Sunday Dinner

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Obatzda

served with radishes, gherkins, and rye toasts

Choucroute Garnie- My Way

Milky Way Tart

What better way to spend a cloudy, chilly October 31st? With the doorbell ringing in just a few hours, I am not sure we will get the main event (that's ok, we had it last night for dinner). We will, however, be able to grab bites of the Obatzda (I included the link so that you can read all about it) during the neighborhood candy spree.  And when the doorbell stops ringing, we will turn off the lights, turn off the pumpkin candle, close the door behind us and run inside for a slice of my idea of a gourmet candy treat.

There are three wonderful layers of sweetness in this tart; a chocolate pastry crust, a gooey caramel layer and a chocolate-malted chocolate whipped cream.  All three make for an undeniably rich tart. 

I was inspired by an old Bon Appetit magazine recipe, but of course, I have my adaptations.  I used my own chocolate pastry dough and to really make this like a Milky Way, I added a secret ingredient; chocolate-malt milk powder.  I used Ovaltine brand which has plenty of vitamins, so it's good for you right??  The addition of this secret ingredient really gives it that malt chocolate nougat taste.  Finish off the tart with a drizzle of melted chocolate or you can just dust the top with a little cocoa powder. Whichever way will be good.

It's perfect for Halloween, but let's be honest.  Chocolate and Caramel are well received anytime of year!

Have a safe and happy Sunday!

Sunday Dinner

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Caramelized Onion and Bacon Puff Pastry Bites

Grilled Tomahawk Ribeye

(I am using THIS method.  It'll just take longer in the oven.)

Rosemary Frites

Green Salad with Blue Cheese Vinaigrette

(vinaigrette can be found HERE)

French Silk Chocolate Tart

There is no rhyme or reason to this Sunday's dinner other than-I just felt like it. With onions, bacon and a 3.82 pound cut of beef on the menu, my husband is certainly not complaining.  I can't think of a better way to end a classic steakhouse dinner other than with a classic American dessert. One cannot go wrong with a pastry shell filled with a creamy, chocolate, mousse-like filling and topped with lightly sweetened whipped cream.  

If you know me, you know that I LOVE tarts.  Pies are good, but I just feel that with some recipes, the crust to filling ratio is better in tart form and this is certainly the case with this dessert. A little bit of crust, a little bit of chocolate, and a little bit of cream sits just right on the taste buds. The only other change I made is to swap out the bittersweet chocolate for semi-sweet chocolate because I just like it that way.  I have even used half milk chocolate and half semi-sweet chocolate.  It is good anyway you make it.  Happy Sunday!

*Note-I included a link to my sweet tart dough in the recipe below*

Sunday Dinner

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Baked Brie with Caramelized Onions

Roast Chicken

Buttermilk Mashed Potatoes

Green Salad with Bacon and Croutons

Apple Crostada with Brown Butter Streusel

Tender apples, cinnamon spice, brown butter streusel, all in a flaky pastry?  Come to momma!

I first made this dessert last year and I have been waiting for the right time to make it again and share it (along with countless other recipes that I can't seem to get to because life is, well...BUSY).  And since I haven't shared a Sunday dinner post in a very long time, I thought this would be the perfect Sunday to conquer both the making and sharing.

I like to use a mixture of Granny Smith and Golden Delicious apples for texture and taste reasons.  The apples are cooked slightly in a maple syrup sauce before they are baked, so you are guaranteed to have tender apples in the final product.  Just keep and eye out on the Golden Delicious cause they can turn to mush quite quickly.  I also like a little lemon flavor with my baked apple recipes, so I used a strip of lemon to infuse the maple syrup mixture. 

And how about that brown butter streusel?  Yeah, I just got weak in the knees.  The original recipe called for walnuts in the streusel, but I completely blanked on that one when I was at the store, so I used sliced almonds since I had them on hand.  Pecans would work as well. 

This is almost the perfect apple dessert.  There is just one thing missing.  A scoop of vanilla ice cream! Doh!  I'm telling you my head is just not screwed on right these days.  It's not pictured, but you better believe I ran to the freezer before sinking my fork into a slice of this goodness.

