Mini Walnut Tartlets

Makes about 4 dozen.

These bite size treats are easy to make and fun to eat. They are light with a flaky pastry and crunchy filling.

They also freeze well.

DOUGH:

• 8 Tablespoons chilled unsalted butter, cut into small pieces

• 3 ounces chilled cream cheese, cut into small pieces

• 1 cup unbleached all-purpose flour

 FILLING:

• 1 generous cup walnuts, toasted, coarsely chopped

 OTHER INGREDIENTS:

• 2 large eggs, at room temperature

• 2 tablespoons unsalted butter, melted

• 1 generous cup dark brown sugar

• 1 teaspoon vanilla extract

TO MAKE THE DOUGH:

1. Place the butter, cream cheese and flour in a food processor and pulse until the dough clings to the blade.

2. Turn out the dough into a lightly floured surface and knead into a smooth ball. Cut the dough into 4 pieces, roll each piece into a ball, flatten the ball and dust lightly with flour.

3. Wrap in cling wrap and refrigerate for at least 1 hour. 

TO MAKE THE FILLING:

1. In a measuring cup (it is easier to pour afterwards) whisk the eggs, sugar, butter and vanilla until smooth, about 2 minutes. 

 PREPARATION:

1. Preheat oven to 350F. 

2. You will need 4 mini-muffin pans, each with 12-depressions, 2 inches in diameter.  

3. Wait until dough is malleable and work with one piece at a time.  On a lightly floured work surface with a floured rolling pin, roll out the dough as thinly as you can. With a 3-inch cookie cutter, cut out circles and place in the UNGREASED muffin pans. Do the same with the rest of the dough.

4. Fill each tartlet with a ½ teaspoon walnuts, then add 1 teaspoon of the egg-sugar mixture.

5. Bake for about 25 minutes, the edges should be light brown.

6. Unmold and cool on a cookie rack.

NOTE:

If you prefer you can roll out the dough between 2 floured sheets of cling wrap.  Scraps of dough can be used as well.

Banana Bread

Makes 12 servings.

This banana bread is a lovely breakfast, brunch or snack. It freezes very well to have on hand. Leftovers can be toasted.  

INGREDIENTS:

• 8 tablespoons unsalted butter, cut into small pieces, at room temperature

• 3 large very ripe bananas, very finely mashed with a fork

• ½ cup light brown sugar

• 2 large eggs, at room temperature

• 1 ½ cups unbleached, all -purpose flour

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• 1 teaspoon cinnamon

• 2 ounces semi-sweet chocolate, cut into small pieces

• ½ cup walnuts, coarsely chopped

PREPARATION:

1. Preheat the oven to 350F.

2. Grease a 9x5 inch loaf pan with some of the butter and line with parchment paper, extending the sides to make it easier to lift the cake after baking (greasing the pan first helps the parchment paper adhere better).

3. Beat the butter, at medium speed, for about 4 minutes, adding the sugar gradually. Add the eggs and continue beating until well combined.

4. With a large rubber spatula, fold the flour, baking powder, baking soda and cinnamon into the sugar mixture until well combined.

5. Add the bananas, chocolate and walnuts. Combine well.

6. Spread the batter in the prepared pan and bake for about 40 minutes. A cake tester inserted in the center should be dry and the edges a bit golden.

7. Cool on a wire rack.

Chocolate Soufflé Cake

Makes 12 -14 servings . 

This flowerless, light, chocolaty dessert is truly delicious.  I love to serve it with Crème Chantilly.

INGREDIENTS:

• 8 tablespoons unsalted butter, plus 1 tablespoon for buttering the pan

• 1 tablespoon all-purpose flour  

• 8 ounces high quality imported semi-sweet chocolate 

• 6 eggs at room temperature (See Note)

• Scant ½ cup sugar

• 6 tablespoons cornstarch 

CRÈME CHANTILLY :

• 2 cups heavy cream, chilled

• 2 tablespoons confectioner’s sugar

• 2 tablespoons Grand Marnier, or other liquor

PREPARATION:

1. Grease a 9 by 2 ½-inch spring form pan with butter and dust with flour. Invert pan and tap to shake off excess.     

2. Melt the butter and cool to lukewarm. 

3. Break chocolate into small pieces and melt in a double boiler. Cool, add the butter and combine well. 

4. Preheat oven to 350F.

5. In an electric mixer, at high speed, beat egg whites until soft peaks form. Very gradually add the sugar and beat until stiff.  

