I cooked a bunch of food in the last month and am trying to catch up on posting the recipes. Besides the ginger cookies from early December, I did not try any new Christmas cookie recipes this year. With exception of not getting to the roasted red peppers, I did the same menu for Christmas Eve that I did last year. We are making that Christmas Eve meal and Christmas morning Belgian waffles traditions in our house.
Since we had family arrive late on Christmas night, I made a big brunch on the 26th. I liked all three recipes and would consider doing all of them again.
Recipe #130: Breakfast Tart with Pancetta and Green Onions
from Giada DeLaurentiis via Food Network
* Butter, for greasing the pan
* Flour, for dusting the pan
* 1 unroll-and-bake refrigerated 9-inch pie crust (recommended: Pillsbury)
* 1 egg white, lightly beaten
* 2 teaspoons vegetable oil
* 3 ounces pancetta, cut into 1/4-inch pieces
* 5 eggs, at room temperature, lightly beaten
* 1/2 cup (4 ounces) mascarpone cheese, at room temperature
* 2 cups (8 ounces) shredded Gruyere
* 3 green onions, thinly sliced
* 1/2 teaspoon kosher salt
* 1/2 teaspoon freshly ground black pepper
Directions
Special equipment: 9-inch tart pan with removable base
Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Butter and flour the bottom and sides of a 9-inch tart pan.
Unroll the pie crust and arrange it in the prepared pan. Gently press the crust into the bottom and sides of the pan. Trim any excess crust from the top of the pan. With the tines of a fork, prick the pastry in several places. Using a pastry brush, coat the crust with the beaten egg white. Put the pan on a baking sheet and bake until the egg white has set, about 10 minutes. Allow the crust to cool for 10 minutes.
In a medium skillet, heat the oil over medium-high heat. Add the pancetta and cook, stirring frequently, until brown and crispy, about 6 to 8 minutes. Drain on a paper towel lined plate.
In a medium bowl, combine the beaten eggs, mascarpone cheese, Gruyere, green onions, salt, pepper, and pancetta. Mix until smooth. Pour the mixture into the cooled crust and bake until the mixture has set and the top is golden, about 18 minutes Cool the tart for 10 to 15 minutes then remove it from the pan to a serving platter.
Cut the tart into wedges and serve warm or at room temperature.
Cook's Note: The tart can also be made using a 10-inch tart pan. Roll out the dough to an 11-inch diameter circle before placing it in the pan. Bake the filled tart for about 23 minutes until the filling is set.
Recipe #131: Cranberry Apple Cake
from How Easy is That? by Ina Garten
* 12 ounces fresh cranberries, rinsed and picked over for stems
* 1 Granny Smith apple, peeled, cored, and diced
* 1/2 cup light brown sugar, lightly packed
* 1 tablespoon grated orange zest (2 oranges)
* 1/4 cup freshly squeezed orange juice
* 1 1/8 teaspoons ground cinnamon, divided
* 2 extra-large eggs, at room temperature
* 1 cup plus 1 tablespoon granulated sugar
* 1/4 pound (1 stick) unsalted butter, melted and slightly cooled
* 1 teaspoon pure vanilla extract
* 1/4 cup sour cream
* 1 cup all-purpose flour
* 1/4 teaspoon kosher salt
Preheat the oven to 325°F.
Combine the cranberries, apple, brown sugar, orange zest, orange juice, and 1 teaspoon of the cinnamon in a medium bowl. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs on medium-high speed for 2 minutes. With the mixer on medium, add 1 cup of the granulated sugar, the butter, vanilla, and sour cream and beat just until combined. On low speed, slowly add the flour and salt.
Pour the fruit mixture evenly into a 10-inch glass pie plate. Pour the batter over the fruit, covering it completely. Combine the remaining 1 tablespoon of granulated sugar and 1/8 teaspoon of cinnamon and sprinkle it over the batter. Bake for 55 to 60 minutes, until a toothpick inserted in the middle of the cake comes out clean and the fruit is bubbling around the edges. Serve warm or at room temperature.
Recipe #132: Goat Cheese, Artichoke, and Smoked Ham Strata
from Gourmet Magazine via Epicurious
2 cups whole milk
1/4 cup olive oil
8 cups 1-inch cubes sourdough bread, crusts trimmed
1 1/2 cups whipping cream
5 large eggs
1 tablespoon chopped garlic
1 1/2 teaspoons salt
3/4 teaspoon black pepper
1/2 teaspoon ground nutmeg
12 ounces soft fresh goat cheese, crumbled (about 3 cups)
2 tablespoons chopped fresh sage
1 tablespoon chopped fresh thyme
1 1/2 teaspoons herbes de Provence
12 ounces smoked ham, chopped (I substituted prosciutto)
3 6 1/2-ounce jars marinated artichoke hearts, drained, halved lengthwise (about 2 1/2 cups)
1 cup (packed) grated Fontina cheese
1 1/2 cups (packed) grated Parmesan
Preheat oven to 350?F. Butter 13 x 9 x 2-inch glass baking dish. Whisk milk and oil in large bowl. Stir in bread. Let stand until liquid is absorbed, about 10 minutes.
Whisk cream and next 5 ingredients in another large bowl to blend. Add goat cheese. Mix herbs in small bowl to blend.
Place half of bread mixture in prepared dish. Top with half of ham, artichoke hearts, herbs, and cheeses. Pour half of cream mixture over. Repeat layering with remaining bread, ham, artichoke hearts, herbs, cheeses, and cream mixture. (Can be made 1 day ahead. Cover; chill.)
Bake uncovered until firm in center and brown around edges, about 1 hour.
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