KEY LIME MOUSSE TARTS IN PHYLLO (Page 62)

KEY LIME MOUSSE TARTS IN
PHYLLO

by Rita Heikenfeld
Key Lime Curd:
1 c. sugar
2/3 c. bottled Key Lime Juice (Nelly and Joes) near juices/lemon juce section
5 large eggs, room temperature
1/2 c. unsalted butter, melted and kept warm

Phyllo Cups:
1 pack phyllo sheets,thawed in refrigerator overnight* Don't try to quick thaw room temp. It will form a big lump.
Butter flavored cooking spray
1/2 c. finely minced nuts (pecans)
1/2 cup sugar

1 3/4 c. whipped cream

Key Lime Curd/ Mousse: Combine sugar, juice,and eggs in blender. Whirl until mixed. On low speed, add butter in a thin stream. Transfer to saucepan and cook over low heat, stirring occasionally, until mixture is thick enough to mound slightly, about 8minutes. Cool. Store in refrigerator, covered, up to 2 weeks.
 After curd is cooked pour into a measuring cup. To make mousse, use anywhere from half to an equal amount of whipped cream. Fold into the COMPLETELY CHILLED lime curd. This can be done an hour or two before serving.

 Phyllo Cups: You can make phyllo cups 2-3 days ahead of time.Thaw phyllo overnight in refrigerator. Preheat oven to 350 degrees.

Assemble everything before the phyllo (or in this package fillo) is opened. Spray the tin pan with the butter spray.

                               Not puff pastry sheets!!  Twice I have forgotten and grabbed them!

Bring to room temp. Unroll on a smooth dry surface. Keep covered with plastic and then a damp towel. Air dries it out.

 Keep covered it will dry in a few minutes. Don't be surprised the 1st few sheets are dry and not usable.

 Spray 1 layer with butter spray or melted butter and sprinkle with sugar, then repeat and sprinkle with nuts, repeat with sugar, then nuts and end with sugar (for a total of 5 layers.)
 Cut phyllo 1inch larger than your tart pan in squares .

Spray tins. Bake 350 degrees for 10 minutes, or until golden brown. Allow them to cool.

Once cooled, fill tarts with mousse just before serving. Don't do in advance for 2 reasons: the bottoms aren't flat and will roll and they can get a tad soggy if not eaten right away.
 Makes 30 servings of  tiny muffin cups. Going with a standard muffin is just too much! Yes, we tried it.

Note: If you have empty tins, place water in them to keep them from burning. You can freeze the curd in a ball mason jar for 2 months.(I'd cover the tops with saran wrap, so that it touches the curd).

To make homemade whip cream: Take a 1/2 pint whipping cream and whip until fluffy.
Slowly add powdered sugar to desired sweetness. I like a splash of vanilla, but it will darken the cream.

Cauliflower & Goat Cheese Gratin

Cauliflower &Goat Cheese Gratin

2 Tablespoons unsalted butter, plus more for the baking dish
3 cups whole milk
2 Tablespoons all-purpose flour
6 ounces Monterey Jack, grated
6 ounces goat cheese, cut into small pieces-divided
1/2 cup freshly grated Parmigiano-Reggiano cheese-divided
Kosher salt and pepper
1 Medium head of cauliflower, cut into florets, each florets 2-3 pieces
Chopped flat leaf parsley for garnish

Preheat oven to 350 degrees For, and butter a 10 inch baking dish.

Pour the milk into a small saucepan and bring to simmer over mefium-low
heat.

Melt the butter over medium heat in a heavy saucepan. Whisk in the flour and cook for 1-2 minutes, whisking often to prevent burning. Slowly whisk in the milk and raise heat to medium high, and cook, whisking almost constantly, until the mixture comes to a low boil and thickens, 4-6 minutes. Remove from the heat and whisk in the Monterey cheese, HALF of the goat cheese and HALF of the Parmesan cheese. Season with salt and pepper.