6. Lower the speed to medium, add 1 egg yolk at a time and continue beating for 3 minutes.  

7. Spoon cornstarch into a sifter and sift half of it over the batter along with half of the chocolate.   Fold with a large rubber spatula making a motion like a figure 8 and scraping the batter from the sides and BOTTOM of bowl.

8. Repeat with the remaining cornstarch and chocolate. Be sure the final batter is well combined.

9. Pour batter into the prepared pan, distributing it evenly.  

10. Bake in the center of the oven for about 30 minutes. The inside of the cake will be moist and the center will appear loose.

11.  Cool on a wire rack.  

12. Remove the rim. Loosen the bottom with a metal spatula and invert onto a platter. The bottom will now be the top.    

TO MAKE CRÈME CHANTILLY:

1. I recommend beating the cream in a metal bowl which I chill in the freezer for at least 30 minutes. The colder the bowl, the less likely the cream will separate, especially if the bowl is prepared in advance. 

2. When the cream begins to take shape, add the sugar and continue beating at high speed until almost firm. With a rubber spatula fold in the liquor. Transfer to a container and refrigerate.

NOTE:

I separate the eggs while they are cold. This prevents the yolks from breaking.

Noodle Cheese Kugel

Makes 8-10 servings . 

This is another version of a cheese kugel which I like to serve on Shavuot or at any other time. It is a simple oven to table light dessert.  

INGREDIENTS:

• ½ pound medium egg noodles (See Note)

• 1 tablespoon Kosher salt

• 3 tablespoons unsalted butter, melted

• 1 cup sour cream

• 1/3 cup sugar

• 15 ounces unsalted farmer cheese (See Note)

• 2 large eggs, at room temperature, separated

• ¼ cup sliced blanched almonds, toasted

• Ground cinnamon

PREPARATION:

1. Preheat the oven to 350F. 

2. Bring 3 quarts of water to a rolling boil in a medium covered pot. Add 1 tablespoon salt, all the noodles at once and stir. Boil briskly, uncovered for 3 minutes. The noodles should be undercooked. Drain, refresh with cold water and drain well again.  

3. Grease a 9x9x2 oven proof dish with some of the melted butter. 

4. In a large bowl mix very well the remaining butter, sour cream, sugar, farmer cheese and egg yolks.

5. Add the noodles, and almonds, combine well.

6. Beat egg whites until stiff and fold into the noodle mixture. 

7. Transfer the mixture to the prepared dish. Smooth the top, dust with cinnamon and bake for 45 minutes.

NOTE:

Egg noodles are easily available. I use the Manischewitz  brand, which comes in ¾ pound packages.

I use Friendship unsalted farmer cheese, which comes in 7.5 ounce packages.

Dairy Chocolate Soufflé

Makes 8 servings. 

This dessert is easy, quick, delicious, and the best part is that it can be prepared a few hours before, refrigerated and BAKED STRAIGHT FROM THE REFRIGERATOR. 

INGREDIENTS:

• 1 tablespoon unsalted butter for greasing the ramekins

• ¼ cup granulated sugar, plus 2 tablespoons for coating the ramekins

• ¾ cup heavy cream

• 4 ounces imported semi-sweet chocolate, broken into small pieces

• 4 large egg whites, at room temperature

PREPARATION:

1. Preheat the oven to 400F. 

2. Grease 8 - ½ cup ovenproof ramekins with butter and sprinkle with 2 tablespoons sugar.

3. Place them on a cookie sheet. 

4. Heat the cream in a medium saucepan until hot. Add the chocolate and whisk until smooth.

5. Remove from the heat. 

6. Beat egg whites at high speed until foamy. Gradually add ¼ cup sugar to the egg whites and beat until stiff.

7. With a rubber spatula fold half of the whites into the chocolate mixture. Then reverse the process and pour the chocolate over the remaining whites. Fold together making a motion like a figure 8 until well combined. 

8. Spoon the batter into the prepared ramekins. COVER WITH CLING WRP AND REFIRGERATE FOR A COUPLE OF HOURS. 

9. Bake for about 15 minutes, or until puffy.