Wild Mushroom Quiche w/ Parmesan Crust

I realize mushrooms aren’t for everyone but if you do enjoy them, it seems there are no end to recipes you can use them in. As well as making a great filling for your quiche, its nice to add even more color and flavor with crust variations. Keep in mind that the best time to add extra ingredients to your pastry is after you’ve blended your flour and butter together in the food processor and before pulsing in the cold water.

Here’s a few ideas to elevate savory quiche crusts:

Herbs: Try adding 2 tablespoons each of any of these fresh herbs – chives, thyme, parsley, rosemary & sage. If you only have dried herbs, cut back to about 1/2-1 teaspoon each.

Cheese: As we all know, cheese makes everything better! Adding it to pastry is amazing. Try mixing it up with different combinations of cheese: Gruyere in the filling and parmesan in the crust for example.

Spices: Such as turmeric, fennel seed or even a grind of peppercorn (black, white or pink) can significantly alter any savory crust.

Bacon: Even just a little bacon will add some smokiness to the quiche. Be sure to chop it small enough after frying so it can be well incorporated into the crust.

Sun-Dried Tomatoes: Although they add tanginess and a nice smoky red color, they are often best as a background flavor. Since they can easily overpower when used in the filling, add them to the crust.

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Wild Mushroom Quiche w/ Parmesan Crust
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Parmesan Crust
Filling
Servings
Ingredients
Parmesan Crust
Filling
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Instructions
Pastry Crust
  1. In a medium bowl, combine flour, grated Parmesan & salt. Cut in shortening & butter, using pastry blender or fork, until mixture forms coarse crumbs the size of small peas.
  2. Combine ice water and lemon juice (or vinegar); drizzle 1/2 of the lemon water over cold flour mixture and stir until the dough just starts to come together or turns “shaggy”. Begin adding a few more tablespoons of water at a time, stirring between each addition. Once most of the water has been used (but you have a tablespoon or two remaining) use your hands to gather the shaggy strands into a ball and knead the dough two or three times. If you have dry bits remaining in the bowl, add a little additional water.
  3. Gather the dough in a ball, dust your counter with a tiny amount of flour, and quickly pat dough into a small flat disk. Cut dough in half and then stack one piece on top of the other, flour side down. Use the heel of your hand and press the dough down and divide once more. Cover each piece with plastic wrap and chill for 2 hours in the refrigerator, but overnight is best.
Filling
  1. Slice green onion & mushrooms. Sauté in butter, add minced garlic, stirring often. Allow to cook for five minutes uncovered so the moisture evaporates.
  2. Cut broccoli into florets & add to pan along with chopped red pepper. Cook another 6 minutes then remove from heat.
  3. Preheat oven to 350 F.
  4. Grate Havarti cheese. In a container, whisk together eggs, milk & seasonings.
  5. Remove pastry from refrigerator & place on a lightly floured work surface. Roll dough out to fit a 9-10-inch pie pan. Trim away any excess dough, leaving a 1/2-inch overhang to form the crust.
  6. Sprinkle a small amount of the Havarti over bottom; top with vegetable mixture then remaining Havarti.
  7. Bake until quiche tests done. Since the quiche is made with milk instead cream it will take longer to bake. Allow to cool for at least 10 minutes before slicing. This quiche tastes great just out of the oven, but even better the next day.
Recipe Notes
  • Don't hesitate to use cream instead of milk if you would like a richer filling.

Ground Beef Ratatouille Galette

Ratatouille is a classic dish of southern France. Served as a side dish, hot or cold, arranged in a casserole or individual plates, its a recipe that lends itself to many different main dishes.

Ratatouille can be a challenging dish to pair with meat because the rich and luxurious flavors come from the freshness of the vegetables. There are, however, many types of meat that would not compete with ratatouille and still keep the meal light & satisfying.

For the meat lover, beef can make this meal quite enjoyable. Hence the inspiration for this galette: eggplant, squash, onion and tomato. Roasted together in the oven over a layer of seasoned beef all in a sturdy homemade pastry crust. Brion & I thought this vegetable-beef ratatouille came together in one harmonious blend and made a super nice meal.

