Tarts, Roast, and Parties

Oh, my...

Let's start with the tarts.  Saturday got away from me, so I wasn't able to get the first one made then.  That meant I could only do three; probably for the best, I didn't realize how work intensive they'd be.  On top of the tarts, we also did the beef roast in the crock pot.  This may not sound like a lot of work, and it's not, but getting the stuff for it is what ate into my baking time.  It all worked out though!  The roast turned out amazing, and the kitchen had rivaling smells; every time I walked to the fridge, I got whiffs of roast, and every time I was by the stove, it was the aroma of tarts.  The kitchen isn't that big, but it was like it had two different hemispheres. 

After getting the roast going (recipe below), I started my first tarts: the eggnog cheesecake tarts.  I started with these because I knew they'd have to chill; this is something that has bitten me in the butt before and I've become very conscious of post-cook times on recipes.  If you want, you can see the recipe here.  This recipe will make 6 4” tartlets.  While they baked I cleaned up the kitchen in preparation for the next round. 

Eggnog Cheesecake Tarts

I was dismayed to find my bag of cherries was a quart bag, not a gallon bag.  It always helps to check your pantry before you start…really…I know it sounds like common sense but it’s a really good idea.  It ended up working out alright, but it served as a reminder.  The cherries were not store bought; we have a Bing cherry tree in our yard, and every season I pick, wash, pit and freeze them.  I have fresh cherry pie for Father’s day, and frozen for dad’s birthday, and nothing beats cherries you picked yourself.  I used a recipe for fresh pie filling from The Joy of Cooking, and it made two tarts.  The other four I baked in that batch were apple tarts.

Bing Cherry Tart

Apple tarts and apple crisps I’ve done in the past, making them in tart pans was new though.  I decided to try something new on a recipe I can do in my sleep.  I don’t have an apple corer, but I found instructions online on how to core an apple with a knife.  After coring the apples, I sliced them thin with my mandolin and tossed them in a bowl with brown sugar, allspice, nutmeg and melted butter.  They baked up really nice, and even had a bit of a crisp on top!

Apple Tart

The last two tarts I made to kill off my apples had a different crust.  For the cherry and first four apple tarts, I used just a basic pie crust.  For the last two, I broke out my gingerbread dough I managed to make Saturday; I had meant to use it for the cheesecake tarts, but didn’t have time to bake it into a crumble crust.  Matt suggested instead of making another batch of pie dough, I just roll out the gingerbread cookie dough.  I think I should have baked the dough a bit first, but they turned out good too.

Cherry and Apple Tarts

All in all, there were fourteen tarts for eight people.  Those that ate them really enjoyed them.  So it’s a win!

The roast was a success too, which made me feel good; I’ve never done a crock pot roast.  I have had hit and miss meals on crock pot cooking, so when this turned out I was really happy.  I’m also not a huge beef eater, but this roast was really, really good and it was so easy.  We’ll be doing that again in the future.

Week of Sweets

We’re doing a cookie exchange this week at work, and I’m thinking of making the rest of that gingerbread dough into itty bitty dough boys.  My cookie cutter is a little gingerbread boy, we’re talking maybe four inches tall…if that.  They make adorable cookies.  We’ll see how they turn out.  I’ll post pictures on my flickr stream when they’re done!

Pot Luck Conundrum

We have a pot luck holiday party this weekend, and I’m at a loss as to what to bring.  We’re thinking something savory, but I’m not sure what.  Maybe meat balls.  I’m thinking something in the crock pot, though…I’ll let you know what we end up doing.

That’s it for now. I’ll post my pot roast recipe below.

Eat Happy!

Recipe:

Easy Crock Pot Potroast (Serving: Any)

• Fingerling Potatoes
• Baby Carrots
• Sliced white mushrooms
• Bell peppers (sliced big)
• Pot Roast (see the note below for picking a pot roast)
• Onion flakes
• Granulated garlic
• Pepper
• Salt
• Paprika
• Oregano
• Basil
• Beef stock (any stock will work, it’s up to you)
• Butter/olive oil
• Flour
  
• Note:
• When you’re picking your pot roast, go with a size that will be enough for those you’re cooking for but small enough to fit your crock pot.  I don’t know how big we picked, but it barely fit.  Also keep in mind for this recipe you’re putting other things in the pot, so if the roast is just enough to fit your pot, it’s probably too big. 

 ~Wash the fingerling potatoes, and line the bottom of the crock with them

~Add the baby carrots, peppers and mushrooms

~Trim the pot roast and put it on top of the veggies on the bottom

~Optional: Mix the seasonings in a bowl

~Add seasonings to roast, rubbing it on

~Pour beef stock into the bottom; you want to completely cover the veggies

~Turn on crock to low; if it is a full crock do 8 hours

~When it’s done, pull the meat out with tongs and set it on a plate or cutting board; cut the meat

~Strain the liquid into a pourable bowl or container

~Add a small amount to the meat to keep it moist and cover in foil

~Put the veggies in a bowl and cover with foil to keep warm

~Heat a sauce pan; add the butter/oil

~Make a roux with the flour and butter

~Slowly add the stock from the crock, whisking vigorously until the flour is incorporated

~Whisk until the gravy is thick; if it will not thicken, add more flour or corn starch, a little at a time, whisking constantly, until the desired thickness is reached

~Dinner is served!