| Holiday Recipes 2006 |
| 15-Minute Chocolate Walnut Fudge
from Cook�s Illustrated 1/2007 The quality of the chocolate used will affect the flavor and texture of the fudge. We prefer Ghirardelli semisweet and unsweetened chocolate in this recipe. Don't be tempted to make this fudge without the walnuts; they are crucial to the texture. If you prefer, you can use toasted nuts in this recipe. Make sure to remove the fudge from the double boiler before the chocolate is fully melted. If the chocolate stays in the double boiler too long, there is the possibility of the chocolate separating and producing a greasy fudge. This fudge will change texture and become drier the longer it is stored. Store the fudge, tightly wrapped in plastic, in a cool place for up to 2 weeks or in the freezer for 3 months. If frozen, allow ample time to let it reach room temperature before cutting. Makes about 2 1/2 pounds 16 ounces semisweet chocolate , chopped fine 2 ounces unsweetened chocolate , chopped fine 1/2 teaspoon baking soda 1/8 teaspoon table salt 1 (14-ounce) can sweetened condensed milk 1 tablespoon vanilla extract 1 cup coarsely chopped walnuts 1. Cut 12-inch length extra-wide heavy-duty aluminum foil; fold edges back to form 7 1/2-inch width. With folded sides facing down, fit foil securely into bottom and up sides of 8-inch-square baking pan, allowing excess to overhang pan sides. Spray foil with nonstick cooking spray. 2.. Toss chocolates, baking soda, and salt in medium heatproof bowl until baking soda is evenly distributed. Stir in sweetened condensed milk and vanilla. Set bowl over 4-quart saucepan containing 2 cups simmering water. Stir with rubber spatula until chocolate is almost fully melted and few small pieces remain, 2 to 4 minutes. 3. Remove bowl from heat and continue to stir until chocolate is fully melted and mixture is smooth, about 2 minutes. Stir in walnuts. Transfer fudge to prepared pan and spread in even layer with spatula. Refrigerate until set, about 2 hours. Remove fudge from pan using foil and cut into squares. |
| Creamy Potato Tart by Andy Bissonnette
This comes from a newspaper recipe we clipped years ago, but not tried until recently. The first time that I made it, my wife and I were totally struck by how good it was, my wife calling it the �ultimate comfort food.� This recipe has basically 4 ingredients. It makes a superb side dish to either a nice salad or to a flavorful piece of meat, or both. A nice glass of red wine on the side doesn�t hurt! 1 sheet frozen puff pastry, about 9 inches square (like Pepperidge Farm) 1 pound small red or brown-skinned potatoes (2 inches or less diameter) 1 wheel (8 oz.) of camembert cheese, chilled 1 cup cr�me fraiche Salt and pepper, chopped chives or parsley Boil uncut, unskinned potatoes in water with some salt until tender, but not mushy. Cool in cold water. While potatoes are cooking, roll, (and cut and paste, if necessary) the thawed pastry dough into about a 10� or 11 inch circle. Place dough in bottom of a 9 inch springform pan and up the sides about � to an inch, pressing into place. Cut off and discard the rind from the camembert cheese. Cut cheese into � inch thick slices. When potatoes are cool enough to handle, cut them into 1/8 inch thick slices and arrange them, overlapping, to fill the bottom of the tart shell and salt and pepper to taste (I leave skins on potatoes, but they could be peeled�your option). Arrange the cheese slices over the potatoes, and then with a rubber spatula, spread the cr�me fraiche over the whole thing. Pop into a preheated 425 degree oven for about 25 minutes, or until crust is a rich golden brown, and top of filling is at least golden as well. Remove sides of pan a couple minutes after cooking..�you can also transfer to a serving plate�sprinkle top with chopped chives or cut parsley, and serve anywhere from 20 minutes to an hour or more after cooking�it is great warm, and just about as good at room temperature. I like it about 40 minutes after it comes out of the oven. Three notes: (1) Don�t confuse frozen puff pastry dough with frozen Phyllo dough..they are two different things. (2) If you can�t find store bought cr�me fraiche, make your own by mixing 2 Tbl of buttermilk into a cup of heavy whipping cream (not ultra pasteurized) in a non-aluminum bowl and letting it sit out in a warm place for 12 to 24 hours, loosely covered with plastic wrap, until thickened and tasting slightly nutty sour�.refrigerate once it is set up. (3) You can make this ahead of time, refrigerate it, and then reheat later in a 425 degree oven for 15 minutes. |