best Apple Bread!

APPLE BREAD.  Makes 2 large loaves.
*  4 cups apples, peeled, cored and chopped
*  4 large eggs, beaten
*  1 cup vegetable oil
*  2 teaspoons vanilla extract
*  2 teaspoons baking soda
*  2 teaspoons salt
*  2 teaspoons cinnamon
*  3 cups all-purpose flour
*  2 cups granulated white sugar

Streusel Topping.
*  3/4 cup all-purpose flour
*  1/4 cup granulated white sugar
*  2 teaspoons cinnamon
*  1/2 cup butter ( 1 stick)

Preheat oven to 350º.  Grease two standard bread loaf pans and set aside.  Peel, core and slice the apples.  Cut into good-sized chunks, about 1 inch in size.  In a large bowl, beat the eggs with an electric mixer until fluffy.  Add the oil and beat until combined.  Add the vanilla, baking soda, salt and cinnamon.  Beat until thoroughly mixed.  Add the flour and sugar and mix on low just to blend.  Turn the mixer to high and beat until mixture is smooth.  The batter will be very thick.  Fold in the chopped apples, being careful to not break them.  Divide the mixture between the two pans.  To prepare the topping, combine flour, sugar and cinnamon in a small bowl.  Cut the butter into the mixture until all ingredients are moist and crumbly.  Sprinkle equal amounts of topping on each loaf.  Bake for about 1 hour on the center rack of the oven.  The loaf should feel fairly firm when touched in the middle; if not, bake an extra 5 minutes.  Remove pans from the oven and cool on a rack for 5-10 minutes.  Finally, remove the bread from the pans and completely cool.  

Pans greased and ready to go!

Folding apple chunks into the batter.

Making the streusel topping.

Ready to go into the oven.

The final result is a very dense, deeply flavorful apple bread.  Store in the refrigerator, cut a slice, and heat it a few seconds in the microwave oven to bring out the flavors.  You won't even need butter!!

DELICIOUS APPLE TORTE

Like most people, I cook most days and, yet, I don't post to my blog very often.  Why?  I prefer to only post recipes that I find to be exceptional, tried and true.  While I love our day-to-day meals, I'm not sure my readers, you, have interest.  You also want something special!  Am I right?

Which brings me to this Torta di mele (Apple Torte).  So easy, so delicious, so versatile.  I don't know where I got this recipe, but it notes:  "For a real treat, serve the torta with a glass of vin santo."  I can see that.  Vin Santo is a delightful Italian dessert wine.  Typically (but not necessarily) somewhat sweet, in a small glass it would be the perfect accompaniment.  

Torta di mele (Apple Torte).  Serves 8-12
*  2 large eggs
*  1/2 cup sugar (split)
* 1-1/2 cups unsifted cake flour
*  2 teaspoons baking powder
*  1-1/2 teaspoons lemon zest
*  2/3 cup low-fat milk
*  4-5 cups apples (I used a mix of apples but would recommend Granny Smith or similar)
*  1 tablespoon melted butter
*  Cinnamon 
Preheat oven to 350ºF.  Lightly oil a 10-inch springform pan or coat it with nonstick cooking spray.  Dust with a little flour, shaking out excess.  If your pan tends to leak, wrap the outside with aluminum foil.  Set aside.

In a large bowl beat eggs with a wire whisk; mix in 1/4 cup of the sugar.  Beat well.  Whisk in flour, baking powder and lemon zest.  Slowly whisk in milk.  Let rest for 15 minutes.

Meanwhile, peel, core and quarter the apples, then cut into thin slices.  Pour the batter into the prepared pan.  Pile in the apple slices, pressing down to make them all fit.  Drizzle the top with butter and sprinkle with the remaining 1/4 cup sugar mixed with cinnamon to your taste.  

Bake for 45 minutes, until firm to the touch.  Let cool in the pan on a rack for 5 minutes.  Run a knife around the edge of the pan and release the sides.  Place the torte on a platter, rearranging any bits of apple that have gone astray.  

Serve warm with a dollop of whipped cream.  Other ideas might be to lightly drizzle with caramel sauce.  

The batter is quite thin.

Right out of the oven.  The foil around the springform pan alleviates any potential leaks.

