Hits or Misses for 2013. big hit was Cranberry Shortbread and Cranberry Orange Poundcake

Big hit--Raspberry Hazelnut Tart posted by ErininNY...I've sold 11 of these since 1st trying the REC

By MARTHA ROSE SHULMAN

TOTAL TIME1 hour 15 minutes, plus 24 to 48 hours’ chilling .

For the pâte sablée:
290 grams all-purpose flour (about 2 1/3 cups), plus more for dusting
35 grams hazelnut flour (about 1/3 rounded cup)
110 grams confectioners’ sugar (about 1 cup)
175 grams French-style 82 percent fat butter, such as Plugrà (6 ounces), plus more for greasing pan, at room temperature
3 grams fine sea salt (about rounded 1/2 teaspoon)
3 grams vanilla extract (about 1/2 teaspoon)
80 grams egg yolk (about 5 yolks)

For the tart:
30 grams whole hazelnuts, toasted and skinned (about 1/4 cup)
70 grams hazelnut flour (about 3/4 cup)
70 grams confectioners’ sugar (about 3/4 cup)
2 grams cornstarch (about 3/4 teaspoon)
2 grams cake flour (about 1 teaspoon)
70 grams French-style 82 percent fat butter, such as Plugrà (2 1/2 ounces), at room temperature
Pinch of sea salt
2 grams vanilla extract or paste (about 1/2 teaspoon)
1 egg, beaten
12 grams dark rum (about 1 tablespoon), optional
150 grams good quality raspberry jam (about 1/2 cup)
250 grams raspberries (9 ounces or about 2 cups)
Powdered sugar, for dusting

Preparation
1.Make the pâte sablée: Sift flour, 35 grams hazelnut flour and 110 grams confectioners’ sugar into separate bowls. Place 175 grams butter, 3 grams salt and sifted all-purpose flour in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until flour and butter just come together. Add sifted hazelnut flour and confectioners’ sugar and mix on low until ingredients are just incorporated. Add vanilla extract and egg yolks and mix on medium just until ingredients come together. Scrape dough out of bowl and press into a 1/2-inch-thick rectangular block. Wrap airtight in plastic wrap and refrigerate overnight.
2.Unwrap dough and cut into two equal pieces. Wrap one piece and refrigerate or freeze for use in another tart.
3.Butter a 9-inch metal tart pan with a removable bottom very lightly and evenly. (If you can see the butter you have used too much.) Place parchment paper or a Silpat on a work surface and dust lightly with flour. Tap on the dough with a rolling pin to make it pliable. Roll dough out gently to about 1/4-inch thickness, frequently rotating it a quarter turn clockwise. Work quickly so dough doesn’t warm up and become sticky.
4.Cut a circle that is 1 1/2 inches larger in diameter than tart pan. (An easy way to do this is to use a larger pan or ring as a guide; set it on top of the dough and cut around it.) Very lightly dust dough with flour; use a pastry brush to remove any excess flour. Wrap dough loosely around rolling pin to lift it up from work surface, then immediately unroll it onto tart pan. Gently guide dough down the sides of the pan, making sure that dough leaves no gap between the bottom edge of the sides of the pan and the bottom. Using a paring knife, trim away excess dough hanging over edges. Refrigerate tart shell, uncovered, for at least 1 hour and preferably overnight.
5.Assemble the tart: Heat oven to 325 degrees. Place hazelnuts on a sheet pan lined with parchment and roast for 15 minutes. Remove from oven, cool for 15 minutes and place in a bag. Seal bag and gently roll over nuts with a rolling pin, just to crush them into halves. Set aside.
6.Sift together 70 grams hazelnut flour, 70 grams confectioners’ sugar, the cornstarch and the cake flour.
7.Place 70 grams butter, pinch of salt and the vanilla in the bowl of a stand mixer fitted with the paddle attachment and mix at medium speed for 1 minute. Turn off machine, scrape down sides of bowl and add hazelnut flour mixture. Mix at medium speed for 1 minute. Gradually add egg and mix at medium speed until incorporated, no more than 2 minutes. Add rum, if using, and mix until incorporated. 8.Remove tart shell from refrigerator. With a fork, poke holes in the dough, 1 inch apart. Spoon or pipe hazelnut cream into bottom of shell. Using a small offset spatula, spread in a smooth, even layer.
9.Bake tart for 40 minutes OR until cream and crust are golden brown and the tip of a paring knife comes out clean when inserted. Remove from oven and cool on a wire rack for 30 minutes.
10.Remove tart from the ring and, with a small offset spatula, spread raspberry jam over surface in an even layer. (If jam is too stiff to spread easily, place it in a small saucepan and warm it slightly first on top of the stove.) Arrange fresh raspberries on jam. Just before serving, distribute roasted hazelnuts among the raspberries and dust with powdered sugar. The tart is best when eaten the day it is made, but can be refrigerated for a day.