Sunday Dinner

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Stuffed Brie

Cranberry Hazelnut Crisps

Roast Chicken 

Spinach Madeleine

Pomme de Terre Macaire

Toasty-Nutty Chocolate Hazelnut Tart

This is what I call a "Triple C" Sunday dinner-- Cheese-Chicken-Chocolate.  It's a combination of my three favorite food groups.

I have another Chocolate Hazelnut Tart that I have shared in the past, but this one gets a little nutty with the addition of chopped hazelnuts and some hazelnut liqueur.  Once baked, the hazelnuts rise to the top and the egg whites form a meringue-like crust.  It's wonderful warm and gooey or cold straight from the refrigerator. Whichever way you serve it, I highly recommend a nice dollop of whipped cream.  This tart is creamy, crunchy, and crazy good.  Maybe I should call it the Triple C Tart☺.

Sunday Dinner one year ago

Sunday Dinner two year ago

Sunday Dinner three years ago

Poppy Seed Tart

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Mother Nature is really throwing the winter assaults on us now.  And I'm not just talking about the Midwest anymore.  The frigid temperatures, blowing snow, wintry mix, and ice storms across most of the country make for some pretty bad travel in the car and in the air.  So here's my suggestion-- don't go out.  Just stay home, put on your cozy clothes, and make this tart☺.

There's really not a whole lot to say about this recipe other than it is rather simple and wonderfully delicious.  It is essentially a rich vanilla pudding filled tart with the addition of poppy seeds.  I take it just one step further by adding a little whipped cream topping because, let's face it--much like bacon, whipped cream makes everything better☺.

Bourbon-Caramel Pumpkin Tart

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I couldn't share the basics of the sweet tart dough without sharing a delicious seasonal tart for the holiday table.  So in lieu of a Sunday dinner menu post, I am going to share the tart that we enjoyed last Sunday. And boy did we ever enjoy it.

The recipe called for a different crust baked in a spring-form pan.  It seemed rather cumbersome in my opinion, so I went with my gold standard.  The recipe also called for candied pumpkin seeds, but I fancy the flavor combo of pumpkin and walnut.  Pecans would be a nice alternative too.  The tart is pre-baked and then a thin layer of caramel is spread over the bottom of the crust.  The sweet pumpkin filling is poured and then baked until set.  Once cooled, the remaining caramel is spread evenly over the top creating three dreamy layers of sweet bliss.  Sprinkle the edges with the candied nuts and, well--move over pumpkin pie.  You are still really good, but there's a new dessert in town!

Sweet Tart Dough

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If you are a regular reader you know that I love me some sweet tarts.  Don't get me wrong, I love pies (and cakes, and cookies, and ice cream, and just about anything with sugar in it;), but in my opinion the ratio of crust to filling in a tart is a better than a pie.  Plus, I just think tarts are purty.  I have quite a few sweet tarts on the ol' recipe page and it's about time that my favorite tart dough gets its own little space in the world.  Make some this weekend and place it in the freezer for next week's baking frenzy. And stay tuned for another delicious sweet tart recipe that will be perfect for the holiday table.

Sunday Dinner

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Gorgonzola Truffles

Chicken-n-Dumplings

Mixed Green Salad with Cranberries and Walnut Vinaigrette

Brown Sugar Tart

Each of my three children gets a birthday Sunday dinner and a birthday dinner on their actual birthday.  Mabelle, my youngest child, is turning nine this coming week.  Her two entrees this year are chicken-n-dumplings and steak.  We're going with the former on this crisp October Sunday.

We could not have a dinner tonight without something good to satisfy Mabelle's famous sweet tooth.  This brown sugar tart should take care of the back end of the meal quite nicely.  Brown sugar pie (I just put it in tart form) is a well known Southern dessert.  It's simple, but rich in color and flavor. As it bakes, it puffs up.  Once cooled to room temperature, it falls slightly and the filling hardens into a crisp, meringue-like layer.  With its deep brown sugar flavor and browned butter nuttiness, a slice of this tart is perfect on autumn day.  A dollop of whipped cream rounds out the flavor profile.        

