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Show Page - 22 THE HERALD, Provo, Utah. Friday. May 16. 1986 Foods Local national recipes, food tips, centerpieces, diets, cookbook reviews. Bake a Walnut Tart in 20 Minutes In households a generation ago, mixture gently and eveny in prepared tart shell. Bake in 400 degree oven about 15 minutes, or until filling bubbles and browns slightly. Cool; cut into wedges. Serve with whipped cream, if desired. Makes one tart "home" meant "mom" and "apple pie." Today, moms are spending more time out of the kitchen, and there are fewer pies in the oven. According to a recent survey, today's homemakers want to spend no more than 30 minutes preparing the entire meal, leaving little time for such "extras" as baking pies or cookies. Does this mean that the delicious aromas of homemade baked goods will be gone from American households forever? Moms or dads can bring back baking if they have just 20 minutes to spare. To prove how amazingly quick, simple and satisfying a walnut recipe can be, try this luscious Walnut Tart, inspried by one served at Chez Panisse, the trend-settin- g California restaurant. The recipe has all the right elements for quick, good baking. To be quick, a recipe must be pared down to basic ingredients; to be good, it requires a distinctive flavor element. Walnut Tart is patterned after a recipe created by pastry chef Lind-se- y Remclif Shere in her cookbook, Chez Panisse Desserts, (Random House, New York, NY, 1985). It showcases the crunchy texture and deep, rich flavor of walnuts, enhanced with a buttery, brown sugar base. Walnut Tart makes a handsome dessert for a dinner party. It takes literally minutes to prepare, giving the cook valuable time to tend to the rest of the 'Prepared refrigerated, time-conscio- FRUITED NAPOLEONS Roll PUFF PASTRY into two 18x11 sheets. Divide each in half (four equal pieces). Place on ungreased cookie sheets. Prick thoroughly with fork and bake at 350 degrees for 2 minutes until golden. Cool. Trim edges to make them even. Set one sheet aside. Spread raspberry jam thinly over each sheet. Spread one with raspberry costard filling and continue to stack the remaining layers topping with each custard. desired, top layer (If raspberry raspberry with a thin layer of whip cream.) Refrigerate (or freeze) until one hour before serving. Whip pint whipping cream until stiff. Lightly sweeten. Frost top and sides generously. Cut four corners from remaining Napoleon. Crumble into flakes; set rest aside. Sprinkle over top and sides. Dust with powdered sugar. Cut with serated knife. Serve. 18-2- pre-roll- ed pie crust can be fitted in a tart pan and baked to make a quick and easy substitute for tart crust. CRUST FOR WALNUT TART c. unbleached flour t. salt Pinch sugar IViT. cold salted butter, cat into small pieces 3'4 T. cold ens al ted butter, cut into small pieces IVj T. vegetable shortening 1 T. plus 2 t. ice water 1 V . This mouthwatering Walnut Tart is filled with rich walnuts. meal Ms. Shere uses a tender, flaky, homemade pie crust made fresh at the restaurant. However, she suggests freezing the pastry in advance for bakers. Even simpler, use a commercially prepared crust. The Walnut Marketing Board has created a new leaflet of super-quicrecipes that take no more than 20 minutes to prepare. Titled, "The Baker Fast and Fabulous Reci- - Favorite Home Pastries With Berry Custard Filling pes with California Walnuts," it is available by sending a stamped, self addressed business-siz- e envelope to: Baker, 1540 River Park Drive, Suite 101, Sacramento, California 94815. Vi WALNUT TART super-delicio- Crust (recipe follows) c. unsalted butter, softened h c. packed light brown sugar V t. brandy or Cognac 4 t. vanilla -- k, T. egg white 1 IVt c. walnut halves and pieces Prepare crust: set aside. In small mixer bowl cream buiter. Add sugar; beat until fluffy. Beat in egg white, brandy and vanilla. Mix in walnuts. (Walnuts can be coarsely chopped for a smoother looking tart.) Using fingers, spread RASPBERRY CUSTARD FILLING Drain 18 ox. pkg. set aside red raspberries, reserving Stir with fork: c. Juice; Vt in saucepan. t. sugar t. flour 1 envelope unflavored gelatin "At. salt 4 4 In large bowl combine flour, salt and sugar. Cut in salted butter until mixture resembles cornmeal. Cut in unsalted butter and shortening until mixture forms pieces V to V inch in diameter. Sprinkle in water; toss ightly with fork to moisten evenly. If necessary, use additional water, a few dorps at a time; stir lightly with fork until dough comes together and no dry flour remains. Squeeze lightly into a ball and wrap tightly in plastic. Chill at leaset 4 hours. Roll out circle on dough to an 11 to lightly floured surface. East into tart pan and fit in firmly without stretching. Double overhanging edge under; press firmly against side of pan, even with top. Prick all over with fork; freeze at least 15 minutes. Line frozen shell tightly with foil. Bake in preheated 375 degree oven about 20 minutes until pastry is set. Remove foil, reduce oven to 350 degrees and continue to bake 10 to 15 minutes until crust is golden; cool. Makes one tart shell. , Beat 2 egg yolki with one cup milk and reserved V cup juice until blended.; stir into gelatin mixture. Cook over medium heat until dissolved and thickened enough to coat a spoon. Stir constantly, approximately 15 minutes. Do not boil or it will curdle). Remove from heat. Stir in raspberries. Refrigerate until mixture mounds when dropped from spoon. Stir occasionally. In small bowl, beat Vt cup cream until stiff peaks form. With rubber spatula, fold into custard. Cover and refrigerate til firm enough to spread (about 20 minutes), SHERRIE NOFREY Orem SWAP MEET Timp Drive In Theater, Orem Every Saturday starting Tomorrow! Sellers $5.00 7:30 a.m. to 3 p.m. Buyers Only 25' COME FIND A BARGAIN! ooooooooooooooooooooooooooooooooooooooooooo Briefs Fill Mushroom Caps For Marvelous Treat Raw, fresh mushroom caps make an attractive tasty holder for all sorts of fillings. Gently twist the stem off the cap. Fill with as your imagination seasoned cream cheese, pate, tuna salad suggests. Stems can be chopped or Sliced and added to the filling, or tossed into salads, soups and casseroles for extra flavor. Deadline For Garlic Recipe Contest Is July 6 Those wishing to enter the 8th Annual Great Garlic Recipe Contest and cookoff should mail their recipes to: Recipe Contest 1986, Gilroy Garlic Festival, P.O. Box 2311, Gilroy, Calif. 95020. Recipes must be original and specify at least three cloves of fresh garlic or the equivalent in dehydrated for ( Vt t. powdered, minced or chopped; or IVi t. garlic salt.) Entries must be postmarked no later than July 6 1 Bon Appetit Shares Tips for Entertaining The June issue of Bon Appetit brings food enthusiasts plenty of recipes and helpful ideas that are perfect for early summer entertaining. The magazine will feature Joan Goldin cooking dinner for 12, a collection of recipes from France, accomplished baker and cookbook author Pam Asquith and a special travel adventure to Sydney, Australia. It will appear on newsstands and in supermarkets beginning May 27. taste-tempti- BBQ Know-Ho- o o o o V o I o o o o o o o o o o o o o o o o o o . II II II I II I MATURA11ZER n iT May Shoe Sale pair of SALE iho tho at regular price and itltct a itcond pair of of oqual valut or ! for only $1. Alt Shoo On Racki For Easy Soloction All WE HAVE YOUR SIZE ON SALEI SaUi Final - 4- - 4 She! 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