If you like raisins, they could be added to this recipe, yielding a somewhat sweeter cake.  The original recipe didn't call for cinnamon at all; it suggested dusting with powdered sugar just before serving.  Whatever you do, I think you'll like this easy recipe.

DATES STUFFED WITH ORANGE MASCARPONE AND ALMONDS

We had friends over for their "birthday dinner" a week ago, and I am just now getting around to posting one of the things we had that evening.  I served these stuffed dates as a little finger food to stimulate our appetites.   They were very tasty!  And, as you can see from the recipe below, they were very easy to make.  I made the cheese mixture the day before and finished them off about two hours before our guests arrived.  Needless to say, it was nice not having any last-minute preparation.

DATES STUFFED WITH ORANGE MASCARPONE AND ALMONDS.  Makes 12.
*  12 Medjoul Dates
*  2/3 cup mascarpone cheese
*  1 tablespoon fresh orange zest
*  1 teaspoon powdered sugar
*  1 tablespoon water
*  1/3 cup toasted slivered almonds
Slit date lengthwise on one side and remove pit.  Blend together the mascapone, zest, sugar and water.  Spoon or pipe the mixture into the center of each date.  Sprinkle with the almonds.

This would be a nice addition to a dessert/cheese platter.  

SHARON'S RHUBARB, ALMOND AND HONEY TART

We had a small potluck party at our house this past weekend and friend, Sharon, brought a fabulous rhubarb tart.  Since she was kind enough to send the recipe to me, I'm being kind and passing it along to you since it was really, really delicious and, as you can see, very easy to make.  ENJOY!!!

PER SHARON:

http://www.bojongourmet.com/2014/05/rustic-rhubarb-almond-and-honey-tart.html  - this is a gluten free recipe, I did not make it gluten free as you can see below. The web link has some beautiful photos and more info on technique.

Rustic Rhubarb, Almond, and Honey Tart

For the almond paste:

1 cup (3.25 ounces / 90 grams) sliced almonds (or whole or slivered almonds)

6 tablespoons (2.5 ounces / 75 grams) sugar

1/4 cup (1.5 ounces / 40 grams) all-purpose flour 

1/4 teaspoon fine sea salt

6 tablespoons (3 ounces / 85 grams) unsalted butter, softened

2 smallish eggs, plus 1 more for brushing the tart (or 1 1/2 large eggs, other half of egg reserved for brushing the tart)

1 teaspoon vanilla extract

1/2 teaspoon almond extract

In the body of a food processor, combine the almonds, sugar, rice flour and salt. Process until the almonds are finely ground. Add the softened butter, eggs, vanilla and almond extracts and process to a paste. If the paste is very runny, cover and chill for 20-30 minutes until firm.

Directions:

Using a sheet of parchment paper, roll out a single puff pastry to fit a large baking sheet. Wet the edges and fold about ½ inch all the way around to make a nice rectangular crust.

Spread the inside of the pastry with the almond paste

Arrange rhubarb on the almond paste. Lightly press them into the almond paste. Then sprinkle with 3 TBS of sugar.

Brush the edges of the pastry with the leftover beaten egg.

Bake  400º for 30 – 35 minutes.

Cool. Drizzle with about 4 TBS honey just before cutting and serving.

RHUBARB GRAHAM MUFFINS

My rhubarb plants are beginning the season with new growth, which means that in no time at all I'll have a fresh harvest of rhubarb.  The thing is, though, I still have rhubarb in the freezer from last year that needs to be used up!  With that in mind (and, of course, with my unlimited craving for sweets), I decided to make:

RHUBARB GRAHAM MUFFINS.  Makes 12.
*  1-1/4 cups finely crushed graham crackers (1 sleeve of crackers)
*  1 cup flour
*  1/2 cup packed brown sugar
*  1 teaspoon baking powder
*  1/2 teaspoon baking soda
*  1/4 teaspoon salt
*  1 egg, beaten
*  1/2 cup buttermilk (see note below)
*  1/3 cup canola oil
*  3/4 cup chopped rhubarb (okay to add frozen)
*  1/3 cup shredded sweetened coconut  
    Preheat oven to 375º.  Coat muffin cups with cooking spray or line with paper baking cups.
    Whisk together cracker crumbs, flour, brown sugar, baking powder, baking soda, and salt.  In a small bowl, stir together the egg, buttermilk, and oil.  Add to dry ingredients and stir until just moistened.  Fold in rhubarb and coconut.  Fill muffin cups two-thirds full.  Bake for 18 to 20 minutes, until golden.