Sunday dinner one year ago

Sunday dinner two years ago

Sunday Dinner three years ago

Sunday Dinner

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Baked Brie with Caramelized Onions

Blanquette de Veau (Veal Stew)

Potatoes Fondantes

Glazed Carrots

French Baguette

Warm Chocolate Tart

I like to think of this Sunday dinner menu as a seasonal transition.  It has the comforting foods of the cold season, but ushers in just a hint of lightness for the warmer springtime temps (at least that's how I see it).  And the tart speaks for both.  Served warm with a scoop of ice cream? Now that's comforting.  How about a sliver served by itself at room temperature or even cold? It hits the sweet tooth just right without being too heavy.  Not to mention it is super easy to prepare and on a Sunday when I'm busy in the kitchen, that is a bonus for me.

I added a touch of espresso powder, a little vanilla extract, and a pinch of salt to enhance the chocolate flavor.  Speaking of flavor--since the tart is all about the chocolate, use a good quality chocolate.  With a ganache like texture, a dusting of cocoa powder gives it a truffle-like appearance.  A sliceable truffle with a scoop of vanilla ice cream?  Don't mind if I do☺.

Sunday Dinner one year ago

Sunday Dinner two years ago

Coconut-Pineapple Tart

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Keeping the tropical theme going, I'll share this sweet treat that we enjoyed this past Sunday.  Coconut and pineapple is a natural pairing and this recipe certainly proves it.  While this is a recipe that can be made quickly without much fuss, there are two important steps that you need to take when prepping and assembling.  #1-- You can use either fresh or canned pineapple, but the excess liquid must be removed from both.  Canned pineapple must be drained while fresh pineapple must be squeezed through several layers of paper towel.  You will be amazed at how much liquid there is in such a small amount of pineapple.  #2-- Press the drained pineapple into the unbaked tart dough, then freeze it for a little while.  This will ensure that the pineapple stays put when you spread the rather thick filling over the pieces.

I used sweetened coconut in lieu of the unsweetened dessicated coconut that the original recipe called for. Therefore, I reduced the amount of sugar.  And since the coconut-pineapple combo had me thinking about a certain tropical island beverage, I added a wee bit of rum.  End result-- a piña colada you can sink your fork into☺.  A scoop of vanilla ice cream on the side makes it even better.

Brown Sugar Custard-Cranberry Tart

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Instead of sharing a recipe from our Sunday dinner tonight, I am taking this opportunity to share our dessert from last Sunday as well as some other desserts that might be welcome additions to your holiday dessert table.

This dessert is from the current issue of Food & Wine.  It is essentially a Frenchman's nod to an American tart.  The cranberries are first candied in a sugar and liquid mixture.  But rather than use water, I went for a little more flavor and used equal parts orange juice and Cognac (brandy can be used as well). The rest of the filling is a simple brown sugar custard that is poured into a pre-baked tart shell and baked until set.  I omitted the almond extract and went with a little vanilla and a touch of spice from cinnamon to compliment the orange juice and Cognac.  A dusting of confectioners' sugar and a dollop of lightly sweetened whipped cream cap off this tart that is literally bursting with flavor.

Other desserts you might enjoy for Thanksgiving...

Apple Galette

Apple Cider Cream Pie

Browned Butter Pecan Tart

Buttermilk Tart

Cranberry and Caramel Walnut Tart

Deep Dish Apple Pie

French Pear and Almond Tart

Pear Tart

Pumpkin Roll

Triple Ginger Layer Cake

Raspberry-Fig Crostata

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This is my farewell to summer/hello to fall dessert.  Raspberries are the last of the summer berries to go and figs, with their unique taste and texture, are a delicious late harvest fruit.  When baked together, the combination is delightful.

The original dough is a little hard to work with, so I chose to use a different dough--a sweet pasta frolla, to be specific.  Spiced with lemon zest, orange zest and a little cinnamon, the dough highlights the flavors of the fruits perfectly.  Half of the fruit is first cooked on the stove-top, then mixed with the fresh fruit before filling the dough lined tart.  A simple alternating of lattice strips makes for a beautiful presentation.  Cooled to room temperature, dusted with a bit of confectioners' sugar and served with a scoop of vanilla ice cream if you like (my family likes☺), this is a tasty way to enjoy the late summer season.

Sunday Dinner

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Caramelized Peaches and Burrata Cheese 

Roast Chicken

Creamy Corn Pudding Soufflé

Haricot Vert and New Potato Salad

Lemon Meringue Tart

Anyone want to hear about my kitchen/bathroom drain disaster last night and this afternoon??  Yeah, didn't think so.  I am just glad it was fixed in time for me to finish this tart and get dinner on the table.

