Monday, September 25, 2017

Tarteletter shells (Cream Cheese Tart Shells)

According to many recipe books in Denmark there are over 100 different filling for Tarteletter.  I usually make one kind, this one.  It's the one my mom made, and signals a special occasion for me. But you need to be able to serve this on or in a tart shell.  A quick and easy fix for many of us is to use puff pastry shells, and serve it that way and that's not a bad thing.
If you live in Denmark you can head down to the local kĂžbmand's and pick up a package of tart shells. 
You can also have them shipped in and that works great as well. If you can find some online.

However, if you're me, and like to play with food, this is also another option. 
It's a basic pastry dough, made with cream cheese, and is light, flaky and flavorful.
Cream Cheese Tart Shells for Tarteletter
It's also very easy to use, very forgiving and you can change it up a little if you're not in the mood for savory, you can also add a little sugar to it along with some vanilla extract and serve fresh fruit and whipped cream inside as well, or whatever you like. 

I served this to my guests this past weekend.   
Cream Cheese Tart Shells for Tarteletter with filling


Yield: 36-40 mini tart shells

Tarteletter Shells
Cream Cheese Tart Shells for Tarteletter

prep time: 10 MINScook time: 10 MINStotal time: 20 mins
These are a perfect size for an appetizer, but can also be made larger for a meal. Add a little sugar and vanilla and they're also suitable for a dessert.

INGREDIENTS:


  • 4 oz. Cream Cheese
  • 4 oz. Flour
  • 2 cups AP flour
If making it sweet
  • 1 tablespoon sugar
  • 1 tsp. Vanilla Extract

INSTRUCTIONS:


  1. Mix the cream cheese and butter together. Then add the flour and mix well. Make into a ball, and place in fridge for an hour to cool down. Preheat oven to 375 degrees. When ready to make the tart shells, take out of fridge, divide the dough into two pieces. Take each portion of dough, sprinkle a little flour onto the counter, then roll out the dough thinly. Using a round cookie cutter, cut a round out that is larger than the tart shell, and press into the tart shell. Continue to cut out rounds and place them into the mini tart pan until it is full. Prick the bottom of each mini tart, with a fork. Bake in a 375 deg. oven for 7-10 minutes or until the tart shell is lightly browned. Remove from oven, and place on a rack to cool. Fill with your choice of fillings.
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Sunday, September 24, 2017

Tapas for September 2017

It never fails, I miss getting a photo of one of the dishes that was brought and shared at Tapas. The shot I missed was of some Shrimp Fried Rice. sigh.
One of these days, I'll actually get a picture of every single dish and then I'll probably faint in amazement.
Just kidding.
It was Tapas Time last night and we had some great dishes that were brought and shared.  Including one that came directly out of my cookbook, which I released last month. 
I get such a kick out of it when someone makes something from a recipe I've shared and then tells me all about it. Including whether they actually liked it or not or the changes they made to it.  As I tell people all the time, if you're making it, the recipe that is, then you're the cook.
But onward to the dishes.  And as usual I'll share what I made at the end.  This is Sildsalat, on page 43 of the cookbook.
Sildsalat
I put out a plate of buttered rye bread to go with it.

Harriett also brought a Zucchini salad
And then there was a Sausage and potato dish.
We had an interesting Pasta Dish which was seasoned with a little cinnamon.

