Candied Spiced Walnuts

Just think...when you find the perfect selection that inspires you and knowing that you don't have to google it, or search through your collection of cookbooks...then just relax and simply print out your blogger friend's recipe and go for it!

With the holidays just around the corner, you want to have something quick and easy...yet, exciting and tantalizing for your 'taste buds'...questioning, what kind of spices are used in this addictive, crunchy, sweet, and spicy walnuts. Most of the recipes for this type is usually made with pecans, but as a personal preference...I think walnut work better; for one thing, they are less expensive, and crunchier. Pecans are softer and I would save them for cakes and pies!
Check out this recipe and more...Asian inspired; from my talented friend...
 Ridwan, @Rice and Coconut

I did change the title of this yummy treat, since its sweet, and spicy! (this is how recipes are made, but its always nice to give credit to the actual source, which most bloggers DO NOT follow) In the old days of our mothers and grandmothers, it was 'word of mouth', 'hands on', and of course 'hand me down' recipes, even in the seventies when I was a very young mom with toddlers, we just copied down recipes from friends' handwritten, and/or books and old magazines...never thinking about the source. No excuse these days, unless you create your own recipe just from your own creative basic source.

I did use the same amount...12 oz. shelled walnuts; the only addition of spice, was the cayenne pepper, in addition to the other spices.
Also, I used Spam, to spray the aluminum lined  toaster oven tray.






I put all the walnuts, spices, and maple syrup which I added more than just drizzle on...mixed it up and got it ready to toast in the oven.

Now, you just spread evenly, and bake at 350 degrees F. for no more than 12-15 minutes...any longer than that, they will start to burn, so be careful!










I did not equally measure things...just 'eyeballed'
all the ingredients, and being careful not to 'over spice'...probably used about 1/4 cup of pure maple syrup. You can store in tin can the  leftovers
but I doubt you will have any leftover, its so
addictive, and oh, so heavenly with goat cheese
on pear slices!  Do try out this recipe, from
RIDWAN
...and tell him I sent you! xo

 

Fresh Tomato Tart with Gorgonzola Cheese

As I have mentioned in my 'Silent Sunday' post, I made this beautiful rustic Tomato Tart...normally, I would have used a milder cheese, like Goat Cheese or a mild Cheddar Cheese but I had a block of sweet Gorgonzola cheese, imported from Italy that worked wonders to balance out the flavors with just a small amount of chopped parsley
and the perfectly ripe tomato slices

I may not make cupcakes...especially with 'fancy-schmancy' frosting and decorations; although I think they are gorgeous...and that reminds me of my dear sweet friend Joanna from
Chic& Gorgeous Treats...(whom I had the pleasure of meeting in person last year, in S. Francisco) she is every bit beautiful, sweet, bubbly and friendly in person...  as she is on her blog! Check out her most amazing blog that will put a smile on your face and will want to make, or wish you would/could make some of her creative desserts, cupcakes, and mini tarts.

At least Jo's tarts and cupcakes have natural fruit and fresh cream toppings, but some bloggers make cream frosting for cupcakes which are oh, so pretty and decorative, but the first thing a child would do is to lick off the extreme sugary and brightly tinted cream!
 

Just to give you an example, last week my little grandson Luca was crying at his kindergarten class at lunchtime because every child was enjoying their cupcake topped with a fancy blue frosting, and he had to tell his teacher he's not supposed to eat the cupcake. (he previously got sick from the colored butter cream before)

My daughter had to go to school to console him because he just kept saying "I'm not supposed to eat this"...the poor child is so allergic to so many buttery and synthetic products, that he already knows at such a young age what not to indulge in...even though he would like it, but his little tummy would not tolerate it!




So, let's get started on this recipe! The tart recipe is from Lora @ Cake Duchess from one of the Julia Child's baking challenge with Dorie...another challenge that I'm not following...but maybe, one of these days...soon:)

Torta Salata-Mixed Vegetable Galette

made in a 9 inch round removable bottom tart pan

Galette Dough...(I used it for my Tart Dough)

From Baking with Julia by Dorie Greenspan
serves about 4 people

1 c.  all-purpose flour
1/4 c. cornmeal (I used plain cornmeal)
7 Tb. cold butter
1/3 c. ice water
3 Tb. sour cream




Galette Dough
 
Stir flour and cornmeal together.  Cut in butter with your fingertips until butter is in pea-sized lumps.  Stir ice water and sour cream together in a small bowl, then add to flour mixture.  Mix together with a fork until mixture holds together and form into a ball.  Put ball on a piece of plastic wrap, loosely gather plastic wrap around it and twist, then press dough into a disc. Refrigerate for one hour before rolling out.  Roll out on a floured surface till dough is about 1/8″ thick.  Fold into quarters and transfer to baking sheet.  Unfold and fill. You could also make the dough by pulsing in a food processor.

Remove the dough. Squish the ball down flat and wrap it in plastic and chill for at least 2 hours. Preheat your oven to 350 degrees F. and proceed to make filling.

For the filling:

2 large tomatoes sliced (not too thin, or thick)

8 oz. piece of Gorgonzola cheese, or a cheese of your choice that melts...you can use goat cheese, Swiss cheese, white cheddar, or just use the custard filling.
a handful of fresh chopped parsley

1 cup heavy whipping cream
2 large eggs, slightly beaten with fork
1 shallot chopped, and sauteed in 1 Tbsp olive oil
salt and pepper to taste

In a shallow bowl, add 2 Tbsp olive oil, and dip the tomato slices in them. Sprinkle with salt and freshly ground pepper. Add the 2 beaten eggs to a medium bowl, add the cream, and finally the sauteed shallots. Stir the chopped parsley into the cream and egg mixture.

Do not add the tomato slices until the last 10 minutes of baking time...very important!


Now, you're ready to bake the tart in the preheated oven, for about 25-30 minutes...just keep checking to make sure you don't over bake the tart with the filling.

During the last 10 to 15 minutes, take the tomato slices out of the oil, and pull out the tart from the oven, to place the tomatoes decoratively over the top, and finish baking the tart.

Note:
Now, do you see what I mean? This gorgeous tomato tart is right out of the oven, the tomato slices stayed juicy, and just the right softness, thanks to dipping them into the olive oil first, and only baking them on top of the crust for the last 10-15 minutes...any longer than that, will shrivel up your tomato slices; especially if you don't dip them into the olive oil!

Enjoy a nice slice of this super delicious savory rustic Fresh Tomato Tart...guaranteed success!







The filling is absolutely divine, with the custard mixture and the perfect cheese melted, and baked to a delicate golden color!

 ...and last but not least, Do include your children, or grandchildren whenever possible to join in the fun with the dough. They do have a pretty good idea of what they want to make!

As you can see what I was talking about...check out my little grandson's delicate skin and complexion...he has a lot of allergies to foods, and mostly sugary things (such as colored butter creams)...no wonder he is safer eating and enjoying savory, or even sweet fresh tarts, and homemade cakes that his mom makes just about every day, and the entire family stays 'thin'...because they eat healthy and delicious fresh, and organic vegetables...and oh, yes, pasta just about every day!
Have a wonderful weekend everyone, and enjoy you fall weather...a great change. As for us, rain, rain, ...and more rain, along with some sunshine...a nice 77 degrees F. as of right now! Hugs to you, from South Florida! xo