Normally one sees this type of dessert in pie form, but as you may know, I am partial to my sweet tarts.  In my opinion, the crust-to-filling-to-topping ratio is better and well... I just like it this way.

I use a standard lemon meringue recipe, but instead of all water, I use a little milk for a more pudding-like texture instead of the usual congealed jello.  I also enrich the filling with a few more yolks and some butter for an extra smooth consistency.  Topped with a fool-proof, weep-free meringue, this is the ultimate lemon meringue dessert (at least in my book).

Sunday Dinner one year ago

Sunday Dinner

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Pimento Cheese and Cornbread Crostini

Homemade Refrigerator Pickles

Hickory Smoked Beef Brisket

Tangy Apple-Cabbage Salad with Blue Cheese

Creamed Corn

White Bread

Strawberry Cream Cheese Crumble Tart

Happy Father's Day to all the dads out there.  The dad in this house suggested most of this menu, including the dessert.  This tart is a great way to round out a satisfying meal on a beautiful June day.  It has the tangy flavor of cream cheese and the sweetness of ripe strawberries right in the middle of their season.  The crumb layer offers a texture that is just the right amount of sweet crunch to compliment the filling.  The real problem I have is keeping the man of the day from gorging too much on the brisket so he can truly enjoy dessert☺.

Sunday Dinner one year ago

Sunday Dinner

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Grand Aïoli with Haricots Verts and Fingerling Potatoes

Homemade Toulose Sausage

French Lentils

Simple Salad 

Country Bread

Lemon Cloud Tart with Rhubarb Compote

For the first Sunday dinner in June, I figured one more spring dessert was in order.  This tart utilizes some of the late spring bounty of rhubarb.  As the name suggests, the filling is light in texture.  Ah, but there is a lot of flavor floating around in this dreamy, creamy sea of lemon and cream.

I use my favorite tart crust recipe and I use the Meyer lemon curd recipe, but swap out the Meyer lemons for regular tart lemons. The rhubarb compote pairs perfectly with the lemon and cream to deliver a dessert that will have you floating on.... alright, it's just really good. 

Sunday Dinner one year ago

Sunday Dinner

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Goat Cheese, Garlic, and Herbes de Provence Melba Toast

Roast Chicken

Pommes Anna

Roasted Mushrooms Persillade

Bibb Lettuce Salad with Bacon and Croutons

Chocolate Kahlúa Glazed Chocolate Truffle Tart

After a week of the blahs, I knew I wanted some comfort food for Sunday dinner.  For me, that is roast chicken, potatoes, and something chocolate for dessert-- my three favorite food groups.

Consisting of three layers of chocolate, this dessert will surely satisfy any chocolate craving.  The crust is made from chocolate cookie wafers.  The truffle-like filling is rich and creamy, but not too to heavy.  The shiny chocolate glaze then pushes the whole package into chocolate heaven. 

 I added espresso powder to the filling to enhance the chocolate flavor.  Keeping with the chocolate/coffee combination, I added Kahlúa to the chocolate glaze in lieu of water.  Piped whipped cream rosettes and chocolate covered coffee beans make for a pretty presentation.

Sunday Dinner one year ago

Chocolate and Peppermint Whipped Cream Tart

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Many of us will be celebrating Christmas this weekend.  I will hosting a Christmas Eve dinner in my home as we have done many times in the past, but this time it will be little different.  The crowd will be a little smaller since my parents have gone South this year for the winter.  Normally, I serve the All-American Peppermint Stick Torte with Fudge Sauce, but since there will be fewer mouths at the table, I thought I would change things up with this festive tart.  Yes, another tart. Don't get me wrong, I love my cakes and cookies, but tarts hold a special place in my heart, or should I say, my belly:) 

I found this recipe five years ago in Bon Appétit.  I was smitten with it then and still am today.  I make my favorite tart dough, then fill it with a luscious chocolate filling to which just a touch of espresso powder and peppermint extract are added.  Candy canes are crushed and sprinkled over the top of the chocolate lending a bit of texture and obvious minty flavor.  The original recipe called for 3 1/2 cups of whipping cream for the top!?!  That seemed a little excessive in my opinion.  I reduced it by more than half and there is still plenty of whipped cream for it to hold the title of whipped cream tart.  Top it with a few more crushed candy canes and you just might hear sleigh bells in the distance.