As you can see, it would be hard to find a simpler recipe!  These turned out light, moist and delicious.  They also held up well in the refrigerator.

Note:  Buttermilk substitute = Put 1/2 tablespoon of white vinegar or lemon juice in a 1/2 cup measure.  Add milk to fill 1/2 cup.  Let stand for 5 minutes before using.

Source:  Rhubarb Renaissance by Kim Ode

RHUBARB CURD.

I bet I have more rhubarb recipes on this blog than any other kind of recipe, but my rhubarb plants are prolific producers and I can't imagine not using the rhubarb.

A couple members of my cooking club were interested in the recipe for Rhubarb Curd in Rhubarb Renaissance, by Kim Ode.  I said that I would send the recipe to them but since I had a lot of rhubarb on hand, I thought I would also make the recipe.  I made two substitutions: 1) grape juice instead of cranberry juice, and 2) salted butter instead of unsalted.  These substitutions seemed to work well.  Here is the recipe as shown in the book.

RHUBARB CURD.  Makes about 1-1/2 cups.
*  2-1/2 cups rhubarb, cut in half-inch pieces
*  1/3 cup plus 1/2 cup sugar, divided
*  1/3 cup cranberry juice
*  4 egg yolks
*  Pinch of salt
*  2 tablespoons, unsalted butter, cut in four pieces.

Combine rhubarb, 1/3 cup sugar, and cranberry juice in a saucepan and cook over medium heat, stirring frequently, until rhubarb breaks down into a sauce, about 10 minutes.  Set aside.

Bring about 2 inches of water to a boil in a saucepan over which a medium bowl will fit.  While the water is heating, whisk together the egg yolks, remaining 1/2 cup sugar, and salt in a medium bowl.  Reduce heat to keep the water at a simmer and place the bowl over the saucepan, whisking constantly until the yolk mixture begins to thicken.

When the yolks are quite warm, whisk in the rhubarb mixture, stirring constantly until the mixture thickens.  Add the butter a piece at a time, mixing well, then set aside to cool.  Refrigerate for up to a week.

Rhubarb, grape juice and sugar

Egg yolks, sugar and salt

Rhubarb curd is good with all of the same things as lemon or orange curd:  scones, in desserts, on toast, and so many other things.  The prepared curd will last about a week in the refrigerator.

RHUBARB HONEY MUFFINS

Here we are again, Springtime, and lots of rhubarb!  So far this season I've made Strawberry-Rhubarb Pie, Rhubarb base (for making fun martini drinks), Rhubarb bread and RHUBARB HONEY MUFFINS, the recipe for today.  I made these for a potluck and they turned out perfectly!  

RHUBARB HONEY MUFFINS.  Makes 22 - 24.
*  2-1/2 cups all-purpose flour
*  1 teaspoon baking soda
*  1/2 teaspoon salt
*  1 egg, beaten
*  1 cup brown sugar, packed
*  2/3 cup corn/vegetable oil
*  1/2 cup honey
*  1 teaspoon pure vanilla
*  3/4 cup buttermilk (or substitute 1 tablespoon plain vinegar plus milk to make 3/4 cup)
*  1-1/2 cups fresh rhubarb, finely chopped
*  1/2 cup pecans, chopped
Topping:  Mix the following ingredients together until crumbly
*  1 tablespoon butter
*  1/2 cup granulated sugar
*  cinnamon
Preheat oven to 350º.  Line muffin pans with cupcake papers.
In a large bowl, mix all dry ingredients (flour, baking soda & salt).  In another bowl, stir egg, brown sugar, oil, honey, vanilla extract and buttermilk until blended;  stir into flour mixture just until moistened.  Fold in rhubarb and pecans.  Fill muffin cups about 3/4 full.  

Sprinkle tops with butter-sugar mixture.  Bake 25-35 minutes or until golden.  Remove from pan; cool on a rack.