Transfer the sauce to a large bowl, add the cauliflower and stir well to combine. Scrape the mixture into the prepared baking dish, top with remaining goat and Parmesan cheese. Place the baking dish on a rimmed baking sheet and bake until the cauliflower is tender and the top is bubbly and browned, about 50-60 minutes. Remove from the oven and let it rest for 10 minutes. Garnish with chopped parsley. Serves 6.

Cincinnati Chili

 http://www.cincyweekend.com/firehouse-chili/?utm_content=bufferf6271&utm_medium=social&utm_source=facebook.com&utm_campaign=buffer

Pork Tenderloin with Caramelized Pears and Pear Brandy Cream Sauce

Pork tenderloin with Caramelized Pears and Pear Brandy Cream Sauce

Pork:

2 Pork tenderloins (about 2 ½ pounds total wt.)

2 Tbsp. Herbes De Provence

1 tsp. kosher salt (go easy on the salt)

½ tsp. black pepper

1 Tbs. vegetable oil

Pears:

2-3 firm but ripe Anjou pears, peeled, halved, cored and cut into 1/3 inch thick wedges

2 Tbsp. unsalted butter

1-2 tsp. sugar

Pear brandy Cream Sauce:

2 Tbsp. unsalted butter

½ cup chopped shallots

1 tsp. dried thyme

¼ cup pear brandy (or reg. brandy or white wine)

1 cup heavy cream

1/3 cup pear nectar (or low sodium chicken broth)

Pork prep:

Preheat oven to 400 degrees. Sprinkle the pork with herbes de provence, salt, and pepper. Heat the vegetable oil in a large ovenproof skillet over high heat and brown the pork on all sides. Transfer the skillet to the oven and roast the pork 18-22 minutes or until the thermometer reads 145 degrees. Remove the pork from the skillet and keep warm. Tent with foil. Warning the handle is hot! (I have burned my hand, more than once!)

Meanwhile, while the pork is roasting, cook the pears. Melt 2 Tbsp. butter in a large nonstick skillet over medium high heat. Add the pears and sugar and saute until the pears are tender and golden, about 8 minutes. Set aside and keep warm.

When the pork is done, transfer to a platter and lightly tent with foil to keep warm.

In the same pork pan, melt butter. Add shallots and saute until tender; stir in thyme. Remove from the heat and add the pear brandy. Return the pan to the heat and bring to a boil reducing the brandy down to a glaze, scraping up any browned bits. Add the cream and pear nectar: boil until thick, about 5 minutes. Season with salt and pepper.

To serve: Reheat pears if needed. Slice the pork into medallions. Spoon the pears into the center of platter. Arrange pork around pears & pour sauce over the pork. Serve with mashed potatoes.

Serves 8

Cranberry Walnut Multi Grain Bread With Double Orange Blossom Honey Butter

Cranberry Walnut Multi Grain Bread

1 1/2 cups warm water (105-110 degrees, esp. not over 120 degrees - kills yeast!)

1/3 cup molasses, pref. un-sulfured. (I use regular)

1 T. rapid rise yeast

3 cups total bread flour, divided

1/2 cup yellow cornmeal

1/2 cup rye flour

1/2 cup while wheat flour

3 T. cocoa powder, sieved

3 T. vital wheat gluten (Important step- you need to do this- it makes bread rise). Store in fridge

2 tsp. espresso powder

1 1/2 tsp. salt

1 cup good quality dried cranberries (should be pliable not hard nuggets)

1 cup chopped walnuts (or your favorite nut)

2 generous T. walnut oil (store in fridge- will go bad)

Cornmeal for dusting

Put dough hook on mixing bowl. Place warm water, molasses and yeast in the mixing bowl. Let stand until mixture is foamy.

Meanwhile, combine 2 1/2 of bread flour with whole wheat, cornmeal, rye, wheat  gluten, espresso, cocoa and salt. Whisk well.

Add flour mixture to yeast mixture & mix on speed 2 ~ 2 min.

Add the cranberries, walnuts, and oil & mix on speed 3 for another 2 min. or until mixed. Con't on speed 3, add rest of the flour- 1/2 cup- a little at a time until a dough ball forms.

Knead in the bowl speed 2 for 4 minutes.

