Raspberry Hazelnut Cream Tartlets

Raspberry Hazelnut Cream Tartlets

·      1 egg yolk

·      1 Tbsp. very cold water

·      1 tsp vanilla extract

·      1 ¼ C. flour

·      1/3 C. sugar

·      ¼ tsp. salt

·      8 Tbsp. cold unsalted butter, cut into 1/4 “ cubes

·      1 pint whipping cream

·      2 C confectioner sugar

·      1 tsp Hazelnut Syrup

·      12 oz bag of frozen raspberries

·      1 tsp lemon juice

·      1 Tbsp. sugar

·      Confectioner sugar for dusting

In a small bowl, mix together the egg yolk, water, and vanilla; set aside. To make dough by hand, in a large bowl, stir together the flour, sugar, and salt. Using a pastry cutter or 2 knives, cut the butter into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the egg mixture and beat just until the dough pulls together. Transfer the dough to a work surface, pat into a ball and flatten into a disk. Use the dough immediately, or wrap in plastic wrap and refrigerate until well chilled, about 30 min. Preheat the oven to 350’ and thaw fruit.

Roll the dough into balls (about 1” diameter) and place in the wells of the mini-muffin pan. Press down and around sides to create shells. Bake for 8-10 min until golden brown.

Mix fruit, lemon juice, and sugar in bowl, and place in fridge. Whip cream, confectioner’s sugar, and hazelnut syrup till soft peaks form. Fill a pastry bag and pipe into baked shells. Top with sweetened raspberries, and dust with confectioners sugar. 

Rye Bread Dip

• 1 1/2 pts sour cream
• 3 Tbsp parsley flakes
• 2 tsp Spice Island's Beaumonde seasoning
• 1 1/2 pts mayo
• 2 tsp dill weed
• 2 Tbsp minced onions
• 3 3oz pkg (1/2 lb or less, sliced thin) corned beef, shredded

Combine all ingredients and pour into prepared round rye bread loaf.

To prepare round rye:

Cut off top. Pull out inside loaf and break into bite size pieces to use as dippers. Tear up top also. This recipe will fill one round rye loaf twice or make 2 separate ones. 

Artichoke Dip

• 1 cup Parmesan cheese
• 1 c. Mayo
•  2 cans drained Artichoke hearts
• 1 splash hot sauce
• 1 splash Worcestershire sauce
• 1-2 minced garlic cloves

Mix together.  Bake in 8"x8" dish 20-25 min. @ 350.
Serve with Triscuits.

Mom's Holiday Egg Nog

Another of my mother's recipes. We always had homemade egg nog every year for New Year's Eve. I honestly did not know they sold egg nog at the store until I was 13 and baby-sitting with my friend Jenni. I remember saying "They have egg nog... from a store!" Jenni thought I was the craziest person alive. After trying it however, I realized I was not missing anything and have never been tempted by any store bought egg nog since. If you are one of those who have never had homemade egg nog, you must try this. And I know many are concerned about raw eggs. I know a lot about microbiology and yes it is a danger, but the chances are extremely slim that you will get eggs contaminated with salmonella. I have no fears of drinking this and I am normally a germ fanatic. With that, here's the recipe-

Beat until stiff: 12 egg whites. Beat in 1/2 C sugar. Beat till very light: egg yokes, 1 C sugar and 1/4 tsp salt separately from egg white mixture. Combine eggs mixtures and stir till blended thoroughly. Add: 1 qt heavy cream, beaten; 1 qt milk (my mom uses whole, I use the skim I have on hand, hers is obviously creamier but mine is still good), beat well. Add: nutmeg and vanilla flavoring. Serve in punch bowl. Sprinkle with nutmeg for garnish. 

Note: The mixing bowl must be very dry before adding any ingredients. If you wash between mixing the two different egg mixtures, you must dry the bowl very well or it will not thicken and froth.