If you are a reader, you know that I enjoy sharing my Sunday dinner menus along with a recipe. Since this Sunday is Christmas, I will be backing away from the computer and camera (o.k. maybe not the camera) to spend quality time with my family and yes, there will be a Sunday dinner with a good recipe or two that I will eventually share.  So, in lieu of a Sunday dinner menu, I will leave you with our Christmas Eve menu.  Merry Christmas and Happy Holidays to all!

Hot Onion and Cheese Soufflé Dip with Crostini

Prosciutto Rolls

Aged Top Sirloin Roast with Herb Butter Sauce

Roquefort Potato Gratin

Mushrooms Sautéed with Garlic, Herbs, and Bread Crumbs

Christmas Salad with Red and Green Vinaigrette

Chocolate and Peppermint Whipped Cream Tart

Cranberry Eggnog Tart

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We enjoyed this tart a few Sundays ago.  I used my favorite tart crust and filled it with a lightly flavored eggnog cream cheese mixture. Once baked and cooled, I topped it with a thin, jewel-like layer of cranberry jam.  It is refrigerated until completely chilled, then sliced and served with a generous dollop of  lightly sweetened whipped cream.  The original recipe didn't call for the whipped cream, but in my book it is a must:)

The reviews-- Does the filling taste like eggnog?  A bit.  Can you taste the cranberry jam?  Kinda.  That's two main flavors only somewhat showing up on the palate.  Somehow it still works, leaving me to type one more question into the ether---Is this a festive and downright delicious cream cheese tart to have at your holiday table?  As they say north of the Illinois border, "You betcha"!

Sunday Dinner

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Sun-Dried Tomato and Spinach Torta

Sunday Sugo and Rigatoni

Country Bread

Green Salad with Red and Green Vinaigrette

Salted Chocolate Caramel Tart

Soccer season is over, but basketball season is just beginning.  The first game is today, so I needed a Sunday dinner that could be made in advance.  The good thing is the Sugo we are having has that "next day better" goodness.  The torta and vinaigrette were also made yesterday and the bread baked fresh this morning.  Since the tart was also made and I know how good it is, it is the recipe that I am sharing today.

This tart has the look of a winner.  The sheen of the chocolate ganache catches the eye and hints at the luxurious layer of caramel lurking below.  These two flavors are held in a crust infused with Dutch process cocoa.  That's three levels of dessert enjoyment on one fork.  Sprinkle some sea salt flakes on top to intensify the chocolate and caramel.  

Sunday Dinner one year ago

Browned Butter Pecan Tart

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If you told me years ago that I was going to one day make this tart, enjoy as much as I did, and then share the recipe with others, I would have laughed really hard. This tart (originally a pie) has been on my family's Thanksgiving dessert table for over 25 years and I have never touched it (o.k I tried a bite a few years ago, but-- no thanks at the time). I didn't care for nuts growing up, so this dessert was never for me.  It smelled good when Mom was making it, but I just couldn't enjoy a slice. Fortunately, in recent years my taste buds have changed their mind about nuts and I enjoy them many ways, but still never pecans in the pie.

Not wanting to give up on a dessert loved by my family, I decided to give it another try with a few minor changes. I knew immediately that I wanted it in tart form.  If you are a reader or if you just check out my recipe page under Desserts, you will know that I have an affinity for baking (and eating) sweet tarts. I feel that the crust to filling ratio is better. Don't get me wrong, I love a good pie with its flaky crust where you can finish the fluted edge like a cookie, but a tart is my first choice. The original recipe already called for browned butter (kudos to the recipe creator), so no changes in that department. I did, however, swap out a bit of the sugar for brown sugar for a deeper sugar flavor.  It puffs as it bakes then collapses slightly as it cools. The filling separates into a gooey custard-like base with a thin, nutty, almost meringue-like top.  But, how did it taste to me?

On the first bite, I was in love along with the rest of my family. Taste and texture-- it was all there and more! I said to my husband on Sunday night, "This is one of my top 10 favorite tarts" and I have a lot of tart recipes. So, whether you are a pecan pie lover or not, I urge you to try this tart.  Of course, don't forget the scoop of ice cream:)

*Typo Correction-- I used a 10-inch tart pan with this recipe, not a 9 1/2-inch.  Recipe has been corrected.