Smear with butter and ENJOY!!!!

ROASTED PEAR SALAD - Nick Stellino

No photos today, just one fabulous salad.  It is based on a recipe in Nick Stellino's Mediterranean Flavors.  I made it for our cooking club lunch yesterday and I was asked for the recipe.  So, here it is!

ROASTED PEAR SALAD.  Serves 4.  Wine Suggestion - Cabernet Sauvignon
*  1 tablespoon butter, melted
*  1 tablespoon honey
*  1/8 teaspoon cinnamon
*  4 firm pears, preferably Bosc, peeled, cored and cut into 1-inch pieces
*  2 tablespoons dry sherry
*  2 tablespoons white wine vinegar (champagne vinegar, or white balsamic vinegar)
*  1 tablespoon light olive oil or vegetable oil
*  1/8 teaspoon black pepper
*  4-5 ounces arugula or baby salad greens (Loved the arugula!)
*  1/3 cup chopped pecans, toasted
*  1/3 cup of crumbled goat cheese (Gorgonzola and feta also work.)
*  1/3 cup prosciutto, cut into matchsticks
     Preheat the oven to 375º.   Toast pecans, stirring from time to time, for about 5 minutes.  Increase oven heat to 500ºF.  
     In a medium bowl, mix the melted butter, honey and cinnamon.  Add the pears and toss well.  When the oven is fully heated, spread the pear mixture on a baking sheet and roast in the oven for 20 minutes, tossing them once, halfway through.
     In the same bowl, combine the sherry, vinegar, oil and black pepper.  Add the roasted pears and stir to coat completely with the vinaigrette.  The recipe can be prepared to this point 1-2 days ahead of time.  Simply cover and refrigerate.  Remove from the refrigerator 2-3 hours before you plan to serve the salad.  For a warm salad, heat the pears in the microwave for 1-2 minutes.
     The salad can be prepared while the pears are still warm or after they've cooled to room temperature.  To assemble, place a bed of the arugula on each serving plate and top with the pears.  Sprinkle with the pecans, cheese and prosciutto, drizzle with any of the remaining vinaigrette and serve.

It's lunchtime as I write this.  Hmmm... I wish I had leftovers.

CHERRY CHEESECAKE TARTS

This was the dessert for our Cooking Club lunch last Thursday.  It tasted as good as it looks!  Below is the recipe from Club member, Barb.  You can see that she made these in larger, heart-shaped tart shells:

CHERRY CHEESECAKE TARTS.
*  Tart Shells (recipe below)
*  2 packages (3 ounces each) cream cheese, softened
*  1/4 cup powdered sugar
*  1 tablespoon orange-flavored liqueur
*  1 can (16 ounces) red cherries, drained; reserve liquid
*  2 or 3 tablespoons granulated sugar
*  4 teaspoons cornstarch
*  Dash salt
Prepare Tart Shells; set aside.  In a large mixing bowl, combine cream cheese, powdered sugar, and liqueur; beat until light and fluffy.  Spoon or pipe with a pastry bag about 1 teaspoon cheese mixture into each tart shell.  Measure reserved cherry liquid.  Add water, if necessary, to equal 3/4 cup.  In a small saucepan, combine cherry liquid, granulated sugar, cornstarch, and salt.  Stir to dissolve cornstarch.  Cook over medium heat, stirring constantly until thickened and clear; cool slightly,  Place 2 cherries on top of filling in each tart shell.  Spoon glaze over tops.  Optional:  Add a dollop of whipped cream before finishing with cherries and glaze.

TART SHELLS.  Makes about 39 shells.
*  2 cups flour
*  1/4 cup sugar
*  1/2 teaspoon finely grated orange peel
*  3/4 cup butter
*  1 egg, lightly beaten
Preheat oven to 400ºF.  Stir together flour, sugar, and orange peel.  Cut in butter with a pastry blender or two knives until particles are the size of small peas.  Blend in egg with fingers until mixture forms a ball.  Press a scant tablespoon of dough into 2-inch round tart pans.  Place pans on a baking sheet.  Bake 12 to 14 minutes or until golden.  Cool in pans.