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Ground Beef Ratatouille Galette
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Cuisine French
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Instructions
Pastry
  1. In a large bowl, whisk the flour, sugar, and salt. Using a pastry cutter or your fingertips, work the butter into the mixture until most of it resembles coarse meal with some pea-size pieces. Form a well in the center. Sprinkle with 4 Tbs. of the ice water. Mix with your fingertips until the dough holds together enough to form a ball. If too dry, add the remaining water by the teaspoon, and mix until the dough comes together.
  2. Form the dough into a ball, put it between two sheets of plastic wrap, and then press it into a 12-14-inch round. Wrap it tightly in more plastic wrap, and refrigerate for at least 1 hour.
Veggies
  1. Wash & slice veggies; set aside in refrigerator until ready to use.
Beef Filling
  1. In a large skillet over medium heat. Brown beef until no longer pink; season with salt & pepper. Remove beef from skillet with a slotted spoon & set aside.
  2. In the beef drippings, sauté shallot & 1 tsp Herbs de Provence until caramelized. Add beef back to pan with crushed tomatoes & 1 Tbsp olive oil. Stir & simmer for 6-7 minutes. Allow to cool slightly.
Assemble & Bake
  1. Preheat oven to 425 F. Remove dough from fridge. Transfer pastry circle to a sheet of parchment paper.
  2. Spread beef /sauce mixture evenly inside the circle leaving about 3" of dough from the edge. Place the veggies in a spiral, rotating for some color interest. Drizzle with 1 Tbsp olive oil, 1 tsp salt 2 tsps Herbs de Provence & some black pepper.
  3. Fold edges of dough over filling, making sure there are no cracks. Brush the galette dough with egg wash.
  4. Bake for about 45 minutes or until veggies are roasted & pastry is golden. Allow to cool slightly then slice & serve.

Caramilk Apple ‘Baskets’

The Caramilk chocolate bar is a Canadian creation that has been around since 1968. First produced at the Cadbury factory in Montreal then production moved to the Gladstone factory in Toronto in 1978 and has been made there ever since.

The general name for the candy confection is actually Cadbury Caramilk, but in the USA, this candy bar is more familiarly known as Caramello. The entire styling of the bar is different depending on where it is sold and this can lead to confusion that these are different candy bars when they are actually the same product. There are some variations in the recipe in different countries but the overall taste is remarkably similar.

There have been countless theories and debates about how Caramilk gets the soft flowing caramel inside the Caramilk bar. To date, it is still one of those Canadian enduring mysteries as Cadbury has guarded the Caramilk ‘secret’ for over 50 years.

These apple tart/baskets are certainly taken up a notch by simply adding a piece of Caramilk chocolate to the center. Who knew …. what’s old is new again!

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Caramilk Apple 'Baskets'
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Course dessert
Cuisine American
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Course dessert
Cuisine American
Servings
Ingredients
Votes: 2
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Instructions
Pastry
  1. In a bowl, whisk together flour, sugar & salt. Add cold butter, vanilla & lemon zest. Cut into flour mixture with a pastry blender until dough starts to come together & form clumps. Divide 2/3 of pastry between 10 tart/muffin cups. Using fingertips, evenly press the dough into each cup. With remaining pastry, divide it into 10 balls & flatten each to form a top for each tart. Place pastry in refrigerator until filling is prepared.
Filling
  1. In a saucepan, whisk together 1 1/4 cups water, both sugars, spices, salt & lemon juice. Add the diced apples & simmer for 10-12 minutes to soften apples, stirring occasionally. Combine remaining 1/4 cup water with cornstarch & add to apple mixture; continuing to cook until thickened. Remove from heat & allow to cool.
Assembly/Baking
  1. Preheat oven to 350 F.
  2. Place a Tbsp of apple filling in each tart shell. Divide the Caramilk bar into 10 pieces. Place one piece in the center of each tart. Divide remaining apple filling between the 10 tarts. Top each with a pastry round & bake for about 35 minutes or until golden.
  3. Serve inverted on a serving plate, either as is or with your choice of topping.

