Simple Nut Tart

dinner parties

stump me

sometimes

being trained in pastry

there is a certain expectation

dessert will be served

and

it will be from scratch

normally

not a problem

however

occasionally

(particlarly when preparing

a full and complicated dinner)

i don't want to finish

with a

substantial & heavy dessert

sometimes

a simple nut tart

served with

strong coffee

paired with 

a bowl of clementines

is just the trick

 Simple Nut Tart

1 pastry crust, pressed into an 8" square tart tin--baked blind

1 cups walnut--toasted

1 1/2 cups pecans--toasted

1 cup almonds--toasted

1/2 cup pine nuts--toasted

1/2 cup dark brown sugar

1/4 cup granulated sugar

2 Tbs honey

1/2 tsp kosher salt

1/4 cup water

1 oz whiskey

  

preheat oven to 350. place all nuts in a large bowl and mix until well combined.  put brown sugar, granulated sugar, honey salt and water in a heavy saucepan.  stir well, place on medium heat and bring to a simmer.  allow to boil for about 3 minutes.  carefully add the whiskey and bring back to a boil.  boil for 2 more minutes.  the sugar should get a bit syrupy, but should not smoke or turn excessively dark.  keep a constant eye on the sugar.  remove the sugar from heat and tip in the nuts.  stir well, giving each nut a coat of syrup.  immediately tip into the baked crust, gently and spreading to cover the entire crust. pop into the oven for 5-7 minutes. remove from oven and allow to cool before serving.

variations

-add orange juice in place of some water in caramel; a pinch of orange zest & a sprinkle of cinnamon to the nuts

-the addition of fresh rosemary when stirring the nuts into the caramel (light hand) make for a beautiful winter tart

--drizzle with bittersweet chocolate or drench in dark ganache

-substitute vanilla for whiskey

-be creative!

ripe figs with ricotta & honey

it is a given

if i were to find myself

naked

roaming the garden of eden

surely i would be

occupied

with

plucking and eating figs

not with

modesty

of.

any.

sort.

figs are good

fresh or dried

plain

&

gilded

for a simple and gorgeous treat

serve these

as an appetizer or dessert

gilded figs

ripe fresh figs

ricotta cheese (fresh if you can get it)

sea salt

honey

toasted walnuts

slice the figs in half, and put a generous scoop of fresh ricotta on top.  drizzle your best honey to just cover the ricotta, sprinkle a few grains of sea salt and top with a walnut half.  serve chilled or room temperature.

**tastes great accompanying a cold glass of prosecco

garage sale granola

i had convinced myself

and hubster

that the secret to my happiness

would be

selling all our clutter

in a 

garage sale

i was merrily making my way

through the rooms of our house

tagging and boxing

until i hit

the kitchen

so many things caught my eye

the things i could be making and baking

i stopped all the nonsense

and made granola instead

while i was toasting and mixing

i thought to myself

would i rather

spend a weekend sitting on the lawn

haggling over a quarter

or 

call the charity truck

and spend a weekend

at the sea

eating granola

i chose

crunch over cash

granola
(printable recipe)

4 cups of old fashioned oats

1 cup grape nuts cereal

1 cup dried cranberries, cherries, blueberries or chopped apricots

1 cup toasted almonds, chopped into large bits

1 cup toasted walnuts, chopped into large bits

1 cup toasted pecans, chopped into large bits

1/2 cup honey

1/2 cup maple syrup

finely grated zest and juice of 1 orange

1 Tbs vanilla

1/2 tsp salt

1/2 tsp cinnamon

1/2 tsp ground ginger

place the oats, grape nuts, fruit and nuts in a large bowl, tupperware or zipoc bag. spray a measuring cup with non-stick food spray and add the honey, maple syrup, orange zest and juice, vanilla, salt, cinnamon and ginger.  pour over the oat mixture and shake or stir until everything is well coated.  pour out onto 2 sheet pans lined with silpat or greased parchment.  place in a 350 oven. check after 15 minutes to see if it is starting to brown. if not, stir and place back in the oven and check on it in 5 minute increments.  * if you don't like sticky chewy fruit that can possibly pull out your dental work...put the fruit in after you bake the granola.  sometimes i do half and half.  store in airtight containers.  i love to eat this with ice cold milk poured over it.

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