Caramel Apple Tarts

Most of the time, when Ben and I go out to eat, I kindly decline when the server hands me a dessert menu.  It's mostly because if I get a good look at the decadent desserts that are available, there's no way that I'd be able to NOT order one.  Sometimes, I don't even need to SEE the dessert, the description in the menu is enough to convince me that I NEED to try it. 

Ben is just the opposite.  He peruses the dessert menu with such intensity that you would think he was selecting the next Presidential candidate.  He takes his dessert very seriously.  Most of the time he chooses something fruity and warm.  I think it's because he knows if he orders chocolate - he's going to HAVE to share with me.

I saw a picture of a caramel pecan tart in my southern living magazine and this dessert had Ben's name all over it.  Warm and fruity and topped with ice cream and nuts!  This one's for you, honey.

Caramel Apple Tarts
1 2/3 cups flour
3/4 cup butter
2/3 cup powdered sugar
1/3 cup cornstarch
2 Tablespoons butter
2 cups peeled and sliced apples
1/3 cup brown sugar
2 pints vanilla ice cream
caramel sauce
1/2 cup lightly salted roasted pecans








Combine first 4 ingredients in food processor.







Pulse 10-12 times until crumbly.

Press into 8 greased mini tart pans.

 

Set on a baking sheet and bake 25 minutes at 350.

Remove tarts from pans carefully.

Peel 4-5 apples.

Slice apples into thin slices.

Toss apples into skillet with 1/3 cup brown sugar.  Cook over low heat until liquid is thick and syrupy.

Fill tart shells with caramelized apples.

Top with 3 small ice cream scoops, a drizzle of caramel sauce and some chopped pecans.

This little tart was beautiful and elegant and most importantly - DELICIOUS!

I think that there may be a few of these around my dessert table this Christmas.

Ciao!

Chicken and Rice Soup

I hope that all of you were able to gather with your family and friends around a Thanksgiving table this week to create some new memories.  The relationships that happen around the table and in the kitchen are much more important than the food that is served.

I always plan for a few extra servings of turkey on Thanksgiving so that there are plenty of leftovers.  We look forward to turkey sandwiches and wraps all weekend.  I also have big plans for that turkey carcass - SOUP!

I made a test batch of soup a couple of weeks ago.  Remember that bistro roast chicken?  Well, it was so flavorful and juicy that I couldn't bear to waste any of it.  I carved off as much meat off of the carcass as I could and then I used the rest to make the most delicious chicken soup.



I found my inspiration for my soup on the Williams Sonoma website and even though their version was for a turkey soup - my chicken was a great substitute.  I am going to give you the Williams Sonoma version as it appears on the website - just in case you would prefer to do it with your leftover Thanksgiving turkey.

Roast Turkey Vegetable Soup with Rice

For the turkey stock:

• Carcass from roast turkey
• 3 to 3 1/2 quarts water, or as needed
• 1 large yellow onion, chopped
• 2 carrots, peeled and chopped
• 1 celery stalk, chopped
• 4 fresh flat-leaf parsley sprigs
• 3 fresh thyme sprigs
• 1 bay leaf
• 5 Tbs. olive oil
• 1 1/2 cups chopped yellow onion
• 2/3 cup peeled and diced carrot
• 1/2 cup diced celery
• 2/3 cup long-grain white rice
• 2 cups sliced white button mushrooms
• 2 cups broccoli florets
• 2 cups diced cooked turkey
• 2 tsp. chopped fresh thyme
• Salt and freshly ground pepper, to taste
• 1/4 cup chopped fresh flat-leaf
    parsley (optional)
• 1/4 cup grated Parmigiano-Reggiano
    cheese (optional)

Directions:

To make the stock, with your hands, break the carcass into big pieces and place them in a large stockpot with water to cover.












Bring to a boil over high heat, skimming off any foam that forms on the surface. Reduce the heat to low, cover and simmer for about 1 hour, skimming as needed.





Add the onion, carrots, celery, parsley, thyme and bay leaf. Cover partially and continue to simmer for about 1 1/2 hours more.

Line a chinois or other fine-mesh sieve with damp cheesecloth, pour the stock through the sieve into a large saucepan and return to high heat. Bring to a boil, adjust the heat to maintain a gentle boil and cook, uncovered, skimming if needed, until reduced to about 8 cups, about 1 hour.



Remove from the heat and refrigerate, uncovered, until chilled, about 6 hours, then lift off and discard the fat solidified on top.

In a large saucepan over medium heat, warm 2 Tbs. of the olive oil. Add the onion, carrot and celery and sauté, stirring often, until the onion is tender and translucent, about 10 minutes. Add the rice and stock and bring to a boil.

 










Reduce the heat to low and simmer until the rice is tender, about 15 minutes. 






These next 2 steps, I completely eliminated because I was serving this soup to teenagers. (notorious haters of mushrooms and broccoli.)

Meanwhile, in a sauté pan over medium-high heat, warm the remaining 3 Tbs. oil. Add the mushrooms and sauté, stirring often, until tender, 8 to 10 minutes. Set aside. Bring a saucepan three-fourths full of lightly salted water to a boil over high heat, add the broccoli florets and cook until tender but not falling apart, about 5 minutes. Drain, immerse in cold water to stop the cooking, drain again and set aside.  Add the turkey, mushrooms, broccoli and thyme to the saucepan and continue to cook until all the ingredients are heated through, about 10 minutes. Season with salt and pepper.

Ladle the soup into warmed bowls and sprinkle with the parsley or cheese. Serves 6 to 8.

Your Thanksgiving leftovers never looked so good.

Ciao!