Tourtiere Galette

Tourtiere is a traditional French Canadian meal enjoyed by many people throughout Canada. There is no one correct filling; the meat depends on what is regionally available. In coastal areas, fish such as salmon is commonly used, whereas pork, beef and game are often included inland. The name derives from the vessel in which it was originally cooked, a tourtiere.

While the smell and flavor are unique, they aren’t difficult to like. The flavors are ultimately simple and comforting and you probably have most of the ingredients on hand often. This galette version works perfect in my favorite basic cornmeal pastry crust. Tourtiere can be made ahead and frozen, then baked off as needed.

Apart from making tourtiere in the traditional form, try using the filling in tourtiere meatballs, phyllo rolls, burgers, turnovers or chicken tourtiere tartlets. The filling recipe I’m posting today comes from a tiny little pamphlet I probably have had for 30 years from a meat packing company. It has been one that I have worked with the spices to suit our taste.

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Tourtiere Galette
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Course Main Dish
Cuisine French
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Cornmeal Pastry
Course Main Dish
Cuisine French
Servings
Ingredients
Cornmeal Pastry
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Instructions
Cornmeal Pastry
  1. In a small bowl, combine sour cream & ice water; set aside. In another bowl, whisk together flour, cornmeal, sugar & salt. Using a pastry blender or finger tips, cut in butter until mixture resembles BOTH coarse crumbs & small peas.
  2. Sprinkle the cold sour cream mixture over dough, 1 Tbsp at a time, tossing with a fork to evenly distribute it. After you have added all the sour cream mixture, dough should be moist enough to stick together when pressed; if not, add additional cold water, 1 tsp at a time. DO NOT overwork dough.
  3. Press dough into a disk shape & wrap in plastic wrap. Refrigerate for at least 2 hours.
Filling
  1. Cut bacon into small pieces & fry over moderate heat until cooked but not crisp. Add pork, veal, onion & garlic; cook until meat is lightly browned. Add water & spices; reduce heat to simmer; cover pan & cook 45 minutes more. Combine meat with mashed potatoes; cool slightly.
Assembly/Baking
  1. Preheat oven to 350 F.
  2. Remove pastry from refrigerator. On a large sheet of parchment paper, roll out pastry dough into a 12-inch circle. Transfer pastry (leaving it on the parchment paper) to a large deep pie dish. You should have about a 1 1/2-inch pastry overhang. Place tourtiere filling in the pastry shell then carefully fold pastry over it, making a pleated look. Brush pastry with egg wash.
  3. Bake for about 30 minutes or until pastry is cooked & golden brown. Basically you are only baking the pastry since the filling is already cooked.
Recipe Notes
  • Very often tourtiere recipes call for cinnamon, nutmeg & cloves. Neither Brion or I care for those spices in this recipe so its a personal choice you can add or leave out.

Comte Apple Pie Bites

Cheese, generally speaking, is not a tough sell. Even so, it is hard sometimes to convince someone to stray from the usual cheesy standbys and try something new. Comte is a creamy, nutty tasting French cheese that absolutely deserves to be checked out.

A fairly firm cheese that can be sliced, cubed or grated. Besides being versatile for uses in both sweet and savory cooking, Comte has a good shelf life. If you buy a wedge and it doesn’t get entirely used up, it can sit in the fridge for a week or three and it will be fine.

Cheese and dessert pairings are almost better than cheese and wine pairings. If you have the right cheese and dessert, the contrasting flavors complement each other so well you’ll never eat one without the other again. Your probably quite familiar with apple pie and cheddar cheese. The nutty, earthy flavor of the Comte cheese in these little pie bites definitely kicks that ‘sweet-savory’ appeal up a notch.

