CARROT TART WITH RICOTTA AND HERBS (Yield: 6 Servings)
2 cups ricotta
¼ cup heavy cream
Kosher salt and freshly ground pepper
3 tablespoons olive oil, divided
1 small onion, thinly sliced
4 large carrots (about 8 ounces), scrubbed, thinly sliced into coins
1 package frozen puff pastry, thawed
1 large egg, beaten to blend
¼ cup coarsely chopped fresh chives
2 tablespoons small dill sprigs
- Preheat oven to 425°. Whisk ricotta and cream in a small bowl; season with salt and pepper.
- Heat 2 Tbsp. oil in a large skillet over medium-high. Cook onion, stirring occasionally, until soft and starting to brown, about 5 minutes. Add carrots and cook, tossing occasionally, 2 minutes; season with salt and pepper and set aside.
- Lightly roll out pastry on parchment paper just to smooth out creases. Transfer on paper to a baking sheet. Lightly score a 1″ border around pastry. Brush with egg; bake until golden and slightly puffed, 10–15 minutes.
- Remove from oven and spread ricotta mixture over pastry, staying within border. Scatter reserved onion and carrots over top. Bake until carrots are tender, onion is starting to caramelize, and pastry is golden brown and baked through, 30–35 minutes. Let cool.
- Just before serving, toss herbs and remaining 1 Tbsp. oil in a bowl; season with salt and pepper. Scatter over tart.
- Do Ahead: Tart can be baked 6 hours ahead. Store tightly wrapped at room temperature.
~ bonappetit.com ~
I was trying out this recipe for use as a party appetizer, and it was a true success story. The Brussels sprouts are blanched in hot water for a few minutes to bring out their bright green color. Once removed from the pot, they are cut with an X about halfway down. A mixture of goat cheese and garlic is piped into the middle and then the entire thing is wrapped in bacon. I usually buy center cut bacon, but for this recipe I suggest using a longer cut. Pop these in the oven for 30 minutes and out come these tasty little morsels. Serve with the picks that secure the bacon for easy handling. I do suggest that you try to find Brussels sprouts that are all about the same size for this recipe. Such a perfect idea for Thanksgiving when you can find them fresh “on the stalk” at your grocer.
BACON-WRAPPED STUFFED BRUSSELS SPROUTS (Serves: 8)
- 18 large Brussels sprouts, stem ends trimmed and loose outer leaves discarded
- 4 ounces cream cheese or goat cheese, at room temperature
- 1/2 teaspoon minced garlic
- 9 slices bacon, halved crosswise
- 2 Tablespoons extra-virgin olive oil
- 1/8 teaspoon ground black pepper
- Fill a large pot halfway with water and bring to a boil over high heat. Add the Brussels sprouts and cook for 2 minutes to blanch. Remove with a slotted spoon and drain in a sieve. Pat the Brussels sprouts dry with paper towels or a kitchen towel. Using a paring knife, cut an “X” in the top of each Brussels sprout, cutting halfway down through the sprout.
- Preheat the oven to 400°F.
- Blend the cheese and garlic in a small bowl. Spoon the cheese mixture into a small resealable plastic bag. Cut a small hole in one of the bottom corners of the bag. Place the cut-out corner of the plastic bag in the “X” of each Brussels sprout and squeeze in a dollop of cheese mixture.
- Wrap a piece of bacon around each sprout vertically, covering over the cheese. Place on a rimmed baking sheet. Drizzle the oil over the sprouts and sprinkle with the pepper.
- Bake the sprouts, flipping them over halfway through the baking time, until the bacon is evenly browned, 25 to 30 minutes. Serve with toothpicks.
~ RodaleWellness.com ~
This recipe combines the cool crispness of cucumber with the spicy savoriness of crab. I recommend using English cucumbers for both their diameter and length. It is a bit challenging to scoop them out with a melon baller, but it gets easier as you gain experience. Make a crab salad by combining cream cheese, sour cream, crab meat, hot sauce, brown mustard and green onion. I felt that mine came out just a bit too runny and, as a result, a bit sloppy. I think in the future I would reserve just a little of the sour cream-cream cheese mixture so that I can regulate the consistency. Some of the guests mentioned that the 2″ cup was a bit difficult to handle. As a result, I think it would be wise to create smaller cucumber cups in the future — perhaps 1 to 1-1/2 inches. Smaller cups but a greater yield. The crab salad and cups can be made in advance, but fill them just before serving. Dust with paprika and sprinkle with sliced green onion. A real people pleaser and a great contribution to any get-together.
CUCUMBER CUPS STUFFED WITH SPICY CRAB (Yields about 20)
- 3 long cucumbers
- 1/4 cup sour cream
- 1/4 cup cream cheese, softened
- 3/4 cup crab meat, excess water removed
- 1 tsp hot pepper sauce (Tabasco or tapito)
- 1 tsp brown mustard
- Salt and pepper to taste
- 1 tbs minced green onion
- Garnish with chili powder or paprika if desired
- Remove the peel from the cucumbers using a vegetable peeler. Cut the cucumber into 2 inch slices. Using a small melon baller, scoop out most of the inside. You want to leave the walls and a thick portion of the bottom intact.
- In a bowl, combine the sour cream and the cream cheese with a fork until well combined. add the remaining ingredients and stir until combined. Fill each of the cucumber cups with the crab dip. Refrigerate until ready to serve. Serve within 2 hours of making.
~ DomesticFits.com ~