Personally I love these little rollups, and generally end up eating several.  When I attempt them, they never look so neat. sigh
There were some yummy stuffed mini peppers. 
and some stuffed eggs
There was also some wild hog chili, which was very interesting
some more stuffed eggs and a fruit platter
I made some California Rolls and also some crab and cream cheese sushi rolls.
and some quick pickled carrots, ginger and radishes to go with them.
I also had fun making some Tartelletter with Chicken and Mushroom filling.  I made the tarts using a cream cheese pastry and I'll be sharing the how to's on that another time.  Not quite authentic, but very tasty.
I also made a Danish Crab Salad and placed it in some puff pastry shells to serve.  You might even say I made Crab Salad Tarteletter.  I'll be sharing that recipe soon, cause it's worth sharing.
There were a few desserts as well.  Pineapple
And some Nutella Fudge, and I'll be sharing that recipe soon, just as soon as I get a jar of Nutella and make it. 
There was a frozen trifle  Frangelica flavored I believe.  It was gone by the time I made it over to the dessert table.
We also had some Pumpkin Spice bars
And the obligatory shot of the table, and you can't see it, but the candle was lit.  Pierre and Jacque standing guard over the candle.  I also put out some Smoked Oysters, cause I like smoked oysters.
 We have more good food here.
I do have to tell a funny story though. 
In retrospect it was funny, but not at the time.
I'd run out of wasabi for the California Rolls, so had to make a last minute run to town to pick some up.  I got home with it, decided to slice off a piece of sushi to taste, and I put a good half teaspoonful of wasabi on top of my sushi, along with some sweet soy sauce. Popped it into my mouth, started to chew and swallow when the Wasabi hit.  And it hit back, just as I was swallowing.  Not only did my eyes water, my nose did as well.  Talk about self inflicted pain.   And yet, I did have some of the California Roll later on, I just put a teensy dab of Wasabi on it. That'll larn me to do some judicious taste testing in the future.  BTW, I bought not just one tube of Wasabi, but also a second one.   I've got plans for them, big plans.
Sushi anyone?

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Wednesday, September 20, 2017

Honey and Garlic Roasted Carrots

Honey and Garlic Roasted Carrots
I've got a lot of carrots in my fridge right now.  I bought some 'heirloom' carrots awhile back, there were not only a couple of orange carrots in the package, but also some white, yellow and purple or red carrots.
I put some of them out with a dip last month at Tapas, used some in soup, but I've still got some left
I also picked up some regular old orange ones for a Danish recipe I'll be posting in the next couple of days.
Then I was reminded of the Fantastical Food Fight Challenge for this month.  Make something with Honey and post it, since it's National Honey Month.
The recipe has to be new to the blog, which let out my Honey Mustard Dipping Sauce.  And with all the carrots in the fridge, needing, wanting to be used up, I thought maybe I could roast them.  And if I can roast them, I can also use a touch of honey and garlic to really bring out the sweetness of the carrots.
I was right.
These were so good, and pardon me fellow Danes, but they also went well with Stegt Flaesk,  although I didn't make the usual potatoes and parsley sauce that usually go with it.
And did I mention that they're pretty much guilt free?  Little oil, a little sweetness and totally over the top YUM.
Honey and Garlic Roasted Carrots

Honey and Garlic Roasted Carrots

Honey and Garlic Roasted Carrots



Yield: 2 servings

Honey and Garlic Roasted Carrots
Honey and Garlic Roasted Carrots

prep time: 10 MINScook time: 20 MINStotal time: 30 mins
This takes plain old roasted carrots to a whole new level. The hint of garlic and honey sweetens the carrots even more.

INGREDIENTS:


  • 1 lb. Carrots, peeled and quartered lengthwise
  • 1/4 cup honey
  • 1 clove garlic, peeled and shaved
  • 1-2 teaspoons Extra Virgin Olive Oil
  • 1-2 tablespoons water
  • Salt (optional)

INSTRUCTIONS:


  1. Preheat the oven to 475 degrees. Place a rimmed baking pan into the oven and heat for 5 minutes or so. Peel the carrots and cut them in half and then into quarters lengthwise, keeping them roughly equal in size. Place into a dish and pour the olive oil over top, toss to coat. Peel a clove of garlic and shave it into 1/4 cup of honey, heat until the honey is liquid, about 20-30 seconds in the microwave, set aside. Place onto the heated baking sheet and bake for ten minutes, checking after the ten minutes, and turning the carrots, so they can cook evenly. Take out of oven and sprinkle with the 2 tablespoons of water and place back in oven for an additional 5-7 minutes or until the water mostly evaporates. The carrots should be tender to the fork. If they are, turn the oven off. Pour the honey and garlic over the carrots and place back into the oven for a couple more minutes.
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