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Comte Apple Pie Bites
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Course dessert
Cuisine American, French
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Apple/Cheese Filling
Course dessert
Cuisine American, French
Servings
Ingredients
Apple/Cheese Filling
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Instructions
Pastry
  1. In a small bowl, whisk together flour, sugar & salt. Cube butter & cut into the flour mixture with a pastry blender until butter is about pea size & mixture resembles coarse crumbs.
  2. Add cold water, 1 Tbsp at a time, mixing with a fork ONLY until dough starts to pull together. Turn the dough out on a lightly floured surface & shape into a disk. Wrap in plastic & chill for an hour.
Filling
  1. Place the chopped apples, cinnamon, sugar & lemon juice into a skillet over medium high heat. Cook, stirring often, until all the liquid has completely evaporated & the apples have softened, about 7 minutes. Remove from heat & place in a small bowl; add flour. Stir to combine. Cool completely before using. If apples are too wet, drain away any excess liquid.
Assembly
  1. Prepare egg wash. Remove pastry from fridge & roll out to 1/8-inch thickness. Using a 4-inch cookie cutter, cut into 18 rounds.
  2. On each round place a heaping teaspoon of apple filling & sprinkle with a bit of Comte cheese. Fold in half & seal with a fork or alternately use a perogy cutter to cut , fold & seal.
  3. Place the mini turnovers on a parchment lined baking sheet & keep in the fridge or freezer while you continue to make the rest of the pastries.
Baking
  1. Preheat oven to 375 F.
  2. Brush egg was all over the pastry crusts. Sprinkle with a tiny bit of coarse sugar. Bake for about 14 minutes or until crust is golden brown.
  3. Remove from oven, sprinkle with remaining cheese & place pastries on a wire rack to cool.

Roasted Rhubarb Cornbread Scones

Switching up the way we cook rhubarb makes us fall in love with it all over again. Quite often rhubarb is stewed to use in various recipes. A good alternative is to roast it in the oven with a little orange juice & brown sugar. The roasting helps the rhubarb to keep its beautiful color, intensifies the flavor and it will retain its shape rather than turning to mush. Once you have roasted the rhubarb use as you would in any recipe using stewed rhubarb.

Cornbread is one of those culinary creations that pairs well with almost anything. Some dishes that include cornbread are well known and fairly common pairings, while others are still relatively new.

This particular recipe was adapted from the 1932 edition of The Guide to Good Cooking, published by Five Roses Flour. In the book, the basic recipe is for cornmeal muffins with a slight adaptation for fruit-topped Johnny Cake.

If these scones appeal to you, nothing says you can’t swap out the rhubarb for other fruits such as strawberries, raspberries, peaches or apples. Yum!

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Roasted Rhubarb Cornbread Scones
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Cornbread Scones
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Cornbread Scones
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Instructions
Roasted Rhubarb
  1. Preheat oven to 350 F. Line a baking sheet with parchment paper. Wash & dice rhubarb; spread over parchment paper. Drizzle with orange juice & sprinkle with sugar. The rhubarb will lose about half the volume during roasting. You will end up with about 4 cups. Roast about 45 minutes to an hour. Remove from oven to cool until needed. Refrigerate any leftover rhubarb.
Cornbread Scones
  1. Coat 8 ramekins with baking spray & evenly distribute roasted rhubarb between them. Place on an edged baking sheet & set aside.
  2. In a food processor, pulse oatmeal for a few seconds then add flour, cornmeal, salt, baking powder, baking soda, sugar, cardamom & anise powder. Pulse for a few more seconds to evenly mix. Add cold butter & pulse just slightly to cut in; do not over mix. Place in a bowl, add egg, orange zest, buttermilk & vanilla; combine ONLY until just mixed.
  3. Place equal amounts of scone batter into each ramekin, filling no more than 3/4 full. Using an offset spatula, level the batter in each ramekin.
  4. Bake for about 25 minutes or until batter has risen & tests baked. Remove scones from oven; allow to sit for 5 minutes, then invert each onto a serving tray.

Dutch Apple Pumpkin Cheesecakes

For Canadians, Thanksgiving is just a couple of days away. Even if the basics are the same across the country …. turkey, stuffing and mashed potatoes …. every family has their own special twist they put on it somewhere. That could easily come in the form of dessert.

There are few flavors that say autumn better than pumpkin and ginger but why not switch up the traditional pumpkin pie for something extra special. I’m thinking, what’s wrong with combining a number of our favorites in one dessert!

