sunday giving, sunday grace

On Sunday, Julie and I had our box collection party for Operation Christmas Child.

If you measure success in bringing people together for a wonderful cause, sharing stories, laughter and good cheer, and a pile of shoe boxes full of goodies, then our "box collection party" was a great success.
We have such generous friends and family who put together beautiful gifts that will make wonderful surprises for the children who receive them.
So, thank you to my dear friends who generously gave of their time and spirit for this cause.

In order to show our gratitude, Julie and I put out a spread and gave everyone a gift.

We had a

give a box, take a box 

Table

Each box was filled with cream scones and a bundle of tea

we also gave each person a jar of marmalade

so they could sit back, enjoy a bit of tea

and revel in their generosity

it was the least we could do

We also had a

please eat a lot 

Table

I love German Chocolate Cake...but I also love pie. So, Tedesco Tart was born.

Tedesco Tart 
(printable recipe)

(tedesco is german in italian--how's that for complicated!)

1 recipe chocolate crust

1/2 cup milk chocolate chips--melted

1 recipe vanilla custard (or 2 boxes pudding if you are going rogue)

1 recipe coconut topping

1 recipe bittersweet chocolate ganache

Blind bake the chocolate crust in a tart tin at 325 until done.  Once it is cooled, spread melted milk chocolate in a thin layer over the entire bottom and up a bit of the sides.

Once the chocolate is cooled, pour cooled custard or pudding in the crust and spread evenly. Pour an even layer of ganache over the top and let firm up in the fridge.  Top with coconut topping.  Remove from fridge about 30 minutes before serving if a cold day. If a warm day, it will need less time to ease up.

Chocolate Crust

( from Claudia Flemming's "The Last Course")

1 cup unsalted butter--softened

1/2 cup + 1Tbs confectioner's sugar

2 egg yolks

1 1/2 tsp vanilla

2 1/2 cups flour

1/2 cup cocoa powder

pinch of salt

In a mixer cream butter and sugar until just combined...you do not want to incorporate too much air in this.  Add yolks and vanilla and beat until just incorporated.  Mix all dry ingredients together and add to the butter mixture.  Mix until just combined.  Pat into a circle and chill until firm, about 1 hour.  Roll out and fit into a 9" tart pan.  You will have excess dough. I like to have my crust a bit thicker than normal for this tart as it is holding a lot of stuff! But if you like a thinner crust, by all means, roll it thinner.

Blind bake at 325

Vanilla Custard

2 1/2 cups whole milk

pinch of salt

2 tsp vanilla

6 egg yolks

1/2 cup sugar

3 Tbs unsalted butter

1/4 cup + 3 Tbs Cornstarch (i know it seems like a lot but this recipe needs to have a firm custard)

Heat the milk to just a simmer over low heat.  Meanwhile whisk together the yolks, sugar, cornstarch and salt.  Once the milk comes to a simmer, use it to temper the yolks.  Put the entire mixture back into the pot and on the stove over low heat. Use a whisk to whisk while the mixture begins to thicken.  You do not want to cook the eggs, but you do need the custard to thicken.  Once the mixture bubbles in the middle, and is a big thick mess, take it off the heat.  If you think you may have cooked the eggs, then run it through a sieve...if you are confident, then don't.  Pour mixture into a clean bowl and add the butter and vanilla.  Whisk until the butter is melted.  Cover with clingfilm and refrigerate until cold. Or you can put the bowl over a bowl of ice and stir until it cools.

Bittersweet Chocolate Ganache

1/2 lb bittersweet chocolate (use 60% or higher)

1/2 cup heavy cream

1/2 tsp vanilla

heat heavy cream to just a simmer. Pour over chocolate and let sit until chocolate begins to melt.  Stir until it becomes nice and glossy. Add vanilla. Let cool just a bit, but make sure it is still pouring consistency when you pour onto tart.

Coconut Topping

1 cup evaporated milk

1 cup sugar

3 egg yolks

1/2 cup butter

1 tsp vanilla

2 1/2 cups shredded coconut

1 1/2 cups toasted pecans

Place milk, sugar, yolks and butter in a saucepan over medium heat.  Cook until thickens--about 15 minutes or so.. Keep an eye on it and stir frequently. Don't freak out if it looks like the eggs are cooking, because they will. It will also start to darken a bit.  Remove from heat and stir in coconut and pecans.  Let cool before placing on tart.

So, that is it.  Looks like a lot of work, but it isn't..it comes together nicely.  It's a great holiday dessert.

ladies with marmalade and a cause

I know it is only November, but Christmas is right around the corner and it is never too soon to start collecting prezzies.
My cousin, whom also happens to be my friend, and I came across a charity called  samaritan's purse.  The group that runs this program is a religious organization which neither of us are affiliated with--but like its holiday project, operation christmas child.  Each November, they collect and distribute shoe boxes, filled with Christmas goodies, to underprivileged children around the world. Julie and I thought it would be fun and rewarding to throw a "box collection" party. So we are.

We LOVE putting together parties and supporting a good cause, makes it that much more enjoyable.

We both are a bit crafty, have similar taste, and  have a secret sewing weapon in Julie's mom.  Here are some pics from a baby shower we threw (for another cousin who also happens to be Julie's sister-in-law).

Champagne and coaster "baby blocks"

I made these favors to resemble baby bibs and filled with jelly beans.  We made the cookies too!

I especially love the "Ethan" banner that Julie created and draped across the mommy-to-be's chair.

It really was a bunch of fun.

But I digress...

Julie and I have been planning for this party for a couple of months and what is most  important to us is that everyone brings a christmas box, has a great time, and leaves with a treat.
One of the yummies we are giving is a jar of homemade carrot-orange marmalade.  Before you say...oh yuck...it is really good.
This is a recipe I learned in India. Each morning, I would enjoy this marmalade with warm croissants (yes plural) and a nice smear of sweet butter.  I fell in love with the flavor and didn't have to beg too much to get the recipe.

These two lovely and helpful young ladies are Julie's daughter and my niece.  They are smart and nice and never do anything wrong (wink, wink).














So last Sunday afternoon we buckled down and canned a bunch of jars of marmalade.

The party is this weekend, so stay tuned for pics and more recipes from the event...

Carrot-Orange Marmalade

6 medium carrots--grated

12 oranges peels on--thinly sliced

3 lemons peels on--thinly sliced

6-7 cups sugar (depending on the sweetness of the oranges)

1 cup orange juice

2" knob of ginger--peeled and kept whole

1 Tbs fresh ginger-very finely chopped

2 star anise

2 cinnamon sticks

pinch of salt

Place all ingredients in a large glass or ceramic bowl. Let sit overnight or at least 6 hours in the refrigerator to meld flavors.  When you slice the fruit, make sure you catch all the juice in the bowl.  When you are ready to cook the marmalade, dump everything in a large heavy pot on med-low heat.  Cook for several hours covered--checking periodically to make sure the bottom isn't burning. After several hours, remove the top and lower the heat and cook until the sugar syrup begins to thicken and get nice and sticky. Do not let it burn. The cooking process should take 4-5 hours.  But you can walk away...you don't have to stand over the stove.

Once the marmalade is ready, you can put it in jars and store in the fridge. If you want to store for longer you must go through the canning process.  Please use proper and sanitary procedures to do so.

This recipe makes approximately 15-5oz jars.