Put in a large bowl and cover with plastic wrap- not a towel to preserve heat. Let rise in a draft free place x 2 hours or so.

Knead in, gently, any stray berries or nuts. shape into a 13 x 4 loaf. Place on a large bake sheet covered with parchment paper. Spray lightly with Pam and sprinkle cornmeal for dusting.

Cover again with plastic and let it rise 40 min.

Preheat oven 350 degrees. Cut 5 diagonal slices across the top. Bake on center rack so bottom doesn't burn. Bake 35-45 min. (Until center temp 205). The bread should sound hollow when tapped. Transfer to a wire rack and cool.

Double Orange Blossom Honey Butter

Whip 1 stick unsalted softened butter until fluffy. Beat in 2 T. good orange blossom honey or more, to taste. Add 1/8 tsp. orange oil or 1/2 - 1 tsp. orange extract.

Makes a wonderful combination

This recipe was from Rita Heikenfeld's Gifts from the Kitchen Class.You could easily make smaller loaves. This also makes great sandwich bread. Mmmmm sliced turkey, a light cheese.....enjoy.

Rita says "It doesn't matter where the recipe came from, it only matters where it's going"

CAPTAIN COLLINI’S CHICKEN CHILI

From ( Now Retired District Chief) Dave Collini, Cincinnati Fire Dept

6 chicken breasts, cooked and cubed 1 large onion, diced
1 T. garlic, minced
2 cans of chicken broth
1 tsp. cumin
1 small can of red chilies
1 small can green chilies
1 tsp. chili powder
1 tsp. crushed red pepper
1 large can of diced tomatoes
2 jars cooked navy beans
Cheese of choice-  Mozzarella or Pepper Jack  shredded
Tortilla chips

Garnish: Mozzarella or Pepper Jack  shredded and tortilla chips
Cook & cube chicken. Saute onions until soft and translucent. Add minced garlic, cooking 1 minute. Add cumin, chili powder and red pepper flakes. Add chilies and tomatoes (including juice). Add broth, chicken and beans. Cook 1-2 hours low heat. Garnish with cheese and tortilla chips....eat.

BLACKBERRY JAM CAKE & CARAMEL ECONOMY FROSTING

BLACKBERRY JAM CAKE
(Serve with Caramel Economy Frosting)

Cream:
2 sticks unsalted butter at room temperature 
2 c. light brown packed sugar
4 eggs, beaten

1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
3 1/2 c. flour
1 tsp. baking powder

1/2 tsp. ground cloves
1/2 tsp. ground allspice
1 tsp. heaping baking soda
1 c. chopped black walnuts (or English)
1/2 tsp. black pepper
1 c. raisins
1/2 tsp. cinnamon
1 c. buttermilk
2 c. blackberry jam

Heat oven to 325 degrees. Grease and flour a large tube pan that holds 10 cups. (A standard bundt is too small!) Cream together butter, sugar, then add eggs. Set aside. Sift together all dry ingredients (including spices). Mix together the dry ingredients, alternating with 1 cup of buttermilk, into the creamed ingredients and mix well. Fold in blackberry jam. (I take a cup of the mixture and hand mix the blackberry jam into it) You want to avoid "clumps" of jam as they will fall to the bottom of the pan and make uneven baking. Fold in nuts and raisins. Bake in a tube pan (I put it on a cookie sheet) for 65-70 minutes, until a toothpick in the center comes out clean. Cool and frost with caramel economy frosting.
Note: This was a cake my grandmother, Ada, made for each of her children at Christmas.
Freeze in slices, freezes very well.


CARAMEL ECONOMY
FROSTING
(For the Blackberry Jam Cake)

1 1/2 c. sugar
1 T. butter, unsalted
1/2 c. packed brown sugar
1/2 tsp. vanilla
3/4 c. evaporated milk
1 T. white Karo syrup
Boil sugar, milk and Karo to a soft ball stage (like fudge). Cool slightly. Then add butter and vanilla. Beat until thick enough to spread. Add warm water droplets to thin out if it gets too thick to spread. Top with candied cherries or nuts if you wish.