STREUSEL RHUBARB SQUARES

With this cool weather, and an abundance of rhubarb, it is the perfect time to bake.  Continuing with the "rhubarb" theme, I decided to make a recipe from another cookbook on rhubarb, The Joy of Rhubarb by Theresa Millang.   Ms. Millang is originally from Louisiana but moved to Minnesota via marriage.  She has written a number of cookbooks, including The Great Minnesota Hotdish.  Thus, this cookbook, like the one by Kim Ode I referred to in my last post, also has Minnesota roots.

I have made a number of recipes from this cookbook but my favorite is this recipe for Streusel Rhubarb Squares.

STREUSEL RHUBARB SQUARES.
Crust:
*  1 cup all-purpose flour
*  1/3 cup powdered sugar
*  1/3 cup butter, no substitution
Filling:
*  1-1/4 cups granulated sugar
*  1/4 cup all-purpose flour
*  1/2 teaspoon salt
*  1/4 teaspoon ground cinnamon
*  1 teaspoon pure vanilla extract
*  2 eggs, slightly beaten
*  3 cups rhubarb, cut into 1/2-inch pieces  (Fresh or frozen rhubarb may be used, but do not thaw if using frozen.)
Topping:
*  3/4 cup all-purpose flour
*  1/2 cup granulated sugar
*  1/4 teaspoon ground cinnamon
*  1/3 cup butter, no substitution
Preheat oven to 350º.  For the crust, mix flour and sugar in a bowl; cut in butter.  Press into an ungreased 8-9" square baking pan.  Bake 15 minutes; cool.
For the filling, mix sugar, flour, salt, cinnamon, vanilla, eggs and rhubarb in a bowl.  Pour over cooled crust.
For the topping, mix flour, sugar and cinnamon in another bowl; cut in butter until crumbly.  Sprinkle over filling.  Bake 50 - 55 minutes.   

The bottom crust has been made and I begin making the topping.

Stir together all topping ingredients.

Then pour over the baked, cooled crust.

Tip:  I keep a measuring cup for 1 cup in my flour jar, and a measuring cup for 1/2 cap in my sugar jar.  It saves dishes and is so convenient!

I use this tool to "cut" butter into my other ingredients.

The topping was sprinkled over the rhubarb mixture.

Out of the oven and tasted a.s.a.p.!

RHUBARB CRISP from "Rhubarb Renaissance" by Kim Ode

A few weeks ago a friend and I went to a talk and book signing by Kim Ode, a local food writer and cook.  Kim has just written a new book Rhubarb Renaissance, published just in time for rhubarb harvest.  Her focus in the book is not simply on rhubarb desserts but, also, on rhubarb "savories."  How do these recipes sound:  Baked Camembert with Rhubarb Compote; Crostini with Goat Cheese, Prosciutto and Rhubarb Chutney; Spicy Chicken Breasts with Creamy Rhubarb Sauce; Halibut Skewers with Mango-Rhubarb Salsa; or Pork Loin Chops with Rhubarb Stuffing?  Interesting, huh?  I had to buy the book!

I have two "Chipman's Red" rhubarb plants that put out a lot of rhubarb.  Looking for something sweet, fast and easy, I turned to the book for Rhubarb Crisp.  I couldn't just follow the recipe, though!

RHUBARB CRISP WITH A TWIST.  Serves 9.
*  4 cups rhubarb, cut in 1-inch pieces
*  1/3 cup currents
*  Zest of one orange
*  1 cup plus 2 tablespoons flour, divided
*  1/2 cup granulated sugar
*  1 teaspoon cinnamon
*  1 cup packed brown sugar
*  1 cup old-fashioned (not quick-cooking) oats
*  Pinch of salt
*  8 tablespoons (1 stick) butter, at room temperature
Preheat oven to 350º.  Toss rhubarb, currents and orange zest with 2 tablespoons flour and granulated sugar, then spread evenly in an ungreased 9x9-inch glass pan.  In a medium bowl, mix remaining 1 cup flour, cinnamon, brown sugar, oats, and salt, and then work in the butter with your fingers until the mixture looks crumbly.  Spread over the rhubarb and bake for 45 minutes.

Tip:  Use a glass baking dish.  Metal ones can become pitted.

Tip:  Serve with ice cream.