Starting with a gingersnap crust for the base, then a pumpkin cream cheese layer topped with cinnamon apples. The thing with ‘Dutch apple’ (pie) that sets it apart is the crumb/streusel topping. So in keeping with the name of this recipe, I’m making a streusel topping as the final layer of our Thanksgiving dessert. Of course, you can always add a scoop of ice cream.

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Dutch Apple Pumpkin Cheesecakes
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Gingersnap Base
Pumpkin Cheesecake Filling
Apple Filling
Streusel
Servings
Ingredients
Gingersnap Base
Pumpkin Cheesecake Filling
Apple Filling
Streusel
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Instructions
Gingersnap Base
  1. Preheat oven to 325 F. Line mini cheesecake pans with paper liners.
  2. In a food processor, add gingersnap cookies & process until you have fine crumbs. Place in a bowl; add butter & mix until fully combined. Evenly distribute the mixture between the mini cheesecake pans. Press each one down firmly & bake for 5 minutes. Remove from oven & set aside to cool.
Cheesecake Filling
  1. In a bowl, beat cream cheese, sugar, vanilla & spice for 1-2 minutes until smooth & creamy. Add in the pumpkin puree & mix until fully combined. Turn mixer to low speed & add egg; beating ONLY till just combined.
Apple Filling
  1. Prepare apples & combine with cinnamon, sugar & flour.
Streusel
  1. In a small bowl, combine oatmeal, flour, brown sugar & cinnamon. Cut in butter until mixture is crumbly.
Assemble & Bake
  1. Evenly distribute the cheesecake filling over the gingersnap crusts. Top with apple filling then spoon an even layer of streusel over each cheesecake cup.
  2. Bake at 325 F. for 10-12 minutes or JUST until cheesecakes are set. Remove from oven & allow to cool at room temperature for at least an hour.
  3. Serve topped with a bit of whipped cream or ice cream if desired.
Recipe Notes
  • I have always loved Dutch 'Speculaas' spice so I used it in all 3 parts of the filling instead of what I listed in the recipe. It has a unique combination of cinnamon, nutmeg, cloves, ginger, cardamom, aniseed, mace & black pepper.
  • This recipe can be easily halved if 36 is too many for you.

Salmon Picnic Empanadas

No matter what the stuffing or style is, love for the empanada is not a difficult one to understand. They are cheap, easy to eat, transportable, and versatile.

Empanadas look as good as they taste; perfect food for a picnic. Eating outdoors, spaced apart is probably one of the safest ways to gather during the ongoing pandemic crisis. The great thing about picnicking is that you can do it practically anywhere you can throw a blanket down. If you can’t make it to a park or field, your yard, porch or any flat surface with a little grass (or sand), some sun (& shade) will do.

Empanadas can be eaten for breakfast, lunch and dinner. They can be served as appetizers or snacks (hot or cold), but they can easily make a full and satisfying main course.

The very basics for an empanada are a combination of three things; dough, filling and a cooking method. The dough can be made from wheat flour, cornmeal, mashed plantains, potatoes, yuca, sweet potatoes etc. and the fillings can consist of meat, fish or vegetables. The cooking method is usually to be baked or fried although some can be cooked on a griddle or grill.

According to food historians, empanadas with seafood filling first appeared in a 1520 cookbook, published during the Moorish invasions.

I was real interested to see what I could do to make some salmon empanadas taste special. We found they were good as a hot meal served with the remaining ‘sauce’ or eaten COLD for a picnic lunch.