YIELD One 9-inch tart, plus dough for an additional tart shell

http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=211368

 
Another homer==> Sittin' on a Sandbar Key Lime Pie (picture @ URL)

2013 Amateur Recipe Winner

Sittin' on the Sandbar Key Lime Pie

2013 APC Crisco National Pie Championships Amateur Division
Best of Show and 1st Place Citrus
Amy Freeze, Avon Park, FL

Crust
2 c. crushed vanilla wafers
5 TBSP. melted butter 2 TBSP granulated sugar


Filling
8 oz Philadelphia Cream Cheese-softened
2 whole eggs
2 egg yolks
1-15 oz can Eagle Brand Condensed milk
3/4 c. Coco Lopez (Cream of Coconut)
3/4 c. key lime juice

In a bowl, combine vanilla wafer crumbs, sugar and melted butter. Press into a 9 inch deep dish pie plate. Bake at 350 degrees for 10 minutes. Allow to cool to the touch before filling.

In a medium bowl, beat cream cheese until smooth. Add eggs & egg yolks, one at a time, beating well after each addition. Add condensed milk and beat well. Add key lime juice and Coco Lopez and beat well. Pour into crust. Bake at 325 degrees for 30 minutes or until center is set to the touch. Allow to cool before refrigerating.

Whipped Cream Layer
1 c. heavy whipping cream
1 c. powdered sugar

In a cold bowl, beat whipping cream and powdered sugar until stiff. Pipe large rosettes around edges.

Garnish
Lime slices & white chocolate sea shells

To make white chocolate sea shells:
Melt white chocolate almond bark or white chocolate pieces in microwave. Pour into sea shell molds. Chill until set.

Caryn's Notes:
1) I made the pie crust using a combination of key lime cooler cookies & vanilla wafers.
2) I use only 1/4 cup powdered sugar in the whipped cream + I add 1/2 tsp lime extract to it and I also stabilize the whipped cream.

http://www.justapinch.com/recipes/the-best-pie-in-america-sittin.html

 
The big hit was the scallops I made for New Years Eve's dinner.

I have never made scallops before and taken into consideration that I'm allergic to shellfish and couldn't have any, I'm pretty pleased with them being so good (top guest rating smileys/wink.gif ).

The biggest miss was the first attempt to make pizza on the BBQ. Cleaned that su*ker for days afterwards.

 
try again

My first attempt at grilled pizza was less than successful. I tried again recently and it turned out pretty good. Love the char and crunch.

How did you make the scallops?

 
Hos do you transfer the pizza from the counter to the grill without making a mess?

No matter the amount of flour I use to "slide" the pizza, it ends up looking like a crime scene.......

 
make them small, use semolina flour and/or parchment

I always shape my pizzas on parchment using semolina flour to keep them from sticking. Actually, a little sticking is OK if they are being slid onto a pizza stone (parchment and all, rotate and remove parchment when half cooked).

First time on the grill I plopped then down parchment side up and peeled off the parchment. Worked but was clumsy and my forearms got pretty warm. Last time I used more semolina and made the pizzas smaller. I carried them outside on a sheet pan then picked them up off of the parchment and draped them onto the grill. Worked pretty well. I flipped them using the special flipper that came with my grill grates (LOVE these, see link). Once flipped I topped them and turned the flame down.

 
DH had scallops (leftovers) for dinner today and he said it was the best scallops he's ever had.

 
I will definitely try this. I had already figured out that I had to make smaller pizzas, but

the semolina and parchment paper tips are great. I will try this next time smileys/smile.gif

 
- and it has to be thanks to the recipe, because I can't touch them because of allergies smileys/smile.gif

 
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