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Salmon Picnic Empanadas
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6 inch EMPANADAS
Servings
6 inch EMPANADAS
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Instructions
Cornmeal Pastry
  1. In a small bowl, combine sour cream & ice water; set aside. In a large bowl, whisk together flour, 1/2 cup cornmeal, sugar & salt. Using a pastry blender or finger tips, cut in butter until mixture resembles both coarse crumbs & small peas. Sprinkle the cold sour cream mixture over dough, tossing with a fork to evenly distribute it. Do NOT overwork dough.
  2. Cover bowl with plastic wrap & refrigerate for at least an hour.
Soy Sauce
  1. In a skillet, melt butter & sprinkle with flour. Allow to cook for a few minutes. In a bowl, whisk together broth, milk & soy sauce. Slowly add to flour/butter mixture, stirring constantly until sauce thickens. Remove from skillet & set aside.
Filling
  1. In the skillet, sauté salmon filet in 1 Tbsp oil until JUST cooked. Remove to a dish. With a fork, 'shred' salmon; set aside.
  2. In the skillet, sauté vegetables in remaining Tbsp of oil for a couple of minutes. Add seasonings, shredded salmon, 1/3 cup prepared soy sauce & grated cheddar. Toss to combine; set aside to cool.
Assembly & Baking
  1. Divide chilled pastry into 10 balls. Roll each one in cornmeal. Place a ball between 2 sheets of plastic wrap & roll into a 6-inch circle.
  2. Divide filling into 10 portions. Place a portion on one side of the pastry circle, leaving about a 1/2-inch border (on filled side). With your fingertips, moisten edge of pastry with a bit of milk or water. Flip opposite side over filling & press edges together to enclose it well. Use a fork to make the classic look.
  3. Preheat oven to 350 F.
  4. Repeat with remaining pastry & filling. Lay empanadas on a baking sheet lined with parchment paper. Bake for about 20 minutes or until pastry is baked & slightly browned.

Italian Rice Pudding Tarts (Budini di Riso)

This week we celebrate my husband, Brion’s birthday. In previous years I would be able to post a ‘birthday pic‘ with a wonderful holiday background …. you know the kind with tropical plants, ocean, and such. Due to the covid pandemic keeping us close to home for the last year or so, my birthday picture of Brion is in our back yard but notice we have a tropical Canna close by!! During the interlude away from being able to travel, Brion has had to wear another ‘hat’, and has been there for me through numerous surgeries. I am incredibly grateful for that and the speedy recovery that comes through such love & care.

I had read about this little treat sometime back but had put it on hold for a special occasion and today’s the day!

Named after the principal ingredient used in the filling, budini di riso is a typical pastry coming from Siena, a medieval city in the region of Tuscany, located in the north of Italy.

Every summer, from May to July, until the 1960’s (and even 1970’s in some places), thousands of female seasonal workers would make their way to the Po Valley in northern Italy. Here, in the rice fields, they went to work as ‘mondine’. Their task was to remove weeds that could stunt the growth of the rice plants.

The compensation of these women consisted not only in money but also 1 kg of rice for each day of work. Hence the wide spread use of rice throughout the region in both savory and sweet preparations.

This rice custard tart is a combination of a creamy, vanilla scented rice pudding with a caramelized top, all baked in a crisp shortbread pastry crust. There are many variations for this Italian classic. Some like to make it with a crust, others prefer it without. Other recipes may also add fresh squeezed lemon juice for a citrus flavor.

Today, rice is the world’s most widely consumed cereal grain, which means that virtually every culture has a rice pudding they call their own.

Part pie … part rice pudding, these little tarts can be eaten for breakfast, as an afternoon snack or for dessert, they are just plain good anytime.

BIRTHDAY WISHES TO MY LOVE, YOU’RE THE BEST!

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Italian Rice Pudding Tarts (Budini di Riso)
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Short Crust Pastry Shells
Rice Pudding
Raspberry Topping
Servings
Ingredients
Short Crust Pastry Shells
Rice Pudding
Raspberry Topping
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Instructions
Tart Shells
  1. In a bowl, sift together flour, rice flour, powdered sugar, salt & baking powder. Add butter & rub together with fingertips to make soft crumbles.
  2. In a small bowl, beat egg; add to flour mixture & work into a smooth ball of dough. DO NOT OVERMIX. Flatten dough ball & wrap in plastic wrap; chill in refrigerator.
Rice Pudding (Filling)
  1. Place rice in a saucepot. Cover with water & bring to a boil. Rinse rise; return blanched rice back in saucepot & cover with milk. Add cinnamon stick & lemon zest. Cook over low heat, stirring often until rice has absorbed most of the milk & rice mixture becomes soupy.
  2. Remove rice-milk mixture from heat & add butter; stir well. Place rice mixture in a bowl to cool. Stir & cool for about 20 minutes. In a bowl, combine eggs, sugar & vanilla; add to cooled rice mixture.
  3. Preheat oven to 350 F.
  4. Roll out the chilled pastry to a 1/8-inch thickness. Traditionally these little rice tarts have straight sides. The fastest way to do this is to cut out pastry disks with a glass or lid as big as the bottom of the muffin tin & press them gently in. Next cut with a knife some pastry strips to line the sides of the muffin tins. Press the pastry lightly with your fingers to seal the bottom with the side strips.
  5. Spoon the rice pudding into the pastry shells & bake about 30-40 minutes or until golden brown on the edges. Prepare raspberry topping.
Raspberry Topping
  1. In a saucepan, place frozen raspberries & heat until thawed. Stir in the sugar & bring to a slow simmer. In a cup, dissolve the cornstarch in water & stir into raspberry puree. Bring to a boil & simmer for about 1-2 minutes or until thickened. The mixture will thicken a bit more as it cools.
Serving
  1. Serve rice tarts warm or cold with raspberry topping & yogurt, whipped cream or ice cream. If you would prefer, just a dusting of icing sugar or as is works just as well.

Strawberry Shortcake

Strawberries have been around for more than two thousand years. There are records of strawberries eaten as food as early as ancient Roman times as they probably grew wild in Europe.

Shortcake on the other hand, was a European invention. The ‘short’ in shortcake does not refer to stature or scope. Rather it derived from a 15th century British usage of ‘short’, similar to crumbly.

The true shortcake is neither bread, nor cake, nor pastry, though bearing what might be called a ‘differing likeness’ to each. It’s greatness lies in the contrasts of textures and flavors of simple cake, fruit and cream … hard & soft, moist & dry, sweet & tart, acid & cake. Shortcake proves the ideal base, as it is firm enough to stand up to the juicy berries and damp cream but absorbing only some of them without losing its identity or becoming a mushy mess.

The first strawberry shortcakes were made of heavy pastry that were somewhat similar to pie crust but a little thicker. The crust was baked, then split apart and filled with strawberries that had been mashed and sweetened and the whole thing covered with a sugared frosting. At some point the icing was replaced with whipped cream. Today, the shortcake ‘biscuits’ are sometimes replaced with sponge cake, angel food or even puff pastry.

July seems like the perfect time to indulge in some fresh strawberries!

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Strawberry Shortcake
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Course dessert
Cuisine American, European
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SERVINGS
Ingredients
Course dessert
Cuisine American, European
Servings
SERVINGS
Ingredients
Votes: 1
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Instructions
Shortcakes
  1. Preheat oven to 375 F. Line a baking sheet with parchment.
  2. In a bowl, whisk together flour, sugar, baking powder & salt. Add butter & work it into flour mixture with your fingers until it resembles coarse meal.
  3. In a small bowl, whisk together the lemon zest, egg & 1/2 cup buttermilk. Add to the flour mixture & lightly mix until dough just comes together. Do not OVERMIX.
  4. Turn the dough out onto a lightly floured work surface. With lightly floured hands, gently pat the dough into a 7-inch round about 1/2-inch thick. Cut into 8 equal wedges.
  5. Space the shortcakes evenly on the prepared baking sheet. Brush tops with remaining 1 Tbsp buttermilk & sprinkle with the almonds. Bake until golden brown, 12-15 minutes.
Filling
  1. In a large bowl, combine the strawberries, sugar & orange zest & juice. Allow to stand until sugar is dissolved & the mixture is syrupy, about 15 minutes.
Serving
  1. Split the shortcakes. Place the bottom halves of the shortcakes on serving plates & top evenly with the strawberry mixture & yogurt. Cover with shortcake tops. Serve.
Recipe Notes
  • Instead of cutting your shortcakes into wedges, you could bake them in tart molds for a fancier look.